One of the odder side effects of my current meds is that I've completely lost my tolerance for spicy foods. Even a hint of chili is enough to put me off.
steve901 has compensated by purchasing a variety of spicy sauces, which he adds to food at the table. The sauce selection has become a standard pre-dinner ritual. But, I must ask, is there a point at which such additions become either a) an insult to the cook's flavoring skills, or b) a sign of dulled taste buds?
Case in point, Sunday brunch. Today I made a family favorite: french toast. Always slightly different, but always a crowd pleaser. Today's version started with a slightly nutty flavored loaf from our favorite farmer's market baker, thinly sliced to sandwich fruity fillings. For the kids, mashed banana. For the grown-ups, a dense fig paste. Sandwiches were duly dipped in (free-range, organic, farmer's market) egg with a hint of vanilla and grilled. The Legumes chose peach syrup to top theirs off, I went with the traditional maple, and the Philistine splashed on Tabasco.
So, what do you think: A, B, or some previously undisclosed category C?