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I guess I was born into it :). Both of my parents originally came from Manado (North Sulawesi), a region in Indonesia well-known for its spicy, hot dishes loaded with herbs, aromatics and LOADS of chilies. Even some of the 'snack' dishes are spicy! There are also many variations of homemade sambals to accompany every meal.

Though I was born and grew up in a different city in Indonesia, Manadonese dishes were often part of the family meals. When I moved to the U.S. as a teen, the food I grew up with became a scarce commodity, but when there's a will, there's always a way! I don't remember a time when I didn't like hot, spicy food, even as a kid.

Continuing the legacy, my two young sons are growing up eating spicy foods. My youngest, a few months shy of turning 3, would specifically ask for something hot: so I'd dab some Sambal Lampung (Indonesian version of Sriracha, and yes, it's hot!) on his plate. He'd sometimes cry from the heat, but that never stopped him from coming back for more!

My mum told me: 'You can't call yourself Malay if you can't stand the heat of chilies.'

I've always loved spicy food but 17 years in the Caribbean have turned the love into something of an addiction. My daughter, now 11, was raised on scotch bonnets - no need for any kind of slow indoctrination. It's just what we eat at home.

It was like someone just flipped a switch in my tongue one day. As a child, I made my parents order all food mild, refused to use mint toothpaste because it was too "burny", and wouldn't eat an altoid or spicy salsa if you paid me.

About 3 years ago, I was eating some salsa at a Mexican restaurant and I realized I wanted it to be hotter. It was crazy. I started ordering my food medium, then hot, and now I literally crave hot food. I feel like a crazy pregnant woman, insisting to all my servers that when I say hot I mean HOT! Don't just dial down the heat because I'm a gringa, I want it native!! Now I make pretty much everything spicy, but it sometimes gets me in trouble with dinner guests who are not chileheads.

My boyfriend's family is Indian. They start them young. I once visited his cousins and they had twin girls that were 2 years old. They were eating some spicy food and they didn't even bat an eye. I, on the other hand, was crying and blowing my nose through the whole meal.

However, the downfall is that they thought all non-spicy food as bland. In fact, they thought Chinese food wasn't tasty enough. Too bad for them.

Although I can't handle the heat, I'd rather be able to taste the subtleties in food.

I grew up in Chicago. Spice for us was the little shaker of red pepper flakes at the local pizza joint. I fell in love with Thai and Tex/Mex food, and built up a love of spice.

Then I moved to the UK. And I have very little spice tolerance at all anymore. I can manage a Madras curry, but not a Vindaloo. And, when working at a reastaurant run by a Salvadorian chef, I made the mistake of asking for something 'extra hot'. I had hiccoughs for a week. Apparently, he regarded it as a personal challenge. And he won.

I love chiles, but I don't want them to mask the flavours underneath. You need to know just how much to add to a dish; to give it added flavour and kick, but not burn the tongue. I'm sure you all know this, but the current leading theory on why we like spicy food is that the pain triggers endorphins, which make us feel better. That's right; chiles really are a drug.

Um...I'm Mexican and Filipino, so it wasn't really an option growing up. You either ate spicy food as is, or you went hungry!

My Mexican dad drinks taco shop hot sauce cups like little shots because he can't be bothered to pour it on his burrito. I've even heard my Filipino grandmother exclaim, a la Marilyn Monroe, "I like it hot, baby!" while adding another chile to a pot of stew!

My Sicilian husband also likes spicing up food in any way possible, so we have several different sources of heat on hand at all times -- from hot sauces like Sriracha and Tapatio to red chile flakes to spicy mustards, we've got it covered!

You're crazy!! iT's probably the ONLY breakfast that's healthy and has taste.I ate the turkey sausage it's 280 calories and 6g of fat. MCdonalds Egg Mc Muffin 300 calories and 12g of fat. Egg Mc Muffin w/ sausage is 300 calories 23g of fat. Burger King Croissan'wich w/Sausage& Cheese 450 calories, 32g fat,Burger King Croissan'wich with Sausage, Egg & Cheese 510 calories, 36 fat. No comparing plus the DD flatbread egg white sandwich is more filling then a tiny mcmuffin!!!

omg im craving that now thx alot

I was also going to add that the Evanston Dixie Kitchen is still open and serving complimentary johnnycakes....good lunch specials.

Don't you people chew your food?

Gluten free pasta is most certainly not wheat pasta but when you must follow a celiac diet they are an acceptable substitution. I will definitely NOT try tofu shirataki but do have success with rice noodles. Rizoptia and and other Canadian manufactured rice pasta, both white and brown, should be cooked in boiling water on the stove and as per instructions on packages boiled for 7-10 minutes. Test pasta often and remove from the heat when they test al dente and haven't become 'gummy'. Immediately drain while rinsing with cold water and pat dry well with a clean dish cloth. If combining with sauce, microwave with sauce very briefly in microwave to reheat, There is a resistant, firm quality to G.F. pasta but if cooked properly they are 'pasta salvation' to G.F. diners like me. Note that thin pasta like spaghettini, spaghettini and linguine are more like the 'real deal' than are shapes, e.g., ziti, large macaroni, penne, etc.