Originally Posted by
Badenoch
Cooking from scratch is becoming more frequent as the isolation continues. Where we'd once have a curry from a jar now it's mixing and grinding the spices and using the best available ingredients. There is no comparison. There have been the occasional miscues however. A Thai soup ended up being right at the limit of my heat tolerance and well beyond my wife's.
I've learned that one can usually add heat at the end of the recipe if it isn't hot enough but it is more challenging to mellow it.