I used to love the heat, but reflux now doesn't!

no heat for me

No heat. If it burns my mouth, I can't taste the food.

She does add a lot of "heat". I have a much lighter touch with that. I really like her tunics too and she never says where she gets them. That is something she should put in her store, I bet they would sell well.

Just a little bit for me. That's funny, I've never thought her recipes were spicy at all. I guess what is spicy to one person could be mild to others.

Heat is relative. I couldn't stand to eat any until I moved to the southwest. Even the 'mild' has a little heat there. Now I can't eat bland food. I can't compete with those who like it really hot. I'm not a Pioneer Woman fan so I don't know how her foods stacks up.

Being Cajun everyone expects me to use a lot of heat but I don't. It's about spices and the right blend and amount. Too much heat destroys the flavor for me.

She just recently did a section of her show answering questions from fans and one war about her tops. She said she buys them where ever she can find them including thrift stores. They do now carry a variety of her style tunic on the Mercantile website and they are on sale right now for $25! I have been looking at them and I think I might order one.

We have started watching her every day when we are home. Love seeing the ranch and the kids. And seeing Lad is a nice treat lol. He is a handsome man.

https://www.themercantile.com/collections/clothing

Here you go.

Not a fan of much heat. There is a lot of Asian food I just can't handle. I don't like The Pioneer Woman's cooking. She is like the new Paula Deen with all her heavy cream, sugar and butter. Even ranch hands should not be eating that much unhealthy food. I do think Ree is cute and creative and I like the dogs and kids. Her husband is a hottie in his tight jeans.

I like a bit of heat. At Thai restaurants around here, you're often given a choice, I ask for "american hot" and that's plenty. I've no desire to try ghost peppers or those that make your face all red and sweaty.

I went to this cajun restaurant once in Chicago and ordered a pasta dish. It was so spicy that I couldn't eat it. It was physically uncomfortable and an awful experience, lol.

That's the unfortunate thing about some people that think if it says Cajun in the name they must put a ton of red pepper in the food. True Cajuns don't do that. They use an array of different spices to get the Cajun flavor in their foods. I currently don't even own any Cayenne pepper. It's a good way to know if it is a real Cajun restaurant or someone faking it. They must buy cayenne by the barrel. Burn out the customer's taste buds that's one way to go or actually make a good flavorful tasty spiced dish the customer can enjoy.

I do not like all of her "heat"...and my stomach does not either!

I don't find that she uses much "heat" at all. Her recipes are just a step up from bland.

I don't know the show or the person involved.

Mexican, Szechuan Chinese, Indian and Thai, some Vietnamese, some non-denominational dishes with salsa (for instance) - are good and need to be at least medium hot in a spicy sense.

Putting spicy hot flavoring on a majority of dishes is no more imaginative or interesting than putting garlic into everything, or rosemary, or BBQ sauce.

love her, the family, the animals, ranch activities. can't do the heat tho.

I used to read on her website every day but in the past few yrs I often forget. I wish I'd have caught the Q & A show tho! And I also like when Ladd writes about ranch stuff - but that's few and far between.

I live in the SW and love Mexican food (some of it) but I'm a very mild Mexican (no, I'm not really Mexican). Long ago I had a wonderful Mexican friend and neighbor whose Mexican food was so awesome. I miss her and her food!

Sadly, I'm finding the majority of our food places now are fake Mexican (and more fast food types). My favorite Mexican restaurant closed about 2 yrs ago and I still haven't found another with food that can compare to it. It was owned by an older local Mexican couple.

I’m with raven and Elmer on this. I like good food, period. Some dishes are meant to be very flavorful, and I associate ‘spice’ with certain regional or international dishes. But it doesn’t mean the food must destroy your taste buds. A little can go a long way sometimes. Same with salt and pepper.

No heat...can't taste the food. My dh , the hotter the better. A little spice is nice but too hot is not

Depends. I love certain foods with heat, and some without. When I cook for others, I make the meal more mild than hot... but provide hot seasonings for people to add as they wish.

There are some days I really want it hot... but it depends!! I don't know how else to explain. For me, "hot" still needs to have a taste that is more important than burning the mouth.

Her olive cheese bread is fantastic. I can make a meal on that and some sliced tomatoes! I've also made her apple dumplings, a couple of cookie recipes, and a few others I can't remember. right now.

I like the heat! I know everyone doesn’t, so I don’t over-do it when cooking. Easy to add heat, but really hard to tone it down

I loved Pioneer Woman when she had the recipes on line or I guess it's a cooking blog. I always thought that she should have her own cooking show but I have never watched even a second of it. We don't have cable but I suppose if I wanted to I could find her on youtube. I should do that just to see what she looks like and sounds like apparently...HA!

About the heat, I used to eat tons of jalapenos and loved the heat but I got out of the habit. I can't eat them anymore though, I think you get used to them and after you stop eating them, it's hard to build your tolerance back up especially when you are old.

OK so I just watched a youtube video of her making mac and cheese and now I need some! YUM! I don't see where her speaking is annoying BUT I grew up East of Houston and I DO have a very thick Texas accent. To me she has only just a tiny bit of an accent. I'm not sure why her speaking voice would bother anyone but that's just me.

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I've only watched the show a couple of times and her only recipe that I've used is her hard boiled egg method.

I love spiciness but agree, if it's too hot I can't taste the food and heat isn't right for every recipe.

And everyone is different. A friend of mine went with me to a thai restaurant and when asked how hot he wanted his dish, he said, 'Hotter than you've ever made it.'

I enjoy heat myself, but usually in the mid-range of what the restaurants typically offer (I say a 2 or 3 on the 4 pt scale, depending on my mood of the day).

Apparently Lad and Ree like it spicy.

Love adding heat to food. I add cayenne to remoulade, blackened fish, and boiled shrimp. That's about it. More often it's serrano peppers, crushed red pepper flakes, or Sriracha ... depending on what I'm making.

Btw, those tops on her site don't look like anything she's ever worn on the show.

Don't really like a lot of heat,so I don't add a lot of cayenne or anything like that. (I like the FLAVOR of peppers,just not all the heat)At least that's a good thing about her,or anyone's recipes. Make it to your taste.

I am a Nigella Lawson fan myself,and would take any of her shows over anything on food network now.

I really like her show

I like heat, but apparently, not as much as she likes. I LOVE her spicy pulled pork. It calls for an entire can of chipotle peppers in adobo sauce. I end up using half of the can. Great stuff.

Rob, I forgot chipotles. I use chipotle powder on baked sweet potato fries, butternut squash, and honey pecans. The canned peppers in adobo in sweet potato gratin and sweet potato soup.

And those dimples! I've watched her a few times and all her dishes look delicious.

Being of the old school, I've watched the table manners of the two little boys, and they concern me. Have also noticed when any of the family comes rushing in to see what's cooking, I never hear anyone say "thank you" to Ree. Agree Lad is a hunk, so guess I'm not totally over the hill.

WOW !!! Ree recently gave her recipe for chipotle fudge! Can you believe it! And would you want to try it? Or make it?

I've had chipotle fudge and it's awesome. :)

We watch her shows online, but there hasn't been anything new in a long time. I must try again.

I would love to have her tops. I love tunics with 3/4 sleeves. I can't find anything like that.

We like a few of her things......Her Mexican macaroni salad, and a couple of other things but I can't think of it right now. I don't use cilantro in anything, neither of us can stand the taste. Funny, I don't even detect an accent.

Not for me, but I certainly have no problem with her liking it. I would just leave it out.

And I love the fact that her kids are expected to work. I think kids need chores.

Heat, like taste, is subjective. And how much, or how little, depends on the dish it's going into. I haven't watched Pioneer Woman much lately, but back when her show first started, I watched every chance I got. I don't remember ever thinking she was adding way too much heat to anything, but that is something I would automatically adjust to my own tastes if I were following a recipe, hers or anyone else's.

I've tried a couple of her recipes. Most of them are, like many of Paula Deen's, just repeats of recipes that have been around for a pretty long time. And that's fine, because they probably are new to many of the younger, newer cooks out there.

One I especially like is her recipe for Brussel Sprouts. Even some of my family that would never eat them, gobble them up when I make this dish. I honestly don't remember if I got it from her website or from her TV show. I'll post it in case anyone is interested:

Brussels Sprouts with Balsamic and Cranberries (Pioneer Woman)

Ingredients:

3 pounds Brussels Sprouts

1/2 cup Olive Oil

Salt And Pepper to taste

1 cup Balsamic Vinegar

1/2 cup Sugar

1 cup Dried Cranberries

Preparation Instructions:

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Rusty

It's no different, whether it's using heat, butter or salt. I never put the recommended amount of salt in anything. I don't salt pasta water, much less "to the taste of the sea". I find that just makes everything salty.

I always use spices, seasonings to our own tastes, I don't care what the cook recommends. Same if they use cilantro. We don't like it, so I sure wouldn't use it. But that doesn't mean I'd never use anyone's recipes because they use such and such amount.

Her kids (well, all of them!) seem very grounded considering how wealthy the family is now. They were well-off before she became famous but now they have tons of money.

I think her oldest is doing an internship this summer.

I like her recipes. I preferred her 2007 blog before she became super famous but I understand she has to outsource a lot of that stuff now with her other responsibilities.

Penneys often has tons of tunic tops.