Tex-Mex hot is chemically mostly the same as
most other Capsicum hots, only much milder.

Have you ever had Nashville hot chicken? We had a small sample of it on
a recent trip around TN that started and ended there. It is quite
different, and is pretty good, and fairly hot.

I don't recall haing had it or having been in
Nashville at all. Lilli swears that we've been
there together, though. Oh, yeah, thinking hard
on the subject I now remember (she's here reminding
me) having had the forgettable fried chicken at the
world-renowned Loveless Cafe, where the preparation
was fine but the quality of the raw materials was
not so fine. It was served with hot sauce on the
side. Oh, they're tourists, they won't mind if the
chicken is a little over-aged.

But from what I understand, Nashville hot chicken
shouldn't even be a Thing. It's Buffalo chicken
minus most of the vinegar.

Title: Roasted Pork Loin with Bacon and Onion Spaetzle
2 lb Pork loin
3 tb Olive oil
1/2 c Cracked black pepper
1 Recipe basic spaetzle
1 lb Bacon -- small dice
2 c Yellow onions -- julienned
1/2 c Red wine
1 c Veal reduction
2 tb Shallots -- minced
1 tb Garlic -- minced
-salt and pepper

Prehaet the oven to 400 degrees. For pork loin: Season the entire loin
with olive oil and salt. In a hot saute pan, sear the loin for 1-2
minnutes on each side. Remove from pan and crust the loin with
cracked black pepper. Place in a roasting pan. Roast the loin for 25
to 30 minutes for medium. Remove from the oven and allow to rest for

Okay so far.

10 minutes. For the spaetzle: In a hot large pan, render the bacon
until crispy, remove the bacon from the pan. In the bacon fat, saute
the onions for 2-3 minutes. Stir in the bacon. Season.

But what's missing here? One presumes one cooks
the shallots (which would be lost in this context)
and garlic, deglazes the pan with wine, adds too
much veal reduction, tosses the spaetzle in that
peculiar sauce which contains a rather massive
amount of fat, which even I might object to, and
serves to a dyspeptic clientele.
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