With everything these days seeming like they're sriracha this, habanero that, what are some foods that you don't think should be hot-spiced up?

Cereal, hot or cold, Cheerios or oatmeal, no hot sauce please!

But there is a restaurant near me, Homeroom in Oakland CA, that specializes in mac’n’cheese, and one version is a sriracha mac! It’s quite popular!

Sorry to do this to you. But I have been known to put the fire sauce from Taco Bell on the Kraft Dinner. I don’t like spicy stuff much but it has a good flavor.

Quarter packet on the Blue Box and you can have a mouth fiesta.

I don’t think anything needs to be spiced up.

There’s just about nothing that cannot benefit from hot sauce.

Sriracha is ass however.

Jello

There are some creamy foods that I like just the way they are – mac and cheese, chicken pot pie, New England clam chowder.

Mashed potatoes.

Popular doesn’t always equal good, @zenvelo.

I draw a distinction between on and in, @johnpowell. I’m fond of putting Cholula Chipotle on a lot of foods when I’m in the mood. It’s like the difference between eating mustard on a hotdog and eating a mustard flavored hotdog, IMO.

I like a little spice on occasion, @Jeruba, having recently acquired access to/a taste for Indian food.

I haven’t actually tried Sriracha sauce, @Darth_Algar. It just doesn’t appeal to me. I was never crazy about plain Tobasco. Seems like hot for hot sake, not flavor.

There’s always aspic, @Cruiser.

What I’m talking about, @jca, @janbb.
Creamy, delicious, comfort foods.
Like Fettuccine Alfredo. I’m great with a blackened Portabella mushroom cap or salmon filet on top, but I don’t want the sauce itself spicy-hot.

Hot spiciness should enhance the flavor of a given dish, not to be the raison d’etre. I think the trend, at least for some aficionados, is hot for hot’s sake. I’m not that much of an fan. To be sure, I’ve won my share of bets and contests with hot peppers, but there is a limit. Why eat something that will numb your taste mechanism to the point that you can’t taste anything else?

In response to the OP, I don’t think a spicy lemon meringue, or or a spicy key lime pie would be very good at all.

I did once see a recipe for black pepper brownies that I’ve always regretted not copying down.
I can’t imagine.

I eat more and more hot stuff as I age, @Yetanotheruser, but I prefer it as a condiment rather than a dish-pervasive ingredient.
I love Chipotle and the Middle-Eastern restaurant puts a course, red, seedy hot sauce on the baba ghanoush that just sets it off.
I’ll stir different hot sauces into different food as small batch. Chipotle is amazing in mayo based salads, like seafood salad. Heck, it might even make egg salad edible?

@ibstubro

Tabasco, on the other hand, is a divine gift. Edmund McIlhenny should be canonized.

I’ve been buying the Tabasco varieties, @Darth_Algar, and gaining an appreciation for all of it, including traditional.
I’ve enjoyed Tabasco on eggs for years. I’m just not a fan of in as opposed to being put on food. For years I thought Tabasco was something you dumped in chili or the like until your nose ran. I might put it on eggs until my forehead breaks a sweat, but I’m tasting and enjoying the contrast.

@ibstubro I saw your comment about sriracha sauce and you really should try it as it really already has wonderful flavor being it is made with garlic, sugar and salt. I mix it with ginger and soy sauce to make an out of this world dipping sauce for spring rolls, sushi and is excellent when brushed on smoked ribs. Yum! now I am hungry

I will, @Cruiser. The what was to me sudden hype put me off sriracha for a time.

I love spring rolls and the local grocery has a sushi bar with amazing honey wasabi sauce available. Wasabi was something else I balked at for a time, having had my sinuses burned at the outset.

Ice cream.

@ibstubro While I like its flavor, most wasabi you get in the US is made from a mixture of horseradish, mustard, and coloring. True wasabi, runs about $150 per 250 grams, or a little over ½ pound, and should be ground fresh, as it loses its pungency after about 15–20 minutes.

Speaking of horseradish: I absolutely love fresh-ground horseradish [sometimes referred to as seiyō wasabi (西洋わさび?, “western wasabi”) in Japan].

You and @NerdyKeith might enjoy a little spice on some Corn on the Cob ice cream @marinelife?

Well, I “don’t want no” hot spices on my rib eye.

I was raised that a good cut of meat should need no more than a sprinkling of salt and pepper, @MollyMcGuire.

@ibstubro That is truth. It hurts me to see people open a jar of chemicals and rub it on a nice steak. I do sometimes rub a clove of garlic over steak prior to grilling. There is one marinade I sometimes use for pork chops that comes from a restaurant in Alabama. It good for steaks but I only use it for pork chops, and even lamb chops.