Wall of Flame
I like the spicy food. And can eat all kinds of hot stuff. But if the owner of a Chinese restaurant warns me twice about something, I will take note. Larry can now attest.
Remember, I do this to entertain me, not you.
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February 24th, 2010 at 10:42 am
I love spicy food but learned the hard way that there is a difference between “American Spicy” and “Indian Spicy” when ordering up a dish of Chicken Vindaloo a the local Indian place.
“You SURE you want ‘Indian Spicy?'”
The best way to gauge food’s spiciness is not how it burns going down, but how it burns coming out.
February 24th, 2010 at 10:50 am
I’ve dared everybody, wings, Mexican, even Indian. They can’t make it too hot.
But once, just once, I said to a Chinese place, “Could you make that Hunan Chicken a little spicier?”
I didn’t dare them, I just asked if they could spice it up a little.
Oh man, that was some serious burning.
Twice. The second time much worse than the first.
February 26th, 2010 at 3:38 am
Guy I used to work with would walk into a Thai place and order “Thai hot plus” routinely. Depending on how hot the latest batch of peppers was, we couldn’t sit at the same table with him; it was like his plate was a pepper spray canister.