lol please. it would look more like the dude dragging his feet in his flip flops, i don't look like george costanza
I'm just picturing bfdd in a restaurant. A pudgy white guy stumbling through the door. The rolled jowls of his face pink and flush with buckets of sweat just pouring off of him as he demands spicy food.
lol please. it would look more like the dude dragging his feet in his flip flops, i don't look like george costanza
They do not used to eat things that are not spicy,some areas in China eat things that are lite and maybe sugary ,like Shanghai,and in the Northen part they prefer things salty and scallion or qarlic.I am a spicy food lover but I can't eat that much as Sichuan guys do:\I just have this mental image of some guy that isn't going to be given anything spicy for obvious medical reasons. Maybe you should try importing some spice sauces. My Sichuan coworkers always seem to have some kind of Sichuan pepper sauce (not really sauce, just some red oil packed with peppers) to add to EVERYTHING. I don't think they can be happy unless they can no longer feel their tongues.
basic test is sriracha..
I wonder how many above are the geeks that order loudly how they want it extra hot and then although they think they are being "the man" everyone in the restaurant can see the pain on their faces as they try and hold out another second before grabbing their water again.
I like things hot, I tend to go to places that serve the way I want to eat rather than having them guess at a subjective heat range I like.
you mean you can do this ?I like to taste flavour in my food, not show some randon Asian strangers how big my spicy dick is.
Spicy food lovers make me want to wretch.
"The Trinidad Scorpion Butch T chili is grown and harvested by an Australian company, and not by the inmates of an Australian insane asylum as rumored. The chili is claimed to be the world's hottest (1,463,700 SU), surpassing the current Naga Viper chili at 1,382,118 SU . From the article: '"They're just severe, absolutely severe," says Marcel de Wit, The Chili Factory co-owner. "No wonder they start making crowd-control grenades now with chilies. It's just wicked." The chili is so scorching that Marcel and his team have to wear protective gear when handling the new variety. "If you don't wear gloves your hands will be pumping heat for two days later," he says.'"
Why would you want to handle mouth-burning? I've never found myself going "well this hamburger's good, but it would be way better if it could just sear my sinus cavities and cause my eyes to leak fluid like I've been pepper sprayed."
When i visit the few Mexican restaurants here (grew up in New Mexico the places here (IL) pale to the great food i had in NM!) when i say HOT its HOT. i don't need to stress it or play around adding more. its hot from the start.
I love cajun food, but I don't think people think of cajun as stereotypically American food.
I had some green thai curry the other day that pealed my lips! It was awesome
peal
noun
1. a loud, prolonged ringing of bells.
2. a set of bells tuned to one another.
3. a series of changes rung on a set of bells.
4. any loud, sustained sound or series of sounds, as of cannon, thunder, applause, or laughter.
I'm not trying to get 1 million scoville food. I'm talking hab hot. Have you even had anything 1m or hotter? No bueno.
well, that's the problem with what people think. We have very diverse regional cuisines. It's quite difficult to define American cuisine, because many can be quite different.
And, as with any other world cuisine, none of it is "pure," despite what ultranationalists would want to think. Pretty much all world national cuisines have strong foreign influence.
I agree 100%, that's why going by stereotypes is a bad move.. which I think is the whole point in this thread?
But you could try adding a little flavor with a Trinidad Scorpion Butch T pepper to any dish as well.