Pineapple Express: Someone Is Wrong on the Internet?

[Jfdlsjfd]

Food is often localized and it's very difficult to get really hot versions of dishes, because they fear customers will send them back/not get to the restaurant again. Indian dishes are the worst offenders in this matter, I guess they had one two many braggart who came and said "I want the maximum spice version" only to leave the plate untouched...

I thought it was a purely local thing to localize the dishes for local tastes... until I visited Japan and I saw a French restaurant where they served steak "maître d'hôtel" (right with the diacritics), with the parsley butter replaced by a mix of japanese mayonnaise sauce and little crumbs of wasabi.

 

[Ryujin]

I love spicy food, including BBQ. Unfortunately, 99% of food items at restaurants labeled spicy or hot, just aren't. Then one day my wife and I was driving home from a car trip vacation and we saw a Famous Dave's and decided to stop in and eat lunch.

We got our BBQ items and were going over the various hot sauces they had out, and while a few were kinda spicy, nothing was really hot. The waitress walked by and I asked her if they had any really hot BBQ sauces that just weren't at this table. She said they had one more that they don't put out on a table, because too many people were trying it. So of course we asked for it.

After the waitress brought out the hot sauce called Wilbur's Revenge, about a half dozen other members of the staff also walked out, because they wanted to see us try it. We put it on our stuff and it turned out to be the hottest BBQ sauce that I have ever had. We loved it and the staff walked away, I feel vaguely disappointed in our reactions.

Famous Dave's has since stopped selling it on their website or at their locations, but they still serve it in restaurant. I managed to talk the manager of the Long Beach location into selling me a pint of it as a miscellaneous item in a to go container, and that has lasted me a while. Hopefully whoever is there when I got next will do it again, as I'm getting kinda low.

Hot BBQ sauces aren't really a thing, up here, but hot sauces are. I don't consider jalapeno to be in any way hot and if I'm craving something that's actually hot, I'll pull out a 3x spicy Buldak ramen and then add dumplings, sliced mushrooms, and peas to it. I really have to be in the mood, though.

 

[Maxperson]

Hot BBQ sauces aren't really a thing, up here, but hot sauces are. I don't consider jalapeno to be in any way hot and if I'm craving something that's actually hot, I'll pull out a 3x spicy Buldak ramen and then add dumplings, sliced mushrooms, and peas to it. I really have to be in the mood, though.

I like hot sauces as well, and when I go to the hot sauce store, I don't really look at anything under an 8 out of 10. Most of what I buy are 8's and 9's, since the really hot stuff the 10-10+ sauces are made from rarely taste good. I like spicy, but not for the sake of just being hot. Taste is a major thing for me.

 

[Ryujin]

Food is often localized and it's very difficult to get really hot versions of dishes, because they fear customers will send them back/not get to the restaurant again. Indian dishes are the worst offenders in this matter, I guess they had one two many braggart who came and said "I want the maximum spice version" only to leave the plate untouched...

I thought it was a purely local thing to localize the dishes for local tastes... until I visited Japan and I saw a French restaurant where they served steak "maître d'hôtel" (right with the diacritics), with the parsley butter replaced by a mix of japanese mayonnaise sauce and little crumbs of wasabi.

There's a Thai restaurant near where I work that's popular with both staff and students. Their heat scale goes up to 10, but they have a second scale that goes up to 15. A 15 is "Thai Hot", whereas the 1-10 is for our bland North American palates. I found anything over about 8 to not really be enjoyable, but could survive a 15.

EDIT - I'm currently well out of practice with hot stuff.

 

[Gradine]

The avocado is assumed, right?

You can't get above a B rating for your restaurant if every food item doesn't have avocado in it somewhere.

I was born and raised in California; lived there all of my life. I can count on one hand the combined number of weeks I've spent the night outside of the state.

And there are a vanishingly few number of things I find more disgusting than avocado.

 

[Snarf Zagyg]

I was born and raised in California; lived there all of my life. I can count on one hand the combined number of weeks I've spent the night outside of the state.

And there are a vanishingly few number of things I find more disgusting than avocado.

... in fairness, this may be more of a Southern California thing.

In my lived experience, I am reasonably certain that anyone with an avocado allergy would likely starve in Los Angeles.

 

[Gradine]

... in fairness, this may be more of a Southern California thing.

Ah, but see, I live in a university town, so it has migrated northward.

 

[billd91]

The lack of self-recognition is astonishing.

 

[Ryujin]

... in fairness, this may be more of a Southern California thing.

In my lived experience, I am reasonably certain that anyone with an avocado allergy would likely starve in Los Angeles.

Thankfully the only avocado I've ever had is in Guaca-Mole (yes, I meant to type it that way), and that few and far-between, so I haven't been subjected to the purgatory that is avocado toast. I understand that avocados pretty much go off minutes after you buy them, so I'm not missing anything.

 

[billd91]

Our younger daughter used to hork up avocado pretty much immediately upon getting it in her mouth. I assumed that, for her, it was a substantially texture issue. About 15 years later, she has since come to like it in the poke bowls I make and in guacamole.