Posted with no comment from me. In case anyone is interested.
2 Likes
FWIW, heat tolerance (or lack thereof) is not related to the social construct of ārace.ā I know any number of ānon-whiteā folks from countries typically associated (but in a very superfluous understanding of their respective cuisines) with a moreā¦ generous approach to chili peppers and other heat sources who do not care for spicy food at all. *
Itās all about building up oneās tolerance ā if one feels so inclined.
*ETA: Upon reading further I see the author touches on that very subject.
PS: Iāll never understand the bro culture of outdoing one another on the Scoville scale for mere bragging rights.
Youāve actually nailed the core value of Bro Culture: Outdoing one another. Doesnāt matter what it is. Jumping up and touching a low tree branch/sign. Belching in public. Driving a loud car. Drinking to excess. Pen15 envy. Actually, theyāre all probably various forms of that last one.
Seriously. (Also, I posted this mostly because the author touches on what you noted.)
Meanwhile, re bro culture and peppers:
I have less tolerance for spice now that I am older. I just donāt find it as fun to eat with a burning tongue, especially when I want to taste delicate foods. I agree that not all dishes are automatically dialed down or up on heat and spices, but appreciate it when they can offer to turn spice up or down. Usually itās more in the dishes themselves that is or isnāt a problem, or that dishes are already adapted in such a way at that restaurant that it isnāt just about adding extra spicy sauce.
1 Like
Thatās why I love the traditional condiment trays at Thai restaurants with all kinds of ways to pimp up any dish: dried chili flakes, sliced peppers in fish sauce, sliced peppers in vinegar, chili pasteā¦ and sugar (the one ingredient I skimp on).
I also agree that adding a heat source after a dish is prepared ā adding it during the cooking process (in the case of chili peppers it can lessen the burn), just like putting salt on a dish when itās being served wonāt be the same as incorporating it in the preparation.
1 Like
" I want my Som Tam to be between 50,000 and 75,000 Scoville units, please. "
Seriously, this would be a great way to avoid the āHow spicy do I want to order this dish?ā issue!
If it were possibleā¦
Our favorite Thai restaurant in Berlin insists on serving their dishes as they were meant to be eaten, and has spicy, very spicy, and Thai spicy as options for dishes that are meant to be spicy. Of course, they also have many other dishes on the menu that are mild.
Very spicy was quite sufficient & left us with burning tongues.
I giggled at the 1-star reviews from peeps who complained about the heat.
1 Like
I donāt want my gums to burn when I take a bite of food.
26 years ago, I learned Evil Jungle Prince is often named Evil Jungle Prince for a good reason! I suppose I could find a place that tones it down. I never ordered it again because it made my gums burn. And if my gums burn when I eat it, itāll probably cause some burning down the road. Lol.
One of our popular Thai restaurants has a Chili system where you order on a level between 1 chili and 20 Chilis. I have always been around a 3 chili order, which is too hot for some people. 3 Chiles is around as Scoville hot as most hot wings or some hotter jalapeƱos.
I can eat 5 chilis at their restaurant, but that is where my nose starts running a bit. I noticed about 15 years ago, I liked the taste of 3 chili level more even if I can tolerate spicier.
1 Like
My wife, who has a high spice tolerance, said she once hallucinated after eating a papaya salad from Sripraphai in Queens.
My spice story: my face allegedly turned purple after eating something from a generic Sichuan restaurant in Millbrae. I do know that going out into the cold November air really helped.
2 Likes
