this post was submitted on 08 Sep 2024
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[–] [email protected] 15 points 2 months ago (2 children)

You have to put the highest scoville rated ingredient on your hot food stall.

I do not want to be surprised in either direction.

[–] TheRedSpade 8 points 2 months ago (2 children)

If I eat somewhere new around here and am warned about something being spicy I always ask

Is it actually spicy or Midwest spicy?

[–] [email protected] 9 points 2 months ago

I remember an Indian place in Copenhagen had three levels of spiciness: Indian, British or Danish.

[–] weeeeum 4 points 2 months ago

This is what I always struggle with. Is this curry Indian spicy, or American spicy? There have been times where the "lesser spicy" food has brought me to my knees, and other times where the hottest item on the menu was a cakewalk.

[–] [email protected] 4 points 2 months ago (1 children)

Yes. I've never had anything in Europe labeled as "spicy" that wouldn't be outclassed by a mild hot sauce in the US. Closest I've come is an Indian restaurant in London. Also the hot sauce at Nando's was an honorable mention.

Meanwhile the minimum spice level at the hole in the wall Mexican restaurant down the street in Texas is at the same level and hot enough in the high end that I can't handle it. It's perfect.

[–] Crashumbc 2 points 1 month ago

Even in the US it varies, little towns in PA consider black pepper spicy...