Oh NOES coyote is at a Thai place with someone who’s only up to doing medium spicy, send help or dried pepper.
@Leucrotta I recommend keeping about yourself a small squirty bottle of extra hot sriracha. Surprisingly useful stuff - much like its regular kin, just rather hotter.
(I wonder if I'm still on the Wall of Pain at My Thai.. actually, didn't that place close a year or two back?)
@porsupah did I ever tell you about the hot sauce gag in Undercover Brother, Paula Deen and my Gramma’s funeral?
@Leucrotta I don't believe you have. =:D
@porsupah Undercover Brother was an early aughties comedy about a Blaxploitation style hero (from an organization of Blaxploitation badasses) posing as this blandly inoffensive suburbanite to rescue James Brown from the clutches of The Man.
There's a joke that he's going to have to learn to like the excessive amounts of mayonnaise white people tend to put on EVERYTHING, but his watch contains several squirts of hot sauce if he desperately needs it.
@porsupah A short time after watching the movie, I was in Florida with my then-girlfriend. My Gramma passed away, and a social thing afterwards was so incredibly uncomfortable girlfriend asked to bail out.
We retreated to our hotel room and vegged out with the TV on - and there's Paula Deen, making a Wholesome Country Fried Chicken Picnic with mayo, and red and white checked tablecloths. Most of California isn't that whitebread. Fuck, most of OREGON isn't that whitebread.
@porsupah
This is funny enough before she says that if guests are really desperate for spice you can put out those tiny tiny bottles of Tabasco sauce (with a decorative red ribbon).
Okay, so a funny unintentional reference to Undercover Brother, but after an entire day spent in 95+ degree heat or stressing out around my blood relatives, we must've laughed about it for five minutes straight.
@porsupah @Leucrotta (Tabasco is fine if you're not used to heat, but if you're used to, say, Thai food, then Tabasco is basically vinegar with some peppers waved near it.)
@noelle @Leucrotta True: after Uni, my first few years of employment involved Medford, San Diego, and the Bay - my culinary horizons were broadened, let’s say. ^_^
@porsupah @noelle You know what I really like which is a little like Tabasco, is when Thai or Vietnamese places have little sliced peppers in vinegar, and you can add the peppers directly or a little of the vinegar. Intact pepper slices taste way better than some pulverized/pasteurized stuff.
And as a tangent, there's a pho place by me which has sliced garlic cloves in vinegar like that, and they're just so SO good to add to the soup.
@noelle @porsupah What Noelle said; Tabasco's okay, but not really all that spicy, and honestly it's so vinegary I don't like it as much as Cholula (which is about the same spice level but has more umame). My default "I keep this at home and dump it on stuff" tends to be nanami togarashi, or kochujang.
@Leucrotta Oh, gods.. that's absolutely magnificent. ^_^;
(I do like mayonnaise, but pretty much only with nice crisp chips now and then. At least there are a few good half-fat mayonnaises around these days)
Was Tabasco actually hot once, or have my tastes simply changed over the years? Ohh, the fire-strength dishes at My Thai were so good.. very nicely composed - very hot, but still left all those wonderful spices shining through)