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[penguinofhonor]

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[Flying Dice]

You gotta carry your own spices anyways, since most places parse "as spicy as you can make it" as "add a few more flakes of that flavorless dried pepper".

[Vector]

-snip-

[Reudh]

I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<

Yeah, i've noticed that a lot of places don't seem to understand spice.

On the other hand, with the surfeit of Asian restaurants here in Melbourne, it's pretty easy to find a food that's legitimately incredibly spicy.

[Flying Dice]

Yep. There's this little hole-in-the-wall place near where I live that's run by some Vietnamese family, and the secret to getting it good is to ask for them to make it as spicy as it would be if they were going to eat it.

I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<

Yeah, i've noticed that a lot of places don't seem to understand spice.

On the other hand, with the surfeit of Asian restaurants here in Melbourne, it's pretty easy to find a food that's legitimately incredibly spicy.

The real reason is that restaurants and employees are generally sick of idiots who ask for super-spicy food, get it, and then complain about it being too spicy, natch. That's why family-run places are best: they're less likely to be "spicing" with the same flakes of pepper that every chain ever founded uses, so even a little bit more actually makes a difference.

e: Not sure how much that holds outside the U.S. When I was in Scotland I didn't have any trouble finding a place with really spicy kebabs or curry, even when we were all too wasted to be properly discerning.

[Sirus]

Me, I tend to be cautious when it comes to ordering anything spicy. Though my tastes have broadened somewhat in recent years, I'm well aware that most of what I would consider "hot" would be mild by most people's standards.

[MaximumZero]

I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<

Hooray, I'm not the only one! The pain is real, and they never bring enough of it.

[Eldin00]

I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<

I've  found two methods that often (but not always) work to get a restaurant where I am not already known to provide legitimately spicy food (assuming they are capable of producing such).

The first is to tell the waitress up front that if they manage to make it too spicy you'll not only pay for the too spicy food, but also pay for a 2nd order of the same with a more appropriate spice level. This often avoids the 'play it cautious so they don't have to re-make the food' issue.

The 2nd is to ask the waitress to tell the chef that you don't believe he can make it spicy enough for you. Many chefs will go out of their way to attempt to make it too spicy in the face of such a challenge, and will often come out to watch you try their food to see if they succeeded.

And please don't try either of these 2 methods if you believe that the restaurant might actually be able to deliver food which is too spicy for you to enjoy. I've never yet found a restaurant that can in my case, but I'm one of those people who wins bar bets in Thailand by being able to eat spicier food than the locals and thinks grilled ghost peppers with a bleu cheese dipping sauce make a great snack.

[Vector]

-snip-

[Osmosis Jones]

I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<

Yeah, i've noticed that a lot of places don't seem to understand spice.

On the other hand, with the surfeit of Asian restaurants here in Melbourne, it's pretty easy to find a food that's legitimately incredibly spicy.

Case in point; there's an amazing Szechuan place in Chinatown, in the alleyway directly north of the Croft Institute (and next door to Berlin Bar). I love spicy food, and this place does not dissappoint; it leaves my face bright red, and nose running like a faucet... and it. Is. AWESOME. Plus the food is legitimately very good.

[Reudh]

I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<

Yeah, i've noticed that a lot of places don't seem to understand spice.

On the other hand, with the surfeit of Asian restaurants here in Melbourne, it's pretty easy to find a food that's legitimately incredibly spicy.

Case in point; there's an amazing Szechuan place in Chinatown, in the alleyway directly north of the Croft Institute (and next door to Berlin Bar). I love spicy food, and this place does not dissappoint; it leaves my face bright red, and nose running like a faucet... and it. Is. AWESOME. Plus the food is legitimately very good.

Not to mention that North China Cuisine (name?) that you suggested we all go to in Box Hill that time. That was fantastic.

[acetech09]

Spoiler: Industrial-strength vanilla extract, ETA 14 days to maximum potency (click to show/hide)

That's almost a quarter pound of extraction grade beans. The importer recommends that many beans for three liters of Vodka. I'm soaking them in only .75 litres of pre-flavored alcohol. This is going to be some very real shit when it's done.

[Blargityblarg]

I keep on telling them "Make it spicy" and then I wonder if they actually just gave me the mild version :<

Yeah, i've noticed that a lot of places don't seem to understand spice.

On the other hand, with the surfeit of Asian restaurants here in Melbourne, it's pretty easy to find a food that's legitimately incredibly spicy.

Case in point; there's an amazing Szechuan place in Chinatown, in the alleyway directly north of the Croft Institute (and next door to Berlin Bar). I love spicy food, and this place does not dissappoint; it leaves my face bright red, and nose running like a faucet... and it. Is. AWESOME. Plus the food is legitimately very good.

Not to mention that North China Cuisine (name?) that you suggested we all go to in Box Hill that time. That was fantastic.

I believe I suggested that place [/feigneddisdain]

I'm pretty sure it is just called 'Northern China Restaurant' or something, too.

Their sweet and sour pork (like, the original method, with vinegar rather than pineapple) is sufficiently sour that if you inhale while you've got a piece close to your mouth you're briefly incapacitated

[Osmosis Jones]

Yeah, that was Blarg. I used to live in Box Hill, but I had never been to that particular restaurant before.

[Execute/Dumbo.exe]

Spoiler: Industrial-strength vanilla extract, ETA 14 days to maximum potency (click to show/hide)

That's almost a quarter pound of extraction grade beans. The importer recommends that many beans for three liters of Vodka. I'm soaking them in only .75 litres of pre-flavored alcohol. This is going to be some very real shit when it's done.

So is that stuff going to be like a vanilla Gargle Blaster?