Quote Originally Posted by Wash DC Blue View Post
I think some of it is how the spice is incorporated into the dish.
When I make most curries, the heat is absorbed by typically an onion base.

It’s then absorbed into the liquid.
If there are seeds or pepper flakes, that is when the exit plan doesn’t quite work for me.

Tasty though 😀
whats the hottest dish in the states DC ?

Of course the Mexican influence is everywhere but some of the chicken sizzlers from New Orleans have a bite I hear

Don't say chilli dog , thats limp