gillep
DIS Veteran
- Joined
- Oct 12, 2009
That’s a dilemma all chefs have. I have a dish with a house blended harissa that is about as spicy as if we had made it with black pepper and people still cry sometimes that it is overly spicy. Don’t get me started on the shishitos.
I can't even imagine, especially as people's tastes change over time. I have had all of the dishes mentioned here as 'spicy' this year at the festival, and I didn't find a single one of them even remotely hot, a couple years ago I doubt that would have been my answer, as I can tell that my spice tolerance has gone up significantly in the past two years.