Saturday, December 17, 2011

It Wouldn't Bother Art Scott

Cambridge Restaurant’s Food Is So Hot, You Have To Sign A Waiver

Hat tip to Jeff Segal.

2 comments:

  1. Anonymous7:31 AM

    A couple of notes.

    1) I use naga jolokia (ghost pepper) sauce (Scoville 600,000+) all the time, in tacos last night in fact, but not to the point of pain & seizure, just enough for a nice endorphin hit (like runners get from jogging, so I'm told, Bill).

    2) I saw this item yesterday and the sentence about 2/3 down then read: "Fortunately, there is an anecdote that the restaurant keeps handy." You'd think a tv station close to Harvard could find malaprop-free writers.

    3) The restaurant people are idiots, orange popsicles are hardly an effective "anecdote" to capsaicin burn. Any idiot knows you need dairy products, for the casein: milk, ice cream, Redi-Whip (which hot sauce judges squirt into their mouths between tasting courses).

    Art Scott

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  2. Anonymous7:41 AM

    A few notes:

    1) I use naga jolokia (ghost pepper) sauce (600,000 Scoville) all the time, in my tacos last night in fact. But I have enough sense not to use it to the point of pain and seizure, just enough to get a nice endorphin buzz (like runners get from jogging, so I'm told, Bill).


    2) I saw this item yesterday, and the sentence about 2/3 down then read: "Fortunately, there is an anecdote that the restaurant keeps handy." You'd think a tv station close to Harvard could find malaprop-free writers.

    3) The restaurant people are idiots to think orange popsicles are a useful "anecdote" for capsaicin burn. You need dairy products high in casein: milk, ice cream, Redi-Whip (judges at hot sauce festivals squirt it directly into their mouths between tastings).

    Art Scott

    ReplyDelete