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Journal TechnoLust's Journal: Spicy foods and girl farts 19

Journal by TechnoLust

I had a spur of the moment dinner date last night with a girl I met a few months ago and have ran into a few times since, but we'd never actually had a date. It didn't even really start out as a date, but more of me being hungry and bored, the combination of which led to my wanting Chinese food, but not wanting to eat alone. So I call her up thinking that she'll politely decline and say she really would like to hang out but she can't tonight because $EXCUSE. To my surprise, she agrees to meet me at a Chinese place in Dunwoody. We arrive and I order Orange Chicken EXTRA spicy. I get it and although it is VERY tasty, it's not spicy at all. This led to a conversation about how "EXTRA SPICY" to a lot of people is medium to me. (Sidenote: I picked up some Firey Habanero Doritos (EXTREME!!!!) for lunch and although they have a good spicy flavor, I was hoping for a little more heat. Anyone else had them? What'd you think?)

So after dinner I can tell she's into me because she asks if I'd like to go to Starbucks to talk over some coffeeflavoreddrink. We go over and we're sitting outside talking and I said something witty and she was laughing so hard a little fart squeeked out. Well that embarassed her. I told her it could have been worse, it could have happened during sex. I was pretty sure I had hooked her when I left, becuase she said something about meeting again soon and how much she enjoyed it. So when I get home, I checked and sure enough, she'd sent me an email telling me what fun she had. Then she text messaged me, then she called me. She said something that seemed to me as a hint for me to invite her over, but it was 11:45 and I was tired, so I didn't take the bait. Besides, it'll be more fun to keep her waiting for a while longer. ;-)

This discussion was created by TechnoLust (528463) for no Foes, but now has been archived. No new comments can be posted.

Spicy foods and girl farts More

Spicy foods and girl farts

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  • I tried them and liked them. They don't have a kick at first, but for me they are what I call "Sneaker Hot." So while each chip may not have a lot of heat, the combination of a lot of them will eventually catch up with you. But, since I'd guess your heat tolerance to be above mine that may not even help.

    If you are interested I think I might still have a bottle of last years end of the season hot sauce. Basically I pick every last pepper still on the plants and make a huge batch of sauce. I'm not sure

    • Comment removed based on user account deletion
      • A friend of mine makes a wicked salsa. Here is the recipe he used last time. The peppers he mentions below that he forgot what they were are the (added to the list by me) orange bell peppers.

        12 Habaneras peppers
        10 tomatillos tomatoes
        4 Jalapeno peppers
        12 Serrano peppers
        4 Anaheim peppers
        6 red chili peppers
        3 big cloves of garlic (preferably from an elephant head)
        1 1/2 large white onions
        1 28oz can diced tomatoes
        2 green bell peppers
        2 yellow peppers
        2 orange bell peppers
        2 red peppers
        4 TBL spoon liq
      • I usually make one or two batchs a season depending on how the peppers turn out. Last summer the end of May was cold and wet so we weren't able to plant until June. Then August was pretty crappy so I didn't have that good of a yield. But, come Novemember I go through and pick every pepper, whether its ripe or still green. I ended up with 3 large mixing bowls of peppers fresh off the plants plus two plastic grovery bags of ripe peppers picked earlier. I have to go back and see what we planted, but basic
  • Always leave them wanting more.
    • As I said to my fraternity brother who told me that after a very successful concert:
      "No, I don't want to leave them wanting more. I want to leave them wanting ME."
  • I find that most asian restaurants have two 'spicy' scales. The "American" scale, and the "$asian" scale. The American scale is dummed down and hardly spicy at all. The $asian one will make most americans melt.
    So if you go to the same restaurant over and over again, and have them understand you are on the asian scale, they'll give it to you.
    Happened at a thai place I used to go to while on coop. They asked to scale things from 1-5, 5 being the spiciest. We used to order a 7. After a month of going a
    • Comment removed based on user account deletion

    • There's an Indian place just down the street that we occasionally frequent, and he too tones it down, but even more than for Americans (Germans tend to think of black pepper or paprika as "spicy"). One time a while back, I had a case of bronchitis, so I decided to "burn it out" with some nice spicy food (seems to help me, anyway) and I told the guy not to hold back. He got a big, big smile when I said that, and I thought I might regret it (as it is, he had already noticed I tended to order the hottest thin

      • of dried habanero peppers of higher than normal potency. I make a spicy chicken and rice dish that occuipes most of a six quart Dutch oven of mine. I use about a tablespoon of this stuff and it makes the whole dish fair to middlin' spicy. I usually ad a bit more kick to it for my helpings, but it's usually hot enough for everyone else.

        I've fallen in love with the Tabasco smoked Chipotle sauce. It's got only a little heat (not nearly as much as regular Tabasco, which from my perspective is "kinda hot,

      • Red Dwarf!!! You have seen the show I hope?
    • Comment removed based on user account deletion

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