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spiciest food -ever-?

Hi all!

So I'm dating this guy who is a spicy food lover to such an extent that he brings his own imported hotsauce bottle with him around often. He often complains about how dull-tasting many of the "spicy" foods are, and while spiciness is a give or take for me, I want to take him out to a restaurant of any genre (except for Indian) that has served the spiciest food that you've tasted/heard of. I've tried calling east coast grill about their hell night, but unfortunately we're moving before then (it's in the fall) and so can't make that. We're also big carnivores, but don't let that stop you from suggesting a truly hot vegetarian dish!


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  1. Hate to say it, t1, but I don't believe you'll be able to satisfy your guy...in Boston/area, that is! Although I have only lived here a few months, I have not yet found any food to be to my taste for spiciness, even when I have asked for it "Thai hot" or the equivalent, although I don't mind as long as it is well-prepared and flavorful. From what I have deduced, the palate here runs toward the sweet rather than the spicy side. I solve this problem by making my own spicy dishes at home when the craving hits me. Hopefully you'll be moving somewhere that you will both enjoy the cuisine.

    1. Qingdao Garden in North Cambridge makes a terrific plate of stir-fried whole spicy green peppers. I don't see it online, but I've had it several times recently.

      At lunchtime, Chacarero is a good downtown spot to know about. Their spicy sauce is hot, but their "extra hot" habanero-based sauce is too much for this Southwesterner.

      If you're ever in NYC, check out Los Dos Molinos, a Santa Fe-style Mexican restaurant that prides itself on its intensely spicy (but also flavorful) chiles from Hatch, NM.

      4 Replies
      1. re: finlero

        The "extra hot" chacarero isn't hot enough for me, but both locations now have sides of the habanero-based sauce available upon your request. I used one on my chacarero today and my mouth was on fire -- in a good way -- for 20 minutes after I was done eating.

        1. re: finlero

          I don't find the "extra hot" to be all that hot and I'm sure I'm wimpier than this guy.

          1. re: jgg13

            Now go back and, in addition to asking for your sandwich "extra hot," ask for one of the little containers of the "extra hot" sauce with your chacarero. Apply. Eat. Report back.

            1. re: Blumie

              I realize that I am resurrecting an old thread but I was trying to dig up an answer to the question of "what's the hottest standard (not e.g. hell night) dish in boston" and realized I never answered this :)

              I did end up doing that at some point. It had the heat that I wanted, but I ended up not really liking it as much - ruined the delicate balance of that sandwich. Live and learn.

        2. South East Asia in Lowell makes some really spicy dishes. Im sure you could ask for "extra spicy" but i find what they list as "blazing hot" to be quite spicy.

          Also another place he may enjoy is Fireflys BBQ. I prefer the original one in Marlborough. They do a weekend all you can eat brunch (i forget what day) that has all the ribs, brisket, pulled pork, etc on it plus all the sides. I know many here dont like the place but i think he may because they have a rack of about 100 different hot sauces you can try. Many are really spicy. they even have one you need to sign a waiver to use.

          4 Replies
          1. re: hargau

            Fireflys BBQ in Quincy has a hot sauce that is 267,000 scoville units (http://en.wikipedia.org/wiki/Scoville...). They keep it under lock and key and you have to sign a waver to try it. They serve it with plenty of corn bread.

            If you like BBQ, give it a try. I tried it last week... it was a thing of beauty.

            East Coast Grill Hell week is also not for the faint of heart. I think You can get ribs with "inner beauty" at any time. It was on the menu the last few times we were there.

            Redbones also has a really nice corn relish that will knock your socks off if you're not expecting it.

            1. re: zizzpudding

              True story: Years ago I was at Fireflys Marlborough and having finished my dinner i left the table to wash my hands. While i was gone my "friends", thought it would be funny to douse all my leftovers with one of the hotest sauces off the rack. So fast forward to about 8AM the next morning when i pull out the cold ribs and take a bite... I seriously thought i was going to have to go to the hosipital and debated calling.. I thought maybe someone in the kitchen did it as a joke when packing the leftovers until my gf was laughing in hysterics about it and i knew she was involved... At which point i chased her around with a rib trying to get her to taste it.. I wasnt able to but it touched her face and burnt her skin!

              1. re: hargau

                lol. that's funny :)

                A couple of years ago a friend of mine brought me a bag of dried naga chiles (suuuuuuuuuuuuper hot for those who don't know of what i speak) back from the motherland (his family is from that region). Flash forward a year or so later and I had some friends over watching a game of some sort, beers were consumed, etc.

                Anyways, I grab one and just tell my friend to eat it. "What's this?" he asked ... "Oh its just a dried pepper, just eat it!". Well, that didn't go over particularly well for him ... he starts getting red, "mm, wait, ow, that's hot. OH THATS HOT!!!". Within a couple of minutes he was hanging off of my balcony with snot and god knows what coming out of all of his facial orifices.

                He wasn't particularly amused :)

              2. re: zizzpudding

                A waiver for 267k units? Those waiver things are always a marketing gimmick anyways, but that's over the top. Not that I'm a big fan of eating whole habeneros (or worse, nagas) but its not like shaws makes me sign a waiver when i buy a bag full of them.

            2. Look out for East Coast Grill's next Hell Night. That should satisfy your man.

              7 Replies
              1. re: joth68

                The OP specifically said "I've tried calling east coast grill about their hell night, but unfortunately we're moving before then (it's in the fall) and so can't make that."

                1. re: Allstonian

                  East Coast usually has a Hell item or two on their regular menu.

                  1. re: I QUE

                    In addition to always having at least one "hell" item on their menu, they will serve you sides of their "inner beauty" hot sauce to create your own "hell" version of any of their dishes. It goes great with their barbecue -- I use it liberally on the burnt ends sandwich -- on the tuna tacos, on the buffalo shrimp, and on many of their other menu items.

                    1. re: Blumie

                      They actually have a "secret sauce" behind the counter that was described to me as being the absolute hottest thing they have in house. The last time I was at a hell night there was a woman eating anything & everything, doused with extra inner beauty and laughing it off. They went off and fetched Chris who had a bottle of some red sauce in itand he tried to stifle her. Nothing doing, she still was dwning it easy - the staff seemed *extremely* impressed.

                      For those who have had the pasta from hell, she ate the entire plate without any sort of pause at all, nor any effects visible from where I was sitting.

                        1. re: Bob Dobalina


                          Seriously though, I really wondered where she was from. She had no discernable accent, caucasian, etc - my first reaction was that she *had* to have grown up in some area of the world where the spice was off the hook, but who knows.

                  2. re: Allstonian

                    My bad. That will teach me not to skim posts.

                2. Mary Chungs in Cambridge has some really spicy Chinese food. I love spicy Chinese Food and this was super spicy. I love the East Coast Grill and I would like to try Hell Night. I usually go there for the Latin Brunch. JP licks makes a chocolate Habanero ice cream, it's crazy good.

                  9 Replies
                  1. re: macadamianut

                    Really? I have never been to any chinese restaurant that has anything spicy unless its a Sichuan specific place like Sichuan gourmet/garden or fuloon, etc..

                    Are you talking Sichuan spicy or general gaus chicken, hot and sour soup, kungpao-anything spicy?

                    1. re: hargau

                      If you like spicy than Mary Chungs is for you hargau. They have so many different spicy dishes. I went with my family for Mother's Day last year and I thought my parents would pass out and they like spicy food but this was too spicy for them. Cash only.

                      1. re: macadamianut

                        Thanks i will keep it in mind. I was just checking because i run across alot of people who say they like spicy food but it means they like General Gaus or sesame chicken or the other things in Red at chinese restaurants, none of which i find spicy.

                        1. re: hargau

                          Mary Chung's bills itself as Mandarin/Szechuan and they have plenty
                          of heat in some of their dishes. I like the place a lot...suan lachow, bon bon bon chicken, dun dun noodles..are a few dishes I like

                          That said, I don't think they reach the heat level of some of the spicier dishes at Sichuan Garden in Brookline

                          1. re: 9lives

                            You have to be very clear about wanting it very spicy at Sichuan Garden. The Chengdu Chicken, for example, will come with a couple of hot peppers but I've had it served with dozens and dozens of them, so many that your digestive tract shuts down. Delicious but you pay the price!

                            You can also ask for very, very spicy at Chilli Garden.

                            Some Indian restaurants will make a very hot Vindaloo if you ask. It's supposed to be very hot but it almost never is.

                        2. re: macadamianut

                          Eh, careful here. Only certain dishes are spicy and even then it varies wildly. Example, their dun dun noodles have ranged for me from "where's the spice at all?" to "wow, this is *really* hot". In general I wouldn't call it something for a true chilehead, but for a normal person it likely could be viewed as spicy.

                          1. re: jgg13

                            Yes, you have to make clear to the waiter at Mary Chung's also that you want it hot. Then, trust me, it will get your attention.

                            1. re: Alcachofa

                              FWIW I find that it tends to be hotter there on Sundays than other days of the week.

                      2. re: macadamianut

                        Sichuan Gourmet in Framingham serves really good spicy szechuan food, and will spice it up upon request. Likewise with Sichuan Garden in Brookline, although I prefer Sichuan Gourmet.

                      3. I tend to agree that it is hard to find truly hot food in the area. Aside from ECG, there is not much.

                        If you are ever in the Woodstock, NY area, try the purple haze shrimp at New World Home Cooking (technically in Saugerties, NY). It is the hottest thing I've ever eaten, yet it was the most deliciously flavorful heat I've ever experienced. Truly outstanding. The rest of the menu is fun too. Great place.


                        1. Maybe you ought to just order some "Dave's Insanity" and sprinkle a few droplets on whatever you eat.

                          1. How do you feel about Korean food? There are some really spicy dishes that I or DCs have had in Boston, such as kimchee chigae (spicy kimchee stew), yoo kae jang (spicy beef glass noodle soup), jampong (spicy seafood noodle soup). Try out Buk Kyung (aka Hometown) in Union Sq. or Chung Ki Wa (trek out to Medford depending on where you are coming from).

                            8 Replies
                            1. re: digga

                              I am a spicy fanatic, as well as Korean food fanatic, and to be honest, I have never found chigae, yu kae jang nor jampong to be very spicy. :( Sure, it has a nice underlying heat, whose delicacy I cherish as a trait of each of these dishes, but I have a sneaking suspicion that these dishes might be not cater to the OP's quest for spicy.

                              1. re: Prav

                                That's the problem with Korean food in Boston - the restaurants think their audience are spice wimps unless you are obviously Korean. If you have the same dishes in NYC or Chicago, you won't have this problem. Come on Boston - bring it on!

                                  1. re: Prav

                                    I wonder if Johnny Levins (Something Savory in Arlington) is willing to turn up the heat if asked.

                                    1. re: digga

                                      I have asked; they have hot sauce on the side but it's not all that hot. I bet if you got something catered...

                                      1. re: Aromatherapy

                                        Something Savory has a house made hot sauce that is incredibly layered and spicy. But, you have to ask for it special and now they charge for a minimal amount for a very small container. I think it's habanero based but there is depth to the spice.

                                  2. re: digga

                                    Han Maru (Allston) doesn't hold back on the spice at all. The Gamjatang there is firey all the way. It even looks like a prehistoric volcano.

                                    1. re: teaTomE

                                      Whoa - now that's what I'm talkin' about. I'm all over that one - maybe we'll hit Han Maru after the Yoma benefit lunch on Saturday. Thanks for the tip, teaTomE!

                              2. If you like Thai, "pet pet" or "pet ma" will get the heat...I know it's not perfect Thai language but it works..:)

                                My faves are Montien (ask for Thai menu)downtown or Dok Bua in Brookline.

                                5 Replies
                                1. re: 9lives

                                  The Thai word for 'spicy' is pronounced 'Phed,' not 'Pet.' If you want it even hotter than you double up and say 'Phed Phed.' If you are really serious
                                  about getting it spicy than you say 'Phed Maag Maag.'

                                  1. re: ThaiNut

                                    That's helpful info. Is that pronounced like it would be phonetically in English, as "fed" and "mahg"?

                                    1. re: bear

                                      I just spent 5 minutes on the internets looking this up. "ph" is an aspirated p, which is a regular English p. The "spicy" word is alternatively transliterated ending in d or t, it sounds somewhere in the middle. "aa" is a drawn-out ah sound, g is as English. Didn't get into the tones.

                                      1. re: Aromatherapy

                                        Yes, the word 'phed' is pronounced in a manner so that it rhymes with the English 'fed,' and your 'mahg' is also fine. I used the 'maag' spelling because that's the official way that Thai word is transliterated into Roman letters.

                                        Also yes, the last letter in 'phed' is pronounced somewhere between a hard 'd' and a hard 't' but, to me at least, it is a tad closer to being a 'd' sound.

                                        I did not want to get into tones here because since you are saying only a couple of words there is no doubt that the Thai listener will get the point. But for the record 'phed' is said with a low tone and 'maag' is said with a falling tone.

                                2. The last, and only time, I ordered the jerk beef BBQ at Redbones, which was a year ago, I couldn't get through the whole dish because of the heat. I even brought it home and "diluted" it with other BBQ that wasn't spicy. Still very, very hot. Compared to the ECG's Wings of Ass Destruction, which I had at one of their Hell night's a couple years ago it was a shade less hot. BUT, the big difference was that the Redbones dish was hot just for the sake of being hot. It lacked the flavor of ECG's dish. Redbones may have improved it by now but it's worth a try. Also you could try Jamaican jerk chicken at some of the area's Jamaican restaurants. Ortanique comes to mind. Do a search on this board for Jamaican restaurants.

                                  7 Replies
                                  1. re: alsaman

                                    There are definitely some seriously spicy Sichuan restaurants in the area. Sichuan Gourmet, of course (try the "Old Sichuan Chicken"), Fuloon (try "Hot Diced Chicken Szechuan Style", "Steamed Beef, Szechuan Style" and "Mandarin Cabbage with Chili Pepper"), Sichuan Garden, (try "OX Meat and Tripe with Roasted Chilli-Peanut Vinaigrette", and Wang's (try "Szechuan Style Bone-in Chicken") would all be good choices.

                                    1. re: alsaman

                                      The suggestions for Chinese might be a good idea - the Sichuan peppercorns add a very different sensation that compliments the heat nicely. If you make it clear that you want it very spicy, they will do it for you, but you have to insist. When they say "okay," you still have to reiterate one more time. Fuloon isn't a Sichuan restaurant, but the dishes lipoff mentioned are really, really good.

                                      I've had the Redbones jerk beef a couple times where it was quite possibly the hottest thing in town, but I had it very recently and it was toned down a lot. I doubt you'd be satisfied with the current version.

                                      1. re: nfo

                                        ehhhhhh...the sichuan peppercorn can be a dangerous thing. I love love love spicy hot food (from chile peppers) but the numbing thing with the sichuan leaves me cold. I really, really don't like it (and I have really tried to like it). To me, it is akin to eating a dish that is so completely oversalted that it burns, but in a sort of chemical way, not a traiditonally "hot" way. It also seems to obliterate any flavor by just blowing out my tastebuds.

                                        On the other hand, many are absolutely addicted to it, so I'm not saying you shouldn't try it. I am just wary of having a first experience with sichuan peppercorns if you are looking for a slam dunk date-night around hot food.

                                      2. re: alsaman

                                        Like most things, I've found that jerk at redbones to vary in exact heat, but its usually pretty durned hot. As you note, not Hell Night hot, but definitely up there.

                                        1. re: jgg13

                                          the Corn Relish at RedBones packs some heat too.

                                        2. re: alsaman

                                          For anyone who didn't know, "Jerked" food typically uses Scotch Bonnet peppers. Not quite habanero hot but still damn hot. A slightly delayed intense, lingering heat that allows the tase of the food to come through prior to the hotness hitting home.

                                          The jerked food I had on Grand Cayman several months ago was so good, I brought back 6 bottles of Scotch Bonnet hot sauce.

                                          1. re: steve999

                                            Habs & Scotch Bonnets are basically the same, they're both of the same sub-species even (C. chinense jacquin). Heatwise they're about the same IMO (in that any one pod might be hotter or milder than the other but overall about the same) and also IMO the SBs have a bit more of a fruity flavor.

                                        3. If you're a white American, I think it's mostly about convincing the staff that you really want the heat, and won't be one of the many patrons that claimed they wanted heat and left angry and in pain (and leaving a crap tip) because the restaurant gave them what they asked for.

                                          I think Thai, Sichuan, certain regional Indians (Goan vindaloos, for instance), and Korean are good places to start. I can recall a dish at the Fenway Brown Sugar that had tears of joy and chilli fire rolling down my face (my first drunken noodle dish there -- too bad nothing since has lived up to it in heat or fresh flavors). Likewise, a lamb vindaloo at India Quality, where the magic words were "Indian hot", though invoking that phrase later yielded something hot but not endorphin-inducing.

                                          El Pelon used to do a chilli eating contest, and would load your tacos with mind-blowing fresh chillis if you really asked. Tiger's tears at Floating Rock in Revere can abrade a layer of staleness off your mind. I had a pork with spicy chilli sauce at Sichuan Gourmet in Billerica that flattened me (in a pleasurable way) when I dined by myself a couple of weeks ago at 2pm when the place was empty, but going back with a group a few days ago, was unremarkably hot. They know me well enough at New Jang Su now not to try to talk me out of cham pong, but they still come by asking if I need water (as if that would ever help).

                                          I'm not really a fire-eater, can't really comprehend the joy of eating ECG's Pasta from Hell -- a bite of one of those fresh habaneros paralyzes me, renders me speechless for ten minutes, forget eating nine whole ones -- but even with my unimpressive chilli tolerance, I still have to lobby for the heat at many places. S&I Thai is a good example: without begging, their 4-star dishes are really wimpy. With begging, the 2-star ones peel my scalp back.

                                          1. I've had vindaloos across England (and India Quality at Kenmore can do them quite hot), I've had John Delise Sauce-smothered tacos at El Pelon (fire!) and I've destroyed my gastric system with Sezchuan from Mary Chung, Wangs, Gourmet and Garden, but the real heat lies in Thai.

                                            At first it was the Tom Yum at Brown Sugar that was ordered for me in Thai by my GF. Ouch.

                                            Then it was S&I Thai's Som Tum (papaya salad) which had me choking and praying for milk.

                                            But finally I had the one dish that was light-years ahead of all others in this town in terms of spicyness... Floating Rock's Thai-style farmer's Papaya Salad. This was serious pain. We'd finished off the Tiger Tears without finding it remarkably spicy, although it was hot and then we were treated to this. After just two mouthfuls, I was bright red and the mercury was rising. My tongue went through needle-pain, then to broken glass pain and then onto numbness that was only broken when I reached for the fish soup or hot tea to then be treated to searing agony as the hot liquid burnt straight onto my raw nerve ends. All told it took hours to recover. My (very) hardened Thai girlfriend couldn't even handle it - the same girl that scoffed with mild amusement at the weakness of East Coast's Inner Beauty Sauce and lapped up the S&I Som Tum without a tear - she loved it but had to give up half-way through as the spice was just too much. So we doggy-bagged it. I gave it to a work colleague the next day and he threw up.

                                            So there it is... farmer-style papaya salad from Floating Rock. It might not always be as ridiculously spicy as I encountered but it was by far the spiciest food - ever - for me.

                                            1 Reply
                                            1. re: teaTomE

                                              Good call, though I don't remember the papaya salad being quite all that. If you beg convincingly, the squid salad ordered very extra spicy will expand your mind nicely.

                                            2. I eat pretty spicey food, though I don't purposely buy and chew on habaneros for fun. I suggest taking him to Little Q Hotpot in Quincy, and ordering the spicy broth. You can also load up on orders of meat as your primary proteins, but you can also order lots of different veggies, seafood, noodles, etc.

                                              The soup is really tasty, and the more you eat it, the hotter it seems to become. I've had some pretty tough palettes agree that this is some of the spiciest they've eaten, without sacrificing actual taste for the fire.

                                              1 Reply
                                              1. re: kobuta

                                                Little Q is a great suggestion! With cajoling the spicy broth can be made even spicier than normal. It has a great depth of flavor in addition to pure heat!

                                              2. I think some of the above posters have it right.. call ahead to someplace with a decent creative food tradition, like ECG, and make a special request, especially if you know what he is likely to order.... tell them its his birthday or some sort of special event.

                                                1. The whole Szechuan whole fish with tofu (and piles of dried chillies and szechuan peppercorns) is pretty much all the spice anyone ever needs. Between the peppercorns and the chillies and remember sweating profusely and being temporarily nearly blinded by the sensation. It was delicious ;-).

                                                  1 Reply
                                                  1. re: StriperGuy

                                                    Whoops, neglect to mention that this is at Szechuan garden in Brookline.

                                                  2. Cafe Azteca in Lawrence has some of the best Mexican in Greater Boston and they make a killer habanero salsa. I've made and sold wildly hot sauces and this stuff ranked right up there.

                                                    1. Before Qingdao Garden, ahead of Mary Chung's, and way ahead of Sichuan Gourmet, I'd opt for Sichuan Garden in Brookline Village or Woburn. MC Slim is right in that if you don't walk in spouting a note-perfect Sichuan accent of Chinese, you may have to do some convincing to get them to do it for real, but their Chongqing spicy chicken (ChongQing La4Zi3Ji1, on the Chinese specials menu only) is the most insanely hot thing that I've eaten in the Boston area. Popeye's on crack, a friend of mine described it as. Way hotter than any other contender in the Chinese arena, though SG has its good and bad nights.

                                                      Their MaPo Doufu and their boiled beef (ShuiZhu NiuRou) aren't bad either.

                                                      Sichuan Garden
                                                      295 Washington St, Brookline, MA 02445

                                                      Sichuan Garden II
                                                      2 Alfred St, Woburn, MA 01801

                                                      11 Replies
                                                      1. re: Dr.Jimbob

                                                        The beef or fish/Napa cabbage at SG can be really hot. Not quite up to the chicken that Jimbob mentioned.

                                                        I'm not Asian and have no trouble getting them to bring the heat.

                                                        Ask for the Chinese menu (loosely translated into English by a CH from a few years ago)


                                                        1. re: 9lives

                                                          Actually, the Woburn site at least now has the same Chinese language menu with English translations, so asking for the specials menu in English might be enough. Be prepared for them to ask if you really want the Chongqing spicy chicken, since it's really hot.

                                                          1. re: Dr.Jimbob

                                                            Is that the dry-fried one that comes in an aluminum foil cradle? Pretty fierce. I love the fact that there are two great Sichuan places in that corner of the burbs (Woburn/Billerica).

                                                            1. re: MC Slim JB

                                                              Great for people in the northwest burbs. Now if we only could get comparable options in town!

                                                              1. re: Blumie

                                                                Yeah, the places mentioned in this section of the thread are one of the few reasons I have for not 100% loving my decision to be carless and living in the city :)

                                                                1. re: jgg13

                                                                  If you want to make something for this guy you are dating that will verge on volcanic, pick up a bottle of Sambal Oelek at just about any Asian food store. It's Malaysian but is also used in a lot of Thai dishes. This red ground chili paste is about the hottest stuff I have ever seen bottled. For most stir-fried dishes you'd chow some onion/garlic in the wok for a minute and then add some of this paste and mix that in well and then add the main ingredients. Just make sure that you have the stove hood fan on high when the Sambal Oelek hits the wok or the fumes will knock you over.

                                                                  1. re: ThaiNut

                                                                    really? the hottest?
                                                                    not even close in my book.

                                                                    1. re: ThaiNut

                                                                      Sambal Oelek is actually Indonesian i think...and coming from that region i'll say that the condiment is medium spicy and not extreme at all. Goes to show how variable our level of tolerance can be!

                                                                      1. re: ThaiNut

                                                                        Hate to pile on, but I can eat Sambal Oelek by the spoonful and I am not even a real spice freak.

                                                                        1. re: StriperGuy

                                                                          I have not had it but im that way with Sirachi Sauce. Some people cant even tolerate a drop of it, i love it on everything!

                                                                          1. re: hargau

                                                                            Ditto, Sirachi (or Sriracha) is also, in my book, not that hot. Tasty, yes, but barely spicy.

                                                          2. I'd imagine a proper sichuan hotpot meal would do the job. You'll sweat for hours on end...

                                                            1. As mentioned above, the jerk beef at Redbones is very hot.

                                                              The hottest food I've ever eaten was the goat curry at the old Green Street Grill (back when it was Caribbean food, not the current incarnation). It was like eating a bowl of hot sauce. The old Green Street Grill chef, Mark Romano, recently opened Highland Kitchen, and his goat curry is often on the menu there, but it has been toned down substantially, even though they still warn you about it. If you asked specifically for it to be made at old Green Street levels of hotness they might be able to do something for you.

                                                              5 Replies
                                                              1. re: dfan

                                                                I've had that goat stew at Highland Kitchen - it's not hot at all, it's just filled with black pepper. No heat to speak of.

                                                                1. re: dfan

                                                                  based party on this thread, i ventured out to redbones the other night and had the jerk beef again. it was defintely the hottest that i'd had there - it tasted *strongly* of habenero, which i'd never really encountered before (i suppose if they were being authentic it'd be scotch bonnet - and perhaps it was, i have trouble discerning the two tastes, but otoh redbones never really goes out of their way to be authentic, so ...)

                                                                  1. re: jgg13

                                                                    I love the jerk beef sandwich at Redbones and have had it about 5 times the past 8 months or so. I've noticed that the level of heat is quite inconsistent, ranging from moderately spicy to very spicy.

                                                                    1. re: jgg13

                                                                      Pretty sure they are using hot pepper extracts for heat at Redbones - which could account for the inconsitencies depending on how much was used. The atomic relish definitely does have some pepper extract, because that level of heat isn't coming from the jalepenos that are in there. I've had jerk beef and jerk wings that I couldn't take more than a few bites of, and I've had them other times that were pleasantly spicy and enjoyable.

                                                                      55 Chester St, Somerville, MA 02144

                                                                      1. re: LStaff

                                                                        That makes sense. I've noticed from various tv shows (man v food, DDD, that type of stuff) that it seems like a lot of these places have switched to extracts - which in and of itself makes sense to me considering how much heat levels can vary just between individual chiles.

                                                                  2. Some of the dishes at Southeast Asian Restaurant in Lowell and some of the Sichuan specialties at restaurants like Sichuan Gourmet, Top Garden, and Red Pepper are very spicy, and I have a very high tolerance for heat. I'm one of those guys who carries around a shaker of ground habaneros.

                                                                    Top Garden
                                                                    1921 Main St Ste 1, Tewksbury, MA 01876

                                                                    Sichuan Gourmet
                                                                    1004 Beacon St, Brookline, MA 02446

                                                                    1. Some quite hot and very tasty food to be found at Myers and Chang. The tiger tears are great,and can be spiced up w/ some more thai bird pepper per request (easiest to do if you are sitting at the bar) The Nasi Goreng is also a spicy number. The papaya salad is pretty hot as well.