Hey Prot are you thinking about attending?

 

Not happening

 

Sorry, I forgot about the peanut brittle thing.

I don't know what all kinds you make, but the only kind I've ever seen here in Iowa is the tame, sweet, butterscotch-colored kind.

Maybe I can sample a few others this trip and be able to make a more educated selection next year.

 

I would DARE say, the Green is not for you, however it is worth a try. I like it, but I can eat chorizo, huevos, frijoles, with salsa verdes for breakfast.

 

I used to eat at Raja's House of Sweets in Houston. It's "authentic" Indian food. We would be the only gringos in there, typically. In other words, we can handle the hot. The green is just right. The red, well, you probably want to avoid that one if you're not used to "ZOMG MY MOUTH IS ON FIRE!!!!" level of spice.

 

Should I bring him a bag of the red (habanero)?????

 

He'll RIP in Tejas. I don't know that I even tried that, so for someone from outside the Grand Republic I fear the outcome. I will have my camera though, even video. Could make an interesting thread.

 

Gee whiz, you guys are sure making the hot stuff sound inviting and attractive.

But the fact of the matter is, I'm a tender Iowa farm boy who's a big puss when it comes to eating spicy food.

It's my experience that what burns coming in the front end, also burns just as bad going out the back end.

Assuming I'd even survive the tasting experience, I don't think I need the painful after-effects on a long bike ride back north.

 

To be honest I've eaten it and I really don't see what everyone is complaining about.
To me it needs a lot more spice but then again I eat Ghost Pepper Salsa damn near every day so my definition of hot might be a bit different that other peoples...

 

I'm not sure how hot THC considers the batch that he made a couple of years ago for the meetup, but I didn't find it overly hot at all. Just right, in fact.