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...first hint that all was not right came with the dish of “Russian Roulette” pickled peppers, so called because they ranged in intensity from mind-blowing to deadly. “So, which are the hot ones?” I cleverly asked my waitress. She didn’t even crack a smile. Clearly, exposure to spicy food had done nothing to improve her disposition...

Author: By Helen Springut, CRIMSON STAFF WRITER | Title: In Heat | 10/17/2002 | See Source »

...fire (hot! dangerous!), and buoyed by the fact that they were causing diners to cry in pain, they were a rowdy, and extremely cheerful, bunch. As I ordered the Infamous Pasta from Hell ($8.50) with habañero sausage and oil-pickled chili peppers, at seven bombs the hottest dish on the menu, they laughed in glee. “When you eat it,” cackled the chef closest to my table, “don’t blame...

Author: By Helen Springut, CRIMSON STAFF WRITER | Title: In Heat | 10/17/2002 | See Source »

...obligatory lunches in whichever Chinatown my family found ourselves in while on vacations abroad. The twiddling of Chinese cuisine in an attempt to defer to a foreign palate never ceases to amuse me. Bold flavours, robust odors, all attenuated and toned down to a median of blandness. This dish, and seven others only remotely similar to it, sloshed over with the same all-purpose sauce. Or, more unscrupulously, a restaurateur exploiting the relative ignorance of his clientele and passing off slapdash imitations as the real thing...

Author: By Darryl J. Wee, CRIMSON STAFF WRITER | Title: Sugar & Spice and Everything Nice? | 10/17/2002 | See Source »

...brittle threads strewn with shrimp, chicken, bean sprouts, scallions, egg and ground peanuts, sweet and sticky and sour, the whole inescapably recalling peanut butter (which, to me, is a good thing). The Rad-Na (wide rice) Noodles ($7.95/8.95) were to all appearances a facsimile of a staple Singaporean dish, beef kway teow, which uses exactly the same ingredients (beef slices and Chinese broccoli, or kai lan) and a more or less similar gravy composed mainly of dark soy sauce. This was very good indeed...

Author: By Darryl J. Wee, CRIMSON STAFF WRITER | Title: Sugar & Spice and Everything Nice? | 10/17/2002 | See Source »

...yellow curry emblazoned with a cautionary star (“spicy”) was, at least to my desensitized, spice-assailed palate, only faintly challenging, and had a number of irrelevant vegetables cluttering up the dish (although on hindsight perhaps they were meant to temper the spiciness, such as it is): pineapples, potatoes and cherry tomatoes. The traditional accompaniments, I believe, are tiny Thai eggplants—mini-grenades of acridity, the size of a blueberry, spurting an intensely bitter juice when bitten. But the curry itself was smooth and velvety, laden with an appropriately immoderate amount of coconut milk...

Author: By Darryl J. Wee, CRIMSON STAFF WRITER | Title: Sugar & Spice and Everything Nice? | 10/17/2002 | See Source »

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