> > The 500 was very agreeable to me, a sort of two-star
> > heat, but the 1500 was close to my ideal (I'd like maybe
> > 2 or 3x more if I was eating rice on the side).
> Rice is what always saves me at Korean restaurants... I wouldn't begin to
guess

I use rice to save me from salt, for which I have
a relatively smaller tolerance than I do for heat.
There have been few dishes that have been so
poisonously hot that I needed to severely cut
them down, but way too salty is way too common.

> a number for what I can eat in terms of heat level.  I generally tell the cook
> "medium-hot".  I've only had to return one hot pot to a kitchen once in
> Kentucky when the cook or waiter didn't ask how hot I wanted the squid dish I
> ordered.  It was so hot I couldn't take it :)

Too bad I wasn't there. I enjoy Asian dishes spiced
up to native heat levels, at least when I am in
training.

> > and I should have used something nice and thick, like
> > oatmeal (only half serious here).
> Maybe coconut cream?  You can pour that off the top of some canned coconut
> milks... at least you used to be able to.  I have a can in my cupboard,
now I'm
> curious (g).

I don't think so, because it thins out a lot on
heating.

So Gail got a bottle of butterscotch cream soda,
which turned out to be, er, suboptimal, so my
mind being what it is, I went on a butterbeer
recipe kick. Which reminds me, if I remember
today I will make myself a butterscotch egg
cream.

Hot butterbeer
categories: fictional, beverage, tastealike
Servings: 6

6 c whole milk
6 Tb butterscotch-flavored sundae syrup
10 dr yellow food coloring
1 pk (4-serving size) Butterscotch-flavored 
- Jell-O Instant Pudding Mix (minus the 
- 1 ts used in Froth recipe)
h - FROTH (FOAM)
1/2 c heavy whipping cream
1/4 c powdered sugar
1 ts Butterscotch-flavored
- Jell-O Instant Pudding Mix

Pour milk into medium saucepan. Turn heat 
to medium-high. Add in butterscotch syrup 
and food coloring. Mix in pudding mix. 
Stir well until lumps are gone. Keep 
stirring until pudding has dissolved and 
liquid is hot. We want the temperature of 
the butterbeer to be hot but not scalding 
(similar to hot cocoa).

Once it is hot, ladle it into your serving 
mugs. Top with a few spoonfuls of the froth 
and give it a few min for the peaks to 
settle, creating a foamy layer on top.

For the froth (foam) -  With an electric 
mixer (or whisk), mix all the ingredients 
until soft peaks form and it resembles 
whipped cream. Set aside.

thedisneydiner.com