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From: rcd@opus.UUCP (Dick Dunn)
Newsgroups: net.cooks
Subject: Re: How hot is HOT?
Message-ID: <619@opus.UUCP>
Date: Tue, 24-Jul-84 00:42:29 EDT
Article-I.D.: opus.619
Posted: Tue Jul 24 00:42:29 1984
Date-Received: Fri, 20-Jul-84 03:24:13 EDT
References: <1467@unc-c.UUCP> <7435@unc.UUCP>
Organization: NBI, Boulder
Lines: 22

>Something which illustrates regional differences with respect to 
>spiciness of foods:  There is a Tex-Mex restaurant in Chapel Hill
>which puts its "hot" sauce in condiment jars at the table; with a
>lid and a little spoon.  My wife and I generally cause much conster-
>nation with the waitpeople when we just take the top off the jar
>and dip in with our chips....

That might be, but it probably doesn't have anything to do with how hot it
is.  Once you do that, I'm sure they have to take what's left and toss it
out (due to health/sanitation rules), then replace the container and wash/
refill the one you used, which is NOT the norm for condiments.

Anyway, what's supposed to be special about dipping chips in the salsa
(assuming a container appropriate for etiquette)?  What else would you dip
the chips in?  Beer?

(Maybe I'm just having a hard time imagining finding good salsa in a
Tex-Mex restaurant in North Carolina, tho I've been wrong about such things
before  Now if it were in Santa Fe, I could believe good, hot salsa...:-)
-- 
Dick Dunn	{hao,ucbvax,allegra}!nbires!rcd		(303)444-5710 x3086
	...I'm not cynical - just experienced.