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Message: [QUOTE="SVCBeercats, post: 2269889, member: 7874"] I saw a article and video featuring David Tran founder of Hoy Fong Foods of rooster sauce fame. Hoy Fong was the name of the boat upon which he escaped South Vietnam. Originally he used serrano peppers. Now he uses red jalapenos for the sriracha sauce. His company produces several sauces of more intense spiciness. Presumably back in the day Asian peppers were not grown in any quantity. Now no so much of a problem. Any case jalapenos are hot enough for us. As my wife says a nice pinch is sufficient. When someone teases us about this, my response is; "I don't consider pain a seasoning." Once upon a time I agreed to train a company IT teammate who had lived in several countries in Southeast Asia. She knew the cultures and languages. The customer site was in Houston, home of several SE Asian restaurants in the same area. She agreed to order my dinner in a different Asian restaurant every evening and then provide insights to each culture (Thai, Chinese, Vietnamese, etc.). First meal was Thai. She ordered a "mild" entree for me. She spoke with the server in Thai. Clearly they found my discomfort funny. I asked what did she order. She ordered an entree made in the style that would be served in Thailand. Using a clean fork she gave me a taste. I regret to this day placing the food in my mouth. How can anyone eat most every meal with such intense heat is beyond me. My God was it ever spicy. I had to have a glass of milk. [/QUOTE]

Verification: First name of men's bb coach