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Roland sat at the bar, sipping his Belladonna Green Tea delicately.
The tiny, exquisitely made porcelain platter before him contained three paper-thin slices of sashimi, from [Takifugu rubripes], a Puffer Fish endemic to the waters around Japan.
Behind the bar, there was an entire wall of alcoholic
beverages, some of them bearing HazMat labels. Absinthe and Pernod seemed to be the favourites, this month.
Bowls of fresh and pickled Habanero chilis were scattered around the bar. Toast squares, made from ergot-affeected rye bread, were provided for patrons who wished to try the Aged Pheasant Pâte.
Roland would like to have put in a smoking room, as suggested by his old friend, Pablo Escobar, but he was afraid the local law enforcement authorities would take a prurient interest in his new business venture, if he did that.
He surveyed the room, proud of the name he had chosen for this bar.
Dorset Naga - who'd have thought it?
http://www.telegrap...04/01/nchilli01.xml
here's a chilli for you. [po, Apr 28 2006]
The Scoville Scale
http://www.chilliwo.../Scoville_Scale.asp
[Ling, Apr 28 2006]
www.dorsetnaga.com/
http://www.dorsetnaga.com/
I recon it's the real deal. [zen_tom, Apr 28 2006]
Enya for [Galbinus_Caeli]
http://www.google.c...X&oi=music&ct=image
[normzone, Apr 28 2006]
enya for normzone
http://www.loraxhaven.net/enya.html
Not that enya, this enya. [Galbinus_Caeli, Apr 28 2006]
[link]
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I'll have a tequila from that bottle with the funny worm in it. |
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(And a piece of that mould that has some cheese growing on it?!) |
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The old Tshirt joke...
One Tequila,
Two Tequila,
Three Tequila,
FLOOR! |
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" I like to have a Martini, two at the very most;
three, I'm under the table, four I'm under my host! " |
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One order of the Cane toad leg platter please. |
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Regarding the Naga Dorset: |
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//Aktar Miha, of the Indis Bangladeshi restaurant in Bournemouth, said: "Most people don't cook with it; they just have it near to them when they eat. They just touch their food with it. If you don't know what you are doing it could blow your head off."// |
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Nothing like hyperbole, to get the juices flowing. |
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Pablo's idea to have open courses of ether, amyl nitrate trickling around the perimeter of the dicso-area would have been fine, but no-one was ever capable of making it all the way to the dance-floor (in part due to the fumes released from the Nitrous-Oxide infused dry ice machine) |
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//The result was so startling that the Dorset pepper was sent for a second test to a laboratory in New York used by the American Spice Trade Association. It recorded a higher figure of 970,000 heat units. The Naga, which is sold with a health warning, was developed from a variety which originated in Bangladesh.// pretty hot, I'm sure you'd agree. |
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[po] That report was from the first of April - are you sure about it? |
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according to Wiki, it was widely taken as a hoax but I'm pretty sure its genuine. |
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I can't cook with Jabaneros because they're too hard to dose. Don't see the mileage in breeding a stronger variety. |
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I went to a Fugu restaurant once. We
had Fugu soup, sake with a grilled Fugu
fin in it, Fugu sashimi, and a sort of
Fugu stew with noodles. It was all very
nice, but not unlike many other kinds of
white fish. I think it's popular in Japan
just because it's expensive and
dangerous. |
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Jalepeños are not really that hot relative to other peppers. |
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No they're not, but no one mentioned Jalapenos. Were you just making conversation? |
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I misread the mispelling "Jabenero" as "Jalepe(why does HB not allow an enya?)o" rather than "Habenero" |
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Enya is allowed, see link. |
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Not that one, this one. See link. |
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Piñata, Piñata, Piñata... |
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Looks like it allows enyas, to me. Jus' goin' with the Orinoco flow. |
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Ok, [unabubba] how do you get the ampersand past the halfbakery's annotation engine? When I put one in, HB escapes it. |
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I use my computer's Character Map to find that keystroke Alt+0241 gives me a ñ, but it's easier to copy out of Character Map. Or I just copy someone else's. |
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Ampersand? Like &? Or like &? |
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Ah! Ok. I had been entering the code. Never thought to use the other way. |
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Alt+164 gives you the eñe too. |
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