Enough to Make a Man go Meatless

In fairness, the beef was not the problem. It’s what was in the beef that was the problem, and no, I’m not talking about unwanted critters of the e. coli persuasion. I’m talking about ingredients – stuff put in there by the chef on purpose. Actually just one ingredient caused all the trouble… well, two if you count my ego.

We had just arrived in Las Vegas, Maxx and I, to celebrate her birthday. This is not a picture of the two of us.

We had made our way to the Skybox, one of the new restaurants at one of the new resorts in Las Vegas, the Aria. The following menu item caught my eye: “Firecracker Burger: 8 oz patty blended with Bhut Jolokia chili pepper, rated the world hottest chili pepper in 2007.” Well, I had never heard of that pepper, but I’d also never heard of a pepper I couldn’t handily defeat, even at the cost of a few extra napkins to sop up the inevitable sweat on my head. So, of course, I gave it a try.

Here’s the “before” picture. So far, all is well.

You want to know how hot this pepper is? Twelve hours later, it makes my head sweat just to think about it. There in the moment, I knew from the first bite that I had a tiger by the tail. The heat from the thing instantly made my lips go numb (the body’s natural reaction to searing pain, I suppose). My tongue swelled up. The roof of my mouth seemed painted with fire, and that fire traveled all the way down my throat to my belly, where it bloomed.

Are we having fun yet?

Folks, I generally consider hot foods to be my manna-nirvana. And generally scoff at what others find hot. When I order buffalo wings at my local joint, for example, I challenge the prep chef to make them too hot too eat, and he always fails. I once drank a bottle of Tabasco sauce on a bet. I love hot food. I think there’s something wrong with my system. (I know there’s something wrong with my brain.) But hot food and I just agree with each other.

This Bhut Jolokia burger, though, it didn’t just disagree with me. It vehemently opposed me and violently argued with me. It wrestled me to the floor and pinned me there. Not to put too fine a point on it, I was defeated. I fought my way through half the burger and then, as the saying goes, “stick a fork in it, it won.” Viz:

Fortunately, life in Las Vegas is not all heartburn heaven and thunderstruck intestines. There’s also poker, and a whole damn lot of it, plus shops, restaurants (with saner menus one hopes), and tomorrow’s highlight event, a visit to the Pinball Hall of Fame. It’s nice to have a respite in so crazy a place before returning to Managua (so crazy a place) to spend the next month there working on The Blue Door. That’s a tropical place, Managua. They have plenty of hot food. People gawk at what I eat and call tame. But now I know I’ve met my match. Bhut Jolokia, my (sweat drenched) hat is off to you. You are the boss of me.

More later, -jv

In fairness, the beef was not the problem. It’s what was in the beef that was the problem, and no, I’m not talking about unwanted critters of the e. coli persuasion. I’m talking about ingredients – stuff put in there by the chef on purpose. Actually just one ingredient caused all the trouble… well, two if you count my ego.

Maxx and I were dining at the Skybox, one of the new restaurants at one of the new resorts in Las Vegas, the Aria. The following menu item caught my eye: “Firecracker Burger: 8 oz patty blended with Bhut Jolokia chili pepper, rated the world hottest chili pepper in 2007.” Well, I had never heard of that pepper, but I’d also never heard of a pepper I couldn’t handily defeat, even at the cost of a few extra napkins to sop up the inevitable sweat on my head. So, of course, I gave it a try.

Here’s the “before” picture. So far, all is well.

You want to know how hot this pepper is? Twelve hours later, it makes my head sweat just to think about it. There in the moment, I knew from the first bite that I had a tiger by the tail. The heat from the thing instantly made my lips go numb (the body’s natural reaction to searing pain, I suppose). My tongue swelled up. The roof of my mouth seemed painted with fire, and that fire traveled all the way down my throat to my belly, where it bloomed.

Are we having fun yet?

Folks, I generally consider hot foods to be my manna-nirvana. And generally scoff at what others find hot. When I order buffalo wings at my local joint, for example, I challenge the prep chef to make them too hot too eat, and he always fails. I once drank a bottle of Tabasco sauce on a bet. I love hot food. I think there’s something wrong with my system. (I know there’s something wrong with my brain.) But hot food and I just agree with each other.

This Bhut Jolokia burger, though, it didn’t just disagree with me. It vehemently opposed me and violently argued with me. It wrestled me to the floor and pinned me there. Not to put too fine a point on it, I was defeated. I fought my way through half the burger and then, as the saying goes, “stick a fork in it, it won.” Viz:

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