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spicy san francisco

           San Francisco is blessed with perhaps the most diverse restaurant scene in the country, and I am cursed with an unyielding desire to make everything I eat as spicy as possible while still maintaining the flavor.  Whether I’m ordering a dish Thai hot, requesting jalapenos on my pizza, or going through a bottle of Sriracha every week, I’ve found this to be a very delicious borderline addiction.

An introduction to Spicy San Francisco can be read here.  In this post you’ll find the grading system I use to determine whether a dish has reached an appropriate level of spiciness.  This is called the Zeroed Heat vs. Taste Scale, or Z-Scale.  You will see this system used as a point of reference in every post.

Please suggest restaurants to visit!

The rules of this feature are quite simple:

  1,  I will find a restaurant / eatery or one will find me

  2.  I will ask: “What’s the spiciest thing on your menu?”

  3.  I will enjoy what they bring me

  4.  I will ascertain its heat level and write about the meal–notably not reviewing the actual restaurant

Current Spicy San Francisco Posts (newest at the top)

Kadhai ‘Wok Tossed’ Chicken Burrito (Mission / Valencia)

Double Volcano Pork Katsu Curry (The Richmond)

Chicken Tikka Masala Kati Roll (Tenderloin)

Chicken doner pita sandwich (Tenderloin)

•  Panang Gai Yarng (Outer Mission)

•  Introduction to Spicy San Francisco and the Z-Scale

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Trackbacks & Pingbacks

  1. Spicy San Francisco — Pork Katsu Curry (The Richmond) | Devon Claytor
  2. A Season Distilled: The Lies, Damned Lies, and Statistics of a Web Serial | Devon Claytor

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