Too Hot to Handle

26th January, 2010: Posted by G.L. Pease in Chiliheads, Editorial

It’s no secret that I love spicy, fiery hot foods. I enjoy the virtues of the hell-borne Habanero, the potent Pequin, the artful Ancho, the raucous Red Savina. But, even to the most dedicated hothead, it’s possible to go overboard; too much really can be too much! Ben Franklin suggested things be enjoyed in moderation. An experience with the infamous “Habanero Hamburger,” a few years ago, painfully proved his rule true, at least for me.

Some friends and I, dedicated chilephiles, had been talking for weeks about experiencing “The Hottest Habanero Hamburger in the World” at the now unfortunately shuttered Prince of Wales Pub in Menlo Park, California. Talk is cheap, we figured. Anyone can make audacious claims, but could they back this one up? Could they challenge the champions of Capsaicin (the chemical responsible for the “heat” in hot peppers)? There was only one way we were going to find out. We went. We ate. We were conquered. Read more…»

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