Here in Finland it's quite typical that every Far-eastern style restaurant compromises heat levels to "finnish taste", which practically means that cook has eaten all chillies himself. Biggest problem is that even when I really ask them to make it hot, they still think that I can't take the heat and use only tiny amounts of chiles. - Janne Alex Silbajoris wrote: > I observe a threshold between "hot" as most people perceive it > (typical restaurant-level heat)