Quote:
Originally Posted by Vexx
The only slack I cut for such is that some regions are simply ..... too white-bread-mayo to tolerate much in the way of spice and the restaurants just dial it down completely (which makes me sad...)
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Ireland is fairly "White-bread-mayo" it must be said. However, it's been improving a lot over the years.
As far as I'm aware though, there is only one Sichuan restaurant in Dublin (not that I've done an authoritative survey), the rest being more conventional Cantonese style. That single Sichuan restuarant is fairly popular, and it probably was using Sichuan peppers, but I wasn't noticing due to the fact that every meal I ate there I was continuously dousing a fire in my mouth!