You’re used to signing a check after a meal — but what about a waiver before? Chefs are kicking up the spice level in everything from wings to burgers to pizza, to the point where you have to sign a release saying you won’t hold the restaurant responsible for anything that happens after your meal.
What could happen? British burger joint Burger Off is serving a new patty that’s so spicy, it has already put five people in the hospital, reports The Daily Mail. Topped with a sauce based on a Piri Piri chili concentrate that ranks 9.2 million on the Scoville scale of spiciness, the XXX Hot Chilli Burger is only available to adults over 18 who sign the restaurant’s waiver.
Just the thought is making our eyes water. There’s spicy, and then there’s blindingly hot (not to mention, anaphylactic shock!).
Ready for the challenge? These U.S. restaurants offer equally hot claims to fame. Just don’t blame us if you end up begging for mercy — or writhing on the pavement.
XXX Wings at Jake Melnick’s Corner Tap, Chicago A layering of Trinidad scorpion pepper (the hottest pepper in the world!) into the signature sauce makes these wings downright obscene. While it’s nearly 300 times hotter than a jalapeño, the scorpion is also quite flavorful (if you’re conscious enough to notice it). It pairs with spicy brethren the ghost pepper and habañero to make a basket of wings that aren’t for chickens. Jake’s requires a waiver, but survivors are rewarded with a spot on Jake’s Wall of Flame, plus post-wing cooling options like ice cream, bread, sour cream and milk.
P’hall at Brick Lane Curry, New York City Even the makers of this pungent blend describe the dish as “an excruciatingly hot curry, more pain and sweat than flavor.” Those who dare (usually on a dare, fittingly) must state a verbal disclaimer not holding the restaurant liable for any “physical or emotional damage after eating the curry.” So you might need therapy. The upside: If you conquer the curry and finish the whole thing, you’ll get a proud spot on their P’hall of Fame.
Click here to see more Spicy Foods That Require a Waiver
This article was originally published by PEOPLE Great Ideas, your source for the latest entertainment food news, plus exclusive recipes, videos and more from your favorite stars and celebrity chefs.
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How to Eat 5 Small Meals a Day
I'm a chef (and a mom). You might think that eating frequent meals wouldn’t be an issue.
I understand the concept: Five small meals a day takes the edge off your appetite, evens out blood sugar levels, and keeps your energy steady. But I confess: I don’t always eat this way.
Although my fitness trainer encourages me to eat healthy food every few hours, my meals usually look like this: coffee, a bit more coffee, lunch at 3 p.m., dinner at 9 p.m. I start over again the next morning.
When I decided to change this habit, I found that doing these five things helped:
- Plan ahead. Five meals a day equals breakfast, lunch, dinner, and two snacks. To do this right, you need to plan what you’ll eat every day for each “meal.” And you need to schedule eating every 2 to 3 hours.
- Stock up. Face it: You’re going to grab whatever food is closest. So stock up on veggies, fruit, healthy carbs, lean proteins, and low-fat dairy products such as milk, yogurt, and cottage cheese.
- Go for taste. Choose snack foods that will sustain you and taste good. Remember, healthy food can be satisfying.
- Whip up a smoothie. Blend fruit, milk, yogurt, and a little honey for a sweet, filling snack packed with vitamins, fiber, protein, and calcium.
- Combine carbs and protein to stay full longer. Try whole wheat toast with peanut butter or a hard-boiled egg whole-grain pasta with olive oil and cheese or oatmeal with fruit, milk, and honey. Or make yourself a big pot of soup (like my Tuscan chicken soup) to heat up for lunches or snacks.
9 Ridiculously Good Lebanese Foods You Need to Try
Heading to Beirut or want to bring a little piece of Lebanon into your kitchen? Here are 9 delicious Lebanese dishes you need to taste and try. If your kitchen needs a bit of Beirut or you want to explore some new foods, then you need to check out these delicious tasty treats. Lebanese food is hearty, with sugar, spice and all things nice! So test out these recipes yourself and you're bound to love them!
Lebanon’s National Dish is calling your name, tempting you to crunch into its crazy delicious fried exterior to let those sautéed pine nuts and spicy minced meat waken up your tongue. Yum! Make them at home with DedeMed’s recipe.
The kafta is a happy little lamb, beef or chicken meatball, filled with onion, parsley, breadcrumbs and spices. These guys are barbecued on skewers or served in a gravy. Saveur have a lamb recipe to get you started.
Sweeten up your day with this sugary cheese pastry smothered in orange blossom syrup. Cheese, sugar and butter are best friends in the kanafeh. Want to make your own? Get ready to drool with Maureen Abood’s Blog.
Carrot sticks taste so much better with a huge scoop of hummus on the end! This chickpea, garlic and tahini blend of happiness is perfect for nibbles before dinner. Suzy at The Mediterranean Dish shows you step-by-step how to make delicious hummus.
5. Rice Pilaf
Rice is a super staple in Middle Eastern countries and Lebanon knows how to spruce it up. It is traditional to add fried vermicelli noodles and serve it with other delicious Lebanese meat dishes. Want a perfected recipe to try? The Lemon Bowl’s chef Liz, shares some secrets into making it just right.
Any salad that contains something deep fried is a good salad, are we right? And that is just what you can expect with fattoush. With crispy lettuce, bread and veggies, this is an ideal ‘I want to feel like I’m eating healthy, but still taste something’ dish. We especially liked A Cedar Spoon’s recipe – try it yourself.
Bread topped with thyme, sesame seeds, sumac and olive oil, this ‘Lebanese Pizza’ is a popular breakfast food but can be enjoyed all day, every day. Learn a little about the manakish and try out the recipe at the food blog.
Ooh how we love tabbouleh! Parsley, mint, tomatoes and a bunch of other yummy stuff come together to make this die-hard side dish. Want to make a traditional Lebanese version? Mama’s Lebanese Kitchen has what you are looking for.
Meat pies are always a good thing and in Lebanon they have their own version with an optimal meat to pie ratio. With no lid hiding the scrumptious insides, your eyes can start feasting on the good bits as soon as it hits the table. The Chef in Disguise has some great tips for when making sfeeha.
The only thing better than trying out these foods in your own kitchen, is making the trip to the source. Take your taste buds on a seriously sweet holiday and make Beirut your next destination. The Radisson Blu Martinez Hotel, Beirut offers stylish, upscale accommodation for those wanting a delicious stay from beginning to end. Get a taste of all things Beirut in the on-site Olivos Restaurant that will perfectly blend spices and aromas to take you on an unforgettable culinary journey.
5 Easy Korean Side Dishes
Place all ingredients in a bowl and mix very well so that the gochugaru is evenly distributed. Store in the refrigerator for up to 1 week.
Recipe adapted from Maangchi.
Banchan (side dishes) are an iconic part of Korean cuisine. They&rsquore served with just about every meal, and they&rsquore meant to be shared with everyone eating. They may seem insignificant at first glance compared to the rest of the meal, but they&rsquore packed with flavor.
Today I&rsquom sharing 5 of my favorite banchan that I&rsquove personally made. There are many more to choose from, but these are quite easy for the home cook to pull off.
1 - Spicy Cucumber Salad
I probably should have saved my favorite for last, but why not start off with a bang? This Spicy Cucumber Salad (Oi Muchim, 오이무침) is the bomb! Crispy cucumbers, spicy pepper flakes, and nutty sesame oil&hellipit&rsquos a good combo.
Here&rsquos everything you&rsquoll need: an English cucumber, green onion, garlic, gochugaru, toasted sesame seeds, sugar, toasted sesame oil, and soy sauce.
You&rsquoll notice that many ingredients are repeated over and over in different side dish recipes. Garlic, green onions, sesame seeds, toasted sesame oil, and gochugaru (Korean red pepper flakes) are very common. My biggest tip for the best flavor is to make sure you buy toasted sesame oil. When I first started making Korean food I used regular sesame oil, and the flavor just wasn&rsquot there!
Also, English cucumbers aren&rsquot completely authentic, but locating an actual Korean cucumber can be difficult. English ones work well, or even regular in a pinch!
Slice up the cucumbers and green onions and mince the garlic. Put everything in a bowl.
Toss together thoroughly. Your hands work great for this job, but you could use a fork, spoon, tongs, or chopsticks instead.
A glove isn&rsquot necessary for hand mixing, but it prevents stains from the gochugaru.
2 - Cabbage Doenjang Soup
Up next we have a soup! This soup (Baechu Doenjang Guk, 배추된장국) isn&rsquot technically a side dish since diners typically get their own bowl of soup. But soup is commonly served with meals, so I wanted to include it! Any Koreans can correct me if I&rsquom wrong, but I&rsquove heard that broth soups are served in place of water.
You only need 2 &ldquospecialty&rdquo ingredients for this recipe: doenjang and gochujang. Doenjang is a salty fermented soybean paste (basically Korean miso), and gochujang is a fermented hot sauce of sorts. If you&rsquore going to be doing much Korean cooking, it&rsquos worth it to invest in these two ingredients. And they last forever in your fridge!
In addition you&rsquoll need broth, green onions, garlic, soy sauce, and Napa cabbage.
Now just bring the broth to a boil in a medium pot. Throw in the doenjang, gochujang, soy sauce, and cabbage. Boil for 10&ndash15 minutes, or until the cabbage is tender. Add the garlic and green onions and cook for another 5 minutes. And that&rsquos it!
This soup is slightly earthy from the doenjang and a bit spicy from the gochujang. You can always make it more spicy by upping the gochujang amount. I&rsquom a bit of a wimp (as are my kids), so I kept it to a minimum.
Make a pot of it and reheat it throughout the week to accompany your meals.
3 - Spicy Radish Salad
This Spicy Radish Salad (Mu Saeng Chae, 무생채) is probably my second favorite Korean side dish that I&rsquove made. I didn&rsquot think I would like it as much, but it kind of grows on you. Then you get addicted.
It would be ideal if you could find a Korean radish, but a daikon radish is a good substitute. You&rsquoll also need a green onion, garlic, salt, gochugaru, sugar, sesame seeds, rice vinegar, and fish sauce. If you don&rsquot have or can&rsquot stand fish sauce, you could always leave it out or substitute soy sauce.
First of all, shred your radish. I like using a food processor for this job.
Sprinkle a tablespoon of salt over the shredded radish and toss to coat. Set aside for 5 minutes.
When you come back to the radish, you&rsquoll notice that it has started to sweat. Squeeze it really well to extract most of the liquid. Discard.
Add the other ingredients to the bowl.
Mix well with your hands or a utensil.
Just before serving, sprinkle some toasted sesame seeds on top.
I wish I had a plate of this right now! Yes, I snack on it all by itself&hellip
4 - Egg Roll Omelette
Okay, this might tie for my second favorite side dish: Korean Egg Roll Omelette! There are different filling options for these rolled omelettes (Gyeran Mari, 계란말이), but this one is uncomplicated and scrumptious. My kids can&rsquot get enough of it!
You only need 3 simple ingredients: eggs, a green onion, a carrot, and salt.
Chop half of the carrot very small, and thinly slice the green onion. Beat the eggs with a pinch or two of salt.
Preheat a skillet over medium-low to low heat and grease well. Pour half of the beaten eggs into the pan.
Once the eggs start to set a bit, sprinkle the veggies over the top.
When the eggs are set enough to flip, roll the omelette over itself twice.
Slide the whole thing to one end of the pan and pour half of the remaining eggs on the other end.
Once the eggs are mostly set again, give the omelette another couple of rolls and repeat with the remaining eggs. Roll the whole thing up and remove to a plate or cutting board. Let it cool for 5 minutes before slicing and enjoying!
Here&rsquos a quick tip/hack: if you don&rsquot want to mess with adding the egg in steps, use a larger pan and pour all of the eggs in at once. Sprinkle on the veggies, wait for the eggs to be mostly set, then roll the whole thing up. Super easy!
5 - Spinach Side Dish
Lastly, we have a spinach side dish! This one (Sigeumchi Namul, 시금치나물) is a little more mild since it doesn&rsquot contain any gochugaru or gochujang, but it&rsquos still flavorful!
It has a bit of a zing from the garlic, and the toasted sesame oil is just lovely. Ideally you would use regular instead of baby spinach. I can&rsquot find any organic regular spinach, so I use baby instead. It&rsquos super convenient to get the pre-washed stuff!
Start by bringing a pot of water to a boil. Add the spinach and cook for 1 minute only. Drain through a fine-mesh sieve and run cold water over it.
Squeeze out as much of the excess water as you can.
Place in a bowl and separate the spinach leaves so they aren&rsquot all clumped together.
Add the rest of the ingredients and mix well.
Just before serving, sprinkle toasted sesame seeds on top.
Bonus ridiculously easy side dishes:
You can actually purchase a few pre-made side dishes that are readily available in most supermarkets.
These little toasted seaweed sheets have become very popular, and for good reason: they&rsquore yummy! They come in different flavors such as plain, sesame, and wasabi. Look for them in the Asian section.
Kimchi (fermented vegetables) is a must-have side dish. Homemade kimchi is definitely my favorite, but store-bought is also quite good! Since Korean food is trendy, more stores are carrying it. Check the produce section.
If you&rsquore feeling lazy (or tired), you can make one of the above recipes and purchase these two ingredients. And just like that you have 3 Korean side dishes!
You can store these side dishes in the refrigerator and eat them throughout the week. Serve with a bowl of steaming rice and chicken, beef, or pork and you have a complete meal!
I like to eat them with my morning eggs as well. They make my breakfast exciting!
Research is not available to support a beneficial role of specific foods or diet patterns in ulcer management. However, emphasizing fruits, vegetables, beans and whole grains is a good place to start, as a diet high in fiber is associated with low levels of gastric acid production and a reduced risk of duodenal ulcer disease.
High-fiber foods are also high in polyphenols, which are plant chemicals that appear to protect and enhance healing of the mucosa, or the lining of the gastrointestinal tract.
Preliminary research suggests the probiotics in fermented milk and yogurt may increase effectiveness of standard H. pylori treatment, although more research is needed to clearly understand their role in ulcer management.
Chippy unveils 'spiciest fish and chips in the world' that you need waiver to eat
A family-run chippy is blowing the taste buds off its customers who have to sign a WAIVER before eating what they claim is the world&aposs spiciest fish and chips.
The flaming hot fillet of fish is coated in a blazing batter made from ten heat-packed ingredients and then doused in chillies and hot sauce.
The fiery concoction is the brainchild of father and son team Nick and David Miller, owners of Millers Fish and Chips, which has been running since 1940.
Nick, 29, and David, 56, have been developing the recipe for a month and tried it out on staff members and loyal customers before adding it to the menu on Tuesday.
Brave diners will be charged £6.50 for a standard sized portion and have to sign a document before tucking in, so Millers aren&apost held responsible for its effects.
Millers, in Haxby, outside York, North Yorks, was named best fish and chip shop in the UK at the 2018 National Fish & Chip Awards.
Nick said: "It&aposs important to offer something a bit different now and again. We’ve ended up with a battered fillet which tastes incredible but is ridiculously spicy.
"I&aposm slightly scared to see what happens once customers start ordering it.
"We&aposve already tried it out with a few customers who said they were lovers of spicy food and they were blown away by the heat.
"Anyone who orders will have to sign a piece of paper to say they don&apost hold us responsible for what might happen when they take a bite.
"Despite being incredibly spicy, the flavours are actually really nice so I&aposm hoping some people might actually enjoy it."
The recipe is made up of ten heat-packed ingredients including chilli powder, dried chillis, cayenne pepper, paprika, chilli flakes and hot sauce.
Also included is a smattering of Seabrook Fire Eaters Scorchin&apos Hot Trinidad Scorpion Chilli Crisps, which are said to be the spiciest on the market.
David, who&aposs dad set Millers up during the Second World War, said: "This isn&apost quite traditional but I think it&aposs important to move with the times.
20 Easy Pescatarian Dinners to Make Right Now
Cutting meat out of your diet may seem like a huge, burdensome change — but adopting a pescatarian diet is actually really accessible. As someone who’s been a pescatarian for several years now, I’ve found that the key is to never make yourself feel like you’re sacrificing something or restricting yourself. Instead, embrace the things you can eat, rather than focusing on the things that you can’t.
While a pescatarian diet does exclude red meat, poultry, lamb, and pork, there’s a whole lot more that’s fair game for eating. Vegetables, grains, fruits, legumes, beans, cheese, eggs, and yogurt are all encouraged, and the pescatarian diet puts an emphasis on fish and shellfish as a source of protein. If you didn’t already know, fish is one of the most weeknight-friendly ingredients you can have on hand. It cooks up incredibly quickly on either the stove or in the oven, and depending on how you cook it, doesn’t always need to thaw first.
Along the way, you’ll also likely find new sources of protein that are (potentially) even more delicious than what you had previously been eating. Below you’ll find a starting point to help you get there — a list of 20 of my favorite pescatarian recipes that are tasty, nutritious, and easy to prepare.
What to eat when you have chronic heartburn
The fiery feeling of heartburn is the last way you want to remember a great meal. But when your doctor says you have chronic heartburn caused by gastroesophageal reflux disease (see "What is GERD?"), you may worry that a bland and disappointing menu is in your future. "That may not be true," says Dr. Kyle Staller, a gastroenterologist at Harvard-affiliated Massachusetts General Hospital. "The foods that trigger heartburn are different for everyone." He suggests keeping a journal to determine which foods cause symptoms.
Some foods and ingredients may intensify heartburn, such as spicy foods, citrus, tomato sauces, and vinegar.
Fatty and fried foods linger longer in the stomach. That may increase stomach pressure and force open the muscles that keep stomach acid out of the esophagus.
Other common heartburn triggers include chocolate, caffeine, onions, peppermint, carbonated drinks, and alcohol.
What's for dinner?
You can still enjoy lean meats, fish, poultry, vegetables, legumes, fruits, and whole grains. The trick is making them flavorful.
If spices bother you, try using only small amounts, and be mindful of blends that contain cayenne or chili powder. Or use fresh herbs instead. "Fresh herbs are less concentrated and may be less irritating," says Emily Gelsomin, a registered dietitian with Harvard-affiliated Massachusetts General Hospital. She recommends using fresh parsley, oregano, and basil.
Another tip: roast your food. "This makes vegetables sweeter. The natural sugars come out and caramelize," says Gelsomin. Carrots, sweet potatoes, cauliflower, broccoli, squash, and Brussels sprouts work well. Broiling, sautéing, or grilling food also brings out intense flavor.
Eat vegetables raw. "Tomato sauce may bother you, but a fresh tomato may not," says Gelsomin.
Use sauces but cut the fat. Blend low-fat yogurt with cucumber and basil, or sauté mushrooms in a little olive oil. "Or make a pesto. Blend basil, pine nuts, Parmesan cheese, and a dash of olive oil or water. Use a tablespoon of it on food," suggests Gelsomin.
Breakfast and lunch
Avoid fatty meats like ham or bacon. "Oatmeal is a great option. Throw in bananas, raisins, and maybe a hint of cinnamon," suggests Gelsomin. Other possibilities: low-fat yogurt with fruit or nuts, any kind of eggs, whole-grain toast, or a side of chilled whole grains like quinoa mixed with fruit or topped with a dollop of yogurt.
For lunch, think salads with protein such as chicken or beans. "But maybe use a yogurt-based dressing, to avoid vinegar and citrus," says Gelsomin.
What is GERD?
One of the most common causes of heartburn is called gastroesophageal reflux disease (GERD). It occurs when stomach acid backs up into the esophagus, the tube connecting the mouth and stomach, usually because the ring-like muscles that prevent backflow stop working properly. In addition to heartburn, GERD may cause nausea, a sour taste in the mouth, difficulty swallowing, a sore throat, coughing, and tightness in the chest.
Medications to treat GERD reduce stomach acid. Antacid pills and liquids have been around the longest. Proton-pump inhibitors (PPIs), such as omeprazole (Prilosec) or lansoprazole (Prevacid), and H2 blockers, such as cimetidine (Tagamet) or famotidine (Pepcid), have become available over the counter.
Don't fool yourself into thinking medication allows you to frequently eat foods that once caused heartburn. "If medication controls your symptoms, then it's probably okay to have a 'trigger' food occasionally. But if you do that too often, the heartburn will return," says Dr. Kyle Staller, a gastroenterologist at Harvard-affiliated Massachusetts General Hospital. You may not have to take a medication to control GERD symptoms. Eating smaller meals and avoiding food triggers can help (see accompanying article). "Weight loss and quitting smoking will help most," says Dr. Staller.
What to Eat After You Have Your Gallbladder Removed
Surgeons remove more than 600,000 gallbladders each year to help eliminate pain associated with it. Often times, surgery is done because of gallstones, which are hard deposits of digestive fluid in the gallbladder. As people age, gallstones become more common.
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If you have your gallbladder removed, you’ll likely experience changes in your digestion and will need to carefully watch your diet.
The gallbladder, which is a pear-shaped organ on your right side beneath your liver, isn’t necessary. However, it does help you digest fatty foods. It also stores, concentrates and secretes the bile your liver makes.
After surgery, your liver will still make enough bile, but you might have difficulty processing fatty foods – at least for a while. More than half of patients who have their gallbladder removed have trouble digesting fat.
Laura Jeffers, MEd, RD, LD, shares five tips to avoid discomfort after gallbladder removal:
1. Add foods back into your diet gradually
For the first few days after surgery, stick with clear liquids, broths and gelatin. After that, gradually add more solid foods back into your diet.
2. Avoid fried food and stick with smaller portions
Avoid fried foods, high-fat foods, foods with strong odors and gas-causing foods. You should also stick to small, frequent meals.
3. Skip high-fat foods to help avoid discomfort
Eating the wrong food after gallbladder surgery can induce pain, bloating and diarrhea. To side-step this gastrointestinal discomfort, avoid eating high-fat or spicy foods, including:
- French fries and potato chips.
- High-fat meats, such as bologna, sausage and ground beef.
- High-fat dairy, such as cheese, ice cream and whole milk. .
- Lard and butter.
- Creamy soups and sauces.
- Meat gravies.
- Oils, such as coconut and palm oil.
- Chicken or turkey skin.
- Spicy foods.
Typically, fat calories should total no more than 30% of your daily intake. That means if you eat about 1,800 calories each day, you should consume no more than 60 grams of fat.
Be sure to read food labels carefully. Look for foods that offer no more than 3 grams of fat per serving.
4. Take it slowly as you reintroduce high-fiber foods
Consider adding these gas-producing foods back into your diet slowly:
- Whole-grain bread.
- Brussels sprouts. .
Slowly add small amounts of foods back into your diet. Re-introducing things too quickly can lead to diarrhea, cramping and bloating.
5. Keep a food journal
It’s a good idea to keep a food journal after surgery. This will help you keep track of what you eat and what the impact was. Doing so will help you know what you can and cannot eat comfortably.
Most people can return to a regular diet within a month after surgery. However, talk to your doctor if you experience these symptoms:
- Persistent, worsening or severe abdominal pain.
- Severe nausea or vomiting. .
- No bowel movements for more than three days post-surgery.
- Inability to pass gas more than three days post-surgery. that lasts more than three days post-surgery.
After surgery, doing these things should help you feel more comfortable. As time goes on, take note of your tolerance for high-fiber foods and fats, especially healthy fats.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
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