Serious Heat

So over at Serious Eats, there’s a post about increasing your chile tolerance.  While I agree with the message (namely that some of the best cuisines in the world are pretty hot, and that it’s worth developing a tolerance so that you can enjoy them), I feel they left out a key component:  Start slow and build up to all out!  In the first few days, only add half a jalapeño or a couple drops of hot sauce, then after you’re comfortable with that, increase it steadily and gradually.  Within a few weeks you’ll be a fire-breather, undaunted by whatever the world’s kitchens can throw at you.  Good luck.