Tried a dish of some type of spinach (unimportant). It started spicy hot, crescendoed much hotter, then the heat went away. All in a few seconds. Why?
Hot spinachy. Spicy to extreme heat to completely dissipating in a few seconds. The restaurant would not devulge their secret. The only time in my life I experienced a dish like that.
Can you tell me how it's done? A recjpe perhaps? Thank you.