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We like it hot here - living in California, we have a BIG southwest influence, with plenty of peppery heat all around us. So we were flabbergasted when we couldn't eat this dish because it was simply too hot. We used 3 Tbps of chili garlic sauce (a staple in our pantry; we go through 3-4 jars every year); we topped it off with 1 Tbps of Sriracha for a little added complexity (esp since the recipe states you can use either). Being familiar with Mr. Kimball's shyness when it comes to heat and spice, we couldn't believe his publication included a recipe that was simply too hot for us to eat.