In which we encounter the only true failure of the ESC series to date….
An Asian theme on this one. The winner for everyone was the dessert. The lumpia were very good as well, and the chive green beans straightforward and flexible. David Chang’s Spicy Pork Sausage Ragu with Rice Cakes was the problem here; it was inedibly hot. And if you know me, you know to believe me. If I made it again I would cut the dried red chiles in 1/4 at least and back off on the Szechuan peppercorns as well; it will still be plennnnnnty spicy even with those amendments. (And BTW the suminagashi paper for the menus was from our first DessArt event, ESC #19):
The Rookery 
Sorry, after all that work.
Could you rinse the pork sausage well in running hot water in a sieve, or was it still to hot? Assuming the rice cakes were not highly seasoned, one could perhaps have the rinsed sausage on them …
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