

But meeting the US’s requirements doesn’t prevent products from being sold in Europe.
It’s the same reason film studios started pandering to China and why frying pans sold in Florida have a cancerous materials warning label that’s only required in California.
Companies cater to restrictive regulations in major markets because those products are still legal in less-restrictive territories.





I do lots of very spicy food. I think my tongue has literally been damaged over time by all the heat, so stuff I don’t register as being even the slightest bit spicy are unbearably hot to others and I have to really ratchet it up to taste anything.
But what I’ve found at lots of Asian restaurants is that the staff assumes my pale, white ass can’t take real heat. I ask for “5-peppers” hot and they’re like “We’ll start you with a 2.” It’s annoying. I’ve never been served food that’s “too hot” in a restaurant, so I kinda understand these exaggerated descriptions people give on food orders.