Over the years I've come to love many things I couldn't tolerate when I first tasted them. Cilantro, cardamom, mangoes, and raw oysters come to mind. One thing I've not been able to do is increase my tolerance for heat (the spice kind, not the temperature) past a minimal (for most people) level. And I've tried. But with intense heat I a) can't taste anything else, and b) end up in pain. So the question is: How about not Thai spicy at Sripraphai? Mildly spicy? Can I assume the connoisseurs of the authentic will claim that less heat throws off the whole balance? Another question--is this a genetic and/or biological thing? Like I said, I've been able to train myself to love all sorts of things--but I can't take the heat.