If mayo is too spicy for you, gulag. If you eat ghost peppers because you want to feel pain, also gulag. All food shall be of average to moderately spiciness according to the opinion of a middle aged man from India. Seriously fuck chicken wing places that dab inedible hot sauce on the corpse of animal that died to be food that’s barely edible. White people, I fucking hate them.
Seriously fuck chicken wing places that dab inedible hot sauce on the corpse of animal that died to be food that’s barely edible.
It’s the spicy food equivalent of dumping a jug of high fructose corn syrup on a cake and declaring that you’ve made the cake better. T
he only thing funnier are the places that talk up how dangerously hot their food is (I had one pizza place ask me to sign a waiver before they would let me order the hottest pizza) and then it’s only middlingly hot by Sichuan/Thai/Indian/Mexican standards.
This culture needs to fucking die!!!
A lot of westerners don’t understand that umami and heat pair extremely well. It should be taught in any and every culinary school on the planet. Salt and pepper go together, umami and heat go together. Hot and sour is good, and I think that’s generally the school of thought in the Americas is for hot sauces (Cholula, Tabasco, Frank’s Red Hot, buffalo sauce in general, Tapatio). Don’t get me wrong, vinegar and/or citrus does improve the flavour better than just straight up heat like an edgelord, and I do really like vinegar based hot sauces. But MSG/Mushrooms/etc that’s savoury? Not nearly as well understood.
I distinctly remember making a spicy mapo dofu for some white people and the consensus was “oh, that’s a nice level of spice, it’s very hot but not too hot!”
It was MSG. In fact I didn’t put table salt in the dish, all the sodium in the entire dish was msg and soy sauce. I bought the chili peppers from the same place as anyone else, Woolworths. I didn’t have a magically less spicy but still spicy strain, I simply complimented the heat with other flavours.
Its not toxic but I personally find it cringey. Spice tolerance varies and that’s fine. One can train themselves if they wish to experience spicy flavors. Making something incredibly spicy for no reason (artificial capsaicin) doesn’t do a lot for flavor and is weird. Its a sort of wannabe machismo I see.
Imagine eating ghost peppers alone and enjoying that. I don’t like people enjoying things.
I’ve grown ghost peppers before, and eaten them fresh off the plant. Unfortunately they weren’t as hot as they could have been because the plant wasn’t nutritionally stressed with dry sandy soil, so they were more like just big habaneros: pleasantly warm, and suitable for being chopped up on a pizza.
at a certain point it just becomes a dick-measuring contest. a lot of insecure guys feel the need to prove how tough they are, but is anyone really impressed?
I’m a slut for some good curry.
Enjoyment of stuff is subjective
Perhaps, but people should be engaging in things the way I do it, the right way, the way I learned from my favorite content creators.
Which is why I like spicy food, enjoy spicy food masochistically, and enjoy spicy food sadistically.
One day white people will realise spice is more than just chilli/capsaicin.
Me putting Sichuan peppercorns in 1 dish for a friend:
“I think something’s wrong, my mouth is numb!?”
Said person is white, Australian and “enjoys spices” (He had 5 spice, cinammon, pepper and paprika in his spice rack + a bottle of sriracha in the fridge for some reason)
Australians like to stick everything in the fridge
spice like all flavoured food is a treat and therefore reactionary
true revolutionaries subsist themselves by IV drips using abandoned needles from hospitals
go ahead and enjoy your ghost pepper flavoured bugs you PMC bourgeois DSA swine
“The food of the true revolutionary is the red pepper, and he who cannot endure red peppers is also unable to fight.”
You know what else is really toxic to eat?
If I can’t go to the Indian restaurant and order 5/5 spice then it’s not my revolution. The pain is part of the experience
either can’t stomach gochugaru or spends their lives trying to breed something that approaches pure capsaicin
they really dooby like this doe
just use tabasco sauce and leave it at that
Regular tabasco is pretty vile though, at least go for the chipotle variant, that stuff can actually be eaten as a condiment.
true, it’s the other tabasco flavors that taste good
mild green pepper is good too. very mild for those who cannot take hotter (I’m not pandering)
Occasionally there are some foods where going real hot is great, like many Hunan dishes. Or a Szechuan dish where you’d be fairly unhappy with the spice level if it weren’t balanced with numbing peppercorns and sugar. Or getting right up to the edge with a good habanero sauce to pair with Mexican food. I’ve also gotta admit that I like to eat a lot of hot mirchi bajjis in a row.
But most of the time, 100% agree. Spicy food should have flavors aside from pain. A lot of people (kkkrackers) screw it up.
Well, how much is to much is very individual. Also if you frequently eat spicy food you build up a tolerance. I like it resonably hot, but what that is to me have moved several 100 k scoville over the years
you WILL grow habeneros and thai chilis and you WILL touch your sensitive membranes shortly after removing the seeds
It’s at least in poor taste.
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