White Americans: mayonnaise is too spicy
Also white Americans: yeah the Carolina Butthole Annihilator goes well with pretty much everything
Isn’t the human palette interesting. People enjoy the strangest flavors sometimes while others don’t.
Kids love the sourest of candies, but won’t eat cooked onions or red things. Adults by in large, don’t like the same level of sour that children enjoy. But adults enjoy onions raw and often hot chili peppers. I’m fine with strong levels of heat in foods. But I see no reason to use insane levels of heat to try and prove how manly someone might be. I want to taste all the ingredients in the dish, not just one thing. Like Thanos and Buddhist monks, I strive for balance in all things flavor.
I enjoy flavors that most here would run screaming from. I love strong vinegary flavors. I enjoy oaky, tannic bourbons and teas. The iron and mineral flavors of organ meats. And I have noticed lately that I very much enjoy that taste of black pepper, like stupid amounts of it. I even found a small enjoyment of cranberries as I get older. But it’s still all about the balance.
I’m much the same on most of this, but I very much still have a sweet tooth. The things I crave, my SO says are “too sweet”.
And it’s not that nothing is “too sweet” for me, or too sour, in that special way that candies can be sour… There’s definitely stuff I’ve eaten that is too sweet (for me)… I just seem to have a much higher tolerance for it.
Though, I’m not a fan of organ meats. To be fair, I haven’t had any recently enough to check if that’s still the case.
But pepper is a bit of an addiction for me. I put that shit on just about everything… In quantities that make my SO get visibly uncomfortable.
I like the taste of blood
A connoisseur of blood sausage! We used to make a large batch of that at home every fall. Along with oatmeal sausage, and various smoked sausages.
While I don’t make sausages anymore, I will be making some bacon this week.
Yeah thats the good stuff
Do you ever bite your tongue for extra flavour?
No
Iron-y
Oh man, I agree on the black pepper. I got a pepper mill and ordered a pepper mix medlee maybe a year or so ago and its so much better.
On the other hand, just to your point, I can’t stand vinegar at all.
Fresh ground spices are a revelation in flavor. I’ve had a pepper and salt mill set for years that I use. The pepper mill has been getting a real workout lately. I just crave the taste of pepper more than ever it seems and I don’t know why. So enjoy your pepper journey!
Isn’t the human palette interesting.
Yes, it’s mostly shades of brown and some pinks.
Here’s a palette.
The normal one isn’t even spicy, my 3 year old can eat it, and could when she was 2.
That said, the Sainsbury’s own fajita kit is superior.
Better yet, make you own fajita seasoning and use non UPF wraps.
What’s upf?
Nothing f, what’s up wit you?
GOT EM
Ultra Processed Foods. I should have written that in the first place rather than use the acronym, apologies!
The definition is a bit flakey but they’re essentially foods that contain emulsifiers, stabilisers, modified starches and so on. Things that you wouldn’t find in a domestic kitchen. But also foods that have undergone so much processing that they’re barely food. There’s growing evidence that they’re driving obesity and driving a wide range of health problems and even mental health. It’s eye opening how much of our food is UPF and quite difficult and expensive to get away from.
The definition is a bit flakey but they’re essentially foods that contain emulsifiers, stabilisers, modified starches and so on.
But that stuff can be found in domestic kitchens? Egg yolk is an emulsifier, gelatin is a stabilizer, malt is a modified starch, and I can get all of them at normal grocery stores?
Are eggs UPF now?
Eggs obviously aren’t UPF, no. Eggs are in group 1 of the NOVA classification system. Using things like eggs and cornflower are fine, it’s the industrial emulsifiers that are the problem.
Here’s a pretty good summary:
There is nothing wrong with emulsifiers per se – think egg yolk, cornflour and other unprocessed / minimally-processed ingredients that are used in cooking. It’s the category of industrially created or modified emulsifiers over which questions hang. Examples commonly used in IDP include sodium stearoyl lactylate (E481); mono- and diglycerides of fatty acids (E471); and (deep breath) diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, aka DATEM (E472e).
https://www.sustainweb.org/blogs/oct23-real-bread-is-not-ultra-processed-food-upf/
Ahh got you! Thanks
My mother has complained that saffron is too spicy. Yes we are melanin deprived why do you ask?
she might have an allergic reaction to it, same as people who describe kiwi fruit as spicy
No she’s just so white she bleaches stuff on contact.
I say, I said, bit harsh to say about your mum
Im not any different. I have seen most of The Weavers perform and I have seen Pete Seeger perform more than any other musician. We are white.
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I said, bit harsh to say about your mum
bit harsh to say about your mum
For anyone wondering, if you can get them, these are your ticket to flavor town, especially the dried🌶️ pods you can grind yourself
I recognize MSG gets a bad rap, but I still shy away from pouring pure MSG on my food. To get that umami flavor I use some combination of powdered dried mushrooms, miso, soy sauce, fish sauce, or Worcestershire sauce in a marinade. Fiesta seasoning is certainly easy though, it’s everywhere here in Texas.
Hey meaning no offense but you personally but do you realize the MSG is bad is an easily traceable to a single source racist myth yes? Googleing turns up a bunch, but this one is pretty concise: https://www.bbc.com/news/world-us-canada-51139005
Not that I’m assuming you are racist of course! The BS about MSG permeates our culture.
They’re saying they like to use food based sources of msg rather than the chemical msg to add that flavor. Nothing to do with “msg bad”
Ah ok, fair enough.
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Oh for sure, but keep in mind this is in the context of an Old El Paso Extra Mild Taco Kit. Fiesta is a step up from that
Lmao touche
Is extra mild just tomato?
Add a bit of water to mild it out a bit more.
I’m awaiting “Old El Paso: just water” to hit the market
yes.
The UK is actually generally fine with spicy food, but my relatives in Poland could barely handle mildly spicy food, so yeah
I took my Polish sales rep to eat Ethiopian with me about a month ago, dude loved it, even put extra mitmita on his kitfo ^~which I suddenly realize to anyone who doesn’t know about Ethiopian food that’s gonna sound pretty weird…~^
Not weird at all, but of course I just translated this into some weird sexual act you guys were participating in.
Now I want Doro wat 😭
What not having any5hing spicy grow in a place naturally does to cusine.
I read once that spicy cuisine doesn’t correlate almost at all with where the spices are native, it correlates with where temperatures cause food spoilage. The theory is that, since chilis, garlic, and onions have some antimicrobial and antibiotic effect, the people who cooked with them in warmer climates tended to survive better than people who didn’t, and so passed down their tastes for them more. I read that a bunch of years ago, not sure if it’s been confirmed or disproved.
The UK doesn’t have much naturally growing spicy things either, and spicy food is still pervasive here.
It’s what having virtually no immigration from the east or the med does to cuisine in a country.
Yes but is traditional british food spicy?
Not the food, but one of our most popular condiments - English Mustard - has a fair bit of kick to it. Not quite wasabi levels, but not too far off.
Traditional to when? We’ve had spices here for centuries And they were barely used in British food.
It was waves of Indian, Asian, and Afro-carribean migration that lead to changes in cuisine here.
Traditional to before any mass migration from the colonies I’d say.
Like the food the Brits made themselves. If they had these spices and used them that is fine. But claiming dishes that came in with immigration I would not count
You’re agreeing with me. You said that not having any natural spices lead to a culture not eating any spicy food. I said that having a lot immigration from countries with spicy food changes that, as proven in much of the western world.
You’re right, food in countries that had no spices at that time wasn’t spicy. I’m not sure that says anything very interesting though.
Yes but the food that comes in with inmigration is not the native culture’s food. It can get integrated but it is still not native food. If I am expressing this correctly.
Like is it tikka masala or something similar that comes from britain. But I would not call that british food. If you get what I mean.
That is so funny. I do have an ex mother out-law who cannot eat onion because she says it’s too spicy. She is somehow still a good cook.
I really like spicy food. Don’t need everything to be spicy but I like the spicy stuff to be very spicy.
My mum won’t eat onion, but since we moved out she stopped eating vegetables in general - or at the least the ones that have any flavour.
I legitimately can’t tell the difference between their mildest and hottest. It’s like 0.3% vs. 0.4% hot.
I find this to be the case for most “spicy” things targeting a western market. Firehouse Subs has a hot sauce bar where they rate the spiciness from 1 to 10. Normally I don’t bother with it because the ones at the higher end tend to either be some spicy vinegar variation (ugh no thx), or pineapple based, which I’m usually not in the mood for.
Last time they had an 8 that wasn’t either of those so I asked them to add a line to my sub as they made it.
It’s like their 10 was targeted at jalapeno spiciness, maybe cayenne. The 8 did add some heat, but it was where I’d call it a medium, and a mild one at that.
Should use a logarithmic scale I guess. Just frustrating that spicy stuff always seems to be marketed for people who don’t really like spice. The less generous side of me thinks it has to do with people wanting to act tough but are actually whiny losers who thinks it’s the seller’s fault they can’t handle the heat they wanted to show off handling.
True, I suspect that the lack of properly spicy options from major/national food establishments has to do with fear of litigation, or risk management for customers who want to be macho but can’t eat the food and ultimately request refunds. Taco Bell had previously come out with a ghost pepper sauce that, while not “hot” compared to the actual pepper, it did have a noticeable heat profile compared to, say, “fire” which IMHO has good flavor but has only a slightly noticeable heat profile at best.
And then there’s Denmark (iirc) that outright banned some of the Buldak ramen flavours for being too spicy. The 2x spicy chicken is pretty spicy, like “I’m going to power through this to not waste any food” spicy, but I lost respect for Denmark’s leadership when I saw that.
Btw, at the risk of making it even harder to find, Buldak’s spicy curry chicken flavour is amazing. The cheese one is decent, too.
Imo 2x spicy is the perfect spice level.
My husband immediately bought me a pack right after the huge media blowup, and I actually found it to be mad delicious. I’m wondering if the spice profile was changed after it was banned.
To be clear, I really, REALLY like spicy food and he wasnt doing it to be an ass. He was legit like “Oh! A food she’ll enjoy!”
Ooh, I’ll have to try the curry chicken - it looks delicious! Same with the yakisoba! I think the only Buldak flavors I’ve tried so far are cheddar and carbonara.
Make sure to read the directions, as they aren’t prepared like a typical ramen soup. You drain it after boiling the noodles and then fry them in the sauce, improving the flavour and texture (or your frying skills if you don’t get it right lol).
And my secret improvement (other than adding things like eggs and shrimp): ramen wraps. Something about the combo of textures makes me love this, and since these ramen aren’t soup-based the wrap ends up less messy.
I really wish that “10” would be equivalent to the hottest thing you could eat (and “0” being tap water).
For me, that was a hot sauce that caused my fingertips to go numb for several hours because I wasn’t wearing gloves. He chef told me that a few had been hospitalized from it.
Hence, old El Paso being 0.04 on a linear scale to 10.
Whatever scale we use, I just wish it was consistent instead of everywhere having their own scale with no calibration until you try it, further complicated by your spice tolerance itself varying over time, so you constantly need to recalibrate on any scale that isn’t just “hottest they have still isn’t hot at all”.
The only places that are honest about spice levels are Thai. Or places that just let you add your own chili sate
I know someone who can’t stand spicy food at all. The other day a bunch of us ordered some Thai food and I thought the Penang curry I got was mild enough for her because I literally couldn’t tell if there was any spice in it. There were definitely some nice flavours, but no bite that I could detect at all. It was still too spicy for her.
A. Yes, there are definitely people here in the UK who can’t handle anything spicier than gravy.
B. They’re in the minority.
C. I refuse to believe you don’t know someone like that, no matter where you’re from.
My dad: Tumeric on potatoes is as “hot” as he can stand. Me, it’s 5 Thai chillies ground up in the curry sauce, and since the coconut milk smooths out the heat I really could add a few more
I refuse to believe you don’t know someone like that, no matter where you’re from.
And quite right. I had a friend who’d get the sweats eating sour candies and couldn’t do anything even remotely chili.
I do know someone like that. Their mother was born in the UK and they grew up eating very English. They had zero tolerance for spice and I frequently had them whine that something I made was inedible because it was too spicy.
British people happily eat hot curries so maybe extra mild is for grans or something. Even the mild salsa has almost zero heat on it.
I’m British and consider myself something of a little bitch when it comes to curries. Madras is as far as I can go, vindaloo is over the line. I enjoy eating it but the older I’m getting, the worse the consequences in my guts.
That’s the real problem. I love hot spicy food, but I can’t deal with the consequences.
Sometimes if I can stay home alone the day after, I’ll eat something extra hot and nurse the wounds in private.
I love the phaal curries I can get in the UK! Set your soul (and innards) on fire!
Would probably be pretty useful as a way for getting my son to eat it. He’s a right chilliphobe.
I cook all sorts of spice-free spicy food for him; the grown-ups can always add chilli at the table to liven it up a bit.
I had to make my own salsa when I lived in the UK. I couldn’t find a single one with any flavour. Granted, I lived in a city without a car so my reach was only a mile or so for groceries/eating out, but still.
I’d be quite surprised. The USA and Aus have quite a bit of spicy influence. India for UK, Thai for aus…sure many people don’t like spicy food but most do.
I loved in UK for a bit and remember being quite surprised that fàst food, like burger king, had proper spicy food.
I swear there’s probably more Indian restaurants in the UK than there is in India. Where I suppose they are just called restaurants.
the entire spiciness of the world is concentrated along a single road in Balham
Fun anecdote: I had an indian colleague who could not handle spicy food. He just doesn’t come from that one single region that shoves chilli onto everything.
Opened my eyes to the idea that indian food being spicy might be as misleading as english food adding mint to everything (blame: Asterix comics in europe)
The south Indian is where the spice is. North Indian is where the partying is.
hell yeah it is
sudo bring me dosa masala myore
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Spicy food has a history, particularly in the US, of being associated with masturbation and hypersexuality. Puritans wants food as bland as possible.
In Europe, after the colonial era started, spices became more widely available and were no longer a status symbol (as they were previously only available to the wealthy). This led to the elites turning their noses up to spices and a belief system that the base ingredient should not be defiled in flavor by spice which eventually bled over into the rest of European culture.
Serving richly spiced stews was no longer a status symbol for Europe’s wealthiest families — even the middle classes could afford to spice up their grub. “So the elite recoiled from the increasing popularity of spices,” Ray says. “They moved on to an aesthetic theory of taste. Rather than infusing food with spice, they said things should taste like themselves. Meat should taste like meat, and anything you add only serves to intensify the existing flavors.”
“In Europe, meat was considered the manliest, strongest component of a meal,” Laudan notes, and chefs wanted it to shine. So they began cooking meat in meat-based gravies, to intensify its flavor.
Cooking with spices is different from spiciness specifically but I think the same principles apply (with regard to perceptions at the time).
Spicy food has a history, particularly in the US, of being associated with masturbation and hypersexuality. Puritans wants food as bland as possible.
Huh. So that’s why.
Also, this sounds like some old school Kelloggs shit. That guy was an absolute freak.
Yeah corn flakes were invented to bland you out of jerking it.
Fun fact: Kellog was proud to say he never consummated his completely celibate marriage. Also, he had multiple intense enemas every day that blasted pressurized water against his prostate at rate of 17 gallons a minute (or slower when it was the more viscous yogurt enema).
PuritansProtestants wants food as bland as possible.The same also applied to no-dancing, no fancy churches or too ornate clothes, being stoic, too tasty food. You werent supposed to find joy in excess and be a wastrel.
I loved in UK
Me too, me too…
I’m unsurprised about Australia. The food culture there is pretty great but somehow good Mexican cuisine is almost entirely absent.
Yes, it’s getting better, but it’s pretty poor. It’s not due to an aversion to spicy food though. It’s due to a lack of knowledge of how to make good Mexican food. There are not a lot of Mexican immigrants, especially compared to China, Thailand, Vietnam etc. Indian food is also surprisingly poor here, given the large Indian population, but many are recent migrants, so it is improving.
Aussie here. I was in Bangkok this week and currently on a TGV hurtling across EU towards London.
The Thai food in Australia is not as spicy as the stuff in Thailand. It’s otherwise authentic.
The hottest Vindaloo I ever had was in a London pub. I haven’t been in the last 12 years, so I’ll measure this again. I also haven’t seen Foster’s beer on tap since my last London visit. Go figure.
Yes, but it’s spicier than a mild salsa from old El Paso.
There are people who can’t handle spice - in Oz every curry house and pub serves Butter Chicken, which is somehow even milder than Tikka Massala, and even Madras often has cream in it. On the other hand curry houses in Bradford do tinderloo for when vindaloo just isn’t hot enough, which is just daft as a rogan josh is already decently spicy there.
Its weird. Australians are badasses. Why can’t they eat like badasses?
Am aussie and will say there are definately the ‘pepper is hot’ people but thee is also a healthy love of spice, we have a very multicultural food pallette here with a lot of asian influence in particular (thai, chinese, japanese, indian, etc). I like to put chilli sauce on EVERYTHING, i dont think there is a food i havent tried without chilli.
There is only so much excitement one can take
I love spicy food, but my mum can’t even handle black pepper. Lol. Lmao even
You can tell an American made this meme.
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