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Post Reply Restaurants don't know what spicy is...
Posted 2/22/15
You can't expect casual American restaurant chains catered toward families with Western taste buds to have real spicy food.
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Posted 2/22/15 , edited 2/22/15

themediumdipper wrote:

You can't expect casual American restaurant chains catered toward families with Western taste buds to have real spicy food.


It's the same in the UK. Most think black pepper is spicey.

I love spicey food. I've toned it down a bit because many I cook for don't want it so hot so I think I've adapted to a more moderate spicey taste now. I've never tried sriracha sauce, I don't see the point when I know how to make my own hot pepper sauce from scotch bonnet peppers.

http://en.wikipedia.org/wiki/Scotch_bonnet_(pepper)


Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons,[1] Bonney peppers,[1] or Caribbean red peppers[2] is a variety of chili pepper. Found mainly in the Caribbean islands, it is also in Guyana (where it is called Ball of Fire), the Maldives Islands and West Africa.[3] It is named for its resemblance to a Tam o' Shanter hat.[4] Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units,[5] however there are completely sweet varieties of Scotch Bonnet grown on some of the Caribbean islands, called Cachucha peppers. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale.
These peppers are used to flavour many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavour and stouter shape, distinct from its habanero cousin with which it is often confused, and gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Scotch bonnets are mostly used in West African, Antiguan, Kittitian, Anguilan, Dominican, St. Lucian and Vincentian, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Cayman cuisine and pepper sauces, though they often show up in other Caribbean recipes.




I used to eat this chopped up raw every day in a green mango salad with some herbs garlic and salt.
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24 / F / Johnstown, PA, USA
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Posted 2/22/15
It depends on who are in the kitchen, and whoever's eating the food. Thing is; everyone's spicy/burn threshold is highly variable. Personally, I'm not especially enthusiastic about "spicy" food. When I do go for "hot(ter)" foods, though, a pet peeve of mine is when all I feel is the burn, with little to no flavor as support.
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Posted 2/22/15
I am actually really bad with spicy food. Can't stand it. Makes my nostrils burn. I have no fortitude, I like safe and blander food, I cannot tell a lie, spicy and I do not mix well.
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24 / M / Surrey, UK
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Posted 2/22/15
Personally I hate spicy food. Won't even try a mild curry. But if you're a person that looks for spice then you need to come to the UK and try a proper spicy curry. The vast majority of curry houses (i.e Indian/Punjabi/Bangladeshi restaurants) are run by expats from India/Punjab/Bangladesh and they know how to make a proper curry.
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21 / M / Alaska
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Posted 2/22/15
Yea if something is gonna be spicy I don't want tabasco flavor i want something real. Something distinct and utilized well that gives a good burn yet I can taste, can't give any examples though
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21 / M / Alaska
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Posted 2/22/15

animegirl2222 wrote:

I am actually really bad with spicy food. Can't stand it. Makes my nostrils burn. I have no fortitude, I like safe and blander food, I cannot tell a lie, spicy and I do not mix well.


haha would the only thing you ever had to eat was spicy… would you die of hunger?
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19 / M / Cali
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Posted 2/22/15
My taste buds have grown null to spicey foods, but the one that will always catch me is Ca Ri Ga.
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