this post was submitted on 08 Sep 2023
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White people fundamentally do not understand how spice works, like I have eaten hot wings where the only flavor is spicy, a chemical spicy flavor completely disconnected from nature whose sole purpose is to cause pain.
Like in cuisines that have used spices for thousands of years, it's understood that spiciness is meant to complement the other flavors used in the dish. Like there are hot-as-fuck Sichuan dishes that are nevertheless easy to eat becuase making it really hot isn't the only consideration in the recipe.
Like for the sake of white people we can't let them have anymore exotic flavors. Think of what they will do to themselves if Sichuan peppercorns ever get really popular. They will create a tasteless chip with so much numbing power it will cause permenent jaw paralysis.
The one chip challenge is just macing yourself in the mouth for people who want to feel like they are above macing themselves in the mouth. I love spicy food but IMO once you start adding capsaicin extracts to anything, you've gotten lost somewhere.
White people just see spices as challenges (see also the cinnamon challenge) that are meant to be conquered. There is to be no joy in Anglo life, only heroic victories over the asiatic menace known as "flavor".
I've eaten bits of straight-up reaper that taste good because they're so strongly aromatic, and sauces that people ostensibly intended to taste good, but which taste like pool chemicals because it's full of capsaicin extract.
Anyway, just chop/mash/powderize actual peppers instead of doing dumb chemist shit with them.
Gnawed on a fresh Bird's Eye chili once, it was crisp with a satisfying snap to it. Also the roof of my mouth went numb for a while.
nice
that sounds like a good time. it would be cracker fugu
Ok real talk if one could concentrate and preserve the active chemical in sichuan peppercorns in a sauce that would actually be amazing. It's so hard getting the right amount cooked just enough, not to mention how they lose their potency pretty rapidly. Just being able to splash some sauce into a bowl of soup or drizzle it over a dish with whatever other seasoning sauces one wants would be so nice.
Unfortunately AFAIK it's too volatile and delicate for that.
My sibling in spice, it is my great pleasure to introduce you to chili crisp. Lao Gan Ma, Momofuku, Blank Slate Kitchen, Fly By Jing...
Fuck those are all expensive as hell. Guess I'm stuck grinding the peppercorns in a mortar and pestle whenever I can get them at a discount.
If you're getting szechuan chili sauces, go for the bean one. Blows the chili crisp out of the water (and it is cheaper).
hey can you pay my rent
Interesting, do you know their climate tolerance or where one could get seeds?
Cool, I'll have to look into it and see if I can find some.
where did you find this cool climate zone image?
Yeah, there's also the "only chilli exists" concept of spice the spice freaks have. I've seen them put chilli in hot mustard and even wasabi, which I'm pretty sure is a crime against humanity.
Yeah it is really hard to sort through hot sauces to find good ones that are really spicy.
I've actually switched to extremely spicy ground pepper flakes, like dangerous to leave open. They don't change the flavor at all, I put a nearly invisible amount onto my food, and rely on the rest of the recipe to provide good flavor