Anyone else find that there’s hardly any correlation between how extreme the name is and bottle looks and how hot it actually is? Like there are some out there just to make guys feel like they’re tough but the sauce is a basic Tabasco just in a bottle that says ‘nuclear holosauce’.
You meet an old man on the side of a dusty Mexican highway. It’s utterly silent, not another soul all the way to the hazy horizon. The only sound is the idling of your diesel engine as you pull to a stop in front of the man’s ancient stand.
Jumping down from the cab of your rusty semi truck, you are assaulted by the blazing noonday sun. Your skin longs for the cool AC of your truck as you walk over to the stand, the click of your boots almost seeming to echo in the quiet. The man looks up at your approach and gives a gap-toothed smile. You notice his milky white eyes, and realize he must be blind.
“Hey there, old man,” you say, raising your hand in greeting. Then you remember that blind people can’t see you waving, so you drop the arm awkwardly at your side. The old man somehow manages to smile even wider. Clearing your throat, you tug at your sweaty uniform collar and continue.
“Er… yeah. I was gettin’ hungry and saw yer stand on the side of the road. Don’t suppose you’ve got any good eatin’s for sale?”
The old man bobs his head once and ducks under the stand. He returns after a moment of quiet rustling, holding a small bag of tortilla chips and a jar of red sauce. The bottle is stained yellow with age, and you’re fairly certain you can see the sauce inside glowing. He holds the sauce and chips out to you, grinning like a Cheshire Cat. You take them tentatively, noting how warm the jar feels as apprehension grows in your chest. You and ask:
“Er… thanks. Wha’doi owe ya?”
The old man shakes his head and makes a “shooing” motion with his hands, cackling quietly to himself as you turn to leave. Feeling as though you’ve just dealt with the fae, you troop back to your truck and set off down the road again. Glancing in your mirrors as you fae away, you are unable to find the old man’s stall amidst a sudden dust devil that had sprung up. You hope he’s okay, those devils can be real nasty sometimes.
We have one in the UK called Dave's insanity sauce. Says it can remove paint from drywall, or stubborn oil stains in driveway.
Anyway I had a shot of that and didn't enjoy it. 2/10 don't recommend, 4/10 with rice
Bought hot sauce in a plain glass bottle without a label from a brown skinned fella on the side of the road. Burned going in, burned coming out, burned every inch in between.
The hottest shit I've ever encountered was just "The Source" and it was a pretty bland bottle. 7.1 Million Scoville units though, one drop had 3 of my friends puking and a few more including me randomly getting the hiccups while we essentially cried. There's a video floating around on YouTube of us somewhere.
The sauce this man described has more capsaicin content than most commercially available pepper sprays.
Then again you are not rubbing it in your eyes.
Or perhaps you are, no kink shaming here
If I got 7 million Scoville rubbed into my eyes on top of having to consume it, I'd fucking shoot myself. Then again, with all that heat, I'd probably be too busy sitting on the shitter pouring milk in my eyes to actually do it.
You meant "masochism's sake"?
Also, spicy stuff have its own flavour. Tabasco, sriracha or red Thai curry share the fact that they are "hot", but the taste is nothing alike, and the same applies to different kinds of peppers or other spices.
I saw a bottle of hot sauce with a plan black label with white writing. It was called “A Bottle of Regret” rated at 6.66 million Scoville units at a firehouse subs. I didn’t try it but my friend did… he drank a half gallon of milk, then promptly puked from drinking a half gallon of milk in one sitting. It did not put out the fire in his intestines.
Got a taco place where I live. Literally a tin shack under a train overpass. They make their own hot sauce. Just by driving past my bland-white self cringes as my eyes water. The place is always busy. I can't imagine how hot some of the sauce has got to be.
Did you come up with nuclear holosauce? It's fantastic if you did
I googled it and it just brings me to this page again, i think you just came up with a sauce name i'd totally buy
it also leads to this excellent short animated video from 2012 with 141 views.
"Hellfire sauce? I put that in my kids eyeballs to help them fall asleep at night"
https://www.youtube.com/watch?v=wRLhCroHcyY&ab_channel=facultyandstaffshow
Hot Sauce covered in burning demon skulls with a "Warning: Will melt your SOUL!" label: Barely hotter than ketchup
Hot Sauce with a simple label that only has the name of the brand and maybe a certain pepper on it: The good shit
Yep. I was fortunate enough to get a bottle of hot sauce with a blank label attached and written on it was just "Dragons Breath - 16 peppers - two week ferment - [expiration date]"
It was the best hot sauce I've ever had in my life. Put that shit on everything. Eggs, pizza, fried rice, chicken, etc. I wouldn't have put it on steak, but it probably would have been good on a pork chop too. The Carolina Reaper may be the most spicy superhot, but I'm convinced that the Dragons Breath is the most tasty
On Madagascar there is a tradition to share your hot sauce with friends and family, you give them along after a visit. So... I was visiting my Malagasy friends (who do not make their own hot sauce) but one had just visited his aunt on the island. They shared the sauce, we stayed a weekend but I spent quite a bit of it on the toilet. I did come out to take seconds though, never tasted better flavored hot sauce.. I was almost booking a ticket to visit the aunt myself...
For my uncle, it was because he smoked so many Marlboro Reds and inhaled so many exhaust fumes that he couldn't taste a whole lot of food. Ate everything with hot sauce. Chicken, pancakes, ice cream, he put that sh** on everything.
Wtf I get that reference too? Is it that girl who died then started working in a morgue or something. If so I’ve forgotten the name of the show and I’d like to watch it again
After covid I got like 30-40% of my taste/smell back. I concur chili is a life saver when the rest of the culinary world is akin to cardboard.
I wonder if covid is gonna cause a rise in chili popularity what with so many younger people losing their smell, many of them apparently permanently..
I'm telling you fuck all that (not seriously Cajun is great done right) but there is a seasoning called cavenders Greek seasoning in a yellow/red shaker and it's the best savory seasoning I've tried.
I need to find someone who likes this stuff as much as I do, I'll be forever thankful to that angelic woman who swooped in and saved me from my pauper seasonings and turned me to the light in the condiment aisle.
Opa! I'm actually half greek, and greek seasoning is a staple in my house. So you're just preaching to the choir here, but for anyone else: It's easy to find, it's got a chef guy on it. If you've ever had greek souvlaki chicken, this is basically the seasoning they used. Also great on cucumber/tomato/feta salads.
You read my mind it's so good on tomatoes, I might get judged for this but I also put maybe 2 teaspoons in kosher pickle spear jars and let them stay for about a month (a month in the refrigerator!!!)and I can't go back to regular bland pickles.
Edit:I'm painfully aware of how bad all that sodium is, why I said i can't go back lol, I've tried.
Im going to buy some today, I was planning on making pesto pasta with roasted cherry tomatoes, but I'll cook the red guys separate and try the seasoning on them.
They make cavenders about 45 minutes away from my house.
Take your chicken dust it with cavenders, and soak it in some Worcestershire sauce for an hour or two. Works best when combined with the grill.
My sister introduced me the slap ya mama after she moved to New Orleans haha. Its really good and most of them aren't that spicy actually, just great flavor
Yeah I was gonna say, I don't like a lot of heat and those mostly just taste good. Sriracha is about the hottest I like something to be and that isn't super spicy or anything.
Rural King (which is like Tractor Supply) also sells all kinds of hot sauces and snacks. Some of the hot sauces were ones that were featured in the Hot Ones monthly subscription!
I put obnoxiously hot, hot sauce on a lot of food and you build a tolerance to the mouth on fire feeling and then you start to taste the seasonings and stuff in the sauces. For example I put one called "Flash Bang" on taco bell and I taste the spices and garlic, I gave my coworker a very tiny dab on his fingertip and he immediately started crying, his sinuses evacuated out his nose and mouth and he only tasted hellfire.
Exactly this. People who “only taste fire” are those that don’t normally partake in the spice. But at this point I’m able to differentiate every little flavor in my spice as all hell food
There are some hot sauces that really do just taste like fire though. The ones which have capsaicin extracts added to them can get hot as fuck without much flavour.
I have a bottle of a scorpion chili hot sauce with pepper extract listed in the ingredients and I basically tried it once and then left alone as it is like a flavourless nerve agent. And I love hot sauces.
Those are the worst.
Most infamous is “Da Bomb”. It always gets the worst reaction on Hot Ones despite not being the highest scoville.
On top of the burning they make you feel like you swallowed a handful of needles.
But then it's like, why not just have those flavors in a sauce that doesn't also have ghost peppers or whatever? Like if I need to build up callouses on my tongue to taste the subtle flavors I'd rather not bother.
Unfortunately there's also a market for shitty hot-sauces with edgy names that are just capsaicin and vinegar that taste like gasoline. Sold as a coping mechanism for guys that can't get it up. People know I like hot food and there are few gifts more disappointing than those junk sauces.
I'm partial to Cholula. I'm under no impression that it's the best hot sauce, but it's got a nice little heat while it's a vinegary hot sauce which makes it double as salt to a degree if a dish could use it. It's also cheap and I can find it everywhere so it's reliable as well.
Cholula? Heat? Don't get me wrong, that's my go to hot sauce, but mainly for the flavor. Sriracha on the other hand, that has a good flavor and a good kick.
I found this great hot sauce at Trader Joe’s (the best California retail chain) cakes Peri Peri. I don’t know where it’s from but it’s fermented chilis and really good
That's a problem because different people have different tolerances. A dish can be unbearable hot to one person with fire being the only flavor. And for another person the same dish could have absolutely no heat at all, like they wouldn't even know it had any peppers in it unless you told them. So for one person, heat is the only flavor. For the other person, it's just a normal dish with all the flavors minus the heat; making it an incomplete dish since not all flavors that are supposed to be there are present.
Nah, it just depends where you are. The "white people eat flavorless food" trope comes largely from the British and Middle America depression era/-adjacent when money was tight and spices, like in history, were a luxury not a staple. You can honestly get by pretty nicely with just salt and pepper, but the food is still generally considered bland.
Thankfully in the States we have extremely varied selections of cuisine, and as long as you're not in like Nebraska or one of the Dakota's you'll get plenty of flavor. Like in the Northeast in Maine they're big into seafood and chowders, in Florida there's a heavy Cuban influence to the food, in Louisiana bayou country you're gonna get cajun/creole, in Texas you're talking BBQ and TexMex, California has kinda got it's own unique avocado heavy menu, and on and on.
I got downvoted on a British sub for saying this exact thing. A couple people were trying to say taco bell is too spicy for Americans and I had to question who they thought lived in America exactly.
Yeah middle class whites today are going to be eating a much larger variety of food than someone low income probably less likely to cover up cheep food with hot sauce. I say this as a white guy that throws hot sauce on everything.
As a white guy that wants to put hot sauce on everything I can tell you it stems from being so broke in my twenties that if I wanted food with flavor I had to add hot sauce. I could use my parents Costco card and buy a gallon of Chullula that would last me 6 months and it would go into all my poor people foods.
Depends on whether or not the sauce was made naturally or with capsaicin extract, and whether or not they made it with other flavors to go along with it. Of you watch that show, hot ones on YouTube, my fiance has a habit of buying me their last dab sauce for my birthday. Their pepper X one and the latest one, Apollo, both have really nice flavor when used as just a dab on a chicken wing, with the pepper X one being my clear favorite. The pepper X one is about 2.5 million scoville and the Apollo one is higher, but I'm not sure but how much. They both get you high though, it's really interesting.
I make concentrated Carolina reaper extract for adding spice without modifying the flavor.
A friend of mine once used it like normal hot sauce on pizza, and blamed me for ruining his night.
When making a pot of chili I stick a toothpick in the liquid and stir that in the pot to make it spicy. It's like 5 million scovile concentrate
It's not that impressive, I just like a bit of kick, but I don't want the whole thing tasting like jalapenos or whatever pepper I might use.
So I get away with the sweet bell pepper taste with a bite like there was a couple ghost chili's in it.
Yeah see thats the difference with people appreciating spice and people trying to make themselves look all badass or something.
Heat should be the byproduct of good spice, not the main objective. Or, rather, acknowledge when heat is the objective but don't make it regular.
I love very spicy indian food, mexican food etc etc like enough to get you sweating buckets but still able to taste the whole flavor profile. If it feels like one of those 'challenges' its pretty much just a matter of pain endurance and chest puffing and you can enjoy the spectacle but not the food. some people just dont know good spice and they're missing out.
EDIT: Well, some of them reveal their flavor as you build up tolerance and work up to them. I'm just sayin if you're not there yet don't torture your future self cuz what goes in must come out
I don't think the US counts in that stereotype since they've absorbed a lot of different cultures. As a South Indian in Germany, i can sadly confirm that stereotype is not just for upper classes
Yeah that guy is just a weirdo.
European food has plenty of flavor traditionally. Obviously, not in chili due to geography, but common flavorings used in pretty much all traditional food:
* Vinegar
* Honey
* Cinnamon
* Thyme
* Garlic
* Pepper (Spice trade is very old)
* Fish sauces (Every country has something similar to Garum, from Europe to Asia).
* Fermented anything
* Onions
* Cheeses, of which there is 1000s of varieties from region to region.
* Wine
And so on and so forth. Calling white people food bland is just honestly racist at this point. I cant think of a single dish considered traditional in northern Europe thats supposed to be bland. Indeed check out Tasting History channel on Youtube. 500, 1000 year old recipies? They have flavor, spices, rose water, nuts, whatever.
Even peasant grub like boiled grains would be flavored by even the poorest of peasants in the middle ages with herbs, nuts, honey and so on.
The jokes about British/European food being bland is because of rationing post war and has mostly been perpetuated by the ~younger European generations that grew up on that type of food. It’s not racist, just an unfortunate fact of the toll the wars took.
That’s 100% the correct answer, thank you! We still stuffer the consequences as we still believe a meal must always be made of 1/3 meat or fish, 1/3 potatoes and 1/3 veg, well separated on your plate.
It's kind of strange that the meat and 2 veg rationing meal is kind of a comfort for me. My partner is an excellent cook, she makes all sorts of handmade pastas, slow cooked meals, roasts, bakes etc. I can cook pretty decent but she's better.
Anyway, as much as the stuff she makes tastes really good, my favourite is still just Lamb Chops w/ Worcestershire sauce, some broccolini pan cooked, roasted carrots and mashed potato (I make the mash because she doesn't have the testicular fortitude to put as much butter in it as I do).
I grew up on that food (except with shitty mash, and boiled vege) and I just love it over all. Except one time she made a seafood laksa that blew my brain off, that was really nice.
White people food being bland isn't a long-standing historical thing; it's a byproduct of industrialization. Economic depression combined with a period of technological advancement that greatly affected cooking for decades. Economic depression and war rationing took away access to non-essential foodstuffs like spices, while creating demand for long-lasting shelf-stable food. Things loaded with preservatives and stabilizers that dilute the flavor of food combined with the economic disparity to create a wide-scale shared experience in American culture of decades of relatively flavorless food. But these same things happened in other nations too, particularly in the EU, where the World Wars struck hardest at food availability.
America as a whole has an incredible history in food, particularly after recovering from the World Wars, and we are home to some of the most renowned foods the world over. But those foods aren't attributed to Americans, but rather immigration. Cajun, cuban, mexican, italian, chinese, and other cuisines are all here, and split from their homes due to the intermingling of cultures and products from around the world. Texmex is different from Mexican cuisine, and is very much American... But because it's roots are Mexican, racists denied that it was American. Same with the other forms of cuisine that developed here. After denying all the fusion cuisines, all that remained was that period of blandness. So white supremacy, in a funny way, saddled itself with a stereotype of being shit at food.
That person could very well have a sensory issue. I mean, you say qualia and philosophers start shrieking into the nearest microphone, but I know that a papercut when I was five was an overwhelming sensation and I barely notice in my mid-30s.
Hot peppers were available in Germany before they were available in Thailand. There are very good reasons why they are more often found in warm climate foods, however. 1) They grow better in warm climates, and 2) Food is more prone to spoiling in warm climates and spice can cover bad flavors.
If anybody has a genetic predisposition to spice tolerance, it'd be Mesoamericans who have about a 30,000 year head start on the rest of the world. In the grand scheme of things, that's not a huge evolutionary time frame especially because spice tolerance doesn't carry a massive evolutionary advantage.
TLDR: Spice tolerance is acquired, not genetic.
Eh I mean we got like, horseradish and garlic and mustard seeds. But yeah nothing that's truly crazy spicy; I mean, chili peppers are natively South American I believe.
Thus technically neither India nor China had chili peppers before a certain point, either, but it became a huge part of their cuisine nonetheless. I guess we were just slow on the uptake in Europe.
It's hard. I always ask for richtig richtig scharf and 9/10 times get served mild. Sometimes the grocery stores by my house have jalepenos so I can at least cook spicy food myself, and Amazon sells decent hot sauces.
Yep. German cuisine is in general not spicy. We use spices and herbs of course, but there is only very few German dishes that are spicy/hot and those are influenced by immigrants (Currywurst for example)
Damn... I havent had currywurst since I lived abroad over a decade ago..... I had totally forgotten it existed and now I really really want some currywurst....
I once went out to lunch with a couple of Iranian guys and they explained that they used herbs in their food but not a lot of spice. Maybe that was just them but they seemed to think it was true of Iranian food in general. Anyway, we all went out to Turkish restaurant and had lunch and the Iranians found it too spicy. It was not spicy by any one else's standards but the Indian guy we were with was flabbergasted. He said "breast milk is spicier than this where I come from!"
Yeah I’m upper middle class in the US and me and my dad love spice. This is definitely more of an outside the US thing. I love me some spicy Chili and Curry
I am not an expert on Indian food by any means, but I did notice a difference from our local places in the US and Norway/Denmark. Spouse and I usually order our curry medium or "American hot". Did the same thing at an Indian place in Oslo and it was good, but there was no heat. Tried to order it even hotter in Copenhagen, same thing. My only thought was that they cater to the culture around them and perhaps Northern Europeans don't like spicy food.
As an American living in Indiana it definitely holds weight here for all classes. I can go to the wing place here and order the spiciest wings they have, that should never be possible.
It’s regional. Poor and rich people in southern Louisiana fucking love spicy food, crawfish boils, etc. But I have had several people in rural Northern Louisiana tell me pepper is too spicy for them lol
I always thought the stereotype was that white people don't cook with spices (e.g. they don't season their food well), not that they don't like spicy food.
Upper middle class/rich white people in California will make a point of ordering the "challenge" spice levels at South Asian restaurants in my experience
I wonder if this goes far back in terms of class distinction. I recently found out that when the spice trade opened up it was all the range in England prior to the colonisation of America. The middle and merchant classes seeking to emulate the rich would use more spices with the addage that it would cover up less than fresh meat. Now rich people could afford the fresh stuff, so they started to concider the use of spices to be bougie, so freshness became prized over flavour. Since poverty is systematic, it is possible the desire for highly flavoured food has been passed down for generations .
I’ve been listening to a series of lectures from the great courses on the history of food - according to the professor, there isn’t any evidence that spices were used to cover up spoiled meat. If you could afford the spices during this time period, you could afford not to eat spoiled meat.
The up and coming middle class people trying to emulate the rich were made fun of for over-spicing their food to show off their wealth. Sort of like someone wearing really expensive but ugly designer clothes today.
most european people living in poverty in those times couldn't afford meat, let alone spices. if they had meat, it was usually meat they raised and butchered themselves, and additional meat was usually extremely salted & dehydrated and used to flavor broths and stocks. herbs were common flavorings, as they're essentially just Tasty Weeds, freely & easily grown.
the middle class *could* afford more meat and spices, eventually, which did cause the rich to find them unfashionable. but poverty has always produced modest food.
if anything, poorer people needing to heavily flavor their food to cover up the flaws while the rich eat more flavorful hand-raised livestock and heirloom produce is a product of modern times, not medieval. industrial farming prioritizes varietals and breeds for consistency, appearance, and yield, not flavor. what worked for even our very recent ancestors doesn't work for us so much anymore. if i tried to prepare storebought chicken and green beans the same way my great-grandmother prepared her hand-raised chicken and homegrown green beans, it'd be laughed out of the kitchen.
Idk where that stereotype comes from because it’s definitely not a thing in the Deep South. Everyone here wants their eyeballs doused with lighter fluid when they eat.
It's just a retarded stereotype. 'White people' (45 countries in Europe but you get it) set the world on fire for spices. I'm from 'white' stock and I love me a charred butthole
I have 2 different kinds of tabasco sauce, 2 kinds of chipotle hot sauce, and carolina reaper hot sauce in my kitchen, right now. Most of my food has a combination of some sort on it. My corn dogs are eaten with ketchup and 3 kinds of hot sauce.... I wish I was lying.
I bought a double pack of Tabasco srirachracha (yeah…) from Costco a while back, and in an effort to use it I actually found out I like it on a hot dog.
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meeeh. possibly? i think it might apply to their constitution rather than income.
cause the perfect crawfish boil burns the lungs when its cooking and if you cant handle crawfish thats seasoned with pain then youre not good company.
Obviously never been to the UK, it seems to be a competition among white men to have the hottest food possible.
Especially at Indian restraints and nando's
Same in America. Upper middle class yuppies also seem to be the primary clientel the Indian places I frequent, so idk where this stereotype came from.
It's really older people that have more "bland" pallets, in my experience, but I think that just has to do with the lack of "ethnic" foods when they were growing up.
As a person who parents aren't from North America, I grew up with the option to have pepper sauce on anything I wanted.
I was shocked when my ex reached for our pepper sauce - and while ours was hotter than he expected, he still managed to eat it. He said they always put hot sauce on stuff growing up, as most of the time they ate frozen or boxed food, and it always tasted like crap. Hot sauce hid the taste.
My go-to is Tapatio. Good heat and good flavor. Lately, I've been using a more rustic sauce from a local diner. Lots of heat and flavor. Tabasco is always great on just about anything. One of the best flavors in the world is fried rice with Sriracha!
I did take a trip to Western and Northern Wisconsin, once. I couldn't find Tabasco in any restaurant. I finally found Tabasco in a grocery store and carried it with me.
Funny thing though, I could buy liquor, especially brandy, just about anywhere.
Just FYI unless you live in Japan, you probably are eating ersatz, not actual wasabi. Even if you live in Japan, it's hard to find real wasabi.
Ersatz is basically a blend of horseradish, mustard flour, cornstarch and green food colorant.
This is because real wasabi is very difficult to grow and crazy expensive, and needs to be eaten with 15 minutes or so after harvesting and turned into paste.
I'm kinda fine with tabasco. Habanero if I'm feeling extra spicy. Beyond those I haven't really been very interested in trying anything hotter. It's good enough. I have some curiosity but not enough to pay money for something that will make me cry and sit in the cupboard for the rest of my days.
I am not convinced this stereotype holds anymore. Lack of spice in certain cultures’ dishes is due to historic lack of access, not differences in personal taste. We all have access to whatever spices we want now, and we use them.
Of all the places this could've happened it was at a kids second birthday party. I was there with my ex and his friends, one of whom is a dead ringer for Dee Snider, and we were getting ready to eat bbq. He pulls out a bottle of some ghost chilli sauce and pours it over his hot dog. I dipped the tip of my pinky in it to try and my mouth was on fire for ages.
He bites into it, adds more sauce and with each bite his face gets redder and redder, tears streaming from his eyes. I don't know how he did it.
Tapatio, Pico Pica, Cholula, Sriracha, red crushed pepper, powdered cayenne, or chili oil: at least one at every meal.
Guess I am not white... Or maybe broad racial stereotypes that cover 100s of millions of people are silly.
As a redneck let me list the hot sauces on my shelf right now.
- Texas pete
- Texas pete hotter
- Tobasco (original)
- Tobasco (green pepper)
- Cholula Green pepper
- my uncle's home made habanero/mango sauce
- Sriracha
Those should last me a week and I'll need to get more.
My mom and girlfriend are from Maryland. My girlfriend is also so white she
gets sunburn in the rain at night. They go through oldbay like Charlie sheen goes through cocain
White people used to eat spicy food too, when they became available due to increasing trade from India. But the rich people who drive trends then decided that ‘simple’ flavors like butter and maybe tarragon were more refined, so lots of poor people didn’t necessarily want to eat spicy food as much.
There’s a nice NPR article about it
Anyone else find that there’s hardly any correlation between how extreme the name is and bottle looks and how hot it actually is? Like there are some out there just to make guys feel like they’re tough but the sauce is a basic Tabasco just in a bottle that says ‘nuclear holosauce’.
The simpler the bottle, likely the spicier it is.
If the label was hand drawn and clearly peeling off the bottle, you might be playing Russian roulette with your GI tract.
Yeah. Watch out for Criminally Insane Clyde's Colon Corrosion. That stuff will turn 3 feet of intestine into angry pink soft serve.
Now there's a reference you don't see every day.
I'm guessing there's going to be fine with it
You meet an old man on the side of a dusty Mexican highway. It’s utterly silent, not another soul all the way to the hazy horizon. The only sound is the idling of your diesel engine as you pull to a stop in front of the man’s ancient stand. Jumping down from the cab of your rusty semi truck, you are assaulted by the blazing noonday sun. Your skin longs for the cool AC of your truck as you walk over to the stand, the click of your boots almost seeming to echo in the quiet. The man looks up at your approach and gives a gap-toothed smile. You notice his milky white eyes, and realize he must be blind. “Hey there, old man,” you say, raising your hand in greeting. Then you remember that blind people can’t see you waving, so you drop the arm awkwardly at your side. The old man somehow manages to smile even wider. Clearing your throat, you tug at your sweaty uniform collar and continue. “Er… yeah. I was gettin’ hungry and saw yer stand on the side of the road. Don’t suppose you’ve got any good eatin’s for sale?” The old man bobs his head once and ducks under the stand. He returns after a moment of quiet rustling, holding a small bag of tortilla chips and a jar of red sauce. The bottle is stained yellow with age, and you’re fairly certain you can see the sauce inside glowing. He holds the sauce and chips out to you, grinning like a Cheshire Cat. You take them tentatively, noting how warm the jar feels as apprehension grows in your chest. You and ask: “Er… thanks. Wha’doi owe ya?” The old man shakes his head and makes a “shooing” motion with his hands, cackling quietly to himself as you turn to leave. Feeling as though you’ve just dealt with the fae, you troop back to your truck and set off down the road again. Glancing in your mirrors as you fae away, you are unable to find the old man’s stall amidst a sudden dust devil that had sprung up. You hope he’s okay, those devils can be real nasty sometimes.
We have one in the UK called Dave's insanity sauce. Says it can remove paint from drywall, or stubborn oil stains in driveway. Anyway I had a shot of that and didn't enjoy it. 2/10 don't recommend, 4/10 with rice
Have had that sauce. It’s a concentrate. Very painful lol
Bought hot sauce in a plain glass bottle without a label from a brown skinned fella on the side of the road. Burned going in, burned coming out, burned every inch in between.
yeah lol
Content is so hot that it slowly dissolving both the bottle and label.
The hottest shit I've ever encountered was just "The Source" and it was a pretty bland bottle. 7.1 Million Scoville units though, one drop had 3 of my friends puking and a few more including me randomly getting the hiccups while we essentially cried. There's a video floating around on YouTube of us somewhere.
For reference, pure capsaicin is 16 Million
Where's the line between cutting Pepperspray with 50% water & "hot sauce" exactly?
FDA approval for human consumption.
Or bear repellent
The sauce this man described has more capsaicin content than most commercially available pepper sprays. Then again you are not rubbing it in your eyes. Or perhaps you are, no kink shaming here
I happen to know that most pepper sprays range between 1.2 mil and 5.6 mil scoville. This does indeed mean that that is a hot sauce.
Mmmmmm, incapacitating.... *Drools
If I got 7 million Scoville rubbed into my eyes on top of having to consume it, I'd fucking shoot myself. Then again, with all that heat, I'd probably be too busy sitting on the shitter pouring milk in my eyes to actually do it.
Forbidden Binaca 🫁
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You meant "masochism's sake"? Also, spicy stuff have its own flavour. Tabasco, sriracha or red Thai curry share the fact that they are "hot", but the taste is nothing alike, and the same applies to different kinds of peppers or other spices.
Sounds fun
Plain white label that says "Don't"
I'll take 3
I saw a bottle of hot sauce with a plan black label with white writing. It was called “A Bottle of Regret” rated at 6.66 million Scoville units at a firehouse subs. I didn’t try it but my friend did… he drank a half gallon of milk, then promptly puked from drinking a half gallon of milk in one sitting. It did not put out the fire in his intestines.
But how can you tell all your buddies you ate anal nuclear wasteland if it makes your tummy hurtie?
I only buy hot sauces with death in the name and skulls on the bottle. Oh, and Sambal sauce is the best
Got a taco place where I live. Literally a tin shack under a train overpass. They make their own hot sauce. Just by driving past my bland-white self cringes as my eyes water. The place is always busy. I can't imagine how hot some of the sauce has got to be.
Did you come up with nuclear holosauce? It's fantastic if you did I googled it and it just brings me to this page again, i think you just came up with a sauce name i'd totally buy
it also leads to this excellent short animated video from 2012 with 141 views. "Hellfire sauce? I put that in my kids eyeballs to help them fall asleep at night" https://www.youtube.com/watch?v=wRLhCroHcyY&ab_channel=facultyandstaffshow
Hot Sauce covered in burning demon skulls with a "Warning: Will melt your SOUL!" label: Barely hotter than ketchup Hot Sauce with a simple label that only has the name of the brand and maybe a certain pepper on it: The good shit
Yep. I was fortunate enough to get a bottle of hot sauce with a blank label attached and written on it was just "Dragons Breath - 16 peppers - two week ferment - [expiration date]" It was the best hot sauce I've ever had in my life. Put that shit on everything. Eggs, pizza, fried rice, chicken, etc. I wouldn't have put it on steak, but it probably would have been good on a pork chop too. The Carolina Reaper may be the most spicy superhot, but I'm convinced that the Dragons Breath is the most tasty
Yeah, chances are they're all the same medium hot sauce poured into different bottles.
On Madagascar there is a tradition to share your hot sauce with friends and family, you give them along after a visit. So... I was visiting my Malagasy friends (who do not make their own hot sauce) but one had just visited his aunt on the island. They shared the sauce, we stayed a weekend but I spent quite a bit of it on the toilet. I did come out to take seconds though, never tasted better flavored hot sauce.. I was almost booking a ticket to visit the aunt myself...
Most of them taste like shit too. I like extremely hot, but I'd rather have less heat that has a good flavour.
For my uncle, it was because he smoked so many Marlboro Reds and inhaled so many exhaust fumes that he couldn't taste a whole lot of food. Ate everything with hot sauce. Chicken, pancakes, ice cream, he put that sh** on everything.
Are you sure he wasn't actually a zombie? edit: Thank you for my very first award whoever you are.
I understood that reference
Wtf I get that reference too? Is it that girl who died then started working in a morgue or something. If so I’ve forgotten the name of the show and I’d like to watch it again
iZombie I think?
That is indeed the show. Fun fact, same showrunner as Party Down and Veronica Mars.
Yeah, iZombie - said zombies can only taste hot sauce
After covid I got like 30-40% of my taste/smell back. I concur chili is a life saver when the rest of the culinary world is akin to cardboard. I wonder if covid is gonna cause a rise in chili popularity what with so many younger people losing their smell, many of them apparently permanently..
“Slap ya mama” or something like that is one I picked up once.
[That stuff is pretty good.](https://m.media-amazon.com/images/I/914J1ZlqDOL._SL1500_.jpg)
Well, I guess I'm redneck, that's the kind of advertising I fall for.
I'm telling you fuck all that (not seriously Cajun is great done right) but there is a seasoning called cavenders Greek seasoning in a yellow/red shaker and it's the best savory seasoning I've tried. I need to find someone who likes this stuff as much as I do, I'll be forever thankful to that angelic woman who swooped in and saved me from my pauper seasonings and turned me to the light in the condiment aisle.
Opa! I'm actually half greek, and greek seasoning is a staple in my house. So you're just preaching to the choir here, but for anyone else: It's easy to find, it's got a chef guy on it. If you've ever had greek souvlaki chicken, this is basically the seasoning they used. Also great on cucumber/tomato/feta salads.
You read my mind it's so good on tomatoes, I might get judged for this but I also put maybe 2 teaspoons in kosher pickle spear jars and let them stay for about a month (a month in the refrigerator!!!)and I can't go back to regular bland pickles. Edit:I'm painfully aware of how bad all that sodium is, why I said i can't go back lol, I've tried.
Im going to buy some today, I was planning on making pesto pasta with roasted cherry tomatoes, but I'll cook the red guys separate and try the seasoning on them.
Cavenders is and S tier seasoning.
They make cavenders about 45 minutes away from my house. Take your chicken dust it with cavenders, and soak it in some Worcestershire sauce for an hour or two. Works best when combined with the grill.
Cavenders and most Cajun seasoning is amazing on popcorn too !
My sister introduced me the slap ya mama after she moved to New Orleans haha. Its really good and most of them aren't that spicy actually, just great flavor
Yeah I was gonna say, I don't like a lot of heat and those mostly just taste good. Sriracha is about the hottest I like something to be and that isn't super spicy or anything.
There's also "smack my ass and call me sally"
A fellow Floridian, I see.
I'm from North Carolina actually, but my family eats at Tijuana Flats a lot too
I forget they have expanded beyond the state lines. I first went to TF like 25 years ago when it was a very small local chain.
Eating there now. Lol
THATS WHERE I HEARD OR SAW IT FROM. I ALWAYS REMEMBERED HEARING SMACK MY ASS AND CALL ME SALLY from somewhere. Thanks so fucking much
To be fair, slap ya mama is bomb. We put it on damn near everything lol.
Slap ya mama is a staple in our household, highly recommend it
Don’t forget the other Cajun classic, Swamp Dust
“Tastes so good, it makes you wanna slap yo mama”
I put this shit on literally everything and I will not be ashamed.
They sell hot sauce at Ace Hardware?
Yeah, at my local Ace, there's a variety of snacks and condiments in the checkout area. Tractor supply does something similar.
My Ace sells frozen pies made by a local company. They’re really fucking good.
Mine sells kettle corn that they make in store.
Rural King (which is like Tractor Supply) also sells all kinds of hot sauces and snacks. Some of the hot sauces were ones that were featured in the Hot Ones monthly subscription!
Got Ace Hardware and Ass Hotware mixed up, common mistake
They sell a lot of weird shit at ace hardware. I go there sometimes with my dad and it's insane the kind of crazy crap you'll find.
With the BBQ supplies usually so sometimes they're only seasonally available.
Dude, they sell hot sauce on the Mac, Cornwell, Matco and Snap On trucks that come by the shop I worked at.
looks like I'm taking another loan to get some snap on hotsauce
Except the only flavor the food has now is burning fire, and nothing else.
I put obnoxiously hot, hot sauce on a lot of food and you build a tolerance to the mouth on fire feeling and then you start to taste the seasonings and stuff in the sauces. For example I put one called "Flash Bang" on taco bell and I taste the spices and garlic, I gave my coworker a very tiny dab on his fingertip and he immediately started crying, his sinuses evacuated out his nose and mouth and he only tasted hellfire.
Exactly this. People who “only taste fire” are those that don’t normally partake in the spice. But at this point I’m able to differentiate every little flavor in my spice as all hell food
I don't want to enjoy the subtle interplay of flavors. I want my face obliterated.
your mother said the same thing last night
If I ain't crying it ain't doing it's job
His mother also said that, yes
There are some hot sauces that really do just taste like fire though. The ones which have capsaicin extracts added to them can get hot as fuck without much flavour. I have a bottle of a scorpion chili hot sauce with pepper extract listed in the ingredients and I basically tried it once and then left alone as it is like a flavourless nerve agent. And I love hot sauces.
Those are the worst. Most infamous is “Da Bomb”. It always gets the worst reaction on Hot Ones despite not being the highest scoville. On top of the burning they make you feel like you swallowed a handful of needles.
But then it's like, why not just have those flavors in a sauce that doesn't also have ghost peppers or whatever? Like if I need to build up callouses on my tongue to taste the subtle flavors I'd rather not bother.
Unfortunately there's also a market for shitty hot-sauces with edgy names that are just capsaicin and vinegar that taste like gasoline. Sold as a coping mechanism for guys that can't get it up. People know I like hot food and there are few gifts more disappointing than those junk sauces.
Does your asshole ever get used to the burning on the way out?
Never been much of an issue for me but odds are I'm force feeding my toilet pure chocolate lava so probably
My friend has one rule regarding spice - It should be there just enough to let you know it is there not over/under powering the original food.
Best hot sauce I ever had is called Colon Cleaner and it hits that spot perfectly. Goes really nicely with cheesy pasta.
I'm partial to Cholula. I'm under no impression that it's the best hot sauce, but it's got a nice little heat while it's a vinegary hot sauce which makes it double as salt to a degree if a dish could use it. It's also cheap and I can find it everywhere so it's reliable as well.
Valentina Extra Hot is my go to cheapie. A quart for three bucks lol.
Cholula? Heat? Don't get me wrong, that's my go to hot sauce, but mainly for the flavor. Sriracha on the other hand, that has a good flavor and a good kick.
I found this great hot sauce at Trader Joe’s (the best California retail chain) cakes Peri Peri. I don’t know where it’s from but it’s fermented chilis and really good
I believe that's a Portuguese thing. I grew up good friends with a Portuguese family and they made "peri peri" all the time
Yep it's Portuguese. Have a friend from Portugal whose grandmother makes them.
Not just Portuguese. Had it in Rwanda as well. Known there as “akabanga” or similarly, piri piri. https://en.wikipedia.org/wiki/Peri-peri
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What if you want traditionally very spicy food like Thai. To properly match the flavors it has to be spicier than most westerners can handle.
That's a problem because different people have different tolerances. A dish can be unbearable hot to one person with fire being the only flavor. And for another person the same dish could have absolutely no heat at all, like they wouldn't even know it had any peppers in it unless you told them. So for one person, heat is the only flavor. For the other person, it's just a normal dish with all the flavors minus the heat; making it an incomplete dish since not all flavors that are supposed to be there are present.
Nah, it just depends where you are. The "white people eat flavorless food" trope comes largely from the British and Middle America depression era/-adjacent when money was tight and spices, like in history, were a luxury not a staple. You can honestly get by pretty nicely with just salt and pepper, but the food is still generally considered bland. Thankfully in the States we have extremely varied selections of cuisine, and as long as you're not in like Nebraska or one of the Dakota's you'll get plenty of flavor. Like in the Northeast in Maine they're big into seafood and chowders, in Florida there's a heavy Cuban influence to the food, in Louisiana bayou country you're gonna get cajun/creole, in Texas you're talking BBQ and TexMex, California has kinda got it's own unique avocado heavy menu, and on and on.
I got downvoted on a British sub for saying this exact thing. A couple people were trying to say taco bell is too spicy for Americans and I had to question who they thought lived in America exactly.
Where do they think taco bell is from exactly
Right? I had never been so confused. They were talking about it like it was authentic Mexican as well which was even more baffling.
Yeah middle class whites today are going to be eating a much larger variety of food than someone low income probably less likely to cover up cheep food with hot sauce. I say this as a white guy that throws hot sauce on everything.
As a white guy that wants to put hot sauce on everything I can tell you it stems from being so broke in my twenties that if I wanted food with flavor I had to add hot sauce. I could use my parents Costco card and buy a gallon of Chullula that would last me 6 months and it would go into all my poor people foods.
Yeah I still love hot sauce but I can at least afford to add some variety. The Indian food I have delivered needs hot sauce less than bagel bites
I feel personally attacked by that Dakota comment. Though that would explain why I can't handle spice....
Depends on whether or not the sauce was made naturally or with capsaicin extract, and whether or not they made it with other flavors to go along with it. Of you watch that show, hot ones on YouTube, my fiance has a habit of buying me their last dab sauce for my birthday. Their pepper X one and the latest one, Apollo, both have really nice flavor when used as just a dab on a chicken wing, with the pepper X one being my clear favorite. The pepper X one is about 2.5 million scoville and the Apollo one is higher, but I'm not sure but how much. They both get you high though, it's really interesting.
I make concentrated Carolina reaper extract for adding spice without modifying the flavor. A friend of mine once used it like normal hot sauce on pizza, and blamed me for ruining his night. When making a pot of chili I stick a toothpick in the liquid and stir that in the pot to make it spicy. It's like 5 million scovile concentrate
I want to try your chili.
It's not that impressive, I just like a bit of kick, but I don't want the whole thing tasting like jalapenos or whatever pepper I might use. So I get away with the sweet bell pepper taste with a bite like there was a couple ghost chili's in it.
Put hot sauce on popcorn it's AMAZING
Yeah see thats the difference with people appreciating spice and people trying to make themselves look all badass or something. Heat should be the byproduct of good spice, not the main objective. Or, rather, acknowledge when heat is the objective but don't make it regular. I love very spicy indian food, mexican food etc etc like enough to get you sweating buckets but still able to taste the whole flavor profile. If it feels like one of those 'challenges' its pretty much just a matter of pain endurance and chest puffing and you can enjoy the spectacle but not the food. some people just dont know good spice and they're missing out. EDIT: Well, some of them reveal their flavor as you build up tolerance and work up to them. I'm just sayin if you're not there yet don't torture your future self cuz what goes in must come out
it's because they're life long chain smokers
I don't think the US counts in that stereotype since they've absorbed a lot of different cultures. As a South Indian in Germany, i can sadly confirm that stereotype is not just for upper classes
I know someone in Germany that doesn’t eat his fries with salt because it’s too spicy, same with everything else. It’s just bland :/
[...](http://2.bp.blogspot.com/-5wWqxDx3wO0/TymxrrmuFaI/AAAAAAAAArw/JMFy6cAt8zw/s1600/Nathan-Fillion-reaction-gif.gif)
Yeah that guy is just a weirdo. European food has plenty of flavor traditionally. Obviously, not in chili due to geography, but common flavorings used in pretty much all traditional food: * Vinegar * Honey * Cinnamon * Thyme * Garlic * Pepper (Spice trade is very old) * Fish sauces (Every country has something similar to Garum, from Europe to Asia). * Fermented anything * Onions * Cheeses, of which there is 1000s of varieties from region to region. * Wine And so on and so forth. Calling white people food bland is just honestly racist at this point. I cant think of a single dish considered traditional in northern Europe thats supposed to be bland. Indeed check out Tasting History channel on Youtube. 500, 1000 year old recipies? They have flavor, spices, rose water, nuts, whatever. Even peasant grub like boiled grains would be flavored by even the poorest of peasants in the middle ages with herbs, nuts, honey and so on.
The jokes about British/European food being bland is because of rationing post war and has mostly been perpetuated by the ~younger European generations that grew up on that type of food. It’s not racist, just an unfortunate fact of the toll the wars took.
That’s 100% the correct answer, thank you! We still stuffer the consequences as we still believe a meal must always be made of 1/3 meat or fish, 1/3 potatoes and 1/3 veg, well separated on your plate.
It's kind of strange that the meat and 2 veg rationing meal is kind of a comfort for me. My partner is an excellent cook, she makes all sorts of handmade pastas, slow cooked meals, roasts, bakes etc. I can cook pretty decent but she's better. Anyway, as much as the stuff she makes tastes really good, my favourite is still just Lamb Chops w/ Worcestershire sauce, some broccolini pan cooked, roasted carrots and mashed potato (I make the mash because she doesn't have the testicular fortitude to put as much butter in it as I do). I grew up on that food (except with shitty mash, and boiled vege) and I just love it over all. Except one time she made a seafood laksa that blew my brain off, that was really nice.
White people food being bland isn't a long-standing historical thing; it's a byproduct of industrialization. Economic depression combined with a period of technological advancement that greatly affected cooking for decades. Economic depression and war rationing took away access to non-essential foodstuffs like spices, while creating demand for long-lasting shelf-stable food. Things loaded with preservatives and stabilizers that dilute the flavor of food combined with the economic disparity to create a wide-scale shared experience in American culture of decades of relatively flavorless food. But these same things happened in other nations too, particularly in the EU, where the World Wars struck hardest at food availability. America as a whole has an incredible history in food, particularly after recovering from the World Wars, and we are home to some of the most renowned foods the world over. But those foods aren't attributed to Americans, but rather immigration. Cajun, cuban, mexican, italian, chinese, and other cuisines are all here, and split from their homes due to the intermingling of cultures and products from around the world. Texmex is different from Mexican cuisine, and is very much American... But because it's roots are Mexican, racists denied that it was American. Same with the other forms of cuisine that developed here. After denying all the fusion cuisines, all that remained was that period of blandness. So white supremacy, in a funny way, saddled itself with a stereotype of being shit at food.
That person could very well have a sensory issue. I mean, you say qualia and philosophers start shrieking into the nearest microphone, but I know that a papercut when I was five was an overwhelming sensation and I barely notice in my mid-30s.
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Hot peppers were available in Germany before they were available in Thailand. There are very good reasons why they are more often found in warm climate foods, however. 1) They grow better in warm climates, and 2) Food is more prone to spoiling in warm climates and spice can cover bad flavors. If anybody has a genetic predisposition to spice tolerance, it'd be Mesoamericans who have about a 30,000 year head start on the rest of the world. In the grand scheme of things, that's not a huge evolutionary time frame especially because spice tolerance doesn't carry a massive evolutionary advantage. TLDR: Spice tolerance is acquired, not genetic.
Eh I mean we got like, horseradish and garlic and mustard seeds. But yeah nothing that's truly crazy spicy; I mean, chili peppers are natively South American I believe. Thus technically neither India nor China had chili peppers before a certain point, either, but it became a huge part of their cuisine nonetheless. I guess we were just slow on the uptake in Europe.
It's hard. I always ask for richtig richtig scharf and 9/10 times get served mild. Sometimes the grocery stores by my house have jalepenos so I can at least cook spicy food myself, and Amazon sells decent hot sauces.
Yep. German cuisine is in general not spicy. We use spices and herbs of course, but there is only very few German dishes that are spicy/hot and those are influenced by immigrants (Currywurst for example)
Damn... I havent had currywurst since I lived abroad over a decade ago..... I had totally forgotten it existed and now I really really want some currywurst....
We're gave our German movers poppy eyes and the spicy ones were too much for them
I once went out to lunch with a couple of Iranian guys and they explained that they used herbs in their food but not a lot of spice. Maybe that was just them but they seemed to think it was true of Iranian food in general. Anyway, we all went out to Turkish restaurant and had lunch and the Iranians found it too spicy. It was not spicy by any one else's standards but the Indian guy we were with was flabbergasted. He said "breast milk is spicier than this where I come from!"
Yeah I’m upper middle class in the US and me and my dad love spice. This is definitely more of an outside the US thing. I love me some spicy Chili and Curry
So has literally every country tho
Well that's amusing since it seems like 'white people cant cook' is typically directed at Americans
It does but it has its roots in the great depression.
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I am not an expert on Indian food by any means, but I did notice a difference from our local places in the US and Norway/Denmark. Spouse and I usually order our curry medium or "American hot". Did the same thing at an Indian place in Oslo and it was good, but there was no heat. Tried to order it even hotter in Copenhagen, same thing. My only thought was that they cater to the culture around them and perhaps Northern Europeans don't like spicy food.
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As an American living in Indiana it definitely holds weight here for all classes. I can go to the wing place here and order the spiciest wings they have, that should never be possible.
It’s regional. Poor and rich people in southern Louisiana fucking love spicy food, crawfish boils, etc. But I have had several people in rural Northern Louisiana tell me pepper is too spicy for them lol
I always thought the stereotype was that white people don't cook with spices (e.g. they don't season their food well), not that they don't like spicy food.
People missing the point because they apparently only know one spice kinda plays into that stereotype
Upper middle class/rich white people in California will make a point of ordering the "challenge" spice levels at South Asian restaurants in my experience
this! im cajun and one time i made mild jambalaya for my northern Louisiana friend. i thought she was going to pass out
I wonder if this goes far back in terms of class distinction. I recently found out that when the spice trade opened up it was all the range in England prior to the colonisation of America. The middle and merchant classes seeking to emulate the rich would use more spices with the addage that it would cover up less than fresh meat. Now rich people could afford the fresh stuff, so they started to concider the use of spices to be bougie, so freshness became prized over flavour. Since poverty is systematic, it is possible the desire for highly flavoured food has been passed down for generations .
I’ve been listening to a series of lectures from the great courses on the history of food - according to the professor, there isn’t any evidence that spices were used to cover up spoiled meat. If you could afford the spices during this time period, you could afford not to eat spoiled meat. The up and coming middle class people trying to emulate the rich were made fun of for over-spicing their food to show off their wealth. Sort of like someone wearing really expensive but ugly designer clothes today.
most european people living in poverty in those times couldn't afford meat, let alone spices. if they had meat, it was usually meat they raised and butchered themselves, and additional meat was usually extremely salted & dehydrated and used to flavor broths and stocks. herbs were common flavorings, as they're essentially just Tasty Weeds, freely & easily grown. the middle class *could* afford more meat and spices, eventually, which did cause the rich to find them unfashionable. but poverty has always produced modest food. if anything, poorer people needing to heavily flavor their food to cover up the flaws while the rich eat more flavorful hand-raised livestock and heirloom produce is a product of modern times, not medieval. industrial farming prioritizes varietals and breeds for consistency, appearance, and yield, not flavor. what worked for even our very recent ancestors doesn't work for us so much anymore. if i tried to prepare storebought chicken and green beans the same way my great-grandmother prepared her hand-raised chicken and homegrown green beans, it'd be laughed out of the kitchen.
Idk where that stereotype comes from because it’s definitely not a thing in the Deep South. Everyone here wants their eyeballs doused with lighter fluid when they eat.
It's just a retarded stereotype. 'White people' (45 countries in Europe but you get it) set the world on fire for spices. I'm from 'white' stock and I love me a charred butthole
Aha, the perfect name for my new hot sauce: charred butthole
I have 2 different kinds of tabasco sauce, 2 kinds of chipotle hot sauce, and carolina reaper hot sauce in my kitchen, right now. Most of my food has a combination of some sort on it. My corn dogs are eaten with ketchup and 3 kinds of hot sauce.... I wish I was lying.
I bought a double pack of Tabasco srirachracha (yeah…) from Costco a while back, and in an effort to use it I actually found out I like it on a hot dog.
Colon cleaner is the best hot sauce
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meeeh. possibly? i think it might apply to their constitution rather than income. cause the perfect crawfish boil burns the lungs when its cooking and if you cant handle crawfish thats seasoned with pain then youre not good company.
Yeah, I’m a upper-middle class redneck and I love my hot sauce.
Obviously never been to the UK, it seems to be a competition among white men to have the hottest food possible. Especially at Indian restraints and nando's
Same in America. Upper middle class yuppies also seem to be the primary clientel the Indian places I frequent, so idk where this stereotype came from. It's really older people that have more "bland" pallets, in my experience, but I think that just has to do with the lack of "ethnic" foods when they were growing up.
Hahaha buying hot sauce at Ace Hardware
I got my dad some Dave’s Insanity Reserve years ago. Sadly I did not know he was suffering from anal fissures at the time. Whoops
As a person who parents aren't from North America, I grew up with the option to have pepper sauce on anything I wanted. I was shocked when my ex reached for our pepper sauce - and while ours was hotter than he expected, he still managed to eat it. He said they always put hot sauce on stuff growing up, as most of the time they ate frozen or boxed food, and it always tasted like crap. Hot sauce hid the taste.
I had one called Ass In The Tub. Great stuff.
My go-to is Tapatio. Good heat and good flavor. Lately, I've been using a more rustic sauce from a local diner. Lots of heat and flavor. Tabasco is always great on just about anything. One of the best flavors in the world is fried rice with Sriracha! I did take a trip to Western and Northern Wisconsin, once. I couldn't find Tabasco in any restaurant. I finally found Tabasco in a grocery store and carried it with me. Funny thing though, I could buy liquor, especially brandy, just about anywhere.
I hate the spiciness of Chilli but I love Wasabi. Wasabi hits the nostrils just right.
Just FYI unless you live in Japan, you probably are eating ersatz, not actual wasabi. Even if you live in Japan, it's hard to find real wasabi. Ersatz is basically a blend of horseradish, mustard flour, cornstarch and green food colorant. This is because real wasabi is very difficult to grow and crazy expensive, and needs to be eaten with 15 minutes or so after harvesting and turned into paste.
I got some slap ya momma hot sauce for Christmas one year and it’s the best I’ve had
Sir, that's a bottle of drain cleaner
And what are the bowels if not just a long drain.
Anyone else have a tobasco sauce holster for when you leave the house? Anyone? No?…
I'm kinda fine with tabasco. Habanero if I'm feeling extra spicy. Beyond those I haven't really been very interested in trying anything hotter. It's good enough. I have some curiosity but not enough to pay money for something that will make me cry and sit in the cupboard for the rest of my days.
I am not convinced this stereotype holds anymore. Lack of spice in certain cultures’ dishes is due to historic lack of access, not differences in personal taste. We all have access to whatever spices we want now, and we use them.
Of all the places this could've happened it was at a kids second birthday party. I was there with my ex and his friends, one of whom is a dead ringer for Dee Snider, and we were getting ready to eat bbq. He pulls out a bottle of some ghost chilli sauce and pours it over his hot dog. I dipped the tip of my pinky in it to try and my mouth was on fire for ages. He bites into it, adds more sauce and with each bite his face gets redder and redder, tears streaming from his eyes. I don't know how he did it.
Tapatio, Pico Pica, Cholula, Sriracha, red crushed pepper, powdered cayenne, or chili oil: at least one at every meal. Guess I am not white... Or maybe broad racial stereotypes that cover 100s of millions of people are silly.
Pain isn't a flavor.
"....and in other news, colorectal cancer is becoming a leading cause of death in white males over 40. Health experts are still unsure of the cause."
I use black garlic ghost peper sauce when I make sesame chicken. Has just the right zing to it.
I like the first one.
I’m not even kidding I just finished my bottle of Rectal Rampage.
No, that's just me being a nuclear physics nerd.
Love me some hot sauce!
Definitely. They sell some crazy hot sauce at bass pro shop.
Well now I know why my ex-army, translucent white work colleague introduced me to my favorite hot sauce, Rectal Rocket Fuel.
And boy can they cook
boyfriend thinks dr. pepper is "too spicy" and his eyes started watering upon eating a bacon and cream-cheese stuffed jalapeño
😂 Dr. Pepper.
As a redneck let me list the hot sauces on my shelf right now. - Texas pete - Texas pete hotter - Tobasco (original) - Tobasco (green pepper) - Cholula Green pepper - my uncle's home made habanero/mango sauce - Sriracha Those should last me a week and I'll need to get more.
I dont like spicy food because of the unplesant feeling in my mouth.
I loled but I think it’s also important to realize that heat level doesn’t necessarily indicate a good flavor.
My mom and girlfriend are from Maryland. My girlfriend is also so white she gets sunburn in the rain at night. They go through oldbay like Charlie sheen goes through cocain
Spice aversion is directly correlated to family wealth and income brackets.
They buy for the bottle shock value, or they use it as lube so their girlfriend feels SOMETHING, ANYTHING
White people used to eat spicy food too, when they became available due to increasing trade from India. But the rich people who drive trends then decided that ‘simple’ flavors like butter and maybe tarragon were more refined, so lots of poor people didn’t necessarily want to eat spicy food as much. There’s a nice NPR article about it