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   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 03:56:05 JST Adrianna Tan

   I generally have to use half a bottle of hot sauce on any food in Monterey, including Mexican food

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 03:58:39 JST Adrianna Tan

     in reply to

     My whole thing about hot sauce when I got to the U.S. was: ‘you call this hot sauce? It’s mostly just sour sauce’

     Most hot sauce (except hot sauce from Mexico) doesn’t really register at all for me on the capsaicin level, but it’s better than no hot sauce

     Not interested in the ‘hot sauce to blow your butt and head off’ hot sauces either coz they’re just gimmicks. Also not that hot lol

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 03:59:25 JST Adrianna Tan

     in reply to

     Pretty sure Salinas will be much better for my taste buds, but I can’t do the 18 mile commute

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 04:01:46 JST Adrianna Tan

     in reply to

     My standard hot sauce is the El Yucateco XXL hot and I think that’s like a basic level of hot compared to the food I grew up eating.. for breakfast

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 04:05:14 JST Adrianna Tan

     in reply to

     Kind of feel like there’s a cultural gap between ‘eating really spicy food because it’s tasty’ and ‘eating really spicy food as a gimmick’ coz the latter is so gimmicky and generally not tasty.

     You need to infuse the extreme tastiness and spices with the right cooking techniques in specific dishes.

     The Thai dish papaya salad with raw crab for example. Done well, the raw crab absorbs ALL the chillies and hits your brain like the opposite of a brain freeze. I love that shit

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     7sleepersmusic (7sleepersmusic@mastodon.social)'s status on Saturday, 14-Dec-2024 04:06:19 JST 7sleepersmusic

     in reply to

     @skinnylatte Wife is from Thailand, she grows her own chilies and does almost all her own cooking. She’s never found a restaurant that could make it hot enough for her!

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 04:06:19 JST Adrianna Tan

     in reply to

     • 7sleepersmusic

     @7sleepersmusic yeah I spent a lot of time in Thailand and I prefer eating food daily at that spice level

     Not spicy enough Thai makes me mad I’m wasting my money.

     I went to Lacha Somtum in LA Ktown, friend spoke to them in Isaan dialect, for extra spicy, and that was wonderful. As spicy as in Isaan

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 04:07:31 JST Adrianna Tan

     in reply to

     One time someone I knew who doesn’t really eat that level of spice went with me and tried that dish and it did not go down well after one mouthful of it

     I think they sort of went past ‘this is incredibly spicy’ to being sleepy inediately, it was a knock out punch

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 04:16:54 JST Adrianna Tan

     in reply to

     • Æ.

     @aesthr yeah I don’t get sriracha at all. Some Thai brands that make it make it better than the rooster brand and then I can deal with it otherwise it’s just too much white vinegar in it, which makes me not be able taste anything else

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     Æ. (aesthr@wandering.shop)'s status on Saturday, 14-Dec-2024 04:16:55 JST Æ.

     in reply to

     @skinnylatte i’m still looking for a good one that not just vinegar water but also not the “2-3 drops per large pot of soup” nuclear option that I already have, and also not sriracha because something specifically in that makes my body very unhappy

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 04:18:59 JST Adrianna Tan

     in reply to

     • Luke

     @Shivaekul funny thing is we never had any bottled hot sauce growing up, it was just ‘aunties making a fresh sambal with a fistful of chilli, fresh at every meal’

     Every street food stall makes its own special hot sauce.

     Like I don’t think anybody buys spicy sauces off the shelf typically. There were some stuff like Lingham’s chilli sauce but we typically add that for sweetness rather than spice

     So that’s also been hard for me

   • Embed this notice
     Luke (shivaekul@infosec.exchange)'s status on Saturday, 14-Dec-2024 04:19:00 JST Luke

     in reply to

     @skinnylatte I like the El Yucateco XXXtra, used to add it to my cup of noodles to bring it up a level. I've become fond of Melinda's Hot Sauces, their Ghost Pepper and Scorpion Pepper sauces have a decent taste while bringing some spice. I've been using them as a hot sauce when I make tacos, and they are perfect in that they actually register as spicy, but don't overwhelm the dish.

     Do you have a favorite hot sauce from what you grew up on?

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 04:20:21 JST Adrianna Tan

     in reply to

     • berserk du soleil

     @aetataureate the only restaurant food in CA that rose to my level of heat was going to Lacha Somtum in LA k town with a Thai friend and having him tell them to make it northeast Thai spicy (we both complain that we find Bangkok style Thai food too unhappily un- spicy so we went there)

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     berserk du soleil (aetataureate@gamedev.lgbt)'s status on Saturday, 14-Dec-2024 04:20:23 JST berserk du soleil

     in reply to

     @skinnylatte your insides are unfathomably powerful to me!!!

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 04:23:41 JST Adrianna Tan

     in reply to

     • Alistair K

     @libroraptor most Indian food isn’t spicy at all unless it’s Andhra or NE Indian food. Northern Indian food pretending to be spicy is pretty funny

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     Alistair K (libroraptor@mastodon.nz)'s status on Saturday, 14-Dec-2024 04:23:42 JST Alistair K

     in reply to

     @skinnylatte And "spicy" to mean chili with total ignorance of every other spice that matters. Even Indian restaurants pull this crap – presumably pushed into it by the gimmick diners – so I no longer eat at them.

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 04:47:36 JST Adrianna Tan

     in reply to

     • rednikki

     @rednikki haha, I’m gonna be able to cook my own meals in jan so I can make that happen

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     rednikki (rednikki@toot.boston)'s status on Saturday, 14-Dec-2024 04:47:37 JST rednikki

     in reply to

     @skinnylatte Unless things have changed, you may not find the heat you're looking for there either.

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 04:49:25 JST Adrianna Tan

     in reply to

     • Alistair K
     • Patrick Lam :tinoflag:

     @va2lam @libroraptor early Chinese immigrants to NZ were Toishanese just like in SF. Feels like the food is dated in a similar way.

     I don’t personally love American Chinese but respect it.

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     Patrick Lam :tinoflag: (va2lam@mastodon.nz)'s status on Saturday, 14-Dec-2024 04:49:27 JST Patrick Lam :tinoflag:

     in reply to

     • Alistair K

     @libroraptor @skinnylatte I think the Spinoff had some article about the "traditional" Chinese food in NZ... They did also have a bunch of content about immigrant food in general.

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     Alistair K (libroraptor@mastodon.nz)'s status on Saturday, 14-Dec-2024 04:49:28 JST Alistair K

     in reply to

     @skinnylatte you would not survive the Indian restaurants in New Zealand. Nor the Chinese restaurants in my city, which (apart from one) are still stuck in the 1980s white versions of yellow. We even have a 'traditional' Chinese smorgasbord of 'traditional' dishes like stir-fried noodles, beef-and-broccoli, fried rice, deep-fried won tons in sweet-and-sour sauce, ... I wonder whether it's the last one left in the country.

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 05:49:30 JST Adrianna Tan

     in reply to

     • Rodrigo García

     @rgarcia Eurocentric world view of food and tastes is so weird. All foods come from a completely different base / culture with some overlap from colonialism. Anyone who believes one is objectively better than another is wrong.

     I don’t objectively believe spicy food is better but subjectively for me I mostly want spicy food!

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     Rodrigo García (rgarcia@mstdn.mx)'s status on Saturday, 14-Dec-2024 05:49:31 JST Rodrigo García

     in reply to

     @skinnylatte once a french visitor commented on mexican food: your taste buds are atrophied, proof is the very small amounts of icecream you people eat. To which I replied: your french tastebuds are atrophied, proof of which is the small amounts of chili you guys eat.

     Anyways, since I got covid mine did really atrophy. Now I get the hiccups even with very moderate spicyness. Which might be good for my digestive tract on the long run. *sigh*

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 06:55:03 JST Adrianna Tan

     in reply to

     • glasspshr

     @glasspusher large

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     glasspshr (glasspusher@beige.party)'s status on Saturday, 14-Dec-2024 06:55:05 JST glasspshr

     in reply to

     @skinnylatte how big is the bottle

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Saturday, 14-Dec-2024 06:59:40 JST Adrianna Tan

     in reply to

     • glasspshr

     @glasspusher depends on the type of hot sauce! They have different sizes :)

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     glasspshr (glasspusher@beige.party)'s status on Saturday, 14-Dec-2024 06:59:42 JST glasspshr

     in reply to

     @skinnylatte I was hoping for a more quantitative reply 😀