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   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 09-Dec-2025 10:44:34 JST Adrianna Tan

   I have to remember that when I write my recipes for people I should probably tone stuff down. Thirty twists of white pepper is my ideal amount for dinner just for myself (and that’s excluding the Birds Eye’s chillies and other hot things I like adding). I also add a splash to Mexican hot sauce after

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 09-Dec-2025 11:01:12 JST Adrianna Tan

     in reply to

     I watch some Indonesian and Malaysian cooking shows and whatever I am making is already half of their spice level. I can definitely eat it when I’m back in that part of the world (hot, humid weather makes me crave extremely spicy food) but out here I’m a wuss. Che Nom (amazing Malay food YouTuber.. no subtitles sadly) often goes ‘now go out to your kitchen.. get TWENTY CILI PADI’) and I get so sad because

     I want to be hot
     I want to be sweating
     I want to be eating ayam lemak cili padi with TWENTY CILI PADI

     for lunch

     And then I want to nap after lunch

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 09-Dec-2025 13:12:24 JST Adrianna Tan

     in reply to

     • Rebeca

     @rebe_gc heh. Check this out

     It says that chillies were cheaper than other spices and also salt

     https://youtu.be/7DfcjTsn0rs

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     Rebeca (rebe_gc@beach.city)'s status on Tuesday, 09-Dec-2025 13:12:25 JST Rebeca

     in reply to

     @skinnylatte the first time I tried Thai food the waiter asked how spicy, 1-10? I, full of hubris, thought "I'm Mexican, but let's not overdo it" and asked for a 6.

     I. Could. Not. Finish. That. Food.

     And that was in Portland.

     I seriously do not understand how you East Asian folks took chillies from us Americans and just ... ran with the spicy to such unimaginable levels.