Now that I spend most of my work days in Monterey, where the food is good, but shall we say mild, I find myself making up for lost time on the weekends.
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Now that I spend most of my work days in Monterey, where the food is good, but shall we say mild, I find myself making up for lost time on the weekends.
El Yucateco XXXL hot sauce in.. POTATO SALAD! Everything! When I get home
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Not quite at the hot sauce in my pocket stage, but soon
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Eating here feels like the inversion of how I’ve eaten most of my life.
Back in Singapore / Malaysia / Thailand, everything was spicy by default and you had to go out of your way to eat un-spicy foods and cuisines
Here, I have to add spicy to almost everything
Still haven’t adjusted. Some days if I go for more than 3 days without a capsaicin hit to my brain that is strong enough to notice, I get very very sad
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Adrianna Tanreplied to Adrianna Tan last edited by [email protected]
Possibly also why I default to eating Mexican food when I eat out here. Most Mexican cuisines taste close to what I like to eat. I still have to add a ton of hot sauce. Thankfully I live very close to the two Thai places in SF that do ‘thai spicy’ by default (unlike everywhere else) so I don’t even have to ask. Or I order in Thai to really bump it up.
Hot take: Eating not spicy food as a person who prefers spicy food is just as painful as eating spicy food for someone who doesn’t like it
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@[email protected] BEST AND CORRECT TAKE
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Phil Stevens :tinoflag:replied to Adrianna Tan last edited by
@skinnylatte Once upon a time, I used to travel with a film container of dried chiltepins.
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Adrianna Tanreplied to Phil Stevens :tinoflag: last edited by
@phil_stevens great idea
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@skinnylatte
for many years,when I carried a backpack laptop bag, I kept one of those small plastic jars of huy fong's tuong ot toi in a side pocketalso a small plastic jar of matouk's calypso sauce
but it's awkward and somewhat shameful to bring your own condiments, if not outright wrong.
so i quit doing it
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@cpm I’m not ashamed! My dad rocks a bottle of fish sauce and extra chilies. And when he goes for seafood he also brings his own tongs and crackers.
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@skinnylatte almost every time I ask for the spice level to be authentic or as intended for the dish at a Thai place the staff looks at my paleness and just make it kind of spicy. I get it though, they probably have a lot of food sent back because the average customer doesn't want very spicy food.
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@skinnylatte please reveal sf ‘thai spicy’ places!
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@cpm @skinnylatte team Pocket Sriracha all the way
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@cpm @skinnylatte also for the avoidance of confusion the sign on the wall says "No LGB without the T", but just being able to see the first part gives the wrong impression!
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Hagfish fancier v4.02.01replied to Adrianna Tan last edited by
@[email protected] spicy take
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Adrianna Tanreplied to Hagfish fancier v4.02.01 last edited by
@pagrus I’d qualify it by saying that’s for cuisines that are supposed to be spicy. dishes that are toned down are just very annoying and I’d rather not eat them
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Hagfish fancier v4.02.01replied to Adrianna Tan last edited by
@[email protected] I get it, spicy by default is normal here too, even if it's just throwing crushed red pepper in to things. the one exception might be the flamin hot mountain dew I tried, I don't think the world is ready
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Adrianna Tanreplied to Hagfish fancier v4.02.01 last edited by [email protected]
@pagrus supper and breakfast and 3am food (too late for supper? But still a meal) in Malaysia is spicy by default
I need that
Not just one thing but like everything
I’m glad I can get spicy stuff here but not the same
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@skinnylatte @pagrus there's a Thai place I like close to my home. They have one or two curries on their menu and refuse to change their spiciness "because it changes the flavor too much". Your take made me think of them
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@eco_amandine @pagrus legit!
feels equivalent to making a donut with no sugar. Or flour.
