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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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.
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@Affekt someone got sued in San Jose for damaging a customer’s vocal cords or something. After she insisted on Thai spicy
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@mikemccabe Zen Yai and Sai Jai Thai
I absolutely dislike Ler Ros coz I find the food super toned down and it makes me extra mad coz I know they can make proper food (they used to own another spot that was great..)
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@skinnylatte ugg, people can be such jackasses. Making other people responsible for their poor choices. Like, take a small taste? But I guess if they're insisting on high spice level they assumed they could tolerate it.
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Hagfish fancier v4.02.01replied to Adrianna Tan last edited by
@[email protected] @[email protected] there is this impulse that some people have to modify menu items no matter what, often even before trying something for the first time. we use to get them at my shop, I'm like if you think you need to tweak something before you even try it, why are you even here?
anyway I am 100% behind restaurants that are like no, this is how it comes, take it or leave it -
Adrianna Tanreplied to Hagfish fancier v4.02.01 last edited by
@pagrus @eco_amandine the entire premise of /r/ididnthaveeggs
