The blessing and the curse of having grown up in Singapore / Malaysia / Thailand / Indonesia is I don’t find any food spicy, ever. But I really like extremely spicy food. Nothing is spicy anymore, nor even spicy food from those places.
Basically super spicy just registers as a flavor for me, like how you might note that something is ‘sweet’, but I don’t really have a reaction to it
@skinnylatte My Singaporean partner is like this, too. We put chili in everything. My spicy tolerance has gone way up since we’ve been together. Even now, sometimes I accidentally add too much spice, but he always tells me it isn’t too hot. 😂
@skinnylatte I eat somewhat hot. But heat has to go with the rest of the flavors/aroma or it feels off for me: very hot/spicy food with tons of flavor is a joy to eat, but something that is hot and not much else is sad.
@jf_718 Bland food with well selected, top shelf ingredients can be a treat. Most of the time it isn’t, though.
One of my favorite Teochew and also Korean dishes is a lightly marinated (just soy sauce), lightly steamed then refrigerated cold crab. Bland AF but super tasty.
@skinnylatte Agreed with the comment about top shelf ingredients, but then they don't taste bland to me. They have additional flavors even if subtle and they lack some of the unpleasant aspects of cheaper ones (say, a simple pork dish in .tw with local pork vs same dish with USA pork).
Bland for me is food without much taste/aroma and also falls flat. Good fresh bread topped with good butter isn't bland to me (I blame having lived in .fr for that one), yet I realize some would call it bland.
@skinnylatte Comorian restaurant. The waiter gives me a saucer of hot paste : careful, it’s hot. I, macho 30y.o, taste a spoonful. After he revives me (and my GF is ROFL) I ask: how much do you eat with a meal? 3 saucers. So how is French food? Very Bland….
@skinnylatte I know it’s not the same but I watch my teen drown food in hot sauce and I’m like, “but slow down and taste more before it’s hot all the way down!” Like sex, I guess lol.
@gretared My ‘home’ food (Teochew Chinese) is big on unseasoned but super high quality ingredients especially seafood, so I feel like I’ll always keep that muscle
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