"Warm spices" gets me each friggin time. So what are "cold spices".
Oh and Christopher Kimball discovers Asafoetida like he discovered it in his mom's cupboard with poultry seasoning. It's an ingredient in one of his special mixes. Zero acknowledgement to where he took it from.
This is a great piece, though I reserve the right to be as discomfited by the idea of eating chicken feet as I am about frogs legs or - for that matter - faggots or offal. I've met plenty of people in the US (where I now live) and beyond who blanch at the idea of Marmite, but I'm not hating on them for it. Each to their own.
'Spicy food as spectacle' sums up why I feel deeply uncomfortable about those Indian and Bangladeshi restaurants that claim to serve "UK's hottest curry" as a means of boosting sales and a marketing ploy - it works because it gets their otherwise little-known venue in the papers.
I grew up on European and New England American cooking. In my 20s, I was introduced to Indian, then Vietnamese and Mexican cuisines. There may be chillies in the food but the spice is often complex and subtle. YouTube and Tictoc challenges do not give these cuisines any favors. I occasionally cook Korean food but Buldak seems coarse to me. Chillies, Szechuan peppers and other ingredients should be used judiciously not stupidly. Teens and others want to rise to challenges. Perhaps the challenges should be ruled upon not the foods.
Thank you for this reminder.
Oh the hot sauce fetish of white bros. Darn.
Yet to read.
"Warm spices" gets me each friggin time. So what are "cold spices".
Oh and Christopher Kimball discovers Asafoetida like he discovered it in his mom's cupboard with poultry seasoning. It's an ingredient in one of his special mixes. Zero acknowledgement to where he took it from.
Can't wait to read this.
This is a great piece, though I reserve the right to be as discomfited by the idea of eating chicken feet as I am about frogs legs or - for that matter - faggots or offal. I've met plenty of people in the US (where I now live) and beyond who blanch at the idea of Marmite, but I'm not hating on them for it. Each to their own.
Buldak is... not great. And not as spicy as they claim.
'Spicy food as spectacle' sums up why I feel deeply uncomfortable about those Indian and Bangladeshi restaurants that claim to serve "UK's hottest curry" as a means of boosting sales and a marketing ploy - it works because it gets their otherwise little-known venue in the papers.
You got to the end of this article without managing to actually say
a: what flavours you bought, and
b: what you thought of them, were they actually super spicy or what??
You got to the end of this article without managing to actually say
a: what flavours you bought, and
b: what you thought of them, were they actually super spicy or what??
I grew up on European and New England American cooking. In my 20s, I was introduced to Indian, then Vietnamese and Mexican cuisines. There may be chillies in the food but the spice is often complex and subtle. YouTube and Tictoc challenges do not give these cuisines any favors. I occasionally cook Korean food but Buldak seems coarse to me. Chillies, Szechuan peppers and other ingredients should be used judiciously not stupidly. Teens and others want to rise to challenges. Perhaps the challenges should be ruled upon not the foods.