[quote]Nards wrote:
I do…that’s why I now laugh at people that call this stuff spicy. I never brag about spice-eating abilities and this stuff here seems to be the badge that those jerks use.
[/quote]
Yeah, after Thailand, Indonesia, and Korea, my taste buds have sort of a revised definition of what is considered “spicy”.
Indian vindaloo curry, and those little fucking green Thai chilies: those make Sriracha and Tabasco seem pretty tepid in comparison. Is Taiwanese cuisine pretty spicy? I’ve only ever had it once, in Tokyo, and it didn’t seem so. [/quote]
It can be if they use those little red peppers. They’re just sort of painful spicy without and sweetness or subtlety. Sort of like eating a bowl of sugar when you feel like going for something sweet.[/quote]
What is Taiwanese cuisine like anyway? Fairly light and subtle, lots of seafood?
And yeah, I’m not really sure you can call Sriracha or Tabasco spicy after eating Thai birds eye chilies and Sichuanese doubanjian.[/quote]
I’ve tried everything on the Taiwanese menu once and i have to say…I don’t like it.
They have the ability to take food and make it taste like it was made a week ago and left out in the sun.
I mean it’s not like Japanese or Korean food. I think it’s too pungent and everything is brown. They think mushrooms are incredibly flavorful. I do not.[/quote]
My dad is working in Singapore right now and apparently Taiwanese has become his staple. He is a very picky eater and has not been a fan of the more local fare or Japanese, but he said he has really developed a taste for Taiwanese and Chinese. Everything being brown and liberal use of mushrooms would probably explain that.
[quote]Nards wrote:
I do…that’s why I now laugh at people that call this stuff spicy. I never brag about spice-eating abilities and this stuff here seems to be the badge that those jerks use.
[/quote]
Yeah, after Thailand, Indonesia, and Korea, my taste buds have sort of a revised definition of what is considered “spicy”.
Indian vindaloo curry, and those little fucking green Thai chilies: those make Sriracha and Tabasco seem pretty tepid in comparison. Is Taiwanese cuisine pretty spicy? I’ve only ever had it once, in Tokyo, and it didn’t seem so. [/quote]
It can be if they use those little red peppers. They’re just sort of painful spicy without and sweetness or subtlety. Sort of like eating a bowl of sugar when you feel like going for something sweet.[/quote]
What is Taiwanese cuisine like anyway? Fairly light and subtle, lots of seafood?
And yeah, I’m not really sure you can call Sriracha or Tabasco spicy after eating Thai birds eye chilies and Sichuanese doubanjian.[/quote]
I’ve tried everything on the Taiwanese menu once and i have to say…I don’t like it.
They have the ability to take food and make it taste like it was made a week ago and left out in the sun.
I mean it’s not like Japanese or Korean food. I think it’s too pungent and everything is brown. They think mushrooms are incredibly flavorful. I do not.[/quote]
My dad is working in Singapore right now and apparently Taiwanese has become his staple. He is a very picky eater and has not been a fan of the more local fare or Japanese, but he said he has really developed a taste for Taiwanese and Chinese. Everything being brown and liberal use of mushrooms would probably explain that.[/quote]
I like certain types of shrooms in stuff I prepare myself, but the paddy straw mushrooms that are a staple of a lot of oriental cooking are just bland and slimy.