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impeeza
impeeza
People often mix spicy and seasoned with hot.

When you exaggerate and make the good hot, you only are appealing to the pain on your mouth releasing oxytocin but no pleasure of the food.

Have a good seasoned or spicy food is about to highlight the notes of the tease on the food, is more about enjoy the real flavor of the food.
impeeza
impeeza
Some stereotypes make people to think about the food have to be SUPER HOT to be good, but really when my abuelita and most abutelitas cook DO NOT USE lots of HOT spicy, only the enough to make the food tasty to highlight the great flavor of the ingredients.

Now I miss my abuelita's food :P
AkiraKurusu
AkiraKurusu
Is an abuelita like a grandma, or am I wrong there because I don't speak Spanish/Italian...?
Anyway, I don't like super-spicy foods either - the pungency is another component of the taste, not the sole focus. For example, when I add chili flakes or cayenne pepper to scrambled eggs or pasta, the heat doesn't replace the other things, just adds to it.
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AkiraKurusu
AkiraKurusu
Even when I get laksa, a soup known for being spicy, I don't like it when it's too pungent - it robs the rest of the soup and the noodles (and other ingredients) of their taste, and means I have to fill up on water instead of the laksa itself. Yeah, no, ew; what a waste.
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