It’s OP who started it, it’s fair game to shoot back IMO.
The curry example is kind of ironic, though, given how famously bland English curry is compared to it’s traditional counterpart lol
The one time I had curry in the UK it was almost inedibly spicy to me, and I ate scoville-spicy food fairly regularly back then (by european standards, but still, chili/pepperoni was a common ingredient for me back then). It’s not that ironic when you consider that high scoville values just aren’t normal for european cuisine.
I just thought it was funny/ironic because England took an Indian dish and made it English by making it more bland for the reasons you described. It’s like someone saying Canada has a history of great rock musicians and using Barenaked Ladies as the example lol
For what it’s worth, I love a lot of the “bland” English staples. Beans on toast, fish and chips, shepherds pie, etc. I make chicken tikka masala twice a month, too.
Also, you probably had traditional Indian curry in England!
Possibly! But it was some kinda mom-and-pop restaurant run by two middleaged, ethnically British-looking people in the countryside, so it’s not exactly what you’d expect. Which kinda drives home how far Indian cuisine has penetrated British culture.
I like the concept of it, spices are good and I like a bit of heat. But I definitely prefer Indian-European fusion if these hyper scoville values are the norm for Indian cuisine. IDK if you just have to grow up with it, but from my perspective it’s whack - takes all the taste out of food and replaces it with a burning sensation.
Aren’t you kind of doing the exact same thing by reducing the breadth of American cuisine to sugar and fake cheese?
The curry example is kind of ironic, though, given how famously bland English curry is compared to it’s traditional counterpart lol
It’s OP who started it, it’s fair game to shoot back IMO.
The one time I had curry in the UK it was almost inedibly spicy to me, and I ate scoville-spicy food fairly regularly back then (by european standards, but still, chili/pepperoni was a common ingredient for me back then). It’s not that ironic when you consider that high scoville values just aren’t normal for european cuisine.
I just thought it was funny/ironic because England took an Indian dish and made it English by making it more bland for the reasons you described. It’s like someone saying Canada has a history of great rock musicians and using Barenaked Ladies as the example lol
For what it’s worth, I love a lot of the “bland” English staples. Beans on toast, fish and chips, shepherds pie, etc. I make chicken tikka masala twice a month, too.
Also, you probably had traditional Indian curry in England!
Possibly! But it was some kinda mom-and-pop restaurant run by two middleaged, ethnically British-looking people in the countryside, so it’s not exactly what you’d expect. Which kinda drives home how far Indian cuisine has penetrated British culture.
Well, Indian cuisine is like the best food in the world so I get it
I like the concept of it, spices are good and I like a bit of heat. But I definitely prefer Indian-European fusion if these hyper scoville values are the norm for Indian cuisine. IDK if you just have to grow up with it, but from my perspective it’s whack - takes all the taste out of food and replaces it with a burning sensation.
I don’t prefer it super spicy BUT there’s flavor behind the heat with “real” spices (as opposed to distilled hot sauce)
I stopped eating spicy food for years and my tolerance tanked but I’ve been building it back up again and loving it.