Have you ever seen a British cucumber sandwich? It’s little more than a thin slice of cucumber (no skin) in between two slices of whatever that cake is that they call white bread. At least OP’s sandwich has jalapeño and sri racha in it.
Can’t handle it at all, start crying from just a single slice of jalapeño.
What should crackers do if they genuinely want to have a better spice tolerance but have this reaction? /gen
I will fully admit I have a Gringo spice tolerance — that is, not that much better than this — and my only excuse is autism (Asperger’s if it makes a Nazi roll in his grave)
If you want to increase spice tolerance, just eat a little more over time. Instead of 0 out of 5 spicy at a Thai restaurant, get 1 out of 5 for a while, etc. Add a tiny bit of cayenne to your soup, that kind of thing.
It is also okay to just be sensitive to spiciness, esp. because it may be related to neurodivergence. The annoying thing about large groups of people avoiding spiciness / flavor, to me, is just when they are real sticks in the mud. Like they won’t even try things outside of their palate due to pure obstinance or condescension or are clearly pretending.
It is also okay to just be sensitive to spiciness, esp. because it may be related to neurodivergence.
I’m completely sure that this is part of it for me, but I have definitely increased my tolerance over time. I’d like to continue increasing it, because it is nice to be able to enjoy more flavors.
Instead of 0 out of 5 spicy at a Thai restaurant, get 1 out of 5 for a while, etc.
It’s a bit annoying when my dad is ordering a 5 and loving it but I’m stuck at like a 2 (at my local Thai place, 1 might as well be a zero — my mom who literally can’t handle more than green pepper tabasco sauce can enjoy that). How do you know when it’s time to increase to the next level? When you’re feeling brave enough?
Just eat more things with capcaisin regularly. You get a tolerance bit by bit so it literally stops even registering as warm. The fun part is when that tolerance gets really high so sauces that are like 200,000 scoville are just a brief sting that fades into a general warmth over 5-15 seconds and then you get an intense body high as your body reacts to pain that you literally cannot even feel and floods your system with endorphins. Extremely hot peppers like scorpion peppers are also incredible and entirely unique flavors that you just can’t get from anything else.
The irony is that OPs sandwich is legit the whitest thing I have ever seen
Have you ever seen a British cucumber sandwich? It’s little more than a thin slice of cucumber (no skin) in between two slices of whatever that cake is that they call white bread. At least OP’s sandwich has jalapeño and sri racha in it.
It’s the overcompensation. No indigenous cuisine is ever as tortured as that.
It’s not too far from an actual bahn mi recipe, some eyebrow raising substitutions though
Do they not have bird’s eye chilli in the US?
Jalapeños are 5-10x less spicy. White Americans are usually in two camps when it comes to spiciness:
Can’t handle it at all, start crying from just a single slice of jalapeño.
Extreme hot sauce masochists looking for pain and not flavor.
Also bird’s eye chilis aren’t available in every grocery store but there is always one that has them and is reasonably close.
What should crackers do if they genuinely want to have a better spice tolerance but have this reaction? /gen
I will fully admit I have a Gringo spice tolerance — that is, not that much better than this — and my only excuse is autism (Asperger’s if it makes a Nazi roll in his grave)
If you want to increase spice tolerance, just eat a little more over time. Instead of 0 out of 5 spicy at a Thai restaurant, get 1 out of 5 for a while, etc. Add a tiny bit of cayenne to your soup, that kind of thing.
It is also okay to just be sensitive to spiciness, esp. because it may be related to neurodivergence. The annoying thing about large groups of people avoiding spiciness / flavor, to me, is just when they are real sticks in the mud. Like they won’t even try things outside of their palate due to pure obstinance or condescension or are clearly pretending.
I’m completely sure that this is part of it for me, but I have definitely increased my tolerance over time. I’d like to continue increasing it, because it is nice to be able to enjoy more flavors.
It’s a bit annoying when my dad is ordering a 5 and loving it but I’m stuck at like a 2 (at my local Thai place, 1 might as well be a zero — my mom who literally can’t handle more than green pepper tabasco sauce can enjoy that). How do you know when it’s time to increase to the next level? When you’re feeling brave enough?
Hard to say but maybe once a 3 starts tasting normal and a 2 tastes weak
Just eat more things with capcaisin regularly. You get a tolerance bit by bit so it literally stops even registering as warm. The fun part is when that tolerance gets really high so sauces that are like 200,000 scoville are just a brief sting that fades into a general warmth over 5-15 seconds and then you get an intense body high as your body reacts to pain that you literally cannot even feel and floods your system with endorphins. Extremely hot peppers like scorpion peppers are also incredible and entirely unique flavors that you just can’t get from anything else.
I’ve found my spice tolerance just naturally increasing with age
could replace it with cayenne instead maybe.
Third camp. GERD and IBS so bad I can’t have spicy food anymore. I miss it so much
Oof that sucks comrade
The irony is you can eat me, it’s still better than cucumber on toast