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Sriracha (10 respuestas)

1 : Nameless@Passing through the lobby [DE] (* : 11/10/16(tue)11:33:42 ID:ggwYs/SN0

This sauce is a gift from the heavens.

2 : Nameless@Passing through the lobby [CL] (179.4.*.*) : 11/10/16(tue)12:29:04 ID:GZ+ov/eOa


3 : Nameless@Passing through the lobby [CL] (* : 11/10/16(tue)15:25:28 ID:YutjU0fk0

I never really cared for hot food. I mean, what's the point? It's not tasty like salty tasty or sweet tasty, it's just plain unpleasant, like, your mouth hurts and you have to drink something. It's like alcohol. What's the point of that?

4 : Nameless@Passing through the lobby [BG] (78.90.*.*) : 11/10/16(tue)15:31:39 ID:hW1uN/7Q0


5 : : 11/10/16(tue)15:34:11 ID:YutjU0fk0

I-I'm sorry (´・ω・`)... It's just that we eat a lot of spicy food here (like merkén, cacho de cabra, chancho en piedra, and even peruvian cuisine)

6 : : 11/10/16(tue)15:52:13 ID:ggwYs/SN0

I like to differentiate between different hot foods. There are some that are just plain disgusting with no own taste to them, only spiciness. And then there are some amazing hot sauces like Tabasco and Sriracha and various Chinese ones.

In general, I'd consider myself a hot-food person. Whenever I can try out a spicy meal, I'll do it. The risk exists that it'll taste bad but that's the thrill of it.

7 : : 11/10/16(tue)16:10:28 ID:393mNuGG0

I'd have a wasabi Kit Kat only to know what it's like.

8 : Nameless@Passing through the lobby [US] (76.121.*.*) : 11/10/16(tue)20:29:57 ID:HDndk3QF0

It's true, some hot foods have nothing going for them except spiciness. I find that if I add sriracha to a dish before it's done cooking it dissolves and loses that spicy and savory flavor it has, and only makes a dish spicy.

9 : : 11/10/16(tue)21:25:38 ID:ujKryLE10

Merkén über alles.

10 : Nameless@Passing through the lobby [DE] (* : 12/10/16(wed)14:19:31 ID:4fi9tckW0

That's why I don't use Sriracha to cook but to top of the highest layer of my dish. After that initial Sriracha-goodness comes the actual dish
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