Why do spices trigger up white people so hard?

I also grow peppers at home but I can't see myself getting used to malagueta or piri-piri to be honest. I do have habaneros but mostly to mix alongside others, also for cross-breeding (they're hot as fuck but they have a nice fruity taste).

faz o teu próprio molho, tens muitas receitas na net. se achares que é demasiado forte usa menos que te diz na receita. as minhas dependem do ano, ás vezes não consigo suportar outras vezes sabe a pimento, deve ter haver com o sol que vão apanhando

Spices are used when you need to mask the shit flavour of rotting or shitty meats.
All you really need is salt and sometimes pepper, if you use anything else you are a subhuman.

O que tenho feito é "calibrar" a picância com a frigitello e a biquinho (p.ex. se a receita sugere 100g de pimenta ardida, uso 50g:50g ou algo assim). Também tenho um pouco de problema com picância variante já que o Sol é bem errático onde vivo.
Boa idéia quanto às receitas de internet, vou procurar a do molho de vocês. Lembro de ter comido uma vez na Europa, embora picante demais para meu gosto achei bem saboroso.

>Spices are used when you need to mask the shit flavour of rotting or shitty meats.
If you're using spices to _mask_ flavour instead of _enhance_ it you're doing it wrong - good spicing will allow you to taste better the underlying food than without it.

we are ot triggered by spices

>If you're using spices to _mask_ flavour instead of _enhance_ it you're doing it wrong - good spicing will allow you to taste better the underlying food than without it.
Nothing tastes better than a good quality piece of meat or fish by itself. If you need to enhance something with spices then you're a poorfag who can only afford low quality stuff. Surely you dont throw 200 different spices at a good piece of fatty ribeye do you?

ok achmed

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>one of the countries that has the most variety of meats
>his culture has centuries of experience with such spices
>urr durr poorfag

retards are going to retard. and an historically iliterate one at that

é bem mas só planto mesmo malaguetas de um tipo. usa azeite, é um bom conservante

>Nothing tastes better than a good quality piece of meat or fish by itself.
You can eat the meat "as is" and it'll be tasty.
You can pour down a thousand spices and it'll be tasty too.
Or you can put delicate amounts of carefully chosen spices and it'll be wonderful.
That's what spices are for. Overusing AND underusing them are IMO mistakes.

>If you need to enhance something with spices then you're a poorfag who can only afford low quality stuff
Here in the Southern Cone even the poorfags eat decent meat, and they likely eat more meat in a month than people in your Russian countries eat through a year.
Just sayin', there's a reason our ethnic dishes revolve around meat (barreado, entrevero, churrasco/asado, beef empanadas, pão com lingüiça, choripan).
So frankly, you're trying to teach the Pope how to pray a Mass.

>Surely you dont throw 200 different spices at a good piece of fatty ribeye do you?
200 is a mistake just like 0.
Although some recipes do use a lot of spice (cue to the French again with their filet au poivre.)

>Here in the Southern Cone even the poorfags eat decent meat, and they likely eat more meat in a month than people in your Russian countries eat through a year.
I am an argie though, all you need for good meat is salt and pepper. Every dish that is done with meat other than that is just poorfag cope using the worst parts of the meat for empanadas and such and since they are shitty meats you have to use spices. I know this because here in Sweden meat is expensive and they cope by using sauces and spices.

>0.1%
Literally our brother in jihad

>I am an argie though
Then you know what's up. A good empanada gets BORING without some cumin, no matter if you're using top quality meat. Some recipes might not require spices but guess what, people will eat them with chimichurri for some fucking reason, and it is not "because it's bad meat".

>I know this because here in Sweden meat is expensive and they cope by using sauces and spices.
In other words the Dmitris overuse the spices instead of aiming for that delicate balance that enhances the flavour.

And again - even the best ingredients can and will be enhanced by spices, provided you know how much and which ones to use.

And before someone says "but in Brazil no chimichurri" (even if it's mildly common in RS): well, then people serve the meat with heavily seasoned farofa instead for the exact same purpose.

I actually dont like cumin in my empanadas, and a lot of people I know dont either, too spicy. Even for empanadas the best you can do is just onions+meat+raisins+salt+eggs+pepper and then deep frying them. This is in patagonia, in the north of argentina we would be crucified to say "no cumin".
People here eat the good cuts with just salt and pepper just like we would there, but since the good cuts are expensive as fuck (literally 35 euros per kilo), they usually buy shitty cuts instead and then use sauces to mask the fact they are flavourless pieces of shit, which brings me to my original point that spices are just for when you cant afford good quality stuff.

I'm exaggerating of course, a couple other spices like rosemary are fine depending on context. Cant have lamb with no rosemary.

>I actually dont like cumin in my empanadas
And some people don't like empanadas without cumin.
So yeah, there's always a lot of room for subjective differences, after all taste is subjective. But this doesn't contradict what I said, on the contrary - because a wider range of spices allow you to contemplate different people better.
Or even a single person - I know beef ribs aren't exactly "top notch meat", but lemme use them as an example. I'm fine with slow roasted beef ribs using only salt, but I can prepare them also in beer (paprika, pepper, thyme, stout). Why choose? Without spices I'd have only one option, but with spices I have two.

>they usually buy shitty cuts instead and then use sauces to mask the fact they are flavourless pieces of shit, which brings me to my original point that spices are just for when you cant afford good quality stuff.
Again, the fact they overuse spices to mask flavour doesn't hinder the fact spices can - and should! - be used to enhance flavour instead.

>Cant have lamb with no rosemary.
Shhh, baharat is all you need.

We don't. Maybe we once did. Most of our food is not spicy imotbh.
>posts a literal nigger

>piri-piri sauce
>HOLY FUCK THAT STUFF BURNS
It's not that hot.

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My brothers! Mashallah!

Lmao what a mutt

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By "spicy" I don't mean necessarily "hot", but "seasoned". You guys do use quite a bit black pepper, cinnamon and cloves (in sweets), garlic, this kind of stuff. (If counting herbs too: parsley, parsley, some chives, more parsley, rosemary, oregano, parsley...)
I also remember some paprika although by no means as common as in Catalonia.

hi fellow moor

>97-100% european

but a burger and a nig told me we iberians were moorrrrsss
?!?!?!?! i was fooled

YOU are approaching ME?

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Lurk more, schizoid

are you nig on damage control?

Piri Piri is hot only for first year but after you handle it for years it's not that anymore and you can even masturbate after touching it.

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"ROTFL". Take your meds, map autist.

take you the medication migrante mongrelito

Cuz why the fuck are you trying to mask the pure flavor of the food? Does your food taste like shit? A little bit of non-invasive spice to bring out the flavor more - sure.

>take you the medication
You are calling someone else a migrant when you write worse than an Indian. Hilarious.

>grammar shitskin, the last goal