I would have opted for atomic sauce if I didn’t have work in the morning #hotgirlshavetummytroubles
by CHOCOLATE_HELLE
9 Comments
quietcornerman
About the same time we all started habanero and ghost sauces!
ChetHolmgrenSingss
Lmfaoo at that caption. Please tell me you got blue cheese
Ok_Draw_3740
Spicy foods are like drugs, as you continue, you need them to be harder
ChokeOnDeezNutz69
I don’t think it’s just a tolerance thing. Restaurants really did start ramping the spice down. Like medium is now mild and hot is now medium. But they also started ramping up at the same time by adding a bunch of extra hot varieties. I think the idea is you don’t want to leave the customer dissatisfied by making it too hot. If they want it very hot, they can ask for the extra hot.
Can anyone who works in a kitchen confirm or am I just totally making this up?
BigBoyGoldenTicket
Ha! I guess it’s all relative but I also think regular hot used to be a bit hotter. Hard to say.
I just add my own spices to basically everything now.
plasticmanufacturing
I enjoy chewing on rubbery chicken skin, too. Shit looks fucking gross.
Cmcgregor0928
Hot girl shave tummy trouble?
iku_iku_iku_iku
one of my earliest memories around 4-5 years old. It was at a Fuddruckers restaurant that had a salad bar and I picked out maybe a dozen pickle slices because ei loved pickles, sat down at a booth and just destroyed the pickle pile. Well turned out it was jalapeno slices and I cried for what seemed like hours.
Anyway I wish I could relive some of those spicy firsts like habanero hot sauce and ghost pepper chicken wings from Anchor bar in Buffalo NY. Sigh… I guess I have the memories.
9 Comments
About the same time we all started habanero and ghost sauces!
Lmfaoo at that caption. Please tell me you got blue cheese
Spicy foods are like drugs, as you continue, you need them to be harder
I don’t think it’s just a tolerance thing. Restaurants really did start ramping the spice down. Like medium is now mild and hot is now medium. But they also started ramping up at the same time by adding a bunch of extra hot varieties. I think the idea is you don’t want to leave the customer dissatisfied by making it too hot. If they want it very hot, they can ask for the extra hot.
Can anyone who works in a kitchen confirm or am I just totally making this up?
Ha! I guess it’s all relative but I also think regular hot used to be a bit hotter. Hard to say.
I just add my own spices to basically everything now.
I enjoy chewing on rubbery chicken skin, too. Shit looks fucking gross.
Hot girl shave tummy trouble?
one of my earliest memories around 4-5 years old. It was at a Fuddruckers restaurant that had a salad bar and I picked out maybe a dozen pickle slices because ei loved pickles, sat down at a booth and just destroyed the pickle pile. Well turned out it was jalapeno slices and I cried for what seemed like hours.
Anyway I wish I could relive some of those spicy firsts like habanero hot sauce and ghost pepper chicken wings from Anchor bar in Buffalo NY. Sigh… I guess I have the memories.
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