Indians having bad hygiene is well known and is one of the reasons I make my own Indian food. There are other videos of Indians eating food off the floor where a person is walking barefoot.
I don't think it's a hot take. It's something I noticed with some Chinese food. The masala used in Indian dishes are the same but just have different proportions of spices. What really differentiates the dish is the base of the stew being used. Generic curry using tomatoes, pallack using spinach, korma using cashew butter and almond butter, madara being coconut milk, and etc. When most of your dishes are some sort of stew with a samey spice blend, calling it all curry like the British have done is probably accurate. Unlike the Indians, even if certain flavor profiles of Chinese food is the same they at least have more food than just stews.
As a Chinaman I disagree with your first statement.
Please do not compare the Westernized goyslop labeled as "Chinese food" with authentic, regional Chinese cuisine. (Unless it's Sichuan food. Those peppercorns gives the flavor of painkillers, a complete numbness and loss of taste.)
I wholeheartedly agree with your second statement.
I’ve never understood this not seasoning our food thing.
Have these fuckers never heard of French, German, Italy, (actual) Spanish, etc. cooking?
I doubt they have ever eaten authentic Cajun food.
I best their minds would be blown by a Britbong roast diner.
I over season with salt occasionally because that shit is good but I also realise the reason I don’t do it regularly is part of the reason I’ll live longer than our friends who were descended from kangz.
Tabasco sauce is the one of the few exception to my natural herbs and spices rule.
Because it's made from only Tabasco peppers, vinegar, and some Avery Island salt.
It is the only pepper sauce permitted to exist in my pantry.
I've seen a black dude order Korean wings thinking it'd be wypipo spicy and get a nasty surprise when he found out his black ass couldn't handle it. Speaking of which, ordering spicy Korean and not knowing what you're getting into. That's Blacks for you.
Then I shall give them Sichuan (or God forbid Hunan) cuisine and watch as they writhe and roll upon the earth.
It’s the innovation candy necklaces have been waiting for: chonky necklaces.
Speaking of weird shit people eat, a guy I went to school with once went to a classmate’s house after school and was invited to stay for supper. He told us that the mom served saltines with margarine and cups of “soup” that were just chicken bouillon cubes in hot water. He said the kids fought over who got to chew on the undissolved bouillon cubes at the bottom of the pot. I always thought he was making it all up, but this thread has me wondering if it was all true.
To battle over cubes of MSG . . .
When such produces are available for cheap by the bag in your nearest Chinese grocer.
Disappointment.
It's a cultural thing, a way to "own" the whites in the same way they think their curly hair is "better" than blonde hair only because it's not straight. A woman with simple hair that's only wavy is "bad" because it doesn't require as much work as black hair. Blacks in general aren't into concepts such as simplicity. Everything about their culture is to brag about how much and big they can go.
Even funnier is when they lay claim to braids as "their hairstyle".
Braids, worn by Nordic Vikings when their ancestors were still fighting over the last banana in the jungles of Darkest Africa.
Their arrogance and stupidity truly have no limit.
And the irony is that, in their food, they're simple. The thing I'm cooking later is a stew: I only season the chicken with salt and pepper, and the flavor comes from the vegetables I'm adding (tomato, carrot, onion, etc) and some basic spices/herbs (bit of oregano, grounded red spice, paprika, etc). It takes from 45m to 1 hour to cook and the chicken absorbs the mix.
Meanwhile, blacks would buy all the things I mentioned in a bottle of a season mix and splash it all over the chicken and fry it. The whole process takes what? 15m?
The girl from the original video who started the thread pointed out that they don't get how adding the natural ingredients is almost the same. It's because they don't understand subtleness of taste.
I am baking 4 chicken drumsticks as I type.
Seasoned with salt, black pepper, white pepper (the secret to KFC Original Recipe Chicken), and a pinch of rosemary.
If you use prepacked goysauce and goyspice on the regular, than peace was never an option.
I actually have a screen saved image of the Original Recipe on an old iPad, back when a relative of Colonel Sanders who worked for him shared the true Original Recipe he was charged with coating the chicken in with a newspaper.
I will see if I still have that image but as I recall, the ingredients were very simple and he said the secret was white pepper.
My mother and I did a test by making our own KFC and then buying 2 pieces from the KFC store and the homemade one tasted better.
Seafood is another big point.
If your seafood is heavily seasoned, then chances are it was not all that fresh or simply frozen (perhaps for too long).
Heavy seasoning is used to cover the foul "off" taste of seafood that is no longer fresh or given flavor to frozen seafood without flavor.
Exceptions apply but that is the general rule.
What the actual fuck...
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It genuinely gives me hope when some black women are baffled by other negresses' love of cornstarch. Still, others acting like this is normal pisses me off.
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And just a reminder again... these are just from TODAY.
Funny how cornstarch is . . . the whitest thing I can see in these pictures.
An inferiority complex mixed with a humilitation fetish?
Funny how the only use I have for cornstarch is as a . . . cleaning agent?
I can't understand how anyone can eat my cleaning agent with a smile on their face.
