Talk:Curry: Difference between revisions
Old Dickens (talk | contribs) (how hot IS it?) |
Old Dickens (talk | contribs) (yes they do) |
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The tolerance of capsaicin is one of the most wildly subjective, disparate elements of human experience. I very rarely find any commercial preparation too hot, but it has happened. Some people react to the mildest hint of | The tolerance of capsaicin is one of the most wildly subjective, disparate elements of human experience. I very rarely find any commercial preparation too hot, but it has happened. Some people react to the mildest hint of chile as if molten lead had been poured down their throats; some chew whole Habaneros and relish the burn. The only answer is:''chacun à son goût''. --[[User:Old Dickens|Old Dickens]] 01:32, 25 July 2010 (UTC) | ||
::Would I, while browsing the 'Food' category, take pleasure in the consumption of that which is godly and known only to the mortals of the Disc as ''the chicken, the tikka and the masala''? For certain, possibly not. Even so, the spice of any dish known in fiction far surpasses anything possible in real life. [[User:MyOwnBadSelf|MyOwnBadSelf]] ([[User talk:MyOwnBadSelf|talk]]) 03:05, 24 November 2015 (UTC) | |||
==Annotation== | |||
However, even after the departure of the colonists, people in southern Asia from Chennai to Chengdu, in Chittagong or Bangkok continue to enjoy chile peppers in quantities that make unhabituated westerners faint and cry. Many in Britain have become so used to the curries that were supposed to embarrass them that there are competitions for the hottest curries with prizes for any who can finish a dish.(North America has similar tests, more likely based on Mexican and Caribbean styles, Habaneros and the dread Carolina Reaper.) The staff may have been testing the invaders, but it doesn't seem as if they asked them to eat anything they wouldn't themselves. --[[User:Old Dickens|Old Dickens]] ([[User talk:Old Dickens|talk]]) 00:19, 3 October 2018 (UTC) | |||
Latest revision as of 00:19, 3 October 2018
The tolerance of capsaicin is one of the most wildly subjective, disparate elements of human experience. I very rarely find any commercial preparation too hot, but it has happened. Some people react to the mildest hint of chile as if molten lead had been poured down their throats; some chew whole Habaneros and relish the burn. The only answer is:chacun à son goût. --Old Dickens 01:32, 25 July 2010 (UTC)
- Would I, while browsing the 'Food' category, take pleasure in the consumption of that which is godly and known only to the mortals of the Disc as the chicken, the tikka and the masala? For certain, possibly not. Even so, the spice of any dish known in fiction far surpasses anything possible in real life. MyOwnBadSelf (talk) 03:05, 24 November 2015 (UTC)
Annotation
However, even after the departure of the colonists, people in southern Asia from Chennai to Chengdu, in Chittagong or Bangkok continue to enjoy chile peppers in quantities that make unhabituated westerners faint and cry. Many in Britain have become so used to the curries that were supposed to embarrass them that there are competitions for the hottest curries with prizes for any who can finish a dish.(North America has similar tests, more likely based on Mexican and Caribbean styles, Habaneros and the dread Carolina Reaper.) The staff may have been testing the invaders, but it doesn't seem as if they asked them to eat anything they wouldn't themselves. --Old Dickens (talk) 00:19, 3 October 2018 (UTC)