this post was submitted on 11 Nov 2025
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i wish more restaurants said how they get each spice level, i've had some places that just dump in so much red chili that it makes the whole dish inedibly bitter
In my professional opinion a dish should just be as spicy as it is. All spicy things have a taste aside from being spicy, its not like we're adding more pure capsacin. Adjusting it fucks up the balance, a little bit here and there can be done but either extreme is gonna ruin the dish.
i have a little eyedropper
This is why buldak chicken ramen tastes like arse, the sauce tastes like hot tar
Oral chemical burn flavor.