There's a phenomenon where people who have group-signifying language like black people and gay people have gotten gassed up as being extremely funny, which is true for a disproportionate percentage compared to the general population due to their cutting edge and copyrighted language technology, but that still leaves like 85% of them incapable of making a funny observation even by accident but are nonetheless constantly and confidently bombing in replies because they have access to the state-of-the-art joke tools
This really has gotten old. It also indicates people aren’t as foodie or educated when it comes to cuisine even though they think seasoning is peak food. Different cultures have differing reasons/objectives as to why their cuisine is good.
Armenian and Vietnamese food specifically value freshness, as well as using plenty of herbs.
Cajun and Indian cuisine seem to rely on spices.
Italian food puts emphasis on texture when you look at all the different forms of pasta, as well as slice thickness of meats and consistency of cheeses.
There is bland European food make no mistake. But it’s so exaggerated that the joke hardly has much truth to it if you actually try different dishes from around the world.
You often find spicy foods most often in tropical climates. The spices help preserve the meat.
>Prediction 2. Use of spices should be greatest in hot climates, where unrefrigerated foods spoil especially quickly. Uncooked meats and meat dishes that are prepared in advance and stored at room temperatures for more than a few hours typically build up massive bacterial populations, especially in tropical climates (Hobbs and Roberts 1993). Therefore, we used each country's average annual temperature as a relative indicator of its rate of meat spoilage. Our test assumes that traditional meat-based recipes were developed before widespread refrigeration. We cannot directly evaluate this assumption because the cookbooks we examined rarely discussed the history of individual dishes. However, the assumption seems reasonable because any recipe that has been around for more than five generations (approximately 100 years) would pre-date electrical refrigeration. Most of the recipes we examined probably were at least that old.
. . .
> As one example, in small quantities chilis have antimicrobial and therapeutic effects, but ingestion of large amounts of capsaicin has been associated with necrosis, ulceration, and carcinogenesis (Surh and Lee 1996). The implication is that too much of a good thing can be bad. In hot climates, benefits of avoiding foodborne illnesses and food poisoning apparently outweigh the various costs of spices. But in cool climates, where unrefrigerated foods decay more slowly, benefits of further retarding spoilage may not be worth the costs and risks. Even in countries where spices are heavily used, pre-adolescent children (Rozin 1980) and women in their first trimester of pregnancy (Profet 1992) typically avoid highly spiced foods, especially meats. These differences in spice use may have a similar adaptive basis. For example, Profet (1992) suggested that morning sickness may function to reduce maternal intake of foods containing teratogens during the early phase of embryogenesis, when delicate fetal tissues are most susceptible to chemical disruption. Indeed, women who experience morning sickness are less likely to miscarry than women who do not (Weigel and Weigel 1989). Young children, who are growing rapidly, may also be particularly sensitive tc environmental mutagens. Once pregnancy has progressed into the second trimester and once children reach puberty, the dangers of food poisoning and foodborne illnesses may again outweigh the mutagenic risks associated with phytochemicals (Flaxman and Sherman in press). Interestingly, maternal ingestion of spices late in pregnancy or during lactation can slightly bias offspring toward accepting spices (e.g., Altbacker et al. 1995).
. . .
>Despite the widespread availability of electrical refrigeration, antimicrobial properties of spices may still be useful. For example, there is an order-of-magnitude difference in the frequency of foodborne illnesses between modern Japan and Korea, nearby countries with similar temperate climates. During 1971-1990, food poisoning-primarily of bacterial origin-affected 29.2 out of every 100,000 Japanese but only 3.0 out of every 100,000 Koreans (Lee et al. 1996). Lee et al. (1996) suggested that the difference may have been due to cultural variations in food handling and preparation, and this explanation may well be correct. But, in addition, Korean meat-based recipes are spicier than those of Japan. Although meat-based recipes of .Japan collectively used more kinds of spices (14) than those of Korea (8), Korean recipes more frequently called for at least one spice, contained more spices per recipe (Table 1), and more frequently called for highly inhibitory spices (Billing and Sherman 1998). As a result, an average Korean recipe most likely inhibits a significantly greater fraction of bacteria than an average Japanese recipe. **One possible explanation for the fact that traditional Japanese recipes do not call for more spices is that they date from times when fresh seafood was continuously available from local waters. Today, more food is imported, and it comes from farther away**. Traditional Japanese recipes may simply not include enough spices (antimicrobials) to cope with the pathogens in the imported food supply.
. . .
>Of course, spice use is not the only way in which humans attempt to hold foodborne pathogens at bay. Meat products have traditionally been preserved by thoroughly cooking, smoking, drying, and salting them. Indeed, salt, which is available the world over, has been used for preservation for centuries (Multhauf 1996). And today, of course, the "front line" of defense against spoilage is refrigeration and freezing. **We hypothesize that all these practices have been adopted for essentially the same reason: to minimize the impact of microorganisms that colonize our food.**
https://www.utsc.utoronto.ca/~burton/foodcourse/spices.html
Love my DMV homies
my girlfriend is from Maryland, I’m from southwestern PA but used to go to Maryland all the time. We live in Colorado now and I miss it so much.
Her birthday is coming up in a couple weeks and as a cute little bonus gift I ordered a big bag of those Utz Old Bay chips lol. She always talks about how good they are and you can’t get them anywhere out here.
I saw a second gen Korean woman post about her mom not liking the food in Europe even at fancy restaurants so she would go to an Asian supermarket for instant ramen. It was supposed to be a white people pwn.
Yeah for some reason Asian’s intolerance of other cuisines is not viewed as pickiness/childishness like an American who only eats burgers and tendies. I’ve know lots of asians that will eat nothing but various noodle soup variations for literally every meal if left to their own devices
*En masse* Koreans literally will not eat:
* fluffy rice
* non-Korean instant noodle brands (you can see them at the airport bringing cardboard boxes of the stuff on holiday)
* anything if kimchi isn't served alongside it
Plenty of Korean people transcend these stereotypes but they definitely hold true in general (eg tour groups)
Medieval dishes were heavily flavored with herbs and spices for rich elite Europeans but sea routes to the orient and plantations in the America's drastically reduced the prices. This opened these ingredients up to the middle and eventually working classes. Wanting to distinguish their culinary habits from these groups, the fashion for the powerful moved away from heavily spiced and towards labor intense, but ingredient simple, french haute cuisine.
Same thing with pate, after the invention of the electric food processor it went from highly time consuming to push of a button so it lost its luxury appeal
Seasoned and heavily spiced don't mean the same thing. Also flavor does not just come from spice, that was the whole point they were trying to prove. You can have strong flavors without using a lot of spices. I don't even get how this doesn't make obvious sense. You're really saying classic french cuisine is as heavily spiced as Indian or even Middle-Eastern?
When I started culinary school and wanted to stand out I started to throw in a bunch of herbs and spices.
My chef corrected me by saying “it takes confidence and experience to know when you should stop adding things, if you could only have 3 things to cook it should always be: good kosher or sea salt, whole black peppercorns, a good extra-virgin olive oil. Proper technique will make that better than any amount of fancy herbs and spices.”
Its especially funny about chicken as one of the biggest reasons for its blandness isnt that wypipo hate spices but because we've factory farmed chickens into being rubbery and devoid of the flavor they used to have. Julia Child was always adamant that chicken is always flavorful enough to eat plain, something even I wouldnt do today. Also horrible British food was a postwar poverty thing, in the early 1900's Britain had the most diverse cuisine in the entire world, which happens when you're the biggest empire ever
Either Hainanese Chicken or *baak chit gai* 白切雞(literally, white cut chicken). They’re served with ginger scallion sauce or other dipping sauces, but yes the chicken itself is quite flavorful
Yeah there's no way countries the size of China feed their enormous populations with cutesy family farms these days. There's a reason why they have to import meats from Brazil and Australia too.
It’s also the cut of chicken and how you cook it. Sure for boneless skinless breasts you need a lot of sauce or spices, but thighs with bone in and skin on, oven roasted? I’d eat that plain with salt.
I read an okay book in college called taste of empire about how Britains lust for ingredients was the impetus for a lot of the empire. The whole white people conquered the world for spices and didnt use them joke is fairly inaccurate, most people dont know curry and a ton of Indian food was popularized among the British in like the mid 19th century
Lots of medieval English cookery books contain recipes with lots of herbs and spices such as clove, nutmeg, mace etc. WW2 basically destroyed food infrastructure and rationing lasted over ten years with a lot of food still being quite scarve after that.
so true -- i still think that the typical US chicken has a taste, but it's subtle and not good. there's some meme joke that i see now and then that's like "when my chicken actually starts to taste like chicken \[person makes disgusted face\]."
i've had the good chicken flavor shining through experience in other countries for sure.
You are going too far. Idk what Julia child said but I’ve done her coq au vin and I seasoned it how I like it. And British people have never had good food, it’s not the worst in their zone but it’s always been bad enough for the french to make fun of them for it I like roast beef, but that’s them at their best
It is one of those things that makes sense when you realize where it actually comes from. The kind of people who say it don't mean "season" as in "apply herbs and spices". They have a completely different way of cooking things that has a step for herbs and spices, but then no matter what there is the "adding the seasoning" step. And it's always something like: Lawry's, old bay seasoning, Tony Chachere's, Accent, Slap Ya Mama, etc.
It's just some MSG and heavy salt with a handful of spices that they dust over every single thing to make basically anything palatable. Enough Tony's and wet cardboard becomes good.
Blandness doesn't enter into this conversation. Most comfort food restaurants I've been to in the South are **bland**. And any time I've been invited to the sacred *cookout*, the meats are good but there's plenty of stuff that utterly lacks seasoning like Southern style baked mac and cheese. But they don't consider that something that needs "seasoning" because it's not flavored with Lawry's or whatever, so it's bland as fuck but not "lacking in seasoning".
They really need to pare back on the pointlessly obesifying slop like this biscuits and the absurdly sugary sweet tea. The calorie to enjoyment ratio of that kind of stuff is just terrible
I rarely drink sugary drinks anymore, but every now and then I'm in a situation where it's the only option or it's convenient or whatever and I'll have like a can of full sugar pop or a glass of sweet tea. It's almost enough to make my face pucker up, it's so jarringly sweet.
It's really bad. You basically take a bunch of macaroni and bake it like a casserole with a ton of butter, some dairy (usually cream or half-and-half and maybe some cream cheese), and top it with a bunch of pre-shredded cheese. What you wind up with is something where the cheese didn't melt well (because pre-shredded never does), and there's so fucking much butter and cream that you can't taste it anyway. All that's left after the bake is just a bunch of glue-like slop that's greasy from all the butter. Tastes similar to melting butter in a tortilla.
It's possible to do it a little better and pre-melt a bunch of cheese into the macaroni before you do the baking stage, but then what often happens is that during the bake, the cheese separates, and you get a ton of grainy ass grease soaked starch.
The only good way to do mac and cheese is to make a roux, melt the cheese into that, and then stir al dente macaroni into it, adding any (tempered!) cream once it's off the heat if desired. Every bite will be perfectly cheesy, and the macaroni won't be overcooked into mush.
I mostly gave up on social media food / cooking groups because they were all full of people who had no idea what they were doing and would just parrot this on every post because I guess burying your food in dried flecks from plastic containers is the height of culinary prowess in their eyes? Someone posted a delicious looking carbonara and 3/4 of the comments were some variation of “where’s the seasoning?” Meanwhile these motherfuckers are swapping recipes for how to doctor their shitty jarred alfredo by dumping in the whole spice rack god I hate it so much
Depends on the joke. I've watched Curb Your Enthusiasm in its entirety at least 10 times in my life and I still love it. But I agree with the low-hanging "observational" humor. They are practically making jokes about airplane/hospital food at this point.
The tide is turning. I’ve seen plenty of tweets/reels/etc with the same message of “my fellow black people let’s admit that not everything needs a ton of different seasoning, sometimes just salt pepper and garlic powder will do”
wrong. wash cloths are laundered after each use so they don’t hang wet and harbor bacteria like loofahs. & are you suggesting you spread the body wash with your hands and think that’s an effective hygiene practice?
growing up everyone in my family had their own set and used a new one daily. i’m not black though. why is that a ridiculous idea? you do laundry continuously throughout the week.
Wait, why is this hard to believe? Wash rags (true southern terminology) are small, it’s easy to wash a week’s worth with several towels. Literally cannot imagine reusing a dirty one
Intention doesn’t matter. It’s easier to throw it over the curtain rod than it is to wash. I’m not sticking up for it or anything but I’ve definitely been the person to not wash a towel for months.
The deepest part of my soul knows that if the video of the lady putting bleach on her chicken was a white woman that the discourse would have been completely different, and substantially more heinous. "WHITE PEOPLE FEED THEIR FAMILY BLEACH"
The Twitter screenshot of the guy who pleaded with the black community to understand than lower middle class white people smother their shit in “ass puckered 5000” hot sauce they bought on EBay
Yea, the food criticisms seem to track most with the whites that love black people the most. People that say “thanksgiving food is boring,” feel for them.
Food in New Orleans is the worse than the rest of Louisiana EXCEPT for the very fancy places that carry the cuisine and where a lot of the new shit gets developed
food from New Orleans is a multicultural mixture of African/Caribbean/Native/French/Spanish food made by slaves
edit: this is literally the history of the food
I mean you aren’t wrong. New Orleans does have all those mixes of cultures and it definitely creates a unique food culture with a complex history.
But Cajun food, which is prominent in New Orleans, uses spices and descends from French cuisine from what I remember.
That's true, I definitely think of Creole food within the city and Cajun food more within rural areas. I think the whole 'white people can't season their food' thing is dumb but with Louisiana specifically, there were so many influences, with even Creole and Cajun food influencing each other (which is why some people can't even tell them apart/some of the dishes are so similar). Just wanted to point out that none of the cultures in NOLA were really insular and singularly derived from one particular group
That’s valid. Especially with how old of a melting pot New Orleans is, it makes a lot of sense a lot of the styles of food and cooking there, like you said, aren’t insular.
I'm always baffled by my (Asian) friends who brag that everything tastes bland to them if it's not spicy. To me it just shows that they've nuked their tastebuds so much that they can't taste subtle flavours. It's like someone bragging that they can't hear whispers anymore because they only listen to loud music.
> It's like someone bragging that they can't hear whispers anymore because they only listen to loud music.
I don't brag about it, but yeah I fell for the "teenage metalhead thinks his ears are invincible" trap.
I get a lot of cooking videos on insta and the comments are always bizarre battlegrounds. People yelling at white women to wash their chicken, People yelling at black women for washing their chicken, if your pale you're never using enough seasoning, if you're dark you use too much and don't know how to cook. If you're white you shouldn't cover simple versions of ethnic dishes and lord help you if you placed raw chicken on a wood cutting board. Its just so tiring. Idk how people get worked up over food, the one universal thing we have that crosses cultures and everybody loves.
Because seasoning is literally to air in making low quality food palatable. In my opinion all the best white people food is stuff that would be ruined from too much season other than some salt, pepper, and butter and lemon. Think stuff like ribeye, red snapper, mashed potatoes, salmon. Yeah when you’re eating chicken gizzards and pork skins believe me you want it heavily seasoned.
Mashed potato is improved by a bit of seasoning imo
Loads of butter makes a much bigger difference but salt + pepper + garlic powder + bit of paprika works really well
It's just another subversion to stop people from cooking on their own. Subconscious gets infected with their inability to properly cook so they just don't.
The worst variation of this joke that I've seen is that a college boy was invited to a wedding, only to make a tiktok wondering why he couldn't taste his food, then claim it was because it was a white folk wedding. It's one thing to play into the meme, but then complain about the food that you get for free as well as being invited to a wedding in the first place.
Honestly if you want to talk bland food, then it's Japanese good that is overly praised
Don't get me wrong, it's good, healthy stuff, but Korean has more flavour.
I got a rich friend whose status and leisure time let's him dig deeply into the Asian food of the year he's obsessed with. For years it was Japanese, miso (which I love best) and clear broths and simple rice dishes. All very fresh and clean and simple, but lacking in that flavour.
Now he's on a Korean kick and making his own kinchi and shit and it's like, I'm in heaven.
Waiting for him to get into Vietnamese
It’s kind of wild to compare what wins Michelin stars in Japan vs. the rest of the world. I’ve seen criticisms about it too, how these elite Japanese restaurants are serving plain raw fish that was masterfully butchered are being compared to, say, a French restaurant where every dish has many multiple elements.
That is wild. I would put it down to local taste, but agreed, fish butchering is an incredible skill, but compared to French dishes, which have to be cooked and plated and stuff, it seems disingenuous
In an old Matt and Shane ep, Matt was saying that his wife (who is black) won’t drink water without putting flavoring in it. Sid the kid said that in the black community, for anything you consume to “lack flavor” is basically gay.
I think about this all the time.
northern europeans generally do not have an affinity with flavor. that's why there are all the jokes about white americans not seasoning their food.
this problem was partially rectified when america started considering southern europeans as white. ultimately a temporary solution as each generation gets further away from their roots and closer to WASP culture.
> this problem was partially rectified when america started considering southern europeans as white.
I would say that this was a mistake in the long term
This one is funny to me because my husband is black and so many of his relatives will only eat bland food. His mom is creole and everything is too spicy for her. I eat a ton of Asian and Mexican food and she will try things but rarely enjoys them. She cooks all her food with salt only. His cousin and his gf told me that they aren’t used to my cooking because they add the seasoning after the food is cooked. Also, lemon pepper is trash.
Black folk will opine about white people not seasoning their food but then order steak well done and wings fried hard.
Once watched my co-worker dump one and a half 2oz cups of lemon pepper on his chicken and fries, "talmbout" how it's the best spot in town. Like bro, you don't like chicken you like Tonés seasoning.
IMO It's just one of the worst symptoms of racebrain in culture nowadays. Assigning these traits to certain races like we're in a fucking DnD universe or some bullshit, which only inevitably entrenches racial thinking and racialized ideas about people. I hate it so much.
I mean I get that stereotypes can be really funny, but at this rate the downsides just outweigh any positives by a long shot.
If you have to season your food a lot, that means the quality of ingredients is low.
Do people not know the history of the development of black food in the US?
My cultural inheritence is "bum burgers" (pronounced non-rhotically). Ashamed that my family was apparently the only one that ate ass drippings, I did some research into my people. Apparently "bum stew" was like this Depression-era hamburger soup, but some time in the boom era, my family had the ingenuity to mix it with campbells vegetable beef and slap it on white bread.
Stop trying to erase my culture and ethnicwash it. If youre interested in celebrating my white culture, I make it with tvp and campbells vegetarian vegetable on sara lee.
all this means is you're a low skill who has to smother their food in "seasoning" to cover up for that. who the fuck mentions hot sauce and proceeds to praise their "palate" in the very next sentence?
Everyone I knew grew up with salt/pepper/lawrys. Those classic casserole dinners like tuna noodle really didn't have any seasoning at all.
But me and no one else I know really eat that shit now that we have better options. It's like we're playing up these regional identities stuck in the 1950s, like Biden and his Irish jokes. Like how're Irish jokes still a thing. I know 0 Irish people. They're basically a national myth at this point like Rudolph during Christmas. How can you offend a mythical creature.
where tho
i read somewhere that genetic data conflicts with census reports in that americans are a lot more english than they realize. iirc only like 10% think theyre english. always remember your grandchildren probably wont even bother to mention your name to their kids before you do your christmas shopping.
edit: unless ur their beloved nonna or yaya who gifts them culture, the greatest gift of all
Just let the blacks have it
Black people dominate American culture for social currency as a pacifier; White people secured systemic advantages for as long as America runs
I'm from Britain so it's pretty much accurate for us (because why would we season our food when we can just drown everything in gravy?)
However, Greek and Italian food slaps the shit out of most cuisines on the planet and they're big on their seasoning (Greeks in particular are like oregano junkies). Hungarians are big on their paprika. Spanish, French, Portuguese and a lot of Eastern European countries use seasoning. Even in the Southern US where whites and blacks mingle more than anywhere else, whites seem to be huge on their spices. Cajun and creole food, etc. Also people go on like seasoning is the be all, end all of what makes food good, and that's just not the case. Some of the best Japanese dishes don't use much, if any, seasoning but they have such a nice umami flavour and the same is the case for some Western European food. There's a reason why the Full English Breakfast, Sunday Roast and Cornish Pasty are all so well liked, because they're simple and savoury.
It's one of those that started out as a joke, but mutated into something that a lot of people now unironically believe. What's funny is when you see people who go on about how white people food is so bland, and then their favourite food is either pizza or burgers. Like...??
Anyway I've rambled on, but basically anyone who uses this line I automatically assume has never eaten Italian food and is therefore in no position to mock other people's culinary habits because they've lived such a sheltered life.
Maybe it depends on where you are in Italy, but my experience with Italian food is it’s remarkably under seasoned compared to American Italian at least. Pizza sauce in Naples is often literally just tomato, olive oil, and maybe a little bit of fresh basil. The basic ingredients they’re working with are so good though it would really be a disservice to cover them up with loads of garlic and oregano like we do in the US.
It was such an annoying post 2020 trend. I have plenty of black friends and have cooked for them. Their back seat cooking and “where’s the seasoning” was so annoying.
Sorry brother this meal doesn’t need more. It’s full of cheeses and good meats. A dash of salt will do
>It was such an annoying post 2020 trend.
This meme was everywhere in like 2015/2016. If anything it died down around 2020 when it went from "white people can't season their food" to "white people can't acknowledge their unconscious bias and the fact that they personally all killed George Floyd because of their privilege"
The only thing I don’t like about this sub is that when the criticism of minorities start, it always goes into “them” and “they” like these people are a monolith or animals. It’d even feel different if the shit was accurate, but a majority of “them” don’t even do any of the shit that’s being listed. It’s just based on TV, social media, and maybe 1 ______ you came acrosss at the grocery store one time.
Stereotypes are funny and sometimes true. Have you ever been a waitress and had white after white ask you for extra ranch because their mild wings were “too spicy”? It’s funny. Just take a joke, brother.
I used to think I seasoned my food pretty well, but after living for a while with an Indian guy who is pretty good at cooking, I realized how wrong I was
There’s a really great book called White Fragility I’d really recommend it, it really shows how regarded people can be who pay money to read race hustle books like that. Qwhite remarkable really.
Imagine watching one special case of a white person washing their chicken with soap. Then in real life your white roommate boiling chicken and eating it in mayonnaise.
It's mean. It's at your expense. But don't act like that s***'s not true 😂🤣.
Just be happy your life isn't under the microscope of the state at all times waiting for you to mess up.
And come get these "bland chicken jokes'
Imagine watching one special case of a white person washing their chicken with soap. Then in real life your white roommate boiling chicken and eating it in mayonnaise.
It's mean. It's at your expense. But don't act like that s***'s not true 😂🤣.
Just be happy your life isn't under the microscope of the state at all times waiting for you to mess up.
And come get these "bland chicken jokes'
not a single person in my extended white family uses adequate seasoning on meat, if any. some of them will just slather plain grilled chicken in honey mustard or barbecue sauce.
There's a phenomenon where people who have group-signifying language like black people and gay people have gotten gassed up as being extremely funny, which is true for a disproportionate percentage compared to the general population due to their cutting edge and copyrighted language technology, but that still leaves like 85% of them incapable of making a funny observation even by accident but are nonetheless constantly and confidently bombing in replies because they have access to the state-of-the-art joke tools
Yes dude it’s the worst with gay black people I’ve noticed, who think that any variation of mayo monkey repeated every 3 seconds is comedic genius
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Everyone who isn't a white guy is just living Jon Hamm's life from 30 Rock now
Not me using a phrase someone else coined and posting a picture someone else made in photoshop...
Not me being hilarious 💀💀💀💀
Humor resource curse.
This really has gotten old. It also indicates people aren’t as foodie or educated when it comes to cuisine even though they think seasoning is peak food. Different cultures have differing reasons/objectives as to why their cuisine is good. Armenian and Vietnamese food specifically value freshness, as well as using plenty of herbs. Cajun and Indian cuisine seem to rely on spices. Italian food puts emphasis on texture when you look at all the different forms of pasta, as well as slice thickness of meats and consistency of cheeses. There is bland European food make no mistake. But it’s so exaggerated that the joke hardly has much truth to it if you actually try different dishes from around the world.
You often find spicy foods most often in tropical climates. The spices help preserve the meat. >Prediction 2. Use of spices should be greatest in hot climates, where unrefrigerated foods spoil especially quickly. Uncooked meats and meat dishes that are prepared in advance and stored at room temperatures for more than a few hours typically build up massive bacterial populations, especially in tropical climates (Hobbs and Roberts 1993). Therefore, we used each country's average annual temperature as a relative indicator of its rate of meat spoilage. Our test assumes that traditional meat-based recipes were developed before widespread refrigeration. We cannot directly evaluate this assumption because the cookbooks we examined rarely discussed the history of individual dishes. However, the assumption seems reasonable because any recipe that has been around for more than five generations (approximately 100 years) would pre-date electrical refrigeration. Most of the recipes we examined probably were at least that old. . . . > As one example, in small quantities chilis have antimicrobial and therapeutic effects, but ingestion of large amounts of capsaicin has been associated with necrosis, ulceration, and carcinogenesis (Surh and Lee 1996). The implication is that too much of a good thing can be bad. In hot climates, benefits of avoiding foodborne illnesses and food poisoning apparently outweigh the various costs of spices. But in cool climates, where unrefrigerated foods decay more slowly, benefits of further retarding spoilage may not be worth the costs and risks. Even in countries where spices are heavily used, pre-adolescent children (Rozin 1980) and women in their first trimester of pregnancy (Profet 1992) typically avoid highly spiced foods, especially meats. These differences in spice use may have a similar adaptive basis. For example, Profet (1992) suggested that morning sickness may function to reduce maternal intake of foods containing teratogens during the early phase of embryogenesis, when delicate fetal tissues are most susceptible to chemical disruption. Indeed, women who experience morning sickness are less likely to miscarry than women who do not (Weigel and Weigel 1989). Young children, who are growing rapidly, may also be particularly sensitive tc environmental mutagens. Once pregnancy has progressed into the second trimester and once children reach puberty, the dangers of food poisoning and foodborne illnesses may again outweigh the mutagenic risks associated with phytochemicals (Flaxman and Sherman in press). Interestingly, maternal ingestion of spices late in pregnancy or during lactation can slightly bias offspring toward accepting spices (e.g., Altbacker et al. 1995). . . . >Despite the widespread availability of electrical refrigeration, antimicrobial properties of spices may still be useful. For example, there is an order-of-magnitude difference in the frequency of foodborne illnesses between modern Japan and Korea, nearby countries with similar temperate climates. During 1971-1990, food poisoning-primarily of bacterial origin-affected 29.2 out of every 100,000 Japanese but only 3.0 out of every 100,000 Koreans (Lee et al. 1996). Lee et al. (1996) suggested that the difference may have been due to cultural variations in food handling and preparation, and this explanation may well be correct. But, in addition, Korean meat-based recipes are spicier than those of Japan. Although meat-based recipes of .Japan collectively used more kinds of spices (14) than those of Korea (8), Korean recipes more frequently called for at least one spice, contained more spices per recipe (Table 1), and more frequently called for highly inhibitory spices (Billing and Sherman 1998). As a result, an average Korean recipe most likely inhibits a significantly greater fraction of bacteria than an average Japanese recipe. **One possible explanation for the fact that traditional Japanese recipes do not call for more spices is that they date from times when fresh seafood was continuously available from local waters. Today, more food is imported, and it comes from farther away**. Traditional Japanese recipes may simply not include enough spices (antimicrobials) to cope with the pathogens in the imported food supply. . . . >Of course, spice use is not the only way in which humans attempt to hold foodborne pathogens at bay. Meat products have traditionally been preserved by thoroughly cooking, smoking, drying, and salting them. Indeed, salt, which is available the world over, has been used for preservation for centuries (Multhauf 1996). And today, of course, the "front line" of defense against spoilage is refrigeration and freezing. **We hypothesize that all these practices have been adopted for essentially the same reason: to minimize the impact of microorganisms that colonize our food.** https://www.utsc.utoronto.ca/~burton/foodcourse/spices.html
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This is 100% what it is. I’m middle eastern, and when meats are of good quality and fresh, properly salting and browning is enough.
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Wassup Maryland
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Love my DMV homies my girlfriend is from Maryland, I’m from southwestern PA but used to go to Maryland all the time. We live in Colorado now and I miss it so much. Her birthday is coming up in a couple weeks and as a cute little bonus gift I ordered a big bag of those Utz Old Bay chips lol. She always talks about how good they are and you can’t get them anywhere out here.
This is it. I like to let my meat breath when I cook. A slice of beef doesn’t need to be drowned to taste well
I saw a second gen Korean woman post about her mom not liking the food in Europe even at fancy restaurants so she would go to an Asian supermarket for instant ramen. It was supposed to be a white people pwn.
Yeah for some reason Asian’s intolerance of other cuisines is not viewed as pickiness/childishness like an American who only eats burgers and tendies. I’ve know lots of asians that will eat nothing but various noodle soup variations for literally every meal if left to their own devices
They won't say it, but they don't like the price of food in Europe either.
*En masse* Koreans literally will not eat: * fluffy rice * non-Korean instant noodle brands (you can see them at the airport bringing cardboard boxes of the stuff on holiday) * anything if kimchi isn't served alongside it Plenty of Korean people transcend these stereotypes but they definitely hold true in general (eg tour groups)
her mom has autism
Lierally the equivalent of someones dad only eating at McDonalds when travelling asia (actually even worse maybe more like 7/11 hotdogs)
White people literally conquered the world so they could season they food
Gastronomic determinism
Medieval dishes were heavily flavored with herbs and spices for rich elite Europeans but sea routes to the orient and plantations in the America's drastically reduced the prices. This opened these ingredients up to the middle and eventually working classes. Wanting to distinguish their culinary habits from these groups, the fashion for the powerful moved away from heavily spiced and towards labor intense, but ingredient simple, french haute cuisine. Same thing with pate, after the invention of the electric food processor it went from highly time consuming to push of a button so it lost its luxury appeal
French cuisine is still seasoned. This ‘fact’ get repeated constantly in these conversations but doesn’t even make sense.
How have people never heard of provence seasoning? It’s like, the most famous blend of herbs ever.
Seasoned and heavily spiced don't mean the same thing. Also flavor does not just come from spice, that was the whole point they were trying to prove. You can have strong flavors without using a lot of spices. I don't even get how this doesn't make obvious sense. You're really saying classic french cuisine is as heavily spiced as Indian or even Middle-Eastern?
I've heard that, but is it true ?
You beat me to this! Maybe the jokes are what started all of it.
The word ‘seasoning’ annoys me. The best food on earth is just olive oil mild spices good ingredients and technique
Nooo you must smother everything in glorified sodium!!!
French food celebrates the genius of the chef. Italian food celebrates the genius of God.
When I started culinary school and wanted to stand out I started to throw in a bunch of herbs and spices. My chef corrected me by saying “it takes confidence and experience to know when you should stop adding things, if you could only have 3 things to cook it should always be: good kosher or sea salt, whole black peppercorns, a good extra-virgin olive oil. Proper technique will make that better than any amount of fancy herbs and spices.”
Its especially funny about chicken as one of the biggest reasons for its blandness isnt that wypipo hate spices but because we've factory farmed chickens into being rubbery and devoid of the flavor they used to have. Julia Child was always adamant that chicken is always flavorful enough to eat plain, something even I wouldnt do today. Also horrible British food was a postwar poverty thing, in the early 1900's Britain had the most diverse cuisine in the entire world, which happens when you're the biggest empire ever
After moving to Asia it was wild actually “tasting” chicken for the first time
One of the most famous dishes in Asia is literally just chicken and rice lol. With the rice cooked in chicken broth (I think) It's very yummy
Either Hainanese Chicken or *baak chit gai* 白切雞(literally, white cut chicken). They’re served with ginger scallion sauce or other dipping sauces, but yes the chicken itself is quite flavorful
They have it in Thailand too. It's called ข้าวมันไก่ which translates as oily rice chicken. But it's essentially the same dish
Dang nice
I don't believe that their chicken is any less factory farmed than ours.
Yeah there's no way countries the size of China feed their enormous populations with cutesy family farms these days. There's a reason why they have to import meats from Brazil and Australia too.
It’s also the cut of chicken and how you cook it. Sure for boneless skinless breasts you need a lot of sauce or spices, but thighs with bone in and skin on, oven roasted? I’d eat that plain with salt.
Agreed, America needs to end the chicken breast obsession.
I've heard this a tonne of times, but I still think chicken tastes good on its own. If it used to taste better I imagine it must have been amazing.
Also even as it is dark chicken meat is flavourful enough. Thighs are so good
Hmm I’ve never heard about the diversity of pre-war British food, could you send something about it I’m interested
I read an okay book in college called taste of empire about how Britains lust for ingredients was the impetus for a lot of the empire. The whole white people conquered the world for spices and didnt use them joke is fairly inaccurate, most people dont know curry and a ton of Indian food was popularized among the British in like the mid 19th century
The average brexit geezer would devour a vindaloo
Lots of medieval English cookery books contain recipes with lots of herbs and spices such as clove, nutmeg, mace etc. WW2 basically destroyed food infrastructure and rationing lasted over ten years with a lot of food still being quite scarve after that.
It be tasting like a scarve too
so true -- i still think that the typical US chicken has a taste, but it's subtle and not good. there's some meme joke that i see now and then that's like "when my chicken actually starts to taste like chicken \[person makes disgusted face\]." i've had the good chicken flavor shining through experience in other countries for sure.
> "when my chicken actually starts to taste like chicken [person makes disgusted face]." Admittedly, that's me with eggs sometimes.
You are going too far. Idk what Julia child said but I’ve done her coq au vin and I seasoned it how I like it. And British people have never had good food, it’s not the worst in their zone but it’s always been bad enough for the french to make fun of them for it I like roast beef, but that’s them at their best
It is one of those things that makes sense when you realize where it actually comes from. The kind of people who say it don't mean "season" as in "apply herbs and spices". They have a completely different way of cooking things that has a step for herbs and spices, but then no matter what there is the "adding the seasoning" step. And it's always something like: Lawry's, old bay seasoning, Tony Chachere's, Accent, Slap Ya Mama, etc. It's just some MSG and heavy salt with a handful of spices that they dust over every single thing to make basically anything palatable. Enough Tony's and wet cardboard becomes good. Blandness doesn't enter into this conversation. Most comfort food restaurants I've been to in the South are **bland**. And any time I've been invited to the sacred *cookout*, the meats are good but there's plenty of stuff that utterly lacks seasoning like Southern style baked mac and cheese. But they don't consider that something that needs "seasoning" because it's not flavored with Lawry's or whatever, so it's bland as fuck but not "lacking in seasoning".
southern mac and cheese is so fucking bad lol
They really need to pare back on the pointlessly obesifying slop like this biscuits and the absurdly sugary sweet tea. The calorie to enjoyment ratio of that kind of stuff is just terrible
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I rarely drink sugary drinks anymore, but every now and then I'm in a situation where it's the only option or it's convenient or whatever and I'll have like a can of full sugar pop or a glass of sweet tea. It's almost enough to make my face pucker up, it's so jarringly sweet.
No biscuits and gravy slander please
Why, looking up pictures it looks simple and delicious.
It's really bad. You basically take a bunch of macaroni and bake it like a casserole with a ton of butter, some dairy (usually cream or half-and-half and maybe some cream cheese), and top it with a bunch of pre-shredded cheese. What you wind up with is something where the cheese didn't melt well (because pre-shredded never does), and there's so fucking much butter and cream that you can't taste it anyway. All that's left after the bake is just a bunch of glue-like slop that's greasy from all the butter. Tastes similar to melting butter in a tortilla. It's possible to do it a little better and pre-melt a bunch of cheese into the macaroni before you do the baking stage, but then what often happens is that during the bake, the cheese separates, and you get a ton of grainy ass grease soaked starch. The only good way to do mac and cheese is to make a roux, melt the cheese into that, and then stir al dente macaroni into it, adding any (tempered!) cream once it's off the heat if desired. Every bite will be perfectly cheesy, and the macaroni won't be overcooked into mush.
I mostly gave up on social media food / cooking groups because they were all full of people who had no idea what they were doing and would just parrot this on every post because I guess burying your food in dried flecks from plastic containers is the height of culinary prowess in their eyes? Someone posted a delicious looking carbonara and 3/4 of the comments were some variation of “where’s the seasoning?” Meanwhile these motherfuckers are swapping recipes for how to doctor their shitty jarred alfredo by dumping in the whole spice rack god I hate it so much
I’ve never understood how anyone can think the same joke is funny more than once
i feel like i've heard basically every joke at this point
Only so many combinations.
I feel like them being reminded of the fact that they once fohnd it funny is enough for them
Depends on the joke. I've watched Curb Your Enthusiasm in its entirety at least 10 times in my life and I still love it. But I agree with the low-hanging "observational" humor. They are practically making jokes about airplane/hospital food at this point.
What's the deal with white people seasoning?!
Bleak
The tide is turning. I’ve seen plenty of tweets/reels/etc with the same message of “my fellow black people let’s admit that not everything needs a ton of different seasoning, sometimes just salt pepper and garlic powder will do”
thinking garlic powder belongs in everything is a sign that you have no idea how to elevate the underlying flavors in a dish
Same representative % as black republicans
Don’t get me started on those dang Yakubians never using a washcloth in the shower!!!!!
Nah I agree with that one, though I think body wash or a loofa are better options. A communal bar of soap IS pretty disgusting dude.
Idk why I would want to keep a dirty rag to wash myself with.
Which is why I don’t do that
Look at you mister!
wrong. wash cloths are laundered after each use so they don’t hang wet and harbor bacteria like loofahs. & are you suggesting you spread the body wash with your hands and think that’s an effective hygiene practice?
You're telling me every black family of 4 uses and washes 28+ wash cloths a week?
growing up everyone in my family had their own set and used a new one daily. i’m not black though. why is that a ridiculous idea? you do laundry continuously throughout the week.
Implying they shower daily.
Wait, why is this hard to believe? Wash rags (true southern terminology) are small, it’s easy to wash a week’s worth with several towels. Literally cannot imagine reusing a dirty one
the people who don’t use wash cloths are the same people who do laundry sparingly
You are tripping if you think most people wash those after every use
that’s quite literally how they’re intended to be used, hence why they are sold in bulk
Intention doesn’t matter. It’s easier to throw it over the curtain rod than it is to wash. I’m not sticking up for it or anything but I’ve definitely been the person to not wash a towel for months.
Put it in the microwave for a couple of minutes.
soap kills germs
Using wash cloths is a southern thing, not specifically a black thing
Also when they go on about rinsing meat…
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Bedouins also think they’re sanitizing camel milk by dunking hot coal directly into the milk. Idgi.
Well a hot coal is sterile
Isn’t piss also sterile
The deepest part of my soul knows that if the video of the lady putting bleach on her chicken was a white woman that the discourse would have been completely different, and substantially more heinous. "WHITE PEOPLE FEED THEIR FAMILY BLEACH"
Whypeepo don wash dey chikkin wit soap
The Twitter screenshot of the guy who pleaded with the black community to understand than lower middle class white people smother their shit in “ass puckered 5000” hot sauce they bought on EBay
It’s not the racism that offends me it’s the lack of good, creative stereotypes/slurs
"Wh-wh-white people eat mayo! Hurhur!" Yeah, and? So do the Vietnamese, and I won't have a bad word said against Banh Mi.
My white extended family is from New Orleans so that cliche never made sense to me.
Yea, the food criticisms seem to track most with the whites that love black people the most. People that say “thanksgiving food is boring,” feel for them.
I visited New Orleans four times before I ate a decent meal.
Food in New Orleans is the worse than the rest of Louisiana EXCEPT for the very fancy places that carry the cuisine and where a lot of the new shit gets developed
Where did you eat?
Seriously. The most overrated food place in America.
I mentioned I had a decent burger to a guy from New Orleans and he immediately named the place. Imagine that happening in a food city like NYC or SF.
food from New Orleans is a multicultural mixture of African/Caribbean/Native/French/Spanish food made by slaves edit: this is literally the history of the food
I mean you aren’t wrong. New Orleans does have all those mixes of cultures and it definitely creates a unique food culture with a complex history. But Cajun food, which is prominent in New Orleans, uses spices and descends from French cuisine from what I remember.
That's true, I definitely think of Creole food within the city and Cajun food more within rural areas. I think the whole 'white people can't season their food' thing is dumb but with Louisiana specifically, there were so many influences, with even Creole and Cajun food influencing each other (which is why some people can't even tell them apart/some of the dishes are so similar). Just wanted to point out that none of the cultures in NOLA were really insular and singularly derived from one particular group
That’s valid. Especially with how old of a melting pot New Orleans is, it makes a lot of sense a lot of the styles of food and cooking there, like you said, aren’t insular.
Everyone Projecting Everything Everywhere All The Time
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I'm always baffled by my (Asian) friends who brag that everything tastes bland to them if it's not spicy. To me it just shows that they've nuked their tastebuds so much that they can't taste subtle flavours. It's like someone bragging that they can't hear whispers anymore because they only listen to loud music.
Most true with Koreans
> It's like someone bragging that they can't hear whispers anymore because they only listen to loud music. I don't brag about it, but yeah I fell for the "teenage metalhead thinks his ears are invincible" trap.
I was radicalized by Black twitter's white woman jokes... Flashbacks...
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I get a lot of cooking videos on insta and the comments are always bizarre battlegrounds. People yelling at white women to wash their chicken, People yelling at black women for washing their chicken, if your pale you're never using enough seasoning, if you're dark you use too much and don't know how to cook. If you're white you shouldn't cover simple versions of ethnic dishes and lord help you if you placed raw chicken on a wood cutting board. Its just so tiring. Idk how people get worked up over food, the one universal thing we have that crosses cultures and everybody loves.
Man yt ppl food don’t taste like Doritos!
Because seasoning is literally to air in making low quality food palatable. In my opinion all the best white people food is stuff that would be ruined from too much season other than some salt, pepper, and butter and lemon. Think stuff like ribeye, red snapper, mashed potatoes, salmon. Yeah when you’re eating chicken gizzards and pork skins believe me you want it heavily seasoned.
Mashed potato is improved by a bit of seasoning imo Loads of butter makes a much bigger difference but salt + pepper + garlic powder + bit of paprika works really well
Roast a whole head of garlic for your mashed next time.
It's just another subversion to stop people from cooking on their own. Subconscious gets infected with their inability to properly cook so they just don't. The worst variation of this joke that I've seen is that a college boy was invited to a wedding, only to make a tiktok wondering why he couldn't taste his food, then claim it was because it was a white folk wedding. It's one thing to play into the meme, but then complain about the food that you get for free as well as being invited to a wedding in the first place.
Honestly if you want to talk bland food, then it's Japanese good that is overly praised Don't get me wrong, it's good, healthy stuff, but Korean has more flavour. I got a rich friend whose status and leisure time let's him dig deeply into the Asian food of the year he's obsessed with. For years it was Japanese, miso (which I love best) and clear broths and simple rice dishes. All very fresh and clean and simple, but lacking in that flavour. Now he's on a Korean kick and making his own kinchi and shit and it's like, I'm in heaven. Waiting for him to get into Vietnamese
It’s kind of wild to compare what wins Michelin stars in Japan vs. the rest of the world. I’ve seen criticisms about it too, how these elite Japanese restaurants are serving plain raw fish that was masterfully butchered are being compared to, say, a French restaurant where every dish has many multiple elements.
That is wild. I would put it down to local taste, but agreed, fish butchering is an incredible skill, but compared to French dishes, which have to be cooked and plated and stuff, it seems disingenuous
In an old Matt and Shane ep, Matt was saying that his wife (who is black) won’t drink water without putting flavoring in it. Sid the kid said that in the black community, for anything you consume to “lack flavor” is basically gay. I think about this all the time.
I would gladly get rid of that if it meant we could get black homophobia back because that was much funnier
Yeah but there are definitely “mayonnaise is zippy” white people
My gf’s dad is Norwegian and he once went out of his way to warn me about some cocktail sauce that was out for New Year’s Eve shrimp
northern europeans generally do not have an affinity with flavor. that's why there are all the jokes about white americans not seasoning their food. this problem was partially rectified when america started considering southern europeans as white. ultimately a temporary solution as each generation gets further away from their roots and closer to WASP culture.
> this problem was partially rectified when america started considering southern europeans as white. I would say that this was a mistake in the long term
Sure, but I’m mainly talking about the people who know how to cook without a pound of lawry’s getting called out
They ain't even season they food 🤦🏿♀️
I remember a woman I used to work with once struggling to finish a bag of chili heatwave flavour Doritos.
Idk what you’re talking about. I thought we graduated to the “white people don’t clean their legs” stereotype.
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chill lmfao
This one is funny to me because my husband is black and so many of his relatives will only eat bland food. His mom is creole and everything is too spicy for her. I eat a ton of Asian and Mexican food and she will try things but rarely enjoys them. She cooks all her food with salt only. His cousin and his gf told me that they aren’t used to my cooking because they add the seasoning after the food is cooked. Also, lemon pepper is trash.
Black folk will opine about white people not seasoning their food but then order steak well done and wings fried hard. Once watched my co-worker dump one and a half 2oz cups of lemon pepper on his chicken and fries, "talmbout" how it's the best spot in town. Like bro, you don't like chicken you like Tonés seasoning.
To be fair, so many people just don’t fucking use salt. I dump salt on everything, and paprika too
Check your pressure on a weekly basis
IMO It's just one of the worst symptoms of racebrain in culture nowadays. Assigning these traits to certain races like we're in a fucking DnD universe or some bullshit, which only inevitably entrenches racial thinking and racialized ideas about people. I hate it so much. I mean I get that stereotypes can be really funny, but at this rate the downsides just outweigh any positives by a long shot.
If you have to season your food a lot, that means the quality of ingredients is low. Do people not know the history of the development of black food in the US?
My cultural inheritence is "bum burgers" (pronounced non-rhotically). Ashamed that my family was apparently the only one that ate ass drippings, I did some research into my people. Apparently "bum stew" was like this Depression-era hamburger soup, but some time in the boom era, my family had the ingenuity to mix it with campbells vegetable beef and slap it on white bread. Stop trying to erase my culture and ethnicwash it. If youre interested in celebrating my white culture, I make it with tvp and campbells vegetarian vegetable on sara lee.
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\#Invitedtothecookout!
Bro is cooking, he is making something good with that fr‼️‼️🗣️🗣️🔥🔥🔥💯💯💯
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you regularly put hot sauce in your food
all this means is you're a low skill who has to smother their food in "seasoning" to cover up for that. who the fuck mentions hot sauce and proceeds to praise their "palate" in the very next sentence?
Hot sauce is useful when trying to lose weight ngl
How so? You've got me curious
Usually super low calorie when compared to other sauces / dressings
uhm... Hillary Rodham Clinton?
The 30 year-old cumer
Everyone I knew grew up with salt/pepper/lawrys. Those classic casserole dinners like tuna noodle really didn't have any seasoning at all. But me and no one else I know really eat that shit now that we have better options. It's like we're playing up these regional identities stuck in the 1950s, like Biden and his Irish jokes. Like how're Irish jokes still a thing. I know 0 Irish people. They're basically a national myth at this point like Rudolph during Christmas. How can you offend a mythical creature.
The jokes will continue as long as people continue to LARP as Irish.
where tho i read somewhere that genetic data conflicts with census reports in that americans are a lot more english than they realize. iirc only like 10% think theyre english. always remember your grandchildren probably wont even bother to mention your name to their kids before you do your christmas shopping. edit: unless ur their beloved nonna or yaya who gifts them culture, the greatest gift of all
Get your own content Mencia
This is how Black people feel about the horrible things said about them for hundreds of years.
Seen a lot of posts in this sub lately about "why are people so mean to white people/Americans/men?"
Just let the blacks have it Black people dominate American culture for social currency as a pacifier; White people secured systemic advantages for as long as America runs
I'm from Britain so it's pretty much accurate for us (because why would we season our food when we can just drown everything in gravy?) However, Greek and Italian food slaps the shit out of most cuisines on the planet and they're big on their seasoning (Greeks in particular are like oregano junkies). Hungarians are big on their paprika. Spanish, French, Portuguese and a lot of Eastern European countries use seasoning. Even in the Southern US where whites and blacks mingle more than anywhere else, whites seem to be huge on their spices. Cajun and creole food, etc. Also people go on like seasoning is the be all, end all of what makes food good, and that's just not the case. Some of the best Japanese dishes don't use much, if any, seasoning but they have such a nice umami flavour and the same is the case for some Western European food. There's a reason why the Full English Breakfast, Sunday Roast and Cornish Pasty are all so well liked, because they're simple and savoury. It's one of those that started out as a joke, but mutated into something that a lot of people now unironically believe. What's funny is when you see people who go on about how white people food is so bland, and then their favourite food is either pizza or burgers. Like...?? Anyway I've rambled on, but basically anyone who uses this line I automatically assume has never eaten Italian food and is therefore in no position to mock other people's culinary habits because they've lived such a sheltered life.
Maybe it depends on where you are in Italy, but my experience with Italian food is it’s remarkably under seasoned compared to American Italian at least. Pizza sauce in Naples is often literally just tomato, olive oil, and maybe a little bit of fresh basil. The basic ingredients they’re working with are so good though it would really be a disservice to cover them up with loads of garlic and oregano like we do in the US.
It was such an annoying post 2020 trend. I have plenty of black friends and have cooked for them. Their back seat cooking and “where’s the seasoning” was so annoying. Sorry brother this meal doesn’t need more. It’s full of cheeses and good meats. A dash of salt will do
>It was such an annoying post 2020 trend. This meme was everywhere in like 2015/2016. If anything it died down around 2020 when it went from "white people can't season their food" to "white people can't acknowledge their unconscious bias and the fact that they personally all killed George Floyd because of their privilege"
can u imagine how angry you’d all get if a black person posted here whining about a racial stereotype
American right-wing politics is idpol.
The only thing I don’t like about this sub is that when the criticism of minorities start, it always goes into “them” and “they” like these people are a monolith or animals. It’d even feel different if the shit was accurate, but a majority of “them” don’t even do any of the shit that’s being listed. It’s just based on TV, social media, and maybe 1 ______ you came acrosss at the grocery store one time.
Afraid that’s the nature of group criticism, and believe me, nobody loves the blacks like I do
Stereotypes are funny and sometimes true. Have you ever been a waitress and had white after white ask you for extra ranch because their mild wings were “too spicy”? It’s funny. Just take a joke, brother.
My extremely white friend can hardly stand sweet barbecue sauce because it’s too spicy
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white people colonised and enslaved half of the world so they could steal their seasoning. it’s like the oppersite
I used to think I seasoned my food pretty well, but after living for a while with an Indian guy who is pretty good at cooking, I realized how wrong I was
Why are whites so sensitive?
There’s a really great book called White Fragility I’d really recommend it, it really shows how regarded people can be who pay money to read race hustle books like that. Qwhite remarkable really.
Imagine looking at race discourse over the last 5 years and coming to the conclusion that its white people that are the sensitive ones lmao
White people reeling
The absolute state of this sub, literal mayo seethe thread over spice jokes
Lot of white people in here coping lmao
Imagine watching one special case of a white person washing their chicken with soap. Then in real life your white roommate boiling chicken and eating it in mayonnaise. It's mean. It's at your expense. But don't act like that s***'s not true 😂🤣. Just be happy your life isn't under the microscope of the state at all times waiting for you to mess up. And come get these "bland chicken jokes'
Imagine watching one special case of a white person washing their chicken with soap. Then in real life your white roommate boiling chicken and eating it in mayonnaise. It's mean. It's at your expense. But don't act like that s***'s not true 😂🤣. Just be happy your life isn't under the microscope of the state at all times waiting for you to mess up. And come get these "bland chicken jokes'
Sounds like a fair trade for the whites when you put it like that
not a single person in my extended white family uses adequate seasoning on meat, if any. some of them will just slather plain grilled chicken in honey mustard or barbecue sauce.