- Joined
- Oct 2, 2023
I assumed (perhaps incorrectly) the issue with the spicy bowls was the sodium and or the poor food prep conditions.
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So what you're saying is, we're not gonna notice muchShitload of cancer, gastrointestinal problems and possibly strokes
Long term: retarded and deformed children
Is that it? Like the worst pepper in there is a jalapeno? Not even a green chili, or a red chili, or a habanero?- fuck most of that bowl is literally banana peppers and those are just kinda sour.
I'm a baby when it comes to spice so I don't like jalapenos, but incidentally I have still subjected myself to far worse and I can't really fathom the spice having much to do with people getting injuries because frankly if you are, you are weak.
Yep. Business as usual.So what you're saying is, we're not gonna notice much
I wonder if they’re being made with so many powders and other seezuhnins that the particles are somehow getting into their lungs. Everyone seems to have a breathing mask at the hospital.That might not be the best example of the spicy bowl. Also keep in mind that they use multiple sources for heat not just the peppers. They are prepared with lots of siracha (and the real stuff, not dollar store brand, is pretty damn hot) or other hot sauces as well as large amounts of the spicy ramen powder which is packed with capsicum and sodium, hot pickle juice and other hot shit so it's deceptive when you look only at the peppers used.
Sriracha is just red jalapeno ketchup. It can't be more spicy than the jalapenos used to make it unless it's not actually sriracha or fortified with other ingredients. Negros (and many whiteoids) tend to conflate capsaicin-spicy with salty, sour, and otherwise intense flavors. While a lot of vinigar might be intense it's only really capsaicin, allyl isothiocyanate (mustard, horseradish) and a few other commonly used compounds that can be actually physically debilitating in reasonable quantities. These bowls seem to follow the normal negro flavor profile of "not particularly capsaicin-hot, but a lot of loud clashing flavors and salt" so most of the reactions are performative or done by people with low capsaicin-tolerance.That might not be the best example of the spicy bowl. Also keep in mind that they use multiple sources for heat not just the peppers. They are prepared with lots of siracha (and the real stuff, not dollar store brand, is pretty damn hot) or other hot sauces as well as large amounts of the spicy ramen powder which is packed with capsicum and sodium, hot pickle juice and other hot shit so it's deceptive when you look only at the peppers used.
Yeah I think you're on the money. It definitely can't be that bad, it's right up there with Tabasco. I guess i'm just assuming all the other stuff in the bowl is fairly weak even in combination too, but you raise an interesting point about the horseradish which will get anyone if they have too much. I thought it couldn't be anything else other than poor food prep making people ill.Sriracha is just red jalapeno ketchup. It can't be more spicy than the jalapenos used to make it unless it's not actually sriracha or fortified with other ingredients. Negros (and many whiteoids) tend to conflate capsaicin-spicy with salty, sour, and otherwise intense flavors. While a lot of vinigar might be intense it's only really capsaicin, allyl isothiocyanate (mustard, horseradish) and a few other commonly used compounds that can be actually physically debilitating in reasonable quantities. These bowls seem to follow the normal negro flavor profile of "not particularly capsaicin-hot, but a lot of loud clashing flavors and salt" so most of the reactions are performative or done by people with low capsaicin-tolerance.
Yep, the very first word that comes to mind when i see these "spicy bowls" is SALTSriracha is just red jalapeno ketchup. It can't be more spicy than the jalapenos used to make it unless it's not actually sriracha or fortified with other ingredients. Negros (and many whiteoids) tend to conflate capsaicin-spicy with salty, sour, and otherwise intense flavors. While a lot of vinigar might be intense it's only really capsaicin, allyl isothiocyanate (mustard, horseradish) and a few other commonly used compounds that can be actually physically debilitating in reasonable quantities. These bowls seem to follow the normal negro flavor profile of "not particularly capsaicin-hot, but a lot of loud clashing flavors and salt" so most of the reactions are performative or done by people with low capsaicin-tolerance.
They generally don't learn, they ape.Where the fuck do Niggers learn their history from?
Fuck I forgot to put this classic with this postHere's some tums, but hide them from the negro's (its made of chalk)
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They just chuck everything together, not even cook for the flavors properly developFuck I forgot to put this classic with this post
https://youtube.com/watch?v=v_8NRiN1xfUAnyways, thread tax: some more spicy bowl bullshit
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I never understood it either. Even 1 minute in those to go containers will cause the food temp to drop, thus altering taste, texture (along with it just steaming the food further).This eating in the car thing irks me to no end
Absolutely not. Took a look at the hot dog package in my freezer no where does it indicate it can withstand high heat let alone a 500 F or more grill surface. I'll ask someone who works in packaging about this but it is almost certainly breaking down even if it does not melt. At the very least the seal is melting if not also the printed layer. The effort that goes into packaging is a lot more technical than it seems. They do make flexible packages that can withstand 300 F but that is mainly for things like microwave gas station burritos. Quick Google mentions that turkey bags are rated to 400 F. Maybe these people are getting lucky and grilling at 300 F to 400 F but there is no way a cheap hot dog package is made with nylon or other heat resistant flexible material.surely it can't taste good?
I think I posted on this negro-nonsense when it came up further up-thread but the plastic containers tend to stand up a lot better then you'd think because water changing to steam and leaving the package more-or-less limits the temperature of the plastic/hotdog system to 212 F but yeah that's still enough to leech a bunch of stuff into the hotdog-brine in the package.Absolutely not. Took a look at the hot dog package in my freezer no where does it indicate it can withstand high heat let alone a 500 F or more grill surface. I'll ask someone who works in packaging about this but it is almost certainly breaking down even if it does not melt. At the very least the seal is melting if not also the printed layer. The effort that goes into packaging is a lot more technical than it seems. They do make flexible packages that can withstand 300 F but that is mainly for things like microwave gas station burritos. Quick Google mentions that turkey bags are rated to 400 F. Maybe these people are getting lucky and grilling at 300 F to 400 F but there is no way a cheap hot dog package is made with nylon or other heat resistant flexible material.
From what I can gather, it's related to poor hygiene and incorrect food prep and handling practices. People are making these in their gross, chicken-rinse-water splattered home kitchens, packing them in reused takeout containers, and selling them out of the backs of their cars. This is literally a recipe for food-borne illness outbreaks.That's what I was thinking too, it sounds horrid, but not dangerous
My best guess is they're buying it from people off the internet that are just diseased and filthy, it's not the ingredients in the food making them sick, it's just the generations of exotic germ colonies thriving beneath the long artificial nails of the people making them
Italian beef is a Chicago-area sandwich made of roast beef soaked in gravy and served with sweet (or hot) peppers on French bread. They just dumped the contents of the sandwich into the bowl:What part of this looks like "italian beef"
This is what your tax dollars are paying for:Anyways, thread tax: some more spicy bowl bullshit
This guy reminds me a specific period of early Youtubers where it was mostly children on the site so everyone super overacted and did silly voices if you guys remember people like Smosh, annoying orange or Shane Dawson. He is annoying but I get the audience he is aiming for.Fuck I hate this sean soko guy, all he does is drink kool-aid with okra in it, eat spicy foods, and puts dry ice in other things. How a nigger like him is able to have a audience is beyond my comprehension.
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