It’s uh… It’s literally just noodles, pastas, and meats. Gets really monotonous tbh.
Don’t even get me started on Panda Express. Americanized Chinese cuisine that’s been completely bastardized because most of us white people flip out over a single drop of hot sauce in their food.
are cajuns the chosen whites?
I do always get a kick out of the “white people no spice” jokes having grown up in the one part (maybe two if you count NM) of the US where white people food has spice.
Or white Latin Americans. They can take the spices pretty well. It’s really white anglos who have the hardest time with spices. Germans too.
I really think it’s not that true anymore for the English. Indian food has been a significant part of British life for probably a century or more. Our national dish is a curry. The first curry house opened in 1810. Carribbean food came to Britain at large after WW2 and today it’s everywhere.
Maybe if you live in the arse end of nowhere it’s the case, but where I live pretty much everyone eats curry and jerk chicken as often as they have a full English breakfast (if they’re eating out that is). Even Greggs does a tandoori pizza.
Yeah that’s true. I guess the stereotype itself is pretty dated.
I’m pretty d*ng white but somehow my German friend and I are tied for the title of spicy food enjoyer in our set of friends (and I promise it’s a diverse group). My Indian roommate has told me that I’ve significantly increased her spice tolerance since living with her.
Guess we are the exceptions that prove the rule though
This is literally why people say white people don’t have spice/have bland food.
The topic is spice (all them aromatics) but you are talking specifically about one kind of spice (hot kind).
I eat a lot of spice, I don’t eat spicy food.
Fair enough, I guess I misread the comment I replied to. I thought it was talking about hot spicy, which yt people also have a reputation for being unable to handle.
In my case, though, I eat plenty of food with plenty of (non-hot) spices as well. It’s actually hard for me to imagine someone not tolerating food with lots of spices, and I have no idea what I’d make if I were cooking for someone in this category.
Alot of It depends on where you grew up and what you ate growing up. I am German-American by both side of my family in heritage (so extremely white) but I grew up eating Southwest cuisine, living by the desert and Rocky Mountains, my whole life because my dad worked in Asia for a long time and grew to love spicy and spiced food, and my mother begrudgingly would make it for him (though she has grown to love it herself).
Due to this, I can handle spicy and spiced food extremely well, though not as well as someone who like, grew up with it for every meal. My cousins who never moved out of the Midwest? Not so much. Except for one, who is now a professional chef and used to regularly crush hot sauce challenges throughout the Midwest as a hobby, and has like, multiple varieties of ginger in his spice rack.