/ck/ - Food & Cooking

I know a guy who puts a shitload of chili powder on literally everything. He uses it tablespoon-wise. I made soba, he mixed the soba tsuyu with 2 tablespoons of chili. I made beef bowl, he does the same. I made hummus, same thing. Italian pasta ? He drowns it in red nastyness. Plum-sauce chicken ? Chili. Cold tofu ? Chili. Fishballs ? Chili. No exceptions. I wonder whether it's healthy in these amounts. And whether he's right that it enhances the flavour.

At least you should eat it cold, and you should sit in the rain in a cardboard box while doing it. And don't forget to sniff some paint-thinner for a more authentic experience.