Transcription
byjove posts to Tumblr:
British people hate paprika in particular for some reason. Have not changed their stance on that since Jonathan Harker. For some reason it’s the first thing they mention when talking about disgusting American food, presumably because it features in a lot of recipe videos. Perhaps the funniest example of this was when someone commented “WHAT WAS THAT DISGUSTING ARTIFICIAL LOOKING RED POWDER?” under a chicken recipe and everyone tore them to shreds. Anyway, I’m a smoked p aprika fanatic and I genuinely think paprika haters are weaklings.
selenekallanwriter replies:
My most basic seasoning for meats is made of garlic, onion, pepper and paprika.
If I’m doing a stew/bolognese/something hearty, then: garlic, onion, cumin, pepper, paprika, oregano, basil, thyme, and cane sugar. And that’s nothing compared to other cultures’ cuisine.
The British are weaak.
We’re obsessed with paprika. Every British supermarket stocks dry-cured Spanish chorizo. Paella and ghoulash are pretty common. This feels like the thing where Americans imagine that other countries somehow don’t have access to cosmopolitan foods.
(I don’t put it in bolognese and chilli though as all the meat sauces would end up tasting the same. Curries and ragus are almost more defined by what you don’t put in them.)
Not putting it in bolognese is pretty normal. Dude in the post is weird for that. But you don’t put it in chilli? That seems more strange to me.