Meat is Spicy

Preparing for the grill.

With the advent of salt and pepper, food has always been flavourful and tasty.

Until those pesky Indians came along with their Garam-Masala and fancy spices.
But before I go off on a tangent on how "curry" isn't really Indian food and it's been Anglicised in the same way that "Chinese" food has in the US, I'd like to talk about what actually makes meat spicy.

The scientific term for meat is meaticus maximus and it comes from the Dolando Institute for Characteristics and Knowledge. The Dolando Institute has a clear remit on scientific information so you have to believe what they say about this. Anyway, the fact that meat has now become openly diverse and spicy has meant there has been a variety of interesting opinions on the subject ranging from hate and discrimination to acceptance upon the subject.

Dr Morty Finkleberg of the LCU institute has said people who don't like spicy meat are entitled to their opinion but should respect others when they prefer something different. However Geoff Miller from Nashville says that meat is to be done in one way and that way is barbeque and frankly I cannot disagree with him in this case but you get the point here.

But whether or not meat is spicy or not isn't the issue here, the main issue is how you decide to react to all of this.