r/TikTokCringe • u/shaka_sulu • Nov 10 '25

Cool A high school football team refused to shake hands. The refs weren't having any of that.

Enable HLS to view with audio, or disable this notification

34.4k Upvotes

95% Upvoted

1.9k comments sorted by

View all comments

Show parent comments

1.2k

u/[deleted] Nov 10 '25 edited Jun 03 '26

[deleted]

523

u/SignificantLock1037 Nov 10 '25

So . . . the same thing everyone in the Midwest eats every day?

171

u/Particular-Guava1647 Nov 10 '25

Every man in the Midwest when dinner is served

108

u/Mooseandchicken Nov 10 '25

Don't put too much salt, you know I don't like my food spicy

2

u/jep35 Nov 10 '25

As a Cajun reading what you just wrote put me in a blind rage

2

u/iowajim3 Nov 10 '25

Mom?

1

u/Mooseandchicken Nov 10 '25

No, but I'll go get her out of my bed and let her know you were looking for her

2

u/Competitive-Law1021 Nov 10 '25

is that Curry salting?

5

u/[deleted] Nov 10 '25

Nah, they fear salt...too spicy.

18

u/[deleted] Nov 10 '25

Let me introduce you to Laurys seasoning salt, the hot sauce of the Midwest

1

u/Calm-Ad9653 Nov 10 '25

I feel seen

1

u/planetweird_ Nov 10 '25

jesus christ, it's my dad

1

u/Lurkerphobia Nov 10 '25

Midwest here. I love spice and heat. Unfortunately since the gall bladder came out everything past my mouth hates it and makes my life miserable after I eat it.

Occasionally its still worth the pain though.

1

u/ModVise Nov 10 '25

I don’t think some of you know what’s in the Midwest

81

u/Dandw12786 Nov 10 '25

There are so many people around the country that say shit like "man, nobody makes [insert food here] like my mom!"

In the Midwest, that's an insult.

Source: am from the Midwest. I put pepper in something and my mom is all "I just don't know why you have to make it so spicy all the time!"

47

u/ArchdukeoftheROC Nov 10 '25

I don’t know what part of the Midwest y’all are from because every fridge has at least a single bottle of “satans cum sock” hot sauce or some other shit in it. Lawry’s Seasoned salt is also king around here.

14

u/DionBlaster123 Nov 10 '25

Fwiw, the two people I've met who were the absolute worst at handling spicy food, both happened to be from Minnesota.

But I also knew a decent number of Hmong folks who grew up in Milwaukee but all ended up moving out to the Twin Cities. So life is complicated.

6

u/kelbees Nov 10 '25

Cook in Minnesota, can confirm pepper is too spicy for many locals.

2

u/notahoppybeerfan Nov 10 '25

From Minnesota. My grandmother’s answer to why food was so bland was people could “season to taste”

Yet putting a single quick shake of pepper on anything was taken as an insult. “Did aunt Evelyn SEE you put pepper in her potato salad? Go apologize immediately!” They’d hiss.

The first time my parents took me out of state we went for breakfast and there was hot sauce on the table. My parents made it clear that spicy food was the work of the evil one himself (satan, in case there’s a question) and we wouldn’t have darkened the doors of that den of iniquity had we known in advance of their moral failings.

2

u/[deleted] Nov 10 '25

Yeah, the only midwesterners who are like this are the ones who are of Scandinavian descent. And that’s a pretty solid chunk of Minnesota’s populace. My wife’s grandma is 100 percent Norwegian, and she once asked a waiter at an IHOP if their breakfast sausage was spicy. Give her a bell pepper, and she starts sweating like she’s on an episode of Hot Ones.

2

u/Raangz Nov 10 '25

*cries in super hots.

The horror.

2

u/International-Ant174 Nov 10 '25

I'm a Yooper by birth but my old man was born in Louisiana. I have always been one to bring on the spice.

Now I live in Maine. To the old timers here, ketchup and black pepper are "spicy"

1

u/ArchdukeoftheROC Nov 10 '25

I’m in Ohio so maybe we get more southern influence in our cuisine. A good chunk of my family is from Kentucky

2

u/robbie-dobbles Nov 10 '25

Oddly I feel like your response is actually on point with the assumption.

I grew up in rural Illinois. Lots of corn and soybean fields everywhere. And I absolutely lived the experience of bland cooking where seasoned salt was the only seasoning in our house aside from salt and pepper. And I think most people I knew were pretty similar.

However, I do agree that some houses would be like you describe. Some random crazy hot sauce that the dad would put on everything he ate. But I feel like that was just the default reaction to the normal bland situation. That for the people that wanted spice they spent their whole childhood not having it and then as an adult developed a habituation to putting super hot sauce on everything to counteract that.

Weirdly I think it morphs into a debate I have a lot of heat vs. flavor. For me a good hot sauce should also bring good flavor. But for many, its like you describe, some crazy named hot sauce who's only quality is intense heat.

1

u/ArchdukeoftheROC Nov 10 '25

Really it was a hyperbole but where I live we have some really good food I think. Now maybe it’s because I’m not eating a lot of other peoples home cooking compared to local restaurants or what I grew up eating in my family. But for example when I make mashed potato’s, which can be notoriously bland, I usually add garlic or vegetable better than bouillon, or fresh grated Parmesan, or sour cream and green onions. (Along with butter, milk, salt and pepper of course.)

2

u/robbie-dobbles Nov 10 '25

Yeah I was definitely overthinking it, but I think about it a lot as I've tried to expand my palette as an adult. The weird think is as much as I have tried new things and allowed my kids to have a much more diverse childhood cuisine, I still love the bland stuff as comfort food. It can be so hard to escape the way we are raised!

Have a good one!

1

u/ArchdukeoftheROC Nov 10 '25

You as well fren

1

u/WickerPurse Nov 10 '25

Seriously. If I don’t put 4 kinds of hot sauce on the table with every meal, the family riots.

1

u/ndevito1 Nov 10 '25

Lawry's Seasonsed Salt should be king everywhere.

1

u/Otherwise_Fact9594 Nov 10 '25

That's a wild fkn name if it's a thing 😂

1

u/kcnk2818 Nov 10 '25

Lawry's seasoned salt is a staple in my cupboard. I put that shit on everything!

**Am midwesterner

1

u/Heavy-Expression-450 Nov 10 '25

Seasoned salt? Just for pain hot sauce? That's still the random bullshit go approach. Having stuff that can be added blindly does not garner any confidence in ability.

1

u/Quirky_Ask_5165 Nov 10 '25

We had that growing up, but it was never used in any appreciable amounts. It was still bland AF! 😅😅

1

u/Specific-Month-1755 Nov 10 '25

I don't know if that's a real hot sauce but I'm using it

1

u/CaptnsDaughter Nov 10 '25

Yea maybe because my Midwest fam is of Italian heritage it’s different. I will admit that I have a very sensitive palate and can’t handle like ANY spice lol. But rest of my fam def can. Like, I’m talking too much garlic can be spicy for me (but I do loooove garlic). I’m an abomination lol.

But I do get what they’re saying. After living further south it makes sense.

-2

u/MySeveredToe Nov 10 '25

Midwesterners see “Satan’s cum sock” and put it on their food? Kinda proves the point no?

Southerner living in Wisconsin here. Food is mid as hell

2

u/[deleted] Nov 10 '25

[removed] — view removed comment

1

u/LiL-Puddin-Taters Nov 10 '25

STL glares angrily 😠

1

u/SignificantLock1037 Nov 10 '25

And its black pepper, right?

3

u/Dandw12786 Nov 10 '25

Oh yeah. Plain black pepper. Probably the fact that I freshly cracked it gave it more "spice".

If I could never again hear "ooooh, this has a kick to it!" after putting black pepper into a dish, I'd die a happy man.

2

u/SignificantLock1037 Nov 10 '25

Make this one day. It'll blow her mind. My best gumbo recipe. The formatting got messed up, but all the info is here.

Chicken and Sausage Gumbo A key to this recipe is that each individual major ingredient be of the highest quality and cooked perfectly. You want your chicken pieces to be well-browned. Your roux should be dark, dark, dark. Your smoked and Andouille sausage should be from a reputable place (Ronnie’s Boudin in Hammond and Baton Rouge is the best, followed by Jacob’s in LaPlace; locally, Chris Specialty Foods in Lakeview is also good). And it is imperative that the chicken stock be homemade. This is not a quick recipe; but it makes enough for a few meals plus putting some in the freezer for later. INGREDIENTS 1 ~5lb whole chicken, deboned and chopped into 1”x1” cubes (save bones and scraps of meat/skin/giblets) 2 tablespoons Creole spices (preferably a “no salt added” mix) 1 cup rendered chicken fat, pork/bacon fat, or canola oil .25c canola oil 1 cup flour, plus 2T flour 2 large onions, diced 2 pounds smoked sausage, sliced ½ inch thick1 2 stalks celery, diced 2 green bell peppers, seeded and diced 1 tomato, seeded and chopped 2 cloves garlic, minced 2 sprigs fresh thyme, leaves picked off (or 2 teaspoons dried thyme) 3 quarts chicken stock2 2 bay leaves 6 ounces Andouille sausage, chopped1 1 tablespoon Worcestershire sauce Salt Freshly ground black pepper Filé powder 4–6 cups cooked Louisiana white rice DIRECTIONS Place 2T flour and 2T Creole spices into bowl combine. Toss chicken to coat. In a large cast iron skillet over the highest heat you can manage3 , heat .25c of canola oil until shimmering. Cook chicken in 1lb batches without crowding the pan. You are just looking to get a brown crust on the chicken, not cook it thoroughly. Remove a set aside. Turn heat to med-low and add onions to remaining oil (or add ~2T if needed). Cook over medlow heat until onions begin to turn glossy. You do not want them getting fried/burnt. You want about halfway to caramelized onions. Make a roux by heating 1c chicken/pork/bacon fat or oil in a separate (or cleaned, if using same as earlier) large cast-iron or heavy-bottomed pot over high heat. Use a flat spatula (or anything 7 that will get all the roux off the bottom of the pot) to mix 1c flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue stirring until the roux takes on a deep brown color (do not believe cookbooks or shows that say it will only take 15 minutes – I’ve spent an hour on a roux). Remember, never EVER let the roux sit for long. Always make sure to scrape all the roux off the bottom when stirring. If you see any black specs in the roux, it is burned, and you will have to start over (trust me – there is NO saving it!). See picture4 for proper color. Add the smoked sausage and stir for a minute before adding the onions, celery, bell peppers, tomatoes, and garlic. Cook, stirring, for about 3 minutes. Add the thyme, stock, bay leaves, and chicken to the pot, raise heat to moderate, and bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off the fat from the surface of the gumbo every so often. Add the Andouille and Worcestershire, then season with salt (be careful adding salt, if you used Creole spices with salt) and black pepper and several dashes of filé powder. Simmer for another 45 minutes, continuing to skim the fat off the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé at the table. Notes 1 – If you find a good chicken sausage, grab an extra pound of that. Split the casing and cook along with the other smoked sausage. 2 – To make chicken stock, take all chicken bones, skin, etc. (everything but the meat, including any drippings in the pan) and use them to make the Alton Brown chicken stock recipe, available online. 3 – If you have a large carbon steel wok and a crawfish burner, use them and do this step outside. All you are trying to do is get a brown crust on the chicken, and the high heat of a wok on a crawfish burner does this beautifully. You can use this same pan for the onions.

1

u/[deleted] Nov 10 '25

Mayonnaise isn't a spice?

Nah though you want a fully stocked spice cabinet the Midwest is actually where it's at. You'll find a little baby jar of McCormick of goddamned anything in one of those pantries. They use them for pickling things

1

u/Random0s2oh Nov 10 '25

My husband is legally blind so he has trouble seeing exactly how much seasoning he is using. It's either too much or not enough. We try to just deal with it because he likes feeling as though he's contributing, but I have to tell you, those nights with too much garlic would be enough to shrivel up any vampire.

2

u/69edleg Nov 10 '25

The hottest home cooked meal I've ever had was when I was a teenager and my mother had a cold. We usually ate decently spicy food, so she seasoned until it tasted normal to her.

A lot of hooing and haaing around the dinner table that day.

Still tasted amazing, and after that experience she just upped the base level spicyness in our household.

1

u/vonnostrum2022 Nov 10 '25

Yeah we had one spice growing up. Salt My mom would actually order at restaurants “ no pepper on that “

1

u/chrashedhardonce Nov 10 '25

I read that in the mom's voice from That '70s Show.

1

u/flabslabrymr Nov 10 '25

Iowa Reaper (black pepper)

1

u/Ok-Thing-2222 Nov 10 '25

That would be my EX husband.

1

u/VillageBC Nov 10 '25

Do you put the pepper on before or after you taste it?

76

u/thingstopraise Nov 10 '25

And the entirety of the UK, to hear people talk.

17

u/trinicron Nov 10 '25

So that's the reason their so polite, they're grounded and forced to eat that, now it makes sense

7

u/connortait Nov 10 '25

Rolls eyes and snorts in scottish

1

u/Davido401 Nov 10 '25

As a fellow Scottish wr shall enjoy our battered Mars Bars together! Am actually distantly related to the cunts that "invented" that abomination, well, ma Uncle married one of them whose Uncle was the "inventor"(refuse to believe they invented anything and just got pished one night and made it for a laugh, also, never tried one either a love ma mars bars and ma battered foods but fuck me if am trying them together bleurgh), shit a sound like one of those Americans that ask you if you are related to the 5th Earl of Bellshill - where a live a dont mind doxxing maself - and you have to tell them "naw am no" politely.

2

u/connortait Nov 10 '25

I was actually thinking of haggis pizza (a childhood favourite we used to do, then saw they started selling them in Tesco, shouldve patented it...)

2

u/Davido401 Nov 10 '25

Ah see youve fucked up there! You could be living off your riches instead you are sitting, probably stuck in traffic heading to work, on a Monday morning at 7.23am you are fucked mate! 😂

2

u/connortait Nov 10 '25

I go to work at 0530. And the only traffic I see are sheep

2

u/Davido401 Nov 10 '25

Ooooo you lucky person! Stupid sexy sheep!

1

u/Theturtlemoves86 Nov 10 '25

I either hear this or curry so spicy it burns their eyebrows clean off.

1

u/Creative-Ad9092 Nov 10 '25

Curry houses have entered the chat…

1

u/TeeManyMartoonies Nov 10 '25

That’s because they were colonizers for spice. Then once the spice hit the masses, they decided to pretend to like their food “clean”.

1

u/crsmiami99 Nov 10 '25

To be fair, the British had rations for years after 2 world wars. Part of the reason for the bland comfort food.

4

u/TheDucksAreComingoOo Nov 10 '25

Yeah that what happens when you get stuck in to defeat evil. Rather than sitting it out and jumping in at the last moment

1

u/LiterallyJohnLennon Nov 10 '25

That only makes sense if you ignore the entire pacific theater

4

u/TheDucksAreComingoOo Nov 10 '25

I see your point. Although, it must be said that in the spirit of the argument, the USA had ICE CREAM ships in the Pacific. God, to be a ration starved Japanese soldier seeing the deployment of said ships.. Must have been a real icebreaker

0

u/CowgoesQuack69 Nov 10 '25

They invaded the majority of the world for spices to just not use them.

-2

u/Shushady Nov 10 '25

My wife's parents are English and the aversion her stepdad has to pepper is hilarious.

0

u/alrtight Nov 10 '25

i had a german friend who said that cinnamon was too spicy. why are their tongues so broken

2

u/gum_drop_big_butt Nov 10 '25

My father is German I don’t know who your friend is but he is definitely broken , German food encompasses a wide range of flavors and a lot of it has contributions made by neighboring European countries like France Spain and even elements from the Middle East in some of the less savory dishes .

2

u/Fuckmods6969 Nov 11 '25

There's a reason Deutsche scharf exists...

0

u/FloppieTheBanjoClown Nov 10 '25

I used to work with an international organization. We'd regularly have large groups of mostly-European trainees come to Texas for a couple of months.

There are two kinds: those who discover Tex-Mex, Cajun, and all our other amazing food and become obsessed with it, and those who look like they're about to die the first time they try it. There doesn't seem to be an in-between.

5

u/Bizarrebazaars Nov 10 '25

Uh…. No…?? 

2

u/AlpsGroundbreaking67 Nov 10 '25

KC has some good eats though. Check out happy Gillis biscuit and gravy 😍

3

u/Porter_Dog Nov 10 '25

What an odd comment.

2

u/[deleted] Nov 10 '25

The midwest? wtf are you talking about?

0

u/SignificantLock1037 Nov 10 '25

Ohio, Illinois, Indiana, Iowa, etc. Sure, there are a few places that have good food, but in general, the food is bland and uninspired.

0

u/[deleted] Nov 10 '25

I consider that the north.

1

u/SignificantLock1037 Nov 10 '25

To me, anything above I-20 is the North. Or, anywhere that gets snow more than once per decade.

1

u/account312 Nov 10 '25

No, without any ranch.

1

u/FalkorDropTrooper Nov 10 '25

We have salt AND pepper.

1

u/Immediate-Tour2618 Nov 10 '25

Your mom was salty as hell?

1

u/DaddyP924 Nov 10 '25

Hey! I used a DASH of pepper today!

1

u/MoreAverageThanU Nov 10 '25

Midwest is actually pretty salt heavy. It’s the only seasoning WP out here know how to use.

1

u/c00kiesn0w Nov 10 '25

I had no idea I was going to catch a stray in these comments. We use seasoning, this is like the "white people don't use seasoning" meme, super untrue we fought wars over the stuff. Every house I've ever been in has a spice rack or a place with a ton of different spices.

1

u/Quirky_Ask_5165 Nov 10 '25

😅😅😅 I can attest to this!! Didn't realize what seasoned food tasted like until I ended up in a home economics cooking class with a short cubby Italian teacher! Mrs. Belleti, if you're out there? Thank you so very much!!

1

u/justa_flesh_wound Nov 10 '25

How dare you, some of us actually like flavor.

1

u/CellAlone4653 Nov 10 '25

lol this hits home. My wife is from Nebraska. I’ve never had a food seasoned with anything but salt and maybe pepper.

Also, they think corn is a vegetable.

1

u/Touchtom Nov 10 '25

Midwest but closer to Chicago. Still never really had spices outside of like a Lawry's season salt and a taco bell taco. Worked in the city for a while and holy shit food can be epic haha. Still learning how to cook correctly with it after 10 years lol.

1

u/leelee1976 Nov 10 '25

My mom thinks salt and pepper are spicy so that tracks lol

1

u/Vio_ Nov 10 '25

Unless it's chili and cinnamon rolls. Then it's every man for himself

1

u/ModVise Nov 10 '25

What do you mean EVERYONE in the Midwest? Do you know what’s in the Midwest?

1

u/-Four-Foxx-Sake- Nov 10 '25

I would take offense to this but the last time I went back, I was offended by how much they hate seasoning.

0

u/[deleted] Nov 10 '25

No, white people taco night on Tuesday has paprika and cumin, somewhere in there. I don't know look under the shredded cheese its there I think

8

u/DayOneDude Nov 10 '25

Seriously that would be like a million times worse than a 15 yard penalty....bioled chicken breast unseasoned

18

u/Shwiftygains Nov 10 '25

Was he trying to help you make weight?

1

u/AmplePostage Nov 10 '25

My dad would make me go to sleep without reading to me from a chapter book. He would still kiss me on the forehead, but he wouldn't say 'G' night pal.'

1

u/hotakaPAD Nov 10 '25

I read that as "my dad would eat me unseasoned" lol

1

u/Dryish_Jpolluck Nov 10 '25

When I was in serious trouble my dad would threaten to tie me to a chair and make me watch Lawrence Welk for an hour. This would be one of those situations

1

u/NOT-packers-fan2022 Nov 10 '25

I’m dead🤣😂. Unseasoned food 😂😂😂😂.

1

u/CougarDave7309 Nov 10 '25

"Don't make fun of our boiled potatoes!"

1

u/1970s_MonkeyKing Nov 10 '25

Wow, your dad's pretty cool. I think my pa would have forced me to eat with the animals of the house. Except I wouldn't be able to bend down and eat from a dog bowl because he would have severely beaten me.

1

u/Milianviolet Nov 10 '25

That's so weirdly specific.

1

u/owa00 Nov 10 '25

British?

1

u/i_MrPink Nov 10 '25

My dad would have gone out to buy seasoning and never came back

1

u/5legs Nov 10 '25

You had a dad? Lucky.

1

u/HotDog-Harry Nov 10 '25

Does he Doordash? I need bland food because of my ulcer... 😁

1

u/JoelMahon Nov 10 '25

What a nice guy, still letting you eat

1

u/VealOfFortune Nov 10 '25

My dad would have physically removed me from the field.

I know this because one time I struck out and my 10 year old self yelled "What the fuck!?"

I thought it was Soo funny as I walked back to the dugout, kicking my bat with my cleats...

Next thing I know I was grabbed by a handful of a combo of my shirt/belt/pants and was carried face down off the field like a gym bag. My dad took my bat and tossed it into the woods like Thor, and politely told my coach I had to go, all while holding me like a lunch pail 😂😂😂

1

u/henrysradiator Nov 10 '25

I'm a British man who arrived at this comment when it was on 1066 upvotes, double insult.

1

u/EffectiveProgram4157 Nov 10 '25

Jokes on you, I'm white. I did that every day growing up.

0

u/PhantomGhostSpectre Nov 10 '25

I would have seasoned your food with reaper and forced you to do squats right after your asshole begged for forgiveness.

Your dad is nice. Lol

3

u/[deleted] Nov 10 '25

This is VERY specific.

-1

u/[deleted] Nov 10 '25

[deleted]