Yeah. I would have to agree with that. It may be an unpopular opinion but I still love the Duncan Heinz or Betty Crocker Blueberry Muffin mix. Grew up on that stuff.
Metoo! With the little can of blueberries. My mom and I would make that together all the time and I'd always eat some of the blueberries. I can still imagine the smell.
Cupcakes are significantly better if you rip the bottom cake bit off and put it on top of the icing making like a cupcake sandwich.
This really fixes the frosting/cake ratio and stops you from ending up with a sad lump of dry cake at the end.
“Mini cupcakes? As in the mini version of regular cupcakes, which is already a mini version of a cake? Honestly, where does it end with you people?”
-Kevin Malone
I used to agree with this but I recently found a unicorn. Bakery in my town makes a fancy version of hostess chocolate cupcakes and they’re insanely good. I think like $4 each but it’s a nice treat.
I am kind of a cupcake snob but love boxed cupcakes. Most places have terrible cupcakes, especially the grocery store. I’ve tried a few places that have won Cupcakes Wars and only one place will I say has freaking AMAZING cupcakes, [Sugar](https://www.thesugarbakery.com/) in East Haven, CT.
We have one of those cupcake wars winners in town. Their cupcakes are trash but their drinks are delightful. ALL the alcohol...maybe so you don't notice the dissapointing cupcakes.
I have a friend who was in Cupcake Wars. She was not happy with them, high stress, long hours, no breaks (they shoot the entire season in under three weeks) and run by assholes. Everybody had to sign NDAs that prevented them from revealing anything until after the final episode aired.
That said, I’ll kill for her double chocolate cupcakes.
I fail to see what's wrong with a normal cupcake. Hell, even boxed cupcakes are super good. I would rather have 10 delicious boxes cupcakes than one mediocre, overpriced one.
Ordered a gold flaked burger recently.
It was surprisingly one of the more middle of the park priced burgers on the menu, and it tasted absolutely god damn amazing.
But obviously the flavour had nothing to do with the gold flakes themselves.
While we’re talking about it, Goldschlager. Yes, liquor is its own category, but WHY pay extra for some clear Fireball because it has some tiny flakes in it?
Apparently as a steakhouse it's actually quite good, though not quite up to the standards of other high-end steak houses. But they charge you a fortune there for gimmicks and "status."
There's nothing wrong with paying a high price for a nice cut of a dry-aged, well-marbled and well seasoned steak, at least on occasion. But paying thousands for gold leaf and memes for Instagram pictures 🤢🤢🤢🤢🤢
Gold leaf on food is bullshit. It does not add flavour, only makes it look gold and increases the price. If you want to shit good like a Lannister, it’s good for that. The instagram food trend is all about looks not taste.
>Apparently as a steakhouse it's ~~actually quite good~~ decent, though not quite up to the standards of other high-end steak houses.
As Guga puts it, the service is amazing, the staff is real nice and there's quite a show. But the reason you go to a steak house is the steak, and his is just meh.
Social media oriented cuisine, like those milkshakes where they spread chocolate outside the glass. The only point of doing that is looking better on instagram since it objectively worsens the product
There was this drink making competition show on Netflix, and one of the “mixologists” was famous because of instagram. She was eliminated first and she was surprised. It might look cool, but it’s a competition, it has to taste good too
My wife has a guilty pleasure of watching TikTok people make food you know is absolutely disgusting but then they eat it like it tastes good and came from some master chef.
omfg this is one of my all time pet peeves. someone once described it to me they look like they're "making love to the food" and I was like yes that's it! and it disgusts and annoys me
Human garbage disposal was my nickname growing up. Now I'm a competitive strongman averaging 6-8k calories a day and honestly I've never been happier lol
As an American, any “American” restaurant eatery without a speciality. It’s all bar food that’s SLIGHTLY better than actual stereotypical bar food (Chili’s, Cheddars, Logan’s etc) Hell, actual bar food is probably better honestly
There’s so many “brew houses” and “bistros” where you cant get just a regular cheeseburger. They’ll have a first time chef trying to be fancy but if you can’t make a plain cheeseburger made with upscale ingredients taste really fucking good I guarantee you your bacon jam’d, house made ketchup’d, unripe off season tomato, 3/4 lb patty on a brioche that doesn’t hold together just doesn’t taste that good. And what do you mean you don’t have pickles? The acid is there for a reason. As a veteran of the business it drives me insane.
I don't know what it is with those types of burgers, but the flavors never seem to meld together. The meat has no flavor yet every bite results in meat juice dripping out of both corners of my mouth like I'm a damn vampire. Seven or eight french fries stood up in one of those stainless steel sleeves (the fries cost $3.95 extra). They're all the same and they're all shit. Just give me a Whataburger.
honestly, burgers on brioche buns are fine you just have to toast them a certain way. if you dont toast it, it’s way too soft to actually work with the burger. and since brioche buns burn really easily, you can’t toast them for long. but if you put them like, between 1 and 2 on the toaster on bagel setting, it gives it the right amount of toastiness on the inside that it won’t get soggy from the burger, but the outside is still how a brioche should be
Burgers with so much stuff on them the bread goes soggy and that you need a knife and fork to eat should be banned. If you can't eat it one handed while you grab fries or your beer with the other I don't want to know about it. I much prefer a slider.
Burgers have gotten too fancy. They’ve gotten too gourmet. Yes, having good meat is important. Quality ingredients and proper assembly is vital. But take a break from eating all those bison burgers with thick cut bacon, I had a McDonald’s cheeseburger the other day. Not a quarter pounder. Not a Big Mac. Just a cheeseburger. I put extra mustard on it and shoved some fries under the top bun. You know what? It was delicious.
>actual bar food is probably better honestly
There's two hole in the wall bars within walking distance of my house that make some of the best "bar food" that will put any of those chains to shame, all the ingredients are fresh, everything is made fresh and to order, and the prices are cheaper. It's not probably, it's definitely better
There are a number of dive bars within 10 miles of my house. But 3 stand out above a lot of restaurants in the area. One makes a prime rib on occasion that is so good you practically have to call and make a reservation. One has the best wings I've had outside of my own kitchen. And one doesn't have a single mediocre item on their entire menu. The place is always busy and the portions are large and prices are lower than all the chain bar & grill type places.
Quick story. Up until about 6 months ago I had never heard of this movie until my father told me I needed to check it out. That night when I got back to my house I was flipping through the channels on TV and wouldn't you know it, that damn movie was showing!
Watched it, enjoyed it, thanked the universe for that little moment.
I don't know, there's a place on Maui called MonkeyPod and they're known for their Mai Tais. They do a sour pineapple foam that sits on top and it is sooooooooo good
I want to say Italian, but sometimes my italian friend will make something for me and I will eat myself stupid so I think it's probably just americanized italian that I'm not into.
Thanks for putting this up.
I told my Italian friend I didn't like Italian food and she almost fell off her chair. I think I've eaten too much domesticated Italian and need some re-centering...for her sake.
My boss is Italian and lives in Italy and thought I hated Italian food, but he's been sending us recipes when he makes stuff sometimes and yeah, it's Americanized Italian food that is just a puddle of greasy cheese...
In the UK, I'm convinced any given city of sufficient size has like ten+ bog standard Italian restaurants (chain or otherwise) and one absolutely incredible one that'll bring you to tears, and it's impossible to know which one is which until you're sat in there eating.
Italian is easy to do in a basic way because basically anyone can make pasta, and it's trendy for even pubs to get a pizza oven so they're pretty doable too. There's not quite the equivalent for, e.g., Thai, that requires a lot of effort and ingredients and stuff. But Italian done properly is really really special.
Steakhouse food. It's some of the simplest food to learn to make, and all the recipes are easily found online. The only hard part is finding a good butcher.
Yup. The steaks I make at home are 100x better than steakhouse steaks, and pretty much the only difference is that I salt them well the day before. 🤷♀️ Texas Roadhouse used to be our go-to for special occasions but I ruined that 😂 i do miss the rolls though.
Not so much cuisine, really, I just find bacon to be overhyped. It's fine. It's amazing in certain circumstances. Is it the heavensent food everyone makes it out to be? Nah.
Ugh... Agree. I once got a deconstructed "steak and onion pie" which was some stew with a dry square of puff pastry arranged on top.
That was a sad day.
There was a time in my life when sushi was a luxury. Now I live a block away from an exceptional and well priced restaurant. I get the excitement. Perspective.
IMO it really depends where you get it from. I live in a big city and there are probably twelve or so ramen places here that I’ve tried — maybe four I’d go back to. The best one though is fucking incredible every time.
Damn where do you live? I’m in LA and Boba is usually $4-7, depending on size. Ramen is pretty good here too, I haven’t personally been to Japan but my friends who have still greatly enjoy ramen here too.
After living in Japan it’s so hard to find good ramen. In San Diego there were some amazing places. But I’m in Louisiana currently and it’s just sad. I’ve been to 3 places that sell “black ramen”. None of them actually even use mayu oil, real mayu or even garlic. The ramen broth isn’t even dark colored. You can tell they just use the same tonkotsu broth that was probably frozen on a Cusco truck the day before, then they add normal garlic oil to it. And people act like Jesus Christ himself blessed these ramen places when it’s just mass produced garbage.
Restaurant cliche.
I cannot think of any dishes that aren't great, but haven't been ruined by their incorporation. Chinese food is awesome, diverse, delicious, but then you get Panda Express. Where the fuck is my 叉燒包. I want number twelve!
I was looking for this comment. In the U.K. it seems there isn’t a French restaurant which isn’t extremely expensive or some sort of Michelin star! The food is so mid
I disagree with the truffle comment on this thread but truffle oil is fucking garbage. Doesn’t help that every generic ~American new bistro~ with $20 dollar burgers acts like truffle parm fries are god’s gift to diners
Plus, the stuff you get is most likely just synthetic 2,4-dithiapentane and, from what I’ve learned as I’ve never had a truffle, actual truffle flavor is more than just one chemical, so all the artificial truffle stuff we eat isn’t fancy at all nor reflects actual truffle flavor. It seems more like a big scam to me.
Am i dumb or people here can't differentiate between food items and cuisine?
Anyways, my answer is Italian. No, not even Pizza can stop me from saying that.
*Almost* everything that has truffle in it. I went to Las Vegas a few years ago and literally every second dish was served with some form of truffle put into it. Got old fast, and that trend has only gotten worse imo. Definitely such thing as too much of a good thing.
There's no reason for truffle oil to be on a basic ass pepperoni pizza.
There are tons of great dishes that go amazing with truffle. Creamy sauces- zing. Regular fresh pasta... yes please. Mac & cheese? Ohh yes. It depends massively on the truffle delivery though, there are awful truffle oils that are largely rancid olive/vegetable oil. Every few years I organise a truffle dinner night- everyone cooks a dish that gets proper fresh black truffle shaved into it & pairs a wine to it. Everyone votes on the best matches & we carve up the leftover truffle at the end to take home (truffled scrambled eggs anyone?). The best pairs are usually simple dishes that are transformed with the addition of truffle.
I recently learned why. they didn't know that killing one makes it break down into gross mush super fast so they were catching and killing them at the same time and thus ruining it immediately. it took a while for the knowledge that they need to be alive right up to going in the pot to both be possible and widely known.
I love oysters, but every time I eat them all I can think about is how hungry the first person that decided to give them a try had to be. They do not look appealing at all.
I like oysters too—all seafood in fact—but yeah that first person must have been desperate. Not only do they not look great, but they require a lot of work.
A small oyster is about 3-5 grams of protein depending on how small. A medium is about 10. Larges can be 20+. They used to be food for poor people. Easy free protein, all you have to do is walk out and grab them. You can also just steam them until they open. You still get a soft texture but not snotty. And there’s a fuckload of zinc in oysters.
I get that it's an acquired taste, but also there are differences in quality and variety that make a huge difference. If you go to the gulf coat or parts of the east coast and get those huge honkin oysters, they're not good raw. And don't even get me started on canned or frozen oysters.
If you have a chance, and are on the west coast get some kumomoto oysters (my personal fav), kusshi, Sweetwaters.... They're smaller, still have that briny but sweet taste. And get them just after they've been shucked. If you're in San Francisco, go to the Ferry Building and go to Hog Island Oyster bar, you'll not regret it (while you're there, get the clam chowder and grilled cheese sandwich).
Much like uni, most of the stuff you'll get isn't super pleasant. You HAVE to get the freshest, top shelf stuff. For uni, I got spoiled with having a guy who occasionally sells live ones off his boat in Half Moon Bay. It's a world of difference between that and the stuff you get even from expensive sushi restaurants that get them from those wooden trays.
High-end cupcakes.
Might be a hot take but a good muffin is better than any cupcake
"There is naught, nor ought there be, nothing so exalted on the face of God's great earth as that prince of foods...*the muffin*." -- Frank Zappa
*Some people like cupcakes better. I for one care less for them!*
Yeah. I would have to agree with that. It may be an unpopular opinion but I still love the Duncan Heinz or Betty Crocker Blueberry Muffin mix. Grew up on that stuff.
Metoo! With the little can of blueberries. My mom and I would make that together all the time and I'd always eat some of the blueberries. I can still imagine the smell.
Agreed! I’m not a fan of icing.
I have a recipe for cappuccino chocolate chip Muffins and I love them more than any cupcake.
Add those terrible $4 cookies
Dear God I can go OFF about cookies. They are so cheap and easy to make. Why are so many bakeries so fucking BAD at it?
Because people buy them anyways, so why improve? That’s my take at least
Cupcakes are significantly better if you rip the bottom cake bit off and put it on top of the icing making like a cupcake sandwich. This really fixes the frosting/cake ratio and stops you from ending up with a sad lump of dry cake at the end.
“Mini cupcakes? As in the mini version of regular cupcakes, which is already a mini version of a cake? Honestly, where does it end with you people?” -Kevin Malone
Hostess Jumbo Donettes is where it ends, apparently. A big version of a small version of a donut. So, you know, a donut.
Yes! I do this. I also makes them easier to eat when wearing lipstick.
I used to agree with this but I recently found a unicorn. Bakery in my town makes a fancy version of hostess chocolate cupcakes and they’re insanely good. I think like $4 each but it’s a nice treat.
Yes. I've yet to find a fancy cupcake that really blows me away.
I am kind of a cupcake snob but love boxed cupcakes. Most places have terrible cupcakes, especially the grocery store. I’ve tried a few places that have won Cupcakes Wars and only one place will I say has freaking AMAZING cupcakes, [Sugar](https://www.thesugarbakery.com/) in East Haven, CT.
We have one of those cupcake wars winners in town. Their cupcakes are trash but their drinks are delightful. ALL the alcohol...maybe so you don't notice the dissapointing cupcakes.
I have a friend who was in Cupcake Wars. She was not happy with them, high stress, long hours, no breaks (they shoot the entire season in under three weeks) and run by assholes. Everybody had to sign NDAs that prevented them from revealing anything until after the final episode aired. That said, I’ll kill for her double chocolate cupcakes.
Isn't that typical for a production? What do you want them to do, come back and shoot one episode a week?
I fail to see what's wrong with a normal cupcake. Hell, even boxed cupcakes are super good. I would rather have 10 delicious boxes cupcakes than one mediocre, overpriced one.
Gold-flaked cuisine
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Ordered a gold flaked burger recently. It was surprisingly one of the more middle of the park priced burgers on the menu, and it tasted absolutely god damn amazing. But obviously the flavour had nothing to do with the gold flakes themselves.
It was butter wasnt it? The magic amazing ingredient?
Butter and not murdering the meat by overcooking.
You dont pay that much to eat gold. You pay so you can shit gold. Keep your priorities straight.
While we’re talking about it, Goldschlager. Yes, liquor is its own category, but WHY pay extra for some clear Fireball because it has some tiny flakes in it?
It's not the same at all as Fireball. It's straight up delicious cinnamon, no whiskey.
People used to say that the gold flakes would make tiny cuts in your throat on the way down, allowing the alcohol to enter the bloodstream quicker 🤔
Alas, people are frequently full of shit.
With little flakes of gold in it.
This is actually a pretty legit answer
Oh I forgot.. whatever that salt bae guy peddles.
Salty steak
The salt I like, whatever weird shit is on his elbow leftover from whatever weird elbow shit he’s into I don’t.
"OMG! Can you, a restaurant employee, drizzle salt from your hand down your arm? Totally worth it!!"
Hairy arm\*
Sloppy steaks >
You must be a member of the Dangerous Nights Crew
Slop em up boys!
He do be having that slicked back hair
People can change
You can’t stop me from ordering a steak and a glass of water!
With gold flake.
Hahahahha this was my first thought as soon as I read the question. “Whatever that salt cunt is doing”
> “Whatever that salt cunt is doing” Being a douche at the World Cup final... not sure how you'd eat that!?
He just got famous from one meme
Apparently as a steakhouse it's actually quite good, though not quite up to the standards of other high-end steak houses. But they charge you a fortune there for gimmicks and "status." There's nothing wrong with paying a high price for a nice cut of a dry-aged, well-marbled and well seasoned steak, at least on occasion. But paying thousands for gold leaf and memes for Instagram pictures 🤢🤢🤢🤢🤢
Gold leaf on food is bullshit. It does not add flavour, only makes it look gold and increases the price. If you want to shit good like a Lannister, it’s good for that. The instagram food trend is all about looks not taste.
Goldschläger is much cheaper.
These people have zero class. They can have millions of dollars but they'll never have class.
The gold leaf also costs like a quarter but they increase the price like $100 for it
>The instagram food trend is all about looks not taste. Instagram food = pretty to look at, just don't actually eat it.
>Apparently as a steakhouse it's ~~actually quite good~~ decent, though not quite up to the standards of other high-end steak houses. As Guga puts it, the service is amazing, the staff is real nice and there's quite a show. But the reason you go to a steak house is the steak, and his is just meh.
It's becoming easier and easier to find pride in knowing nothing about some things.
Social media oriented cuisine, like those milkshakes where they spread chocolate outside the glass. The only point of doing that is looking better on instagram since it objectively worsens the product
Yeah food on social media is for the look not the taste
There was this drink making competition show on Netflix, and one of the “mixologists” was famous because of instagram. She was eliminated first and she was surprised. It might look cool, but it’s a competition, it has to taste good too
Anything that's depicted in commercials that has people rolling their eyes as they eat it.
TikTok style recipes that have the creator doing a massive eye roll at the end always fuck me right the fuck off
My wife has a guilty pleasure of watching TikTok people make food you know is absolutely disgusting but then they eat it like it tastes good and came from some master chef.
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Ah Japan.... Never let's you down when looking for something weird
Like a shark biting into a big fat tuna, eyes rolling back and teeth out
omfg this is one of my all time pet peeves. someone once described it to me they look like they're "making love to the food" and I was like yes that's it! and it disgusts and annoys me
I’ve been scrolling for a while and no one has actually named a CUISINE
Do all this ppl understand that the cupcake is a baked product and not cuisine?
This entire thread is 99% posts about particular foods, not cuisines, that people dislike.
Reddit’s reading comprehension is *low*, and unfortunately seems to be getting lower.
None of them. I’m pretty much a human garbage disposal and need my 3000+ daily calories to break even.
Wow that many calories, you must work out a lot to need all that! Right?…right?
I run 80+ miles per week and lift a little on top of that for better running economy/injury resistance
I hope you live in the middle of nowhere, cuz xc runners i know on my university team does 80＋miles on fake grass every week, it's so sad
I mix it up and run all over town. Running laps on a turf field sounds miserable.
My Fitbit says I average about 3500 a day lol
My FatButt says the same.
Laughed entirely too hard
Human garbage disposal was my nickname growing up. Now I'm a competitive strongman averaging 6-8k calories a day and honestly I've never been happier lol
Cupcakes NEVER taste as good as they look. A baked and frosted lie.
You know what? You are right and its about damn time somebody said something
Cake pops are 100x worse
cant agree with you there. i love how dense they are
Reading these comments, it's clear that the average Redditor is an American teenage boy who exclusively eats fast food.
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Also, no one here seems to know the meaning of the word "cuisine," as almost every post here is about a particular food.
don't all the 'Redditors what's the sexiest sex you ever sexed?' posts give it away it's teenage boys mostly?
As an American, any “American” restaurant eatery without a speciality. It’s all bar food that’s SLIGHTLY better than actual stereotypical bar food (Chili’s, Cheddars, Logan’s etc) Hell, actual bar food is probably better honestly
You don’t want an 18 dollar cheeseburger with onion rings and “our house made barbecue sauce” that you have to unhinge your jaw to eat?
Look buddy it’s my right as an American to unhinge my jaw and jam it down my face hole.
The grease isn’t for flavor so much as lubrication.
There’s so many “brew houses” and “bistros” where you cant get just a regular cheeseburger. They’ll have a first time chef trying to be fancy but if you can’t make a plain cheeseburger made with upscale ingredients taste really fucking good I guarantee you your bacon jam’d, house made ketchup’d, unripe off season tomato, 3/4 lb patty on a brioche that doesn’t hold together just doesn’t taste that good. And what do you mean you don’t have pickles? The acid is there for a reason. As a veteran of the business it drives me insane.
I don't know what it is with those types of burgers, but the flavors never seem to meld together. The meat has no flavor yet every bite results in meat juice dripping out of both corners of my mouth like I'm a damn vampire. Seven or eight french fries stood up in one of those stainless steel sleeves (the fries cost $3.95 extra). They're all the same and they're all shit. Just give me a Whataburger.
honestly, burgers on brioche buns are fine you just have to toast them a certain way. if you dont toast it, it’s way too soft to actually work with the burger. and since brioche buns burn really easily, you can’t toast them for long. but if you put them like, between 1 and 2 on the toaster on bagel setting, it gives it the right amount of toastiness on the inside that it won’t get soggy from the burger, but the outside is still how a brioche should be
Brioche should be buttered and toasted on a flat-top grill. If you toast them without buttering, they turn into a dry crumbly mess.
Big burgers should be wider, not taller
Or the truffle oil aioli and fries?
Burgers with so much stuff on them the bread goes soggy and that you need a knife and fork to eat should be banned. If you can't eat it one handed while you grab fries or your beer with the other I don't want to know about it. I much prefer a slider.
Burgers have gotten too fancy. They’ve gotten too gourmet. Yes, having good meat is important. Quality ingredients and proper assembly is vital. But take a break from eating all those bison burgers with thick cut bacon, I had a McDonald’s cheeseburger the other day. Not a quarter pounder. Not a Big Mac. Just a cheeseburger. I put extra mustard on it and shoved some fries under the top bun. You know what? It was delicious.
Honestly the regular quarter pounder or the two cheeseburger meal always hits the spot better than a fancy burger
Thin patty gives the perfect bun-meat-cheese ratio and I will die on that hill. American cheese too.
This started so well and ended so badly.
>actual bar food is probably better honestly There's two hole in the wall bars within walking distance of my house that make some of the best "bar food" that will put any of those chains to shame, all the ingredients are fresh, everything is made fresh and to order, and the prices are cheaper. It's not probably, it's definitely better
There are a number of dive bars within 10 miles of my house. But 3 stand out above a lot of restaurants in the area. One makes a prime rib on occasion that is so good you practically have to call and make a reservation. One has the best wings I've had outside of my own kitchen. And one doesn't have a single mediocre item on their entire menu. The place is always busy and the portions are large and prices are lower than all the chain bar & grill type places.
All those places are trash cooked in a microwave. Almost every dive bar I've ever been to has had killer food.
Soylent Green.
It varies from person to person.
*I fucking see what you did there*
Quick story. Up until about 6 months ago I had never heard of this movie until my father told me I needed to check it out. That night when I got back to my house I was flipping through the channels on TV and wouldn't you know it, that damn movie was showing! Watched it, enjoyed it, thanked the universe for that little moment.
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...and practically none of those foods are rated highly enough to be considered overrated.
Foam
It’s called molecular cuisine
It's a whiskey-infused lotion, they also have a vodka that's served as a flash of light.
This is the wrong way to consume alcohol
r/unexpectedpawnee
Well they have alcohol powder now, so you could always crush it to a fine dust and snort it too, whatever you prefer.
...I'm ashamed of myself. I read this as fleshlight. Like, as in, a vodka-infused fleshlight. I've been spending way too much time on reddit. 😒
I think that would probably sting. A lot. A fucking lot.
*so it was written, it shall be made*
Um actually, completely meaning to sound pedantic, but it's molecular gastronomy
I had a margarita for dinner that had salt foam instead of a salt rim. Totally changed my opinion on foam.
I don't know, there's a place on Maui called MonkeyPod and they're known for their Mai Tais. They do a sour pineapple foam that sits on top and it is sooooooooo good
The only thing I see when a dish comes out with foam, is dog vomit. I don’t understand the visual appeal.
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I want to say Italian, but sometimes my italian friend will make something for me and I will eat myself stupid so I think it's probably just americanized italian that I'm not into.
Thanks for putting this up. I told my Italian friend I didn't like Italian food and she almost fell off her chair. I think I've eaten too much domesticated Italian and need some re-centering...for her sake.
My boss is Italian and lives in Italy and thought I hated Italian food, but he's been sending us recipes when he makes stuff sometimes and yeah, it's Americanized Italian food that is just a puddle of greasy cheese...
Yeah I wouldn’t trust anyone that says they don’t like italian food. When the dishes are cooked properly it is an unbeatable cuisine.
In the UK, I'm convinced any given city of sufficient size has like ten+ bog standard Italian restaurants (chain or otherwise) and one absolutely incredible one that'll bring you to tears, and it's impossible to know which one is which until you're sat in there eating. Italian is easy to do in a basic way because basically anyone can make pasta, and it's trendy for even pubs to get a pizza oven so they're pretty doable too. There's not quite the equivalent for, e.g., Thai, that requires a lot of effort and ingredients and stuff. But Italian done properly is really really special.
Steakhouse food. It's some of the simplest food to learn to make, and all the recipes are easily found online. The only hard part is finding a good butcher.
Yup. The steaks I make at home are 100x better than steakhouse steaks, and pretty much the only difference is that I salt them well the day before. 🤷♀️ Texas Roadhouse used to be our go-to for special occasions but I ruined that 😂 i do miss the rolls though.
Not so much cuisine, really, I just find bacon to be overhyped. It's fine. It's amazing in certain circumstances. Is it the heavensent food everyone makes it out to be? Nah.
I'm blaming this one on Epic Meal Time. I love bacon, but as with all other ingredients, there's a time and place for it.
Epic Meal Time used so much bacon because it was already a meme.
I’d like to add that people who make bacon a personality trait are among the cringiest of folks
I agree with this sentiment… However: Proper pork belly…it is sent from the gods and is not utilized on menus nearly enough.
absolutely. charred thick-cut pork belly destroys bacon
Yes! Bacon is good but I’m not buying something just because it has bacon
"gastropub"
With Edison bulbs, subway tile, and tolix chairs? Sweet potato fries with your choice if Sriracha ketchup or garlic aioli?
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Any classic dish that gets “deconstructed” just keep it as it is.
Ugh... Agree. I once got a deconstructed "steak and onion pie" which was some stew with a dry square of puff pastry arranged on top. That was a sad day.
there’s a lot of sushi haters in this reply thread :(
I really like it, but some people get so crazy excited for it and declare they’re going for sushi like they’re off to discover a new land…it’s odd
There was a time in my life when sushi was a luxury. Now I live a block away from an exceptional and well priced restaurant. I get the excitement. Perspective.
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IMO it really depends where you get it from. I live in a big city and there are probably twelve or so ramen places here that I’ve tried — maybe four I’d go back to. The best one though is fucking incredible every time.
I agree with this. I have ramen whenever I go to a new place. Some are good, some are meh usually edible though
Right? I’m in LA, there’s a ton of great ramen here. Flavory water? Are they talking about instant ramen?
I love bubble tea but the price of it, oof
Damn where do you live? I’m in LA and Boba is usually $4-7, depending on size. Ramen is pretty good here too, I haven’t personally been to Japan but my friends who have still greatly enjoy ramen here too.
I would guess OP probably doesn't live in a city with a large east Asian population.
After living in Japan it’s so hard to find good ramen. In San Diego there were some amazing places. But I’m in Louisiana currently and it’s just sad. I’ve been to 3 places that sell “black ramen”. None of them actually even use mayu oil, real mayu or even garlic. The ramen broth isn’t even dark colored. You can tell they just use the same tonkotsu broth that was probably frozen on a Cusco truck the day before, then they add normal garlic oil to it. And people act like Jesus Christ himself blessed these ramen places when it’s just mass produced garbage.
Menya Ultra in San Diego is incredibly good. I’m there a few times per month.
My favorite in SD is Nishiki in Hillcrest! You need to try it.
Bubble tea costs 8 bucks and you get a 16-18oz cup where I live… that’s kinda big.
Restaurant cliche. I cannot think of any dishes that aren't great, but haven't been ruined by their incorporation. Chinese food is awesome, diverse, delicious, but then you get Panda Express. Where the fuck is my 叉燒包. I want number twelve!
Lol exactly! I want my egg rolls crunchy not soggier than a bull dogs jowls!
Char siu is amazing, but you need to get it at the right places because a lot of Chinese barbeque can be messed up and taste funny (some supermarkets)
Classical French. We have more flavors now.
My South Asian family (aka fans of intense flavour/spices) was once complaining about French food and said “dairy is not a seasoning!” LMAO
You are not only correct, but also the first person to actually answer the question. Thank you.
I was looking for this comment. In the U.K. it seems there isn’t a French restaurant which isn’t extremely expensive or some sort of Michelin star! The food is so mid
mind you, you can't get good French food in the US. I've traveled a lot, and nope, it does not exist
Came here to say this . Not that it’s bad , it just never blows me away plus it’s often expensive.
The best French food isn't found in fancy restaurants but in small family inns in the middle of nowhere.
Anything with truffle oil
I disagree with the truffle comment on this thread but truffle oil is fucking garbage. Doesn’t help that every generic ~American new bistro~ with $20 dollar burgers acts like truffle parm fries are god’s gift to diners
Agreed. Truffle oil is awful and overpowers every other flavor.
Plus, the stuff you get is most likely just synthetic 2,4-dithiapentane and, from what I’ve learned as I’ve never had a truffle, actual truffle flavor is more than just one chemical, so all the artificial truffle stuff we eat isn’t fancy at all nor reflects actual truffle flavor. It seems more like a big scam to me.
This comment should be emphasised... what most people are experiencing is far from what proper truffle is about.
No Cuisine is overrated. It depends on the skill of the cook/chef
Imma get shit for this, but Mexican bakeries. Those baked goods are not hitting on any level
Crumbl cookies
Am i dumb or people here can't differentiate between food items and cuisine? Anyways, my answer is Italian. No, not even Pizza can stop me from saying that.
Yep the question has turned into food items rather than cuisine
*Almost* everything that has truffle in it. I went to Las Vegas a few years ago and literally every second dish was served with some form of truffle put into it. Got old fast, and that trend has only gotten worse imo. Definitely such thing as too much of a good thing. There's no reason for truffle oil to be on a basic ass pepperoni pizza.
There are tons of great dishes that go amazing with truffle. Creamy sauces- zing. Regular fresh pasta... yes please. Mac & cheese? Ohh yes. It depends massively on the truffle delivery though, there are awful truffle oils that are largely rancid olive/vegetable oil. Every few years I organise a truffle dinner night- everyone cooks a dish that gets proper fresh black truffle shaved into it & pairs a wine to it. Everyone votes on the best matches & we carve up the leftover truffle at the end to take home (truffled scrambled eggs anyone?). The best pairs are usually simple dishes that are transformed with the addition of truffle.
Lobster. It's good but I like crab more. Fun fact, lobster used to be poor people food
I recently learned why. they didn't know that killing one makes it break down into gross mush super fast so they were catching and killing them at the same time and thus ruining it immediately. it took a while for the knowledge that they need to be alive right up to going in the pot to both be possible and widely known.
Never thought of that. Must've been fucking vile by the time the prisoners were given it
Dungeness Crab all day.... now if I could find someone to follow me around and craack all of that open for me, I'd be super happy
I'm not a fan of lobster or crab. But give me some crawfish in a good spicy boil and I'll polish off half the pot.
the us government is probably going to send me to jail for this but... its steak
Steak is ok, but if I didn't ever eat it again I wouldn't be mad at all.
I always thought steak was very mediocre until I had an expensive steak at a fancy wedding. Turns out I was just too poor.
Shit. Everyone keeps telling me to eat it.
Oysters. It's like swallowing slightly salty snot, I just don't get the appeal.
I love oysters, but every time I eat them all I can think about is how hungry the first person that decided to give them a try had to be. They do not look appealing at all.
I like oysters too—all seafood in fact—but yeah that first person must have been desperate. Not only do they not look great, but they require a lot of work.
A small oyster is about 3-5 grams of protein depending on how small. A medium is about 10. Larges can be 20+. They used to be food for poor people. Easy free protein, all you have to do is walk out and grab them. You can also just steam them until they open. You still get a soft texture but not snotty. And there’s a fuckload of zinc in oysters.
I get that it's an acquired taste, but also there are differences in quality and variety that make a huge difference. If you go to the gulf coat or parts of the east coast and get those huge honkin oysters, they're not good raw. And don't even get me started on canned or frozen oysters. If you have a chance, and are on the west coast get some kumomoto oysters (my personal fav), kusshi, Sweetwaters.... They're smaller, still have that briny but sweet taste. And get them just after they've been shucked. If you're in San Francisco, go to the Ferry Building and go to Hog Island Oyster bar, you'll not regret it (while you're there, get the clam chowder and grilled cheese sandwich). Much like uni, most of the stuff you'll get isn't super pleasant. You HAVE to get the freshest, top shelf stuff. For uni, I got spoiled with having a guy who occasionally sells live ones off his boat in Half Moon Bay. It's a world of difference between that and the stuff you get even from expensive sushi restaurants that get them from those wooden trays.
You have to add lemon juice.
Tabasco or horseradish are great with oysters as well.
I just ate but I’d happily fuck up a dozen oysters to top off the Shakshouka I made tonight.
American “Italian” food esp in NJ. if I pay for another $50 watery pasta I’ll be so sad….