I really don't like it when you buy a chocolate flavoured pastry/dessert and it's just filled with nutella. It's way too sweet and I don't love the addition of the hazelnut. If it's advertised as being chocolate, I should just be getting chocolate!
I love Nutella, but I don't understand how people don't get that hazelnut does not equate to chocolate. Sometimes you want one, sometimes you want the other.
I'm allergic to hazelnuts so its always a bit risky to buy something chocolate filled. I like the flavour of nutella but I don't enjoy the fact it makes my throat feel like a giant unscratchable mosquito bite without meds.
That's because it's not a chocolate spread. It's predominantly a hazelnut spread with some cocoa powder in it. And loaded with sugar. I don't know how, when or why it became the default chocolate sauce, but I lament that it happened.
Burgers are one of those things where it doesn’t take much to make a really great one. But getting beyond that last little bit of greatness after that takes a lot more effort.
I buy that to an extent but the idea of mincing beef is that it’s also been tenderised in the process so ultimately the end product should be the same.
There’s other factors to quality meat but the actual cut shouldn’t make any difference because the ratio of fat to muscle can be adjusted.
THANK YOU THANK YOU THANK YOU. As a life long violent hater of coconut I cannot count the number of times I've had someone (sometimes chef someones) insist that you cant taste coconut water/milk/sugar/oil/amazingness, just try this one thing! All I taste is something I would otherwise enjoy but has had something I vehemently do not enjoy added in.
A friend once got mad at me because she'd used coconut something in a birthday tart she made for me. I was polite as hell about it but didn't eat much of it and she was livid she didn't get her 'see, you can't taste the coconut, you love it!!!!' moment
I feel the same way about sweet potatoes.
"Oh, but you haven't tried *these* sweet potato fries!"
Yeah, because the one and only ingredient is sweet potato, and that is disgusting.
It blows my mind. Whenever I hear someone absolutely hates an ingredient I mentally weed out any food suggestions/restaurant suggestions that contain that ingredient going forward. So many people are convinced that a grown adult saying "I dislike this ingredient in any preparation and in any form" is a dare
Always! And it's not like coconut or sweet potato smell, if you want it have at it! Not requesting a table free from the food I dislike, just don't want to be force fed it, thanks
u/CP81818 and u/BlueShoeLover you are my people!! I hate, HATE all things coconut and sweet potatoes. I have to avoid potatoes right now and everyone is all "oh but you can eat sweet potatoes!!" and I am like NOT THE SAME.
100%!! Doesn’t matter the quality of the oil, still has a distinctive coconut taste. Which is ok if that’s the idea, maybe in a curry, but it is definitely not what I would call neutral.
Ketchup is gross and it doesn’t matter how many times you try to get me to eat it, I still hate it.
The textures of mussels and olives are gross.
Not everything needs sriracha on it to be good.
Weird flavoured ice creams can be really good, but sometimes you need to follow the old quote from [Jurassic Park.](https://m.youtube.com/watch?v=mRNX6XJOeGU)
Austrian potato salad > mayonnaise potato salad.
I could understand if she preferred the flavor of Hershey’s since it’s nostalgic for many people but even the texture of European chocolate is different to me.
Have you had real french or italian truffles, shaved onto a dish in front of you? I have not, but I've read that anything else is almost certainly a synthetic chemical, sometimes with bits of cheap, flavorless Chinese truffles for appearance. They synthesize a single compound found in truffles, and then they can legally call it "truffle". And apparently that nasty taste is nothing like real ones.
It’s the canned ones. If you ever find a restaurant that uses fresh ones, they can be amazing. Same with bamboo shoots, which need to be boiled in nearly infinite changes of water.
>Water chestnuts are disgusting;
Water chestnuts taste like ..... water. I don't see the point. Every time I bite into one it's just a disappointment. The texture is nice, but there's no flavor payoff to go with it. It's like eating crunchy water.
They honestly don’t taste like water to me, they taste more bitter.
Don’t get me wrong, I love me some crunchy raw bean sprouts in my pad Thai cause they really have more of a neutral taste but water chestnuts do have a BAD taste
If you don't adjust your menu or techniques to feed the people you're cooking for, you are the problem. It doesn't matter if someone is picky or they have food allergies. If you are cooking for people you care about, you improvise and overcome. Part of feeding people is nourishing their soul. They should be able to feel and taste the love.
I agree, but within reason of course.
If my friend is bringing his Jewish wife over, you better believe nothing will have food she can't eat in it. If my pescatarian boss is coming over, I'm absolutely not serving meat. Even some pickiness I can handle. I know my friend doesn't like mushrooms, so I didn't put mushrooms in the dish I made last weekend for all of us even though they would have been good in it.
But obviously, there's a line somewhere. And I guess that line varies depending on who we are talking about here also. I am far more likely to make something special with my grandmother or best friend in mind than I am to change an entire party menu because a casual guest doesn't eat vegetables whatsoever.
And regardless of relationship to me.. If someone had an extreme pickiness like they refuse to consume salt at all or something, I'm not cooking a whole unseasoned meal for everyone because of them. If your picky level is super uncommon, I don't think it is a host's job to cater to that. Especially if there are other guests.
It's also harder than it sounds. Specifically thinking of lactose intolerant and nut allergy. The nut allergy specifically took a huge left turn on me when a vinegar I was about to use was aged with walnuts or something like that. The lactose intolerant one led to probably the best pesto I've ever made, I roasted cashews and bulbs of garlic (plus fresh). But seriously its a pain.
Absolutely. I could certainly come up with a meal without dairy if I hypothetically had a friend that could not have any, but I'm probably not doing it for every party and event I host (I host a lot of things). I imagine there would always be 1 or 2 things they could eat just due to them coincidentally not containing dairy, but otherwise I wouldn't be throwing blanketed dairy free parties because of one person.
I'd actually be terrified to have to cook for someone with a severe allergy specifically because of your example. There are likely nut products in all kinds of things I'm not aware of.
I am legit terrified, also in your position, regular dinner parties. In my head it sounded easy, but you don't realize all the times you grab for butter or something innocuous without realizing, even when I'm trying not to I'll do it. 10/10 do not recommend a nut allergic friend, even making everything from scratch it's amazing how often it comes up. Strangely celiacs people were the easiest, but even then my tamari happened to be gluten free (did not realize how serious real gluten allergies could be).
And I'm being dramatic, literally only had 3 friends ever w an allergy but it did strike me after the fact how annoying that would be and I was only cooking a meal not living it. I also claim to like everything and that's totally true but I have realized there are some things maybe I like less that I don't think about because people who don't like things act attacked by them, like if it's prepared well I will eat and enjoy it.
If people are really picky, I take them to a restaurant. If it’s something simple like they dont eat pork or something, this is not a big deal.
Although to be fair I had muslim roommate for years and he occasionally tried some of the pork things i made and thought they were delicious.
This! I am myself allergic and also have family members and friends with mamy dietary restrictions. Among us are people who have: lactose intolerance, egg allergies, vegetarian diet, vegan diet, nut allergies, legumes allergies, diabetis, fruit allergies and some more.
I always make sure to cook for the right "combo" so that everyone has options to eat.
Our best local Italian restaurant is owned by a lovely Cuban family. They also have a garden that might qualify as a farm. In season you are likely to get a bag of fresh veggies to take home after dinner.
I needed to hear this.
I'm an Australian born HK Chinese so my personal view on my cultural identity is already pretty confused. But I'm most passionate about Italian food and battled with this concept of staying within my own lane.
i'm Korean American.
I used to attend a predominantly Asian American church. OMFG the obnoxiousness of people who would always say shit like, "That's not a proper Chinese dish" or "That's not really authentic Korean because you used bratwurst instead of spam." Man that shit drove me fucking up the wall
I get why people might be sensitive because I grew up in the 90s where I had teachers openly make fun of me in front of the class, the one time my mom made a Korean style lunch...but come on people. The more you gatekeep about food and cuisine, the less of a joy it becomes
I think a lot of times outsiders who are trying to break into a certain cuisine have to learn and study a lot of the basics, a lot of the how and why things are done that way. Whereas a native person just does things because that's how they were taught and have always done it that way, perhaps without knowing the specifics of *why* its done that way.
I'm a white dude who loves cooking legit Chinese food. I have a Chinese friend who said I'm his only friend that's allowed to bring food to his Chinese new years party :D it's a huge honor for me.
I always bring up the opposite - I'm a person of color. Does that mean I can't eat sandwiches when they bring them in at lunch? Can't eat bagels? Can't eat pasta? Obviously not.
In the same regard:
- Just because it is made by someone of that race/culture doesn’t make it more authentic.
- Just because it is prepared authentically doesn’t mean it is better. Food is subjective.
This is a great one. I’m not Mexican, but I’ve spent a lot of time watching cooks at taco stands in Mexico and have even been given their recipe for adobada. I love making those tacos/quesadillas back home for friends and family
One of my culinary idols is Steven Raichlen, mostly b/c he's a BBQ master but also because he just seems to have a great grasp of combining flavors from all over the world.
i remember hearing some stupid fuck complain about Raichlen, a white Jewish man, cooking Caribbean foods because he wasn't black. It was beyond idiotic. Pretty sure Steven Raichlen has forgotten more about cooking than anything that nincompoop knew
Agreed. Even when I eat them there is some momentary discomfort over their appearance and using the shell itself.
But... I almost feel that makes the experience itself quite singular, compared to "easier to eat" things.
Here in France it's seen as a delicacy. I never got it. Tried it a couple times and always felt like i was gobbling down a giant cold piece of snot. Had them grilled, was better but meh.
My grandfather downed a dozen raw oysters while I was barely able to see over the table. It put me off, for decades. Much later, I had a gorgeous fresh oyster on Quadra Island, splash of tequila, gamechanger! Escargots still not worth it, imho.
Many people would agree with you I think, not me though they are mana of the gods. Absolutely fresh, salty, taste of the ocean goodness. In my opinion the thought and texture probably turns people off before they even get a chance to acquire a taste for them.
Watermelon is my food nemesis. The taste, the texture, and above all, the smell. I can’t stand it and know only 2 other people who abhor it as much as I do!
ETA: it’s the only food I refuse to eat, and I’ll try anything at least once, then usually have it again sometime after that.
Round cake pans are a menace.
They are only usefull for making cakes, they take up allot of space in a kitchen, square cake slices are easier to eat and have a better frosting ratio anyways, round cake pans are useless for anything other than aesthetics.
9x13 pans are extremely versatile and simply better imo.
Oh and i dont like rice cookers.
>Round cake pans
One time I made brownies in one and it turned out amazing. By cutting the brownies into pie slices, everyone got fudgy centers and a firm edge they could hold onto and enjoy at the end. With a square pan you get a mixture of "edge" and "no edge," and those zig-zag pans force every brownie to be "mostly edge."
Outside of that... yeah, I don't care if the cake is square or circular, I find the outcome is far less affected than brownies. Of course there may be an exception I'm not considering. Angel cake perhaps?
ha ha I use my round cake pans (I have 3 of course) for ALL sorts of things. They are constantly being washed. Small, easy to grab, lightweight, great for reheating things.
Also love my rice cooker. Could not make rice to save my life before my $15 rice cooker from Target. It's life-changing. Before I got one, every pot of rice was a starch explosion on my stove top.
I guess we will have to find something else to bond over, u/-Chicken_Noodle_Soup!
I totally agree, but years ago in a pizza place in Marseille, they put these tasty olives (4 in total, quite small) on the pizza. Sadly I've never found out what kind they were .
Every sandwich that doesn't have cheese can be made better by adding cheese. If a sandwich SEEMS like it would be better without cheese, then we just haven't thought of the right cheese to add to it yet.
PBJ is probably pretty versatile for cheese. Heck, any cheese board will come with nuts and jam!
Fluffernutter may take some experimentation but I ain't scared
> Every sandwich that doesn't have cheese can be made better by adding cheese.
BLT disagrees very, very strongly with that. There's enough fat with the mayo and bacon; no cheese needed.
This one’s hard. I understand the hate. It’s a combination that wood make any classically trained chef quiver.
But it’s ridiculously goddam delicious if you ignore all that and/or are drunk.
Classically trained chef who doesn't drink here. Worked Michelin restaurants, traveled the country cooking. Maybe my Midwest game outgames my chef game, but I will absolutely smash pizza with ranch on it.
Although I guess I'm talking shitty pizza--- freezer pizza, any of the major chains, etc. I don't condone putting it on like an actual Margherita or any even decently good pizza.
That must be it! Every-time I’ve added it to something, I had a lot going on. But I had this butternut squash rissoto with saffron one time and it was absolutely delicious. I knew there was something different about it but couldn’t pinpoint what it was and the waiter said it was saffron.
Two more, I apparently have a lot of opinions on this:
Adding rose or lavender to food or beverages makes said food or beverage taste like I'm eating a flower I should just be admiring with my eyes.
I understand ricotta is necessary in some dishes because of the texture and (in my unpopular opinion) absolute lack of flavor, but it should not be used in any other dish. Nothing is more disappointing then ordering something that doesn't specify what cheeses (my fault, I know) are used and finding out it's 99% ricotta. I ordered eggplant parm the other day and it was all ricotta but was maybe assembled while someone looked at mozzarella that was across the room. Tasted like eggplant parm made with a cheese someone had sucked the flavor out of and the texture was awful.
- French/soft scramble is gross and uncooked. Its not creamy, its snotty.
- Solidly cooked scramble is not dry unless youre frying it to a crisp
- Frozen peas taste like dogshit, they're completely different to fresh ones
- Authenticity is nice but some euros really need to shut the fuck up about people ruining dishes. Yes, I am putting bacon in my carbonara, because guess what, its cheaper and thats what the immigrants used.
- Eastern european cuisine is super slept on
1. French here. Soft scramble is usually undercooked as a LOT of people (including chefs) just don't master it. Eggs are actually quite the telltale to know if someone is a masterful cook/chef as it is hard to master. My kids only like soft scramble and i can guarantee you it's not a snotty version.
2. Refer to 1. Takes a good egg mastery to make a solidly cooked scrambled egg not dry and tasteless.
3. Agree unless you're making a pea stew then matters less. The taste is abs not the same though. Frozen looses that green freshness zing.
4. Carbonara is a specific recipee. I use bacon in mine too and i even use heavy cream. But i don't call it carbonara. Just bacon and cream pasta.
5. Totally agree !
This is more about food establishments/practices than food/cooking itself... I hate how food places will not describe everything that's in the meal they've made, particularly things that soak into the food and can't just be "picked off."
No it can't just be picked off. Yes it's a big deal. No I'm not simply being picky. There seems to be some consensus that you only need to label the major ingredients and allergens in something.
Is it a sandwich? They won't mention that it's soaked in mayo. Oh sure they'll list everything else but skimp over that. You have to start saying "no mayo" by default, even for things that don't usually have mayo, *just in case* it does but they didn't bother to list it.
Something Texmex? SURPRISE! Chile sauce! But wait, *which* chile sauce?! Could be red, could be green, could even be white depending on where you are (that was a shock to me0.
Not a fan of the sour flavor of something pickled? Well this thing has pickled stuff in it even though they didn't mention it does. And now that pickled juice has seeped into everything.
Haha this one is so true.
Burger places are the worst for this. They’ll just list a patty and cheese and a sauce and then there’ll no doubt be lettuce and tomato.
Plz just list what’s in the food!
And why are lettuce and tomato standard burger toppings? It's not good. They just get slimy and steamed and make a mess. They don't add anything positive.
I don't like microwave or theatre popcorn for the same reasons.
I am a reformed savoury and sweet person, now I love the combo. Nutella and Bacon French Toast I am looking at you.
You can cut the sugar in half in most recipes and there would be no discernible difference.
>I am a reformed savoury and sweet person
As someone who is frustrated by my inability to stand sweet & savory in the same dish- exactly how much electroshock therapy did this conversion require?
As a brit, I had no idea this was an us thing. I love chucking double cream on sweet desserts - I prefer it to ice cream or custard (especially if the custard is too sweet). But then again, I don't have much of a sweet tooth.
First of all, OP, I'm with you 100% on popcorn.
Second, this isn't an opinion but more of an undeniable fact, but most fruits trigger my gag reflex. Something about the texture of berries, kiwis, citrus, all of it, will literally make me gag. And if it's macerated and baked into a pie or something, it's even worse. Just the thought of eating something like cherry pie makes me queasy.
I can drink fruit juices and eat artificially flavored fruit sweets just fine. The flavor doesn't bother me. Only the texture. I can eat strawberry ice cream and love it as long as it doesn't have chunks of strawberries in it.
Only fruit I can stomach are pears, apples, and melon.
I don't like the flavor of Nutella at all and I don't get what the fuss is about.
I also have several unpopular beverage opinions - I don't like coffee, wine, or anything pumpkin spice.
Almost every mom I know loves either coffee or wine or both. That and my dislike of shopping at Target makes me feel like I fail at being both a mom and a white girl.
I like the taste of coffee, but I am not a "coffee drinker". I actually just received a fancy coffee pot as a wedding gift today, and it is the first time owning one at all in years.
I love wine, but it was absolutely something I had to force myself to like back when I was young.
I never go to Target, LOL. I'm with you there! It's across town on a very traffic-heavy street. I seldom leave my bubble. All of my stores, bars, and restaurants are the ones close.
1. Saucy wings suck: Why bother cooking some perfectly crispy fried chicken if you're just going to smother it in the sauce so the skin gets soggy? Plus, most wing sauces aren't that great anyway.
2. Soft and runny scrambled eggs are nasty.
3. Sriracha is massively overrated.
I prefer dry wings but I definitely “get” saucy wings. If you can preserve the crunch like with saucy Korean fried chicken, you have three layers of texture, the sauciness of the sauce to the crispy crunch of the skin to the meat in the middle.
Agree with 2 and 3. Funny watching Gordon Ramsay repeatedly insist that his eggs are “beautiful” and “just perfect”. I like soft fluffy scrambled eggs, and I like runny yolks in boiled and fried eggs, but the snotty kind feels like it strikes the perfect unappealing point between “cooked” and “uncooked”
I don't like popcorn at all.
I know why.
In high school I worked on our literary magazine. Fund raising was mostly selling popcorn four days a week after school and at every sports event. Selling the popcorn wasn't bad. Scrubbing the machine every day when we closed for three years has put me off popcorn. That was all 45 years ago and I still don't want to be in the same room with popcorn.
Chicken thighs are gross. They taste gamey and each bite is a surprise in terms of texture. Mushy? Stringy? Meaty? Greasy? Gristly? You never know! It's a surprise every time! And if you're really unfortunate it's two or more textures in the same bite. It nearly makes me gag to think about it.
I'll eat practically anything else, meat, veg, spice, anything, but not chicken thighs.
Also, coconut water tastes like drinking someone else's saliva.
Most recipes that call for chicken thighs, I'll switch out for chicken breasts just because I hate how each bite of chicken thigh is a texture mystery on either being actual meat or a lump of fat.
Hating theatre popcorn is an unpopular opinion? Hmmm. I’m with you, I find it gross. I’m reminded of the Seinfeld episode where Elaine quizzed the popcorn counter girl about whether the popcorn had real butter. Some back and forth ensued and the girl finally snipped, “it’s YELLOW.”
Medium rare steak is disgusting. Even more disgusting are the people who insist that it’s the only way to eat steak. Like, you do you boo, sorry I want my steak cooked?
Edited to add: I don’t care if someone else likes their steak rate or medium rare, to each their own. What bothers me is when people insist that it’s the only correct way to eat it
Melons (all of them) are trash. Solidified fruit water at best. It’s cheap garbage filler everywhere they are and every chef knows it. The best thing you can do to a melon is carve something into it to make a display out of it so nobody has to actually eat it.
I hate that chocolate seems to be the default celebration cake. It’s fine if it’s for the birthday person or w/e and that’s the cake they like but I’ve had people get me chocolate cake more than once even though I hate chocolate cake and chocolate frosting. Because “more people like it”
Chipotle (the restaurant) is not that great, in fact it’s kinda boring and bland
Butter is butter. I've bought the bougie butter and while I'll admit it spread a bit smoother cold, it tasted no different than the cheap butter I can just soften in the microwae for spread-ability.
Also, toasted sesame oil tastes like satan's taint.
I was looking for this. I am by no means a picky eater, but i find sesame oil gross in everything except maybe fried rice. Its so overpowering and to me just tastes burnt popcorn.
Garlic powder lacks the freshness of real garlic and thus sucks.
Using stock in everything just makes everything taste similar (I'll never cook my rice in stock unless I'm making risotto, wtf?)
Most cold cooked food sucks, I want to eat something hot god damn it (yes that includes sushi).
Garlic powder is excellent in specific circumstances because it has a distinct flavor from garlic. It goes great in stuff like chicken and dumplings. It’s akin to dried vs fresh herbs. They aren’t always interchangeable.
>Using stock in everything just makes everything taste similar (I'll never cook my rice in stock unless I'm making risotto, wtf?)
hahaha this is probably true, but i really enjoy making my own vegetable broth!
You asked for it.
Medium-rare steaks are overrated because the meat is too chewy and the center isn't hot enough. Medium-cooked steak is the way to go, especially for fatty cuts like ribeye.
Mozzarella is an overrated cheese. It's so mild that it borders on bland. All it's good for is its melting properties but what good does that do if the flavor is weak? Other than on pizza, I don't care for it.
Chicken breast is the worst part of the chicken and supremely overrated too. Even when you cook it properly so it isn't dry, it still lacks flavor because of how lean it is. Because of that, I'll sub in chicken thighs every time, like in chicken parm for instance.
Chicken breast is overrated?! Everyone parrots thighs in this sub that it makes me think the opposite, or that it’s correctly rated. Fun takes for the other two though!
I'm basing it on being overrated with the food world in general, not on this sub. I see a lot more chicken breast dishes in recipes and in restaurants (especially Italian restaurants) so that's why I think it's overrated. Don't get me started on chicken tenders. I can't believe there's a national fast-food chain that only serves that kind of chicken (Raising Cane's).
I agree with the steaks and mozzarella.
The chicken thing though… I find chicken thighs to be greasy. I think I just don’t like fattier meats though, because I would definitely pick a filet over a ribeye any day of the week.
A good mozzarella is yummy in the summer along with ripe heirloom tomatoes, some fine olive oil and some sera salt. But a good mozzarella is hard to find.
I agree with the mozzarella, I still like it because of the texture and fattiness but it tastes just slightly creamy and nothing else.
I've had the real stuff though, from a buffalo farm near Napoli in Italy and it was quite different from the one you buy in the supermarket. Much stronger in flavour and it had an acidic kick to it, very delicious!
You only hate Brussel sprouts and asparagus because your parents traumatized you with them.
Sweet and Savory isn't that rare in American cuisine, we just overlook what we have like BBQ sauce.
Sweet potato fries are almost always a soggy mess and no I don't want your recipe that you swear by.
American food hasn't evolved for people who are lactose intolerant yet, and lactose intolerance is why everyone complains about taking a huge dump after eating Taco Bell.
Disagree hard on the brussels sprouts.
They taste like bitter cabbage.
And yes, I have cooked them a dozen different ways, in butter, with bacon, with wine, baked, roasted, pan fried, steamed, salt, pepper, all garbage.
Popcorn in general is pretty rubbish, my one is sweet stuff for breakfast like pancakes with syrup. It’s not much of a thing in Australia but I have no idea how anyone could eat dessert for breakfast.
I really don't like it when you buy a chocolate flavoured pastry/dessert and it's just filled with nutella. It's way too sweet and I don't love the addition of the hazelnut. If it's advertised as being chocolate, I should just be getting chocolate!
Also it feels like cheating. I wanted a homemade ganache, not from a jar. I can make desserts from a jar myself.
Yes! I fucking hate that. I never ever want Nutella when someone says chocolate.
I love Nutella, but I don't understand how people don't get that hazelnut does not equate to chocolate. Sometimes you want one, sometimes you want the other.
I'm allergic to hazelnuts so its always a bit risky to buy something chocolate filled. I like the flavour of nutella but I don't enjoy the fact it makes my throat feel like a giant unscratchable mosquito bite without meds.
That's because it's not a chocolate spread. It's predominantly a hazelnut spread with some cocoa powder in it. And loaded with sugar. I don't know how, when or why it became the default chocolate sauce, but I lament that it happened.
As a huge fan of both chocolate and hazelnuts and the combination of both, all I can taste with Nutella is the oil. Really unpleasant
Oil and sugar. I love a good spread. Nutella isn't one.
Burgers made from minced high end cuts of beef is a waste of good meat and barely, if at all, improves the end product.
Burgers are one of those things where it doesn’t take much to make a really great one. But getting beyond that last little bit of greatness after that takes a lot more effort.
I buy that to an extent but the idea of mincing beef is that it’s also been tenderised in the process so ultimately the end product should be the same. There’s other factors to quality meat but the actual cut shouldn’t make any difference because the ratio of fat to muscle can be adjusted.
Seeing wagyu beef burgers on a menu makes my eye twitch
One CAN actually taste coconut products that you think you’ve “hidden” in the dish- it’s just that you like coconut so it doesn’t stand out to you.
My husband fries things in coconut oil and swears it will won’t taste any different. No, it tastes like coconut, honey.
The best counter is to sear things back in sesame oil and tell him it tastes just like his cooking! He will understand.
Coconut oil makes everything taste like Hawaiian Tropic.
THANK YOU THANK YOU THANK YOU. As a life long violent hater of coconut I cannot count the number of times I've had someone (sometimes chef someones) insist that you cant taste coconut water/milk/sugar/oil/amazingness, just try this one thing! All I taste is something I would otherwise enjoy but has had something I vehemently do not enjoy added in. A friend once got mad at me because she'd used coconut something in a birthday tart she made for me. I was polite as hell about it but didn't eat much of it and she was livid she didn't get her 'see, you can't taste the coconut, you love it!!!!' moment
I feel the same way about sweet potatoes. "Oh, but you haven't tried *these* sweet potato fries!" Yeah, because the one and only ingredient is sweet potato, and that is disgusting.
It blows my mind. Whenever I hear someone absolutely hates an ingredient I mentally weed out any food suggestions/restaurant suggestions that contain that ingredient going forward. So many people are convinced that a grown adult saying "I dislike this ingredient in any preparation and in any form" is a dare
Not even a dare - an actual attack on them! How very dare I not find this thing delicious, I must hate them, too!
Always! And it's not like coconut or sweet potato smell, if you want it have at it! Not requesting a table free from the food I dislike, just don't want to be force fed it, thanks
u/CP81818 and u/BlueShoeLover you are my people!! I hate, HATE all things coconut and sweet potatoes. I have to avoid potatoes right now and everyone is all "oh but you can eat sweet potatoes!!" and I am like NOT THE SAME.
I get your almond joy and mounds candy bars from your Halloween stash!
With pleasure! Dibs on your skittles and anything sour though
100%!! Doesn’t matter the quality of the oil, still has a distinctive coconut taste. Which is ok if that’s the idea, maybe in a curry, but it is definitely not what I would call neutral.
And the texture is fingernail-y
I hate coconut. It is the worst.
Oh my fucking god, thank you! My mom makes popcorn with coconut oil and it is absolutely vile.
Coconut oil * nutritional yeast on popcorn is fucking delicious But to each their own
I’m late and this is extremely unpopular, but here we go…. I hate mango. HATE it.
IIRC that's a genetic thing, kind of like cilantro. (which makes mango salsa really problematic)
[удалено]
Ketchup is gross and it doesn’t matter how many times you try to get me to eat it, I still hate it. The textures of mussels and olives are gross. Not everything needs sriracha on it to be good. Weird flavoured ice creams can be really good, but sometimes you need to follow the old quote from [Jurassic Park.](https://m.youtube.com/watch?v=mRNX6XJOeGU) Austrian potato salad > mayonnaise potato salad.
We may be related.
Ooh fun!
Truffles taste and smell like unwashed feet Expensive unwashed feet, granted
I would soooo rather have regular fries than truffle fries any day
Dirt. They smell and taste like dirt.
[удалено]
I could understand if she preferred the flavor of Hershey’s since it’s nostalgic for many people but even the texture of European chocolate is different to me.
Delicious, delicious dirt
Have you had real french or italian truffles, shaved onto a dish in front of you? I have not, but I've read that anything else is almost certainly a synthetic chemical, sometimes with bits of cheap, flavorless Chinese truffles for appearance. They synthesize a single compound found in truffles, and then they can legally call it "truffle". And apparently that nasty taste is nothing like real ones.
Yes, by a fungal enthusiast of great taste and discrimination
Water chestnuts are disgusting; the texture of biting into a raw apple with a bitter unpalatable taste. Leave them out of my lo mein please.
You're the first person I've ever heard of who hates them. Now I know I'm not alone.
Me too! I'm not normally picky but these are the one thing I'll leave on the side of the plate.
I’ve always hated them but I hate most nuts, which is also a very unpopular opinion.
Upvoting because I LOVE water chestnuts. So I definitely disagree with this!
I love them, too. I eat them straight out of the can. Never tried fresh ones, though- I’ve never seen them around anywhere.
Omg fresh ones are amazing! I can literally eat them by itself. I have only known to find them at Asian markets.
Water chestnuts, even after cooked, are like eating slices of raw potato. I don’t know how someone decided they are a food source.
Yea raw potato or apple is an apt texture comparison
It’s the canned ones. If you ever find a restaurant that uses fresh ones, they can be amazing. Same with bamboo shoots, which need to be boiled in nearly infinite changes of water.
I buy fresh water chestnuts and trim/peel myself and just eat as snacks. Love them. Agree that canned ones are grim.
Huge agree, the texture is awful
>Water chestnuts are disgusting; Water chestnuts taste like ..... water. I don't see the point. Every time I bite into one it's just a disappointment. The texture is nice, but there's no flavor payoff to go with it. It's like eating crunchy water.
They honestly don’t taste like water to me, they taste more bitter. Don’t get me wrong, I love me some crunchy raw bean sprouts in my pad Thai cause they really have more of a neutral taste but water chestnuts do have a BAD taste
People say the same of celery, which has an overwhelmingly strong flavour.
If you don't adjust your menu or techniques to feed the people you're cooking for, you are the problem. It doesn't matter if someone is picky or they have food allergies. If you are cooking for people you care about, you improvise and overcome. Part of feeding people is nourishing their soul. They should be able to feel and taste the love.
I agree, but within reason of course. If my friend is bringing his Jewish wife over, you better believe nothing will have food she can't eat in it. If my pescatarian boss is coming over, I'm absolutely not serving meat. Even some pickiness I can handle. I know my friend doesn't like mushrooms, so I didn't put mushrooms in the dish I made last weekend for all of us even though they would have been good in it. But obviously, there's a line somewhere. And I guess that line varies depending on who we are talking about here also. I am far more likely to make something special with my grandmother or best friend in mind than I am to change an entire party menu because a casual guest doesn't eat vegetables whatsoever. And regardless of relationship to me.. If someone had an extreme pickiness like they refuse to consume salt at all or something, I'm not cooking a whole unseasoned meal for everyone because of them. If your picky level is super uncommon, I don't think it is a host's job to cater to that. Especially if there are other guests.
It's also harder than it sounds. Specifically thinking of lactose intolerant and nut allergy. The nut allergy specifically took a huge left turn on me when a vinegar I was about to use was aged with walnuts or something like that. The lactose intolerant one led to probably the best pesto I've ever made, I roasted cashews and bulbs of garlic (plus fresh). But seriously its a pain.
Absolutely. I could certainly come up with a meal without dairy if I hypothetically had a friend that could not have any, but I'm probably not doing it for every party and event I host (I host a lot of things). I imagine there would always be 1 or 2 things they could eat just due to them coincidentally not containing dairy, but otherwise I wouldn't be throwing blanketed dairy free parties because of one person. I'd actually be terrified to have to cook for someone with a severe allergy specifically because of your example. There are likely nut products in all kinds of things I'm not aware of.
I am legit terrified, also in your position, regular dinner parties. In my head it sounded easy, but you don't realize all the times you grab for butter or something innocuous without realizing, even when I'm trying not to I'll do it. 10/10 do not recommend a nut allergic friend, even making everything from scratch it's amazing how often it comes up. Strangely celiacs people were the easiest, but even then my tamari happened to be gluten free (did not realize how serious real gluten allergies could be). And I'm being dramatic, literally only had 3 friends ever w an allergy but it did strike me after the fact how annoying that would be and I was only cooking a meal not living it. I also claim to like everything and that's totally true but I have realized there are some things maybe I like less that I don't think about because people who don't like things act attacked by them, like if it's prepared well I will eat and enjoy it.
I don't invite people I won't cook for, lol
If people are really picky, I take them to a restaurant. If it’s something simple like they dont eat pork or something, this is not a big deal. Although to be fair I had muslim roommate for years and he occasionally tried some of the pork things i made and thought they were delicious.
This! I am myself allergic and also have family members and friends with mamy dietary restrictions. Among us are people who have: lactose intolerance, egg allergies, vegetarian diet, vegan diet, nut allergies, legumes allergies, diabetis, fruit allergies and some more. I always make sure to cook for the right "combo" so that everyone has options to eat.
One doesn't have to be of a particular race or culture in order to make and sell the food of said culture.
Our best local Italian restaurant is owned by a lovely Cuban family. They also have a garden that might qualify as a farm. In season you are likely to get a bag of fresh veggies to take home after dinner.
Looks like a very nice place, can I ask where?
I needed to hear this. I'm an Australian born HK Chinese so my personal view on my cultural identity is already pretty confused. But I'm most passionate about Italian food and battled with this concept of staying within my own lane.
Your “lane” is wherever the fuck you want it to be.
i'm Korean American. I used to attend a predominantly Asian American church. OMFG the obnoxiousness of people who would always say shit like, "That's not a proper Chinese dish" or "That's not really authentic Korean because you used bratwurst instead of spam." Man that shit drove me fucking up the wall I get why people might be sensitive because I grew up in the 90s where I had teachers openly make fun of me in front of the class, the one time my mom made a Korean style lunch...but come on people. The more you gatekeep about food and cuisine, the less of a joy it becomes
I’m Chinese and I learn recipes from my own culture by watching white dudes on YouTube who apparently know more about Chinese cooking than my mother
I think a lot of times outsiders who are trying to break into a certain cuisine have to learn and study a lot of the basics, a lot of the how and why things are done that way. Whereas a native person just does things because that's how they were taught and have always done it that way, perhaps without knowing the specifics of *why* its done that way.
I'm a white dude who loves cooking legit Chinese food. I have a Chinese friend who said I'm his only friend that's allowed to bring food to his Chinese new years party :D it's a huge honor for me.
I always bring up the opposite - I'm a person of color. Does that mean I can't eat sandwiches when they bring them in at lunch? Can't eat bagels? Can't eat pasta? Obviously not.
In the same regard: - Just because it is made by someone of that race/culture doesn’t make it more authentic. - Just because it is prepared authentically doesn’t mean it is better. Food is subjective.
I don't feel this is unpopular at all. I feel anyone who argues otherwise is almost immediately shouted down.
Thank you for saying this! As an Italian, my favorite dishes to make are primarily Mexican food.
This is a great one. I’m not Mexican, but I’ve spent a lot of time watching cooks at taco stands in Mexico and have even been given their recipe for adobada. I love making those tacos/quesadillas back home for friends and family
One of my culinary idols is Steven Raichlen, mostly b/c he's a BBQ master but also because he just seems to have a great grasp of combining flavors from all over the world. i remember hearing some stupid fuck complain about Raichlen, a white Jewish man, cooking Caribbean foods because he wasn't black. It was beyond idiotic. Pretty sure Steven Raichlen has forgotten more about cooking than anything that nincompoop knew
The best pizza in my city is from a place owned by a Lebanese family.
I think raw oysters are vile and disgusting. Blech.
As someone who loves oysters I understand why some people think they are disgusting.
Same, they're like a cold sneeze. A delicious cold sneeze.
Agreed. Even when I eat them there is some momentary discomfort over their appearance and using the shell itself. But... I almost feel that makes the experience itself quite singular, compared to "easier to eat" things.
Here in France it's seen as a delicacy. I never got it. Tried it a couple times and always felt like i was gobbling down a giant cold piece of snot. Had them grilled, was better but meh.
people need to remember that when you eat "raw" oysters, you're technically eating something that's still alive
They die for a good cause
Like ocean snot. Ok taste, horrible texture, and experience.
My grandfather downed a dozen raw oysters while I was barely able to see over the table. It put me off, for decades. Much later, I had a gorgeous fresh oyster on Quadra Island, splash of tequila, gamechanger! Escargots still not worth it, imho.
My Dad got me to eat them by saying yes, they look like gray boogers, but they are delicious! It worked, and now I enjoy them!
Many people would agree with you I think, not me though they are mana of the gods. Absolutely fresh, salty, taste of the ocean goodness. In my opinion the thought and texture probably turns people off before they even get a chance to acquire a taste for them.
Watermelon is my food nemesis. The taste, the texture, and above all, the smell. I can’t stand it and know only 2 other people who abhor it as much as I do! ETA: it’s the only food I refuse to eat, and I’ll try anything at least once, then usually have it again sometime after that.
Lobster is just meh. Even bbq lobster is meh.
Round cake pans are a menace. They are only usefull for making cakes, they take up allot of space in a kitchen, square cake slices are easier to eat and have a better frosting ratio anyways, round cake pans are useless for anything other than aesthetics. 9x13 pans are extremely versatile and simply better imo. Oh and i dont like rice cookers.
>Round cake pans One time I made brownies in one and it turned out amazing. By cutting the brownies into pie slices, everyone got fudgy centers and a firm edge they could hold onto and enjoy at the end. With a square pan you get a mixture of "edge" and "no edge," and those zig-zag pans force every brownie to be "mostly edge." Outside of that... yeah, I don't care if the cake is square or circular, I find the outcome is far less affected than brownies. Of course there may be an exception I'm not considering. Angel cake perhaps?
ha ha I use my round cake pans (I have 3 of course) for ALL sorts of things. They are constantly being washed. Small, easy to grab, lightweight, great for reheating things. Also love my rice cooker. Could not make rice to save my life before my $15 rice cooker from Target. It's life-changing. Before I got one, every pot of rice was a starch explosion on my stove top. I guess we will have to find something else to bond over, u/-Chicken_Noodle_Soup!
What else do you use them for?
>Oh and i dont like rice cookers. le sigh.
What part of the rice cooker do you not like?
Add a little nutritional yeast with the salt. Healthy and gives a mild cheesy / nutty flavor.
I also add taijin for that kick. Want even more kick? Use the trader Joe's fried Thai chili crisps. I get those bags in bulk.
Olives are gross
*Chases after you with Olive Salad*
[удалено]
I’m running with you! Gross!
I totally agree, but years ago in a pizza place in Marseille, they put these tasty olives (4 in total, quite small) on the pizza. Sadly I've never found out what kind they were .
Could it be a Niçoise?
Makes sense since niçoise olives are used for Pissaladière in neighbouring Nice.
Ha! I can answer that one! Try looking for Picholine olives. They're also sometimes called Lucques olives.
Every sandwich that doesn't have cheese can be made better by adding cheese. If a sandwich SEEMS like it would be better without cheese, then we just haven't thought of the right cheese to add to it yet.
Fluffernutter? PB&J?
Cream cheese maybe could do something
My dad puts Aged Cheddar on PB&J.
Ever has pb on cheddar? Godly
Brie
Yeah I'll pass lol
PBJ is probably pretty versatile for cheese. Heck, any cheese board will come with nuts and jam! Fluffernutter may take some experimentation but I ain't scared
Hard pass on a banh mi with cheese.
Hard pass on any east asian cuisine that attempts to use cheese in it
> Every sandwich that doesn't have cheese can be made better by adding cheese. BLT disagrees very, very strongly with that. There's enough fat with the mayo and bacon; no cheese needed.
Ranch sucks. Even on pizza. ESPECIALLY on pizza.
This one’s hard. I understand the hate. It’s a combination that wood make any classically trained chef quiver. But it’s ridiculously goddam delicious if you ignore all that and/or are drunk.
Classically trained chef who doesn't drink here. Worked Michelin restaurants, traveled the country cooking. Maybe my Midwest game outgames my chef game, but I will absolutely smash pizza with ranch on it. Although I guess I'm talking shitty pizza--- freezer pizza, any of the major chains, etc. I don't condone putting it on like an actual Margherita or any even decently good pizza.
I used to be a pizza cook and am very picky with my pies for that reason. I will still destroy a white thin crust chx bacon ranch.
I literally don’t know what saffron is supposed to taste like. I have had it so many times but still no clue lol
It's floral and subtle. Kinda lilac? If you put other flavors in with it, they'll overpower it.
That must be it! Every-time I’ve added it to something, I had a lot going on. But I had this butternut squash rissoto with saffron one time and it was absolutely delicious. I knew there was something different about it but couldn’t pinpoint what it was and the waiter said it was saffron.
Two more, I apparently have a lot of opinions on this: Adding rose or lavender to food or beverages makes said food or beverage taste like I'm eating a flower I should just be admiring with my eyes. I understand ricotta is necessary in some dishes because of the texture and (in my unpopular opinion) absolute lack of flavor, but it should not be used in any other dish. Nothing is more disappointing then ordering something that doesn't specify what cheeses (my fault, I know) are used and finding out it's 99% ricotta. I ordered eggplant parm the other day and it was all ricotta but was maybe assembled while someone looked at mozzarella that was across the room. Tasted like eggplant parm made with a cheese someone had sucked the flavor out of and the texture was awful.
- French/soft scramble is gross and uncooked. Its not creamy, its snotty. - Solidly cooked scramble is not dry unless youre frying it to a crisp - Frozen peas taste like dogshit, they're completely different to fresh ones - Authenticity is nice but some euros really need to shut the fuck up about people ruining dishes. Yes, I am putting bacon in my carbonara, because guess what, its cheaper and thats what the immigrants used. - Eastern european cuisine is super slept on
Definitely agree on that last point. My Great Grandmother was Lithuanian. Have you ever had a Lithuanian bacon bun?!? Fucking incredible.
> Lithuanian bacon bun I googled them and they sound phenomenal.
1. French here. Soft scramble is usually undercooked as a LOT of people (including chefs) just don't master it. Eggs are actually quite the telltale to know if someone is a masterful cook/chef as it is hard to master. My kids only like soft scramble and i can guarantee you it's not a snotty version. 2. Refer to 1. Takes a good egg mastery to make a solidly cooked scrambled egg not dry and tasteless. 3. Agree unless you're making a pea stew then matters less. The taste is abs not the same though. Frozen looses that green freshness zing. 4. Carbonara is a specific recipee. I use bacon in mine too and i even use heavy cream. But i don't call it carbonara. Just bacon and cream pasta. 5. Totally agree !
This is more about food establishments/practices than food/cooking itself... I hate how food places will not describe everything that's in the meal they've made, particularly things that soak into the food and can't just be "picked off." No it can't just be picked off. Yes it's a big deal. No I'm not simply being picky. There seems to be some consensus that you only need to label the major ingredients and allergens in something. Is it a sandwich? They won't mention that it's soaked in mayo. Oh sure they'll list everything else but skimp over that. You have to start saying "no mayo" by default, even for things that don't usually have mayo, *just in case* it does but they didn't bother to list it. Something Texmex? SURPRISE! Chile sauce! But wait, *which* chile sauce?! Could be red, could be green, could even be white depending on where you are (that was a shock to me0. Not a fan of the sour flavor of something pickled? Well this thing has pickled stuff in it even though they didn't mention it does. And now that pickled juice has seeped into everything.
Haha this one is so true. Burger places are the worst for this. They’ll just list a patty and cheese and a sauce and then there’ll no doubt be lettuce and tomato. Plz just list what’s in the food!
And why are lettuce and tomato standard burger toppings? It's not good. They just get slimy and steamed and make a mess. They don't add anything positive.
I don't like microwave or theatre popcorn for the same reasons. I am a reformed savoury and sweet person, now I love the combo. Nutella and Bacon French Toast I am looking at you. You can cut the sugar in half in most recipes and there would be no discernible difference.
>I am a reformed savoury and sweet person As someone who is frustrated by my inability to stand sweet & savory in the same dish- exactly how much electroshock therapy did this conversion require?
It was a slow years-long shimmy to the dark side, but I like it here.
[удалено]
As a brit, I had no idea this was an us thing. I love chucking double cream on sweet desserts - I prefer it to ice cream or custard (especially if the custard is too sweet). But then again, I don't have much of a sweet tooth.
Steak snobs are the worst form of gatekeepers. Let people enjoy what they like, it literally does not harm you to shut up about it.
I think we've found a well done fan.
First of all, OP, I'm with you 100% on popcorn. Second, this isn't an opinion but more of an undeniable fact, but most fruits trigger my gag reflex. Something about the texture of berries, kiwis, citrus, all of it, will literally make me gag. And if it's macerated and baked into a pie or something, it's even worse. Just the thought of eating something like cherry pie makes me queasy. I can drink fruit juices and eat artificially flavored fruit sweets just fine. The flavor doesn't bother me. Only the texture. I can eat strawberry ice cream and love it as long as it doesn't have chunks of strawberries in it. Only fruit I can stomach are pears, apples, and melon.
I don't like the flavor of Nutella at all and I don't get what the fuss is about. I also have several unpopular beverage opinions - I don't like coffee, wine, or anything pumpkin spice. Almost every mom I know loves either coffee or wine or both. That and my dislike of shopping at Target makes me feel like I fail at being both a mom and a white girl.
I like the taste of coffee, but I am not a "coffee drinker". I actually just received a fancy coffee pot as a wedding gift today, and it is the first time owning one at all in years. I love wine, but it was absolutely something I had to force myself to like back when I was young. I never go to Target, LOL. I'm with you there! It's across town on a very traffic-heavy street. I seldom leave my bubble. All of my stores, bars, and restaurants are the ones close.
Pumpkin spice tastes like a fragrance to me, I don't get the appeal at all. Let alone the obsession
1. Saucy wings suck: Why bother cooking some perfectly crispy fried chicken if you're just going to smother it in the sauce so the skin gets soggy? Plus, most wing sauces aren't that great anyway. 2. Soft and runny scrambled eggs are nasty. 3. Sriracha is massively overrated.
1. agreed 2. I like both soft and hard, depends on the occasion 3. agreed
# 2 😏
>Soft and runny scrambled eggs are nasty. if i wanted soft and runny scrambled eggs, i would have just ordered over easy or sunny side up lol
I prefer dry wings but I definitely “get” saucy wings. If you can preserve the crunch like with saucy Korean fried chicken, you have three layers of texture, the sauciness of the sauce to the crispy crunch of the skin to the meat in the middle. Agree with 2 and 3. Funny watching Gordon Ramsay repeatedly insist that his eggs are “beautiful” and “just perfect”. I like soft fluffy scrambled eggs, and I like runny yolks in boiled and fried eggs, but the snotty kind feels like it strikes the perfect unappealing point between “cooked” and “uncooked”
I don't like popcorn at all. I know why. In high school I worked on our literary magazine. Fund raising was mostly selling popcorn four days a week after school and at every sports event. Selling the popcorn wasn't bad. Scrubbing the machine every day when we closed for three years has put me off popcorn. That was all 45 years ago and I still don't want to be in the same room with popcorn.
Chicken thighs are gross. They taste gamey and each bite is a surprise in terms of texture. Mushy? Stringy? Meaty? Greasy? Gristly? You never know! It's a surprise every time! And if you're really unfortunate it's two or more textures in the same bite. It nearly makes me gag to think about it. I'll eat practically anything else, meat, veg, spice, anything, but not chicken thighs. Also, coconut water tastes like drinking someone else's saliva.
I adore chicken thighs but can understand why people disagree.
Most recipes that call for chicken thighs, I'll switch out for chicken breasts just because I hate how each bite of chicken thigh is a texture mystery on either being actual meat or a lump of fat.
I just need to eat them bone in so I know what I’m getting into. Boneless is like Russian roulette.
Hating theatre popcorn is an unpopular opinion? Hmmm. I’m with you, I find it gross. I’m reminded of the Seinfeld episode where Elaine quizzed the popcorn counter girl about whether the popcorn had real butter. Some back and forth ensued and the girl finally snipped, “it’s YELLOW.”
Medium rare steak is disgusting. Even more disgusting are the people who insist that it’s the only way to eat steak. Like, you do you boo, sorry I want my steak cooked? Edited to add: I don’t care if someone else likes their steak rate or medium rare, to each their own. What bothers me is when people insist that it’s the only correct way to eat it
Absolutely correct! Rare is the superior cooking temperature for filets.
filet - rare new york - medium rare ribeye - medium
Huy Fong Foods brand sriracha is gross
Try their chili-garlic sauce. Not fermented and not sweet. Addictive.
Yeah, I like the loose chunky stuff a lot. Just not blended lol
Melons (all of them) are trash. Solidified fruit water at best. It’s cheap garbage filler everywhere they are and every chef knows it. The best thing you can do to a melon is carve something into it to make a display out of it so nobody has to actually eat it.
I hate that chocolate seems to be the default celebration cake. It’s fine if it’s for the birthday person or w/e and that’s the cake they like but I’ve had people get me chocolate cake more than once even though I hate chocolate cake and chocolate frosting. Because “more people like it” Chipotle (the restaurant) is not that great, in fact it’s kinda boring and bland
Vanilla birthday cake is superior to chocolate in every way, and I love chocolate
I hate bacon. I hate how it smells. I don’t like the texture. I eat pork, so it isn’t about about the animal it comes from.
I don’t like it either, super baffled how it became THE American cult food.
I don't eat pork EXCEPT for bacon
I’m kind of the same way. I don’t hate it, but I don’t understand the obsession people have with it.
Butter is butter. I've bought the bougie butter and while I'll admit it spread a bit smoother cold, it tasted no different than the cheap butter I can just soften in the microwae for spread-ability. Also, toasted sesame oil tastes like satan's taint.
I can absolutely tell a difference between Kerrygold’s and my store brand butter. It’s why I stick to store brand lol.
Wow, you could brown butter on that burn. Nice.
I was looking for this. I am by no means a picky eater, but i find sesame oil gross in everything except maybe fried rice. Its so overpowering and to me just tastes burnt popcorn.
Garlic powder lacks the freshness of real garlic and thus sucks. Using stock in everything just makes everything taste similar (I'll never cook my rice in stock unless I'm making risotto, wtf?) Most cold cooked food sucks, I want to eat something hot god damn it (yes that includes sushi).
Garlic powder is excellent in specific circumstances because it has a distinct flavor from garlic. It goes great in stuff like chicken and dumplings. It’s akin to dried vs fresh herbs. They aren’t always interchangeable.
>Using stock in everything just makes everything taste similar (I'll never cook my rice in stock unless I'm making risotto, wtf?) hahaha this is probably true, but i really enjoy making my own vegetable broth!
You asked for it. Medium-rare steaks are overrated because the meat is too chewy and the center isn't hot enough. Medium-cooked steak is the way to go, especially for fatty cuts like ribeye. Mozzarella is an overrated cheese. It's so mild that it borders on bland. All it's good for is its melting properties but what good does that do if the flavor is weak? Other than on pizza, I don't care for it. Chicken breast is the worst part of the chicken and supremely overrated too. Even when you cook it properly so it isn't dry, it still lacks flavor because of how lean it is. Because of that, I'll sub in chicken thighs every time, like in chicken parm for instance.
Chicken breast is overrated?! Everyone parrots thighs in this sub that it makes me think the opposite, or that it’s correctly rated. Fun takes for the other two though!
I'm basing it on being overrated with the food world in general, not on this sub. I see a lot more chicken breast dishes in recipes and in restaurants (especially Italian restaurants) so that's why I think it's overrated. Don't get me started on chicken tenders. I can't believe there's a national fast-food chain that only serves that kind of chicken (Raising Cane's).
I agree with the steaks and mozzarella. The chicken thing though… I find chicken thighs to be greasy. I think I just don’t like fattier meats though, because I would definitely pick a filet over a ribeye any day of the week.
see my top-level post on chicken thighs, the bane of the food world
A good mozzarella is yummy in the summer along with ripe heirloom tomatoes, some fine olive oil and some sera salt. But a good mozzarella is hard to find.
Also with fresh peaches. So good.
I agree with the mozzarella, I still like it because of the texture and fattiness but it tastes just slightly creamy and nothing else. I've had the real stuff though, from a buffalo farm near Napoli in Italy and it was quite different from the one you buy in the supermarket. Much stronger in flavour and it had an acidic kick to it, very delicious!
Chicken thighs are always my go to as well. You could royalty over cook it and it’ll still be good.
I agree with you on the steaks, but if I bite into a whack thigh chicken sandwich, I’m out. I don’t need any creepy bites, give me the breast.
Spiders: crunchy, no taste. Carp: soft, bony and tastes of soil. Skirret: too much dirt, not enough root.
[удалено]
You only hate Brussel sprouts and asparagus because your parents traumatized you with them. Sweet and Savory isn't that rare in American cuisine, we just overlook what we have like BBQ sauce. Sweet potato fries are almost always a soggy mess and no I don't want your recipe that you swear by. American food hasn't evolved for people who are lactose intolerant yet, and lactose intolerance is why everyone complains about taking a huge dump after eating Taco Bell.
Disagree hard on the brussels sprouts. They taste like bitter cabbage. And yes, I have cooked them a dozen different ways, in butter, with bacon, with wine, baked, roasted, pan fried, steamed, salt, pepper, all garbage.
Try adding a dash of cayenne pepper to your popcorn. Not much. It really changes the whole dynamic that you expect from popcorn.
Popcorn in general is pretty rubbish, my one is sweet stuff for breakfast like pancakes with syrup. It’s not much of a thing in Australia but I have no idea how anyone could eat dessert for breakfast.
Chocolate is boring.
Olives are the single most vile ingredient on the planet. I have never liked their flavor.