It’s bizarre to think that if you’re, hypothetically speaking, forced to do something for all eternity, you’d wager it would be something that is also eternally painful or dull or, simply put, anything but pleasant. Well, eating is one thing we’re “doomed” to do for all eternity and so far most of us quite like it.
So much, in fact, that some even form very strong opinions about food, cuisine, and everything in between. And there’s been an AskReddit post about it, with thousands of people sharing their culinary hills they’d die on.
Bored Panda has collected some of the best opinions from the now-viral post, which currently clocks in at nearly 27,000 upvotes, 29,000 comments and 60 Reddit awards. Scroll down to check them out, and while you’re at it, vote on the ones you like and comment your strong opinions in the comment section below!
More Info: Reddit
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When you're baking from an online recipe, don't change three or four ingredients "to make it healthy" and then leave a one star review about how bad it is.
Only edible items should be plated. Garnishes should be edible, Hate it when I see rocks and sticks on a plate. Fight Me.
Being poor isn’t a culinary crime. It takes talent to make cheap food taste as good as my mom did.
Life is too short to not use butter.
COOKING AND BAKING ARE DIFFERENT.
Cooking allows you to experiment and be imprecise. Baking requires precision
A burger should fit in your mouth and shouldn’t require a stick to hold it together or cutlery to eat it.
If you think it's enough garlic, it's probably not enough garlic.
Being snobby about food to the point where you're hindering someone else's enjoyment is not a positive personality trait.
if you are writing a recipe, write a recipe. Not an autobiography
It's about some weird copyright laws in some countries. Very annoying, most people probably skip the 'biography' part, so apart from the copyright purpose this was wasted time. Ps. yesterday when looking for lasagne recipe I had to skip over world history of lasagne, a personal history of lasagne and author's philosophical exasperations - on lasagne, of course...
Homemade chili is almost always better the next day.
And lasagne...and tiramisù.. the next day they are always better...
Grilling on charcoal taste way better than propane, Hank Hill is an idiot
That cheap bag of frozen peas and diced carrots you get at the grocery store is an outstandingly versatile source of nutrition. And tasty too.
Cereal first and then milk
My daughter puts the milk in first, then the cereal. She says it keeps the cereal from getting soggy while she eats it. Or she may just be a monster. 🤷♀️
This is actually something I'm willing to pass on
YOU DON'T NEED TO WASH YOUR GOD DAMN MEAT!
If you cook it right, you kill all the bacteria you're "washing". All you're doing is spreading the germs all over your kitchen sink.
We need to make burgers wider not taller
The most expensive food isn't always the "best" food. No, I'm not impressed by a $200 slice of pizza with it's price driven up with truffle and gold flake.
Bonus: cereal or crushed Oreos on a donut isn't revolutionary.
Worcestershire sauce can work magic.
So can fish sauce. Amazing how something that smells so vile can enhance so many flavors.
We need to stop letting people put raisins where they don't belong.... It's getting out of hand.
I like dipping my sushi rolls and sashimi in a soy sauce and wasabi mixture and I don’t care if it goes against proper sushi etiquette. It tastes good.
*eats sushi with a knitting needle* stick it to the man
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I personally don't like soy or wasabi with my sushi but I do add ginger to it rather than a palate cleanser. In fact I just love pickled ginger in general and add it to other random stuff.
Every sushi restaurant I've been to gives you soy sauce and wasabi as a dipping sauce. Restaurants run by Japanese... What other way is there to do it?
In Japan or high quality sushi and omakase places, its frowned upon. You are supposed to take in all the flavors of the fish and vinegard rice. If a piece is supposed to have wasabi, the chef will put the intended amount. and you NEVER dip the rice if you are using soy sauce. you are supposed to tilt the nigiri so the fish itself slightly touches the soy sauce and turn it at an angle so the fish touches your tongue first, not the rice. too many rules
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I agree. I also like the ginger on the roll, not as a palate cleanser. Once in a while I'll go with a light sprinkle of rice wine vinegar.
This one is dumb. If you're at an expensive and/or omakase sushi restaurant you should eat it as presented. Otherwise why even spend that money at place that the chef presents their food in the best way possible. In every other instance, eat it the way you like. Literally no one cares.
There's no right way to eat anything. Just put it in your mouth and enjoy
I like doing a wasabi slurry, with a little bit of soy sauce, and lightly dipping it in the mixture.
At high-end sushi omakase restaurants in Japan it can be seen as a culinary affront to the chef if you dip your sushi or sashimi in soy-sauce. The chefs pride themselves on serving you the highest quality fish. Presentation and taste are everything. The dish should be seasoned to perfection and quality of the fish so perfect that you take in each and every flavor. At every other sushi place I've been to in the U.K. I've never been shamed for dipping my sushi is soy sauce.
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I hate when food snobs try to dictate how I eat my food. Like, my own food that is going into my own personal body. It's like people who insist that I add pasta water to my sauce that I am making at home for me to eat. NO. I will make it and eat it the way I want to.
Yes, some are 1. Whole slice or piece in one bite (doesn't work for me) 2. The chef will put wasabi in/on if they think it should be there. I think dipping the roll into the sauce is not traditional. 3. The pickled ginger is supposed to cleanse your palate between different types.
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Sushi prep: pickled ginger liquid spooned onto sushi, soy sauce, wasabi smear, THEN Japanese ginger dressing, THEN the ginger pieces. The crunch, the sweetness from the pickled ginger juice, the salty seafood and soy sauce 😋. Put the whole piece in your mouth for all the flavors and textures at once😍
I love Wasabi & soy sauce (and I do mix it), but I have tried every kind of sushi SO many times (and miso) in excellent restaurants...but I hate sushi. It makes me so sad bc I want to love it, it's beautiful, & I love Asian food. But it's just a hard NOPE for me.😔
I prefer eel sauce. I've gotten to where I won't even eat sushi/sashimi without it. The smallest bit goes a long way.
Forgive me, I thought mixing soya sauce and wasabi for dipping IS the proper etiquette. (And so yummy.)
Really? Suchi soup? Please try it the Japanese way as a pallette cleanser it is so good.
The hubs does this. It's not my thing but eat your food so it pleases you!
It's not really about politeness, it's just weird. Imagine if someone took a plate and poured salt and pepper on it and shook it all around together and then dragged bites of food through it. Nothing really "wrong" with that, but, like, can't you just sprinkle them each on your food like a normal person? There's a way to do soy sauce and wasabi, it works fine, mixing them in a bowl and drenching your rice in it is just weird. But go for it.
I thot mixing wasabi in soy sauce IS the right way to make a sushi dip
The one exception may be if you are in a good restaurant in Japan. Etiquette is important there :)
This is where I draw the line between people who don't know any better and straight-up heathens
Agree! I eat the ginger together with the sushi and love it! But I do it at home so the chef isn't insulted 😉
If you like it, why would you care what other people think about how you eat your food?
I put the wasabi in teriyaki. The sweetness from the teriyaki, mis very well with the "fresh spice" feeling of the wasabi. Delicious.
My Japanese husband and his siblings all mix a wasabi & soy "dip." If it's good enough for their mom and them, it's good enough.
Also I like to eat my sashimi with the picked ginger on top. Scandalous, I know
IF they apply shoyu and or wasabi to the sushi directly, and you see it happen, try it that way before adding. Sometimes, there's a reason. If they add nothing, do what you will. It's like adding salt on food before you taste it.
That's fine, I guess. I'm only irked by watching people eat nigiri rice-side down. Like that soggy ball of rice is going to taste anything other than soy and what most often isn't even wasabi.
my dad does this when he eats sushi. he mixes some wasabi and soy sauce in the dipping dish and i'm a little embarrassed by the breach of etiquette or whatever, but mostly grossed out by the dish of poopy mud he has made. that said, those things are my issue, so i don;t try to stop him
If you're eating sushi where they give you the kinds of chopsticks in the photo, it doesn't matter.
I don't get why you two are getting downvoted. You're not wrong.
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Anyone who has eaten wasabi is on the way to having no taste buds left.
Stop making wasabi soy sauce soup. You are the reason some Japanese chefs hate Americans.
Why is somebody getting something as delicately tasting as raw fish and then dunking into horseradish and salt? "Next on USA Ruins Food - Well Done Steaks Smothered In Ketchup!"
All food is fusion. No dish is above adoption or adaptation.
I don't want to hear that you're bad at cooking if you don't follow a recipe or measure your ingredients. You can get so far by just reading and actually do it what it says.
There’s no such thing as a “dry” brine. By definition, brines are liquid based. A salt-based dry rub is a cure. Brines are also a type of cure, but they are liquid based. All brines are cures, but not all cures are brines.
I live in the Midwest, I love the Midwest but just because you call something a salad does not mean it is healthy and an acceptable side dish to your main course. Snicker-marshmallow-mayo-whatever is not salad.
Peanut butter is a fantastic savoury ingredient with a shockingly enormous range of applications.
The moment something gets hyped as a superfood, I'm out.
To clarify, "superfood" is a buzzword that cues bulls**t incoming and rising prices. The author loses all credibility. It's the point where I stop reading and close the window. Might look up the stats for the food afterward from an actual resource such as a university's nutrition summary.
Season your tomatoes, especially for sandwiches.
Unless they're grown in your yard. Then eat them like an apple. Tomatoes you grow yourself are 1000 times better and don't need anything.
Baked donuts are not donuts. Donuts must be fried. Baked donuts are just small cakes, which are delicious but NOT DONUTS
to clarify the exact type of donut imposter I am raging against
Learning how to cut an onion is the first lesson in the cooking world
I can't. My eyes actually swell shut. I can't see after the first couple of slices
Often doing things “the right way” or “from scratch” just isn’t worth it. There are plenty of shortcuts that give you 90% of the result with 50% of the effort. I’ll take those shortcuts just about every time.
People who hate cooking with stainless steel don’t know how to cook with stainless steel.
MSG is amazing
The hate for msg is just based on anti asian racism. A doctor invented the idea that it produced headaches with 0 proof whatsoever. This was used as an excuse to attack asian restaurants while many other "western" products have msg. It is been proven since then that what he claimed was a lie.
If you can't drink it through a straw it's not a milkshake.
Beef Wellington is a fancy Hot Pocket
You scrape it off the chopping board with the BACK SIDE OF THE KNIFE. The back side!
The opposing arguments I've seen below are 1) You can always sharpen your knives (which is true, and everyone should) 2) Use a bench/pastry scraper. 3) That you should never have your knife's sharp edge facing you for safety reasons.
For 1) Yes you can, and should, sharpen your knives. But also, I don't see that as an invitation to intentionally dull them.
And for those who don't sharpen, the reason we say this: A sharper knife reduces the risk of the blade slipping or rolling off something rather than cutting it. It's one of the bigger risks of cutting yourself in the kitchen. Dull knives responsible for more cuts than sharp ones, imo.
2) Yes. Scrapers are great tools. The hill I'm dying on here is, more accurately, "don't use the sharp side" rather than "The best choice is the backside". Scrapers are great tools, but not everyone has them. Everyone cutting with a knife, has a knife. And if you're not going to be switching tools, you should use the back side of the knife.
3) Avoiding a sharp edge facing you is a very logical sentiment for professional chefs or people cooking in a busy environment. If they're bumped while holding it, they don't want to be cut by the sharp edge of the knife facing them. And the previously mentioned downsides: Chefs don't need to worry about the maintenance of the knife if it belongs to the restaurant and/or if they have other employees to sharpen them. And if you won't be eating the food you're preparing, you probably don't mind so much if you scrape little fibers of plastic or wood into the food. Unsuspecting patrons don't see what's happening in the kitchen, after all, so they don't know which side of the knife you're using. So in this sense, I see the argument as "it's faster and it's safer to me". Perfectly logical. I understand the argument. But the reason this is a culinary hill I'm willing to die on is that I don't see it as the personal risk it's being made out to be, and the benefits massively outweigh that non-risk.
If the chopping board is small enough to lift, you can scrape directly into the pot or pan at an angle. The chopping board will be in the non-dominant hand (or... non-knife hand) diagonally to the side of the pot/pan. You rotate your wrist to turn the sharp side of the blade away from you (I'm right handed, so that's clockwise). In this way, the blade will be perpendicular to the chopping board and the sharp side of the blade will be facing away from you (basically in the direction you're facing). In this way, I don't see it as a risk.
If the cutting board is flat on a counter, it sort of doesn't make a difference. I can't recall ever accidentally coming in contact with the dull edge of the knife before. So if I flipped the knife, why should the blade? I it falls on the ground, it sort of doesn't matter which direction the knife was facing. Just avoid it (never attempt to catch a falling knife. Another culinary hill I think we all will die on).
So to that end, chefs of the world, I do see your point about why there is personal benefit and no real downside to you if you use the sharp side. But I'm no professional chef, and hence why it's a culinary hill I will die on! I'll reduce the wear on my knives, and I'll prevent myself and my loved ones from eating plastic or wood/bamboo fibers. I don't see a significant risk of rotating wrist to scrape or scoop from the chopping board. No more of a risk than simply using a knife in the first place, anyway. This is my hill!! Use the backside of the knife! :)
3x the herbs called for in any recipe
No. This is hugely dependent on which herb and how much is called for in the recipe.
Here's one of mine- making exotic and foreign dishes is NOT cultural appropriation- everyone should be free to make whatever food they wish as no recipes should belong to any one race/group. Culinary gatekeeping needs to end. Allow your tastebuds to embark on a global trip via your kitchen, guilt-free!
Eat foods that are in season where you live to the greatest extent you can. It's cheaper, better tasting, and better for the environment.
Also. Buying in bulk is not a bad thing. Buying heat and eat food is not bad and investing in a vacuum sealer will pay for itself over and over again
Take the f*****g tails off shrimp unless they're meant to be eaten with your fingers!!!
I know the reason to leave them on is they are meant to give the dish more flavour, but I agree. I don't want to stop in between each mouthful to use my hands to remove the tail.
Load More Replies... Mine is when people bitch at others for cooking things the way they want too if you're going to be patient and do it from an educational standpoint fine, but if your going to have attitude and be all high and mighty about it than shove off, my dad was born in Italy and moved here in his late 20s my family has gone to Italy many times and I have gotten yelled at many times by my Italian relatives for this, fyi If I want to I will break the spaghetti, & I will put whatever I want on my pizza (especially pineapple), & I will use alfredo sauce (I rarely do but that's because I'm lactose intolerant), and finally I WILL EAT AT OLIVE GARDEN IF I WANT TOO, food belongs to everyone and if your excuse for why something shouldn't be done is because that's the way it's always been done then you can take several seats.
baked> deep fried Most stuff thats deep fried is waay too greasy (obviously theres exceptions) but when you bite into something and a mouthful of grease squishes out, thats just not enjoyable. Id much rather eat something that been baked or airfried, which often is more crispy/crunchy
The best cooking advice I have ever received and I use these three things every single time I cook: 1. Fresh is best. 2. Taste everything at every stage. 3. Clean as you go.
I disagree with the fresh is best mentality. In some situations, yes, but frozen and canned food are just as nutritious, and in many instances serve the recipe better. I would much rather use canned beans for my chili than finding some fresh kidney beans and prepping them ahead of time. Further, there are food deserts in which fresh food just ... isn't available. Making people think that they can't make great food cause of where they live is, in my opinion, horribly privileged.
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Prices for specialty items are too damn high. As a celiac, I appreciate the Fad dieters demanding better quality and more variety of gluten-free foods, but $10 for a half a loaf of sandwich bread is insane
I would like to add... don't cook after 6 (numbers may individually vary of course) beers. Horrible things happen. Mostly your tastebuds are numb and you add more of all the seasoning because you can't taste them when taste testing and in the end, no one can eat it. I have proven this using science with my husband, who is normally an amazing cook, as Guinea pig.
I've had some pretty delicious things happen after a 6 pack! At least, I think they were delicious 🤔
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Here's one from me: If you need to pan-fry something, pre-heat your pan first (I use 7/10, maximum). If you can hover your hand 1-2" over top, and if you can feel the heat... it's NOW ready for oil/butter/etc. Be VERY careful you don't overheat your pan. Also wait a little bit before adding your food so that the oil can heat up first. You can get a sloppy, soggy, oily mess if you don't pre-heat. And, often, food sticking to your pan. Oh, and stir often to cook evenly. Especially important with things like potatoes. (I make fries at home this way with a minimum of oil)
MIRACLE WHIP IS NOT MAYO!! I've been having this argument for 17 years with my husband and I will not surrender!!
I can't believe you've been married that long to someone who would eat miracle whip! 😊
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Cooking is a science and it’s all about confidence. Every dish is an experiment. Sometimes they work. Sometimes they don’t. But you have to be confident enough to try.
Whenever I make macaroni & cheese, I always add some pasta water to sauce to help thicken it
Really with the language? I know we're trying to prove we're "grown up" and "with it", but it's offensive and unnecessary for an otherwise good read.
Gumbo is more than just chicken and sausage. Should always, ALWAYS be brown in color, NEVER WHITE! Before you ask yes, I'm from Louisiana, my mother was pure Cajun from Morgan City and I grew up eating gumbo. The literal meaning of gumbo is a mixing of many ingredients to make one pot. Yes, you have to serve it over rice. Most of us in Louisiana put eggs in ours and let it cook in the pot. Oh don't forget the potato salad and fried fish with it! Cest bon!
Salad is boring. There are so many better ways to eat a pile of vegetables.
Cooking with onions should be a crime! Especially given all the other-wise wonderful foods you people ruin with them. MAC-AND-CHEESE DOES NOT NEED ONIONS YOU F-ING PSYCHOS!
I'm so sick of people food and body or moral shaming. Fk you all. Imma add garlic to my pasta and then wear my very uncomfortable to you, but not me... bikini so you can to look at while I stuff my chubby ass with more garlic wearing a baby's girl collar from having a very comfortable and truthful relationship with my bdsm daddy aka my husband. I hope it pisses everyone off. You judgemental asses.
Also I lost a kid to sids. So try me please. I'm sick of shaming people if ridiculous. I'm me your you. Be yourself and I'll be myself. We don't need to Attack each other over bullshit reasons. It needless to say...just be yourself. No matter what.
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Using unsalted butter is unnecessary. Always. Never have I ever had anything taste too salty using salted butter
Yes! I don't even buy unsalted butter. It's a tasteless fat.
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Loved this, have to add my two sense. "Deconstructed" is not a cooking term. It just means you were too lazy actually put the dish together. I swear to God, Everytime I hear a chef say that, I lose a bit more faith in the culinary culture.
I don’t get the pride in not measuring anything “because your granny never did.” Buy some damn measuring cups/spoons, you cretin.
Roast your chicken with your vegetables, especially if you're making a soup with it.
-A pancake turner works great as a bench scraper.. -Make your pie shell(s) and freeze in a jumbo zip lock. They'll be ready to go, and super flaky if you put them in a hot oven when frozen.
My huge pet peeve is when people don't set timers. If all your stuff is burning, you aren't checking on it soon enough. And a timer will help you do that. Stop saying you can't cook when what you really mean is you are forgetful and don't want to make the effort.
In the US it should be illegal to use soy. Every processed food has it, even Hershey’s chocolate. You’re all basically just eating a lot of soy. Soy has no taste and companies use it to make more without actually spending more on real ingredients. Why would a donut need to have soy in it, or chocolate or cakes, bread, cookies, pasta. Look at the ingredients list and I bet you’ll find soy in everything in your pantry. You’re paying a fortune to eat something that is basically worthless.
I think you may be speaking of soy lecithin which is a very common food additive, but the vast majority of foods contain an extremely minuscule amount. Nothing that would equate to "eating a lot of soy." If you mean protein bars that use soy as the many source of protein, yeah those are cheap garbage.
Load More Replies... Here's one of mine- making exotic and foreign dishes is NOT cultural appropriation- everyone should be free to make whatever food they wish as no recipes should belong to any one race/group. Culinary gatekeeping needs to end. Allow your tastebuds to embark on a global trip via your kitchen, guilt-free!
Eat foods that are in season where you live to the greatest extent you can. It's cheaper, better tasting, and better for the environment.
Also. Buying in bulk is not a bad thing. Buying heat and eat food is not bad and investing in a vacuum sealer will pay for itself over and over again
Take the f*****g tails off shrimp unless they're meant to be eaten with your fingers!!!
I know the reason to leave them on is they are meant to give the dish more flavour, but I agree. I don't want to stop in between each mouthful to use my hands to remove the tail.
Load More Replies... Mine is when people bitch at others for cooking things the way they want too if you're going to be patient and do it from an educational standpoint fine, but if your going to have attitude and be all high and mighty about it than shove off, my dad was born in Italy and moved here in his late 20s my family has gone to Italy many times and I have gotten yelled at many times by my Italian relatives for this, fyi If I want to I will break the spaghetti, & I will put whatever I want on my pizza (especially pineapple), & I will use alfredo sauce (I rarely do but that's because I'm lactose intolerant), and finally I WILL EAT AT OLIVE GARDEN IF I WANT TOO, food belongs to everyone and if your excuse for why something shouldn't be done is because that's the way it's always been done then you can take several seats.
baked> deep fried Most stuff thats deep fried is waay too greasy (obviously theres exceptions) but when you bite into something and a mouthful of grease squishes out, thats just not enjoyable. Id much rather eat something that been baked or airfried, which often is more crispy/crunchy
The best cooking advice I have ever received and I use these three things every single time I cook: 1. Fresh is best. 2. Taste everything at every stage. 3. Clean as you go.
I disagree with the fresh is best mentality. In some situations, yes, but frozen and canned food are just as nutritious, and in many instances serve the recipe better. I would much rather use canned beans for my chili than finding some fresh kidney beans and prepping them ahead of time. Further, there are food deserts in which fresh food just ... isn't available. Making people think that they can't make great food cause of where they live is, in my opinion, horribly privileged.
Load More Replies... Prices for specialty items are too damn high. As a celiac, I appreciate the Fad dieters demanding better quality and more variety of gluten-free foods, but $10 for a half a loaf of sandwich bread is insane
I would like to add... don't cook after 6 (numbers may individually vary of course) beers. Horrible things happen. Mostly your tastebuds are numb and you add more of all the seasoning because you can't taste them when taste testing and in the end, no one can eat it. I have proven this using science with my husband, who is normally an amazing cook, as Guinea pig.
I've had some pretty delicious things happen after a 6 pack! At least, I think they were delicious 🤔
Load More Replies... Here's one from me: If you need to pan-fry something, pre-heat your pan first (I use 7/10, maximum). If you can hover your hand 1-2" over top, and if you can feel the heat... it's NOW ready for oil/butter/etc. Be VERY careful you don't overheat your pan. Also wait a little bit before adding your food so that the oil can heat up first. You can get a sloppy, soggy, oily mess if you don't pre-heat. And, often, food sticking to your pan. Oh, and stir often to cook evenly. Especially important with things like potatoes. (I make fries at home this way with a minimum of oil)
MIRACLE WHIP IS NOT MAYO!! I've been having this argument for 17 years with my husband and I will not surrender!!
I can't believe you've been married that long to someone who would eat miracle whip! 😊
Load More Replies... Cooking is a science and it’s all about confidence. Every dish is an experiment. Sometimes they work. Sometimes they don’t. But you have to be confident enough to try.
Whenever I make macaroni & cheese, I always add some pasta water to sauce to help thicken it
Really with the language? I know we're trying to prove we're "grown up" and "with it", but it's offensive and unnecessary for an otherwise good read.
Gumbo is more than just chicken and sausage. Should always, ALWAYS be brown in color, NEVER WHITE! Before you ask yes, I'm from Louisiana, my mother was pure Cajun from Morgan City and I grew up eating gumbo. The literal meaning of gumbo is a mixing of many ingredients to make one pot. Yes, you have to serve it over rice. Most of us in Louisiana put eggs in ours and let it cook in the pot. Oh don't forget the potato salad and fried fish with it! Cest bon!
Salad is boring. There are so many better ways to eat a pile of vegetables.
Cooking with onions should be a crime! Especially given all the other-wise wonderful foods you people ruin with them. MAC-AND-CHEESE DOES NOT NEED ONIONS YOU F-ING PSYCHOS!
I'm so sick of people food and body or moral shaming. Fk you all. Imma add garlic to my pasta and then wear my very uncomfortable to you, but not me... bikini so you can to look at while I stuff my chubby ass with more garlic wearing a baby's girl collar from having a very comfortable and truthful relationship with my bdsm daddy aka my husband. I hope it pisses everyone off. You judgemental asses.
Also I lost a kid to sids. So try me please. I'm sick of shaming people if ridiculous. I'm me your you. Be yourself and I'll be myself. We don't need to Attack each other over bullshit reasons. It needless to say...just be yourself. No matter what.
Load More Replies... Using unsalted butter is unnecessary. Always. Never have I ever had anything taste too salty using salted butter
Yes! I don't even buy unsalted butter. It's a tasteless fat.
Load More Replies... Loved this, have to add my two sense. "Deconstructed" is not a cooking term. It just means you were too lazy actually put the dish together. I swear to God, Everytime I hear a chef say that, I lose a bit more faith in the culinary culture.
I don’t get the pride in not measuring anything “because your granny never did.” Buy some damn measuring cups/spoons, you cretin.
Roast your chicken with your vegetables, especially if you're making a soup with it.
-A pancake turner works great as a bench scraper.. -Make your pie shell(s) and freeze in a jumbo zip lock. They'll be ready to go, and super flaky if you put them in a hot oven when frozen.
My huge pet peeve is when people don't set timers. If all your stuff is burning, you aren't checking on it soon enough. And a timer will help you do that. Stop saying you can't cook when what you really mean is you are forgetful and don't want to make the effort.
In the US it should be illegal to use soy. Every processed food has it, even Hershey’s chocolate. You’re all basically just eating a lot of soy. Soy has no taste and companies use it to make more without actually spending more on real ingredients. Why would a donut need to have soy in it, or chocolate or cakes, bread, cookies, pasta. Look at the ingredients list and I bet you’ll find soy in everything in your pantry. You’re paying a fortune to eat something that is basically worthless.
I think you may be speaking of soy lecithin which is a very common food additive, but the vast majority of foods contain an extremely minuscule amount. Nothing that would equate to "eating a lot of soy." If you mean protein bars that use soy as the many source of protein, yeah those are cheap garbage.
Load More Replies...