People Are Joining This Thread Ranting About Overhyped Foods They Don’t Understand And Here Are 34 Of Them

And making it hell for real coffee shops! Flat white is not large latte with extra foam, machiatto is an espresso with a small amount of usually frothed up milk, not a giant cup filled with coffee, syrup and enough milk to drown a cow!

I have to admit the one time I bought from there I was really happy as I could get a tea with lactose free milk, whereas everywhere else on my trip looked at me like I was crazy when I asked if they had other milk. I wouldn't go there at home though.

Some very spicy sauces are quite tasty. Hot One's Last Dab is insanely hot but also has a nice flavour to it. I agree flavourless hot for the sake of hot is dumb but if it's hot but also has good flavour, then go for it.

This comment makes me laugh. I had some of the hottest wings a few weeks ago at Quaker Steak, due to losing some sense of taste after having covid, they didn’t bother me much, but boy the next day I felt the effects of it. 😂

Foods that have a kick to them are good though because it adds extra flavor and you’re still able to taste the original meal.

Takes a while to build up to it but once used to it it is wondeful.

It's not necessarily to appear macho, some people just like it. I dump red pepper flakes into my mac and cheese because I've developed an unhealthy obsession with it, and I'm perfectly aware most people would find it disgusting. I don't eat it in front of anyone, and I don't make anyone else eat it.

Some people are raised on very spicy food. What might give you a heart attack is barely a sizzle others.

Bottom hole giggling 😂🙈

Spiciness needs to be adjusted to the eater, but I have eaten things like extra hot Samyang noodles just for the challenge. They're very tasty for the 2 seconds and then it's pure pain for the next 6 hours. Now that I think about it, maybe it is a macho flex. Normally I eat normally spicy food where 2 chili pods of 100k scoville fresh red demon are enough for a good stew or a sauce

I grew up with spicy food (started eating it at 2) so I do disagree with your claim

Just put some loo-paper in the freezer for the next day and you‘re good to go!

I like it when it makes your lips tingle but past that it has no flavour, just burns the skin off the inside of your mouth & gives you a stomach ache.

my "bottomhole" never suffers, nor do any other parts

I believe it...I swear I get jazzed up after eating hot stuff.

Thank you, Universe, at least someone knows the things about subject!

It's similar to binge drinking, but with chili, at least you're only hurting yourself.

It's not bad if it's for the right reasons. I only recently really started cooking, and I take pictures of the finished product both to send to friends and family for motivational reasons (I get praise that keeps me going, my sister for example gets motivated to cook by seeing me do it), and to scroll through when I'm looking for inspiration for next week's meals. Posting only for likes is bad with whatever the content is.

I hope you recover quickly!

I’ve never had it. I live in the states, east coast. What cheap caviar should I try? How do I eat it? On crackers? I’m assuming not saltines. Thank you in advance for your help. Sincerely, a clueless hillbilly.

I get some that’s $4 a jar and it lasts forever. I eat it with crackers and cream cheese and it’s amazing ❤️

I love it with egg salad. It's a gorgeous accent flavor, faint salty seawater.

They didn't say it wasn't good. Just that it's overhyped - which it absolutely is. The fact that you have to point out that some of it is cheap is proof of that.

Agreed , I love caviar

I have a friend who adores caviar. She also loves marmite. Is this a clue

exactly. i'm not rich either, but i like it.

It's not caviar if it comes from other fish than sturgeon. It's just roe. Don't get me wrong, I think caviar is over priced and overrated. Vendace roe is the winner for me.

This is what I thought you can't base it on $$$ there are cheap brands extra.

agree!

Yeah - I’ve never sought out caviar but have tolerated it as a garnish on fancy restaurant food, but ever since I saw a documentary on it with them ultra-sounding the fish and cutting the pregnant ones open, I am turned right off.