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“If You Use A Glass Cutting Board, We Can’t Be Friends”: 50 People Share Their Most “Gatekeeping” Culinary Opinions
Interview
If you can’t handle the heat, get out of the kitchen! Also, if you don’t use fresh garlic, don’t frequently sharpen your knives, create low sugar desserts, or have the audacity to use glass cutting boards, you have no place in my kitchen!
Cooking can be enjoyed by anyone and everyone. But, like many other communities, the cooking world has some purists who refuse to tolerate anything less than the best. If you think it should be a felony to put pineapple on pizza or people should have their culinary rights revoked for claiming onions are caramelized after only seven minutes on a pan, this might be the perfect list for you.
Reddit users have recently been sharing their most gatekeeping culinary opinions, and they certainly did not hold back. We all have opinions we’re passionate about when it comes to food (for example, as someone who grew up in Texas, I think packaged, store bought tortillas are an atrocity), so be sure to upvote the responses that make your blood boil like pasta water. Keep reading to also find an interview with Reddit user CessnaBlackBelt, who started this conversation in the first place, to hear his thoughts on the topic.
Feel free to share what would cause you to throw a cook out of your kitchen in the comments below, and then if you’re hungry for another Bored Panda article that can help you elevate your culinary skills, check out this story next.
This post may include affiliate links.
#1
I'm of the opinion that you can do whatever the f**k you want with food *but* if you fundamentally change a dish you have to change its name.
It's all about expectations. If I go into a restaurant and order a carbonara, then when it arrives they say 'oh we make it with pepperami snack sausages and cream cheese', then it's no longer a f*****g carbonara...it's not necessarily gatekeeping but things are called things for a reason. Imagine the chaos if we just abandon this...come on people.
Sonja 3 years ago
Fully agree. If there's an established recipe and you make significant changes you also have to change the name to reflect that. And no, that's not gatekeeping. But when we hear 'pizza' we have a reasonable expectation of what we'll get and if you decide to substitute the dough with a cookie, the sauce with strawberry jam and the toppings are chocolate chips and corn flakes that's not a pizza.
Anyone-for-tea? 3 years ago
No, but please make me one for dessert, that sound nice!
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Kate Smith 3 years ago
100% this! I have had this fight with the chefs in the restaurants I've run for years! Fine to put a twist on a dish but don't then call it by the classic name, instant disappointment guaranteed by those who order it even if the 'twisted' dish is great. Same goes for 'deconstructed' dishes (thankfully a trend that seems to be dying off) - a blob of cream cheese, a dish of coulis and a line of cookie crumb is NOT a 'deconstructed cheesecake'! Even if it tastes great just don't!
Mario Strada 3 years ago
Hear, hear. Gatekeeping is one thing, but using proper terminology is quite another. In a restaurant I worked at, the chef made "Amatriciana" with cream. I told him "Amatriciana has no cream", he answers "It's sicilian Amatriciana". Amatrice is literally a town just outside Rome. There cannot be a "Sicilian Amatriciana". On top of that, his carbonara was identical, except for using Green Onions. Being born and raised in Rome I know what a Carbonara and Amatriciana should be cooked. Sicilian my a*s! Plus, in Sicily they rarely cook with cream. That's a northern Italian thing.
Missy Corron 3 years ago
OMG This!!!!! Went to fairly famous Italian place in NYC ordered my (super rare treat) Alfredo and it had HUGE chunks of garlic!!! Nope Nope Nope!!! Garlfredo meybeee but NOT Alfredo!!! Same with carbonara!!! No CREAM!!!! Eggs and cheese and pancetta/bacon THATS IT or it's not carbonara!!!!
Barong 3 years ago
Fully agree. Just because it is served in a Martini Glass does not make it a martini. (There is only one Martini (Gin, Dry Vermouth, Spanish Olive Garnish) and a single variation called a Vodka Martini whereby the Gin is substituted for Vodka.) No exceptions. A vesper, gimlet, etc. did not add martini to their name, so neither should anyone else. No apple martinis. No chocolate martinis, no shrimp martinis. Same with Margaritas which has only 5 ingredients. Tequila, Cointreau, Lime Juice, Salt, and Ice, no exceptions (a Margarita is a variation of the Daisy cocktail.) a similar cocktail where by the Cointreau is substituted for agave nectar is a Tommy’s Margarita and not a “Margarita”. Margarita’s do not have sour mix so stop putting it in there bartenders people. Be creative, modify recipes, but own it, and give it a new name.
Duncan 3 years ago (edited)
Totally agree don't change the meaning of words or the complete ingredients of a dish Otherwise this would make sense : "Today I took a bathtub to the cellar on top of the roof of our outdoor swimming pool. The car inside was nicely prepared cut in piece and served with fresh cooked grass lying on a bed of dog hair. As it was already 73am in the evening we took our breakfast to go as well as our freshly made cat urine espresso with wipped frog slime. See words have meaning. If you change a dish regarding their ingredients then change the name as it became something totally different. If you use the same ingredients in a different way but all in the same dish I'm wiling to try it out and taste your version of an already existing dish.
Gibberint Dark 3 years ago
I cooked some savoury rice with some chopped up Cumberland sausage mixed in with the rice... I'm going to call it a grilled cheese sandwich...
MiriPanda 3 years ago
I find this sometimes with meat dishes turned vegetarian or vegan. Why call a pasta dish made of lentils and pumkin "vegan spaghetti bolognese"...
NotMe 3 years ago
Isn't that because it's trying to replicate the general flavour of the dish? Though depends on the recipe I guess.
Load More Replies...Food can be a very emotional thing, and we're all entitled to our own opinions in the kitchen. Perhaps you feel passionately about the food of your culture being prepared properly or you hate when people use "taco" as a flavor for other foods. We've all got some gatekeeping culinary opinions, so to learn a bit more about this topic, we reached out to CessnaBlackBelt on Reddit, the person who started this conversation in the first place. He said it was simply a random thought that inspired him to ask this question.
"I thought about how people who don't live in Louisiana can't cook gumbo," he told Bored Panda. "I then thought, I wonder what people from elsewhere tend to gatekeep about."
RELATED:
#2
If you can't take a full bite of your sandwich or burger in one go it is a fundamental failure.
If your sandwich or burger requires a skewer to maintain integrity it has fundamentally failed.
If you want more filling scale horizontally, not vertically.
The Big Dipper ⭐️ 3 years ago
Yes. I do not want a skyscraper. I want a sandwich that I can bite, so stop putting a whole wheel of cheese, head of lettuce, and seven tomatoes on my cheeseburger, Tina!!
Tired_Panda 3 years ago
Exactly it's so hard to chomp a talk sandwich, like what am I gonna do with this?
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Sonja 3 years ago
I only partially agree with this. I agree that if a burger is too high for a bite it's too much, bur even with normal burgers using a skewer can be useful to keep it together.
sinking kitchen 3 years ago
Yes, I always put an egg on my burger, but it's very slippery, so everything on top of it slides off unless I use a skewer.
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Ace Girl 3 years ago
Same goes for sushi. If I can't pop that whole sucker into my mouth in one go it's a no.
Bunzilla 3 years ago
Japanese food is meant to be bite-sized, for the most part. Things like grilled fish being an exception. It's mostly North American culture that seems to insist on super-sizing everything.
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Firstname Lastname 3 years ago
As a person with a tiny mouth, I often have to open face my restaurant sandwiches to make them fit in my face.
SuperChicken 3 years ago
i hear ya. i would always use my knife and fork just to be able to eat that dang sandwich/burger.
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Nikki Sevven 3 years ago
Also, stop putting sandwiches on bread that doesn't work well for sandwiches. A sandwich needs a reasonably soft bread, not hard or chewy bread.
waddles 3 years ago
YES. the only reason i tolerate skewers is if you buy two sandwiches you can joust on your plate
Mason Kronol 3 years ago
There's a local restaurant chain that has great burgers and wings. I always ask for a steak knife so I can cut my burger in half so I can keep it together while I eat it with one hand. My husband used to make fun of me until we went there with his family and he saw how disgusting it looked shoving that big burger in their faces and food spilling down their hands and then reaching for shared appetizers. He now cuts his burger too.
Tina Newman 3 years ago
Absolutely! Those tall sandwiches usually end up falling apart and being messy. You run out of bun before meat, because the meat and lettuce, etc, slides around.
#3
If you change a recipe when you make it, you’re not allowed to rate it in the reviews without making the original. Nothing worse than someone rambling about the 14 changes they made to a recipe, and then giving it a 3 star…
nini 3 years ago
Yeah. I once wanted to make a meat pie but didn't have all the ingredients (they asked for a dark beer like guinness, I only had normal beer, I didn't have enough meat and decided to add some potatoes and I used different dough than what they asked for and some more). It turned out quite deliscious, but I would never dare to rate a recipe after I made so many changes to it - no matter how the meal turned out in the end. 😅
Wick E. Scratch 3 years ago
I just had an idea (but no clue how to make it work) - on sites with recipes and such, it would be cool if people could post the recipes they made that were based on a "main" recipe, and that "main" recipe would have links to those recipes, kind of like a hierarchy
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Hannah Finley 3 years ago
THIS DRIVES ME NUTS "I didn't have lemon for the lemon pasta, it sucked", ***audible screaming***
Urbangirlatl 3 years ago
I read when the other day where half the commenters clearly had not made the recipe at all, but rated it one star because it included canned soup and canned biscuits.
Esme Gigi Genevieve Squalor 3 years ago
Yes! The gingerbread recipe I use is from someone in the comments of the recipe I intended to use. They gave it 5 stars, but had completely changed everything!
JJ 3 years ago
I find it okay, though, to comment the recipe and share how changing it turned out. It's always quite interesting.
Monday 3 years ago
It's fair to comment on it yes, but it's not fair to rate it since you didn't actually follow the recipe.
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Missy Corron 3 years ago
Despise!!!! Especially when the reviewer is critical or negative. Make changes sure tweak to your taste... but Say So. Like I exclude most of whatever hot spice is in the recipe (not a fan) but I would never then say the dish isn't spicy enough!!!!!
Nel Cameron 3 years ago
I absolutely agree. Hate reading reviews that start off with "that was great" and then goes on to tell you they reduced something, substituted something else, added more whatever. It's a dishonest review at that point. It's like staying at a Holiday Inn and reviewing the Hampton next door.
We were curious if CessnaBlackBelt considers himself a master chef. "I consider myself really good at cooking, but my 'cookbook' as I'll call it, isn't that big," he shared. "My strong suit is Cajun cuisine, such as Gumbo and Jambalaya. My most gatekeeping opinion is that people who put tomatoes in their gumbo are not making gumbo."
We also asked him what his thoughts were on the responses to his post. "Most of the responses didn't quite answer the question, but I was definitely surprised by a response saying that condiments are an abomination, which I naturally disagreed with," he told Bored Panda. "The one that resonated with me the most said that you can't just call yourself a chef and that you have to earn that title. Now, I consider myself good at cooking, but I am by no means a chef."
#4
Anthony Bourdain was right: butter is the secret ingredient.
Jose Linares 3 years ago
Salted butter is good for spreading. For cooking you want to control the amount of salt without having to account for the one in the butter.
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Christopher Gravelyn 3 years ago
Anyone who's every worked in any halfway decent kitchen before has heard this multiple times...
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Honu 3 years ago
True! Though I think OP was referring to Bourdain's comments in Kitchen Confidential about things most people don't realize that restaurants do differently from home cooks. Things that often make restaurant food taste so much better than similar dishes cooked at home. One of those things is that restaurant cooks use way, way more butter than most home cooks would consider. He said that if you've eaten a good restaurant meal, assume you've eaten a stick of butter.
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#5
I think EVERYONE (both food service workers and general public) should take a food safety course.
Heather Resatz 3 years ago
I've taken the food safe course 5 times, worked in multiple kitchens .. and i now only eat in restaurants where I can see the kitchen. And always, always watch when someone is bbq-ing chicken for you to eat!! Can't count the number of times someone has gone to 'baste' fully cooked chicken breasts with 'sauce' which includes the raw chicken juices.
Mason Kronol 3 years ago
When I make kabobs I skewer the red meat and chicken separate, cook on the grill at separate times and use different basting brushes. I also skewer and cook the vegetables separately. No one has ever got sick from my cooking.
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farbenzirkel 3 years ago
In Germany, anyone who deals with food requires a certificate from the health authority and must confirm in writing that they have been instructed in the rules of food hygiene and that there are no grounds for a ban on activities. (Non-compliance is punishable even in the case of negligence).
MoMcB 3 years ago
Same in UK, and probably all of the EU. Hopefully we can keep that legislation. The company I work for runs large events demonstrating new food products three or four times a year, and we train all our staff on food hygiene, even though they may be office based for most of the year.
Load More Replies... Hannah Finley 3 years ago
Seems like a good option for public school! Maybe they do it in home economics? Idk
Zena Belen 3 years ago
I live with two roommates who are filthy pigs. I mean, pigsty filthy. They're fast food workers at a major chain. I'm sure though, they are just immaculately clean at work. /s if anyone didn't get that. And no, I don't ever eat fast food anymore.
Emilio Mancebo 3 years ago
I did. Now my life is a nightmare. And the worse part is that trying to explain a person who has spent their whole life leaving opened canned food in the fridge and other atrocities feels like a waste of time, because “they have never gotten sick from it”…
PitbullmomAF 3 years ago
A Russian fighter recently died from food poisoning because he didn't wash the outside of the watermelon before cutting it 😑
#6
Homemade whipped cream is and always will be better than the fake store bought stuff
The Big Dipper ⭐️ 3 years ago
One of my favorite foods is homemade whipped cream with strawberries. Mmm 😋
Headless Roach 3 years ago
Now take the whipped cream and add mascarpone thoroughly mixed with a bit of sugar to have a dessert of your dreams.
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Richard Scott Taylor 3 years ago
Unless it's a speed factor for filling your mouth as fast as possible. Then the aerosol version wins!
Sans Serif 3 years ago
I once attended a historical recreation of cooking in the past. They had us whisk the cream outside in the cold with twigs. Took forever and my arms were sore for a week! Cream was great, however!
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tuzdayschild 3 years ago
I made this for the first time a couple of months ago. It absolutely taste better than store bought and you can control the amount of sugar. Blew me away how easy it was.
Ivy la Sangrienta 3 years ago
The stuff you get it a can isn't real cream, it begins melting/losing its shape as soon as it's out of the can.
MygrandsonscallmeNia 3 years ago
One can whip heavy cream into butter! So, you get two amazing things in one!
Shyla Bouche 3 years ago
I want to know what the cream did to deserve a whipping in the first place. I thought such punishments weren't acceptable these days.
Renegade 3 years ago
I suspect someone didn't finish the butter one day. A lot of delicious things are by accidental discovery. Now that I think about it. I bet butter was accidental too. Someone put some milk in a container, but didn't fill it all the way and when they arrived at their destination, voila! Butter!
Load More Replies...But even though he may gatekeep certain things in the kitchen, he's still optimistic about other people's potential. "Anyone can cook. You just need to make the effort to learn and master techniques," he shared. And he was even able to expand his own culinary knowledge from sharing this post.
"Aside from how much attention the post received, I was also surprised by how much I learned about others' cultures and cuisine, along with new advice," he told Bored Panda. "Such as using Parmigiano Reggiano instead of parmesan cheese."
#7
One piece of garlic is never enough
Honu 3 years ago
In my experience, it also depends on how you use it. Raw, like you might put in salsa or pesto? I go easy on that. A little bit of raw garlic goes a long way. Roasted with oil until it's sweet and caramelized? I'll eat that straight.
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Sans Serif 3 years ago (edited)
A lady friend of mine confused bulbs and cloves while making pasta sauce for her parents for the first time. They ate out!!
Load More Replies... indiecognition 3 years ago
As a garlic lover, I find that it can be nice to go particularly light on the garlic now and then. Lets the other flavors shine. Then back to garlic by the handful.
Josh 3 years ago
By the handful, directly into my mouth. With a spoon, like a grapefruit.
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wowbagger 3 years ago
My ratio when making guacamole is 2 avocadoes to 1 clove of garlic. Any more garlic than that, and you can't taste the avocadoes.
Karl Baxter 3 years ago (edited)
There’s no such thing as “too much garlic”. After a rather irritating temporary workmate in our office loudly and rudely complained about a garlic smell, we all made an agreement to eat as much garlic as we could over the weekend to see what she’d do. For my part, my wife and I made a dish with 45 cloves for Sunday dinner. On Monday, while we all were oblivious to each other’s aroma, she left the next day. Cruel I know but very funny 😎
PupperPanda 3 years ago
One BULB of garlic is never enough now. Why is garlic not as strong as it used to be?
Mason Kronol 3 years ago
I've struggled to find good garlic. About 10 years ago there was a great year for growing garlic and my aunt had way too much, lucky for me! She gave me about 20 large bulbs. That was a wonderful fall, winter, spring of garlic filled food. When I make a turkey I like to crush some garlic into butter and stuff it under the skin of the breast. When I make pot roast I like to place a few cloves on top of the meat.
Load More Replies... #8
People who actually only like 2 foods should stop pretending they’re ‘picky eaters’. I understand people having problems with certain textures or types of flavors, for instance someone saying ‘I usually don’t like spicy things’ is fine, or if it were sour or too sweet I could accept that as well. It’s fine to not like the gritty texture of some vegetable when cooked some way or to dislike the ‘smeary’ texture that fat-rich food can sometimes have. However, as a Midwesterner specifically, I have met so many people who literally act as if they cannot eat anything but mac&cheese, potatoes, and steak. These same people then look outward at the entire rest of food culture and say ‘I don’t like those weird things, I’m picky with what I eat’. No you are a baby sir, and you are still eating exclusively what your mother fed you as a little boy so that you stay that way. I know I have no right to be upset with what other people decide to put in their bodies, but y’all asked me to gatekeep and folks like this get to me.
Chucky Cheezburger 3 years ago
This only applies if someone won't try something. If someone gives it an honest try and they don't like it, then they don't like it.
The Other Guest 3 years ago
The problem with "just give it a try!" is that we DO, but people aren't satisfied with that. "Oh, you just haven't had it made properly." "Wait until you taste my recipe for it." "It's rude not to eat what's in front of you." There are also times when one can tell just by looking that there's going to be a texture issue with it, or that it contains an ingredient that makes you gag; and you shouldn't have to put a forkful of yuck into your mouth simply because someone else thinks you ought to.
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Bunzilla 3 years ago
People also need to respect that many of us 'picky eaters' are on the spectrum, and have severe flavour and texture issues. Often times we'll try things and struggle not to be physically ill. It's not fun, and not something we enjoy. We tend to stick to 'safe' things that we know we can eat. While often wishing we didn't have these issues.
30_Helens_Agree 3 years ago
I think this is completely different than what this person is saying. Obviously some people have issues, but there are grown a*s adults out there who refuse to eat anything but chicken nuggets and fries just because.
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Cindy M 3 years ago
This bugs me, too, but especially when people like this refer to something I love eating as "rabbit food," because they don't eat vegetables. Or make up their minds that they don't like something before trying it, because it isn't meat, cheese or bread, like small children.
Nicola Koh 3 years ago
I know some Midwesterners who are from families where salt is considered a spice
Renegade 3 years ago
My BFF was mortified to find out that her in-laws didn't even have black pepper in the house when she first made a meal there. She's from upstate NY and they lived in Ohio.
Load More Replies... Mason Kronol 3 years ago
I dated a guy (college grad late 20s)who was like that. He hated vegetables. Not even lettuce or tomato on burgers or tacos. It was so frustrating when we would go out to dinner and no matter how nice the restaurant he got a well done steak and fries, no salad. If it came with two sides he got 2 potato sides. He was not overweight at all. Fast forward a few years and imagine my shock when I saw posts on Facebook of him and his girlfriend making beautiful meals with fish, steamed vegetables...etc. It was so hard for me not to comment how the heck did she get you to try that? Glad she did because he's a really nice guy and I always worried his diet would kill him eventually.
Sascha Rambeaud 3 years ago
Why not ask? Could be the start to a friendly conversation.
Load More Replies... Yettichild 3 years ago
Some of us are super tasters. Meaning we have more tastebuds than a normal person. Things taste more intense to us, which causes us to hate a lot of foods. It has nothing to do with being a baby. I hate being this way. But I can't help it, and I can't 'push past it' or 'just eat it anyway' or any of that bull. Just because you are fine with a wide range of foods, doesn't mean everyone else is capable of that as well.
Sascha Rambeaud 3 years ago
But wouldn't that make you a "super taster" and not a "picky eater"? OP was decidedly about that distinction.
Load More Replies... Julie Zugz 3 years ago
This drives me nuts. I think it's embarrassing. I could never date someone who is not an adventurous eater. Imagine cooking nothing but chicken tenders and spaghetti for your SO. Expand your palate, people! Life is so much richer when you stop eating like a child.
JesT 3 years ago
My brother in law is like this, my sister invites me out to eat and says Darrin is coming I just wanna stay home.
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Cassi Lyris 3 years ago
Amen. I also grew up in the Midwest and I can assure you I've heard the phrase, "I don't like this, it has too much flavor!" More times than should ever be socially acceptable.
The Other Guest 3 years ago
"I understand people having problems with certain textures or types of flavors, I just don't like they way they convey that information (which is frankly none of my business) by saying they're picky."
Jamie 3 years ago
Perhaps they're on the spectrum because some people do indeed eat only 2-3 foods, period. Gatekeep much?
De Nilla 3 years ago
Thank you! People are so closed-minded and judgemental it's tragic
Load More Replies... #9
Charcuterie is cured meats. There is no Dessert Charcuterie board. If it has cheese, fruit, nuts, etc. It may be f*****g delicious and beautiful but it’s not a charcuterie board. That’s like me making a Cheeseburger Board and it’s strawberries, chocolate, cookies, nuts, jams, etc.
Sonja 3 years ago
A charcuterie board can have fruit and stuff as decoration thought. That has always been part of any boards in classic quisine but a 'charcuterie' board with cheeses is a cheese board, and a board with desserts is a dessert board etc.
Missy Corron 3 years ago
Yes but the fruit nuts etc is besides the dried/cured meats and cheeses!!! If you leave off the meat cheese - you just have board!!! Still trying to figure out butter boards.... isn't that just butter with accessories???
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Sean Robertson 3 years ago
Actually, charcuterie is far more than just cured meats...for example, terrines and pâtes are charcuterie. As a chef with over 20 years fine dining experience, charcuterie was one of my specialties
Ray Carrillo 3 years ago
That be a cheese board, AaRRR matey. A dessert Platter too if ye be pleased.
Coolwhip 3 years ago
But if you call it a Dessert Cheeseburger Board then you can add the chocolate and strawberries.
Baleygr 3 years ago
Food board, board, cheese board, dessert board, whatever it is that's actually on the board is fine. ;)
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Ivy la Sangrienta 3 years ago
I'd just call it a dessert board, leave the charcuterie bit out.
Cassi Lyris 3 years ago
Well, to be fair you ARE supposed to serve the cheese board with the charcuterie board. I think Americans just sort of combined them together into one thing.
Whether you're a master chef or a university student surviving off packets of ramen noodles and meals from the cafeteria, we hope you enjoy this list about culinary opinions that really get people heated. At the end of the day, we all just want to eat well and enjoy our food. Just try not to get too stressed about the amateurs who don't know the difference between a bread knife and a butter knife; they're trying their best too. Keep upvoting the responses that you agree with, and then if you want to check out another Bored Panda article that can help you elevate your cooking skills, we recommend reading this list next.
#10
STOP COOKING SHRIMP WITH THEIR TAILS ON IN DISHES YOU EAT WITH UTENSILS!
Am I supposed to reach into my plate with my hands like an animal, or leave half of the shrimp stuck in the tail like an animal?
JoJo Anisko 3 years ago
I just hold the shrimp steady with my fork and use my knife to press the tail end carefully until the meat is cut through but the shell is intact. Then holding the knife steady, gently tug the meat loose with the fork. Works well for me.
Urbangirlatl 3 years ago
Same, but it is a pain. You already shelled and de-veined, so take off the dang tail!
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JuniorCJ82 3 years ago
This, all GD day long. I CANNOT STAND when I go to someone's house or especially a fancy restaurant and order a shrimp dish that looks like they actually put effort into it but left the f*****g tails on. It's lazy and dirty and gross. If I'm made to pay over $30 for a shrimp dish, your a*s better take the extra 30 seconds to pull those suckers off.
Riley Hudson 3 years ago
It's not dirty nor gross. People in other countries leave the tails on for the texture and calling it dirty when they have the highest standards of food safety is the gross thing to do.
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Luis Hernandez Dauajare 3 years ago
Just eat the tails! They are crispy and delicious... Why is this a discussion?
RedMarbles 3 years ago
Guessing because many people don't find them crispy and delicious. I don't enjoy them myself, especially the way they take the longest to chew, so you're left with just that part, which doesn't taste good enough to me to be worth the effort of chewing something I also don't love the texture of. The rest of the shrimp can soak up flavor while the shell really doesn't. No judgment if you enjoy the taste of the shell though.
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Rabbit Of ill Portent 3 years ago
This!!! I went to a place, ordered some kind of shrimp pasta dish and all those little bastards had their tails on still! Not very enjoyable at all
Yssa Stewart-Severson 3 years ago
Agreed. This isn't even aesthetically pleasing. It just shows me that the chef is lazy af.
#11
Posting a video on social media of cooking some stupid c**p like Kraft Mac and cheese, throwing it into a pan, topped with crushed spicy Cheetos, and throwing the video on social media with a bunch of hashtags is NOT a “food hack” and it does not mean you can cook. Quite the opposite, imo.
Mario Strada 3 years ago
My wife loved Mac & Cheese. Then one day I cooked Rigatoni with sweet butter and authentic Parmigiano Reggiano. She is a convert now.
Nikki Sevven 3 years ago
Don't call it a recipe if you're just combining prepared foods that you bought.
Ray Ceeya (RayCeeYa) 3 years ago
These recipes sound like something out of the Fallout universe. "Salisbury Steak + Nuko-Puffs = DELICIOUS"
The Realist 3 years ago
It's probably not a hack, and not good for your cholesterol....but I bet it tastes good!
Jan Dishman 3 years ago
And doing it with 1 1/2 inch nails that always have food under them. Gross
Zina Monceaux 3 years ago
EXACTLY! I feel that way with any dish that just takes prepackaged food and makes it fresh new ideas.
Amanda Trent 3 years ago
I tried the TikTok way of making boxed Mac n cheese(prepare it with the water and cheese packet so it gets absorbed while cooking, like rice) man was it good! Way better!!
#12
LEMON and LIME have two very different flavors. My entire family seems to think that they taste the same and will substitute one for another.
XenoMurph 3 years ago
They are different, with different uses, they are not interchangeable.
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Jonathan Médor 3 years ago (edited)
Where I'm from, we only have lemons and green lemons. No limes.
Gail Peterson 3 years ago
Completely different taste except for the general acidity, but even that doesn't equal out, so.. 🤷♀️
Pumpkin Spice 3 years ago
Can someone tell me the difference? I don't want to go buy lemons and limes and lick them.
jim boswell 3 years ago
It's like like dying and going to iced tea heaven
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#13
Celery is not "just as good"when used as a replacement for onion, Will, you f*****g monster
Ace Girl 3 years ago
If you're adding celery to a dish also add the leaves. ☺️ There's a lot of good flavor in there!
XenoMurph 3 years ago
Yess, save some for the end of cooking to sprinkle in, aromatic.
Load More Replies... indiecognition 3 years ago
But along with onion, celery is a key part of mirepoix and the trinity...noticeable if missing.
Reyna Avila Ramírez-Arellano 3 years ago
Celery is my FAVORITE FOOD, and I wouldn't use it to replace onion.
RMA 3 years ago
If you’re allergic to celery, lovage is a reasonable alternative. But onion is always onion.
Logan Welch 3 years ago
My grandma can't eat onions so I good substitute is chives
Load More Replies... Hannah Finley 3 years ago
Omg I have never heard this, i would have to scrape my jaw off the floor if someone came at me with this nonsense
Ana Ferreira 3 years ago
Celery? I mean, if they said leeks I could see some logic to it, even if the flavour is still pretty different, but celery?
#14
Wash your filthy hands. I don't want food poisoning again.
Also, if you use a glass cutting board, we can't be friends.
Mouse 3 years ago
I use a glass cutting board on my night stand to protect the wood top. Grew up with one under the toaster oven to protect the counter. Never occurred to me to use a knife on one.
Vanessa Richardson 3 years ago
One under the toaster oven is a great tip! I’m actually gonna give that a try, thank you😊
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Just saying 3 years ago
Doesn't a glass cutting board have less germs than a wooden one? I mean, before it is washed. Just asking.
Mary Elliott 3 years ago (edited)
Glass cutting boards will damage your knives over time. Wooden cutting boards have a natural antimicrobial quality, and won't damage your knives. Plastic cutting boards MUST be sterilized properly to prevent pathogen growth in the cuts they develop from use. Of course, any cutting board is unsafe if you don't prevent cross-contamination. But overall, wooden cutting boards are the superior choice.
Load More Replies... Ana Ferreira 3 years ago
I bought one when I was young and stupid, because it was pretty and it seemed far more hygienic than other boards. I used it exactly once. Started cutting something on it, and immediately changed to my old board. I can still feel the sound of the knife against the glass. Ugh.
Peanut Butter Pumpernickel 3 years ago
Glass cutting boards are, as Alton Brown put it "dark lord of the Sith evil" and I agree
Laura Ketteridge 3 years ago
They blunt knives really badly, or really efficiently.... anyway, glass chopping boards and sharp knives are not friends.
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grace koncsics 3 years ago
It's actually much more sanitary to use a glass cutting board for things like chicken because raw chicken is so dangerous. It gets into the wood fiber of a wooden cutting board and can contaminate the other food very easily. It's actually recommended you use a glass cutting board for sanitary reasons if cutting up something like chicken.
JLBigboote 3 years ago
It's recommended to use a plastic or wood board for all cutting. Generally two, one for meats, the other for everything else. Wood has natural antimicrobial properties, and as long as you wash it properly after use, it's actually safer than plastic boards because wood is self-healing and plastic is not. Those cuts you make into plastic stay there, and trap pathogens more than wood does because, while wood is more porous than plastic, the plastic actually traps pockets of bacteria in the cut marks better than wood does. The only time glass should be used as a cutting board is if you have literally no other option.
Load More Replies... Dog Mom 3 years ago
I don't have a glass cutting board, but I have been told that it's safer than wood or plastic. But I do have a glass tray out of an old microwave that I keep for sorta a cutting board for watermelon and such. It's big and catches all the juice because of the edges on it. Makes things easier.
Seth 3 years ago
Glass cutting boards are easier to sterilize, but holistically they're far more dangerous to have in your kitchen. Glass is harder than steel, so they dull your knives the instant you use them, and everyone knows the most dangerous knife is a dull one. I use mostly plastic boards, which take more effort to sterilize by hand but it's effortless using the dishwasher. Wood and plastic are softer than steel, so your knives stay sharp. Never cut on a surface harder than your cutting tool.
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#15
Shepherd's pie with beef isn't shepherd's pie. It's cottage pie.
Sonja 3 years ago
And chili con carne without meat is just chili. Absolutely fine for me but it's not 'con carne'.
Laura Ketteridge 3 years ago
I've heard of vegetarian and vegan chilli called 'chilli non carne'. It made me smile.
Load More Replies... The Queen Of Upper Butt Crack 3 years ago
Cant get shepherds (fresh OR frozen) where I live, always have to use beef.
Daniel Atkins 3 years ago
Shepard's pie is people Shepard's Pie is People. ;)
Load More Replies... Shyla Bouche 3 years ago
It's unacceptable in certain circles to use imitation shepherds.
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Louis Bencomo 3 years ago
Cowboy pie (which is way better than a cow pie)
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#16
Grilled Cheese MUST be buttery
Ray Ceeya (RayCeeYa) 3 years ago
ABSOLUTELY and THANk YOU! Mayo has no place in a grilled cheese.
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Team Jay 3 years ago
And a sandwich with ham, arugula, mushrooms, and cheese that is browned in a pan isn't "grilled cheese". It's a ham, Arugula, mushroom, and cheese sandwich.
JoJo Anisko 3 years ago
Add butter to the pan for grilled cheese, use sourdough, then low and slow for the best buttery crunchy grilled cheese.
Josh 3 years ago
Ah, darn. That was my mistake. I had to lather the bread with cheezwhiz and then toast up slabs of butter.
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oddly_informed_raven 3 years ago
buttered pan +sourdough +extremely sharp orange cheddar. none of this mayonnaise or five different toppings nonsense
Gail Peterson 3 years ago
After reading this I am dying for a grilled cheese! 😋
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Dog Mom 3 years ago
Yes. Especially if you put the bacon on the grilled cheese sandwich. My mom used to do that for a quick breakfast before school.
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Marilyn Russell 3 years ago
Mmm. Haven’t had one in a while and I just made fresh bread today…
#17
Most people's knives are so dull as to be next to useless
InvincibleRodent 3 years ago
A couple sharpening stones, a good quality knife, and some elbow grease is the very reason I grew to like cooking at all. Get yourself a good knife and learn how to sharpen it! There are a BUNCH of great tutorials on youtube!
Honu 3 years ago
There are also guides you can use with the stones to make sure you're getting the correct angle if you're uncomfortable doing it free-hand.
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Erin Ward 3 years ago
I take one of my sharp knives with me everywhere I go lol. My family doesn't sharpen their knves
Tim Haugen 3 years ago
I die a little, inside, every time I see one of those ads that say,"Stop throwing out you old, dull knives..."... And it's an ad for a knife sharpener.
#18
Desserts should not be healthy or low sugar. They're dessert damn it! Yes, it can be healthy but when you're changing texture by removing sugar itself... Urgh
Duane Ringlein 3 years ago
As a type 2 diabetic who loves sweet things I tried the "sugar free" stuff, the taste is terrible, and the side effects are worse. Especially the taste of sugar free ice cream, and I loved ice cream before it.
moon_magic 3 years ago
Until recently I worked in a factory producing artificial sweetener. Horrible, horrible stuff. We all had coughs, itchy skin where it was exposed and headaches. I'm firmly convinced that it's known to have undesirable effects on health and one day it'll be recognised as being as harmful as using arsenic as a colouring agent.
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NotMe 3 years ago
That's subjective. Some dessersts are better low suagr, some are not. I'm perefectly fine with healthy brownies, and I don't feel like I'm missing out on anything. Also, allergies and medical conditions might play a role too, so you do you, and let others enjoy their low sugar desserts, okay thanks.
D'NicKy Karito 3 years ago (edited)
Disagree with this one. Desserts can be healthy and still taste amazingly good. Trkck is too use good ingredients and not just "erase" Sugar. Example: protein powder (vegan is actually better for desserts, as it doesn't get dry like whey), stevia instead of sugar (i personally don't like erythritol), flavor drops (I've only seen it from a German company, but I'm sure they exist in the USA). Plus, fruits like apple or peach are naturally sweet and can do wonders
Anna Claes 3 years ago
Ummm literally the only thing I care about is the recipe for these cupcakes.
Cinnamon 3 years ago
Looks like pumpkin spice cupcake, cream cheese frosting, salted caramel drizzle.
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Duncan 3 years ago
Sorry but Dessert is a French word and it stands for many things eaten after dinner (another French word). It includes all kind of sweet food, fruit, pastries which are server after dinner. In France often even after the cheese plate. So yeah dessert can be healthy if it's fruit. But most often it is sweet. A cheese platter ain't dessert, dessert comes after the cheese.
Just saying 3 years ago
I have type 2 diabetese, and do not think that I should risk my health to eat a dessert that has an enormous amount of sugar in it. Some sweets taste either the same or better with no sugar.
L.a. Williams 3 years ago
I hate that I get why people do it but ewww. Even worse take out eggs, milk, and butter. So vegans do not make dessert. Just eat your fruit and stop making awful "dessert ".
Trinity Cottrell 3 years ago
Not to mention that the chemicals that they replace the sugar with is way more harmful to you. Pepsi max has been proven to give you type 2 diabetes and kidney stones when consumed too often.
#19
Please scrape the food off your chopping board with the non cutting edge of your knife.
That is all.
Kate Smith 3 years ago
My mind is blown! I'm 40 years old and cook a lot and have NEVER thought about that. Such a common sense, feel silly now
Seth 3 years ago
This is just OCD fussiness, there's nothing wrong with scooping with the blade side. If it's perfectly fine to forcefully press the blade into your cutting surface for chopping, then why is it problematic to gently slide it over the surface?
The Captain 3 years ago
Coming down on the board with the blade has only a slight affect on the edge. Sliding it causes the edge to deform to one side requiring your now dirty blade to be re-honed to correct the edge.
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Trinity Cottrell 3 years ago
I just wipe my knife on the side of my chopping board so whatever I'm chopping joins the rest of what I was chopping.
#20
The dark meat of the chicken is infinitely better than the white meat. No exceptions.
Ray Ceeya (RayCeeYa) 3 years ago
Boneless Skinless Thighs are the absolute best! Slow broiled in teriyaki and served over rice. One of my favorites.
Den Ver 3 years ago (edited)
Our ancestors were almost genetically identical and they ate the same food. It's curious that for some people there is such a strong preference for light vs dark meat.
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zak 3 years ago
I'll take a well-cooked chicken breast over a leg or thigh any day of the week. The problem is that most people don't cook it properly and it gets dry.
Spocks's Mom 3 years ago
I agree and am usually the odd one out on this, but I just really don't like dark meat in chicken. I think breast is best!😍
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Just saying 3 years ago
I agree, however, I think that this should be argued by a person's taste. This is your opinion and should not condemn those with a different opinion.
Jp@nda 3 years ago
But why? My opinion is superior and you're an uneducated tw@t for not thinking the same as me. I am obviously just joking here, i completely agree with what you are saying. If only life were so simple, lol
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Cassi Lyris 3 years ago
The myth that chicken breast is somehow better for you needs to disappear, for real.
#21
While recipes are useful, folks should prioritize WHY things work in a recipe over just memorizing a recipe.
Mason Kronol 3 years ago
Unless I'm baking a recipe is a guideline. I have a recipe for cocktail meatballs I have used for years. I mainly use it so I make sure I have all the ingredients. Please don't ask me for my chili recipe. It's in my head and usually depends on what hot peppers are available and how good the garlic is. I never use a seasoning mix.
Celtic Pirate Queen 3 years ago
I always make a new recipe exactly as it's written, then I make notes on what could have made it better.
Chris Sprucefield 3 years ago
Also, recipes are not absolutes, but a base, that you can use to tweak things to your taste and likings.
Hugh Cookson 3 years ago
Recipes, once again, are only guidelines !! I'm an ex Michelin Chef and have pretty much never followed a bloody recipe !!! Pastry and patisserie are different because they are witchcraft.
The Captain 3 years ago
When cooking a recipe is just a guide. When baking however a recipe is a rule.
#22
You are not a chef if you have not ever worked in a professional kitchen or had formal training. I know someone who thinks she's an influencer and calls herself the Rachael Ray of our city. She refers to herself as a chef even though she's never even been a server at a restaurant, let alone work in a kitchen under a chef or pro. It prob shouldn't annoy me as much as it does.
Mike Loux 3 years ago
And she would be the first person to tell you that, as well.
Load More Replies... Gareth Ratcliffe 3 years ago
To be fair, chef just means head of the kitchen, so if it's my kitchen, then I'm the chef!
InvincibleRodent 3 years ago
"Chef" is technically a shortened term coming from "chef de cuisine" ("head of the kitchen") and on its own basically means "boss". So yes, if someone isn't working as the head of a professional kitchen, they're not a chef. They're a (hopefully skilled) home cook.
harpling 3 years ago
So then are sous chefs and assistant chefs really linguistic paradoxes? I'm not being snarky; I'm genuinely not sure how the French works.
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chef ette 3 years ago
I AM a chef and it makes me so angry when people at McDonald's refer to themselves as chef or anyone who wears a chef jacket. The jacket does not make you a chef. Takes years of training, even after culinary school, blood, sweat and tears before you can be called chef.
AndyR 3 years ago
Jamie Oliver is a good example too. He's many things but he was never a chef.
Shane G 3 years ago
His first job was as a pastry chef under a famous Italian chef. You might not like him or his shows or whatever, but he has spent time in kitchens and worked his way up from a low level position to where he is now.
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Just saying 3 years ago
Isn't a chef someone with a degree or schooling to become a chef? Just wondering why there are culinary schools out there if a person who doesn't attend thinks they are better.
Clifford Holt 3 years ago
Chefs have had formal training. Anyone else is a cook. I was a professional cook for 10 years. I never would call myself a chef. They earned that title and to call yourself one without the training is disrespectful in my opinion. Spend a few years apprenticing under a chef and maybe you can call yourself one.but otherwise... No.
#23
Fresh Thyme is the answer!!!
Erin Ward 3 years ago
Actually depends on if you dry it yourself. Store bought definitely
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Kezza 3 years ago
Why TF do people who cook NOT have a herb garden at least rosemary, thime and mint at MIN
Mirabelle Stonegate 3 years ago
Any fresh herb! I recently made a bolognese sauce that used thyme, bay leaf and basil. We grow all three. The flavours are so good compared to dried.
#24
Blending a tub of Cool Whip with a block of cream cheese and throwing it in a pie crust does not make cheesecake. Call it something else. That s**t ain't cheesecake, full stop.
T5n 3 years ago
The post submission just above this(at the time of writing this comment) had a comment saying “I only wash my meat in the shower”. That combined with reading “Quick ‘n’ dirty” took my mind to a place unassociated with food.
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Donkey boi 3 years ago
If that's the case then stop calling cheesecake 'cheesecake'! It's not cake! A cheesecake is basically cream cheese, cream, sugar and a crust. On this basis, while I disagree with what they do, I think they have the right to call it a cheesecake.
Juririn 3 years ago
Add some rhum and a spoon of blue cheese in the mix and it's beyond cheesecake ;)
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Diana Robison 3 years ago
I call it Cheatscake when people make it like that... It's a good dip for vanilla wafers 🤷🏽♀️😂
Samantha Rivenburg 3 years ago
Omfg my ex did that but added Kool aid mix and it was disgusting, he called it a meringue pie. Apparently I was the only one at our party who didn't like it, I think I was the only one who was sober.
#25
Freshly ground black pepper is so much better than pre-ground (like the stuff in shakers at restaurants).
simply.Taz 3 years ago
ONG! My ex-SO introduced me to ground pepper. The flavor from fresh ground pepper versus "shaker" pepper, is unreal. I never realized how good pepper can actually taste. It's now only ground pepper for me. I've been through three mills already! Lol
Scott 3 years ago
Is it that you've worn through the mill itself, or that the mill is empty and not refillable? If it's the former, colour me impressed! I've never worn through a mill, that's a lot of pepper. If the latter, I'd recommend getting a refillable mill; I think they feel better (like, the phsyical sensation of using it is nicer), you can have it match the design of your kitchen, and is less wasteful. I found a cheap one for ~$5-10 online and love it.
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sonofabass 3 years ago
This picture though! A mortar and pestle is not the way to grind pepper. It's potent, you don't need that much. A good grinder is best.
moon_magic 3 years ago
I have early arthritis in my hands, and struggle to grind pepper fresh each time, so I tend to blitz enough for a week or two in a bullet blender as needed. Definitely notice the change by the end of the batch. It goes from spicy-bitter-pungent to just plain peppery spicy. Still better than the weird pre-ground dust though.
Emily 3 years ago
If you wanted to do smaller batches to have it fresh more often, a small electric coffee grinder works great too. I've used mine for spices and making oat flour. Much easier to handle and clean than the larger appliances. Just my opinion :)
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Mirribelle 3 years ago
Also the different kinds of pepper corns! Pink vs white vs black. All have unique flavors so try them out.
Benita Valdez 3 years ago
Freshly ground definitely hits quicker too. Screw you anaphylaxis you jerk.
Diane Herman 3 years ago
I have hated all black pepper my entire life. My mom used to try to trick me by using White pepper. Hated that, too.. But RED Pepper all day for me!!
Marilyn Russell 3 years ago
I haven’t been able to find a food quality pepper mill and had to return a couple to Amazon that were missing parts or didn’t work, so now I just use my mortar and pestle. The fresh smell is so amazing!
Ivan Petrov 3 years ago
I've said this before, and I'll say it always, when the topic of black pepper comes up - I worked at a place, that was selling spices and other food stuff. The grounded pepper was CHEAPER, than the ungrounded one, same quantity. Imagine what was going in the grounded one.
#26
People who refuse to try new tastes, foods and dishes suck.
Duane Ringlein 3 years ago
My grandson, who is a picky eater, stayed with us once and we made beef roast with potatoes, carrots, and other veg. He didn't want to eat anything until I told him that the roast was the same type of meat he was eating as jerky, which he loved. He had several helpings of roast that day.
Hannah Finley 3 years ago
I used to straight up lie to my kids to get them to eat stuff, like calling cauliflower "fancy broccoli". It's all in creative wording with the little ones
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UKGrandad 3 years ago
There are two types of people: one type sees eating as something to be enjoyed and new flavours as an adventure; the other type view food as nothing but fuel, to be shoved down as quickly as possible. Flavour is wasted on the latter bunch.
Spocks's Mom 3 years ago
I like your opinion on this. I am an adventurous eater, but try not to judge (too harshly) people who only eat very basic foods. Also, some people want to eat a variety, but have several food sensitivities.
Load More Replies... Donkey boi 3 years ago
I don't wholly agree with this attitude. I always try new things! But then If I don't like it, I get pissed at myself for having wasted money when there was an option that I would have enjoyed. I also respect that people can tell just by looking that they are not going to enjoy something. I can tell I'm not going to enjoy that snotty egg texture in your tart. I don't like lemongrass, I find it too overpowering, so I know I'm not going to enjoy any of the dish because it's all I'll taste. But if it's something completely new to you, you should at least give it a go.
RMA 3 years ago
I have, aged 50+, called time on offal. I have tried brains, liver, tripe, etc etc at various points and I’m not trying them again. It is probably mind over matter but there is so much that is good to eat, I’m skipping the stuff that really stresses me out.
Epona 3 years ago
Considering the food offal is pronounced like the word awful, I have to agree with you! I’ve never tried it but I know what it is because of an episode of the show Pushing Daisies. Great show that was supposed to run for more than 2 seasons but the writers strike of 2008 had other plans.
Load More Replies... Chucky Cheezburger 3 years ago
Yeah, ya gotta try it before you know. As long as it can get past the eyes and nose...
Marilyn Russell 3 years ago
My grandmother, who was an awesome cook, used to complain when my cousins came to visit and wouldn’t eat her food and wanted Kraft dinner.
#27
There is no shame in using a meat thermometer to get the temp you want.
AnkleByter 3 years ago (edited)
I get so much c**p from people about this one. I HAVE to cut my food up, there is no way around this. I have to cut it up so that I chew it smaller and can still swallow. I have an oddly narrow esophagus, and almost everything I eat is a choking hazard, even chewed up. Smaller bites, means a smaller end product and odds of it going down safely are higher. I will gladly cut ALL my food, without shame :)
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J S 3 years ago
Right? I'm sure highly-trained chefs are great at judging temps without a thermometer. (Although watching TV cooking competitions would definitely convince you otherwise.) But for most ordinary humans why would you not use a perfectly common and ordinary tool to make sure you have yummy - and safe - food?
Hagen Radcliffe 3 years ago
Yet another example of how you know you’re an adult! Also having a favorite knife 😏
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#28
Preoccupation with dish authenticity is toxic. The authenticity of a dish varies by geography and culture so for example something like 'street tacos' will never be authentic because they are different depending on where you are. Snobbery takes away the pleasure of experiencing food.
Tristan J 3 years ago
A complete disregard for authenticity takes away from the experience too - I would prefer to cook with authentic ingredients and methods where possible to experience new flavours, whereas having a British or American take on Asian food tends to make it nothing like the original dish. 'Pan Asian' restaurants also bug me, as they tend to make a generic Asian food type for all their dishes with little difference between them.
Josh 3 years ago
I can see that. I think the strong disconnect here is the amount of elitism put on it. An overzealous focus on some arbitrary authenticity metric ruins the enjoyment of cooking for some. Which should never be the goal. I mean, Anthony Bourdain once asked someone who made the best Adobo (between the Philippines and Spain) and the guy looked at him funny and replied "My mother." The best food is the food you love.
Load More Replies... Mario Strada 3 years ago
I am Italian. There are staples I cook that are important to me. It's part of my culinary heritage. Anyone is welcome to put garlic where it doesn't belong or drench something else with cream (or half & half, even worse) but then just call it something else. I like to be creative in the kitchen, but if I am cooking a Carbonara, I am not putting cream in it. It becomes something else.
Benita Valdez 3 years ago
Sorry but I don't want Senor Frog in Mexico; I want authentic Mexican food. I don't want the tourist hotel food in Spain, I want where the locals eat and no I don't mean the Pollo Campero fast food either. Call it snobby but I want the real, good food and not tourist trap garbage. I don't expect authentic outside of the originating country but I expect it to taste how it should and not be altered or "Americanized". We ruin enough, leave food alone dammit.
Izzy Curer 3 years ago (edited)
I have a pet-peeve about the term 'philly cheese steak'. If you're actually in Philly, there's no need to specify which city they're from. People from Philly don't even call them that, they just call them a 'cheese steak'. And if you're not in Philly, they're not a Philly cheese steak, they're just a cheese steak. It's not like there are other kinds of cheese steaks to differentiate them from. No matter where you are, please just call them a cheese steak. I don't even eat them, but this drives me nuts. I'll die on this hill.
#29
Bacon does not belong in everything.
Donkey boi 3 years ago
I agree with the sentiment, but I've yet to find something is doesn't go well with!
William Stark 3 years ago
Straight bacon fat mayo is a little too intense. Likewise most vinaigrettes. Bacon fat pesto would be good depending on the other ingredients, but would probably be kinda gnarly cold.
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El Dee 3 years ago
I risk being controversial here but bacon is 'okay' but the way some talk about it, perhaps mostly in the US, you'd think it was the most gourmet s**t ever. Nope..
D00FINSHMERTZ 3 years ago
Who thinks Bacon is gourmet? It is a cooked side meat. That being said, it is exquisite if prepared correctly, but far from gourmet...
Load More Replies... The Captain 3 years ago
I confirm this with 2 words that never should have been together. Bacon Vodka
Mason Kronol 3 years ago
I don't care for bacon. Greasy and fattening.Not good for my IBS either. It always amazes me when I go somewhere and try to choose a healthy option and it comes with bacon. Our local PGA tournament started offering a turkey wrap. Unfortunately it's pre made and includes bacon. One of my favorite restaurants has a great grilled chicken spinach salad. Of course they add bacon. During the height of the pandemic when there was no indoor dining my husband would stop and get me one. No matter how many times he said no bacon and it was on the receipt or container I would open it and find bacon.
#30
If your middle eastern/Mediterranean place serves bad or bland hummus I’m not even going to bother with the rest of your menu. If you can’t get the basics right don’t waste my time.
Ace Girl 3 years ago
Once I went to a Mediterranean falafel place and ordered a Greek salad. It was literally a shredded head of iceberg lettuce,a few slices of tomato, and a few slivers of onion. I was like, "is this a joke." Later the chef came out and asked me how I'm enjoying my meal and I thought he was making fun of me. I wanted to gesture to the shredded iceberg lettuce in front of me and be like....
Chrissie Anit 3 years ago
Well, did you? It would be totally understandable!
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William Stark 3 years ago
Point of information: have you tasted hummus or is it the idea of it you hate?
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Natasja de Jong 3 years ago
The common mistake people made us adding tons of (olive) oil while grounding the chicken pies. The trick is (learned from a hummus maker in Jeruzalem) ground it with Ice cold water. So make a van with water and ice leave it for a while. Put the chicken pies into a bowl and start grounding while adding the ice water. Now you will get the best hummus! Now you can flavour it with your favorite ingredients. At some parsley and at the and you mix some olive oil with paprika powder and put that in a little hole you've made into the hummus.
#31
Burn marks from taking food out of the oven with just a thin towel/your bare hands are not “badges of honor”. Protect yourself and wear some damn gloves.
LilliVB 3 years ago
I don't know... If you cook a lot it's rare that you never get burn or you never cut yourself. Of course this doesn't mean you shouldn't be careful to avoid it, but it happens to most chefs sooner or later. This doesn't mean that they are acting like dumb fûck in a kitchen
Duncan 3 years ago
Yes I've cut myself or burned myself multiple times over the years in the kitchen. The more time you spent in a kitchen the more chance it goes wrong one day. Sh it happens. But it aren't batches if honour it ate reminders of stupid mistakes
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Bunzilla 3 years ago
Big tip for cooking burns: use cool to lukewarm water to rinse the burn. DO NOT use cold or ice water. Cold or icy water will only further damage your skin; it's already had a temperature shock, and a second temperature shock won't help. If your burn is on your fingers or hands, then you can just pour a glass or bowl of water with a bit cooler than room-temperature water and soak your burn in it after some rinsing so you don't have to waste a lot of water or be shackled to the sink. Every time you can feel your skin starting to burn again- stick your burn back under the water- because your tissues really are still burning! I started doing this, and even when I've gotten some sizzling hot oil on my hands, I haven't gotten a blister. People always say to use cold water... but it's wrong. First aid sites agree if you want to fact-check.
WoodenLion 3 years ago
where i'm from, if someone says cold water it means tap water from the cold side.
Load More Replies... Hannah Finley 3 years ago
Dude yes these are great for the smoker and grill!
Load More Replies... Channo Sagara 3 years ago
If somebody friggin take food from oven with bare hands just for bragging rights, they won't survive as a cook.
Sammie 19 3 years ago
Always makes me laugh at TV shows or movies when they remove food items from the oven without any protection. Pretty obvious the oven wasn't on lol
Load More Replies... AnkleByter 3 years ago
You can rip my badges from my cold dead skin after I die. Until then, I will wear them proudly!
Cassi Lyris 3 years ago
Accidents will happen, but at least try to take sheer laziness out of the equation, jeez.
Lee Banks 3 years ago
I've got rows of sheet pan burns across my upper arm from pulling bacon at a packed brunch. They are not badges of honor. Tight kitchen and a full house means you will have scars.
Epona 3 years ago
You can buy something that snaps onto the front of your oven rack that is safe to leave in the oven that protects your arms from getting burned on the hot oven rack. I bought my mom a pair for Christmas a few years ago and she does not get burned by her oven rack any more. I don’t remember what the actual name of them is but just Google “oven rack protector” or something similar and you should find it.
Load More Replies... Seedy Vine 3 years ago
My mother used to show us all of her cooking burns at the supper table.
#32
Stop calling mayo with anything mixed into aioli.
Vicente Gras Mas 3 years ago
Funny thing, aioli is correctly written as allioli, which means all and oli (all is the Valencian word for garlic and oli for oil) and it's so accurate bcause it's done with tons of garlic and oil :)
FreeDragon 3 years ago
Correct (although I might fight you on the "Valencian" part as someone living in Catalunya ;) )
Load More Replies... Benita Valdez 3 years ago (edited)
I accidentally made aioli once, it was great but definitely not my intention. If you're making a garlic herb oil don't use a hand blender for any reason. I don't remember my thought process, maybe wanted the herbs to distribute more, maybe i had a few cocktails, I don't know, but yeah that aioli was tasty. Edit: I remember, i was making like chimichurri and I thought it would help incorporate everything better and yeah I did have a few cocktails. Still was a tasty aioli
Juan McCoy 3 years ago
This is just another variant of a lot of gripes on this list. Innovation and flavors are fine. If you use Aioli as a base and create a flavored product with it, without fundamentally changing the dish, then you can still call it aioli so long as you put the flavor in the name.
#33
If you say white folks can’t cook. You been eating the wrong food.
Pumpkin Spice 3 years ago
White people gave me a grilled three-cheese sandwich with onion. White people gave me breaded mac n' cheese, brioche rolls, crepes, fruit salad, spiced cider, apple pie, and...well, pumpkin spice!
Maisey Myles 3 years ago
I don't see this a racism. Food that is typically associated with black people are better when authentic just as is with French, Italian, Greek, Jewish, Mexican foods
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K W 3 years ago
I think it's mostly a running joke on social media about Americans who make bland, unspiced food.
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Benita Valdez 3 years ago
I've heard this but it's usually in regard to the stereotypes of poor white trash or health nut rich people; you either get box Mac n cheese with boiled hot dogs or plain unseasoned grilled chicken and plain steamed vegetables, respectively. It's not really applied to outside of the stereotypes; that I've heard of anyway.
Erin Ward 3 years ago
I would just like to say if made right mac and cheese with hotdogs is awesome lol
Load More Replies... Cassi Lyris 3 years ago
Nah man, some of these people really can't cook and think salt is the only seasoning. It's so gross. And for some reason the food is always paradoxically dry and also dripping wet. It's an event. A bad one.
Baleygr 3 years ago
Ah, I didn't know that skin pigmentation is cooking. But I guess everyone with enough of it is automatically a great cook and the rest is stuck with famously bad food from places like Spain, France, Poland, Hungary, Germany, Italy, etc... Either that, or some people just can't cook and it has nothing to do with their skin colour, but instead with an US internet stereotype, likely because of their Midwest and their focus on colour.
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Juan McCoy 3 years ago
Yeah and that's more of a problem of defining white people. Italians are white. Spaniards are white. Technically many Latinos are white. Even many middle eastern people are white. And even then, southern food in America is killer whether made by blacks or whites. Though I do often give the edge to blacks in term of barbecue and southern food that doesent mean white Americans can't cook. I will say I'm not a fan of anglo Saxon and British food. Not my fave. It feels bland compared to my southwestern new mexican food I've grown up with. But I wouldn't say they "can't cook" just that i don't like that particular cuisine.
Louis Bencomo 3 years ago
And when it comes to "Mexican" food, NONE of it is quite like southern New Mexico!
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Shireen Maher 2 years ago (edited)
what is american food? like genuinely ive thought about this a lot and i came up with nothing but big macs and chicken nuggets. also butter noodles
#34
People eat the "fast" versions of food for different reasons then the authentic versions of food. People don't eat Kraft mac and cheese and expect it to be the best they've ever had, they eat it because it's easier to make then an actual homemade Mac and cheese. Sometimes your brain just craves the weird powdered cheese flavor from Kraft and sometimes it wants the real cheese flavors that come from homemade Mac and cheese. Both can be good in their own categories but shaming people for eating "non-authentic" versions of food is just weird and elitist.
Edit cause people keep saying it - I'm aware that this isn't gatekeeping. I typed this out and posted it without realizing that I mixed up gatekeeping and controversial, both questions come up on this sub so often that I didn't even think about the difference until a few people pointed it out.
Bethany Tomchick 3 years ago
This my lil' Autistic heart ❤️ loves so much 😂
Load More Replies... Benita Valdez 3 years ago
So true. I love homemade but sometimes I just want that powdered cheese; never the liquid cheese product though, not a fan
Hannah Finley 3 years ago
I just bought a container of the powdered cheese, I put it on popcorn, chips, whatever. It's SO GOOD
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Taylor Keane 3 years ago
Kraft Mac & cheese, the day before payday and with a little seasoning can taste 100% better than starving!
Mama Penguin 3 years ago
Sometimes I make stir fry noodles from scratch and some other days I crave instant stir fry noodles. Both have their own merits and each is a comfort food in their own way.
Sans Serif 3 years ago
I keep some Chef Boyardee in my pantry just for those nostalgic moments...
Load More Replies... SarahBee 3 years ago
The powder is what delivers the nostalgic (and kid friendly) flavor, but that doesn't mean you can't add real cheese. The box says to use milk and butter. Instead of butter, I always add shredded cheddar cheese. You might need more milk and a little more heat to melt it. With a really picky eater, use American cheese - not individually wrapped "processed cheese food" slices. Kraft Deli Deluxe is real cheese.
L.a. Williams 3 years ago
Sometimes I fix fast like kraft because I don't have ingredients or time. Doesn't taste great but fills you up.
Louise Platiel 3 years ago
I would like a definitive answer as to whether the MAC in mac & cheese stands for macaroni or if MAC is actually an acronym for Macaroni And Cheese. Hellllllp
Shoshana Sherrington 3 years ago
Like fast food pizza vs gourmet. It's a different species and don't judge that sometimes what we want is the salty and greasy version
#35
I have a few about cajun food.
Jambalaya is a dry rice dish. If someone is serving a sauce over rice and calling it jamabalaya, they have no idea what that dish should be.
Cajun does not equal so spicy it can't be eaten. Most cajun food is full of flavor and not all that spicy.
I have been to a few restaurants and seen dishes to the effect of "Pasta with cajun sauce" I don't know WTF cajun sauce is, but in all my years, no one in my family ever made it or heard of it.
Dana Trahan 3 years ago
I’m from south LA so YES!!! WTAF is that “sauce” they speak of? I certainly don’t want any!
Jessica Broussard 3 years ago
Yeap. I hear ya. SWLA here. I've tried "cajun" food in other states. So spicy it's inedible. And geez, discover filet, makes gumbo so much tastier.
Ervin Conn 3 years ago
The bad thing about eating Cajun food while on vacation in south LA is that I can never eat the NY version again. Once you have had the best it is really hard to go back.
Scott Pinkham 3 years ago
It mildly irritates people who don't know the difference between Cajun and Creole and yes I know there's a bit (a tiny bit) of crossover but they are really different food ways.
Mike Loux 3 years ago
My wife is Acadian - from Nova Scotia. The French were deported from Canada and (ultimately) ended up in Louisiana, where "Acadian" became "Cajun." Acadian dishes are made simply, with whatever ingredients are available locally. Cajun dishes are sometimes spicy because chili peppers are common in Louisiana, but that doesn't automatically make every Cajun dish spicy. Delicious, yes. Spicy, no.
Katie Howerton 3 years ago
I used to work in a Cajun restaurant and it is so flavorful and delicious.
Benita Valdez 3 years ago
And this is why I don't eat Cajun food. I love flavorful but can't do too spicy and everything I've ever tried just tasted like burning and regret. I'm from New York and Cajun seems to be presented as super spicy and only for the well trained heat seekers.
Texas Gonzo 3 years ago
Take a vacation to Acadiana (South Central Louisiana) for a food tour. Finish off in New Orleans. You will taste good so good it will change your life.
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Lila Allen 1 year ago
Or cajun flavoring.... WTF is that? Also please stop calling weird soup with sausage gumbo. That is not gumbo.
Zina Monceaux 3 years ago
Cajun sauce is cayenne on anything. We eat jambalaya but my mom always called it sauce piquant which is white rice. Some areas esp places that have a lot of foreign tourist cut back on spices. In New Orleans Cajun food is rarely spicy.
#36
Washing your meat just spreads germs in your sink. It’s gross and a waste of time
Thegoodboi 3 years ago
Yeah which one of you does it in the sink ¯\_(ツ)_/¯
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AnkleByter 3 years ago
It only spreads germs in your sink if you choose to never wash your sink. It might be a waste of time for some people, but it's not for me. Freshly butchered meat will still likely have some bone particles on it (most of the meat my family has is freshly butchered then we freeze a ton of it, lol). You can bet your sweet buttocks I'm rinsing that meat off...and also cleaning my sink properly, the same way I do the rest of my kitchen. This whole "don't wash meat" thing started because people don't like the extra steps of washing their sink. I get it, pain in the butt for some, but it's just part of our process (and I was also raised this way) and not really time consuming at all.
Sans Serif 3 years ago
My sink, is the most important tool in my kitchen - it's usually as clean as my counters.
Load More Replies... A Jones 3 years ago
I never understood why people rinse meats. There's no need as if they're packaged after being cut, food safe measures have been done for you!
Sans Serif 3 years ago
Meat should be scraped with a sharp knife to remove moisture and the nastiness that comes from the cutting/packaging process. Unless, of course, you have a really good butcher!
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Hannah Finley 3 years ago
If you buy your meat from a store, yeah. But if you go outside and slam a chicken, you gotta wash that guy off. Still kinda gross tho lol
John Anderson 3 years ago (edited)
"Slam a chicken"? is that what the kids are calling it now-a-days?
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Samantha Mitchell 3 years ago
It spreads germs half way across your kitchen thanks to the water that becomes droplets or even smaller!
David Martin 3 years ago
...it is kinda weird and gross. Why would you watch your grandma wash her pussy?
Load More Replies... Just saying 3 years ago
I beg to differ. Pork chops, for example, most of the time, have pieces of bone on them. Always wash meat if you can. Just make sure to wash your sink out. Not that hard.
David Martin 3 years ago
What country do you live in that you are finding pieces of bone on your pork chops?
Load More Replies... SlightlyTarnished 3 years ago
This was taught in grammar school gym class, I will forever peel back and wash my meat.
Juan McCoy 3 years ago
This is a big one and actually a public health issue. Another one is when people use hot water (and a lot of it) to defrost meat and poultry. I had wrapped frozen chicken defrosting with room temp tamp water, a slow drizzle. And my cousin, a 19 year old (who recently got hired as a teacher which just angers me more than anything) changed the water to full blast and HOT. By the time I got to my chicken it was ruined and didn't come out consistent when I cooked it. When I asked her why she said because it's "common sense" and I told her very bluntly (I've been in this industry a long time. This is what IM good at. I don't need your help. Don't touch MY food) This could have gotten us very sick if I didn't know.
#37
Fresh garlic that you peel and chop yourself is SO much better than the c**p in a jar. Yes it's more work but it's so worth it I don't get why anyone complains.
indiecognition 3 years ago
Pre-peeled garlic is also much better than the shelf-stable jarred stuff. 90% of the way to whole bulbs. I will not be shamed or gatekept about that
Mama Penguin 3 years ago
I use pre-peeled garlic now. I used to buy them in bulbs but I got lazier. They taste very close anyway.
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Martha B. 3 years ago
I don’t disagree but as I only have use of one hand, it’s very difficult for me to chop things especially small things like garlic cloves so the jarred minced garlic means I can actually get a dish made in a reasonable amount of time. I miss the way I used to cook before a TBI left my left arm paralyzed.
Ryan-James O'Driscoll 3 years ago
You can grate unpeeled garlic through a microplane, it will leave the peel behind and let the garlic through
Red Ruffensor 3 years ago (edited)
I have a Starfrit gadget where you toss in a clove, skin and all, turn the k n o b, and it comes out peeled and minced. Magic. Edit: BP didn't like the word k n o b.
Heather Resatz 3 years ago
Also garlic in jars from China are processed by prisoners .. who often use their teeth to peel .. Jeepers it's so gross!!
Tired_Panda 3 years ago
I put the garlic in a moist paper towel and microwave it for 10 seconds. It loosens it up just enough. You can also put the garlic in a mason jar and shake it and the peel with come off.
#38
MSG makes average food delicious, and takes delicious food over the top.
SealOfDisapproval 3 years ago
MSG is sort of like salt: a little too much of it, and you ruined the dish. Personally, I don't like MSG, the shape of the taste is somehow wrong.
harpling 3 years ago (edited)
"the shape of the taste"... What a fabulous way to phrase it! I will now use that phrase when describing anything I eat and declare it to have the SealOfDisapproval Seal of Approval.
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Channo Sagara 3 years ago
You know which country use msg the most? Yes, friggin japan. Country with crazy long age expectancy, smartest technology advancements, also one of the most delicious foods on earth.
Baleygr 3 years ago
But that's the same for every food/ingredient you're allergic, or sensitive to. Doesn't make that food/ingredient bad.
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Scott Pinkham 3 years ago
Use of salt and/or msg in small amounts makes any dish better if you don't season your food I will not eat at your house and it is surprising how little you need to change food
#39
Kind of the opposite of gatekeeping, but to quote a time honored classic movie about a rat cooking, "Anyone can cook". It is worth it in every possible way to learn how to cook, if even just for yourself.
Sonja 3 years ago
People who claim they absolutely cannot cook are prime examples for weaponized incompetence. It's just a lie. Everyone can cook at least a simple dish if they just want to. You need zero talent for some fried noodles or a pot of potatoes and dip. If you can't do that, you're messing it up because you don't want to.
Channo Sagara 3 years ago
Also loosely quoting from the same movie, "it's not that everyone can become a great cook, but a great cook can come from any background"
Travel Lass 3 years ago
One of my greatest pleasures is serving a great meal that I prepared. Even when I'm cooking only for myself, I love knowing that I can make something delicious. It's an underrated skill!!
Norman Deal 3 years ago
Cooking for others is infinitely more pleasurable than cooking for yourself.
JMil 3 years ago
Mostly agree. However, one issue I run into is that I like my food spicy AF (even many dishes typically served with near zero spice) and I just can't make many dishes to my particular taste depending on the audience (among other culinary quirks).
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Celine RM 3 years ago
I've seen that with a good friend of mine. Before meeting, he'd mostly eat taekout or easy af food just for the sake of eating, because he just didn't really care nor know how to cook. But I am very much in love with food and cooking/baking, and after baking with me, he started showing interest in cooking by himself. So I shared easy yet yummy recipes I knew, and now he's happily sharing me his experiences and new dishes. He even made his own pizza, with homemade dough! And he seems so proud to do something and show it. So I agree, learning is so worth it. Sometimes you need just a little push, but it'll always be for the best. ❤️
Just saying 3 years ago
Cooking is just following directions and maybe adding or subtracting something to make it our own.
Zina Monceaux 3 years ago
A health inspector told us that while doing an inspection a rat climbed down a pipe jumped into the spaghetti sauce jumped & kept on going. The chef looked at the inspector & said I guess your to make me throw that out. Ugh!
#40
Tin foil can be used both ways. It makes no difference. The smooth and matt sides are from the manufacturering process.
Ray Ceeya (RayCeeYa) 3 years ago
And strangely enough I'm the opposite. Too bad Mythbusters aren't a thing anymore. They could test this one.
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Bonniebluebutler 3 years ago
The shiny side attracts heat, the other detracts it.
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Nuno Carvalho 3 years ago
The shiny side is due to a wax finishing. It's the side you should use in contact with food. The wax prevents aluminum to touch the food, as it can be harmful ( for instance, the vapor of warm food absorbs toxic from the foil, condensates and falls in foos. Both sides aren't waxed because it would make the foil costs ri-se almost to double.
Ryan White 3 years ago
Not true. It’s shiny because that side touches the rollers
Load More Replies... Marilyn Russell 3 years ago
Okay, but who is this Matt person? It’s “matte.” I can’t take you seriously if you don’t know how to spell or proofread.
MygrandsonscallmeNia 3 years ago
I put the shiny side up if I use broil. It does heat up faster.
I'mNotARoboat 3 years ago
I'll still use parchment for cooking instead. I'll use tin foil sometimes for cold things but never if they are heated.
Clifford Holt 3 years ago
Not entirely true. There is a difference but it's minor. Not worth worrying about.
#41
If something’s missing and you can’t put your finger on it, it’s acid. Add lemon, vinegar, etc. Edit: missed the point on gatekeeping, still true tho
A Jones 3 years ago
Lemon, garlic, salt & pepper chicken is simple, but has good flavor. Also top it with some dill.
Scott Pinkham 3 years ago
I keep 4+ varieties of citrus juice in the fridge and 8+ varieties of vinegar in my cabinet but distilled white vinegar is a cleaning product and it goes under the sink
Michael Curry 3 years ago
People always ask me my secret for pozole. More limes. Keep adding limes til it tastes fantastic. Most pozole needs more lime.
Marilyn Russell 3 years ago
Very true. I’ve recently learned about gremolata and adding it to soups. So delicious!
#42
People need to taste their food. I can't count how many times I've had under-salted food. People just follow a recipe without even tasting anything and expect things to be perfect. You gotta taste it first people!
KJ 3 years ago
Diners also need to taste the food at the table before adding salt, personal pet peeve.
VonBlade 3 years ago
But if you love extremely salty food, you know that no restaurant would serve it that salty, then blindly adding salt is fine.
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Bunzilla 3 years ago
'Properly salted' is different for different people. A person who has been sweating, or has low blood-pressure, needs more salt than someone who hasn't been sweating, or someone who has high blood-pressure. Also, under-salted is better than over-salted. You can always add some more salt. You can't take it away.
A falz 3 years ago
I use as little salt as possible. Instead I use other specialty spices. I have high blood pressure so I keep salt at a minimum. When I give a dish of something I let them know they might want to salt it a bit more, explaining why. Many people have high blood pressure and don't watch their salt/sodium intake. I'm very careful and don't mind letting someone know about add more salt for their taste.
David Martin 3 years ago
I rarely add salt to anything I cook. I use Potassium Chloride and Umami Powder or MSG. And nobody ever asks for a salt shaker at my table. And I feed a lot of nobodies...
Load More Replies... Just saying 3 years ago
What you think needs more salt might not be the same as what I think needs more salt. Come on people, we are all different. Geez.
Thegoodboi 3 years ago
Yeahhh I've been at a restaurant where someone had the same dish as me and they literally took the tops off the salt and pepper and layered that poor dish.
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KING ILLEGAL FOREST 3 years ago
There are exceptions to this... My old roommates claimed that I made the best grilled cheese sandwiches of all time, but I hate cheese so I never actually tasted one.
Barbara Vandewalle 3 years ago
You can always add salt, but you cannot remove it. Some people prefer less salt
Bethany Tomchick 3 years ago
You can always add more salt 🧂 and not everyone has the same taste preferences. Most things are too salty for my liking as I'm a hypersensitive Autistic. If I go through the trouble to make someone food, which is incredibly difficult for me, the least they can do is be grateful that I put the energy into making it. Just add more salt if you need it!
#43
YOU CANT F*****G CARAMELISE ONIONS IN LESS THAN 20 F*****G MINUTES. I DON’T GIVE A FLYING F**K WHAT THE F**K YOU THINK YOU’RE DOING OR HOW YOU F*****G THINK YOU’RE GOING TO “HACK” THIS, ITS NOT F*****G CARAMELISED. IT JUST F*****G ISN’T.
Marleinah Smith 3 years ago
Okay, calm down.......breathe.....in through your nose, out through your mouth.
Quinn Nix 3 years ago
Hrm. Judging from this post and many others here, Gordon Ramsay has had too much influence on the attitude and coarse language of cooks and chefs.
Josh 3 years ago
I mean, a lot of people are just that passionate about food. I have a dedicated wooden spoon that i use to shoo people out of the kitchen. I used it on a strawberry reduction for meringues once, so it's permanently stained blood red. I let the implications sit as is.
Load More Replies... Peanut Butter Pumpernickel 3 years ago
And it's worth the time because caramelized onions are WONDERFUL!
Loki’s Lil Butter Knife 3 years ago (edited)
Yikes, calm down...it's a bloody onion not that end of the world.
The Realist 3 years ago
OP...I can't stress this enough. You are going to have a heart attack. There are so many things in life worth getting this stressed about, but onions are not one of them.
#44
My friend was in Maine. Stopped at a place and their chicken parm was… chicken nuggets with ketchup and American cheese. If he told me the name I would Molotov cocktail that place so that culinary abomination could never be made there again.
Nilsen 3 years ago
American cheese, that is that yellow monstrosity known as "American cheese", is a crime in itself. There are good cheeses made in America, but "American cheese" is not one of them.
Ray Ceeya (RayCeeYa) 3 years ago
American "cheese" should always be typed with quotes because it's more like American coagulated/gelatinized milk product.
SlightlyTarnished 3 years ago
So someone stops at a fast-food shitehole in the US state of Maine and gets chicken nuggets and tomato sauce for chicken parmesan, for f**ks sake what did they expect?
Benita Valdez 3 years ago
Wow. That's just disturbing. I mean my cheap parm is atleast nuggets with sauce and mozzarella but that's only when I'm super lazy and want a snack and not actually cook
Demongrrrrl 3 years ago
I ordered lemon chicken at a Greek restaurant and they served me chicken nuggets with some sort of lemony sauce alongside them, like a dipping sauce. I never went back to that place again
#45
A s**t ton of condiments on burgers doesn’t = better tasting
Ray Ceeya (RayCeeYa) 3 years ago
The worst are the goopy condiments. I'll take a real fresh LTO over any amount of ketchup/mayo/mustard any day of the week.
The Captain 3 years ago
Stop having issues with personal tastes. If you think its wrong someone likes it different than you do then YOU are what is wrong.
Mario Strada 3 years ago
I don't eat burgers a lot, but when I do, I don't want any condiments on it. Grilled onions, and the meat juice are enough. And no lettuce. NO LETTUCE!
Sans Serif 3 years ago
You are correct sir - if well prepared, it only needs pairing with the onion!
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#46
Burning s**t doesn’t make it Cajun.
Jessica Broussard 3 years ago
Cajun here. Nope don't like burnt food. None. Not even 'crispy' bbq. Yuck.
Texas Gonzo 3 years ago
I am Cajun and never realized this was a thing until I left. Apparently outside of South Louisiana, if someone burns the outside of their dish/meat, they call it a Cajun dish now. Like, "I left the pork chops on the grill too long. Now they are Cajun! *lol teehe*"
Maisey Myles 3 years ago
Paul Prudhomme did not invent Cajun food. Cajun and a creole food has been around forever. Paul just made it more popular
Load More Replies... MygrandsonscallmeNia 3 years ago
My daughter, and her Blackened chicken... Ugh!! She ruined one pan, and I had to throw out another! Her version is literally, just very burned chicken! She loves it, but me and her boys, hate it!
R Dennis 3 years ago
Justin Wilson said blackened isn't cajun, it's just burned. He then said he was coming out with a new dish called "picked up after it was dropped on the floor!" 🤣 One of my favorite cooks. He also said red wine with meat, white wine with fish doesn't make sense because that fish is dead and "it don't care what kind o' wine you drinkin'!"
#47
Propane will never be as good as charcoal
Samantha 3 years ago
Haha! That was my first thought too, I'll tell you what.
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Nikki Sevven 3 years ago
I'm not firing up a charcoal fire to cook for two people, though, so for me, propane works better.
Mason Kronol 3 years ago
I have a propane and a charcoal grill. It depends on what I'm cooking, the weather and what time of the year it is. If it's raining and I want some burgers I'm probably going to throw them on the gas grill. If I'm smoking ribs or a roast I'm going to need the Weber charcoal grill.
Jessica Massie 3 years ago
It's true, but then you live in corners of the world where deforestation is such an issue that sometimes you can't get from one corner to another because of erosion - because we rely on charcoal. Put your money where your mouth is, and find ways to contribute to reforestation and alternatives. Yup, I get that I'm the buzz kill, but I've spent hours, and days, waiting for landslides to be cleared and also in places where asthma is rising. So yes, you're right - it tastes so much better. But in your corner, you don't deal with the consequences.
D00FINSHMERTZ 3 years ago
If you think propane processing is cleaner or better than charcoal making you are wrong. They are both destructive processes.
Load More Replies... #48
If you add olive oil to the water when making pasta you’re a monster. No idea why I’ve met so many people who do this
InvincibleRodent 3 years ago
It's an urban legend of sorts that it'll make it so that the pasta doesn't stick. My mom also does it, although it literally just floats at the top of the pot...
Mario Strada 3 years ago
You know what makes pasta stick? Dropping it in a pot and walking away. You have to stir it. No oil needed.
Henrik Lukas 3 years ago
It's so the water doesn't boil over while you look away for second. But you don't need more than two drops of oil to do that.
Izzy Curer 3 years ago
I sometimes add a dab to the water to keep the noodles from sticking to the pan when straining. I like my noodles al dente, and by the time the water drains from the hot pan, the metal is dry, and without oil they really do stick. Then, afterwards, I add the actual amount of oil and stir it in. Then again, I've also found that the oil can make the sauce slide off the noodles, so sometimes I don't add the oil afterwards. Sometimes I don't use oil at all. Just whatever I'm feeling that day.
Scott Pinkham 3 years ago
But salt the h*ll out of the water in Italy some say the water should be as salty as the Mediterranean
Sznn626 3 years ago (edited)
Totally agree, taste it first, then over salt it all you want... Also, people who throw a strand of spaghetti at the wall to see if it sticks to tell when it is done. I actually had an argument at a party with someone about this, they insisted that was how you do it?
Janos Schumacher 3 years ago
It breaks the surface tension so your water doesn't boil over as easy. That's all. You don't need much. Olive oil tames the ocean.
#49
Buy the best knives you can afford. You only need three- chef's, bread, and paring. Keep the chef'sand paring sharp.
Scott Rackley 3 years ago
Going to agree on this one heartily. I have a Santoku from a real Japanese blacksmith. Pricey but hands down the best knife I've ever owned.
Riley Hudson 3 years ago
I would disagree with this statement only to add to it: You need a santoku knife. I don't care how skilled you are with your curved chef's knife, santoku knives are better at cutting through vegetation and you're not getting as good of results as possible with the chef's knife.
Simone Saur 3 years ago
A middle-range oven or pan doesn't get in the way of cooking. The point is that knives are not where you want to be economical and get something good enough, the best knife you can afford is worth the money.
Load More Replies... Mama Penguin 3 years ago
My mother in law swears by Cutco knives. Those things are sharp as heck and you can send them in for free sharpening.
Nikki Sevven 3 years ago
If you cook a lot, you'll also want a carving knife. I use mine both for carving a roast and for butchering bulk raw meat.
Ana Ferreira 3 years ago
I'm a bit of a knife hoarder. Sometimes one will catch my eye, and I just have to have it. And then use it maybe once a year, when my usual two are in the sink, and I don't feel like doing the washing yet.
Sans Serif 3 years ago
"doing the washing" and, only by hand! Nothing destroys a knife edge faster than a dishwasher!
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Garth Bock 3 years ago
Add a butcher knife... useful when someone comes in your kitchen and starts critiquing your cooking.. 😂
MygrandsonscallmeNia 3 years ago
I had a chef's knife, that I loved. My son, bought me a set that is antique, but was never used. The handles were made of hickory. OMG! It's the best knives I've ever owned, and they sharpen so much faster. Thank you my son!!
#50
Casserole is a perfectly fine way to meal prep, and while some can be bland or TikTok bait, they're often hella good.
InvincibleRodent 3 years ago
I do not get people who turn their nose up at food that was cooked the day before, or a couple days before. A nice dish is nice more than once, many things are BETTER the next day or even a couple days' time, and it's not like I don't have OTHER hobbies besides cooking that I want to make time for... plus, figuring out what to make EVERY. SINGLE. DAY. sounds like gd torture.
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Huddo's sister 3 years ago
I really don't understand the point of casseroles- you pre cook everything, use another dish just so you can put it in the oven to melt cheese or whatever. Seems too much like double handling and getting more dishes dirty, but maybe my definition of casserole is different to others, though all the recipes I've tried are like that.
Garth Bock 3 years ago
Meal Prep (translation) - Lining up a bunch of random leftover items from the fridge trying to figure out what to make
Sammie 19 3 years ago
I absolutely love using my slow cooker. Every weekend I have it on with different recipes so I'm not eating the same thing every single day. A few years ago. Now the only thing I have the energy to do is cheese on bread which is warmed in the microwave for 2 minutes until the cheese is melted. No home deliveries grocery or fast food in this area, even if I had the money for it.
FoodieBeck 3 years ago
Casseroles are how I learned how to cook. Great way to learn which foods and seasonings compliment each other and which seriously don't. Advance from there.
#51
Gluten free food is never as good as its regular counterpart. (Obviously only applies to foods that had gluten to begin with)
Tristan J 3 years ago
Are there seriously people adding gluten free things to their shopping under the pretence it's more expensive therefore 'better'? The products literally exist to give people with gluten intolerances things to eat, it's not like you need a fair trade, organic, gluten free flour to taste better.
AndyR 3 years ago
Pretty sure they just decide gluten free = healthy. I had a suspected gluten intolerance and I genuinely can't see why anyone would buy a gluten free version out of choice. Other than things that are naturally gluten free anyway...
Load More Replies... Team Jay 3 years ago
What drives me crazy are products labeled gluten free that could never contain gluten. Potato chips, rice, corn snacks, etc.
AndyR 3 years ago
Pret was selling gluten free porridge over here. I had a genuine wtf moment when I saw it.
Load More Replies... K W 3 years ago
Some cauliflower crust pizzas are as good as wheat crust pizza. There's not a deep dish version but they're very delicious as thinner crust pizzas. The most lamentable difference between regular and gluten free for me is donuts and pastries. They're not even close sadly. But brownies or cookies tend to be just fine. At least they are if you make them yourself.
Mason Kronol 3 years ago
I don't have a gluten intolerance or celiacs, but I have IBS and also need to lose some weight. I got the cauliflower crust from our local pizza joint and it was really good! No, it's not the same as regular crust but it was a nice change and I didn't feel bloated afterwards.
Load More Replies... Tristan J 3 years ago
If you're not a coeliac, why are you eating gluten free? If you are a coeliac, you would prefer it taste a little worse but not to spend the next few hours cramping up in a bathroom.
Becky Samuel 3 years ago
I may not be coeliac, but my IBS doesn't like too much gluten. Approximately 10% of the populatiin suffer from IBS symptoms.
Load More Replies... Gwen LeMay 3 years ago
I must eat gluten free, and I HATE it! I would love some artesian bread with a bowl of hot soup or stew. Or make garlic toast out of it and serve with pasta and or steak mmmmm
A falz 3 years ago
Ok. Gf doesn't have to be tasteless. I cook gf.making homemade is so much better. Most people can't tell unless I tell them. And they stop mid way in their 3rd bite and look at me wtf. Gf doesn't equal tasteless. Just got to start scratch. Tho I do use a gf blend instead having 3 or 4 different gf flours.
Huddo's sister 3 years ago
Most gluten free stuff these days is almost as good or even better than glutenous. Even bread- one brand where I live now makes a gluten free one that is so much like 'real' bread I ate almost a whole loaf, rejoicing how real it was, in one go. Not just the taste but the texture was perfect. Usually I would only eat gluten free bread as toast, but I ate this one fresh with just butter on it.
Andrew Farmer 3 years ago
My local grocery has an entire wine section devoted to "Gluten free" wines. They are 3 -5$ more expensive per bottle. I have had full on screaming matches with people trying to tell me that THIS wine is better because it's Gluten free. Karen, you dumba$$, wine shouldn't have gluten in the first place. Your being scammed.
Honu 3 years ago
I would say this is definitely true with many foods, especially ones that rely on gluten development like bread. Pastry lacks structure. Pasta is also a bit difficult, but I've tasted some decent ones in recent years. However some of those baked goods where you're actively trying to avoid developing the gluten, like cakes, are great gluten free. Though, often people try to cover two special diet needs with one product. Most baked goods that are gluten free and vegan are not very good. Eggs serve a function that is hard to replace. Lose eggs and gluten, and things get difficult.
#52
Smashing a fistful of tater tots and pressing them onto a plate isn’t a hash brown Greg.
#53
You should not eat a medium rare hamburger, not unless you really trust the place making it
Zoe DiAnni 3 years ago
So true, unless they handled that beef correctly it should be cooked past the danger zone or your gonna get sick
Lakota Wolf 3 years ago (edited)
My dad was a grilling/BBQing master and he passed on his wisdoms and technique to me. One thing he told me is that one must NEVER cook (or order) a burger patty anything less than well done. Bacteria on the surface of the meat are ground INTO the meat throughout during the grinding process. Good-quality steaks just more or less need a surface searing (heh, my dad and I both preferred steak as rare as possible), but ground meats? Cook that sucker good.
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Just saying 3 years ago
Steak tartare or tartar steak is a dish of raw ground (minced) beef or horse meat. It is usually served with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often served with a raw egg yolk on top.
Sans Serif 3 years ago
What is used to "grind" the meat is of most critical importance! The contamination from a general use grinder is what will put you in the hospital!
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#54
If you go to a restaurant and they cheap out on the side salad, they most likely cheap out on their regular entrees.
#55
Most recipes you find online use way too little spices. 1 tsp of cumin? Unless it’s a meal for one gtfo.
Kendra Moore 3 years ago
My partner misread a recipe and added tbsp of Indian chili powder instead of tsp. It was a slow cooker recipe and I have issues with capsaicin. I had to sleep in a hotel that night lol
Load More Replies... InvincibleRodent 3 years ago
Cumin IS super powerful though. It can absolutely mess up a dish.
troufaki13 3 years ago
Exactly! Balance is key. Too much ot too little can ruin a dish
Load More Replies... Jaithesaint 3 years ago
Cumin is quite literally the spice I only put a pinch of. It’s so woody I’m scared of it! Lmao a tsp almost seems too much
Mason Kronol 3 years ago
Unless they are cooking for an army...I make a huge batch of chili and I don't use that much cumin!
Load More Replies... AnkleByter 3 years ago
Taste as you cook! You can always add more, but you can't really remove it once it's in there!
Lori Jabi 3 years ago
Well many people don't like cumin or other intense spices. You can just add more for yourself.
Jeff Gabrisl 3 years ago
That's not how it works... Spices need to be cooked into food, not added on top.
Load More Replies... #56
if you don't allow chicken to brown when you're pan frying it, just don't
#57
Expensive high grade tomatoes are always worth it.
indiecognition 3 years ago
There are some great canned tomatoes that are not the most expensive. And San Marzano are not necessarily good just because it's implied on the can. (In general I like Delallo, Tuttorosso, Mutti, and of course Bianco diNapoli... none of which are the most expensive)
Peanut Butter Pumpernickel 3 years ago
When I hear people say they don't like tomatoes, I imagine they haven't had the chance to taste one that ripened on the vine. My mom and I had some from a roadside stand once YEARS ago that we still talk about because they were so good. Almost over-ripe and so much flavor!
AustrianGirl 3 years ago
Funny enough the best canned tomatoes I found were the cheapest in the store. I tried every can. The one that tasted closest to my homegrown, was the no name supermarket brand for 0,44€ for 400g.
#58
If you put cream into your carbonara, it is not carbonara anymore
#59
Broth is made from flesh. Stock is made from bones and flesh. There is no bone broth. It's just a made up BS marketing term.
Ray Ceeya (RayCeeYa) 3 years ago
Well the idea is that bone broth is made from the marrow of the bone. Bone marrow isn't really bone or flesh.
Honu 3 years ago
From what I've read (please correct me if I'm wrong), it's a stock including marrow bones that is cooked for a long time to extract as much collagen as you can, too. I've never heard of people extracting the marrow from the bones and making bone broth with just the marrow and no actual bones. So that seems to me that it wouldn't be in the "broth" category if broth means it is made of flesh but not bone. It seems like it should be called a rich stock or a marrow stock or something along those lines, but it is stock.
Load More Replies... Donkey boi 3 years ago
Nope! Cultural differences! Stock and broth can be interchanged in most places. To go by OP's rule means there is no such thing as vegetable stock, which we know is BS. In some regional areas of the UK, Soup is called 'Broth' if it has chunky pieces in it. In my home town in Ireland, it was stock if you used it to make something else (such as a stew) and broth if it was part of the meal. And OP better not look up Scotch Broth!
Nikki Sevven 3 years ago
When you poach chicken, the liquid left in the pot is broth. When you simmer the chicken carcass for hours, the resulting liquid is stock.
#60
Shepherds pie has f*****g sheep in it. If you put beef in it it’s a goddamn cottage pie, you filthy f*****g animal.
Daniel Atkins 3 years ago
So what do you call it when (in college in the cafeteria) they make it with the leftover seasoned ground beef from the tacos from the day before?
Izzy Curer 3 years ago (edited)
Why is it 'cottage pie' and not 'cattleherd pie' or 'cowboy pie'? If we're following the rules given to us by 'shepherds pie', a cottage pie sounds like there should be people in it.
Katieathome 3 years ago
I did not know this and have been passing my "shepherds pie" off as the real deal for years:(
#61
Butter is the only acceptable fat to use in pie crust. I said what I said.
Peanut Butter Pumpernickel 3 years ago
I've heard of using both to get a balance of flavor and texture.
Load More Replies... Donkey boi 3 years ago
For the Veggies and vegans out there that don't know. Leaf lard is NOT for you! It is most definitely NOT a meat alternative! For you meat eaters that haven't heard of it, OMG there will be no going back!
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Tammy Kirks 3 years ago
Nope. Try leaf lard. Makes a super flakey pie crust. Trust the old ladies on this one.
Spencer's slave 3 years ago
Hot water crust pastry is as old as the hills, easy to make with 3 ingredients in 5 minutes and you can use a hot filling. Butter is not always necessary for good pastry.
#63
Life is too short for bad bread, I refuse to buy it in those wonder bread-type sleeves in the durable baked goods aisle. I always go for the naturally-leavened loaves in the bakery. They don’t last as long but you can keep them frozen and thaw slices as needed.
SealOfDisapproval 3 years ago
Years ago I started baking my own bread: saw a no knead recipe somewhere and went "this looks simple enough", and indeed it was. I've since progressed to sourdough, and very seldom buy bread anymore.
Kharyss 3 years ago
Depends what you want and what you’re having with it. I like crusty sourdough bread with some soups or stews. I like a nice rye bread with cream cheese and fresh tomatoes. But I like the cheap thick sliced white bread for a proper bacon butty with butter and lashings of ketchup. Also prefer it with Heinz tomato soup when I’m sick. Something very comforting about it.
indiecognition 3 years ago
Fresh breads usually hold up well in the fridge (wrapped in something airtight), as long as you intend to toast it before eating. A loaf that might stale in 2 days at room temp will last a week or two in the fridge. Especially good with bagels, since they get stale fast and are always beat toasted.
#64
You cannot trust your oven thermometer. Get a separate one and use it to "calibrate" your oven. Mine will tell me it's hot about 100 degrees before it's actually at temp. Very annoying.
wowbagger 3 years ago
I had an oven manual that said: "There's no need to use a separate oven thermometer. It may show a different temperature than this oven. But be assured this oven is calibrated and accurate." Talk about gaslighting!
Gareth Ratcliffe 3 years ago
I think most people who cook regularly know how to set their ovens accordingly. As the poster says, they are never accurate from the factory!
#65
learn how to cut a damn onion
AxleMunshine001 3 years ago
I just bang them against the kitchen counter with my forehead. Works every time.
Epona 3 years ago
Brilliant. If I remotely liked onions, I would do that.
Load More Replies... Mouse 3 years ago
I dice a few at one time and freeze. Saves time, money and tastes more like fresh onions.
Load More Replies... indiecognition 3 years ago
It may sound kinky, but you should french your onions. (Seriously, it's a nice way to cut them.)
#66
Enchiladas are rolled not stacked.
Sans Serif 3 years ago
Both have a place and, both are delicious! Stacked are somewhat unique to New Mexico.
#67
Anyone who says they can't cook is just too lazy to make the effort.
Jihana 3 years ago
Sorry, but that is dumb. It could be said about any other skill. Anyone who says they can't play an instrument is just too lazy to make the effort. Anyone who says they can't speak another language is just too lazy to make the effort. And maybe they are not lazy but just not interested in learning that skill.
simply.Taz 3 years ago
I can't cook very well but it's not because I'm lazy! I honestly hate cooking so I choose to rarely cook. I truly never learned how, so at my age now, why try!
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Anne Reid 3 years ago
It doesn’t take talent to follow a recipe, though. Just patience. Start simple…anyone can make pasta. There are infinite ways of dressing it up. Or get a slow cooker…put in ingredients, turn on, come back to cooked meal. Before anyone argues about not having space for one, I live in an RV, and I have room for mine.
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The Frenchiest Fry 3 years ago
Just not true. I feel like I can't cook because I struggle with the subjective instructions often given in recipes. For example, 'cooking until brown' - how brown should it be? Is it ok if some but not all is brown? Brown on the inside too or just outside? Pictures of what things should look like help, but they'll never look quite the same as your own food
Sonja 3 years ago
Then you still could cook, if you got someone to show you how. This comment is not about people like you who struggle with instructions or people who say: I can't cook because I've never learned how to. This comment is about people who refuse to cook or do/learn anything that's related to cooking claiming they're just absolutely unable to do so to get out of cooking because they don't want to. I've taught people how to cook who were just like you and I understand your confusion. Even I sometimes struggle with instructions. And many of them are indeed hard to grasp.
Load More Replies... A falz 3 years ago
My ex thought he was a fantastic cook. He heard you add spices at the end of cooking. True if they are fresh. His spaghetti was noodles topped with canned tomato sauce heated then stir in the spices pour over noodles. So there are people who can't cook and they think they can, that's when you run for the hills and hope you don't get food poisoning
#68
Mixed greens is not an acceptable substitute for lettuce(iceberg, romaine, Green leaf, butter) on a hamburger. The point of the lettuce is for texture so you want a mild flavor and high crispyness. Mixed green misses the mark on both points.
RedBadgerCan'tSwim 3 years ago
Only true if all you want is the texture. I put mixed greens on burgers and sandwiches because I like the taste and I like to add veggies.
Donkey boi 3 years ago
I'm not going to argue whit this one. I'd actually add that shredded lettuce serves no purpose, it need to be a nice, crisp, whole leaf.
#69
Mac and cheese will always need more cheese.
Kharyss 3 years ago
Definitely! Too much cheese makes it greasy. Less but stronger cheese gives the taste without the oil slick.
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#70
A little coriander (Chopped or not upto you) really makes the Curry shine. Also, Ghee (Clarified butter) is better than butter.
Sonja 3 years ago
I disagree with the coriander because it should be well known by now that it's a genetic trait that for some people it tastes like soap and I doubt they'll ever be able anything that contains coriander. And the butter vs ghee depends on the dish. You can't make beurre noisette with ghee and some great dishes just won't taste the same without some browned butter.
Baleygr 3 years ago
I have the soap gene. After eating coriander a couple of times I'm now f*****g addicted to it. A lot of people lose the soapy taste in it after a while, so it's worth trying.
Load More Replies... Donkey boi 3 years ago
My personal preference is towards whole butter rather than Ghee. You get a thicker consistency and (although a bit more greasy) it's less oily. But to each, their own...
Benita Valdez 3 years ago
I definitely enjoy coriander but keep that disgusting cilantro away from me. And no it doesn't taste like soap to me, I just hate the flavor; can't stand mint and certain parsley either
#71
I've done many of BBQ contest back home in Texas, the best wood to use in my opinion is pecan.
Just saying 3 years ago
I have never had that. Is it really that good? I need to try this now, lol.
Elizabeth Treece 3 years ago
Theis is heresy. Mesquite wood is the best. (Actually both are good but I couldn't resist)
Load More Replies... #72
Learn the 5 mother sauces. People will start to think you’re a gourmet chef
Laura Ketteridge 3 years ago
The French 'mother sauces' are: béchamel, velouté, espagnole, hollandaise, and tomato.
InvincibleRodent 3 years ago
for those uncertain, the five mother sauces are tomato, espagniole, bechamel, velouté, and hollandaise. There are others, but if you can make these, you can likely make 99% of the others as well.
#73
Boneless wings are not wings, they’re nuggets. Not saying saucy nuggets are bad, but call them what they are. Edit: ok maybe they're tenders and not nuggets. I don't care what you call them, as long as you don't call them wings.
Sonja 3 years ago
Wings are wings, they're a body part of a chicken, like the legs. A chicken leg without the bone is still a chicken leg, and a wing without the bone is still a wing. Boneless wings are exactly what it says on the tin: chicken wings where the bone was removed
RedBadgerCan'tSwim 3 years ago
Around here "boneless wings" are chunks of breast meat breaded and fried.
Load More Replies... InvincibleRodent 3 years ago
Tenders are the strip of flesh just under the breast. Boneless wings are... boneless wings.
#74
Something isn’t immediately Poutine simply because you put [random food item] atop a plate of fries. And if you use shredded cheese instead of curds, it is simply called “an abomination”.
Ryan-James O'Driscoll 3 years ago
Cheesy chips and gravy is actually nice. But you are right that it is not poutine.
Ray Ceeya (RayCeeYa) 3 years ago
Shredded cheese on fries are called Nacho Fries around here. They can be pretty damn good too.
AndyR 3 years ago
Cheesy chips in the UK. But they really need gravy or curry suace too.
Load More Replies... Jeremy James 3 years ago
We're not allowed to have crûtes in the US because they're unpasturized, so we either visit Quebec or we make due.
#75
Tiramisu should be made AS IT WAS WRITTEN BY THE ANCIENT ONES. All this strawberry tiramisu and other weird experiments are all an affront to man, science, and the divine. Seriously though if you want to experiment go for it. I'm just gonna judge you hard-core lol.
Laura Ketteridge 3 years ago (edited)
I'm going to disagree with you. The 'ancient ones' only created it in in 1950s or 60s. The tiramisu cream (mascarpone, eggs and sugar) is the foundation, based on a much, much older recipe. You can add the flavours you like to it. Coffee is traditional, but if a person doesn't like coffee then choose a different flavour. Just make sure you change the name, eg 'Tiramisu al limone' or 'Tiramisu alle fragole'.
InvincibleRodent 3 years ago
If you make the savoiardi yourself from scratch, it also elevates it one level higher! Storebought is perfectly fine, but homemade biscuits are super easy to make, and in my experience, they meld into the dish much nicer than storebought.
#76
Chili must actually contain chili's or powder to call it chili. Texas Chile does not contain tomatoes or beans. I have no problem with tomatoes or beans in chili but do not call it Texas Chile if you add those.
Ray Ceeya (RayCeeYa) 3 years ago
Fair, but chile stretches a lot farther if you do use beans and tomatoes.
Elizabeth Treece 3 years ago
I grew up in Texas. Poor families where I was as a child always added beans to chili. It was so there was enough to feed everyone. This not adding beans means your family had enough to be able to buy meat. Yes I was in the lower Rio Grand valley as a child.
Donkey boi 3 years ago
Chilli con Carne translates to 'Chilli with meat'. I made pork Kebabs that had sweet chillies on them, nobody was happy that I kept calling it chilli con carne!
#77
Frozen blueberries that are forzen after freshly picked are better than fresh blueberries.
InvincibleRodent 3 years ago
Frozen produce is, as a whole, most often picked at peak ripeness and flash-frozen at peak freshnes, whereas grocery store produce often sits on the shelves for days before it's bought, and is often picked before it'd be ripe in order to last through transportation.
Load More Replies... indiecognition 3 years ago
Not if the fresh bluebs are in season. This only applies when the fresh ones are hard, small, sour and/or bland.
Muffy Pease 3 years ago
The WF 360 ones are insanely good, and my go to for blueberries year round unless I am baking something special during season.
#79
If you pronounce the G in gyro I will fight you.
troufaki13 3 years ago
As a Greek, I give you permission to call it however you like! It will still taste delicious! 😋😋😋
Anne Reid 3 years ago
It sounds more like “hero,” and I think that’s where the term ‘hero’ came to mean ‘sandwich.’
Load More Replies... GlitterQueen541 3 years ago
The Greek guy down the street from my house with a gyro shop will be fighting you then.
Lakota Wolf 3 years ago
Herb with the H pronounced is a nickname for someone named Herbert. :p Sorry.
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Julie Zugz 3 years ago
When I lived in NJ it was a "yeero". Now in PA it is a "jie-ro", like it rhymes with pyro. I just go with it. I'm not going to start correcting everyone around me.
SealOfDisapproval 3 years ago
In lasagna, the "g" it has is silent, but the "j" it doesn't have is not.
Load More Replies... #80
You're not a foodie if you only eat like 5 things and pick half the stuff in every dish before you eat it. Also, you need to cook or else you really don't understand food and all the processes that go into making something. If you can't even cook basic stuff and haven't bothered to try much of anything, your food opinions don't matter.
Lakota Wolf 3 years ago
"Your food opinions don't matter" - wow. Okay. Hey everyone, you're not allowed to have an opinion on anything unless you're decent at doing it, so I better not hear ANY of you talk about the artwork in the museum unless you can paint or sculpt!
#81
Ciabatta is the ONLY bread that makes PERFECT croutons!!!!! Seriously though-- even when soaked-through with soup or dressing, ciabatta croutons keep their shape and don't disintegrate.
JoJo Anisko 3 years ago
Not the huge ones that painfully scrape up the roof of your mouth.
Load More Replies... #82
The limes should be cut thinner
Elizabeth Treece 3 years ago
Thinned sliced into the bottom of a bowl of lentils is a great dish
#83
The pizza in New York is better than the pizza in Italy.
Ryan-James O'Driscoll 3 years ago
New York pizza is a large bread roll, topped with heart disease.
Benita Valdez 3 years ago
Yeah basically all the pizzarias around me are run by Italians so it all tastes good. They say our pizza dough tastes better because of the water; same with our bagels. I dont know if thats true and i dont care. As long as the pizza tastes good then I don't care where it's from. Had delicious pizza in Uruguay which didn't use our standard type of dough but more like a foccacia almost and it was delicious. Just give me good food and I don't care where it's from
InvincibleRodent 3 years ago
All New York style pizza I've ever had was little more than a soggy cracker with cheese on top. The best pizza I've ever had, I had in a small village about an hour from Venice, and it was divine. Fight me.
Sonja 3 years ago
I won't. The best pizza is the one a person likes best. There is neither a 'best pizza' for everyone nor is there a need for one to exist
Load More Replies... What do you think ?
Pamela24 3 years ago
Weight measurements are superior to volume measurements. Grams all the way and always.
RMA 3 years ago
Not for liquids. Full fat milk, for example, weighs more than skimmed milk.
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Seedy Vine 3 years ago (edited)
My pet peeve is when cooks wipe ingredients from a spoon into the mixing bowl with their fingers. I gag a little every time I see it. Spatulas are wonderful tools - use them instead! And if you're going to finger-wipe your way through a recipe, please don't make a youtube about it.
T5n 3 years ago
Here’s one from a friend of mine :cooking a steak/burger to be well done is killing it twice. They are a chef (who is pescatarian) and hated seeing people order “well done” items.
William Bennett 3 years ago
See I can't stand the side of pink meat or blood in meat. It really makes me sick to my stomach. I've had food poisoning because they're like a little pink is okay blood is okay. And you can have well done meat without it being a hockey puck or something like that. Well done just means it's cooked all the way through with no partial or raw meat in it.
Load More Replies... Nikki Sevven 3 years ago
Manhattan Clam Chowder is NOT a chowder. A chowder is a cream-based soup, usually including potatoes. New England Clam Chowder is a chowder. Corn Chowder is a chowder. Manhattan, get outta here with that thin-a*s tomato broth and calling it a chowder.
Pamela24 3 years ago
Weight measurements are superior to volume measurements. Grams all the way and always.
RMA 3 years ago
Not for liquids. Full fat milk, for example, weighs more than skimmed milk.
Load More Replies... Seedy Vine 3 years ago (edited)
My pet peeve is when cooks wipe ingredients from a spoon into the mixing bowl with their fingers. I gag a little every time I see it. Spatulas are wonderful tools - use them instead! And if you're going to finger-wipe your way through a recipe, please don't make a youtube about it.
T5n 3 years ago
Here’s one from a friend of mine :cooking a steak/burger to be well done is killing it twice. They are a chef (who is pescatarian) and hated seeing people order “well done” items.
William Bennett 3 years ago
See I can't stand the side of pink meat or blood in meat. It really makes me sick to my stomach. I've had food poisoning because they're like a little pink is okay blood is okay. And you can have well done meat without it being a hockey puck or something like that. Well done just means it's cooked all the way through with no partial or raw meat in it.
Load More Replies... Nikki Sevven 3 years ago
Manhattan Clam Chowder is NOT a chowder. A chowder is a cream-based soup, usually including potatoes. New England Clam Chowder is a chowder. Corn Chowder is a chowder. Manhattan, get outta here with that thin-a*s tomato broth and calling it a chowder.
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