It’s pretty easy to start a fight over food, just say you enjoy some pineapple on a pizza or call that orange Kraft product ‘cheese,’ and you’ll find a handful of people ready to go blow for blow. But cooking doesn’t have to be about the extremes, sometimes it can be nice to discuss what underappreciated and humble ingredients more cooks should give a chance.
So one curious person asked the internet what were their ‘mediocre’ cooking opinions that they still stand by and got a heap of interesting answers. We reached out to chef Ben Ebbrell from the team at Sorted Food to get some tips for the novice home cook. So make sure you’ve eaten so scrolling won’t make you hungry, and be sure to upvote your favorite options. And if you want to see some more controversial food takes, you can find them here.
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I like water. I don't need to add cordial, I don't need it to be fizzy, I don't need to add syrup or lemon/lime. Plain water is just fine.
My country has too many flaws to count but Scottish tap water makes up for a few of them.
I already heard that before. I once knew a whisky lover from Scotland here in Germany who always bought his whisky here (as they are comparatively less expensive) but then had scottish water shipped in to put it into his whisky,as allegedly it did not taste the same with the local tap.
Load More Replies...I always keep a bottle of water in the fridge because I LOVE chilled water.
For people who don't like water: wait until you're really thirsty/hot and drink a glass. You will understand everything
You really think there's someone old enough to read that hasn't yet been hot or thirsty and known about water?
Load More Replies...Danish tapwater is excellent i love to drink a liter or 2 a day...
The Whopper Theorem: Larger burgers should be wider, not taller.
Exactly! You shouldn't have to dislocate your jaw like a boa constrictor to eat a hamburger. Or any sandwich.
Yes, hate it when there's a terrible bread-to-meat ratio! Like when there's a giant, super tall wad of meat in the middle and too much bun surrounding it.
Load More Replies...My fave junk burger. Anyone else think McDonald's burgers are uninspired?
Is it just me or is the burgers at Burger King a lot bigger than what McDonald's serves? The Big Mac looks small compared to the Double Whopper.
It's been years since I've eaten at BK, but I did actually enjoy a Whopper from time to time, especially the Southwestern version.
Not every meal has to be a culinary adventure. It's fine to just eat something to not be hungry anymore.
Ever had a baked potato sandwich? Hot, smashed-up baked potato, between buttered bread with salt and pepper, all that melted butter....
Load More Replies...Simple, tasty and healthy meals are the best, physically and psychologically
Marmite on toast. Easy snack, better than cooking, cheap on washing up.
Yep, sometimes a toasted ham and cheese sandwich is the best thing for dinner!
I remember an interview with renowned chef John Terode (?) where he said if he gets home and it's late and he's tired he likes nothing more than a fishfinger sandwich.
Do you mean a finfinger sandwich? Fish don't have fingers!
Load More Replies...I miss the culinary adventures of my childhood. Such as fried black pudding with caramelized apple slices on fresh bread and a handful of sauerkraut. (combining with stout beer) No restaurant that has such a thing on the menu.
We wanted to know how a novice cook should approach the ocean of information there is online without getting overwhelmed and Ben Ebbrell from the team at Sorted Food had a few tips. "Firstly, food needn’t be stressful. Sorted has always been about finding the JOY in food and cooking. We’re a group of life-long mates who are constantly learning when it comes to food, but the bit that makes the initial hurdle easier is that we’re not doing it alone."
"Find friends or family to learn with… the collaborative experience is far less daunting. Also, don’t just learn textbook-style… grasping the details of something you don’t care about just because that’s in somebody else’s cooking education agenda. Instead find a subject, topic, ingredient, or dish that you love and begin with expanding your repertoire around that."
When I say I like coffee, that means I like *all* the coffee.
I appreciate high end coffee, but I also like truck stop coffee, church basement coffee, reheated late afternoon coffee. I just like coffee.
When I say I hate coffee, I mean I hate *all* coffee. It does NOT mean, "Oh, you just haven't tasted really good coffee", so please stop telling me that.
And everyrhing flawored "coffee", ice cream, cakes, candy, liqueur...I don't like coffee.
Load More Replies...I actually hate those sweet, sugary and syruppy concoctions Starbucks and others try to pass of as "Coffee"... I prefer a strong, black, filtered coffee. I also am of the staunch opinion that someone who takes his coffee with milk does not really like, nor does he deserve, coffee.
I like black coffee,but milk calms the acidity in my stomach. Sugar is a big no for me, though.
Load More Replies...I've found that diners make the best coffee, but not as good as my grandma's perked. I loved that smell as a kid!
Load More Replies...As long as it contains caffeine im fine. Bad coffee is coffee too. If i want fancy coffee i go to a fancy cafe in town. Otherwise ill just have whatever is available :-D
When I Say I like coffee. , I' mean coffee.not milk not cream not creamer not sugar. JUST COFFEE
Broccoli is the f*****g best.
I love broccoli, but cooked broccoli gets cold too quickly, and raw broccoli gets warm too quickly. If I have broccoli, I always eat it first, while it's the right temperature.
I agree about it getting cold fast. I eat a lot of broccoli, but 95% of the time I cook it with other vegetables, and a protein, and eat it all at together in a bowl. Keeps all the food an even temperature
Load More Replies...Totally agree. Only started doing so a few years ok but what a game changer. Works really well and tastes fab!! Oh god, I'm getting excited about cooking broccoli. Kill me now.
Load More Replies...This might be an unpopular opinion but when it comes to cooked broccoli, the stalks are so much better than the florets
yumm! i like to make some broccoli sandwich spread with garlic and mayo it is so good with toast
Hey! I love broccoli and this spread sounds amazing. I will give it a try, thanks for the recipe :)
Load More Replies...My guess is that a lot people have grown up with improperly prepared broccoli (and probably force fed it) and it has created an aversion of sort in them.
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Butter on a grilled cheese.
I've tried mayo. It's just not as good.
I grew up with butter on grilled cheese. I like it just fine, so I doubt I'll ever taste it with mayo. If you like something, why change?
I always add a super thin layer of butter followed by a super thin layer of mayo on mine. That way I get that buttery goodness flavor but also the even crispness that the mayo provides.
Load More Replies...My uncle got me started with the mayo on grilled cheese. I always avoided making grilled cheese because by the time I decided I wanted one, the butter was too hard to spread and it just seemed like such a pain in the butt to me. I saw him making one with mayo and I thought it was disgusting at first. Then I tried it. It tasted just fine. It didn't have that butter taste but it didn't have a nasty taste either. What really got me was how quick and easy it was. You don't slather a s**t ton of mayo on it, you spread it then scrape off the excess.
Exactly, mayo scraped on the outside with a few butter pats in the pan for flavor!
Load More Replies...I didn't even know people used mayo..... that sounds disappointing
Never heard of this - do you butter the toast first and then put on the cheese (usual way for UK) or do you put butter on top of the cheese?? (I'd prefer sliced cherry tomato myself)
This isn't a toasted sandwich the way we do it. So far as I remember they butter the outside of the bread, put the cheese in the middle, and then fry it in a pan.
Load More Replies...I put the butter in the pan and melt it before adding the sandwiches. It tastes SO much better, and it makes less mess.
Ready-to-eat and pre-prepared meals and ingredients might get a bad rap. but as this list shows, reputation isn't everything. "The quality of products has come on a LONG way in recent years. In fact, they have outstretched some of their own reputations. Have a look for frozen, freeze-dried, or even canned/tinned options of the fresh versions. In many applications, not all, they end up just as good as the fresh. Sometimes, even better. Peas are a prime example… they are nutritionally better when frozen since that’s done within hours or even minutes of picking them, whereas the fresh ones you may buy in season could be days old!"
I will drink red wine with fish and white wine with beef. Who gives a s**t.
Never let a so-called connoisseur keep you from enjoying what *you* enjoy, the way you enjoy it.
Visiting a winery in France, the owner said, the best wine in the world is the one you like
Watch the documentary, "Somme". No one, no one really knows what they are talking about when it comes to the aroma, the notes, the taste, and mouth-feel of wine. Do you like it? is the only way to personally judge wine. It is utterly subjective.
My favourite wine cheat for dinner parties - cook with wine, I stick to white with cream-based sauces and red for tomato-based - then serve the same wine with dinner - pairs perfectly! - having said that, I totally agree, drink whatever you like.
I had an Italian waiter (from Italy, not Italian-American) tell me that “rule” isn’t even a thing, he said “Drink whatever wine you like!”
I've never cared for alcohol with food. The only exception is pizza and beer. ;-)
I do too and I'm French. So called "rules" can get so tiresome! If you like it, then it's all right.
Chicken tendies are tasty even if you’re a grown a*s person
Of course they're tasty. *steals a chicken tender and runs under the sofa to eat it* See?
My problem is not adults eating tenders or nuggets. My problem is adults saying "tendies" and "nuggies" (unless they're talking to children).
I object even when they are talking to children. Baby talk isn't necessary, useful or cute. There is hardly any difference in the sounds of tenders and tendies; it's not a simplification. So just use the proper word! Makes zero sense to me why people do this.
Load More Replies...chicken tendies in a tortilla wrap with salad and either sweet chili or bbq sauce
Bbq sauce, cole slaw, and pickles, I make these alot
Load More Replies...I still eat them. It's stupid that common foods like these are perceived to have an "age limit" (within context of things like chicken tenders/chocolate milk). It's just breaded chicken that can be enjoyed by anyone.
There should be no age limit on any food. If you think about it, chicken tenders are basically cut up schnitzel and I've never heard anyone telling an adult not to enjoy their schnitzel. On a side note, I'm a grown a** adult and they can pry my chocolate milk out of my cold dead hand because that's the only way I'm giving it up.
Load More Replies...I have used these and eggo's to make lazy a$$ chicken and waffles before and I can assure you that I will again
99% of the time, dry generic brand pasta is just *fine* for dinner. I spend all of my culinary efforts on the sauce/topping.
I like my pasta cooked to just above mush. I know it's meant to be al dente and if I serve it to other people I know what to do, but when I'm eating it myself I cook it how I want and settle for the lectures about how it's overcooked.
Italians don't actually care about this al dente b******t. It's something other countries made up. Italian pasta is supposed to be properly cooked
Load More Replies...Bronze die cut spaghetti will change your mind. The striations hold the sauce instead of running off like the slimy stuff most people eat. Boil the spaghetti in water with salt no oil. Drain don't rinse. Put it back in the pot and scoop a couple of ladles of sauce and mix it up. You can get it at most grocery stores. It says bronze die cut on the package.
Do you also fry it up a little in a pan? People find it weird when I do that
Load More Replies...Italians are baffled by the fresh pasta aisle in supermarkets. They hardly ever eat fresh pasta, and egg pasta is also less of an Italian thing than you might think. Buying a better quality pasta if you can afford it is generally a good move -- it's surprising how much difference it makes.
My mom made all her pasta from scratch and wouldn't touch the boxed stuff, so I wouldn't generalize and say they hardly ever do it. All her Italian friends were the same way.
Load More Replies...I think dried pasta is better. They're really different foods. "Fresh" pasta gets mushy and lacks a certain flavor that I prefer.
Barilla is about as fancy as I get when it comes to store bought pasta. It's what you do with it that makes it a "culinary masterpiece."
In a cat house, cat hair is a condiment, didn't you know?
Load More Replies..."Fusion foods remain popular… why not try some of those. Begin with a pre-made element and twist it up with the addition of an extra ingredient or two. For instance, while tomato sauce is easy to make, sometimes you might just want to skip that step and buy one. But then add in a dollop of Korean gochujang and a spoonful of creme fraiche and you have a whole different approach… the spicy fermented tang turns it into a phenomenal sauce for pre-made potato gnocchi for example," Ben added, when we wanted to know how a home cook might improve a store-bought sauce or other items.
I don’t know what the best dessert in the world is, but I know it’s something baked and served warm with vanilla ice cream.
Had Sticky Toffee Pudding with Browned Butter Ice Cream at Gordon Ramsey's restaurant in Vegas. The pudding was really good but the Browned Butter Ice Cream was PHENOMINAL!
Load More Replies...Bread and butter pudding, made in a large flat dish so that there's plenty of crunchy top
Fries go good with ice cream, especially McDonalds or Burger King ice cream.
Wendy's fries to dip in your frosty. Delicious!
Load More Replies...Ohhh, now you're going to have me thinking about cobbler for the next week
Load More Replies...It should be a law that all desserts be topped with ice cream or whipped cream.
If you live in a northern country, just buy canned tomatoes. I've wasted so much time grinding fresh but flavourless tomatoes into a watery pasta sauce
A very famous German cook once said "Never use fresh tomatoes for a sauce if you can use canned", because those are the only food that actually profits from being canned. They are more intensive in taste. To get the same flavour with fresh tomatoes, you would have to simmer and concentrate them for hours.
The other benefit of canned tomatoes is that they can use varietals that don't ship or present well in the grocery store so they actually stay on the vine longer.
Load More Replies...Sad but true. The only time fresh worked for me was when a friend grew plum tomatoes, didn't like them, gave them to me 🤣
I once got some canned, whole, peeled San Marzano tomatoes to see if they were any different than the others. I haven't looked back.
Load More Replies...Can vouch for this, living up north and all. Yes. And sadly, do expensive and wasteful research. Lots of cans are mostly water too.
Sometimes a McDonald’s cheeseburger is the only thing I want in the world. Not often but that craving hits hard!
Ok I get this. Once in a blue moon I want the garbage burger that reminds me of being a kid and getting to "go out to eat" on special occasions.
Every few years, often on a motorcycle road trip, I'd indulge in a McD's. Half an hour later the feeling in my mouth and stomach would make me remember why it was so many years since I last had one. Currently must be 15 years or more.
Load More Replies...I don't understand the hate McDonald's gets. Is it gourmet? No, but it's not worst thing out there. There are PLENTY other fast food chains out there far worse. It's been awhile since I've personally had any but that's due to me not having a car for awhile and none are nearby, but if someone offered me the 2 cheeseburger meal I would happily accept said meal with a smile.
And always a cheap base when going to "undefined parties". You'll likely always find booze but food... maybe not!
Load More Replies...I don't eat meat, but I swear, sometimes I crave a McDonald's cheeseburger without the patty. Mushy bread, cheese and condiments just hits right some days
Lol McDonald's will forever remind me of my dad and his rare but hilarious "big mac attacks"
I have been craving one of those for 2 days! That's dinner tonight.
Lastly, Ben was gracious enough to share some other tips and tricks he found helpful as a professional cook. "Cooking at home needn’t be a chore… but it’s easy to understand why people might think so. There’s a lot of thinking, planning, and admin to be done upfront. Pick or choose some recipes for the week, work out the shopping list, cross-check it to make sure you don’t miss anything when you go shopping, then you have to swap up on the recipe to make sure you nail it in the kitchen. Even then you’ll likely end up with food waste since the recipe calls for quantities of fresh ingredients less that the packet sizes you have to buy. Our suggestion is to outsource all of that thinking to find a smart solution. We have one, it’s free to use for a month… it’s called Sidekick. It allows you to be the hero of your kitchen and just enjoy the fun bits and great results… without the stress or food waste."
chili has beans
Just listen to the name chili CON CARNE = Chile WITH MEAT. The meat is the "afterthought".
To be fair, so are the beans. The essential part is the chillies.
Load More Replies...Unless it is bean-less chili, which also rules. Especially on hot dogs and nachos.
Beans or no beans, I'm eating it either way. I'm used to having beans, though.
Chili in its original form was hunks of meat cooked with dried spices as it was made by cowboys on the range. It did not have beans.
But was almost always served WITH beans... not in but beside.
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PB&J is a great sandwich
Over the years, I have shifted to open-faced, on toast. I confess that my motivation is more topping than filling.
But that's the same for every 'sandwich'. I just pretend it's smorgasbord in my house.
Load More Replies...It just works, sweet and salty is a good combo! And jam/jelly is so diverse that you can really play around with it!
You want a REALLY good combo of sweet and salty? Make a bacon, tomato, peanut butter and mayo sandwich!! It's the BEST sandwich in the world! (Now, for those who hate mayo or tomato, those ingredients CAN be left off because it's the combo of peanut butter and bacon that are the real star.)
Load More Replies...With twice the amount of peanut butter so it sticks to the roof of your mouth. And a large glass of milk
“Mouthfeel” and “deconstructed” are overused terms
Yes. In fact, I think the word was invented by some flaky food critic who couldn't remember the correct term. ;-)
Load More Replies...And what is up with the foam? Like the chef spit on the plate. Yuck!
Seriously, not everything is meant to be a foam. And it damn sure doesn't need to be served in a plastter replica of the chef's mouth
Load More Replies...I hate pretentious food. It should look good but not be so precious that you're afraid to eat it. I was watching Jacques Pépin thé other day and I love how he cooks. It's a little rustic but always looks attractive. He reminds me of how my grandma cooked.
Sorry, mouthfeel means texture and deconstructed means put your own damm sandwich together.
So do I. And "umami." I've never said either and never will.
Load More Replies...My mouthfeels pretty darn good chompin' on this 99 cent cheeseburger!
We also reached out to Graeme Tomlinson, the Fitness Chef, and his team was kind enough to add their own thoughts. "If you’re just starting out cooking your own meals I recommend keeping it as simple as possible. One-pan recipes with few ingredients or slow cooker recipes are great for you to become confident that what you cook tastes good! Good-tasting food is often all internet seasoning so make sure you season it!"
"Cream of" soups are a terrific ingredient if used properly.
Especially the condensed ones like that pictured. Can also use packet-mix soups, sometimes added directly into the dish you're cooking. Tuna pasta casserole, anyone?
Dried onion soup mix is awesome mixed into hamburger
Load More Replies...The mushroom one I like to stir in a pot of rice when I'm too lazy for risotto but want something creamy
I with you, tried them different ways and don't like at all.
Load More Replies...A packet or two of Lipton Onion Soup Mix sprinkled on a big beef brisket, cooked low in a "hermetically" sealed pan (tin foil) for several hours leads to deliciousness.
Food opinion- Italian American food is just as valid as Italian-Italian food. Just because some stuff had to me made with different versions of ingredients doesn’t mean it’s a radioactive evil sludge abomination. People get wayyyy too pissy about food cultures and trying to gatekeep it. Food is food. You need it to live. Who cares what shape of noodle it goes in your mouth? Either way, it’s gonna come out the same.
*pounces the meatball* 🎶 On top of spaghetti, all covered with cheese. I lost my poor meatball, when somebody sneezed. 🎶
🎶 It rolled on the table, and onto the floooor, and then my poor meatball, it rolled out the dooor.🎶
Load More Replies...Cook what you like, but don't say "my Italian cooking is sooo good and authentic" and then cry in Napoli because "they have non of the Italian food I like". Otherwise mix and marry whatever floats your boat.
There are plenty of people in Tuscany who are not keen on food in Napoli. Italy has strong regional differences, so blanket statements about ‘Italian food’ can often be inconsequential.
Load More Replies...I'm from Italy... a chinese friend told me that in china you will never find the foods you eat in Chinese restaurant of Italy, they are recipes adapted to Italian taste... i think the same, it's not Italian cuisine but Italian cuisine adapted to American taste,nothing wrong but I'll have to go to China if I want t o taste something original!
Load More Replies...Some of the best Italian food I've ever had was made by Italian-Americans. A friend of mine is the first generation born here; his parents emigrated here. His mom's cooking is *chef's kiss*. I dare you to go tell her that her food isn't authentic. She's about 145 cm tall, but she'll kick your culo.
Ketchup on a hot dog is fine.
As a poor child my friends and I would gather up all the available condiments and mix them together to spice up our hotdogs because we felt fancy.
We made other concoctions, my brothers and I. Recipe: mix crunchy peanut butter with grape jelly, chocolate syrup, coffee (too thin!), honey, whatever you could find. We were eating a lot of beans back then. Sometimes, the concoctions tasted good! (Could never duplicate, tho). Don’t look at it though. It was invariably green, darker or lighter, but green. Always. We even tried food coloring and it was still green.
Load More Replies...Noooooooooooo. That is just sacrilegious. Mustard. I like mine with mustard, onions and shredded cheddar
"Frozen fruit and vegetables might not be great to eat on their own compared to fresh counterparts, but they are much cheaper and also last longer. Frozen veg can easily be added to stews, casseroles, curries, and many more dishes easily. Some microwave-ready meals get slated for being bad for you, but in moderation, these can be a convenient way to get energy in when you have limited time," they added when we inquired about ready-to-eat meals.
Frying at home isn’t worth it. It’s messy, time consuming, and uses too much oil. My southern ancestors are rolling over in their graves as I type.
Deep fryer oil can be re-used dozens of times before it gets to a too-high level of BCBs. (Burnt Crispy Bits, Sam Vimes' favourite food.)
A bit off topic, but the frying reminded me of the horror I felt when I was watching "My 600 Pound Life" some time back and someone was sitting up in bed, with a TV table over her, WITH A FULL, BOILING FRY DADDY ON IT. All I could think was of the physical trauma and destruction she'd experience if that fell over.
Frying at home makes ALL the difference! Mainly because at home I use good, fresh, sunflower seed oil, while businesses often use low quality fats, or they use it for too long, or they put different food items in the same fat. I don't fry that often at home, so I filter the used oil through a cloth and then use it as regular cooking oil (this works fine as long as you didn't fry fish or sweet pastry beforehand). You don't get the potential of fries, if you've never made them at home from fresh potatoes. They stay nice and crispy for hours 🤤🤤🤤 i come from a region with very harsh climate and poor peasants. The traditional cuisine consists basically of frying different doughs (with or without fillings, sweet and salty). We fry A LOT. And it's niceeeee!
Frozen tater tots are very good prepared in an air fryer.
Load More Replies...I have to disagree. The key is cleaning as you go and a grease splatter guard. I've made fried chicken, fish, whatever and can sit down to dinner as soon as the last batch comes out.
This will get me roasted because I think people will think it’s not even mediocre. More like awful lol
I like to use buttered bread for my sandwiches. All of them. Ham and cheese, chicken salad on toast, etc. butter is the first condiment I use.
I don't get this. Of course you butter the bread before making it into a sandwich
Don't know of any culture who normally doesn't use something spreadable as a moisture barrier when making a sandwich. Only thing I can think of here is that in some areas of USA they use mayo as the primary moisture barrier.
Load More Replies...What else would you use? Wouldn't the sandwich be as dry as heck without butter?
I had stopped doing this as a teenager to cut calories. I legitimately forgot how good a sandwich can be when you butter the bread first, especially egg salad!
Wait a minute, are you telling me that Americans put mayo on sandwiches in place of butter? I always assumed it was as well as. I'm actually distraught :(
Yes. Mayo ham and cheese is the best. I have never eaten a sandwich with butter. Never even THOUGHT about it and I am 44.
Load More Replies...But that's how you make a sandwich! Unless it's bacon in which case you dip the bread in the pan
As an American who has never heard of this atrocity before, I'm blown away. I mean, I'll give it a shot, but goopy, tepid, sketchily produced mayonnaise is going to be hard to beat.
THANK YOU! Who are these trailer park, latchkey kids?
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Pretty much all of my unpopular food opinions boil down to "your food elitism is stupid."
American cheese tastes good, including kraft singles.
Spam tastes good.
Ketchup tastes good.
Who cares if someone likes their steak well done?
Nothing wrong with using minced garlic from a jar.
Nothing wrong with using pre-made spice blends.
Instant mashed potatoes taste good.
Sure, you can get better results with fresher and higher quality ingredients. But if someone doesn't have the time, money, or patience for that, who caaaaaaares.
Ok I see all your points but American cheese.... Just eat the wrapper too. Probably shares 95% of the same ingredients.
Kraft Singles are not American Cheese. American Cheese is actual cheese you can buy from the deli. They don't even really taste alike.
Load More Replies...Those packets of flavored mashed potatoes are so beyond awesome! Far better than I could ever make, and still cheap, even now. Add some tuna or chicken, a bit of veg, you've got a fave shepherd's pie. Spread it on top of meatloaf. Add (real) bacon bits. Add cheese and extra butter. Add extra water and onion, turn it into potato soup. Put a speck on the nose of an annoying nearly-grown kitten, lose a hand. Very versatile, these potatoes.
I really don’t understand why everyone things Kraft is the only American “cheese” Kraft is processed horror cheeze food. Is it the only American Cheese you see in Europe? I guess that makes sense. But there is actually real American cheese. You get it at a deli counter. Boars Head for the win. Thinking Kraft slices represent American Cheese is like thinking fish fingers represent all fish.
Kraft singles make THE BEST grilled cheese hands down. Prove me wrong.
Load More Replies...I use it for thickening up my potato soup instead of flour. Keeps with the flavor profile, and my SIL, who has celiac disease, can still eat.
Load More Replies...For the record, American cheese aren't just Kraft singles. Stop making bad faith arguments based on ignorance. It's not plastic and is made from actual cheese and milk with a few ingredients added for flavor and texture. Which is why it melts without breaking and why it's great for items like burgers and grilled cheeses. I'm sure every person whining about American cheese never eats any processed foods from where they live, right? Regardless, nobody is making you eat it so get over it already. You're not making any new points anyways...
yeah lots of people think they dont have nice cheese in the USA. Ive had so many great cheese! They're not all around like in France or Belgium for example but they still excist! Just as with chocolates. Just because Herseys tastes weird (for people that are not used to that taste) doesnt mean the USA dont have good chocolate. Ghirardelli is delicious, just to name one. (and i live in the chocolaten captial of the world so)
I always have instant mashed potatoes in the house. They make a good thickening agent in soups and stews.
Here! Make instant mashed potatoes according to box, add cheese. Put in waffle maker. Serve with sour cream. Yummy!
Instant mashed spuds are excellent for things like shepherd's pie/cottage pie. No peeling, no boiling (and no cutting them into chunks to speed their boiling a bit), no mashing. Hot water, spud packet, bada-bing-bada-boom. Use some milk, salt, butter in the 'mixing, if you wish, but it works and it works well. Also, American processed cheese is abominable. Although it's good as a thickening agent.
Lastly, we asked about some ways beginners can improve the basics, like sauces. "Homemade sauces are quite straightforward to make at home. Your best friend here will be google. For example, you can make your own satay sauce with 3 ingredients, peanut butter, soy sauce, and water. I guarantee it will taste better than the shop-bought version. In the case of Japanese cooking, adding rice vinegar, garlic, lime juice, and soy sauce can spruce up the taste considerably."
Burgers should be very flat and overly cooked. I don't want a giant meatball of a burger wiith some artisan cut of beef. If i wanted beef I'd have a nice steak. My burgers are just the textural middle of a magical blend of condiments.
I like my burgers well done, despite every tv chef in the world extolling how wonderful rare burgers are. Only a decent quality steak qualifies for medium rareness.
Rare hamburgers are dangerous. https://ask.usda.gov/s/article/Is-it-dangerous-to-eat-raw-or-undercooked-ground-beef#:~:text=Yes%2C%20it%20is%20dangerous%20to,hamburgers%20to%20160%20%C2%B0F.
Load More Replies...yesss, I hate the dead thick burgers, the texture feels wrong in my mouth, too. (autism thing? idk) but it also makes sense to have a burger that actually fits into my mouth rather than a tower that I'd have to dislocate my jaw to eat...
I'm with you. I loathe (very strong word for very strong feeling) tall and fat burgers. Especially if the patty is fat. I will not order a burger in a new place if I don't know what it looks like, or will rather order a chicken burger. And if I accidentally do order a fat burger then I will deconstruct it, cut the patty in half, and then eventually give up in disgust and just eat the bun and other toppings. Drives my husband nuts hahahaha!
Load More Replies...Anthony Bordain tells this wonderful story about the '80's - '90's craze for Wagyu Beefburgers fueled by people who had no idea what they were eating, just caring that it was expensive. Now, the thing about Wagyu is the marbelling, which comes from the fat. When you grind meat for hamburger, that fat get squeezed out. So, when making the patties, a chef would stand by the grinder, and every few minutes, reach their hand down into a 25lb plastic tub of Costco lard, and throw a handful into the bowl. There's your $250 Wagyu Beefburgers.
The fat does not get squeezed out. It might shmear, and if your kobe gets warmer than body temp it will melt, but it doesn't just disappear.
Load More Replies...I hate burgers like the one in the photo. How tf am I supposed to take a bite out of this that includes all the layers? Right. I can't. No one can. If you want to serve that much beef, make it a quarter as thick and use a larger bun.
If you think about it, a rare burger is a scary proposition. A good portion of the bad bacteria on a piece of meat is on the surface. Cook a steak to rare/medium rare the surface bacteria are effectively dealt with. Take that same steak and grind it up and you've now got that bad surface bacteria dispersed throughout where cooking to rare/medium rare may not effectively deal with it.
I'm on the fence with this one. I don't agree with the Instagram "chefs" grinding absurdly expensive cuts to make a burger, but tossing some sirloin or chuck into a grinder will give you a far more superior burger than that vac-pak mystery meat ground beef you get at the grocery store.
I love burgers with a nice crust on the outside. That crunch is magic and the flavor is heaven.
So we can't b!tch when people massacre a steak by cooking it well done, but it's perfectly fine to judge someone who likes a medium burger? Hypocrisy at its finest.....
You will have to pry my iceberg lettuce out of my cold dead hands. I can't imagine homemade Mexican/New Mexican/TexMex food without its cold refreshing thinly shredded crunch. And I will never give up my "1950s" salad with iceberg, canned pickled beets, and blue cheese dressing. I'm fine if that's gross. More for me.
Refreshing thinly shredded crunch - which of the fashionable lettuces give you this
while in mexico i found that the places i ate often used finely shredded cabbage instead of lettuce. great crunch and fresh taste.
Also came here to say this. And unlike iceberg lettuce, cabbage has flavor!
Load More Replies...Also, it is a great carrier for an amazing dressing so that you don’t have to drink it out of the container in public
Agreed! Note to Wendy's, throw away that limp assed Romaine lettuce and use iceberg. You're not impressing anyone.
Pry: verb, inquire too closely into a person's private affairs. "sorry, I didn't mean to pry" Prise: verb, use force in order to move, move apart, or open (something). "I tried to prise Joe's fingers away from the stick"
Googled (Oxford Languages Dictionary) pry (2nd) /prī/ verb NORTH AMERICAN verb: pry - use force in order to move or open (something) or to separate (something) from something else. "using a screwdriver, he pried open the window"
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There are actually some really excellent frozen pizzas (Screamin' Sicilian).
the trick is to eat it fast enough, before it can hit those high notes
Load More Replies...I would so agree. I buy cheap but tasty pizzas (Aldi) and just add extra toppings from whatever is left in the fridge. Cheap treat and saves me hours of 'cooking from scratch'.
Restaurante brand one with thin base here in Tassie from the IGA is really good.
Yes just commented on these, spinach one is yum.
Load More Replies...Fries dipped in mayo! I like ketchup but mayo is def better.
I don't get this one. One, I generally think mayo is gross. But, two, why dip fried food in more fat? Something acidic like ketchup or vinegar to contrast the salty, greasy, starchy goodness makes more sense to me.
Not saying you have to like mayo or anything, but vinegar is an ingredient in it. My favourite mayos are the more vinegary ones. Having said that, salt and vinegar are the best things to have on fries/chips in my opinion!
Load More Replies...Fry sauce is the way to go. And you can usually identify a NW USA native by the name!
Load More Replies...I blame the dutch for my love of mayonnaise with fries, had never seen it served as an option until I was there as a young lad.
Mayo on frites is really a Belgian thing, the Dutch have taken it one step further by seasoning their mayo to make what they call Frit Saus.
Load More Replies...Add a touch of sour cream and horseradish to the mayo... PERFECTION!
I prefer mixing Mayo and Hot Sauce, but that's a good combo.
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A lot of “generic” or store brand products top the name brand. Lookin at you my sweet, sweet Frosted Mini Spooners.
Probably because they're all made in the same place then shipped off to the name brands to be packaged in their own packaging.
They may be made in the same factory but there are likely to be recipe differences. Even for something as simple as pasta - the generic may have very subtle differences.
Load More Replies...Occasionally off brands are very different and gross but more often then not they taste the same.
When my kids were young they liked the store brand mac & cheese better than the name brand. It was about 1/3 the price.
I'm Canadian and Kraft Dinner is great, but can be over priced. We've been buying Walmart Great Value brand Mac and Cheese, extra creamy! It is so friggin good! Lower in sodium, too. (heart restriction diet, here) it's comparative to Velveeta Shells and Cheese!
I eat canned ravioli a few times a year. I loved it as a kid and crave it sometimes now as 44 year old adult.
I still crave chef boyardee ravioli sometimes, but it doesn't even remotely taste the same as it used to, always disappointed.
I agree wholeheartedly!! I recently picked up some spaghetti-o's and was very disappointed to not be transported to a wondrous level of nostalgia!
Load More Replies...Love this stuff..I remember a camping trip where it was raining so hard we couldn't get a fire lit up so I sat up in my tent listening to the rain and a Twins baseball game on the AM radio whilst devouring some directly from the can and drinking a warmish beer and being completely at peace with the world
Another food item you have to add some zest to to make it taste better, per se. Add some Italian seasoning, minced garlic, onion salt, and grated Parmesan cheese and BOOYA! Like putting a glass slipper on some canned ravioli.
I had a can of chef boyardee spaghetti and meatballs a couple of days ago. Good stuff.
I like food. Food tastes good.
Goddämn, what a terrible and unpopular opinion this is. Everybody knows that all food sucks and the best feeling in the world is hunger. Duh.
Fried Bologna with mustard on white bread is a delicacy.
Worth trying. Remember to cut four slits from edge to near center so it lies flat.
Load More Replies...I wait until August then its thick bologna , garden tomatoes, mayo/mustard combo and white bread, practically heaven in sandwich form
Wait until you discover Schweinebauch, it's basically bologna stuffed bacon. Damn!
I like mine on honey wheat toast, mustard on the bottom slice, the fried bologna, NC style barbecue sauce and finally mayo on the top slice. I know I have OCD but this the way I like it.
Loved it when I was a kid. Baloney was a staple in our working class house. Can't stand the thought of it now
What exactly is bologna? Scraps, like spam? I do like bologna occasionally, but hot dogs, no. They are made from, well,watch a video.
Beef Wellington is overrated. Give me a juicy ribeye any day of the week.
I've never tasted beef wellington, but I've had lots of yummy ribeye.
Just like brisket, it's very easy to ruin. So it's hard to taste a good wellington, but when you do it's very enjoyable..it's much easier to find a decent ribeye.
Load More Replies...A good Beef Wellington is excellent. But, if you have to do all of the work that goes into it, you may feel that the reward is slightly less than the labour.
The only steak I eat is beef tenderloin. It’s about the texture. Can’t stand fat, bones and grizzle …. or that steak you end up chewing for five minutes. Yuck. I’d rather not have steak at all if it’s some lousy cut. Sorry not sorry.
Eh, my daughter did this last Christmas. The meat was just right rare, tender like I can’t describe, pastry on top wonderfully flaky. But that mushroom reduction she spent hours, and I mean hours, on. I love mushrooms. That part of the recipe called for chopped mushrooms cooked in wine, very slowly. It was absolutely awful!
Somewhere on this list should be soup beans (pinto), corn bread (no sugar) with chow-chow and pickle beets. Southern heaven on a plate right there, yall.
As a Mexican, Taco Bell, Chipotle, Burrito Beach, and Qdoba are absurdly fire. I hate when I have pretentious mexican family or friends say “ew that’s not even real Mexican food” like no s**t Sherlock, I didn’t think a Doritos locos Supreme taco, or my burrito bowl was the real deal on authentic Mexican eats. I don’t crave Mexican food and say “damn, I need some Taco Bell”. When I crave Taco Bell I get Taco Bell. It’s good damn it, and I’m tired of pretending it’s not. Diablo sauce> anything else
I don't personally care for Taco Bell, but that just means there's more for you.
It's TexMex which is a bit newer but it's an entirely authentic cuisine on it's own just like Chinese American takeout.
Jam before cream on a scone
I was today years old when I learned that I can MAKE clotted cream on my own. Mind = blown!
Obviously, and don't use whipped cream in a can it's just air, use real whipped cream.
exactly. It's MUCH easier to spread the jam onto the scone and then put a dollop of cream than it is to spread jam over cream, surely!?
Mustard is the most versatile condiment.
It has so many variations, honey mustard, dijan, spicy, etc. What flavors does your ketchup come in?
Sweet mustard is the best, especially in combination with white sausages (Bavarian speciality)
Philadelphia cream cheese or no cream cheese at all
Some of our supermarkets do a very good dupe of Philadelphia (UK) but I've never had any home made cream cheese, so what are you comparing it to?
Asian culinary just tastes better in restaurants. No amount of effort will fix the lack of flavor in homemade asian food.
In complex foods, it takes a lot of time and a ton of ingredients to reproduce at home the dishes that the restaurant can throw together almost effortlessly. Most of us can't afford a pantry filled with ingredients we only use occasionally.
Sesame oil will get you close, though. I love making fried rice.
Load More Replies...What's missing is the "wok hei;" the beautiful flavor of a very well seasoned wok and high BTUs. MSG helps too.
Yes, Uncle Roger always insists on a pinch of the magical MSG white powder.
Load More Replies...No. The asian food i get at Chinese restaurants over here tastes the same as the microwave stuff you buy in the supermarket. Its not bad, but home made is 1000000X better.
Kraft Mac and cheese is the superior boxed Mac even if it’s mid.
Especially with cut up hotdogs in it. Maybe even some barbecue sause on it aswell
I will die on this hill - boxed Mac and Cheese is a health hazard no matter who 'made' it.
I like to judge people on whether they like McDonalds or not. Is McDonalds fine dining ? Absolutely not. But if they honest to god say McDonalds is nasty and inedible, I don't think they are capable of thinking about food objectively. Cause that s**t is delicious from time to time as long as you stick with the classics. People who universally say it's disgusting are just regurgitating what they think they are supposed to say.
I am very fond of fast food, but also think McDonalds does a bad job making it. Does that make me a food snob?
There is a McDonald’s near me that actually does a good job. They even do my customization right. I will go there when I want some. The McDonald’s closest to me needs to close…. Just close.
Load More Replies...I never feel good after eating McDonald's. Like I mentally and physically feel bad. I used to get a burger elsewhere, but get their fries. Even the fries now taste "sad". I just can't do it. I occasionally eat fast food, but never McDonald's. It has nothing to do with other people - I am old and idgaf - it just is bad.
100% agree. Food can taste good and be disgusting at the same time. My brain remembers how bad it makes me feel to ever want to eat it again
Load More Replies...If I get hungry on a long road trip, I will drive past twenty McD's to eat at Wendy's.
In Zambia, we have hungry lion. I judge people based on whether or not they like hungry lion. If they say they enjoy it and crave it, best believe I'd be out of there so fast they'd think they imagined me, but then I'd have to stay in my room always, its pretty popular in the whole Zambia. I personally think it's horrid (my body can't stand it, the last 3 times I ate it, I had food poisoning- throwing up for about 2 days each time).
I find McDonald's has changed. I used to really enjoy their french fries and they're just not as crispy as they used to be. Too, I don't find the quarter pounder is nice as it was at one point when it was grilled so I think it's I think it's just changed. I am still very very fond of a&w though.
I have gotten food poisoning from 2 separate McDonalds from ordering the classics so yea definitely not my fast food place
I'm old enough to remember when McDonald's added beef fat the the frying oil. The fries were so much better then
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Kraft Parmesan Grated Cheese is a multifaceted kitchen ingredient that tastes good and serves as a fantastic thickener for a variety of sauces. Anyone who complains about it being "wood pulp" or "literal cardboard" is an ignoramus who has no idea about the role or use of cellulose in vegetables or cooking in general.
I read once a man was arrested in 19th century London for selling grated parmesan cheese that was actually grated umbrella handles.
If you think that's bad, what about the "margarine is only one molecule away from plastic" dumbasses? ;-)
On the plus side I have an allergic reaction to actual Parmesan. My tongue swells. I can eat Kraft no problem. I still risk the good stuff though
Well, then it's obvious that the Kraft one isn't actually Parmesan, or you would react. I rest my case milud.
Load More Replies...Wrong wrong wrong that s**** is terrible. Best way to ruin a meal.
Boxed cake mix is the way to go - just add an extra egg, use milk , butter instead of oil, homemade frosting, and so on..
This one I'll never understand. 250 gr flour (selfraising), 250 gr sugar, 250 gr unsalted butter, 4 eggs... and you have the best 4/4 cake. What's the difference with boxmix?
Measuring. I don’t want to have to measure and find the ingredients when I want a spice cake. I buy boxed. You don’t like, you don’t eat. More for me! 😊❤️
Load More Replies...You can mix up a good cake from scratch in about 10 minutes. About the time it takes to open the boxed cake mix and read the instructions. Making a classic chocolate or vanilla cake really ain't that difficult 🤷🏼♀️
By the time you're doing all that, why not just measure out your own flour, baking powder, and cocoa too? The only reason to use a boxed cake mix is if you don't have the standard baking ingredients.
It's so much faster to add an extra egg and milk than measuring all of the ingredients from scratch.
Load More Replies...nah, to each their own but for me, made from scratch is best. Or maybe I'm priviliged that I had family that baked often and I was taught how to make cake, biscuits(cookies), scones etc from a young age.
In a box of white cake mix, add a cup of sour cream, another cup of cake flour, extra sugar, almond and extra vanilla extract.. I think another egg??.. I know I'm forgetting ingredients, but you'll get the BEST springy, moist, soft yet firm, fine crumb cake EVER. I've used it for wedding cakes and cupcakes with rave reviews. Frosted with Itialian meringue buttercream..... mana from heaven.
No. Why would they? By the time you've added the extra ingredients, milk, eggs, fat you might just as well have started with ordinary flour.
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Velveeta is not evil.
I used to hate Velveeta. Admittedly I was a cheese snob. Then my wife made nachos with it. Then she made a veggie omelet. Now that is in our fridge along with our gorgonzola, cheddar, brie, pecorino, and feta.
I tried an "adult" grilled cheese sandwich made with "the good" cheese on good bread once because everybody was raving about it. I found it to be an underwhelming experience compared to Kraft singles on mass produced bread.
Load More Replies...Ever try to make nachos with some pretentious gourmet cheese? Even if you could afford it?
Velveeta tastes like Multan plastic, it's very bland and has a horrible texture. It might be the worst "food" I've ever tasted. Just nasty. I don't tend to yuck other people's yum, but come on.
Never eaten it - I don't think we have it here. Thank god, it looks disgusting.
Load More Replies...Mushy, sticky rice is delicious. Not everything is better topped with a fried egg. Salmon skin is gross.
Salmon Skin Roll at even the most mediocre sushi joint is awesome, and I'll die on this hill.
Yeah..eew. My husband says the same. "It's just like fried chicken skin!" No..no it's not.
I can't eat chicken skin either. Just the idea of it gags me. I've never been able to enjoy the colonel's secret recipe, because the first thing I do is peel off the skin.
Load More Replies...I do. Its delicious, almost as much as crispy chicken skin.
Load More Replies...Nope nope nope. It's basically the condom the fish arrived in. To the bin!
Totally with you on the american cheese. Everytime someone on the internet mentions american cheese, someone chimes in saying it isn't really cheese. Well so what? I can still like it.
I just watched Faster Pussycat! Kill! Kill! for like the millionth time last Saturday. Had my brother and husband watch it with me. They were pleasantly blown away. I love that movie!
Load More Replies...Just don't call it cheese but something else. Any Pandas out here with a few suggestions?
*grabs the cheese slices and runs under the sofa to eat them* Call them catsnack!
Load More Replies...Froot Loops have no fruit in them, but they taste pretty freakin' good. Baby food doesn't have any babies in it, but the babies still gobble it up!
Liquid Smoke works well for a lot of things. Not every bbq chicken dinner at home has to smoke for 10 hours. It's also great for adding to dips and sandwich condiments.
I smoke a lot of meat and the liquid smoke just reminds me of chemicals. (I know everything is technically chemicals) Even the fast smoking covers don't really give enough time to slowly permeate and just taste weird.
Its very handy but you can easily overdo it and it will make your food tastes too smoky
Load More Replies...It is actually distilled smoke. I used to think it was just chemicals but recently learned otherwise. It makes sense to not use too much at a time since it's so concentrated.
Hamburger helper is delicious and Spam is only good when fried/griddled.
Mmm..Spam. Cut super thin then fried til it's like meat candy. Spam tacos are delicious too
glaze it with teriyaki sauce and put into musubi
Load More Replies...Ketchup belongs on hot dogs
According to my kids ketchup belongs on just about everything.
To me whatever you like on a hot dog is fine. I prefer mine with just mustard and onions, or if I reallly want to go all out I have a Flint style coney dog.
I'd pass just because I don't care for ketchup but I don't judge
My father, rest his soul, finally got my daughter to eat her carrots when she was young... by dipping them in ketchup. So glad she outgrew this.
In a lot of dishes, like American-style Bolognese, powdered garlic and onion powders are just as important if not better than using the fresh minced onions and garlic. You can add up to a whole tablespoon of each, as well as the freshly chopped stuff. Don't skimp on the dried Italian seasoning either.
Costco hot dog is the best quick lunch in the USA.
My husband and I share a Costco hotdog, pizza slice and pop. All for just over $3.50. Can't beat it!
Not all burgers fulfill the same craving. There are like four stages of burger and each meets a different need. S****y fast food burgers like Jack N the Box or Wendy's. Still fast food but less s****y like In N Out, Five Guys or White Castle. Sit down chain burgers like Red Robin, The Habit, etc. Restaurant burgers which are typically thick and "fancy" in some way like special cheeses or sauces. Personally I almost never go for a restaurant burger because I prefer thin pattied smash burgers. But I can crave a burger and mean something different on this list every time.
0 is white castle which is better than all the rest at 2am after the bars close
I like jarred pasta sauce (with some additions to make it tastier) and imo it's not worth the hassle of making sauce from scratch. (tomato sauce only, not alfredo, homemade alfredo is THE BEST.)
Certain brands of tomato sauce are wonderful, but there are a couple that suck
Even better (found this out when I was really poor/broke): they hunts brand in a can is usually around $1; 2 cans make a decent amount and you can tart it up any way you want, onions, garlic, meat, etc.
I do pasta sauce to get rid of some leftovers or small pieces which are not enough for own dish :D but.. you can still use premade sauce as a base.
the good pasta sauce is too expensive and the regular pasta sauce is too salty. I make a whole big batch that i put in the freezer, for a few bucks. Usually with left over vegatables and discount ground meat that has to be eaten same day.
With food prices so high now, my homemade sauce costs about $50 to make.
I make pasta suace from scratch - always have done, always will. But I have a Narrowboat, with a very small kitchen area, so yes, sometimes a jar is a good idea. It's horses for courses.
Sometimes the Little Caesar’s pepperoni hits just right. (Pizza pizza)
did you used to be an adventurer, perchance? (im sorry even after over a decade since that games release i still cant resist sometimes)
Load More Replies...powdered buttermilk is totally legit. Now I only buy a carton of buttermilk if I run out of powdered. Also if I'm not feeling like it , I have no problem using pre ground spices.
Meanwhile where I am at least, in the UK, buttermilk is a rarity. (but a tablespoon of lemon juice or white vinegar in your cup of milk, letting it sit for 5 minutes, is a substitute that I've used, it worked for american style pancakes, anyway)
Cream cheese on hot dogs is good. Shout out to Seattle for teaching me the dark arts.
I dunno about burgers- not big on cheeseburgers in general- but it surely is the only way to have a struggle meal toasted cheese sandwich. On cheapo buttered white sandwich bread.
Sourdough and good cheddar is an amazing grilled cheese, but it is an entirely different food than standard grilled cheese.
Load More Replies...But have you tried a burger with Muenster?
Just recently and it's delicious. And when my boyfriend!makes the burgers, muenster - no bun.
The best vessel for emulsifying salad dressings is a shaker bottle with a ball whisk (you know, the ones made for mixing up protein powder).
Mayonnaise is versatile You can use it in place of vegetable oil & eggs for cookies!
Again, talking about Hellman's I suppose? I dare you to try it with Belgian mayo...
You realize these posts are about under rated mediocre foods, right? Really the only difference between Hellman’s and Belgian mayo is Belgian has mustard as an ingredient.
Load More Replies...I used some mayo once when making meatballs because I didn't have any eggs as a binder. They were remarkably good.
Ok, I get that I sound like an entitled snob who hates mayo, but how does egg become that?
Something with proteins forming a strutcute that stiffens the egg white while stiring it with oil. Read about it years ago, so not entirely sure about the process in detail
Load More Replies...Pineapple is fine on pizza The 2 main arguments I have heard are that it is a fruit (so is tomato) and that it is not native to Italy (neither is tomato)
I would like to see the same people enjoying Azorean speciality blood sausage with grilled pineapple XD sweet and salty has many combinations, pineapple on pizza is one of them
Load More Replies...Perhaps I just have a terrible palate but the whole snobbery around wine baffles me. I'm not a huge fan but I have a glass occasionally and since I don't know much about it I usually go with recommendations from "connoisseurs". But every time I've tried ones that apparently have tastes of 'apple, grapefruit, hints of cinnamon and oak etc' it still just tastes like wine to me, a glass from a £100 bottle tastes basically the same as a glass from a £10 one.
I lost faith in the connoisseurs when a group of wine students found berry flavours in a white wine that had been colored with a food dye, and found honey and peach in the same wine uncoloured
Load More Replies...The mush was so tasty, as tasty could be. And early next summer, it grew to a tree.
The tree was all covered with beautiful moss. It grew great big meatballs and spaghetti sauce.
Load More Replies...One of my absolute fav things is fried chicken, peeled off of the bone & stuck on a peice of white bread. Nutritious? Not in the least. Tasty? Yes!
I used to be into mediocre food till I learnt to cook and could afford decent restaurants, would never go back. Will sacrifice anything except food quality. Sorry.
Everything I cook and bake is fresh and made from scratch . If I going to eat outdoors, I can't enjoy it as before. I don't cook with fancy products, everything budget and cheap, and I like to have a lot of flavour in my food.
Load More Replies...I'm fine with cheap wine, so I'm not the best judge, but American wine tops fancy, expensive European wine in blind taste tests CONSTANTLY, even when judged by the world's top wine judges. Oh, and French wine has relied on varieties of grapes from America for ages.
Pineapple is fine on pizza The 2 main arguments I have heard are that it is a fruit (so is tomato) and that it is not native to Italy (neither is tomato)
I would like to see the same people enjoying Azorean speciality blood sausage with grilled pineapple XD sweet and salty has many combinations, pineapple on pizza is one of them
Load More Replies...Perhaps I just have a terrible palate but the whole snobbery around wine baffles me. I'm not a huge fan but I have a glass occasionally and since I don't know much about it I usually go with recommendations from "connoisseurs". But every time I've tried ones that apparently have tastes of 'apple, grapefruit, hints of cinnamon and oak etc' it still just tastes like wine to me, a glass from a £100 bottle tastes basically the same as a glass from a £10 one.
I lost faith in the connoisseurs when a group of wine students found berry flavours in a white wine that had been colored with a food dye, and found honey and peach in the same wine uncoloured
Load More Replies...The mush was so tasty, as tasty could be. And early next summer, it grew to a tree.
The tree was all covered with beautiful moss. It grew great big meatballs and spaghetti sauce.
Load More Replies...One of my absolute fav things is fried chicken, peeled off of the bone & stuck on a peice of white bread. Nutritious? Not in the least. Tasty? Yes!
I used to be into mediocre food till I learnt to cook and could afford decent restaurants, would never go back. Will sacrifice anything except food quality. Sorry.
Everything I cook and bake is fresh and made from scratch . If I going to eat outdoors, I can't enjoy it as before. I don't cook with fancy products, everything budget and cheap, and I like to have a lot of flavour in my food.
Load More Replies...I'm fine with cheap wine, so I'm not the best judge, but American wine tops fancy, expensive European wine in blind taste tests CONSTANTLY, even when judged by the world's top wine judges. Oh, and French wine has relied on varieties of grapes from America for ages.
