Food can be a very emotional topic. A cozy, home-cooked meal that your mother made for you as a child can immediately fill you with comfort and nostalgia, while a simple, cold sandwich might remind you of your days as a student, forced to eat as budget-friendly as possible.
But regardless of what we like to eat, we all have at least one controversial opinion about food that we might keep to ourselves, for fear of judgment from others. Redditors have recently been opening up about their most unpopular culinary opinions, so we’ve gathered some of the hottest takes down below. Enjoy reading through these opinions that might get you heated, and be sure to upvote the ones that you secretly agree with!
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The "pineapple on pizza is just wrong" argument is b******t. Eat whatever combination of food tastes good to you. I don't like country music but I don't give a damn if YOU do.
That's the only reason I don't eat pineapple pizza, I can't eat ham lol
Load More Replies...It's funny people complain about pineapple on pizza because it is a fruit, but still eat it with tomatoes, jalapenos, green peppers, and black olives.
Ah, for me you can put whatever you want on pizza, pineapple, boiled chicken... The toilet brush....what matters to me is then you don't get offended if I don't eat that stuff.
Boiled chicken? I was OK with toilet brush but you lost me at boiled chicken
Load More Replies...We had pizza tonight with pepperoni, banana peppers and pineapple. Delicious!
That’s my favorite 🤤 Pepperoni, pineapple and banana peppers, so damn good!!!!
Load More Replies...Ha, I love a good Kenny Rogers reference XD though I also LOVE kumquats! We had a dwarf kumquat tree when I was a kid. I would not be opposed to kumquat slices or kumquat skin on pizza XD
Load More Replies...Hawaiian pizza is a Canadian invention. We aren't so nice after all.
This! All day long! Allowing others to be who they are does not dimenish who you are.
You like what you like. If we were all the same, we'd be boring
Culture war b******t on food is nonsense. I should be allowed to abstain from or add condiments on basic food like burgers or hot dogs. The people who get legitimately angry over this are guaranteed to be a******s in every other aspect of life.
My Grandma made a total scene in a restaurant when I wanted mustard with my fries as a child. She was indeed a hard person to get along with.
Load More Replies...I still put ketchup on my hot dogs. Ketchup, mustard, chili. Fight me.
I mean I dislike ketchup, but I don't wanna have a war. Lol
Load More Replies...Yep, I have a friend who loses his sh1t when I use mayo with fries. Every time I have to explain that it's completely normal here but even if it wasn't who cares?!
I love a chip (frie) sandwich with Mayonnaise. But home made thick spud chips. Its so good
Load More Replies...American mustard, sauerkraut and ketchup on a hotdog at a funfair.... 💜💜💜💜💜💜💜
Ketchup on hotdogs, mayo with fries, thousand island dressing with fries… alright, maybe the last one is just me. But I would pick one condiment and stick with it for years (ketchup, then thousand island dressing, then a ketchup-mayo mix) before getting bored and moving onto the next.
I'm from California and pizza dipped in ranch is super normal here. When I lived in DC, people would legitimately get mad at me over it. I had a server REFUSE to bring me ranch dressing. Didn't care if I paid for it or not. I was like you know I'M the one eating this right? The worst part was that their pizza wasn't even anything to write home about too. Yeah never went back to that place.
Load More Replies...Anyone who gets genuinely angry at someone else's personal taste in music, art, food, etc is probably an a*****e in every other aspect of life
I’ll never understand people who get so up in arms about how other people get their steak cooked. I personally wouldn’t get my steak well done but I sure don’t give af if someone else does…I’m not eating it; it’s not my food. Who cares.
I appear to be in the minority but I agree with the op. I like mine medium rare but I really couldn't care less about how someone else eats their steak. Taste is by definition highly subjective so who am I to tell anyone their taste is wrong.
I like medium to well done...sorry, not sorry. I am not trying to be "specific" about the range between medium and well done, just so long as its somewhere north of medium is fine, I take the crispy even but draw the line at charred.
Load More Replies...I thought people who liked a well done steak were crazy until I tried a well done steak done right. Well done doesn't mean dry and leathery apparently. It can be tender, juicy, and delicious without a hint of pink if the cook knows what they're doing
Thank you. That's how I have to cook my moms steaks.Trial and error but I got it now!
Load More Replies...It's not going to upset me if someone orders their steak as dry, overcooked shoe leather, but I will let them know that redness of the meat has nothing to do with blood. Cows have their blood drained before it is cut into pieces. The redness is a protein called heme, and it's what gives beef its flavor. You want all the flavor cooked our, go right on ahead, it's your loss.
To be fair, I have been pescetarian for nearly half a decade now, but even before that, I could never imagine eating any meat anything but well done. I don't even like watching people eat it. There is just something about the consistency of raw meat that makes my teeth hurt. Also I have eaten beef fully cooked many times and it always tasted aggressive like beef, so much so that beef is like the only meat taste that I can still remember. I have never eaten like a thick stake stake before
Load More Replies...I don't care what you choose to eat - as long as I'm not the person who will have to take you to the Emergency Ward.
Im pretty convinced this raw meat thing is the Restaurant wanting quick turn round in customers.
To find out how this conversation started in the first place, we reached out to Reddit user Deathbykoolaidman, who invited others to share their unpopular opinions about food. In their post, the OP noted that they despise pickles and that they refuse to use ketchup as an ingredient in a recipe (though they will eat it as a condiment).
As far as what inspired Deathbykoolaidman to start this thread, they told Bored Panda, "I was just curious. I had been hated on for my pickle opinion by many people and wanted to see what other crazy food opinions the people of the internet had."
I have to admit that I always hated pickles too until I was about 18 years old, so I can sympathize!
Oysters on the half shell are not luscious. They are like eating snot.
And anything you just have to swallow with out chewing seems pointless.
I like oysters, but I chew them before I swallow them down. Much better and more flavor rich that way. Why I should have waste the taste to gobble them down like a seagull I don't understand
Load More Replies...Every other post saying "eat what you want doesn't matter what other people think" and then this one.
Exactly. Also, loads of people don't like oysters, look at the comments here, not sure how the comment is "unpopular"!
Load More Replies...I've never had oysters, but I love picking my nose, so maybe i should try them?
Awww sad face. I absolutely love oysters and am also allergic to them. Luckily not death allergic but they make me violently sick. I’ve had them twice in my life and enjoyed them immensely right up until I was blowing it out both sides. First time I thought I just got a bad one 2nd time convinced me oysters are not for me.
I'm truly sad for you! Fear not, though - I'll take your share. 😛
Load More Replies...I love oysters! I live on the gulf and a fresh oysters with some salt water on it is divine!
True, until you have a really good cold water oyster, small and briny, luscious as fück
Had a choice of Oysters from an Oyster tasting menu in Nova Scotia for my birthday last year. It was the best day.
Load More Replies...C'mon, it's okay you don't care for them, it really is, but they absolutely don't taste or.feel like "eating snot". C'mon.....🙄
Yeah, I don't care what they taste like I can't get past the fact they look like boogers.
It really is okay to put ketchup on a hot dog.
In Australia its the main thing we put on our snags (sausages,hotdogs etc) we call ketchup, sauce
Not a huge fan of ketchup, but I've never seen anyone say it wasn't okay....
I guess I’m even worse. I put mayonnaise on the hot dog bun, as well as ketchup and mustard. The ultimate sin.
Mayonnaise is key, but a lot of placea here don't offer it.
Load More Replies...I thought ketchup was pretty common? In my neck of the woods, ketchup and mustard are usually all that's on offer when you buy a dog. I actually like mayonnaise and a lot of onions.
You should try a hotdog with mayo, ketchup, mustard and some pico on it, so good!
Load More Replies...In the UK the standard condiment offerings are ketchup and American mustard. Personally I like bbq sauce.
We also asked the OP if they had any other controversial opinions about food, aside from hating pickles and refusing to cook with ketchup. "I prefer cake with either very little, or no frosting at all," they shared. "It’s sickly sweet, gets stuck in my mouth and makes your hands messy. Perfectly good cupcakes get overpowered when giant dollops of frosting are piled on the top."
Authenticity doesn’t matter. Nothing is authentic. Everything has been and will be adapted to fit local availability and taste. Authenticity is a way for people to pretend like they know something about a culture or place and seem “cool”.
For most dishes you’ll can ask a dozen people in the original area how they make it and you’ll get a dozen answers.
I was going to come on here and say something like "except for recipes handed down from my mother's family" but had second thoughts about saying it. I hate to admit it but this person is right. I've altered or adjusted the couple of recipes I make on a regular basis, mostly the order of adding ingredients or baking time. I've also done the same to recipes out of cookbooks that I've been making for decades (I really need to write down some of these adjustments sometime).
My great Granny's pancakes started out with 2 cups of flour, 1 teaspoon of yeast, 1 cup of sugar, 1 egg, and as much milk as needed to make the right thickness of batter. Grandma changed the recipe from using yeast to self raising flour. My Mam switched from full fat milk to semi-skimmed. Then I came along, and cut the amount of sugar to half a cup, and then a third of a cup. Later, I changed the SR flour to gluten-free SR flour, and most recently, the milk; it's now oat milk. There was one ingredient that had remained the same, the egg. From time to time, that is replaced with 1 tablespoon of chia seeds, soaked in 3 tablespoons of water. These pancakes are, and always have been, authentic. They've changed and evolved over time, but they are authentically our family pancakes.
Load More Replies...There's also nothing wrong with a recipe that comes on a package. Family recipes weren't built from nothing.
Seen several times here on BP that the secret family recipe was just the one on the package.. 😄
Load More Replies...This is very true. People use what's cheap and available for most of the dishes they cook, and they substitute all the time or create new dishes when new ingredients become available. The potato started their journey around the world and got integrated in every single cuisine you can find as long as the climate allows to grow potatoes. Same for chili peppers or other ingredients. And people brought their cuisine to other countries and changed it when some ingredients were not available. It wasn't white Americans who invented fortune cookies, it was a Chinese immigrant, so saying they're 'not authentic ' is just stupid. And no native at home will be harmed if you cook a dish from their culture at home. That has literally no impact on them and doesn't take away from their life or income. Quite the opposite. The ingredients are commonly sold by people of that culture, who will profit if more people like their food and buy their ingredients.
I argue that authenticity is important to a person if they're horribly homesick. Otherwise I completely agree. I think a lot of people use I go to an authentic restaurant does a way to feel superior.
I don't agree. I see authentic food recipes as a reference point that I can use to better understand the agreed "standard". I can then make my own variations, but the "authentic" recipe gives you a coordinate system. For example there is a society for Neapolitan Pizza that defines exactly how it should be prepared, down to where the tomatoes need to be grown and how they need to be squashed by hand. It may sound ridiculous, but if you master it, it gives you a great starting point from where you can explore other styles.
There's still a difference between just wanting to eat your food how you like it best and actually wanting to learn about the culture though
Load More Replies...
A lot of people massively conflate spicy food with seasoned food and some people who *love* spicy food cannot taste most of what they cook anymore other than heat so their food has no actual flavor other than burning.
If you are miserable for a while because of the heat then what is the point and if that is all you experience what is the point other than bragging rights.
The burning releases endorphins, so you get the same effect as with a runners high
Load More Replies...To have something "spicy" does not always mean hot, because there are many spices with intense flavours that are not really hot. Strong, yes, but not hot. A good recipe will balance flavours properly by treating food items and flavourings in the right way, such as roasting spice seeds, or pre-frying ginger (try it) to get specific effects. It is always a mistake to use the complete spice drawer in a dish, when two main spices with just a hint of one or two others will have the best result.
So, asking as someone who doesn't speak English natively, what's the difference between spicy and seasoned then? Are not all seasonings spices? I know their are herbs as well, but they are also in lists of spices a lot. I guess salt is not a spice, but a seasoning.
Load More Replies...It's like a stimulus overload. You know how some people jump off of cliffs or out of airplanes? Same thing but in your face! 😋
Load More Replies...This is my husband. He adds so much chili to food he can't taste the food any more. If he tastes it before adding the chili he can't taste anything.
Spice done well can transform food into a near religious experience. I had this epiphany when I was in my early 20's eating the spiciest Thai green curry I'd ever had. The difference in this meal was the fact that the flavor was so ridiculously good that EVERY SINGLE BITE required a conscious acknowledgement of "this is going to hurt...but it's so good...f**k it...one more." It was a unicorn meal that I'll never forget.
Some flavors require the heat that comes with them. A serrano tastes different from a habenero tastes different from a naga jolokia tastes different from a malagueta. Yes, they can be quite painfully hot, but the pain is part of it. The pain causes an endorphin release and the flavor cannot be had without the heat. Sure, I could eat corn mush and pretend it's tasty but it just isn't. I want my food to talk when I eat it.
I use a TINY pinch of red pepper flakes in many of my soups and stews, the heat accents the other flavours. But I hate overly hot dishes that simply burn my mouth and stomach. There's no flavour, just misery. What's the point of putting any other ingredients in if you can't taste them? The people I know who eat these hot foods also seem to have no tastebuds left to appreciate delicate flavours either, they consider everything 'bland' or 'tasteless' because they simply cant taste the more ephemeral flavours.
As far as why people are so passionate about their food opinions, Deathbykoolaidman says it's only natural. "Of course you’ll think your opinion is right! It’s like how everybody insists their grandma made the best cookies or apple pie," they explained. "You grew up with it, so you’ll assume it’s the only right answer. However, some people got very angry over other peoples opinions, and it’s like, just let people live!"
Most sweet desserts, especially in the US, actually have far too much sugar which overpowers the complexity of flavours. Icing sugar is particularly nasty in this regard. You don't need it.
I've read somewhere that even American bread is categorized as dessert in some other countries because it contains way too much sugar. Does anyone know if that's true? Edit: typo
In 2020, Ireland ruled that Subway's bread is classified as cake. In 1972, the Value-Added Tax Act determined that the amount of sugar in bread shouldn't exceed 2% of the weight of the flour in bread. Anything in excess of that amount is cake.
Load More Replies...Yes, and it's not all that easy to find foods here that don't have too much sugar
Load More Replies...Or it's filled with artificial sugar. Nothing needs to be that sweet!
Anyway, despite being heavily downvoted by the pedants, this is still true (and some of us cannot stand any of the artificial sweeteners, makes it doubly worse). I never understand why a "low calorie" version of something has to be even sweeter than the original - couldn't they just, you know, put less sugar in it?
Load More Replies...That's what I love about Japanese pastries, they're subtle about the sweetness so the actual ingredients can take the front seat
OMG yes. I lived/worked in Japan for about 6 years. Kyoto has the best.
Load More Replies...I always cut the sugar in half in any recipe I make, to the horror of many others lol. It tastes so much better though, and I don't fear diabetes as much.
There definitely are a lot of tricks to reduce the sugar amount in recipes. More if you aren't relying on sugar for texture
Load More Replies...Yep, I hate the frosting with the icing sugar and lard but love the less sugary whipped cream frosting. My mother on the other hand loves the lard/sugar frosting.
The amount of solid vegetable shortening (I can't do lard) is dictated by the complexity of the cake decoration, heat/humidity of the weather. Shortenings melt point is much higher so it stays solid at higher temperatures. But totally agree if you're just slapping an every day cake together than I'm totally with you and don't do shortening. And don't get me started about fondant. Makes beautiful cakes but that $hit is nasty!!
Load More Replies...Don;t get me started on the North American ideas on pastry - sickly sweet with no flavour.
The pickle thing was me like 5 years ago. I went 40 years of my life hating f*****g pickles. No kind of pickled vegetable. It was gross as hell to me. If a pickle was even on food, it ruined it for me, but I accidentally ate them plenty of times. Hated em every time. One day, a restaurant gave me the wrong order, gave me a bunch of cheeseburgers extra mustard and pickles, I was already home, and hungry as hell...so I ate them. And they were really, really good. And I've been slowly acquiring more of a taste for pickles since. Food is weird man.
Same! I would try an olive every year around my birthday just to check. I really wanted to like them, but they were always gross to me. Then, eventually, something changed. Now I genuinely enjoy a tapinade or an olive pizza. They're not just an unwanted garnish in my Bloody Mary.
Load More Replies...Definitely. The food is the same, but my taste preferences have definitely changed.
Load More Replies...I hated mustard and spicy foods until my late 30s and now they are 2 of my favorite things. Unfortunately I only got to enjoy spicy foods for a few years before my 40s stomach decided I would be punished for my indulgence. Taste changes are wild.
My husband was like this too. He's open to all kinds of new experiences now, and eating things he never dreamed of.
Load More Replies...I understand your dilemma. Flavored cucumbers are a real pickle for many people.
I love whole pickles from the jar, especially from the fridge when they're cold and crunchy. But I don't like them as much in burgers because 90% of the time they're warm and slimy. I usually pick them out and eat them separately first before they get too warm. Sometimes I'll ask for no pickles depending on my mood 😅
We also asked the OP what they thought about the responses to their post. "Some of the answers shocked me, although I’m not sure what I expected, as it was meant for unpopular opinions," they shared. "Lots of people noted their dislike for steak, which is my favorite food."
Not every dish is improved by a block of cream cheese. Looking at you, TikTok cooks. .
Cheese cake, carrot cake, cinnamon rolls, or just as a spread on toast or a bagel for me.
Load More Replies...No, there is only one revered ingredient that fits that description, at least for myself, and of course that would be beautiful, rich, and creamy butter! Lol Just sayin...
Also, never had a TikTok account, never will, so I am unfamiliar with these cream cheese crusaders. Though, with its proper time and place, it creates a decadence all it's own.
Load More Replies...Sour cream can do wonders, however, and the folks that don't like it surprise me. Yum!
Instead of sour cream? That sounds like it would be great
Load More Replies...Jarred garlic is fine actually.
Lol that almost sounds like some fantasy dwarf name.
Load More Replies...I use it almost exclusively because I'm time poor and given the choice of slapping a few spoons of jarred garlic in the pan or faffing around mincing my own, I'm going to choose the quicker option.
Yup. I tried a jar and threw it away. Fresh is ALL i need.
Load More Replies...I find it has a weird after flavor. There's something about it I'm not a fan of. I'd rather buy peeled garlic. Doesn't last as long but it's still got the convenience of not having to peel it.
Big desi population where I live, loads of ethnic products around. I buy minced garlic in plastic tubs of 6-700g (you can buy ginger in the same size tubs). People who make their families a main curry dish and veg side dishes (as well as bread/rice) on a daily basis from scratch in a home kitchen use it as more economical, less waste to dispose of, and quicker, for a perfectly acceptable taste. I love the stuff.
Lee Kum Kee garlic to be exact, I've tried others, but they just don't work as well
Yes that's what I get I've tried other brands but none are as good as Lee kum garlic
Load More Replies..."Many others said they felt the same way i did about pickles with raw onions, which shocked me because raw is the only way i will eat onions," Deathbykoolaidman continued.
"Others did in fact get personally offended by my pickle opinion, as expected. One user told me to 'stop being a little baby and eat it,'" they added with a laugh. "Never thought someone disliking pickles would garner that strong of a response, but to each their own!"
Truffle flavour ruins food. Truffle fries, truffle oil on pizza. It’s supposed to be fancy and elevate meals but truffle anything tastes worse than without truffle
Working in high end restaurants you'll learn rich people will eat anything if you slap a big enough price tag on it and call it amazing just because it's expensive.
"...an Antarean parakeet gland stuck on a small stick is a revolting but much sought-after cocktail delicacy and very large sums of money are often paid for them by very rich idiots who want to impress other very rich idiots."~ Douglas Adams
Load More Replies...It ruins food if there's too much. In the right amount, it can be flavorful.
Just like garlic, it should be a part of the overall flavour, not the main thing that you taste. It's over-used around us at the moment. I don't mind it on the odd dish, but when a restaurant menu includes them on nearly half the items I'm going to go elsewhere.
Load More Replies...I don't know about that. I really like raspberry truffles. Wait a sec, I was just informed that raspberry truffles have nothing to do with the mushroom truffles. Oh well then, never mind.
Truffle is definitely one of those "either you love it or you hate it" foods
truffles can be good, but more isn't better. They are like salt, go overboard and you ruin the dish. Truffle slicers exist, not because they're expensive, but you need so little. Truffle oil requires an eye dropper.
The issue is, truffle oil is usually just oil and chemicals made to taste like truffles. They very rarely have any truffle in them at all. Basically artificial truffle flavoring...so it isn't authentic anyway. Just skip it.
Chili is just a spice. Like most spices, it works great in certain types of dishes, but can ruin others. Your ability to stomach various chilis or hot sauces is not that interesting, and far from enough to serve as a corner stone of a personality. We never hear people obsess about sage, nutmeg, star anise, or dill, but with chili it’s a different story.
Don’t get me started on dill. Where there’s a dill there’s a way. 🌿
I member a very old restaurant joke where a diner had just ordered their soup. The waiter asks "Just a hint of dill with the soup?" & the diner replies "Certainly, please tell the Chef to rub some on the outside of the kitchen window"
Load More Replies...I've heard OF towns that have yearly "chili cook-offs" and sometimes the competition is who can make the spiciest "five-alarm chili", but I'm starting to think those are just fairy tales XD
Load More Replies...So I guess I'm the only one who brags about how much tarragon I can take? Damn - there goes that Tarragon Taste-off I was planning. 😄
Star anise, I used to dislike it for being too overpowering, but it was just my low tolerance and now I love it 🤤
Chili is essential, it deserves more credit and that fact that famous spicy dishes are courtesy of Mexican Pre-Columbian culture. No chili, tomato or potato before it was stolen from the Americas.
We hope you're enjoying scrolling through these unpopular opinions, pandas! Keep upvoting the ones you can't help but agree with, and let us know even more of your hot takes down below. Then, if you're interested in checking out a Bored Panda list discussing food trends people hate, we recommend reading this article next!
Miracle whip does not belong on sandwiches.
It's called Miracle Whip cause it's a Miracle anyone likes it. 🤢
Load More Replies...It has its places... I also like it in tuna salad... I bet the same people who hate on MW don't like people snobbing on steak temps.
Load More Replies...My mom loved it. There is no accounting for taste. It takes all kinds to make a world
You know, my Mom used it too, although I wouldn't say she loved it. I will say though, that one of her often spoken statements was "It takes all kinds to make a world". She passed away in 1988, and you are the only other person I've ever heard/read using that phrase. Brought back beautiful memories of my beautiful Mom.
Load More Replies...This I have to downvote. I, in a tiny, miniscule minority, absolutely adore miracle whip. But only in it's place and I never confuse it with Mayo like some people.
Exactly! Two completely different things, each has a place where it shines.
Load More Replies...I'd rather vinegar. German potato salad doesn't taste like fat like all the others.
Load More Replies...I will refute that and die on that hill. Nobody in my family could stomach regular mayo for some reason.
I love miracle whip. Regular mayo? Nope, tastes like oil or too much lemon.
Kraft singles in no way an improvement to any foods
Load More Replies...hahhaa I used to hate it and then I hit 40 and now I love it. I swear it's an older person thing. There are certain foods that I grew up hating that I now really like. Miracle Whip, feta cheese and chestnuts. Used to hate them now I love them.
I don’t understand the hype about avocado.
The taste, the texture, the color. It’s all horrible to me.
I can maybe get behind guacamole, if properly done and there’s no chunks of avocado in there, but otherwise, please just keep it far from me.
Food texture can be as off-putting as food taste. I can't eat gritty, bitty food like couscous, brown rice, lentils (unless blended into soup or stew), bulgar wheat like you get in tabbouleh etc. I find the textures unpleasant. One of my children is the same with anything soft and slimy like avocado. He loves carrot raw and crunchy, loves it blended into soup, but cooked and mashed, the texture and mouthfeel is wrong and nauseating for him.
I get it. For me it's cottage cheese and some meat that are the worst.
Load More Replies...I'm just curious was it ripe enough? Here in the EU you mostly get the rubbery unripe once which taste horrible and are puking expensive. In Mexico is a different story.
I don't have that problem, i know how to pick them. Also they have a window of like 5 minutes b4 they go from ripe to bad, if you miss it you'll end up with a bad avocado.
Load More Replies...Besides the taste: if you eat it regulary in Europe look up how and where they are grown. The water usage and steal is so bad small farmers lose their livelihood to coorporate and that doesn't even cover the destroying of ecosystems and transport. If you must try buying israeli ones.
Agree with you about the problems you describe but am curious as to why you think Israeli ones are better.
Load More Replies...I like cut them in half and eat them with a spoon ! They come with their own little bowl !!
I don't like it smushed but a slice of avacado a slice of tomato and a slice of Motzerella is lush
I like boring, soggy, steamed/boiled frozen vegetables. There. I said it.
Healthy is questionable, it's all processed and cooked out.
Load More Replies...I used frozen Asian veggies for stir fry, and it works out really well.
Load More Replies...Frozen veg is often better than "fresh." Now I'm off to have some keys and parrots.
Brussels sprouts have always been my favorite veg. My wife roasts them and puts stuff like balsamic or parmesan on them... I finally told her "Can you just boil fresh ones or microwave the frozen ones, then add a little butter and Montreal steak seasoning? I can't taste the sprouts the way you make them." The sad part is, I'm the only one who eats them so I don't know why she tries to make them fancy.
Too many cooked carrots, otherwise I agree. Raw carrots = delicious, cooked, not so much.
I'm the same, love crunchy raw carrot sticks, but can't stand cooked carrot. Saying that, I do love mashed carrot and swede 😅
Load More Replies...Frozen veggies cooked in the microwave reminds me of my childhood. Sitting at the table after everyone is done because I refuse to eat even a bite. ;)
Frozen steamed is fine--nothing boring or soggy there. Boiling is a crime.
I am a tomato snob, I don’t put them on anything unless they come from my garden in July and August. Otherwise it’s just a mealy red thing that tastes vaguely like tomato water.
The best tomato is a sun-warmed one fresh from the garden. You can actually smell them.
I used to hate raw tomatoes until I had one straight from a garden. Whenever I buy them now I always get the ones that come on the vine. It’s obviously not the same, but mildly close.
Load More Replies...Probably because 99% of commercially available tomatoes are grown to look pretty, stand up to cross-country shipping, and be shelf stable for a long time, not for something as minor (/s) as flavor.
When I found out you aren't supposed to put them in the fridge that made a big difference in the taste but then when someone told me to always put a little salt on it to bring out the flavor... Amazing. Even basic grocery tomatoes taste a lot better. Obviously, ones fresh from a garden or farm are even better than that.
Salt and pepper is great on them. My sister adds cottage cheese and pepper
Load More Replies...It's so rare to find flavoursome tomatoes these days. Probably varies depending on where you are and where you can afford to shop, but round these parts anyway there can be 5 or 6 types of tomato on the shelf and they really only differ in size and shape. Every few weeks one might come in that really tastes tomatoey. I've tried growing them in the garden too and they aren't really any better - I think the varietals that are hardy enough for the climate (and probably also for the plant trade) are just rubbish.
Try growing cherry tomatoes! They often have tons of flavour and you'll get a handful of ripe ones every day from just 2 plants. Or at least that's my experience with em, they might not be suitable for your climate...
Load More Replies...MOST supermarket tomatoes seem to be this way. I have a black thumb so can't grow tomatoes but I do buy local tomatoes because they taste so much better.
Grape tomatoes tasted wonderfully tomatoey, for about 2 years, until they bred out all the flavor for tougher skins and longer shelf life.
Try the Honey Bombs, Sugar Bombs or Flavor Bombs varieties by Sunset Grown. I find them at my local Aldi and I adore them.
Load More Replies...I cannot stand using Brioche Buns on burgers.
I think it's fine too. Local place does brioche for the "fancier" burgers and they're great. I wouldn't use them for a basic hamburger/cheeseburger though.
Load More Replies...In my opinion , I use brioche for chicken burgers but not for beef. Something with more chew is better for beef burgers
I do too and also for venison burgers.
Load More Replies...::Ugh- knife in the gut::. I love brioche buns. I like potato bread , too. I draw the line at Hawaiian bread for a burger since it's like sugar bread but I like a brioche bun.
I prefer boneless chicken wings. They’re just easier to eat.
Easier, less messy and far less work to eat to get more meat. Still love a good wing, actual wing, though.
Boneless wings for you, bone-in wings for me! It works out. I feel a very primal satisfaction in fighting my food. Crab legs are the same way. Anything you have to peel - so oranges - feels similar.
Yes, I love nibbling meat off a bone. And sucking out the marrow if there is any. And I like crisp chicken skin.
Load More Replies...Calling them wings is silly. They're not made with wing meat. It's an entirely different food, like sausage and bacon
Can't really believe that there is such a thing. It'll just be processed minced meat from somewhere on the chicken...
Hard tacos are actively unpleasant and a terrible vehicle for otherwise good food.
That they call that fried shells monstruosities "Mexican Food" gives me cringe everytime. Theres nothing like that in Mexico and it would not even qualify as "taco" as it does not envelope the food, it just holds it. This is as Mexican as a California roll is Japanese or a Deepdish pizza is Italian
As someone who was raised in a Mexican family (I'm adopted), I assure you that flautas and tacos dorados exist. Also my great-grandmother, who was FROM Mexico, made tacos by filling a soft tortilla with ingredients, folding it over, "pinning" it closed with toothpicks, and then frying it. GASP! A hard-shell taco, made by a Mexican!!!
Load More Replies...It's like playing jenga with your teeth. One bite, it shatters, then you are trying to hold the dribbling pieces together while adding the fallen shards back, then another bite destroys your hard work, and it's finally time to surrender to the fork and enjoy your impromptu taco salad! Lol, O swear that's how that was created. In middle school, we just went ahead and crushed them and made our own. Granted at this time, the taco salad wasn't a mandatory menu item at this time. Or, readily available along with other "exotic food" to us gourmet xenophobes in 1970's and early 80's conservative South Carolina, United States.
Soft taco, hard taco, Neither are exempt from my belly. JUST GIVE ME TACOS!
As Fat Bastard might say, "Get in mah belleh!" 😂
Load More Replies...I like hard shells, even though I'm not talented enough to eat them without taco all down my front.
Find me the person who is! That's why tacos were always good for two servings in my house: the stuff that managed to get into your mouth on the first go and then all the rest that fell onto your plate got you nachos. 😁
Load More Replies...The first time I had dinner with my very Mexican in laws, my mil made potato tacos. Deep fried shell, mashed potatoes cheese and crema inside and cabbage with salsa on top. Absolutely delicious and absolutely hard shell
Those are good if you put it in a bowl and crunch them up--taco salad! lol
I love love love candy corn.
Candy corn, Peeps, fruitcake... I like them but after taking a bite I remember why I only eat them once or twice a year.....
Add the sugar banana lollies to that list. They're chalky and have that super fake banana taste. But they're a guilty pleasure, every few years.
Load More Replies...Remember eating the layers separately and convincing yourself that they all tasted different?
I still do this and stand by my opinion that the white tip is the best part. 😋
Load More Replies...I love grating fresh parm for most dishes but sometimes that chump Kraft stuff just hits the spot.
I've said it before: I may be one of the only people on earth who LOATHES Parmesan cheese. I don't care if it's an actual block of it, or the Kraft powdered crud. I hate both. I love nearly every other cheese I've ever eaten, though XD Just not Parmesan. :(
It smells like stomach acid. Some of us can taste/smell the rennet, some people can't. I also despise it!
Load More Replies...My husband prefers cheap plastic-like cheese. I tease him that even our dog has better taste in cheese than he does.
There is something about that powdery, rancid flavour that hits all my umami taste buds.
The biggest problem with home cooking is that very few people add enough salt. It's not about making it salty, it's about enhancing the flavours. When I eat in other people's houses or in restaurants I never add salt until I taste it first. I love when I don't need to reach for or add salt and 100% of the times when I think it doesn't require salt, no one else mentions anything about it being too salty but instead raves about how amazing it is. If I do end up adding salt to a dish after it has been served to me,in public, I get nothing but comments from other people about how I eat far too much salt.
When I had childhood pica, I'd literally put salt on paper and eat it. Luckily I've mostly have grown outta the pica, though I do enjoy foods that texturally remind me of non-food items. ( Candies that are basically eating chalk, like mints, candy hearts, etc. or seaweed sheets that are like crunching on paper, that sort of thing. )
Load More Replies...I very rarely add salt to my homecooked food. If I do, all I can taste is the salt. I can't taste the wonderful veggies etc. It's the actual taste of those veggie I like, not the weird salted version. If a person finds their food undersalted, they can add some salt, but it can't be removed from a dish.
After being diagnosed with high blood pressure and NEVER adding salt to anything at the table and using half or less of what recipie calls for while cooking, I have learned to taste first and only add to enhance certain foods. Same goes for steak or BBQ sauce, if the meat was seasoned and cooked right it shouldn't need sauce, or very little if any.
Or you could be like my dad and immediately reach for the salt without even tasting the food first. Guess who also has high blood pressure? He’s making slightly better choices now though… slightly…
Load More Replies...You would hate my cooking i very seldom use salt. My husband goes mad with salt and I'm the total opposite.
The body needs sodium to survive, but like anything, everything in moderation.
Al dente pasta. I want that s**t cooked.
Theres a difference between Al Dente and undercooked on the inside. Pasta should be soft in your mouth but firm enought that it does not break when you take it with your fork
The Italian made pasta I tried was *crunchy* when cooked according to the package 'al dente' time. 🤷♂️
Load More Replies...Al dente has a nice "chew" to it but shouldn't crunch. And al dente isn't something that is achieved with a timer, you have to see how it drapes or how it feels to cut it with a spoon.
There should be enough garnish on a dish to have some in every single bite.
I'm with you on that. I don't mind eating a sprig of parsley or a sliver of pickled ginger. But I don't want it in every bite of my meal.
Load More Replies...I think they might mean sauce or other kinds of edible toppings, not decorative greenery. Like a tiny drop of chimichurri on your churrasco or a miniscule drizzle of a jus for your french dip.
Baking's not that hard and the degree to which it's an exact science is wildly overrated. Unless you're a professional it's just unlikely you'll ever get a comparable amount of baking experience vs cooking such that you can improvise. The major tricky difference is just that there's no trying the product partway through to know if you're on the right track. But there's plenty of reasonable leeway if you know what you're doing.
Actually,it is an exact science. I am professional Chef and I know!
thank you, you can try and change it but most of the time it won't be as good, that's why I love baking because with cooking it's "follow your heart and add as much salt as you feel need be" and baking it's "add exactly 3 cups of flour or die🩷"
Load More Replies...All cooking is. Or physics. Eating food is biology; but that doesn't make it a science.
Load More Replies...You need a decent oven. If an oven is a piece of c**p, heating unevenly, not holding right temperature - all the finest and elaborated recipies won't work.
It would be nice if baking recipes had weight and volume measures so a person could choose which way they want to go about making it. I've had better repeat results on recipes that I weigh vs. volume.
Baking is a subset of cooking. The place where precision comes in is in maintaining the proportions of wet to dry. And of course, WEIGH your flour.
Absolutely! When I make hazelnut cookies, I don't even use a scale ... ground nuts, flour, sugar, all about like roughly the same, than the engine into the dough and add some sort of fat until it becomes those sticky particles, and then, punch them in shape with two teaspoons, so I don't get my hands dirty, or my dirty hands on the cookies. Science? If it were so, these weren't the best cookies I know. But, they are!
Cauliflower rice is the same mealy mouth feel as a red delicious apple.
Red delicious is a trash apple with no flavor. It’s basically cauliflower
Load More Replies...Any food trying to disguise or be rebranded as "just like XYZ" (cauliflower rice, cauliflower as chicken nuggets, sweet potatoes as fries, etc) just pisses me off. Tastes like LIES!!! That said, I understand why some folks eat it, especially when dealing with dietary restrictions. But don't tell me sweet potato fries ever taste like regular potato fries. It's sickeningly sweet and not meant to be dipped in ketchup
Sweet potato fries are alright, but I like sweet potatoes....
Load More Replies...I love cauliflower rice, because unlike actual rice, it tastes of something. Cauliflower.
You know you're supposed to season your rice, right? Also, it depends what you're serving with them. When cooked properly most rice types will absorb the flavour of the sauces and curries you pair them with. Use cauliflower if you want, it's a good way to get in extra veg, but look up what rice you need (boil in the bag sucks) and how to cook and season it properly depending on what you're making.
Load More Replies...Not mine. I fry it in butter until it gets the same dry-ish texture as restaurant fried rice.
I roast mine in the oven with a little olive oil and salt. Prep is key!
Load More Replies...100% Cauliflower has NO distinct taste on its own, and you feel like you're chewing on hard-ish plain water.
I can’t stand the flavor of Hershey syrup or its imitators. Anything chocolate made with chocolate syrup, it’s very obvious and not good at all.
Hersheys is the gateway d**g to real chocolate. Then next thing you know you're trying out higher levels of cacao then you find yourself at a cacao plantation in the Caribbean....
I've tasted Hersheys. It's vile, and taste of vomit. It turned me off chocolate for a week. Go for a good chocolate, and just have a little of it.
Load More Replies...Swiss here, why does American chocolate taste like vomit? I mean, literally, it's so strange as opposed to our own products or those of our neighboring countries, there must be a difference in production. Or American chocolate makers just hate Americans and want to make them suffer with vomit chocolate.
🤣 if I remember correctly it's the milk they use. It is "preprocessed" so it has a longer shelflife which produces butyric acid and tastes like vomit 😅 I think this goes back to one of the WW.
Load More Replies...I had one of those kisses sweets from a work friend who went to America on holidays. It tasted like lard to me and left a kind of coating on the roof of my mouth. It wasn't pleasant. But it could be just different ingredients we don't get here in Ireland
Here in belgium, we can't stand Hershey at all.. that's just plastic taste
Yes , although it's getting worse since they were bought by mondelez. Still my favourite
Load More Replies...Hershey used to sell chocolate fudge in the same shaped container in Australian supermarkets but I've only ever seen the crappy syrup for yonks now. Vanilla ice cream with hot chocolate fudge is a sweetened fantasy that curls your toes with its sinful taste - a hill I'm prepared to die on
I don’t care for tomatoes on sandwiches only because it makes the bread soggy and there is nothing worse than soggy bread for your sandwich
I'm not a lerruce lover BUT, it makes a great moisture barrier between tomato slices and bread...
Load More Replies...I don't care for iceberg lettuce, but the only use for me is on a burger to prevent the bottom of the bun from getting soaked and mushy
Load More Replies...Surely that's the exactnpoint of butter? It's to protect the bread from impending soggy fillings...
My dad turned me on to balloon white bread with fresh tomatoes, mayo and a little salt. I will tolerate white bread for the just picked tomato sandwich.
Load More Replies...Take tomatoe slices in a container and add them before eating. Or don't put the tomato next to the cream, have lettuce or meat, or cheese, or grated carrot or....you get the idea, in between. .......really great sandwich hint, don't put your mayo/mustard etc, on the bread with the butter, put it on the sliced cheese, and then your meat, followed by the rest...it will taste so different
Only if you use commercial bread. Home-baked doesn't collapse into cardboard mush.
That's an easy fix. Cut the tomato in half and remove the seeds and gelatinous material.
Ah no it's ruined entirely. You need the mushy bits
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I think raw onions are disgusting. Eating raw onions in the office is a sign of hostility, IMO. I love them cooked, though. It's weird.
I would like them but they do not like me. They're really hard on my stomach. Gimme oodles of cooked onion and I am extremely happy though.
A lot of people have trouble processing onions, beano can help
Load More Replies...I HATE onions, there is no version you can put that would make me even remotely interested in eating it. Raw onions, big no. Disgustingly crunchy and just wrong Cooked onions, absolutely NOT. They are the worst kind, its so slimy and soft and SLIMY and MUSHY and overall a gag-worthy food As long as i can see the onions in any food, it just immediately ruins the food for me, cos i will continuously search for the onions, i might not bother eating it anymore but if i'm interested in the food, I'm just gonna eat it one by one
Agree. And here come the chopped fried onions. In my region, this is added to many dished, but I totally can't stand the smell and the taste
Load More Replies...I love raw red onions. I don't like them cooked/grilled/sauteed/etc. It robs the flavor.
I don't like the smell, I don't like the taste, I don't like the crunch. That's for all onions, but my most hated is the white vidalia. It's said that that type is sweeter and milder, but I find cutting into one of those is like taking a deep breath over a pot of hot vinegar. Cooked till completely soft is the only way I don't go into full body shudders. It's always been that way, and I've never been able to change my mind.
People think all onions are the same. The common yellow onion is known as a cooking onion for a reason. Sadly, yellow onions are served raw WAY to often. Soak onion slices in water if you must use cooking onions
Love ‘em. Hate onion breath. I ate tons of garlic until the day a good buddy told me I smelled like baloney.
The entire 'no such thing as too much garlic ' But maybe that's cause I cannot digest garlic and onions so I have a reason to be grumpy about it. I don't dump on others about it though! I'm jealous I miss garlic cheese bread!
A little garlic goes a long way... if it's used properly you don't need much.
People would be surpised how little they need on the average ice cream cone.
Load More Replies...I love garlic, it's a big part of my culture, but there's definitely such thing as too much garlic.
My caste forbids me from consuming garlic in any form. I can just stare at my friends enjoying their garlic and onion filled foods. Maybe that’s why I can’t stand the smell
Tons of garlic is fine. On your stuff. Keep that s**t away from me please 🧛🏻♀️
Garlic has an aftertaste that lasts for days with me, it colors everything I eat for a couple of days after, including fruit. I hate the smell and omit it from every dish I cook. Those who eat a lot of garlic also have it coming out of their skin in a very unpleasant way as well. But you do you, and enjoy, far away from me pleas though.
Raisins are gross lol.
My husband dislikes raisins so much, when he was a kid, he picked them out of his Raisin Bran and threw them into the sink. Later, his mother got a big shock, thinking her sink was full of roaches.
I got fussed at for picking raisins out of Raisin Bran. I used to like them but at some point, I totally noped right out of there. I got a chocolate chip cookie from a restaurant. Apparently a raisin snuck into the batter. That restaurant lost my trust.
Load More Replies...I have a friend who's like the least picky eater ever, she'll eat almost anything... She cannot STAND raisins though
That's me. I grew up on offal, and the most bizarre Spanish dishes you can imagine, but raisins look and taste like depression.
Load More Replies...This hurts my soul. I could eat cups and cups of raisins every day. Though I admit that I don't care for Sultana and prefer Thompson as I find Sultana are too juicy. I like a really dry raisin.
A long time ago, (1997?) I had an Angelifre website called "I HATE Raisins"
Deep fried anything is better with malt vinegar.
Genuine question: do you use malt vinegar on fried food in the same way as lemon juice?
I personally drown my fish in malt vinegar. And I'll use the fish to soak up the vinegar that drizzles out to the edge of the plate. It's lovely.
Load More Replies...In my home state every restaurant that serves fries has malt vinegar on the tables besides the salt/pepper 😁
For a second I thought this meant "deep fried IN malt vinegar" and I was like "that sounds crazy expensive and also ineffective".
Here's mine (hands op malt vinegar) You can have it. I prefer my fried food withOut malt vinegar
Never deep fried anything before ...unless you count French fries.
Picky eaters shouldn't be coddled. Especially adults whose diets are similar to what you'd find on a kid's menu at a restaurant.
If people can figure something for themselves to eat and not make it other peoples problem, then it's fine. Leave us alone
This. And some people dont really have a choice bc they have much of allergies.
Load More Replies...Some people have sensory issues, texture aversions, ARFID, allergies, etc. they're not just "picky eaters"
That's a bit harsh. People can eat what they want and have reasons to why they don't like or can't eat something. Mind your business, keep your eyes on your own plate. Snotty snobby git
I can't eat certain foods because of the mouth texture. It makes me literally gag and sometimes vomit which isn't pleasant for anyone. It's hardly being "picky"... Unless you particularly want to have to pick parts of my meal off yourself because I've just thrown up on you...
There's a BIG difference between "Picky because mommy didn't make you try stuff and you're whiney and stubborn" and "Picky because you have a sensory disorder" That sensory disorder can cause your mouth to freak out with any food. Could be texture, could be temperature, could be seasoning, could be anything
I hate bow shaped pasta! It pisses me off! It’s so stupid! There I said it! God I feel so good now, I’m off for a swim with my new found ability to breath after I got that off my chest!
Bows are the worst pasta. Floppy ends and chewy middles. And hard to fork up
I don't think I've ever met a pasta shape I dislike XD
Load More Replies...One of my spelling pet peeves as well. It's such a common mistake that it actually made learning english more difficult. That and lightning vs lightening plus closed vs close. Thanks for being of no help native speakers on those fronts 🙄
Load More Replies...The shape decides how much sauce they collect, so this is why different shapes taste differently, with the exact same sauce. My favourite are the wheels, but they are not sold anymore since 20+ years in Germany and the Netherlands.
Radiatori are my favourites 🤗 I'm guessing you so stock up on pasta when going back to Italy?
Load More Replies...Agreed. The shape makes farfallle almost impossible to cook properly. It can be good, but too often it's over cooked on the outside and under cooked in the middle.
My partner is like this macaroni. Has no problems with any other pasta. It's bizarre.
I understand macaroni a bit more than bows. Macaroni isn't the greatest format for carrying sauce - it won't really get into the noodle. Kraft really has the formula perfected for it though. Bows will carry more sauce. Of course I'm not going to turn down any shape of pasta!
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Soda is overrated. Carbonation is annoying. Its not even a top 10 beverage.
I personally get a taste for soda maybe 2 times per year, tops. I don't know how some folks can just exist on it.
For me it's more like a couple times a month but I agree. I think maybe they are just blind to it because they drink it so much, then you don't realize that your still actually thirsty and you don't realize how shockingly sweet it is. Even when I do have an occasional soda I can't even drink more than half a can because it's too sweet and I'm actually MORE thirsty.
Load More Replies...I dare someone to try to take my Mountain Dew from me.
Load More Replies...Hey' I'd argue about that one. There are some dishes that just cry out for a nice cold Pepsi Max to be drunk with them.
Pizza, subs, burgers all go great with soda! I particularly love cherry sods's. Most soda isn't as good as it used to be, ever since they stopped using real sugar.
Load More Replies...I used to drink soda, then started to drink more water, besides water I drink unsweeten tea when I go to a sit down restaurant. Can't stand anything else that is flavored or carbonated now.
Mint chocolate chip ice cream is one of the worst flavors out there. That is a hill I WILL die on.
I just found out Bailey's are doing a chocolate mint flavour this year and I'm exited!!!
It makes really good boozy milkshakes. Like a shamrock shake that gets you drunk
Load More Replies...Hahaha, I'm sure that many will applaud your death on a hill of mint chocolate chip ice cream.... ya don't have to make a spectical out of personal preference for goodness sake, just order a flavor you like...
When pancakes, waffles, or French toast get saturated with syrup, the texture is disgusting. These foods are far better topped with something less likely to absorb, such as peanut butter, jam, whipped cream, or Nutella.
Have a friend who grew up on a maple syrup farm and is a "syrup snob", won't eat it unless it's REAL maple syrup. He says the only reason for pancakes or waffles is as a vehicle to get the syrup to your mouth....
nah, whipped cream will make them soggy too. And nutella is way too rich for me.
My FiL used to get big Costco bottles of maple syrup - then cut it 50/50 with *water*. That's a good way to ruin both waffles and the syrup.
Ugg, jam is OK, but Nutella is made for the garbage can, and peanut butter sticks to the roof of my mouth.
Liking MSG doesn't make you special.
And MSG "condemnation" is the same fashionable in thing as falsely avoiding gluten, or any other "imagined" food allergies". It is one thing to avoid something that really makes you sick but... condemning something because your sister's next door neighbors cousin is allergic to it is just plain ignorant
MSG is naturally occurring. Mushrooms, for instance are loaded with MSG, as are many vegetables, including corn and tomatoes. Cheese also naturally has loads of MSG....but it's also an ingredient in pretty much every bit of fast and processed food on the market. Which means you're ignorant to the fact that you like it, and getting an attitude about those of us who don't buy into the decades old, racist smear campaign that somehow still persists.
Just be aware that the amount of glutamate in mushrooms varies massively. Died Shiitake are just over 1% (1060mg per 100grams) while white button mushrooms are 180mg per 100grams (so about 0.18%). As for cheese it's the aged ones like paramesan and roquefort and they're still under 2%. Cheddar is about 0.18%. Tomatoes are about 0.25% and corn is 0.1%. So to put that in perspective, if you added a teaspoon of msg to your food you're getting roughly 4grams of msg. You'd need 400grams of shiitake mushrooms to match that. Or over 2kilos of button mushrooms or cheddar cheese. Or roughly 4kg of corn.
Load More Replies...MSG nearly got a stupid ban in UK until sensible people pointed out it's a naturally occurring substance.
there is a racial undertone of contempt for msg. in the beginning it was called chinese restaurant syndrome and it was definitely an attack on chinese immigrants in the usa
Load More Replies...It's in a flavor enhancer called Accent, and it makes everything taste better. My mom never knew I put it in everything I cooked, and she loved it at the time, so kudos to MSG.
When I tell my wife I added MSG to something, after eating she says she has a headache. When I say nothing she just compliments me how good it tastes. I never mention it anymore.
MSG defenders are fighting decades of misinformation about health and anti Asian propaganda. They have to be louder than normal.
Everyone ive ever met gets REALLY upset when i say i dont like peanut butter. its not entirely true, as i like peanut butter in a single application: peanut butter and pickle sandwiches. which they think im unhinged for. apparently its a common pregnancy craving. i think i just crave it because i have a chronic salt deficiency, unless ive been pregnant for (checks notes) 8 years. i also dont like chocolate very much at all. white chocolate is better. anyway, as someone who is a fiend for pickles, i never get upset when someone doesnt like pickles. it just means more for me!
I only get mad at my husband because he's very dramatic about his hatred for peanut butter, calling it the devil's axel grease among other things. I get it, you don't like it, nobody is forcing you to eat it. LOL
I hate peanut butter. Peanuts are fine, roasted peanuts are wonderful, but peanut butter.... nope, definitely not for me.
Pretty much, though I do keep some in for a cheat satay sauce
Load More Replies...I don't like chocolate. I hate hot chocolate. I hate sweet flavor. I'd choose a pickle any time of the day over chocolate. Oh and I don't drink coffee either. Am I a monster? 😂
I refuse to cook anything that includes ketchup in the recipe. I can use ketchup as a dip for many things. but as soon as it's listed as an ingredient? can’t stand it
Yes! I grew up in a Mexican family (I'm adopted) and my mom always put ketchup in our rice (arroz rojo) and fideo.
Load More Replies...I use it (as an ingredient) only occasionally, when I know that I want tomato and vinegar and sugar in a dish, just as a short cut, then taste to balance the flavour later.
I make a BBQ kind of sauce with ketchup brown sugar and vinegar for mine
Load More Replies...Sweet & sour sauce is ketchup, pineapple juice & dark soy. Awesome!
Pancakes, waffles, and french toast aren't meant to be a regular meal, They're a dessert.
The trick to having dessert for breakfast is to then have breakfast for dinner, with a nice afternoon nap in between.
Depends on the pancakes, non-sweet Crepes with a warm filling of crème fraîche, bacon dice and onions are quite a good food for lunch
I've never understood the American tradition of having desserts for breakfast. There's a massive sugar high, and then the crash. My preference is to have a savory breakfast.
This American agrees. I like a savory breakfast; I don't understand eating sugar for breakfast. Or any other meal, for that matter.
Load More Replies...Since I have eaten cake and pie for breakfast before, I wil say I think that pancakes, waffles, and french toast are a poor substitute for dessert. Also, since breakfast means breaking your fast, you should be able to do it any way you like, not just how modern society thinks you should, whether it is with eggs, cake, or left over pizza.
I once ate tacos for breakfast for two weeks straight. Kept all the fixings in the fridge, heated up a tortilla in a pan. It was lovely :)
Load More Replies...Says who? My mother occasionally made pancakes for dinner. It was always a good day for us kids.
pickles ruin food for me. to me, they’re just crunchy vinegar and i can’t even stand the smell of them, let alone taste. they ruin burgers and sandwiches for me, because it makes everything else taste like pickle. if i order something that has pickles i have to order it with no pickles. i can’t even just take them off myself, which i do with other food i don’t like that come on my orders. i’ll still get the essence of pickle on my taste buds
This! Any other solid ingredient I can remove. I can take bell peppers out of my salad. I can take the tomatoes off of my burger. Pickle juice just stays and soaks in. Yuck! You all pickle lovers are welcome to my share!
I will take the pickles but not the bell peppers.
Load More Replies...Yes! As a kid, I used to drink vinegar straight from the little glug-glug bottle!
Load More Replies...I'm weird I guess but my only problem with pickles is eating them with something else. I take them off any burger or chicken sandwich and save them to have as a separate little treat.
Cukes is what ruins it for me. And restaurants sometimes dice them small so they masquerade as zucchini. I don’t mind eating food I don’t care for and generally just eat what is put in front of me, but one bite of a cucumber and I’m gagging. And God forbid I actually swallow it because now I’ll be burping up cuke the rest of the day. *gag*
Crunchy vinegar. I think I just figured out why I love pickles so much.
I don't understand why people are obsessed with pasta and bread. I'll eat it, but I don't lose my mind over it.
I feel that way about pasta but I could live on bread. Ohhhhh bread!!!!! Yuuuuummmm
You MUST be american. Meaning you do not know what either are. Please go to an actual French bakery and have an actual croissant or baguette. You will understand glory and salvation.
Could be from UK also, the land of the Chorleywood Process
Load More Replies...Most supermarket bread is absolutely nothing special, but if you make your own bread or buy it from a nice bakery, it's excellent. Also, I agree on the pasta. It's nice, but nothing special.
They stimulate a part of the brain. The pasta and crunch portion. And the mouth. That too. And don't forget butter, oil and or vinegar. Yum! I'm biased. I can live on pasta and bread. If it weren't for pants. 🤤
Oh how I wish I could feel that way. I have type 2 diabetes. Pasta, rice, bread, quinoa and barley are OFF the menu. Thought I was going to cry until I discovered BANZA chickpea pasta and BAM, pasta is back on the menu boys!
I feel the way you feel about pickle about tomatoes *specifically* on sandwiches. I like tomato. I can pop cherry tomatoes as a snack. But NOTHING ruins a sandwich for me more than sliced tomato on it. Now it’s all I can taste, none of the meats, cheeses or spreads; just wet overwhelming tomato flavor.
I love pickled tomatoes, they were always served at my grandma's in Slovakia
Load More Replies...I like one very thin slice of tomato on a sandwich. But it has to be right next to the lettuce
It's about balance. SpongeBob slices his tomato very thin, that's what I doand it doesn't overpower anything.
Your tomatoes have flavor? The ones we get in New England taste like cardboard.
I told my son cherry tomatoes were candy because, well, they are, after all.
I can’t stand macaroni and cheese.
I feel the same way about baked macaroni and cheese. I’ve yet to have one that wasn’t kinda cold, kinda mushy, and tasteless. I like super hot, straight from the saucepan, creamy, slightly tangy, and with a semi-firm noodle (giggity, giggity).
I don’t hate it but I can definitely live without it. Every holiday we have baked Mac and cheese that made with a metric ton of butter and cheese. My heart seizes up just looking at it. But everyone else just LOVES it.
i've never tasted it because it looks disgusting and besides i don't think you'd be able to find it where i live. But i hate macaroni and also cheese
Melons ruin everything they come into contact with. Everything smells and tastes like the melon and I will refuse to eat any fruit that touches it. Watermelon on the other hand is delicious. Unless, of course, it comes into contact with cantaloupe or honeydew. (Those are the 2 types I'm familiar with, maybe another variety would taste better to me).
Melon has always been my favourite fruit. I have to eat it really quickly now though as otherwise my cats will be taking it out of my hand.
Oh my gosh, I had a cat once who was crazy about melon - she would become like a wild animal over it! RIP Francine 🐱
Load More Replies...Completely agree. Honeydew and cantaloupe are nasty and squishy. But watermelon is lovely and refreshing.
I don't like the texture of melons and cucumbers. Also they smell like spoiled garbage to me. Except for a really good watermelon.
It's true if they're in a fruit salad. Everything ends up tasting like melon. Melon-flavored strawberries just don't do it for me.
I agree! I can't do any sort of melon! Everyone thinks I'm weird but it's just the texture, and the taste. I've liked melon exactly once in my life, when I was at youth group and we had "melon-fest" (aka let's destroy a few trailers of watermelon seconds) and I ate a chunk from a melon I catapulted, and it was good, but that was it.
When I was a kid we grew watermelons & rockmelons (cantaloupes) nothing better than a nice cold slab of watermelon eaten outside on a hot day. Never liked rockmelons though
I cannot stand ziti. There’s zero texture, nothing holding the sauce on, nothing to make it interesting. Its just a slimy noodle that slides around.
Shave some parmesan on the pasta while it's hot and toss it around. Helps the sauce stick.
So it's basically straight macaroni? Yeah, Italians would agree with you.
Leave it in sauce in a covered casserole dish overnight. Ziti is meant to soak
Berries and chocolate don't belong together. Strawberries dipped in chocolate for example. The one is fresh and juicy the other has to melt in your mouth be enjoyed.
Most 'unpopular' post on this thread. I use fresh fruit and chocolate all the time.
Load More Replies...Chocolate and fresh fruit are a bad combo texture-wise. Raspberries, strawberries, or Rasberry coulis on chocolate torte, chocolate cake, chocolate mousse, etc, is amazing and you should try it. If the chocolate dessert is too rich or sweet or heavy, raspberry coulis transforms it amazingly.
I prefer acidic fruits dipped in chocolate. Chocolate dipped pineapple for example. So tasty.
I eat strawberries by themselves. First time I seen chocolate covered starberries what in the heck is this. The first time I tried chocolate covered strawberries I did nor care for them.
it's a fact that they're actually perfect together and you're insane
Same here. I love fruit and I love chocolate, but I really don't love them together.
I sometimes treat myself to dark chocolate with blueberries, because I love it.
Pepperoni does not belong on pizza. The flavor overpowers all other flavors so that you only taste pepperoni.
I thought the pizza was just the vehicle to get the pepperoni to your mouth. ;)
Yes, it's just to keep the filling off your fingers 😀
Load More Replies...Eating a slice of pepperoni pizza as we speak. I'll burp in your general direction once I'm finished!
Oh, you mean that overrated chorizo? It'll never go on my pizza. Or in my fridge
Smash burgers are aight but foodie culture has pushed the smashing too far making it the BBL of burger shapes People follow Kenji's word like gospel to the point where it actually runs counter to his sciencey food nerd spirit Chipotle is better than many and possibly the majority of hole in the wall Mexican places Ketchup is fine on hot dogs and the Chicago people who disdain it are boring .
*Chipotle* is better that most hole in the wall Mexican places? Oh, sweet summer child......
I mean it's good but, there's nothing like a good hole in the wall restaurant that actually cares about the food it makes.
Load More Replies...The issue I have with Chipotle is I feel like I'm overpaying for too small of a portion of food. I ordered from this one Mexican food truck, and I got 4 soft shell tacos filled to the brim with toppings, and I only paid $6.
What exactly is it? I'm from Ireland we don't have it but i love hearing about the different places and fast food
Load More Replies...Bold statement to call a group of people boring because they don't like ketchup on hot dogs...
There's a lot of snobbery and people thinking they're opinions are the only ones in this post
Load More Replies...I’ve eaten chipotle twice and got sick both times.. I don’t eat there anymore
I'm not going to look it up, cos I have an imagination, but I've never heard of a "smash burger". A burger that you can't pick up whole to eat by taking bites off it is not a burger, it's just stuff served on a bed of bread.
I'm not quite sure what you think a smash burger is, but it's when you put your burger meat on a griddle in a kinda ball shape, and then smash it down while your cooking it, into a standard burger shape. I've had them, and they've always been a normal size.
Load More Replies...Authentic Neapolitan style pizza is overrated. It’s a soupy soggy mess with little to no texture. You can’t eat it by hand because it falls apart. Those little bits of cheese pull off the pizza with every bite leaving the next bite just tomato and bread. The best Neapolitan compared to the worst isn’t far off. They’re almost all the same.
Probably an unpopular opinion but I like soggy pizza and prefer it vastly over the dough being crunchy
There's an in-between, thin and just slightly crispy, but not crunchy as such.
Load More Replies...Careful with the "authentic" there. Even in Italy there's a difference of opinion about what a pizza should be like. Pizza Romana is a very different beast from the Napolitana, and is often served in slices to be eaten by hand. Mostly, outside of those areas, it's the Naples style that holds sway, and is also what you're more likely to get in Switzerland and France, IME.
Load More Replies...Beef and steak in particular is overrated. It is something that just has enough flavours to not offend people. There are sooo many other options that are for more interesting .
Growing up, it was considered a "big deal" if we were having steak for dinner. I never understood the fuss until, as an adult, I had one prepared by someone other than my Dad. Turns out, he was just terrible at it.
Nah. Venison...now THAT'S overrated. It has virtually no flavor at all.
That's weird, I dislike venison because of the strong gamey taste. Same for any game - seriously who wants food to be rotting before they eat it (cheese excluded)
Load More Replies...
I think pizza is overrated and not that great.
I miss pizza,...allergic to dairy...all the dairy free cheeses are nothing next to the real thing, they don't even melt properly, unless you add oil, and then it's yuk...I miss cheesy pizza
I'm never NOT in the mood for pizza. I don't know what you're talking about
I think bacon ruins things.
The pig is a magical animal and is delicious in every form you can have it in!!!!!!
Cereal is better eaten without milk,milk just ruins it imo. Banana are best eaten well baked into something like banana bread or pudding.Banana alone make me nausea.
Cereal (meaning that garbage kellogs stuff), is best described by Will-ee-wonka. "Pencil shavings".
Pepper doesn't deserve to share the spotlight with salt.
Whatever you use on your food, I've found that dinner is usually better with soft lighting
I have watched people pepper their mashed potatoes until all you can see is pepper, and add more to keep the potato hidden as they eat. If they don't like the taste of potato, why not just spoon the pepper directly into the mouth. I like what food tastes like as it is, or perhaps just a little tingle. Also, people who adulterate coffee with cream and sugar are barbarians.
Soggy bread texture is pretty good. I love to soak peanut butter sandwiches in milk.
There’s this restaurant I go to that’s known for their thin sliced open faced steak sandwiches. The bread is on the bottom and is soggy and delicious. Also, London Broil with soggy bread on the bottom is awesome. I haven’t had that in years though.
I just threw up in my mouth a little thinking of wet bread. It's one of the textural issues I have with food. I can't eat ice cream with pie or cake either, it has to be on separate dishes because I can't chance it getting soggy.
Load More Replies...ACK! Wet soggy bread is the worst texture ever! Actually stimulates my gag reflex.
I thought I was the only one - I love buttered toast dipped in milk! Also, buttered toast plus peanut butter dipped in milk. *And yes, I always butter my toast before adding peanut butter (or jelly, or cream cheese), it makes it soooo salty and delicious, just make sure the toast is hot so the butter melts completely before adding anything else.
Yes!!! My dad and I used to dunk our pb&j's in milk, too lol! I never knew where he got the idea, but it's actually really delicious!
Green apple is the worst flavored jolly rancher.
I have a food conspiracy theory: I am reluctant to eat sushi from a place that does too many spicy rolls, because I am convinced that they add the “spicy” to hide the fact that their fish is going off.
yeah I came here to say "clearly someone hasn't tried the watermelon ones"
Load More Replies...Jolly Ranchers are something I've never eaten, but there are a number of artificial food flavourings that taste (to me) nothing like the food they are imitating. Apple, banana and strawberry are right at the top of the list. I like all three fruits, but the artificial versions are horrible.
Italian food is some of the easiest food to cook, Italians i think make it sound hard because they’re not very good.
Try making your own pasta and mozzarella from scratch, then come back to me saying it's easy. I've only ever made pasta from scratch one time (for my brother's birthday), and the amount of work involved with it made me appreciate Italian cuisine even more.
It's labour intensive, not difficult. I've been around Italians enough to learn a bit and it's food usually based in the quality and freshness of the ingredients, but not complicated to make. French cuisine is much more "sophisticated" imo (l still prefer Italian)
Load More Replies...I agree it is a lazy opinion but to call them xenophobic is a bit much
Load More Replies...Most of these boil down to "you do you", except those who want to pontificate about how horrible one thing or another is. We get it, Blanche, you only like one kind of pasta, cool off.
Ha. These were cute. Interesting takes on personal likes and dislikes that go against the popular opinion.
Load More Replies...Yes! It's like a mild vinegary taste. Gross. People pimp it out because it's supposed to be healthy and so many people act like it tastes good and I'm like... no it doesn't you weirdo! I'd rather just drink water.
Load More Replies...My wife and I don't like onions. For me it goes back to my mother using way too much in her cooking. If a recipe calls for onions, we either leave them out or use a bit of garlic instead.
I'd give onion powder a go. It's a gentler flavour with none of the onion texture.
Load More Replies...I don't like coffee, or beer, or dark chocolate - they are all extremely bitter to me. I tried to force myself to drink in college and I just assumed everyone else was too and that eventually I would get used to it; I'm still perplexed that anyone likes the taste
Some types of bitterness are palatable to me and some are not. I think maybe there are other mitigating factors involved. I love chocolate, but dark chocolate is too bitter. But the after-bitterness of stevia is always too much.
Load More Replies...Yeah kind of funny. I have the "tastes like soap" gene. Can eat it when it's blended in very fine as a seasoning, but if there's leafy chunks you may as well have shaved irish spring into my food.
Load More Replies...Cooking is art. You do what you want with it. 🍳👨🍳👩🍳 Baking is science. You must be precise with the measurements 🎂👨🔬👩🔬
I mostly disagree. I've been baking for 40 yrs and worked at a bakery for my first job. The Pastier gave me simple tips that helped me gain confidence. Here's the biggest mistakes I've seen in baking: 1) There are 2 types of measuring cups, liquid and dry. This is where the falsehood of being precise arises because recipes typically call for ounces or grams to combat this. 2) ALWAYS sift flour into a separate bowl (unless told not to do so) and lightly spoon into dry measuring cup. 3) "Pack" brown sugar where it maintains the shape of the measuring cup. 4) Baking soda and baking powder are not interchangeable, but both cause rising. 5) Butter and oil cannot be substituted in all recipes and not at the same measurement. I could go on... but if you follow those steps, you'll be baking edible baked goods.
Load More Replies...Anything sweet these days is too sweet. Chocolates are way too sweet to the point where I avoid most of them. Indian sweets are also getting too sweet as I’m not able to taste the saffron or elaichi or any of the other flavours because the sweetness overpowers them.
Most of these boil down to "you do you", except those who want to pontificate about how horrible one thing or another is. We get it, Blanche, you only like one kind of pasta, cool off.
Ha. These were cute. Interesting takes on personal likes and dislikes that go against the popular opinion.
Load More Replies...Yes! It's like a mild vinegary taste. Gross. People pimp it out because it's supposed to be healthy and so many people act like it tastes good and I'm like... no it doesn't you weirdo! I'd rather just drink water.
Load More Replies...My wife and I don't like onions. For me it goes back to my mother using way too much in her cooking. If a recipe calls for onions, we either leave them out or use a bit of garlic instead.
I'd give onion powder a go. It's a gentler flavour with none of the onion texture.
Load More Replies...I don't like coffee, or beer, or dark chocolate - they are all extremely bitter to me. I tried to force myself to drink in college and I just assumed everyone else was too and that eventually I would get used to it; I'm still perplexed that anyone likes the taste
Some types of bitterness are palatable to me and some are not. I think maybe there are other mitigating factors involved. I love chocolate, but dark chocolate is too bitter. But the after-bitterness of stevia is always too much.
Load More Replies...Yeah kind of funny. I have the "tastes like soap" gene. Can eat it when it's blended in very fine as a seasoning, but if there's leafy chunks you may as well have shaved irish spring into my food.
Load More Replies...Cooking is art. You do what you want with it. 🍳👨🍳👩🍳 Baking is science. You must be precise with the measurements 🎂👨🔬👩🔬
I mostly disagree. I've been baking for 40 yrs and worked at a bakery for my first job. The Pastier gave me simple tips that helped me gain confidence. Here's the biggest mistakes I've seen in baking: 1) There are 2 types of measuring cups, liquid and dry. This is where the falsehood of being precise arises because recipes typically call for ounces or grams to combat this. 2) ALWAYS sift flour into a separate bowl (unless told not to do so) and lightly spoon into dry measuring cup. 3) "Pack" brown sugar where it maintains the shape of the measuring cup. 4) Baking soda and baking powder are not interchangeable, but both cause rising. 5) Butter and oil cannot be substituted in all recipes and not at the same measurement. I could go on... but if you follow those steps, you'll be baking edible baked goods.
Load More Replies...Anything sweet these days is too sweet. Chocolates are way too sweet to the point where I avoid most of them. Indian sweets are also getting too sweet as I’m not able to taste the saffron or elaichi or any of the other flavours because the sweetness overpowers them.
