Unpopular opinions about food

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BrokenWokenBespoken dijo:
Having Kobe Ribeye made me had this revelation

The more expensive a certain luxury ingredient is the more likely reason is because the protein already had the chemical reactions required to butter itself while cooking. Eating fat is part of human nature and no dietician can stop it
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I have to admit I've gone in the opposite direction and deliberately seek out cheap ingredients to see what can be done with them. For some reason I find Jewing out completely and turning less than $20 in ingredients into as many meals satisfying, so that means a lot of braising, slow cooking, pressure cooking, and other methods of turning cheaper cuts into something edible.

I also try to use absolutely everything possible, so if I get a chicken and roast it, I'll also keep the carcass for stock, render the fat (if I don't eat the skin), make things like chicken and dumplings with homemade dumplings, chicken soup, etc.

It's been a little trickier these days. Although prices haven't really gone up that much here, special deals have really dried up. Also my favorite butcher shop that always had a lot of the good deals changed ownership and they not only don't have specials like that any more, but the assholes changed where they source their meat and it's now shit.

Also they do something I absolutely detest, which is watering down their ground chuck and hamburger. This doesn't just mean you're getting less actual meat for the price but literally fucking RUINS the meat because now it has to lose all that water before it starts browning. So if you cook it until it has a browned crust on the outside, the inside is overcooked because it was already fully cooked before it dried out enough to develop a crust.

Fuck those people.

Anyway re Kobe, it isn't just the fat but its distribution in the meat and the quality of the fat, from the diet of the animal and its relative level of activity. I think that's pretty much what you meant by buttering itself anyway, though it seems pretty customary to add even more butter.
 
#1. Ice ruins every drink it invades. Ice belongs nowhere inside of a drink because it waters the drink down to the point of being a waste of time just for the sake of inefficiently making it colder. Also, most drinks are best at slightly below room temp. I've never had a beverage that was superior in a sub-zero condition. I enjoy a cold beer more than a warm one, yes, but stop putting ice in fucking drinks.

Ice doesn't even belong in water. Water is more enjoyable warm than retard-cold. If you do sports, you drink room temperature water to metabolize it faster. I wouldn't dream of bringing some frozen bullshit to the boxing gym and attempting to re-hydrate by drinking nitrogen, as if I needed a stomach ache and brain freeze.

#2. Turkey bacon is better than pork bacon. Most pork bacon manifests as a shitty potato chip that soaks through napkin after napkin. I am also glad shlock like Epic Meal Time fell off, because we were approaching cringe levels of bacon worship.

#3. Sugar and butter grits are better than savory grits.

#4. Onions don't belong in/on half the shit they've appropriated. I like them, but it's a little presumptuous now.
 
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AnOminous dijo:
I have to admit I've gone in the opposite direction and deliberately seek out cheap ingredients to see what can be done with them. For some reason I find Jewing out completely and turning less than $20 in ingredients into as many meals satisfying, so that means a lot of braising, slow cooking, pressure cooking, and other methods of turning cheaper cuts into something edible.

I also try to use absolutely everything possible, so if I get a chicken and roast it, I'll also keep the carcass for stock, render the fat (if I don't eat the skin), make things like chicken and dumplings with homemade dumplings, chicken soup, etc.

It's been a little trickier these days. Although prices haven't really gone up that much here, special deals have really dried up. Also my favorite butcher shop that always had a lot of the good deals changed ownership and they not only don't have specials like that any more, but the assholes changed where they source their meat and it's now shit.

Also they do something I absolutely detest, which is watering down their ground chuck and hamburger. This doesn't just mean you're getting less actual meat for the price but literally fucking RUINS the meat because now it has to lose all that water before it starts browning. So if you cook it until it has a browned crust on the outside, the inside is overcooked because it was already fully cooked before it dried out enough to develop a crust.

Fuck those people.

Anyway re Kobe, it isn't just the fat but its distribution in the meat and the quality of the fat, from the diet of the animal and its relative level of activity. I think that's pretty much what you meant by buttering itself anyway, though it seems pretty customary to add even more butter.
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Skirt Steak is an AMAZING cut of meat. If you haven't bought it yet I urge you to because it really seems up your alley.

Just make sure you trim it and remove the excess fat and silver skin.
 
Maruchan ramen is fucking gross. Unless you are poor and have no choice but to eat it occasionally, I don't know how people can stomach it. My family and I used to eat it so often that even now as an adult, when I go out to eat and I see "real" ramen, I feel sick.
 
I fucking hate greasy grilled cheese sandwiches. The only way to pan-cook them without burning the bread seems to be to use appalling amounts of butter. I'd rather fold a sheet of parchment paper over the fucker, leave my iron set to high just sitting on top of it and turn it over every couple of minutes for a bit than to have to deal with the butter. The bread still gets hot, browned and crispy, but without the nauseating grease or dirty dishes.
 
Sprinkling a tiny pinch of salt over ice cream makes it ten times better

Nonconsentual Pronouns dijo:
I fucking hate greasy grilled cheese sandwiches. The only way to pan-cook them without burning the bread seems to be to use appalling amounts of butter. I'd rather fold a sheet of parchment paper over the fucker, leave my iron set to high just sitting on top of it and turn it over every couple of minutes for a bit than to have to deal with the butter. The bread still gets hot, browned and crispy, but without the nauseating grease or dirty dishes.
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Dude just use the broiler or get a toaster oven wtf
 
Nonconsentual Pronouns dijo:
I fucking hate greasy grilled cheese sandwiches. The only way to pan-cook them without burning the bread seems to be to use appalling amounts of butter. I'd rather fold a sheet of parchment paper over the fucker, leave my iron set to high just sitting on top of it and turn it over every couple of minutes for a bit than to have to deal with the butter. The bread still gets hot, browned and crispy, but without the nauseating grease or dirty dishes.
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I do it on a low heat with a lid on the pan they're never too greasy or burned.

My unpopular opinion: I prefer open top grilled cheese with a splash Worcestershire sauce
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