Unpopular opinions about food

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Carrots are only good raw unless stewed so long they disappear into the rest of the food. I can't stand people that chuck tons of carrots into their dish and then expect me to eat giant chunks of them with that squishy baby food texture. Doubly so when they don't even cook them long enough so they ruin the flavor of the carrot and all you have left is that nasty dirt taste.
 
Tomatoes are fucking disgusting by itself, especially in salads or on burgers because of its slimy texture (especially the seeds). It's only good when turned into soups, pastes, ketchup, etc.
 
I've been really enjoying mayonnaise on desserts lately. It's especially delicious on pears with a honey and/or balsamic drizzle or on not-overly-sweet brownies topped with a shaking of powdered cinnamon. The bit of tanginess it adds really complements the sweetness of desserts well.
 
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The term "slop" is overused to the point of being meaningless. You basically have to be eating liver cereal with raw milk to not be eating "slop".
 
Hard textures must ALWAYS be the primary component if they are included. This should be culinary 101.

The texture clash is just abhorrent jarring to the teeth. Putting hard crispy bits of panko to add texture to mac and cheese is retarded. Same goes for crushing up potato chips and putting it on ice cream or whatever these idiots are doing.

I'll go so far as to say hard croutons in salads are fucking stupid too.

You can have like a hard shell filled with something soft, and it works fine, when the ratio of soft food is much greater than the hard, when it's just crumbs of hard shit, there is a terrible texture clash. They do not compliment each other or add depth.
 
Ygolonac dijo:
Hard textures must ALWAYS be the primary component if they are included. This should be culinary 101.
Presiona para expandir...
Acktchually 🥸☝️having contrast in texture is one of the first things we learn at culinary school assembling plates. There must be contrast, otherwise it's just slop. Same thing goes to dishes that are almost entirely monochromatic, flavor profile pairings as well. Imagine a risotto where the shrimp has the same texture as the rice, or even a hamburger without toasted buns where everything is squishy

Your issue is with nonsensical contrast, like adding breadcrumbs to mac and cheese. On that, i agree and see your point

There's good contrast and bad contrast

Breadcrumbs inside the cheese = bad
Crushed nuts on a cream dessert = good


 
souschef dijo:
Acktchually 🥸☝️having contrast in texture is one of the first things we learn at culinary school assembling plates. There must be contrast, otherwise it's just slop. Same thing goes to dishes that are almost entirely monochromatic, flavor profile pairings as well. Imagine a risotto where the shrimp has the same texture as the rice, or even a hamburger without toasted buns where everything is squishy

Your issue is with nonsensical contrast, like adding breadcrumbs to mac and cheese. On that, i agree and see your point

There's good contrast and bad contrast

Breadcrumbs inside the cheese = bad
Crushed nuts on a cream dessert = good


Presiona para expandir...

Contrasting textures is fine and good and even mixing hard and soft can work if it is mostly hard and not mostly soft; I would not consider shrimp to be a "hard" food unless you are eating them with the shell on.

A crouton in a salad is like throwing a whole jaw breaker into some ice cream.
 
Cauliflower mash is lush. You have to season it aggressively and add a ton of butter, but it's archived pretty good sub for potatoes if you're watching carbs.
 
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