Unpopular opinions about food

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The Knife's Husbando dijo:
This is true, but it has to have flavor as well. Cajun food? Spicy and tasty. Real Mexican food? Spicy and tasty. Indian food? Spicy and tasty. Most cuisine from southeast Asia? Also spicy and tasty. The American 1,600,000 Scoville scale oh-fuck-I'm-chewing-on-a-road-flare hot wings sauce is just bland, painful bullshit.
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Pure capsaicin is 16,000,000 or so.

But anything where you can't actually taste the food any more is just pure masochism, probably for the buzz of the pain endorphins.

That's an extreme sport, not cuisine.
 
* I think reubens taste better without thousand island on them.

* I don't like cream of anything soup, because to me, the taste of watered-down cream just drowns out the tomato, broccoli, mushroom, whatever.

* Little Caesars > Domino's > Papa John's > Pizza Hut.

* I don't like hot dogs.

* I don't like processed cheese. If I make a grilled cheese, I'm making that bitch with real cheddar.

* By extension, I don't like mac & cheese if it's made with processed cheese. I've never seen a version made with only real cheese, but I would be willing to try it.

* Totino's Pizza Rolls and frozen pizzas are a crime against pizza.

* I can't stand regular Mountain Dew, but the spinoff flavors (Baja Blast, Code Red, etc.) are fine.
 
I don't really like hamburgers. I almost feel like gagging whenever I eat one because the patty is often too damn chewy. There, I said it.
 
TheAmazingAxolotl dijo:
Gay milk is pretty fucked up, though
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Ok, that did make me chuckle.

But seriously I have friends that will drink whole milk, not chocolate milk, just regular milk and that shit tastes so gross.

EDIT: also I have to say, as a huge sushi lover I absolutely can not stand soy sauce, or people who over do it with soy sauce. It's so salty and gross. Eel sauce or spicy mayo all the way.
 
The Knife's Husbando dijo:
This is true, but it has to have flavor as well. Cajun food? Spicy and tasty. Real Mexican food? Spicy and tasty. Indian food? Spicy and tasty. Most cuisine from southeast Asia? Also spicy and tasty. The American 1,600,000 Scoville scale oh-fuck-I'm-chewing-on-a-road-flare hot wings sauce is just bland, painful bullshit.
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I recently had a good schooling on this, it depends on the region some places really do ramp up the Chilli, however it's only one or two dishes or seasonal when preserving meat's etc. When it is used as a supper hot paste etc it's normally intended to be diluted in a soup or other dish not smothered all over a single bit of meat.

I know I have posted it before but Curry, I am sorry I can't stand the look or smell of the stuff and I have honestly given it a go many times but it makes me want to vomit when ever I do, it looks an smell's like it's already been eaten once how an why people like that stuff is beyond me.

Also people who snub sausages out of some snobbish reaction, I will agree that cheep sausages are made from MCM and are vile but if you get a good sausage made by a Butcher or Chef is a real treat, then again most of these people who belive all fat is bad for you and tend to favor meat that comes in shrink wrapped packets that's not aged or well cut.
 
Ravenor dijo:
Also people who snub sausages out of some snobbish reaction, I will agree that cheep sausages are made from MCM and are vile but if you get a good sausage made by a Butcher or Chef is a real treat, then again most of these people who belive all fat is bad for you and tend to favor meat that comes in shrink wrapped packets that's not aged or well cut.
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"Sausage", in itself is more an art than a craft. The British dish "Bangers and Mash" is a gift from the Gods when honestly prepared. MSM (mechanically separated meat) in itself isn't a bad thing. I've had some really good "cheap" sausages. If you've eaten a whole rack of baby-back ribs, you've consumed more connective tissue than entire pack of cheap hot dogs. Don't knock a brand until you try it.

That being said though, the recent "Artisan sausage" movement- with it's reliance on fresh, in-season meats & produce- has been one of the best things to happen to "processed" meat since the classic French Charcuterie shop.
 
The Knife's Husbando dijo:
"Sausage", in itself is more an art than a craft. The British dish "Bangers and Mash" is a gift from the Gods when honestly prepared. MSM (mechanically separated meat) in itself isn't a bad thing. I've had some really good "cheap" sausages. If you've eaten a whole rack of baby-back ribs, you've consumed more connective tissue than entire pack of cheap hot dogs. Don't knock a brand until you try it.

That being said though, the recent "Artisan sausage" movement- with it's reliance on fresh, in-season meats & produce- has been one of the best things to happen to "processed" meat since the classic French Charcuterie shop.
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Bangers an Mash is devine when done right, I am not a fan of just boiled spuds mashed with a little butter / milk I like Garlic or Mustard (seed) Mash but that's just me, I agree some cheep sausages are quite good especially when it's just pork mined up with a little seasoning the problem is not all cheep sausages are like that (I saw one in a local frozen food chain last year that was 48% meat and it was 20 of them for £1.50) but you get a lot of people in the UK who wouldn't know a good saussage or meat in general if you hit them with several pounds of the stuff, I know your a butcher and you'd be shocked to see what passes for Butchery in parts of the UK they fail at basic skill's such as keeping a Knife sharp knowing the names of non mainstream cut's or knowing what "The Lights" are.

There is a new butchers opening by me that's part of the Artisan meats movement growing in the UK (we havent really had one in the UK until recently) who are partnering with a local bakers and putting a stone oven in to be able to sell fresh sausage an bacon butty's on fresh real bread, I think they are going to do pork pies as well.

As for Charcuterie, I am a BIG fan I cure an smoke as much of my own meats as I can and I have done for the last 13 years, it's a hard art to get right but when you do the pay off is well worth the effort.
This is one of my favourite books on the subject, if you haven't got it GET IT.

I think part of the whole lack of knowledge about good food especially meat's the the cultural "Yuck" factor people have developed people have lost a understanding of where food comes from, this is hitting a lot of kid's really really hard, and we are slowly clawing that understanding back and the quality of food is increasing because of it.
 
Ravenor dijo:
Bangers an Mash is devine when done right, I am not a fan of just boiled spuds mashed with a little butter / milk I like Garlic or Mustard (seed) Mash but that's just me, I agree some cheep sausages are quite good especially when it's just pork mined up with a little seasoning the problem is not all cheep sausages are like that (I saw one in a local frozen food chain last year that was 48% meat and it was 20 of them for £1.50) but you get a lot of people in the UK who wouldn't know a good saussage or meat in general if you hit them with several pounds of the stuff, I know your a butcher and you'd be shocked to see what passes for Butchery in parts of the UK they fail at basic skill's such as keeping a Knife sharp knowing the names of non mainstream cut's or knowing what "The Lights" are.

There is a new butchers opening by me that's part of the Artisan meats movement growing in the UK (we havent really had one in the UK until recently) who are partnering with a local bakers and putting a stone oven in to be able to sell fresh sausage an bacon butty's on fresh real bread, I think they are going to do pork pies as well.

As for Charcuterie, I am a BIG fan I cure an smoke as much of my own meats as I can and I have done for the last 13 years, it's a hard art to get right but when you do the pay off is well worth the effort.
This is one of my favourite books on the subject, if you haven't got it GET IT.

I think part of the whole lack of knowledge about good food especially meat's the the cultural "Yuck" factor people have developed people have lost a understanding of where food comes from, this is hitting a lot of kid's really really hard, and we are slowly clawing that understanding back and the quality of food is increasing because of it.
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Brilliant. I've got it downloading right now. You might want to snag the new version, they revised & updated it in 2013. I've always wanted to look into this ever since I got into professional butchering, but my apartment is tiny.
 
The Knife's Husbando dijo:
Brilliant. I've got it downloading right now. You might want to snag the new version, they revised & updated it in 2013. I've always wanted to look into this ever since I got into professional butchering, but my apartment is tiny.
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That's the version I have :) I have wanted to get a 1st edition (as in 1st pressing) of the older edition to add to my collection.
 
I'm an adventurous eater. I could eat sushi, Indian (non spicy), and Middle Eastern food everyday and love it.

Mexican food is okay, but it's so common around where I live that I'm not super in love with it. To me the authentic stuff is just mostly corn tortillas, hot peppers, and beans anyway.

Maybe I need to eat more authentic Italian and Chinese food around here to fall in love with them...something besides Olive Garden and Americanized Chinese takeout. And I'm not too familiar with authentic Japanese (beyond sushi) and Korean food to fall in love with them, but I think they're okay.
 
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