Yessir. Kidney beans (Camellia brand) belong in red beans & rice. Black beans belong in chili. I also put chicken in my chili, and tomatoes. So sue me.
Hot dogs require mustard, like any self-respecting sausage. My wife puts ketchup on anything sausage-like (no, not that), including breakfast sausage. It’s taken me years to forgive her, but it still makes me cringe.
This is all in fun. I really don’t care what anybody else eats, just don’t expect me to partake. Except for chili maybe.
Chili has ground beef and kidney beans.
YES IT DOES!!!
Starbucks Coffee is the worst. I have literally never had a cup of it and thought to myself, “I’m glad I ordered this”.
I prefer Qdoba to Chipotle (if you don’t have Qdoba’s by you, they are essentially Chipotle’s Burger King).
Yellow Mustard is neon garbage. Brown Mustard is mana from heaven.
<puts on big furry hat>
Any person or restaurant who says they are serving you lemonade and then gives you a glass of Country Time (or similar) should be keelhauled. Lemonade is made from lemons, sugar, and water (liquid and solid). If any other ingredient is added, it must be called something else.
The hat as spoken, so let it be!
<removes big furry hat>
Sure the “Why doesn’t your chef give a shit?” angle took up more space than needed and the bit about piecing together meals for the daughter is borderline insufferable but I think he’s onto something when he asks why there isn’t a junior sized portion of regular meals. Instead, kids want Kraft or Kraft-style Mac and cheese or butter noodles or grilled cheese or some other bland food. Going out to eat should (maybe not always, but frequently) be a chance to try something new or to try something that you don’t have at home. I can make chicken nuggets and mac and cheese at home.
Duke’s is mayo. Nothing else comes close.
Sugar does not belong within ten miles of cornbread. That northern USA habit of putting sugar in the cornbread recipe makes it nasty and inedible. Much prefer the southern style where it’s left savory.
Also, I can’t for the life of me figure out why people pollute a good sweet potato recipe (or even just a baked one) with sugar. “Hmm, this naturally sweet ball of delicious vegetable isn’t sweet enough, let’s add a pound of brown sugar!” :mad: Oh, and marshmallows. :smack:
Of vinegar shalt thy barbecue sauce be made, and thy barbecue sauce shalt be made of vinegar. Molasses is RIGHT OUT.
The barbecue in question, of course, being proper Carolina pit-style pulled pork aka “real barbecue.”
No, but Oreo is just a Hydrox ripoff, being created 4 years later.
There are people who make plain oatmeal cookies!? :eek: Do they run a jail?
No seriously, I don’t know if I’ve ever seen this. I understand that some people don’t like raisins, but I’d assume that the overlap with people who looooove oatmeal is small on the Venn diagram, and they’d just get chocolate chip or something instead.
Carolina is arguably the most diverse, and can broadly be split into Eastern North Carolina, Western North Carolina, and South Carolina styles. All are better than Memphis, as I don’t prefer dry rub. But even the “bad” barbecue styles are still good, as it’s hard to go wrong with pig meat.
The Kansas City style is best represented by burnt ends, though that’s not all that they do there.
Chicago can put ketchup on or off, I don’t care, as long as I don’t have to eat much of their pizza. New England > Manhattan though, don’t need tomato in my clam.
brisket is better than pork.
Are you alright? worried
came here to mention them.
for those not familiar with Detroit, American Coney Island and Lafayette Coney Island are literally next door to each other, and both have their fierce loyalists.
I’ve never been to either.
The correct way to eat bread is butter-side down.
Hellman’s does. In fact, it is exactly the same only on the east coast. And yeah, nothing else comes close.
I don’t know if there’s a feud, but fish and street tacos must be served in a soft corn tortilla. The rest can be served in a hard shell.
Who the hell puts cheese on an Apple pie?!?!
Of course, Memphis itself is dry vs wet. (I take almost all my barbecue dry, with sauce on the side.)
A slice of cheddar melted over a wedge of apple pie? I don’t know if it’s terribly common, but it happens.
I usually go with whatever I haven’t eaten a lot of lately. Variety spice of life and all that. But I will agree that a perfectly made brisket edges out a perfectly made pork shoulder (I’m not going to confuse the issue by introducing other cuts of pork, as a good rack of ribs I probably prefer to both.) But an average barbecued pork shoulder is better than an average brisket. It took me years before I tasted a brisket that made me realize why people loved it so much.
I’ve only had it with unmelted cheddar. Apparently, both versions exist. Anyhow, to those unfamiliar with the tradition, read here.