See my previous on sweet tea.
Texas BBQ is served on butcher paper because that’s what those places were back in the day - meat markets. That’s also why you order your meat by the pound and why you go to another counter to get your sides/condiments/etc. Plates at Smitty’s??!? Blasphemy!
As for hard corn taco shells - I know why they are like that, but it doesn’t make them any least of a pain in the ass to eat.
Ha, that’s why I’d only ever say something about this topic in a lighthearted thread like this one… I KNEW people would jump on it instantly and defend their well-done ways! 
I will concede that yes, certain cuts of meat do do better cooked a bit longer.
Don’t squeeze so hard.
I was at a place that had cole slaw with little dime-sized ginger chips in it. They were fried, I assume, the same consistency as potato chips. I’m not usually a fan of cole slaw but this was excellent; added a really nice crunch and flavor.
Most of my life I thought brewing coffee was a matter of taste. Use more grounds if you like it strong, use less grounds if you like it weak. But experience has taught me that is wrong.
There is only one correct ratio of grounds to water (about 4 tablespoons per 12 ounce mug, one teaspoon per ounce of water, or roughly 10 grams of coffee per six ounce cup), which makes very strong coffee, and if you like your coffee weaker you must still make it strong and just dilute it with hot water.
This pisses off some old cheapskates I know, who can’t stand to spare an extra two bits for coffee that tastes like anything other than hot water, which I guess is fine, because all they buy is Folger’s, and if you buy your coffee pre-ground instead of grinding it yourself, it’s stale before you get it home from the store. So if you’re drinking stale coffee anyway, might as well make it weak. Of course, you could save even more money by drinking hot water with a drop of brown food coloring.
The coleslaw at the local Mexican restaurant is really good. It isn’t that creamy goopy stuff, it is a nice vinegary combination of cabbage and carrots and other stuff. No raisins that I could see.
Well, the force of my mouth biting into the taco causes it to squeeze out, so I’m not sure I could temper that. Look, it’s fine. I like sloppy joes. If you like sloppy tacos, good on ya.
Nah. Never had a beef rib that I really enjoyed (ETA: okay, excepting braised short ribs and things of that nature). Pork ribs, though? Food of the gods.
And I guess that’s the next argument: baby backs vs St. Louis (or untrimmed spares). I go spares all the way, baby! (Though I won’t throw a baby back away.)
Speaking of steaks, the cute cut (OK, filet mignon, if you want to get all French about it) is way overrated. Yeah, it’s tender enough that it’s still got a decent texture even when rare… but it has no flavor. Give me a sirloin or a ribeye or, well, pretty much anything else over a cute cut. Cook a ribeye through, and it’ll be just as tender as a rare cute, while still having more flavor.
And while I’ll agree that it’s difficult to eat a crunchy taco without making a mess, it is a skill that can be developed. When I get a crunchy taco, I can generally manage to eat the whole thing without spilling anything.
See, you are right about so many other things, yet you persist in your chili heresy. It is a puzzlement. 
One way to prevent taco blowout with cheapass shells is to not unwrap them all the way. Treat them like a Maid-Rite or a Mission burrito.
Pie > cake.
Discuss.
I know, right?
True, but I don’t much like either of those. Honestly, I might like them more if the shell actually tasted good. The ones you buy at the store, at the very least, are awful.
I’m going to say something that will make most of you exclude me from polite society.
I prefer Miracle Whip to mayo.
Before you poke those voodoo dolls, let me explain because there is a very good reason for this preference. Three good reasons, in fact.
My dad is allergic to eggs. Therefore when I was growing up the only “mayo” in the house was MW because it wouldn’t make him throw up. For most of my life I thought MW *was *mayo.
I’ve seen enough people glopping mayo onto their sandwiches that the very sight of that white goo makes me nauseous.
An ex-boyfriend of mine told me about a teacher he had who mentioned once that she worked at the Duke’s factory for a while and that’s why she’d never eat that brand again. The class was horrified. “That’s the best mayo!” they said. “Why won’t you eat it?” After much badgering, she finally told them.
WARNING: DO NOT CLICK SPOILER TAG IF YOU REALLY LIKE DUKE’S
“I think they get most of the maggots out now.”
I haven’t been able to look at Duke’s without thinking of that ever since.
Miracle Whip does have eggs, though.
And maggots in mayonnaise?
Well, McD’s used to be better, in fact just about the best. Sadly, no longer.
Preach it brother! The natural casing gives it that snap that makes the dog.
If i am eating chili as a condiment, ala chili dog, then no beans. If just “a bowl of red” then beans. And cheese and soda crackers.
It is weak crap. Their “Frappachinos” are kinda tasty, but the calorie count is crazy.
Ah, you got me there. I agree with you. My peeve is when they add sugar to the cornbread itself, bake it in, which means that by the time you slice it and slather a little butter and honey into the middle, it’s a cloyingly sweet mess of waste. The bread itself should taste only of corn and perhaps a touch of salt, which makes a lovely contrast with the butter and honey on top.
I thought of another one, and this one I admit is just me against the world: artichokes should be served as God intended. (Boiled. Oh, and we’re talking globe artichokes here.) Part of the fun is picking the leaves off with your fingers, scraping the meat off each one with your teeth, scraping the choke out with the edge of your fork and then snarfing the heart down in four bites. (You’re allowed to dip in butter or mayo, your preference.) If you prick your fingers on the leaf tips, that’s just added excitement, like kissing a man with a mustache. But for the love of all that’s holy and good, do NOT hack all the leaf tips off and scrape the choke out before cooking. We’re not 2-year olds who need mommy to cut our food before handing us a spoon to eat with. If anybody served me an artichoke like that I’d be liable to throw it against their forehead and walk out.
Oh, and on a lighter note: California naval oranges: big balls of juicy delicious sunshine. I’ve been buying them half dozen at a time every week when they’re in season and keeping them in the fridge so I can enjoy them as long as possible. I’m up to about 6 months of happy sweet/tart slurpy happiness! (Hmm, I should suggest to DH that we buy an additional fridge for my stockpile!)
There is nothing to discuss. You are, of course, correct.
unless it’s cheesecake, which is technically a pie…
Fives guys has better fries but their adamant refusal to have thousand island dressing makes them a no go in my book. They simply refuse.