# Controversial Culinary Comments **URL:** \ **Category:** Cafe Society\ **Created:** [October 2, 2018, 6:49pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328 "2018-10-02T18:49:07Z")\ **Posts on this page:** 20\ **Page:** 10
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [October 4, 2018, 6:08am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/181 "2018-10-04T06:08:13Z")
> [@Smapti](#): > > Malt vinegar is good when paired with tartar sauce. Break the fry in half, dip the broken end in the vinegar so it absorbs it better, then finish with tartar sauce. > > Regular 1000 Island I don’t care for, but McDonald’s Big Mac sauce is good for dipping. Yes, that isnt bad. Same stuff, just variations on atheme. ---
**Author:** ![DavidwithanR](https://avatars.discourse-cdn.com/v4/letter/d/3bc359/32.png) [@DavidwithanR](https://boards.straightdope.com/u/DavidwithanR)\ **Post date:** [October 4, 2018, 9:11am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/182 "2018-10-04T09:11:07Z")
> [@DrDeth](#): > > But since everyone likes their martinis super dry, what you are drinking is \*straight vodka in a pretty glass- with a olive. > \* > Martinis have Gin & Vermouth. A dry “martini” with vodka is the same as a dry martini with gin, in terms of “what are you really drinking there”. A minuscule amount of juniper flavour - a few stray molecules - is the only difference. ---
**Author:** ![Smapti](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/smapti/32/17938_2.png) [@Smapti](https://boards.straightdope.com/u/Smapti)\ **Post date:** [October 4, 2018, 10:14am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/183 "2018-10-04T10:14:14Z")
> [@DavidwithanR](#): > > I know this thread is specifically for controversial statements, but… abomination? It’s only vodka instead of gin… I’d say it’s not as good, and I’d probably say it’s not even a martini, but… I’d drink it. 🙂 If you’re not getting the juniper flavor in it, then it’s not really a martini. I like mine with Tanqueray Rangpur (the lime flavor improves it greatly), Martini & Rossi, and an onion. ---
**Author:** ![Wallaby](https://avatars.discourse-cdn.com/v4/letter/w/dc4da7/32.png) [@Wallaby](https://boards.straightdope.com/u/Wallaby)\ **Post date:** [October 4, 2018, 10:15am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/184 "2018-10-04T10:15:12Z")
Gin is basically flavoured vodka. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [October 4, 2018, 10:27am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/185 "2018-10-04T10:27:26Z")
> [@Grestarian](#): > > 1. _Gourmet Hamburger_ is an oxymoron. There used to be a commercial for A1 steak sauce in which the star would ask, “What is hamburger? Chopped ham? No! It’s chopped steak! So pour A1…” > > Ah, but why is it chopped? Because it’s not good enough to serve as steak. The stuff that’s good enough to serve as steak is set aside and sold as STEAK! I like rare hamburgers. To do this, I pick out a nice steak or two totaling one pound weight. I trim off all fat, then grind the meat. I make two 1/2 pound patties which I then sous vide rare. I use my torch to sear the outside just a bit and have rare gourmet burgers! ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [October 4, 2018, 11:01am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/186 "2018-10-04T11:01:04Z")
heres money of mine: high end vodka is for rubes. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 4, 2018, 11:37am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/187 "2018-10-04T11:37:48Z")
> [@DavidwithanR](#): > > I believe there’s a misunderstanding. I think pulykamell was saying (what many would confirm) that the tenderest cut of beef is ONLY tender, not very good otherwise, and isn’t worth the hype. He wasn’t really talking about tough beef at all. Yes, if it’s unclear, I’m just saying that I thought it was well-known that filet is prized for its tenderness and not so much for its flavor. Its a nice, lean, dainty cut, so it does well in presentation, it’s really hard to mess up cooking-wise, and – at least to me – it essentially becomes a vehicle for whatever sauce is served with it (I do like a nice filet au poivre.) It’s an easy, crowd-pleasing cut, but, flavor-wise, it doesn’t do anything for me. I’m a rib-eye medium rare guy when I have a steak. ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [October 4, 2018, 12:33pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/188 "2018-10-04T12:33:23Z")
My rules for life • You do not need that microwave, throw it out • Filter coffee machines should be banned • Chicken breast is tasteless and dry, buy thighs always • Smoked salmon is seriously over-rated • So are bagels for that matter. Give me some nice crusty bread any day • Rice doesn’t need a rice cooker and you don’t need to measure the water or do handstands while it steams - just rinse it, boil it for 11 minutes, and leave in a colander for ten. It will be perfect every time. • Pre-cooked packet rice is disgusting student food • Cocktails are for people who don’t like alcohol • Chives shouldn’t be put in anything, especially cottage cheese • Crisps (chips) are a disappointing waste of good calories • Cheese (gruyere or good cheddar) is great with hamburgers, so all you burger snobs can naff off • Only children have an excuse for not being able to eat fish on the bone ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [October 4, 2018, 12:36pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/189 "2018-10-04T12:36:45Z")
> [@susan](#): > > Mushrooms clean up better and are perfectly fine if you rinse and wipe them rather than delicately flicking at tiny specks of growth medium with a twee little plastic brush shaped like a mushroom. I endorse this message ---
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [October 4, 2018, 1:31pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/190 "2018-10-04T13:31:21Z")
> [@SanVito](#): > > My rules for life \ ---
**Author:** ![CookingWithGas](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cookingwithgas/32/485_2.png) [@CookingWithGas](https://boards.straightdope.com/u/CookingWithGas)\ **Post date:** [October 4, 2018, 1:43pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/191 "2018-10-04T13:43:04Z")
> [@Jeff\_Lichtman](#): > > Bacon tastes good, but it doesn’t belong in everything. Why are there chocolate bars with bacon bits in them? When I first saw this I thought it was a disgusting idea. Then I tried it, and it is awesome. The key is to put the smoky flavor out front, rather than the porky flavor. ---
**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\ **Post date:** [October 4, 2018, 2:03pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/192 "2018-10-04T14:03:01Z")
Chicago deep dish style pizza sucks. I might have never been to Chicago but I’ve had plenty of deep dish and it’s all crap. Doughy, starchy crap. ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [October 4, 2018, 2:03pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/193 "2018-10-04T14:03:31Z")
I am tired of sugar in everything. I am tired of soy in everything. I am tired of modified food starch in everything. I am tired of corn in everything. ---
**Author:** ![DavidwithanR](https://avatars.discourse-cdn.com/v4/letter/d/3bc359/32.png) [@DavidwithanR](https://boards.straightdope.com/u/DavidwithanR)\ **Post date:** [October 4, 2018, 3:34pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/194 "2018-10-04T15:34:07Z")
> [@DavidwithanR](#): > > A dry “martini” with vodka is the same as a dry martini with gin, in terms of “what are you really drinking there”. A minuscule amount of juniper flavour - a few stray molecules - is the only difference. > [@Smapti](#): > > If you’re not getting the juniper flavor in it, then it’s not really a martini. > > I like mine with Tanqueray Rangpur (the lime flavor improves it greatly), Martini & Rossi, and an onion. If you’re going to call it a martini when it has an onion in it, you have no business insisting on “martinis must have gin not vodka”. Onions don’t belong in a martini any more than vodka does. You can be a purist if you want - but it doesn’t work out, trying to be a purist who likes it made wrong. If your martini has an onion, then admit that someone else’s martini could easily have vodka. ---
**Author:** ![Derleth](https://avatars.discourse-cdn.com/v4/letter/d/b9e5f3/32.png) [@Derleth](https://boards.straightdope.com/u/Derleth)\ **Post date:** [October 4, 2018, 3:37pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/195 "2018-10-04T15:37:09Z")
> [@Beckdawrek](#): > > You can get one down at Kroger or Walmart. No, you can’t. Not with the specific kinds of cheese and meat a good charcuterie plate will have on it. ---
**Author:** ![DummyGladHands](https://avatars.discourse-cdn.com/v4/letter/d/49beb7/32.png) [@DummyGladHands](https://boards.straightdope.com/u/DummyGladHands)\ **Post date:** [October 4, 2018, 3:58pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/196 "2018-10-04T15:58:12Z")
Kale and Old Bay (not together0 both make my mouth feel like tiny needles are in my mouth. What is the point of water chestnuts? Lobster Mac & cheese is just stupid. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 4, 2018, 4:01pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/197 "2018-10-04T16:01:07Z")
> [@Derleth](#): > > No, you can’t. Not with the specific kinds of cheese and meat a good charcuterie plate will have on it. Cheese is separate from charcuterie. I’m guessing some places must serve it together, but every time I’ve had a charcuterie plate, it’s been charcuterie and maybe pickles and condiments and bread to go along with it. I would expect something with cheese to be served as a cheese and charcuterie plate or something like that. Charcuteriencertain does not imply the presence of cheese. ---
**Author:** ![Scumpup](https://avatars.discourse-cdn.com/v4/letter/s/ce73a5/32.png) [@Scumpup](https://boards.straightdope.com/u/Scumpup)\ **Post date:** [October 4, 2018, 4:01pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/198 "2018-10-04T16:01:10Z")
> [@DavidwithanR](#): > > If you’re going to call it a martini when it has an onion in it, you have no business insisting on “martinis must have gin not vodka”. Onions don’t belong in a martini any more than vodka does. You can be a purist if you want - but it doesn’t work out, trying to be a purist who likes it made wrong. If your martini has an onion, then admit that someone else’s martini could easily have vodka. Clearly, you think that the onion makes it an entirely different cocktail and we must all now refer to it as a Gibson. Since you brought being a purist, what ingredients, specifically, make a martini in your informed opinion? ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [October 4, 2018, 5:49pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/199 "2018-10-04T17:49:22Z")
This reminds me of the story about the guy who was planning a solo trip to the Amazon rain forest. A friend advised him to bring a martini glass, some bottles of gin and vermouth, and some olives. The guy asked why, and the friend said, “If you get hopelessly lost, just take the glass, put an olive in it, and pour in some gin and vermouth. Someone is sure to step out of the forest and say, ‘That’s not how you make a martini!,’ and you’ll be saved.” ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [October 4, 2018, 5:54pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/200 "2018-10-04T17:54:36Z")
> [@DavidwithanR](#): > > A dry “martini” with vodka is the same as a dry martini with gin, in terms of “what are you really drinking there”. A minuscule amount of juniper flavour - a few stray molecules - is the only difference. Good gin uses several botanicals. But the taste is different. [Previous page](https://boards.straightdope.com/t/controversial-culinary-comments/822328.md?page=9) [Next page](https://boards.straightdope.com/t/controversial-culinary-comments/822328.md?page=11)