# 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:** 4
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [October 3, 2018, 3:56am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/61 "2018-10-03T03:56:32Z")
> [@SykoSkotty](#): > > Fish is awful smelling, even if it’s “fresh.” It reeks, and the taste isn’t much better. > . Oh, nononono. I have had Mahi-Mahi/Dorado fresh out of the Sea of Cortez, cooked on the beach over a mesquite fire. No fishy taste. heaven. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [October 3, 2018, 3:59am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/62 "2018-10-03T03:59:18Z")
> [@RealityChuck](#): > > I’ve never seen any improvement by letting meat rest before you eat it, other then the fact it’s not hot. There is no difference in how juicy they are. > American cheese is an abomination. It’s the simplest way to ruin a hamburger. My Tri tip disagrees. Real American cheese is Ok, it melts well, but I prefer Colby. \*Pasteurized product cheese food \*is an abomination. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [October 3, 2018, 4:01am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/63 "2018-10-03T04:01:26Z")
> [@Ulfreida](#): > > NO. Sometimes they are the only edible thing on a fast food menu for me since > almost all american fast food makes me retch. Except french fries. Do not take french fries away from me. Where are you from? Most FF burgers are tasteless, except for the sauces and onions & such. Sometimes the Chicken strips are Ok, tho. Have you tried a In&Out? ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [October 3, 2018, 4:11am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/64 "2018-10-03T04:11:03Z")
> [@silenus](#): > > Velveeta has its place. Nothing better as a base for Mac & Cheese, for example. Nope, eech. But I will attest it makes excellent fish bait. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [October 3, 2018, 4:12am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/65 "2018-10-03T04:12:05Z")
> [@Rick\_Kitchen](#): > > Mac and cheese is vile. Not if baked with real cheese. Browned at the top. Or Kraft, out of the box is very Proustian. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [October 3, 2018, 4:16am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/66 "2018-10-03T04:16:08Z")
> [@Ulfreida](#): > > Hot dogs are vile. Putting one in a soggy tasteless spongy white bun with bright yellow mustard and super sweet pickle relish makes them much viler. Pinks. Steamed, the way God intended. Fresh bun. Natural casing. Brown mustard. Or their famous chili sauce. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [October 3, 2018, 4:17am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/67 "2018-10-03T04:17:20Z")
> [@Mean\_Mr.Mustard](#): > > Similarly, iceberg lettuce gets a bad rap. Try a crisp wedge with blue cheese dressing and extra crumbles of blue cheese tossed on. > > I’d rather have fish 'n chips than lobster. Yep. If it is **good** F&C, and with malt vinegar. ---
**Author:** ![DavidwithanR](https://avatars.discourse-cdn.com/v4/letter/d/3bc359/32.png) [@DavidwithanR](https://boards.straightdope.com/u/DavidwithanR)\ **Post date:** [October 3, 2018, 4:24am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/68 "2018-10-03T04:24:01Z")
> [@Mean\_Mr.Mustard](#): > > I’d rather have fish 'n chips than lobster. I’d rather have cold oatmeal than lobster. ---
**Author:** ![DavidwithanR](https://avatars.discourse-cdn.com/v4/letter/d/3bc359/32.png) [@DavidwithanR](https://boards.straightdope.com/u/DavidwithanR)\ **Post date:** [October 3, 2018, 4:27am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/69 "2018-10-03T04:27:40Z")
> [@TruCelt](#): > > Or worse, they separate into oil and curds. You can add almost any other cheese to velveeta and it will just get incorporated into the smooth silky goop. Unfortunately, you can also mix most other cheese into velveeta at a 50-to-1 ratio, and the mix will still come out tasting exactly like unadulterated velveeta. It’s an entity. Velveeta used to be emulsified cheese. Cool. Now it’s emulsified emulsifier, without a trace of cheese. Sad. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [October 3, 2018, 4:29am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/70 "2018-10-03T04:29:01Z")
> [@DavidwithanR](#): > > It’s easier to cut anything with a sharp knife. A dull knife (TRULY dull, as dull as a worn-down pencil) does cause people to do stupid things trying to get it to work. > > If you’ve spent time in the culinary industry, you may no longer have a clue about what a dull knife really is; you may consider “not razor sharp” to already be what ordinary people call dull, but it isn’t. Try cutting with the spine of your knife; that’s dull. Hard to cut yourself with the equivalent of the spine of a knife. And everyone I’ve ever sharpened a knife for has cut themself on it. ---
**Author:** ![nearwildheaven](https://avatars.discourse-cdn.com/v4/letter/n/90db22/32.png) [@nearwildheaven](https://boards.straightdope.com/u/nearwildheaven)\ **Post date:** [October 3, 2018, 4:49am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/71 "2018-10-03T04:49:46Z")
> [@Ulfreida](#): > > Hot dogs are vile. Putting one in a soggy tasteless spongy white bun with bright yellow mustard and super sweet pickle relish makes them much viler. Ever tried Tofu Pups? THOSE are vile. For that matter, “melty” as a word to describe cheese also seems to coincide with vegan cheeses, which are often made with nuts and are often not, ahem, melty. I vastly prefer Greek yogurt over other yogurts. There’s just something about the texture that I find very satisfying. ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [October 3, 2018, 4:58am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/72 "2018-10-03T04:58:01Z")
Someone upthread mentioned Philly cream cheese, I don’t I could live in a world without Philly. Also Doritoes, Hershey bars, Catfish, my own Salsa, or pie, any kind of pie. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [October 3, 2018, 7:05am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/73 "2018-10-03T07:05:11Z")
> [@silenus](#): > > Charcuterie is garbage. Just fancy words for a cold cut platter, and a pretty lousy one at that. OK, I think there’s some fundamental misunderstanding at work here - to me, _charcuterie_ is the making of all kinds of prepared and preserved meats - it’s a branch or skill subset of cooking and butchery, it’s not a particular dish. But that’s how some of you seem to be using it. If so, could y’all perhaps define what you’re disparaging? ---
**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 3, 2018, 7:51am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/74 "2018-10-03T07:51:53Z")
> [@Ulfreida](#): > > If you want tomatoes that taste good you have to buy at a farmer’s market or grow your own. They don’t ship well. It’s not the shipping, it’s the fact they’re force-grown in polytunnels. ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [October 3, 2018, 9:36am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/75 "2018-10-03T09:36:25Z")
> [@snowthx](#): > > My contribution: IPA. Does every micro-brew have to be IPA? It’s like a race to the bottom in bitterness. Whenever I see IPA on the menu I search for something else, nearly ANYTHING else. And all the hipster dufuses seem to rave-on about IPA. There are many other kinds of brew that taste better (to me). It reminds me of the old joke: You know how they make IPA? You need a bucket of regular beer, a thirsty horse, and an empty bucket. You sound bitter. 😃 ---
**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 3, 2018, 11:47am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/76 "2018-10-03T11:47:57Z")
> [@MrDibble](#): > > OK, I think there’s some fundamental misunderstanding at work here - to me, _charcuterie_ is the making of all kinds of prepared and preserved meats - it’s a branch or skill subset of cooking and butchery, it’s not a particular dish. But that’s how some of you seem to be using it. > > If so, could y’all perhaps define what you’re disparaging? Well, around here, most often it is served as a “charcuterie board/platter/plate” at places where you see something labeled “charcuterie” on the menu. It is exactly what you say it is, but typically charcuterie as encountered at a bar is presented with a variety of examples of charcuterie. A typical platter may have, say, a whole muscle meat like jamon or lomo, some type of sausage or salumi, and one or two types of pate, served with bread, mustard, and often a pickle of some sort (often made in-house.) Thing is, though, when the charcuterie fad hit, a number of places just charged premium prices on very mediocre house-made charcuterie, so I could see why people got a bit suspicious of it. It seemed like everyone was trying their hand at it, with results all over the map. But good charcuterie is a beautiful set of foods. I have some Italian friends who make their own salami that is just to die for. I’ve tried making it before, and all I ended up with was rotted meat. They don’t even use fancy climate and humidity-controlled set ups, just a room in the house that apparently has just the right conditions to dry at the correct rate and stay cool enough. It’s like magic. ---
**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 3, 2018, 11:58am UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/77 "2018-10-03T11:58:06Z")
Apple Cider. A neighboring farm has apple orchards and produces amazing cider every year. They produce 23 varieties of apples, and weather has differing effects on the various strains. Therefore, they blend differing percentages each year to come up with the best possible product for the year. That, I knew. I always claimed that the first gallon each year was the best. My gf said it was just the excitement of availability. So, I brought up the topic over beers with the farm owner and it turns out I’m correct. The first run each season _is_ the best with a gradual decline as the season progresses due to the apples changing over time. Because there are no preservatives added, keeping a bit of each run for later comparison wouldn’t work. ---
**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 3, 2018, 12:12pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/78 "2018-10-03T12:12:08Z")
Already mentioned, but most IPAs are bad. There is a market in my neighborhood which at first glance you think has a great beer selection, but then you realize it’s a wall of IPAs with some PBR for the hipsters. A good IPA is a mix of flavors, its bitter, but not so bitter the other flavors don’t come out. Most of the IPAs being put out these days are crap. ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [October 3, 2018, 1:05pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/79 "2018-10-03T13:05:46Z")
> [@pulykamell](#): > > That one I don’t think is controversial. 🙂 Just infuriating. I would think someone would have figured out how to get tasty maters into my local Giant by now. But no. And the ones we grow do keep for a while. I’m just not on the farm much these days. ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [October 3, 2018, 1:13pm UTC](https://boards.straightdope.com/t/controversial-culinary-comments/822328/80 "2018-10-03T13:13:28Z")
Google ngram shows “melty cheese” appearing in the mid-70s, so it’s older than I am. I do love my sodium citrate. [Previous page](https://boards.straightdope.com/t/controversial-culinary-comments/822328.md?page=3) [Next page](https://boards.straightdope.com/t/controversial-culinary-comments/822328.md?page=5)