Beef tenderloin is a sucker’s dish.
Sure it’s tender but there is a point where tenderness is noticeable but does nothing to add enjoyment to the dish. And tenderloin has very little flavor, every preparation for it seems to need something else to bring any actual flavor, whether it’s pate and mushrooms in Wellington, pepper and brandy in au Poivre, or a million things in Chateaubriand. Give me Ribeye or strip, or even top sirloin if I want beef to taste like beef. And if I want it to taste like something else, why the hell would I pay those prices for filet?
Iceberg Lettuce is of no use either, neither are insipid mealy-ass Red Delicious apples.
You hit a great point. Resting meat may make a difference if cooked to medium but make no difference to mine (hard sear outside, below room-temperature inside)
Great. I was wondering what I was doing wrong all this time. Eventually I just had to trust what my experiences kept telling me, as opposed to what the books said had to be happening.
Pulykamell, I agree with you on the Asian pear thing. Expensive as hell too, as you note. I just chalk it up to Koreans (the predominant customers at the H-Mart I like buying produce, and some condiments and seafood from) liking different things. More pears for them (and other crazily expensive boxed fruit); more inexpensive leeks, lettuce, and other produce for me.
I’ll disagree with iceberg lettuce having no value. I think it’s been mentioned in the thread already, but the steakhouse staple of a ice cold quarter wedge, drizzled with blue cheese dressing, red onions and bacon is absolutely delicious. Mainly for the accompaniments, but still.
As others have said, in the past couple of decades, corn has been bred to lack the enzyme that turns sugar to starch as soon as you pick it. When I was a kid, the corn picked 12 minues ago was a LOT sweeter than yesterday’s corn. Today it doesn’t make a lot of difference.
Eggplant tastes nasty and makes my mouth itch.
So true!
It makes an enormous difference in roast chicken and turkey. It helps most roasts.
Huh, I’ve never even tried to rest a steak. I do wait until food has cooled a bit to eat it, though.
Segueing into my rant: Food shouldn’t be served piping hot or ice cold. Piping hot just burns your mouth. Ice cold kills most flavors. Food is best served warm or cool.
NY Pizza needs a good crust. In order to get a good crispy crust the temperature needs to be higher than most places that only have gas ovens can produce. Thus you get alot of places with dough that is not good. Midwestern pizza has a much thinner crust and it is much easier to get right. The sauce is also less complicated.
I’m told that when they were introduced, Red Delicious were good quality apples, but have since been modified or have mutated or both. Now… They look pretty, and they keep well… but a brand-new cricket ball also looks pretty and keeps well.
Same with white peaches. People in this thread have been complaining about regular peaches not having any flavor, but they’re still a million times more flavorful than this bullshit that are called white peaches.
I enjoy iceberg, too, for the crunch and wateriness, but I do agree that romaine works just as well. I don’t agree that it’s 100x as well, though. Romaine and iceberg are all kind of in the same categories of lettuce to eat for texture moreso than flavor. I never was much into iceberg wedge salads, but I do like eating a huge chunk of crispy iceberg lettuce in the summer. It’s like the vegetable version of watermelon to me.
Oh, yeah, and agree with the bacon comments. Bacon does not make everything better. Now, don’t get me wrong, I do like bacon, but not on everything. I especially do not like it on hamburgers.
^ Agree! White peaches, white chocolate, white corn - all suck! I don’t know where or why someone decided to whiten these things - the originals were just fine already. Down With The Whiteness!
Iceberg lettuce IS worthless. Notice it always needs something drizzled over it to make it edible - because it is flavorless by itself.
I have had fresh red delicious apples right off the tree and you would swear it is a totally different variety of apple from the mess they sell at the typical grocery store.
