Has anyone tried cotton candy grapes? It confuses the brain.
OK, I know I can google it, but surely I’m not the only person wondering… what is that?
Green seedless grapes that taste extra sweet, maybe a bit like Cotton candy.
Okra should be banned. No amount of other Southern cooking can make up for the slime that is okra. Blech!
The thread is controversial culinary comments! 
(I love okra, though. It need not be slimy.)
They taste just like cotton candy. My blood sugar rose from eating two. Weirdest thing to taste a fruit that tastes like spun sugar. My taste buds didn’t know what to do and my brain was freaked out.
P.S. okra has to be cooked properly to taste good, I don’t like the slime either.
I’m curious now. Where does one find these grapes? Is this just something that is usually sold in groceries or elsewhere?
I don’t care for sweets at all.
No peaches for me. The fuzzy skin squicks me out. Just thinking about it can give me goosebumps and make my hairs stand on end. 5ouching some types of foam rubber does it, too.
I don’t love steak or other large cuts of beef. It’s ok but I’d rather have pork chops or salmon. Corned beef is the exception.
Frequently, I’ll eat the same lunch at work all week. Maybe grill up five brats or toss a turkey breast on the smoker. Some coworkers inform me this practice is weird.
I’ll give you till 8 tonight to get your affairs in order.
They have them in Ralphs, so pretty common.
I’ll lead with strength:
Authenticity is somewhere between fraudulent and irrelevant. Culture always changes over time and distance, and trying to stake it down, put it under glass, or flash-freeze it to preserve a single “authentic” style of food is ahistorical and dismissive of how the culture evolved in the first place. Besides, in a world where authentic classic Italian cuisine includes tomatoes, well, the time horizon for this whole “authenticity” thing is apparently laughably short.
Similarly, fusion cuisines and the cuisines of diasporic cultures are in no way lesser than the supposedly “authentic” cuisines of the people back in the Old Country.
Thick crust pizza is wonderful. Yes, yes, cracker crust is authentic, but, well, see above.
Coffee is best when it’s lukewarm. To restate: If your coffee is only drinkable when it’s so hot or so cold you’ve deadened your tastebuds to the point you can barely taste it, it’s shit coffee, and I don’t mean kopi luwak.
Them’s fighting words! You’ve clearly never eaten fish fresh off the boat.
You’re doing it wrong. And you’re missing the point of resting the meat, which is to let the juices flow back from the centre to the rest of the meat. Try resting the covered meat in a warm place. I place mine on a plate over a pan of hot water.
Anyway, my controversial comment is that fillet of beef is not the tastiest cut.
Well, dear, you’ve got to try them with nothing but ketchup. Just ask our pal Cecil! 
Would that include SNOW? 
Okay, mine:
- 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!
- In & Out, Five Guys, Fuddruckers, Angus Brand…those guys are exploiting a burger fad that is nothing but Astroturf – the beef industry trying to make up for revenue that was lost to the Mad Cow Disease hysteria – and they’re still just slinging greasy discs of garbage.
There are good burgers. There are good burger restaurants. You won’t be assigned a number at a good burger restaurant.
–G!
Was this even an issue in the US? I don’t know a single person who gave a damn or avoided ground beef because of bovine spongiform encephalopathy.
- wrong about the ketchup and hotdogs. Nothing can make them edible but some things make them even less edible.
- agree about hamburgers.
This is where you’re wrong. Hot foods and drinks should be served as hot as possible, and cold foods and drinks should be enjoyed as cold as possible.
I used to know a woman who let her milkshakes sit until they were thin, lukewarm and gross. But also, my wife likes “cask temperature” beer, which is another travesty. I prefer hot coffee, and I’ll drink iced coffee on a hot summer day, but lukewarm coffee is a disappointing waste, no matter how delicious it started out. Even the best gourmet dinner is ruined if it cools off too much (thank Og for microwaves).
I’m not a huge wine fan, but that’s a slight exception. I prefer it cold, but room temperature is at least drinkable, unlike almost everything else. Plain water, too, falls in the same category. Liquor, also, I guess, though I sip my whisky with ice and usually shoot back everything else so as not to taste it.
iceberg makes a great low calorie snack. It’s like crunchy water! Romaine does not.
Okay, here’s the big one. Desserts. Pretty much all of them. They are mouth entertainment when you are already full and don’t need to eat anything. I eat them only as a social thing because everyone else seems to get so much out of the experience and I am a sucker that way.
When I am alone I never eat them nor miss them. I maybe have a piece of good fruit as a palate cleanser and I’m done.
Same here. I pretty much never do dessert.
I’ve heard from other people that this was not a good year for fresh peaches. I got some good nectarines not long ago (and I have to put my cat in the bathroom when I eat them, because she will try to bat them out of my hand! I give her the pit, and she will lick it clean.)
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.