It’s not even close to being the tastiest cut.
To piggyback on that: Kobe beef sucks. It’s tender, and that’s about all it has going for it. I’ve done formal tastings with Kobe, domestic Wagyu and Idaho-grain fed side by side by side, and the Kobe came in dead last by a mile. For the price of a serving of Kobe I can get 3 huge portions of domestic rib-eye that will blow it away.
There’s not a thing wrong with iceberg lettuce as long as it’s the yellow-green heart. I have had my share of spinach, frisee, spring greens, romaine, kale, etc. etc. Floppity big green leaves might be healthier, but bite size chunks of iceberg hearts are my secret shameful favorite. (I fail at most home-made salads, the leaves are too limp and not cold enough.)
And, once again, is that even controversial? It’s the tenderest cut, sure, but anybody who eats steak, and even those who don’t eat steak (I’m not a bit steak guy myself), know that tenderness is about all it has going for it.
Then why order steak at all. Have a hamburger. Have a chicken breast. Save yourself some money and your teeth at the same time.
So… being a lame dumb ass and not getting out enough. I have never heard of ‘charcuterie’. So I dutifully googled it. It’s nothing but a fancy cheese and meat tray. Throw on grape tomatoes and olives have some crackers, you’re all set. You can get one down at Kroger or Walmart. What’s the big deal. I don’t feel so bad never hearing that word before. Ahh! Life in the woods. I ain’t missing much, it seems.
My relatives in Western NY used to call Genesee Cream Ale “Gennie Screamers” due to the, uh, reaction one experienced that necessitated a fast trip to the bathroom. I can confirm the reaction with personal experience. Great beer, otherwise!
Try 3 Nations Texas Gold, another great area brew. Great taproom as well.
I do like a cream ale now and again. Pelican’s Kiwanda Cream Ale, to be precise.
Add Community’s Helles, and Live Oak’s Pilz. There’s a brewery around Houston that made a quite decent version of a Czech pilsner, but darned if I can remember the name. They’re new.
Skull Mechanix brewery in Austin makes a tasty, though I don’t know how authentic, Bohemian Pilsner and a North German version. http://www.skullmechanix.com/beer/
Remember when hamburger stands used fresh spuds and the franchiser even gave manuals on how to correctly peel a tater? If that’s a problem, then DON’T PEEL. Just slice and fry it right.
My assorted grumbles on the topic;
Cheese has no business being on hamburgers. The only exceptions are crumbled bleu cheese, and shredded cheddar when sprinkled on an open-faced chili burger.
Rare meat is disgusting. Steak should be cooked to medium at the very least. Cheap steaks are just fine at well-done and aren’t “dry”. Hamburgers should never be cooked anything other than well-done unless you have a death wish.
Sriracha is good, but it doesn’t need to be in everything.
Ketchup is an inferior dip for French fries. Mustard or tartar sauce is ideal.
Mushrooms and olives don’t belong on pizza. Pineapple is fine on pizza as long as it’s paired with something spicy to balance it out, like jalapenos.
Fettucine alfredo should not have milk or cream in it. Just pasta tossed with butter, Parmigiano-Reggiano, and a dash of pasta water.
Crab legs are too much effort for too little meat.
Mayonnaise is a detriment to pretty much everything it’s used in except as a base for salad dressing.
Using vodka in a martini is an abomination.
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. 
Olives on a pizza - good olives on a good pizza are very nice, if you like olives. If you don’t like olives on pizza though, I get that. If I’m eating with you, definitely no olives.
I think maybe some people have eaten so few (or no) good olives, that they think all olives are bad. And some people just legitimately don’t like them.
Sometimes, you’re missing something. Sometimes, you’d wish you’d stayed home and had hot dogs.
The craze is not just “salami and bacon”, the craze is “…and we made it ourselves”. Sometimes, this means attention to detail and nice pieces of meat. Other times, it means incompetent people trying their hand at something they should have left to the pros.
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.
Confirmed. Don’t soak them, but a quick cleaning in water has no bad effect.
I won’t say everyone has to drink their coffee lukewarm, but I agree that if your coffee doesn’t taste good when it’s lukewarm, it never tasted good to begin with.
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.
Good cheddar or colby is better.
Rare meat is the best, MR is fine, everything else is burnt tasteless dried out jerky.
I like 1000 island dressing or malt vinegar.
Well, not a abomination, but it’s the same as drinking vodka straight out of a bottle, which is kinda pointless, unless you need the booze hit.
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.