Fair enough! I just checked our pantry, and we’ve got three different brands of whole-wheat pasta, so I guess we’re not particular. I didn’t realize that the amount of fiber it has is so minimal, but I still prefer the flavor to regular pasta. De gustibus and all.
Also I love tofu. Had it for dinner tonight, will have it again on Sunday.
Don’t get me started on sourdough bread. I love sourdough bread. Don’t market your regular French bread as sour unless it is really and truly sour. (Note-I am from the SF area originally so I know whay I’m talking about). The only place around here that makes anything close to a decent sourdough is Panera and I think that each store makes 2 loaves a day so unless you’re there before 7 AM you can’t get any.
As for the Chinese food-once in grad school my friends form China and I went out to dinner and they ordered “Eight Delights” but tried to tell me I wouldn’t like it. I’m not sure why. Seven of the ingredients were quite delightful…
I’ve nothing against feta. In fact, I really like brined cheeses, at least until you get up to Limburger class. Blue cheese, on the other hand, tastes like something I’ve already been digesting for a while. And the less said about cilantro the better.
What’s really irritating about cilantro is that, in Texas at least, it’s rapidly losing faddiness and becoming mainstream among the non-Hispanic population. For the love of God, put it on the side and give me a choice.
On the plus side, I can eat beets and/or asparagus without anything weird happening to my pee, so you win some, you lose some.
I enjoy cilantro, but not in every dish. And sometimes I like more cilantro in a particular dish than is normally put in.
My husband and I went to a diner a few nights ago, and it turns out that pepper was in every single food item other than salads and desserts. The waitress did manage to get me a plain hamburger patty and fries without any seasoning, and a salad. That’s OK, I could eat that. The thing is, even people who like pepper and can eat it will have a lot of variation in how much pepper they want in their food.
I once encountered a hamburger patty that contained whole peppercorns. I can’t figure out how anyone could eat such a thing.
I can only assume you’re exaggerating here. It doesn’t even come close to representing a majority of fresh-baked bread in Atlanta.
That sounds like someone heard of steak au poivre and didn’t realize that the peppercorns had to be cracked.
There’s some kinds of salami that have whole peppercorns in them.
I don’t like it much, except in a couple of isolated situations.
First, a good pot of beans doesn’t taste right without some cilantro, no matter how much bacon, ham or jalapenos you throw in. If you do it right, it doesn’t taste soapy, but does add that correct flavor.
Second, and this one still mystifies me, chopped cilantro works on tacos with chopped raw onion. I can’t stand it on Indian food or in much of anything else, but something about onions, cilantro, corn tortillas and some sort of flavorful meat works.
Kale. It goes from tyvek to slime when cooked in about 10 seconds.
Over-elaborate foods - I really do not want a hamburger that is 6 inches tall. I want the bun, the patty, some catsup, maybe an onion slice. I don’t need foie gras, truffle, hand cut artesanal bacon from a named pig that has been hand raised by guatemalan virgins and smoked with wood chips blessed by the Dalai Lama. Keep it fucking simple, just the best available ingredients.
Calling any food with special growing conditions ‘organic’ - as long as it contains carbon, hydrogen, nitrogen and oxygen it is ‘organic’ - I don’t make a practice of eating rocks other than salt.
And a fair number of the discussions of fads in food as above.
I used to refer to sourdough as “airport bread” because I only found the rounds at the touristy shops at LAX and my mother would insist that I brought her some whenever I was traveling. But now it’s quite common and I love it. So there! 
A nice, toasted slice slathered in butter. Mmmmmm!
At least with the asparagus, it’s happening - you just lack the ability to smell it. I hope you find that properly disturbing. 
I hate to break it to you, but words often have more than one definition, and definitions that are not used in chemistry are often cromulent definitions.
Actually, my mistake: your definition isn’t the chemistry definition (which only requires carbon compounds). Where are you getting the idea that “organic” means “contain[ing] carbon, hydrogen, nitrogen and oxygen”?
“Molecular” gastronomy. No, I don’t want my food deconstructed/reconstructed. And liquid nitrogen? What is this-Dr. Frankenstein’s laboratory?
“Deconstructed” food. I want my food fully constructed. Don’t tell me it’s a “deconstructed BLT” and bring me a plate with salad, bits of crumbled bacon, two tiny heirloom tomatoes, and a rock hard shard of toasted ciabatta. That might be a nice salad, but it’s a fucking salad. It is not a deconstructed BLT. It’s not a BLT at all. I could not take these ingredients and construct a BLT. Either make me a BLT or don’t, but don’t call it something it isn’t.
“Gourmet” versions of normal food. Like the $100 foie gras “hamburger” with truffle slices. I once saw a newspaper story about the chef at a high end restaurant trying to come up with a gourmet hot dog he could charge three figures for. It was a monstrosity composed of every expensive meat and non-meat item he could think of, served on some sort of fancy bread with a rich sauce on that. It looked like a hot dog only because there was a tubular meat thing in there, but you couldn’t pick it up and he didn’t expect you put ketchup on it. Come on! Make a silly expensive dish if you want, just don’t try to say it’s a fancy hot dog.
because noshing on activated charcoal doesn’t interest me, so a few added ingredients are needed for taste and texture:p
I agree with the deconstructed bit - while molecular gastronomy can be a blast to play with, basing an entire meal on the stuff [which frequently figures in deconstructed cuisine as well] gets well not boring perse, but overwhelming after a while. Yes I understand what a tasting menu is - I think it is a great way to split an 8 oz unbearably expensive hunk of wagyu or 8 oz of foie gras and one oz of black truffle and 1 oz of sevruga caviar between a dozen people, so instead of spending $250 for the entree for one person, you can get an entire meal for $100 for a couple people. So, give me a 1 oz slice of wagyu I can sizzle on an almost red hot slab of granite with a tiny pinch of pink pepper and a pinch of black salt laid out on an antique tile, with a dab of hand made fresh grated horseradish. Give me a single blini demidorf. Give me a single slice of foie gras lightly sauteed in butter from Normandy on a piece of sourdough toast. Let me taste something I may not be able to afford in a whole huge restaurant sized portion [or may not want to buy a whole big portion of because I have never had it before and I don’t want to waste money on something I may turn out to hate.]
And let me taste that supposedly wonderful custom ground beef blend you are making that gourmet burger out of, without the confusion of foie gras, truffle, bacon, or cheese. If it is as good as you claim it is, it doesn’t need all that fancy crap covering up the taste, or excuse me enhancing the taste.
Adults eating company-supplied oatmeal at their desks in the morning. Oatmeal should only be given to children and prisoners as punishment.
Pretzel buns are corporate chefs mocking you.
And I will attempt to stop this one before anybody tries it:
Fast food burgers with flavored greek yogurt as the “sauce”.
I think the deconstructed cuisine and molecular gastronomy is really cool for a once-in-a-great-while special occasion meal. One of the most memorable meals I’ve had was in the Netherlands for a wedding (a gay one; which is a total blast, BTW) and the rehearsal dinner was a big feast with a lot of molecular gastronomic elements by Alain Alders.
Kind of strange, but really, really tasty, and in a lot of ways more playful and fun than a normal style formal meal.
I wouldn’t want to do it all the time though; it gets weird at that point.
This is getting to be like a massive Andy Kaufman skit, right? Because the chemistry definition also doesn’t mean “containing only carbon.” It’s kind of awesome that you’re criticizing folks who correctly use the word “organic” because they don’t follow your totally idiosyncratic definition of the word that literally nobody else uses.