Boring white gravy is the only way I’ve had it. My grandmother considered pepper to be too spicy.
And white gravy is not my thing, spicy or not.
I’d rather have honey with biscuits. And make the sausage into patties and serve them on the side. Skip the gravy.
This exactly.
I hear you on lobster. Since is usually the most expensive thing on the menu, it must be delicious, right? Gimme a pile of cajun peel-n-eat shrimp instead.
“Life.”
Another big fan of biscuits and gravy here. I agree that the gravy must be properly seasoned, as should the sausage. And the biscuits must be fluffy enough to properly absorb the gravy. Unfortunately for me, I also need to take a bunch of lactaid to offset the milk in the gravy.
@Beckdawrek I would gladly take you up on your offer to try yours. I probably should mention that one of the reasons I moved from Chicago to NC after I retired is because a woman I met online tempted me with the local BBQ.
Another dish that was hyped up to a ridiculous degree was chicken and waffles. I found the enthusiasm baffling to be honest. I mean, plain fried chicken served on a breakfast waffle. I love good fried chicken and I love a good waffle, but together? The two foods keep to themselves. It’s not like one enhances the other. I suppose you could get maple syrup on the chicken, but is that a good thing? I don’t think so.
Thankfully, I haven’t heard about chicken and waffles for awhile. Fad had its run.
Since lobster has been mentioned, I’ll add truffles.
I’m sure I’ve just been doing it wrong, but any time I order something that has been “elevated” by the addition of truffle, I am reminded that elevations can be negative…. My reaction has always been “this would be a lot better without the truffle…”
See also: olives. It’s not that I don’t like the taste of olives, but it somehow overwhelms the taste of everything else it’s in contact with. I’d rather taste everything else.
Yeah, I never got the love for them - oven fresh or not. Too sweet, too greasy, not even close to the wonderful donuts I used to get from the bakery near my grandmother’s house.
Chik-Fil-A. Mediocre chicken sandwich. My in-laws loved the place and always wanted to stop there when we were on a road trip together. I didn’t get the appeal.
Can I mention a beverage?
Champagne. Wine with bubbles - OK. My rich cousin sent my mom a bottle of what was supposedly some primo champagne. Tasted to me like fizzy vinegar. Maybe I don’t have a refined palate.
Agreed. I always found them to be more of a hassle than they’re worth. Messy, a lot of bones and very little meat.
T
Lobster, like the donuts above, must be fresh and well-prepared. It’s sweet and delicate. Not at all what you get on the buffet steam tray on Lobster Nite!!!
I’ve tried two brands of expensive Dubai pistachio chocolate bars, one of which was the original and so pricey it counted as a birthday present. I found them cloyingly sweet and uninteresting, and I love pistachio.
I’ve never been served chicken and waffles without a side of maple syrup.
I never have either. But in pouring it on the waffle, the chicken gets in the way. And I don’t care for maple syrup on chicken.
I love you anyway.
Cold pizza for breakfast. Sorry, but I’ll stick with eating it hot at lunch or dinner, like God and Frank Pepe intended.
Yeah, I don’t get it either. The kids in my sons’ scout troop LOVE it, and we’re sort of indifferent. There’s nothing bad about it, but it just doesn’t ever scratch any food itches that I have. Another place that was distinctly underwhelming was In-N-Out Burger. Again there’s nothing bad, just not anything special either.
Otherwise, lots of these are individual taste things; I love kimchi and I love biscuits and gravy. But I suspect if the gravy’s bland, the person making it doesn’t know what they’re doing.
I like lobster fine, but it’s almost fetishized because of the extraordinary cost. Even in Maine in lobster season (this past July in fact). I can take it or leave it; honestly the best dish I had in New England this past summer was the fish chowder. That was surprisingly delicious.
I have also never understood the love/desire for going out to a fine dining place and spending a lot of money on a steak. They’re good and all, but they’re hardly the pinnacle of culinary art. Yet people will go out as if getting a steak is the best meal they can possibly get, regardless of the expense. I don’t get that at all.
Turkish delight did not turn out to be nearly as wonderful as C.S. Lewis promised me.
Oh, it’s not horrible or anything. It’s pleasant enough, but certainly not Betray My Family To The Forces Of Evil delicious.
I won’t say it lives up to the hype, but it works for me if I take into account a few things. First, I don’t consider it a fried chicken meal, and a waffle meal, that just doesn’t work. What I consider it is a piece of fried chicken with a light, crispy and delicious fried “biscuit” as it were - the waffle is the side, and works well as long as you make the adjustment. Plus, both pieces play nicely with a Hot (capsicum, though cassia/cinnamon is okay if that’s your preference) honey. Or a honey based hot sauce by my preference. 
It’s basically the same as getting fried chicken at Pop-eyes with biscuits, just slightly better.
Tastes of course vary dramatically. And it’s still overhyped.
Well, now I have to disagree. (although for each his/her own). Bad champagne is undrinkable. Good or great champagne is nectar of the gods. I recently had a vintage Cristal Champagne for the first time. (a gift). It was so good. So very good.
According to my wife, who is of Chinese descent, one should only order lobster in a Chinese restaurant, not an “American” seafood restaurant. It’s far cheaper.
I’ll keep that in mind! 