# Foods you like prepared "wrong". **URL:** \ **Category:** Cafe Society\ **Created:** [October 11, 2015, 1:18am UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231 "2015-10-11T01:18:15Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![OneCentStamp](https://avatars.discourse-cdn.com/v4/letter/o/13edae/32.png) [@OneCentStamp](https://boards.straightdope.com/u/OneCentStamp)\ **Post date:** [October 12, 2015, 1:52pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/61 "2015-10-12T13:52:36Z")
> [@Alpha\_Twit](#): > > I like my burgers cooked completely through - no trace of pink in the middle at all. Same here, even though I like my steaks pretty rare. I just don’t like the texture of rare ground meat at all. Ick. If I’m getting my massive burger fix, I’d far rather have two thin 4 oz. patties that are both cooked through than one thick 8 oz. patty that is pink or red in the middle. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [October 12, 2015, 2:32pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/62 "2015-10-12T14:32:13Z")
My brother likes Oreo cookies stale and soft. ---
**Author:** ![Elendil\_s\_Heir](https://avatars.discourse-cdn.com/v4/letter/e/7cd45c/32.png) [@Elendil\_s\_Heir](https://boards.straightdope.com/u/Elendil_s_Heir)\ **Post date:** [October 12, 2015, 2:39pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/63 "2015-10-12T14:39:24Z")
I like my lima beans overcooked, very mushy and drowning in butter, with a good dose of salt. I like my coffee much sweeter than most folks - four or five teaspoons of sugar, depending on how strong it is. ---
**Author:** ![Alpha\_Twit](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alpha_twit/32/265_2.png) [@Alpha\_Twit](https://boards.straightdope.com/u/Alpha_Twit)\ **Post date:** [October 12, 2015, 2:53pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/64 "2015-10-12T14:53:16Z")
> [@OneCentStamp](#): > > If I’m getting my massive burger fix, I’d far rather have two thin 4 oz. patties that are both cooked through than one thick 8 oz. patty that is pink or red in the middle. And I want those two thin 4 oz patties to be on separate buns. I don’t like large, thick burgers even when cooked well. A burger should be a convenient one-hand pickup. If it isn’t then it’s too large, poorly thought out or both. ---
**Author:** ![stillownedbysetters](https://avatars.discourse-cdn.com/v4/letter/s/41988e/32.png) [@stillownedbysetters](https://boards.straightdope.com/u/stillownedbysetters)\ **Post date:** [October 12, 2015, 3:04pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/65 "2015-10-12T15:04:30Z")
I like to eat pork chops with bbq sauce. Sweet Baby Ray’s to be specific. Out of deference to my friends’ senstitivities, I don’t order pork chops when dining out. Add me to the lumpy mashed potato crowd. A fork should stand up in my mashed potatoes when they are ready to eat. They must be mashed with real butter and heavy cream. They need to be uniformly mashed (no huge lumps), but definitely not whipped. Horrors! I put spinach in my meat loaf. Cereal should indeed be mushy. Especially if it is chocolate flavored cereal which results in a nice bowl of chocolate milk when the cereal is gone. (yes, I am over the age of 10) Almost everything on the planet is better with salsa. I cannot eat a hot dog unless it is burned on the outside. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [October 12, 2015, 3:04pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/66 "2015-10-12T15:04:43Z")
> [@CatastrophicFailure](#): > > I like toast and bagels to be toasted until burnt. Yum. Not quite burnt is perfect, but I’m happy to scrape a little char off to get the perfect crispy toast underneath. > [@even\_sven](#): > > I like pretty much all my drinks room temperature. Water, I prefer hot. Me, too. I suppose I like my tea and coffee warm, but not hot. And milk cool, but not cold. Everything else liquid (water, juice, soda, soup, etc.) seems best at room temp. As for lumpy mashed potatoes, that’s how they are SUPPOSED to be, so I don’t think that counts. Over-mashed potatoes are just nasty. ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [October 12, 2015, 4:25pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/67 "2015-10-12T16:25:43Z")
I like pretty much everything overcooked by other people’s standards. Meat well done, preferably past well done until it goes back to tender. Fried and poached eggs I want slightly jelled, Scrambled ones have to be cooked dry all the way through and I love it when they are browned on the outside. If they’re wet inside I can’t eat them. (And won’t be able to touch an egg again for a week or so.) Normal people cry when they see what I’ve done to a roast, steak or hamburger. I love salmon, but don’t want it cold or translucent in the center. I like my toast darker brown, and my cookies cakey with a crispy outside. Veggies though, I like just barely steamed - a little past blanched. ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [October 12, 2015, 4:56pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/68 "2015-10-12T16:56:47Z")
> [@Ruken](#): > > I’m confused too. **Trinopus** , what is the “correct” way of cooking rice that you don’t do? I just read in _C&EN_\* that cooking rice in excess water and draining it reduces its arsenic content, with the greatest reduction from using a method like a coffee percolator. So apparently some people _are_ draining their rice. I’m not sure how common it is, or how it affects taste/texture. \*One of the August (I’m always behind) issues. I don’t have it open in front of me. ---
**Author:** ![Inner\_Stickler](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/inner_stickler/32/318_2.png) [@Inner\_Stickler](https://boards.straightdope.com/u/Inner_Stickler)\ **Post date:** [October 12, 2015, 5:19pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/69 "2015-10-12T17:19:19Z")
I do it and I vastly prefer it to the exact amount of water for rice method because I can’t be bothered to remember whether this rice is 1:1 or 1:1.5 or whatever. It tastes exactly the same and the only hindrance is I can’t start it whenever I want and leave it to sit on a back burner until the rest of the meal is ready. ---
**Author:** ![AllShookDown](https://avatars.discourse-cdn.com/v4/letter/a/d9b06d/32.png) [@AllShookDown](https://boards.straightdope.com/u/AllShookDown)\ **Post date:** [October 12, 2015, 7:34pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/70 "2015-10-12T19:34:21Z")
Enchiladas using flour tortillas. Patti (of “Patti’s Mexican Table”) says the only reason enchiladas are made with corn tortillas is because flour tortillas can’t stand up to the sauce. I only make two at a time (every Sunday for breakfast) so I use flour. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [October 12, 2015, 7:42pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/71 "2015-10-12T19:42:07Z")
> [@AllShookDown](#): > > Enchiladas using flour tortillas. Patti (of “Patti’s Mexican Table”) says the only reason enchiladas are made with corn tortillas is because flour tortillas can’t stand up to the sauce. I only make two at a time (every Sunday for breakfast) so I use flour. I can’t find local corn tortillas that stand up to the folding and rolling that my flour tortillas can, so I second your use of them! ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [October 12, 2015, 9:15pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/72 "2015-10-12T21:15:01Z")
> [@Ruken](#): > > I just read in _C&EN_\* Care to share what that stands for… Cooking and Entertaining Nightly… Couscous and Etouffee News? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 12, 2015, 9:17pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/73 "2015-10-12T21:17:48Z")
> [@Spud](#): > > Care to share what that stands for… Cooking and Entertaining Nightly… Couscous and Etouffee News? Chemical and Engineering News is the best I’ve got, but that can’t be it… can it? ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [October 12, 2015, 9:21pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/74 "2015-10-12T21:21:25Z")
> [@pulykamell](#): > > Chemical and Engineering News is the best I’ve got, but that can’t be it… can it? Ah… my go to for cooking tips. ---
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [October 12, 2015, 10:44pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/75 "2015-10-12T22:44:47Z")
Well, cooking is applied chemistry, isn’t it? ---
**Author:** ![PapSett](https://avatars.discourse-cdn.com/v4/letter/p/ecc23a/32.png) [@PapSett](https://boards.straightdope.com/u/PapSett)\ **Post date:** [October 12, 2015, 11:03pm UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/76 "2015-10-12T23:03:37Z")
I like my scrambled eggs FULLY cooked, even a little bit browned. Runny yolk is horrible to me. I like instant mashed potatoes. They are easy, fast and tasty. ---
**Author:** ![Trinopus](https://avatars.discourse-cdn.com/v4/letter/t/2bfe46/32.png) [@Trinopus](https://boards.straightdope.com/u/Trinopus)\ **Post date:** [October 13, 2015, 12:25am UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/77 "2015-10-13T00:25:48Z")
> [@PapSett](#): > > I like my scrambled eggs FULLY cooked, even a little bit browned. Runny yolk is horrible to me. . . . I didn’t know they ever came with runny yolk! I’ve been spared that nasty experience till yet. Definitely prefer the yolk cooked fully. Does this even fit the premise of the thread? Are scrambled eggs “supposed” to have runny yolks? I would have thought that was doing it wrong! ---
**Author:** ![Dr.Strangelove](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr.strangelove/32/6613_2.png) [@Dr.Strangelove](https://boards.straightdope.com/u/Dr.Strangelove)\ **Post date:** [October 13, 2015, 12:54am UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/78 "2015-10-13T00:54:33Z")
Most people’s recipe for scrambled eggs seems to be: - blend eggs in bowl until yolk and white are completely homogenized - optionally blend in milk - cook until it forms a nasty wet mass I prefer: - crack eggs directly into hot pan - cook for a few moments - use spatula to blend egg (leaving the texture as not completely homogenized) - cook until most of the moisture has been driven off ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [October 13, 2015, 1:16am UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/79 "2015-10-13T01:16:02Z")
> [@Trinopus](#): > > I don’t drain pasta, either: I’ve figured out how much water will get absorbed, and only use that much. Whoa! And does this work for you? Unless I cook my pasta in a shit-ton of boiling water, it gets gummy and sticks together. ---
**Author:** ![Master\_Wang-Ka](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/master_wang-ka/32/3325_2.png) [@Master\_Wang-Ka](https://boards.straightdope.com/u/Master_Wang-Ka)\ **Post date:** [October 13, 2015, 1:59am UTC](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231/80 "2015-10-13T01:59:57Z")
I am among the people who can’t stand runny scrambled eggs. No. Scrambled eggs should be made with butter (amount varies with taste), and when one is done, there should be NO liquid or slime; just fluffy yellow scrambled eggs. Weirdly enough, as I have aged, I have developed a taste for eggs sunny side up, in which it is okay if the yolk is runny; didn’t used to like runny yolk. But now it’s okay in fried eggs. But never in scrambled. Ecch. I know someone who likes salmon filet… with barbecue sauce. This strikes me as insane, but the friend in question swears by it. [Previous page](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231.md?page=3) [Next page](https://boards.straightdope.com/t/foods-you-like-prepared-wrong/734231.md?page=5)