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.
My brother likes Oreo cookies stale and soft.
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.
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.
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.
Yum. Not quite burnt is perfect, but I’m happy to scrape a little char off to get the perfect crispy toast underneath.
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.
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.
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.
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.
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!
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?
Ah… my go to for cooking tips.
Well, cooking is applied chemistry, isn’t it?
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.
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!
Most people’s recipe for scrambled eggs seems to be:
I prefer:
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.
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.