# Foods you prefer cooked "wrong" **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [March 13, 2024, 3:32am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787 "2024-03-13T03:32:21Z")\ **Posts on this page:** 20\ **Page:** 11
**Author:** ![Spoons](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spoons/32/3141_2.png) [@Spoons](https://boards.straightdope.com/u/Spoons)\ **Post date:** [March 21, 2024, 8:49am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/201 "2024-03-21T08:49:43Z")
> [@Cheesesteak](#): > > My Martini > I buck the modern trend of using less and less vermouth by making it old style 2:1 Gin to Vermouth. > I sneer at the very idea of using Vodka instead of Gin. (this I’m sure is plain old doing it right) I’d say that you’re doing it right. The 2:1 gin:vermouth ratio was what I was taught, and I find it to be perfect. And vodka can be fine, if you like the taste of vermouth. Nothing wrong with it, really, but I do want to taste that beautiful gin/vermouth mixture. Thinking that a “martini” automatically means some crazy concoction of vodka and something is the mark of a bartender untrained in the classics. As for dry martinis—I once walked into a bar to raise a glass to a recently-departed friend. As you might guess, I was not in the best of moods, but I wanted to raise a glass to her, and since she liked dry martinis, I asked for a dry martini. I got a glass of plain gin. “Um, excuse me, but I asked for a dry martini.” “That is a dry martini, sir,” the barman said. “‘No vermouth’ is a ‘dry martini’.” I told the barman that that was not what I ordered. I didn’t even give him a chance to fix it; I simply walked out and found a place that could do a genuine dry martini. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [March 21, 2024, 9:40am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/202 "2024-03-21T09:40:29Z")
I don’t think I’ve ever consumed a martini, but I don’t get that weird elitism thing where people say “just briefly glance at a bottle of vermouth through a doorway to an adjacent room”. It’s supposed to be sophisticated to be drinking neat gin? ---
**Author:** ![Alessan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alessan/32/465_2.png) [@Alessan](https://boards.straightdope.com/u/Alessan)\ **Post date:** [March 21, 2024, 10:08am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/203 "2024-03-21T10:08:02Z")
I think its a toughness thing - vermouth has a lower alcohol content than gin or vodka, so not putting it in a martini makes you more of a man or something. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [March 21, 2024, 2:59pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/204 "2024-03-21T14:59:13Z")
Real Men don’t care what other people think of their choices in food/drink. I drink my Manhattans with 3 cherries. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [March 21, 2024, 3:30pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/205 "2024-03-21T15:30:54Z")
> [@silenus](#): > > I drink my Manhattans with 3 cherries. I insist they be Luxardos. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [March 21, 2024, 4:23pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/206 "2024-03-21T16:23:48Z")
But of course. There’s wrong, and then there is WRONG. ---
**Author:** ![Treppenwitz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/treppenwitz/32/3445_2.png) [@Treppenwitz](https://boards.straightdope.com/u/Treppenwitz)\ **Post date:** [March 21, 2024, 4:52pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/207 "2024-03-21T16:52:34Z")
> [@Mangetout](#): > > if coconut oil is oil, then I’d say any kind of fat is oil - it’s not a chemical distinction as far as I know. Not quite sure what you mean by this. The chemical distinction - and it’s far from black-and-white - is that the fatty acids in vegetable oils are less saturated than those in animal fats. “Saturated” in this context means lacking in double bonds, so it’s a chemical structure thing. Notable exceptions to this generalization: coconut oil and palm oil are highly saturated vegetable oils. j ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [March 21, 2024, 5:14pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/208 "2024-03-21T17:14:20Z")
I mean the boundary or distinction between the terms ‘fat’ and ‘oil’ is largely a colloquial one. ---
**Author:** ![Treppenwitz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/treppenwitz/32/3445_2.png) [@Treppenwitz](https://boards.straightdope.com/u/Treppenwitz)\ **Post date:** [March 21, 2024, 5:16pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/209 "2024-03-21T17:16:18Z")
Fair enough. It’s more about tendencies than definitions. j ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [March 21, 2024, 5:31pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/210 "2024-03-21T17:31:31Z")
Yeah, notably palm oil and coconut oil are tropical. If they had originated in the temperate zone (where ambient temperatures are generally lower and they are typically solid), they’d probably have been named fats ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [March 21, 2024, 7:55pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/211 "2024-03-21T19:55:55Z")
> [@Mangetout](#): > > It’s probably a little true that some oils sold as extra virgin are bulked out with second pressing, but yeah, like fake honey, it’s a thing where excited repetition on the Internet has completely destroyed nuance Yeah, that could be true. One California test showed that their testers thought most imported olive oil did not taste 'extra virgin". Of course, that test was sponsored by a California Olive Oil company. Mind you, I can see that shipping over long distances by slow boat could hurt the flavor. > [@Mangetout](#): > > I don’t think I’ve ever consumed a martini, but I don’t get that weird elitism thing where people say “just briefly glance at a bottle of vermouth through a doorway to an adjacent room”. It’s supposed to be sophisticated to be drinking neat gin? Yep, it’s just cold gin in a fancy glass. > [@Spoons](#): > > I got a glass of plain gin. “Um, excuse me, but I asked for a dry martini.” > > “That is a dry martini, sir,” the barman said. “‘No vermouth’ is a ‘dry martini’.” > > I told the barman that that was not what I ordered. I didn’t even give him a chance to fix it; I simply walked out and found a place that could do a genuine dry martini. How much Vermouth do you want? A glance at the vermouth bottle? or 5:1? ---
**Author:** ![WildaBeast](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wildabeast/32/6_2.png) [@WildaBeast](https://boards.straightdope.com/u/WildaBeast)\ **Post date:** [March 21, 2024, 8:53pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/212 "2024-03-21T20:53:52Z")
> [@DrDeth](#): > > How much Vermouth do you want? A glance at the vermouth bottle? or 5:1? I’ve always understood that a “dry martini” is a martini made with dry vermouth, as opposed to the original martini recipe, which was made with sweet vermouth. Not this “gin with a minimal amount of vermouth, if any” crap; that’s indeed just cold gin in a fancy glass, not a proper martini. The default ratio is 2:1 gin to vermouth for either type of martini. ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [March 21, 2024, 9:00pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/213 "2024-03-21T21:00:39Z")
The other thing that’s delicious in a classic martini is just a smidge of olive juice. A friend who was quite the martini connoisseur taught me that. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [March 21, 2024, 9:06pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/214 "2024-03-21T21:06:19Z")
Isnt that a Dirty Martini? ---
**Author:** ![WildaBeast](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wildabeast/32/6_2.png) [@WildaBeast](https://boards.straightdope.com/u/WildaBeast)\ **Post date:** [March 21, 2024, 9:10pm UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/215 "2024-03-21T21:10:56Z")
I find the original (sweet) martini quite tasty – two parts gin, one part sweet vermouth, orange bitters, and a twist of lemon. Alas, that version fell out of favor when the dry martini with an olive caught on in the Mad Men era. I don’t think I’ve ever actually had a dry martini. ---
**Author:** ![Zyada](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zyada/32/3028_2.png) [@Zyada](https://boards.straightdope.com/u/Zyada)\ **Post date:** [March 22, 2024, 3:44am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/216 "2024-03-22T03:44:55Z")
I think it’s an alcoholism thing i.e. saying you drink straight gin makes you an alcoholic, but if you put in a fancy glass and call it a martini, now you’re being classy ---
**Author:** ![Stranger\_On\_A\_Train](https://avatars.discourse-cdn.com/v4/letter/s/13edae/32.png) [@Stranger\_On\_A\_Train](https://boards.straightdope.com/u/Stranger_On_A_Train)\ **Post date:** [March 22, 2024, 4:17am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/217 "2024-03-22T04:17:47Z")
> [@CairoCarol](#): > > think that what you read assumes that the American palate wants French-palate scrambled eggs. AFAIK, the perfect scrambled eggs in France are creamy (or what we cloddish Americans would think of as runny.) A ‘perfect’ French omelette is not at all runny; it is, however, fluffy textured and uniform through the thickness, which is achieved by doing a quick scramble in butter and oil at medium-high heat followed by a shake to settle the corpus into a flat disc before folding it over and plating while the eggs continue to cook. (A true gourmet chef will actually run the egg batter through a sieve to remove any developed parts of the yolk or bits of shell that might have fallen in but that is a pointless refinement.) Contrasted with the typical American cafe ‘omelettes’ (i.e. a ‘scramble’) which are mixed with whatever the cook found at hand and cooked over medium heat until each side is a rubbery husk often slathered in residual oil, they are a delight. Don’t even get me started on people who cook scrambled eggs at low temperature for minutes on end so they can present something that looks has the textures of fake vomit advertised in the back of _Boy’s Life_. [Here’s how you make a French omelette.](https://youtu.be/VMc__7a-434?si=z1hr90WPQZQb0Qwv) [Here’s how you make an Italian omelet.](https://youtu.be/oerP7FRMWa8?si=411ONHfQZbkWmthS) [Here’s how you make an American Omelettechino](https://youtu.be/ioH53m2cod4?si=gqSJnxf_utVNk7rX) Stranger ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [March 22, 2024, 7:28am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/218 "2024-03-22T07:28:12Z")
I think a dirty martini is a martini with olives that are filled with cheese (instead if pimento or something else). Usually a blue cheese I think (or something similar). The cheese starts to dissolve in the martini and makes it cloudy hence the “dirty” part. Or, you can have a Gibson. A martini but with pearl onions. Always thought it was weird to name a drink whose only difference is the garnish. I doubt you can get a Gibson almost anywhere but the most swank bars these days. ---
**Author:** ![Alessan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alessan/32/465_2.png) [@Alessan](https://boards.straightdope.com/u/Alessan)\ **Post date:** [March 22, 2024, 7:37am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/219 "2024-03-22T07:37:53Z")
> [@Whack-a-Mole](#): > > I think a dirty martini is a martini with olives that are filled with cheese (instead if pimento or something else). Why does the olive have to be filled with anything? ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [March 22, 2024, 7:39am UTC](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787/220 "2024-03-22T07:39:08Z")
> [@Alessan](#): > > Why does the olive have to be filled with anything? It doesn’t. But, if it is filled with cheese, it clouds the Martini hence the name…a “dirty Martini.” [Previous page](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787.md?page=10) [Next page](https://boards.straightdope.com/t/foods-you-prefer-cooked-wrong/998787.md?page=12)