Bone marrow. I’ve had it recently, liked it, but it seems like upscale restaurants are overdoing it. Overrated.
LOL, love the Leno line!!
I quite like quinoa, so figured I’d like the pasta. Or maybe I just don’t have the knack of cooking it. But going from homemade pasta to that… it didn’t work for me. I love buckwheat noodles, thankfully.
One thing I’ve noticed is there is a huge variance in the quality of different GF products. Some are really excellent, and another of the same item can completely suck. Maybe I just haven’t hit the right brand yet.
Wings in general are the most overrated foodstuff. 85% bones, 10% skin, and the 5% that’s actual meat requires more work to eat than it’s worth. Plus I dislike the Buffalo flavor that seems to be so hot (heh) nowadays.
I’ve never had any food provoke that reaction, at least not since I was 8. I agree it’s a common reaction though, hence why I call it overrated. I know dudes who will plan their entire weekend around buying and cooking steaks to their exact specifications and talk it up like it’s a transcendental experience.
I’ll add grits in there too. Congratulations, you’ve made edible sand. “B-but you gotta prepare it just right!” “Add cheese! Or brown sugar!” It’s fine, it’s your bare bones staple dish, but I don’t know why Southerners bring it up so much like it’s something to be proud of. Just admit you’re talking up the gruel they fed slaves.
Eh, brown fizzy sugar water would be better. Coca-Cola is a bizarrely specific simulation of dilute, chocolate-flavored stomach acid.
I was starting to feel a little indignant until I got to the part I bolded. OK. I can understand that. Especially because most of it is either melted Velveeta or something from a can.
Is all roe included in the term caviar? Because I’ve discovered that I like salmon roe more than a little bit.
It could be a couple of things. It’s possible that the wine wasn’t stored properly. Even a small amount of time at the wrong temperature can kill the taste. It may also have been the sort of wine that doesn’t age well. Not every wine improves with age, even if properly kept. Some degrade relatively quickly.
Sigh. I remember wings selling for $0.29/pound. Bake up a couple of trays and it would keep the kids busy and content. They kind of pile up on a plate, looking bountiful, and kids eating chicken count the number of pieces they get to eat. Damn you Buffalo!
I think the love of bacon is a backlash. Too many people cut it out of their diets for too long and developed cravings.
Avocados, like wine, taste different depending on how they’ve been treated and how ripe they are.
Pomegranate.
Nothing there for a lot of work. I thought it was a treat when I was a kid.
+1 Pho appears to be “bricked” ramen soup with a double portion of water.
What I have found is that it is not GF necessarily but the GF/vegan crap with no milk or eggs.
Pulled pork shoulder and ribs (along with beef brisket) are the quintessential low and slow cooked, dry rubbed BBQ meats. You can get away with grilling ribs (and that does require a good mop sauce) but pork shoulder absolutely has to be cooked low and slow to break down all the connective tissue. Whether you cook it in an oven, crock pot or smoker, you should never have to baste a pork shoulder. When I smoke a pork shoulder, I don’t even look at the thing for 8-10 hours, much less baste it. Ribs, I might spritz with apple cider vinegar once or twice over a 4-5 hour cook.
Really? You’ve never had a “holy fuck, this is good” food experience since you were 8 years old? Never tried a new food or new quality or preparation level of food so much better than what you’ve experienced before that it astounded you with how good it tasted?
I don’t think I’ve ever spent more than $60 on an entree in my life (and that’s a stretch) but I’ve been blown away by dishes at a quarter of that price at times. I’m not even a huge food person. I don’t regularly spend shit-tons of money for “culinary experiences”. If you were just saying that a steak could only get so good, I might understand. The fact that you’ve never eaten anything in your adult life that amazed you is kind of hard for me to wrap my brain around.
If I offered to buy dinner at a restaurant for you and a guest, anywhere you wanted, and pay up to $200 for your meals (food only, no wine or drinks) where would you eat? What would you order?
This is exactly how I feel about lightly steamed green beans, which are extolled on menus as something wonderful. I like them the way my Southern relatives make them. I can only imagine their sorrow and kind concern for someone so lacking in cooking acumen as to serve this abomination, when an hour of boiling and a bit of salt pork would fix them right up. 
I love tender crisp asparagus and many other vegetables prepared that way, but not green beans.
Cheese steak, waffles, cereal (particularly, but not exclusively, hot cereal), bacon, most fried sea food, General Tso’s Chicken.
Some foods I hesitate to include because they vary widely based on preparation and location – there can be a vast difference between sea food on the coast, where it’s more likely to be fresh, and further inland or in chain restaurants. Or it simply may be prepared totally differently in different locations (or prepared poorly).
I like bacon–I always have it with breakfast on weekends and sometimes I’ll add some to a sandwich or burger. But I don’t want other things that are bacon-flavored. I recently bought a bag of Dum Dum lollipops, which had a variety of flavors–mostly fruity stuff and also root beer and butterscotch, all of which I like. But I discovered they had a new flavor: bacon. It was awful. Made me want to gag.
Expensive Wines.
An entire industry which exists solely for the purpose of playing games of obnoxious one-upmanship.
Yes, this one is fruitier, and this one has a nice finish. So what? Just shut up and drink it with your meal.
Most people don’t get that taste is in your brain, and often has less to do with the actual flavor of an item than with your perception of the flavor of an item. An experiment that has been done often (not only with wine, but with bottled water, and fruit and vegetables (organic vs. non-organic, for example) is to fool people into thinking that there is a difference by the label on it. You can take the cheapest wine (and I’ve seen this happen) and put it into a bottle with a fancy french label that makes it look expensive, and then put the same exact wine into a bottle with a cheap-looking label, and not only will people tend to prefer the wine from the more expensive-looking bottle, but can go into GREAT detail about the differences between the two wines. It’s not that they are lying, but that taste, like all your senses, is processed in your brain, and your expectations tends to influence it much more than most people think.
Seconded.
I like IPA’s, but seriously, I don’t want one EVERY time I have a beer, especially when the last time it was double or triple hopped. (Unfortunately I was a bit ruined for hops after I ate some at the brewery tour I took a year or two ago…)
:o You hit my trifecta for goodness.
Red Robin makes a (spendy) guacamole bacon burger that tastes sooo good to me that I can’t try their other burgers. Fast food places have recently jumped on the guacamole bandwagon (and have been on bacon for years, as others have noted), but they do a very poor job with it.
Same here. It’s good… but it’s just fish roe when it comes down to it. And as such, it’s more or less on par with all the other kinds of fish roes out there.
Not mentioned yet:
Anything Alfredo. This stuff is on practically every menu other than non-Italian ethnic restaurants, but it tastes like it goes directly into the arteries to clog them. Plus, the smell is overpowering.
Cilantro is another flavor that is used too much and overpowers anything it’s in. Of course, it doesn’t help that I’m one of the lucky few for whom it tastes like soap (although I’d characterize it more like “spicy soil”)
Come to think about it, I’m not a fan of anything where one flavor overpowers another, if the more subtle flavor is the better one. Lobster Newburg and bacon-wrapped filet mignon come to mind.
People who say there is no bad pizza never had school cafeteria pizza.