On the other hand, school cafeteria fish.
Our school cafeteria pizza wasn’t bad. Oh, compared to real pizzeria pizza, maybe it was, but at least it tasted good to us kids.
Our school cafeteria sells Dominos Minis, so yeah, bad pizza.
Hummus we had plenty of dips before this stuff took off and took taste and threw it out the window and replaced it with a much less tasty dip with a slight dirt flavored.
Ranch and particularly ranch with wings, Ranch with wings is a emergency dip only if one ran out of blue cheese and the wings are too hot to eat without dip or it is cheaper then blue cheese dressing and the restaurants push that hoping you don’t complain. No one really wants Ranch IMHO, it’s like a burger with hummus.
I agree, especially filet mignon. I like steak just fine but I don’t ever crave it or look forward to it. I have never once ordered one in a restaurant because there are always many other choices that are more appealing. My father loves steak and is good at cooking them and I can cook them skillfully too so there is no need to go to an overpriced steakhouse if someone really wants them.
Filet mignon is vastly overrated by people that don’t know much about the different steak cuts. The reason it is so expensive isn’t because it is unusually desirable. It is because the cut only comes from a tiny area of the cow. The cut itself doesn’t have enough flavor to make a good steak but many people see the price (driven up by the comparative rarity) and assume that more expensive must mean it is better. People that know a lot about steak cuts usually go for a Porterhouse or Rib-eye instead.
Chefs agree with me:
Or a deep-fried one…
Amen! Just disgusting mush.
Bacon
Wings
IPA (just enough already)
Mayo
You know, as an acolyte of Stone Brewing and a worshipper of hops…I have to agree with the people who put IPAs on the list. Most of the brewers who are cranking out nothing but hop monsters are shitty brewers. They have to hop their product so high because if they didn’t, people could taste how shitty the beer is. Learn to brew a clean, light lager or brown, then you can play around with IPAs.
My sister has eaten at the restaurant where Buffalo wings were invented. It’s in Buffalo, New York, and the friend who took her there said, “Get the mildest ones.” She did, and they were so powerful, they were almost inedible. She couldn’t imagine what the hot ones were like.
Are you trying to say the fish was better? :dubious:
Anchor Bar mild wings are pretty mild. As in fit for children to eat. Your sister must think ketchup is pretty spicy. 
It is impossible to overrate bacon. Cheese Steaks are overrated, but not bacon.
I was going to say this too. Well, maybe not about the ketchup. The Anchor Bar mild wings are mild indeed–good, if you like mild, but nowhere near hot.
My list of foods I always found to be a bit overrated.
Steaks, pork…etc. I like steaks n all but I’m super picky about them. I prefer them smoked over wood and coal, seared well on the outside and of course juicy, tender on the inside. Otherwise I have to put a lot of spices and sauce on them to give them any flavor. Cooked any other way, just tastes so bland to me, even if a rub was used in it’s preparation. Even 5 star restaurants often don’t prepare them to my liking, I usually have to either do it myself or go to an actual smokehouse restaurant.
Donuts, cookies or other such sweets. Too sugary rich for my tastes but I’ve seen some people eat 4 or more like it’s nothing. I can do fig newtons and wafers usually. The occasional twinkie but I think they put way more sugar in that stuff than what’s needed imo.
Bacon. Overpriced, often cut too thin and usually a bit too fatty. I just like the actual red meat part of the bacon, I usually spit out the fat. What I really want is a nice thick bacon patty where most of large chunks of fat cut removed, not thin strips of fat.
Chicken and waffles…I’ll never understand it. I like either or just fine but not both.
Snack chips…way too salty. I don’t understand why they felt the need to put so much salt on that stuff. I prefer the lower sodium ones when I can find it but no one else seems to complain but me. I think everyone is used to all that salt I guess but it prunes up my lips and all I can taste is pure salt for the most part. No wonder so many people are on blood pressure medicine.
Processed cheese. Give me the real deal anyday.
No, on the contrary. I’m providing a framework for comparison. My point was that school pizza could possibly have been bad (I dunno, we didn’t even get *that *luxury around here) - but even that musta been heaven compared to Fish Day.
On Fish Day, I guaranfuckingtee you, you’re suddenly whatever religious group gets the halal kosher veggie burgers or whatever. *Anything *but the lumps of boiled rubber doused in unfathomably Chtulhian cream sauce. They cook it at impossibly geometric angles, you know.
Agreed! That reminds me of the trick we always used back in the days when you got meals on airlines: always order a special meal. vegetarian was ok, kosher was better, Hindu was superb. Same thing if you have to attend awards banquets (the cheap kind, not the Emmys). After a couple of years of rubber chicken at Academic Decathlon banquets, my entire squad suddenly converted - half-Jewish, half-Hindu.
Well, filet mignon is the tenderloin. It is all meat, not bone or gristle. While it hasn’t got marbling it is the tenderest cut. It has that over other cuts. There are rare things on an animal that aren’t valuable.
I only read the first few and last few posts, so I’m sure this is in there somewhere.
Sushi. I don’t like seafood at all, much less raw. But sushi has got to be the trendiest, most over-rated food out there right now.
Yep, incredibly tender, and very, very lean. I prefer the ribeye, but a tenderloin steak or roast with a nice brandy peppercorn sauce is divine. Regarding the porterhouse, I hope that the poster knocking filet mignon knows that one side of that t-bone* is the tenderloin, with the New York strip (or Kansas City strip, or plain ol’ strip, or shell) steak on the other side. New York strip is a good cut of meat too, but it’s no ribeye.
*FYI to those that don’t know their cows: porterhouse and t-bone are cut from the same primal (big ol’ hunk of uncut meat) - the difference is that porterhouse is has a bigger tenderloin piece. The filet/tenderloin on a porterhouse must be at least 1.25" thick across at its widest point, where a t-bone must be at least .25". If I remember correctly, the t-bone is towards the front of the cow, the porterhouse to the rear, but I appreciate correction if I got that backwards.
Ah. Now I comprehend your meaning.
I went to Redneck Elementary School. We didn’t have your fancy alternative menus. It was either what the lunchladies had or what you brought from home.
As for what I find overrated: beer in general. It’s the New Trendy Alcoholic Beverage, but I’ve never seen the attraction. When people start saying things like
[QUOTE=Actual description from an actual brewery]
A deep amber-colored American ale, featuring a rich malty body. Cascade and Willamette hops add a complex hop flavor and aroma. This ale is exceptionally balanced between malty sweetness and delicate hop bitterness.
[/QUOTE]
and
[QUOTE=Different beer from the same brewery]
A full-bodied India Pale Ale. This beer is golden in color with a moderate malty character with full hop flavor true to the classic ale that has traveled on sailing ships from England to India. Bold and brazen.
[/QUOTE]
you know that it’s officially pretentious and people are taking it too seriously.