Because of the great ratio of icing to cake. And because you can buy just one and eat it all and not feel guilty.
I, for one, do not lament the cupcake craze.
Gaah! Earworm! I may have to hurt you now.
I agree with Angel of the Lord. Bacon is good. Bacon-flavored things - not so good. If I want something that tastes like bacon, I eat bacon.
I prefer “Mexiwegian” myself.
Anyway, usually the thing that makes me wonder isn’t whether or not the food or drink in questions is a good one or not, it’s that so many people settle for such debased versions of the real thing. More of a trendy behavior thing than a specific food.
You see this a lot with drinks- how many people go from drinking Folger’s red can coffee to Starbucks or Dunkin Donuts with some pretense of sophistication? Or who drink Mojitos (for an example; this woudl apply to any other drink) made with cheap rum, no actual mint or lime juice, and some factory-made mix?
That strikes me as the ultimate in trendy; the people can order a mojito or a special cup of coffee, but don’t even realize that what they’re getting isn’t what made the drink popular.
That’s what makes me ask “Why?”
As far as I know, fresh mozz has been on real Italian pizza for awhile and paired with fresh tomatoes, basil and balsamic vinegar and olive oil since the beginning of time. Alone it’s odd, that’s for sure, just like eating olive oil alone would be weird.
Quinoa tastes nutty, kind of like couscous. It shouldn’t taste like styrofoam.
Free range chicken can be shit, depending on purveyor. Hear ya on that one.
I’ve always found baby vegetables to be sweeter and more tender than their adult counterparts.
Bacon is good but when did there ever need to be a bacon cocktail!?
If I see risotto on a menu in Pittsburgh one more time, I’m going to stand on the bar and scream “WHY ARE YOU PEOPLE 5 YEARS BEHIND EVERYONE ON THE COASTS!?”
Just thought of another one, though I think it’s gone out of fashion lately.
What was with all the artisan gourmet cooking salts? Not only is there bacon salt, but there’s also a special French sea salt that supposed to smell like violets when it dries (Fleur De Sel de Camargue), Salin du Midi, Hawaiian sea salts, smoked salt, grey sea salt… The list just goes on.
Not really. A true mozzarella di buffala or, for that matter a great housemade mozzarella is fantastic on its own. A nice little bit of pepper and drizzle of olive oil helps, or you could amp it up with some tomatoes and basil for a caprese salad, but it’s plenty delicious in its bare state. You honestly don’t need anything more in it. It feels like the essence of milk in your mouth, like a cheese sponge. When you bite in, you get the delicate firmness of the mozzarella flesh, and then this sort of sponge-like release of whey as you chew. It’s not gummy or putty-like in the least, if it’s a good mozzarella.
Nah, I’ve had good stuff from an Italian wholesaler, the kind that sells eighteen kinds of olives where people shout at each other in Italian. Still has a weird texture all alone, like you said, spongey. Caprese makes it sing, though.
Salt is ridiculous, like overly said.
To each, their own. I’m used to eating it plain or with prosciutto. Only in the late summer when there’s fresh tomatoes might I have it in a Caprese.
There’s a place just outside Chicago (Berwyn) called Freddie’s Pizza that wraps prosciutto around marinated asparagus and fresh buffalo mozzarella. I’s mind blowing as an appetizer and just wouldn’t be the same without the fresh buffalo mozzarella. It definitely has it’s place.
I think you should start a follow up thread - “Delicious food - why not?” where we can discuss the merits and drawbacks of all things extremely tasty. I guess we could cap it at “food you’ve discovered in the last 5-7 years” to keep things from getting too crazy 