As for the ketchup vs brown sauce debate, as someone who is not British and has both Daddies and HP brown sauces in the fridge, brown sauce wins over ketchup for pretty much anything for me.
I’ve set off a few discussions at the dinner table and elsewhere.
I like my meat well, well done to the point of being almost burnt.
I eat mayo with french fries.
My toilet paper preference is under.
I will go with the flow on everything except the well done meat.
I bought a bottle of Stokes brown sauce recently and I like it better than HP.
Yes, I always wash fish to remove whatever juices it’s been sitting in inside the package. I haven’t cooked red meat in a while but that is different because raw chicken and fish can have more bacteria.
Yeah, I guess I give fish a rinse usually.
Well, of course, that is not licorice.
Who cares- unless of course you have cats that like to play with the TP, in which case it has to be under.
Spray it down with cleaning vinegar after wards.
Heretic! 
Not ordinarily but one exception is for meats cryovac’d but cooked dry: babyback & spare ribs & BLSL turkey breast come to mind. Those get cut from the package, rinsed/washed*, trimmed & knifework, and the rib membrane removed. I’ll lay on a baking tray tipped toward a fan or vent to dry some before rubbing.
*The packing juice is icky and slimy and the wash helps a bunch. There is also sometimes broken ribs and bone chips and other nasty clingers to handle.
Turkey.
Definite no for me on that one, but yes on the cryovac.
Yeah, that may work for some cats, I cargar a distancia del usario (load away from user) for different reasons. However, just this week I watched one of my kittens grab the under-loaded TP sheet in his mouth, run out the door of the bathroom and up the stairs.
So I stopped loading the dispenser and just left the current roll in the holder with the other rolls.
Now he knocks over the holder in the middle of the night. It sounds like a crash cymbal.
I’m not sure I can win this one.
Has to be food, of all sorts. When even the Romans were commenting on the bad tastes of everybody else, you know it’s part of the Human Condition.
Chili - I was raised by a Texan. Beans are verboten. My wife made chili with beans. Guess which I’ve eaten more of in my life.
BBQ - It’s (almost) all good. Furriners prevert the word, but it’s a technique, not a piece of equipment. But given how badly we Yanks verb things, I’m not gonna care much. Except for Alabama white sauce. That’s shit’s just wrong.
Grits - Depends. Am I having them at breakfast or dinner? What’s the main? In either case they should be almost 1:1 grits:butter. Sort of like Joël Robuchon’s mashed potatoes.
TP - Goes over. It’s says so on the patent.
Hot dogs - Mine are buried under chili, onions and mustard. I think ketchup on a dog is wrong, but I will put BBQ sauce on mine, and the difference is?
As Gary Muledeer’s grandpa once said: “Kid, everybody likes something different. Otherwise everybody would be hot for your grandma!”
I rinse (no soap) all meats and fish, then Pat them dry with paper towels.
The ‘proper’ cooking of rice is another one. Some places are so invested in the practice of washibg rice prior to cooking that they’ll mistakenly advocate washing short grain rice such as arborio for risotto. Similarly, places where washing of rice is not a norm, may regard admonitions to wash rice as bizarre.
I always wash sushi rice. I’ve recently been making brown rice for our dogs. I washed it out of habit. Yesterday I was in a hurry and made their weeks worth of rice without washing and it turned out perfect.
As a Southerner, there’s a lot to complain about in my region–but there are some foods we get right. And part of getting them right is the good-natured fussing over them. I mean, I’m lucky enough to be from North Carolina where we actually and objectively do have the best damn barbecue, but I get how folks from other regions like to pretend that’s not true so they can argue with us. It’s kind of charming.
As for grits–it’s very tempting for me to say that no true Southerner sugars his grits, but I know where that ends up. Suffice to say that I’ve never encountered that in a half-century of living here. But then, I’ve taken to filling my grits with cheese and butter and cumin and garam masala and smoked paprika, so I’m not exactly a traditionalist.
Yes, Southerners take their grits very seriously. When I first moved to the South, I went to a greasy spoon and ordered grits as a side. I’d heard whispers about this mysterious food back when I was a northerner and was itching to solve the mystery of what on earth a grit was.
My excitement was palpable until the waitress brought them over and I gave them a taste. It was like eating a bowl of mushy paste. I figured they needed a little doctoring up. I spotted some maple syrup on the table and thought, “Why not?” I squirted a generous amount in there, and voila! A culinary masterpiece—at least, that’s what I told myself to justify my choices. Of course the Southerns I related this to scoffed at me.
Fast forward a few decades, and now I make my own grits my way, like a true Southern (with a Jersey accent). As the grits bubble away, I fry up a strip of bacon and some mushrooms, chop them up, and toss them into the pot with the bacon grease for that extra zing. Then, I add a sprinkle of shredded cheddar and a pinch of salt, and stir it all up. It’s the kind of dish that would make a Southerner nod in approval and maybe even forget my maple syrup misadventure. Bon Appétit, y’all!
The Good Mythical Morning Youtube channel did a ‘test’ to find the essential element in pizza. They made samples without: Sauce. Cheese. Toppings. Crust.
Their judgement was it had to have cheese.
I knew a guy who ran a horrible little pizza shop. He had connections to buy produce that was not in good shape and used it for toppings and hoagies. Really disgusting place.
He told me the most expensive part of a pizza was the cheese. The second most expensive part was the box/packaging.
That’s wrong at every level, IMHO; but then, the fact that everyone here is referring to the dough as “crust”, as if it were something disposable, hints at the problem. “Pizza” is a type of bread. Like with any other type of bread, you can put stuff on it, but the bread is the essence of the dish; everything else comes from a can. The only skill involved in making pizza is baking ability.
“It’s people like you what cause unrest.”
By that logic, Eggs Benedict is a type of bread.
Strictly personal ranking, but the best BBQ is:
- What’s in front of me
- Western North Carolina (Lexington)
- Texas (Lockhart)
- Eastern North Carolina
- Santa Maria Style
- Everything else
“Everything else” is still better than most other food on the planet, so it’s all good.