Bougie food that sucks - Foods people think are fancy, but are actually just overrated

[Dialtone]

Anything Japanese that gets gentrified and priced up for hipsters, I like sushi but it's gotten to be a bit pricey, also hibachi places.

 

[StarkRavingMad]

I used to like sushi, but then once I started having a family and getting used to not being able to eat it while pregnant, I think my tastebuds have changed.

Past few times I've tried sushi in recent years, I haven't enjoyed it at all. And yes, it is totally overpriced.

Hibachi is expensive as well, but I've never been disappointed after having it. It's delicious.

And as for lamb, I much prefer lamb shanks over rack of lamb (though I do enjoy both). The price of lamb shanks have totally gotten out of hand though. They used to be the significantly more affordable option compared to rack of lamb.

 

[Devil Buster Busters]

I like nigiri sushi but not the rolled kind.
Nice piece of fish on the sushi rice is nice and simple. idk why you would want cream cheese and avocado and mayo and shit with it.

 

[Inside your walls]

I love seafood but, caviar is absolutely overhyped and overrated, I hate everything about it.

Out of everything, I really dislike the texture of it and how it feels.

 

[BikeLock]

Anything that used to be cheap and affordable that became bougie when hipsters got their hands on it
I will not overpay for poor people food

Motherfucking Beef Jerky...

Makes sense. Both mascarpone and crème fraîche are common ingredients here. I guess that I see the same trend with some Italian foodstuffs like nduja, burrata and broccoletti being put on foods where they really don't belong.

Also, it seems like only bougie people actually visit African restaurants. I understand the love for Ethiopian coffee, but only a certain type of young people enjoy their food.

I always thought that "traditional African food" was either no food or a UNICEF mre.

 

[NoReturn]

Himalayan salt is just Pakistani garbage.

Can you explain?

Anything Japanese that gets gentrified and priced up for hipsters, I like sushi but it's gotten to be a bit pricey, also hibachi places.

I used to like sushi, but then once I started having a family and getting used to not being able to eat it while pregnant, I think my tastebuds have changed.

I like nigiri sushi but not the rolled kind.
Nice piece of fish on the sushi rice is nice and simple. idk why you would want cream cheese and avocado and mayo and shit with it.

Something has changed with sushi in the last ten years.
I'm not quite sure what it is, maybe someone can help me out, but it used to be that the more expensive the restaurant, the better it was, but the last several times I've had the opportunity to have a fancy-schmancy sushi dinner at a sushi restaurant, the more expensive ones were WORSE. It's like a bell curve where the best sushi is now in the middle, and I don't mean just the rolls, I mean sashimi, too. I've noticed this in more than one US state, too, so it's not just a local thing.

 

[Law]

Boba tea.

 

[StarkRavingMad]

Motherfucking Beef Jerky...

Oh my god, beef jerky. It's actually one of my favorite snacks ever, but it's so damn expensive now ...

 

[Amateur Shoelace Tyer]

Creme brulee. They take a perfectly smooth and creamy dessert and then cover it in sharp and acrid tasting burnt sugar and all of a sudden you're the weird one when you ask them not to torch the fuck out of the food you're paying for.

 

[I'm Retarded?]

there's a whole tier of restaurants that presents as bourgie, and sometimes charges like it's bourgie, but is made specifically to prey upon upper-middle-class retards with delusions of erudition. these are often local places - small chains or designer chef operations or whatnot. it's difficult to pin down but you know it when you see it. the type of place that is supposedly haute cuisine, charges double or triple the normal price for an entree, maybe even has an informal dress code, but also has cheeseburgers and tendies at the bottom of the menu. those places are invariably slop-troughs whose menu items sound like they're ripped straight out of American Psycho while also being calibrated for the overpaid middle manager DiGiorno-American. kale cranberry gorgonzola salad with pan-seared blackened ahi tuna and dutch apple chipotle ancho chile vinaigrette type shit.

sega wot

I once ate a tasteless clear gel served on a plaster mould of the face of a dead employee.

you fucking what?

 

[Mr Bones Wild Ride]

It usually means lentils or soy beans, because 9/10 its what food engineers use as a base to bend into imitation foods.

Huh, that's interesting to note the differences between countries.
In Australia a lot of non-ethical vegans just call their diets "plant based" instead of vegan because they still eat honey/use leather. It borders on an orthorexic cult - they don't eat the processed meat replacements because there's an extremist like focus on "clean eating" so very anti-soy, minimal oils, no processed foods.
A lot of their recipes come from the early days of Minimalist Baker.

Thread Tax:
Things that get overcomplicated for some fucking reason and the prices made crazy like huge towerlike burgers and milkshakes with donuts/cupcakes on them clocking in at thousands of calories (

Or "deconstructed" foods. Fuck off with that shit.

Also, trends in foods that serve no purpose/add no benefit like charcoal and squid ink because black food looks cool. Or when saffron (now it's turmerics turn!) kept being pushed on us.

Personal hate of mine was kale or radicchio being the item de jour for salads for awhile. Literally the only two vegetables I absolutely cannot stand and they started being put into everything.

 

[melty]

Hibachi isn't bougie. It's the most plebian faux upscale restaurant experience there is, next to cheesecake factory. Half the stuff in this thread isn't bougie, unless your point of comparison is wal mart, then maybe.

Pro tip: if people are singing happy birthday in the restaurant, it's not bougie and it's certainly not upscale. I once went to hibachi and heard, no shit, three different instances of happy birthday. Never again. I fucking hate hibachi.

 

[NoReturn]

Hibachi isn't bougie. It's the most plebian faux upscale restaurant experience there is, next to cheesecake factory. Half the stuff in this thread isn't bougie, unless your point of comparison is wal mart, then maybe.

Tell us more, rich dude.

 

[Chongqing]

Can you explain?

The pink salt is called "Himalayan salt." You would think it's from deep in the Himalayan Mountains, somewhere in Northern India, Nepal or China. A cave that's literally above the clouds.

In reality, this salt is mined in the Pakistani lowlands. There's nothing Himalayan about it. And Pakistani guys have been putting their grubby hands all over the pieces during the harvesting process.

It's marked up and way too expensive for what it is.

 

[Asian tech support]

Something has changed with sushi in the last ten years.

Agreed but I dunno what specifically. A while ago I started making my own and though it's visually simple, I'd wager it beats out just about any local place.

Spoiler: sushi autism

The key lies in the rice. It has to be prepared perfectly and has to be used in precisely the right amount relative to the filling.

My very basic westoid retard recipe for 4-5 rolls:
Nori sheets
1 cup short grain sushi rice. I know which one I like but that's something everyone has to figure out.
2 cups of water
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
half pound of filling, whatever it might be

Cut filling into strips. Or don't.
Rinse rice until water runs off clear.
Bring to boil, cover while leaving a crack in lid, reduce heat to low and simmer until water is fully absorbed.
When it's properly sticky, it's done. If it comes out looking like normal rice, it's fucked.
Mix salt, sugar, and rice vinegar together. Transfer rice to a large bowl and fold the mixture into the rice.
Continue tossing the rice until it's cool enough to handle.
Press rice onto ~2/3 of the nori sheet. The later should be thin but uniformity isn't a huge deal.
Add filling and roll up, leaving the remaining 1/3 unrolled. If everything went well, the rice overlap should be less than a quarter of the circumference of the roll. The general rule is use less rice than you think and more filling than you'd think.
Spread a small amount of water on the exposed nori and roll up.
Rub a bit more water along the seam, keeping it nice and tight.
Refrigerate for at least two hours.

If the roll is bouncy or is bursting from the rice being too damp, it's off. If it's firm, you probably nailed it.

 

[WarJams]

Sick and frickin tired of going to fancy parties and seeing ceviche everywhere.

 

[PLAYERHATER]

quail eggs

 

[Roland TB-303]

you fucking what?

Even my wife who likes eating weird shit said it was a step too far.

Edit: The quail eggs just reminded me of that chink dish where they cook a half fertilised chicken egg so you’re eating half chicken foetus half egg. Mate of mine said it wasn’t half bad but he’s fat so I don’t trust him.

 

[I'm Retarded?]

Edit: The quail eggs just reminded me of that chink dish where they cook a half fertilised chicken egg so you’re eating half chicken foetus half egg. Mate of mine said it wasn’t half bad but he’s fat so I don’t trust him.

I'm never eating again

 

[WTBOnlineFather]

Sweetened milky drinks made out of artificial flavoring syrups, burnt coffee beans, and fake cream sold to you for $15 at Starbucks