Unpopular opinions about food

[PetiteFeet]

I am fucking TIRED of every single burger place in my city only ever have brioche buns. I love brioche but it does not suit a savoury filling IMHO.

Every single well-rated sushi place near me are overrated, garbage tier sushi vendors. Their sashimi has never seen Japanese hands. I'm not paying premium prices for americanised, bottom of the barrel sushi. I don't have anything against your bog standard americanised sushi, I have an issue with 80% of the filling a roll is cream cheese. Also surimi sushi is bad. People who have never had good sushi, who rate these places highly, deserve to be shot.

If you only eat steak and ground meat, you are stupid and need to learn how to cook and appreciate the rest of the animal. It's perfectly fine to not like offal, especially some of the more extremes like intestine, but I get upset knowing that less popular cuts are just made into ground meat because no one knows how to cook them properly.

Vegan/vegetarian substitutes of most things are a waste of money. Vegan cheese is VILE. I would rather live a cheeseless life than having to eat vegan cheese.
The only vegan substitute product I've liked has been soy protein pressed into filet pieces from Hälsans Kök. I don't know what they did to it or how they did it, but it mimics the texture and taste of chicken pretty decently, it doesn't feel like a "downgrade" but the price point matches actual meat, so I would rather just buy meat.

 

[Night Terrorist]

I don't like salmon. I've tried it in multiple forms in multiple places and every time I've been disappointed.

 

[Midwit]

Instant mental depiction of a gray, cloudy Skegness promenade

You're missing the 8 tiny doughnuts for a quid and the chippy that looks a school cafeteria from the 1970s that still serves SPAM fritters, just down the road from the one with a bunch of pirate statues that blares obnoxious announcements every other minute.

 

[AnOminous]

That sounds tasty. What ratio of water to red wine vinegar do you use?

Depends. This is a simple one from Max Miller I started with.

• 1 cup (235 ml) water
• Red wine vinegar
• Herbs*, optional, I used spikenard and coriander seed
• Salt, optional

https://www.tastinghistory.com/recipes/posca#recipe

And the red wine vinegar is just how much you feel like. I also add honey. I don't have spikenard so I don't use that.

 

[souschef]

I hate runny eggs, or frankly eggs that aren't borderline burnt. I don't know how people eat them runny, they have the texture of snot. Same goes for boiled eggs which taste like a fart.

Ceviche is better than sushi.

Chipotle fucking sucks.

Runny snot eggs can be fixed by adding a splash of water on the pan and covering it, you'll have soft yolk but no disgusting runny snot whites

And stop eating farts

 

[UnsufficentBoobage]

I've tried it in multiple forms in multiple places and every time I've been disappointed

Aw, I bet this sucks. I like salmon, but I only can have tiny pieces in sushi, or I shit fishy grease.

 

[Salted Caramel Tears]

I really don't get the appeal of Liquid Death.

Fuck paying 6 to 7 bucks for a can of still water that tastes like it's from a dirty well.

 

[Lord Of Shit]

I think almost any food can be good, or at least adequate, if prepared properly.

I've made it a point to try every new food at least thrice before writing it off, and I've not written off a single one yet. I've managed to enjoy everything from stinky tofu, to sea squirt (the trick is to first soak it in vinegar to neutralise the ammonia), to deep-fried scorpions-on-a-stick, to stewed locusts.

I came close to giving up on sea urchin (uni), but only because I'd not yet found the freshest article, as the freshness determines a flavour between "amazing" and "tasting like driving through a cow pasture".

Liver. I've always hated the stuff in all forms, except for paté. And monkfish liver is great, though the fish itself looks horrifying.

Chicken sashimi (鳥刺). DO NOT DO THIS. Tasted good, but campylobacteriosis is something else, and there is no way to prepare it completely safely.

I think the only things I might not even try would be the Chinese piss eggs (look it up), or the Sardinian live-maggot cheese.

 

[Common Krait]

I don't like salmon. I've tried it in multiple forms in multiple places and every time I've been disappointed.

I have only found one way that I enjoy salmon. I remove the scales, score the skin, add salt and olive oil. Then I place it skin side down in a non-stick pan and salt the meat side. Cook for about 3 minutes and flip. Finish by flipping again, skin side down and baste with butter (like half a stick). Crispy salmon skin is the potato chip of the ocean and is delicious!

 

[Adrenochrome Dreams]

I like Indian food. Probably only an unpopular opinion on this website.

 

[Lord Of Shit]

Crispy salmon skin is the potato chip of the ocean and is delicious!

This is true.

Have you tried baking salmon, skin-side down, with a glaze of — I'm serious — mayonnaise?

 

[Common Krait]

This is true.

Have you tried baking salmon, skin-side down, with a glaze of — I'm serious — mayonnaise?

No. I've baked salmon several times but I'll try this! Any other seasonings? Just mayo?

 

[WhatInTheActualFuck]

Canned clams seem to be unpopular. But I like to eat them as they are with black pepper and white vinegar. Instant mental depiction of a gray, cloudy Skegness promenade, with a light drizzle of rain. Instant homesickness killer.

I like them specifically for this ATK recipe for clam chowder. Super easy and you can do a lot of the prep ahead of time. I skip the potato flakes and just make a quick roux before step four of the recipe though.

 

[AnOminous]

I came close to giving up on sea urchin (uni), but only because I'd not yet found the freshest article, as the freshness determines a flavour between "amazing" and "tasting like driving through a cow pasture".

Uni is my favorite hand roll, especially the one with salmon roe and a raw quail egg. It's one of my tests for a sushi joint because if they can do that right, they can do pretty much anything right.

My other test is the plain old California roll, because if they can't do that right, they aren't worth shit.

Liver. I've always hated the stuff in all forms, except for paté. And monkfish liver is great, though the fish itself looks horrifying.

Monkfish in general is absolutely delicious. Just pretend you don't know what the fish looks like. One of the best ways I had it was on a beach, wrapped in tinfoil and buried under hot coals with lemon pepper seasoning and butter. It's really nearly impossible to fuck it up. I'm glad it has never caught on with hipsters to drive up the price, but sad that I only occasionally see it in stores.

 

[Lord Of Shit]

No. I've baked salmon several times but I'll try this! Any other seasonings? Just mayo?

I otherwise just lightly dust it in kosher salt, and a bit of pepper. Some paper-thin slices of lemon atop work nicely too.

Just don't over cook it. 425F° for maybe 10~11 minutes.

Monkfish in general is absolutely delicious.

The fish itself, I made only once, as tempura, with a bitter-plum sauce.

Freshly prepared, it was rubbery, and not terribly good, but after a single night in the fridge, its texture had changed and firmed up, and was delicious cold.

Oh, and about uni? Yeah, a good joint should not even attempt to sell anything other than crazy-fresh uni.

 

[AnOminous]

Freshly prepared, it was rubbery, and not terribly good, but after a single night in the fridge, its texture had changed and firmed up, and was delicious cold.

I've generally had it turn out well with the foil packet method (keeps in the moisture). Finishing on the grill at a high temperature is good too. Or steaming it. It should come out flaky and moist. They call this "poor man's lobster" sometimes but I don't think it really tastes like lobster unless you do stuff like serve it with garlic butter. I think it's more like an even better version of haddock.

 

[Lord Of Shit]

I think it's more like an even better version of haddock

That is a good description: mild flavour, but not flaky and with more of a more robust, springier bite to it.

 

[Adamska]

I hate runny eggs, or frankly eggs that aren't borderline burnt. I don't know how people eat them runny, they have the texture of snot. Same goes for boiled eggs which taste like a fart.

I've taken to preferring firmer eggs myself for scramble or omelets unless they're diner eggs. I tend to like those over easy to medium; firm whites, slightly jammy yolk. It's nice on toast.

Ceviche is better than sushi.

And my proper threadtax is this: I think sushi kind of sucks. It tastes worse than quite a few rice dishes I actually like, and I've never NOT gotten a form of food poisoning from it. I should note that it's not like the places I tried them out were dirty mind you. One was a proper teppanyaki place for fuck's sake.

 

[AnOminous]

It tastes worse than quite a few rice dishes I actually like, and I've never NOT gotten a form of food poisoning from it.

Never gotten sick from it. I actually prefer sashimi though.

 

[WhatInTheActualFuck]

Chicken sashimi (鳥刺). DO NOT DO THIS. Tasted good, but campylobacteriosis is something else, and there is no way to prepare it completely safely.

Jesus Christ.