Unpopular opinions about food

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AnOminous said:
People hear something like "sous vide" and immediately discount it as some French fag shit way too complicated actually to do, but it's actually super easy and a game changer for meats. Once you figure out how you like the results, you just duplicate it every time and get your steaks EXACTLY the way you like EVERY time, with no mistakes even possible.

To this day, when I grill steaks, at least half the time they're one or more deviations from what I planned. Sous vide + grill though? Perfect every time.
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Vegetables on the sous vide are underrated too, beets, carrots, they turn out great

The only thing that i didn't like sous vided was shrimp, but wasn't me that did the preparation so i think the cook fucked up somehow
 
WhatInTheActualFuck said:
Sous vide is a super awesome, but is a life saver for prepping meats for groups - bag and dunk and everything is done perfectly at the same time and it's one less thing you have to worry about when you're trying to get everything out on the plate at roughly the same time.
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I thought my bucket thing was too small but I fit 7 steaks in there. All 7 were perfectly cooked! I've never cooked perfectly for so many people all at once! I found a cheap set up and every lady in my family is getting a sous vide set up for Christmas this year!
 
Common Krait said:
I thought my bucket thing was too small but I fit 7 steaks in there. All 7 were perfectly cooked! I've never cooked perfectly for so many people all at once! I found a cheap set up and every lady in my family is getting a sous vide set up for Christmas this year!
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My favorite vessels to sous vide in are either a 12-quart polycarbonate tub (super common in food service) with a silicone lid that has a cutout for sous vide machines or just a plain old Igloo Playmate cooler.
 
PetiteFeet said:
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.
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I will not eat Halsan's Cock.

Tax: The whole birria craze is overrated. Not to say it's bad, but I had a barbicoa quesidilla that came with a side of birria. It was alright but it seemed for a while like it was being glazed almost to the level of ethnonarcissism.
 
I actually enjoy balut and will occasionally pick some up for a snack when I’m getting regular groceries at the Asian store. It tastes good to me, has a good texture, just hit it with a little chili sauce and a dab of fish sauce and it’s a good snack.
It’s not an acquired taste, you either like it or you can’t even look at it.
 
Mexican food is fucking disgusting. Grey refried beans and shitty seasoning on all their meat, and wet, stinky cheese. Some of their food looks like straight-up pig slop.
 
Aero Soul said:
Mexican food is fucking disgusting. Grey refried beans and shitty seasoning on all their meat, and wet, stinky cheese. Some of their food looks like straight-up pig slop.
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Beans, rice, tortilla, queso, meat, peppers, these all taste good together but bro get some variety.
The reason Americans don’t eat “authentic” Mexican food is because Tex-Mex, Southwestern, and even California-Mexican food is just better with better ingredients and variety.
I grew up with Mexicans and Mexican food, I am not ignorant, I know the truth and the truth is that Mexican food is mid in the grand scheme of world cuisine.
 
VeteranOfTheRetardWars said:
I grew up with Mexicans and Mexican food, I am not ignorant, I know the truth and the truth is that Mexican food is mid in the grand scheme of world cuisine.
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Much like "American" food in general, it has a pretty broad range. In general it's a way of turning cheap ingredients into at least serviceable and savory food. Some Mexican restaurants will have something like their own version of al pastor that's great, much like there are some really great empanadas.

It has that feature you see with stuff like Indian food where it all looks the same and is some combo of beans (or technically more often pulses with Indian), meat, and some kind of spicy sauce. But there's the occasional standout dish that's good.

Now Brazilian barbecue is a whole different level of sloppa. I remember a place where for $30 you could get a gigantic amount of delicious shit that would feed four people for three days.
 
When I first encountered fish sauce I was really offput by the smell, but now I LOVE using it. Going Thai tonight as it happens. Ended up getting into Thai food almost entirely as a result of trying to figure out how to use fish sauce so that the unique bits of its flavour (the things that separate it from recommended substitutions) sit well with the rest of the ingredients.

Used a fair whack of it on Saturday in a "generically Asian slow cooker pork thing" and the smell has gone from "acidic wet dog" to "this gonna taste so good" in my mental association now.
 
Battery Low said:
When I first encountered fish sauce I was really offput by the smell, but now I LOVE using it. Going Thai tonight as it happens. Ended up getting into Thai food almost entirely as a result of trying to figure out how to use fish sauce so that the unique bits of its flavour (the things that separate it from recommended substitutions) sit well with the rest of the ingredients.

Used a fair whack of it on Saturday in a "generically Asian slow cooker pork thing" and the smell has gone from "acidic wet dog" to "this gonna taste so good" in my mental association now.
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I find the flavor works best when you cook with it, though not all dishes will do that. Which brand fish sauce did you use?
 
Squid brand. Don't think I've ever used it "raw" so to speak but I don't often make dipping sauces so that could be it.
 
Damien Thorne said:
I strongly hate onions, but I do have a legit reason. I have an allergy to them.
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That's not really an opinion, that's sort of a fact. What about other alliums like garlic, shallots, scallions, chives, etc.? Can you still get the savory flavor without specifically onions?
 
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