What are some of your unpopular opinions about food?
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frankwbrown wrote: »
White chocolate is an oxymoron.silverpl2525 wrote: »On the topic of chocolate, I don't like white chocolate and don't see the point in it.
It has no cocoa, only cocoa butter, and usually not even that!
I like peanut butter and potato chip sandwiches.
White “chocolate” is okay as an accent... good for what it is I guess. If it’s good quality0 -
SuzySunshine99 wrote: »Speaking of moist bread....
Bread pudding is the WORST dessert ever.
There is a huge range of goodness, when it comes to bread pudding. And it isn't always dessert. There's an artisan baker hereabouts that makes a savory bread pudding with heavy cream, eggs, mushrooms, herbs . . . so rich and delicious, but probably like 250 calories per square inch.2 -
A favorite lunch from childhood summer days= bologna and cheese sandwhich with doritos in the middle finished off with a nice cold can of big red 😄
Now I would either vomit from the carbonated drink or the bologna would have me in the hospital with my gallbladder falling out. 😲
Also I tried sugar cookie kisses.....it was an awful waste of calories and fat 😢1 -
SuzySunshine99 wrote: »Speaking of moist bread....
Bread pudding is the WORST dessert ever.
There is a huge range of goodness, when it comes to bread pudding. And it isn't always dessert. There's an artisan baker hereabouts that makes a savory bread pudding with heavy cream, eggs, mushrooms, herbs . . . so rich and delicious, but probably like 250 calories per square inch.
So so true. I remember having a very memorable savory roasted root vegetable one instead of 'dressing' at a Thanksgiving once. So delicious!2 -
SuzySunshine99 wrote: »Speaking of moist bread....
Bread pudding is the WORST dessert ever.
There is a huge range of goodness, when it comes to bread pudding. And it isn't always dessert. There's an artisan baker hereabouts that makes a savory bread pudding with heavy cream, eggs, mushrooms, herbs . . . so rich and delicious, but probably like 250 calories per square inch.
That sounds good. I've had savory bread puddings that I enjoyed in the past.2 -
Oatmilk is good in theory, but in practice it is garbage. Dare you to read the ingredients
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pancakerunner wrote: »Oatmilk is good in theory, but in practice it is garbage. Dare you to read the ingredients
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I like oatmilk and have bought that brand but I find it weird they think the nutrition facts and ingredients are "boring". I find those very important part of any food I eat and interesting. Not boring.
That would never even cross my mind that looking at the labels would be "boring", so in my opinion that is very strange marketing. Maybe most people find it boring? It shouldn't be though and I don't like how it perpetrates the "who care how many calories and what is in your food" idea. Not what a majority of the population needs reinforced.2 -
I think it's only so-so in theory -- in that milk is commonly added to oats, I'd prefer for it to be made out of something other than oats, and oats don't bring much or any protein or healthy fats o the table (and while oats have fiber, oatmilk would not be expected to have much).
Most commercial nutmilks pretty much are just flavored water, so the vitamins/minerals they contain are mostly added, and they also have little protein/healthy fats/fiber, but then they are super lowcal (some homemade ones and some of the commercial ones have more actual nut in them, however).
If the scary thing here is supposed to be the less than 2% of a variety of chemicals, plus a bit of salt and rapeseed oil, it in fact seems pretty obvious those are vitamin and mineral supplements to get to the higher amounts shown on the label than just oats would have (i.e., dairy usually has D and A supplements and has various B vitamins and calcium naturally -- I think they are trying to make this a better replacement). I hope anyone making a big thing about the added supplements (for consistency) eats a solely whole-food based diet and never takes vitamin or mineral supplements.3 -
Noreenmarie1234 wrote: »pancakerunner wrote: »Oatmilk is good in theory, but in practice it is garbage. Dare you to read the ingredients
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I like oatmilk and have bought that brand but I find it weird they think the nutrition facts and ingredients are "boring". I find those very important part of any food I eat and interesting. Not boring.
That would never even cross my mind that looking at the labels would be "boring", so in my opinion that is very strange marketing. Maybe most people find it boring? It shouldn't be though and I don't like how it perpetrates the "who care how many calories and what is in your food" idea. Not what a majority of the population needs reinforced.
lol probably to distract people from actually reading the junk that is in their product1 -
pancakerunner wrote: »Noreenmarie1234 wrote: »pancakerunner wrote: »Oatmilk is good in theory, but in practice it is garbage. Dare you to read the ingredients
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I like oatmilk and have bought that brand but I find it weird they think the nutrition facts and ingredients are "boring". I find those very important part of any food I eat and interesting. Not boring.
That would never even cross my mind that looking at the labels would be "boring", so in my opinion that is very strange marketing. Maybe most people find it boring? It shouldn't be though and I don't like how it perpetrates the "who care how many calories and what is in your food" idea. Not what a majority of the population needs reinforced.
lol probably to distract people from actually reading the junk that is in their product
What junk are you talking about? It's 98% water and oats. And the other 2% includes a little oil and salt and added vitamins and minerals. Honest question. I'm not a clean eater, but that looks pretty darn blameless to me. Is it an oil issue, I'm not up on those?5 -
The oats used are likely covered with pesticides, gluten contaminated and the rapeseed (canola) oil used is ultra processed, highly inflammatory and CHEAP.0
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pancakerunner wrote: »The oats used are likely covered with pesticides, gluten contaminated and the rapeseed (canola) oil used is ultra processed, highly inflammatory and CHEAP.
with that said, I don't consider myself a clean eater, but with so many other options I choose to avoid oat milk.0 -
SuzySunshine99 wrote: »I think this is unpopular...
It grosses me out to dunk anything into a beverage. Doughnuts in coffee, cookies in milk, etc...even the thought of it turns my stomach. I don't like soggy things...I don't even put milk on my cereal because it makes it soggy. Why is a wet cookie appealing? Bleh.
I disagree with you on the cereal, but I also am grossed out by dunking. For me though it's because I don't like the idea of drinking a beverage that probably now has stuff floating in it lol. I mean, I don't like soggy stuff either, I eat my cereal while it's still crunchy. And I don't like soggy bread, it grosses me out when a dish that involves gravy or dressing or grease on bread sits for long enough that the bread gets soggy. Eww
Yes! Some of my family will dunk pieces of bread in soup and I don't even like to see them doing it.
I rarely eat cereal, but I've always had it dry if I did.
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pancakerunner wrote: »The oats used are likely covered with pesticides, gluten contaminated and the rapeseed (canola) oil used is ultra processed, highly inflammatory and CHEAP.
Gotcha. Thanks!1 -
I don't like hummus.3
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pancakerunner wrote: »The oats used are likely covered with pesticides, gluten contaminated and the rapeseed (canola) oil used is ultra processed, highly inflammatory and CHEAP.
Gotcha. Thanks!
For sure! And I really don’t have anything against any one particular ingredient. But I think when companies add oils and emulsifiers to their products its a shame... reason I prefer full fat sour cream over low fat, etc. No need for all the added gums and stabilizers... I’d rather take the extra X calories.2 -
pancakerunner wrote: »pancakerunner wrote: »The oats used are likely covered with pesticides, gluten contaminated and the rapeseed (canola) oil used is ultra processed, highly inflammatory and CHEAP.
Gotcha. Thanks!
For sure! And I really don’t have anything against any one particular ingredient. But I think when companies add oils and emulsifiers to their products its a shame... reason I prefer full fat sour cream over low fat, etc. No need for all the added gums and stabilizers... I’d rather take the extra X calories.
I'll be honest, I can get really grossed out by the mouth feel of food and am a big fan of emulsifiers and stabilizers to help me with lower cal options for some things
I agree with you on low fat dairy. There are some cheeses that do well low fat, I'd guess because the way they are made helps them keep their consistency with some of the fat removed. Others definitely don't (like you said sour cream. Also cream cheese. And ricotta) And I'm ok with 2% milk. But skim is an abomination period.0 -
pancakerunner wrote: »pancakerunner wrote: »The oats used are likely covered with pesticides, gluten contaminated and the rapeseed (canola) oil used is ultra processed, highly inflammatory and CHEAP.
Gotcha. Thanks!
For sure! And I really don’t have anything against any one particular ingredient. But I think when companies add oils and emulsifiers to their products its a shame... reason I prefer full fat sour cream over low fat, etc. No need for all the added gums and stabilizers... I’d rather take the extra X calories.
There are quite a range of formulations for lowfat and nonfat dairy products. Some have those additives, some not.
I prefer skim milk to full fat, personally. I don't like the mouth-feel of full fat. (I'm sure this is because I've drunk skim for pretty much my whole life.)4 -
backinthesaddleagain57 wrote: »I don't like hummus.
I don’t like tahini, which is a main ingredient in hummus. But I’ve found a few kinds of hummus without it (Lilly’s roasted red pepper) that I like.
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Frozen vegetables are not a good replacement for fresh. Sure it's convenient, and nutritionally sound. But I've never had a frozen veggie that wasn't soggy, mushy or otherwise off in some way. The only exceptions I have are for things going into a blended soup and even that is limited.
Frozen grapes are better than fresh though.0 -
corinasue1143 wrote: »backinthesaddleagain57 wrote: »I don't like hummus.
I don’t like tahini, which is a main ingredient in hummus. But I’ve found a few kinds of hummus without it (Lilly’s roasted red pepper) that I like.
Yup...an 'unpopular' opinion with me anyways😉....I absolutely love tahini! lol
And with regard to 'oat milk'...I haven't ever bought the stuff...it's just so easy to make your own (using sourced products). It would be like buying typically expensive bagged ice to bring home even though you have a ton of it ready to go in your freezer in ice cube trays.2 -
corinasue1143 wrote: »backinthesaddleagain57 wrote: »I don't like hummus.
I don’t like tahini, which is a main ingredient in hummus. But I’ve found a few kinds of hummus without it (Lilly’s roasted red pepper) that I like.
Yup...an 'unpopular' opinion with me anyways😉....I absolutely love tahini! lol
And with regard to 'oat milk'...I haven't ever bought the stuff...it's just so easy to make your own (using sourced products). It would be like buying four times the amount for ice to bring home even though you have a ton of it ready to go in your freezer in ice cube trays.
I love tahini too, In sauces, Salad dressing, on bread mmmm! I like it better than most nut butters1 -
I also love tahini, but can take or leave hummus. It's okay, but I prefer baba ghanoush so rarely have it. (I also don't snack so only have dips so often unless they fit well in my overall meal.)0
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pancakerunner wrote: »pancakerunner wrote: »The oats used are likely covered with pesticides, gluten contaminated and the rapeseed (canola) oil used is ultra processed, highly inflammatory and CHEAP.
Gotcha. Thanks!
For sure! And I really don’t have anything against any one particular ingredient. But I think when companies add oils and emulsifiers to their products its a shame... reason I prefer full fat sour cream over low fat, etc. No need for all the added gums and stabilizers... I’d rather take the extra X calories.
There are quite a range of formulations for lowfat and nonfat dairy products. Some have those additives, some not.
I prefer skim milk to full fat, personally. I don't like the mouth-feel of full fat. (I'm sure this is because I've drunk skim for pretty much my whole life.)
This, although I grew up on 2% and currently like 1% cottage cheese and all kinds of yogurt depending on the purpose. I don't care for milk much, but prefer skim. I've tried high fat and found them no more filling even in the same amounts, and also no more tasty. (But for cheese, which I don't mess with.)
Re the oatmilk, I stick by my comments above, but will note the speculation about the nature of the oats used has nothing to do with the supposed gotcha of the ingredients list and canola is usually considered a decent oil (I know it's opposed in some paleo circles and likely some others, including many focused on redeeming sat fat, but I've seen nothing especially reputable to support that -- I tend to like olive oil for taste, but canola is pretty neutral and seems fine). I'd prefer no oil in my milk, but that's not why I personally wouldn't choose oatmilk, and I'd assume one could find some without oil at all if one desired (the amount is less than a tsp).
I still suspect the complaint was about the other chemicals listed which are just vitamin/mineral supplements.
Also, an oreo label indicates they have palm and/or canola oil (I have more of an issue with palm) plus some of the same supplements. I don't get promoting oreos on one thread and slamming oatmilk on another.5 -
I don't get dishes where you fry something crispy and then drown it in sauce. Goes for jagerschnitzel, parmesan chicken, poutine, etc...
If you want sauce, why not have it on the side for dipping?4 -
I don't get dishes where you fry something crispy and then drown it in sauce. Goes for jagerschnitzel, parmesan chicken, poutine, etc...
If you want sauce, why not have it on the side for dipping?
I think, for the most part, things covered in sauce (especially sugary sauces) are a waste of calories. I.e. most chinese dishes, buffalo wings, etc.1 -
pancakerunner wrote: »I don't get dishes where you fry something crispy and then drown it in sauce. Goes for jagerschnitzel, parmesan chicken, poutine, etc...
If you want sauce, why not have it on the side for dipping?
I think, for the most part, things covered in sauce (especially sugary sauces) are a waste of calories. I.e. most chinese dishes, buffalo wings, etc.
Most Chinese dishes aren't, in fact, covered in sugary sauces(I have a bunch of "traveling through China" type cookbooks that say otherwise and can point to Chinese restaurants that have lots of non sugary options, I think only bad fast food type or westernized type Chinese is all sugary sauces), and much buffalo sauce isn't actually sugary (Franks Red Hot Buffalo, which I think of as the classic US buffalo sauce, has little sugar, for example).
I don't get why poutine is appealing, though. Gravy on fries seems to ruin them to me.4 -
pancakerunner wrote: »I don't get dishes where you fry something crispy and then drown it in sauce. Goes for jagerschnitzel, parmesan chicken, poutine, etc...
If you want sauce, why not have it on the side for dipping?
I think, for the most part, things covered in sauce (especially sugary sauces) are a waste of calories. I.e. most chinese dishes, buffalo wings, etc.
Most Chinese dishes aren't, in fact, covered in sugary sauces(I have a bunch of "traveling through China" type cookbooks that say otherwise and can point to Chinese restaurants that have lots of non sugary options, I think only bad fast food type or westernized type Chinese is all sugary sauces), and much buffalo sauce isn't actually sugary (Franks Red Hot Buffalo, which I think of as the classic US buffalo sauce, has little sugar, for example).
I don't get why poutine is appealing, though. Gravy on fries seems to ruin them to me.
I guess i am referring to things like sesame chicken, orange chicken, cashew chicken, etc. with the syrupy sauces like duck and kung pao... and chicken like honey bbq, terryaki, etc.2 -
pancakerunner wrote: »I don't get dishes where you fry something crispy and then drown it in sauce. Goes for jagerschnitzel, parmesan chicken, poutine, etc...
If you want sauce, why not have it on the side for dipping?
I think, for the most part, things covered in sauce (especially sugary sauces) are a waste of calories. I.e. most chinese dishes, buffalo wings, etc.
Most Chinese dishes aren't, in fact, covered in sugary sauces(I have a bunch of "traveling through China" type cookbooks that say otherwise and can point to Chinese restaurants that have lots of non sugary options, I think only bad fast food type or westernized type Chinese is all sugary sauces), and much buffalo sauce isn't actually sugary (Franks Red Hot Buffalo, which I think of as the classic US buffalo sauce, has little sugar, for example).
I don't get why poutine is appealing, though. Gravy on fries seems to ruin them to me.
This thread often seems to be a hotbed of overgeneralizations (or maybe just assumptions/ignorance about certain categories) mixed in amongst picayune distinctions between similar foods such that one is super-yucky and the other desirable.
This is a total aside, but one of the lessons of age for me is that the fewer preferences and expectations I have, the more capability I have to enjoy whatever happens to come along. (That doesn't mean I have NO preferences, either; but it's not a focus, because for me focusing there increases discontent.) Others' mileage clearly varies.
/curmudgeon (again).
I don't have an opinion about poutine; I've never had it. In general, most vegetarian gravies aren't worth their calories to me, in something like that. Meat gravies are a more satisfying food in more contexts, as I remember them.4 -
pancakerunner wrote: »I don't get dishes where you fry something crispy and then drown it in sauce. Goes for jagerschnitzel, parmesan chicken, poutine, etc...
If you want sauce, why not have it on the side for dipping?
I think, for the most part, things covered in sauce (especially sugary sauces) are a waste of calories. I.e. most chinese dishes, buffalo wings, etc.
Most Chinese dishes aren't, in fact, covered in sugary sauces(I have a bunch of "traveling through China" type cookbooks that say otherwise and can point to Chinese restaurants that have lots of non sugary options, I think only bad fast food type or westernized type Chinese is all sugary sauces), and much buffalo sauce isn't actually sugary (Franks Red Hot Buffalo, which I think of as the classic US buffalo sauce, has little sugar, for example).
I don't get why poutine is appealing, though. Gravy on fries seems to ruin them to me.
This thread often seems to be a hotbed of overgeneralizations (or maybe just assumptions/ignorance about certain categories) mixed in amongst picayune distinctions between similar foods such that one is super-yucky and the other desirable.
This is a total aside, but one of the lessons of age for me is that the fewer preferences and expectations I have, the more capability I have to enjoy whatever happens to come along. (That doesn't mean I have NO preferences, either; but it's not a focus, because for me focusing there increases discontent.) Others' mileage clearly varies.
/curmudgeon (again).
I don't have an opinion about poutine; I've never had it. In general, most vegetarian gravies aren't worth their calories to me, in something like that. Meat gravies are a more satisfying food in more contexts, as I remember them.
That's why these opinions are unpopular.
I'm actually disappointed if I post something in this thread and no one disagrees with me.2
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