What are some of your unpopular opinions about food?

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Replies

  • CarvedTones
    CarvedTones Posts: 2,340 Member
    edited December 2018
    pinuplove wrote: »
    kimny72 wrote: »
    pinuplove wrote: »
    Also, cornbread should always be baked in cast iron and cut into wedges, as pictured. This ensures everyone gets an equal portion of the crispy sides. Squares (or whatever square shape you can get from a round pan) is not acceptable and may result in table fights :tongue:

    I have never had skillet cornbread, only baking dish cornbread, and I concur. Family hierarchy comes into play in a square loaf. Feelings are hurt.

    And I will change my story - yes, the biscuits you pictured are also traditionally biscuits as I would think of them. Perhaps the dividing line is not much flavor/crispy bottom/ meant to be a vehicle for other flavors - biscuit.
    Flavored/not crispy/probably best with a cup of coffee or tea - muffin.

    This will give me something to think about rather than working :drinker:

    I grew up eating a lot of these:

    Cat head biscuits!

    BTW, I like my cornbread cooked unsweetened but with honey butter on the table.

    Are those different from drip biscuits?

    My dad ate cornbread and milk. He'd crumble up a piece of (unsweetened) cornbread into a glass, cover it with milk, and eat with a spoon. I've had it. It's not bad.

    My grandpa liked cream gravy on his chocolate cake. I was never brave enough to try that one.

    I think you mean drop biscuits and I think they are pretty much the same, though cat head biscuit were often dropped close together together in a cake pan and bunch while cooking (but cook just enough before bunching to not be one blob) and what I knew as drop biscuit were dropped onto a cookies sheet and didn't touch. each other during cooking. It does make a difference.
  • pinuplove
    pinuplove Posts: 12,871 Member
    pinuplove wrote: »
    kimny72 wrote: »
    pinuplove wrote: »
    Also, cornbread should always be baked in cast iron and cut into wedges, as pictured. This ensures everyone gets an equal portion of the crispy sides. Squares (or whatever square shape you can get from a round pan) is not acceptable and may result in table fights :tongue:

    I have never had skillet cornbread, only baking dish cornbread, and I concur. Family hierarchy comes into play in a square loaf. Feelings are hurt.

    And I will change my story - yes, the biscuits you pictured are also traditionally biscuits as I would think of them. Perhaps the dividing line is not much flavor/crispy bottom/ meant to be a vehicle for other flavors - biscuit.
    Flavored/not crispy/probably best with a cup of coffee or tea - muffin.

    This will give me something to think about rather than working :drinker:

    I grew up eating a lot of these:

    Cat head biscuits!

    BTW, I like my cornbread cooked unsweetened but with honey butter on the table.

    Are those different from drip biscuits?

    My dad ate cornbread and milk. He'd crumble up a piece of (unsweetened) cornbread into a glass, cover it with milk, and eat with a spoon. I've had it. It's not bad.

    My grandpa liked cream gravy on his chocolate cake. I was never brave enough to try that one.

    I think you mean drop biscuits and I think they are pretty much the same, though cat head biscuit were often dropped close together together in a cake pan and bunch while cooking (but cook just enough before bunching to not me one blob) and what I knew as drop biscuit were dropped onto a cookies sheet and didn't touch. each other during cooking. It does make a difference.

    DYAC yes, drop! :angry:
  • mph323
    mph323 Posts: 3,565 Member
    pinuplove wrote: »
    kimny72 wrote: »
    pinuplove wrote: »
    Also, cornbread should always be baked in cast iron and cut into wedges, as pictured. This ensures everyone gets an equal portion of the crispy sides. Squares (or whatever square shape you can get from a round pan) is not acceptable and may result in table fights :tongue:

    I have never had skillet cornbread, only baking dish cornbread, and I concur. Family hierarchy comes into play in a square loaf. Feelings are hurt.

    And I will change my story - yes, the biscuits you pictured are also traditionally biscuits as I would think of them. Perhaps the dividing line is not much flavor/crispy bottom/ meant to be a vehicle for other flavors - biscuit.
    Flavored/not crispy/probably best with a cup of coffee or tea - muffin.

    This will give me something to think about rather than working :drinker:

    I grew up eating a lot of these:

    Cat head biscuits!

    BTW, I like my cornbread cooked unsweetened but with honey butter on the table.

    Are those different from drip biscuits?

    My dad ate cornbread and milk. He'd crumble up a piece of (unsweetened) cornbread into a glass, cover it with milk, and eat with a spoon. I've had it. It's not bad.

    My grandpa liked cream gravy on his chocolate cake. I was never brave enough to try that one.

    I think you mean drop biscuits and I think they are pretty much the same, though cat head biscuit were often dropped close together together in a cake pan and bunch while cooking (but cook just enough before bunching to not me one blob) and what I knew as drop biscuit were dropped onto a cookies sheet and didn't touch. each other during cooking. It does make a difference.

    My mom made drop biscuits with bisquick, dropping them on a cookie sheet. Those are the only kind I remember her making. My favorites were always the ones that came out of those pop tubes, all flakey and buttermilky, but too expensive for anything but special occasions (Thanksgiving).
  • kellyjellybellyjelly
    kellyjellybellyjelly Posts: 9,480 Member
    This might be unpopular or maybe it isn't, but I can't eat an apple & not be hangry within a half hour or less. Even with peanut butter I still get extremely ravenous.

    I would rather eat vegetables over fruit for the most part & that's strange considering I love sweets.
  • quiksylver296
    quiksylver296 Posts: 28,439 Member
    steveko89 wrote: »
    steveko89 wrote: »
    MoHousdon wrote: »
    All M&M's (except peanut butter) are not worth the calories.

    FIFY

    20jnhp1j1hhm.gif

    My wife once erroneously suggested peanut butter m&ms were the same as Reese Pieces and I've never been closer to divorcing her.

    Because you like PB M&Ms, or because you like Reese's pieces?!?

    @quiksylver296, Yes? It was the wrongness of the insinuation there wasn't any difference that bothered me the most. I've also witnessed her mixing cereals if there isn't enough of one, but we all have flaws.

    Gotcha! And I agree with you. My dad used to mix whatever cereals we had - blech!
  • Bry_Fitness70
    Bry_Fitness70 Posts: 2,480 Member
    AnnPT77 wrote: »
    pinuplove wrote: »
    AnnPT77 wrote: »
    Potluck events are gross

    jh80s2p8tv50.jpg

    Meh. Cat hair is both a protein-rich food additive, and a fashion accessory. And the immune system needs Actual Work to do, or it gets up to mischief. ;)

    Quite certain I've eaten more than my fair share of cat hair. But, like dirt, it matters whether or not the cat hairs in questions are yours :laugh: Pot lucks do make me a bit uncomfortable if I think about it too much, but not enough to NOT eat anything that looks good to me.
    AnnPT77 wrote: »
    Potluck events are gross

    jh80s2p8tv50.jpg

    Meh. Cat hair is both a protein-rich food additive, and a fashion accessory. And the immune system needs Actual Work to do, or it gets up to mischief. ;)

    Don't forget the added immune system benefits when the cat walks through its dirty litter box and then jumps up on the kitchen counters and table, transferring the litter box debris to the food being prepared. At potlucks, I usually just eat the stuff that I bring or has been brought in directly from a store, still in its packaging...

    Still meh. It's all about dosage. Low dosage; unlikely to kill me. (I've done my utmost to train my cats not to jump on dining tables and counters. It mostly works . . . when I'm looking.)

    I also don't much worry about the "automated hand dryers blowing fecal matter through the public restroom" kind of stuff. Still healthy at 63; doesn't seem to have been a big physical penalty for this reckless behavior, so far. ;)

    (edited to fix quote tags)

    I feel like it is reasonable to take a stand against all gross things we are exposed to, including cat hair and cat litter food contamination as well as automated hand dryers. The latter are also bad because once you wash your hands, you don't have a paper towel to open the door and have to touch the filthy door handle that has been used throughout the day by many people who don't wash their hands after going to the bathroom (another gross thing I would rather not be exposed to ;) )
  • Alidecker
    Alidecker Posts: 1,262 Member
    My husband makes peanut butter and bologna sandwiches.

    Grits do not belong in fusion foods.

    I will not eat chitterlings, maws, pig feet, pizelles, or chicken feet. I don't care what a local delicacy they are, no.

    Poached or runny eggs are food poisoning in waiting to me. So is *gasp* rare steak.

    Kale is delicious, except for kale chips. Those are just dead leaves.

    My coworker the other day took American Cheese & put peanut butter on it. I was a bit horrified & intrigued :D.

    I guess it could be like the cheese crackers with peanut butter in them
  • GottaBurnEmAll
    GottaBurnEmAll Posts: 7,722 Member
    edited December 2018
    FireOpalCO wrote: »
    I like the sugar crust on the coffee shop muffins as a confection but can do without the rest of it. As far as muffins that are reasonable to eat go, I like the simple Martha White apple cinnamon muffins; the envelope you add a half cup of milk to. Most people try too hard with muffins for my taste (other than the melted sugar crust :smiley: ).

    See to me, that's not a muffin. That's... cake or something. A muffin (back when I still could have gluten) was a simple thing I made with butter and buttermilk and flour and a very small amount of sugar and was tasty in its simplicity. It was a vehicle for good jam or jelly. Strawberry or blackberry preferably.

    That sounds like a biscuit.

    No, there were eggs involved. That made it different than a biscuit.

    Like this:

    Buttermilk-01.jpg
  • kimny72
    kimny72 Posts: 16,011 Member
    FireOpalCO wrote: »
    I like the sugar crust on the coffee shop muffins as a confection but can do without the rest of it. As far as muffins that are reasonable to eat go, I like the simple Martha White apple cinnamon muffins; the envelope you add a half cup of milk to. Most people try too hard with muffins for my taste (other than the melted sugar crust :smiley: ).

    See to me, that's not a muffin. That's... cake or something. A muffin (back when I still could have gluten) was a simple thing I made with butter and buttermilk and flour and a very small amount of sugar and was tasty in its simplicity. It was a vehicle for good jam or jelly. Strawberry or blackberry preferably.

    That sounds like a biscuit.

    No, there were eggs involved. That made it different than a biscuit.

    Like this:

    Buttermilk-01.jpg

    That is a new thing to me!
  • CarvedTones
    CarvedTones Posts: 2,340 Member
    kimny72 wrote: »
    FireOpalCO wrote: »
    I like the sugar crust on the coffee shop muffins as a confection but can do without the rest of it. As far as muffins that are reasonable to eat go, I like the simple Martha White apple cinnamon muffins; the envelope you add a half cup of milk to. Most people try too hard with muffins for my taste (other than the melted sugar crust :smiley: ).

    See to me, that's not a muffin. That's... cake or something. A muffin (back when I still could have gluten) was a simple thing I made with butter and buttermilk and flour and a very small amount of sugar and was tasty in its simplicity. It was a vehicle for good jam or jelly. Strawberry or blackberry preferably.

    That sounds like a biscuit.

    No, there were eggs involved. That made it different than a biscuit.

    Like this:

    Buttermilk-01.jpg

    That is a new thing to me!

    The simple pouch mixes (like the Martha White apple cinnamon I like) don't look a lot different. They have the apple bits and in their picture they have the "standard" muffin top, but I make mini muffins and don't fill the cups too far up and they come out with more of that small cupcake shape.

    51Eu10xGEdL.jpg
  • kimny72
    kimny72 Posts: 16,011 Member
    kimny72 wrote: »
    FireOpalCO wrote: »
    I like the sugar crust on the coffee shop muffins as a confection but can do without the rest of it. As far as muffins that are reasonable to eat go, I like the simple Martha White apple cinnamon muffins; the envelope you add a half cup of milk to. Most people try too hard with muffins for my taste (other than the melted sugar crust :smiley: ).

    See to me, that's not a muffin. That's... cake or something. A muffin (back when I still could have gluten) was a simple thing I made with butter and buttermilk and flour and a very small amount of sugar and was tasty in its simplicity. It was a vehicle for good jam or jelly. Strawberry or blackberry preferably.

    That sounds like a biscuit.

    No, there were eggs involved. That made it different than a biscuit.

    Like this:

    Buttermilk-01.jpg

    That is a new thing to me!

    The simple pouch mixes (like the Martha White apple cinnamon I like) don't look a lot different. They have the apple bits and in their picture they have the "standard" muffin top, but I make mini muffins and don't fill the cups too far up and they come out with more of that small cupcake shape.

    51Eu10xGEdL.jpg

    They look like a very different texture than a pouch muffin mix to me, including the crusty outside.
  • MoHousdon
    MoHousdon Posts: 8,723 Member
    jjpptt2 wrote: »
    Condiments are overrated. And the only reason for overrated rather than gross is because of BBQ sauce. BBQ sauce saves the entire grocery store isle.

    Nothing is worse than wasting precious calories on a subpar dressing/condiment especially when it's over 100+ calories.

    I don't mind the Bolthouse Farms Classic Ranch yogurt based dressing.

    For some of my really massive salads I would usually put a frozen meal on top & minimal dressing.

    Not gonna lie, a lot of my calories when I eat at CFA are from CFA sauce. I put sauce on EVERY. THING. I don’t even care if 280 calories are spent on that delicious nectar of The Lord!
  • elisa123gal
    elisa123gal Posts: 4,324 Member
    ,,,that butter is a must. It can be replaced, successfully. and not be missed. shhhhh no one can know this.
  • Liana_Ish
    Liana_Ish Posts: 671 Member
    YES FINALLY 🙌🏼
    pinuplove wrote: »
    Oreo thins are better than the original.

  • Liana_Ish
    Liana_Ish Posts: 671 Member
    Coke/Pepsi is disgusting!
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    pinuplove wrote: »
    FireOpalCO wrote: »
    I like the sugar crust on the coffee shop muffins as a confection but can do without the rest of it. As far as muffins that are reasonable to eat go, I like the simple Martha White apple cinnamon muffins; the envelope you add a half cup of milk to. Most people try too hard with muffins for my taste (other than the melted sugar crust :smiley: ).

    See to me, that's not a muffin. That's... cake or something. A muffin (back when I still could have gluten) was a simple thing I made with butter and buttermilk and flour and a very small amount of sugar and was tasty in its simplicity. It was a vehicle for good jam or jelly. Strawberry or blackberry preferably.

    That sounds like a biscuit.

    Where I'm from, biscuits are never sweetened. Neither is cornbread.

    Did I just stumble on another unpopular opinion?

    Not according to me. I 100% agree.

    (and love both)
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    I think collard greens are delicious, whether cooked with bacon and tons of seasonings or straight out of a can.

    I've never had canned greens (we had all sorts of other canned veg when I was a kid), but I adore collard greens, whether with bacon or other pork and cooked for a long time or vegetarian and quick cooked with onions and garlic or from an Ethiopian restaurant or so many other ways.

    They are also amazing with ACV.
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    pinuplove wrote: »
    Also, cornbread should always be baked in cast iron and cut into wedges, as pictured. This ensures everyone gets an equal portion of the crispy sides. Squares (or whatever square shape you can get from a round pan) is not acceptable and may result in table fights :tongue:

    cywo98ng77d2.jpg

    Correct.
  • WestCoastCyclist
    WestCoastCyclist Posts: 15 Member
    Back to breakfast cereal. Most of it is disgusting, especially with milk. There's a brief window of about 10 seconds after adding milk that Rice Crispies is okay. All Bran, with a sliced banana and milk (none of which I'm a fan of on their own) is good for two minutes. Just Right is a pleasant snack on it's own (dry).

    Being an adult and eating what I want for breakfast is a beautiful thing. 95% of the time I have two boiled eggs, toast and butter.
  • GottaBurnEmAll
    GottaBurnEmAll Posts: 7,722 Member
    edited December 2018
    kimny72 wrote: »
    FireOpalCO wrote: »
    I like the sugar crust on the coffee shop muffins as a confection but can do without the rest of it. As far as muffins that are reasonable to eat go, I like the simple Martha White apple cinnamon muffins; the envelope you add a half cup of milk to. Most people try too hard with muffins for my taste (other than the melted sugar crust :smiley: ).

    See to me, that's not a muffin. That's... cake or something. A muffin (back when I still could have gluten) was a simple thing I made with butter and buttermilk and flour and a very small amount of sugar and was tasty in its simplicity. It was a vehicle for good jam or jelly. Strawberry or blackberry preferably.

    That sounds like a biscuit.

    No, there were eggs involved. That made it different than a biscuit.

    Like this:

    Buttermilk-01.jpg

    That is a new thing to me!

    That's what a standard home made muffin looks like. Milk or buttermilk, flour, eggs,melted butter or oil, sugar and some other stuff.
  • GottaBurnEmAll
    GottaBurnEmAll Posts: 7,722 Member
    lemurcat2 wrote: »
    I think collard greens are delicious, whether cooked with bacon and tons of seasonings or straight out of a can.

    I've never had canned greens (we had all sorts of other canned veg when I was a kid), but I adore collard greens, whether with bacon or other pork and cooked for a long time or vegetarian and quick cooked with onions and garlic or from an Ethiopian restaurant or so many other ways.

    They are also amazing with ACV.

    I prefer lemon juice since I can't stand vinegar. I always prepare greens the same way... olive oil and garlic, a few red chili flakes, steam braise in the liquid still clinging to them from washing, then finish with lemon juice. Love collards.
  • AngryViking1970
    AngryViking1970 Posts: 2,847 Member
    Alidecker wrote: »
    My husband makes peanut butter and bologna sandwiches.

    Grits do not belong in fusion foods.

    I will not eat chitterlings, maws, pig feet, pizelles, or chicken feet. I don't care what a local delicacy they are, no.

    Poached or runny eggs are food poisoning in waiting to me. So is *gasp* rare steak.

    Kale is delicious, except for kale chips. Those are just dead leaves.

    My coworker the other day took American Cheese & put peanut butter on it. I was a bit horrified & intrigued :D.

    I guess it could be like the cheese crackers with peanut butter in them

    Oh, I like those a lot.
  • pinuplove
    pinuplove Posts: 12,871 Member
    lemurcat2 wrote: »
    I think collard greens are delicious, whether cooked with bacon and tons of seasonings or straight out of a can.

    I've never had canned greens (we had all sorts of other canned veg when I was a kid), but I adore collard greens, whether with bacon or other pork and cooked for a long time or vegetarian and quick cooked with onions and garlic or from an Ethiopian restaurant or so many other ways.

    They are also amazing with ACV.

    I prefer lemon juice since I can't stand vinegar. I always prepare greens the same way... olive oil and garlic, a few red chili flakes, steam braise in the liquid still clinging to them from washing, then finish with lemon juice. Love collards.

    I also prefer lemon juice to vinegar for sour/tart notes. It took me a long time to figure out my dislike of certain foods was really the vinegar in them, and if that was replaced with lemon I liked them just fine.
  • pinuplove
    pinuplove Posts: 12,871 Member
    I'm so sick I can't even remember.... This is the thread where we were discussing the attributes of various biscuits, obviously. Where was the cookie thread? Was it the actual Oreo thread? @nutmegoreo - help! I've lost the soggy cookie exchange thread :disappointed:
  • nutmegoreo
    nutmegoreo Posts: 15,532 Member
    pinuplove wrote: »
    I'm so sick I can't even remember.... This is the thread where we were discussing the attributes of various biscuits, obviously. Where was the cookie thread? Was it the actual Oreo thread? @nutmegoreo - help! I've lost the soggy cookie exchange thread :disappointed:

    That would be the "If it didn't have calories thread". Rough day for you. :heart: I'll send you some unlicked cookies.
  • Cassandraw3
    Cassandraw3 Posts: 1,214 Member
    pinuplove wrote: »
    Also, cornbread should always be baked in cast iron and cut into wedges, as pictured. This ensures everyone gets an equal portion of the crispy sides. Squares (or whatever square shape you can get from a round pan) is not acceptable and may result in table fights :tongue:

    cywo98ng77d2.jpg

    I love cornbread, but I have never actually tried it made in cast iron. I may be making that this weekend.
  • AnnPT77
    AnnPT77 Posts: 34,204 Member
    I loooove vinegar!

    I had no idea this was an unpopular opinion . . . I mean, aside from the "ACV benefits?" threads. ;)