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What are some of your unpopular opinions about food?
Replies
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FireOpalCO wrote: »
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.
Actually what's worse are the high-powered flush toilets in public bathrooms. They never have lids and they've been shown to throw microscopic material far enough it gets into the ventilation system and spreads to new areas. They found this in hospitals and is a real danger to patients.
Ever seen the low flow water efficient toilets that rarely flush everything down and leave 💩 stains all over the bowl? I hate those. I waste more water constantly flushing to get the crud out.
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lynn_glenmont wrote: »FireOpalCO wrote: »GottaBurnEmAll wrote: »CarvedTones 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 ).
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?
Yes, but "a very small amount of sugar" seems to move the needle a smaller distance from "biscuit" than the lack of eggs moves the needle away from "muffin." Maybe a scone? Or shortbread? (Different from shortbread cookies.) Haven't made either for a few years, but I think butter, buttermilk, flour, and a little sugar would be a reasonable set of ingredients for either. You'd need baking soda or powder as well.
Part of our rhetorical difficulty may be that there are at least two types of "biscuits", baking powder biscuits (as I call the one) and buttermilk biscuits (the other in my lexicon).
I make both, the former for general eating yum, especially at breakfast/brunch, and the latter for things like strawberry shortcake** (and I'd probably use the latter for biscuits and gravy, if I did biscuits and gravy - it's not a very vegetarian thing, usually ).
The baking powder biscuit has a bit more shortening, and a much lower milk to flour ratio. The buttermilk biscuit (of course) uses buttermilk for the milk (of course), but much more milk to flour: The dough is sloppy hard to handle, barely do-able, floured in order to make it possible, and dropped in biscuit-sized lumps in a cake pan so they don't spread too much. In contrast, the baking powder biscuits are rolled, cut, and set individually on a baking sheet to bake.
There are also significant differences in the leavening effects, but that gets silly-technical.
The baking powder biscuit has more kinship to scones, as a flavor/texture thing, than the buttermilk biscuit. The things called buttermilk biscuits in most restaurants are much more like the baking powder biscuits, but not all the way there.
In my case, the baking powder recipe has zero sugar, but the buttermilk recipe has a tablespoon; I think that's maybe less important in the final result than the flour/liquid/leavening issues.
** Strawberry shortcake on biscuits: That's an embedded possibly-unpopular opinion. I like a not-too-sweet substrate for strawberry shortcake. I know some people use actual cake-y things. Just no.1 -
lynn_glenmont wrote: »FireOpalCO wrote: »GottaBurnEmAll wrote: »CarvedTones 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 ).
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?
Yes, but "a very small amount of sugar" seems to move the needle a smaller distance from "biscuit" than the lack of eggs moves the needle away from "muffin." Maybe a scone? Or shortbread? (Different from shortbread cookies.) Haven't made either for a few years, but I think butter, buttermilk, flour, and a little sugar would be a reasonable set of ingredients for either. You'd need baking soda or powder as well.
Part of our rhetorical difficulty may be that there are at least two types of "biscuits", baking powder biscuits (as I call the one) and buttermilk biscuits (the other in my lexicon).
I make both, the former for general eating yum, especially at breakfast/brunch, and the latter for things like strawberry shortcake** (and I'd probably use the latter for biscuits and gravy, if I did biscuits and gravy - it's not a very vegetarian thing, usually ).
The baking powder biscuit has a bit more shortening, and a much lower milk to flour ratio. The buttermilk biscuit (of course) uses buttermilk for the milk (of course), but much more milk to flour: The dough is sloppy hard to handle, barely do-able, floured in order to make it possible, and dropped in biscuit-sized lumps in a cake pan so they don't spread too much. In contrast, the baking powder biscuits are rolled, cut, and set individually on a baking sheet to bake.
There are also significant differences in the leavening effects, but that gets silly-technical.
The baking powder biscuit has more kinship to scones, as a flavor/texture thing, than the buttermilk biscuit. The things called buttermilk biscuits in most restaurants are much more like the baking powder biscuits, but not all the way there.
In my case, the baking powder recipe has zero sugar, but the buttermilk recipe has a tablespoon; I think that's maybe less important in the final result than the flour/liquid/leavening issues.
** Strawberry shortcake on biscuits: That's an embedded possibly-unpopular opinion. I like a not-too-sweet substrate for strawberry shortcake. I know some people use actual cake-y things. Just no.
My main point, which I could have done a better job of emphasizing is that muffins have eggs, and the list of ingredients that were given up thread for muffins didn't include eggs (flour, buttermilk, butter, a little sugar). Someone said that sounded more like biscuits, which set off this discussion over whether biscuits could have a little sugar, and my point was that without eggs, the original "recipe" was indeed much more like biscuits than like muffins.
Thanks on the shortcake discussion, which was what I meant when I said "shortbread (not shortbread cookies)" -- I was actually thinking of shortcake.
I think your distinction between baking powder and buttermilk biscuits based on the thickness of the dough is a bit idiosyncratic, i.e., based on the particular biscuit recipes you or your family used. In my experience both baking power/milk biscuits and baking soda/buttermilk biscuits can come in a range of dough stiffnesses, and I think that the actual distinction is the "silly-technical" leavening distinction you allude to (baking soda needs an acid ingredient to react with, hence the "buttermilk" designator distinguishing it from a baking powder biscuit that doesn't need an acid ingredient).1 -
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
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.2 -
CarvedTones 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
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 drop 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.1 -
CarvedTones 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
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.2 -
CarvedTones wrote: »CarvedTones 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
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!0 -
CarvedTones wrote: »CarvedTones 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
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).1 -
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.2 -
quiksylver296 wrote: »quiksylver296 wrote: »quiksylver296 wrote: »All M&M's (except peanut butter) are not worth the calories.
FIFY
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!1 -
Bry_Fitness70 wrote: »Bry_Fitness70 wrote: »Potluck events are gross
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.Bry_Fitness70 wrote: »Potluck events are gross
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 )4 -
kellyjellybellyjelly wrote: »New_Heavens_Earth 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 .
I guess it could be like the cheese crackers with peanut butter in them4 -
MommyLifts3 wrote: »
Jello only qualifies as food when you've just had surgery and are too weak and hungry to demand a bacon cheeseburger.
Or pre-surgery, when you're on clear fluids and Jell-o is one of the few "fluids" on the list that's actually kinda solid. (That and popsicles.)5 -
FireOpalCO wrote: »GottaBurnEmAll wrote: »CarvedTones 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 ).
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:
0 -
Bry_Fitness70 wrote: »Bry_Fitness70 wrote: »Potluck events are gross
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.Bry_Fitness70 wrote: »Potluck events are gross
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)
Dose determines poison or antidote & everything in between...the added stress of worrying about minutia is more detrimental. Just for some extra gross-ness, Fecal transplant therapy is becoming a very promising means to treat C. diff6 -
GottaBurnEmAll wrote: »FireOpalCO wrote: »GottaBurnEmAll wrote: »CarvedTones 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 ).
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:
That is a new thing to me!0 -
GottaBurnEmAll wrote: »FireOpalCO wrote: »GottaBurnEmAll wrote: »CarvedTones 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 ).
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:
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.
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CarvedTones wrote: »GottaBurnEmAll wrote: »FireOpalCO wrote: »GottaBurnEmAll wrote: »CarvedTones 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 ).
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:
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.
They look like a very different texture than a pouch muffin mix to me, including the crusty outside.0 -
kellyjellybellyjelly 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!2 -
,,,that butter is a must. It can be replaced, successfully. and not be missed. shhhhh no one can know this.0
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