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The most polarizing food: where do you stand?
Replies
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Cecily. [Sweetly.] Sugar?
Gwendolen. [Superciliously.] No, thank you. Sugar is not fashionable any more. [Cecily looks angrily at her, takes up the tongs and puts four lumps of sugar into the cup.]
Cecily. [Severely.] Cake or bread and butter?
Gwendolen. [In a bored manner.] Bread and butter, please. Cake is rarely seen at the best houses nowadays.
Cecily. [Cuts a very large slice of cake, and puts it on the tray.] Hand that to Miss Fairfax.
[Merriman does so, and goes out with footman. Gwendolen drinks the tea and makes a grimace. Puts down cup at once, reaches out her hand to the bread and butter, looks at it, and finds it is cake. Rises in indignation.]
Gwendolen. You have filled my tea with lumps of sugar, and though I asked most distinctly for bread and butter, you have given me cake. I am known for the gentleness of my disposition, and the extraordinary sweetness of my nature, but I warn you, Miss Cardew, you may go too far.7 -
Is that true? Er....about the not chocolate part. No wonder I'm picky about it.
I'm also picky about my dark chocolate. I only can tolerate Sees and Hersheys. It's milk chocolate for me all the way tho.
That is, I believe, a point of contention. It contains cocoa butter, but no chocolate solids. It's a question for the ages really. In my house, we consider it a sweet, and we like it just fine when it's a part of some dessert, but it's not chocolate.
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Is that true? Er....about the not chocolate part. No wonder I'm picky about it.
I'm also picky about my dark chocolate. I only can tolerate Sees and Hersheys. It's milk chocolate for me all the way tho.
That is, I believe, a point of contention. It contains cocoa butter, but no chocolate solids. It's a question for the ages really. In my house, we consider it a sweet, and we like it just fine when it's a part of some dessert, but it's not chocolate.
Well, now I don't feel so bad for not liking it.
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Just got caught up on the whole food vs "non food" food thing. Which brings me to one polarizing question of which we should probably be debating about by now.
Cake or Death?5 -
MichelleMinn wrote: »Okay, grilled cheese with or without mayo or Miracle Whip, and dipped in ketchup or no?
I've never dipped a grilled cheese sandwich in ketchup, but I may have to try that. It sounds promising. (I love ketchup, and lots of it, but mostly on fried things - especially all sorts of fried potatoes . . . but grilled cheese is a fried thing . . . hmm). Mayo is OK, but optional on grilled cheese. Miracle Whip is always an abomination.
I love grilled cheese dipped in mustard!1 -
Supposedly, Mayo instead of butter on a grilled cheese is supposed to be better somehow. (Like using it on the outside). I have tried both ways, and still prefer the flavor of butter.1
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Crafty_camper123 wrote: »Just got caught up on the whole food vs "non food" food thing. Which brings me to one polarizing question of which we should probably be debating about by now.
Cake or Death?
Death by chocolate (cake). Duh!2 -
Crafty_camper123 wrote: »Just got caught up on the whole food vs "non food" food thing. Which brings me to one polarizing question of which we should probably be debating about by now.
Cake or Death?
Death by chocolate (cake). Duh!
Ooh that sounds good! LOL0 -
I can't believe I'm just now finding this 13-page debate about food
Better late than never, I guess! I like pineapple on pizza, ketchup on hot dogs is gross, mayo is like perfume - best used sparingly, not slathered on. I have no trouble passing up those cookies when they show up in the break room at work, but they are, indeed, still food. Just not great food, like pizza with ham and pineapple on it 
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So, you seem to be drawing a distinction between homemade cookies, and these cookies. Let's dig into that a bit, shall we? (I have no pre-defined agenda here: I don't eat the Lofthouse cookies, think they're gross, but I'm very laissez faire when it comes to others' choices.)
This started with your initial post being woo-ed, and you asking why. So let's approach this in a fact-based manner, since that would be a science-ish thing to do.
According to the Food Lion (grocery store) web site, these cookies have the following ingredients:Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Margarine (Palm Oil, Water, Soybean Oil, Salt, Contains 2% or less of: Mono- & Diglycerides, Calcium Disodium EDTA [Preservative], Artificial Flavor, Annatto [Color], Vitamin A Palmitate), Eggs, Contains 2% or less of: Water, Corn Starch, Vegetable Oil (Palm Kernel Oil and/or Palm Oil and/or Partially Hydrogenated Vegetable Oil [Cottonseed and/or Soybean Oil]), Dextrin, Skim Milk, Natural & Artificial Flavors, Leavening (Baking Soda, Sodium Aluminum Sulfate, Monocalcium Phosphate), Soy Lecithin (Emulsifier),Confectioner's Glaze (Lac Resin), Food Starch-Modified, Colors (Carmine [Color], Blue 1, Blue 1 Lake, Blue 2, Blue 2 Lake, Red 3, Red 40, Red 40 Lake, Yellow 5, Yellow 5 Lake, Yellow 6, Yellow 6 Lake), Polysorbate 60, Carnauba Wax, Sodium Propionate (Preservative).
If I were making cookies at home, most of those ingredients would be in the cookies, especially true for the ingredients at the top (more predominant ones): Sugar, flour, some kind of oil or shortening (probably a simpler one like butter, or coconut oil, because yummier), eggs, milk, leavening. I wouldn't put in artificial flavors (natural vanilla extract is yummier IMO), probably not the artificial colors (I mostly don't want colors - but if I did it would be standard commercial food coloring, which would likely be this same stuff). I certainly wouldn't put in the preservatives (gonna eat 'em or freeze 'em), carnauba wax (?!), or the Confectioners Glaze (Lac Resin) (no idea what that even is).
So, bottom line: Similar ingredients, differences in the minor items. (This might justify a "woo", in some people's minds.)
Next up, nutrition: Specifically, do they have nutritional value, or are they "masquerading as food".Nutrition Facts
Serving Size 38 g
Servings Per Container 10
Amount Per Serving
Calories 160.0 Cal
Calories From Fat 50.0 Cal
% Daily Value
Total Fat 6.0g 9.0%
Saturated Fat 2.5 g 13.0
Trans Fat 0.0 g
Cholesterol 5.0 mg 2.0
Sodium 100.0 mg4.0
Total Carbohydrate 26.0g 9.0%
Dietary Fiber 0.0 g 0.0
Sugars 16.0 g
Protein 1.0 g
Vitamin A 4.0
Vitamin C 0.0
Calcium 0.0
Iron 4.0
So, "food energy" (calories ), tiny (negligible) amount of protein, a little fat, tiny vitamin A and iron. Not great. Probably not that far off home-made, but realistically, very low nutrition for the calories, mostly sugar and carbs. They might be a truly affirmative choice for an endurance athlete who enjoyed them and needed the calories. For anyone else who enjoys them, seems like a "sometimes food".
Conclusion: Nothing in particular. Just some facts. It's just that I don't mostly enjoy rant-y emotional stuff. Facts are good.
Y'all are having some good fun, but I'm still hung up on what I bolded in that ingredients list. See, I use Carnauba wax ON MY PICKUP TRUCK
Following that logic, anything I can put into my body that passes out the other end without killing me or sickening me can be classified as food.
An abomination colored pretty pink. That's what these cookies are.
I'm going to go slug this down now. Maybe I'll have a new product to put on market shelves soon.
Seriously, that doesn't bother anyone?
According to Professor Google, carnauba is a northeastern Brazilian fan palm, the leaves of which exude a yellowish wax. So it's palm tree juice.
WAX! Yellow wax at that, it's the worst lol.
Ok I'm just having some fun, but I admit if I really knew what half the preservatives were in what I eat I would probably starve myself. I just saw that and it was an instant "nope"
FTR, it's in candy corn, too, which I think someone complained about as a polarizing food earlier in the thread. Also - and I didn't know this - candy corn has gelatin, so isn't vegetarian.
And some sources say "Confectioner's Glaze (Lac Resin)" is "a resin secreted by the female lac insect after it consumes tree sap". Nummers? (This may still be vegetarian, though not vegan: After all, I drink stuff secreted by cows.)
Edited: Brain skipped another track.2 -
Well, I did develop a taste for Beondegi in Korea, so I can't really complain about the Lac Resin. Something about ingesting anything waxy triggers my gag reflex (if I'm aware there's a substance at all related to wax in the food that is) and with that being said, Candy Corn is now officially off my list. Another bit of my childhood nuked lol.
FTR, it's in candy corn, too, which I think someone complained about as a polarizing food earlier in the thread. Also - and I didn't know this - candy corn has gelatin, so isn't vegetarian.
And some sources say "Confectioner's Glaze (Lac Resin)" is "a resin secreted by the female lac insect after it consumes tree sap". Nummers? (This may still be vegetarian, though not vegan: After all, I drink stuff secreted by cows.)
Edited: Brain skipped another track.
To be brutally honest with myself on this topic, the vast majority of my likes and dislikes are taste driven only, with a few exceptions such as the wax, dog meat (I did not know that's what I was eating at the time)...
If I ever really educated myself on all the additives I've seen, I'm sure the revulsion would only last until I was hungry enough again...that's it for the brutally honest with myself bit.
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MichelleMinn wrote: »Okay, grilled cheese with or without mayo or Miracle Whip, and dipped in ketchup or no?
I've never dipped a grilled cheese sandwich in ketchup, but I may have to try that. It sounds promising. (I love ketchup, and lots of it, but mostly on fried things - especially all sorts of fried potatoes . . . but grilled cheese is a fried thing . . . hmm). Mayo is OK, but optional on grilled cheese. Miracle Whip is always an abomination.
I love grilled cheese dipped in mustard!
Hmm, I like mustard, too (not just ketchup). I may need to break down and do some "grilled cheese au condiments" experiments.
No ranch, though. I really don't mostly understand the appeal of dipping stuff in ranch dressing.2 -
I have seen one of my daughters eating it with a spoon. She just loves(d) the taste (gag)I can't believe I'm just now finding this 13-page debate about food Better late than never, I guess! I like pineapple on pizza, ketchup on hot dogs is gross, mayo is like perfume - best used sparingly, not slathered on. I have no trouble passing up those cookies when they show up in the break room at work, but they are, indeed, still food. Just not great food, like pizza with ham and pineapple on it
edited in the past tense. I'm pretty sure she quit doing that.0 -
How about fast food? I think that'd be pretty controversial.0
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MichelleMinn wrote: »Okay, grilled cheese with or without mayo or Miracle Whip, and dipped in ketchup or no?
I've never dipped a grilled cheese sandwich in ketchup, but I may have to try that. It sounds promising. (I love ketchup, and lots of it, but mostly on fried things - especially all sorts of fried potatoes . . . but grilled cheese is a fried thing . . . hmm). Mayo is OK, but optional on grilled cheese. Miracle Whip is always an abomination.
I love grilled cheese dipped in mustard!
Hmm, I like mustard, too (not just ketchup). I may need to break down and do some "grilled cheese au condiments" experiments.
No ranch, though. I really don't mostly understand the appeal of dipping stuff in ranch dressing.
I don't do it but I can see the appeal.
Ooooo I actually used to dip french fries in bleu cheese dressing so ranch would totally be a step up.1 -
MichelleMinn wrote: »Okay, grilled cheese with or without mayo or Miracle Whip, and dipped in ketchup or no?
I've never dipped a grilled cheese sandwich in ketchup, but I may have to try that. It sounds promising. (I love ketchup, and lots of it, but mostly on fried things - especially all sorts of fried potatoes . . . but grilled cheese is a fried thing . . . hmm). Mayo is OK, but optional on grilled cheese. Miracle Whip is always an abomination.
I love grilled cheese dipped in mustard!
Hmm, I like mustard, too (not just ketchup). I may need to break down and do some "grilled cheese au condiments" experiments.
No ranch, though. I really don't mostly understand the appeal of dipping stuff in ranch dressing.
I don't do it but I can see the appeal.
Ooooo I actually used to dip french fries in bleu cheese dressing so ranch would totally be a step up.
Bleu cheese dressing > ranch dressing.
I'm in the "pro bleu/blue cheese" camp. I forgot that was polarizing a few pages back . . . .1 -
MichelleMinn wrote: »Okay, grilled cheese with or without mayo or Miracle Whip, and dipped in ketchup or no?
I've never dipped a grilled cheese sandwich in ketchup, but I may have to try that. It sounds promising. (I love ketchup, and lots of it, but mostly on fried things - especially all sorts of fried potatoes . . . but grilled cheese is a fried thing . . . hmm). Mayo is OK, but optional on grilled cheese. Miracle Whip is always an abomination.
I love grilled cheese dipped in mustard!
Hmm, I like mustard, too (not just ketchup). I may need to break down and do some "grilled cheese au condiments" experiments.
No ranch, though. I really don't mostly understand the appeal of dipping stuff in ranch dressing.
I don't do it but I can see the appeal.
Ooooo I actually used to dip french fries in bleu cheese dressing so ranch would totally be a step up.
Bleu cheese dressing > ranch dressing.
I'm in the "pro bleu/blue cheese" camp. I forgot that was polarizing a few pages back . . . .
It's been forever since I've had anything bleu cheese (I know I don't like the actual cheese). I bought some bleu cheese bolthouse dressing but haven't gotten around to trying it yet.
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Fries dripped in aioli are good. (I know I'm a mayo skeptic, but garlic changes everything.)1
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MichelleMinn wrote: »Okay, grilled cheese with or without mayo or Miracle Whip, and dipped in ketchup or no?
I've never dipped a grilled cheese sandwich in ketchup, but I may have to try that. It sounds promising. (I love ketchup, and lots of it, but mostly on fried things - especially all sorts of fried potatoes . . . but grilled cheese is a fried thing . . . hmm). Mayo is OK, but optional on grilled cheese. Miracle Whip is always an abomination.
I love grilled cheese dipped in mustard!
Hmm, I like mustard, too (not just ketchup). I may need to break down and do some "grilled cheese au condiments" experiments.
No ranch, though. I really don't mostly understand the appeal of dipping stuff in ranch dressing.
I used to like miracle whip when I was a kid, but can't stand it know.
Still don't think I'd be too keen on the mayo on the outside of a grilled cheese; maybe, but I think I'd still prefer butter.
Can't imagine dipping my grilled cheese into ketchup, but then again there isn't much that I do dip into ketchup. On the rare occasion that I get french fries, I'm usually just eating them plain.
I wonder what a grilled cheese would taste like grilled with honey mustard or dijon on the outside?
When I was in college, I did like to get chicken tenders and dip them into a mix of ketchup and ranch dressing. But I've pretty much weened myself off ranch now and if I do get a hankering for chicken tenders, I eat them plain.
Sorry, I'll have to join the no bleu cheese group; I've never cared for the stuff. I'm not a big fan of feta or goat cheese, either; but then again, I tend to be a plain kind of person, so I prefer mild cheese anyway.
My mom loved candy corn, circus peanuts, malt balls, and those smarty valentine hearts at Easter, but has given most of them up when she became diabetic. Sadly, I can feed Dad's jelly bean habit with sugar free jelly bellies, but no one make sugar free candy corn or circus peanuts (though I let her have all them because I never liked any of those anyway; if I want candy, I want chocolate! Or a good Worthers Original or cinnamon disk!)0 -
Speaking of gross candy, my husband likes Necco wafters. He stockpiled the little dusty cardboard discs of sadness when he found out they were going out of business 0
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while I don't care for ketchup for anything...(I SO don't get the stuff on eggs...
, etc., etc.,) - my favorite chip flavor is/was ketchup...well, it use to be - Haven't eaten chips for years... 0 -
paperpudding wrote: »Not quite but very similar.
They are both available on Amazon and not terribly expensive, I might need to make this happen.
A tip from someone who eats it.. the biggest mistake people make is to slather it on.. try just a smear on your toast. Enjoy 🙂1 -
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slimgirljo15 wrote: »paperpudding wrote: »Not quite but very similar.
They are both available on Amazon and not terribly expensive, I might need to make this happen.
A tip from someone who eats it.. the biggest mistake people make is to slather it on.. try just a smear on your toast. Enjoy 🙂 Thanks, I will think "condiment", not "peanut butter substitute"! 1 -
slimgirljo15 wrote: »paperpudding wrote: »Not quite but very similar.
They are both available on Amazon and not terribly expensive, I might need to make this happen.
A tip from someone who eats it.. the biggest mistake people make is to slather it on.. try just a smear on your toast. Enjoy 🙂 Thanks, I will think "condiment", not "peanut butter substitute"!
Exactly 👍0 -
mattig89ch wrote: »
All hope is not lost! https://nypost.com/2018/09/25/mystery-buyer-of-necco-wafers-and-sweethearts-revealed/
(I still think they're gross. He likes the licorice flavor, which is double ugh.)0 -
I kind of like Necco wafers. They were my mom's favorite...perhaps because she was from Boston. One of my friends told me she and her friends used to play "communion" with the wafers.
I find blue cheese dressing revolting. When I was 16 I worked in a cafeteria style restaurant, and my first job was to ladle dressing onto customer's salads. The people who requested blue cheese invariably asked for several scoops, amounting to a bowl of blue cheese soup over a few lettuce leaves.
I was so pleased with myself for immediately recognizing the passage from The Importance of Being Earnest. I knew that class in 19th English literature would one day pay off.2 -
So, you seem to be drawing a distinction between homemade cookies, and these cookies. Let's dig into that a bit, shall we? (I have no pre-defined agenda here: I don't eat the Lofthouse cookies, think they're gross, but I'm very laissez faire when it comes to others' choices.)
This started with your initial post being woo-ed, and you asking why. So let's approach this in a fact-based manner, since that would be a science-ish thing to do.
According to the Food Lion (grocery store) web site, these cookies have the following ingredients:Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Margarine (Palm Oil, Water, Soybean Oil, Salt, Contains 2% or less of: Mono- & Diglycerides, Calcium Disodium EDTA [Preservative], Artificial Flavor, Annatto [Color], Vitamin A Palmitate), Eggs, Contains 2% or less of: Water, Corn Starch, Vegetable Oil (Palm Kernel Oil and/or Palm Oil and/or Partially Hydrogenated Vegetable Oil [Cottonseed and/or Soybean Oil]), Dextrin, Skim Milk, Natural & Artificial Flavors, Leavening (Baking Soda, Sodium Aluminum Sulfate, Monocalcium Phosphate), Soy Lecithin (Emulsifier),Confectioner's Glaze (Lac Resin), Food Starch-Modified, Colors (Carmine [Color], Blue 1, Blue 1 Lake, Blue 2, Blue 2 Lake, Red 3, Red 40, Red 40 Lake, Yellow 5, Yellow 5 Lake, Yellow 6, Yellow 6 Lake), Polysorbate 60, Carnauba Wax, Sodium Propionate (Preservative).
If I were making cookies at home, most of those ingredients would be in the cookies, especially true for the ingredients at the top (more predominant ones): Sugar, flour, some kind of oil or shortening (probably a simpler one like butter, or coconut oil, because yummier), eggs, milk, leavening. I wouldn't put in artificial flavors (natural vanilla extract is yummier IMO), probably not the artificial colors (I mostly don't want colors - but if I did it would be standard commercial food coloring, which would likely be this same stuff). I certainly wouldn't put in the preservatives (gonna eat 'em or freeze 'em), carnauba wax (?!), or the Confectioners Glaze (Lac Resin) (no idea what that even is).
So, bottom line: Similar ingredients, differences in the minor items. (This might justify a "woo", in some people's minds.)
Next up, nutrition: Specifically, do they have nutritional value, or are they "masquerading as food".Nutrition Facts
Serving Size 38 g
Servings Per Container 10
Amount Per Serving
Calories 160.0 Cal
Calories From Fat 50.0 Cal
% Daily Value
Total Fat 6.0g 9.0%
Saturated Fat 2.5 g 13.0
Trans Fat 0.0 g
Cholesterol 5.0 mg 2.0
Sodium 100.0 mg4.0
Total Carbohydrate 26.0g 9.0%
Dietary Fiber 0.0 g 0.0
Sugars 16.0 g
Protein 1.0 g
Vitamin A 4.0
Vitamin C 0.0
Calcium 0.0
Iron 4.0
So, "food energy" (calories ), tiny (negligible) amount of protein, a little fat, tiny vitamin A and iron. Not great. Probably not that far off home-made, but realistically, very low nutrition for the calories, mostly sugar and carbs. They might be a truly affirmative choice for an endurance athlete who enjoyed them and needed the calories. For anyone else who enjoys them, seems like a "sometimes food".
Conclusion: Nothing in particular. Just some facts. It's just that I don't mostly enjoy rant-y emotional stuff. Facts are good.
Y'all are having some good fun, but I'm still hung up on what I bolded in that ingredients list. See, I use Carnauba wax ON MY PICKUP TRUCK
Following that logic, anything I can put into my body that passes out the other end without killing me or sickening me can be classified as food.
An abomination colored pretty pink. That's what these cookies are.
I'm going to go slug this down now. Maybe I'll have a new product to put on market shelves soon.
Seriously, that doesn't bother anyone?
I liked these cookies. All the way through the whole debate, all the pages. UNTIL NOW. YOU HAVE BROUGHT ME INTO THE LIGHT AND I AM SAD. 2 -
Coriander (cilantro) -- love it, but there's such a thing as too much in a dish
Black salted licorice -- it's ok but I agree with others...way better covered in chocolate
Mayo -- YES...love it, and feel it's well worth the calorie count every time.
Vegemite -- I haven't tried it
Okra -- fine in gumbo...fried is fine too, but nothing I'd go out of my way to order.
Blue cheese -- The smell puts me off it. I can understand the appeal and enjoy it in small bits with other things but I'm generally not a fan.
Anchovies -- Yes please!
Oysters -- Yum!
Curries -- LOVE every type I've tried
Pineapple on Pizza -- Absolutely a fan.
White Chocolate -- It's fine, but not my top choice. Best white chocolate to me is Lindt white chocolate truffle candy, because its nice silky texture helps out the less-than-thrilling white chocolate flavor.0 -
paperpudding wrote: »I think peanut butter is polarising on MFP - well, at least everyone else seems other pole to me.
I don't like the stuff and never eat it and don't even have any in my house.
Everyone else on MFP seems to think it is nectar of the gods.
I like it a lot but not as much as my husband does...it's probably his #1 food. I think of it as a "sweet" food, he says it's savory.0
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