Welcome to Debate Club! Please be aware that this is a space for respectful debate, and that your ideas will be challenged here. Please remember to critique the argument, not the author.
What are your unpopular opinions about health / fitness?
Replies
-
lemurcat12 wrote: »VintageFeline wrote: »VintageFeline wrote: »I asked Google. Apple cider is what we would probably call cloudy apple juice.
that's it. you folks need to better distribute words
Hard Cider
Apple Juice
Apple Cider
Cider
Apple Juice
Cloudy Apple Juice
Your language just needs a good re-balancing.
Well no. We invented cider so we get to stipulate that it's always and forever alcoholic.
There's apple juice from the supermarket, of varying qualities with cloudy being the fanciest but likely still pasteurised. Or you can buy apples/go to a hipster juice shop and get fresh/freshly squeezed apple juice.
Calling any apple juice sans alcohol cider makes no sense whatsoever. Ask the Romans and native Britons who got together at the time and cemented the beverage as a staple drink.
I think we can blame those Puritans you guys foisted over onto our continent for de-alcoholizing things. We're still dealing from the hangover those joyless gits left behind.
Nope, the Puritan were boozy enough, and the Pilgrims brought beer on the Mayflower.
The Methodists de-alcohol'd grape juice (originally for communion, I believe), blame them.
I stand corrected. Can we send them back instead?
You can keep those too.0 -
middlehaitch wrote: »VintageFeline wrote: »http://www.worldwidewords.org/weirdwords/ww-scr2.htm
I have never gone scrumping. Don't know that there are many apple orchards in Scotland. And from scrumping you get scrumpy (low rent, knock your socks off home brewed cider). We know how to drink on this little collection of alcohol soaked islands.
We're also pretty much the birthplace of cider, thanks Romans! But I'm no aficionado given my lack of consumption. I think it's all in fashion and stuff again. Along with craft beers and ales and prosecco. And gin.
I used to drink scrumpy and 'Merrydown' in my youth in Cornwall. Delish.
During my latest tour of England, Wales, and Scotland I did notice, and test as many as I could, there were a lot more micro- cideries around than 3-4 years ago. Overall the ciders being produced are much better than those in western Canada, which is also going through a cider resurgence.
Being a lifelong cider drinker I was appalled at the sweet fizzy alcohol beverage sold in B C when I first arrived- it was apple country so cider was a natural off shoot. It is slightly improved, but not as good as that available in the U.K. (Most orchards are now wineries)
I am also a gin drinker so enjoyed many of craft versions offered, so much more palatable for sipping than vodka.
And to bridge everything- rhubarb gin and prosecco are heaven.
If you haven't noticed this was a very boozy foody trip. (I only gained 1.2lbs and am still astounded.)
Glad we have moved on to something I enjoy, chilli has never been my thing.
Cheers, h.
White Lightening and Scrumpy Jack in my youth. And vodka. Though that was a grave mistake at 14.......And all those dreadful sweet bottled drinks. Merrydown was also a popular tipple though I don't recall if I ever had it. Maybe that means I did!
We are taking boozing to the next level here at the moment. Not much else for it when it's cold and dreary 11 months of the year.1 -
My unpopular opinion is the September is too *kitten* early for pumpkin spice anything.
I know we're way past the pumpkin spice and on to cider...but I went to the supermarket today and if I bought just one of each pumpkin spice item I passed I would have dropped a couple hundred dollars easily. It's infested everything from cereal to coffee to ice cream to twinkies! The only thing I didn't see pumpkin spice in was a pumpkin pie!
3 -
Article on cider in the US: http://drinks.seriouseats.com/2011/02/the-cider-press-the-lost-american-beverage.htmlAmerica's love affair with hard cider stretches back to the first English settlers. Upon finding only inedible crabapples upon arrival, the colonists quickly requested apple seeds from England and began cultivating orchards. Grafting wood to produce proper cider apples arrived soon after and American cider production was well under way.
While apple trees had little trouble taking to the New England soil, it was trickier to cultivate the barley and other grains required for the production of beer. So cider became the beverage of choice on the early American dinner table. Even the children drank Ciderkin, a weaker alcoholic drink made from soaking apple pomace in water.
By the turn of the eighteenth century, New England was producing over 300,000 gallons of cider a year, and by midcentury, the average Massachusetts resident was consuming 35 gallons of cider a year. John Adams supposedly drank a tankard of cider every morning to settle his stomach.
As the settlers began moving west, they brought along their love for cider. You've probably heard of John Chapman (better known as orchard-starter Johnny Appleseed). Chapman was actually a missionary for the Swedenborgian Church, who traveled just ahead of westbound settlers and grafted small, fenced-in nurseries of cider apple trees in the Great Lakes and Ohio River regions. Chapman visited the nurseries once or twice a year, but he left neighbors in charge to sell the saplings to the arriving settlers. By the end of the nineteenth century, it was not uncommon for to find a small cider orchard on the grounds of most homesteads.
Cider's popularity began to wane in the early 1900s. Huge numbers of German and Eastern European immigrants brought with them a penchant for beer over cider. Plus, the soil in the Midwest was more barley-friendly, so beer production was easier than it had been. The advent of mechanical refrigeration also improved the quality of beer year round.
While all this beer swilling did have an adverse effect on the cider industry, it did little compared to the devastating blow of Prohibition and the Volstead Act. While some breweries survived these dark times by producing a range of goods from sodas to refrigerated cabinets, cider orchards had less flexibility. In addition to outlawing alcoholic cider, the Volstead Act limited production of sweet cider to 200 gallons a year per orchard. Prohibitionists burned countless fields of trees to the ground and surviving orchards began cultivating sweeter (non-cider) apples out of necessity....3 -
Hahaha. I think we both started on the cider young, though Merrydown was post 16 when I left home and moved to Cornwall.
I drank mostly cider and Guinness, sometimes mixed. The alca-pops hadn't been invented in the late 60's, thank goodness.
Ooh I drink more in the summer- an afternoon of sweaty gardening and a cold anything x 3-4 goes down so well.
Cheers, h.1 -
lemurcat12 wrote: »Article on cider in the US: http://drinks.seriouseats.com/2011/02/the-cider-press-the-lost-american-beverage.htmlAmerica's love affair with hard cider stretches back to the first English settlers. Upon finding only inedible crabapples upon arrival, the colonists quickly requested apple seeds from England and began cultivating orchards. Grafting wood to produce proper cider apples arrived soon after and American cider production was well under way.
While apple trees had little trouble taking to the New England soil, it was trickier to cultivate the barley and other grains required for the production of beer. So cider became the beverage of choice on the early American dinner table. Even the children drank Ciderkin, a weaker alcoholic drink made from soaking apple pomace in water.
By the turn of the eighteenth century, New England was producing over 300,000 gallons of cider a year, and by midcentury, the average Massachusetts resident was consuming 35 gallons of cider a year. John Adams supposedly drank a tankard of cider every morning to settle his stomach.
As the settlers began moving west, they brought along their love for cider. You've probably heard of John Chapman (better known as orchard-starter Johnny Appleseed). Chapman was actually a missionary for the Swedenborgian Church, who traveled just ahead of westbound settlers and grafted small, fenced-in nurseries of cider apple trees in the Great Lakes and Ohio River regions. Chapman visited the nurseries once or twice a year, but he left neighbors in charge to sell the saplings to the arriving settlers. By the end of the nineteenth century, it was not uncommon for to find a small cider orchard on the grounds of most homesteads.
Cider's popularity began to wane in the early 1900s. Huge numbers of German and Eastern European immigrants brought with them a penchant for beer over cider. Plus, the soil in the Midwest was more barley-friendly, so beer production was easier than it had been. The advent of mechanical refrigeration also improved the quality of beer year round.
While all this beer swilling did have an adverse effect on the cider industry, it did little compared to the devastating blow of Prohibition and the Volstead Act. While some breweries survived these dark times by producing a range of goods from sodas to refrigerated cabinets, cider orchards had less flexibility. In addition to outlawing alcoholic cider, the Volstead Act limited production of sweet cider to 200 gallons a year per orchard. Prohibitionists burned countless fields of trees to the ground and surviving orchards began cultivating sweeter (non-cider) apples out of necessity....
So basically..........Prohibition forced cider to become "soft" and you just went ahead and kept the name for whatever reason.
Alcohol was also consumed by children and well, everyone, stretching back a long way because it was safer than water. Here in the UK it was mead and beer largely (though don't ask me the dates or how the two interact with each other). But it was much weaker than the beers and ales we drink today. But they drank a lot, a lot a lot. Like 12 pints a day or something.0 -
middlehaitch wrote: »Hahaha. I think we both started on the cider young, though Merrydown was post 16 when I left home and moved to Cornwall.
I drank mostly cider and Guinness, sometimes mixed. The alca-pops hadn't been invented in the late 60's, thank goodness.
Ooh I drink more in the summer- an afternoon of sweaty gardening and a cold anything x 3-4 goes down so well.
Cheers, h.
I too am more likely to drink in summer though really i prefer to not drink my calories when not eating at maintenance so don't drink often. In winter/colder months I would have a glass or two of red wine on a Saturday evening in front of the telly but again, at the moment that's for maintenance.0 -
lemurcat12 wrote: »VintageFeline wrote: »VintageFeline wrote: »I asked Google. Apple cider is what we would probably call cloudy apple juice.
that's it. you folks need to better distribute words
Hard Cider
Apple Juice
Apple Cider
Cider
Apple Juice
Cloudy Apple Juice
Your language just needs a good re-balancing.
Well no. We invented cider so we get to stipulate that it's always and forever alcoholic.
There's apple juice from the supermarket, of varying qualities with cloudy being the fanciest but likely still pasteurised. Or you can buy apples/go to a hipster juice shop and get fresh/freshly squeezed apple juice.
Calling any apple juice sans alcohol cider makes no sense whatsoever. Ask the Romans and native Britons who got together at the time and cemented the beverage as a staple drink.
I think we can blame those Puritans you guys foisted over onto our continent for de-alcoholizing things. We're still dealing from the hangover those joyless gits left behind.
Nope, the Puritan were boozy enough, and the Pilgrims brought beer on the Mayflower.
The Methodists de-alcohol'd grape juice (originally for communion, I believe), blame them.
The Presbyterians also were against anything that was fun.1 -
VintageFeline wrote: »lemurcat12 wrote: »Article on cider in the US: http://drinks.seriouseats.com/2011/02/the-cider-press-the-lost-american-beverage.htmlAmerica's love affair with hard cider stretches back to the first English settlers. Upon finding only inedible crabapples upon arrival, the colonists quickly requested apple seeds from England and began cultivating orchards. Grafting wood to produce proper cider apples arrived soon after and American cider production was well under way.
While apple trees had little trouble taking to the New England soil, it was trickier to cultivate the barley and other grains required for the production of beer. So cider became the beverage of choice on the early American dinner table. Even the children drank Ciderkin, a weaker alcoholic drink made from soaking apple pomace in water.
By the turn of the eighteenth century, New England was producing over 300,000 gallons of cider a year, and by midcentury, the average Massachusetts resident was consuming 35 gallons of cider a year. John Adams supposedly drank a tankard of cider every morning to settle his stomach.
As the settlers began moving west, they brought along their love for cider. You've probably heard of John Chapman (better known as orchard-starter Johnny Appleseed). Chapman was actually a missionary for the Swedenborgian Church, who traveled just ahead of westbound settlers and grafted small, fenced-in nurseries of cider apple trees in the Great Lakes and Ohio River regions. Chapman visited the nurseries once or twice a year, but he left neighbors in charge to sell the saplings to the arriving settlers. By the end of the nineteenth century, it was not uncommon for to find a small cider orchard on the grounds of most homesteads.
Cider's popularity began to wane in the early 1900s. Huge numbers of German and Eastern European immigrants brought with them a penchant for beer over cider. Plus, the soil in the Midwest was more barley-friendly, so beer production was easier than it had been. The advent of mechanical refrigeration also improved the quality of beer year round.
While all this beer swilling did have an adverse effect on the cider industry, it did little compared to the devastating blow of Prohibition and the Volstead Act. While some breweries survived these dark times by producing a range of goods from sodas to refrigerated cabinets, cider orchards had less flexibility. In addition to outlawing alcoholic cider, the Volstead Act limited production of sweet cider to 200 gallons a year per orchard. Prohibitionists burned countless fields of trees to the ground and surviving orchards began cultivating sweeter (non-cider) apples out of necessity....
So basically..........Prohibition forced cider to become "soft" and you just went ahead and kept the name for whatever reason.
Basically, yes. But I agree that cloudy juice is highly unsatisfactory terminology. Fresh cider might be a better term. We are constantly stocked with both and I can't say there has ever been any confusion between a request to bring me some cider vs. bring me a cider (the latter being a bottle).
I do have to say, I owe England a debt of gratitude for a considerable portion of my education after a summer of study there in the early 90s. I went over drinking Bud Light and came back drinking a Guinness, Strongbow, Newcastle and Sam Smiths Nut Brown Ale. This was at a time when Heineken was seen as quite fancy here in the Midwest.
4 -
I've been at Salt Lake Comic Con all day and am still catching up, so I'm sorry if we've moved on from chili.
I always wondered why one of the local canned chili's was labeled as "Chili con carne with beans." Now I know. Not all people consider beans as one of the necessary (or even acceptable) ingredients of chili.
And speaking of which, my mom always puts corn in her chili, as if it is part of what makes it chili. Every time I serve chili when she is here, she comments "no corn?" What I usually serve is the above referenced local canned chili with some regular beans added in (both to stretch it out for cheap - 3 cans of chili and 2 of beans will usually feed all my kids plus me and husband - and I like the way it tastes better), and she is always looked for the corn to add in. Is this an oddity of hers, or some local variation somewhere?0 -
I have no idea what region woodchucks are native to. They just seem like critters you'd find in Oregon or Washington
I believe it's actually quite a large range. In some areas (like here in Utah) they are called groundhogs. Other areas call them whistle pigs. And apparently some people call them ground beavers. I thought their range was most of North America, but when I googled it, it was mostly east of the Mississippi and throughout Canada. Hmm.0 -
VintageFeline wrote: »VintageFeline wrote: »I asked Google. Apple cider is what we would probably call cloudy apple juice.
that's it. you folks need to better distribute words
Hard Cider
Apple Juice
Apple Cider
Cider
Apple Juice
Cloudy Apple Juice
Your language just needs a good re-balancing.
Well no. We invented cider so we get to stipulate that it's always and forever alcoholic.
There's apple juice from the supermarket, of varying qualities with cloudy being the fanciest but likely still pasteurised. Or you can buy apples/go to a hipster juice shop and get fresh/freshly squeezed apple juice.
Calling any apple juice sans alcohol cider makes no sense whatsoever. Ask the Romans and native Britons who got together at the time and cemented the beverage as a staple drink.
I think we can blame those Puritans you guys foisted over onto our continent for de-alcoholizing things. We're still dealing from the hangover those joyless gits left behind.
Do you at least have alcoholic eggnogg? Cause that *kitten* is awesome.2 -
French_Peasant wrote: »VintageFeline wrote: »lemurcat12 wrote: »Article on cider in the US: http://drinks.seriouseats.com/2011/02/the-cider-press-the-lost-american-beverage.htmlAmerica's love affair with hard cider stretches back to the first English settlers. Upon finding only inedible crabapples upon arrival, the colonists quickly requested apple seeds from England and began cultivating orchards. Grafting wood to produce proper cider apples arrived soon after and American cider production was well under way.
While apple trees had little trouble taking to the New England soil, it was trickier to cultivate the barley and other grains required for the production of beer. So cider became the beverage of choice on the early American dinner table. Even the children drank Ciderkin, a weaker alcoholic drink made from soaking apple pomace in water.
By the turn of the eighteenth century, New England was producing over 300,000 gallons of cider a year, and by midcentury, the average Massachusetts resident was consuming 35 gallons of cider a year. John Adams supposedly drank a tankard of cider every morning to settle his stomach.
As the settlers began moving west, they brought along their love for cider. You've probably heard of John Chapman (better known as orchard-starter Johnny Appleseed). Chapman was actually a missionary for the Swedenborgian Church, who traveled just ahead of westbound settlers and grafted small, fenced-in nurseries of cider apple trees in the Great Lakes and Ohio River regions. Chapman visited the nurseries once or twice a year, but he left neighbors in charge to sell the saplings to the arriving settlers. By the end of the nineteenth century, it was not uncommon for to find a small cider orchard on the grounds of most homesteads.
Cider's popularity began to wane in the early 1900s. Huge numbers of German and Eastern European immigrants brought with them a penchant for beer over cider. Plus, the soil in the Midwest was more barley-friendly, so beer production was easier than it had been. The advent of mechanical refrigeration also improved the quality of beer year round.
While all this beer swilling did have an adverse effect on the cider industry, it did little compared to the devastating blow of Prohibition and the Volstead Act. While some breweries survived these dark times by producing a range of goods from sodas to refrigerated cabinets, cider orchards had less flexibility. In addition to outlawing alcoholic cider, the Volstead Act limited production of sweet cider to 200 gallons a year per orchard. Prohibitionists burned countless fields of trees to the ground and surviving orchards began cultivating sweeter (non-cider) apples out of necessity....
So basically..........Prohibition forced cider to become "soft" and you just went ahead and kept the name for whatever reason.
Basically, yes. But I agree that cloudy juice is highly unsatisfactory terminology. Fresh cider might be a better term. We are constantly stocked with both and I can't say there has ever been any confusion between a request to bring me some cider vs. bring me a cider (the latter being a bottle).
I do have to say, I owe England a debt of gratitude for a considerable portion of my education after a summer of study there in the early 90s. I went over drinking Bud Light and came back drinking a Guinness, Strongbow, Newcastle and Sam Smiths Nut Brown Ale. This was at a time when Heineken was seen as quite fancy here in the Midwest.
Except in the UK, if you ask for cider, you will get cider. If you ask for apple juice you'll get what you're given and like it.5 -
Huh. Never thought cider was anything but with alcohol. Only time I've seen it as non-acoholic is ACV. Some of you guys live in weird areas.
But not getting into the chili talk. Know better than that. Would be safer to discuss religion.5 -
Bry_Lander wrote: »I witnessed cake culturalism yesterday. I attended a meeting where one of the participants brought in donuts for his birthday, and wow, were people ever excited. People were coming and going from the meeting, and those joining late were told that it was Joe's birthday and that they better get a donut before it was too late.
Being a guest and an unfamiliar face, I was asked to get a donut maybe 4-5 times by different people. Towards lunch, there seemed to be some anxiety that I was going to experience deep regret if I didn't claim a donut for myself. It didn't fit into my eating plan yesterday so I politely declined and no one overtly judged me. It seemed like maybe some felt sorry for me because I didn't know what I was missing and that I was foolishly declining an amazing opportunity, as if I was rejecting some rare and exotic food that I would never have the chance to experience again.
I have several more meetings scheduled with this group in the future, so I think that I will just put a donut on a plate, cover it with a napkin, and leave it on the table during the meeting. I think that will make certain people feel better.
Or... perhaps the disdain you've expressed many times on these boards for people who struggle with their weight and choose to still enjoy food is apparent to those you work with as well. Perhaps they are hoping that you will enjoy a donut with them rather than judging them from across the conference room? Maybe they are hoping to see that rather than always eating the perfect diet focused only on the macro combination ideal for your fitness goals, that you can just let loose and enjoy a pumpkin cider donut once in a while. Maybe they do feel sorry for you, as you've suggested, but I don't know that it's specifically about missing out on a donut one time.
I still don't think there is such a thing as "cake culture" as Macy described and insisted their was and I certainly don't think what you've described qualifies as it either. It looks like general politeness and a desire that others enjoy themselves, but I realize these concepts are foreign to many people and as such, may be twisted into an opportunity once again to fat shame people who enjoy food.20 -
-
French_Peasant wrote: »French_Peasant wrote: »VintageFeline wrote: »French_Peasant wrote: »VintageFeline wrote: »I did not know people felt so passionately about beans in chili (or lack thereof). But whatever your preference at no point can you call it a stew. Or soup. WTF is that about!? And serving it with spaghetti? You over the ponders are a weird lot.
As a Brit who experiences no regional variations of chili beyond are you fancy and put a bit of dark chocolate in and puts beans in if I have them and considers chili to be about the flavour more than anything (so I'm also cool with vegi varieties) I find this whole conversation entertaining. We probably break all kinds of rules though as it's most often served with rice here. Or loaded nachos.
I am partial to a chili cheese dog when on your fine shores though.
You just need to come back to the U.S. and go on a Chili Trail Pilgrimage. Or, better yet, a BBQ Trail Pilgrimage, if you want to see a real smackdown.
For the record, although I happily eat any and all chili and BBQ, I favor a Virginia vinegar sauce over ribs or pulled pork (brisket is way down the list) and I will kick anyone's butt in a chili cook-off with my white chicken chili. The secret ingredient? Evil.
I am so on board with a BBQ Trail Pilgrimage.
One of these years, I am going to drive down Highway 61 from St. Louis to New Orleans, and I am going to eat all of the BBQ and listen to all the Delta Blues.
We need to get all the Midwesterners together for a road trip.
Okay, but we all have to meet in St. Louis, not Minnesota. Delta Blues > Dylan.
Also, one of the stops has to be Lambert's Throwed Rolls Cafe in Sikeston, MO. It's not BBQ, but the local baseball team boys throw rolls at your head and expect you to catch them.
Ideally you would incorporate Kansas City into this road trip for great BBQ and blues, then you can head west to St Louis where they are working on creating a BBQ culture but it's still lagging behind KC, Memphis, Texas and Carolina.7 -
piperdown44 wrote: »French_Peasant wrote: »VintageFeline wrote: »I did not know people felt so passionately about beans in chili (or lack thereof). But whatever your preference at no point can you call it a stew. Or soup. WTF is that about!? And serving it with spaghetti? You over the ponders are a weird lot.
As a Brit who experiences no regional variations of chili beyond are you fancy and put a bit of dark chocolate in and puts beans in if I have them and considers chili to be about the flavour more than anything (so I'm also cool with vegi varieties) I find this whole conversation entertaining. We probably break all kinds of rules though as it's most often served with rice here. Or loaded nachos.
I am partial to a chili cheese dog when on your fine shores though.
You just need to come back to the U.S. and go on a Chili Trail Pilgrimage. Or, better yet, a BBQ Trail Pilgrimage, if you want to see a real smackdown.
For the record, although I happily eat any and all chili and BBQ, I favor a Virginia vinegar sauce over ribs or pulled pork (brisket is way down the list) and I will kick anyone's butt in a chili cook-off with my white chicken chili. The secret ingredient? Evil.
No smackdown. KC BBQ is the best, end of story.
Oh, and chili always have beans. Texans don't know what they're talking about.
I agree with all this. KC born and raised and now living on the other side of the state.
chili with venison and beans is my favorite red chili but I'm incredibly partial to white chicken chili (or after thanksgiving white turkey chili) because it's a great opportunity for lots of cilantro and cumin.
And obviously I missed a lot yesterday in this thread and am catching up this morning over my non bullet proof coffee...5 -
-
A calorie is not always a calorie...and it's not always just about calories in and calories out.
A 200 calorie donut is definitely going to affect the body differently than a 200 calorie avocado....or 200 calories of steak...25 -
A calorie is not always a calorie...and it's not always just about calories in and calories out.
A 200 calorie donut is definitely going to affect the body differently than a 200 calorie avocado....or 200 calories of steak...
Sigh. Is an inch of string the same length as an inch of copper pipe? Or centimeter, if you prefer metric system?15 -
A calorie is not always a calorie...and it's not always just about calories in and calories out.
A 200 calorie donut is definitely going to affect the body differently than a 200 calorie avocado....or 200 calories of steak...
A calorie is just a unit of measurement. It doesn't, and was never meant to, describe everything about a food.
A calorie is just a calorie. This doesn't mean that each food has identical macro- or micronutrients. The macro- and micronutrients are what distinguish an avocado from a steak. From a calorie point of view, 100 calories of steak and 100 calories of avocado are the same because that's literally all that calories measure.14 -
A calorie is not always a calorie...and it's not always just about calories in and calories out.
A 200 calorie donut is definitely going to affect the body differently than a 200 calorie avocado....or 200 calories of steak...
Well then it's a good thing we look at meals, diets and context. Looking at food in isolation would be just silly...13 -
Kansas City barbecue is garbage. But sure, if you like drowning good meat in brown sugar syrup and calling it barbecue...10
-
Yes, people. Please remember that if any part of the country/world does something differently than Texas does it, they're doing it wrong and should be shamed for not being just like Texas.
KC BBQ? Garbage cuz not just like Texas.
Chili anywhere? Garbage cuz not just like Texas.
Montana rodeos? Garbage cuz not just like Texas.
Alabama football? Garbage cuz not in Texas.
People shouldn't even be allowed to use these words to describe these things because Texas does them slightly different which completely invalidates what the entire rest of the country does.
I don't know that Texas has its own style of pizza but if so, Chicago, NY and St Louis definitely need to stop calling their stuff pizza and start calling it garbage.25 -
On that note, if I visit Texas for food, I'm getting TexMex. For BBQ, I'm going to Alabama, Tennessee, KC or the Carolinas.8
-
A calorie is not always a calorie...and it's not always just about calories in and calories out.
A 200 calorie donut is definitely going to affect the body differently than a 200 calorie avocado....or 200 calories of steak...
One thread. ONE ******* THREAD. SHOW ONE ***** THREAD WHERE ANYONE SAYS DIFFERENTLY. Show one thread where the answers do not include a discussion about nutrition or satiety.
Sorry, but comments like this have just become annoying to me.29 -
Carlos_421 wrote: »Yes, people. Please remember that if any part of the country/world does something differently than Texas does it, they're doing it wrong and should be shamed for not being just like Texas.
KC BBQ? Garbage cuz not just like Texas.
Chili anywhere? Garbage cuz not just like Texas.
Montana rodeos? Garbage cuz not just like Texas.
Alabama football? Garbage cuz not in Texas.
People shouldn't even be allowed to use these words to describe these things because Texas does them slightly different which completely invalidates what the entire rest of the country does.
I don't know that Texas has its own style of pizza but if so, Chicago, NY and St Louis definitely need to stop calling their stuff pizza and start calling it garbage.
This may be unpopular to state, but every time I've been in Texas and been taken out for barbecue by my local friends it's been....disappointing. At best, a B- grade if I were being generous. It wasn't bad, I mean I wouldn't be passing it under the table to the dog to get rid of it. It just wasn't that great, and nothing that compared to some whole hog places back East that I'd go way out of my way to go to.
Now I did have some excellent schnitzel and sausage in Gruene, but that's a different discussion entirely.
5 -
-
Carlos_421 wrote: »On that note, if I visit Texas for food, I'm getting TexMex. For BBQ, I'm going to Alabama, Tennessee, KC or the Carolinas.
For North Carolina BBQ, eastern or western?
Though I'm veggie and no longer would consume, I lived in NC for a while, and hubby and I developed opinions about this.1
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.6K Introduce Yourself
- 43.8K Getting Started
- 260.3K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.5K Recipes
- 232.5K Fitness and Exercise
- 431 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.6K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.8K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions