What are some of your unpopular opinions about food?
Replies
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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!
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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: »
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:
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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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Coke/Pepsi is disgusting!0
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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?
Not according to me. I 100% agree.
(and love both)0 -
seltzermint555 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.3 -
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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.1 -
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!
That's what a standard home made muffin looks like. Milk or buttermilk, flour, eggs,melted butter or oil, sugar and some other stuff.1 -
seltzermint555 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.3 -
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 them
Oh, I like those a lot.0 -
GottaBurnEmAll wrote: »seltzermint555 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.3 -
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
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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
That would be the "If it didn't have calories thread". Rough day for you.
I'll send you some unlicked cookies. 2 -
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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 love cornbread, but I have never actually tried it made in cast iron. I may be making that this weekend.2 -
I loooove vinegar!
I had no idea this was an unpopular opinion . . . I mean, aside from the "ACV benefits?" threads. 1
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