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What are some of your unpopular opinions about food?
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Crafty_camper123 wrote: »
Well-made stuffing is more tolerable I'll admit. The flavor is always pretty good. But I can't help think of soggy bread when I eat it. What's dumb is I LOVE bread pudding. Which is basically the same thing. Just eggy and sweet. I think it's the savory & spongey texture that puts me off. It's purely a mental thing, I'm sure. And there's more things I'd rather spend my calories on when stuffing is present. Such as more mashed potatos.
Not in my circle of family and friends. I think I'm the only one who has a strong preference about not eating it!
In my family we serve both in-bird and out-of-bird stuffing, to satisfy both those whose like the bread in their stuffing soft and moist and those who like it crispy and dry.1 -
Savory bread pudding is an actual thing. And good ones are delicious (IMO).
I feel like the addition of egg would be what could bring it from "eh" to "yum". It would add more bite to the texture. I could see this working.. Stale bread, milk, eggs, crumbled sausage, and cheese. Bake it all up until the top is golden brown and top with sour cream and chives... Hmm.... kind of a savory French toast bake... I could work that, lol!lynn_glenmont wrote: »
In my family we serve both in-bird and out-of-bird stuffing, to satisfy both those whose like the bread in their stuffing soft and moist and those who like it crispy and dry.
My step-mom makes it more on the dry side, which I prefer as far as stuffing goes. But if there are other choices, I'll pick something else every time.
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quiksylver296 wrote: »
About 3-4 times a year, I need a sausage/cheese McGriddle. Mmmm, greasy savory sweet deliciousness.
I don't really ever fancy anything from mcdonalds but the one thing I DO crave is their mcgriddles, lol. Have to have my mcgriddles a few times a year as well.1 -
quiksylver296 wrote: »
About 3-4 times a year, I need a sausage/cheese McGriddle. Mmmm, greasy savory sweet deliciousness.
That's probably one of the grossest things I have ever had there. I didn't realize it was on a pancake when I ordered it. I got it and was like WTF did I just get? 1 -
The hotel I mentioned in Jackson, MS, where I had the eggs, etc., had all that stuff too, but I didn't figure a hotel buffet would be the most delicious source for any of that, so I didn't eat it. (I would certainly go to a good Southern-style or soul food place for brunch and have some of it on rare occasion.)
I don't actually think most people eat huge breakfasts every morning. Many more elaborate breakfasts for my family were always a one day on the weekend (and not every weekend) when dad cooks sort of thing, and typically pancakes or french toast plus bacon and eggs.
Until recently, my dad normally had some kind of non sweetened cereal or oats with fruit. Now his ladyfriend makes them some sort of breakfast with eggs and veg (and always tomatoes, she's obsessed with tomatoes having healthful properties). (I actually like the ladyfriend and she's been good for his eating habits and is an amazing cook.)
Yeah, I'm not sure if the big greasy breakfast is going away any time soon - when I go down to get coffee in my workplace cafeteria I see these foods I mentioned above selling like hotcakes
Not to mention the hotel buffet attendant scrambling to replace all of the greasy and sugary stuff and not worrying so much about the yogurt and the raisin bran cereal dispenser.
The hotel breakfast buffet actually did have a lot of healthy options, which I largely ignored, because it was a rare chance to go off script and eat things that I normally wouldn't...0 -
Crafty_camper123 wrote: »
I feel like the addition of egg would be what could bring it from "eh" to "yum". It would add more bite to the texture. I could see this working.. Stale bread, milk, eggs, crumbled sausage, and cheese. Bake it all up until the top is golden brown and top with sour cream and chives... Hmm.... kind of a savory French toast bake... I could work that, lol!
My step-mom makes it more on the dry side, which I prefer as far as stuffing goes. But if there are other choices, I'll pick something else every time.
I make a pull apart bread with canned biscuits, bacon bits, scallions, cheddar cheese, and rosemary. I pour milk and eggs over it to soak it then bake. That's a fancy breakfast for me. I like to keep things simple.3 -
I love stuffing, but not the dry crunch part! I want it a little on the soggy side :-P
My hubby actually does cook and eat a big breakfast every single day. Usually 2 slices of bacon, a 2 or 3-egg omelet with plain greek yogurt, and sautéed spinach. I can't eat eggs or dairy but he usually cooks me some bacon or sausage as well, so we're both happy campers :-D1 -
I love old-fashioned stuffing, dark, dense, boozy fruitcake, and jello salad loaded with canned fruit cocktail.1
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My mouth is watering reading all the stuffing/dressing posts! I absolutely adore dressing covered in turkey gravy.3
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Heck, I even like stuffing** (or dressing), and I'm a flippin' vegetarian, not to mention someone who doesn't give bread much love.
** You can stuff vegetables. Turnips baked with mushroom stuffing are particularly tasty. I gotta use veggie/mushroom broth, though, not bird/fish/mammal.4 -
CarvedTones wrote: »I am a nit picker at times. It bugs me that something can be made on a stove top and be called stuffing. Growing up, stuffing was what was stuffed in the bird, while dressing was baked outside the bird. Sometimes they were exactly the same stuff; a bunch was made and what didn't fit in the bird was baked in a pan. They did come out differently; dressing was dryer with the crispy layer on top. When the bird was basted, the stuffing would get a squirt. It did come out soggy but that was what you expected if you got stuffing. It was tasty sogginess.
I saw an article on this. Stuffing vs dressing is just a regional thing, not if it's in the bird or on the stove. Something about southerners thinking that stuffing wasn't a proper term, so they started using dressing. My source is buzzfeed or maybe mental floss, so take it for what it's worth.6 -
JBApplebee wrote: »
I saw an article on this. Stuffing vs dressing is just a regional thing, not if it's in the bird or on the stove. Something about southerners thinking that stuffing wasn't a proper term, so they started using dressing. My source is buzzfeed or maybe mental floss, so take it for what it's worth.
I think so. I've never really heard it called dressing, for the record, no matter how cooked, and would find that odd. Yes, I live in the North, specifically the northern part of the midwest (and have also spent time in the PNW and New England)
https://www.foodandwine.com/fwx/food/stuffing-or-dressing -- Southern vs. Northern thing
https://www.southernliving.com/dish/stuffing/stuffing-vs-dressing -- Southern vs. Northern thing
https://newengland.com/today/food/dressing-vs-stuffing/ -- same thing, most people call it stuffing (but there seems to be a northern bias to the poll)
https://www.splendidtable.org/story/dressing-stuffing-or-filling-regional-differences-are-subtle-but-huge-on-thanksgiving -- dressing and stuffing are the same thing, but there are regional differences to expected Thanksgiving dishes
https://www.marthastewart.com/1508590/stuffing-or-dressing-whats-difference -- it's a regional thing, most people who use the term stuffing don't cook it in the turkey
https://www.seriouseats.com/talk/2008/11/stuffing-vs-dressing.html -- debate thread0 -
Carrots and peanut butter taste amazing together. I had no idea that wasn't a normal combination until my coworkers all said I was nuts. 2
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JBApplebee wrote: »
I saw an article on this. Stuffing vs dressing is just a regional thing, not if it's in the bird or on the stove. Something about southerners thinking that stuffing wasn't a proper term, so they started using dressing. My source is buzzfeed or maybe mental floss, so take it for what it's worth.
I guess it's a regional thing and it can be if it was cooked by stuffing it in the bird or not. I grew up in the south. I didn't just read this on buzzfeed or something; I heard the terms used that way for the first 25 years of my life. This was in AL and GA. My grandparents in AL always referred to it that way and both of my parents were from AL, so it may be just an AL thing that I continued to hear from my parents when we moved to GA. Anyway, my Grandmother and my mother (who learned it from her) made one recipe in a big bowl and the stuff was what was cooked in the bird and the dressing was what was cooked in a pan.0 -
Copper_Boom wrote: »Carrots and peanut butter taste amazing together. I had no idea that wasn't a normal combination until my coworkers all said I was nuts.
I can attest to this. It's actually pretty good!
Out of pure laziness, I ate a kiwi the other day skin and all. It was actually pretty good! Not nearly as fuzzy as one would think. Similar mouthfeel to that of a peach IMO.
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Crafty_camper123 wrote: »
I can attest to this. It's actually pretty good!
Out of pure laziness, I ate a kiwi the other day skin and all. It was actually pretty good! Not nearly as fuzzy as one would think. Similar mouthfeel to that of a peach IMO.
I didn't think peanut butter was that unusual on a veggie tray, especially for filling the cavity of celery sticks. Dipping baby carrots or carrot sticks (a little harder to do as they break easy) is good also.
I eat kiwis that way a lot, some mangoes (sometimes the peel has a bad taste of is too tough) and even small oranges (treating them like big kumkwats). I do peel pineapples (and bananas :laugh: ), but I am not bothered by a few little woody specks in pineapple chunks.2 -
CarvedTones wrote: »
I didn't think peanut butter was that unusual on a veggie tray, especially for filling the cavity of celery sticks. Dipping baby carrots or carrot sticks (a little harder to do as they break easy) is good also.
I eat kiwis that way a lot, some mangoes (sometimes the peel has a bad taste of is too tough) and even small oranges (treating them like big kumkwats). I do peel pineapples (and bananas :laugh: ), but I am not bothered by a few little woody specks in pineapple chunks.
I chew on the woody bits from pineapple. It's like a bonus treat while I cut it up.2 -
Crafty_camper123 wrote: »
I chew on the woody bits from pineapple. It's like a bonus treat while I cut it up.
The center? I eat that, at least at the bottom and if it is a reasonably ripe one, all the way up.0 -
quiksylver296 wrote: »I love stuffing. It's my favorite part of Thanksgiving.
Mine too!
I don't really care for turkey & would rather eat chicken/ham.1 -
The hotel I mentioned in Jackson, MS, where I had the eggs, etc., had all that stuff too, but I didn't figure a hotel buffet would be the most delicious source for any of that, so I didn't eat it. (I would certainly go to a good Southern-style or soul food place for brunch and have some of it on rare occasion.)
I don't actually think most people eat huge breakfasts every morning. Many more elaborate breakfasts for my family were always a one day on the weekend (and not every weekend) when dad cooks sort of thing, and typically pancakes or french toast plus bacon and eggs.
Until recently, my dad normally had some kind of non sweetened cereal or oats with fruit. Now his ladyfriend makes them some sort of breakfast with eggs and veg (and always tomatoes, she's obsessed with tomatoes having healthful properties). (I actually like the ladyfriend and she's been good for his eating habits and is an amazing cook.)
I generally don't eat breakfast since I find I'm not hungry during that time & usually just eat a protein bar (I usually eat anywhere from 10-1) for my first snack.0 -
Copper_Boom wrote: »Carrots and peanut butter taste amazing together. I had no idea that wasn't a normal combination until my coworkers all said I was nuts.
I wonder how nuts I am for doing this?
I've been eating this Banquet meal (it's cheap) Backyard BBQ Combo & once I'm done eating the meat/mashed potatoes I'll put some grape tomatoes on the frozen dinner container & smother it in the leftover BBQ sauce.0 -
Kale tastes disgusting served raw, no matter how much you massage it. It needs to be cooked.1
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I really hate those traditional boxes of chocolates. They are filled with all these stupid flavors that no one wants. Like raspberry cream and other bull-kitten like that.5
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The only good ones are the caramels. The rest are trash. Unless they are Godiva, but those are more truffle and less sickly sweet fruit cream.I really hate those traditional boxes of chocolates. They are filled with all these stupid flavors that no one wants. Like raspberry cream and other bull-kitten like that.
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SuzySunshine99 wrote: »
I love the cherry cordials. My husband thinks I'm nuts.
He's right. It's like "mmm, chocolate...who the *kitten* put cough syrup in my chocolate??? Come out now, I'll only kill you a little bit, promise"5 -
SuzySunshine99 wrote: »
I love the cherry cordials. My husband thinks I'm nuts.
I also think you're nuts1 -
I really hate those traditional boxes of chocolates. They are filled with all these stupid flavors that no one wants. Like raspberry cream and other bull-kitten like that.
I was spoiled by my dad and he would buy us girls (not just mom) our own boxes of handmade truffles at Valentine's Day and when he came home from trips. And my grandparents were confused about why we turned up our noses at Whitman Samplers & Russel Stover, to them that was quality chocolate. Gag.0 -
FireOpalCO wrote: »
He's right. It's like "mmm, chocolate...who the *kitten* put cough syrup in my chocolate??? Come out now, I'll only kill you a little bit, promise"
Oooo but that oddly colored preserved cherry inside....yuuuum.6
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