What are some of your unpopular opinions about food?
Replies
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I think some of the over-generalizations are really regional understandings. There are for sure areas in the US where most of the dishes in the Chinese takeaway joints are all fried chicken or pork covered in sugary sauces. And the dishes that aren't are included in a little healthy choices sidebar on the menu and are glaringly plain and spare. I've lived in those places, as well as in places where the Chinese takeaways and buffets are full of a wide variety of both legit and "Americanized" dishes.
Considering this thread is for unpopular opinions and hot takes, as long as they are being offered as opinions, I'm happy to hear all of them
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SuzySunshine99 wrote: »pancakerunner wrote: »I don't get dishes where you fry something crispy and then drown it in sauce. Goes for jagerschnitzel, parmesan chicken, poutine, etc...
If you want sauce, why not have it on the side for dipping?
I think, for the most part, things covered in sauce (especially sugary sauces) are a waste of calories. I.e. most chinese dishes, buffalo wings, etc.
Most Chinese dishes aren't, in fact, covered in sugary sauces(I have a bunch of "traveling through China" type cookbooks that say otherwise and can point to Chinese restaurants that have lots of non sugary options, I think only bad fast food type or westernized type Chinese is all sugary sauces), and much buffalo sauce isn't actually sugary (Franks Red Hot Buffalo, which I think of as the classic US buffalo sauce, has little sugar, for example).
I don't get why poutine is appealing, though. Gravy on fries seems to ruin them to me.
This thread often seems to be a hotbed of overgeneralizations (or maybe just assumptions/ignorance about certain categories) mixed in amongst picayune distinctions between similar foods such that one is super-yucky and the other desirable.
This is a total aside, but one of the lessons of age for me is that the fewer preferences and expectations I have, the more capability I have to enjoy whatever happens to come along. (That doesn't mean I have NO preferences, either; but it's not a focus, because for me focusing there increases discontent.) Others' mileage clearly varies.
/curmudgeon (again).
I don't have an opinion about poutine; I've never had it. In general, most vegetarian gravies aren't worth their calories to me, in something like that. Meat gravies are a more satisfying food in more contexts, as I remember them.
That's why these opinions are unpopular.
I'm actually disappointed if I post something in this thread and no one disagrees with me.
Feel better?
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SuzySunshine99 wrote: »I think this is unpopular...
It grosses me out to dunk anything into a beverage. Doughnuts in coffee, cookies in milk, etc...even the thought of it turns my stomach. I don't like soggy things...I don't even put milk on my cereal because it makes it soggy. Why is a wet cookie appealing? Bleh.
I never understood it either! Growing up, we didn't even put milk in our cereal; although now I'll put it in certain varieties that I know will stay crunchy in the milk (Frosted Flakes and Raisin Bran Crunch come to mind). But doughnuts or biscotti and the like? Eeew! Maybe I just don't like dunking sweet things? Breadsticks or fries in a sauce is absolutely delicious.1 -
skelterhelter wrote: »SuzySunshine99 wrote: »I think this is unpopular...
It grosses me out to dunk anything into a beverage. Doughnuts in coffee, cookies in milk, etc...even the thought of it turns my stomach. I don't like soggy things...I don't even put milk on my cereal because it makes it soggy. Why is a wet cookie appealing? Bleh.
I never understood it either! Growing up, we didn't even put milk in our cereal; although now I'll put it in certain varieties that I know will stay crunchy in the milk (Frosted Flakes and Raisin Bran Crunch come to mind). But doughnuts or biscotti and the like? Eeew! Maybe I just don't like dunking sweet things? Breadsticks or fries in a sauce is absolutely delicious.
For fun, here is an expert on the art of dunking: Clark Gable, in "It Happened One Night", schooling Claudette Colbert:
https://www.youtube.com/watch?v=k7bMooFibAM.
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Tahini is awesome! Love it!
I much prefer fresh ground nothing added nut butters over store bought, flavored or ones with protein powder added.0 -
senalay788 wrote: »pancakerunner wrote: »I don't get dishes where you fry something crispy and then drown it in sauce. Goes for jagerschnitzel, parmesan chicken, poutine, etc...
If you want sauce, why not have it on the side for dipping?
I think, for the most part, things covered in sauce (especially sugary sauces) are a waste of calories. I.e. most chinese dishes, buffalo wings, etc.
Most Chinese dishes aren't, in fact, covered in sugary sauces(I have a bunch of "traveling through China" type cookbooks that say otherwise and can point to Chinese restaurants that have lots of non sugary options, I think only bad fast food type or westernized type Chinese is all sugary sauces), and much buffalo sauce isn't actually sugary (Franks Red Hot Buffalo, which I think of as the classic US buffalo sauce, has little sugar, for example).
I don't get why poutine is appealing, though. Gravy on fries seems to ruin them to me.
This.
What we in NA see as "chinese" food, has nothing to do with proper chinese food.
Agreed.0 -
I love raisins, I didn't realize that was such an unpopular opinion but apparently a lot of people hate them.2
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While I don't eat them much anymore, I like frozen dinners. I pretty much lived off frozen dinners and fast food when I was on weight watchers and had no problem losing weight. (We won't go into how I might have been undereating.) The frozen dinners were portion controlled, fast and easy to make, gave me a chance to not have to give up my foods I will always have trouble moderating (like pasta), and, yes, sustainable. I gave up the frequency of when I ate them willingly. 😀5
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Butterpecan083 wrote: »I love raisins, I didn't realize that was such an unpopular opinion but apparently a lot of people hate them.
Me too! I especially love golden raisins added to savory dishes2 -
While I don't eat them much anymore, I like frozen dinners. I pretty much lived off frozen dinners and fast food when I was on weight watchers and had no problem losing weight. (We won't go into how I might have been undereating.) The frozen dinners were portion controlled, fast and easy to make, gave me a chance to not have to give up my foods I will always have trouble moderating (like pasta), and, yes, sustainable. I gave up the frequency of when I ate them willingly. 😀
I used to like lean cuisine, but then as I started eating differently and more volume foods I realized how pathetic the servings were haha1 -
pancakerunner wrote: »While I don't eat them much anymore, I like frozen dinners. I pretty much lived off frozen dinners and fast food when I was on weight watchers and had no problem losing weight. (We won't go into how I might have been undereating.) The frozen dinners were portion controlled, fast and easy to make, gave me a chance to not have to give up my foods I will always have trouble moderating (like pasta), and, yes, sustainable. I gave up the frequency of when I ate them willingly. 😀
I used to like lean cuisine, but then as I started eating differently and more volume foods I realized how pathetic the servings were haha
Same, I used to like lean cuisine. These two.
Until I realized I could make my own volume meals for the same calories but 2x or 3x the volume, lol.0 -
Noreenmarie1234 wrote: »pancakerunner wrote: »While I don't eat them much anymore, I like frozen dinners. I pretty much lived off frozen dinners and fast food when I was on weight watchers and had no problem losing weight. (We won't go into how I might have been undereating.) The frozen dinners were portion controlled, fast and easy to make, gave me a chance to not have to give up my foods I will always have trouble moderating (like pasta), and, yes, sustainable. I gave up the frequency of when I ate them willingly. 😀
I used to like lean cuisine, but then as I started eating differently and more volume foods I realized how pathetic the servings were haha
Same, I used to like lean cuisine. These two.
Until I realized I could make my own volume meals for the same calories but 2x or 3x the volume, lol.
tryong to remember which I liked0 -
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Noreenmarie1234 wrote: »
Smart ones also had some that I liked lol0 -
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I like the Lean Cuisine Swedish Meatballs and Noodles. If you’re not hungry, it’s fine, add a boatload of broccoli and carrots for a VERY filling meal for few calories.2
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corinasue1143 wrote: »I like the Lean Cuisine Swedish Meatballs and Noodles. If you’re not hungry, it’s fine, add a boatload of broccoli and carrots for a VERY filling meal for few calories.
swedish meatballs are so underrated!1 -
corinasue1143 wrote: »I like the Lean Cuisine Swedish Meatballs and Noodles. If you’re not hungry, it’s fine, add a boatload of broccoli and carrots for a VERY filling meal for few calories.
I like that one too! Also the alfredo pasta with chicken and broccoli. I always have a couple in the freezer for those days I get hungry and don't feel like putting something together. Usually add extra frozen veggies too.1 -
Maraschino cherries are disgusting and taste like medicine. (Lol, all the talk in the other thread about people loving them made me think of this
)
I LOVE canned cherry pie filling though.1 -
Noreenmarie1234 wrote: »Maraschino cherries are disgusting and taste like medicine. (Lol, all the talk in the other thread about people loving them made me think of this )
I LOVE canned cherry pie filling though.
I like quite a few things that "taste like medicine": Green Chartreuse (an herbal liqueur, for those who may not be familiar), some kinds of bitter foods (bitter melon, IPA, cocktails that have a higher amount of bitters), among others. I even like some cough syrups' flavors, and menthol-eucalyptus cough drops.
I don't eat maraschino cherries out of the jar anymore (only eat them if they come on an ice cream sundae or something), but I do like marzipan, which tastes somewhat similar. It's not rational, I admit, but I find the cherries' color and odd translucency off-putting.
I used to like canned cherry pie filling, but now find it very much too sweet, and most brands have too much cornstarch-goo, not enough cherries. I'd rather make my own thickened cherries, if I wanted to use it in something, because it's ridiculously easy anyway; and I'd probably add some other slight flavor notes besides the cherries and sugar (exactly what would depend on the intended use, but some options are a bit of citrus peel, a flavorful liquor like brandy or rum, liqueur of some type like Amaretto or Cointreau, chopped toasted almonds, warm-flavored spices, . . . .).5 -
Noreenmarie1234 wrote: »Maraschino cherries are disgusting and taste like medicine. (Lol, all the talk in the other thread about people loving them made me think of this )
I LOVE canned cherry pie filling though.
I like quite a few things that "taste like medicine": Green Chartreuse (an herbal liqueur, for those who may not be familiar), some kinds of bitter foods (bitter melon, IPA, cocktails that have a higher amount of bitters), among others. I even like some cough syrups' flavors, and menthol-eucalyptus cough drops.
I don't eat maraschino cherries out of the jar anymore (only eat them if they come on an ice cream sundae or something), but I do like marzipan, which tastes somewhat similar. It's not rational, I admit, but I find the cherries' color and odd translucency off-putting.
I used to like canned cherry pie filling, but now find it very much too sweet, and most brands have too much cornstarch-goo, not enough cherries. I'd rather make my own thickened cherries, if I wanted to use it in something, because it's ridiculously easy anyway; and I'd probably add some other slight flavor notes besides the cherries and sugar (exactly what would depend on the intended use, but some options are a bit of citrus peel, a flavorful liquor like brandy or rum, liqueur of some type like Amaretto or Cointreau, chopped toasted almonds, warm-flavored spices, . . . .).
I agree! Love the items you suggested in making your own. Sounds yum to me...Maraschino cherries so remind me of my childhood (sundaes/Shirley Temples and the inevitable fruit cake we'd always have during the holidays). Loved them then, probably not now though. I think I'd really like a quality maraschino cherry though.
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Noreenmarie1234 wrote: »Maraschino cherries are disgusting and taste like medicine. (Lol, all the talk in the other thread about people loving them made me think of this )
I LOVE canned cherry pie filling though.
I like them in classic cocktails. Old fashioneds, Manhattans, whiskey sours....mmmm....cocktails.1 -
SuzySunshine99 wrote: »Noreenmarie1234 wrote: »Maraschino cherries are disgusting and taste like medicine. (Lol, all the talk in the other thread about people loving them made me think of this )
I LOVE canned cherry pie filling though.
I like them in classic cocktails. Old fashioneds, Manhattans, whiskey sours....mmmm....cocktails.
I don't 'get' cocktails - most are too sweet or syrupy for me... I will have about 1 margarita a year for a cocktail - otherwise I like my poison neat - scotch/whiskey/bourbon on the rocks or simply straight-up.0 -
SuzySunshine99 wrote: »Noreenmarie1234 wrote: »Maraschino cherries are disgusting and taste like medicine. (Lol, all the talk in the other thread about people loving them made me think of this )
I LOVE canned cherry pie filling though.
I like them in classic cocktails. Old fashioneds, Manhattans, whiskey sours....mmmm....cocktails.
I don't 'get' cocktails - most are too sweet or syrupy for me... I will have about 1 margarita a year for a cocktail - otherwise I like my poison neat - scotch/whiskey/bourbon on the rocks or simply straight-up.
I don't like mine syrupy-sweet either...I prefer more sour/citrus in my cocktails. When I make them at home I leave out or greatly reduce any added sugar. I need SOMETHING added to my booze, though, even if it's just some fresh lime squeezed into my gin.2 -
While I don't eat them much anymore, I like frozen dinners. I pretty much lived off frozen dinners and fast food when I was on weight watchers and had no problem losing weight. (We won't go into how I might have been undereating.) The frozen dinners were portion controlled, fast and easy to make, gave me a chance to not have to give up my foods I will always have trouble moderating (like pasta), and, yes, sustainable. I gave up the frequency of when I ate them willingly. 😀
I like to have them on hand for those days I just can't get the energy to actually cook (happens with chronic pain and fatigue). If I am really hungry then I just bulk them up with extra veggies. Still low in calories but a lot more food that way.
The biggest issue I have with frozen meals? SO MANY use soy! And I don't just mean the asian meals. A lot of time if there is meat, there is soy protein because it is a cheap filler. So I don't eat them nearly as often. I remember when I first had to cut soy out of my diet... all I wanted was a "classic" frozen meal. I stood in the aisle at the store crying because I couldn't find anything safe.2 -
SuzySunshine99 wrote: »Noreenmarie1234 wrote: »Maraschino cherries are disgusting and taste like medicine. (Lol, all the talk in the other thread about people loving them made me think of this )
I LOVE canned cherry pie filling though.
I like them in classic cocktails. Old fashioneds, Manhattans, whiskey sours....mmmm....cocktails.
I don't 'get' cocktails - most are too sweet or syrupy for me... I will have about 1 margarita a year for a cocktail - otherwise I like my poison neat - scotch/whiskey/bourbon on the rocks or simply straight-up.
There are many, many cocktails that are not sweet. They're just not popular now.
It's like so many foods/drinks: The ones that are popular just keep getting sweeter and sweeter, as years go by. New apple varieties tend to be much sweeter than older ones, on average. Muffins used to be more commonly like a sort of bread, maybe a bit sweet, but not mostly dessert-like, on average. Martinis mostly used to be a very non-sweet cocktail, unlike the crazy fruity tricked-up sweet modern versions.**
I like some cocktails, but they're usually liquor(s) plus combinations of bitters or citrus. I do like some that are more tart (such as margaritas, which for me also need to be salty), but many of the current recipes for once-mostly-tart cocktails (perhaps lightly sweetened for balance) are indeed like drinking syrup.
** I'm 65. My adult memory of these things goes back to the 1970s, and some of those things I have clear 1960s memories of, or evidence (like cookbooks) from then or earlier.2 -
SuzySunshine99 wrote: »SuzySunshine99 wrote: »Noreenmarie1234 wrote: »Maraschino cherries are disgusting and taste like medicine. (Lol, all the talk in the other thread about people loving them made me think of this )
I LOVE canned cherry pie filling though.
I like them in classic cocktails. Old fashioneds, Manhattans, whiskey sours....mmmm....cocktails.
I don't 'get' cocktails - most are too sweet or syrupy for me... I will have about 1 margarita a year for a cocktail - otherwise I like my poison neat - scotch/whiskey/bourbon on the rocks or simply straight-up.
I don't like mine syrupy-sweet either...I prefer more sour/citrus in my cocktails. When I make them at home I leave out or greatly reduce any added sugar. I need SOMETHING added to my booze, though, even if it's just some fresh lime squeezed into my gin.
Rye old fashioned or a bourbon with a couple rocks for me...0 -
I just realized that one of the things I miss the most about going to restaurants is trying interesting craft cocktails. Boo.2
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SuzySunshine99 wrote: »I just realized that one of the things I miss the most about going to restaurants is trying interesting craft cocktails. Boo.
Yes, I love fun restaurant cocktails. Trying to do it at home is too expensive, especially for me because I'm not a big alcohol drinker.0
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