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Colby Scott
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#1 Post by Colby Scott » January 14th, 2017, 10:09 pm

Wine version of this topic got me thinking. Here are mine:

Eggs have become massively overrated.
Nothing sweet (including chocolate) should be paired with wine.
Arugula, Chard, and other bitter greens, are barely edible.
Sriracha does not taste good. Almost every other hot sauce is better.
Everyone likes fast food.

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#2 Post by Elliot Steele » January 14th, 2017, 11:41 pm

Highly disagree with the eggs being over rated. I can and do eat them for breakfast, lunch, and dinner in all their glorious forms. Nothing is as satisfying.

Chicken and waffles suck. Separately they are great, but together? I just don't get it...
Best Foods mayonnaise is oddly better than homemade mayo
There are few hotdogs more satisfying than a Costco dog
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#3 Post by Victor Hong » January 15th, 2017, 6:02 am

Such threads are terrible.
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#4 Post by Matt Fleming » January 15th, 2017, 8:08 am

Victor Hong wrote:Such threads are terrible.
Agreed.

I'm going to go make a quiche with some Comte in it.

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#5 Post by Colby Scott » January 15th, 2017, 8:16 am

Victor Hong wrote:Such threads are terrible.
Why?

Is it the egg thing?

Sorry if I offended your sensitive egg ego.
Elliot Steele wrote:There are few hotdogs more satisfying than a Costco dog
Hell, there are few foods more satisfying. Love those things...

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#6 Post by Craig G » January 15th, 2017, 9:03 am

Colby Scott wrote:Sriracha does not taste good. Almost every other hot sauce is better.
Ha, I totally agree with this! I don't get Sriracha at all.
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#7 Post by Craig G » January 15th, 2017, 9:10 am

I know this one is only partly unpopular, but In'N'Out fries really suck, and if you get them well done they just suck a bit less.

Here's my daughter's contribution: "Uni tastes like dishwater, but really good dishwater."
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#8 Post by Victor Hong » January 15th, 2017, 9:44 am

It was a joke. See, that was an unpopular opinion, per your request.
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#9 Post by Colby Scott » January 15th, 2017, 9:57 am

Victor Hong wrote:It was a joke. See, that was an unpopular opinion, per your request.
[cheers.gif]

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#10 Post by Michael Martin » January 15th, 2017, 10:10 am

Inn N Out is super overrated.
Trader Joe's presents poor food choices and on top of it, I got food poisoning from their chicken.
Protein bars are usually filled with low quality proteins and should be avoided.
Bread, crackers and pasta are some of the worst things you can eat.

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#11 Post by Michael S. Monie » January 15th, 2017, 10:11 am

New Orleans is a Creole food city but NOT a Cajun food city.
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#12 Post by Joe B » January 15th, 2017, 10:12 am

Margarine is the equal of butter.
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#13 Post by Russell Faulkner » January 15th, 2017, 10:14 am

Carbs (and sugar) are not bad for you.

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#14 Post by Michael S. Monie » January 15th, 2017, 10:15 am

Joe B wrote:Margarine is the equal of butter.
Love that hydrogenated fat!
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#15 Post by Nolan E » January 15th, 2017, 10:16 am

Craig G wrote:I know this one is only partly unpopular, but In'N'Out fries really suck, and if you get them well done they just suck a bit less.

Here's my daughter's contribution: "Uni tastes like dishwater, but really good dishwater."
In N Out's burgers are awful too.
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#16 Post by Michael Martin » January 15th, 2017, 10:22 am

Russell Faulkner wrote:Carbs (and sugar) are not bad for you.
I heard wine is a health food too. So I try and drink a lot of it, especially in January. [snort.gif]

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#17 Post by Chuck Miller » January 15th, 2017, 10:28 am

Victor Hong wrote:It was a joke. See, that was an unpopular opinion, per your request.
Jokes are supposed to be funny.
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#18 Post by Drew Goin » January 15th, 2017, 10:31 am

Michael S. Monie wrote:New Orleans is a Creole food city but NOT a Cajun food city.
I may agree with this statement, if speaking in a traditional sense. Nowadays, you can get any kind of food in NOLA, so there's that...

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#19 Post by Michael S. Monie » January 15th, 2017, 10:49 am

Drew Goin wrote:
Michael S. Monie wrote:New Orleans is a Creole food city but NOT a Cajun food city.
I may agree with this statement, if speaking in a traditional sense. Nowadays, you can get any kind of food in NOLA, so there's that...
After Prudhomme, Link, and Toups, I'm hard pressed to think of any restaurateurs doing predominantly Cajun food. We have Creole food ad nauseum.
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#20 Post by Nolan E » January 15th, 2017, 10:50 am

Joe B wrote:Margarine is the equal of butter.
There's probably enough conflicting evidence about whether it does harm to your body or not to be a wash but if you think it tastes better than real butter...you cray!
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#21 Post by Victor Hong » January 15th, 2017, 10:51 am

Chuck Miller wrote:
Victor Hong wrote:It was a joke. See, that was an unpopular opinion, per your request.
Jokes are supposed to be funny.
The OP figured it out.
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#22 Post by Milton Hudson » January 15th, 2017, 10:52 am

Michael S. Monie wrote:New Orleans is a Creole food city but NOT a Cajun food city.
That is not unpopular, it is just the truth.

This doesn't mean that you can't get some Cajun. And the Cajun options are infinitely better than they were 20 years ago when the only "cajun" places were Mulates and Ralph and Kacoo's serving inedible food to tourists.

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#23 Post by Sarah Kirschbaum » January 15th, 2017, 10:56 am

Most things are not better when cooked sous vide than when cooked with "traditional" techniques.

Not all food is made better by having truffles shaved over it.

Almost all desserts are a waste of calories, and should be banned from taking up space on tasting menus.
Last edited by Sarah Kirschbaum on January 15th, 2017, 11:09 am, edited 1 time in total.
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#24 Post by Victor Hong » January 15th, 2017, 10:57 am

Colby Scott wrote:Wine version of this topic got me thinking. Here are mine:

Eggs have become massively overrated.
Nothing sweet (including chocolate) should be paired with wine.
Arugula, Chard, and other bitter greens, are barely edible.
Sriracha does not taste good. Almost every other hot sauce is better.
Everyone likes fast food.
I make a great arugula egg frittata, and serve it with an oaky chard from the prior night's party.
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#25 Post by Michael S. Monie » January 15th, 2017, 10:59 am

Brown is the color of flavor. (I think attributable to Emeril.)
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#26 Post by Poppy Davis » January 15th, 2017, 11:02 am

Meat is gross.
Raw celery is a stringy abomination.
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#27 Post by MitchTallan » January 15th, 2017, 11:09 am

1) If I am seated next to you and you whip out your phone and start taking macros of your served-up food, I have every right to f*@king stab you. If you are sporting a beard, a man-bun, or a black Northface jacket, I get to kick you in the balls first. If you are woman with a beard, man-bun, or Northface jacket, the kick will be to the private parts.

2) I don't expect to see any schmears/skid-marks of some pureed anything decorating my plate.

3) The organic, locally sourced, humanely sacrificed thing is/should be as out as man-buns, beards, and black Northface jackets.

4) If I am seated next to you and you are hacking/coughing/spewing up phlegm, wiping your nose with the table linen, or talking loudly on your cell, all of 1) again apply.

5) Store-bought stock in a cardboard box or can is useless-you might as well use salted water.

6) Flannery and all the other mail order steak companies are a waste-too much fat, inconsistent beef. The one exception is Snake River Farms for smoking some righteous Q.

7) If you are over 40, still read Cooks Illustrated, and every other foodie word out of your mouth is about what you f#*king sous-vide-d last night, stay the f#*k away from me. Or better yet, try sous-vide-ing your pecker.

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#28 Post by Victor Hong » January 15th, 2017, 11:56 am

MitchTallan wrote:1) If I am seated next to you and you whip out your phone and start taking macros of your served-up food, I have every right to f*@king stab you. If you are sporting a beard, a man-bun, or a black Northface jacket, I get to kick you in the balls first. If you are woman with a beard, man-bun, or Northface jacket, the kick will be to the private parts.

2) I don't expect to see any schmears/skid-marks of some pureed anything decorating my plate.

3) The organic, locally sourced, humanely sacrificed thing is/should be as out as man-buns, beards, and black Northface jackets.

4) If I am seated next to you and you are hacking/coughing/spewing up phlegm, wiping your nose with the table linen, or talking loudly on your cell, all of 1) again apply.

5) Store-bought stock in a cardboard box or can is useless-you might as well use salted water.

6) Flannery and all the other mail order steak companies are a waste-too much fat, inconsistent beef. The one exception is Snake River Farms for smoking some righteous Q.

7) If you are over 40, still read Cooks Illustrated, and every other foodie word out of your mouth is about what you f#*king sous-vide-d last night, stay the f#*k away from me. Or better yet, try sous-vide-ing your pecker.
But his phlegm is naturally and locally sourced, and he is simply curating it.
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#29 Post by Brian Tuite » January 15th, 2017, 12:21 pm

MitchTallan wrote:1) If I am seated next to you and you whip out your phone and start taking macros of your served-up food, I have every right to f*@king stab you. If you are sporting a beard, a man-bun, or a black Northface jacket, I get to kick you in the balls first. If you are woman with a beard, man-bun, or Northface jacket, the kick will be to the private parts.

2) I don't expect to see any schmears/skid-marks of some pureed anything decorating my plate.

3) The organic, locally sourced, humanely sacrificed thing is/should be as out as man-buns, beards, and black Northface jackets.

4) If I am seated next to you and you are hacking/coughing/spewing up phlegm, wiping your nose with the table linen, or talking loudly on your cell, all of 1) again apply.

5) Store-bought stock in a cardboard box or can is useless-you might as well use salted water.

6) Flannery and all the other mail order steak companies are a waste-too much fat, inconsistent beef. The one exception is Snake River Farms for smoking some righteous Q.

7) If you are over 40, still read Cooks Illustrated, and every other foodie word out of your mouth is about what you f#*king sous-vide-d last night, stay the f#*k away from me. Or better yet, try sous-vide-ing your pecker.
The thread title reads "unpopular."
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#30 Post by Colby Scott » January 15th, 2017, 12:31 pm

LOL@Mitch
Victor Hong wrote:I make a great arugula egg frittata
That ironically sounds pretty tasty. Guessing you saute' the arugula with some garlic and oil first though. Was referring more to eating it raw in salads or sandwiches.

Also, never said I don't like eggs (actually love them), just think the modern trend of "put an egg on it" is hugely overdone.

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#31 Post by Chris Blum » January 15th, 2017, 12:39 pm

I hate foie gras.
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#32 Post by Victor Hong » January 15th, 2017, 12:59 pm

It hates you in return.
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#33 Post by Eric Ifune » January 15th, 2017, 1:46 pm

Meat is murder, but it still tastes good.

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#34 Post by Bill Tex Landreth » January 15th, 2017, 2:24 pm

IMG_1018.JPG
Eric Ifune wrote:Meat is murder, but it still tastes good.
Compact Disc and Wine Theft should be reported and prosecuted.

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#35 Post by Anton D » January 15th, 2017, 2:33 pm

Garlic and onion add overly coarse flavors and detract from the qualities of wines served with dishes containing those ingredients.
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#36 Post by cjsavino » January 15th, 2017, 2:37 pm

Caviar is meh
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#37 Post by AlexS » January 15th, 2017, 2:39 pm

Craig G wrote:
Colby Scott wrote:Sriracha does not taste good. Almost every other hot sauce is better.
Ha, I totally agree with this! I don't get Sriracha at all.
+2

It's good to know that three of us exist!

People always look at me like I'm crazy whenever I tell them Sriracha just ain't my thang. They get pissed off when I tell them it's the Heinz Ketchup of hot sauce.
s t e w @ r t

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#38 Post by Michael S. Monie » January 15th, 2017, 2:45 pm

Craig G wrote:
Colby Scott wrote:Sriracha does not taste good. Almost every other hot sauce is better.
Ha, I totally agree with this! I don't get Sriracha at all.
It's good blended with either mayo or ketchup.
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#39 Post by Michael S. Monie » January 15th, 2017, 2:47 pm

Creole cuisine is loaded with recipes that include both garlic and onions but in most cases they are antagonistic.
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#40 Post by Alan Rath » January 15th, 2017, 4:16 pm

I don't really understand sushi. Sure, I've eaten my share. But IMO, most fish (and meat, for that matter) have so much more flavor and interesting texture when cooked. There are exceptions, but for me they are rare (haha).
I'm just one lost soul, swimming in a fish bowl, year after year

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#41 Post by Jason Crawford » January 15th, 2017, 6:13 pm

Sean Brock and his restaurants are wildly overrated. I have eaten at every version.

Thin bacon is better.

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#42 Post by Colby Scott » January 15th, 2017, 6:16 pm

AlexS wrote:They get pissed off when I tell them it's the Heinz Ketchup of hot sauce.
Except that Heinz makes the absolute best ketchup...

[wink.gif]

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#43 Post by Craig G » January 15th, 2017, 6:30 pm

Jason Crawford wrote:Thin bacon is better.
I like it thick or thin, but the best bacon I ever had was a thin oven cooked slice at Chez Panisse. It came garnished with a roasted quail.
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#44 Post by Matt Thomas » January 15th, 2017, 8:55 pm

Cuban sandwiches...meh.

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#45 Post by RyanC » January 15th, 2017, 9:08 pm

Quality is a function of price. Cheap restaurants can be delicious - but delicious cheap restaurants could nearly always be improved by charging a lot more money.

Italian cuisine is great in trattorias but does not reach anywhere near the same heights as French, Spanish, and Japanese cuisine and perhaps others too.

Vegas is not a good food city. New Orleans and Charleston are good but overrated.

I don't understand the attraction to Trader Joe's.
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#46 Post by Scott G r u n e r » January 15th, 2017, 10:38 pm

AlexS wrote:
People always look at me like I'm crazy whenever I tell them Sriracha just ain't my thang. They get pissed off when I tell them it's the Heinz Ketchup of hot sauce.
Funny. Thats my main usage... in place of ketchup.
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#47 Post by Betty C » January 16th, 2017, 4:53 pm

New Orleans food is not that good. It's greasy and overrated.
Chewy bacon sucks. It must be crispy.
The best Pepperidge Farm cookie is the double chocolate Milano.
Jamon Iberico de bellota is better than prosciutto.
Kraft Parmesan cheese in a can is disgusting.
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#48 Post by Jason T » January 16th, 2017, 5:08 pm

Agreed that the overall food scene in New Orleans is overrated. And a lot of the big names/classics are complete crap that have been trading on name/reputation for some time. That said, with just even a bit of digging, there's some really fantastic stuff to be found.
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#49 Post by Michael S. Monie » January 16th, 2017, 6:14 pm

While other cities have a famous dish or dishes, New Orleans has an indigenous cuisine. It's based primarily on Creole dishes that have been around a very long time. Emeril made his bones at Commanders Palace which is not only one of the best restaurants in N.O., but also atypical in that while they maintain many of the traditional dishes, they often improve them. That is something Emeril continued to do when setting out on his own. When an area has its own food, there often is resistance to including and incorporating the cuisines of other places. That was true in N.O. for a long time but the situation has improved significantly over the last couple of decades. There are a lot more restaurants serving ethnic foods than ever before. But sometimes public demand will be sufficiently strong that a restaurant will increasingly transition from a place serving Nothern Italian to more Creole Italian-Sicilian food. The same can happen with a legit French restaurant that winds up being French Creole. One of the great things about dining in N.O. is that it is possible to eat well at all price points. A plate of red beans and rice with sausage or a roast beef po-boy can be a very delicious and satisfying meal. And the availability of abundant, fresh seafood at affordable prices is matched by very few other places in the country.
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#50 Post by MBerto » January 16th, 2017, 6:37 pm

MitchTallan wrote:7) If you are over 40, still read Cooks Illustrated, and every other foodie word out of your mouth is about what you f#*king sous-vide-d last night, stay the f#*k away from me. Or better yet, try sous-vide-ing your pecker.
Sarah you over 40?
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