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#101 Post by Michae1 P0wers »

I can't believe all the Sriracha hate. I think the love for it is overblown, but it, like other varieties of hot sauce, certainly has its place. IMO Pho requires a heavy dose of Sriracha (and a lighter dose of Hoisin).

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#102 Post by Corey N. »

Michae1 P0wers wrote:I can't believe all the Sriracha hate. I think the love for it is overblown, but it, like other varieties of hot sauce, certainly has its place. IMO Pho requires a heavy dose of Sriracha (and a lighter dose of Hoisin).
I like to just throw some sliced jalapeños into my pho for flavor -- don't eat them though. But you're entitled to your preferences, wrong as they might be.
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#103 Post by Michael Martin »

Fats in food does not equate to turning into fat in your body. Excess sugars and carbs turn into fat in your body.

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#104 Post by Michael S. Monie »

Michael Martin wrote:Fats in food does not equate to turning into fat in your body. Excess sugars and carbs turn into fat in your body.
True dat, with the culprit being the excess production of insulin.
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#105 Post by Henry Kiichli »

The thing about Sriracha that I don't like is the powdered garlic. I really detest powdered onion, and garlic powder is close behind. I find that Sriracha has a very aggressive garlic powder aftertaste.
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#106 Post by CWun »

Michae1 P0wers wrote:.... IMO Pho requires a heavy dose of Sriracha (and a lighter dose of Hoisin).
Pho can be a season-to-eater's-taste thing, but in my opinion, a very well made broth requires no extra saucing. Maybe some basil or mint. Otherwise, all I'll taste is Sriracha and not the broth.
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#107 Post by Anton D »

Henry Kiichli wrote:The thing about Sriracha that I don't like is the powdered garlic. I really detest powdered onion, and garlic powder is close behind. I find that Sriracha has a very aggressive garlic powder aftertaste.
Spot on!
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#108 Post by Joe Chanley »

Sarah Kirschbaum wrote: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.
Agree on truffles. I like them quite a bit, but don't think something that incorporates truffles automatically qualifies it as an amazing bite.

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#109 Post by mark rudner »

Sarah Kirschbaum wrote

Almost all desserts are a waste of calories, and should be banned from taking up space on tasting menus.

i totally agree on this point. all my sugar calories go to extra wine, not dessert

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#110 Post by PeterJ »

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.
"
I totally agree and have never understood why so many of the fries always seem to be so short unless they're using very small potatoes. I order them well done but too many are always very small. I'd love to have a 5 Guys next to an In-n-Out so I could get a Double Double animal style with 5 Guys fries. Of course, if the fries are To Go I'd have to keep the bag open because the closed bag steams and softens them. First World problems for sure, but still real.
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#111 Post by PeterJ »

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.
"
I totally agree and have never understood why so many of the fries always seem to be so short unless they're using very small potatoes. I order them well done but too many are always very small. I'd love to have a 5 Guys next to an In-n-Out so I could get a Double Double animal style with 5 Guys fries. Of course, if the fries are To Go I'd have to keep the bag open because the closed bag steams and softens them. First World problems for sure, but still real.
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#112 Post by David K o l i n »

CWun wrote:
Michae1 P0wers wrote:.... IMO Pho requires a heavy dose of Sriracha (and a lighter dose of Hoisin).
Pho can be a season-to-eater's-taste thing, but in my opinion, a very well made broth requires no extra saucing. Maybe some basil or mint. Otherwise, all I'll taste is Sriracha and not the broth.

Agreed. Sriracha and hoisin are for dipping, if at all

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#113 Post by Russell Faulkner »

Michael S. Monie wrote:
Michael Martin wrote:Fats in food does not equate to turning into fat in your body. Excess sugars and carbs turn into fat in your body.
True dat, with the culprit being the excess production of insulin.
Not if you lead an active lifestyle. I've got nearly 200g of sugar lined up before lunch today.
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#114 Post by Michael Martin »

Russell Faulkner wrote:
Michael S. Monie wrote:
Michael Martin wrote:Fats in food does not equate to turning into fat in your body. Excess sugars and carbs turn into fat in your body.
True dat, with the culprit being the excess production of insulin.
Not if you lead an active lifestyle. I've got nearly 200g of sugar lined up before lunch today.
Maybe you missed the word "excess".

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#115 Post by Russell Faulkner »

Find me a fat fruitarian.
I'll find you plenty of fatties who eat a high fat diet.
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#116 Post by Michael Martin »

Russell Faulkner wrote:Find me a fat fruitarian.
I'll find you plenty of fatties who eat a high fat diet.
Probably with lots of sugar too.

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#117 Post by Nolan E »

I'd rather have one large portion of something amazing than a 10 course tasting menu.
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#118 Post by Michael S. Monie »

Russell Faulkner wrote:Find me a fat fruitarian.
I'll find you plenty of fatties who eat a high fat diet.
I'd be amazed if you could just find me a fruitarian.
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#119 Post by AlexS »

Anton D wrote:
Henry Kiichli wrote:The thing about Sriracha that I don't like is the powdered garlic. I really detest powdered onion, and garlic powder is close behind. I find that Sriracha has a very aggressive garlic powder aftertaste.
Spot on!
+1

I never really thought about before but this is definitely one of the reason's I've always been lukewarm to Sriracha...leaves a hell of an acrid, long-lasting aftertaste.
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#120 Post by M. Dildine »

Tomatoes are revolting. Heirlooms, especially.
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#121 Post by MBerto »

M. Dildine wrote:Tomatoes are revolting. Heirlooms, especially.
LEAVE.
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#122 Post by Alan Rath »

MBerto wrote:
M. Dildine wrote:Tomatoes are revolting. Heirlooms, especially.
LEAVE.
I don't think Mike likes the leaves either [wow.gif]

Horses for courses, I absolutely love tomatoes, particularly heirlooms pileon
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#123 Post by Sebastian C. »

Betty C wrote: Jamon Iberico de bellota is better than prosciutto..
Agree..but

Apples and oranges. You can compare prosciutto to Jamon serrano not Iberico. The Iberico pigs are completely different. Most of Serrano and prosciuttto you find are from very similar breed of pigs. Still Serrano is better than prosciutto IMHO.
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#124 Post by Ian Sutton »

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.
I can't comment on 6, and I disagree on locally sourced in 3 (but whether it's 5km, 20km or 50km makes little difference, but 20,000 km does)

However absolutely with you on the smears, ubiquitous sous-vide, cellphone snappers and talkers & dried stock cubes. My favourite photo (oops) of a smear, was of a brown sauce. Smeared it just looked like a ... well you know what it looked like, and it really did look so much like it, that I felt like reaching for some toilet roll.
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#125 Post by George Hejna »

A5 Waygu is over rated (and over used)

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#126 Post by Russell Faulkner »

Waygu should never be served as a steak.
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#127 Post by RichardFlack »

You know something is wrong when supermarket chains have frozen Waygu burgers in boxes.

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#128 Post by RichardFlack »

Ian Sutton wrote:
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.
+10 on "smears".



I can't comment on 6, and I disagree on locally sourced in 3 (but whether it's 5km, 20km or 50km makes little difference, but 20,000 km does)

However absolutely with you on the smears, ubiquitous sous-vide, cellphone snappers and talkers & dried stock cubes. My favourite photo (oops) of a smear, was of a brown sauce. Smeared it just looked like a ... well you know what it looked like, and it really did look so much like it, that I felt like reaching for some toilet roll.

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#129 Post by Eric Ifune »

Horse meat is way better than cow.

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#130 Post by Andrew Murphy »

Pho noodle soup tastes like dirty salty dishwater.

Penne sucks. Besides being a f%$#ing pain to eat, the pasta layer itself is too thick (which I assume is necessary to ensure it maintains a cylindrical shape), making it taste like a thick layer of either undercooked or overcooked pasta dough.

And I absolutely agree that bitter leaf vegetables are revolting...

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#131 Post by David K o l i n »

Bitter greens are my life

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#132 Post by Michael S. Monie »

Traditionas Asian cultures know that bitter foods are an important component in meals both from a taste and health perspective. Bitter stimulates appetite. Have a Negroni before dinner.
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#133 Post by Sarah Kirschbaum »

This thread makes me more thankful than ever that I like pretty much everything, provided it's good quality and well prepared. There really aren't any foods one might encounter in the normal course of events that I dislike.
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#134 Post by Chris Blum »

Andrew Murphy wrote:Pho noodle soup tastes like dirty salty dishwater.
cilantro?
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#135 Post by CJ Beazley »

Corey N. wrote:
Michae1 P0wers wrote:I can't believe all the Sriracha hate. I think the love for it is overblown, but it, like other varieties of hot sauce, certainly has its place. IMO Pho requires a heavy dose of Sriracha (and a lighter dose of Hoisin).
I like to just throw some sliced jalapeños into my pho for flavor -- don't eat them though. But you're entitled to your preferences, wrong as they might be.
Dumb question, don't you use fish sauce? Or do you mean 'in addition to'?
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#136 Post by Bill Tex Landreth »

Eric Ifune wrote:Horse meat is way better than cow.
:o
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#137 Post by Craig G »

David K o l i n wrote:Bitter greens are my life
Hey, no politics!
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#138 Post by Chris Blum »

Eric Ifune wrote:Horse meat is way better than cow.
Nay
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#139 Post by CWun »

CJ Beazley wrote:
Corey N. wrote:
Michae1 P0wers wrote:I can't believe all the Sriracha hate. I think the love for it is overblown, but it, like other varieties of hot sauce, certainly has its place. IMO Pho requires a heavy dose of Sriracha (and a lighter dose of Hoisin).
I like to just throw some sliced jalapeños into my pho for flavor -- don't eat them though. But you're entitled to your preferences, wrong as they might be.
Dumb question, don't you use fish sauce? Or do you mean 'in addition to'?
there's often fish sauce in the pho broth already.
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#140 Post by Rob_S »

Eric Ifune wrote:Horse meat is way better than cow.
As a tartar I totally agree. As a big grilled steak, still prefer the cow. It's also really hard to get good horse, even when they call it Cheval...
utherland

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#141 Post by Corey N. »

CJ Beazley wrote:
Corey N. wrote:I like to just throw some sliced jalapeños into my pho for flavor -- don't eat them though.
Dumb question, don't you use fish sauce? Or do you mean 'in addition to'?
I don't use additional fish sauce; there's usually some in the broth. The broth is delicately spiced, so I try not to overwhelm in with flavor additions.
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#142 Post by Corey N. »

I prefer milk chocolate to dark chocolate.
I'm with Corey on this. - Todd W.

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#143 Post by c_choi_ »

Tonkotsu ramen is not the end-all be-all; it's just one out of four but finding the other three in the US is akin to hunting that damn needle down.
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#144 Post by c fu »

c_choi_ wrote:Tonkotsu ramen is not the end-all be-all; it's just one out of four but finding the other three in the US is akin to hunting that damn needle down.
Ramen Roll in culver city, chicken + dashi broth. Utter perfection. Opening soon.
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#145 Post by CWun »

c_choi_ wrote:Tonkotsu ramen is not the end-all be-all; it's just one out of four but finding the other three in the US is akin to hunting that damn needle down.
agreed. I like using shio ramen to consider whether I'd go back again. less competing flavors to hide a mediocre broth/tare.
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#146 Post by Michael S. Monie »

Interesting piece on ramen for neophytes such as myself: http://www.seriouseats.com/2013/09/the- ... tyles.html
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#147 Post by rfelthoven »

70% of home cooks who think they are the shit don't know shit about the actual science behind how cooking works and how desired results are achieved, and often propagate old wive's tales on internet forums that have been debunked. Reading periodicals and blogs to continue to educate one's self, along with practice and application of these techniques, is important to getting the best results.
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#148 Post by David K o l i n »

c_choi_ wrote:Tonkotsu ramen is not the end-all be-all; it's just one out of four but finding the other three in the US is akin to hunting that damn needle down.

And yet, a proper tonkotsu makes me very, very happy. Kome miso, too

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#149 Post by c fu »

Andrew Murphy wrote:Pho noodle soup tastes like dirty salty dishwater.

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WILL FIGHT YOU [snort.gif]
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Betty C
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Post your Unpopular Food Opinion

#150 Post by Betty C »

Corey N. wrote:I prefer milk chocolate to dark chocolate.
Who wouldn't?!
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