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Dishes that Should Just Go Away for Awhile? - Page 3

post #61 of 80
Bull penis with "bleu" cheese and Tabasco sauce ... arrgh!
post #62 of 80
McIlhenny's Tabasco sauce ... with all the wonderful and interesting chile and hot sauces in the world, one must give kudos to the chefs and restaurateurs who choose McIlhenny's over all the others. Way to go, boys and girls!
post #63 of 80
A few years back there was a place here in Salt Lake that made their own poppers. Obviously hand crafted, and they were VERY, VERY good.

On the other hand, there's a 7-11 down the street from the shop and I sometimes have reasons to go in there. They have this display of pizza slices, poppers, chicken wings and such that, like a bad accident , turns my stomach but I find it hard to not stare. People actually EAT that stuff!

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #64 of 80
and people differ from culture to culture as well with food, so many things we eat here , othere people would gag on and vice a versa. for instance
Marmite and Vegemite
im a marmite girl just love love love love the stuff , grew up on the stuff and used to eat it off a spoon where as you all would gag on it
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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post #65 of 80
Cajun blackened everything.(I'm in the midwest where the trend is still strong.) I have people ordering blackened shimp. I won't do it. Ends up like rubber. Can't stand the smell of the seasoning, have a chronic cough from inhaling it. Also, over-use of hot seasoning inflicted on the unsuspecting. I worked in a place that had aioli so laden with cayenne that people complained. Would they change it? No. The kitchen manager liked it, so there it was. I was lectured about my "attitude" when I said they should warn people about it on the menu or call it something else. They said "Well, it's our way of making it." I countered that they should pack their regular mayo with cayenne and don't warn anybody. Same difference. I so hate cayenne that I won't allow it in my kitchen because people can't be trusted with it. Just because they burned their taste buds off doesn't mean I don't want to keep mine. I swear you could dip a cow pie in hot sauce, roll it in rock salt and people would think it was the greatest thing ever, as long as they had ranch dressing to dip it in. Black angus beef is another over marketed product. See my emperor's new clothes thread on the pro forum for more on that subject. Kuan, them are fightin' words. :D you come on down hwy. 35 and we'll discuss crab rangoons! I happen to love those, so there! I also like French onion soup a lot if it's made right. Don't know why people think the crouton goes on top. Can't get through it to get to the soup.
post #66 of 80
"Spaghetti and meatballs
Spaghetti and meat sauce
Shrimp cocktail (they're always smelly)
French Onion Soup
Day old crusty bread (it breaks my crowns)
American Cheese
Processed foods of every type

doc[/quote]

I take exception to everything listed here. While Spag/MB and Spag/Mt sauce should not occupy the top of any menu, even Italian/American - I can assure you that I have made award-winning meatballs that get old, old italian men choked up because it reminds them so much of their mother's meatballs. Key ingredient: Day old crusty bread. French Onion Soup, when done correctly, is possibly the ultimate comfort food - and the favorite son of a nation of people who invented and then reinvent food ad infinitum. Key ingredient: Day old crusty bread. Shrimp cocktail: Get some 4-6 shrimp, marvel for a while at their immense stature. Double check the bag to make sure it's not lobster tails, then sear them real good on each side, a little garlic, deglaze with white wine and cover to finish cooking the middle. If you're serving as an appetizer, one will be enough per person, but they will eat two or three and be almost full. If you have any day old crusty bread, use more white wine, shrimp stock made with the shells like a fumet, peas and tomatoes to make a great scampi- serve the shrimp over the bread and let it soak up that sauce. Heaven.
post #67 of 80
I love steak, I love blue cheese. Nothing better than a steak and a salad with blue cheese dressing in a bowl next to it. I used to get requests for blue on filet all the time at my old place, made me gag. Recently I got a day off, a glorious day, to go to a friends wedding. Menu options: filet with blue cheese or tilapia. God loves me, he just has a little fun at my expense, often.
post #68 of 80
tapioca, and not just for a little while..it should go away forever!...tower foods..they are so hard to eat and still look ladylike..i like horizontal foods, but it seems lots of places serve everything vertical..like hot dogs...go figure! think its just so they can charge more...one more thing..i love caesar salad done right, but the presentation with the whole leaves standing with a huge toasted baguette slice just gets me...how the heck you suppose to eat that ricky?...and last but not least, anything with aspic..do chefs still make tomato aspic thingys? do people still eat them?..i don't like my food to jiggle, thank you very much...also,the chopped garlic in water they sell in stores..too gross...that's all folks!
joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #69 of 80
I've heard several times that jello and other "foods that jiggle" made with gelatin kinda gross people out if they didn't grow up with it. I don't really care for "jello" desserts, and I cannot bring myself to like tomato aspic at all. I grew up without those.

Spaghetti and meatballs, I really like if made my way. Good quality noodles, cooked right (I like linguini in place of spaghetti), sauce made from scratch, and meatballs that have a lot of garlic and not much bread in them. No chopped onion in my meatballs, or in my "hamburger steak" for that matter, thank you.
post #70 of 80
Why not? You don't like onion at all?

I find that if I grate lots and lots of onion into my meatballs and add a dash of baking soda my meatballs become fluffier. I'm not big on the bread thing either, but I do soak some bread in a little milk, then ring out the milk and add the bread to the mix. Again, makes it more fluffy.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #71 of 80
I'm amazed that places that sell various sandwiches and things like cheeseburgers or philly cheese steak or ham and cheese or patty melts or buffalo wings with blue cheese dip or smoked turkey and provolone or proscuitto and fresh mozarella paninis or spaghetti and meatballs with parmesan or chicken cordon bleu or ... hey, wait a minute - needs more thought.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #72 of 80
Minus the sarcasm I totally agree. Meat and cheese are the staple of my diet in all above mentioned ways, plus pizza with mozz and pepperoni, sausage peppers and cheese, any deli meat paired with any cheese. I even like a juice delmonico steak topped with cheese sauce (the kind you'd expect on the baked potato).

I find cheese and seafood to be more difficult to pull off but come on... cream cheese and lox, crab stuffed mushrooms topped with parmesan. It can be done if done well.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #73 of 80
Sarcasm? Who, me?? I would never!

But after rattling off that list of stuff I got to thinking that if you don't mix meat and dairy, eating at fast food places, a lot of delis and such could be pretty frustrating. Where would eggs, as in mayo, fit in?

Seafood and cheese is certainly more limited, but I do really like my seafood quiche - usually crab, shrimp, scallops, gruyere and parmesan, amongst other things. Assuming, of course, you eat shellfish. I myself eat pretty much all sorts of stuff, though chances are good my health and happiness would be improved if I imposed some restrictions on myself. Well, my health at least, not sure about the happiness part.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #74 of 80
"X aioli" -- stabilized mediocre mayonnaise with something "hip" beaten in instead of garlic, like chipotles. Why not call it "chipotle mayonnaise"? Why not make yourself it from eggs?

Hollandaise that isn't. My mother-in-law is celiac, i.e. cannot tolerate wheat gluten, and once in what purported to be a fine-dining establishment she carefully checked before ordering a dish, as she always does, and was informed that it had gluten... because the Hollandaise had flour. I asked whether the chef couldn't just whip some up from egg yolks, butter, and lemon, and was told sneeringly that this isn't how you make Hollandaise.

Bacon-wrapped scallops.

Bruschetta pronounced "brush-etta." Blini pronounced "bellini."

Makizushi rolls with more than two kinds of seafood, especially the ones with spicy mayonnaise, covered with more raw seafood on the top, sometimes described as more "interesting" and "adventurous" sushi -- i.e. sushi that uses spice and too many flavors to cover up the mediocrity of the fish and rice.

Wasabi anything that's made from powdered: don't people know it's just powdered horseradish with green food coloring, not wasabi at all? I like horseradish, I'm not demanding that everyone use fresh wasabi, I just hate a dab of green food coloring being marketed as clever and hip.

Hot sauces, usually made from habaneros, whose sole function is heat: hot sauce should have flavor.
post #75 of 80
I don't know if this fits or not, but I can't help it. I like ika-natto and maguro-natto temaki. So shoot me.

Natto yum,
BDL
post #76 of 80
I won't shoot you. One type of seafood, natto, rice, maybe green of some kind, and nori. What irks me is stuff like "flying dragon tiger maki" with spicy mayo, salmon, fake crab, maguro, and unagi inside, rolled up and topped horizontally with salmon, hamachi, and so on.

But you are objectively incorrect about natto, which is nasty. :eek:
post #77 of 80
Isn't 'natto' sort of like a soy based Japanese version of slimy vegamite? I sort of remember hearing about it, don't recall ever eating any.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #78 of 80
More like slimy, fermented Vegemite perfumed with of moldy brie and rotting mushrooms. If you'd tried it, you'd have remembered. Great stuff, especially with mustard. Oishi-des, you betcha.

BDL
post #79 of 80
In fact, I'd go so far as to say that natto is high on the list of dishes that really ought to just go away, except that it should go away for reasons totally other than what this thread is about. Natto should go away because it's hideous, evil stuff. If it ever becomes overused, boring, same-old same-old in American second-rate restaurants aping their betters, I personally will long since have shot myself.

You might have noticed that natto is something about which there is not the slightest disagreement, no differences of opinion, none of that. :lol:

I wrote a blog post about natto a month ago, with pictures of my desperate, last-ditch attempts to make it edible.
post #80 of 80
But getting back to the subject at hand...

Mac and cheese made with "clever" ingredients (lobster, scallops, bleu cheese, etc.), served in very small portions, at $10+ per plate.

"House special" versions of BLT, with appropriate letter-changes. Usually served on the same pseudo-sourdough somebody already rightly denounced.

Upscale bar food that combines "Asian" flavorings like ginger and soy sauce with mediocre Tex-Mex fried-cheese-salsa-etc., usually given "cute" names like "crispadillas." This sort of thing popped up all over Boston a few years back, and I have a bad feeling these places got the idea from places in New York, like they usually do.

I adore tuna tartare, but it's so often terrible -- the tuna chopped heavily and thus partly mashed into a paste; the flavorings overdone and unbalanced; the tartare masked by unidentifiable vinaigrette on the salad served with or under it -- that I might almost consign it to this list.
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