what are the foods you're snobby about?

Everything my family members brought to our reunion was SOOO BLAAAAND. The guac had no onion, scallion, lime, garlic, or heat. The potato salad had no discernible salt or pepper (I had to under-season so people would eat it). After like three days there I have to just crunch down on a clove of garlic to remember that I'm alive.

try going to cuba :(

apples and apple-based foods

wait i thought 'brusketta' was how it was supposed to be?

I think its "broosschetta"

softer s sound.

https://www.youtube.com/watch?v=dqp_0B3zq1E

endorse (privately)

fresh organic vegetables and fresh baguettes

good canned italian tomatoes (san marzano) and imported pasta

having different types of olive and cooking oil, ditto vinegars (no you cannot substitute red for rice) and peppers (i realize my five types of salt is excessive)

non-junky trail mix and granola (ie just walnuts, almonds, berries)

low sodium stock

oat cereal vs flakes

do not endorse, act out privilege and get snobby about
'
fucking w/ asian food w/o tools, w/o ingredients and w/o skills

homemade mexican that costs 4x as much as the taco shop that uses non-certified organic from mexico

do not endorse:

bread that is good for longer than two weeks, pastry that is more than 12 hours old

orange juice with pulp

pseudy pizza with random things on it ≠ haut cuisine

they sell a cold dough at trader joe's that you can cook in a weber grill

enables you to do these cucina italiana things which are close to that interpretation of italian pizza

http://lacucinaitalianamagazine.com/article/le-mani-in-pizza

btw italian pizza kinda sux but different conversation

bruschetta is Italian so it should be a hard k sound but I always say "sh" because I feel a bit wanky if I don't? I dunno why, for years in the UK people pronounced "chorizo" like it was Italian and I didn't mind making a thing of pronouncing that slightly less wrongly

fish and chips: requires incredibly greasy, heavy batter, and ketchup and not tartar sauce and a damn slice of lemon

whoa now hold on there

ketchup on fish n chips?

Yeah that's some crazy talk - malt vinegar only!

Oh god sorry, brusketta is the right way, I meant the opposite. Got caught up in that rant I was having. Sorry for the confusion.

do not really endorse imported pasta, i make it sometimes but in the end dry pasta is dry pasta.

Oh my god I am so snobby about potato gratin. A perfect food to get snobby about

I'm not snobby about roasting a chicken but I've roasted so many and feel a 10-minute salt water pre-boil is a necessary step.

really??

i will cover it in kosher salt and let it sit, wrapped up, for 24-48 hrs

i dont think i've ever heard of that pre-boil technique

is that sort of like a quick brine or what

It is so, so good. Boil a raw chicken for 10 min in salted water, pat dry inside and out, untie, season, no oil or butter, roast as you would (me: 50 min at 375). Moist, crisp, everything.

Actually I said "375" but I don't know my Fahrenheit. 220 C, w/e that is.

i will try it this sunday

i roast a chicken by doing that dry-brine, heating up a cast iron pan till it smokes, putting the chicken in the pan, then putting it in a 475-500 oven, turning it twice, total of like 45 minutes. it is the BEST.

still dont own a cast iron pan, my secret shame :(

everyone should! they are the best and for the most part CHEAPEST pan you can buy, there is really no excuse

Yah slocki that sounds like the best of the best, an overnight brine beats a 10 minute poach any day

i just rmde snobbily at you, just sayin

I meant to post this here and not in the 5 guys thread:

What DD is passing off as a bagel is much more offensive than what McD's passes off as a hamburger (or Olive Garden passes off as pasta even)

― Drew Careymore (Stevie D(eux)), Friday, July 6, 2012 7:33 AM (2 hours ago) Bookmark Flag Post Permalink

DD bagels make Lender's look like H&H

― Drew Careymore (Stevie D(eux)), Friday, July 6, 2012 7:34 AM (2 hours ago) Bookmark Flag Post Permalink

give it a try, there is no turning back. plus the rendered fat in the pan sort of 'fries' the skin in a wonderful way xxp

i am mad snobby about bagels this is true. and 'montreal smoked meat.' but whatever, of course i am

Roast chicken is the only food where addition of anything more than salt + pepper is patently disruptive

I enjoy stuffing lemons up the chicken's bum from time to time, doesn't interfere with the flavor overly but gives it a nice citrus 'lilt'

Also I roasted a chicken for the first time a few weeks ago and, as per Cook's Illustrated, I sautéed it in a Dutch oven w some vegs for like 5 min on each side, then put it in the oven covered at 225* for 1h and it was perfection. Used some the drippings + lemon juice to make a jus and it was maybe the best chicken I've ever had.

xp The superiority of Montreal bagels to all challengers is well documented, you're not a snob for dismissing graven images

Roast chicken is the only food where addition of anything more than salt + pepper is patently disruptive

― is capybara gay? (Ówen P.), Friday, July 6, 2012 11:28 AM (6 minutes ago) Bookmark Flag Post Permalink

i stuff some fresh herbs under the skin, not gonna lie

rosemary is killer with chicken! i also stuffed some chicken with ramps back when they were in season and it was delicious.

i'm snobby about seafood. and chocolate.

ya fresh rosemary. fresh sage. fresh thyme.

maybe i'll try and work something out with these scapes i've been entangled with all week

flavorless dried herbs are a thing to be snobby about. i used to be snobby about vanilla, but i realized one day that all vanilla is kind of magical.

being snobby about using fresh herbs is a false grail. sometimes dried is the way to go.

whoops – i was distinguishing between 'good dried herbs' and 'bad dried herbs' not 'dried herbs' and 'fresh herbs'

my dad buys parsley for $.59 at the CVS ding and dent sale, and swears it's great

i stuffed some scapes under the skin of some chicken thighs a few weeks ago (and some rosemary and sage) and it was great. however it is far too hot out now to roast anything :(

http://gothamist.com/2012/07/05/tip_preserve_your_herbs_in_olive_oi.php

I also freeze some herbs in a ziploc bag sometimes but not for more than a week or two.

certain dried herbs are fine but fresh basil is 1000x better than dried basil

I have an awesome herb garden growing right now with oregano, basil, cilantro and boxwood basil. I have tons of this boxwood basil right now. Wonder if I can make a pesto out of it. Hmmm.

I won't even bother with dried basil

Or dried mint