what are the foods you're snobby about?

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"truffle oil"
i had truffle fries once and thought it tasted exactly like garlic fries. everyone told me i was mad. am i mad? i feel like i'm missing out on some royal fry experience, like a dude with an eyepatch going to see avatar.

Philip Nunez, Wednesday, 4 July 2012 20:07 (seven years ago) link

you're not missing out, truffle oil is royal BS

funny-skrillex-bee_132455836669.gif (s1ocki), Wednesday, 4 July 2012 20:11 (seven years ago) link

tomatoes - gotta be in season, local. if I can't smell it when I'm cutting it up, it's dead to me.

pasta sauce in a jar - don't see the point if you can make a far better pasta from fresh ingredients.

coconut milk - so far i've only found that Chaokoh brand is the best. all those Thai Kitchen things and ugh they're so gross.

bbq - Mr Veg is a great bbq'er, which has made me dislike almost every other bbq I come across. all those bbq chain restaurants, etc, just yuk. not to say that there isn't great bbq out there, but when homemade is so good, you don't need to go anywhere else. someone at work bought in a crockpot full of store-bought marinated tritip and I had to refrain from throwing the whole thing out the window, lol

salad - don't put fucking candied anything in my salad, don't cover it in cheese, don't you DARE use iceberg ends and don't drown it in dressing. I hardly ever buy premade salad anywhere, even in restaurants, I'd so much rather make it myself at home.

Peppermint Patty Hearst (VegemiteGrrl), Thursday, 5 July 2012 17:38 (seven years ago) link

I'm not snobby about anything in New York, but in Michigan I sure as hell am. Iceberg lettuce everywhere, things on plates without sauces or garnishes, everything coated in mild cheddar, impossible to get half the ingredients you want at any given moment, not nearly enough garlic in anything.

Also people saying "brusketta."

how did I get here? why am I in the whiskey aisle? this is all so (Laurel), Thursday, 5 July 2012 17:48 (seven years ago) link

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.

how did I get here? why am I in the whiskey aisle? this is all so (Laurel), Thursday, 5 July 2012 17:51 (seven years ago) link

try going to cuba :(

funny-skrillex-bee_132455836669.gif (s1ocki), Thursday, 5 July 2012 17:52 (seven years ago) link

apples and apple-based foods

ciderpress, Thursday, 5 July 2012 17:52 (seven years ago) link

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

Philip Nunez, Thursday, 5 July 2012 17:53 (seven years ago) link

I think its "broosschetta"

Pureed Moods (Trayce), Friday, 6 July 2012 06:29 (seven years ago) link

softer s sound.

Pureed Moods (Trayce), Friday, 6 July 2012 06:29 (seven years ago) link

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

the late great, Friday, 6 July 2012 10:23 (seven years ago) link

do not endorse:

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

orange juice with pulp

the late great, Friday, 6 July 2012 10:25 (seven years ago) link

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

the late great, Friday, 6 July 2012 10:28 (seven years ago) link

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

put a fillyjonk on it (a passing spacecadet), Friday, 6 July 2012 10:29 (seven years ago) link

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

thomp, Friday, 6 July 2012 10:33 (seven years ago) link

whoa now hold on there

ketchup on fish n chips?

Peppermint Patty Hearst (VegemiteGrrl), Friday, 6 July 2012 13:45 (seven years ago) link

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

just1n3, Friday, 6 July 2012 14:13 (seven years ago) link

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.

funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 14:47 (seven years ago) link

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

is capybara gay? (Ówen P.), Friday, 6 July 2012 15:05 (seven years ago) link

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.

is capybara gay? (Ówen P.), Friday, 6 July 2012 15:07 (seven years ago) link

really??

funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:10 (seven years ago) link

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

funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:10 (seven years ago) link

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

is that sort of like a quick brine or what

just sayin, Friday, 6 July 2012 15:11 (seven years ago) link

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.

is capybara gay? (Ówen P.), Friday, 6 July 2012 15:17 (seven years ago) link

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

is capybara gay? (Ówen P.), Friday, 6 July 2012 15:19 (seven years ago) link

i will try it this sunday

just sayin, Friday, 6 July 2012 15:19 (seven years ago) link

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.

funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:24 (seven years ago) link

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

just sayin, Friday, 6 July 2012 15:25 (seven years ago) link

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

funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:26 (seven years ago) link

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

is capybara gay? (Ówen P.), Friday, 6 July 2012 15:27 (seven years ago) link

i just rmde snobbily at you, just sayin

nicest bitch of poster (La Lechera), Friday, 6 July 2012 15:27 (seven years ago) link

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

Drew Careymore (Stevie D(eux)), Friday, 6 July 2012 15:27 (seven years ago) link

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

funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:27 (seven years ago) link

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

funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:28 (seven years ago) link

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

is capybara gay? (Ówen P.), Friday, 6 July 2012 15:28 (seven years ago) link

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'

Peppermint Patty Hearst (VegemiteGrrl), Friday, 6 July 2012 15:29 (seven years ago) link

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.

Drew Careymore (Stevie D(eux)), Friday, 6 July 2012 15:30 (seven years ago) link

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

is capybara gay? (Ówen P.), Friday, 6 July 2012 15:33 (seven years ago) link

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

funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:36 (seven years ago) link

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.

john zorn has ruined klezmer for an entire generation (bene_gesserit), Friday, 6 July 2012 16:24 (seven years ago) link

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

funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 16:30 (seven years ago) link

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.

uncondensed milky way (remy bean), Friday, 6 July 2012 16:34 (seven years ago) link

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

funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 16:45 (seven years ago) link

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

uncondensed milky way (remy bean), Friday, 6 July 2012 16:52 (seven years ago) link

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

uncondensed milky way (remy bean), Friday, 6 July 2012 16:52 (seven years ago) link

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 :(

john zorn has ruined klezmer for an entire generation (bene_gesserit), Friday, 6 July 2012 16:53 (seven years ago) link

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

Love Max Ophüls of us all (Michael White), Friday, 6 July 2012 17:07 (seven years ago) link


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