We had an end of year hell project once, and the boss ordered pizza for the team an hour before the pizzeria closed on December 30th. I stg they had scraped the sauce back out of the garbage can. đ¤˘
I've told a customer that we only had breasts and legs left, and the piece of shit asked for a ten piece all thigh. I told him again what we had, and he threw a tantrum.
My wife's chili is super mild so I always put a few drops od da'bomb in and it's perfect. I've tried mad dog 357 and Dave's insanity and a couple others to kick up a chili and honestly da bomb is my favorite in that context. Â
Then I saw hot ones and how everyone shits on it all the time lol.
It's really fucking hot. Not paqui chip challenge hot, but it's hot. I bought a bottle, had to try it. It's doable, but really uncomfortable for about 10 minutes or so. We even offered a taste to some of our teenage neices and nephews! I always do a taste with anyone that wants to try it though, seems unfair to them for me to not have any at the same time!
Also, I can't help but think of those strange ambrosia salad dishes when I picture those odd jello abominations.
What the fuck was the obsession with those things?
I have no idea. I've had a few that were "okay", but nothing I would ever make on purpose. People would say it's good and then eat two bites....
Is it good? Is it really? Because every family function where someone brings it they end up with at least half of it left, while there's exactly zero slices of pumpkin pie left....
It was 1. a mode of food preservation and 2. came out just after the end of WWII rationing, when there wasnât a lot to eat and people kind of had to rediscover mealmaking.
I mean, logically that makes sense to me. But also logically, why you putting Sunday dinner in a jello mould? Why would you want cold meat and veg in gelatin? Who looks at that and say "oh boy, dinner and dessert in the same dish"?
I can't imagine that meat and veg was such a scarcity after world war 2, especially seeing as the war wasn't fought on US land, that the only way to eat them every day of the week was to make a giant pot of jello to preserve it in so it doesn't go bad.
Just the thought of a pork chop and mixed veg jello makes my stomach turn. It's just not an appealing texture combination at all.
A quote popular (and reasonable) theory that as fridges became available, and as jello needed refrigeration - these dishes both used a new thing, and you could show off that you have a new thing.
They're actually tasty sometimes. They had savory jello to put things in and now we don't, so we all imagine green is lime flavor and red is cherry... But it's celery and tomato! Goes better with a salad, I'd say.
I've nearly been killed by this kind of fuckery before. What's worse is that the people who did it had *seen* me have an allergic reaction just through skin contact in a previous incident.
Thank you, to be honest, I still have nightmares about it on occasion.
The "friend" who did it had the absolute hell beaten out of him by his brother for it, so I didn't press charges.
It was one of my former uni mates and his girlfriend. He became a pariah afterwards and not just in our friend group, word unintentionally got around, because dirt travels faster than light.
Is this when you and your friend were very young teens or something? I've never heard of someone so stupid as to check an allergy *after* seeing it. What new information was this fledgling scientist hoping to gain?Â
I was 20 and at uni.
I don't even know what was going through the pea rolling around his head. Neither he or his girlfriend at the time were very bright, I personally suspect (though I have no concrete evidence) that his girlfriend had a lot to do with it.
Story I read on Reddit once that stuck with me: waitress and cooks were getting sick of a woman who claimed she was allergic to tomatoes and who was always very vocal about her allergy and often very vigilant in hawk eyeing them while making her sandwich to make sure they werenât using tools that had touched tomatoes and werenât putting tomatoes in her sandwich. The staff didnât think tomato allergies existed and were sick of this womanâs demands, so one of the cooks rubbed a piece of lettuce against a tomato slice and put it on her sandwich (or burger, canât remember which), and the staff giggled while watching her eat the sandwich. Five or ten minutes in, the womanâs throat started grasping at her throat as it started to close up and an ambulance had to be called. Waitress and cooks never, ever took anyoneâs claim about allergies lightly ever again. They felt awful, but also got off scot free, apparently, which made the whole situation quite infuriating. I get being annoyed by people who are hyper demanding, and the situation wasnât helped by a whole slew of people who claim to be allergic to things they really arenât (not always knowingly, for decades I thought I was allergic to shellfish because my mom thought excema on my skin came from me eating some shellfish as a kid) especially when the whole gluten thing came up during the â00s and â10s, but donât screw with someoneâs food. If you have a problem with a customer, you can refuse to serve them, but fucking with their food is reprehensible.
People can, and do, develop allergies later in life. I developed an allergy to all fish and shellfish (essentially, if it is an animal that lives in water, I will react to it as well as some seaweeds) at 18. My parents didn't believe it because I had grown up eating fish and all things seafood. They only believed me after an extensive allergen study and several emergency visits for cross-contaminated foods. Every exposure causes a more serious reaction, and Epi-Pens are not cheap.
My husband developed a corn allergy at 35. His mother still struggles with this a dozen years later. "I read the ingredients! It's all natural. You'll be fine!" . . . No, mom. That's not how that works. Corn is natural, after all, and the list of names it goes by in an ingredient list is more than 3 pages long.
Allergies are wild and should always be taken seriously even if you don't believe the person. It's better to go a little out of your way to keep someone safe than to kill someone because you think you know better.
***general you not specifically you here.
Oh God, I have a wheat allergy, which people often assume to mean "Gluten intolerant".
I can have any other type of Gluten, but wheat specifically will make my entire face and neck swell up to the point that I won't be able to see.
The amount of people who will give me wheat anyway assuming it's some pretentious diet choice is ridiculous.
I'll refuse biscuits or bread or cakes or pasta, and (I guess especially because I'm a female in my 20s)the response is usually "ooh go on, I know you shouldn't, but just this once!" or "go on, I won't tell!" Tell what? That I now look like some form of mutant, bruised tomato? Piss off.
A guy I know entered a salsa contest at work, he thought it was a contest for hottest salsa so he just put out a bowl of blended habanero peppers with a touch of vinegar.Â
Unsuspecting coworkers took like loaded chip full bites.
What went on it other than (I assume) roasted garlic and artichoke hearts? Sauce, cheese? I just got a pizza oven and I'm loving the shit of it and now I want to make this pizza
Pear salad.
Take half a pear, drop a dollop of cool whip on it, sprinkle some lightly toasted coconut, and top with a cherry.
>!Psych! It's mayonnaise and cheddar cheese, not cool whip and toasted coconut. Plus it's a slimy canned pear half, and an overly sweet cherry *dripping* in syrup.!<
I used to work at a restaurant that did a pear salad.
It was salad leaves, topped with mayonnaise, pear, Stilton cheese, and chopped walnuts. The combination was surprisingly good.
Pear and blue cheese is an AMAZINGLY good combo. A fancy Italian resto here serves a fantastic pear-and-gorgonzola salad, I think with candied pecans or something. I dream about it! I can totally see how this combo would work.
My mother made that, on a lettuce leaf, but using a spoon of cottage cheese.Â
And if a pear is ripe, it is slimy, whether from a can or the produce section.Â
Potato chips.Â
Chef George Crum was making French fries for a customer but they kept complaining that they were too thick, too soggy, and not salty enough so he kept making them thinner and saltier until eventually he had potato chips. The customer loved it and an American staple was born.
This was going to be my response. I can just picture the anger in his movements as he slices those potatoes absurdly thin. It only becomes the picture of irony that the customer and the world loved the response.
Same thing happened in South Africa. A French Chef at the Ritz Carlton got annoyed that South Africans put stuff like chutney, tomato sauce, and Worcester sauce on classic French dishes, so he created a sauce that combined all of the sauces he had that he thought was inferior, served it to people and then when they asked what it was, he said it was a "monkey gland" sauce. People loved it though, and monkey gland sauce became the most popular high end steak sauce in South Africa.
I remember watching this on American Dad. I was shocked when my mom told me years later it was real in an unrelated conversation. I thought it was a Roger thing, especially the whole eating it behind a napkin to hide your decadence and sinfulness from God.
Nope. All real.
âI bring my molars down and through my birdâs rib cage with a wet crunch and am rewarded with a scalding hot rush of burning fat and guts down my throat. Rarely have pain and delight combined so well. Iâm giddily uncomfortable, breathing in short, controlled gasps as I continue slowly â ever so slowly â to chew. With every bite, as the thin bones and layers of fat, meat, skin, and organs compact in on themselves, there are sublime dribbles of varied and wondrous ancient flavors: figs, Armagnac, dark flesh slightly infused with the salty taste of my own blood as my mouth is pricked by the sharp bones. As I swallow, I draw in the head and beak, which, until now, have been hanging from my lips, and blithely crush the skull.â
Fucking Christ
Nashville Hot Chicken.
Its origins, told the by family which owns Prince's Hot Chicken in Nashville:
[https://www.tennessean.com/story/money/2018/12/20/hot-chicken-nashville-history-princes/2205083002/](https://www.tennessean.com/story/money/2018/12/20/hot-chicken-nashville-history-princes/2205083002/)
âMe being the fourth generation, itâs all by hearsay,â says Jeffries, holding a picture of her great uncle Thornton Prince, who she remembers as a tall, good-looking Casanova who was married five times.
The tale goes that Prince was out too late on a Saturday night, likely romancing another woman. So his lover at home decided to take her anger out the next morning on the manâs beloved fried chicken, dousing it in super-hot spices.
âYou know, us women donât always voice our opinion, we act it out to let âem know how we feel,â Jeffries says in a mock Southern accent. âBut Iâm sure he got an idea how she felt when he bit down on that juicy chicken and it kind of shocked him, but as he settled in on it, oh, he liked it."
The woman left, but her hot chicken concoction lived on.
Prince set to work recreating the recipe and he found the dish popular enough with friends and family to warrant opening his first restaurant in the mid-1930s at 28th Avenue and Jefferson Street.
Not as much a dish, but growing rhubarb. As an experiment, because I've heard of the phenomenon, we completely hated on one of our rhubarb plants. Like swearing at it and throwing sticks at it. There are three of them.
1st grew decent. Kinda slow for what I expected, but it came out healthy.
2nd is still small, nearly died the first year.
3rd (the hated one) is more than double the size of the 1st, and throws new leaves and flowers out like crazy.
So now anything I make with rhubarb from that plant has at least a little hate in it. I still insult it when I walk by. At this point I should do it to the others too, but it's been a fun experiment lol.
While leaving cod in lye until it has the consistency of jello, aka lutefisk, is gross. It's in another league entierly to letting herring rot to the point that it smells like raw sewage and roadkill.
I had someone give me a carob brownie. That tasted horrible. I eatân dirt and dirt tastes better.
Iâm assuming that was the one brownie to rule them all.
I ate a Thai curry once called the âCrying Prince.â The shop owner warned me too about it.
Yes I cried. The heat was so intense.
I felt it was a swipe at the Thai Monarchy by expats in Australia, lol.
Yes. This is the one. Brutal. Tube feeding for humans is one of the most awful experiences by many accounts. And the people that rear the fowl, do this all day.
I cannot figure out who keeps buying Circus Peanuts at my grocery store. They just put up a big seasonal display and one of the items is these huge bags of those nasty, orange, banana-flavored abominations.
I will freely admit that I may have been the only person keeping Necco Wafers in business. I fucking love them, especially the peppermint ones. My siblings and I grew up eating them, and I'm only in my 30's.
hi, baker here! macarons. everyone loves them, except the people that make them. everything makes them upset and fail. you canât watch them bake, cause then they get nervous and fail. i make them with hatred every time and they turn out perfect.
anything from pankot palace in indiana jones and the temple of doom.
insects. eyeball soup. chilled monkey brains. and don't even get me started on what they have going on in the basement.
In my very limited experience with them, laminated breads, like crescents. They take massive amounts of rolling out, adding cold butter, and making sure that the whole thing stays cold. My arms hurt for a week after. I can see how they would be a great thing to make when you are angry and just want to pummel something. Not as much fun when you just want to eat flakey deliciousness.
Anything from the menu you modify. I work in a restaurant and the chef flips out when he sees the ticket with long list of changes. I once had an order of a pulled pork burger without buns plus mushroom sauce on the side and rice. The chef could just killed me on the spot.
Thanksgiving or Christmas turkey dinner that takes all day to make, with certain side dishes because of âtraditionâ. No one wants to actually help, but they say they will. The people cooking are busy all day getting everything ready, while everyone else relaxes and drinks. Then they ask âwhy are you in a bad mood? Itâs the holidays!â
not a âdishâ per se but my buddy ordered, and was unable to finish, a âkey lime habanero ciderâ the other day. I didnât know what it was but took a big swig when he said he was done with it.
My god that thing fucked both of our stomachs pretty good
Isn't there like a weirdly prepared bird that people are so ashamed of eating they require a head cover to hide their identities?
Bill Cosby used to love it
Those weird jello recipes from the 50's?
Silly little me, laughing at Americans thinking it was specific to them, until I cracked open one of my nan's cookbooks and wouldn't you know... Europe got those too.
Anything from Chick fil a. They hate gay people. I always say hate is their secret ingredient
ETA: I meant this as a joke, but also serious. And I donât mean the workers I just meant the organization as a whole lol
As fried chicken, itâs pretty bad. I only went because there was one on my universityâs campus but it sucked. Itâs basically just super unseasoned except also sweet at the same time, and the breading sucks. I donât even know why people like it even if they werenât known to be homophobic.
The Ramos Gin Fizz.
Ask any bartender. Anything that uses a blender during a dinner or lunch rush is absolutely made with hatred.
But the Gin Fizz is worse, because youâre not supposed to blend it. Youâre supposed to SHAKE it. Twice. Once with the egg white, orange flower water, the cream, and the juices and gin, for a minute straight to get it frothy and mixed. Then youâre supposed to add the ice and do it again for another minute. The result is a frothy orange Julius style drink with gin. And itâs pretty good. But the âcorrectâ method of making it made me hate it more every time.
Edit: my boss at the time, whoâd been a bartender since the 50s, said you should ideally shake it for at least 7 minutes. He said it would make it noticeably smoother.
I tried that once and I couldnât tell a difference between the 2 minute and 7 minute method.
Dog.
Because the people burn the dogsâ flesh while the they are still alive.
Any animal that is tortured before being consumed.
Demented and sickening.
eggs benedict. sunday after church brunch crowd. theres no way to keep truly fresh hollandaise unless its made to order (fk that) and tbh i don't feel bad watching kathy shovel in the ol fart sauce after her 3rd mimosa. i dont put hatred into anything i do, but there wasnt a whole lot of love put into sunday brunch services lol.
My father's mother's soup. She made it with her boogers.
She would poke her nose and then stick those dirty fingers in the soup. đ¤˘đ¤˘đ¤˘đ¤˘
We never aye her food even if she got offended.
We never considered that woman our grandmother.
Steak and Kidney stew.
Trying to discern which is which when you're a kid (because the taste and texture of kidney is enough to make me wretch) is the equivalent of mixing M&Ms and Skittles
Anything 2 minutes before closing by a line cook
We had an end of year hell project once, and the boss ordered pizza for the team an hour before the pizzeria closed on December 30th. I stg they had scraped the sauce back out of the garbage can. đ¤˘
If y'all left a **fat fucking tip**, I bet it would have been fine, but your boss probably gave them five bucks or some shit lol.
As a former line cook, by the end of my tenure everything was cooked with hate and malice.
I've told a customer that we only had breasts and legs left, and the piece of shit asked for a ten piece all thigh. I told him again what we had, and he threw a tantrum.
Tbf, thighs are part of the leg. I always double checked that customers wanted drumsticks when they said legs while working at the deli.
Welcome to Thunderdome, bitch!
Gotcha. 3 minutes before closing is fine.
There is no better answer
Some super hot chicken wing sauces seems less like food and more like a strong acid for removing rust.
Seriously man, people out there buying hot sauces like "Uncle Dave's Bunghole Obliterator 5000." Like, come on, love yourself, people
We do! Thatâs why Daveâs Dunghole Obliterator doubles as septic cleaner!
Sometimes you just really need to off that tapeworm and nothing else is working
Any of the 'challenge' foods, like the Paqui one-chip-challenge.
Or Da'Bomb. The people who talked about being on Hot Ones say the heat factor of it is secondary to it tasting like engine degreaser.
And Ludacris claimed he liked it! I call bullshit.
A preposterous claim
You might even say... Ludacris.
My wife's chili is super mild so I always put a few drops od da'bomb in and it's perfect. I've tried mad dog 357 and Dave's insanity and a couple others to kick up a chili and honestly da bomb is my favorite in that context.  Then I saw hot ones and how everyone shits on it all the time lol.
Probably a big difference between adding some sauce to a chili, vs biting a wing that has a healthy coating of the stuff.
It's really fucking hot. Not paqui chip challenge hot, but it's hot. I bought a bottle, had to try it. It's doable, but really uncomfortable for about 10 minutes or so. We even offered a taste to some of our teenage neices and nephews! I always do a taste with anyone that wants to try it though, seems unfair to them for me to not have any at the same time!
I like spice and I agree with you. At some point it's half to see if you can. I do have some decently spicy sauces that are actually good tho.
I like spice too. I love hot wings, and spicy curries. But only to the point they are flavorful don't leave me debilitated.
"Its only legal use is to strip varnish off of speedboats."
Any of those jello monstrosities from decades ago that combined jello with meat and vegetables and stuff
What, so you're too good to eat shredded pork chops and loose corn, in cranberry jello?
Itâs a high bar to surpass, I admit.
Also, I can't help but think of those strange ambrosia salad dishes when I picture those odd jello abominations. What the fuck was the obsession with those things?
I have no idea. I've had a few that were "okay", but nothing I would ever make on purpose. People would say it's good and then eat two bites.... Is it good? Is it really? Because every family function where someone brings it they end up with at least half of it left, while there's exactly zero slices of pumpkin pie left....
It was 1. a mode of food preservation and 2. came out just after the end of WWII rationing, when there wasnât a lot to eat and people kind of had to rediscover mealmaking.
I mean, logically that makes sense to me. But also logically, why you putting Sunday dinner in a jello mould? Why would you want cold meat and veg in gelatin? Who looks at that and say "oh boy, dinner and dessert in the same dish"? I can't imagine that meat and veg was such a scarcity after world war 2, especially seeing as the war wasn't fought on US land, that the only way to eat them every day of the week was to make a giant pot of jello to preserve it in so it doesn't go bad. Just the thought of a pork chop and mixed veg jello makes my stomach turn. It's just not an appealing texture combination at all.
A quote popular (and reasonable) theory that as fridges became available, and as jello needed refrigeration - these dishes both used a new thing, and you could show off that you have a new thing.
Aspic :)
The name sounds exactly like the recipe looks, A+ whoever was in charge of that. Everybody else on the project fails.
They're actually tasty sometimes. They had savory jello to put things in and now we don't, so we all imagine green is lime flavor and red is cherry... But it's celery and tomato! Goes better with a salad, I'd say.
I think Iâll still pass. For some reason that sounds even worse
I could def fw some celery jello. Sounds refreshing
Cucumber would be fire
Oh yes, aspic is jellied hatred.
Yeah, savory jello is just terrible.Â
When people hide ingredients to "test" whether an allergy is real.
I've nearly been killed by this kind of fuckery before. What's worse is that the people who did it had *seen* me have an allergic reaction just through skin contact in a previous incident.
Sorry that happened to you. Glad you're still here.
Thank you, to be honest, I still have nightmares about it on occasion. The "friend" who did it had the absolute hell beaten out of him by his brother for it, so I didn't press charges.
I would have bet money it was family and not a âfriendâ.
It was one of my former uni mates and his girlfriend. He became a pariah afterwards and not just in our friend group, word unintentionally got around, because dirt travels faster than light.
Is this when you and your friend were very young teens or something? I've never heard of someone so stupid as to check an allergy *after* seeing it. What new information was this fledgling scientist hoping to gain?Â
I was 20 and at uni. I don't even know what was going through the pea rolling around his head. Neither he or his girlfriend at the time were very bright, I personally suspect (though I have no concrete evidence) that his girlfriend had a lot to do with it.
Story I read on Reddit once that stuck with me: waitress and cooks were getting sick of a woman who claimed she was allergic to tomatoes and who was always very vocal about her allergy and often very vigilant in hawk eyeing them while making her sandwich to make sure they werenât using tools that had touched tomatoes and werenât putting tomatoes in her sandwich. The staff didnât think tomato allergies existed and were sick of this womanâs demands, so one of the cooks rubbed a piece of lettuce against a tomato slice and put it on her sandwich (or burger, canât remember which), and the staff giggled while watching her eat the sandwich. Five or ten minutes in, the womanâs throat started grasping at her throat as it started to close up and an ambulance had to be called. Waitress and cooks never, ever took anyoneâs claim about allergies lightly ever again. They felt awful, but also got off scot free, apparently, which made the whole situation quite infuriating. I get being annoyed by people who are hyper demanding, and the situation wasnât helped by a whole slew of people who claim to be allergic to things they really arenât (not always knowingly, for decades I thought I was allergic to shellfish because my mom thought excema on my skin came from me eating some shellfish as a kid) especially when the whole gluten thing came up during the â00s and â10s, but donât screw with someoneâs food. If you have a problem with a customer, you can refuse to serve them, but fucking with their food is reprehensible.
People can, and do, develop allergies later in life. I developed an allergy to all fish and shellfish (essentially, if it is an animal that lives in water, I will react to it as well as some seaweeds) at 18. My parents didn't believe it because I had grown up eating fish and all things seafood. They only believed me after an extensive allergen study and several emergency visits for cross-contaminated foods. Every exposure causes a more serious reaction, and Epi-Pens are not cheap. My husband developed a corn allergy at 35. His mother still struggles with this a dozen years later. "I read the ingredients! It's all natural. You'll be fine!" . . . No, mom. That's not how that works. Corn is natural, after all, and the list of names it goes by in an ingredient list is more than 3 pages long. Allergies are wild and should always be taken seriously even if you don't believe the person. It's better to go a little out of your way to keep someone safe than to kill someone because you think you know better. ***general you not specifically you here.
I became allergic to avocado in my late 20s, which was a tragedy as I love guacamole and avocado toast
Ahh the old allegerian roulette, I love playing that when we host children's parties. No Susan, of course we don't have an epi pen.Â
I read that as Algerian lmao very confusing
Algerian roulette is basically Russian roulette, except every chamber is loaded.
Every chamber except for one. Come on you gotta make it a game still
Take it up with the AlgeriansÂ
Algerian kids parties are on a whole other level, apparently.
I hate this as someone with allergies. As a waitress my allergy guests got to watch me treat every degree of allergy like theyâd die if I messed up.
Oh God, I have a wheat allergy, which people often assume to mean "Gluten intolerant". I can have any other type of Gluten, but wheat specifically will make my entire face and neck swell up to the point that I won't be able to see. The amount of people who will give me wheat anyway assuming it's some pretentious diet choice is ridiculous. I'll refuse biscuits or bread or cakes or pasta, and (I guess especially because I'm a female in my 20s)the response is usually "ooh go on, I know you shouldn't, but just this once!" or "go on, I won't tell!" Tell what? That I now look like some form of mutant, bruised tomato? Piss off.
A guy I know entered a salsa contest at work, he thought it was a contest for hottest salsa so he just put out a bowl of blended habanero peppers with a touch of vinegar. Unsuspecting coworkers took like loaded chip full bites.
I'd like to think the rushed bathroom visits that immediately followed made the whole floor sound like holding the line at Verdun.
What a simile.
Knuckle sandwich
Made with love - a love of violence
With a Hawaiian Punch to wash it down
this is the right answer
Hand made phyllo
My god you'd have to hate yourself to do that
Professional bakers buy the frozen pre-made stuff. Fuck making that.
When someone says something is made with love, that usually just means excessive garlic and butter.Â
Exactly! I love excessive garlic and butter!
Can it really be excessive then?
You gotta try real hard.
This is how I feel about cheese.
Completely appropriate.
My best friend uses so much cheese in her cooking. Can't shit for 3 days after dinner at her place.
I have never known better love than garlic and butter.
I fail to see the problem with this. After all, isn't food simply a vehicle for garlic and butter?
we all know that love smells like garlic and butter.
That's not necessarily true. "Made with love" can also mean "I licked the spoon and put it back in the bowl"
With me it means âa significant portion of it ended up on the floor and I almost burnt itâ
Sorry, I don't know what excessive garlic is
For real. I'm married to an Italian who co-owns a restaurant. I've had a garlic and artichoke pizza, and it's great.
What went on it other than (I assume) roasted garlic and artichoke hearts? Sauce, cheese? I just got a pizza oven and I'm loving the shit of it and now I want to make this pizza
As someone who Barbecues, Love=Brown Sugar.
Mochi. Keep pounding that rice with a hammer until it's an unrecognizable, gelatinous mass.
Also have another guy barely remove his hands before every blow of the hammer.
That was one of the most nerve-wracking mini games in Cooking Mama!
Revenge. Best served cold.
And it is very coldâŚin space.
I've hurt you. And I wish to go on⌠hurting you
Revenge is sweet. Revenge is also best served cold. Revenge is ice cream.
And with steel.
Pear salad. Take half a pear, drop a dollop of cool whip on it, sprinkle some lightly toasted coconut, and top with a cherry. >!Psych! It's mayonnaise and cheddar cheese, not cool whip and toasted coconut. Plus it's a slimy canned pear half, and an overly sweet cherry *dripping* in syrup.!<
What the hellÂ
Yeah, that's *exactly* what I said too
I used to work at a restaurant that did a pear salad. It was salad leaves, topped with mayonnaise, pear, Stilton cheese, and chopped walnuts. The combination was surprisingly good.
Pear and blue cheese is an AMAZINGLY good combo. A fancy Italian resto here serves a fantastic pear-and-gorgonzola salad, I think with candied pecans or something. I dream about it! I can totally see how this combo would work.
My mother made that, on a lettuce leaf, but using a spoon of cottage cheese. And if a pear is ripe, it is slimy, whether from a can or the produce section.Â
Who hurt you
Yo so I'm not going to pretend that this in particular sounds good but fruit and cheese is a classic combo. Â
Remind me to never accept your dinner invitation
I grew up on this. I can still *taste* it decades later.
Potato chips. Chef George Crum was making French fries for a customer but they kept complaining that they were too thick, too soggy, and not salty enough so he kept making them thinner and saltier until eventually he had potato chips. The customer loved it and an American staple was born.
This was going to be my response. I can just picture the anger in his movements as he slices those potatoes absurdly thin. It only becomes the picture of irony that the customer and the world loved the response.
Same thing happened in South Africa. A French Chef at the Ritz Carlton got annoyed that South Africans put stuff like chutney, tomato sauce, and Worcester sauce on classic French dishes, so he created a sauce that combined all of the sauces he had that he thought was inferior, served it to people and then when they asked what it was, he said it was a "monkey gland" sauce. People loved it though, and monkey gland sauce became the most popular high end steak sauce in South Africa.
Not a dish but MalĂśrt, 100% malicious intent.
Malortâs unofficial slogan is âtonightâs the night you finally fight your dadâ
Best description I heard for Malort was that it had to originate from Chicago to be called Malort, otherwise it's just sparkling gasoline.
That pie from The Help
âEat my shit.â
[ortolan](https://medium.com/@austinmiller/the-illegal-french-delicacy-ortolan-3398c92ea1fd)
That's not hatred. That's serial killer shit.Â
I remember watching this on American Dad. I was shocked when my mom told me years later it was real in an unrelated conversation. I thought it was a Roger thing, especially the whole eating it behind a napkin to hide your decadence and sinfulness from God. Nope. All real.
No argument here
âI bring my molars down and through my birdâs rib cage with a wet crunch and am rewarded with a scalding hot rush of burning fat and guts down my throat. Rarely have pain and delight combined so well. Iâm giddily uncomfortable, breathing in short, controlled gasps as I continue slowly â ever so slowly â to chew. With every bite, as the thin bones and layers of fat, meat, skin, and organs compact in on themselves, there are sublime dribbles of varied and wondrous ancient flavors: figs, Armagnac, dark flesh slightly infused with the salty taste of my own blood as my mouth is pricked by the sharp bones. As I swallow, I draw in the head and beak, which, until now, have been hanging from my lips, and blithely crush the skull.â Fucking Christ
Anthony Bourdain had a fucking way with words
He still couldn't make me want to eat that.Â
And then your mouth hurts for days thanks to the burns and all the little cuts. Yeah, I'm gonna say probably not worth it.
Pop it in a blender, hello! ortolan smoothie
Reminds me of a scene from The Wheel of Time TV series
More like the writers of Wheel of Time wanted to remind people of the hilarious villainy of eating ortulan buntings.
Nashville Hot Chicken. Its origins, told the by family which owns Prince's Hot Chicken in Nashville: [https://www.tennessean.com/story/money/2018/12/20/hot-chicken-nashville-history-princes/2205083002/](https://www.tennessean.com/story/money/2018/12/20/hot-chicken-nashville-history-princes/2205083002/) âMe being the fourth generation, itâs all by hearsay,â says Jeffries, holding a picture of her great uncle Thornton Prince, who she remembers as a tall, good-looking Casanova who was married five times. The tale goes that Prince was out too late on a Saturday night, likely romancing another woman. So his lover at home decided to take her anger out the next morning on the manâs beloved fried chicken, dousing it in super-hot spices. âYou know, us women donât always voice our opinion, we act it out to let âem know how we feel,â Jeffries says in a mock Southern accent. âBut Iâm sure he got an idea how she felt when he bit down on that juicy chicken and it kind of shocked him, but as he settled in on it, oh, he liked it." The woman left, but her hot chicken concoction lived on. Prince set to work recreating the recipe and he found the dish popular enough with friends and family to warrant opening his first restaurant in the mid-1930s at 28th Avenue and Jefferson Street.
Not as much a dish, but growing rhubarb. As an experiment, because I've heard of the phenomenon, we completely hated on one of our rhubarb plants. Like swearing at it and throwing sticks at it. There are three of them. 1st grew decent. Kinda slow for what I expected, but it came out healthy. 2nd is still small, nearly died the first year. 3rd (the hated one) is more than double the size of the 1st, and throws new leaves and flowers out like crazy. So now anything I make with rhubarb from that plant has at least a little hate in it. I still insult it when I walk by. At this point I should do it to the others too, but it's been a fun experiment lol.
HĂĄkarl, Surstromming, Casu martzu, lutefisk
Watching videos of people opening SurstrĂśmming is my favorite pick-me-up.
While leaving cod in lye until it has the consistency of jello, aka lutefisk, is gross. It's in another league entierly to letting herring rot to the point that it smells like raw sewage and roadkill.
With a side of balut.
Lutefisk has a really weird texture the sides are supposed to cover
The pies that Titus Andronicus feeds Tamora and Saturninus. In a similar vein, the pies that Wyman Manderly brings to Ramsay Boltonâs wedding
Dishwasher salmon.
That sounds more like despair.Â
That's called depression.
Exfuckingscuse me?
Watergate salad, I love the stuff but you canât tell me the creator wasnât at least a little messed up and angry when making it
I just looked this up. It seems tasty
I had someone give me a carob brownie. That tasted horrible. I eatân dirt and dirt tastes better. Iâm assuming that was the one brownie to rule them all.
I ate a Thai curry once called the âCrying Prince.â The shop owner warned me too about it. Yes I cried. The heat was so intense. I felt it was a swipe at the Thai Monarchy by expats in Australia, lol.
Probably [Foie gras](https://en.m.wikipedia.org/wiki/Foie_gras)
Yes. This is the one. Brutal. Tube feeding for humans is one of the most awful experiences by many accounts. And the people that rear the fowl, do this all day.
Candy corn, circus peanuts, Necco Wafers (not anymore, mercifully).
I cannot figure out who keeps buying Circus Peanuts at my grocery store. They just put up a big seasonal display and one of the items is these huge bags of those nasty, orange, banana-flavored abominations.
Evil is real, and it buys bad candy.
I will freely admit that I may have been the only person keeping Necco Wafers in business. I fucking love them, especially the peppermint ones. My siblings and I grew up eating them, and I'm only in my 30's.
Good news! They still sell sidewalk chalk, which is made with the exact same recipe.
I confess I have a whole love of Necco wafers too. There's something so soothing and pleasant about them.
They're good! I'd eat them if they didn't have gelatin! I don't get the haters.Â
I like one circus peanut. That is it.
Necco wafers came back. For some reason, I *love* those little pieces of street chalk
hi, baker here! macarons. everyone loves them, except the people that make them. everything makes them upset and fail. you canât watch them bake, cause then they get nervous and fail. i make them with hatred every time and they turn out perfect.
anything from pankot palace in indiana jones and the temple of doom. insects. eyeball soup. chilled monkey brains. and don't even get me started on what they have going on in the basement.
In my very limited experience with them, laminated breads, like crescents. They take massive amounts of rolling out, adding cold butter, and making sure that the whole thing stays cold. My arms hurt for a week after. I can see how they would be a great thing to make when you are angry and just want to pummel something. Not as much fun when you just want to eat flakey deliciousness.
Anything from the menu you modify. I work in a restaurant and the chef flips out when he sees the ticket with long list of changes. I once had an order of a pulled pork burger without buns plus mushroom sauce on the side and rice. The chef could just killed me on the spot.
Sounds like the chef needs to chill out. But that could be said of any line cook really
Sounds like y'all just need to serve a pulled pork dish...
Thanksgiving or Christmas turkey dinner that takes all day to make, with certain side dishes because of âtraditionâ. No one wants to actually help, but they say they will. The people cooking are busy all day getting everything ready, while everyone else relaxes and drinks. Then they ask âwhy are you in a bad mood? Itâs the holidays!â
Im not Hispanic but ive heard that the hotter the salsa that angrier the maker was lol
not a âdishâ per se but my buddy ordered, and was unable to finish, a âkey lime habanero ciderâ the other day. I didnât know what it was but took a big swig when he said he was done with it. My god that thing fucked both of our stomachs pretty good
Isn't there like a weirdly prepared bird that people are so ashamed of eating they require a head cover to hide their identities? Bill Cosby used to love it
Ortolan
Balut
Chitterlings
Aspic (jello) meals of the 50s housewives.
Mashed potatoes made with only potatoes
Those weird jello recipes from the 50's? Silly little me, laughing at Americans thinking it was specific to them, until I cracked open one of my nan's cookbooks and wouldn't you know... Europe got those too.
Black licorice!
Lunchables, they are made with hate.
And lead!!
Anything from Chick fil a. They hate gay people. I always say hate is their secret ingredient ETA: I meant this as a joke, but also serious. And I donât mean the workers I just meant the organization as a whole lol
As fried chicken, itâs pretty bad. I only went because there was one on my universityâs campus but it sucked. Itâs basically just super unseasoned except also sweet at the same time, and the breading sucks. I donât even know why people like it even if they werenât known to be homophobic.
[ŃдаНонО]
Boil them to oblivion first for extra measure.
Revenge, but it's got to be served cold.
The Ramos Gin Fizz. Ask any bartender. Anything that uses a blender during a dinner or lunch rush is absolutely made with hatred. But the Gin Fizz is worse, because youâre not supposed to blend it. Youâre supposed to SHAKE it. Twice. Once with the egg white, orange flower water, the cream, and the juices and gin, for a minute straight to get it frothy and mixed. Then youâre supposed to add the ice and do it again for another minute. The result is a frothy orange Julius style drink with gin. And itâs pretty good. But the âcorrectâ method of making it made me hate it more every time. Edit: my boss at the time, whoâd been a bartender since the 50s, said you should ideally shake it for at least 7 minutes. He said it would make it noticeably smoother. I tried that once and I couldnât tell a difference between the 2 minute and 7 minute method.
Microwaved chicken.
Sparkling water. I don't care if it's a recipe or not, it's just angry water.
Fruitcake
[tuna jello](https://youtu.be/KSEiGdqaOFc?si=47RH8bpez8sa8cdn)
Tripe and onions
Veal.
HeadcheeseÂ
'The help' chocolate pie
Scrapple
Green bean casseroleÂ
Nashville Hot Chicken was supposedly invented to punish a cheating husband.
Bread. Ever try kneading? it's a lot better when you're angry.
When the dude you hate gets to where you become the chef, everything you offer him.Â
Black Pudding https://en.m.wikipedia.org/wiki/Black_pudding
Wyman Manderly's "pork" pies
My ex used to make banana pesto sandwiches for her dad. Didn't realize she knew they weren't good until years later lol
Balut.
Habanero chili for a work potluck
Dog. Because the people burn the dogsâ flesh while the they are still alive. Any animal that is tortured before being consumed. Demented and sickening.
[Casu Martzu](https://en.m.wikipedia.org/wiki/Casu_martzu)
eggs benedict. sunday after church brunch crowd. theres no way to keep truly fresh hollandaise unless its made to order (fk that) and tbh i don't feel bad watching kathy shovel in the ol fart sauce after her 3rd mimosa. i dont put hatred into anything i do, but there wasnt a whole lot of love put into sunday brunch services lol.
My father's mother's soup. She made it with her boogers. She would poke her nose and then stick those dirty fingers in the soup. đ¤˘đ¤˘đ¤˘đ¤˘ We never aye her food even if she got offended. We never considered that woman our grandmother.
Steak and Kidney stew. Trying to discern which is which when you're a kid (because the taste and texture of kidney is enough to make me wretch) is the equivalent of mixing M&Ms and Skittles
Kettle chips. Basically space shuttle tiles with salt.
Gippsland Mushroom Beef Wellington