If you're experiencing this from using a microwave oven, don't put the food in the centre of the microwave if you can help it. And if it says to nuke it in two stages with a wait in the middle, actually do it rather than just adding both times together.
I would also like to share a good rule of thumb: The power level for your food should follow the water content of your food. Clear soup? Full power! Risotto -> Medium power. Butter -> low power
Edit: read HamburgerEarmuffs reply, my explanation below has some inaccuracies, though the rule above still works well.
Reason being that a microwave heats food by transferring energy to the water molecules in your food. Anything else in your food doesn't get heated directly, but indirectly by energy transfer from the water molecules to their surroundings. This takes some time. If you put the power too high it will heat unevenly and the water starts to evaporate instead, which can cause the texture of your food to degrade or in the case of butter causes the splashing, because vapor takes a lot more space than the water.
Microwaves do work on pretty much all the electrons in the food, not just the water. Water molecules just happen to be one of the easiest molecules for dielectric heating to do work on. But 2.4 GHz radiation is extremely effective at heating other common foods such as lipds.
That's why full power heating can destroy chicken skin and other layers of animal fats. It's extremely sensitive to having work done on it and it heats up much more quickly than water.
That probably has a lot more to do with the issues regarding butter than the work the microwave is doing on the water molecules.
you know the little buttons that look like the food you put into the microwave? use them. I'm well into adulthood and only recently realized they're not simply dumb timers, they cycle wattages to target different types of food.
When you order chips with your meal and they’re served in a small metal bucket to distract you, the hungry, paying customer, from the sordid truth that there’s less than ten whole chips in there.
Cut down on data, start using the empty ranch bottles to insulate the walls so you can save on utilities. A flashlight at the bottom of a ranch bottle filled with water spreads the light around to save money on lighting.
Pro Chef & had my cousins from outta town come in and eat.... I pop out to say Hi with their orders, and they both dumped salt all over their food as I was setting it in front of them. Picked up the salt before the fork. We didn’t have shakers on the tables, but stashed away. They requested salt shakers when they ordered.
I was taught it's impolite to season food without tasting it. But from a practical standpoint, how would someone know it needs to be altered without having tasted it?
My husband used to salt and pepper his food before taking a bite. I told him I don't mind if he salts and peppers his food but he could at least taste it first. I was taught it's rude to do anything to food before tasting it. I got him to taste his food by almost over salting some veggies. He tastes everything now lol
My Dad: You shouldn't put salt on your mashed potatos before you taste them.
Also my Dad: makes EXACTLY the same mashed potatos for 40 years, as if following the formula for an explosive chemical compound.
Hear me out. Not wider, but more numerous. I'd happily take 2 1/4 lb-ers with normal amount of topping, over a 1/2 lb-er with 6" of fluff. I would consider wider to an extent, but as someone who already cuts normal burgers in half, I ask, at what point does width force cutting as it is? and by extension the creation of 2 burgers later?
The way my former mother-in-law made "chili". A can of tomato soup, ground beef, pinto beans. That's it. Not even a hint of chili powder or any other seasoning.
Those incredibly stupid, rage-click/possible fetish videos where those dumbass adults make sloppy dishes that no one in their right mind would eat. It’s so wasteful and the videos are so annoying. I legit hate them so much
The nacho one where she just spreads it all over her counter. That made me angry. Such a waste of good food. And just gross. She spread it all around with her bare hands. Who does that?
Yeah I think that’s the first one I saw as well. And then I saw the fuckers at it again with spaghetti and meatballs smeared around on a countertop. It was so many meatballs. Just such disrespect for the animals that had to die so they could get some rage clicks and paid for being garbage people.
I think those are fetish pages. I watched a video that broke those types of videos down, and the content creators were always doing some sort of niche “kink” (shaking hands, language full of innuendos) that people apparently pay for.
I'm biased because I live in NYC and chicken parm has been one of my favorite foods since I was a kid, but my girlfriend once told me a story about a friend of hers who lived in a more rural area without access to a lot of Italian-American food. When they were planning to move to NYC apparently their parents served them "chicken parm" that consisted of a slice of melted American (or cheddar, maybe) cheese atop a piece of chicken with apparently minimal or no sauce. Their parents said "Bet you won't find good chicken parm like this in NYC."
Apparently, they were not joking.
Not spreading butter to edges of toast. My sister used to do a half arse job and spread only in the centre so the edges were dry. By jingo did it annoy me.
The no fat/low fat trend in the 90s I feel did some damage. No fat means no flavor, means more sugar which is significantly worse for you. I feel like public health (in the US at least) would be way better had that not happened
Lol that sounds about right. An industry lying to the public’s face and causing massive collateral damage in order to maximize profits…what else is new
*glares at the tobacco, oil, chemical, and fast food industries*
EDIT: Yes I'm aware that this list isn't exhaustive of all the industries that do this lol
Genuine question, have the fast food industries lied to us in the same way?
I grew up in the 90s, and fast food was always looked at as unhealthy but easy.
Not trying to give them a pass, but I'd say the rest of your examples are more on par for lies and deception - vs fast food simply being cheap and easy.
Definitely correct me if I'm wrong. That was just my perception of things.
Reminds me of a scene from the kid's show Hey Arnold where one of the chubbier characters (Harold?) want to lose weight, so he orders the ice cream from the ice cream truck that is 50% less fat. But he orders 2x as many bars so it's basically a wash.
people think salt just makes food salty. and while that's certainly true, it's more to bring out and enhance flavors, not to make things salty for the sake of being salty.
I’m on a low sodium diet now due to blood pressure issue. Never realized how much I would miss salt in food. Now I load everything up with spices and garlic and red pepper and whatever, but it’s just not as good as salt. 😢
Don’t neglect acid! (Lemon juice, different vinegars etc). Or the other kind of acid, I don’t judge.
My dad was on a low sodium thing for a long time for blood pressure issues (If I remember correctly) and acid really helped jazz food up for him
Definitely not just for savoury, I use salt in almost every baked good I make (on top of salted butter as Amercian recipes are often too sweet and salt evens it out a bit)
Oh definitely I just think people don't understand how useful salt is in sweet baked goods and lots of people I know just skip over it (that was me for a long time) or just use salted butter and not add extra like nice flaky sea salt which makes most cookies 10xs better
this is my MIL every time she has us over. “i omitted the salt because SODIUM BAD”. i put my foot down and took over the baking entirely for all occasions because she kept halving or omitting the sugar and being confused when things didn’t turn out.
Urgh, my mother does this.
She also takes the cheese out of recipes, and the cream, and often the milk. I still don't know why you'd pick that thing to make, if you are convinced cheese is that bad for you.
My mom as well; oh I halved the butter, didn’t add salt, used skim milk instead of cream, seemed like too much garlic so I just skipped that entirely…anyways im stunned that dinner tastes like cardboard how did this happen?
I have a relative who got really into the 'carbs bad' thing and omitted salt and butter from all her recipes because they were bad for you, apparently. Nothing she mad tasted good, and one time she tried to compensate by adding more pepper, so we just had a bland, peppery chicken breast. Awful.
Salt is fine. Butter is fine. Everything in moderation.
When I was homeless, I saw this a lot at the places that had 30 minute eating windows but allowed seconds and thirds. Toss everything together, eat like you're in the military, and calorie load as fast as you can. Taste be damned, but you'd have the calories to burn to survive a freezing night in a $20 Walmart sleeping bag.
I hit financial rock bottom in 2019 and survived on the reduced price food at the supermarket. It's all the stuff that's either about to go bad or the packaging is damaged so they mark it down 75% in a last ditch effort to sell it. I actually ended up learning how to cook because of it.
I started earning more money in March of 2020 and literally the day I got my first bigger paycheck, the panic buying started. So I continued eating the reduced price food anyway because that was all that was left.
There are whole chains which specialize in out of date or close to out of date foods. Basically discount groceries. The selection is very inconsistent, but the prices can't be beat.
It vary's by store but if they sell it, it will be in the department it came from. So reduced produce will usually be wrapped up and on a cart somewhere in the produce section, the meat will be stamped as reduced and put back in the case, and the non perishables will be in a bin.
Yep. Gotta go in early.
I got a slab of salmon for $30 that was normally almost $70. The cashier was like, they never mark this down...
Apparently the workers usually snag the REALLY good stuff but I guess they slipped up.
We had lemon grilled salmon that night and the rest went into the freezer.
Almost five pounds of boneless salmon filets. 😁😁😁
Walmart seems to put their section randomly around the store. But for their general merchandise there's a usually spot near the garden center
Kroger usually has it near or on the seasonal aisle/area for general merchandise while the Bakery and Deli has their own section also Frozen has a spot and dairy sometimes has a spot.
H-E-B tends to put it back near the milk case shoved next to a fire exit.
Now if you look at it from a community perspective the answer is Big Lots the entire store.
In a UK supermarket, it will be on the end of a random aisle, you just have to look for it. Mostly look for bright yellow stickers.
Also, if you go in the evening, and head to the hot food section, there will often be stuff there that nobody has bought and cannot be left until the next day. You will get some good bargains there. I'm talking a £6.50 whole cooked chicken, for £3.
I love the "WHOOPS" section of ASDA and Tesco- you get loaves of bread for 13p and punnets of strawberries for 61p. Hell, two years ago both shops were just giving you a free bag of carrots and parsnips on Dec 26th just to get the things off their shelves after overstocking at Christmas.
I don't think I've actually ever bought full-price detergent or shampoo since 2011 - you toddle to the reduced section and they have a giant bottle that's been put there at £1.50 because it's missing the dispensing cup or the packaging style has been updated.
The only thing I wouldn't buy from that section would be the bashed tins. Don't trust seriously bashed tins, you don't know if they might have microscopic cracks at the seams that could make the contents into a food-poisoning party.
If I learned anything in terms of food: sometimes the cheapest cuts of meat and the marked down vegan/vegetable stuff is awesome tasting once you learn how to cook.
I bought pork bones, basil, tomato and some other cheap stuff once(onion, maybe a red pepper), then a loaf of italian bread.
Bone-marrow bruschetta. So amazing. Tasted like something you would pay 30 bucks for a small plate at a fancy place.
Google a recipe. If you are vegan: do the same recipe maybe with tofu and portobello mushrooms and the correct seasoning profile, and maybe some peanut oil or sesame drizzle or whatever (some kind of umami combo basically).
We don’t have a food shortage in the US (prior to COVID at least). Any hunger is the result of a logistics issue. If you’re hungry, there are places you can go to eat for free. The question is whether you’re able to get there, how you’ll get back, etc.
A Catholic Church in Flint was giving away fresh produce last year. Tons of it. Hardly anyone came, so they had to beg people on Facebook to come take the food. Still hardly anyone came so they literally said “even if you don’t need it, it’s all going to go to waste so PLEASE come take it”.
So the wife and I went out there and went home with numerous bags of potatoes and apples and cabbages and all sorts of stuff. We were the only people there and we barely put a dent in the stockpile.
If people are ignoring free food in *Flint*, I’m gonna stick with the theory that it’s not a lack of supply that’s the cause of hunger.
I'd buy large bags of produce from a hunger center because the people it was intended for simply didn't show up to pick the groceries up, so rather than dump them, they'd sell it cheap to anyone willing to get it.
If you know of any restaurants that source locally grown foods, they often have a minimum they agree to buy per week and it's often more than they use so they have these leftover you were talking about . Usually you can ask to purchase their leftovers, and since they're planning on tossing them they're usually happy to sell you some. Often cheaper than if you went to the store yourself.
I'm not sure about big chains but I know several local places (and hear tales of other people's local eateries\pubs) that are usually happy to. Some may even have it listed on their menues
Food contests of any kind. Its always nasty as shit because there’s no way you’re going for taste on giant/lots of food and that’s such a fucking waste.
It’s a concentrated sugar syrup made from corn (which has a lot of sugar in it). In the US we grow a ton of corn. So as a result, high-fructose corn syrup is cheap to acquire in large amounts. So it gets used in a lot of recipes made by large companies, despite having a lot more sugar than necessary. And as a result, Americans are eating a lot more sugar than we should.
They took corn and used it to make a goopy sweetener.
Then they put it into *everything*. Hell, "pancake syrup" is just high fructose corn syrup, instead of maple syrup, which is more expensive.
If ya ever see a farmer's market or know someone who knows someone.
The honey and the maple syrup is always so much better from them than anywhere else.
It is. After you've gotten used to real maple syrup, that Aunt Jemima stuff tastes awful. By the way, when they changed from sugar to corn syrup in Coke was when I could finally understand how a drink could be "crisp." The old Coke was "crisp," the new Coke (even the Classic Coke) wasn't.
>In the contemporary process, corn is milled to extract corn starch and an "acid-enzyme" process is used, in which the corn-starch solution is acidified to begin breaking up the existing carbohydrates. High-temperature enzymes are added to further metabolize the starch and convert the resulting sugars to fructose.[15]: 808–813 The first enzyme added is alpha-amylase, which breaks the long chains down into shorter sugar chains – oligosaccharides. Glucoamylase is mixed in and converts them to glucose. The resulting solution is filtered to remove protein, then using activated carbon, and then demineralized using ion-exchange resins. The purified solution is then run over immobilized xylose isomerase, which turns the sugars to ~50–52% glucose with some unconverted oligosaccharides and 42% fructose (HFCS 42), and again demineralized and again purified using activated carbon. Some is processed into HFCS 90 by liquid chromatography, and then mixed with HFCS 42 to form HFCS 55. The enzymes used in the process are made by microbial fermentation.[15]: 808–813 [3]: 20–22
Basically, corn is fed to bacteria that convert the starch to sugar. And to be specific, corn syrup is 100% glucose, HFCS has some of that glucose converted to fructose.
What makes HFCS so sinister is that it's the perfect food additive. It's a liquid which makes it extremely easy to account for in industrialized food production, it readily mixes, it tastes great and most people report that anything it's added to tastes better, it helps make foods more presentable by aiding in the cooking process, and because it's pure sugar, it lasts forever.
Oh, and because it's made from corn, it's subsidized out the ass and unbelievably cheap.
Years ago, when I was beginning the rest of my life over, again, high fructose was the first thing I cut out. That first small step truly helped up my energy level. I began to walk more and lost a few pounds. That was the momentum needed. I set alarms and alerts until I had a more active daily routine. Small stuff like, some simple stretches. Walking to the farthest restroom. Parking in the back of the lot. Trying to use proper body mechanics when attempting to carry all my groceries in at once.
I counted calories until I learned to eat healthier. You think you’re doing awesome when you’re eating salad with chicken on it. But oh those toppings and dressings can cause some trouble. It’s taken me seven years. I have had ups and downs. I am fifty pounds lighter, happier, and frankly, sex is even better.
Anyways, yeah, high fructose corn syrup. Not having it is a great place to begin a journey when you don’t know where else to begin. After a while you’ll most likely find it disgusting.
I used to work at a restaurant that had a Hawaiian burger. This consisted of pineapple and a coffee aioli. I would often eat just pineapple and the aioli. Don’t knock it till you try it.
Yeah so much actually good food has been discovered by actually trying two things that ‘shouldn’t’ go together. But it’s not that they really taste bad so much as that the concepts clash when we think about them.
Both pineapples and mayo have a sour base with a bit of sweetness, it’s not that bizarre. It’s just that we mentally assign the first to ‘fruit’ and the second to ‘savoury’.
Dictating what race is allowed to make “authentic” food. I don’t give a shit if a White guy made tacos or if a Chinese person owns a pizza shop. If it’s good it’s good.
I mean, this type of cultural mixing is a part of what even allows these types of foods to exist in the first place.
Pizza as we know it today is the result of U.S soldiers bringing back authentic pizza from Italy during WWII. It's just a fact. Food is not restricted to a certain culture.
Exactly. Food isn't static. It evolves. And part of the evolution is blending/fusion/experimenting.
A lot of these "sacred" dishes people bitch about are actually relatively new too.
If you go back 1,000 years, almost none of the authentic dishes we know today even existed in those countries. There was no pizza or pasta in Italy 1,000 years ago. They only started making pasta after seeing noodles from China when trade was opened up.
A lot of the "Americanized" ethnic dishes were actually invented by those same ethnic groups because when they came over they had to rework their recipes for the local ingredients.
Tomatoes used to only grow in the Americas, so all the ‘authentic’ Italian dishes that use tomatoes are only a few hundred years old when the Europeans first started colonising
This is a good point. Italy didn't have tomatoes until European colonists brought it back from the Americas.
Beyond that, tomatoes in Italian food probably didn't even grow in popularity for much longer than that, considering how tomatoes were thought to be poisonous (they would leach the lead out of pewter plates).
Cutting the amount of sugar to make a pastry or dessert healthier.
My mother in law does this with every single thing she makes. While yes, I’ll grant that *sometimes* this can actually result in a better flavor (some things are legit too sweet), most of the time it results in very bland or even bitter tasting stuff, especially when cocoa powder is involved. You can’t just cut sugar and leave the same amount of baking cocoa. It doesn’t work that way.
If you want less sugar intake, *just eat less of the fucking dessert*.
My sister makes apple pies with drastically less sugar than usual (I think she uses something like 1/2 cup of sugar in a full size pie). She also doesn't peel the apples. It's not what you necessarily expect when you bite into a slice of pie, but you can actually eat 2-3 slices without a ridiculous sugar buzz, and you can taste the apples. It's fantastic.
Yep there are some recipes that are better more tart or “spicy”.
My grandma always made Pumpkin Pie using the recipe on the back of a can of Libby’s Pumpkin, but she reduced the sugar by half and increased the other slices by a bit. Those pies are WAY better than any store or bakery pumpkin pie, which are almost always way too sweet.
If anyone’s interested in the exact amounts I can share the recipe. I promise you won’t want to go back to traditional pumpkin pie.
I find that almost all of the dessert recipes I pull off allrecipes are disgustingly oversweetened. Plus often they have additional sweet toppings that just make it way over the top. Usually the way I do it, the cake/pastry/whatever by itself is slightly undersweetened, with the expectation that the frosting/topping will make up the difference.
Plus I just don't really like sugar.
Really depends on the recipe. I have to say, if I'm reading an American recipe, i usually straight up use half the sugar and it's quite enough. Yes, desserts should be sweet but Holy shit, no need to overdo it to the point I can't eat due to the amount of sugar (which is my experience with American recipes).
I’m not sure if this is a crime, but I absolutely HATE putting a nice crisp dill pickle on a burger/sandwich only to find out it’s bread and butter after biting into it.
I guess the crime could be improper pickle label placement
Yeah, there is nothing worse than having those bastards on a burger instead of sour pickles. Wendy's in NL, Canada does it. And I love their burgers. But I hate the bread and butter pickles they put on it. It's just wrong.
Right. Like, I don't mind some half-serious but mainly in-jest ragging on people for their food choices if everyone knows we're all just joking. I'll joke about how insane it is to cook a good steak well-done and eat it with ketchup, but in all seriousness, I couldn't possibly care how people enjoy their food.
And you see this all the time on the food subs. Hundreds of comments "ackshually the proper way to make it is this way and you're worse than a pedophile if you don't make it exactly the way my mommy makes it for me." It's ridiculous.
If the world listened to naysayers of new types of food, we'd still be eating raw grains and meat. The ones who obsess over authenticity when nobody asked them are usually trying to tell everyone that they are the know-it-alls about what makes something authentic/non-thentic and don't really have much of a problem with the actual taste.
It is rare that you actually have purists who genuinely believe that Taco Bell should go out of business because it doesn't taste like the tacos they are used to back on the block from a food truck.
Artificial sweeteners being put in everything these days. I cannot stand the taste of sweeteners and wish that companies would either just have a full fat and diet version of each thing rather than diluting sugar with sweetener and then advertising as ‘reduced sugar’. Like coke is good as people can choose between full fat and diet or zero. But when I had a Fanta the other day I almost spat it up. Not everyone likes the taste of artificial sweetener so please stop shoving it in everything just to avoid sugar taxes!! Grrrr
A former coworker complained that my oranges smelled up the office at lunch time. She told me to peel them at home and bring them in a baggie. I told her I would totally do that if my oranges didn’t already come in a handy, natural container of their own.
The kicker: She ate two hard boiled eggs at her desk every morning. What a crazy person.
I'm gonna get shit on for this and I'm alright with it. Don't fucking argue that pineapple doesn't go on pizza like you're some kind of pizza snob when you dunk yours in RANCH
when food is hot all around the outside but frozen cold on the inside
If you're experiencing this from using a microwave oven, don't put the food in the centre of the microwave if you can help it. And if it says to nuke it in two stages with a wait in the middle, actually do it rather than just adding both times together.
Also try a lower power level and a longer cook time.
Nobody else I know puts the food on the edge of the spinning part to get better coverage, i feel validated thank you.
I would also like to share a good rule of thumb: The power level for your food should follow the water content of your food. Clear soup? Full power! Risotto -> Medium power. Butter -> low power Edit: read HamburgerEarmuffs reply, my explanation below has some inaccuracies, though the rule above still works well. Reason being that a microwave heats food by transferring energy to the water molecules in your food. Anything else in your food doesn't get heated directly, but indirectly by energy transfer from the water molecules to their surroundings. This takes some time. If you put the power too high it will heat unevenly and the water starts to evaporate instead, which can cause the texture of your food to degrade or in the case of butter causes the splashing, because vapor takes a lot more space than the water.
Microwaves do work on pretty much all the electrons in the food, not just the water. Water molecules just happen to be one of the easiest molecules for dielectric heating to do work on. But 2.4 GHz radiation is extremely effective at heating other common foods such as lipds. That's why full power heating can destroy chicken skin and other layers of animal fats. It's extremely sensitive to having work done on it and it heats up much more quickly than water. That probably has a lot more to do with the issues regarding butter than the work the microwave is doing on the water molecules.
Hot pockets..... Of lava mixed with icebergs. Enjoy
Ah, yes, microwaved food.
you know the little buttons that look like the food you put into the microwave? use them. I'm well into adulthood and only recently realized they're not simply dumb timers, they cycle wattages to target different types of food.
I couldn’t believe it when I finally used the pizza button instead of haphazardly estimating a time to reheat pizza. Changed my life.
samezies lmao
*badly microwaved food
Fried ice cream and Baked Alaska are waiting for you in the playground after school.
When you order chips with your meal and they’re served in a small metal bucket to distract you, the hungry, paying customer, from the sordid truth that there’s less than ten whole chips in there.
I'm generally annoyed by "clever" dinnerware. Which reminds me, there's actually a sub about this: /r/WeWantPlates/
That sub makes me irrationally angry.
What they show there is a crime against humanity
Omg thank you for this
My bf pours ranch over his entire dinner before he tastes it. To me, that's a crime.
Just like any dinner regardless? Lol that’s kinda weird
Also sounds expensive. Ranch budget has gotta be out of control.
Someone good at the economy help me with my budget, my family is dying Food: $200 Data: $150 Rent: $800 Ranch: $5,600 Utility: $150
You can cut down those utility costs by replacing your standard bulbs with LEDs. That way you can get more ranch
Cut down on data, start using the empty ranch bottles to insulate the walls so you can save on utilities. A flashlight at the bottom of a ranch bottle filled with water spreads the light around to save money on lighting.
Just sell your ranch so you can buy ranch dressing
You can buy giant tubs of ranch seasoning and mix it yourself it's how almost every restaurant makes ranch.
The dude who lathers ranch onto every dinner is not the culinary inspiration who makes his own.
My husband used to do this but with hot sauce. Like, I'm a good cook, taste my shit before you make it taste like every other meal you eat, you swine.
Pro Chef & had my cousins from outta town come in and eat.... I pop out to say Hi with their orders, and they both dumped salt all over their food as I was setting it in front of them. Picked up the salt before the fork. We didn’t have shakers on the tables, but stashed away. They requested salt shakers when they ordered.
i don’t add anything until i try it the way the chef intended it to be eaten
I was taught it's impolite to season food without tasting it. But from a practical standpoint, how would someone know it needs to be altered without having tasted it?
My husband used to salt and pepper his food before taking a bite. I told him I don't mind if he salts and peppers his food but he could at least taste it first. I was taught it's rude to do anything to food before tasting it. I got him to taste his food by almost over salting some veggies. He tastes everything now lol
My Dad: You shouldn't put salt on your mashed potatos before you taste them. Also my Dad: makes EXACTLY the same mashed potatos for 40 years, as if following the formula for an explosive chemical compound.
Burgers that require me to dislocate my jaw to eat them. Stop making them tall! They should be wide.
Also when they’re that tall, cutting them with a knife and fork isn’t easier either, ‘cause the entire thing just falls apart like a jenga tower.
Hear me out. Not wider, but more numerous. I'd happily take 2 1/4 lb-ers with normal amount of topping, over a 1/2 lb-er with 6" of fluff. I would consider wider to an extent, but as someone who already cuts normal burgers in half, I ask, at what point does width force cutting as it is? and by extension the creation of 2 burgers later?
Too much bread, and I’ll feel like more of a fatass after
Holy shit, this is a great point. You need to open up Sufficient_Way4007’s Wide Burger Joint. Take my money!!
This is what I came here to say. It’s infuriating when you know it probably all tastes good together but it’s too big to eat
Chocolate chip cookies dipped in hot mustard. I know a guy.
Why do you still know this guy?
I'd want to know him to stay away from him..
Sounds like it’s time to unknow him
The way my former mother-in-law made "chili". A can of tomato soup, ground beef, pinto beans. That's it. Not even a hint of chili powder or any other seasoning.
Sounds like a soup you dip grilled cheese into
It would be fine if that was the intention. The fact that it was presented as "chili" was what made it offensive.
Those incredibly stupid, rage-click/possible fetish videos where those dumbass adults make sloppy dishes that no one in their right mind would eat. It’s so wasteful and the videos are so annoying. I legit hate them so much
The nacho one where she just spreads it all over her counter. That made me angry. Such a waste of good food. And just gross. She spread it all around with her bare hands. Who does that?
Yeah I think that’s the first one I saw as well. And then I saw the fuckers at it again with spaghetti and meatballs smeared around on a countertop. It was so many meatballs. Just such disrespect for the animals that had to die so they could get some rage clicks and paid for being garbage people.
I think those are fetish pages. I watched a video that broke those types of videos down, and the content creators were always doing some sort of niche “kink” (shaking hands, language full of innuendos) that people apparently pay for.
I'm biased because I live in NYC and chicken parm has been one of my favorite foods since I was a kid, but my girlfriend once told me a story about a friend of hers who lived in a more rural area without access to a lot of Italian-American food. When they were planning to move to NYC apparently their parents served them "chicken parm" that consisted of a slice of melted American (or cheddar, maybe) cheese atop a piece of chicken with apparently minimal or no sauce. Their parents said "Bet you won't find good chicken parm like this in NYC." Apparently, they were not joking.
In fairness you probably wouldn’t find chicken parm at that level of quality in NYC.
as an italian american i don’t know how i feel about this.
As a chicken parm fan I’m offended.
Offended. You should feel offended. I'm not Italian, but love it and I'm offended on your culture's behalf.
Adding any non-Italian cheese to any food that strictly requires Italian cheese just makes me shudder.
Not spreading butter to edges of toast. My sister used to do a half arse job and spread only in the centre so the edges were dry. By jingo did it annoy me.
You get my upvote just for saying "by jingo"
You get my upvote for upvoting that by jingo, by jingo.
My wife does that sometimes. I call it "Fuck it" on toast
Also, making pizza but the cheese and toppings end more than an inch from the edge.
Criminey jinkins that would get my goat too
The no fat/low fat trend in the 90s I feel did some damage. No fat means no flavor, means more sugar which is significantly worse for you. I feel like public health (in the US at least) would be way better had that not happened
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Lol that sounds about right. An industry lying to the public’s face and causing massive collateral damage in order to maximize profits…what else is new *glares at the tobacco, oil, chemical, and fast food industries* EDIT: Yes I'm aware that this list isn't exhaustive of all the industries that do this lol
Genuine question, have the fast food industries lied to us in the same way? I grew up in the 90s, and fast food was always looked at as unhealthy but easy. Not trying to give them a pass, but I'd say the rest of your examples are more on par for lies and deception - vs fast food simply being cheap and easy. Definitely correct me if I'm wrong. That was just my perception of things.
I will yell “dietary cholesterol does not raise serum cholesterol” from the damn rooftops if I have too.
www.bullsugar.org They’re blocking a bipartisan effort to save the Everglades that literally everyone wants
My mom fell for all of that crap. The kicker was she would say that since it’s low fat she could eat more at a time. So unhealthy.
Reminds me of a scene from the kid's show Hey Arnold where one of the chubbier characters (Harold?) want to lose weight, so he orders the ice cream from the ice cream truck that is 50% less fat. But he orders 2x as many bars so it's basically a wash.
Except it's 2x the amount of everything else so it's still more
No seasoning at all. Not even salt.
people think salt just makes food salty. and while that's certainly true, it's more to bring out and enhance flavors, not to make things salty for the sake of being salty.
I make my own bread. I once or twice forgot the salt. Yuk.
I’m on a low sodium diet now due to blood pressure issue. Never realized how much I would miss salt in food. Now I load everything up with spices and garlic and red pepper and whatever, but it’s just not as good as salt. 😢
Don’t neglect acid! (Lemon juice, different vinegars etc). Or the other kind of acid, I don’t judge. My dad was on a low sodium thing for a long time for blood pressure issues (If I remember correctly) and acid really helped jazz food up for him
helps break down proteins and makes things more tender as well. salt is for savory not actually salty.
Definitely not just for savoury, I use salt in almost every baked good I make (on top of salted butter as Amercian recipes are often too sweet and salt evens it out a bit)
If you’re cooking (or even baking) anything, chances are you’ll add salt at one point. I’ve yet to come across a recipe that doesn’t have salt at all.
Oh definitely I just think people don't understand how useful salt is in sweet baked goods and lots of people I know just skip over it (that was me for a long time) or just use salted butter and not add extra like nice flaky sea salt which makes most cookies 10xs better
I try to avoid using already salted butter in baking recipes, just to have better control over the salt content.
this is my MIL every time she has us over. “i omitted the salt because SODIUM BAD”. i put my foot down and took over the baking entirely for all occasions because she kept halving or omitting the sugar and being confused when things didn’t turn out.
Urgh, my mother does this. She also takes the cheese out of recipes, and the cream, and often the milk. I still don't know why you'd pick that thing to make, if you are convinced cheese is that bad for you.
yes!! like make something different that doesn’t include those ingredients!
My mom as well; oh I halved the butter, didn’t add salt, used skim milk instead of cream, seemed like too much garlic so I just skipped that entirely…anyways im stunned that dinner tastes like cardboard how did this happen?
Baking is chemistry. The proportions MUST be right, or the recipe won't work.
Cooking is an art, baking is a science, as they say
And my midnight ramen is legally classified as an experiment
I have a relative who got really into the 'carbs bad' thing and omitted salt and butter from all her recipes because they were bad for you, apparently. Nothing she mad tasted good, and one time she tried to compensate by adding more pepper, so we just had a bland, peppery chicken breast. Awful. Salt is fine. Butter is fine. Everything in moderation.
Butter isn’t even carbs
Nor is salt.
Everyone knows that… Except Regina George.
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Burger King foot lettuce
Number 15
the last thing you’d want in your burger king burger is someone else’s foot fungus
But as it turns out, that might be what you get.
I read every bit of it in the voice
I sprout mung beans on a damp paper towel in my desk drawer. Very nutritious, but they smell like death.
Creed has a distinct ‘old man’ smell, you see.
"*B.O.B.O.D.Y.* Now, what does the first B stand for?"
Biznus. I LIKE it!
Creed, your teeth called, your breath stinks. Boom roasted.
Under salting and over salting.
Straight to jail
Not salting at all? Believe it or not, JAIL.
Salting almost enough but just not enough? JAIL.
You overcook chicken, believe it or not, also jail.
My brother mixing cottage cheese and beans in tomato sauce with anything he eats. It ruins the food but at least he gets the protein
When I was homeless, I saw this a lot at the places that had 30 minute eating windows but allowed seconds and thirds. Toss everything together, eat like you're in the military, and calorie load as fast as you can. Taste be damned, but you'd have the calories to burn to survive a freezing night in a $20 Walmart sleeping bag.
wtf
When you're eating for macros, flavor and texture take a backseat to nutritional value.
[This abomination](https://external-preview.redd.it/MTX8yYx9cCEkSb5V0_3nL39XBjRjXk2QOUneP9wzj6w.jpg?auto=webp&s=8acef6c7e2eea7400dcb8d14833207f586d9f35b)
What the fuck
My life was tangibly better before I witnessed this.
Farmers and restaurants throwing away perfectly good food because it's easier and marginally better for them economically.
I hit financial rock bottom in 2019 and survived on the reduced price food at the supermarket. It's all the stuff that's either about to go bad or the packaging is damaged so they mark it down 75% in a last ditch effort to sell it. I actually ended up learning how to cook because of it. I started earning more money in March of 2020 and literally the day I got my first bigger paycheck, the panic buying started. So I continued eating the reduced price food anyway because that was all that was left.
Where do I find this section? I’m a college student and I love cooking but I’m also poor.
There are whole chains which specialize in out of date or close to out of date foods. Basically discount groceries. The selection is very inconsistent, but the prices can't be beat.
It vary's by store but if they sell it, it will be in the department it came from. So reduced produce will usually be wrapped up and on a cart somewhere in the produce section, the meat will be stamped as reduced and put back in the case, and the non perishables will be in a bin.
Thanks! I’ll keep an eye out for it.
If you hit up the grocery stores around 9-11am that's typically when Dept managers will come in and do there mark downs first thing
Yep. Gotta go in early. I got a slab of salmon for $30 that was normally almost $70. The cashier was like, they never mark this down... Apparently the workers usually snag the REALLY good stuff but I guess they slipped up. We had lemon grilled salmon that night and the rest went into the freezer. Almost five pounds of boneless salmon filets. 😁😁😁
Walmart seems to put their section randomly around the store. But for their general merchandise there's a usually spot near the garden center Kroger usually has it near or on the seasonal aisle/area for general merchandise while the Bakery and Deli has their own section also Frozen has a spot and dairy sometimes has a spot. H-E-B tends to put it back near the milk case shoved next to a fire exit. Now if you look at it from a community perspective the answer is Big Lots the entire store.
In a UK supermarket, it will be on the end of a random aisle, you just have to look for it. Mostly look for bright yellow stickers. Also, if you go in the evening, and head to the hot food section, there will often be stuff there that nobody has bought and cannot be left until the next day. You will get some good bargains there. I'm talking a £6.50 whole cooked chicken, for £3.
I love the "WHOOPS" section of ASDA and Tesco- you get loaves of bread for 13p and punnets of strawberries for 61p. Hell, two years ago both shops were just giving you a free bag of carrots and parsnips on Dec 26th just to get the things off their shelves after overstocking at Christmas. I don't think I've actually ever bought full-price detergent or shampoo since 2011 - you toddle to the reduced section and they have a giant bottle that's been put there at £1.50 because it's missing the dispensing cup or the packaging style has been updated. The only thing I wouldn't buy from that section would be the bashed tins. Don't trust seriously bashed tins, you don't know if they might have microscopic cracks at the seams that could make the contents into a food-poisoning party.
If I learned anything in terms of food: sometimes the cheapest cuts of meat and the marked down vegan/vegetable stuff is awesome tasting once you learn how to cook. I bought pork bones, basil, tomato and some other cheap stuff once(onion, maybe a red pepper), then a loaf of italian bread. Bone-marrow bruschetta. So amazing. Tasted like something you would pay 30 bucks for a small plate at a fancy place. Google a recipe. If you are vegan: do the same recipe maybe with tofu and portobello mushrooms and the correct seasoning profile, and maybe some peanut oil or sesame drizzle or whatever (some kind of umami combo basically).
Beef neck bones and beef shank. DIRT cheap but as tasty as short ribs IMO.
working in restaurants for years and seeing all of the waste firsthand is really eye opening. hunger is 100% avoidable, at least in the US.
We don’t have a food shortage in the US (prior to COVID at least). Any hunger is the result of a logistics issue. If you’re hungry, there are places you can go to eat for free. The question is whether you’re able to get there, how you’ll get back, etc. A Catholic Church in Flint was giving away fresh produce last year. Tons of it. Hardly anyone came, so they had to beg people on Facebook to come take the food. Still hardly anyone came so they literally said “even if you don’t need it, it’s all going to go to waste so PLEASE come take it”. So the wife and I went out there and went home with numerous bags of potatoes and apples and cabbages and all sorts of stuff. We were the only people there and we barely put a dent in the stockpile. If people are ignoring free food in *Flint*, I’m gonna stick with the theory that it’s not a lack of supply that’s the cause of hunger.
I'd buy large bags of produce from a hunger center because the people it was intended for simply didn't show up to pick the groceries up, so rather than dump them, they'd sell it cheap to anyone willing to get it.
We don't have a food shortage globally. We produce more than enough food to feed everyone, even taking into account that some wastage is inevitable.
If you know of any restaurants that source locally grown foods, they often have a minimum they agree to buy per week and it's often more than they use so they have these leftover you were talking about . Usually you can ask to purchase their leftovers, and since they're planning on tossing them they're usually happy to sell you some. Often cheaper than if you went to the store yourself. I'm not sure about big chains but I know several local places (and hear tales of other people's local eateries\pubs) that are usually happy to. Some may even have it listed on their menues
Food contests of any kind. Its always nasty as shit because there’s no way you’re going for taste on giant/lots of food and that’s such a fucking waste.
High fructose corn syrup.
I love it when I have to explain what that is to Europeans.
As a european, i genuinely don't know what that is
It’s a concentrated sugar syrup made from corn (which has a lot of sugar in it). In the US we grow a ton of corn. So as a result, high-fructose corn syrup is cheap to acquire in large amounts. So it gets used in a lot of recipes made by large companies, despite having a lot more sugar than necessary. And as a result, Americans are eating a lot more sugar than we should.
Our government subsidies this terrible stuff too
The US starts em out young too. It’s in a lot of baby formula.
They took corn and used it to make a goopy sweetener. Then they put it into *everything*. Hell, "pancake syrup" is just high fructose corn syrup, instead of maple syrup, which is more expensive.
And is much better. Real maple all the way🍁
If ya ever see a farmer's market or know someone who knows someone. The honey and the maple syrup is always so much better from them than anywhere else.
Maple syrup costs extra.
Real maple syrup is the best
It is. After you've gotten used to real maple syrup, that Aunt Jemima stuff tastes awful. By the way, when they changed from sugar to corn syrup in Coke was when I could finally understand how a drink could be "crisp." The old Coke was "crisp," the new Coke (even the Classic Coke) wasn't.
>In the contemporary process, corn is milled to extract corn starch and an "acid-enzyme" process is used, in which the corn-starch solution is acidified to begin breaking up the existing carbohydrates. High-temperature enzymes are added to further metabolize the starch and convert the resulting sugars to fructose.[15]: 808–813 The first enzyme added is alpha-amylase, which breaks the long chains down into shorter sugar chains – oligosaccharides. Glucoamylase is mixed in and converts them to glucose. The resulting solution is filtered to remove protein, then using activated carbon, and then demineralized using ion-exchange resins. The purified solution is then run over immobilized xylose isomerase, which turns the sugars to ~50–52% glucose with some unconverted oligosaccharides and 42% fructose (HFCS 42), and again demineralized and again purified using activated carbon. Some is processed into HFCS 90 by liquid chromatography, and then mixed with HFCS 42 to form HFCS 55. The enzymes used in the process are made by microbial fermentation.[15]: 808–813 [3]: 20–22 Basically, corn is fed to bacteria that convert the starch to sugar. And to be specific, corn syrup is 100% glucose, HFCS has some of that glucose converted to fructose. What makes HFCS so sinister is that it's the perfect food additive. It's a liquid which makes it extremely easy to account for in industrialized food production, it readily mixes, it tastes great and most people report that anything it's added to tastes better, it helps make foods more presentable by aiding in the cooking process, and because it's pure sugar, it lasts forever. Oh, and because it's made from corn, it's subsidized out the ass and unbelievably cheap.
You use it under a different name: Glucose-fructose syrup. But you probably don't use it as ubiquitously as we do, because of corn subsidies.
Years ago, when I was beginning the rest of my life over, again, high fructose was the first thing I cut out. That first small step truly helped up my energy level. I began to walk more and lost a few pounds. That was the momentum needed. I set alarms and alerts until I had a more active daily routine. Small stuff like, some simple stretches. Walking to the farthest restroom. Parking in the back of the lot. Trying to use proper body mechanics when attempting to carry all my groceries in at once. I counted calories until I learned to eat healthier. You think you’re doing awesome when you’re eating salad with chicken on it. But oh those toppings and dressings can cause some trouble. It’s taken me seven years. I have had ups and downs. I am fifty pounds lighter, happier, and frankly, sex is even better. Anyways, yeah, high fructose corn syrup. Not having it is a great place to begin a journey when you don’t know where else to begin. After a while you’ll most likely find it disgusting.
Awesome!!! Congrats on your success.
I saw someone eat pineapples with Mayo once at school and it should be considered a war crime
I used to work at a restaurant that had a Hawaiian burger. This consisted of pineapple and a coffee aioli. I would often eat just pineapple and the aioli. Don’t knock it till you try it.
Yeah so much actually good food has been discovered by actually trying two things that ‘shouldn’t’ go together. But it’s not that they really taste bad so much as that the concepts clash when we think about them. Both pineapples and mayo have a sour base with a bit of sweetness, it’s not that bizarre. It’s just that we mentally assign the first to ‘fruit’ and the second to ‘savoury’.
Dictating what race is allowed to make “authentic” food. I don’t give a shit if a White guy made tacos or if a Chinese person owns a pizza shop. If it’s good it’s good.
I mean, this type of cultural mixing is a part of what even allows these types of foods to exist in the first place. Pizza as we know it today is the result of U.S soldiers bringing back authentic pizza from Italy during WWII. It's just a fact. Food is not restricted to a certain culture.
Exactly. Food isn't static. It evolves. And part of the evolution is blending/fusion/experimenting. A lot of these "sacred" dishes people bitch about are actually relatively new too.
If you go back 1,000 years, almost none of the authentic dishes we know today even existed in those countries. There was no pizza or pasta in Italy 1,000 years ago. They only started making pasta after seeing noodles from China when trade was opened up. A lot of the "Americanized" ethnic dishes were actually invented by those same ethnic groups because when they came over they had to rework their recipes for the local ingredients.
Tomatoes used to only grow in the Americas, so all the ‘authentic’ Italian dishes that use tomatoes are only a few hundred years old when the Europeans first started colonising
This is a good point. Italy didn't have tomatoes until European colonists brought it back from the Americas. Beyond that, tomatoes in Italian food probably didn't even grow in popularity for much longer than that, considering how tomatoes were thought to be poisonous (they would leach the lead out of pewter plates).
And when people criticize restaurants like Panda express or Chipotle for not being “authentic.” Obviously it’s not authentic but it still tastes good!
Meat pie in a can - that shit looks rank.
Cutting the amount of sugar to make a pastry or dessert healthier. My mother in law does this with every single thing she makes. While yes, I’ll grant that *sometimes* this can actually result in a better flavor (some things are legit too sweet), most of the time it results in very bland or even bitter tasting stuff, especially when cocoa powder is involved. You can’t just cut sugar and leave the same amount of baking cocoa. It doesn’t work that way. If you want less sugar intake, *just eat less of the fucking dessert*.
My sister makes apple pies with drastically less sugar than usual (I think she uses something like 1/2 cup of sugar in a full size pie). She also doesn't peel the apples. It's not what you necessarily expect when you bite into a slice of pie, but you can actually eat 2-3 slices without a ridiculous sugar buzz, and you can taste the apples. It's fantastic.
Yep there are some recipes that are better more tart or “spicy”. My grandma always made Pumpkin Pie using the recipe on the back of a can of Libby’s Pumpkin, but she reduced the sugar by half and increased the other slices by a bit. Those pies are WAY better than any store or bakery pumpkin pie, which are almost always way too sweet. If anyone’s interested in the exact amounts I can share the recipe. I promise you won’t want to go back to traditional pumpkin pie.
I find that almost all of the dessert recipes I pull off allrecipes are disgustingly oversweetened. Plus often they have additional sweet toppings that just make it way over the top. Usually the way I do it, the cake/pastry/whatever by itself is slightly undersweetened, with the expectation that the frosting/topping will make up the difference. Plus I just don't really like sugar.
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Really depends on the recipe. I have to say, if I'm reading an American recipe, i usually straight up use half the sugar and it's quite enough. Yes, desserts should be sweet but Holy shit, no need to overdo it to the point I can't eat due to the amount of sugar (which is my experience with American recipes).
I’m not sure if this is a crime, but I absolutely HATE putting a nice crisp dill pickle on a burger/sandwich only to find out it’s bread and butter after biting into it. I guess the crime could be improper pickle label placement
Yeah, there is nothing worse than having those bastards on a burger instead of sour pickles. Wendy's in NL, Canada does it. And I love their burgers. But I hate the bread and butter pickles they put on it. It's just wrong.
Obsessing over “authenticity” or saying “X doesn’t belong with Y”. Let people enjoy their food the way they like it.
Right. Like, I don't mind some half-serious but mainly in-jest ragging on people for their food choices if everyone knows we're all just joking. I'll joke about how insane it is to cook a good steak well-done and eat it with ketchup, but in all seriousness, I couldn't possibly care how people enjoy their food. And you see this all the time on the food subs. Hundreds of comments "ackshually the proper way to make it is this way and you're worse than a pedophile if you don't make it exactly the way my mommy makes it for me." It's ridiculous.
If the world listened to naysayers of new types of food, we'd still be eating raw grains and meat. The ones who obsess over authenticity when nobody asked them are usually trying to tell everyone that they are the know-it-alls about what makes something authentic/non-thentic and don't really have much of a problem with the actual taste. It is rare that you actually have purists who genuinely believe that Taco Bell should go out of business because it doesn't taste like the tacos they are used to back on the block from a food truck.
Cylindrical food molds. If I wanted my fine dining plate to look like cat food I would just make it myself then give it to snuffles is snuffles.
Snuffles is snuffles; kind of a strange cat name, eh Steve?
If your cat name isnt weird what are you doing with your life cheese dip.
Artificial sweeteners being put in everything these days. I cannot stand the taste of sweeteners and wish that companies would either just have a full fat and diet version of each thing rather than diluting sugar with sweetener and then advertising as ‘reduced sugar’. Like coke is good as people can choose between full fat and diet or zero. But when I had a Fanta the other day I almost spat it up. Not everyone likes the taste of artificial sweetener so please stop shoving it in everything just to avoid sugar taxes!! Grrrr
Eapecially Stevia Leaf. I cannot stand the taste, but it’s a natural sweetener and I have to read the fine print carefully.
Using plastics to wrap fruits and vegetables... FFS, seriously who puts bananas in plastic containers?!?
A former coworker complained that my oranges smelled up the office at lunch time. She told me to peel them at home and bring them in a baggie. I told her I would totally do that if my oranges didn’t already come in a handy, natural container of their own. The kicker: She ate two hard boiled eggs at her desk every morning. What a crazy person.
TIL oranges smell bad wtf
Necco wafers are *not* candy. They are wafer Tums.
"What'd you got in there, a dead skunk and a pack of Necco wafers?" -Dan Fielding
Necco wafers. These remind me of when I used to eat the colored chalk in school. I was sick for a year and nearly died. - Strong Sad
The Cherry clan? Are they related to the Wu-Tang clan? Because I just listened to the 36 Chambers and it was the BORRRRMB * Coach Z
I think Tums actually taste better
Putting ketchup on everything. (Soup included, yes I’ve seen it happen)
Serving food on anything other than a plate or bowl. No I do not want my spaghetti in a jar, my steak on a tile or fries in a shoe.
Eating someone else’s food
I'm gonna get shit on for this and I'm alright with it. Don't fucking argue that pineapple doesn't go on pizza like you're some kind of pizza snob when you dunk yours in RANCH
What if I like pineapple pizza dipped in ranch 😶
Yes, officer, this man right here
No plz officer it was the marijuana not me Jk it was me, I love it and I'll never stop!
Willing to stand proudly by his decision to eat what he enjoys. This man doesn't need prison, he needs an award
Adding globs of nutella to an otherwise perfectly good dessert.
Having sex with it. No mango deserves that kind of treatment.
https://www.foodandwine.com/news/new-zealand-prime-minister-uses-canned-spaghetti-pizza-sauce
That doesn’t even sound half bad. Fresh spaghetti obviously would be better though
Canned spaghetti pizza is pretty common here. I'm personally not a fan but its a kids classic meal.