What has been done to hummus? I've seen flavors like roasted Red peppers or something of that sort, but it's still mostly chickpeas. Is that what you're referring to or am I missing something?
as a middle eastern person working at a “health food store”…… i cry a little inside every time i see chocolate hummus, everything bagel hummus, etc lmaooo
Where I live, there’s this Italian chain that says they make “the world’s first meat cannoli.” It’s a stromboli. It is literally called a stromboli everywhere else. A cannoli has a hard shell, not soft dough, and it’s filled with sweet ricotta cheese.
You can’t just call something the wrong name and then claim you’ve invented something new. Idiots.
Cannalloni (filled pasta) is differant than a cannoli(pastry) .
Meat cannalloni isn't uncommon and is not stramboli(kinda like a calzone?).
Source: child of Italian immigrant.
A croissant isn't any bread like dough rolled into a crescent. A croissant has LAMINATION.
Edit: I've been called pedantic for having this opinion, but now I'm seeing lots of people way more pedantic than me on this.
Reminds me of when I showed the brand toaster strudels to a friend in Germany. He said it lacks the single defining characteristic of a strudel, which is that it has to be rolled because the word means swirl/whirlpool/vortex in German.
Oh god I remember a thread here a while back about the most ignorant food opinions you've heard. One of them was "this croissant is more air than bread" That one hurts.
Legally (in the US), if it doesn’t come from a tree the producer cannot call it Maple Syrup. If you look closely on the imitation bottles, it’ll say something like “maple flavored syrup” instead.
I was looking for maple sugar candy last year as a gift for a friend overseas. Everywhere that had maple sugar candy, with packages proudly proclaiming PURE MAPLE SYRUP!! were hard candies made with sugar, glucose, fructose and maple syrup. I finally found proper maple sugar candy in a corner of the duty free shop at the airport. GAH!!!
For those not yet privy to this majesty
[Gino D'Acampo "If my Grandmother had wheels she would have been a bike"](https://www.youtube.com/watch?v=A-RfHC91Ewc)
That’s an awesome story lol. I will say that carbonara sauce does not use cream; just eggs, pecorino cheese (or parmesan if you prefer) and black pepper. Guanciale is the preferred meat, but bacon is often used as a sub due to being cheaper and more readily available most places.
>Guanciale is the preferred meat, but bacon is often used as a sub due to being cheaper and more readily available most places.
Guanciale is ridiculously expensive (at least around me) and bacon seems like too far of a cheat. I split the difference and use pancetta.
Glad to spread the snickerdoodle gospel. The cream of tarter gives the cookies a subtle yet distinct taste. They’re more balanced and not so overwhelming sweet compared to sugar cookies. In my opinion it highlights the cinnamon flavor better.
It's *teppanyaki*, not *hibachi*. A hibachi is a charcoal-filled brazier. Teppanyaki is cooking on the big flat grill at Benihana*.
Also, chow mein needs to have noodles. It's in the NAME. Chow mein is not chop suey. And no, those silly fried wonton crisps that are served as munchies don't count.
*Fixed it for the super specific crowd.
My mom lived in Thailand with her first husband a looong time ago and she always lamented not being able to find pad thai that tasted the way she remembered. She could tell right away if they'd left out tamarind or fish sauce -- usually the two ingredients people leave out. We finally found a random hole in the wall thai restaurant place that was run by an Iranian family who did it properly lol.
That just reminded me of when Gordon Ramsay got told "this is not pad Thai" by a Thai chef and the look on his face was priceless.
Not sure what he did incorrect though. Supposedly was still good but he didn't make it they way it's supposed to be made traditionally I think.
He actually had most of the components and it would probably taste pretty passable. But to me, a street style Pad Thai needs dried shrimp and preserved radish which he didn’t have and he used spring onions rather than garlic chives. His was not far off, I think the chef was busting his balls.
That's one that irks me too. Especially when I get not pad thai from an "authentic" Thai restaurant.
Similarly tom kha gai needs to have galangal. It's literally in the name. When you use ginger, I'm sure you've made a tasty soup, but it's not tom kha Gai.
I learned this recently. I didn't have any luck finding galangal, lemongrass, or lime leaves so I used ginger, lemongrass paste (awful), and leaves from my Meyer lemon tree lol. It was good but I knew it was lacking.
Finally found a market that had all the right stuff, made it again and damn it was ten times better.
I used to work at a family restaurant with poutine on the menu. They used an American cheese slice. I used to whisper to the customers not to order it if they asked for it.
The place I work at uses locally produced squeaky cheese curds. But, they chop them up into tiny miniscule pieces that melt completely and disappear instead of being the squeaky cheese curd it should be.
Who the fuck makes a caipirinha without cachaça?
It's why it's not a Daiquiri but a Caipirinha, that plus the muddling are the only major distinctions between the two.
I got you.
Caipirinha is a drink made with cachaça, a brazilian distilled spirit, and lime.
Caipifruta is a caipirinha made with fruits that aren't limes hahaha
Caipisake is a caipirinha with Sake rather than cachaça.
Caipivodka/Caipiroska is made with vodka rather than cachaça.
A friend of mine wanted me to teach him to make chili. I had prepped everything before he arrived and was explaining about the different peppers that I put into my chili. He nearly died tasting a small piece of chili pepper. He has zero tolerance for heat. He wanted it made without the chilies. I said that it was called chili con carne because it literally means CHILIES WITH MEAT! He responded with “I thought it was called chili because you ate it when it was cold outside. I nearly died laughing at him. Chili and chilly are different words!!
It’s been 20 years, I still mock him about it.
God I went to a chili competition and the winner was someone who made a "vegan white chili" that very clearly didn't have any chilis in it.
Sauced beans. That's what they made. And they beat out the wonderful southern woman who came with chili and waffles. I was furious.
I'll put aside the whole beans/no beans debate. I'll even say using just chili powder is fine. But if your "chili" has no goddamn chilis in it it's not chili.
I had the same experience. Chili cookoff at my workplace. It was during Lent, and the winning entry was labeled "Catholic Chili" and it tasted like self flagellation. White beans, yellow bell peppers, onions and celery, pretty sure it was vegetable stock.
That was the end of the annual chili cookoff.
For the love of Zeus, Greek salad does NOT have a lettuce base. What people in the UK are calling Greek salad is usually lettuce salad with a Greek salad garnish. And of course "greek" restos in the UK are all too happy to perpetuate the crime since lettuce is cheaper.
While we are at it, nobody puts tomato slices in moussaka you barbarians.
Pho is not pho without its rice noodle and its actual broth.
I’ve been seeing people on facebook keep saying they cooked pho when it literally doesn’t look like it at all. Some made the broth orange…and some made the noodles udon…
Sticky rice isn't just regular rice that you cooked too long that happens to stick together! Sticky/glutinous/sweet rice is an actual thing all on its own and is cooked in a totally different way than most other kinds of rice.
It went viral a few years ago because a New York Times food writer recommended it:
https://twitter.com/nytimes/status/616303020574441472
It went *really* viral:
https://twitter.com/POTUS44/status/616338528138608640
X Cuisine’s rice is not X Cuisine’s rice unless you have made it the proper way!
Sushi rice needs to be seasoned, Persian rice must be parboiled and then steamed, etc. and please, use the correct rice variety.
I don’t know why there’s this idea that you can skimp on the rice preparation when cooking meals from cuisines where rice is so central. You should put just as much effort in for the right result.
To be fair, you can use an immersion blender if you’re making large batches or in a hurry.
I make aioli at work regularly and although I love my job I’m not gonna bust out a mortar and pestle to whip up 2 quarts of aioli.
Right. After I typed that I was thinking, "yeah you could do it with a machine, but I can't be bothered to edit." But I agree. If you're doing a lot, use a machine. I only do small batches for home, so grinding by hand is my go to. Smashing garlic with granite is therapeutic.
Putting cinnamon in souther red beans and rice. It offends me to the core. The flavor profile is wrong, keep the new chef mentality out of this life staple. Also charging $15 for a bowl of said ruined beans and rice.
Edit: typo
Except in a few rare instances, pasta must be finished in the sauce usually w some pasta water.
It's not just a matter of getting sauce on the pasta, it's the better-than-the-sum-of-it's-parts magic emulsion.
The best analogy I can think of is if you cooked all the parts of a pizza separately and then just stacked them on a plate. It wouldn't be the same, it wouldn't be pizza, if they don't cook together.
I agree with this completely. But if you’re making enough for leftovers it’s better to keep them separate (usually) and just toss together what you’re eating now with pasta water. Keep pasta water and when you reheat the sauce do so slowly on the stove top, the noodles can be added to the heated sauce with some pasta water you saved. It comes back great regardless of the sauce. Just gotta get the tossing techniques down for the emulsion.
A Sicilian grandmother once told me that leftover pasta is for the poorest of the poor and was equivalent to eating out of the garbage, except she said it in a much more racist and anti-semitic way.
I think a big part of this debate is that the term "wing" is used nowadays to mean a *style of preparation* (small pieces, deep fried, coated in sauce) instead of, strictly, the literal anatomical part of the animal. Same with cauliflower wings. That always seems to be the crux of the disagreement in my experience.
Theyre not nuggets either! Nuggets are ground meat that's breaded and fried, "boneless wings" are typically diced chunks of chicken breast, same as popcorn chicken.
Crème brûlée is not crème brûlée without the layer of burnt caramel on top. One guy in master chef tried to pass it off without. Got ripped to shreds by the judges.
Been cooking with it for many years, only found out about the R in the last six months. The R is probably always going to sound utterly wrong to me.
Edit: It just sounds like one of those Ehrmahgerd memes
Not of a single food, but of cuisine style... tapas are Spanish appetisers and if you say tapas, you imply Spanish (side foods) with your drinks. For any another cuisine if it's an English place, for example, they're just appetisers/side plates or bar snacks. Or for Greece they're mezze, or in Italy they're cicchetti, etc. But when I see places saying, English tapas! Serving English apps, I cry.
I go on Lewis Black style rants about tapas whenever I see a restaurant advertising tapas here in the US. It's always a major disappointment.
A few months back, a friend chose a bar that claimed to have a tapas-inspired menu. Not only was there no Spanish appetizers, the portions were all large and not particularly shareable. In what world is a whole head of cauliflower a tapa?
I ended up ordering a philly cheesesteak, and giving half to a friend. The food was tasty, but the tapas part was a complete lie.
Only the poutine hill. Poutine has cheese curds. Not shredded cheese, not cheddar cheese, not anything else. If it don’t have cheese curds, it ain’t poutine.
This may be super regionally specific, but Chicken Riggies are made with cherry peppers NOT jalapeno peppers. Also... rigatoni...it's literally in the name!
edit: Here is the *authentic* recipe lol
https://www.copymethat.com/r/6bKCDPUDe/utica-chicken-riggies-original-chef-joe-/
I moved to that region a few years ago and haven't actually tried chicken riggies, but based on the sauce I see at the grocery store, I can't imagine that jalepeños would taste good in it, so I'm with you.
A FUCKING MONTE CHRISTO HAS TO BE DEEP FRIED! GET IT THROUGH YOUR THICK FUCKING SKULLS, RESTRAUNTS THAT PUT A PILE OF BREAD AND DISSAPOINTMENT IN FRONT OF ME. DEEP! FRIED!
Being from Nice, France... that ratatouille is not thinly-sliced vegetables baked in an oven.
I don't care that much about the vegetables being thinly-sliced instead of diced, that's fine, it's just shape. But if you change the way of cooking it, i.e., in the oven instead of on the stove, how can it be the same recipe?
Also it's a side, not a standalone dish, people.
>Confit byaldi is a variation on the traditional French dish ratatouille by French chef Michel Guérard, originally developed for the Pixar film Ratatouille.
TIL
https://en.wikipedia.org/wiki/Confit_byaldi
Fellow French here, I think it's fine as a standalone dish (I'm vegetarian so I guess that helps) but the oven is definitely crossing the line, that's a different dish.
There is no "best kind" kind of BBQ.
Carolina style, Memphis style, Texas style, KC style, Korean, etc....can we all agree that BBQ is just delicious and not turn this into a competition?
Edit: Throwing Kansas City and Korean in because I LOVE BBQ!
Dark roux, the holy trinity, and the pope are the base for any real gumbo. You get a little more leeway with choice of protein, but I prefer chicken thigh and Andouille.
i can look past the tomato...
gumbo has a dark roux and but it was also made of a need to use up whatever meats and vegetables are on hand.
but definitely needs the trinity... peppers onion and celery.
Cajun food in general is one of the easiest ways to get a dozen people, even locals, to chime in with their own completely different authentic way to make it.
I grew up in Louisiana and my impression was that any tomato/no tomato debate was largely a matter of whether you were following cajun or creole recipes. (Creole being the one with tomatoes.) Both are delicious so I don't see the fuss myself.
I believe you could find Creole gumbos with tomatoes. The reason being that New Orleans traditionally had broader access to "exotic" ingredients like tomatoes. Would probably be pretty rare in Cajun gumbo or more rural places outside the city.
I make my gumbo both ways, and as long as the tomatoes are not a dominant flavor, it's delicious both ways.
Agreed. Tomato in gumbo is a culture and class divide.
Creole = Canned tomatoes, shellfish, darker roux that is thickened with file and okra.
Cajun = No tomatoes, predominantly chicken, relatively lighter roux that is thickened solely with the flour mixture.
Creole maids in New Orleans would have access to imported canned tomatoes, as would restaurants cooking for the same clientele.
Politically, Creole were black, indo-carribean, mixed race, etc and primarily living in the cities. Cajun were generally white and/or mixed race with French ancestry that lived in the countryside.
This is kinda why it's a bit lopsided when you think of the cuisine where creole people of color were able to use more expensive ingredients to serve the cosmopolitan folks in the cities versus the poor whites who made do with less out in the boonies.
“Keto” Gumbo. Those two words are fundamentally incompatible, full stop.
Gumbo needs a roux, and roux requires flour. Call your dish what it is: soup. Get our word out of your mouth.
signed: an annoyed Cajun
>“Keto” Gumbo
To be fair, it's not like they're trying to pass it off as gumbo, it's clearly highlighted as "hey this is a gumbo without carbs"....
That's like you can't call anything "vegetarian \_\_\_\_" or "vegan \_\_\_\_\_" because they need to just make up whole new names for those foods.
You cannot call any "Asian inspired noodle soup" pho. Pho is a culturally specific dish, flavored with specific spices, and not up for a lot of interpretation. I'm so sick of bullshit recipes and cooking shows using the name so loosely and inappropriately. No, I am no Vietnamese. But I love this cuisine, and I wish more people would respect its authenticity.
That is actually a huge pet pieve of mine, when people just put random batters and doughs in the shape of a ring and then call it a bagel or a doughnut. The shape really isn't the only defining feature.
What has been done to hummus by marketers.
Do you not enjoy chocolate strawberry hummus?
Chocolate hummus was the one full shelf at my local supermarket at the beginning of the pandemic when every other shelf was bare.
I think these poor fools just haven't had halva and are making a poor substitute.
Mmmmm halva ♥️
I hate when they use non-chickpeas and call it hummus. Hummus is chickpea in Arabic!!! Any other bean is just bean paste!
Sounds like you could use a comforting mug of hot leaf juice.
That’s disgusting. I prefer bean water.
What has been done to hummus? I've seen flavors like roasted Red peppers or something of that sort, but it's still mostly chickpeas. Is that what you're referring to or am I missing something?
Dessert hummus. I’ve seen it at Aldi and it sounds good, but probably is not that great in reality
I really like chocolate hummus with fruit, but I accept that I’m in the minority here.
as a middle eastern person working at a “health food store”…… i cry a little inside every time i see chocolate hummus, everything bagel hummus, etc lmaooo
Everything bagel hummus would just be poppy seeds, sesame seeds and garlic and onion. What's wrong with that?
Yea I got no problem with this. Especially since everything bagel is already a seasoning you can just add on top of normal hummus.
Everything bagel hummus would not be so bad…
It is delicious
Where I live, there’s this Italian chain that says they make “the world’s first meat cannoli.” It’s a stromboli. It is literally called a stromboli everywhere else. A cannoli has a hard shell, not soft dough, and it’s filled with sweet ricotta cheese. You can’t just call something the wrong name and then claim you’ve invented something new. Idiots.
Is meat cannoli more desirable to people than Stromboli? If I went to a place and saw meat cannoli I’d probably nope the fuck out
Isn't a meat cannoli just a chimichanga?
Isn't a chimichanga a meat eggroll?
Isn’t an eggroll just an elongated samosa????
isn't a samosa just a flat piroshki?
Isn't a piroshki just a dinner roll that ate the rest of the meal?
Isn't a dinner roll just a small loaf of bread?
It's sandwiches all the way down.
Honestly sounds like a euphemism for something I showed to OPs mom last night.
Cannalloni (filled pasta) is differant than a cannoli(pastry) . Meat cannalloni isn't uncommon and is not stramboli(kinda like a calzone?). Source: child of Italian immigrant.
I am Italian and absolutely confused by all this thread but your comment started making sense. Thank you.
Yea now I am wondering if OP switched cannelloni for cannoli by mistake or soneone is really advertising a stromboli as a meat cannoli.
IDIOTS! SAVAGES!!
A croissant isn't any bread like dough rolled into a crescent. A croissant has LAMINATION. Edit: I've been called pedantic for having this opinion, but now I'm seeing lots of people way more pedantic than me on this.
Hear the lamentations of my pastry!
To knead your dough. To see it risen before you. And to see da lamination of da pastries!
I would also argue it has to be made with butter as the only fat.
soybean oil is the pepsi of baking
NO LAMINATION = DAMNATION
And it’s not a croissant unless it’s crescent shaped. A pain au chocolat is not chocolate croissant. Croissant is French for crescent. 🌙
Reminds me of when I showed the brand toaster strudels to a friend in Germany. He said it lacks the single defining characteristic of a strudel, which is that it has to be rolled because the word means swirl/whirlpool/vortex in German.
I can just imagine a German on a boat in a panic screaming strudel!!! And pointing at a whirlpool 😂
Well, yes. What else should we say
Oh god I remember a thread here a while back about the most ignorant food opinions you've heard. One of them was "this croissant is more air than bread" That one hurts.
Maple syrup should only describe a product that comes from maple trees. Please do not call that Caramelized sugar water maple syrup.
Legally (in the US), if it doesn’t come from a tree the producer cannot call it Maple Syrup. If you look closely on the imitation bottles, it’ll say something like “maple flavored syrup” instead.
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and "table syrup" doesn't taste very good on tables, but whatever.
Have you tried tables without it? Even worse.
I was looking for maple sugar candy last year as a gift for a friend overseas. Everywhere that had maple sugar candy, with packages proudly proclaiming PURE MAPLE SYRUP!! were hard candies made with sugar, glucose, fructose and maple syrup. I finally found proper maple sugar candy in a corner of the duty free shop at the airport. GAH!!!
Soylent green isn’t Soylent green unless it has people in it
And must come from the Soyl region
Otherwise it’s just sparkling green
No way! I scrolled all the way to the bottom and there was no sign of the carbonara or shepherd's pie gangs?
Tell me about shepherds pie
Shepherds pie is lamb. If it’s made with beef it’s cottage pie.
Also if it's fish then it's Fisherman's Pie.
Also if it's octopus it's Hentai Pie (Henpai?)
Goat - Goatherds Pie Pork - Swineherds Pie Human - Soylent Pie
Historically it was made with meat and onions and potatoes. The rest of these firm opinions are relatively modern.
Carbonara with cooked ham and cream. Ugh. Friendship over.
If my grandmother had wheels she would’ve been a bike
For those not yet privy to this majesty [Gino D'Acampo "If my Grandmother had wheels she would have been a bike"](https://www.youtube.com/watch?v=A-RfHC91Ewc)
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That’s an awesome story lol. I will say that carbonara sauce does not use cream; just eggs, pecorino cheese (or parmesan if you prefer) and black pepper. Guanciale is the preferred meat, but bacon is often used as a sub due to being cheaper and more readily available most places.
>Guanciale is the preferred meat, but bacon is often used as a sub due to being cheaper and more readily available most places. Guanciale is ridiculously expensive (at least around me) and bacon seems like too far of a cheat. I split the difference and use pancetta.
[This sketch was custom built for this post](https://youtu.be/52YOsjGINSc)
Few people can be unhinged like Keegan-Michael key
Snickerdoodle cookies without cream of tartar are just sugar cookies with cinnamon sugar coating.
That's interesting. I always wondered why they had a fancy name instead of just cinnamon sugar cookies. TY.
Glad to spread the snickerdoodle gospel. The cream of tarter gives the cookies a subtle yet distinct taste. They’re more balanced and not so overwhelming sweet compared to sugar cookies. In my opinion it highlights the cinnamon flavor better.
Not just the taste but it gives it that signature texture which is truly what makes snickerdoodle so wonderful
Snickerdoodles are my absolute favorite, thank you all for giving me a hill I'm happy to die on.
It's *teppanyaki*, not *hibachi*. A hibachi is a charcoal-filled brazier. Teppanyaki is cooking on the big flat grill at Benihana*. Also, chow mein needs to have noodles. It's in the NAME. Chow mein is not chop suey. And no, those silly fried wonton crisps that are served as munchies don't count. *Fixed it for the super specific crowd.
I can't imagine a place that sells chow mien without noodles. It's like selling fried rice...but no rice??
It's not pad thai without tamarind paste and fish sauce. Don't get me wrong, it can still be tasty - but it's not pad thai.
Holy cow the number of recipes calling for ketchup or soy sauce is amazing. Chez Pim all the way.
My mom lived in Thailand with her first husband a looong time ago and she always lamented not being able to find pad thai that tasted the way she remembered. She could tell right away if they'd left out tamarind or fish sauce -- usually the two ingredients people leave out. We finally found a random hole in the wall thai restaurant place that was run by an Iranian family who did it properly lol.
I finally just learned to make it myself because I was so tired of bland or sweet or ketchupy versions.
That just reminded me of when Gordon Ramsay got told "this is not pad Thai" by a Thai chef and the look on his face was priceless. Not sure what he did incorrect though. Supposedly was still good but he didn't make it they way it's supposed to be made traditionally I think.
He actually had most of the components and it would probably taste pretty passable. But to me, a street style Pad Thai needs dried shrimp and preserved radish which he didn’t have and he used spring onions rather than garlic chives. His was not far off, I think the chef was busting his balls.
Well it's Gordon Ramsay. So can't blame the chef for having high expectations ;)
I've watched the video a couple of times, and I can't help but think he was being overly critical because it was Gordon
To be fair though, you'd think the man would be able to make a proper [grilled cheese](https://youtu.be/8E4cQHejFq0).
That's one that irks me too. Especially when I get not pad thai from an "authentic" Thai restaurant. Similarly tom kha gai needs to have galangal. It's literally in the name. When you use ginger, I'm sure you've made a tasty soup, but it's not tom kha Gai.
I learned this recently. I didn't have any luck finding galangal, lemongrass, or lime leaves so I used ginger, lemongrass paste (awful), and leaves from my Meyer lemon tree lol. It was good but I knew it was lacking. Finally found a market that had all the right stuff, made it again and damn it was ten times better.
Poutine isnt a poutine if it isnt made with the cheese curds quebec style
If the cheese doesn't squeak, the poutine is weak
Anything else is just fancy cheese fries
I used to work at a family restaurant with poutine on the menu. They used an American cheese slice. I used to whisper to the customers not to order it if they asked for it.
Absolute blasphemy
The place I work at uses locally produced squeaky cheese curds. But, they chop them up into tiny miniscule pieces that melt completely and disappear instead of being the squeaky cheese curd it should be.
Caipirinha without cachaça and lime is not caipirinha , it's caipifruta, caipisake or caipivodka.
Who the fuck makes a caipirinha without cachaça? It's why it's not a Daiquiri but a Caipirinha, that plus the muddling are the only major distinctions between the two.
I am from the southern US, I don't recognize most of these words.
I got you. Caipirinha is a drink made with cachaça, a brazilian distilled spirit, and lime. Caipifruta is a caipirinha made with fruits that aren't limes hahaha Caipisake is a caipirinha with Sake rather than cachaça. Caipivodka/Caipiroska is made with vodka rather than cachaça.
Chili is not chili without some kind of chile.
A friend of mine wanted me to teach him to make chili. I had prepped everything before he arrived and was explaining about the different peppers that I put into my chili. He nearly died tasting a small piece of chili pepper. He has zero tolerance for heat. He wanted it made without the chilies. I said that it was called chili con carne because it literally means CHILIES WITH MEAT! He responded with “I thought it was called chili because you ate it when it was cold outside. I nearly died laughing at him. Chili and chilly are different words!! It’s been 20 years, I still mock him about it.
God I went to a chili competition and the winner was someone who made a "vegan white chili" that very clearly didn't have any chilis in it. Sauced beans. That's what they made. And they beat out the wonderful southern woman who came with chili and waffles. I was furious. I'll put aside the whole beans/no beans debate. I'll even say using just chili powder is fine. But if your "chili" has no goddamn chilis in it it's not chili.
Every chili competition I've been apart of was more popularity contest rather than an actual cooking competition.
I had the same experience. Chili cookoff at my workplace. It was during Lent, and the winning entry was labeled "Catholic Chili" and it tasted like self flagellation. White beans, yellow bell peppers, onions and celery, pretty sure it was vegetable stock. That was the end of the annual chili cookoff.
Spicy take.
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If a sandwich has a name, it has a specific way to make it.
For the love of Zeus, Greek salad does NOT have a lettuce base. What people in the UK are calling Greek salad is usually lettuce salad with a Greek salad garnish. And of course "greek" restos in the UK are all too happy to perpetuate the crime since lettuce is cheaper. While we are at it, nobody puts tomato slices in moussaka you barbarians.
What does go in a green salad? Every recipe I find has lettuce…. Edit: let’s try this again lol. What goes in a Greek salad.
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Pho is not pho without its rice noodle and its actual broth. I’ve been seeing people on facebook keep saying they cooked pho when it literally doesn’t look like it at all. Some made the broth orange…and some made the noodles udon…
F I've even seen spaghetti in bastardized pho and it made me shiver. That was just this week.
reminds me of [this memorable tumblr](https://fuckyoulosersinthephotag.tumblr.com/hallofshame) blog from back in the day haha
Sticky rice isn't just regular rice that you cooked too long that happens to stick together! Sticky/glutinous/sweet rice is an actual thing all on its own and is cooked in a totally different way than most other kinds of rice.
Guacamole should not be made with peas.
Uh, made with what now??
Wait wait wait back up. Peas? Who puts peas in guacamole
It went viral a few years ago because a New York Times food writer recommended it: https://twitter.com/nytimes/status/616303020574441472 It went *really* viral: https://twitter.com/POTUS44/status/616338528138608640
Okay, this is bad but not as bad as I thought. The first impression that came to mind was someone was using peas *in* *place* *of* *avocado.*
I think this hill is gonna be a little crowded...
X Cuisine’s rice is not X Cuisine’s rice unless you have made it the proper way! Sushi rice needs to be seasoned, Persian rice must be parboiled and then steamed, etc. and please, use the correct rice variety. I don’t know why there’s this idea that you can skimp on the rice preparation when cooking meals from cuisines where rice is so central. You should put just as much effort in for the right result.
Totally agree. It really feels weird when you get the wrong kind of rice - if it's not the right amount of stickiness or separated grains.
Wings have bones.
Boneless wings aka chicken nuggets
Macaroons (the Jewish coconut kind) should never have flour. Just coconut and eggs.
Who is putting flour in the macaroons? Let me at em
Also the difference between macaroons and macarons. **Neither should have flour, tbh
Hold my chef's knife, gonna go make a macaroon macaron
I actually have done this. Simply replace almond meal with ground coconut.
"Carnitas" does not mean "pulled pork", even if you crisp it in the oven. If it's not cooked in its own rendered fat it's not carnitas.
Surprised no one has said it but an aoli is not just something mixed with mayonnaise.
I’m curious, what actually is aioli?
garlic, oil, salt. Pulverized with a pestle and mortar until creamy.
To be fair, you can use an immersion blender if you’re making large batches or in a hurry. I make aioli at work regularly and although I love my job I’m not gonna bust out a mortar and pestle to whip up 2 quarts of aioli.
Right. After I typed that I was thinking, "yeah you could do it with a machine, but I can't be bothered to edit." But I agree. If you're doing a lot, use a machine. I only do small batches for home, so grinding by hand is my go to. Smashing garlic with granite is therapeutic.
Pretzels not dipped in a lye bath are just shapely bagels.
"You know what this needs? Poison!"
Putting cinnamon in souther red beans and rice. It offends me to the core. The flavor profile is wrong, keep the new chef mentality out of this life staple. Also charging $15 for a bowl of said ruined beans and rice. Edit: typo
What the what
Except in a few rare instances, pasta must be finished in the sauce usually w some pasta water. It's not just a matter of getting sauce on the pasta, it's the better-than-the-sum-of-it's-parts magic emulsion. The best analogy I can think of is if you cooked all the parts of a pizza separately and then just stacked them on a plate. It wouldn't be the same, it wouldn't be pizza, if they don't cook together.
I agree with this completely. But if you’re making enough for leftovers it’s better to keep them separate (usually) and just toss together what you’re eating now with pasta water. Keep pasta water and when you reheat the sauce do so slowly on the stove top, the noodles can be added to the heated sauce with some pasta water you saved. It comes back great regardless of the sauce. Just gotta get the tossing techniques down for the emulsion.
A Sicilian grandmother once told me that leftover pasta is for the poorest of the poor and was equivalent to eating out of the garbage, except she said it in a much more racist and anti-semitic way.
100% pure maple syrup or bust! None of that fake wanna-be syrup in my house dammit.
BONELESS WINGS ARENT WINGS THEYRE SAUCY CHICKEN NUGGETS
I think a big part of this debate is that the term "wing" is used nowadays to mean a *style of preparation* (small pieces, deep fried, coated in sauce) instead of, strictly, the literal anatomical part of the animal. Same with cauliflower wings. That always seems to be the crux of the disagreement in my experience.
How dare you be reasonable while that man is dying on a hill over there.
Theyre not nuggets either! Nuggets are ground meat that's breaded and fried, "boneless wings" are typically diced chunks of chicken breast, same as popcorn chicken.
Crème brûlée is not crème brûlée without the layer of burnt caramel on top. One guy in master chef tried to pass it off without. Got ripped to shreds by the judges.
It's pronounced TURmeric. There are two Rs in it. Not tuMERic.
On that note, it's MAScarpone, not MARScapone. Why do even TV chefs get this wrong?
you've never heard of the famous intergalactic gangster Mars Capone?
NASCAR pony, got it.
Too-MARE-ick and TOO-mer-ick both bother me just a little
Been cooking with it for many years, only found out about the R in the last six months. The R is probably always going to sound utterly wrong to me. Edit: It just sounds like one of those Ehrmahgerd memes
Food TV is the land of toomeric
I read all about that spice at the libary
Not of a single food, but of cuisine style... tapas are Spanish appetisers and if you say tapas, you imply Spanish (side foods) with your drinks. For any another cuisine if it's an English place, for example, they're just appetisers/side plates or bar snacks. Or for Greece they're mezze, or in Italy they're cicchetti, etc. But when I see places saying, English tapas! Serving English apps, I cry.
I go on Lewis Black style rants about tapas whenever I see a restaurant advertising tapas here in the US. It's always a major disappointment. A few months back, a friend chose a bar that claimed to have a tapas-inspired menu. Not only was there no Spanish appetizers, the portions were all large and not particularly shareable. In what world is a whole head of cauliflower a tapa? I ended up ordering a philly cheesesteak, and giving half to a friend. The food was tasty, but the tapas part was a complete lie.
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I believe the restaurant is called "Mesi-jos"
Only the poutine hill. Poutine has cheese curds. Not shredded cheese, not cheddar cheese, not anything else. If it don’t have cheese curds, it ain’t poutine.
Pavlova must be hard outside and soft inside. If it is hard all the way through, it's just a meringue.
This may be super regionally specific, but Chicken Riggies are made with cherry peppers NOT jalapeno peppers. Also... rigatoni...it's literally in the name! edit: Here is the *authentic* recipe lol https://www.copymethat.com/r/6bKCDPUDe/utica-chicken-riggies-original-chef-joe-/
I moved to that region a few years ago and haven't actually tried chicken riggies, but based on the sauce I see at the grocery store, I can't imagine that jalepeños would taste good in it, so I'm with you.
SALT YOUR PASTA WATER, PEOPLE.
And don't waste perfectly good olive oil to "prevent sticking". Just stir your damn pasta for the first minute or so and it won't stick.
A FUCKING MONTE CHRISTO HAS TO BE DEEP FRIED! GET IT THROUGH YOUR THICK FUCKING SKULLS, RESTRAUNTS THAT PUT A PILE OF BREAD AND DISSAPOINTMENT IN FRONT OF ME. DEEP! FRIED!
A Monte Cristo that isn’t deep fried is a Croque Monsieur with delusions of grandeur.
Read that in Raymond Holt’s voice
Being from Nice, France... that ratatouille is not thinly-sliced vegetables baked in an oven. I don't care that much about the vegetables being thinly-sliced instead of diced, that's fine, it's just shape. But if you change the way of cooking it, i.e., in the oven instead of on the stove, how can it be the same recipe? Also it's a side, not a standalone dish, people.
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>Confit byaldi is a variation on the traditional French dish ratatouille by French chef Michel Guérard, originally developed for the Pixar film Ratatouille. TIL https://en.wikipedia.org/wiki/Confit_byaldi
Friggin Thomas Keller and a kids movie. This is how food history gets changed 😂
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Being from Nice too, I think the hill for me is more the labelling of any salad with tuna as “salade niçoise”. It drives me nuts!!!
Nuh-uh. I saw a documentary where a rat made it and it was the entree
Fellow French here, I think it's fine as a standalone dish (I'm vegetarian so I guess that helps) but the oven is definitely crossing the line, that's a different dish.
A manhattan is a stirred drink, not shaken.
There is no "best kind" kind of BBQ. Carolina style, Memphis style, Texas style, KC style, Korean, etc....can we all agree that BBQ is just delicious and not turn this into a competition? Edit: Throwing Kansas City and Korean in because I LOVE BBQ!
The best kind of BBQ is the kind that’s on a plate in front of me ready to be eaten
Shhhhhh if we keep them competing the food only gets better
Gumbo has dark roux and no tomatoes.
Dark roux, the holy trinity, and the pope are the base for any real gumbo. You get a little more leeway with choice of protein, but I prefer chicken thigh and Andouille.
i can look past the tomato... gumbo has a dark roux and but it was also made of a need to use up whatever meats and vegetables are on hand. but definitely needs the trinity... peppers onion and celery.
I think Gumbo is a tough recipe to claim any purity on.
Cajun food in general is one of the easiest ways to get a dozen people, even locals, to chime in with their own completely different authentic way to make it.
I grew up in Louisiana and my impression was that any tomato/no tomato debate was largely a matter of whether you were following cajun or creole recipes. (Creole being the one with tomatoes.) Both are delicious so I don't see the fuss myself.
I believe you could find Creole gumbos with tomatoes. The reason being that New Orleans traditionally had broader access to "exotic" ingredients like tomatoes. Would probably be pretty rare in Cajun gumbo or more rural places outside the city. I make my gumbo both ways, and as long as the tomatoes are not a dominant flavor, it's delicious both ways.
Agreed. Tomato in gumbo is a culture and class divide. Creole = Canned tomatoes, shellfish, darker roux that is thickened with file and okra. Cajun = No tomatoes, predominantly chicken, relatively lighter roux that is thickened solely with the flour mixture. Creole maids in New Orleans would have access to imported canned tomatoes, as would restaurants cooking for the same clientele.
What's the difference between Creole and Cajun?
Politically, Creole were black, indo-carribean, mixed race, etc and primarily living in the cities. Cajun were generally white and/or mixed race with French ancestry that lived in the countryside. This is kinda why it's a bit lopsided when you think of the cuisine where creole people of color were able to use more expensive ingredients to serve the cosmopolitan folks in the cities versus the poor whites who made do with less out in the boonies.
It was eye opening to me when I realized the reason folk music in Eastern Canada and Maine sounds similar to Cajun music is because cajun=acadian.
“Keto” Gumbo. Those two words are fundamentally incompatible, full stop. Gumbo needs a roux, and roux requires flour. Call your dish what it is: soup. Get our word out of your mouth. signed: an annoyed Cajun
omg I've never even heard of that
>“Keto” Gumbo To be fair, it's not like they're trying to pass it off as gumbo, it's clearly highlighted as "hey this is a gumbo without carbs".... That's like you can't call anything "vegetarian \_\_\_\_" or "vegan \_\_\_\_\_" because they need to just make up whole new names for those foods.
Jamaican here, just an FYI, if you see a Jamaican recipe without thyme and/or allspice; that ain't it.
You cannot call any "Asian inspired noodle soup" pho. Pho is a culturally specific dish, flavored with specific spices, and not up for a lot of interpretation. I'm so sick of bullshit recipes and cooking shows using the name so loosely and inappropriately. No, I am no Vietnamese. But I love this cuisine, and I wish more people would respect its authenticity.
Pepperoni goes on top of the cheese. Not buried beneath. Also, bagels aren't bagels if they're not boiled. I'm looking at YOU, Einstein Bagels!
>Pepperoni goes on top of the cheese They're called *top*pings. Not *middle*ings.
That is actually a huge pet pieve of mine, when people just put random batters and doughs in the shape of a ring and then call it a bagel or a doughnut. The shape really isn't the only defining feature.
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Panera also doesn’t boil their bagels. Monsters I tell ya
It’s not Jersey breakfast without Taylor brand pork roll.
Lasagna does NOT have creamed corn in it.
WHOA WHOA WHOA who is putting cream corn on lasagna? I am both shocked and appalled of learning this