Dubai chocolate bars. $15 for a candy bar that just tastes like sweet? Makes no sense to me.
Starbucks
Oh you don’t like coffee milkshakes?
Dunkin
I go there for the third-place experience. Of the drive-through.
Sadly the best chain coffee and yall can fight me on that. The rest is actual trash.
Bottled water bought by people whose tap water is perfectly fine (i.e. almost everybody who buys it).
Caviar. Salty raw fish eggs. I think the rich started this rumour that it was an excellent gourmet item just so they could secretly laugh at the poors when they spent a bunch of their hard earned money on fish eggs, just to appear “Classy”.
caviar/oyster
Black Licorice.
Now listen here you little shit
You can pry black licorice from my cold dead hands
dead from all the inedible licorice
Here lies Feathercrown, he died eating what he loved
How could they tell the difference?
I will happily have yours
Can you go to the Good n Plenty production line and just divert it away from the civilized world? Thanks.
Gladly
You insulted my Dutch heritage
I’ll also insult your Dutch heritage. Black licorice is disgusting.
So… you don’t eat the best Haribo stuff?
I love Gustaf’s double salt 🖤 it’s difficult to find in my area in Canada though
More for me! I’m willing to accept I’m the broken one.
I agree but I’m also saying if you had real licorice root, you wouldn’t say this.
We aren’t talking about real licorice root, we’re talking about the candied abomination that is black licorice.
i like it
I like it, but I can’t have it because I’ve got high blood pressure.
Yes. It’s not bad, but it’s definitely overrated.
Caviar. Stop lying it’s gross.
Kalles Kaviar goes on everything.
Best breakfast too
I eat just about anything that comes out of fish. I think it’s fine. Same with salmon roe and stuff. Cod sperm is the one I don’t care for (at least raw), but that’s a texture thing.
I had a sampler of about 8 different roe variants. The salmon roe were the best, like little salty bursts with a mild fishy taste. The flying fish were the worst; texturally like sand.
A perk of being of Iranian origin is having tasted actual Persian caviar from Caspian sturgeons. And it’s unfortunately very delicious.
Oh so maybe I’ve just had shitty caviar? My dad was an ambassador and we were always served it when we ate together. The one I remember most vividly was my first and it was at a state dinner in Mongolia, perhaps it’s different there. I usually just declined where appropriate after that.
Alton Brown claims his favorite protein source is caviar.
Idk, I like fish eggs on sushi — but straight caviar on a cracker is horrifying to me.
Doesn’t the cracker normally have some cheese on it? Like one of the white lumpy cheeses, not like cheddar or provolone.
I think you’re thinking of creme fraiche, which is a kind of cream.
Maybe, I thought it was something more like ricotta or cottage cheese, but I haven’t been to a fancy enough party to try the stuff. Just remembered a picture.
I think you could use something like ricotta as well, or some kind of cream cheese. I don’t really like ricotta so I’m not sure I would, but it definitely isn’t unheard of.
Word
We used to sell caviar at a store I managed and the caviar guy came around to have the staff taste it for sales purposes. We went through like 3 tins of caviar and it was absolutely fantastic. Delicate, slightly briny, slightly sweet, could’ve eaten it all day.
I don’t even hate it it’s just like little grainy blobs and it’s ok so I just have a small amount to be polite.
I would like to try some before I can say it’s overrated. But seing the price, it’s probably overrated af.
You can get some pretty cheap, and that’s probably what the poster had. From what I’ve heard, when it’s good it’s really good. The cheap stuff though is pretty plain. More of a texture than flavor. It’s just little sacks of water basically. The more expensive stuff is more salty with fishy flavors, from what I’ve heard.
Truffle.
It’s so overpowering and stinky, I don’t understand why people want to pile it up on things or distill it to a liquid to turn the flavor of whatever you’re eating into gym socks.
Truffle fries? No. Stop. Go away.
Motherfucking cantaloupe. I’m mildly allergic to all melons, but I only avoid cantaloupe. Stupid orange rectangles that infest every fruit salad. And the name itself sounds like something inquisitors would yell as they dragged you out of you hovel for knowing too much about herbs.
Why do people keep growing those awful, inflamed-testicle-looking pieces of shit? Even taking the people that punch holes in the side and fuck them into account, I can’t imagine the demand is that high.
Hot honey. I keep seeing it on menus. It’s just rubbish honey that’s had chili added so you can’t taste how rubbish it is. Ugh.
Raw oysters. They have the texture and salinity of snot
I like oysters. I don’t like snots. Let’s agree to disagree.
I assume you’ve tried at least a few but the difference in oysters around the world is immense. If, for example, you’ve only tried east Asian oysters, give north/south American atlantic/Pacific or European atlantic/mediterranean ones a try.
Using snot as your salinity guide says a lot about you
You’ve never had a runny nose before?
That you use it as a benchmark is weird
pretty good as a benchmark in this case, imo. it’s universal and very evocative
It’s weird
Not weird at all. Completely accurate, and I LOVE raw oysters. The texture is very weird though, like snot.
Lobster. Without the butter it tastes like almost nothing. With the butter it tastes like butter.
to me, lobster has a flavor and it is awful
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It tastes like slightly lobstery butter with an immensely satisfying texture. It’s good
I’d much rather just have an artichoke with a lemon and garlic and melted butter dip. Or a Lion’s Mane mushroom, cut into slices and pan-fried in butter and salt, then topped with lemon juice. Or, for that matter, a Dutch Baby pancake. All of these strike me as being in the same overall flavor family as lobster, but I find them tastier, and they also avoid the cracking process, which I find messy and unpleasant.
It taste like burning to me, but I think I might just be allergic.
I knew someone from Maine who’d had lobster ice cream; if what you’re saying is true, that might explain some things.
“it brings out the succulence, jerk!”
– Bob’s Burgers extraYou are officially banned from /r/pyongyang
It’s just expensive escargot
Snails>lobster, I’ll fight over it
🐌⚔️🦞
I’d agree but escargot has that bad habit of popping molten hot butter on the people eating it so I don’t anymore
Caviar
Caviar.
Entirely caviar, it’s a delicacy only because of its rarity.
True, but it does taste good.
Too expensive maybe, but it’s delicious.
I’ve seen a cook using fish leftovers, color and flavoring to make cheap fake caviar that people did not notice as fake.
I find that hard to believe. However, if someone could use some molecular gastronomy to fake the texture, size, shape, color, and taste of caviar, I wouldn’t even be mad, that’s impressive, and probably harder and more expensive than just serving mid caviar.
There is a guy on German TV named Sebastian Lege, who shows how industrial food is made. He is both a chef and a food designer, and he has done a number of crazy things in his show. You really start watching industrial food differently.
Shellfish. The smell alone often makes me wretch.
Yeah
