Foods you love that are often disappointing.

[Js1 85,651]

51 minutes ago, Patricio Swayze said:

I can only think of a couple of times I have gotten it at a restaurant and been truly happy. Would rather make it home or have my mom make it.

I also love when your mom makes me King Ranch casserole. 

[Al_4_ISU 12,516]

17 minutes ago, MNLonghornFUKM said:

Does Busch light fall under shitty beer

I'm not sure.  I've chased Bloodys with Busch Light before.  It's fine.  For doing a proper "good" Bloody, I'd probably go with Grain Belt, Spotted Cow, Dorothy's, or Hell.

[TwiceHorn 31,646]

On 8/27/2019 at 6:03 AM, Spankytoes said:

That’s like going to Texas and eating at Dickey’s. The only upside is going to the Cannoli King afterwards. (Add cannolis to this list)

I had Jim’s Steaks last weekend in Philly and it was good. There is a place called Shorty’s in the FiDi, a short walk from my office, that is very good. Most of the time the meat is bland and dry. Tony Luke’s fits that bill. The sandwich sounds good on paper but it’s rare that I’m impressed with the dripping mess.

And sharp provolone and American are acceptable cheeses to use for a proper cheesesteak. 

The difference between Cheez Whiz and American cheese is negligible.

[dcbc 14,565]

43 minutes ago, Al_4_ISU said:

Bloody Marys are borderline religion in this part of the world, but you're right in that places that tend to try to fancy it up often fuck it up and over complicate things.  What I'm posting is something you would find in a Midwestern dive bar where people show up at 10AM on Sunday and call it "going to church".  

I don't know about which part the dive bar adds to the equation, but the two that have formed my likely unpopular opinion on the subject both were served in Chicago.  One was at a nicer place, and the other was at O'Hare.  The bartender at O'Hare, and old school sort, did the whole thing from scratch, complete with olives and dill on a spear.  I was excited because he appeared to be serving up a lost art in an unlikely setting.  You probably would have loved it. 

 I look at it like I look at brisket.  I don't need a complicated rub or to slather it with sauce.  Too much is liable to mess it up for me.    More likely, I prefer what most would consider to be a shitty Bloody Mary.

[huge 3,797]

I dont order brisket or gumbo unless I know what I am getting myself into.

Easiest things to try to serve and completely fuck up.  Ribs on the other hand, I like ribs even when they aren't at the top end.

[Al_4_ISU 12,516]

Chicago would be just outside of my "Bloody Mary = Jesus" sphere, but not terribly far.  The fancy place doesn't surprise me.  The one at O'Hare sounds like I would dig it.

When I've had a shitty Bloody Mary, it's one that's essentially tomato juice and vodka with no seasoning, no garnish, and no chaser.  Your preference sounds like something I would put together tailgating and didn't want to deal with lugging extra shit around.

[dcbc 14,565]

8 minutes ago, Al_4_ISU said:

Your preference sounds like something I would put together tailgating and didn't want to deal with lugging extra shit around.

Yeah.  Ice.  Vodka.  Store bought Bloody Mary mix.  Lime.  The airplane version.  Spicy, but not chunky style.

I can't decide if what's offending me about the more complex versions is that someone is putting fish sauce in it, or if it's the horseradish, which I'm not averse to enjoying in other recipes, or if it's too much lemon juice.  Might even be too much Worcestershire sauce, but I doubt it.

Edited August 28, 2019 by dcbc

[Onboard 2.0 9,083]

5 minutes ago, huge said:

I dont order brisket or gumbo unless I know what I am getting myself into.

Easiest things to try to serve and completely fuck up.  Ribs on the other hand, I like ribs even when they aren't at the top end.

No thank you, if they're not great, I'm wasting calories.

[Patricio Swayze 17,058]

I also love when your mom makes me King Ranch casserole. 

Just the other day she was talking about what a lovely young man that Js1 is.

[Onboard 2.0 9,083]

1 minute ago, dcbc said:

Yeah.  Ice.  Vodka.  Store bought Bloody Mary mix.  Lime.  The airplane version.  Spicy, but not chunky style.

I can't decide if what's offending me about the more complex versions is that someone is putting fish sauce in it, or if it's the horseradish, which I'm not averse to enjoying in other recipes, or if it's too much lemon juice.  Might even be too much Worcestershire sauce, but I doubt it.

A proper bloody with vodka has some horseradish, and Worcestershire sauce, and some celery seed.  A bloody should have texture. Zing Zang mix for the win, unless it's a fantastic from scratch mix

I prefer bloody Marias,  I think Tequila mixes with the Bloody Mary mix better than Vodka.

[dcbc 14,565]

1 minute ago, Onboard 2.0 said:

Zing Zang mix for the win,

This.  I'm not suggesting putting ketchup in it.

[Whatever 700]

I had always grown up loving cheese steaks made with provolone or mozzarella and peppers/onion. Had to go to Philadelphia about 15 years ago and decided to try one of those famous Philly cheese steak places. Wait the line, get up and order, and when it comes out it has that fake ass processed cheese whiz shit on it. I asked the guy what the fuck is this and requested some real fucking cheese because I'm not eating fake ass cheese on a cheese steak. After much back and forth cursing I gave the sandwich to a kid that was behind me and left. Should have figured those uneducated, idiot rubes in Philadelphia would willingly choose processed fake cheese over the real deal. 

Was the chef Tony Ragu or Danny Amenjola?

[elfenix 34,365]

1 hour ago, Onboard 2.0 said:

You can bite me Sparky. I detest mayonnaise unless there's a shitload of horseradish mixed in.  

PRO TIP: Good BBQ needs no additional sauce, you're welcome.

my bad, that was sweet relish.

[Dangit 23]

On 8/26/2019 at 12:17 PM, Par4 said:

Peaches

 

I came here to post this. I'm 39 and have just figured out (majority of the time) the timing on when to bite into a peach. Got 3 at the store over the weekend, one was amazing yesterday, one was a little mushy today and I'll likely have to throw the 3rd out. 

 

Also, blackberries and cantaloupe. Both are fantastic if at peak ripeness but are pretty bad on either side of it. 

[Onboard 2.0 9,083]

6 minutes ago, elfenix said:

my bad, that was sweet relish.

You got something to say about sweet relish ??!!  Ya wanna step outside ?!

[elfenix 34,365]

Just now, Onboard 2.0 said:

You got something to say about sweet relish ??!!  Ya wanna step outside ?!

 

[CurlyDumps 4,486]

2 hours ago, dcbc said:

Also, expensive Chinese and Italian food. 

A friend once ranted about how expensive Italian restaurants are bullshit, and you’re better off going to Olive Garden. 

[gsoda3 3,284]

7 minutes ago, CurlyDumps said:

A friend once ranted about how expensive Italian restaurants are bullshit, and you’re better off going to Olive Garden. 

for $15 of ingredients i can make spaghetti for 25 people that's better than most italian places. for the most part good italian food is a function of time or freshness of ingredients.

[BabaYaga 15,332]

1 hour ago, dcbc said:

Spicy, but not chunky style.

Your.  Mom.

 

[CurlyDumps 4,486]

2 hours ago, dcbc said:

This may be better for the unpopular opinion's thread, but I absolutely cannot stand a fancy Bloody Mary.  I just want Vodka, a cheap to mediocre store bought mixer and a traditional garnish of celery (even though I'd prefer a lime).  Salt on the rim is a red flag for me, too.  More red flags are pickles, olives, and basically any shit visibly floating in the glass that isn't ice.

It's gotten to the point where the only place I'm able to enjoy a Bloody Mary's is at my house or on an airplane.

I’m not anti-fancy, but I do agree that a plane Bloody Mary (vodka, T’s, lime wedge, and some carry-on Tabasco) tastes better than a lot of $13 Bloody Marys I’ve ordered.  

This mix called “The Real Dill” I found in Colorado turned me onto pickle juice as an ingredient. I don’t mind olives or a splash of olive juice either. I love savory. Love dirty martinis.

salt on the rim is just horrible, though. I don’t need an extra blast of salt with each sip of a savory drink.

[BHMCruiser 1,818]

22 hours ago, gsoda3 said:

largest deltas:

 

seafood (not the fried stuff)

smoked meats/centex bbq

xiao long baos

paella

scrambled eggs

 

you're the largest delta

[dcbc 14,565]

50 minutes ago, gsoda3 said:

for $15 of ingredients i can make spaghetti for 25 people that's better than most italian places. for the most part good italian food is a function of time or freshness of ingredients.

There are exceptions.  Lucia in Dallas is one of them.

[Al_4_ISU 12,516]

I started using pickle juice just to get more drinks out of a bottle of mix back in school.  Zing Zang was a long time go-to, but I eventually burned out.  It's good, I've just had it a ton.  There are a handful of good local mixes that I prefer, and as far as national brands I probably reach for Mr & Mrs T's Bold more than Zing Zang these days.

[elfenix 34,365]

i prefer my bloody marys made out of a trunk bar

[Zepol87 9,198]

8 minutes ago, dcbc said:

There are exceptions.  Lucia in Dallas is one of them.

Damn I love this place

3 minutes ago, elfenix said:

i prefer my bloody marys made out of a trunk bar

@tejas60 made me a great bloody mary out of his trunk at a tailgate a few years back. 

[huge 3,797]

4 minutes ago, elfenix said:

i prefer my bloody marys made out of a trunk bar

now you're talkin

preferably in the Cottonwood parking lot

[dcbc 14,565]

7 minutes ago, Al_4_ISU said:

Mr & Mrs T's Bold

I can probably get behind this.  I like the original just fine (quite a bit actually), but if there's a spicier version of it, I may need to give that a whirl.

[Underdog 28,824]

1 hour ago, Al_4_ISU said:

I started using pickle juice...

[Walden Ponderer 12,639]

On 8/28/2019 at 12:16 PM, BHMCruiser said:

you're the largest delta

 

Meanwhile, tapas sound like a good idea in the abstract, but every tapas place I've ever been to has been absolute rubbish.

[ChickenSandwich 9,856]

Kolaches. 

Too sweet of bread. Little smokies or link sausage. 

Grandma rolling in grave. 

[Iceman 2,730]

On 8/28/2019 at 11:16 AM, BHMCruiser said:

you're the largest delta

[Johnny Sack 8,397]

On 8/27/2019 at 1:25 PM, bluto said:

Scrambled eggs is a good call for something so damn simple.

Restaurant chips & salsa is mine, so damn rare to find good stuff.

Learned how to scramble eggs correctly from a French chef.  Very Low heat.  Lots of butter.  Don’t stir that much.  Damn they’re good. 

[Brisketexan 105,481]

Learned how to scramble eggs correctly from a French chef.  Very Low heat.  Lots of butter.  Don’t stir that much.  Damn they’re good. 

This, x infinity.
It’s so damned easy, and so few people do it right. I make scrambled eggs when we have folks over for brunch, and people talk about how they’re life-changing. It’s nuts, for something that’s so easy.

[TankedBevo 2,487]

I know bbq has been discussed in this thread but I don't think the aspect of "because it's so goddamn expensive" everywhere now has been mentioned. Everyone wants to charge $20/pound for shit I wouldn't feed my dog. 

BBQ is truly a good reputation "word of mouth" recommendation for me these days because I'm not about wasting my money on even mediocre brisket. 

[BHMCruiser 1,818]

On 9/13/2019 at 10:58 PM, Walden Ponderer said:

 

Meanwhile, tapas sound like a good idea in the abstract, but every tapas place I've ever been to has been absolute rubbish.

Dali in Cambridge, MA, used to be the absolute bomb, but that was a long time ago.

Edited September 15, 2019 by BHMCruiser

[Focht Up 631]

On 8/26/2019 at 12:34 PM, Newdoc said:

Cheese enchiladas. I don’t live in SA anymore so it’s like trying to find the Holy Grail.

Try Juan In a Million

[ChiTownDoc 21,183]

On 8/28/2019 at 8:26 AM, Al_4_ISU said:

Bloody Marys are borderline religion in this part of the world, but you're right in that places that tend to try to fancy it up often fuck it up and over complicate things.  What I'm posting is something you would find in a Midwestern dive bar where people show up at 10AM on Sunday and call it "going to church".  

I fucking hate the do it yourself Bloody Mary bars that are in vogue these days.  I’m usually hungover if I’m having a Bloody Mary.  Don’t make me do the fucking work then charge double.  God damn hipsters.  

[Al_4_ISU 12,516]

12 hours ago, ChiTownDoc said:

I fucking hate the do it yourself Bloody Mary bars that are in vogue these days.  I’m usually hungover if I’m having a Bloody Mary.  Don’t make me do the fucking work then charge double.  God damn hipsters.  

My opinion on these is completely tied to cost.  I know a place in Rochester, MN that does it for $3.  They have a great house made mix, and every pickled thing you could want plus meats and cheeses.  And you get an 8 oz pour of Grain Belt.

However, most of these places do what you're pointing out and charge like fucking $10 for it.  Fuck that.

[ChiTownDoc 21,183]

35 minutes ago, Al_4_ISU said:

My opinion on these is completely tied to cost.  I know a place in Rochester, MN that does it for $3.  They have a great house made mix, and every pickled thing you could want plus meats and cheeses.  And you get an 8 oz pour of Grain Belt.

However, most of these places do what you're pointing out and charge like fucking $10 for it.  Fuck that.

It’s like $20 here.  I’ve done the ones for $5. I’d still rather then make it but I won’t bitch about those.  

[Bateshorn 9,942]

Eastern Peaches. When they are on, it's glorious, but they are completely hit or miss, and without fail, you go one too many times to the well and you close out the season with a mealy peach you have to spit out.

You get a 1 month window in the Summer and if their was a late freeze, stored wrong, or the rain was off or whatever, they are shit and you get none at all.

[Onboard 2.0 9,083]

On 9/14/2019 at 2:09 PM, Johnny Sack said:

Learned how to scramble eggs correctly from a French chef.  Very Low heat.  Lots of butter.  Don’t stir that much.  Damn they’re good. 

Yeah, I remember our first trip to Paris. The eggs were fluffy, and had an extra something that made them a bit richer.  After about 4 days I was over them and just wanted a scrambled egg with some good sharp cheddar mixed in.  The French don't just cook anything. Its always mixed, sauced, prepared....

[HenryJames 66,228]

33 minutes ago, Bateshorn said:

Eastern Peaches. When they are on, it's glorious, but they are completely hit or miss, and without fail, you go one too many times to the well and you close out the season with a mealy peach you have to spit out.

You get a 1 month window in the Summer and if their was a late freeze, stored wrong, or the rain was off or whatever, they are shit and you get none at all.

[Brisketexan 105,481]

24 minutes ago, Onboard 2.0 said:

Yeah, I remember our first trip to Paris. The eggs were fluffy, and had an extra something that made them a bit richer.  After about 4 days I was over them and just wanted a scrambled egg with some good sharp cheddar mixed in.  The French don't just cook anything. Its always mixed, sauced, prepared....

WTF?  They're not "mixed/sauced" etc....you literally make sure you have plenty of butter in the pan.  You pour the whisked eggs in the pan.  You let them start to set, then fold them gently with a rubber spatula as the curds form.  That's fucking it.  Don't be skimpy on the butter, be patient, and fold them gently instead of toss them all around.  And yeah, if you want to throw some green chiles and/or cheese in there, go on and do it.  I do.

Jesus.  Fucking complaining about French cooking.  For fuck's sake.

[Incredulity 11,684]

 

[Onboard 2.0 9,083]

4 minutes ago, Brisketexan said:

WTF?  They're not "mixed/sauced" etc....you literally make sure you have plenty of butter in the pan.  You pour the whisked eggs in the pan.  You let them start to set, then fold them gently with a rubber spatula as the curds form.  That's fucking it.  Don't be skimpy on the butter, be patient, and fold them gently instead of toss them all around.  And yeah, if you want to throw some green chiles and/or cheese in there, go on and do it.  I do.

Jesus.  Fucking complaining about French cooking.  For fuck's sake.

I like French food, but it can be uber rich at times.  The hotel we were staying in had Amazing food, but after a few days of very rich eggs (they were doing more than what you're calling out) I was ready for some good old fashioned scrambled eggs, and cheese.  

How do you not fall off that ledge ?  It's just food for fucks sake......

Edited September 16, 2019 by Onboard 2.0

[Brisketexan 105,481]

6 minutes ago, Onboard 2.0 said:

I like French food, but it can be uber rich at times.  The hotel we were staying in had Amazing food, but after a few days of very rich eggs (they were doing more than what you're calling out) I was ready for some good old fashioned scrambled eggs, and cheese.  

How do you not fall off that ledge ?  It's just food for fucks sake......

Just food?  Fucking eggs are important, man.

[Onboard 2.0 9,083]

Just now, Brisketexan said:

Just food?  Fucking eggs are important, man.

If they'd been prepared ala French he'd have never been able to eat 50.....

[hopkinsnhorns 533]

biscuits & gravy

Lock thread. This is the answer, right here. Any biscuits and gravy I’ve ever had that I didn’t make were disappointing at best, glue at worst. I’ve finally conditioned myself to skipping that disappointment whenever I see it on a brunch menu.

[hopkinsnhorns 533]

Wings.
I'll eat about any wing at the right price, but there are a lot of times when some aspect of them is clearly off, be it lame sauce, too little meat, or improper cooking.  Good wings are about my favorite thing.  I really hate it when a place just serves what amounts to crappy fried chicken and passes it off as wings.

I got you fam.

[Al_4_ISU 12,516]

Those look fantastic.