A number of years ago when cupcake shops were opening everywhere, there was this one called Mancakes that did "manly" cupcakes (think bacon and alcohol). I finally broke down one day and decided to try one. I went with the "Buffalo wings" cupcake which turned out to be what I guess was Frank's Red Hot flavoured cake, topped with icing and some sort of crispy sprinkles (chicken skin?), and stuffed with (to my gagging surprise) blue cheese icing.
I love hot wings, I love blue cheese dip, and cupcakes are just fine.
But a buffalo wing cupcake has to be the nastiest concoction to be called a cupcake that I've ever tasted.
Growing up my mother would occasionally make a dish my father enjoyed that she called “Depression Dinner”. It was mashed potatoes covered in fried ground beef with beef gravy poured on top of it.
I like mashed potatoes. I like using ground beef in a variety of dishes. And who can say anything bad about gravy? But mix those three together — ugh, no thanks. It was like baby food for adults. There was a reason why my brother and I took to calling it Depressing Dinner growing up.
Yeah, the mistake here is in putting the beef and gravy on top resulting in mush. Putting the potatoes on top and allowing them to crisp would really change the flavor and texture.
Oh certainly changing the presentation, texture, and separation of the ingredients can make a big difference in a dish! I’d say the difference between “depression dinner” and Shepard’s pie is like the difference between cake batter and cake — they’re both made up of the exact same stuff, but one is a gloopy mess you’d probably not want to eat a whole bowl of, and the other is delicious cake you’ll want a second serving of.
Similar to beef mince, onions, gravy and mash for me. My da loves it but I found the combo depressing despite the fact I used to eat mash out of the pot with a spoon. And yes I'm Irish.
Cookout pasta salad. I like pasta, mayo, corn, tomatoes, cucumber, olives, onions, whatever else goes in normally, but pasta salad is just so disappointing.
I am the opposite about a Reuben- I’m not especially a fan of pastrami, sauerkraut, Swiss cheese, or thousand island dressing, but fuck if it’s not incredible together.
I like your idea of reversing the question. On their own I'm not big on sour cream or mayonnaise, but either of them mixed together with the right seasonings or sometimes even together with some seasoning and I can't get enough. Mayo is nasty, but a garlic aioli? Fricken great. Plain sour cream? A tad on a baked potato is fine, but a chipotle lime crema? I might lick that up off the floor...
French fries sometimes go in kebabs and stuff around here. When they're on the side, that is awesome. When they're just drenched in the sauce so you get a soggy pile of greasy potato, it is disgusting.
Oh, and fruity beers suck: not just "notes of blahblahblah in my hipster IPA" which can be good, but "we literally put fruit juice in this stuff" which... can't. I like beer, I like fruit. They do not, however, need to mix on my account.
Sorta related: coriander (cilantro) is fine in moderation and I'm a sucker for a baguette. Once had a banh mi that had a fucking bushel of the stuff, tasted like being dragged through miles of dense shrubbery after someone yanked you out of the shower mid-shampooing. Also burning.
In Greece it is pretty standard to put fries on gyros. That's part of why I love them. But: having the proper crispy fry is essential, as is eating your gyro freshly made.
My local Greek place does this and I always assumed it was an Americanized gyro. They're super tasty and we love eating there. Interesting to know it's actually done in Greece too.
I said the same about fruity beers, sours, lambics, (also found white wines too acidic) and now I like them lol. Sometimes taste changes when you get older.
Oh, and fruity beers suck: not just “notes of blahblahblah in my hipster IPA” which can be good, but “we literally put fruit juice in this stuff” which… can’t. I like beer, I like fruit. They do not, however, need to mix on my account.
There's a fruit beer sold around here that's actually quite good, and with a better alcohol kick than most beers. Unlike the ones you mention, it doesn't use barley at all, and tastes kind of like some lambics I've had.
I hate all peanut products. I'm not allergic, either. Whenever my wife has peanut butter, I stay in another room and open the window. For some reason it's absolutely revolting.
I once found a Cafe Latte flavoured yoghurt. I thought it would be amazing. Tasted it and immediately regretted it. It tasted just absolutely awful, I can't even describe it.
I understand the history behind it (gelatin used to be something that took all day to make, refrigeration used to be uncommon, so gelatin was a marker of wealth, blah blah blah) but no force in heaven or earth will ever move me from the belief that high lead levels were a huge factor in what people put in gelatin, served to guests, and told themselves was good.
I used to be like that except hating mayo in general. Japanese Kewpie changed that for me, but egg salad is still not my favorite and I'll never purposefully order it.
Mostly not picky anymore but oh how I hate raisins or grapes in curry or any savory dish. Yuck, yuck, yuck. Really picky about fruit in anything, apple in mulligatawny and in chicken salad eew.
But the Mexican fruit salad that has mango, pineapple, jicama, orange and ONION and crumbled cheese? I love it and nobody else in my household does.
I think (think, not know) that they are in recipes here because a lot of our Indian food is by way of England's Indian restaurants, which are sort of a cuisine unto themselves. So for all I know they could have started as a joke, but it's persisted if so. Someone must like them.
Oh I feel you! I ate spaghetti Bolognese ice cream a couple of years ago and I couldn't stand it. Ice cream is great and Bolognese is great but not mixed together.
Garbage plates, holy crap. For those of you who don't know, a garbage plate refers to a famous "cuisine" in Upstate New York, comprising of random picnic ingredients thrown together like a salad and is understandably the butt of many jokes because it is to cuisine what the back-scratching-hair-combing-nose-picking-ukulele-tuner is to inventions. On top of that, every restaurant has its own take on it that varies the recipe, so you will never know exactly how it is unless you've already touched that particular restaurant. The one time where I'd prefer each set to be sold separately (and batteries to not be included, gawd).
I don't do turkey and cranberry sauce, porkchop with applesauce, paté with jam/chutneys... something about meat and fruit sauce. Well but I don't like chicken and waffles either. Oh, and bacon donuts!
Non native english speaker here, not trying to have an argument but to learn.
Is it correct to use "whose" in this context?
I kinda thought "whose" was meant to refer to a person and not an object, but really I don't know.
Though I'd use something like "of which" or whatever else instead.
(Or just do what I do and rephrase it so you don't need to bother with this syntax to begin with.)
"What is a dish where each individual component you like, but when combined together become a dish you think is nasty?"
I'm not a native English speaker either but I've spoken English from a young age. "Whose" is used to denote belonging, not necessarily personhood, which can be confusing as "who" does denote personhood. There isn't really a "whose" equivalent for objects so it's used for any noun which another noun belongs to.
Yeah, you shouldn't use who's for objects, as in the one "who is" doing something; that should be "that's" or "which is. But for possession like this case "that's" doesn't work at all. "Of which" or "for which" might work in this sentence, but I don't think any native speaker would be confused by whose here
"Whose" should probably be "thats". But a native English speaker will occasionally personify things and so the meaning would be the same, but you are correct.
First generation montrealer here of Italian descent: that sauce is a bastardized Greek meat sauce, there is nothing remotely spaghetti or Italian about it.
I actually love Italian poutine for what it is, but I would never put that sauce on spaghetti or call a sauce that routinely contains cinnamon and oregano an Italian sauce.
My mother's coworker's child made a bacon bundt cake, and specifically sent a piece for her.
I agreed to eat it with my mother out of solidarity.
Honestly, she's like, 9 or something, and did a great job of it. Kinda had a bacon pancake going, didn't have many tunnels or anything. Would be a great dessert for a barbecue, that kinda thing.
But no one in my immediate family is that into bacon, let alone being combined with sweets.
I think someone disagreed with you lol (not myself) but I don't mind citrus in some stuff like cheesecake. I do get that it's a strange pairing but is quite tangy which I think people like. Probably makes them eat more of it.
I don’t mind the juice but more the whole pieces inside of cake or müsli, I find it’s a weird feeling even if I like them individually. Juice or cest is great everywhere.
I’m down with carbon, oxygen, phosphorous, and all these other nice elements, but you mix them together in just the right way and you get my ex girlfriend.
I thought I would hate that combination too, but diluted and fizzy I really like it. Not espresso, cold brew, fresh OJ, and Topo Chico mixed and poured over ice really tastes good, smoky orange flavor. I did not expect to like it and it didn't work with espresso (I think the ice shocks it) but with cold brew and fizzy/diluted? Yum.
I love peanuts, and I love pretty much most Asian region dishes that I've had access to in the US, but peanuts/peanut flavor in a "meal" is gross to me. Peanuts are a snack/dessert to me so it's just really odd to have it in a meal.
A lot of places do some really crazy garnishes, rather than the traditional celery. I don't like clams or tomato juice, but I have seen a Caesar with a burger slider on a skewer.
Cheerios and Bugles (each separately). Nothing in either item should make them smell like death. But every flavor of either I've encountered always has. They're not even the same kind of grain.
I'll eat most ingredients in a wide variety of contexts. It's pretty rare that I'll find something that I don't like, and can't eventually find a way to like.
I'm not expecting them to be amazing, but them being substantially worse than bland and boring is still a surprise.