I’ll chime in with water.
There’s so many different flavors of water. Just trying tap water in random places is such a different experience. Although I only specifically remember the worst. What the fuck was that bitter thing in Budapest.
As for mineral waters, I definitely go for Budiš in a glass bottle, chilled.Amsterdam had the best tap water I’ve tasted of the places I’ve been.
yeah, I live in a town with really clean fresh tap water (the water taste won some award in 2016) and so whenever I go anywhere else, especially inland, I cannot stand the taste of the water. I’ll drink it, but it isn’t an enjoyable experience in most places other than where I live.
Burgers, sandwiches, kebaps, etc. Stay away with your stupid sauces. I want to taste the ingredients, not the sauce. No, not even your super fancy handmade burger sauce. The stupid thing about sauces is that you can’t even take them off when you don’t like them. They’re sticky and smooth and get everywhere.
I don’t like sauces…
Give me this person’s sauce.
I want more sauce, I hate how dry these usually are. As much as it fits. Inject that thing into the buns.
You would like tortas ahogadas --> drowned sandwiches
un lonche bien perrón
cheesecake. PLAIN CHEESECAKE ONLY. absolutely no bullshit on or in my cheesecake.
I’m lactose intolerant now too so if I’m gonna eat cheesecake it better be world class lol
I shouldn’t even have to say this, but graham cracker crust is an iron clad requirement. I bet a lot of you out there are reading this and thinking “well DUH”. I envy you.
I had a “cheesecake” that some idiot made in an ordinary pastry pie crust. Not enjoyable.
This pumpkin cheesecake recipe uses gingersnaps instead of graham crackers… it might change your mind about acceptable crusts, but it isn’t in the ‘plain cheesecake’ category because: pumpkin!
I’d definitely try that!
oh god. i have also suffered the first world horror that is a pie crust cheesecake. never again
I would extend this to a proper thickness grade cracker crust. Miss me with that 1mm thick stuff that just gets wet and nasty. Give me that 5mm thick goodness thats just the right level of moist. Not dry, but not wet.
Ooh. VERY important detail. Good one!
What type of cheesecake? NY (dense), Philadelphia (lighter), Japanese (hyper fluffy), or one of the Ricotta variations (possibly more authentic?)? There’s a bunch of others that are less common outside their native countries, but these styles are at several places within an hour’s drive, so I’m counting this list as the most common.
never really thought about the regional types because all the best cheesecakes I’ve had have been home baked by someone (lucky me!) they’re probably the dense NY style based on the descriptions
i did try fluffy Japanese cheesecake and did enjoy it but as like, its own thing. it should have its own name cuz it’s basically its own dessert
ricotta style probably slaps. gotta try that
these styles are at several places within an hour’s drive
hi fellow mid-Atlantic northeasterner lol
I accept a hint of lemon provided it’s VERY subtle (when I bake cheesecake I use a dash of lemon juice. Zest is probably too strong for my cheesecake taste)
Somewhere between NY and Philly
I see this from two different perspectives:
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There are some ingredients I just don’t like the taste of. But, in some recipes and if prepared properly, I’m fine with them. Green beans are an example. I don’t like them. But creamy green bean casseroles are fine and vegetable soup with green beans is totally acceptable.
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Then there are things like desserts that I’m picky about because if I’m going to screw up my metabolism and caloric intake for the day, it better damn well be worth it. I’m not going to waste my time on a substandard sugar and/or fat filled treat. I’m going to skip on that dry cake, jello salad, faux ice cream, fake chocolate sludge, etc.
I just don’t like the taste of. But,
Don’t give up yet. Once you find the right butt, you’ll never want to taste anything else.
( ͡° ͜ʖ ͡°)
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Chocolate. I absolutely adore chocolate, but only good chocolate. I’ve sought out and nibbled on hundreds of different bars and blends. Anything under 70% dark just doesn’t do it for me. I’ve melted down chocolate bars and mixed in baking chocolate and reset it so it would be darker.
Whitman’s? Russel Stover? Hershey? Reeses? Miss me with that please.
If you get the chance to try a single origin Ecuadorian dark chocolate it’s amazing, complex, fruity and floral. All of the pretentious stuff people describe about wine is genuinely there in chocolate.
As an American, our chocolate does indeed taste like vomit.
There’s so many great American chocolates though, it’s the cheap stuff that gives it such a bad reputation. Taza, Theo, Lake Champlain, Chocolove and lots of other little chocolatiers just doing their things but they just don’t have the same kind of market presence.
Yeah, I was referring to things like mass produced chocolates.
As a Belgian I applaude this. Good chocolate is religion.
I like dark chocolate too but have a soft spot for chocolate whit a high percentage of cocoa butter.
I never eat chocolate like that but use it in patisserie and desserts.
For many top/Michelin recipes a high percentage of cocoa butter is better.
And some ask for milk chocolate.
All depends on the purpose.
Any kind of sandwich, burger, taco, hotdog, etc. that is too overstuffed to pick up and eat pisses me off. If its open face or whatever and you’re eating it with a fork that’s fine but if its not then I need to actually be able to eat it without food going everywhere when I pick it up. Giant burgers you can’t pick up or fit in your mouth are especially stupid and I hate them.
Or ones with so much condiments, that everything slides around as you handle/bite it.
Icecream — I can’t have a lot, so I only have it when I know it’s highest quality.
Same, if I’m going to have the calories I’m going to make it worth it. That and the good stuff always leaves me feeling more satisfied with a smaller amount
In opinion what brand is the good stuff?
The best icecream isn’t sold in stores, it’s from little places that make it in-house. But the best I’ve found retail is Talenti Gelato.
Agree 100%, I make my own home made ice cream and it’s like a completely different dessert than storebought, but Talenti Gelato is a quite serviceable alternative I wouldn’t ever say no to. Generally ice cream is like bread: grocery stores will have a poor shadow of it, a good shop that makes it in house is the best if you get it fresh, and making it yourself is a way to get the good stuff cheap.
Tomatoes for me, always trying to buy the more expensive/on the vine tomatoes to get more flavour, the basic ones are just too watery and flavourless for me.
Pizza. I came to realize when I first started traveling that being from Connecticut and having easy access to extremely good New Haven, Greek, and New York style pizza is a luxury. It’s my favorite food. Whenever I travel, I make sure to try the area’s so-called “best” pizza for at least one of my meals. It is seriously pathetic what some regions consider good pizza.
Agreed. Truly nailing a specific style of pizza can be tricky, but overall it’s not hard to make really good pizza. It seems like so many places just don’t even try. Dishonorable mention to Texas, who otherwise produces really good food.
You should come to Norway and try Grandiosa!
Bagels. They MUST be toasted and topped with butter ONLY. It’s not that I don’t like cream cheese, it’s that I vastly prefer the taste of butter.
Of course, this all gets thrown out the window if we’re talking about some kind of bagel sandwich. Then whatever I like gets thrown on that thing, and toasting is optional.
I’m the opposite. Bagels shouldn’t be toasted and definitely not used for a sandwich. Even breakfast sandwiches. Cream cheese or butter, maybe some lox, but an egg and cheese should go on a roll or the severely underrated English muffin. Gets in the way of a good bagel
It is hard to be overly picky about bagels unless you live in Manhattan. Crossing over to Jersey City immediately drops the quality. Venturing futher is just asking for trouble. I will happily eat the things that pass for bagels in the rest of the U.S., but one trip to the big city set the mark so high that I don’t try to for perfection elsewhere. The lowest mark I’ve sampled was set in Montreal where I thought a onion bagel bought straight from the bakery would be be lovely… but instead was a crumbly, bready disaster. Obviously the Québécois have different expectations of bagels than do New Yorkers.
I have unreasonable high standards for Mexican foods and their derivatives (TexMex, CaliMex, Burritos de Gringos, Jalisco, etc.)
Nothing, really. If I’m picky about something, I usually just won’t eat it.
I don’t like skins on sausage or pulp in beverages.
Do you peel sausages or suck them dry?
Neither. I just eat them like normal.
Wait what…
Sushi/nigiri.
I do not screw around with low quality or bad meats, especially fish meat. I had enough fresh fish when I lived in Japan to know what it’s supposed to look and smell like, and if the nigiri I’m served smells any bit off I’m simply not eating it.
If your fish smells like fish, it’s gone bad. Most types of fish if properly preserved should smell somewhat like clean seawater, with some variation by species
Edit: Also, if the rice looks dry or doesn’t adhere properly, I assume the kitchen has no idea what they’re doing and won’t eat it
American BBQ. There’re a lot of regional flavors and differences but most of them are bad in my opinion. Memphis dry rubs and Kansas City molasses sauces are my 2 favorites
Lobster, scallops and squid need to be cooked just right otherwise they tend to be rubbery.
