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May 28, 2010 11:50 AM

what do you prefer that most foodies would scoff at?

for me as much as i'm told i'm supposed to prefer fresh herbs, i always prefer the dried variety

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  1. i definitely prefer fresh herbs over dried, but i think using dried oregano, rosemary, thyme, or tarragon, even dill, particularly in dishes that cook over a longer period, is just fine. dried parsley, or basil, OTOH, i can't abide.

    as for what 'foodies' (not chowhounds) would scoff at: i have a soft spot for kraft dinner. it's def a childhood thing, and i have it maybe once or twice a year, with stuff added to it, of course. and i prefer it over my man's homemade mac n cheese. sssshhhhhh, don't tell.

    25 Replies
      1. re: Harters

        When i had an ulcer I had to stop drinking coffee, so i started drinking my Mom's Tasters Choice. I actually started to like it. I decided it was a delicious "warm beverage" and that's what it's referred to in my family ever since!

        1. re: cosmogrrl

          I, too, had to stop drinking coffee--also alcohol, due to an ulcer. I assume from your use of the past tense, you no longer have to avoid coffee, Cosmogrrl. In case you still have the ulcer, check with your doctor. An Australian researcher discovered that ulcers are caused by pylobactera (spelling ?) bacteria and can be cured by taking heavy doses of antibiotics for about three weeks.

          As for my candidate for a food most foodies would scoff at but that I like, it's Chef Boyardi cheese pizza from a box. It has very little resemblance to real pizza, but I became a fan of the taste when I was a kid and still like it a lot. It is important not to screw it up with additions. Just follow the instructions on the box.

          1. re: gfr1111

            Wow! You must be really old! I too remember it and pizza in general, as a novelty in the 50's.

            1. re: Passadumkeg

              I remember the first pizza I ever saw, ca. 1960-something - my dad brought it home to my mom as a peacemaker after being out entirely too late with his cronies bending their elbows. We girls thought it looked disgusting (???) but were won over by the taste.

            2. re: gfr1111

              You should meet Perilagu Khan on these boards, another big fan of the Chef. I used to make it when I was a kid too, as a special treat, but haven't had it (or seen it) in yonks.

              1. re: buttertart

                Yep, I'm a fan of the Chef's pies (along with his mini ravioli). But I'm not a complete purist; I do add hard salami and minced garlic to these babies.

                    1. re: Perilagu Khan

                      Steamed clams! I just had 20 lbs of steamers over the weekend. The cooked left overs were mixed in an olive & garlic sauce and tossed w/ pasta. Yum!
                      Last night's supper.

                      1. re: Passadumkeg

                        I've got a newsflash for ya', Pass: you can't dig clams on the banks of the Rio Grande.

                        1. re: Perilagu Khan

                          Why Pard, I do know where I can find some finger lickin' good, sweet, Rocky Mtn oysters. I'll cut 'em out myself along w/ the dehorning, shots & branding.
                          Not for the faint of hear, Elk & antilope hunting too. But no Mt. Taylor Quadrathalon for this cowboy.

                            1. re: Passadumkeg

                              Ah, c'mon. A 63-year-old is as good as three 21-year olds, right?

                              1. re: alanbarnes

                                I'm picturing Goldie Hawn versus Miss June, July and August - then, no.

                    2. re: buttertart

                      They still sell it! The Dollar General chain carries it still, I saw it as recently as a week or so ago.

                      1. re: buttertart

                        still available in canada. Made by Kraft now.

                        1. re: buttertart

                          I still remember the lurid colors of the pizza pie on the cover of that green, red and white box. But it tasted good, expecially with no distractions like context.

                          1. re: mamachef

                            Ah, the ineffable baking powder burn...

                        2. re: gfr1111

                          I, too, have a weakness for the Chef's pizza. It's confounding. Why do i still love it so? Anytime my husband's out of town for any duration, that's part of my secret-chow throwdown. sometimes I add extra ingredients, other times, i just go straight up childhood proustian bonanza and make it exactly as provided by the box.

                          1. re: dingey

                            Oh god me too!!! I put ground beef on mine and add the little spice packet to the beef while I cook it. I was raised on a farm and we always had ground beef in the freezer so that waas what went on pizza. Now it's a comfort food thing.

                    3. re: linguafood

                      Dairy Queen Flamethrower Burger. I'm addicted to it and I can't help it. It's horrendously awful, and I love it.

                      1. re: Heatherb

                        I don't get into DQ much since the kid grew up, but I love the name of the burger, regardless of the ingredients! LOL!

                        1. re: ZenSojourner

                          It has spicy mayo and bacon and pepperjack cheese. And yes,that name sucked me right in:-)

                    4. The list is probably endless:

                      Chef Boyardee Pizza Kit
                      Chef Boyardee Ravioli
                      McDonald's Quarter Pounder with Cheese
                      Chung King Frozen Egg Rolls
                      Velveeta Shells and Cheese
                      Velveeta period

                      That's just off the top o' me head. Given time I could expand that list geometrically if not exponentially.

                      22 Replies
                      1. re: Perilagu Khan

                        Dude. Seriously? I'm not here to pick a fight, but.... over what do you prefer Chef Boyardee ravioli? I just saw too many of your mouth-watering home cooking board posts to let this one go. But maybe it's a childhood thing with you, too. Nowadays, I couldn't stomach those canned ravioli with mystery filling in bland tomato sauce, but I loved them as a kid.

                        1. re: linguafood

                          I love it that this response gives Perilagu Khan a "verified" chowhound scoff!

                          Of course, some threads observe a distinction between hounds and foodies, but that's for another conversation.

                          1. re: Bada Bing

                            I love that you consider me a 'verified' chowhound.... but I mostly am sure that Perilagu is one, despite his abhorrent preference for canned ravioli '-)

                          2. re: linguafood

                            Probably a childhood thing. And my mom--not necessarily a chowhound type--hated even to serve the stuff. But I loved it so she did.

                            PS--Also love Spaghetti-Os.

                            1. re: Perilagu Khan

                              I've got your Spaghetti-Os back, Perilagu!

                              1. re: Perilagu Khan

                                As a child, I absolutely loved spaghetti-o's. Used to even chop up hot dogs and add them. Then, last year I had surgery and had to eat soft foods. So I thought Ah - Spaghetti-O's! I was sooooo disappointed. They tasted bland and terrible. I should of just stuck with the memory of my youth!

                                1. re: boyzoma

                                  Oh boyz, I just had Spaghetti-O's on Monday after oral surgery on Friday and yuck! I used to beg for either those or a pbj for lunch as a child but now, blech! I have quickly adapted to just throwing regular foods in the blender. lol

                                  1. re: alliedawn_98

                                    I used get nostalgic for Spaghetti-O's so once every 3 or 4 years I would buy a can. After the 3rd time it sunk in. HOLY GOD that crap is awful!

                                  2. re: boyzoma

                                    I asked my Mom to get Spaghetti-Os once. She sent me to my room! :-) She was a great cook and was absolutely horrified that someone she'd spawned could actually ask for something like that! I did try it once at a friend's house, and it was edible, but nothing fantastic.
                                    My nephew loves the canned ravioli, although once I'd taken him out to a good Italian restaurant he realized that good ravioli had nothing in common with Chef Boyardee. I'm still not sure which one he prefers....

                                2. re: linguafood

                                  OP did say that CH's would scoff at

                                3. re: Perilagu Khan

                                  gotta love Velveeta. Some foods that is the only cheese that works.

                                  1. re: Janet

                                    In a delicious grilled-cheese sandwich, served up with Campbells' tomato soup.

                                    1. re: mamachef

                                      never had it in a grilled cheese, but I love it in casseroles!

                                      1. re: Janet

                                        Melted velveeta + a jar of salsa makes pretty damn good chili con queso.

                                      2. re: Perilagu Khan

                                        As a youngster, maybe 10-12 years of age, the first thing I cooked was the Chef Boyardee Pizza Kit. You had to mix the dough, and stretch it out on a pizza pan. That was the hard part, the rest was easy, but it did teach following directions. I thought it came out pretty good, and there were virtually no pizzas in the mid-60's here. I've been tempted to buy it lately, but that won't happen until November, as it is too hot here in Houston to turn the oven on.

                                        1. re: Perilagu Khan

                                          Love the ravioli and Beef-a-roni, also like the Egg Rolls. If I'm stressed and tired from work I like the Chef Boyardee products even more!

                                          1. re: cosmogrrl

                                            I went thru this food phase in college. But now I can't find those boxed, frozen egg rolls anywhere around CT. I think they stopped making them. I used to cook them WAY longer than the box said so they were really crunchy. And I['m ashamed to admit that I ate them covered w/yellow mustard.

                                          2. re: Perilagu Khan

                                            Oh yes, Chef Boyardee Ravioli and Chung King Frozen Egg Rolls. So easy and so starchy, cheesy. I loved them too and crave them still. But for some reason I cannot feel anything but total revulsion for the rest of the list. Why is that?

                                            1. re: NotYukio

                                              Well, that's alright. You're tastes are closer to perfect than most. ;)

                                              1. re: Perilagu Khan

                                                A clinical lack of taste buds, obviously!

                                          3. While it's not a preference, I can admit that I like white chocolate. And I prefer milk chocolate to "dark." And frankly, I don't mind instant coffee.

                                            1 Reply
                                            1. re: almansa

                                              yup milk chocolate hands down as well

                                            2. Well done eggs, overcooked fish generally, Starbucks.

                                              36 Replies
                                              1. re: occula

                                                Well done eggs for me too, please. Yolks creep me out.

                                                1. re: invinotheresverde

                                                  Yes - I've never gotten the whole "egg yolk oozing out" = deliciousness thing.

                                                  1. re: invinotheresverde

                                                    Exactly. Repulsive is the word that springs to mind.

                                                    1. re: Perilagu Khan

                                                      I find undercooked egg whites much, much more offensive.... nay, repulsive.

                                                      1. re: linguafood

                                                        I had the same reaction. I like a nice yolk (it's like . . . nature's custardy mustard), but trying to get a good yolk without a runny white in a restaurant has left me uttering the words, "Over . . . (*sigh*) medium?" in far too many restaurants. The sight of translucent bits of the white threading their gooey way over my hash, and around my over-cooked yolk, always makes me laugh, and be ever more thankful for the biscuits and gravy. Or the bloody mary.

                                                      2. re: Perilagu Khan

                                                        Over-medium sounds perfect: completely done whites, with yolks that have thickened up; served on top of corned beef has or with a medium-rare steak.....

                                                        1. re: mamachef

                                                          While I'll pretty much eat eggs any which way...isn't there just something special about the yolks pouring out over corned beef hash?

                                                          1. re: jhopp217

                                                            Yes! Poached eggs with runny yolks, fully cooked whites, and corned beef hash is the best breakfast. Adding some hash browns on the side makes it even better!
                                                            I can't stand runny whites!!!

                                                            1. re: KailuaGirl

                                                              whaat is Spanish for soft and scrambled? the Revueltos part I have just not the rest.

                                                              1. re: hill food

                                                                huevos revueltos pero no muy cocidos.

                                                                1. re: mariacarmen

                                                                  thanks, gotcha, but I will have to look up the cocidas part.

                                                    2. re: occula

                                                      Right there with you on the eggs and the Starbucks! Fried, over-well, broken...

                                                      1. re: jbsiegel

                                                        Oh yeah, I have ordered exactly that! With perhaps a "hard" thrown in for emphasis. "Fried, well done, over and broken, cooked hard!"

                                                        1. re: occula


                                                          Broken yolk over hard is good for sandwiches/muffins only.

                                                          A nice, barely thickened yolk, is perfection.

                                                            1. re: invinotheresverde

                                                              Over easy on top of hashbrowns, sauteed sweet or chili pepper, bacon, sausage, or ham, cut up and all mixed together. Breakfast heaven.

                                                              1. re: hannaone

                                                                The real breakfast heave is pork backbone soup w/ so ju. I want some now!

                                                                1. re: Passadumkeg

                                                                  I love the pork neck or back bone soup, but the over easy egg mess is comfort food from my Colorado childhood.
                                                                  I do change it up sometimes with a side of pancakes or biscuits and gravy.

                                                                  1. re: hannaone

                                                                    Freshly roasted green chile scrambled eggs rolled into a tortilla!

                                                                    1. re: Passadumkeg

                                                                      LoL, The "Boulder Special".

                                                                      Another favorite.

                                                                    2. re: hannaone

                                                                      Pork backbone soup for breakfast, the traditional Korean hangover cure, Ms Keg presiding:

                                                                      1. re: Passadumkeg

                                                                        And is that hair of the dog in her hand? Because she looks pretty happy to be hungover. Which is, really, the way to go, if one can go that way.

                                                                        1. re: onceadaylily

                                                                          My wife is a dream. She everything I cook, happily gets dragged around the world and puts up w/ me! Wow.
                                                                          Yes, Hite beer, she's not a big fan of so ju, but I am.

                                                                        2. re: Passadumkeg

                                                                          OMG that looks good.

                                                                          Is that kkakdugi (radish kimchi) in the bowl?

                                                                          1. re: Passadumkeg

                                                                            Great photo, there...

                                                                            About soju, the Korean versions that I have had bear no resemblance to the much higher quality Japanese versions (called sho-chu), but then they are made from cheap grain whereas the good Japanese stuff is made from sweet potatoes.

                                                                            1. re: Tripeler

                                                                              Good korean so jus is from sweet potatoe too. But, boy the cheap stuff and a little rough around the edges. Here they are chilling it in the aquarium at a side walk workers place. The other is a chicken gizzard chile stir fry. Sorry, but I can't remember the korean names.

                                                                              1. re: Tripeler

                                                                                Korean Soju, depending on brand and quality, can be made from rice (tradtional), potato, wheat, barley, sweet potato, or tapioca (all of which were used during a government prohibition on fermenting of rice).
                                                                                Charcoal filtered soju (charcoal made from three year old bamboo grown on Mt Jiri) seems to be a current favorite.

                                                                        3. re: hannaone

                                                                          Nope...over well broken on a buttered hard roll with bacon and ketchup and an ice cold Diet Pepsi to wash it down. Now that's breakfast heaven!

                                                                          Hangover breakfast heaven is hard boiled egg with soy sauce on it, Lays potato chips dipped in ketchup.

                                                                        4. re: hannaone

                                                                          Runny egg yolk on hashbrowns is heaven. Runny egg yolk on rice is nirvana. even hard boiled eggs are better when they are ever-so-slightly less cooked in the middle... moist...

                                                                          1. re: mariacarmen

                                                                            Hard boiled with a SLIGHTLY moist yolk (bright yellow rather than the fully-cooked paler yellow) is really good chopped up with a spoon and a dollup of butter on top (which melts on the hot egg) and salt.

                                                                            1. re: jbsiegel

                                                                              mmmm. . . i had one today with soy sauce and black pepper...

                                                                          2. re: hannaone

                                                                            Noooo, creamy yolk spread onto one side of the bread; delicious. :D

                                                                            1. re: CheekyPeach

                                                                              oh yes, sorry, DEFINITELY creamy yolk.

                                                                        5. Pepperoncini on a saltine, with a bit of cheddar and a squiggle of Plochman's. Pringles. My favorite cereals are Fruity Pebbles and Peanut Butter Crunch. Another vote for the canned ravioli, and also the cheap mac and cheese (I like drained, diced canned tomatoes in mine).

                                                                          And, honestly, I like canned beans: I cannot stand the tedious process dried beans entail.

                                                                          14 Replies
                                                                          1. re: onceadaylily

                                                                            I go on occasional Pringles binges. I don't go to regular supermarkets very often, but when I do, I check out the chips aisle to see what's new at the supermarket level. And when those Pringles are fully stocked, and there's a new flavor, I have to give them a try, and fortify those with the old reliables. Shame. On. Me.

                                                                            1. re: bulavinaka

                                                                              And there is *always* a new flavor. And a sale.

                                                                              1. re: onceadaylily

                                                                                Those "three-fer" sales are the last straw that breaks my feeble will.

                                                                            2. re: onceadaylily

                                                                              Ditto here on the canned beans. Once I decided to make baked beans from scratch. After soaking the dried ones overnight and spending most of the next day simmering them with pork rinds, brown sugar, fresh onions, etc. etc, the final product tasted EXACTLY like canned baked beans. Oh, I ate them -I love baked beans- but from then on, I just reach for the can opener.

                                                                              1. re: Michelly

                                                                                Agree 100% on the canned beans. Seems to be a whole lot of work just to emulate the canned product in the end.

                                                                                My equivalent would be for garbanzo beans/chickpeas. I love hummus and make it often. Didn't taste a significant difference between preparing them from dried (having to soak the beans overnight, simmer them for a couple hours, etc) vs. just opening up a can of the stuff, draining the liquid and dumping the already cooked beans into the food processor.... and the canned beans go on sale so often, I just stock up so I'm always prepared.

                                                                                1. re: Michelly

                                                                                  Agree with you and TexSquared. My mother used to make hummus all the time. She one time made it from dried beans and we couldn't tell the difference one bit. She never did it that way again and thank goodness. The wait was unbearable.

                                                                                  1. re: Michelly

                                                                                    Michelly, you need to use a pressure cooker - then there'd be no reason to spend hours simmering the beans.
                                                                                    (I do use canned beans for dishes in which the beans are just another ingredient, like a squash tajine with beans. But when the beans are the star, it's comforting to know there's nothing in there except what I put in there - and they are so easy to cook.)

                                                                                    1. re: racer x

                                                                                      My mother used to make baked beans with the dried white limas. Man was that good!

                                                                                      1. re: ChrisOC

                                                                                        Hey, so did mine....a great version of baked limas with pears. Sounds weird, perhaps, but good stuff.

                                                                                        1. re: mamachef

                                                                                          i read that recipe in the Nora Ephron "Heartburn" -a book i ADORE - years before they made it into a movie and thought it sounded good and interesting, tho i do not like limas.

                                                                                          or maybe i just think i don't. I went around for decades thinking i hated green bell peppers and now i am eating them almost every day - started just 3 weeks ago.

                                                                                        2. re: ChrisOC

                                                                                          My Mom did the same, and always threw a ham bone in. I think she called it ":stormy day beans." They were so good, especially if we'd been out in the snow for hours and were freezing - blue lips and fingernails and chattering teeth. That stuff warmed you right up!

                                                                                      1. re: Sue in Mt P

                                                                                        ooohhh i miss eating rice-a-roni! and i haven't had the san francisco treat since years before i moved here. i think i would still like it, but i don't think it would be my preference over other kinds of homemade rice.

                                                                                        1. re: Sue in Mt P

                                                                                          There's no substitute for the 'fried rice' version - it's actually the only Rice-a Roni I have ever eaten, and I ALWAYS keep a box in the pantry in case of a craving! I was so mad when they quit putting the almonds in the mix - I am still mad.