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The Single Most Overrated Dish

Perilagu Khan May 14, 2013 09:13 AM

IMO, its the kebab. Any kind of kebab. They sound great in theory. What's not to love about your favorite meats and vegetables grilled together in loving propinquity? Alas, once the kebab leaves the realm of my mind and my plate, and passes my lips, its allure vanishes. Oh, the first several bites are nice, but soon thereafter eating kebabs becomes an exercise in tedium.

Well, that's my nomination. What's yours?

  1. AmyH Dec 10, 2013 09:15 AM

    It's now confirmed, 10 out of 18 chefs agree that beef tenderloin/filet is the most overrated cut of meat:
    http://www.thrillist.com/eat/nation/f...

    7 Replies
    1. re: AmyH
      Firegoat Dec 10, 2013 09:26 AM

      I will eat their share. I also will eat the guy who doesn't like bacon's share.

      1. re: Firegoat
        fldhkybnva Dec 10, 2013 09:31 AM

        You can have mine

        1. re: Firegoat
          Gastronomos Dec 10, 2013 09:33 AM

          my SIL will take it all, butterflied and very well done.

          1. re: Gastronomos
            Firegoat Dec 10, 2013 11:07 AM

            ew. she can have the well done ones.

            1. re: Firegoat
              Gastronomos Dec 10, 2013 01:28 PM

              "very well done"
              Butterflied
              Dry
              Watching the disaster ruins my appetite
              Then again, I'm not a big beef eater anyways...

        2. re: AmyH
          Chemicalkinetics Dec 10, 2013 04:42 PM

          I always believe this. However, I do want to make this clear. I do like beef tenderlion, and I do think it is not a bad cut. I just think that it is "overrated" -- deserving way more praises than it should.

          1. re: Chemicalkinetics
            petek Dec 10, 2013 05:01 PM

            I just think that it is "overrated" -- deserving way more praises than it should.

            Agreed..so many better cuts of beef out there.

        3. v
          Vinnie Vidimangi Jul 26, 2013 10:54 AM

          Peanut butter - but in a jar - Kraft , Skippy etc.
          Such a derogation from The Real Thing (ecstacy), that if it were the only PB that I knew I wouldn't eat it at all. That goes for both smooth and creamy.

          1. s
            Slammy19 Jul 25, 2013 03:14 PM

            I gotta agree with all the other people who said sushi.

            1 Reply
            1. re: Slammy19
              fldhkybnva Jul 25, 2013 03:27 PM

              I have to say I kind of agree with this. For some reason, I'm always drawn back to it and everytime it's kind of a let down. I much rather eat fish at home these days or when I need my sushi fix it seems a lovely seared tuna steak or tuna poke always fills the craving.

            2. b
              butterandbeer Jul 23, 2013 07:16 AM

              Greek yogurt. I wonder if I'm the only one who thinks it tastes like sour pasty chalk.

              16 Replies
              1. re: butterandbeer
                i
                INDIANRIVERFL Jul 23, 2013 07:45 AM

                That is why it is usually covered in either fruit, honey, or cinnamon. Sometimes all together.

                1. re: INDIANRIVERFL
                  b
                  butterandbeer Jul 23, 2013 07:58 AM

                  Yeah. . . that still doesn't do it for me =P.

                2. re: butterandbeer
                  RetiredChef Jul 23, 2013 08:02 AM

                  There are many manufacturers of Greek yogurt and I have only tasted a few that were chalky, they were also the non-fat or low-fat verities. The real Greek yogurt (full fat) is nothing like chalk. BTW all yogurt, unless it has sweeteners added, has a sour (acid) taste because yogurt is the fermentation of lactose into lactic acid.

                  1. re: RetiredChef
                    b
                    butterandbeer Jul 23, 2013 09:31 AM

                    Oh, I know all yogurt is tart. But just the combo of extra tartness of Greek yogurt plus the pasty texture simply doesn't agree with my taste buds.

                    1. re: butterandbeer
                      Gastronomos Jul 23, 2013 11:41 AM

                      "extra tartness" of Greek yogurt"
                      I find the yogurt sold under brands like Chobani and Fage Total to be lacking tartness. I use them as dessert yogurts and never in savory applications. They have almost no tartness as compared to real Greek yogurt, or even Greek 'style' yogurt.

                      1. re: butterandbeer
                        DuchessNukem Jul 23, 2013 04:23 PM

                        A few vigorous stirs often helps any plain yogurt get a little thinner and creamier. Wish I knew the chemistry/physics of why but sometimes it's a good way to improve texture before adding other ingredients.

                      2. re: RetiredChef
                        c
                        cheesepleese Jul 23, 2013 12:02 PM

                        Yep, Whole milk is the only way to go. I like the Greek for sauces. Also going back 40 or so year, the place for good yogurt was the ethnic stores,That yogurt always was tart. Don't buy whimpy low or no fat stuff. Is there a thread on YOgurt? I could go on....

                      3. re: butterandbeer
                        AmyH Jul 23, 2013 09:07 AM

                        You're not the only one! I find it to be much too thick and chalky. I much prefer regular old yogurt, but it's becoming harder to find good ones as all the grocery store dairy space is taken over by Greek. I don't mind the sour and actually prefer plain unflavored yogurt, but that's pretty much impossible to find in single serving containers now.

                        1. re: butterandbeer
                          Fowler Jul 23, 2013 09:52 AM

                          Which brand(s) did you find to be pasty and chalk-like? I ask because I would want to avoid those in the future. Thanks.

                          1. re: Fowler
                            b
                            butterandbeer Jul 23, 2013 10:47 AM

                            Chobani, even though that seems to be the most popular brand in the US. All of the US brands I personally don't like(Oikos, Stonyfield, etc). For sure avoid nonfat Greek yogurt - it's like licking a chalkboard.

                            I actually do like Fage. It's real Greek yogurt from Greece, and the Fage 2% or full fat are pretty tasty. I'm just so Greeked out when it comes to yogurt. I can't eat too much of it before I get sick of it.

                            1. re: butterandbeer
                              Gastronomos Jul 23, 2013 11:36 AM

                              Fage Total brand Greek yogurt is made from US cow milk from the US and processed in upstate New York. So is Chobani.

                              1. re: Gastronomos
                                b
                                butterandbeer Jul 23, 2013 11:44 AM

                                Okay, I should have specified Fage is a Greek as in it's a Greek company. And yes, I know Chobani is American, along with the the other American Greek-style yogurts I mentioned.

                                1. re: butterandbeer
                                  Tripeler Jul 24, 2013 03:03 AM

                                  Interesting, there is a line of cosmetics in Japan called F.A.G.E. and FAGE yogurt is entirely unknown here. Good thing, I suppose...

                                  1. re: Tripeler
                                    Perilagu Khan Jul 24, 2013 08:48 AM

                                    I find the name Fage to be terribly offputting. Wouldn't buy the stuff based on the name alone.

                                    1. re: Perilagu Khan
                                      Gastronomos Jul 24, 2013 09:55 AM

                                      it is 'offputting'.

                                      fage is the corporate name, Total is the brand name, like General Mills makes Cherios. but fage success made them think very wrong and changed the labeling around. i couldnt buy it based on the name alone either.
                                      but as a dessert yogurt it is a good sub for the real stuff...

                              2. re: butterandbeer
                                b
                                Bunson Jul 23, 2013 11:43 AM

                                I get the Fage tubs from Costco and mix in fruit preserves (store bought, no fancy homemade stuff). I used to get Chobani single serving cups but find them too sweet. Chobani's yogurt though is good, I never found it chalky!

                                Also keep in mind that many "greek yogurts" aren't true greek yogurts. Read the ingredients and make sure it's not just yogurt with added thickeners, you'll be surprised at how many of the items labelled "greek yogurt/greek-style yogurt" fall into this category.

                          2. j
                            jetbirader Jul 23, 2013 05:53 AM

                            Whoever said red velvet cake - YES. Tastes bland at best, and I'm allergic to the dye. Anytime there's an office party or someone brings treats, 90% chance of red velvet. Also - catering. I've had some great catering, but most of the time it's overdone barely warm chicken breast with some sad green beans. Meh.

                            1 Reply
                            1. re: jetbirader
                              John E. Jul 23, 2013 09:38 PM

                              I too do not understand the red velvet thing. I think it's all about a red cake and not about the taste of the cake. The only thing that might save it is a cream cheese frosting. I have to confess however, that I am not much of a fan of cake in general. I did however have a dessert in a restaurant once that was a piece of carrot cake with cream cheese frosting. It was about as big as my head. I took most of it home. Judging from the reaction from my family, it was pretty good.

                            2. Candy Jul 20, 2013 08:24 AM

                              Hummus

                              25 Replies
                              1. re: Candy
                                Fowler Jul 21, 2013 03:55 PM

                                "Hummus"

                                Well, Candy, you baited the hook and cast it out into the water expecting to catch a reply so...

                                How is hummus an "overrated dish"? Is it because you personally do not like hummus? Is it because you prefer other things over hummus? Is there some type of cost/benefit ratio you oppose? I am really curious as to why you deem hummus as the most overrated dish.

                                1. re: Fowler
                                  Candy Jul 23, 2013 10:00 AM

                                  I find it boring and unfortunately it is everywhere. It doesn't even look appealing. If I want wet glop I make Baba Ganouj. Flavor wise it is superior.

                                  The hummus craze will go away eventually and I won't go to a party where the guests are asked to bring a dish to share and you get 16 offerings of hummus. I am not making that up. 2 years ago I went to a pig roast and there was an embarrassing abundance of hummus.

                                  1. re: Candy
                                    Fowler Jul 23, 2013 10:46 AM

                                    "The hummus craze will go away eventually"

                                    You probably do not want to hold your breath while waiting for that to happen. Hummus has been very popular for hundreds of years especially in the Middle East.

                                    I am sorry to hear you do not like it. There are things I do not like but cannot make a logical claim that they are therefore the most overrated dish.

                                    1. re: Fowler
                                      Candy Jul 23, 2013 12:06 PM

                                      To you it is not. That is fine for you. There are many other things that I like and you might find boring and maybe even repulsive. It makes the world go 'round. Yes I know it has been popular in the Middle East for ever. I cook lots of middle eastern food. Hummus will not be appearing in my house and I decline if offered any. In the US it is a fad and it will finally go to the back burner.

                                    2. re: Candy
                                      s
                                      sandylc Jul 23, 2013 06:06 PM

                                      It is delicious when made homemade with the addition of roasted red peppers, served with homemade whole wheat pita.

                                    3. re: Fowler
                                      v
                                      Vinnie Vidimangi Jul 23, 2013 10:38 AM

                                      Hummus is overrated only because any kind of commercial (that is to say industrial) hummus ranges from not good to bad.
                                      Even in Israel, and even in Arab places, the hummus ranges from OK but does go to superb. Forget about hummus a la mode Ashkenaz.

                                      1. re: Vinnie Vidimangi
                                        f
                                        FriedClamFanatic Jul 23, 2013 10:50 AM

                                        I think there is a lot of "slop" that gets passed off as something mystically good. Not to say all are bad, but oftentimes it is either so bland or so reminding me of something like kindergarten paste but it is "so au courant" to serve. Hummus, Guacamole, Salsas and Cheese dips often fall into this trap. All of them filling and providing a reasonable change for what were originally peasant palettes.....or a way to help get-down the carbs....become glorified and we are "supposed to be' astounded. I always rely on my taste buds first. If it tastes "good" to me, I could care less that it has virgin Yak butter in it that your great, great grandmother smuggled outta the old country. If it tastes like..........the s word......I don't care how "sophisticated" it is

                                        1. re: FriedClamFanatic
                                          Candy Jul 23, 2013 12:09 PM

                                          Good. I'm glad that my husband and I are not the only ones who eschew hummus. If someone is thinking thinking it will help you cut back on on carbs they'd better think again. Chick peas are quite carby. Guac on the other hand is not.

                                          1. re: Candy
                                            John E. Jul 23, 2013 09:36 PM

                                            I made some homemade hummus a few weeks ago and I and everyone in my family had the same reaction, 'meh'. I don't see what the attraction is. It wasn't terrible, it just was not particularly tasty and interesting. If I am going to eat a dip, I want to like it a lot.

                                            1. re: John E.
                                              linguafood Jul 23, 2013 10:54 PM

                                              I've never actually thought of hummus as an overrated dish rather than a ubiquitous one. Although I suppose that could be said about many of the dishes mentioned here. Ubiquitous and, sadly, done badly to top it off. Kebabs come to mind here :-D

                                              I'm definitely not a hummus head. I don't buy it for my household -- save for when we're hosting a get-together or poker game, because many people really dig it -- and I've never felt the urge to make my own... whereas I've made baba ganoush and other eggplant dishes I prefer for their overall flavor and texture.

                                              That said... a friend of mine made a trio of hummi '-), the first time she's *ever* made hummus, and they were all really wonderful. A spicy one, a regular one, and another one that escapes my mind right now. Which says a lot about my disinterest in hummus in general, but at the time, and for someone who is not interested in the stuff at all, these were tasty enough for me to have a few more helpings than I would've expected.

                                              1. re: linguafood
                                                Fowler Jul 24, 2013 10:07 AM

                                                Hi Liguafood, I too prefer the overall texture and flavor of a good homemade baba ganoush versus hummus. But they are quite different. For example, I prefer a glass of red wine over a glass of diet coke. Just because I personally do not care for diet coke certainly does not mean it is the most overrated.

                                                Obviously a number of people here (not you) are simply confusing what they don't like with what is the most overrated.

                                                1. re: Fowler
                                                  linguafood Jul 24, 2013 11:05 AM

                                                  Well, the whole thread is based on subjectivity.

                                                  Which is why threads like these generally don't add much in terms of information or.... chowhounding!!

                                                  The *true* and noble mission of this site :-D

                                                  PK doesn't like kebabs, and he started the thread. He finds them overrated. We could go over every single thing posted here and find people who disagree. Oh wait, that's happening as I type.

                                                  How could one define "overrated" other than by having a subjective opinion on a dish?

                                                  1. re: linguafood
                                                    Fowler Jul 24, 2013 11:22 AM

                                                    That is part of my larger point. In this case it is completely subjective and just because one does not like lobster, for example, it does not automatically mean lobster is the most overrated dish. And that is why I did not claim anything I do not happen to care for is the most overrated dish or even just an overrated dish. Unless I could quantify the opinion (say using a batting average versus salary or a p/e ratio) it would be ridiculous for me to claim some food was the most overrated just because I simply do not like it.

                                                    1. re: Fowler
                                                      linguafood Jul 24, 2013 11:29 AM

                                                      That does seem to be the reasoning of this thread, however.

                                                      Risotto?
                                                      Grilled fruit?
                                                      Mashed potato?
                                                      Steak?

                                                      I wouldn't even know where to begin to quantify (or legitimize) the "overratedness" of any of these dishes, save for people's subjective opinion.

                                                      1. re: linguafood
                                                        Gastronomos Jul 24, 2013 01:13 PM

                                                        it's not 'lobster' that's "overrated", per se, but the "vanilla poached lobster" that became a very overrated dish and showed up on nearly every menu almost down to McDonalds. I'll add that chocolate cake isn't the overrated, but the "flourless" chocolate cake and the subsequent "molten chocolate cake" that became severely overrated and a big push on menus still today.

                                                        1. re: Gastronomos
                                                          linguafood Jul 24, 2013 01:44 PM

                                                          Really? All I saw was "lobster", period. No particular prep.

                                                          That said, I'd like to visit the McDonald's serving vanilla-poached lobster. I would have that over anything else on their menu.

                                                          1. re: linguafood
                                                            Gastronomos Jul 24, 2013 04:19 PM

                                                            That's a scary thought

                                                            1. re: linguafood
                                                              Gastronomos Jul 26, 2013 07:41 AM

                                                              McLobster:

                                                              http://chowhound.chow.com/topics/910410

                                                        2. re: Fowler
                                                          Perilagu Khan Jul 24, 2013 12:17 PM

                                                          But it is not strictly personal opinion. Anybody with a finger on the pulse of the general food scene in the western world--which is the purview of most of us--can make a pretty good estimation of a dish's basic popularity. And it is that broader popularity, combined with one's own personal dislike for that dish, that makes something arguably overrated. In my case, it seems pretty clear that kebabs are very popular throughout the western world (not to mention the Islamic world), and I just happen to think they do not measure up to that popularity. Others think they do measure up, and that's fine. The whole point is to discuss, even if we don't agree.

                                                          1. re: Perilagu Khan
                                                            linguafood Jul 24, 2013 01:46 PM

                                                            As per that definition, I'd have to nominate congee. Millions of Asians love the stuff, but I couldn't be bothered.

                                                          2. re: Fowler
                                                            f
                                                            Florida Hound Jul 25, 2013 06:11 PM

                                                            I think the thread goes beyond "I don't like peas, I don't like lobster, I don't like hummus..." We live in the age of Food hype and hysteria: Food Network coming out our ears kind of thing. The hype leads to a genuine assessment of questions such as, "Is the hype worth it?" or "Is the hype something I buy into?" "Is the food trend of the moment really significant to my world or my next dinner party?" This thread and its variety of responses confirms for me that food gurus of the networks and the Madison Avene ad campaigns are not just leading our tastebuds and buying habits around by the nose. (I enjoyed the story about "The Emperor's New Clothes" when I was a kid. Things in this world can definitely be over-rated, whether I personally love 'em or hate 'em.)

                                                  2. re: Candy
                                                    Perilagu Khan Jul 24, 2013 08:45 AM

                                                    You're not alone. I won't touch it.

                                                    1. re: Perilagu Khan
                                                      Firegoat Jul 24, 2013 09:01 AM

                                                      Ugh. A friend of mine loves it and slathers it on everything. No thank you.

                                            2. re: Candy
                                              p
                                              Pwmfan Jul 24, 2013 10:22 AM

                                              I agree. Hummus to me is a "one bite wonder". A sample bite on a pita chip while shopping at a supermarket, Costco, farmers market or food fair is OK, but I've never wanted more.
                                              I kept thinking I was missing something, due to massive amount of shelf space it occupies, but have come to the conclusion that I am not.

                                              1. re: Pwmfan
                                                linguafood Jul 24, 2013 11:07 AM

                                                As someone who doesn't love hummus, the TJ's cilantro hummus is rather tasty. More than one bite, too.

                                            3. Bada Bing Jul 15, 2013 04:54 PM

                                              Wow, 400+ replies so far. I've scanned them, and am struck that the distinction isn't often made between ingredient and execution. Re: the OP's distate for kebabs, for example: my family makes a great beef sirloin kebab and I've been at some places, like Al Ameer in Detroit, MI, that are fabulous. But kebabs can suck if poorly made, like most anything. (That's another topic: what dish is good regardless of how carelessly it's made?)

                                              For me, accepting this thread's premise:

                                              (1) I have yet to try caviar that made me want much more (but I'm not high end);
                                              (2) I agree with others that filet mignon in itself is hardly the best beef cut and can only be redeemed by sauces and spicing (I'd rather a good braised shank, not to mention rib-eye, etc.);
                                              (3) and some third thing, because three is cool, you know, and what people look forward to...

                                              20 Replies
                                              1. re: Bada Bing
                                                Chemicalkinetics Jul 15, 2013 05:08 PM

                                                <and some third thing, because three is cool, you know, and what people look forward to...>

                                                Ha ha ha. The third thing is a secret.

                                                1. re: Bada Bing
                                                  linguafood Jul 15, 2013 05:23 PM

                                                  Ok, Rick Perry :-D

                                                  1. re: Bada Bing
                                                    f
                                                    Florida Hound Jul 15, 2013 06:55 PM

                                                    Well, the OP did underscore "Any kind of kebab," so I think they are encouraging us to chime in with the dishes rather than all the variations of execution. I went to a Japanese restaurant with a group a few months ago. The chef's "show" at the table was terrific, and several people in the group go to this place once or twice a month, for years on end- they rave about the place, yada yada. The execution was highly rated by everyone around us at this gathering, and yet I was unimpressed by the food. The dishes just weren't my favorites and I am sure the preparation and presentation were not at fault.

                                                    1. re: Florida Hound
                                                      Bada Bing Jul 15, 2013 07:05 PM

                                                      Odd. What were the dishes? Did you order something that you didn't like regardless of execution? Or were you offered no discretion in what you got because of the group?

                                                      1. re: Bada Bing
                                                        f
                                                        Florida Hound Jul 19, 2013 07:28 PM

                                                        I can't remember. For the sake of your question, I wish I could. But the whole meal for me was rather forgettable- sorry.

                                                      2. re: Florida Hound
                                                        f
                                                        fara Jul 19, 2013 07:33 PM

                                                        In general, I think "Japanese steakhouse" as done in the U.S. with theatrics etc is THE most over-rated meal I've ever experienced. Whenever dragged there I end up with a $30 plate of rice. Now if forced to go, I order sushi. Lol, which I guess is also $30 worth of rice, but somehow more to my liking. Somewhat anti-social not to order from the performer in front of you, but worth it.

                                                        1. re: fara
                                                          fldhkybnva Jul 19, 2013 09:22 PM

                                                          I don't know why but I have a soft spot for these places although it really doesn't make for a very social dining experience with your companions.

                                                          1. re: fara
                                                            Perilagu Khan Jul 20, 2013 11:06 AM

                                                            I would probably patronize these places if not forced to sit with complete strangers. Sorry, but that's rolling the social dice, and I don't want them to come up snake eyes.

                                                            1. re: Perilagu Khan
                                                              Fowler Jul 21, 2013 06:58 AM

                                                              And they are most likely thinking the same about you, Perilagu Khan. :-)

                                                              1. re: Fowler
                                                                Perilagu Khan Jul 21, 2013 07:54 AM

                                                                People who feel as I do, most certainly are. And I don't blame 'em one bit.

                                                                1. re: Perilagu Khan
                                                                  Fowler Jul 21, 2013 08:37 AM

                                                                  Excellent, Perilagu Khan. Then when they chose to not be anywhere near you; we will not have to hear you complain. :-)

                                                                  1. re: Fowler
                                                                    Perilagu Khan Jul 24, 2013 08:44 AM

                                                                    You've got it all wrong. It's not a matter of seeing people and then rejecting them. It's a case of not wanting to be thrown together with complete strangers you have nothing in common with, or worse, develop antipathy toward. I find most people boring and/or obnoxious. It's just not worth the risk.

                                                                    1. re: Perilagu Khan
                                                                      f
                                                                      Florida Hound Jul 25, 2013 05:50 PM

                                                                      All this might almost be worth of a separate thread. My experience at the Japanese place was with a table-full of friends where we have hung out for years. Never thought about the eat-with-strangers dilemma.
                                                                      But over the years, we have enjoyed "family-style dining" with tables-full of strangers once in a great while at places like The Smith House, Dalonaga, Georgia (too empty, the last time we went) and Mrs. Wilkes' Boarding House, Savannah, GA (I believe it closed after her death several years ago. I think we purposely went to an Amish restaurant with a similar seating arrangement on a trip to PA years ago- the point of those kinds of places is to meet-and-greet, and sometimes it was just a lot of fun to strike up conversations with strangers from around the country- all playing tourist and comparing notes about their travels.

                                                                      1. re: Florida Hound
                                                                        Perilagu Khan Jul 26, 2013 07:55 AM

                                                                        In a restaurant in a unique and somewhat exotic place, I would be much more receptive to this arrangement because the odds of meeting interesting people would be much better. But with restaurants in my hometown and home state, I'm just not interested.

                                                        2. re: Bada Bing
                                                          Perilagu Khan Jul 16, 2013 09:48 AM

                                                          Relating to the kebabs I had in mind--chunks of meat and vegetables, rather than ground meat--I have just never had one that blew me away. And believe me, I've had plenty. But they always disappoint.

                                                          The one exception was tandoori sea bass kebabs I had at an Indian resto in Columbia, Missouri. Wow. Just wow.

                                                          1. re: Perilagu Khan
                                                            Bada Bing Jul 16, 2013 09:54 AM

                                                            Chilean Sea Bass or regular?

                                                            Fish kebabs Indian style sounds great

                                                            1. re: Bada Bing
                                                              Perilagu Khan Jul 16, 2013 11:35 AM

                                                              Chilean.

                                                              I've since had Indian fish kebabs made from other kinds of fish and they were nowhere near as good.

                                                              1. re: Perilagu Khan
                                                                Bada Bing Jul 16, 2013 12:14 PM

                                                                That stuff is like the cheesecake of fish. I can't even take in much of it.

                                                                1. re: Bada Bing
                                                                  Perilagu Khan Jul 16, 2013 12:51 PM

                                                                  Heh. Hilarious description.

                                                                  1. re: Bada Bing
                                                                    fldhkybnva Jul 16, 2013 01:51 PM

                                                                    I agree! I've only had it once because I'm a fish freak and was looking for something new and my local Whole Foods had sustainable Chilean sea bass and it came highly recommend by nearly everyone I talked to. Well, it was too much for me. I love fatty fish - salmon, swordfish, and meat in any form - my favorite steak is ribeye - but when I plan to eat fish I don't expect a fatty mouthful. For some reason the fat content of Chilean was so overwhelming whereas with other cuts of meat I don't find that to be so even if they are higher fat content. I haven't had it since.

                                                          2. f
                                                            Florida Hound May 25, 2013 10:14 AM

                                                            The ever-present "chocolate fountain." It has suffered from at least over-exposure in these past several years.

                                                            5 Replies
                                                            1. re: Florida Hound
                                                              b
                                                              Bunson May 25, 2013 02:13 PM

                                                              Yes! The fountain is now a staple at a lot of buffets!

                                                              1. re: Florida Hound
                                                                Gastronomos May 25, 2013 03:14 PM

                                                                That's just gravy

                                                                1. re: Florida Hound
                                                                  s
                                                                  schrutefarms May 25, 2013 06:00 PM

                                                                  Explain to me about the chocolate fountain. I'm not a germaphobe by any means, but I have steered clear of those whenever I've seen them, because I feel like they are super unhygienic. Is it the same chocolate that just keeps getting reused over and over? Don't little kids stick their fingers in those things? Do people double dip their food in it? The whole thin just seems so gross.

                                                                  1. re: schrutefarms
                                                                    b
                                                                    Bunson May 26, 2013 05:53 AM

                                                                    Yeah if you want to use the chocolate fountain it's important that you're one of the first ones to the dessert bar!

                                                                    1. re: schrutefarms
                                                                      Perilagu Khan May 26, 2013 06:12 AM

                                                                      Actually, buffets in general are pretty sketchy. I avoid the vast majority of them.

                                                                  2. n
                                                                    nursesara May 21, 2013 05:34 PM

                                                                    Another over-rated food trend was the pizza with the burned crust. This was all the rage in the mid-late 90s, at least here in the Bay Area. I was a graduate student at the time and was so focused on my studies I was unhip to numerous current trends in music, food & culture. A friend kidnapped me and took me to some happening place on Folsom street (was it called Lulu's?) and I ordered a pizza. It turns out, thin pizza with burned crusts was their signature dish. When the pizza arrived - with a blackened, ashen ring with holes in it where the crust should have been - I gawked in shock; were they trying to sell me the kitchen's error?! The waitress returned my look of shock - amazed that I didn't know that singed blacked crusts were actually desirable. I asked her (nicely) to return it and bring me a salad and as she grumbled I thought I'd add some humor by saying "I think perhaps I prefer my pizza on the rare side!" but she didn't appear to respond to the humor.

                                                                    11 Replies
                                                                    1. re: nursesara
                                                                      grampart May 21, 2013 05:58 PM

                                                                      Would you call this a burned crust?

                                                                       
                                                                      1. re: grampart
                                                                        f
                                                                        fourunder May 21, 2013 06:19 PM

                                                                        For a coal or wood burning oven....Like most served in Neopolitan style places, then no, this how it it ususally served.......however, if the black was all over the bottom burnt black , then yes. and I would consider it a poorly made pizza.

                                                                        1. re: fourunder
                                                                          grampart May 21, 2013 06:40 PM

                                                                          No properly made Neopolitan pizza should ever get as "burned" as this New Haven example. A few leopard spots maybe, but not like this.

                                                                          1. re: grampart
                                                                            f
                                                                            fourunder May 21, 2013 08:17 PM

                                                                            How about this .....

                                                                            http://1.bp.blogspot.com/-BceJ9UE780Q/UUZf3HVF5QI/AAAAAAAAH58/3TzVkpytVU4/s1600/san+matteo-margherita+2.jpg

                                                                            or this.....

                                                                            http://idcrossthestreetforthat.files....

                                                                            1. re: fourunder
                                                                              grampart May 22, 2013 04:31 AM

                                                                              The second photo shows the "leoparding" that I mentioned. The first photo seems to be the same, can't see the whole pie. Regardless, neither have the solid black cornicione which is almost a trademark of the pizza at Pepe's Apizza.

                                                                              1. re: grampart
                                                                                b
                                                                                Bkeats May 22, 2013 06:58 AM

                                                                                Had pizza at Pepe's once. All I could taste was ash. Once was enough. Char spots here and there are fine, but I don't want to eat ash.

                                                                                1. re: Bkeats
                                                                                  Perilagu Khan May 22, 2013 08:00 AM

                                                                                  I prefer my pizza very crispy with a bit of a char on the bottom of the crust, but certainly not ashy. Frankly, eating an incinerated pie and smacking as if it's the acme of the pizzaioli's art strikes me as a bit silly.

                                                                                  1. re: Bkeats
                                                                                    Savour May 22, 2013 09:52 AM

                                                                                    Whereas I think Pepe's is the ur pizza that no other pizza quite matches up to.

                                                                                    I think I need to plan a trip to New Haven soon.

                                                                              2. re: grampart
                                                                                n
                                                                                nursesara May 21, 2013 10:44 PM

                                                                                I agree! Bravo!!

                                                                            2. re: grampart
                                                                              n
                                                                              nursesara May 21, 2013 10:42 PM

                                                                              Yes - it was burned like that ... but maybe even a tad moreso. I recall that some of the crust was so cooked and brittle that pieces of the top layer had fallen through. In the other photos you posted the pizzas look appetizing with crust just a smidgen overcooked. Anyhow, I'm delighted the trend has passed. Or has It?!

                                                                              1. re: nursesara
                                                                                b
                                                                                Bunson May 22, 2013 05:50 PM

                                                                                Charcoal and ash are not valid flavors. I do like the extra toasty bits of cheese on the crustline though!

                                                                          2. f
                                                                            fourunder May 21, 2013 04:50 PM

                                                                            I'm guessing those that do not like Lobster must be having small frozen tails (Spiny Lobster) based on the comments and descriptions of no flavor and poor texture.......for me, North Atlantic/Canadian/Maine Lobsters are the complete opposite and some of the greatest food on earth.

                                                                            5 Replies
                                                                            1. re: fourunder
                                                                              PotatoHouse May 22, 2013 06:13 AM

                                                                              "I'm guessing those that do not like Lobster must be having small frozen tails (Spiny Lobster) based on the comments and descriptions of no flavor and poor texture.."

                                                                              Or Rock Lobster.

                                                                              1. re: fourunder
                                                                                RetiredChef Jul 21, 2013 09:53 AM

                                                                                The best tasting lobster I ever had was a slipper lobster, freshly caught and cooked less than 2 hours from the ocean bottom. It rivaled any Maine lobster in sublime delicacy and taste.

                                                                                1. re: RetiredChef
                                                                                  Firegoat Jul 21, 2013 10:06 AM

                                                                                  I rarely if ever order lobster unless I am visiting the east coast and specifically going to a place known for lobster. That's worked out really well for me. I can tell the server my experience and ask for suggestion even as to how to eat it. Worked for me with oysters and crab in the gulf as well. I've always found the servers or people at the oyster bar to be very helpful and had delicious experiences. Maybe I'm naive, but I found that telling them I'm a visitor, I'd like to experience it the right way, the way that locals eat (usually in a not very busy time so they have time for me) gives me a great eating experience.

                                                                                  1. re: Firegoat
                                                                                    MGZ Jul 23, 2013 05:13 AM

                                                                                    Anytime one are a visitor anywhere, doing anything, showing respect to the locals will add to the overall experience.

                                                                                    1. re: MGZ
                                                                                      Firegoat Jul 23, 2013 05:20 AM

                                                                                      I love to explore that way and ask for help. I've found that in general people want you to love their food as much as they do, and they appreciate having their opinion and expertise solicited.

                                                                              2. b
                                                                                Bunson May 21, 2013 03:36 PM

                                                                                I'm going to add filet mignon and lobster to this list.

                                                                                Sorry, but filet has no flavor. Rib eye and New York strip, or even a proper BBQ brisket, blows filet mignon out of the water.

                                                                                Lobster just has no taste when compared to other seafood. Dungeness crab, steamed mussels, or steamed clams are 10x sweeter and more flavorful than lobster, and they have better texture! The fact that you need to dip lobster in butter or have to pair it with something says it all. A plain steamed lobster tail right out of the cooker is underwhelming.

                                                                                11 Replies
                                                                                1. re: Bunson
                                                                                  MGZ May 22, 2013 05:48 AM

                                                                                  "Lobster just has no taste when compared to other seafood. Dungeness crab, steamed mussels, or steamed clams are 10x sweeter and more flavorful than lobster, and they have better texture!"

                                                                                  That is a fascinating comment. Mussels and clams really aren't sweet at all. Maine lobster (Homarus americanus), regardless of which part of the Atlantic coast it is pulled from is sweeter than any shellfish but scallops - "The cupcakes of the sea."

                                                                                  I understand that tastes differ, and I have gotten sick of eatin' lobster a coupla times in my life, but, it appears, you and I have very different palates (though, I love crab of all kinds and think Dungeness to be magic). Funny how those things work. I'm not a sweets guy, though.

                                                                                  And, as you may see above, there are a few others who agree with you about filet and lobster.

                                                                                  1. re: MGZ
                                                                                    fldhkybnva May 22, 2013 06:04 AM

                                                                                    I think they all have wonderful flavor, it's subtle but it's tehre and I prepare most shellfish without much added because I enjoy the flavor. I will admit that I don't go gaga for lobster but it's tasty.

                                                                                    1. re: fldhkybnva
                                                                                      MGZ May 22, 2013 06:20 AM

                                                                                      I like to prepare most shellfish simply as well. Nevertheless, that can get boring when you are graced with a lot of it cheap or free over a short period of time. That's when you gotta get creative. Catch three stripers over thirty pounds and by the end of the second week you're starting to think that jerk bass is a great idea.

                                                                                      Same with lobsters. The first of the season are old school steamed and butter dipped. When a buddy drops offs a half dozen in October 'cause he can't sell 'em, you're making Szechuan stir fry. I mean, I even change up the seasonings on my blue crabs during the summer.

                                                                                      But, you gotta admit, bugs are sweet. I mean, that's why I don't think they're "gaga" either (but I've gotta scar on my finger from one, so maybe I'm holdin' a grudge?) Nonetheless, I'd probably rather have a muton chop or a two inch slab of beef most of the time.

                                                                                      1. re: MGZ
                                                                                        fldhkybnva May 22, 2013 06:58 AM

                                                                                        Yea, I can imagine a satiation factor with the mild taste although the supply here is not as great as it seems to be for you, but makes sense. It's like when I just can't stand any more chicken breast.

                                                                                        1. re: MGZ
                                                                                          f
                                                                                          FriedClamFanatic May 23, 2013 12:41 PM

                                                                                          >>>Same with lobsters. The first of the season are old school steamed and butter dipped. When a buddy drops offs a half dozen in October 'cause he can't sell 'em, you're making Szechuan stir fry<<<

                                                                                          Um.I can always use a new friend

                                                                                          1. re: FriedClamFanatic
                                                                                            MGZ May 23, 2013 12:53 PM

                                                                                            Who can't?

                                                                                            If you're ever at the Central part of the Jersey Shore, post on my home Board and I'll gladly steer you the the cheapest and freshest bugs I know of at that time. If it's mid-fall, I might have to e-mail you a phone number for a buddy, but he'll sell you what he pulled that morning. He's not always so strict about usin' the rubber bands though . . . .

                                                                                            As to fried clams, same offer, ok?

                                                                                            1. re: MGZ
                                                                                              f
                                                                                              FriedClamFanatic May 23, 2013 02:16 PM

                                                                                              Perk!!!!!!!!!!!! Fried Clams............with Bellies? LOL.I'll put this one aside for mid-sept. got a good friend in Barnegat

                                                                                              1. re: FriedClamFanatic
                                                                                                MGZ May 23, 2013 02:21 PM

                                                                                                They're gettin' back down there as are we. However, I gotta note, in that area, I may have to enlist the help of our friend Quine. She's the Alpha 'hound of Southwestern Ocean County.

                                                                                      2. re: MGZ
                                                                                        b
                                                                                        Bunson May 22, 2013 05:48 PM

                                                                                        Hmm, it might just be me in that my first few lobster experiences weren't that great so I never felt the urge to spend $$$ on a quality lobster. Dungeness, clams and mussels though I just steam, with just plain water, and can pop them in my mouth nonstop like candy.

                                                                                        1. re: Bunson
                                                                                          c oliver May 22, 2013 06:37 PM

                                                                                          You steam whole, live Dungeness crabs? I guess I assumed they were boiled. I never buy them live.

                                                                                          1. re: c oliver
                                                                                            b
                                                                                            Bunson May 22, 2013 10:15 PM

                                                                                            I buy them locally off the boats at Half Moon Bay...completely different experience that can't be described until you try it. Crabs are full of fat and tomalley - they haven't been sitting in a supermarket tank stressed out/starving/fighting other crabs, nor precooked or frozen. Best thing to come out of the ocean, ever.

                                                                                    2. c oliver May 21, 2013 08:07 AM

                                                                                      PK, this is the kind of kebab we had in Turkey. I bet you'd like it.

                                                                                      http://www.hanifworld.com/meals-foods...

                                                                                      17 Replies
                                                                                      1. re: c oliver
                                                                                        Perilagu Khan May 21, 2013 08:15 AM

                                                                                        Whoa! That looks absolutely delish. Can you tell me more about it?

                                                                                        I make the occasional seekh kebab, but they tend to come out a bit dry and tasteless.

                                                                                        1. re: Perilagu Khan
                                                                                          c oliver May 21, 2013 08:56 AM

                                                                                          http://www.saveur.com/article/Recipes...

                                                                                          Here's a recipe I just googled. We had them a couple of times in Turkey. They're pretty ubiquitous there. And, yes, it's meat and seasoning on a 'stick' that's grilled over a fire. One place we had them I pitched such a (good) fit over how wonderful they were that the owner gave me a small bag of his special seasoning. I think the ones we had were all lamb. I need to look into this more.

                                                                                          1. re: c oliver
                                                                                            Savour May 21, 2013 09:05 AM

                                                                                            The Armenian version is called a lula kebab and they are amazing.

                                                                                            1. re: Savour
                                                                                              c oliver May 21, 2013 09:24 AM

                                                                                              And the Turkish one is called kofte. All good.

                                                                                              1. re: c oliver
                                                                                                EM23 May 21, 2013 09:51 AM

                                                                                                And the Persian version is Kobideh. Brushing with melted buter and onion juice, while grilling, is key.

                                                                                                1. re: EM23
                                                                                                  Perilagu Khan May 21, 2013 10:16 AM

                                                                                                  I will try this the next time I make seekh kebabs. May work some toasted saffron into the butter as well.

                                                                                                  1. re: Perilagu Khan
                                                                                                    EM23 May 21, 2013 10:24 AM

                                                                                                    Nice! The Persian chicken kebab (Jujeh) has saffron as an ingredient, and they are delicious too.
                                                                                                    http://www.chow.com/recipes/11064-chi...

                                                                                                    Perhaps we can convert you, PK:)

                                                                                                    1. re: Perilagu Khan
                                                                                                      chowser May 21, 2013 01:39 PM

                                                                                                      If you do them on the grill, make some grilled naan, too. It's a great combination.

                                                                                                      http://www.seriouseats.com/recipes/20...

                                                                                                    2. re: EM23
                                                                                                      hyacinthgirl May 21, 2013 10:40 AM

                                                                                                      I was told it was butter and lime juice. Onion juice sounds interesting, how do you get onion juice?

                                                                                                      1. re: hyacinthgirl
                                                                                                        linguafood May 21, 2013 10:41 AM

                                                                                                        You juice an onion.

                                                                                                        1. re: linguafood
                                                                                                          hyacinthgirl May 22, 2013 07:27 AM

                                                                                                          I knew someone would respond that, thanks for not letting me down :)

                                                                                                        2. re: hyacinthgirl
                                                                                                          EM23 May 21, 2013 10:49 AM

                                                                                                          I think the onion gives it great flavor. Just grate it - I use a microplane. Don't listen to lingua. You'll end up in tears.:)

                                                                                                  2. re: c oliver
                                                                                                    EM23 May 21, 2013 10:18 AM

                                                                                                    They are usually made with ground lamb or beef, but I have also made them with ground pork and they were great. That Saveur recipe includes breadcrumbs which are not normally used.

                                                                                                2. re: c oliver
                                                                                                  Gastronomos May 21, 2013 10:21 AM

                                                                                                  What?!? No meat and vegetables grilled together in loving propinquity??!!??!!??

                                                                                                  1. re: Gastronomos
                                                                                                    c oliver May 21, 2013 02:34 PM

                                                                                                    :) I think I learned here that if you want vegetables on skewers to not put them on with the meat.

                                                                                                    Heading back to Istanbul in a few weeks and will be eating lots.

                                                                                                    1. re: Gastronomos
                                                                                                      globocity May 22, 2013 07:10 PM

                                                                                                      Can't wait to use "propinquity" in my everyday discourse. First in relation to people and then food.

                                                                                                    2. re: c oliver
                                                                                                      RWCFoodie May 21, 2013 11:17 AM

                                                                                                      Definitely my favorite type of kabob... Makes a great burger too.

                                                                                                    3. emglow101 May 20, 2013 06:05 PM

                                                                                                      Grilled fruit. Also balsamic vinegar.Except for the balsamic from Modena. I know balsamic vinegar is a condiment. Maybe start a new thread. Most overrated condiment.

                                                                                                      3 Replies
                                                                                                      1. re: emglow101
                                                                                                        c oliver May 21, 2013 08:13 AM

                                                                                                        I think grilled peaches are one of the best things ever! And a chef recommended that I serve some with foie gras. Oh yeah.

                                                                                                        1. re: c oliver
                                                                                                          s
                                                                                                          schrutefarms May 21, 2013 09:28 AM

                                                                                                          Amazing with burrata as well!

                                                                                                          1. re: schrutefarms
                                                                                                            EM23 May 21, 2013 09:58 AM

                                                                                                            Oh boy! Add a little prosciutto, and we're in business.

                                                                                                      2. KaimukiMan May 19, 2013 09:19 PM

                                                                                                        Face it, even the most wonderful food can be ruined by a bad to mediocre preparation from burgers to bouillabaisse to babaganoush. A good preparation can be a wonderful thing for each of these as well.

                                                                                                        I will be eviscerated for both my picks. But I have never seen the fascination with either caviar or pate. I've only had mediocre caviar, so I'm willing to concede that maybe there is something I am missing. On the other hand I've had pate that others have swooned over, savoring each morsel like it was the food of the gods. To me it was slimy and bitter, with no redeeming qualities. I can't stand liver (no, not even the way your aunt Millie prepares it) and to me it still tasted like liver. So I invite you to enjoy my portion along with your own.

                                                                                                        12 Replies
                                                                                                        1. re: KaimukiMan
                                                                                                          MGZ May 20, 2013 03:00 AM

                                                                                                          My problem is that I do enjoy liver, all livers, apparently, except my own . . . . Damn, my head hurts.

                                                                                                          1. re: KaimukiMan
                                                                                                            b
                                                                                                            Bkeats May 20, 2013 08:37 AM

                                                                                                            But what about pate that doesn't have liver? Just because its called pate doesn't mean it has liver. One of my favorites is pate de campagne. Many preparations use no liver at all. Its pork, pork and more pork. Wonderful thick chewy texture. Flavors of roast pork, ham, bacon and lard.

                                                                                                            1. re: Bkeats
                                                                                                              grampart May 20, 2013 08:48 AM

                                                                                                              I guess it wouldn't be considered World Class, but I've made what is called Liverwurst Pate out of a sleeve of Braunschweiger, bacon, butter, parsley, and possibly some other stuff which turned out to be pretty darned good. Is this at all similar to a liver pate that would be served at a fancy joint? If I like my redneck version, could I expect to like others?

                                                                                                              1. re: grampart
                                                                                                                MGZ May 20, 2013 09:12 AM

                                                                                                                OK. Thanks to that post, I'm goin' to try a bacon/liverwurst burger shortly. I don't think I'll involve butter, but I do have some fresh parsley growin' in the yard. I also will add some Swiss cheese, a tiny smear of mayo, and ketchup, as my tomatoes ain't ready yet.

                                                                                                                If it doesn't kill me, I'll report back. If it does, my wife and lawyers know how to find you, gramp.

                                                                                                                1. re: MGZ
                                                                                                                  grampart May 20, 2013 09:18 AM

                                                                                                                  First off, I didn't say nuttin' bout no burger and second, blame these folks.

                                                                                                                  http://allrecipes.com/recipe/easy-liv...

                                                                                                                  1. re: grampart
                                                                                                                    MGZ May 20, 2013 09:21 AM

                                                                                                                    Fine, but you know it's gonna be good! Sometimes, folks post ideas on here that are like Miracle Grow for my cookin'.

                                                                                                                2. re: grampart
                                                                                                                  b
                                                                                                                  Bkeats May 20, 2013 10:23 AM

                                                                                                                  Your concoction sounds good. Pate isn't fancy food. Its country food of the best kind. Its funny how words/names/food change over time and in translation. It seems that a lot of people think of pate as some squishy mixture with liver in it that is smeared on crackers. The name come from the crust that doesn't seem to appear much these days that encased all sorts of odds and ends that were chopped up and cooked together in the crust. Served in slices with some mustard and pickled vegetables, its one of my favorite meals. Your redneck version fits right in.

                                                                                                                  1. re: Bkeats
                                                                                                                    c oliver May 20, 2013 10:51 AM

                                                                                                                    My favorite pates don't even spread. Nice chunky, rustic stuff.

                                                                                                                    1. re: Bkeats
                                                                                                                      GraydonCarter May 20, 2013 11:51 AM

                                                                                                                      Lately my favorite use of pate is on a banh mi sandwich.

                                                                                                                3. re: KaimukiMan
                                                                                                                  l
                                                                                                                  lagatta May 27, 2013 04:56 PM

                                                                                                                  You can make very similar preparations with other meats and fowl, and in particular with duck. Not necessarily duck liver pâté. Dishes such as duck rillettes.

                                                                                                                  1. re: lagatta
                                                                                                                    PotatoHouse Jul 15, 2013 02:32 PM

                                                                                                                    As much as I love roast duck, NO other duck preperation tops duck rillettes!!!!!

                                                                                                                    1. re: PotatoHouse
                                                                                                                      MGZ Jul 15, 2013 07:47 PM

                                                                                                                      I've long thought that where in the Bible, Eve is said to temp Adam with an apple, that "apple" was codeword for duck rillette.

                                                                                                                4. o
                                                                                                                  OhioHound May 19, 2013 06:47 PM

                                                                                                                  Mashed potatoes.
                                                                                                                  Hated them as a kid, and can tolerate them now but find them overrated.
                                                                                                                  Though a nicely baked potato is listed as my choice for the most "underrated" dish!

                                                                                                                  1. Atomic76 May 17, 2013 09:45 PM

                                                                                                                    Risotto. I can't stand it. It's just a big bowl of slimy flavorless rice. And it's not worth the effort it requires to make it in the first place.

                                                                                                                    4 Replies
                                                                                                                    1. re: Atomic76
                                                                                                                      monavano May 18, 2013 05:43 AM

                                                                                                                      Is this your risotto or restaurant, or both?
                                                                                                                      Just wondering because I nearly gave up on risotto until I made it with carnaroli rice, which made a risotto light years better than arborio.
                                                                                                                      So, I understand your sentiment. My efforts were tight and starchy and I couldn't for the life of me see what was so inviting about it.
                                                                                                                      I do think that it's been sort of romanticized and overrated (and way over priced) in restaurants. I mean, at the end of the day, it's rice. Unless this guy is making it!
                                                                                                                      http://www.youtube.com/watch?v=j4dgVd...

                                                                                                                      1. re: monavano
                                                                                                                        Atomic76 May 18, 2013 07:11 AM

                                                                                                                        Both actually. I've made it myself, had it at food shows, and also at (gasp) a certain Iron Chef's restaurant in my neck of the woods. Didn't want to finish the plate.

                                                                                                                        I'll keep an eye out for the carnaroli though, thank you for the info! The last time I tried to make it, I did it in my electric pressure cooker, which supposedly is a rather easy and fool proof method. I may give it a try again with this rice.

                                                                                                                        1. re: Atomic76
                                                                                                                          monavano May 18, 2013 07:15 AM

                                                                                                                          I've been pretty happy with the pressure cooker method. I tend to make it a bit wetter than I'd like in the cooker (can't judge liquid on the fly), but I tighten it up with Parm. It's forgiving, which I need.
                                                                                                                          Thanks for sharing!

                                                                                                                          1. re: Atomic76
                                                                                                                            f
                                                                                                                            fara May 19, 2013 05:54 PM

                                                                                                                            i also like vialone nano. and you don't need to stand there the whole time when making it. just add enough broth and then at the end you need to make sure it doesn't get overcooked.

                                                                                                                      2. Bada Bing May 17, 2013 01:02 PM

                                                                                                                        My half-dozen or so experiences with caviar have all been nothing to write home about.

                                                                                                                        Of course, I've never tried the super-pricey varieties like Beluga.

                                                                                                                        1. v
                                                                                                                          VenusCafe May 17, 2013 11:34 AM

                                                                                                                          Mexican baked sweets.
                                                                                                                          They all taste the same. Too sweet/too bland

                                                                                                                          1 Reply
                                                                                                                          1. re: VenusCafe
                                                                                                                            s
                                                                                                                            sandylc May 17, 2013 11:49 AM

                                                                                                                            They are a tremendous puzzle to me. Surely there are great sweets in Mexico. I think I only have seen in this country a very small representation of Mexican baked goods. Flan can be nice and I have had a pretty good sort of dry cheesecake, also. But most of the baked goods I've encountered here have been piles of shortening and sugar, from what I could tell. Hallmarks of bad US baking, as well.

                                                                                                                          2. f
                                                                                                                            fara May 17, 2013 07:57 AM

                                                                                                                            Cedar plank salmon! I felt like I was eating my closet.

                                                                                                                            Second the Old Bay. I couldn't get through more than a bite or two of Baltimore crabs. Who wants to eat seafood covered in dust? Sorry I think it's more of a tradition than anything good.

                                                                                                                            Surf and turf. Gross, even when they are done well, it's a bad combination.

                                                                                                                            Crawfish boil.

                                                                                                                            I do love foie gras, caviar, salmon cooked properly etc.

                                                                                                                            1. Gastronomos May 17, 2013 07:48 AM

                                                                                                                              It's too bad that you find kebab to be only "about your favorite meats and vegetables grilled together in loving propinquity?"

                                                                                                                              The world of kebabs is MUCH more than that.
                                                                                                                              I figured you would know that though.

                                                                                                                              An "exercise in tedium", as you state, would be eating a 32oz steak. 32oz of the same, ..same, ..same... many, many, many bites of the same thing.

                                                                                                                              7 Replies
                                                                                                                              1. re: Gastronomos
                                                                                                                                Perilagu Khan May 17, 2013 07:54 AM

                                                                                                                                Yeah, buddy, I know all about kebabs in all their multifarious glory. I was obviously referring--hence the description--to the kebab as generally understood, which indeed, is a skewer of cubed meat and/or vegetable.

                                                                                                                                As to the 32 oz. steak, I wouldn't know. Never eaten one. My steak is typically about half that size and is accompanied by various sides and a bottle of zin. No tedium at all.

                                                                                                                                1. re: Perilagu Khan
                                                                                                                                  Gastronomos May 17, 2013 08:04 AM

                                                                                                                                  a 16oz steak is to me and all my friends and family. but it's an opinion. that's all.

                                                                                                                                  1. re: Perilagu Khan
                                                                                                                                    Gastronomos Jul 16, 2013 02:10 PM

                                                                                                                                    IMO, its the steak. Any kind of steak. They sound great in theory. What's not to love about your favorite meats grilled? Alas, once the steak leaves the realm of my mind and my plate, and passes my lips, its allure vanishes. Oh, the first several bites are nice, but soon thereafter eating steak becomes an exercise in tedium.

                                                                                                                                    1. re: Gastronomos
                                                                                                                                      John E. Jul 18, 2013 10:47 AM

                                                                                                                                      The solution is to either share a steak with someone or just get little steaks.

                                                                                                                                      1. re: Gastronomos
                                                                                                                                        monavano Jul 21, 2013 09:33 AM

                                                                                                                                        That's what sauce is for!

                                                                                                                                        1. re: monavano
                                                                                                                                          Gastronomos Jul 21, 2013 03:33 PM

                                                                                                                                          Yes! Oh yes! Most definitely yes! A steak is nothing more than a vehicle to deliver sauce to mouth. Bordelaise, Béarnaise, gravy, etc. an absolute Must for steak! It's all about the sauce! You gotta love the sauce!

                                                                                                                                          1. re: Gastronomos
                                                                                                                                            f
                                                                                                                                            FriedClamFanatic Jul 21, 2013 04:04 PM

                                                                                                                                            I shall assume you are kidding. Otherwise, why not just a cube of bread? I do marinade my steaks, almost never sauce them. I like the meat flavor

                                                                                                                                  2. v
                                                                                                                                    Vidute May 16, 2013 10:15 PM

                                                                                                                                    Wraps. of any kind. give me a well-made sandwich with two good slices of bread.

                                                                                                                                    6 Replies
                                                                                                                                    1. re: Vidute
                                                                                                                                      monavano May 17, 2013 07:33 AM

                                                                                                                                      Agree on wraps. I hate the redundancy of the wrap, and the ends are nothing but wrap. I wind up tearing away the extra. I'll take bread any day over wraps.

                                                                                                                                      1. re: Vidute
                                                                                                                                        s
                                                                                                                                        sandylc May 17, 2013 09:38 AM

                                                                                                                                        I'm not sure that "wraps" are even food. They are gummy and weird. I don't understand.

                                                                                                                                        1. re: Vidute
                                                                                                                                          Savour May 17, 2013 11:31 AM

                                                                                                                                          Even mediocre Bread is so infinitely superior to whatever "wraps" are usually wrapped in.

                                                                                                                                          1. re: Vidute
                                                                                                                                            Perilagu Khan May 17, 2013 11:43 AM

                                                                                                                                            The only wrap I like is a sausage wrap. I make 'em with fresh flour tortillas, grilled Texas hot links, my own personal BBQ sauce, and dill pickle chips. It's far from alta cucina, but it's dam' tasty.

                                                                                                                                            1. re: Vidute
                                                                                                                                              EM23 May 20, 2013 07:29 PM

                                                                                                                                              Yeah, finally a winner!

                                                                                                                                              1. re: Vidute
                                                                                                                                                s
                                                                                                                                                SliceOWonder Jun 28, 2013 09:16 AM

                                                                                                                                                Amen! Any sloppy sandwich is better than a bland dough wrapped around even blander filling.

                                                                                                                                              2. f
                                                                                                                                                Florida Hound May 16, 2013 06:24 PM

                                                                                                                                                It seems like everybody loves a good, juicy steak. I guess I've had one at some point that was mouth-watering, but most of the time, I would rather pass for something else on the menu. Right up there with many people's very special meals- lobster. Again, I can't imagine all that work and cracking and digging and... just for a little bit of lobster? No thanks- over rated. We had a wonderful vacation in Maine a few years ago, and when we got back home, friends rolled their eyes when my wife and I didn't have a single "lobster dinner" story to tell.

                                                                                                                                                22 Replies
                                                                                                                                                1. re: Florida Hound
                                                                                                                                                  Musie May 16, 2013 07:11 PM

                                                                                                                                                  I have to agree with steak. I'll eat one occasionally in the hopes that I might enjoy it as much as my husband does, but I never do.

                                                                                                                                                  If you find a church lobster supper, you'll be getting a cold plate of food, but the lobster will be ready to eat, so no messy shell to break through.

                                                                                                                                                  1. re: Florida Hound
                                                                                                                                                    fldhkybnva May 16, 2013 07:43 PM

                                                                                                                                                    Lobster is good, but I also think it's overrated. I don't even really enjoy the butter part of it that most seem to like. I'll eat it, we actually had lobster tonight but it's not something I go out of my way for or really ever crave too much. I much more enjoy shrimp.

                                                                                                                                                    1. re: Florida Hound
                                                                                                                                                      Gastronomos May 16, 2013 09:46 PM

                                                                                                                                                      I avoid ordering a steak in a restaurant like the plague. I can't even begin to describe how much I loathe the much ordered steak in a restaurant. When I go out to eat I usually order something I haven't had before or something I know is prepared well in a particular place. I find steak is special for those who don't want to know what a menu offers or are child-like and I have heard excuses like "I don't like my food all mixed up" and go for a simple, plain steak. Some hide behind the "purist" theory that makes a person, IMO, not a chowhound, but a simpleton. And most would like to have their steak "well done", despite what they told the server. Steak is by far the most overrated anywhere and everywhere.

                                                                                                                                                      1. re: Gastronomos
                                                                                                                                                        b
                                                                                                                                                        Bkeats May 17, 2013 05:16 AM

                                                                                                                                                        What do you think about steakhouses? Not the Outbacks of the world, but Peter Luger and its ilk. Shrines for simpletons and not chowhounds?

                                                                                                                                                        1. re: Bkeats
                                                                                                                                                          MGZ May 17, 2013 07:24 AM

                                                                                                                                                          Good question. I agree with Gastronomos when it comes to orderin' a steak in most restaurants - I'd much rather do it at home. Nevertherless, if I'm in a place that does little but steak, dry ages their own beef, and has a good beer selection?

                                                                                                                                                          "Um, yeah, I'd like the twenty-eight ounce ribeye - rare - and another IPA."

                                                                                                                                                          1. re: MGZ
                                                                                                                                                            Gastronomos May 17, 2013 07:41 AM

                                                                                                                                                            Yep. Agreed. And, unfortunately many steakhouses around NYC are WINE bars as well. Beer drinkers are treated like uncouth vermin.

                                                                                                                                                            1. re: Gastronomos
                                                                                                                                                              globocity May 22, 2013 07:07 PM

                                                                                                                                                              ". . . beer drinkers are treated like uncouth vermin." Only in anachronistic steakhouses (that could be redundant). But in many big-city restaurants, beer is gaining respect. 'Specially in Cooler Than Thou Portland, Austin, and BK spots.
                                                                                                                                                              By the way, where do the couth vermin hang out?

                                                                                                                                                              1. re: globocity
                                                                                                                                                                hyacinthgirl May 23, 2013 08:18 AM

                                                                                                                                                                It's big on the east coast too, but I would clarify that micro-brews and beer-afficionados are gaining respect. Miller lite drinkers are probably still vermin in most places (but maybe the cuter types of vermin?).

                                                                                                                                                          2. re: Bkeats
                                                                                                                                                            Gastronomos May 17, 2013 07:34 AM

                                                                                                                                                            I don't. (LOL!!!)

                                                                                                                                                            Personally, Yes. Though, of course, they have their place. ("Peter Luger and its ilk.")
                                                                                                                                                            As an example, my ex-BIL dined ONLY in these places. Whenever we went to a "fine" restaurant he felt so uncomfortable he made EVERYONE feel uncomfortable, servers, fellow dining companions, EVERYONE. When we went to the many steakhouses he chose it was a show of testosterone and a display of WOW! OOHH! AHH! when the plain meat came to the table with much pomp and circumstance and the server always telling us how we will "eat like kings" and the steak is "cooked to perfection!" whatever that means. The worst part, as I mentioned above, is that he ordered medium-well despite wanting "well done" just to show that he can "accommodate" us all. I tried to suggest medium rare many times to no avail. Yes, I have ordered my own steak in these places, medium rare, and let the others share the Porterhouse/T-Bone for 2/3/4. (many steakhouses -"Peter Luger and its ilk"- don't let the meat rest for a proper "rare" or "medium rare" in my experience.) The sides (and all foods) are on a separate dish, like when you feed a child. The sides are usually not that good/poorly made and usually very simple that anyone employed in the kitchen can do: "creamed spinach", baked potato, shrimp cocktail, etc. "It's all about the MEAT!" (veggies are mocked) Many of these "steakhouses" also put the focus on the service as a sticking point, because there is no chef in the kitchen to laud. And, yes, I will extend this steak thing to the weekend "Grill masters" that can't cook but claim to be a "master griller" on the gas grill. BORING! But, that's just My opinion, of course. (My reply is in direct response to Florida Hound and what (s)he wrote. I obviously am not alone in this, LOL :-)
                                                                                                                                                            EDIT: Let's add Lobster to the list of Overrated. Same as steak.

                                                                                                                                                            1. re: Gastronomos
                                                                                                                                                              b
                                                                                                                                                              Bkeats May 17, 2013 07:54 AM

                                                                                                                                                              Got it. You're not a fan of steak. No issues with that. I spend a lot of time at fine dining spots. Lots of client entertaining so I have eaten pretty much at every spot in NYC that appears on a every top 10 list multiple times. I have severe fine dining burn out. I can appreciate all those amuses that start and mignardises that end the meal, but honestly, I'm kind of sick of it. All the presentation and flourishes as a plate is placed in front of me and then someone explains the sauce that's being poured around the minuscule piece of whatever has become tiresome. I really don't need to have dinner take 3-4 hours. Give me a starter, my main and maybe dessert and I'm happy. No more tasting menus for me. Do that 2-4 times a months and it becomes wearing, and not a pleasure. That's when I appreciate the beauty of a steak, done bleu for me. No worse cooking crime in my mind than an over cooked steak.

                                                                                                                                                              This mini-rant has gotten me to think that I would add tasting menus as over-rated. Not a specific dish obviously. But if a dish on the tasting menu is so good, why isn't it on the regular menu? I'm sure I will get flamed for this. But after doing tasting menus dozens of times, it ain't special. At least not for me.

                                                                                                                                                              1. re: Bkeats
                                                                                                                                                                monavano May 17, 2013 07:57 AM

                                                                                                                                                                I agree. I don't want to sit for 3+ hours eating dinner.

                                                                                                                                                                1. re: Bkeats
                                                                                                                                                                  Gastronomos May 17, 2013 08:16 AM

                                                                                                                                                                  Agreed. I worked in Manhattan for many years. Lunches and dinners with clients etc. Usually it was a steakhouse. "Gotta treat the client to a BIG steak dinner!" Many times as well it was the "fine dining" restaurant of the moment. I too suffered "fine dining fatigue" for a while. I also suffered from the boring plain steak and boring sides as well. At lunch in a steakhouse the sliced steak and salad on the same plate is what comes to the table. Hot plate/cold salad??? Cold plate/warm steak??? Doesn't work.
                                                                                                                                                                  More often the boredom of a plain steak and the pomp is more than I could handle. At least some fine dining places have choices.
                                                                                                                                                                  Tasting menus are overrated. I get what the Chef is trying to do though. Many times it's about not having to eat 50 bites of the Same thing at dinner. The Same thing.
                                                                                                                                                                  Wolfgang Puck says that his restaurants aren't for "everyday". People should cook at home and dine with friends/family at home. I agree. Solves all issues with above.

                                                                                                                                                                  1. re: Bkeats
                                                                                                                                                                    l
                                                                                                                                                                    lagatta May 18, 2013 03:51 AM

                                                                                                                                                                    I think a lot of this depends are why we are going out to eat. I don't really like tasting menus either, but I do like to take my time when I eat out. In the past, I did work that involved meeting colleagues and clients at restaurants, and then of course one doesn't want a working dinner to go on endlessly.

                                                                                                                                                                    Nowadays, I mostly work at home, and the exception is work at conferences and similar events where lunch is usually provided, so for me suppers are social events involving chatting with friends and catching up with them.

                                                                                                                                                                    I'm not such a "meat eater" that steak turns me on, but have several friends from the southern tip of South America, and they can eat red meat twice a day, so I have no problem going along with that with them. I can't really judge steaks; fine if people love them.

                                                                                                                                                                    1. re: Bkeats
                                                                                                                                                                      Gastronomos May 18, 2013 04:39 PM

                                                                                                                                                                      http://chowhound.chow.com/topics/895869

                                                                                                                                                                2. re: Gastronomos
                                                                                                                                                                  Perilagu Khan May 17, 2013 07:36 AM

                                                                                                                                                                  That's a concatenation of gross generalizations and hostile assumptions. Most people who go to fine steakhouses are there because they are steak connoiseurs, not because they are child-like simpletons timidly retreating to the comfort of gustatory security blankets. And I daresay your depiction is even a charicature of those who order steak at Applebee's.

                                                                                                                                                                  1. re: Perilagu Khan
                                                                                                                                                                    b
                                                                                                                                                                    Bkeats May 17, 2013 08:02 AM

                                                                                                                                                                    Use of concatenation in a non-tech setting. Admirable! Triple points.

                                                                                                                                                                    1. re: Perilagu Khan
                                                                                                                                                                      v
                                                                                                                                                                      Virginian May 17, 2013 08:09 AM

                                                                                                                                                                      Amen !!!

                                                                                                                                                                      1. re: Perilagu Khan
                                                                                                                                                                        Gastronomos May 17, 2013 08:18 AM

                                                                                                                                                                        Many, perhaps, but, in my experience, most definitely not "most".

                                                                                                                                                                        1. re: Gastronomos
                                                                                                                                                                          v
                                                                                                                                                                          Virginian May 17, 2013 11:11 AM

                                                                                                                                                                          So how is it that you "know" this?

                                                                                                                                                                      2. re: Gastronomos
                                                                                                                                                                        linguafood May 17, 2013 10:54 AM

                                                                                                                                                                        That's some of the most ridiculous assumptions I've ever read on this board.

                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                          Gastronomos May 17, 2013 11:08 AM

                                                                                                                                                                          true story

                                                                                                                                                                          1. re: Gastronomos
                                                                                                                                                                            linguafood May 17, 2013 12:36 PM

                                                                                                                                                                            "True" in that you know people who are like this. That doesn't mean everyone else who likes steak is "child-like" (seriously?) or not interested what else the menu has to offer.

                                                                                                                                                                    2. linguafood May 16, 2013 02:51 PM

                                                                                                                                                                      My man makes the most delicious, mouthwatering lamb sheesh kebabs -- leg of lamb in large cubes (2" by 2" at least), marinated for at least 24 hours in olive oil, fresh garlic, fresh onion, mint, rosemary, thyme, sage, and oregano.

                                                                                                                                                                      Those go on big, serious metal skewers and are grilled to a perfect med-rare. We hardly ever have any leftovers.

                                                                                                                                                                      Sometimes he'll throw green peppers and onions on the skewer, too, and I actually really like the charred veggies with the tender, juicy lamb.

                                                                                                                                                                      Must. Have. Again. Very soon.

                                                                                                                                                                      2 Replies
                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                        fldhkybnva May 16, 2013 04:09 PM

                                                                                                                                                                        This sounds awesome! How long do you grill?

                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                          linguafood May 16, 2013 04:14 PM

                                                                                                                                                                          By touch, so it depends.

                                                                                                                                                                      2. r
                                                                                                                                                                        ricepad May 16, 2013 12:48 PM

                                                                                                                                                                        A great kebab only has meat, IMNSHO. The veggies go in the salad...or in the Bloody Mary.

                                                                                                                                                                        1. John E. May 16, 2013 12:03 PM

                                                                                                                                                                          The problem with kebobs is often the way they are cooked. I think to cook them properly the meat and vegetables need to be cooked on different skewers because the cooking times are different.

                                                                                                                                                                          1. n
                                                                                                                                                                            nursesara May 16, 2013 12:02 PM

                                                                                                                                                                            So NICE to find like-minded people posting to this question!

                                                                                                                                                                            I thought I was the only one out here who avoided crab cakes - or graciously picked at it when served one at a gathering. I've never been able to discern the taste of crab; all I taste is fried oil and a burned outside and soggy undercooked inside. Moreover, serving crab cakes at a dinner party sequesters the hostess in the kitchen right before serving time and the dish tends to come out in batches, meaning guests are served piecemeal. Hosts take note and DITCH this dish.

                                                                                                                                                                            1. juliejulez May 16, 2013 11:09 AM

                                                                                                                                                                              Salads, mainly of the lettuce variety (chicken and pasta salads are OK). I just don't get the appeal, especially of the "main dish" salads. I'm not a rabbit. I'll eat a side salad made with baby spinach but that's about it.

                                                                                                                                                                              6 Replies
                                                                                                                                                                              1. re: juliejulez
                                                                                                                                                                                fldhkybnva May 16, 2013 11:24 AM

                                                                                                                                                                                I love salad but it must be at least room temperature and I usually make them at home when I can use warm meat and a warm vinaigrette as I really don't like ice cold salads. Also, I can't get down with the mixed greens - that's rabbit territory for me.

                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                  MGZ May 16, 2013 11:27 AM

                                                                                                                                                                                  "I really don't like ice cold salads."

                                                                                                                                                                                  I told you that you were clearly a pure bred 'hound.

                                                                                                                                                                                  1. re: MGZ
                                                                                                                                                                                    fldhkybnva May 16, 2013 12:18 PM

                                                                                                                                                                                    Uh oh, I'm not sure if I should feel better or worse about this preference...:)

                                                                                                                                                                                  2. re: fldhkybnva
                                                                                                                                                                                    juliejulez May 16, 2013 11:36 AM

                                                                                                                                                                                    Yeah I just can't get into it. Definitely not cold ones either. A spinach salad with warm bacon vinaigrette is doable.

                                                                                                                                                                                    1. re: juliejulez
                                                                                                                                                                                      grampart May 16, 2013 11:43 AM

                                                                                                                                                                                      We have a salad almost every night.The tomato must not be cold, but the cucumber should. The lettuce, onion, radish, sliced mushrooms......it doesn't really matter. By the time the salad is served, the chill is off anyway.

                                                                                                                                                                                      1. re: grampart
                                                                                                                                                                                        juliejulez May 16, 2013 11:45 AM

                                                                                                                                                                                        See, I don't like tomatoes by themselves either :) I guess I'm too picky of a eater for salads.

                                                                                                                                                                                2. Gastronomos May 16, 2013 10:54 AM

                                                                                                                                                                                  It isn't a single dish, but neither is chicken breast mentioned below. Now, don't get me wrong for mentioning this, but Thai and everything Asian is SOOO overrated STILL right now. It's been for a while and we hoped it was over, but, alas, it isn't. EVERYTHING now is STILL in vogue to be "Asian" flavoured. I've had enough already. 10 years or so ago we had a discussion on these boards about Asian food being bland. Jim Leff proclaimed it himself. Now it's bland, sweet and super spicy.

                                                                                                                                                                                  Still, if it's good, it's good.

                                                                                                                                                                                  If it's bland AND sweet AND super spicy, what is being hidden? Lack of flavor? Please, I know, the Asian sense of "subtle" flavours - we don't have the palete for... sure, we have no taste buds...

                                                                                                                                                                                  1. b
                                                                                                                                                                                    Bunson May 16, 2013 10:45 AM

                                                                                                                                                                                    Anything with goat cheese. It's been elevated to become associated with fancy haute cuisine but really, goat cheese is just bad on pretty much anything it touches.

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: Bunson
                                                                                                                                                                                      monavano May 17, 2013 07:31 AM

                                                                                                                                                                                      I get that you don't like it, but smearing it completely?
                                                                                                                                                                                      Goat cheese is loved by so many, me included.

                                                                                                                                                                                      1. re: Bunson
                                                                                                                                                                                        l
                                                                                                                                                                                        lagatta May 17, 2013 07:43 AM

                                                                                                                                                                                        For some of us, it is goat (or ewe's) mik cheese or no cheese at all. Not everyone can tolerate cow's milk products. As for it being associated with "fine-dining" (in English-speaking countries), that was just a marketing ploy.

                                                                                                                                                                                      2. John E. May 16, 2013 09:18 AM

                                                                                                                                                                                        Chicken breasts. I have never preferred them since I was a child, and yet it seems that everyone else likes chicken breasts as their favorite part of the chicken.

                                                                                                                                                                                        The chicken breasts in a bucket of fried chicken are usually dried out and spongy at the same time. They are easy to overcook in most applications.

                                                                                                                                                                                        I prefer the chicken thigh to the chicken breast.

                                                                                                                                                                                        16 Replies
                                                                                                                                                                                        1. re: John E.
                                                                                                                                                                                          fldhkybnva May 16, 2013 09:23 AM

                                                                                                                                                                                          They definitely aren't my favorite part of the chicken, but they are quite versatile and we use them a lot. It's possible to make a chicken breast which isn't dreaded but yes, of course, I prefer other cuts by far. I definitely prefer the thigh to the breast. I have even stopped buying fried chicken breast as unless they are just made I get that too dry sensation way too often to make it worth it. However, I use them a lot at home as I buy mostly boneless poultry and hate dealing with the boneless chicken thighs.

                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                            John E. May 16, 2013 09:48 AM

                                                                                                                                                                                            I'm the opposite. I hardly ever buy chicken breasts. I usually buy just regular chicken thighs. If I want boneless chicken I bone out the thighs and save the bones for the stockpot.

                                                                                                                                                                                            1. re: John E.
                                                                                                                                                                                              linguafood May 16, 2013 10:10 AM

                                                                                                                                                                                              While I prefer thighs over breasts for many applications (dishes that cook longer come to mind, like curries), a well-cooked chicken breast, i.e. nicely browned on the outside and juicy on the inside, is a thing of beauty.

                                                                                                                                                                                              I prefer breasts over thighs for things like piccata, or chicken paprikash... a quick sear and then smothered in a nice mushroom & wine sauce? Heaven.

                                                                                                                                                                                              That said, I almost *never* would order any chicken dish at a restaurant. What's the point?

                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                fldhkybnva May 16, 2013 10:14 AM

                                                                                                                                                                                                Yea, I never order chicken at a restaurant that I can remember and do agree that they are great when prepared well with other quality ingredients which is why I still use them. Chicken paprikash is actually on my dishes-to-make list.

                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                  MGZ May 16, 2013 10:17 AM

                                                                                                                                                                                                  I generally agree with you and lingua about ordering chicken in a restaurant, but only so long as that doesn't include orderin' wings in a bar.

                                                                                                                                                                                                  1. re: MGZ
                                                                                                                                                                                                    linguafood May 16, 2013 10:20 AM

                                                                                                                                                                                                    Well, durr.

                                                                                                                                                                                                    1. re: MGZ
                                                                                                                                                                                                      Perilagu Khan May 16, 2013 11:36 AM

                                                                                                                                                                                                      Yeah. Amen to that one.

                                                                                                                                                                                                  2. re: linguafood
                                                                                                                                                                                                    Perilagu Khan May 16, 2013 11:36 AM

                                                                                                                                                                                                    Indian chefs are masters of the yardbird. Rarely do I order anything but chicken (65, vindaloo, jalfreezi, tikka masala, methi, xacutti, etc.) in an Indian restaurant. But for other restaurants, I think I agree with you.

                                                                                                                                                                                              2. re: John E.
                                                                                                                                                                                                Perilagu Khan May 16, 2013 09:52 AM

                                                                                                                                                                                                I understand the criticism of breasts (on a chicken, that is), but IMO, a dried out fried chicken breast is the result of poorly fried chicken. And, believe me, poorly fried chicken is common!

                                                                                                                                                                                                Personally, though, I just don't like the texture of dark meat. Too stringy and there's always the risk of hawing into cartilage. When I bite breast (chicken breast, that is), I know I'm gonna be cleavin' pure meat, and that's a real help to my peace of mind.

                                                                                                                                                                                                1. re: Perilagu Khan
                                                                                                                                                                                                  grampart May 16, 2013 10:15 AM

                                                                                                                                                                                                  Growing up I never went for the white meat on the roast chicken my mother prepared every other Sunday. Same with turkey. I think the problem back then was cooking the whole bird until the dark parts were done and, by then, the white meat got dry. Copious amounts of gravy seemed to solve that problem for everyone else, but I was perfectly happy to have the legs and thighs to myself.
                                                                                                                                                                                                  These days, we use skinless, boneless breasts quite often.By giving them a quick sear and finishing in the oven, they are always tender and juicy. More recently, I've prepared them sous vide. No sear afterward. I cover them with a sauce to mask the slightly "anemic" appearance and everyone loves them.
                                                                                                                                                                                                  On those "whole bird occasions", I return to my treasured dark meat.

                                                                                                                                                                                                  1. re: grampart
                                                                                                                                                                                                    fldhkybnva May 16, 2013 10:25 AM

                                                                                                                                                                                                    I never seem to remember to write down my chicken breast successes. I think when I pound them to about 3/8 to 1/2 inch or so I sear a few minute per side and then bake at 375F for 15-20 minutes. What's your general technique?

                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                      grampart May 16, 2013 10:34 AM

                                                                                                                                                                                                      Pretty much the same. I pound the fat part a bit to kind of even out the thickness, do the sear, and into the oven at 325-350 for about 20 minutes. Sometimes, I do the flour, egg, Panko thing and, after browning, oven cook them on a rack over a sheet pan for 15 minutes at 325. I think the pan browning in the "cutlet" style takes a little longer so I reduce the oven time and temp to compensate.

                                                                                                                                                                                                  2. re: Perilagu Khan
                                                                                                                                                                                                    Jay F May 16, 2013 08:24 PM

                                                                                                                                                                                                    >there's always the risk of hawing into cartilage<

                                                                                                                                                                                                    The bane of chicken salad eating in childhood. I didn't eat dark meat for decades after leaving home because of cartilage, and then I discovered how much more I liked it in chicken paprikash.

                                                                                                                                                                                                  3. re: John E.
                                                                                                                                                                                                    MGZ May 16, 2013 09:58 AM

                                                                                                                                                                                                    Yep. Breasts suck. I'm solid with the inverse, though.

                                                                                                                                                                                                    1. re: MGZ
                                                                                                                                                                                                      b
                                                                                                                                                                                                      Bkeats May 16, 2013 10:17 AM

                                                                                                                                                                                                      Ha! That in a Freudian world would lead to lots of therapy. ;)

                                                                                                                                                                                                      1. re: Bkeats
                                                                                                                                                                                                        MGZ May 16, 2013 10:22 AM

                                                                                                                                                                                                        Only two or three years.

                                                                                                                                                                                                  4. petek May 15, 2013 04:12 PM

                                                                                                                                                                                                    Pulled pork and cupcakes...

                                                                                                                                                                                                    7 Replies
                                                                                                                                                                                                    1. re: petek
                                                                                                                                                                                                      s
                                                                                                                                                                                                      sisterfunkhaus Jul 20, 2013 08:30 AM

                                                                                                                                                                                                      I hate the word "pulled" in reference to meat. Why not just call it shredded? That's what people called it for years.

                                                                                                                                                                                                      1. re: sisterfunkhaus
                                                                                                                                                                                                        Perilagu Khan Jul 20, 2013 11:04 AM

                                                                                                                                                                                                        Good question.

                                                                                                                                                                                                        1. re: Perilagu Khan
                                                                                                                                                                                                          Firegoat Jul 20, 2013 11:24 AM

                                                                                                                                                                                                          I would prefer "forked!" "forked meat!" Come get "Forked!"

                                                                                                                                                                                                          1. re: Firegoat
                                                                                                                                                                                                            s
                                                                                                                                                                                                            sandylc Jul 21, 2013 10:46 AM

                                                                                                                                                                                                            Or even good old shredded.

                                                                                                                                                                                                        2. re: sisterfunkhaus
                                                                                                                                                                                                          a
                                                                                                                                                                                                          alwayshungrygal Jul 23, 2013 05:36 PM

                                                                                                                                                                                                          I have literally seen a man pull the pig apart after it was cooked.

                                                                                                                                                                                                          1. re: alwayshungrygal
                                                                                                                                                                                                            linguafood Jul 23, 2013 05:39 PM

                                                                                                                                                                                                            One would hope it's slightly more difficult when it's still alive.

                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                              a
                                                                                                                                                                                                              alwayshungrygal Jul 24, 2013 02:28 PM

                                                                                                                                                                                                              LOL, yes, of course! But if more than one person tried...never mind, not a good visual.

                                                                                                                                                                                                      2. drongo May 15, 2013 04:15 PM

                                                                                                                                                                                                        LOL... make sure you put a pillow in front of your face first then.

                                                                                                                                                                                                        I think it's been a good thread. Amusing. And no over-the-top flame bait (that I've noticed, anyway).

                                                                                                                                                                                                        1. l
                                                                                                                                                                                                          laliz May 15, 2013 02:07 PM

                                                                                                                                                                                                          Crabcakes ~~ especially with Old Bay ( I love king crab legs, but crabcakes are a no thank you)
                                                                                                                                                                                                          Lobster
                                                                                                                                                                                                          Caviar
                                                                                                                                                                                                          Cheesecake ~~ any and all
                                                                                                                                                                                                          Salmon ~~ any and all
                                                                                                                                                                                                          Chipotle ~~ o.m.g. get over it all ready
                                                                                                                                                                                                          and yes, Filet Mignon

                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                          1. re: laliz
                                                                                                                                                                                                            s
                                                                                                                                                                                                            sandylc May 15, 2013 03:01 PM

                                                                                                                                                                                                            I'm sure with you on the Old Bay. Stale, nasty stuff. Makes food taste like you seasoned it with the dust from the coffee table.

                                                                                                                                                                                                            1. re: sandylc
                                                                                                                                                                                                              c
                                                                                                                                                                                                              chloebell May 15, 2013 03:36 PM

                                                                                                                                                                                                              Foie Gras & Low Country Boil - yuck, yuck & yuck.

                                                                                                                                                                                                            2. re: laliz
                                                                                                                                                                                                              drongo May 15, 2013 03:42 PM

                                                                                                                                                                                                              I agree with you on the salmon. And most of the crab cakes I've eaten have been blah (though a small percentage has been divine, so I won't condemn them entirely).

                                                                                                                                                                                                              When you say "Chipotle" do you mean the chain restaurant or the smoke-dried chile?

                                                                                                                                                                                                              1. re: laliz
                                                                                                                                                                                                                fldhkybnva May 16, 2013 04:47 AM

                                                                                                                                                                                                                I never order salmon at a restaurant but love it at gome

                                                                                                                                                                                                                1. re: laliz
                                                                                                                                                                                                                  JAB May 16, 2013 09:27 AM

                                                                                                                                                                                                                  I'm with you part way on the salmon but, love it smoked or cured.

                                                                                                                                                                                                                2. s
                                                                                                                                                                                                                  scunge May 15, 2013 11:58 AM

                                                                                                                                                                                                                  Manicotta ,Baked Ziti,Lasagna etc they are all the same and boring . I'm Italian American and have had my share so Please ! Please ! no more . Young brides often host or bring these globs to a get together .Do I really have to eat anymore?????

                                                                                                                                                                                                                  1. drongo May 15, 2013 07:54 AM

                                                                                                                                                                                                                    I don't expect to learn new words or phrases at Chowhound, but today I did -- "loving propinquity". I like it! :)

                                                                                                                                                                                                                    About overrated dishes... I agree with some of the suggestions above -- kebabs, filet mignon. To add something new -- Philly cheesesteak. Blah. (I live not far north of Philadelphia, and have been to Pat's and Geno's and other temples of the art, so it's not that I haven't had the real thing.) Having written this, of course, I shall have to stay away from the misnamed city of brotherly love to avoid the risk of retribution.

                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                    1. re: drongo
                                                                                                                                                                                                                      Perilagu Khan May 15, 2013 08:14 AM

                                                                                                                                                                                                                      The cheesesteaks I've eaten have been almost exclusively mediocre-to-good. I really don't get the rhapsodizing either.

                                                                                                                                                                                                                      1. re: drongo
                                                                                                                                                                                                                        GraydonCarter May 15, 2013 11:58 AM

                                                                                                                                                                                                                        >> "loving propinquity". I like it! :)

                                                                                                                                                                                                                        Propinquity explains why people are more likely to marry those they meet at work or in their neighborhood. The "propinquity effect" is the tendency for people to form romantic relationships with those whom they encounter often. In light of this, one might very well ask, “What’s love got to do with it?”

                                                                                                                                                                                                                        1. re: drongo
                                                                                                                                                                                                                          linguafood May 15, 2013 01:36 PM

                                                                                                                                                                                                                          Might as well add the pork sandwich at diNic's.

                                                                                                                                                                                                                          Booooooorrrrrinnnnggggg.

                                                                                                                                                                                                                          1. re: drongo
                                                                                                                                                                                                                            l
                                                                                                                                                                                                                            luvcubs Jun 28, 2013 08:35 AM

                                                                                                                                                                                                                            Went to Philadelphia recently. I said I wanted to try a cheesesteak, never had one before. The beef was okay--needed gravy :-) but the bread was awesome. It's different from anything I've ever had before. (I'm from the South). I'd like to find that bread again, or even how to make it.

                                                                                                                                                                                                                            1. re: luvcubs
                                                                                                                                                                                                                              Gastronomos Jun 28, 2013 08:44 AM

                                                                                                                                                                                                                              yep. even here in NY where we can find some awesome bread, that bread there is a rare treat for us!

                                                                                                                                                                                                                              1. re: luvcubs
                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                sandylc Jun 28, 2013 08:54 AM

                                                                                                                                                                                                                                OK, now I want to know what's different about Philly bread. Anyone?

                                                                                                                                                                                                                                1. re: sandylc
                                                                                                                                                                                                                                  f
                                                                                                                                                                                                                                  FriedClamFanatic Jun 28, 2013 11:53 AM

                                                                                                                                                                                                                                  I suppose it's one of those things like authentic San Fran Sourdough. I'm no expert..but 90% of the places use Amorosos Rolls ( a brand). Must be something they do

                                                                                                                                                                                                                                  1. re: sandylc
                                                                                                                                                                                                                                    l
                                                                                                                                                                                                                                    luvcubs Jul 20, 2013 06:44 AM

                                                                                                                                                                                                                                    FriedClams got it... It must be the Amorosos Rolls..

                                                                                                                                                                                                                                    They just have a texture that's different from French bread, Italian bread, any sub rolls I've ever tried. It didn't get soggy, it didn't fall apart, it was just plain fantastic.

                                                                                                                                                                                                                                    I've tried to find recipes online for it, but have not found any.

                                                                                                                                                                                                                              2. natewrites May 15, 2013 07:35 AM

                                                                                                                                                                                                                                Meatloaf. And that goes for ANYTHING that you can make easily at home, too.

                                                                                                                                                                                                                                So that includes about anything you'd see on a typical diner's special of the day. B.O.R.I.N.G.

                                                                                                                                                                                                                                1. g
                                                                                                                                                                                                                                  gardenercook May 15, 2013 07:22 AM

                                                                                                                                                                                                                                  Beef olives aka rouladen.

                                                                                                                                                                                                                                  1. p
                                                                                                                                                                                                                                    poloprincess May 15, 2013 06:27 AM

                                                                                                                                                                                                                                    I agree with cupcakes.

                                                                                                                                                                                                                                    Cupcakes are great for kid's birthday parties.

                                                                                                                                                                                                                                    Paying $2.50-$6 (!) for ONE cupcake at a store is ridiculous. Having a television show based on a cupcake store ("The Cupcake Girls") is ridiculous.

                                                                                                                                                                                                                                    And being a stay at home mom who can bake a cupcake does not make you a pastry chef. My son's toddler group is becoming a bore due to this craze.

                                                                                                                                                                                                                                    1. t
                                                                                                                                                                                                                                      thimes May 15, 2013 06:21 AM

                                                                                                                                                                                                                                      Falafel

                                                                                                                                                                                                                                      Everyone always tells me how much they love them - I order them now and again - and I've never met a falafel that I like.

                                                                                                                                                                                                                                      Over rated for sure.

                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                      1. re: thimes
                                                                                                                                                                                                                                        melpy May 15, 2013 09:17 AM

                                                                                                                                                                                                                                        I find it is very hit or miss. I love it when it is a hit though.

                                                                                                                                                                                                                                        1. re: thimes
                                                                                                                                                                                                                                          c
                                                                                                                                                                                                                                          cresyd May 16, 2013 02:04 AM

                                                                                                                                                                                                                                          Falafel definitely falls into my category of "more often bad than good". As I live in a part of the world full of falafel places - I have a (very small) list of places where I know the falafel, pita, and toppings will be fresh. But if I was in an unknown part of town and someone suggested a random falafel place - I'd probably ask if there were other options.

                                                                                                                                                                                                                                          Too many bad experiences with cold, soggy, and/or unseasoned falafel.

                                                                                                                                                                                                                                          1. re: cresyd
                                                                                                                                                                                                                                            v
                                                                                                                                                                                                                                            Vinnie Vidimangi Jul 12, 2013 10:40 PM

                                                                                                                                                                                                                                            Right on brother!
                                                                                                                                                                                                                                            A falalfel sandwich is easy to make badly and who knows the difference, right?
                                                                                                                                                                                                                                            Every part of the falafel has to be good for the thing to be enjoyable.
                                                                                                                                                                                                                                            There is is more to good pita than just fresh. Good luck!
                                                                                                                                                                                                                                            There is more to good falafel balls than their just being not cold , soggy or unseasoned.
                                                                                                                                                                                                                                            Every part of it is problematic.

                                                                                                                                                                                                                                        2. l
                                                                                                                                                                                                                                          liza219 May 14, 2013 10:37 PM

                                                                                                                                                                                                                                          BBQ.....any type. Pulled pork, ribs, chicken. I just don't get it. The smoke ring, the wood chips, special smokers...none of it's flavors is has impressed me....ever.

                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                          1. re: liza219
                                                                                                                                                                                                                                            s
                                                                                                                                                                                                                                            sandylc May 15, 2013 09:07 AM

                                                                                                                                                                                                                                            I understand that. It's OK once in a while, but the flavor of smoke isn't that appealing to me; it's.....cloying, or something. And the smoke smell clings to you for days, it seems. I think it's better as a challenge and a hobby/sport than as a food.

                                                                                                                                                                                                                                          2. s
                                                                                                                                                                                                                                            schrutefarms May 14, 2013 10:34 PM

                                                                                                                                                                                                                                            Bacon. Don't get me wrong, it will never stop being delicious, but does it have to be in everything? Chocolate, vodka, donuts, cupcakes....Band Aids that look like it, socks that say the word...my Dad got me gummy bacon and bacon scented soap and mints for Christmas a few years ago...chapstick too....it's everywhere! Is it so wrong that I prefer it in a sandwich or with my eggs and thats about it? (Okay, and those bacon wrapped blue cheese stuffed dates that have been on a few menus).

                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                            1. re: schrutefarms
                                                                                                                                                                                                                                              fldhkybnva May 15, 2013 04:19 AM

                                                                                                                                                                                                                                              I agree, I love bacon don't get me wrong but why is it everywhere and it doesn't make everythin better if you just throw some on top.

                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                                schrutefarms May 15, 2013 08:25 AM

                                                                                                                                                                                                                                                I recently had a bacon-maple cheesecake. And you know what? Bacon should NOT be on everything!

                                                                                                                                                                                                                                              2. re: schrutefarms
                                                                                                                                                                                                                                                d
                                                                                                                                                                                                                                                Dinermite May 15, 2013 09:35 AM

                                                                                                                                                                                                                                                Bacon mints??? That's sounds nasty!

                                                                                                                                                                                                                                                I agree, people are going overboard with bacon. It's good for breakfast, good on a burger, and club sandwich. baked into cupcakes and distilled into vodka??? No thanks!!!

                                                                                                                                                                                                                                              3. GraydonCarter May 14, 2013 09:47 PM

                                                                                                                                                                                                                                                On every "specials" menu: meatloaf.

                                                                                                                                                                                                                                                Yes, it was one of my favorite homemade meals, reminds me of home. Nobody could beat my mom's version. But it has become ubiquitous, and often not done very well at all.

                                                                                                                                                                                                                                                1. k
                                                                                                                                                                                                                                                  Kalivs May 14, 2013 09:33 PM

                                                                                                                                                                                                                                                  CTM or chicken tikka masala. Usually under seasoned sauce with dry chicken that's been cooked to death. I have had some really good ones,. But, in general, I find it to be a lackluster dish.

                                                                                                                                                                                                                                                  1. emglow101 May 14, 2013 09:17 PM

                                                                                                                                                                                                                                                    When you order chicken. Maybe there's a couple of exceptions. But for most of it. Forget about it.

                                                                                                                                                                                                                                                    1. c
                                                                                                                                                                                                                                                      conate May 14, 2013 07:51 PM

                                                                                                                                                                                                                                                      +1 on whoever said cupcakes.

                                                                                                                                                                                                                                                      Sorry as much as I like cake icing, a small bit of cake with at least that much by volume of crisco-based icing does not appeal to me.

                                                                                                                                                                                                                                                      Chocolate. I'm allergic to it. It used to be that the USA had baked goods for sale that were something OTHER than chocolate. Ginger cake anyone? Fruit pies? Yellow cake with white icing? No. Every desert tray is filled with mediocre chocolate dishes.

                                                                                                                                                                                                                                                      Pretentious restaurants. And, please, do not send a waiter around with a 15 inch pepper mill. I always want to ask him if he's over compensating.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: conate
                                                                                                                                                                                                                                                        j
                                                                                                                                                                                                                                                        jeanmarieok May 15, 2013 01:30 PM

                                                                                                                                                                                                                                                        I am with you on chocolate everything desserts. There are so many simple and delicious non-chocolate desserts that are overlooked because everyone think they need to offer chocolate for dessert.

                                                                                                                                                                                                                                                      2. t
                                                                                                                                                                                                                                                        taos May 14, 2013 07:18 PM

                                                                                                                                                                                                                                                        1. Soft shell crabs. I love lobster, so I'm not opposed to seafood that requires labor, but these crabs seem like a lot of work for hardly any food.

                                                                                                                                                                                                                                                        2. Cake.

                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                        1. re: taos
                                                                                                                                                                                                                                                          reedux May 15, 2013 02:20 AM

                                                                                                                                                                                                                                                          uhh, did you mean blue crabs? soft shell crabs you eat whole. couldn't be simpler, and they're delicious!!

                                                                                                                                                                                                                                                          1. re: taos
                                                                                                                                                                                                                                                            m
                                                                                                                                                                                                                                                            mwhitmore May 15, 2013 10:35 AM

                                                                                                                                                                                                                                                            Huh? Soft-shells are labor-free crabs----just eat the whole thing. Agree on cake.

                                                                                                                                                                                                                                                            1. re: mwhitmore
                                                                                                                                                                                                                                                              MGZ May 15, 2013 10:38 AM

                                                                                                                                                                                                                                                              It takes about thirty seconds to clean a soft shell. After that, you eat the whole thing.

                                                                                                                                                                                                                                                              Edit - replied to the wrong post, but I'm sure you'll figure that out.

                                                                                                                                                                                                                                                            2. re: taos
                                                                                                                                                                                                                                                              k
                                                                                                                                                                                                                                                              KrumTx May 15, 2013 11:26 AM

                                                                                                                                                                                                                                                              Agree on cake. Growing up, I got pies (with candles) for my birthdays.

                                                                                                                                                                                                                                                              1. re: KrumTx
                                                                                                                                                                                                                                                                grampart May 15, 2013 11:31 AM

                                                                                                                                                                                                                                                                Me too! Not when I was a kid, but for the past 30 years anyway.

                                                                                                                                                                                                                                                            3. a
                                                                                                                                                                                                                                                              aventinus May 14, 2013 07:02 PM

                                                                                                                                                                                                                                                              French fries. I like French fries but 90% of the time I'd prefer something else, anything else. Grilled brussel sprouts, for example.
                                                                                                                                                                                                                                                              Sweet potato fries. Worse than french fries.
                                                                                                                                                                                                                                                              Panna cotta. Pointless.
                                                                                                                                                                                                                                                              Ice cream. I'd had this thousands of times and there's no way you'll ever impress me, even if you have three Michelin stars, even if you put soy sauce or saffron or ginger or szechuan peppercorns or basil or whatever you like in it. I don't need it with my cake or pie or tart. It's a waste of calories.
                                                                                                                                                                                                                                                              Burrata. This was enjoyable the first 100 times. Now every restaurant seems to think they're something special because they have a burrata appetizer. It's nothing special.
                                                                                                                                                                                                                                                              Chicken, especially breasts. So boring.
                                                                                                                                                                                                                                                              Tiramisu. It's amazing that this stupid dessert even exists. I think it's just that the name sounds appealing.
                                                                                                                                                                                                                                                              Any dish with truffle oil. Gag me.
                                                                                                                                                                                                                                                              Shrimp cocktail. One day, everyone will wake up and realize that cocktail sauce sucks.
                                                                                                                                                                                                                                                              Mithai (Indian sweets) Perhaps the worst taste to calorie ratio out there.
                                                                                                                                                                                                                                                              Any sweet pickle. Especially sweet cucumber pickles. Ick.
                                                                                                                                                                                                                                                              Lasagna.
                                                                                                                                                                                                                                                              Any casserole.
                                                                                                                                                                                                                                                              Pad thai. Almost always horrible; at best mediocre. Lasagna for thai people.
                                                                                                                                                                                                                                                              Soda. There is no such thing as a good soda.
                                                                                                                                                                                                                                                              Tuna tartar. See burrata.
                                                                                                                                                                                                                                                              California roll. America. Sigh.

                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                              1. re: aventinus
                                                                                                                                                                                                                                                                fldhkybnva May 15, 2013 10:52 AM

                                                                                                                                                                                                                                                                I love french fries but really only crave the piping hot local take out store crinkle fries. Every other fry I'd just rather eat a baked potato.

                                                                                                                                                                                                                                                                I agree with ice cream - it's OK but I really don't need it.

                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                  alliegator May 15, 2013 11:09 AM

                                                                                                                                                                                                                                                                  Agreed on the fries.
                                                                                                                                                                                                                                                                  Not on the ice cream ;)

                                                                                                                                                                                                                                                                  1. re: alliegator
                                                                                                                                                                                                                                                                    j
                                                                                                                                                                                                                                                                    jbsiegel May 15, 2013 11:33 AM

                                                                                                                                                                                                                                                                    Don't agree on the ice cream either! But...I don't want some fancy frou-frou ice cream with lavender, lemon and saffron either. Bring me a nice deep dark 'thick" chocolate with some peanut butter and other goodies in it, and I'm a happy camper!

                                                                                                                                                                                                                                                              2. v
                                                                                                                                                                                                                                                                VitalForce May 14, 2013 06:37 PM

                                                                                                                                                                                                                                                                Most overrated. That would have to be Pad Thai. Thai food can be so interesting, but lousy Pad Thai is too common—the Chop Suey of Thai cuisine I suppose.

                                                                                                                                                                                                                                                                On the other hand a lamb kebab with lots of salty, crisped-up fat can be great. And think of all that wasted red, watery, gooey flesh and fat in an expensive overly thick beef steak that could have been otherwise nicely browned up as kebabs. Wasted real-estate there that could have been more profitably sub-divided onto skewers.

                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                1. re: VitalForce
                                                                                                                                                                                                                                                                  alliegator May 22, 2013 11:52 AM

                                                                                                                                                                                                                                                                  I agree on this one. Thai is by far my favorite cuisine, but pad Thai is so easy to do poorly that I just avoid it.

                                                                                                                                                                                                                                                                2. fldhkybnva May 14, 2013 06:14 PM

                                                                                                                                                                                                                                                                  Pizza. I know it has it's fanatics and I sometimes will make it at home or eat it at a local place which is really the only pizza to me even worth eating if I'm going to eat it, but I really never understood the fascination.

                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                    MGZ May 15, 2013 01:13 AM

                                                                                                                                                                                                                                                                    Having lived in Baltimore for several years, I can understand how you can say that.

                                                                                                                                                                                                                                                                    Having grown up in Jersey, I can't.

                                                                                                                                                                                                                                                                    1. re: MGZ
                                                                                                                                                                                                                                                                      monavano May 15, 2013 07:43 AM

                                                                                                                                                                                                                                                                      Totally get that!

                                                                                                                                                                                                                                                                      1. re: MGZ
                                                                                                                                                                                                                                                                        fldhkybnva May 15, 2013 08:57 AM

                                                                                                                                                                                                                                                                        Yea, I've never grown up in a pizza hub although my parents do live in New Jersey but moved there after I went to college. In Baltimore, the pizza pickings are slim.

                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                          melpy May 15, 2013 09:17 AM

                                                                                                                                                                                                                                                                          The only pizza my New Haven born father will eat in MD is Vito's in Owings Mills and Bertucci's if he asks for it well done besides a few fine dining flatbread foofoo types which he doesn't consider pizza.

                                                                                                                                                                                                                                                                    2. j
                                                                                                                                                                                                                                                                      jlhinwa May 14, 2013 04:49 PM

                                                                                                                                                                                                                                                                      Steak...any cut, any preparation, any type.

                                                                                                                                                                                                                                                                      1. k
                                                                                                                                                                                                                                                                        kaleokahu May 14, 2013 04:46 PM

                                                                                                                                                                                                                                                                        Hi, PK:

                                                                                                                                                                                                                                                                        This has been asked (and answered 661 times) before: http://chowhound.chow.com/topics/650836

                                                                                                                                                                                                                                                                        So far, my vote's for filet mignon or turducken.

                                                                                                                                                                                                                                                                        Aloha,
                                                                                                                                                                                                                                                                        Kaleo

                                                                                                                                                                                                                                                                        1. grampart May 14, 2013 04:37 PM

                                                                                                                                                                                                                                                                          Cupcakes. Sheesh, what is it with these things. Just a little cake, which I'm not crazy about in the first place, but now I see these things going for crazy prices in stores that only sell cupcakes! I don't get it.

                                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                                          1. re: grampart
                                                                                                                                                                                                                                                                            Chemicalkinetics May 14, 2013 04:38 PM

                                                                                                                                                                                                                                                                            What about cookies? There are stands which only sell cookies (or mostly cookies).

                                                                                                                                                                                                                                                                            1. re: Chemicalkinetics
                                                                                                                                                                                                                                                                              u
                                                                                                                                                                                                                                                                              Unraveled May 22, 2013 06:21 AM

                                                                                                                                                                                                                                                                              Are they particularly expensive? I think those cupcake places sell them for $5 a pop (and they're not that big).

                                                                                                                                                                                                                                                                            2. re: grampart
                                                                                                                                                                                                                                                                              monavano May 14, 2013 05:01 PM

                                                                                                                                                                                                                                                                              Agree with cupcakes because of the prices that are being charged nowadays.

                                                                                                                                                                                                                                                                              1. re: grampart
                                                                                                                                                                                                                                                                                j
                                                                                                                                                                                                                                                                                jbsiegel May 14, 2013 05:47 PM

                                                                                                                                                                                                                                                                                I think most purchased baked goods are overrated. I do have to confess to liking Crumbs cupcakes (because I have a REALLY sweet tooth!)

                                                                                                                                                                                                                                                                              2. Chemicalkinetics May 14, 2013 02:07 PM

                                                                                                                                                                                                                                                                                < Oh, the first several bites are nice, but soon thereafter eating kebabs becomes an exercise in tedium.>

                                                                                                                                                                                                                                                                                I don't understand why the first several bites are nice and then they become tedium. Is it because the taste get old? But that should happen to any preparation method.

                                                                                                                                                                                                                                                                                For me, I think filet mignon as a dish is overrated for me. Some sushi dishes are overrated for me -- especially those spicy tuna, spicy whatever. Chinese Xiao Long Bao is overrated for me. I like them just fine, but I am not crazy about them like others.

                                                                                                                                                                                                                                                                                Of course, overrating really is about "my preference" vs "other preference". If 90% of the people love a dish, and I only like it, then basically the dish is overrated from my perspective because I don't value it like others do.

                                                                                                                                                                                                                                                                                Ok, wine is also overrated for me. Again, I don't dislike wine. It is just that I don't like wine as much as many out there.

                                                                                                                                                                                                                                                                                Come to think of it, Mac and Cheese is also overrated for me. I love Mac and Cheese, but I am not nearly as crazy about it as others do.

                                                                                                                                                                                                                                                                                8 Replies
                                                                                                                                                                                                                                                                                1. re: Chemicalkinetics
                                                                                                                                                                                                                                                                                  Perilagu Khan May 14, 2013 03:08 PM

                                                                                                                                                                                                                                                                                  "I don't understand why the first several bites are nice and then they become tedium. Is it because the taste get old? But that should happen to any preparation method."

                                                                                                                                                                                                                                                                                  It doesn't happen to any preparation method; it happens to kebabs. That's why they're overrated. ;)

                                                                                                                                                                                                                                                                                  1. re: Perilagu Khan
                                                                                                                                                                                                                                                                                    Chemicalkinetics May 14, 2013 03:39 PM

                                                                                                                                                                                                                                                                                    <it happens to kebabs>

                                                                                                                                                                                                                                                                                    Do you mean like the meat and vegetables on the kbabs get cool down and taste bad like French fries taste bad after they are cooled down? Or do you mean the taste get dull after awhile like bubblegum? The first bubble gum is pretty cool, but by the time you chew on the fifth and sixth, they get annoying.

                                                                                                                                                                                                                                                                                    1. re: Chemicalkinetics
                                                                                                                                                                                                                                                                                      Perilagu Khan May 14, 2013 06:31 PM

                                                                                                                                                                                                                                                                                      The bubblegum analogy is closer. And I confess that it's a strange thing. Logically, steak, which I love, should dwindle in my affections the more I eat it, but this does not happen. The last bite of a great steak is as tremendous to me as the first bite. But with kebabs, the first several bites are very good, but then my mind says, "Hey, Khan! Kebabs are really pretty dull!" Then I find myself begrudgingly agreeing with my mind.

                                                                                                                                                                                                                                                                                      1. re: Perilagu Khan
                                                                                                                                                                                                                                                                                        Chemicalkinetics May 14, 2013 06:49 PM

                                                                                                                                                                                                                                                                                        < Logically, steak, which I love, should dwindle in my affections the more I eat it, but this does not happen. >

                                                                                                                                                                                                                                                                                        Thanks for the explanation. Certain foods tend to "grow old" faster than others. Soft drinks do that to me too. The first few sips of ice cold Coke are great, but the pleasure goes down hill after a cup/can of Coke. Coke refill usually tastes disgusting to me.

                                                                                                                                                                                                                                                                                        Put it first way. I would pay to drink the first can of Coke, but I would pay you to NOT drink the second can.

                                                                                                                                                                                                                                                                                        1. re: Chemicalkinetics
                                                                                                                                                                                                                                                                                          monavano May 15, 2013 07:43 AM

                                                                                                                                                                                                                                                                                          Ha, I feel the same about soda. It can be so refreshing at first, but once those bubbles start to fade, yuck.

                                                                                                                                                                                                                                                                                          1. re: monavano
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                                                                                                                                                                                                                                                                                            sandylc May 15, 2013 09:03 AM

                                                                                                                                                                                                                                                                                            Yuk. Too salty and too sugery. Makes me thirsty and makes my teeth ache.

                                                                                                                                                                                                                                                                                        2. re: Perilagu Khan
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                                                                                                                                                                                                                                                                                          cresyd May 16, 2013 02:00 AM

                                                                                                                                                                                                                                                                                          While I would join the ranks of defending the kebab - the "bugglegum analogy" is the perfect way to describe my thoughts on mac and cheese. The anticipation of the dish and the first bite of the dish are a wash of excitment - then every bite after that feels like a waste of calories that just aren't doing much for me.

                                                                                                                                                                                                                                                                                    2. re: Chemicalkinetics
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                                                                                                                                                                                                                                                                                      lagatta May 17, 2013 07:18 AM

                                                                                                                                                                                                                                                                                      Many people don't like wine or are indifferent to it. More wine for me!

                                                                                                                                                                                                                                                                                      I detest sweet soft drinks. Love plain bubbly water, especially one with a high mineral content like Gerolsteiner or Borsec.

                                                                                                                                                                                                                                                                                    3. p
                                                                                                                                                                                                                                                                                      planojim May 14, 2013 01:50 PM

                                                                                                                                                                                                                                                                                      oysters on the half shell. Every year I try them. Every year I hear how they're so fresh, right out of the gulf...they taste like the sea. Every year I am disgusted at the taste and texture of them. Oh well, maybe next January I'll finally figure out what the big whoop is.

                                                                                                                                                                                                                                                                                      19 Replies
                                                                                                                                                                                                                                                                                      1. re: planojim
                                                                                                                                                                                                                                                                                        monavano May 14, 2013 03:38 PM

                                                                                                                                                                                                                                                                                        Oysters are something that I WISH I liked. Just not going to happen.
                                                                                                                                                                                                                                                                                        Same with salmon. What a beautiful fish that is ubiquitous, by and large good for you and not $$, but it's lost on me. Furthermore, lox, same, same.

                                                                                                                                                                                                                                                                                        1. re: planojim
                                                                                                                                                                                                                                                                                          tcamp May 14, 2013 04:08 PM

                                                                                                                                                                                                                                                                                          Oh, boy, I *do* love them but wish I didn't. Not normally a germophobe, I worry about the safety of oysters. But crave them nonetheless.

                                                                                                                                                                                                                                                                                          1. re: planojim
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                                                                                                                                                                                                                                                                                            ginger71 May 17, 2013 08:44 AM

                                                                                                                                                                                                                                                                                            They are a disgusting mass of wet hairball when raw.
                                                                                                                                                                                                                                                                                            Very disappointing to get one (panko breaded and fried) in an otherwise beautiful presentation of Bento box in Hawaii.
                                                                                                                                                                                                                                                                                            Took a bite, the raw oyster squished out and I was grabbing every napkin around to get rid of it. Of course the chefs were watching to see if I liked it.

                                                                                                                                                                                                                                                                                            1. re: planojim
                                                                                                                                                                                                                                                                                              RealMenJulienne May 21, 2013 06:49 AM

                                                                                                                                                                                                                                                                                              I forgot to add oysters to my underwhelming raw foods list. They taste like jello made with seawater.

                                                                                                                                                                                                                                                                                              They are, however, a whole different thing when cooked. Whether roasted Chinese-style with black bean sauce or broiled with spinach and cheese for Oysters Rockefeller. I do like a good cooked oyster.

                                                                                                                                                                                                                                                                                              1. re: RealMenJulienne
                                                                                                                                                                                                                                                                                                c oliver May 21, 2013 08:12 AM

                                                                                                                                                                                                                                                                                                I wasn't aware that Oysters Rockefeller has cheese in it.

                                                                                                                                                                                                                                                                                                1. re: c oliver
                                                                                                                                                                                                                                                                                                  RealMenJulienne May 22, 2013 02:12 PM

                                                                                                                                                                                                                                                                                                  Grated parmesan, I think.

                                                                                                                                                                                                                                                                                                  1. re: RealMenJulienne
                                                                                                                                                                                                                                                                                                    c oliver May 22, 2013 06:36 PM

                                                                                                                                                                                                                                                                                                    Not that I'm aware of. But, hey, what do I know? :)

                                                                                                                                                                                                                                                                                                    1. re: c oliver
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                                                                                                                                                                                                                                                                                                      sandylc May 22, 2013 06:40 PM

                                                                                                                                                                                                                                                                                                      http://www.foodnetwork.com/recipes/ty...

                                                                                                                                                                                                                                                                                                      1. re: sandylc
                                                                                                                                                                                                                                                                                                        c oliver May 22, 2013 06:51 PM

                                                                                                                                                                                                                                                                                                        Or this:

                                                                                                                                                                                                                                                                                                        http://www.foodandwine.com/recipes/as...

                                                                                                                                                                                                                                                                                                        I think we can eliminate the green food coloring :)

                                                                                                                                                                                                                                                                                                        1. re: c oliver
                                                                                                                                                                                                                                                                                                          s
                                                                                                                                                                                                                                                                                                          sandylc May 22, 2013 07:20 PM

                                                                                                                                                                                                                                                                                                          wowee

                                                                                                                                                                                                                                                                                                      2. re: c oliver
                                                                                                                                                                                                                                                                                                        Candy Jul 23, 2013 09:52 AM

                                                                                                                                                                                                                                                                                                        I'm with you C. Oysters Rockefeller never ever had cheese in it. I did a quick search on line and found a recipe from 1957 that did, but the other ingredients were off too. None of the others had cheese

                                                                                                                                                                                                                                                                                                  2. re: RealMenJulienne
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                                                                                                                                                                                                                                                                                                    alwayshungrygal Jul 23, 2013 04:35 PM

                                                                                                                                                                                                                                                                                                    I loooooove BBQ oysters. There are a few street art/wine festivals in the Bay Area in the summer and I love going to them just for the BBQ oysters at the food section. 3 big ones on a paper plate with a lemon wedge = heaven.

                                                                                                                                                                                                                                                                                                    And lest you think they have BBQ sauce--nooo. They are BBQ only in the sense they are cooked on a grate outdoors. Butter, garlic and parsley only. A heaping amount of sauce on top after they are plated makes me very happy.

                                                                                                                                                                                                                                                                                                    1. re: alwayshungrygal
                                                                                                                                                                                                                                                                                                      John E. Jul 23, 2013 09:31 PM

                                                                                                                                                                                                                                                                                                      Living in Minnesota, I've never really had much of an opportunity to just 'run into' oysters. I remember my uncle had a plate of raw oysters for a family event when I was little and my father would not eat them and he eats anything so that may have influenced me. I am interested in your BBQ oyters. I have seen such preparation on various food TV shows, buy I am not quite sure what the sauce should be. Is it just hot sauce such as Tabasco?

                                                                                                                                                                                                                                                                                                      1. re: John E.
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                                                                                                                                                                                                                                                                                                        alwayshungrygal Jul 24, 2013 02:28 PM

                                                                                                                                                                                                                                                                                                        No, truly, just butter, garlic and parsley, so far as I can see. It really is that simple. I have eaten raw oysters and those tend to slither down but the BBQ ones linger a bit more and of course are cooked, so chewable tho still tender. They might have a bottle of Tabasco on the side if you care to indulge but I've never noticed and if I did, I would pass.

                                                                                                                                                                                                                                                                                                        But now that I think about it....many, many years ago (circa 1972) a group of college friends used to go to a large regional park for the day and one friend used to bring clams, if I recall correctly. Could have been oysters, but probably not. I'm pretty sure he just put plain BBQ sauce on the grilled clams. Very tasty!

                                                                                                                                                                                                                                                                                                        1. re: alwayshungrygal
                                                                                                                                                                                                                                                                                                          John E. Jul 25, 2013 10:37 PM

                                                                                                                                                                                                                                                                                                          I think I've seen them cooked like this on a few TV shows, maybe in North Carolina. I think I will seek out some 'fresh' oysters (or as fresh as they can be in Minnesota) and grill them on the shell with butter, garlic, and parsley.

                                                                                                                                                                                                                                                                                                          1. re: John E.
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                                                                                                                                                                                                                                                                                                            Vinnie Vidimangi Jul 26, 2013 12:45 AM

                                                                                                                                                                                                                                                                                                            I used to get prairie oysters all the time in South Dakota and they were really fresh.

                                                                                                                                                                                                                                                                                                        2. re: John E.
                                                                                                                                                                                                                                                                                                          MGZ Jul 25, 2013 05:24 AM

                                                                                                                                                                                                                                                                                                          If you want to use a barbecue sauce, I suggest a Lexington style, vinegar based sauce (e.g. http://www.food.com/recipe/lexington-... ), It will impart a barbecue flavor to grilled oysters without being gloppy and overwhelming.

                                                                                                                                                                                                                                                                                                          1. re: MGZ
                                                                                                                                                                                                                                                                                                            John E. Jul 25, 2013 10:39 PM

                                                                                                                                                                                                                                                                                                            I'm familiar with that style of BBQ sauce and is my go to for homemade sauce for pulled pork. I am having a little trouble convincing my Minnesota relatives that is the way to go. They seem fixated on the sweet tomato based BBQ sauce from Kansas City.

                                                                                                                                                                                                                                                                                                            1. re: John E.
                                                                                                                                                                                                                                                                                                              MGZ Jul 26, 2013 03:19 AM

                                                                                                                                                                                                                                                                                                              I don't know how often they've made barbecue oysters, but unless you mix a lot of water in with the bottled sauce, there's no point to having the oyster under it. The bivalve is just overwhelmed by the sauce. If you make 'em serve some of each side by side, you'll see.

                                                                                                                                                                                                                                                                                                  3. pikawicca May 14, 2013 01:39 PM

                                                                                                                                                                                                                                                                                                    Chicken Marbella: weird concoction of ingredients.

                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                    1. re: pikawicca
                                                                                                                                                                                                                                                                                                      monavano May 14, 2013 03:35 PM

                                                                                                                                                                                                                                                                                                      I have to agree on this iconic dish of the 80's (?). After making it once, future iterations were given modifications to make more appealing.

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                                                                                                                                                                                                                                                                                                      almostheavencook May 14, 2013 12:40 PM

                                                                                                                                                                                                                                                                                                      Mine is anything with tenderloin or chicken breasts. Including kebabs.

                                                                                                                                                                                                                                                                                                      Kebab is a great call. So often dry. So rarely awesome. Underdone onions. Scalding expoding tomatoes. Why attempt to cook them all at the same time?

                                                                                                                                                                                                                                                                                                      Someone isn't eating the right crabcakes. Bad crabcakes are terrible. Good ones are exquisite.

                                                                                                                                                                                                                                                                                                      Red velvet cake is another good call. I'd take a lame choc cake over RV.

                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                      1. re: almostheavencook
                                                                                                                                                                                                                                                                                                        Will Owen May 21, 2013 11:11 AM

                                                                                                                                                                                                                                                                                                        #2 father-in-law had his problems, but he knew how to do kebabs so well that his Armenian Brotherhood put him in charge of those for their annual fund-raiser. He insisted on lamb leg, though I much prefer shoulder, but his secret was marinating the cubed meat overnight in oil, lemon juice and garlic. The meat is therefore pretty much "cooked" by the time the kebabs are assembled, so you simply roast the kebabs until the vegetables are done. If you LIKE burnt onions and blackened tomatoes you can do that, but it's no longer mandatory.

                                                                                                                                                                                                                                                                                                      2. pinehurst May 14, 2013 12:29 PM

                                                                                                                                                                                                                                                                                                        This is not a dish, but I vote for pomegranates. They're a pain in the bum and, while a great countertop dye, not for me.

                                                                                                                                                                                                                                                                                                        11 Replies
                                                                                                                                                                                                                                                                                                        1. re: pinehurst
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                                                                                                                                                                                                                                                                                                          3StarsFoodie May 14, 2013 06:57 PM

                                                                                                                                                                                                                                                                                                          My thoughts exactly!

                                                                                                                                                                                                                                                                                                          1. re: pinehurst
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                                                                                                                                                                                                                                                                                                            aventinus May 14, 2013 07:08 PM

                                                                                                                                                                                                                                                                                                            I agree, though I would say that pomegranate molasses has a place. Pomegranate seeds--no.

                                                                                                                                                                                                                                                                                                            1. re: pinehurst
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                                                                                                                                                                                                                                                                                                              tastesgoodwhatisit May 14, 2013 09:01 PM

                                                                                                                                                                                                                                                                                                              I love the seeds - when pomegranates come in season, I pig out on them. I've gotten pretty good at disassembling one, though, and I enjoy the fiddliness of eating the seeds.

                                                                                                                                                                                                                                                                                                              1. re: pinehurst
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                                                                                                                                                                                                                                                                                                                ricepad May 16, 2013 11:45 AM

                                                                                                                                                                                                                                                                                                                "They're a pain in the bum...."

                                                                                                                                                                                                                                                                                                                Mebbe yer peeling (eating?) them wrong.

                                                                                                                                                                                                                                                                                                                Heh.

                                                                                                                                                                                                                                                                                                                1. re: pinehurst
                                                                                                                                                                                                                                                                                                                  g
                                                                                                                                                                                                                                                                                                                  ginger71 May 17, 2013 08:39 AM

                                                                                                                                                                                                                                                                                                                  I'm looking thru' the list and my old nemesis pops up! They are hard to peel, they stain, they have no flavor, they are not sweet, they make a mess - 5 'no's' don't make a 'yes'. Bleah!
                                                                                                                                                                                                                                                                                                                  Since my blood pressure rises each time I attempt to dissect a pom, I'd say they are NOT good for the health, either.

                                                                                                                                                                                                                                                                                                                  1. re: ginger71
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                                                                                                                                                                                                                                                                                                                    sandylc May 17, 2013 09:27 AM

                                                                                                                                                                                                                                                                                                                    Ha, without my glasses, I thought you said, "dissect a PORN" - !!!!

                                                                                                                                                                                                                                                                                                                    1. re: sandylc
                                                                                                                                                                                                                                                                                                                      Perilagu Khan May 17, 2013 11:40 AM

                                                                                                                                                                                                                                                                                                                      That could cause one's blood pressure to rise.

                                                                                                                                                                                                                                                                                                                      **among other things**

                                                                                                                                                                                                                                                                                                                      1. re: Perilagu Khan
                                                                                                                                                                                                                                                                                                                        s
                                                                                                                                                                                                                                                                                                                        sandylc May 17, 2013 12:15 PM

                                                                                                                                                                                                                                                                                                                        There would be readers on board with that....?

                                                                                                                                                                                                                                                                                                                  2. re: pinehurst
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                                                                                                                                                                                                                                                                                                                    Nudibranch May 18, 2013 10:59 AM

                                                                                                                                                                                                                                                                                                                    Awww no, my 2nd-favorite fruit ;)
                                                                                                                                                                                                                                                                                                                    But yes, quite pain to eat. If I just want the seeds as a mix-in, I use that pomegranate removal tool where you bang the cr*p out of them. Also very therapeutic!

                                                                                                                                                                                                                                                                                                                    1. re: Nudibranch
                                                                                                                                                                                                                                                                                                                      Veggo May 18, 2013 04:52 PM

                                                                                                                                                                                                                                                                                                                      Pomegranate seeds - essential for chiles en nogada. When done well, that's as good as eating gets.

                                                                                                                                                                                                                                                                                                                      1. re: Veggo
                                                                                                                                                                                                                                                                                                                        c oliver May 18, 2013 06:16 PM

                                                                                                                                                                                                                                                                                                                        By your standards, I don't know how "done well" this was, but it sure was good.

                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                  3. Paprikaboy May 14, 2013 12:21 PM

                                                                                                                                                                                                                                                                                                                    Foie gras.
                                                                                                                                                                                                                                                                                                                    Over rich, over priced and over exposed.

                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                    1. re: Paprikaboy
                                                                                                                                                                                                                                                                                                                      n
                                                                                                                                                                                                                                                                                                                      nlgardener May 14, 2013 01:10 PM

                                                                                                                                                                                                                                                                                                                      Not if eaten in the Dordogne region of France....I think of it as goose butter!!!

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                                                                                                                                                                                                                                                                                                                      gbersh May 14, 2013 11:51 AM

                                                                                                                                                                                                                                                                                                                      Plain fudge or brownie just a big, one note chocolate bomb. No texture or anything to break up the richness.

                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                      1. re: gbersh
                                                                                                                                                                                                                                                                                                                        Rilke May 15, 2013 05:49 PM

                                                                                                                                                                                                                                                                                                                        That's what makes it awesome!

                                                                                                                                                                                                                                                                                                                      2. RWCFoodie May 14, 2013 11:41 AM

                                                                                                                                                                                                                                                                                                                        I'll probably get flamed, but for me it's prime rib...

                                                                                                                                                                                                                                                                                                                        I love a good grilled rib steak, bone-in but for me, most prime rib dinners are just the epitome of boring.

                                                                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                                                                        1. re: RWCFoodie
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                                                                                                                                                                                                                                                                                                                          tastesgoodwhatisit May 14, 2013 09:00 PM

                                                                                                                                                                                                                                                                                                                          I'd go with that. It's not that it's terrible, it's that it's not as good as other cuts of beef, or a nice steak, and it's at a premium price.

                                                                                                                                                                                                                                                                                                                          1. re: RWCFoodie
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                                                                                                                                                                                                                                                                                                                            ricepad May 16, 2013 11:44 AM

                                                                                                                                                                                                                                                                                                                            That's what came to mind first for me, too. I don't know how many times I've made prime rib/SRR, but every time I really look forward to it, and without fail, every time I was really disappointed.

                                                                                                                                                                                                                                                                                                                            1. re: ricepad
                                                                                                                                                                                                                                                                                                                              grampart May 16, 2013 11:56 AM

                                                                                                                                                                                                                                                                                                                              I'm starting to feel that way too. Unless, I get an end cut. It's like a whole different piece of meat. It's funny, because I prefer all my steak cooked rare/medium rare.

                                                                                                                                                                                                                                                                                                                              1. re: ricepad
                                                                                                                                                                                                                                                                                                                                v
                                                                                                                                                                                                                                                                                                                                VenusCafe May 17, 2013 11:27 AM

                                                                                                                                                                                                                                                                                                                                What is /SRR ?

                                                                                                                                                                                                                                                                                                                                1. re: VenusCafe
                                                                                                                                                                                                                                                                                                                                  drongo May 17, 2013 12:10 PM

                                                                                                                                                                                                                                                                                                                                  Standing Rib Roast

                                                                                                                                                                                                                                                                                                                            2. j
                                                                                                                                                                                                                                                                                                                              joonjoon May 14, 2013 11:22 AM

                                                                                                                                                                                                                                                                                                                              Filet Mignon.

                                                                                                                                                                                                                                                                                                                              11 Replies
                                                                                                                                                                                                                                                                                                                              1. re: joonjoon
                                                                                                                                                                                                                                                                                                                                AmyH May 14, 2013 12:52 PM

                                                                                                                                                                                                                                                                                                                                +1 on Filet Mignon. The fancy name doesn't make it taste better. It's mushy and flavorless. Give me a good hangar steak any day.

                                                                                                                                                                                                                                                                                                                                1. re: AmyH
                                                                                                                                                                                                                                                                                                                                  Chemicalkinetics May 14, 2013 02:09 PM

                                                                                                                                                                                                                                                                                                                                  I won't say it is mushy, but it is not very favorful.

                                                                                                                                                                                                                                                                                                                                2. re: joonjoon
                                                                                                                                                                                                                                                                                                                                  The Professor May 14, 2013 01:49 PM

                                                                                                                                                                                                                                                                                                                                  I'm right with you on the filet mignon.

                                                                                                                                                                                                                                                                                                                                  I tried to like it but finally gave up on it years ago. Even the ones I was urged to try in a couple of fine and very famous steakhouses were just expensive disappointments.

                                                                                                                                                                                                                                                                                                                                  If I'm going to have beef, give me a flatiron, hanger, or even a properly made chuck steak any day.

                                                                                                                                                                                                                                                                                                                                  For that matter, even a good hamburger is far more satisfying than _any_ filet mignon I've ever tried.

                                                                                                                                                                                                                                                                                                                                  1. re: The Professor
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                                                                                                                                                                                                                                                                                                                                    FriedClamFanatic May 14, 2013 03:22 PM

                                                                                                                                                                                                                                                                                                                                    Subset.....Beef Wellington. Looks good. No Flavor unless a good sauce.but then it's tasteless texture to mop up the sauce.

                                                                                                                                                                                                                                                                                                                                    1. re: FriedClamFanatic
                                                                                                                                                                                                                                                                                                                                      Will Owen May 21, 2013 11:01 AM

                                                                                                                                                                                                                                                                                                                                      Frankly, any version of tenderloin as it's usually prepared. The first filets I had were prepared by a very old-fashioned meat guy who bought the tenderloins whole and hung them in the walk-in until he decided they were ready, and then he cut them into steaks, wrapped bacon around their edges and flat-grilled them. Those were delicious, and nicely beefy. But hardly any restaurant does that, and no home cooks of my acquaintance. No holiday party in Nashville is complete without a ham and a tenderloin on the buffet, and I certainly ate more than my share, but while it was nice enough it never even whispered "Beef" to me.

                                                                                                                                                                                                                                                                                                                                      1. re: Will Owen
                                                                                                                                                                                                                                                                                                                                        grampart May 21, 2013 11:04 AM

                                                                                                                                                                                                                                                                                                                                        "..... but while it was nice enough it never even whispered "Beef" to me."

                                                                                                                                                                                                                                                                                                                                        That "whisper" is especially hard to hear over the screaming of the bacon.

                                                                                                                                                                                                                                                                                                                                        1. re: Will Owen
                                                                                                                                                                                                                                                                                                                                          MGZ May 21, 2013 11:05 AM

                                                                                                                                                                                                                                                                                                                                          "[I]t never even whispered "Beef" to me."

                                                                                                                                                                                                                                                                                                                                          Nice turn of phrase, Will. I hereby reserve the right to use it sometime.

                                                                                                                                                                                                                                                                                                                                          1. re: MGZ
                                                                                                                                                                                                                                                                                                                                            Tripeler May 21, 2013 05:21 PM

                                                                                                                                                                                                                                                                                                                                            Will is just a great storyteller, isn't he. True stories, great writing.

                                                                                                                                                                                                                                                                                                                                    2. re: joonjoon
                                                                                                                                                                                                                                                                                                                                      fldhkybnva May 14, 2013 06:13 PM

                                                                                                                                                                                                                                                                                                                                      I don't get this either. It might be tender, but it really lacks flavor. I tried to introduce my good friend to ribeyes and his response was "filet is so much better, the ribeye has no flavor." That's when I ended the conversation...

                                                                                                                                                                                                                                                                                                                                      1. re: joonjoon
                                                                                                                                                                                                                                                                                                                                        l
                                                                                                                                                                                                                                                                                                                                        laliz May 15, 2013 01:56 PM

                                                                                                                                                                                                                                                                                                                                        +1 here too on Filet Mignon

                                                                                                                                                                                                                                                                                                                                        1. re: joonjoon
                                                                                                                                                                                                                                                                                                                                          k
                                                                                                                                                                                                                                                                                                                                          kagemusha49 Dec 10, 2013 03:31 PM

                                                                                                                                                                                                                                                                                                                                          I'd say beefsteak in general. OK I love one once in a while but I've lost count of the number of times I've been in a good restaurant and passed on the steak and opted for liver or some other kind of offal - yummy!

                                                                                                                                                                                                                                                                                                                                        2. i
                                                                                                                                                                                                                                                                                                                                          INDIANRIVERFL May 14, 2013 11:21 AM

                                                                                                                                                                                                                                                                                                                                          Sushi

                                                                                                                                                                                                                                                                                                                                          Most customers cannot tell the difference between nigiri sushi except by color. The rice is always a mystery. I swear one looked like Uncle Ben's bound with corn starch.

                                                                                                                                                                                                                                                                                                                                          We have some good places in town. But the vast majority are only surviving riding on their coat tails and the low prices for suspect fish.

                                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: INDIANRIVERFL
                                                                                                                                                                                                                                                                                                                                            fldhkybnva May 14, 2013 06:12 PM

                                                                                                                                                                                                                                                                                                                                            I agree, I'd rather just eat a fish filet - raw or cooked. If I have sushi it's a roll or so and for lunch. I gave up on it for dinner, never full or satisfied and after a few pieces I'm over it.

                                                                                                                                                                                                                                                                                                                                            1. re: INDIANRIVERFL
                                                                                                                                                                                                                                                                                                                                              RetiredChef Jul 21, 2013 09:42 AM

                                                                                                                                                                                                                                                                                                                                              Just FYI - sushi is just vinegared rice. When you add toppings or use it as a filler you are creating a different dish. When Americans think of sushi rolls what they really are talking about is maki. A clump of sushi rice topped with something is called nigiri. A bowl of sushi with toppings scattered over it is chirashi-zushi.

                                                                                                                                                                                                                                                                                                                                            2. c
                                                                                                                                                                                                                                                                                                                                              CoachJ May 14, 2013 11:18 AM

                                                                                                                                                                                                                                                                                                                                              Swordfish. It's usually overcooked, but even when cooked correctly it's not real flavorful with an unpleasant texture.

                                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                                              1. re: CoachJ
                                                                                                                                                                                                                                                                                                                                                fldhkybnva May 14, 2013 06:12 PM

                                                                                                                                                                                                                                                                                                                                                I love our individual tastes, I love swordfish and cook it to just done and find it very flavorful with a great texture :) To each his own which is what makes the world so great.

                                                                                                                                                                                                                                                                                                                                              2. DuchessNukem May 14, 2013 11:16 AM

                                                                                                                                                                                                                                                                                                                                                Hash browns/most breakfast potatoes. I know you were once crispy, I can see by the lovely browned bits.. why oh why are you now a soggy mushy mess.

                                                                                                                                                                                                                                                                                                                                                18 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: DuchessNukem
                                                                                                                                                                                                                                                                                                                                                  hyacinthgirl May 15, 2013 10:41 AM

                                                                                                                                                                                                                                                                                                                                                  These seem to be prepared poorly 90% of the time, but if you can get that glorious 10% when they're perfectly seasoned, crisp on the outside with a nice soft interior, they're amazing.

                                                                                                                                                                                                                                                                                                                                                  1. re: hyacinthgirl
                                                                                                                                                                                                                                                                                                                                                    fldhkybnva May 15, 2013 10:51 AM

                                                                                                                                                                                                                                                                                                                                                    Amazing, when perfectly seasoned, crispy on the outside with a nice soft interior - YES! and so not overrated in my book when perfect.

                                                                                                                                                                                                                                                                                                                                                    1. re: hyacinthgirl
                                                                                                                                                                                                                                                                                                                                                      s
                                                                                                                                                                                                                                                                                                                                                      sandylc May 15, 2013 10:57 AM

                                                                                                                                                                                                                                                                                                                                                      Hashbrown-making is a lost art.

                                                                                                                                                                                                                                                                                                                                                      1. re: sandylc
                                                                                                                                                                                                                                                                                                                                                        alliegator May 15, 2013 11:05 AM

                                                                                                                                                                                                                                                                                                                                                        Waffle House has the best, IMHO. I've probably only had them 3 or 4 times, but with the ham, onions and cheese, you can't go wrong.

                                                                                                                                                                                                                                                                                                                                                        1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                          s
                                                                                                                                                                                                                                                                                                                                                          sandylc May 15, 2013 11:13 AM

                                                                                                                                                                                                                                                                                                                                                          Do they actually use potatoes? And are they brown and crisp?

                                                                                                                                                                                                                                                                                                                                                          1. re: sandylc
                                                                                                                                                                                                                                                                                                                                                            alliegator May 15, 2013 01:13 PM

                                                                                                                                                                                                                                                                                                                                                            I assume they're real, and like grampart said, ordered well done, they're perfectly brown and crispy. I'm not really a fan of soggy anything.
                                                                                                                                                                                                                                                                                                                                                            Now I'm hungry for them :)

                                                                                                                                                                                                                                                                                                                                                          2. re: alliegator
                                                                                                                                                                                                                                                                                                                                                            grampart May 15, 2013 11:28 AM

                                                                                                                                                                                                                                                                                                                                                            In these parts, you can't swing a dead cat without hitting a Waffle House and I eat at one or another a couple times a month. Smothered and covered with my over-easy eggs placed right on top, they are very good, but be sure to order them well-done if you want that nice crispy exterior.

                                                                                                                                                                                                                                                                                                                                                          3. re: sandylc
                                                                                                                                                                                                                                                                                                                                                            grampart May 15, 2013 11:24 AM

                                                                                                                                                                                                                                                                                                                                                            I made some over the weekend using duck fat and chopped Vidalia onion. They were quite delicious!

                                                                                                                                                                                                                                                                                                                                                            1. re: sandylc
                                                                                                                                                                                                                                                                                                                                                              fldhkybnva May 15, 2013 11:28 AM

                                                                                                                                                                                                                                                                                                                                                              The local diner always gets it right for me.

                                                                                                                                                                                                                                                                                                                                                            2. re: hyacinthgirl
                                                                                                                                                                                                                                                                                                                                                              DuchessNukem May 15, 2013 11:13 AM

                                                                                                                                                                                                                                                                                                                                                              Yeah, I love them when they're perfect too... but you're right about how rarely that happens. So sad.

                                                                                                                                                                                                                                                                                                                                                            3. re: DuchessNukem
                                                                                                                                                                                                                                                                                                                                                              Rilke May 15, 2013 05:53 PM

                                                                                                                                                                                                                                                                                                                                                              I never would have thought of this, but now that you've said it, I agree. I like breakfast food. I like pan-fried things. I love potatoes. But hash browns are just mushy and blergh. Why?

                                                                                                                                                                                                                                                                                                                                                              1. re: Rilke
                                                                                                                                                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                                                                                                                                                sandylc May 15, 2013 06:13 PM

                                                                                                                                                                                                                                                                                                                                                                If hash browns are mushy and blergh, they are very poorly made. A well-made hash brown is crunchy and brown on the outside and still has some toothsomeness on the inside. Could be you have to be kind of old like me to know this.

                                                                                                                                                                                                                                                                                                                                                                1. re: sandylc
                                                                                                                                                                                                                                                                                                                                                                  grampart May 15, 2013 06:26 PM

                                                                                                                                                                                                                                                                                                                                                                  Another version of poorly done is when they look pretty good on the outside and are underdone, kinda raw, and almost crunchy on the inside.

                                                                                                                                                                                                                                                                                                                                                                  1. re: grampart
                                                                                                                                                                                                                                                                                                                                                                    s
                                                                                                                                                                                                                                                                                                                                                                    sandylc May 15, 2013 06:41 PM

                                                                                                                                                                                                                                                                                                                                                                    True! Perfect HBs are possible, but difficult.

                                                                                                                                                                                                                                                                                                                                                                  2. re: sandylc
                                                                                                                                                                                                                                                                                                                                                                    Rilke May 15, 2013 06:36 PM

                                                                                                                                                                                                                                                                                                                                                                    I suppose I've never had them done right then. Sigh.

                                                                                                                                                                                                                                                                                                                                                                    1. re: Rilke
                                                                                                                                                                                                                                                                                                                                                                      grampart May 15, 2013 06:52 PM

                                                                                                                                                                                                                                                                                                                                                                      I actually prefer home fries and that's usually what I make at home, but sometimes I make the Swiss version of hash browns called Rosti potatoes. Very similar and very good. Here's a photo.

                                                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                                                      1. re: grampart
                                                                                                                                                                                                                                                                                                                                                                        s
                                                                                                                                                                                                                                                                                                                                                                        sandylc May 15, 2013 07:11 PM

                                                                                                                                                                                                                                                                                                                                                                        I keep trying to discover a difference between rosti and hash browns, but I fail every time!

                                                                                                                                                                                                                                                                                                                                                                        1. re: grampart
                                                                                                                                                                                                                                                                                                                                                                          j
                                                                                                                                                                                                                                                                                                                                                                          jbsiegel May 16, 2013 05:00 AM

                                                                                                                                                                                                                                                                                                                                                                          Rosti...LOVE!

                                                                                                                                                                                                                                                                                                                                                                2. f
                                                                                                                                                                                                                                                                                                                                                                  fourunder May 14, 2013 10:33 AM

                                                                                                                                                                                                                                                                                                                                                                  I'll nominate the Cook's Illustrated Eye Round Roast......it's a terrible cut of meat devoid of any beef flavor and there are much better cuts to slow roast meat for similar costs.

                                                                                                                                                                                                                                                                                                                                                                  12 Replies
                                                                                                                                                                                                                                                                                                                                                                  1. re: fourunder
                                                                                                                                                                                                                                                                                                                                                                    monavano May 14, 2013 10:51 AM

                                                                                                                                                                                                                                                                                                                                                                    good to know as I have thought of trying this many times. In general eye round reminds me of every dry roast my mom cooked for us as kids (bless her heart!), and i was surprised to see that this cut could possibly be redeemable.

                                                                                                                                                                                                                                                                                                                                                                    1. re: monavano
                                                                                                                                                                                                                                                                                                                                                                      biondanonima May 14, 2013 06:53 PM

                                                                                                                                                                                                                                                                                                                                                                      While it's not my favorite cut of beef by any stretch, eye of round cooked according to the CI method makes excellent roast beef for slicing and eating cold. I make one weekly and slice it thinly for my husband to take to work in sandwiches/wraps - it is far superior to any roast beef I can buy in the deli.

                                                                                                                                                                                                                                                                                                                                                                      1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                                        monavano May 15, 2013 07:41 AM

                                                                                                                                                                                                                                                                                                                                                                        That's why I would buy it again... for cold cuts, because it's not easy to find really good, rare to med. rare beef in the deli.

                                                                                                                                                                                                                                                                                                                                                                        1. re: monavano
                                                                                                                                                                                                                                                                                                                                                                          f
                                                                                                                                                                                                                                                                                                                                                                          fourunder May 15, 2013 08:26 AM

                                                                                                                                                                                                                                                                                                                                                                          As I noted elsewhere here in this thread to (joonjoon) and the reason for my position is......you can cook other cuts and make much better roast beef or steak/sliced steak.....especially with Shoulder Clod and Top Butt Sirloin for much more beefy flavor and tenderness and for often less money....and without having to add as much salt as the CI method recommends.

                                                                                                                                                                                                                                                                                                                                                                          1. re: fourunder
                                                                                                                                                                                                                                                                                                                                                                            biondanonima May 15, 2013 08:39 AM

                                                                                                                                                                                                                                                                                                                                                                            I actually haven't been able to find a cut suitable for slicing that I can get as inexpensively as eye of round, but I'm sure that varies depending on location. It's also very lean - which isn't a desirable thing in terms of flavor, I know - but when my DH is trying to watch his fat intake, it's perfect.

                                                                                                                                                                                                                                                                                                                                                                            1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                                              f
                                                                                                                                                                                                                                                                                                                                                                              fourunder May 15, 2013 11:11 AM

                                                                                                                                                                                                                                                                                                                                                                              The only important decision is what is best for our own families....your husband is a lucky guy he has someone watching over him.

                                                                                                                                                                                                                                                                                                                                                                      2. re: monavano
                                                                                                                                                                                                                                                                                                                                                                        l
                                                                                                                                                                                                                                                                                                                                                                        lowtone9 May 21, 2013 02:22 PM

                                                                                                                                                                                                                                                                                                                                                                        Well, it's essential for boliche, and we must have boliche.

                                                                                                                                                                                                                                                                                                                                                                      3. re: fourunder
                                                                                                                                                                                                                                                                                                                                                                        j
                                                                                                                                                                                                                                                                                                                                                                        joonjoon May 14, 2013 11:25 AM

                                                                                                                                                                                                                                                                                                                                                                        What cut would you say is better for the money?

                                                                                                                                                                                                                                                                                                                                                                        1. re: joonjoon
                                                                                                                                                                                                                                                                                                                                                                          f
                                                                                                                                                                                                                                                                                                                                                                          fourunder May 14, 2013 11:45 AM

                                                                                                                                                                                                                                                                                                                                                                          Whether *On Sale* at the local supermarket, or wholesale, I can purchase the following cuts of beef @ $4/lb. or under.

                                                                                                                                                                                                                                                                                                                                                                          Hanger
                                                                                                                                                                                                                                                                                                                                                                          Flat Iron/Top Blade
                                                                                                                                                                                                                                                                                                                                                                          Whole Top Butt Sirloin
                                                                                                                                                                                                                                                                                                                                                                          Tri-Tip
                                                                                                                                                                                                                                                                                                                                                                          Flap Chuck
                                                                                                                                                                                                                                                                                                                                                                          Cross Rib/Shoulder

                                                                                                                                                                                                                                                                                                                                                                          Closer to $3/lb. on sale @ any Major supermarket

                                                                                                                                                                                                                                                                                                                                                                          Chuck Roast
                                                                                                                                                                                                                                                                                                                                                                          Cross Rib/Shoulder Roast

                                                                                                                                                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/880991

                                                                                                                                                                                                                                                                                                                                                                          Top Butt Sirloin and Shoulder Roast are both very tender with little chew.

                                                                                                                                                                                                                                                                                                                                                                          Chuck Roast has more beefy flavor, but there is a possibility not as tender and more chew depending on the piece of meat you select and muscles within that piece of meat. The best chance for tender meat is from the front of the primal cut. The following three threads are of the same roasts and explain the position from the Chuck Section.....

                                                                                                                                                                                                                                                                                                                                                                          *This roast is from the fourth through eighth inches from the front end of the Chuck section, as explained by the butcher who prepared it. The first through third inches are part of another roast I had cut and put in the freezer for another day.*

                                                                                                                                                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/757268#7145751

                                                                                                                                                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/757268#7686575

                                                                                                                                                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/8147...

                                                                                                                                                                                                                                                                                                                                                                        2. re: fourunder
                                                                                                                                                                                                                                                                                                                                                                          chowser May 14, 2013 12:49 PM

                                                                                                                                                                                                                                                                                                                                                                          Just CI's or all eye round? I've yet to have a good eye round.

                                                                                                                                                                                                                                                                                                                                                                          1. re: chowser
                                                                                                                                                                                                                                                                                                                                                                            f
                                                                                                                                                                                                                                                                                                                                                                            fourunder May 14, 2013 01:06 PM

                                                                                                                                                                                                                                                                                                                                                                            All Eye Round terrible....but many believe the CI method miraculously makes it exquisite and a fine meal. I am here to tell you it does not.

                                                                                                                                                                                                                                                                                                                                                                            1. re: fourunder
                                                                                                                                                                                                                                                                                                                                                                              s
                                                                                                                                                                                                                                                                                                                                                                              sandylc May 14, 2013 09:25 PM

                                                                                                                                                                                                                                                                                                                                                                              25 years ago an eye of round was delicious. Back when beef was beef.

                                                                                                                                                                                                                                                                                                                                                                        3. RealMenJulienne May 14, 2013 10:32 AM

                                                                                                                                                                                                                                                                                                                                                                          Anything based on raw meat or fish. Sashimi, steak tartare, kitfo, carpaccio, etc. I have no medical aversion to raw meats so this is a purely culinary thing. Raw animal muscle is underflavored and usually has an unpleasant rubbery texture. There's a reason we invented cooking; it develops flavors and makes food taste better.

                                                                                                                                                                                                                                                                                                                                                                          17 Replies
                                                                                                                                                                                                                                                                                                                                                                          1. re: RealMenJulienne
                                                                                                                                                                                                                                                                                                                                                                            b
                                                                                                                                                                                                                                                                                                                                                                            Bkeats May 14, 2013 10:39 AM

                                                                                                                                                                                                                                                                                                                                                                            Ack! You've nominated some of my most favorite things to eat. Oh well, to each his own.

                                                                                                                                                                                                                                                                                                                                                                            What I would add is anything cooked in a slow cooker/crock pot. Ease of execution does not make up for mushy over cooked grey greasy food. Sure you can do things to avoid any of those adjectives, but then you're probably starting in another pan and adding stuff to the crock pot for the final cooking and if you're doing that, what's the point of the crock pot?

                                                                                                                                                                                                                                                                                                                                                                            1. re: Bkeats
                                                                                                                                                                                                                                                                                                                                                                              monavano May 14, 2013 10:54 AM

                                                                                                                                                                                                                                                                                                                                                                              Saves money, saves or frees up space and it doesn't bother me to set it and forget it all day (and night for stock), unlike an oven.
                                                                                                                                                                                                                                                                                                                                                                              My browning dishes are long since cleaned and the kitchen pretty much immaculate by the time dinner is ready, and believe me, that's a huge bonus when I don't feel like cleaning up a mess later in the day (and believe me, I can turn out a mess!).

                                                                                                                                                                                                                                                                                                                                                                              1. re: Bkeats
                                                                                                                                                                                                                                                                                                                                                                                chowser May 14, 2013 12:47 PM

                                                                                                                                                                                                                                                                                                                                                                                Yeah, I'd say 90+% of the dishes/recipes fro crockpot are worst than anything I've read in this list (although cake pops are pretty close) but I chalk it up to user error. If I have time mid-morning to prep/cook and put everything in the crock pot; and don't plan to be home until after 7, it's the perfect vehicle for making dinner. And, that's more common than not on a week night. Rice cooker, crock pot--dinner when we walk in the door.

                                                                                                                                                                                                                                                                                                                                                                                1. re: Bkeats
                                                                                                                                                                                                                                                                                                                                                                                  jw615 May 14, 2013 06:32 PM

                                                                                                                                                                                                                                                                                                                                                                                  Slow cookers are great for soups and stews, at least at my house.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: Bkeats
                                                                                                                                                                                                                                                                                                                                                                                    t
                                                                                                                                                                                                                                                                                                                                                                                    tastesgoodwhatisit May 14, 2013 08:58 PM

                                                                                                                                                                                                                                                                                                                                                                                    I've recently gotten a slow cooker. I find that it's very easy to produce over cooked, soupy, muddy tasting mush (which includes about 95% of available recipes). Producing food I want to eat is harder.

                                                                                                                                                                                                                                                                                                                                                                                    I find the big issue is cooking time. I bought it so that I can do slow cooked meals when we're at work during the day - soups, stews, curries, potroast, etc. But with modern slow cookers, I find anything more than about 6-7 hours on low overcooks meat into dryness and vegetables into mush. So I've been experimenting with a timer on the power outlet.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: tastesgoodwhatisit
                                                                                                                                                                                                                                                                                                                                                                                      monavano May 15, 2013 07:40 AM

                                                                                                                                                                                                                                                                                                                                                                                      I've found that nowadays with newer slow cookers, you have to really search for one that has a true "low" temp, even one you can control.
                                                                                                                                                                                                                                                                                                                                                                                      I gave one away that was barely used because it cooked too high. The one I have now is perfect, and just because slow cooking is known for being easy, it doesn't mean you can get great results without some sort of learning curve.
                                                                                                                                                                                                                                                                                                                                                                                      eta: find one with a warm setting too.

                                                                                                                                                                                                                                                                                                                                                                                      1. re: tastesgoodwhatisit
                                                                                                                                                                                                                                                                                                                                                                                        t
                                                                                                                                                                                                                                                                                                                                                                                        tysonmcneely May 15, 2013 09:31 AM

                                                                                                                                                                                                                                                                                                                                                                                        Tastesgoodwhatisit,
                                                                                                                                                                                                                                                                                                                                                                                        I just got a crock pot a few months ago myself and totally agree with you. Could you point me toward the timer/power outlet product you use and give me your thoughts on it? Thanks!

                                                                                                                                                                                                                                                                                                                                                                                      2. re: Bkeats
                                                                                                                                                                                                                                                                                                                                                                                        l
                                                                                                                                                                                                                                                                                                                                                                                        laliz May 15, 2013 01:50 PM

                                                                                                                                                                                                                                                                                                                                                                                        ack. I put a chuck roast in the slow cooker once a week, just seasoned with salt & pepper and worchestershire.

                                                                                                                                                                                                                                                                                                                                                                                      3. re: RealMenJulienne
                                                                                                                                                                                                                                                                                                                                                                                        Chemicalkinetics May 14, 2013 02:08 PM

                                                                                                                                                                                                                                                                                                                                                                                        <There's a reason we invented cooking; it develops flavors and makes food taste better.>

                                                                                                                                                                                                                                                                                                                                                                                        I think the real reason is to prevent us from dying.

                                                                                                                                                                                                                                                                                                                                                                                        1. re: Chemicalkinetics
                                                                                                                                                                                                                                                                                                                                                                                          Veggo May 14, 2013 02:20 PM

                                                                                                                                                                                                                                                                                                                                                                                          Delay, not prevent...:)

                                                                                                                                                                                                                                                                                                                                                                                          1. re: Veggo
                                                                                                                                                                                                                                                                                                                                                                                            Chemicalkinetics May 14, 2013 03:36 PM

                                                                                                                                                                                                                                                                                                                                                                                            Good point.

                                                                                                                                                                                                                                                                                                                                                                                            1. re: Veggo
                                                                                                                                                                                                                                                                                                                                                                                              chowser May 14, 2013 05:01 PM

                                                                                                                                                                                                                                                                                                                                                                                              Seriously? I was going to start cooking all my food in hopes that I'd live forever.

                                                                                                                                                                                                                                                                                                                                                                                              1. re: Veggo
                                                                                                                                                                                                                                                                                                                                                                                                k
                                                                                                                                                                                                                                                                                                                                                                                                Kalivs May 14, 2013 09:42 PM

                                                                                                                                                                                                                                                                                                                                                                                                Hmmm...I think cooking is supposed to render food more digestible and make it easier to absorb its nutrients. However, I know I have made meals that have hastened rather than delayed my death.

                                                                                                                                                                                                                                                                                                                                                                                                1. re: Kalivs
                                                                                                                                                                                                                                                                                                                                                                                                  Chemicalkinetics May 14, 2013 09:52 PM

                                                                                                                                                                                                                                                                                                                                                                                                  <However, I know I have made meals that have hastened rather than delayed my death.>

                                                                                                                                                                                                                                                                                                                                                                                                  Cooking foods have many effects on human consumption. Yes, the cooked food will produce different smell and taste. The cooked foods are likely to be more easily digested -- which some has credited cooking lead to increase of brain size (another story).

                                                                                                                                                                                                                                                                                                                                                                                                  When I wrote that cooking prevent/delay death, I was referring to killing bacteria or parasites. Prior to the practice of cooking, eating raw foods can be potential dangerous and harmful. That is before the time of fire, before the time of refrigerator, when human ancestors were scavengers.

                                                                                                                                                                                                                                                                                                                                                                                                  1. re: Chemicalkinetics
                                                                                                                                                                                                                                                                                                                                                                                                    k
                                                                                                                                                                                                                                                                                                                                                                                                    Kalivs May 14, 2013 10:11 PM

                                                                                                                                                                                                                                                                                                                                                                                                    Sorry, I wasn't referring to anything bad about the food, just my lack of cooking skills! With practice, I have gotten better

                                                                                                                                                                                                                                                                                                                                                                                            2. re: RealMenJulienne
                                                                                                                                                                                                                                                                                                                                                                                              r
                                                                                                                                                                                                                                                                                                                                                                                              RobertLaughlin May 14, 2013 07:30 PM

                                                                                                                                                                                                                                                                                                                                                                                              Try tartar steak sometime, RMJ. It's not rubbery, and the customary relishes leave it anything but bland.

                                                                                                                                                                                                                                                                                                                                                                                              1. re: RealMenJulienne
                                                                                                                                                                                                                                                                                                                                                                                                RetiredChef Jul 21, 2013 09:32 AM

                                                                                                                                                                                                                                                                                                                                                                                                >>>Raw animal muscle is underflavored and usually has an unpleasant rubbery texture

                                                                                                                                                                                                                                                                                                                                                                                                Good quality meat or seafood has the purest of flavors, if your palate demands highly spiced or seasoned foods that is something you trained yourself for, you crave "extra" flavors not the flavor of the item you are eating. And rubbery texture????? Again good quality will never have rubbery texture.

                                                                                                                                                                                                                                                                                                                                                                                              2. Savour May 14, 2013 10:22 AM

                                                                                                                                                                                                                                                                                                                                                                                                Red velvet cake. Everyone goes nuts for red velvet cake, but I'd rather eat an actual chocolate cake, or a carrot cake with cream cheese frosting, or really, almost any other type of cake.

                                                                                                                                                                                                                                                                                                                                                                                                Also, cake pops. But I think we've covered those.

                                                                                                                                                                                                                                                                                                                                                                                                16 Replies
                                                                                                                                                                                                                                                                                                                                                                                                1. re: Savour
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                                                                                                                                                                                                                                                                                                                                                                                                  tzurriz May 14, 2013 10:25 AM

                                                                                                                                                                                                                                                                                                                                                                                                  Cake in general. Blah. Too sweet, too much, just, ick. I'd much rather have a pie, crisp, cobbler, crumble, cookie, or really almost anything over cake. Ugh.

                                                                                                                                                                                                                                                                                                                                                                                                  1. re: Savour
                                                                                                                                                                                                                                                                                                                                                                                                    j
                                                                                                                                                                                                                                                                                                                                                                                                    jbsiegel May 14, 2013 03:45 PM

                                                                                                                                                                                                                                                                                                                                                                                                    Along these same lines - macaroons and donuts.

                                                                                                                                                                                                                                                                                                                                                                                                    1. re: jbsiegel
                                                                                                                                                                                                                                                                                                                                                                                                      chowser May 14, 2013 05:01 PM

                                                                                                                                                                                                                                                                                                                                                                                                      Good donuts are hard to find. There is a proliferation of bad donuts. But, one the rare occasion I've had a good donut....mmmmm.

                                                                                                                                                                                                                                                                                                                                                                                                      1. re: jbsiegel
                                                                                                                                                                                                                                                                                                                                                                                                        hyacinthgirl May 15, 2013 10:39 AM

                                                                                                                                                                                                                                                                                                                                                                                                        NOOOOO!!! Macaroons and donuts are amazing! But I'll agree they have to be done well, bad ones of either are very meh.

                                                                                                                                                                                                                                                                                                                                                                                                        1. re: jbsiegel
                                                                                                                                                                                                                                                                                                                                                                                                          globocity May 22, 2013 06:53 PM

                                                                                                                                                                                                                                                                                                                                                                                                          Just curious if you're referencing macarons--the little French cake-like treats.
                                                                                                                                                                                                                                                                                                                                                                                                          Because I don't recall reading or hearing of macaroons being highly touted.

                                                                                                                                                                                                                                                                                                                                                                                                        2. re: Savour
                                                                                                                                                                                                                                                                                                                                                                                                          biondanonima May 14, 2013 06:59 PM

                                                                                                                                                                                                                                                                                                                                                                                                          I cannot ditto this enough. I also REALLY do not understand the recent craze for making red velvet "flavored" things. Red velvet HAS NO DISTINCTIVE FLAVOR. It tastes like a crappy white cake with a shitload of food coloring. What, then, is the red velvet flavor in red velvet pancakes, doughnuts, etc.? Do people LIKE the flavor of food coloring??? Ugh.

                                                                                                                                                                                                                                                                                                                                                                                                          1. re: Savour
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                                                                                                                                                                                                                                                                                                                                                                                                            BlueHerons May 14, 2013 07:31 PM

                                                                                                                                                                                                                                                                                                                                                                                                            Actually, real red velvet cake is actually a chocolate cake. My aunt makes one to die for but I've had the ones you are describing.

                                                                                                                                                                                                                                                                                                                                                                                                            1. re: BlueHerons
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                                                                                                                                                                                                                                                                                                                                                                                                              sandylc May 14, 2013 09:22 PM

                                                                                                                                                                                                                                                                                                                                                                                                              But there is only a tiny bit of cocoa in EVERY recipe I've ever seen - hardly chocolate cake!

                                                                                                                                                                                                                                                                                                                                                                                                              1. re: sandylc
                                                                                                                                                                                                                                                                                                                                                                                                                biondanonima May 15, 2013 08:36 AM

                                                                                                                                                                                                                                                                                                                                                                                                                Exactly. From what I understand, real red velvet cake is a buttermilk cake, with just a small amount of cocoa. I have no problem with buttermilk cake (though it's generally too sweet for my taste), but I think the addition of cocoa actually muddles the flavor. Add food coloring on top and you've just got a mess on your hands.

                                                                                                                                                                                                                                                                                                                                                                                                            2. re: Savour
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                                                                                                                                                                                                                                                                                                                                                                                                              liza219 May 14, 2013 10:27 PM

                                                                                                                                                                                                                                                                                                                                                                                                              Yes! My husband, a trained baker, as well as myself (not formally trained, but not bad in the kitchen) don't get it! Give me chocolate cake, or even plain yellow cake, instead!

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                                                                                                                                                                                                                                                                                                                                                                                                                fldhkybnva May 15, 2013 08:58 AM

                                                                                                                                                                                                                                                                                                                                                                                                                I don't get it either and wish I knew the difference between it and chocolate cake with red-food coloring which it seems someone elaborated on below. It doesn't even taste like good chocolate cake to me.

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                                                                                                                                                                                                                                                                                                                                                                                                                  liza219 May 16, 2013 10:01 PM

                                                                                                                                                                                                                                                                                                                                                                                                                  +1

                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: Savour
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                                                                                                                                                                                                                                                                                                                                                                                                                    Unraveled May 22, 2013 06:13 AM

                                                                                                                                                                                                                                                                                                                                                                                                                    I feel like the cupcake "boom" has spurred the love of red velvet to the masses. I've seen co-workers drool over red velvet cupcakes. I don't see the fuss either.

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                                                                                                                                                                                                                                                                                                                                                                                                                      kittyfood Jul 20, 2013 06:48 AM

                                                                                                                                                                                                                                                                                                                                                                                                                      The mysterious thing to me about this craze for red velvet cake is that there is no such thing as red velvet flavor. It is just sweetness with a tiny bit of chocolate. Does all that redness cause people to discern a specific flavor?

                                                                                                                                                                                                                                                                                                                                                                                                                      1. re: kittyfood
                                                                                                                                                                                                                                                                                                                                                                                                                        Rilke Jul 20, 2013 07:47 AM

                                                                                                                                                                                                                                                                                                                                                                                                                        I like red velvet. But I'm just crazy for cream cheese frosting, and I like the hint of chocolate in there.

                                                                                                                                                                                                                                                                                                                                                                                                                        But it's mostly the frosting.

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                                                                                                                                                                                                                                                                                                                                                                                                                        lireland Jul 24, 2013 11:59 AM

                                                                                                                                                                                                                                                                                                                                                                                                                        I second your vote on red velvet cake. Yuck! Doesn't have enough chocolate to taste like chocolate, not enough vanilla to taste like vanilla, and no other flavor to cover up the chemical taste from all that food coloring. And calling it "chemical" is being kind, when you think that red color really comes from ground up cockroaches (or is it the chemical equivalent of that nowadays?), I don't know how anybody eats it without gagging.

                                                                                                                                                                                                                                                                                                                                                                                                                      3. MGZ May 14, 2013 10:15 AM

                                                                                                                                                                                                                                                                                                                                                                                                                        Mac 'n Cheese. Never had one I thought was anything special.

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                                                                                                                                                                                                                                                                                                                                                                                                                        1. re: MGZ
                                                                                                                                                                                                                                                                                                                                                                                                                          hyacinthgirl May 15, 2013 10:39 AM

                                                                                                                                                                                                                                                                                                                                                                                                                          I had one that seemed sublime once, but it was after a day of skiing and a lot of whiskey, so that might explain why I've never been able to replicate my enjoyment.

                                                                                                                                                                                                                                                                                                                                                                                                                          1. re: hyacinthgirl
                                                                                                                                                                                                                                                                                                                                                                                                                            MGZ May 15, 2013 10:40 AM