Dubai chocolate bars. $15 for a candy bar that just tastes like sweet? Makes no sense to me.
Bottled water bought by people whose tap water is perfectly fine (i.e. almost everybody who buys it).
caviar/oyster
Motherfucking cantaloupe. I’m mildly allergic to all melons, but I only avoid cantaloupe. Stupid orange rectangles that infest every fruit salad. And the name itself sounds like something inquisitors would yell as they dragged you out of you hovel for knowing too much about herbs.
Why do people keep growing those awful, inflamed-testicle-looking pieces of shit? Even taking the people that punch holes in the side and fuck them into account, I can’t imagine the demand is that high.
Hot honey. I keep seeing it on menus. It’s just rubbish honey that’s had chili added so you can’t taste how rubbish it is. Ugh.
Caviar. Salty raw fish eggs. I think the rich started this rumour that it was an excellent gourmet item just so they could secretly laugh at the poors when they spent a bunch of their hard earned money on fish eggs, just to appear “Classy”.
Starbucks
Truffle.
It’s so overpowering and stinky, I don’t understand why people want to pile it up on things or distill it to a liquid to turn the flavor of whatever you’re eating into gym socks.
Truffle fries? No. Stop. Go away.
Caviar
Black Licorice.
Now listen here you little shit
You can pry black licorice from my cold dead hands
dead from all the inedible licorice
Here lies Feathercrown, he died eating what he loved
How could they tell the difference?
I will happily have yours
Can you go to the Good n Plenty production line and just divert it away from the civilized world? Thanks.
That shit should just be called “Plenty”.
Gladly
You insulted my Dutch heritage
I’ll also insult your Dutch heritage. Black licorice is disgusting.
So… you don’t eat the best Haribo stuff?
I love Gustaf’s double salt 🖤 it’s difficult to find in my area in Canada though
i flicking love it. even the odd kind from europe with ammonia or somesuch in it. or even just chewing on the root sticks.
careful with the blood pressure though.
salmiac
thank you. ammonium chloride, no?
yes, salmiac is the mineral
Yes the name salmiak comes from sal ammonium, salty ammonium which is ammonium chloride
cool! i’ll thanks!
I was about to say this. Liquirice with ammonia taste would be awful.
More for me! I’m willing to accept I’m the broken one.
I agree but I’m also saying if you had real licorice root, you wouldn’t say this.
We aren’t talking about real licorice root, we’re talking about the candied abomination that is black licorice.
i like it
I like it, but I can’t have it because I’ve got high blood pressure.
Yes. It’s not bad, but it’s definitely overrated.
Raw oysters. They have the texture and salinity of snot
I like oysters. I don’t like snots. Let’s agree to disagree.
I assume you’ve tried at least a few but the difference in oysters around the world is immense. If, for example, you’ve only tried east Asian oysters, give north/south American atlantic/Pacific or European atlantic/mediterranean ones a try.
Using snot as your salinity guide says a lot about you
You’ve never had a runny nose before?
That you use it as a benchmark is weird
pretty good as a benchmark in this case, imo. it’s universal and very evocative
It’s weird
Not weird at all. Completely accurate, and I LOVE raw oysters. The texture is very weird though, like snot.
Caviar. Stop lying it’s gross.
Kalles Kaviar goes on everything.
Best breakfast too
A perk of being of Iranian origin is having tasted actual Persian caviar from Caspian sturgeons. And it’s unfortunately very delicious.
Oh so maybe I’ve just had shitty caviar? My dad was an ambassador and we were always served it when we ate together. The one I remember most vividly was my first and it was at a state dinner in Mongolia, perhaps it’s different there. I usually just declined where appropriate after that.
I eat just about anything that comes out of fish. I think it’s fine. Same with salmon roe and stuff. Cod sperm is the one I don’t care for (at least raw), but that’s a texture thing.
I had a sampler of about 8 different roe variants. The salmon roe were the best, like little salty bursts with a mild fishy taste. The flying fish were the worst; texturally like sand.
Alton Brown claims his favorite protein source is caviar.
Idk, I like fish eggs on sushi — but straight caviar on a cracker is horrifying to me.
Doesn’t the cracker normally have some cheese on it? Like one of the white lumpy cheeses, not like cheddar or provolone.
I think you’re thinking of creme fraiche, which is a kind of cream.
Maybe, I thought it was something more like ricotta or cottage cheese, but I haven’t been to a fancy enough party to try the stuff. Just remembered a picture.
I think you could use something like ricotta as well, or some kind of cream cheese. I don’t really like ricotta so I’m not sure I would, but it definitely isn’t unheard of.
We used to sell caviar at a store I managed and the caviar guy came around to have the staff taste it for sales purposes. We went through like 3 tins of caviar and it was absolutely fantastic. Delicate, slightly briny, slightly sweet, could’ve eaten it all day.
Word
I don’t even hate it it’s just like little grainy blobs and it’s ok so I just have a small amount to be polite.
I would like to try some before I can say it’s overrated. But seing the price, it’s probably overrated af.
You can get some pretty cheap, and that’s probably what the poster had. From what I’ve heard, when it’s good it’s really good. The cheap stuff though is pretty plain. More of a texture than flavor. It’s just little sacks of water basically. The more expensive stuff is more salty with fishy flavors, from what I’ve heard.
Shellfish. The smell alone often makes me wretch.
Grapefruits
Caviar.
Entirely caviar, it’s a delicacy only because of its rarity.
True, but it does taste good.
Too expensive maybe, but it’s delicious.
I’ve seen a cook using fish leftovers, color and flavoring to make cheap fake caviar that people did not notice as fake.
I find that hard to believe. However, if someone could use some molecular gastronomy to fake the texture, size, shape, color, and taste of caviar, I wouldn’t even be mad, that’s impressive, and probably harder and more expensive than just serving mid caviar.
There is a guy on German TV named Sebastian Lege, who shows how industrial food is made. He is both a chef and a food designer, and he has done a number of crazy things in his show. You really start watching industrial food differently.
