Dubai chocolate bars. $15 for a candy bar that just tastes like sweet? Makes no sense to me.
Starbucks
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
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.
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 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.
More for me! I’m willing to accept I’m the broken one.
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. 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”.
Bottled water bought by people whose tap water is perfectly fine (i.e. almost everybody who buys it).
caviar/oyster
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.
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.
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.
Shellfish. The smell alone often makes me wretch.
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
Mushy peas. I’m from northern England and therefore should genetically love it, but I just don’t. Maybe it’s because I never went to watch football and rugby games in the rain and cold.
Fresh peas straight from the plant are such a world away from whatever monstrosity processing turns them into. Mushy peas are gross, but I will happily pick every pod in the garden and greedily eat every pea out of them if given the chance.
You may be from the north Jon but you’ll never see winter southerner
I enjoy canned and frozen peas a lot. But when they gave me that little cup of mushy peas with my fish and chips. I gave it a shot. It’s like pea flavored pudding, nope.
How do you cope with curry sauce at the chippy? I’ll pour it over everything, still with salt and vinegar. Similar consistency but less green tasting.
I don’t know what that is. I was just visiting London.
Omg it’s amazing, but a very specific fruity curry sauce (I think) developed in Ireland.
Ahh I didn’t make it to Ireland. Scotland was very nice.
I love a good sauce though, definitely would have tried it. I believe they just gave me tarter sauce in England.
Kale…
You don’t like it when your lettuce tastes like Windex?
Season makes a huge difference. Kale is best when harvested after it’s been hit by a frost. Since it’s become more popular they’ve started growing it in all seasons and harvesting without a frost, which makes it a lot more bitter.
Kale is great when it’s been hit by a frost, softened, baked, salted, covered in cheese & dressing, you get a $1000 for every leaf you eat.
Fuck kale, it should be forever condemned to $ .03 a bushel and only allowed over ice on the Sizzler Salad Bar.
