what food lived up to the hype OR DIDNT. I have one.

[cotedupy]

That's a bizarre list. Almost everything is good in some respect.

I mean, I certainly like cocaine. One oyster can be alright if drowned in something vinegar-y. And it’s always a nice surprise when you get a decent blueberry, but the hit rate is pretty low, so you have to wade through a lot of weird ones first.

The rest are: ‘edible’. ‘Good’ I think is pushing it.

 

[cotedupy]

Can you spot the beauty of the premise...?

 

[Dwergi]

I mean, I certainly like cocaine. One oyster can be alright if drowned in something vinegar-y. And it’s always a nice surprise when you get a decent blueberry, but the hit rate is pretty low, so you have to wade through a lot of weird ones first.

The rest are: ‘edible’. ‘Good’ I think is pushing it.

Blueberries, I dunno, are you talking about the weird giant ones? I mainly think of bilberries, which just taste like really intense versions of the same flavour, and I eat a handful of those a day with my cereal.

I feel like the general quality of the commercial blueberries has increased as well, dunno if it's a new cultivar or what. But even those have flavour nowadays pretty often.

Avocados are amazing though. We eat a kilo a week.

 

[M1k3]

Store bought Blueberries are the "Russian Roulette" of the berry world. Lots of misses, with the occasional banger.

 

[HolyDiverScallop]

I'm with you on burrata, but mostly because the texture of the cream is often narsty in addition to being boring.

Lamb, done well, is exceptional. Most lamb is not done well.

 

[cotedupy]

Blueberries, I dunno, are you talking about the weird giant ones? I mainly think of bilberries, which just taste like really intense versions of the same flavour, and I eat a handful of those a day with my cereal.

I feel like the general quality of the commercial blueberries has increased as well, dunno if it's a new cultivar or what. But even those have flavour nowadays pretty often.

Avocados are amazing though. We eat a kilo a week.

Regular blueberries, like these here. As Mike said - they're a complete feckin lottery!

Good idea with the Bilberries though. They'd certainly be more difficult to find here, but when I have had them, you're right; both better and more consistent than your average blueberry (if such a thing even exists).

 

[Dwergi]

They just grow on the ground here. We pick about 20 liters a summer between my wife and me, and then my mother picks another 50 while listening to audiobooks.

 

[Beerzebub]

Tacos de lengua are one of life's greatest joys haha. That and tripa are my two favorite tacos.

Carnitas are reliably excellent, and when pork shoulder is on sale, thrifty.

Agree with these, I'll just add buche to the list.

Yep, making carnitas at home is awesome and pretty easy, you just need a LOT of lard.

 

[MtBob]

Yep, making carnitas at home is awesome and pretty easy, you just need a LOT of lard.

Annnnd, that is why I can't make it at home..... or eat it for that matter now, lol.

 

[dchang21]

@cotedupy i tried the violet. briney with iodine. lacks sweetness associated with shellfish and not appetizing at all…

 

[MarcelNL]

They just grow on the ground here. We pick about 20 liters a summer between my wife and me, and then my mother picks another 50 while listening to audiobooks.

those are the real deal blueberies, the grown varieties never can keep up with these....bloated watery berries with a hint of flavor at best.

 

[cotedupy]

@cotedupy i tried the violet. briney with iodine. lacks sweetness associated with shellfish and not appetizing at all…

View attachment 390597

Ah, Violets didn’t live up to the hype for you then…?

I rather liked them the couple of times I’ve had. The flavour reminded me a lot of sea urchin, but with the sweet, almost liver-y, richness of the latter replaced by a briny, oyster-like minerality.

Mind you, I find a lot of shellfish overly sweet. Especially stuff like scallops, prawns, lobster, &c; the sugar can dominate the taste for me, and make them often a bit 1-D.

(Well done for finding them, anyway! Where do you live?).

 

[dchang21]

(Well done for finding them, anyway! Where do you live?).

from hong kong, ate them in paris. i dont think they are anything like uni tbh. totally different texture too. what violets remind me taste and texture wise are spoon worms from korea.

 

[Noodle Soup]

Foie Gras in France last week. I'm ok with goose liver but that is about all I thought it was. The chef was supposed to be somebody locally famous for a great dish made from it.

 

[dchang21]

I'm with you on burrata, but mostly because the texture of the cream is often narsty in addition to being boring.

store bought burrata is exactly as you describe it.

the ones in italy hit different. higher salt content helps.

this one from a restaurant in milan called Da Giannino l'Angolo d'Abruzzo is pretty good.

 

[Keithpaints]

I'll take blue crab over all of those. Yes, I like picking myself hungry on a bushel of crabs. Lobster is meh IMO although I will say lobster fresh out of the water in Maine isn't bad. It's also typically not overpriced like at grocery stores and restaurants either.

Blue crab was so plentiful as a kid in VA.
Me & sisters would fill a bucket fishing for crab with chicken necks. Mom would make crab casserole, crab cakes. Blue crab is very favorable seafood.

 

[Keithpaints]

I can't eat heavily battered food anymore. Why fishburgers always battered. Non battered grilled fish makes best fish burgers. Way better than covered with stuff that's been duncked in who knows how old oil.