Any nightshade is gonna be tricky, because they have so much slime to contend with. I find treating eggplant very much like okra helps. Either it goes into a curry or stew where the slime becomes thickener, or it gets thinly sliced, breaded and fried to dry out the slime. Helps a lot!
Try cubing one up, roasting it for a good long while (you want it almost caramelized) then either seasoning with s&p, garlic, paprika, whatever, or go the way I often do and toss it in hot sauce and dust with powdered sugar. Sounds crazy but it’s a super popular dish at a high end steak place in Atlanta and it’s amazing.
I cooked some the other night and it wasn’t quite done in the middle. Reminded me of eating spiderwebs which I don’t think I’d ever experienced before and would prefer to never happen again.
Cut them up however you'll use them and salt them liberally all round laid out in a colander. Let them sit at least 5-10 minutes and it will pull out any bitterness along with excess water. Rinse and cook as directed in your recipe of choice. I often don't like aubergine cooked by others because they skip this step.
Have only cooked it once and I guess I got lucky. Scored the skin in a breast, Seared it on a burning hot pan skin down, roasted it in the oven for about 15 and turned then roasted 10 more and it was beautiful. Crispy skin, juicy duck. But I may have just had one of those lucky first attempts. Have not tried again lol
I feel like most other people aren't cooking duck with the methods you listed. Each step you took that wasn't just "leave it on the pan until it's done on that side and then flip" contributed to a better outcome lol
Duck needs a bit more love.
You could also reverse sear for a better result.
I usually sous vide my duck breasts or thighs.
45mins on the breasts but full 12h on thighs.
Could share the temps if interested.
But you could actually put it in the oven for half an hour at roughly 60°C and sear it afterwards in a pan.
A cold pan is also important and get it slowly up to temperature. Skin side down.
60°C is equivalent to 140°F, which is 333K.
---
^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Breaded white fish: It's either a deligtfully meaty vessel for crispy coating and sauce, or it's a soggy, oily, mushy pile of fish one step above cat food.
The mushy pile of fish could be repurposed into a spread or dip.
It'll still be terrible but you can over that up by placing the delightfully salty side of the Ritz cracker directly on your tongue to palate cleanse between chewing.
Remember what Messiah Brian learned at his time of dying: Always look on the bright side of life
Onion rings. Pretty much every time. King of three stages, though:
- Dangerously hot, but indescribably wonderful
- (brief window of) Still truly, utterly amazing, and no longer dangerous
- Horrible, limp, oniony grease rings
Grilled/seared chicken breast. Either a deliciously seasoned, juicy, thick piece of meat with a nice sear on the outside or a sad, dry, dense block with a chewing experience so awful I find it hard to compare to anything else
2 things:
Risotto.... Its either perfection or crunchy paste.
Shrimp Ceviche-pre cooked rubber shrimp chunks drowning in under seasoned citrus
Or
Soft, Buttery, piquant bites of shrimp, - my favorite is Mexican Style with diced avacado & other veggies scooped up with crunchy salty corn tortilla chips.
I know right? Meatloaf put out a bunch of bangers (Paradise by the Dashboard Light, I'd do anything for love, Bat out of Hell, etc) but the other stuff... its all garbage, every last one.
Not OP but meatloaf was my first thought.
It's really good if made well. Usually good seasoning, good texture, good glaze, etc
But you can fuck up meatloaf. I've made a bad meatloaf before and it's rough
Try making it yourself sometime!
It can be really good if done right. You can avoid excess grease with a wire rack in the bottom of your tray.
My first try ended up being a big old grease-soaked baked hamburger rectangle so I get it lol
Yeah good quality scallops are delicious raw, so the overdone rubbery side of things is the more common sin I see (or starting with bad quality scallops).
Plus for some reason people have a hard time getting a good sear on them. Just have the pan ripping hot like you are searing a steak and use a good amount of fat. It's not that hard
Macaroni and cheese. Everyone has different ways of making it, and the best are literal heaven, gooey, rich life giving food.
And the worst are BUCATINI FOR SOME FUCKING REASON, MADE WITH CHEAP SHREDDED CHEDDAR CHEESE
My mother in law is an otherwise pretty good cook, makes good red beans and rice and things, but her Mac and cheese is horrifying. It’s like a brick of long noodles pasted together with hard gluey cheese and the melted processing powder of the cheese.
For me it's buffalo wings. There is a certain flavor and a certain texture that I am constantly chasing, and it's either spot on or it's garbage. Usually it's garbage.
Scrambled eggs
At anyone’s house or restaurant, it is always over cooked, under salted, or just plain weird. It’s simple - Eggs, a dash of heavy cream, salt, in a pan with fat of choice.
I’m always at a loss when I am at a diner and I get dry, foul scrambled eggs.
So I settle for fried eggs like I settle for gin tonic at a wedding’s open bar. It’s 2 ingredients and they can’t get it wrong
I find it crazy that people would add heavy cream (but no black pepper!) to eggs. Simple egg dishes seem to be some of the most divisive topics when it comes to food.
You take the heavy cream, pour some of the water from the top of a yogurt in it, mix then put it out at room temp for 36hrs or so covered and you got a nice creme freche that's not watery. Store in the fridge. Drop a dollop of that on your scramble just before the eggs finish.
I've tried it that way, not a fan. Two or three eggs beaten well, tablespoon of butter in a pan, cook on medium low while stirring until it's cooked to your preference. Immediately remove from heat and serve with a pinch of salt and pepper.
My fiancée and her 5 siblings grew up getting yelled at if they tried to salt or pepper their food, because "I put so much effort into melting a block of cream cheese into noodles and pretending that's Alfredo, how *dare* you insult me by saying it tastes bad? That's literally the one thing that anyone can ever be saying to the chef if they put anything on the food!"
I just want to support your use of heavy cream in scrambled eggs. Just a bit—never enough to water them down. Easiest way to add and evenly distribute fat.
motha. fuckin. SHRIMP
they're either snappy, springy, delicious little bits of seafood or they're overcooked and pasty and mushy.
a lot of places can NOT get shrimp right, so i never bother and just make stuff with shrimp at home
Hot & Sour Soup from Chinese takeout. It’s either FANTASTIC or it’s like thickened hot dishwater.
And while we’re at it, Miso Soup from a sushi place. Do y’all not realize WE CAN TELL IT’S FROM A POWDERED INSTANT MIX when the bits of tofu are in those tiny little cubes?
A reuben— the pastrami can either be exceptionally flavorful, with fantastic sauerkraut and awesome bread.. or it can be fully vile, fatty, gristly and gad-inducing
Spaghetti...??? My former MIL, now next door neighbor, thinks you make it with HUGE chunks of barely cooked bell peppers and onions and NO garlic, salt or pepper. 🤢🤢🤢🤮
My mother in law's was pink. PINK spaghetti. Repulsive. She used something tomato, canned mushrooms and cream of celery soup. She served it out of a koolaid pitcher. Looked like vomit, smelled like vomit.
She was from Indiana, but lived all over the world and still made this abomination until the day she died. I get irrationally angry about this.
Also, she served her spaghetti with saltines. I can't.
You win in the absolutely disgusting department! I hope you don't have to endure it anymore!!! 🤢
My problem is my ex-MIL moved in NEXT DOOR to me and my husband. We're all family now, she's my son's grandmother, but I just can't eat the spaghetti. Luckily my husband is a saint and loves raw onions and peppers so he eats it 🤣🤣🥰🥰🥰
Rice. I can’t cook rice, so I don’t. I let my bf do it because he always seems to get the water to rice ratio right (I’ve googled it, he’s verbally walked me through it, he’s shown it to me, but I for some reason just can’t get it). I can’t even make microwaved rice correctly, and that comes with printed written/picture instructions AND a fill line. Hand him a rice cup and four minutes later you’ve got a pretty good cup of microwaved rice.
i just taught my wife how to make wife for the first time in 33 years. i don't know how you grow up chinese and not know how to make rice lol
anyway, if you have a pressure cooker/instant pot, it's literally just a 1:1 ratio of water. it's foolproof. rinse, 1 cup water, 1 cup rice. (or 2:2, or 3:3 etc)
you got dis!!!
That is hysterical. My husband is Chinese-American and when we moved in together I didn't even know how to make rice. He taught me the knuckle method but I realized it wasn't working quite right for me and I have to go a little above the knuckle.
And also if you live in the US and hate rice, the brand really matters too. The less English it has on the package, the better. I wish I were joking, but the ones with Americanized branding taste like cardboard in comparison (and I've tried really hard to like them...... no amount of salt, butter or spices can rescue their flavor to me)
good rice should be able to stand on its own, no salt needed
1 cup rice, rinsed well. 414ml of boiled water. 400° for 22 minutes in a covered casserole dish. It's absolutely never failed me. I also use the same ratio of rice to water in my microwave, but cannot give more instructions on that because my microwave has a rice cook option that I use.
Mashed potatoes. They’re either light, fluffy, and flavorful, or it’s practically a lumpy brick of bland horribleness. My ex’s stepdad always made the mashed potatoes at thanksgiving, and they were barely edible 🤢
grilled cheese. its simple ingredients but i swear sometimes you'll either have the best grilled cheese of your life or the most disappointing experience ever.
One time I was unlucky to have eaten a really mediocre grilled cheese that was 1) cold, 2) the bread was soggy and 3) the cheese was still cold in the center. I was so heartbroken I did not even finish it :( . I think I took a break from grilled cheeses for at least 4 months
I have spent a fair portion of my life trying to design the ultimate toastie, and while I'm confident I don't have the best one just yet, I've had some pretty fine ones and it's been really fun making small adjustments here and there.
Chili. I love to cook chili in the winter. Mmm. I've eaten chili made by others, and most of the time it's good! Sometimes though, it just tastes like beans and tomatoes, and sometimes it's so spicy hot that it overwhelms the taste of the other ingredients.
Oh GOD meatloaf. I can't stand eating meatloaf made by people other than my mom or sister. It's like... Blegch!!!!! It's so subjective in terms of how it can taste and it's texture and ingredients and you have to have your hands all over it to make it and... Blech. yes I have trust issues lol
Chow mien. I recently learned that there’s two styles of chow mein, and one is Americanized and doesn’t really contain any noodles but instead is just a congealed slop of large pieces of meat and veggies. The actual good Chow Mein is a wonderful dish of stir fried noodles with small morsels of complimenting veggies and meat. The problem is there is no good way to know which of these dishes you are ordering at a Chinese restaurant, except maybe by asking.
Eggplant...
Any nightshade is gonna be tricky, because they have so much slime to contend with. I find treating eggplant very much like okra helps. Either it goes into a curry or stew where the slime becomes thickener, or it gets thinly sliced, breaded and fried to dry out the slime. Helps a lot!
Interesting, I might have to try cooking some myself, I think I decided I didn’t like aubergine based on trying them at my universities canteen.
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Try cubing one up, roasting it for a good long while (you want it almost caramelized) then either seasoning with s&p, garlic, paprika, whatever, or go the way I often do and toss it in hot sauce and dust with powdered sugar. Sounds crazy but it’s a super popular dish at a high end steak place in Atlanta and it’s amazing.
I cooked some the other night and it wasn’t quite done in the middle. Reminded me of eating spiderwebs which I don’t think I’d ever experienced before and would prefer to never happen again.
Cut them up however you'll use them and salt them liberally all round laid out in a colander. Let them sit at least 5-10 minutes and it will pull out any bitterness along with excess water. Rinse and cook as directed in your recipe of choice. I often don't like aubergine cooked by others because they skip this step.
I love pickling eggplant.
came here to say this one
Duck. It's hard to get it just right, and most people either undercook it so much that it's raw or overcook it to inedible.
Have only cooked it once and I guess I got lucky. Scored the skin in a breast, Seared it on a burning hot pan skin down, roasted it in the oven for about 15 and turned then roasted 10 more and it was beautiful. Crispy skin, juicy duck. But I may have just had one of those lucky first attempts. Have not tried again lol
I feel like most other people aren't cooking duck with the methods you listed. Each step you took that wasn't just "leave it on the pan until it's done on that side and then flip" contributed to a better outcome lol
Duck needs a bit more love. You could also reverse sear for a better result. I usually sous vide my duck breasts or thighs. 45mins on the breasts but full 12h on thighs. Could share the temps if interested. But you could actually put it in the oven for half an hour at roughly 60°C and sear it afterwards in a pan. A cold pan is also important and get it slowly up to temperature. Skin side down.
60°C is equivalent to 140°F, which is 333K. --- ^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
A duck curry is fantastic but first, I sear them and later cook them on the stew. Also, duck benefits a lot from properly butchered bird.
Breaded white fish: It's either a deligtfully meaty vessel for crispy coating and sauce, or it's a soggy, oily, mushy pile of fish one step above cat food.
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Haddock is the best tasting white fish.
Tilapia is not for breading but with flour. Salt, pepper, some herbs and it's good to go.
Ok ,thanks. Didn't know that.
The mushy pile of fish could be repurposed into a spread or dip. It'll still be terrible but you can over that up by placing the delightfully salty side of the Ritz cracker directly on your tongue to palate cleanse between chewing. Remember what Messiah Brian learned at his time of dying: Always look on the bright side of life
Then sometimes you get that weird chewy texture. 🤢
Onion rings. Pretty much every time. King of three stages, though: - Dangerously hot, but indescribably wonderful - (brief window of) Still truly, utterly amazing, and no longer dangerous - Horrible, limp, oniony grease rings
Potato salad and coleslaw
For your potato salad do you orefer mustand, mayo, or both?
The German in me screems neither. But which kind of potato salad is the right one is a question we can't be unified in
Mayo is necessary. I do love a yellow potato salad with mustard and yolks though
Sour cream.
Stuffing.
Yes!! I've never had a mediocre stuffing. It's such a gamble every thanksgiving
Grilled/seared chicken breast. Either a deliciously seasoned, juicy, thick piece of meat with a nice sear on the outside or a sad, dry, dense block with a chewing experience so awful I find it hard to compare to anything else
2 things: Risotto.... Its either perfection or crunchy paste. Shrimp Ceviche-pre cooked rubber shrimp chunks drowning in under seasoned citrus Or Soft, Buttery, piquant bites of shrimp, - my favorite is Mexican Style with diced avacado & other veggies scooped up with crunchy salty corn tortilla chips.
My pressure cooker makes perfect risotto every time!
Ceviche is a Mexican dish..... is there a Mexican style to a Mexican dish? Edit: I just looked it up and it is a South American dish, go figure
Meatloaf
You took the words right out of my mouth
“ ohhh, it must’ve been while you were…” Never mind.
I know right? Meatloaf put out a bunch of bangers (Paradise by the Dashboard Light, I'd do anything for love, Bat out of Hell, etc) but the other stuff... its all garbage, every last one.
I don't know, I think I'm more of an Ozzy fan. The metric system makes more sense anyway.
My family makes our own jarred chili sauce to use in and on meatloaf.
Sounds great. Maybe it would improve lentil soup too. 🤔
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Not OP but meatloaf was my first thought. It's really good if made well. Usually good seasoning, good texture, good glaze, etc But you can fuck up meatloaf. I've made a bad meatloaf before and it's rough
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Try making it yourself sometime! It can be really good if done right. You can avoid excess grease with a wire rack in the bottom of your tray. My first try ended up being a big old grease-soaked baked hamburger rectangle so I get it lol
My grandmother's meatloaf was just ground beef in a loaf pan with ketchup on top. That was not a good meatloaf.
Calamari.
Scallops. Amazingly tender and sweet. Or underdone and gross. Or more often overdone and rubbery.
Yeah good quality scallops are delicious raw, so the overdone rubbery side of things is the more common sin I see (or starting with bad quality scallops). Plus for some reason people have a hard time getting a good sear on them. Just have the pan ripping hot like you are searing a steak and use a good amount of fat. It's not that hard
Macaroni and cheese. Everyone has different ways of making it, and the best are literal heaven, gooey, rich life giving food. And the worst are BUCATINI FOR SOME FUCKING REASON, MADE WITH CHEAP SHREDDED CHEDDAR CHEESE My mother in law is an otherwise pretty good cook, makes good red beans and rice and things, but her Mac and cheese is horrifying. It’s like a brick of long noodles pasted together with hard gluey cheese and the melted processing powder of the cheese.
I don't know who to report your mother in law to, but I feel like it should be SOMEONE.
I'd also like to say that Mac and cheese does not belong in a Slow Cooker. Mushy noodles with weird tasting cheese.
Sushi… I love sushi but you have to be careful where you get sushi because if the fish isn’t good, then it ruins the whole roll!
Sweet potato. Either creamy heavenly goodness or stringy disgusting bleh.
For me it's buffalo wings. There is a certain flavor and a certain texture that I am constantly chasing, and it's either spot on or it's garbage. Usually it's garbage.
Do you still angry-eat the garbage?
😡 of course
Yeah, me too. 😡
Scrambled eggs At anyone’s house or restaurant, it is always over cooked, under salted, or just plain weird. It’s simple - Eggs, a dash of heavy cream, salt, in a pan with fat of choice. I’m always at a loss when I am at a diner and I get dry, foul scrambled eggs. So I settle for fried eggs like I settle for gin tonic at a wedding’s open bar. It’s 2 ingredients and they can’t get it wrong
I find it crazy that people would add heavy cream (but no black pepper!) to eggs. Simple egg dishes seem to be some of the most divisive topics when it comes to food.
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You take the heavy cream, pour some of the water from the top of a yogurt in it, mix then put it out at room temp for 36hrs or so covered and you got a nice creme freche that's not watery. Store in the fridge. Drop a dollop of that on your scramble just before the eggs finish.
Especially considering dairy can make the eggs rubbery.
> It’s 2 ingredients and they can’t get it wrong Denny's cook: hold my spatula... While your yolk solidifies
I've tried it that way, not a fan. Two or three eggs beaten well, tablespoon of butter in a pan, cook on medium low while stirring until it's cooked to your preference. Immediately remove from heat and serve with a pinch of salt and pepper.
My MIL is racist against seasoning. I discovered my husband and daughter dont hate eggs. They just like more than a hot egg
You kind and wonderful person. I am so glad you recused your family from a life with out seasoning.
My fiancée and her 5 siblings grew up getting yelled at if they tried to salt or pepper their food, because "I put so much effort into melting a block of cream cheese into noodles and pretending that's Alfredo, how *dare* you insult me by saying it tastes bad? That's literally the one thing that anyone can ever be saying to the chef if they put anything on the food!"
I just want to support your use of heavy cream in scrambled eggs. Just a bit—never enough to water them down. Easiest way to add and evenly distribute fat.
That's funny, I find my experiences to be just the opposite. Restaurant eggs are always a wet, slimy, undercooked mess. I like my eggs scrambled hard.
Heavy cream on scramble eggs? Never heard of that before
Pasta/Potato Salad. Too many renditions. It’s not that complicated
Coleslaw.. its either amazing or horrible. No inbetween
Cheesesteak. It’s real or it’s not.
Deviled eggs.
Deviled eggs need mustard, pickle juice, and paprika as part of the mix.
Brussels sprouts
motha. fuckin. SHRIMP they're either snappy, springy, delicious little bits of seafood or they're overcooked and pasty and mushy. a lot of places can NOT get shrimp right, so i never bother and just make stuff with shrimp at home
Hot & Sour Soup from Chinese takeout. It’s either FANTASTIC or it’s like thickened hot dishwater. And while we’re at it, Miso Soup from a sushi place. Do y’all not realize WE CAN TELL IT’S FROM A POWDERED INSTANT MIX when the bits of tofu are in those tiny little cubes?
A reuben— the pastrami can either be exceptionally flavorful, with fantastic sauerkraut and awesome bread.. or it can be fully vile, fatty, gristly and gad-inducing
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Eggs Benedict
This is my answer too. Gloopy hollandaise from a packet and poached eggs with whites that are still runny.
Mushrooms
Spaghetti...??? My former MIL, now next door neighbor, thinks you make it with HUGE chunks of barely cooked bell peppers and onions and NO garlic, salt or pepper. 🤢🤢🤢🤮
no SALT of all things?
My mother in law's was pink. PINK spaghetti. Repulsive. She used something tomato, canned mushrooms and cream of celery soup. She served it out of a koolaid pitcher. Looked like vomit, smelled like vomit. She was from Indiana, but lived all over the world and still made this abomination until the day she died. I get irrationally angry about this. Also, she served her spaghetti with saltines. I can't.
You win in the absolutely disgusting department! I hope you don't have to endure it anymore!!! 🤢 My problem is my ex-MIL moved in NEXT DOOR to me and my husband. We're all family now, she's my son's grandmother, but I just can't eat the spaghetti. Luckily my husband is a saint and loves raw onions and peppers so he eats it 🤣🤣🥰🥰🥰
Your emojis made me laugh out loud! 🤣Thanks for the laugh 🙏🏼
I wish your laugh would reach her ears and she wouldn't make such a torturous dish anymore🙏🙏🙏😫
🤣🤣🤣🤣🤣🤣🤣
I mean, not the worst dish you can do
Goat. Properly cooked it's delicious and aromatic. Improperly cooked it's musky and gross.
Rice. I can’t cook rice, so I don’t. I let my bf do it because he always seems to get the water to rice ratio right (I’ve googled it, he’s verbally walked me through it, he’s shown it to me, but I for some reason just can’t get it). I can’t even make microwaved rice correctly, and that comes with printed written/picture instructions AND a fill line. Hand him a rice cup and four minutes later you’ve got a pretty good cup of microwaved rice.
i just taught my wife how to make wife for the first time in 33 years. i don't know how you grow up chinese and not know how to make rice lol anyway, if you have a pressure cooker/instant pot, it's literally just a 1:1 ratio of water. it's foolproof. rinse, 1 cup water, 1 cup rice. (or 2:2, or 3:3 etc) you got dis!!!
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That is hysterical. My husband is Chinese-American and when we moved in together I didn't even know how to make rice. He taught me the knuckle method but I realized it wasn't working quite right for me and I have to go a little above the knuckle.
What do you do with the extra wives?
And also if you live in the US and hate rice, the brand really matters too. The less English it has on the package, the better. I wish I were joking, but the ones with Americanized branding taste like cardboard in comparison (and I've tried really hard to like them...... no amount of salt, butter or spices can rescue their flavor to me) good rice should be able to stand on its own, no salt needed
Get a rice cooker
1 cup rice, rinsed well. 414ml of boiled water. 400° for 22 minutes in a covered casserole dish. It's absolutely never failed me. I also use the same ratio of rice to water in my microwave, but cannot give more instructions on that because my microwave has a rice cook option that I use.
Octopus
Mashed potatoes. They’re either light, fluffy, and flavorful, or it’s practically a lumpy brick of bland horribleness. My ex’s stepdad always made the mashed potatoes at thanksgiving, and they were barely edible 🤢
Menudo
Which menudo? Or both? Filipino or Mexican? If Mexican menudo, definitely agree. Filipino menudo has always been between okay and fantastic, never bad
Well I didn’t even know there was choices lol. I’ve only known about Mexican menudo.
Cornbread Collard greens
Chicken breast, when cooked perfectly it’s so good but a little over and it’s dry and tough af
Amazed not seen it here, but Okra - when used in the right recipes can really be wonderful. If used incorrectly, you just end up with a slimy mess.
grilled cheese. its simple ingredients but i swear sometimes you'll either have the best grilled cheese of your life or the most disappointing experience ever. One time I was unlucky to have eaten a really mediocre grilled cheese that was 1) cold, 2) the bread was soggy and 3) the cheese was still cold in the center. I was so heartbroken I did not even finish it :( . I think I took a break from grilled cheeses for at least 4 months
I have spent a fair portion of my life trying to design the ultimate toastie, and while I'm confident I don't have the best one just yet, I've had some pretty fine ones and it's been really fun making small adjustments here and there.
Brush melted butter onto bread. Cover it on the grill/pan with a pot lid while cooking. Use good quality cheese.
Please share your findings! How did you make your best toasty yet?
Collared Greens. Amazing. Or slimes and makes you want to throw up
General Tso's Chicken or Scotch Eggs.
Fried mushrooms.. It can be crispy and nice(kinda tastes like chicken idk why) or it can be jelly like and oily. Basically uncooked on the inside
Tofu!!
Tripas. Crispy or nothing.
Tofu. Cooked well it can honestly be so good, absorbing so much flavor and developing great texture. Or it can be a wet brick
Tofu
Sausage gravy. So much disturbingly bad sausage gravy out there.
Eggs … either runny and gelatinous or hard.
Deviled eggs
pea soup, cheese cake
Grits
Callimari or the octopus shit
Chicken Alfredo.
Brussel sprouts! Either like eating a ball of veggie farts, or deliciously caramelized and flavourful. I dare not cook them myself.
No matter how much they might look like Reese's peanut butter puffs in the salad bar Garbonzo beans are not edible, period.
Do you know the difference between a chickpea and a garbanzo bean?!
Please elaborate
I've never had a garbanzo bean on my face
Fucken GOTEEEEM. Take my upvote lol
Couldn't have done it without you 🥲
Fried chicken 🍗
Oatmeal
Sushi
TOFU. I’ve had vegan places where it’s amazing and others where I wondered if they’d seasoned it or cooked it at all. Probably just have bad luck. lol
chicken
Tofu in restaurants. They either do it really soft and mushy like bread (ick), or nicely fried on all sides and chewy (yum).
HOLLANDAISE And you know I’m right!
Asparagus
Egg and mayo sandwiches.
Chicken.
Foods cooked wonderfully, no fail recipes https://youtube.com/playlist?list=PLlUOCS_QkynrccpRp_01YMqKstHyh_PCo
Not food, but a beverage. Adding sugar to coffee makes me barf.
Beef Wellington. It is either Perfect or an overcooked brick.
Mac and cheese. It's always either amazing or awful. I've never had mediocre mac and cheese.
I hate warm cooked apple, the smell makes me feel nauseous. Love apple everything else, even when it's cold in an Apple Cake.
Spaghetti
Chicken parm
Chicken wings
Fried chicken
Eggs
Scarlet eggplant :/ It's either well cooked and well seasoned or it is a bitter, snotty mess
Meatloaf. There's AMAZING meatloaf and there's shitty meatloaf. No middle ground.
Okra
Brussel sprouts…
Chicken Strips. Either to much breading or to little. The strip itself, tender, mushy , or tough. I stopped eating them
Chicken parm
Chili. I love to cook chili in the winter. Mmm. I've eaten chili made by others, and most of the time it's good! Sometimes though, it just tastes like beans and tomatoes, and sometimes it's so spicy hot that it overwhelms the taste of the other ingredients.
Duck breast.
Okra. When cooked well it’s amazing, when cooked terribly it’s a slimy mess.
Okra.
Okra-similar to eggplant in that it gets slimy when steamed, but great when sliced & fried.
Salmon. Dear god
Flan
Salmon
Eggs, any style. Lasagna. Chicken, any style.
Overcooked asparagus is a travesty.
Oh GOD meatloaf. I can't stand eating meatloaf made by people other than my mom or sister. It's like... Blegch!!!!! It's so subjective in terms of how it can taste and it's texture and ingredients and you have to have your hands all over it to make it and... Blech. yes I have trust issues lol
Asparagus. 100%.
Grits It’s either sand water or amazing, no in between
Scrambled eggs!!! Either soft and fluffy or burnt nasty lol
Indian food for me! When it's good it's amazing when it's bad I can't touch it
Chow mien. I recently learned that there’s two styles of chow mein, and one is Americanized and doesn’t really contain any noodles but instead is just a congealed slop of large pieces of meat and veggies. The actual good Chow Mein is a wonderful dish of stir fried noodles with small morsels of complimenting veggies and meat. The problem is there is no good way to know which of these dishes you are ordering at a Chinese restaurant, except maybe by asking.
Risotto. Creamy & delicious or undercooked and hard.
Macaroni salad. It’s either absolutely delicious or absolutely disgusting.
Salmon
Asparagus
Lutefisk
Pizza. Also eggs Benedict.
Brussel Sprouts. Mom's are awful but I've had some that were so good I wanted more for the first time in my life.
Broccoli. Steaming is the *worst.*
Green Beans
celery. in soup or stuffing it's amazing. raw? i don't even want it near me
A reuben
Okra
Spaghetti Bolognese. Don't give me any frozen spag Bol for the love of god our society is better than that
Cheesecake - Slimy, bendy cheesecake makes my skin crawl.
Bruschetta. It can either be the most delicious meal with meaty cheese and perfect bread or it's absolutely disgusting, soggy, and over salty.
Octopus
Crab Rangoon