paprika, salt, and pepper

So dried pepper, salt, and pepper? That's wild!

Boiling broccoli.

It's just bad, and wrong. I know lots of people who don't like broccoli, and when I ask why it's usually because that's the only / main way they've had it. For me it's the opposite, I love broccoli, it's my favorite vegetable.

Acceptable methods of preparation, in descending order:

• pan-fried, hard. High heat, add a good oil and immediately follow with roughly chopped (e.g. halve the large "flowers") broccoli so the oil doesn't burn. It will sizzle and crack like crazy for a couple of minutes. In the end, you should have brown-almost-black, caramelized flowers/stems, that are still very crisp on the inside. If you want to make a sauce, set aside or make simultaneously and only combine towards the end, so you don't cook the broccoli until soft after frying.
• oven-roasted. High heat, again in the oven until almost blackened in spots. It's almost, but not quite as good as pan-fried, but that seems to be common with oven-roasting. You likely loose a lot of the inner crispness. But, no oil spritzes.
• blanched, shortly. IDK why you'd ever really want this, unless it's to make the color pop. Way worse than oven roasted, way better than cooked or steamed.

Note this only applies to fresh broccoli, the frozen stuff is unsalvageable.

Wildly different kinds of pepper lol. Fun fact, chili peppers are actually named peppers because when they were named they were thought to be related to black pepper, but are actually not really related at all.

It's still not fine lol. It carried an insane salmonella risk even in Japan. It's just one of those traditional dishes that get overlooked on safety in favor of tradition. Japan's health department strongly discourages it because of the extreme risk of salmonella.

I had a friend who put mustard on his fettucini Alfredo.

I can't find a link to verify this story, but I remember reading a story that an officer was given the opportunity to eat with Napoleon, and he seasoned his food before he took a bite, and it ruined his military career.

Napoleon decided that that person was not worthy of being entrusted with an army because he wouldn't even try what was presented in front of him before changing it.

I have an issue with anything that my brain says is supposed to be savory that has been loaded up with sugar and is now sweet.

Like I ate cornbread relatively often as a kid, but my mom always made it without any sugar, so I'm used to it. To me cornbread is a savory food, but apparently everybody else in the entire fucking United States of America put so much sugar in their cornbread that it's more like a corn muffin.

Sugar in grits? I'll take one bite, realize what it is, and not eat anymore.

What are your thoughts on streaming and then using a sause (oyster or similar)?

I had to train my wife out of immediately dumping random hot sauce on every meal.

Instructions unclear

That doesn't sound too bad, I put some mustard in mac n cheese when I make it, nobody has ever complained, I think it's a common addition.

Pressure cooked is ok. Put broccoli in steamer basket, over an inch of water. Low pressure, zero minutes, quick release. So as soon as it reaches pressure, vent it.

Not necessarily, the only stated restriction is that it must fold to be pizza, nothing about non-folding non-pizza.

What?! How have I never tried this? I’m going to add mustard to my Mac and cheese next time.

Do you use Dijon, yellow, or what?

Drenching your food in spices or sauces before even tasting it. That simply is an insult to anyone cooking. Nothing wrong with it afterwards, everyones taste is different. Exception:when the cook themselves tell you they forgot to add salt.

We throw steak sauce on baked potatoes sometimes.

The fanciest Dijon ketchup!

I feel like a lot of people back then didn't understand what allergies were, thinking it was just an extreme form of not liking the taste.

Dijon or spicy, even the packet of mustard from the Chinese restaurant works. Have never tried yellow mustard in there, I don't buy it as it's more sour than I like for sandwiches.

You remind me I want to try fermenting some mustard seeds.

I dislike sweet cornbread too, will put a pinch or half spoonful of sugar, no more. More likely to put cheese or jalapenos or something like that.

Kettle corn popcorn is ok though. Not my favorite (nutritional yeast, chili powder, salt is my favorite) but the sweet and salty kettle corn is good.

Ketchup on scrambled eggs.

That Chinese mustard is soo good.

Haven't shit in 6 months, don't plan on starting now

Now that's all I want to do.

Man america is fuckin weird

(but also remember the commenter might not be american)

That makes sense because it's kettle corn popcorn, so my brain doesn't go, "This is supposed to be savory!"

I don't know to me it's such a contrasting flavor. It completely overpowers the Alfredo Sauce.

But if he enjoyed it, that was on him. It's not like I had to eat it or anything.

Hey mizu6079, nice to see you're still around and working on bigger (if not better) things.

Its not like I don't like ketchup but there are few foods where something else would be better.

Hey! The GA link gives me a 404

Judging people for preparing their food how they like it.

Internet Archive link: https://web.archive.org/web/20230629152756/https://lemmy.world/post/440073

Yesssss

I put mustard in Shin Ramyun lol. Sounds weird, but it adds the perfect tang and creaminess😁

We've always steamed it. I wouldn't call it good or bad by itself. I season it with garlic powder and soysauce. When I was a kid my parents just dumped butter on it. I haven't cared for the oven roasted ones I've tried. Charred broccoli tastes nasty to me.

I'd pretty much go as far as to claim that ketchup is only good with fries and even there it's still outmatched by mayo.

Dang, if the places serving thin pizza around here came out like that I might not despise it so much.

I'd almost extend this to any kinds of trickery about what people are putting into their mouths. The consequences can be lethal at worst.

A bit unrelated but at a previous work place the guys there put viagra into another guy's food as a joke where as I would've considered that borderline assault.

Requesting for modifications to a menu item when you got a restaurant.

The chef works day in and out, and his one job is to make food fast and consistently; and of course taste great. But then a picky eater comes along and says 'can I get this without tomato?' or 'can I get a different type of bread?'

Restaurants are probably one of the most common establishments in the world, and you choose one that you could not find ANYTHING on the menu you liked? Ridiculous and and an insult to the chef. If you don't like their food, don't go there or suck it up. Like seriously, it is one of the most childish behaviors adults are socially accepted to do, because most people treat workers like their personal slaves when it comes to customer service.

I bet it would be a lot different if the chef was taking an order instead of having the middleman of the waiter, lot more respect would be given. Also, I never see anyone asking for these stupid requests when it comes to home meals/potlucks. Probably because you are too scared to hurt Joann's feelings, but no problem when it comes a nameless/faceless restaurant employee.

Allergies are an obvious valid exception.

Steamed broccoli solos

This is Michael's on Broadway in Chicago. Hit it up if you're ever here, some of the best thin crust in town.

This is ridiculous, if I'm going to be paying like $30 for a burger the chef can suck it up and leave out the mushrooms. If you're swapping central ingredients or being super nitpicky that's one thing, but small modifications are fine exactly because there is a chef. It's not a frozen food factory.

Food at people's houses is different because it's a gift. If I had to give Joann a $20 for my meal I wouldn't be embarrassed to ask for a minor mod. Maybe a little but the dynamic is still different because it's not her job.

Hah, you clearly did not study at uni. Nothing beats lazy student food pasta + ketchup.

Here's a weird one that I only learned recently, at 41 years old, and changed both my ability to consume seafood and my feelings toward food preparation in general....

Ever since I was in 4th grade, after getting very sick eating my first lobster in Nantucket, MA, I couldn't eat seafood. For a long time we thought it was a shellfish allergy, but over time I learned that a) I could eat shrimp tempura just fine, but not regular shrimp; b) lots of seafood made me sick, like sea bass, but anything fresh water was fine.

For decades, nobody I asked could figure out what the deal was; I eventually assumed that it was just something about things that grow up in the sea, and things like tempura could mask the problem flavor whatever

This year, I went to Japan with my family, and of course I'm not an asshole who would stop them from having the best sushi in the world. We booked a reservation at a sushi restaurant, assuming I could order something I liked, but discovered too late that it was "omakase", meaning a set course of the sushi chef's choice.

So, like always, hopeful that I might find something new I could eat, I decided I would give things the sniff test and if it smelled bad to me I'd pawn it off on my family. First dish lands, it smells great, so I eat it. it was delicious.

I asked the su-chef what it was, excited to find a new type of seafood I liked.

....It was sea bass. Something that definitely makes me sick. Next? Sea urchin. Then shrimp. And a whole bunch of other stuff I could never normally eat.

I was in shock. I asked if they knew why it could be but they didn't know. I talked about it with a bunch of people throughout the trip but nobody had any ideas, until the owner of the hot springs inn in Hakone said "oh, I know, my friend has the same problem when we travel to America for business".

He introduced me to the concept of Ikejime, a humane method for killing fish (and the shellfish and mollusk counterparts).

When big fisheries outside Japan kill their fish, they typically suffocate them in liquids with insufficient oxygen, then drain their blood later on. The stress of dying slowly releases hormones into their bloodstream, which soaks into their tissue after they're dead. THAT is what makes me sick, and the Japanese consider it "dirty". So Japanese fisheries use the process called Ikejime to swiftly kill the fish and quickly drain their blood.

This is also why seafood in Japan tastes so good to everyone compared to elsewhere.

There are even some small fisheries on the US West Coast that practice ikejime. I've found several sushi restaurants near me with Japanese head chefs who source their fish/shellfish/mollusks from Japan or specifically fisheries in the US that practice ikejime.

Suddenly I have access to a whole new world of seafood that I never could have enjoyed before.

As a result, I've started thinking now about how the killing process of ALL animals can alter their biochemistry and change their taste and edibility.

So I generally now consider any killing of animals for food that isn't humane and "clean" to be objectively "wrong" even if I can still eat non-seafood like that.

Absolutely mind blowing food experience.

Mustard is an emulsifier so it'll help keep the sauce from breaking. Though usually with Fettuccini Alfredo you only need to add a bit of the starchy water you cooked the pasta in and it'll turn out perfectly creamy.

The recipe calls for eggs and cheese, no "cream"!

Ow, my kidneys.

All fair points.

But I still don't get why anyone would order a mushroom burger with no mushrooms.

I know, an exaggeration of an example, but I can't personally think of a food order like this that would be acceptable. If you want a burger, and the only serve one burger, it ain't going to be a mushroom burger on the menu. Just order something else! Every menu has literal pages worth of dishes, but you can't find one that would satisfy you? I just find it weird that people care that much about having a 'perfect' experience.

Maybe its because when I go to a restaurant 90% of the time its because I just don't want to cook/clean, not because I want a specific type of food.

This was like dollar store frozen Fettuccine Alfredo. Michelinas' brand.

We were poor as fuck and this was far from fancy