What is your most unbearable food thing?

[Anonymous]

I hate seafood. I tried to like it but wound up having reactions to it (vomiting) so now I consider it an allergy.

[Anonymous]

Anonymous wrote:I will get back to you after I look up PUFA

[Anonymous]

Anonymous wrote:I look down on the whole restaurant scene here. Yes, there are exceptions, esp among the very expensive and ethnic hole-in-the-wall places, but as a whole it is so painfully mediocre. It really bugs me that there's no mid-range restaurants that would offer creative, great food. Why can't they do it? California can do it, New York can do it, friggin Philly can do it, not to mention countless cities in Europe, Asia, Australia, South America (haven't been to Africa, so no personal experience there)... But in DC it's all: 'Baaaa! It's humanly impossible to produce an interesting plate of food of any kind for under $40.'

Finally someone says it! Exactly this 100%. Even Pittsburgh has a better food scene. And the DC long-timers don’t see it.

[Anonymous]

Salad dressing from a bottle. Blech.

[Anonymous]

Shrimp , Pork, BBQ, Blue Cheese, Coleslaw,
Chicken Gizzards , Deviled Egg

And my family is Southern. To say I’m the odd one in the family is an understatement

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:As a European who’s been here for decades, I have yet to eat a peanut butter jelly sandwich; and Reese’s pieces are cringeworthy.
I love chocolate and peanut butter, just not together.
I’ll eat pretty much everything, incl very “exotic “ foods.

How are they cringeworthy?

Putting chocolate, which is sweet, with salty peanut butter?
I’m not criticizing people who love the combination, just saying for me it’s like eating salt herring with strawberries

Savory and sweet combinations are well liked by many. Like agrodulce (sour and sweet), savory and sweet flavors contrast well and exist in many if not most cultures. Melon and prosciutto, salted almonds and dates, watermelon and feta, dates and bacon, figs and prosciutto, salted caramel, canard a l’orange, schnitzel with lingonberry jam, roast pork with apoles, etc. Turkey with cranberry sauce, of course. Vietnamese, Chinese, and Korean foods have a lot of salt/sweet interplay, especially the pork dishes, which lend well to sweetness. All bbq sauces are salty and sweet. Perhaps you are from a rare place that doesn’t enjoy salty/sweet combos. Where are you from, PP?

Savory and sweet are great for for blood sugar too. The fat or protein slows down sugar rush . Yogurt with fruit for example or meat with a little molasses or meatballs with raisin or date syrup. Red meats (beef, lamb, goat, pork) actually require some sweetness whether it’s onions or maple bacon or honey glazed ham. Middle Easterners use date syrup , pomegranate, or molasses for lamb stews or raisins for rice meat broths and it’s amazing.

It’s white meat that doesn’t need sweetening but an acidic or sour /citrus flavor (orange chicken, lemon salmon, lemon pepper wings etc )

[Anonymous]

Possibly the only savory/sweet combo I could never understand is pineapple on pizza. I tried it a few times hoping to understand. I dont get it. It isn’t enjoyable

[Anonymous]

Butterfingers are another savory/sweet combo that should’ve never seen the light of day

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:As a European who’s been here for decades, I have yet to eat a peanut butter jelly sandwich; and Reese’s pieces are cringeworthy.
I love chocolate and peanut butter, just not together.
I’ll eat pretty much everything, incl very “exotic “ foods.

How are they cringeworthy?

Putting chocolate, which is sweet, with salty peanut butter?
I’m not criticizing people who love the combination, just saying for me it’s like eating salt herring with strawberries

Savory and sweet combinations are well liked by many. Like agrodulce (sour and sweet), savory and sweet flavors contrast well and exist in many if not most cultures. Melon and prosciutto, salted almonds and dates, watermelon and feta, dates and bacon, figs and prosciutto, salted caramel, canard a l’orange, schnitzel with lingonberry jam, roast pork with apoles, etc. Turkey with cranberry sauce, of course. Vietnamese, Chinese, and Korean foods have a lot of salt/sweet interplay, especially the pork dishes, which lend well to sweetness. All bbq sauces are salty and sweet. Perhaps you are from a rare place that doesn’t enjoy salty/sweet combos. Where are you from, PP?

Ketchup is the ultimate savory sweet condiment. Hopefully none of these people are using ketchup or ketchup based sauces on their food.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I look down on the whole restaurant scene here. Yes, there are exceptions, esp among the very expensive and ethnic hole-in-the-wall places, but as a whole it is so painfully mediocre. It really bugs me that there's no mid-range restaurants that would offer creative, great food. Why can't they do it? California can do it, New York can do it, friggin Philly can do it, not to mention countless cities in Europe, Asia, Australia, South America (haven't been to Africa, so no personal experience there)... But in DC it's all: 'Baaaa! It's humanly impossible to produce an interesting plate of food of any kind for under $40.'

Finally someone says it! Exactly this 100%. Even Pittsburgh has a better food scene. And the DC long-timers don’t see it.

Astronomical rents make it difficult for small restauranteurs to exist in the urban environment. If you want that scene, you need to come out to the suburbs.

[Anonymous]

We follow the DASH diet for heat health (family history of heart disease) and it is surprisingly difficult at some restaurants to find options that don’t contain high fat dairy or high fat meat. Often vegetarian options have cheese in them and other dishes have pork products. One can only eat so many chicken salads hold the cheese/bacon.

[Anonymous]

Pp here *heart* not heat 😂

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:As a European who’s been here for decades, I have yet to eat a peanut butter jelly sandwich; and Reese’s pieces are cringeworthy.
I love chocolate and peanut butter, just not together.
I’ll eat pretty much everything, incl very “exotic “ foods.

How are they cringeworthy?

Putting chocolate, which is sweet, with salty peanut butter?
I’m not criticizing people who love the combination, just saying for me it’s like eating salt herring with strawberries

Wait until you learn about peanut butter and jelly sandwiches…

[Anonymous]

Anonymous wrote:

Anonymous wrote:I look down on the whole restaurant scene here. Yes, there are exceptions, esp among the very expensive and ethnic hole-in-the-wall places, but as a whole it is so painfully mediocre. It really bugs me that there's no mid-range restaurants that would offer creative, great food. Why can't they do it? California can do it, New York can do it, friggin Philly can do it, not to mention countless cities in Europe, Asia, Australia, South America (haven't been to Africa, so no personal experience there)... But in DC it's all: 'Baaaa! It's humanly impossible to produce an interesting plate of food of any kind for under $40.'

Finally someone says it! Exactly this 100%. Even Pittsburgh has a better food scene. And the DC long-timers don’t see it.

DC has a great food scene. You’re both just poor.

[Anonymous]

Anonymous wrote:I love the cultural authenticity of food and detest fusion - Korean tacos, bbq chicken pizza, and Mexican lasagna are all no gos for me.

Your “culturally authentic” food is also fusion, just longer ago.