Anonymous wrote:Anonymous wrote:Kerrygold butter. I get that a lot of people really taste a difference, that chefs promote it, all that -- and it's not like I dislike it. I just prefer the rich taste of some local butters much more, and I can't see paying extra for Kerrygold.
Um, it's not expensive. We're talking a diff in price of maybe like one or two dollars at most? Plus it's always on sale. But I agree other "high end" butters (local or not) are just as good.
Anonymous wrote:Donuts, waffles, pancakes
Anonymous wrote:Anonymous wrote:Charcuterie boards. Just not into them and then people all touch the items grosses me out
+1 the serving application makes no sense. “You know what would be delicious? Room temperature deli meats and cheese congealed by exposure to oxygen and dirty hands” - charcuterie inventor
Anonymous wrote:Charcuterie boards. Just not into them and then people all touch the items grosses me out
Anonymous wrote:Anonymous wrote:Macarons. They're pretty but that's it.
Totally agree.
Anonymous wrote:Macarons. They're pretty but that's it.