A number of years ago when cupcake shops were opening everywhere, there was this one called Mancakes that did “manly” cupcakes (think bacon and alcohol). I finally broke down one day and decided to try one. I went with the “Buffalo wings” cupcake which turned out to be what I guess was Frank’s Red Hot flavoured cake, topped with icing and some sort of crispy sprinkles (chicken skin?), and stuffed with (to my gagging surprise) blue cheese icing.
I love hot wings, I love blue cheese dip, and cupcakes are just fine.
But a buffalo wing cupcake has to be the nastiest concoction to be called a cupcake that I’ve ever tasted.
The bakers were so preoccupied with whether or not they could, they didn’t stop to think if they should.
That’s the greatest thing I’ve ever heard that I absolutely wouldn’t try.
Thank you for experiencing this so the rest of us don’t have to.
A number of years ago when cupcake shops were opening everywhere
Starts off in a universe completely separate from my own, and keeps veering further.
Do want.
Edit: but it needs some form of hot pepper.
Growing up my mother would occasionally make a dish my father enjoyed that she called “Depression Dinner”. It was mashed potatoes covered in fried ground beef with beef gravy poured on top of it.
I like mashed potatoes. I like using ground beef in a variety of dishes. And who can say anything bad about gravy? But mix those three together — ugh, no thanks. It was like baby food for adults. There was a reason why my brother and I took to calling it Depressing Dinner growing up.
Doesn’t sound that far from Shepard’s Pie though, a tasty dish beloved by zillions.
Yeah, the mistake here is in putting the beef and gravy on top resulting in mush. Putting the potatoes on top and allowing them to crisp would really change the flavor and texture.
Oh certainly changing the presentation, texture, and separation of the ingredients can make a big difference in a dish! I’d say the difference between “depression dinner” and Shepard’s pie is like the difference between cake batter and cake — they’re both made up of the exact same stuff, but one is a gloopy mess you’d probably not want to eat a whole bowl of, and the other is delicious cake you’ll want a second serving of.
I hear ya, altho at the same time your DD as is doesn’t sound that bad to me.
Of course, I’d want to drain the hell out of that ground beef and cook it with some chili mix, too. Without some simple steps like that I could indeed see how it might taste more like oily Gerbers.
To be clear — Mom’s “Depression Dinner” was in fact just greasy fried ground beef poured over mashed potatoes. No spices. I don’t even think she used any salt or pepper. Oily Gerbers would be a perfectly apt description!
Similar to beef mince, onions, gravy and mash for me. My da loves it but I found the combo depressing despite the fact I used to eat mash out of the pot with a spoon. And yes I’m Irish.
Potatoes and hamburger gravy, yep that’s a thing
meatloaf, mashed potatoes, and gravy but with fewer steps?
This is what I ate after I could finally graduate from soup after having my wisdom teeth removed
Cookout pasta salad. I like pasta, mayo, corn, tomatoes, cucumber, olives, onions, whatever else goes in normally, but pasta salad is just so disappointing.
I am the opposite about a Reuben- I’m not especially a fan of pastrami, sauerkraut, Swiss cheese, or thousand island dressing, but fuck if it’s not incredible together.
I like your idea of reversing the question. On their own I’m not big on sour cream or mayonnaise, but either of them mixed together with the right seasonings or sometimes even together with some seasoning and I can’t get enough. Mayo is nasty, but a garlic aioli? Fricken great. Plain sour cream? A tad on a baked potato is fine, but a chipotle lime crema? I might lick that up off the floor…
I too have an oddly specific one of these, which is tartare sauce.
I actively dislike all three of mayonnaise, gherkins, and capers. Mix 'em together though? Brilliant.
Pasta salad and mayo just sounds wrong to me. I generally use a red wine vinaigrette, it holds up better at a barbecue.
French fries sometimes go in kebabs and stuff around here. When they’re on the side, that is awesome. When they’re just drenched in the sauce so you get a soggy pile of greasy potato, it is disgusting.
Oh, and fruity beers suck: not just “notes of blahblahblah in my hipster IPA” which can be good, but “we literally put fruit juice in this stuff” which… can’t. I like beer, I like fruit. They do not, however, need to mix on my account.
Sorta related: coriander (cilantro) is fine in moderation and I’m a sucker for a baguette. Once had a banh mi that had a fucking bushel of the stuff, tasted like being dragged through miles of dense shrubbery after someone yanked you out of the shower mid-shampooing. Also burning.
In Greece it is pretty standard to put fries on gyros. That’s part of why I love them. But: having the proper crispy fry is essential, as is eating your gyro freshly made.
My local Greek place does this and I always assumed it was an Americanized gyro. They’re super tasty and we love eating there. Interesting to know it’s actually done in Greece too.
Fresh and still crispy, sure. It’s the sogginess that got me.
I said the same about fruity beers, sours, lambics, (also found white wines too acidic) and now I like them lol. Sometimes taste changes when you get older.
Oh, and fruity beers suck: not just “notes of blahblahblah in my hipster IPA” which can be good, but “we literally put fruit juice in this stuff” which… can’t. I like beer, I like fruit. They do not, however, need to mix on my account.
There’s a fruit beer sold around here that’s actually quite good, and with a better alcohol kick than most beers. Unlike the ones you mention, it doesn’t use barley at all, and tastes kind of like some lambics I’ve had.
this one sounds unironically delicious
Chocolate and yoghurt. Chocolate flavoured yoghurt taste gross.
Stracciatella cream yoghurt?
I once found a Cafe Latte flavoured yoghurt. I thought it would be amazing. Tasted it and immediately regretted it. It tasted just absolutely awful, I can’t even describe it.
Yeah that sounds like sour coffee
Really unpopular opinion, peanut butter and jelly. I do not like them together nor do I even like peanut butter with added sugar.
I like peanut butter with sugar, but it’s candy in my mind. Peanut butter and jelly sandwich is just a dessert sandwich.
It’s considered healthy here
I hate all peanut products. I’m not allergic, either. Whenever my wife has peanut butter, I stay in another room and open the window. For some reason it’s absolutely revolting.
Yeah, the texture makes me want to vomit. Something like trail mix with peanuts + raisins or dried cranberries or something are fine for me, though.
Yeah peanut butter is best as a savory salty dish
That weird jell-o gelatin / cool whip combo they serve at cafeterias.
But everything’s better with cool hwip.
cool what?
Cottage cheese and fruit. I just can’t do the cottage cheese saltiness and texture with the sugary flavor and chunkiness of pineapple.
Bet you don’t like Hawaiian pizza then.
Pineapple rings on ham is, however, another story!
Have you tried it with peaches or pears instead of pineapple? Fruit halves work better than small pieces IMO.
It’s definitely very texturally special, so I don’t blame people for not liking it, lol.
How bout something like onion jam and cheese?
I like meat. I like jelly. But aspics… just looking at their image grossed me out.
Knowing how popular gelatinized everything used to be in the middle of the previous century makes me want to barf more than a little.
I understand the history behind it (gelatin used to be something that took all day to make, refrigeration used to be uncommon, so gelatin was a marker of wealth, blah blah blah) but no force in heaven or earth will ever move me from the belief that high lead levels were a huge factor in what people put in gelatin, served to guests, and told themselves was good.
I always think of that stupid Family Guy cutaway.
“Can someone pass the beef jelly?”
Mint chocolate. Hate that stuff, but I don’t mind mint or chocolate.
Anything “salad” where the salad includes tuna, mayo, or egg. I can’t handle it. I don’t know why. Egg salad. Tuna salad. 🤢
I like salad. I like eggs. I like tuna somewhat. I like mayo somewhat. But any of those weird combinations make me sick.
I used to be like that except hating mayo in general. Japanese Kewpie changed that for me, but egg salad is still not my favorite and I’ll never purposefully order it.
Mostly not picky anymore but oh how I hate raisins or grapes in curry or any savory dish. Yuck, yuck, yuck. Really picky about fruit in anything, apple in mulligatawny and in chicken salad eew.
But the Mexican fruit salad that has mango, pineapple, jicama, orange and ONION and crumbled cheese? I love it and nobody else in my household does.
You know, I’ve never seen raisins in inappropriate places except as a joke about white people. Is it a regional thing?
I think (think, not know) that they are in recipes here because a lot of our Indian food is by way of England’s Indian restaurants, which are sort of a cuisine unto themselves. So for all I know they could have started as a joke, but it’s persisted if so. Someone must like them.
Wait til you hear about the pineapple and cheese dish that is soooo delish
I’m your evil twin in regard to raisins. I like them in savory dishes and salads, but can’t stand them in desserts and baked goods.
That’s how I feel about peanuts. Boiled peanuts, peanut noodle, Kung Pao, all good. Peanut butter cookies? Eeeeew.
I once tried sardine ice cream. I love sardines and I love ice cream. The only place I want them to mix is AFTER they are in my stomach.
Wtf that sounds awful. You sure nobody was playing a joke on you?
No joke.
Ow shit no, I can smell it from here. Ugh, I’m so sorry
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Oh I feel you! I ate spaghetti Bolognese ice cream a couple of years ago and I couldn’t stand it. Ice cream is great and Bolognese is great but not mixed together.
Garbage plates, holy crap. For those of you who don’t know, a garbage plate refers to a famous “cuisine” in Upstate New York, comprising of random picnic ingredients thrown together like a salad and is understandably the butt of many jokes because it is to cuisine what the back-scratching-hair-combing-nose-picking-ukulele-tuner is to inventions. On top of that, every restaurant has its own take on it that varies the recipe, so you will never know exactly how it is unless you’ve already touched that particular restaurant. The one time where I’d prefer each set to be sold separately (and batteries to not be included, gawd).
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what the back-scratching-hair-combing-nose-picking-ukulele-tuner is to inventions
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I’m open-source; check me out at GitHub.
Thanks, Pipey.
Italian Poutine.
Actual poutine is great.
Spaghetti sauce is great.
But a Poutine where you replace the gravy with spaghetti sauce, no.eww what, is that an actual thing?!
First generation montrealer here of Italian descent: that sauce is a bastardized Greek meat sauce, there is nothing remotely spaghetti or Italian about it.
I actually love Italian poutine for what it is, but I would never put that sauce on spaghetti or call a sauce that routinely contains cinnamon and oregano an Italian sauce.
Bro. Bro.
Belle province, all dressed steamies and an “Italian” Poutine. My god.
Sure as fuck ain’t Italian or a good meat sauce but as a combo that shit slaps.
Fuck yes! Michigan hotdogs covered in chopped onions and cayenne too.
Agreed, my comment would be said with the words “Italian” and “spaghetti” in airquotes.
Never seen one with cinnamon, then again I just don’t order those.
I’ll have to check with my gf who does.Oh so it’s Cincinnati spaghetti chili?
Haha from what I’ve heard it’s exactly that.
I don’t eat meat anymore but I’m from Cincy and do occasionally crave a 5 way, hell even a 4 or 3 way (yes seriously that’s what our iconic company for this dish calls its dishes, skyline knows what they’re doing). My wife would fucking love this as a poutine as it sounds like it’s just a 3 way with fries instead of spaghetti.
Usually it’s fries, curds, fries, curds, sauce. Cheapo places won’t double up the curds but the good places definitely do. If that’s what you have in mind you guys should roll by Montreal.
I had to look up what poutine was, and I can assure you that we don’t have anything like that in Italy
