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It’s bizarre to think that if you’re, hypothetically speaking, forced to do something for all eternity, you’d wager it would be something that is also eternally painful or dull or, simply put, anything but pleasant. Well, eating is one thing we’re “doomed” to do for all eternity and so far most of us quite like it.
So much, in fact, that some even form very strong opinions about food, cuisine, and everything in between. And there’s been an AskReddit post about it, with thousands of people sharing their culinary hills they’d die on.
Bored Panda has collected some of the best opinions from the now-viral post, which currently clocks in at nearly 27,000 upvotes, 29,000 comments and 60 Reddit awards. Scroll down to check them out, and while you’re at it, vote on the ones you like and comment your strong opinions in the comment section below!
More Info: Reddit
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#1
When you're baking from an online recipe, don't change three or four ingredients "to make it healthy" and then leave a one star review about how bad it is.
RELATED:
#2
Only edible items should be plated. Garnishes should be edible, Hate it when I see rocks and sticks on a plate. Fight Me.
#3
Being poor isn’t a culinary crime. It takes talent to make cheap food taste as good as my mom did.
#4
Life is too short to not use butter.
#6
COOKING AND BAKING ARE DIFFERENT.
Samantha Lomb 2 years ago
Cooking allows you to experiment and be imprecise. Baking requires precision
#7
A burger should fit in your mouth and shouldn’t require a stick to hold it together or cutlery to eat it.
#8
If you think it's enough garlic, it's probably not enough garlic.
#9
Being snobby about food to the point where you're hindering someone else's enjoyment is not a positive personality trait.
#10
if you are writing a recipe, write a recipe. Not an autobiography
greenbean 2 years ago (edited)
It's about some weird copyright laws in some countries. Very annoying, most people probably skip the 'biography' part, so apart from the copyright purpose this was wasted time. Ps. yesterday when looking for lasagne recipe I had to skip over world history of lasagne, a personal history of lasagne and author's philosophical exasperations - on lasagne, of course...
#11
Homemade chili is almost always better the next day.
Francesca Annoni 2 years ago
And lasagne...and tiramisù.. the next day they are always better...
#12
Grilling on charcoal taste way better than propane, Hank Hill is an idiot
#13
That cheap bag of frozen peas and diced carrots you get at the grocery store is an outstandingly versatile source of nutrition. And tasty too.
#14
Cereal first and then milk
Mad Dragon 2 years ago (edited)
My daughter puts the milk in first, then the cereal. She says it keeps the cereal from getting soggy while she eats it. Or she may just be a monster. 🤷♀️
#15
This is actually something I'm willing to pass on
YOU DON'T NEED TO WASH YOUR GOD DAMN MEAT!
If you cook it right, you kill all the bacteria you're "washing". All you're doing is spreading the germs all over your kitchen sink.
#18
We need to make burgers wider not taller
#20
The most expensive food isn't always the "best" food. No, I'm not impressed by a $200 slice of pizza with it's price driven up with truffle and gold flake.
Bonus: cereal or crushed Oreos on a donut isn't revolutionary.
#22
Worcestershire sauce can work magic.
Nikki Sevven 2 years ago
So can fish sauce. Amazing how something that smells so vile can enhance so many flavors.
#24
We need to stop letting people put raisins where they don't belong.... It's getting out of hand.
#25
I like dipping my sushi rolls and sashimi in a soy sauce and wasabi mixture and I don’t care if it goes against proper sushi etiquette. It tastes good.
#27
All food is fusion. No dish is above adoption or adaptation.
#28
I don't want to hear that you're bad at cooking if you don't follow a recipe or measure your ingredients. You can get so far by just reading and actually do it what it says.
#29
There’s no such thing as a “dry” brine. By definition, brines are liquid based. A salt-based dry rub is a cure. Brines are also a type of cure, but they are liquid based. All brines are cures, but not all cures are brines.
#30
I live in the Midwest, I love the Midwest but just because you call something a salad does not mean it is healthy and an acceptable side dish to your main course. Snicker-marshmallow-mayo-whatever is not salad.
#31
Peanut butter is a fantastic savoury ingredient with a shockingly enormous range of applications.
#32
The moment something gets hyped as a superfood, I'm out.
To clarify, "superfood" is a buzzword that cues bulls**t incoming and rising prices. The author loses all credibility. It's the point where I stop reading and close the window. Might look up the stats for the food afterward from an actual resource such as a university's nutrition summary.
#33
Season your tomatoes, especially for sandwiches.
Monica Rogers 2 years ago
Unless they're grown in your yard. Then eat them like an apple. Tomatoes you grow yourself are 1000 times better and don't need anything.
#34
Baked donuts are not donuts. Donuts must be fried. Baked donuts are just small cakes, which are delicious but NOT DONUTS
to clarify the exact type of donut imposter I am raging against
#35
Learning how to cut an onion is the first lesson in the cooking world
Samantha Lomb 2 years ago
I can't. My eyes actually swell shut. I can't see after the first couple of slices
#36
Often doing things “the right way” or “from scratch” just isn’t worth it. There are plenty of shortcuts that give you 90% of the result with 50% of the effort. I’ll take those shortcuts just about every time.
#38
People who hate cooking with stainless steel don’t know how to cook with stainless steel.
#39
MSG is amazing
Pisco 2 years ago
The hate for msg is just based on anti asian racism. A doctor invented the idea that it produced headaches with 0 proof whatsoever. This was used as an excuse to attack asian restaurants while many other "western" products have msg. It is been proven since then that what he claimed was a lie.
#40
If you can't drink it through a straw it's not a milkshake.
What do you think ?
Jaaawn 2 years ago (edited)
Here's one of mine- making exotic and foreign dishes is NOT cultural appropriation- everyone should be free to make whatever food they wish as no recipes should belong to any one race/group. Culinary gatekeeping needs to end. Allow your tastebuds to embark on a global trip via your kitchen, guilt-free!
Kusotare 2 years ago
Eat foods that are in season where you live to the greatest extent you can. It's cheaper, better tasting, and better for the environment.
Ron mayle 2 years ago
Also. Buying in bulk is not a bad thing. Buying heat and eat food is not bad and investing in a vacuum sealer will pay for itself over and over again
Kim Bemis 2 years ago
Take the f*****g tails off shrimp unless they're meant to be eaten with your fingers!!!
Louis Beltcher 2 years ago (edited)
Mine is when people bitch at others for cooking things the way they want too if you're going to be patient and do it from an educational standpoint fine, but if your going to have attitude and be all high and mighty about it than shove off, my dad was born in Italy and moved here in his late 20s my family has gone to Italy many times and I have gotten yelled at many times by my Italian relatives for this, fyi If I want to I will break the spaghetti, & I will put whatever I want on my pizza (especially pineapple), & I will use alfredo sauce (I rarely do but that's because I'm lactose intolerant), and finally I WILL EAT AT OLIVE GARDEN IF I WANT TOO, food belongs to everyone and if your excuse for why something shouldn't be done is because that's the way it's always been done then you can take several seats.
Blue Purple 2 years ago (edited)
baked> deep fried Most stuff thats deep fried is waay too greasy (obviously theres exceptions) but when you bite into something and a mouthful of grease squishes out, thats just not enjoyable. Id much rather eat something that been baked or airfried, which often is more crispy/crunchy
GirlFriday 2 years ago
The best cooking advice I have ever received and I use these three things every single time I cook: 1. Fresh is best. 2. Taste everything at every stage. 3. Clean as you go.
Lsai Aeon 2 years ago
Prices for specialty items are too damn high. As a celiac, I appreciate the Fad dieters demanding better quality and more variety of gluten-free foods, but $10 for a half a loaf of sandwich bread is insane
NotTodaySatan!! 2 years ago
I would like to add... don't cook after 6 (numbers may individually vary of course) beers. Horrible things happen. Mostly your tastebuds are numb and you add more of all the seasoning because you can't taste them when taste testing and in the end, no one can eat it. I have proven this using science with my husband, who is normally an amazing cook, as Guinea pig.
Bunzilla 2 years ago
Here's one from me: If you need to pan-fry something, pre-heat your pan first (I use 7/10, maximum). If you can hover your hand 1-2" over top, and if you can feel the heat... it's NOW ready for oil/butter/etc. Be VERY careful you don't overheat your pan. Also wait a little bit before adding your food so that the oil can heat up first. You can get a sloppy, soggy, oily mess if you don't pre-heat. And, often, food sticking to your pan. Oh, and stir often to cook evenly. Especially important with things like potatoes. (I make fries at home this way with a minimum of oil)
LynzCatastrophe 2 years ago
MIRACLE WHIP IS NOT MAYO!! I've been having this argument for 17 years with my husband and I will not surrender!!
Shane S 2 years ago
Cooking is a science and it’s all about confidence. Every dish is an experiment. Sometimes they work. Sometimes they don’t. But you have to be confident enough to try.
Colleen Ross 2 years ago
Whenever I make macaroni & cheese, I always add some pasta water to sauce to help thicken it
Diane Lewche 2 years ago
Really with the language? I know we're trying to prove we're "grown up" and "with it", but it's offensive and unnecessary for an otherwise good read.
Alyssa Schrock 2 years ago
Gumbo is more than just chicken and sausage. Should always, ALWAYS be brown in color, NEVER WHITE! Before you ask yes, I'm from Louisiana, my mother was pure Cajun from Morgan City and I grew up eating gumbo. The literal meaning of gumbo is a mixing of many ingredients to make one pot. Yes, you have to serve it over rice. Most of us in Louisiana put eggs in ours and let it cook in the pot. Oh don't forget the potato salad and fried fish with it! Cest bon!
Heather Talma 2 years ago
Salad is boring. There are so many better ways to eat a pile of vegetables.
J Matz 2 years ago
Cooking with onions should be a crime! Especially given all the other-wise wonderful foods you people ruin with them. MAC-AND-CHEESE DOES NOT NEED ONIONS YOU F-ING PSYCHOS!
Summer Mason 2 years ago (edited)
I'm so sick of people food and body or moral shaming. Fk you all. Imma add garlic to my pasta and then wear my very uncomfortable to you, but not me... bikini so you can to look at while I stuff my chubby ass with more garlic wearing a baby's girl collar from having a very comfortable and truthful relationship with my bdsm daddy aka my husband. I hope it pisses everyone off. You judgemental asses.
Cindy Mauch 2 years ago
Using unsalted butter is unnecessary. Always. Never have I ever had anything taste too salty using salted butter
Jonah Thompson 2 years ago
Loved this, have to add my two sense. "Deconstructed" is not a cooking term. It just means you were too lazy actually put the dish together. I swear to God, Everytime I hear a chef say that, I lose a bit more faith in the culinary culture.
GiGi Collins 2 years ago
I don’t get the pride in not measuring anything “because your granny never did.” Buy some damn measuring cups/spoons, you cretin.
Stephanie Ventura-Montalvo 2 years ago
Roast your chicken with your vegetables, especially if you're making a soup with it.
Animalsrgreat 2 years ago
-A pancake turner works great as a bench scraper.. -Make your pie shell(s) and freeze in a jumbo zip lock. They'll be ready to go, and super flaky if you put them in a hot oven when frozen.
Liesl English 2 years ago (edited)
My huge pet peeve is when people don't set timers. If all your stuff is burning, you aren't checking on it soon enough. And a timer will help you do that. Stop saying you can't cook when what you really mean is you are forgetful and don't want to make the effort.
purple zebra 2 years ago
In the US it should be illegal to use soy. Every processed food has it, even Hershey’s chocolate. You’re all basically just eating a lot of soy. Soy has no taste and companies use it to make more without actually spending more on real ingredients. Why would a donut need to have soy in it, or chocolate or cakes, bread, cookies, pasta. Look at the ingredients list and I bet you’ll find soy in everything in your pantry. You’re paying a fortune to eat something that is basically worthless.
Jaaawn 2 years ago (edited)
Here's one of mine- making exotic and foreign dishes is NOT cultural appropriation- everyone should be free to make whatever food they wish as no recipes should belong to any one race/group. Culinary gatekeeping needs to end. Allow your tastebuds to embark on a global trip via your kitchen, guilt-free!
Kusotare 2 years ago
Eat foods that are in season where you live to the greatest extent you can. It's cheaper, better tasting, and better for the environment.
Ron mayle 2 years ago
Also. Buying in bulk is not a bad thing. Buying heat and eat food is not bad and investing in a vacuum sealer will pay for itself over and over again
Kim Bemis 2 years ago
Take the f*****g tails off shrimp unless they're meant to be eaten with your fingers!!!
Louis Beltcher 2 years ago (edited)
Mine is when people bitch at others for cooking things the way they want too if you're going to be patient and do it from an educational standpoint fine, but if your going to have attitude and be all high and mighty about it than shove off, my dad was born in Italy and moved here in his late 20s my family has gone to Italy many times and I have gotten yelled at many times by my Italian relatives for this, fyi If I want to I will break the spaghetti, & I will put whatever I want on my pizza (especially pineapple), & I will use alfredo sauce (I rarely do but that's because I'm lactose intolerant), and finally I WILL EAT AT OLIVE GARDEN IF I WANT TOO, food belongs to everyone and if your excuse for why something shouldn't be done is because that's the way it's always been done then you can take several seats.
Blue Purple 2 years ago (edited)
baked> deep fried Most stuff thats deep fried is waay too greasy (obviously theres exceptions) but when you bite into something and a mouthful of grease squishes out, thats just not enjoyable. Id much rather eat something that been baked or airfried, which often is more crispy/crunchy
GirlFriday 2 years ago
The best cooking advice I have ever received and I use these three things every single time I cook: 1. Fresh is best. 2. Taste everything at every stage. 3. Clean as you go.
Lsai Aeon 2 years ago
Prices for specialty items are too damn high. As a celiac, I appreciate the Fad dieters demanding better quality and more variety of gluten-free foods, but $10 for a half a loaf of sandwich bread is insane
NotTodaySatan!! 2 years ago
I would like to add... don't cook after 6 (numbers may individually vary of course) beers. Horrible things happen. Mostly your tastebuds are numb and you add more of all the seasoning because you can't taste them when taste testing and in the end, no one can eat it. I have proven this using science with my husband, who is normally an amazing cook, as Guinea pig.
Bunzilla 2 years ago
Here's one from me: If you need to pan-fry something, pre-heat your pan first (I use 7/10, maximum). If you can hover your hand 1-2" over top, and if you can feel the heat... it's NOW ready for oil/butter/etc. Be VERY careful you don't overheat your pan. Also wait a little bit before adding your food so that the oil can heat up first. You can get a sloppy, soggy, oily mess if you don't pre-heat. And, often, food sticking to your pan. Oh, and stir often to cook evenly. Especially important with things like potatoes. (I make fries at home this way with a minimum of oil)
LynzCatastrophe 2 years ago
MIRACLE WHIP IS NOT MAYO!! I've been having this argument for 17 years with my husband and I will not surrender!!
Shane S 2 years ago
Cooking is a science and it’s all about confidence. Every dish is an experiment. Sometimes they work. Sometimes they don’t. But you have to be confident enough to try.
Colleen Ross 2 years ago
Whenever I make macaroni & cheese, I always add some pasta water to sauce to help thicken it
Diane Lewche 2 years ago
Really with the language? I know we're trying to prove we're "grown up" and "with it", but it's offensive and unnecessary for an otherwise good read.
Alyssa Schrock 2 years ago
Gumbo is more than just chicken and sausage. Should always, ALWAYS be brown in color, NEVER WHITE! Before you ask yes, I'm from Louisiana, my mother was pure Cajun from Morgan City and I grew up eating gumbo. The literal meaning of gumbo is a mixing of many ingredients to make one pot. Yes, you have to serve it over rice. Most of us in Louisiana put eggs in ours and let it cook in the pot. Oh don't forget the potato salad and fried fish with it! Cest bon!
Heather Talma 2 years ago
Salad is boring. There are so many better ways to eat a pile of vegetables.
J Matz 2 years ago
Cooking with onions should be a crime! Especially given all the other-wise wonderful foods you people ruin with them. MAC-AND-CHEESE DOES NOT NEED ONIONS YOU F-ING PSYCHOS!
Summer Mason 2 years ago (edited)
I'm so sick of people food and body or moral shaming. Fk you all. Imma add garlic to my pasta and then wear my very uncomfortable to you, but not me... bikini so you can to look at while I stuff my chubby ass with more garlic wearing a baby's girl collar from having a very comfortable and truthful relationship with my bdsm daddy aka my husband. I hope it pisses everyone off. You judgemental asses.
Cindy Mauch 2 years ago
Using unsalted butter is unnecessary. Always. Never have I ever had anything taste too salty using salted butter
Jonah Thompson 2 years ago
Loved this, have to add my two sense. "Deconstructed" is not a cooking term. It just means you were too lazy actually put the dish together. I swear to God, Everytime I hear a chef say that, I lose a bit more faith in the culinary culture.
GiGi Collins 2 years ago
I don’t get the pride in not measuring anything “because your granny never did.” Buy some damn measuring cups/spoons, you cretin.
Stephanie Ventura-Montalvo 2 years ago
Roast your chicken with your vegetables, especially if you're making a soup with it.
Animalsrgreat 2 years ago
-A pancake turner works great as a bench scraper.. -Make your pie shell(s) and freeze in a jumbo zip lock. They'll be ready to go, and super flaky if you put them in a hot oven when frozen.
Liesl English 2 years ago (edited)
My huge pet peeve is when people don't set timers. If all your stuff is burning, you aren't checking on it soon enough. And a timer will help you do that. Stop saying you can't cook when what you really mean is you are forgetful and don't want to make the effort.
purple zebra 2 years ago
In the US it should be illegal to use soy. Every processed food has it, even Hershey’s chocolate. You’re all basically just eating a lot of soy. Soy has no taste and companies use it to make more without actually spending more on real ingredients. Why would a donut need to have soy in it, or chocolate or cakes, bread, cookies, pasta. Look at the ingredients list and I bet you’ll find soy in everything in your pantry. You’re paying a fortune to eat something that is basically worthless.
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