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Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered

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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

This post may include affiliate links.

#1

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered 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.

cliff99 , Wonderlane Report

Final score:

678points

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#2

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Only edible items should be plated. Garnishes should be edible, Hate it when I see rocks and sticks on a plate. Fight Me.

inter-dimensional , Alpha Report

Final score:

660points

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#3

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Being poor isn’t a culinary crime. It takes talent to make cheap food taste as good as my mom did.

urbancowgirl42 , Eugene Kim Report

Final score:

660points

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#4

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Life is too short to not use butter.

jasontronic , Quinn Dombrowski Report

Final score:

654points

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#5

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Putting gold leaf on food is f**king stupid.

HeinrichLK , Toukou Sousui 淙穂鶫箜 Report

Final score:

646points

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#6

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered COOKING AND BAKING ARE DIFFERENT.

moanahere , CopperCatStudios Report

Final score:

640points

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#7

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered A burger should fit in your mouth and shouldn’t require a stick to hold it together or cutlery to eat it.

Jimboberelli , Jorge Michel Report

Final score:

609points

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#8

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered If you think it's enough garlic, it's probably not enough garlic.

poisonpurple , Mike Mozart Report

Final score:

606points

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#9

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Being snobby about food to the point where you're hindering someone else's enjoyment is not a positive personality trait.

swordcowboy , Maxim B. Report

Final score:

600points

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#10

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered if you are writing a recipe, write a recipe. Not an autobiography

lickety_split_69 , The Marmot Report

Final score:

588points

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#11

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Homemade chili is almost always better the next day.

burritokiller1971 , Moxieg Report

Final score:

560points

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#12

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Grilling on charcoal taste way better than propane, Hank Hill is an idiot

Cuss-Mustard , Ben Stanfield Report

Final score:

504points

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#13

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered 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.

UncleIrohsPimpHand , Joel Kramer Report

Final score:

467points

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#14

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Cereal first and then milk

myAOLsn , Shiloh tillemann-d**k Report

Final score:

461points

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#15

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered 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.

FritztheChef , Andy Melton Report

Final score:

449points

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#16

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Pasta water must be salted

SneakiestSquidAlive , stu_spivack Report

Final score:

445points

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#17

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered DON’T WEAR YOUR APRON INTO THE BATHROOM.

andre3kthegiant , Ann Larie Valentine Report

Final score:

437points

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#18

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered We need to make burgers wider not taller

John_Lives , Tnarik Innael Report

Final score:

433points

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#19

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered That fondant is Play doh with sugar.

Argyleskin , bittle Report

Final score:

432points

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#20

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered 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.

RenzoGee , Jeena Paradies Report

Final score:

414points

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#21

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered A quality knife can replace 90% of your kitchen gadgets

xCp3 , Lisa Report

Final score:

384points

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#22

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Worcestershire sauce can work magic.

dberis , Edsel Little Report

Final score:

361points

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#23

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered If it tastes good it tastes good

Danielwols , Lori L. Stalteri Report

Final score:

359points

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#24

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered We need to stop letting people put raisins where they don't belong.... It's getting out of hand.

Commercial_Suit_9440 , stu_spivack Report

Final score:

359points

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#25

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered 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.

scrodytheroadie , Bernt Rostad Report

Final score:

341points

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#26

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered instant ramen is delicious

TiredSkylar , David Pursehouse Report

Final score:

339points

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#27

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered All food is fusion. No dish is above adoption or adaptation.

jackatman , Guilhem Vellut Report

Final score:

316points

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#28

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered 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.

beckisnotmyname , Jenny Cestnik Report

Final score:

290points

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#29

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered 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.

wzl46 , Warren Layton Report

Final score:

276points

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#30

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered 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.

ArachnesChallenge , Günter Hentschel Report

Final score:

275points

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#31

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Peanut butter is a fantastic savoury ingredient with a shockingly enormous range of applications.

BigmanCee93 , Heather Report

Final score:

259points

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#32

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered 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.

doublestitch , Marco Verch Professional Photographer Report

Final score:

253points

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#33

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Season your tomatoes, especially for sandwiches.

shaddowkhan , Jinx McCombs Report

Final score:

251points

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#34

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered 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

pineapple_cyclone , Miia Sample Report

Final score:

233points

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#35

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Learning how to cut an onion is the first lesson in the cooking world

lemursteamer , Aaron Goodwin Report

Final score:

225points

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#36

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered 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.

Annhl8rX , Joe Hall Report

Final score:

215points

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#37

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Use salt dammit

Inner-Possible5533 , cyclonebill Report

Final score:

208points

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#38

People who hate cooking with stainless steel don’t know how to cook with stainless steel.

Final score:

182points

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#39

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered MSG is amazing

Snatch_Liquor , bossco Report

Final score:

174points

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#40

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered If you can't drink it through a straw it's not a milkshake.

Recdrumz , allan brown Report

Final score:

156points

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#41

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered Beef Wellington is a fancy Hot Pocket

optionalcranberry , Michael Berch Report

Final score:

33points

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#42

Person Online Asked “What Culinary Hill Are You Willing To Die On?”, 40 People Delivered You scrape it off the chopping board with the BACK SIDE OF THE KNIFE. The back side!

The opposing arguments I've seen below are 1) You can always sharpen your knives (which is true, and everyone should) 2) Use a bench/pastry scraper. 3) That you should never have your knife's sharp edge facing you for safety reasons.

For 1) Yes you can, and should, sharpen your knives. But also, I don't see that as an invitation to intentionally dull them.

And for those who don't sharpen, the reason we say this: A sharper knife reduces the risk of the blade slipping or rolling off something rather than cutting it. It's one of the bigger risks of cutting yourself in the kitchen. Dull knives responsible for more cuts than sharp ones, imo.

2) Yes. Scrapers are great tools. The hill I'm dying on here is, more accurately, "don't use the sharp side" rather than "The best choice is the backside". Scrapers are great tools, but not everyone has them. Everyone cutting with a knife, has a knife. And if you're not going to be switching tools, you should use the back side of the knife.

3) Avoiding a sharp edge facing you is a very logical sentiment for professional chefs or people cooking in a busy environment. If they're bumped while holding it, they don't want to be cut by the sharp edge of the knife facing them. And the previously mentioned downsides: Chefs don't need to worry about the maintenance of the knife if it belongs to the restaurant and/or if they have other employees to sharpen them. And if you won't be eating the food you're preparing, you probably don't mind so much if you scrape little fibers of plastic or wood into the food. Unsuspecting patrons don't see what's happening in the kitchen, after all, so they don't know which side of the knife you're using. So in this sense, I see the argument as "it's faster and it's safer to me". Perfectly logical. I understand the argument. But the reason this is a culinary hill I'm willing to die on is that I don't see it as the personal risk it's being made out to be, and the benefits massively outweigh that non-risk.

If the chopping board is small enough to lift, you can scrape directly into the pot or pan at an angle. The chopping board will be in the non-dominant hand (or... non-knife hand) diagonally to the side of the pot/pan. You rotate your wrist to turn the sharp side of the blade away from you (I'm right handed, so that's clockwise). In this way, the blade will be perpendicular to the chopping board and the sharp side of the blade will be facing away from you (basically in the direction you're facing). In this way, I don't see it as a risk.

If the cutting board is flat on a counter, it sort of doesn't make a difference. I can't recall ever accidentally coming in contact with the dull edge of the knife before. So if I flipped the knife, why should the blade? I it falls on the ground, it sort of doesn't matter which direction the knife was facing. Just avoid it (never attempt to catch a falling knife. Another culinary hill I think we all will die on).

So to that end, chefs of the world, I do see your point about why there is personal benefit and no real downside to you if you use the sharp side. But I'm no professional chef, and hence why it's a culinary hill I will die on! I'll reduce the wear on my knives, and I'll prevent myself and my loved ones from eating plastic or wood/bamboo fibers. I don't see a significant risk of rotating wrist to scrape or scoop from the chopping board. No more of a risk than simply using a knife in the first place, anyway. This is my hill!! Use the backside of the knife! :)

KatoRyx , Alex Shultz Report

Final score:

19points

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#43

3x the herbs called for in any recipe

austexgringo Report

Final score:

-39points

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Robertas Lisickis

Some time ago, Robertas used to spend his days watching how deep the imprint in his chair will become as he wrote for Bored Panda. Wrote about pretty much everything under and beyond the sun. Not anymore, though. He's now probably playing Gwent or hosting Dungeons and Dragons adventures for those with an inclination for chaos.

Some time ago, Robertas used to spend his days watching how deep the imprint in his chair will become as he wrote for Bored Panda. Wrote about pretty much everything under and beyond the sun. Not anymore, though. He's now probably playing Gwent or hosting Dungeons and Dragons adventures for those with an inclination for chaos.

Saulė Tolstych

Saulė is a photo editor at Bored Panda with bachelor's degree in Multimedia and Computer Design. The thing that relaxes her the best is going into YouTube rabbit hole. In her free time she loves painting, embroidering and taking walks in nature.

Saulė is a photo editor at Bored Panda with bachelor's degree in Multimedia and Computer Design. The thing that relaxes her the best is going into YouTube rabbit hole. In her free time she loves painting, embroidering and taking walks in nature.

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!

91points

mongo 2 years ago

Cultural gatekeeping needs to stop.

76points

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Ozacoter 2 years ago

Indeed. Cultures have always enriched from sharing with each other. There is barely any culture that has developed on their own (except maybe a few isolated tribes). One thing is to be disrespectful but the odea of "cultural apropiation" is most of the time used just to attack people percieved as white for anything they do. For example Japanese people often come to spain, buy sevillana dresses and dance flamenco, aparently it is quite popular. And thats great. Why is it bad if a spanish person then buys a kimono and learns how to make sushi?

19points

ZAPanda 2 years ago (edited)

In Africa if white folks get dreads or cornrows or wear shweshwe we super love it and get excited. So no, that wank about cultural appropriation is just virtue signalling from college kids in america/canada/uk. Speaking as an actual african communist, we do not give a f**k. We welcome you to become african, we all came from africa. All that matters is that you want to be here. https://www.timeslive.co.za/sunday-times/lifestyle/fashion-and-beauty/2019-01-16-shweshwe-the-fabric-of-sas-turbulent-history/

19points

Josy Bannon 2 years ago

Getting to know a culture through its food is a beautiful way and mostly appreciated a lot by the natives who are proud of it. Culinary gatekeeping is really stupid and I doubt it comes from the people of the certain culture itself.

15points

Bunzilla 2 years ago

Italy would never have had pasta if it wasn't for Asia (China?). Everything comes from somewhere. Food would be pretty boring if it wasn't for people experimenting and creating new things!

12points

CP 2 years ago

Imitation is the sincerest form of flattery. Cultures should be proud other cultures adopt their best traits and if that is food then so be it.

6points

Joshua Williams 2 years ago

Cultural appropriation is ok, too. Stop caring what other people think and do.

2points

Dim T 2 years ago

.... Thats not what cultural appropriation is. Cultural appropriation is when let's say a restaurant chain claims they invented a dish that's actually a dish from a different culture. Thats cultural apropation. Appropriate literally means to take without permission. What exactly would you be taking if you cook a food at your home?

1point

MaggieWest 2 years ago

Where do you all live that you can't cook whatever you want without being accused of cultural appropriation?!

1point

A Jones 2 years ago (edited)

Hear hear! Peeps across the globe create restaurants to share their foods and the love for their foods. So what's wrong with that???

1point

Unumfromi Sharon Bagu 2 years ago

You know....I had this exact thought this morning...

0points

Joyce Blodgett 2 years ago

Hmm. I've never heard of "culinary gatekeeping" in my tiny world. Guess ignorance truly IS "bliss" at times. I cook whatever I want whenever I want without concern which region of the world though of it "first."

0points

Lynn Stultz 2 years ago

WELL SAID!!

0points

Neil Austin 2 years ago

Nobody rational cares what food you eat or make. If you're opening a restaurant that competes with someone making their own cuisine to support their family, that's an issue.

0points

Stephanie Ventura-Montalvo 2 years ago

Between my intolerance and allergies, I eat what I can. People against "appropriation"of food can eat the way I have to, without trying to" appropriate" and see how fast they change their minds.

0points

Summer Mason 2 years ago

F**k yes. I'm sick of feeling obligated to make some other cultures cuisine in my very tiny kitchen and very limited grocery store. It's not fare. Do i want you to feel fit in. Yes. Do I need to bend over backwards to make sure you do. No. Period.

0points

Leo Domitrix 2 years ago

This! Thank you! I get so upset when people insist I can't eat XYZ. OK, then they can't eat "white people food". (And half the "white people food" is from the Americas anyway: peppers, vanilla, cacao, tomatoes, potatoes.... Seriously, just enjoy the darned food!)

0points

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.

51points

Josy Bannon 2 years ago

Agree.

10points

Load More Replies...

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

26points

Summer Mason 2 years ago

Freezer bags are my favorite. Idgaf

7points

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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!

91points

mongo 2 years ago

Cultural gatekeeping needs to stop.

76points

Load More Replies...

Ozacoter 2 years ago

Indeed. Cultures have always enriched from sharing with each other. There is barely any culture that has developed on their own (except maybe a few isolated tribes). One thing is to be disrespectful but the odea of "cultural apropiation" is most of the time used just to attack people percieved as white for anything they do. For example Japanese people often come to spain, buy sevillana dresses and dance flamenco, aparently it is quite popular. And thats great. Why is it bad if a spanish person then buys a kimono and learns how to make sushi?

19points

ZAPanda 2 years ago (edited)

In Africa if white folks get dreads or cornrows or wear shweshwe we super love it and get excited. So no, that wank about cultural appropriation is just virtue signalling from college kids in america/canada/uk. Speaking as an actual african communist, we do not give a f**k. We welcome you to become african, we all came from africa. All that matters is that you want to be here. https://www.timeslive.co.za/sunday-times/lifestyle/fashion-and-beauty/2019-01-16-shweshwe-the-fabric-of-sas-turbulent-history/

19points

Josy Bannon 2 years ago

Getting to know a culture through its food is a beautiful way and mostly appreciated a lot by the natives who are proud of it. Culinary gatekeeping is really stupid and I doubt it comes from the people of the certain culture itself.

15points

Bunzilla 2 years ago

Italy would never have had pasta if it wasn't for Asia (China?). Everything comes from somewhere. Food would be pretty boring if it wasn't for people experimenting and creating new things!

12points

CP 2 years ago

Imitation is the sincerest form of flattery. Cultures should be proud other cultures adopt their best traits and if that is food then so be it.

6points

Joshua Williams 2 years ago

Cultural appropriation is ok, too. Stop caring what other people think and do.

2points

Dim T 2 years ago

.... Thats not what cultural appropriation is. Cultural appropriation is when let's say a restaurant chain claims they invented a dish that's actually a dish from a different culture. Thats cultural apropation. Appropriate literally means to take without permission. What exactly would you be taking if you cook a food at your home?

1point

MaggieWest 2 years ago

Where do you all live that you can't cook whatever you want without being accused of cultural appropriation?!

1point

A Jones 2 years ago (edited)

Hear hear! Peeps across the globe create restaurants to share their foods and the love for their foods. So what's wrong with that???

1point

Unumfromi Sharon Bagu 2 years ago

You know....I had this exact thought this morning...

0points

Joyce Blodgett 2 years ago

Hmm. I've never heard of "culinary gatekeeping" in my tiny world. Guess ignorance truly IS "bliss" at times. I cook whatever I want whenever I want without concern which region of the world though of it "first."

0points

Lynn Stultz 2 years ago

WELL SAID!!

0points

Neil Austin 2 years ago

Nobody rational cares what food you eat or make. If you're opening a restaurant that competes with someone making their own cuisine to support their family, that's an issue.

0points

Stephanie Ventura-Montalvo 2 years ago

Between my intolerance and allergies, I eat what I can. People against "appropriation"of food can eat the way I have to, without trying to" appropriate" and see how fast they change their minds.

0points

Summer Mason 2 years ago

F**k yes. I'm sick of feeling obligated to make some other cultures cuisine in my very tiny kitchen and very limited grocery store. It's not fare. Do i want you to feel fit in. Yes. Do I need to bend over backwards to make sure you do. No. Period.

0points

Leo Domitrix 2 years ago

This! Thank you! I get so upset when people insist I can't eat XYZ. OK, then they can't eat "white people food". (And half the "white people food" is from the Americas anyway: peppers, vanilla, cacao, tomatoes, potatoes.... Seriously, just enjoy the darned food!)

0points

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.

51points

Josy Bannon 2 years ago

Agree.

10points

Load More Replies...

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

26points

Summer Mason 2 years ago

Freezer bags are my favorite. Idgaf

7points

Load More Replies...

Load More Comments

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