Example, putting ketchup on a perfectly cooked ribeye steak at a nice restaurant.
Chicken on a pizza, but the sin there is cooking the chicken twice. Restaurants commonly bake already cooked chicken with the pie. Just make it separate, and add the chicken after the pie has been baked so it’s not overcooked.
A lot of things are “cooked” twice, I don’t think that’s a sin.
I can’t think of a meat on a pizza that isn’t cooked beforehand, the sauce gets cooked before it goes on the pizza, too. Technically if the cheese was made with pasteurized milk, that milk was cooked twice, too
Do you consider the chocolate chips in cookies as cooked twice?
Wasting it, if it can at all be avoided.
Ketchup on pasta
Here’s a weird one that I only learned recently, at 41 years old, and changed both my ability to consume seafood and my feelings toward food preparation in general…
Ever since I was in 4th grade, after getting very sick eating my first lobster in Nantucket, MA, I couldn’t eat seafood. For a long time we thought it was a shellfish allergy, but over time I learned that a) I could eat shrimp tempura just fine, but not regular shrimp; b) lots of seafood made me sick, like sea bass, but anything fresh water was fine.
For decades, nobody I asked could figure out what the deal was; I eventually assumed that it was just something about things that grow up in the sea, and things like tempura could mask the problem flavor whatever
This year, I went to Japan with my family, and of course I’m not an asshole who would stop them from having the best sushi in the world. We booked a reservation at a sushi restaurant, assuming I could order something I liked, but discovered too late that it was “omakase”, meaning a set course of the sushi chef’s choice.
So, like always, hopeful that I might find something new I could eat, I decided I would give things the sniff test and if it smelled bad to me I’d pawn it off on my family. First dish lands, it smells great, so I eat it. it was delicious.
I asked the su-chef what it was, excited to find a new type of seafood I liked.
…It was sea bass. Something that definitely makes me sick. Next? Sea urchin. Then shrimp. And a whole bunch of other stuff I could never normally eat.
I was in shock. I asked if they knew why it could be but they didn’t know. I talked about it with a bunch of people throughout the trip but nobody had any ideas, until the owner of the hot springs inn in Hakone said “oh, I know, my friend has the same problem when we travel to America for business”.
He introduced me to the concept of Ikejime, a humane method for killing fish (and the shellfish and mollusk counterparts).
When big fisheries outside Japan kill their fish, they typically suffocate them in liquids with insufficient oxygen, then drain their blood later on. The stress of dying slowly releases hormones into their bloodstream, which soaks into their tissue after they’re dead. THAT is what makes me sick, and the Japanese consider it “dirty”. So Japanese fisheries use the process called Ikejime to swiftly kill the fish and quickly drain their blood.
This is also why seafood in Japan tastes so good to everyone compared to elsewhere.
There are even some small fisheries on the US West Coast that practice ikejime. I’ve found several sushi restaurants near me with Japanese head chefs who source their fish/shellfish/mollusks from Japan or specifically fisheries in the US that practice ikejime.
Suddenly I have access to a whole new world of seafood that I never could have enjoyed before.
As a result, I’ve started thinking now about how the killing process of ALL animals can alter their biochemistry and change their taste and edibility.
So I generally now consider any killing of animals for food that isn’t humane and “clean” to be objectively “wrong” even if I can still eat non-seafood like that.
Absolutely mind blowing food experience.
Judging people for preparing their food how they like it.
I’d pretty much go as far as to claim that ketchup is only good with fries and even there it’s still outmatched by mayo.
Hah, you clearly did not study at uni. Nothing beats lazy student food pasta + ketchup.
Drenching your food in spices or sauces before even tasting it. That simply is an insult to anyone cooking. Nothing wrong with it afterwards, everyones taste is different. Exception:when the cook themselves tell you they forgot to add salt.
Back when I was in the Army, a friend of mine tricked his vegan GF into eating meat.
That is super fucked up. We don’t need to agree on things. I thing vegans are cringe, personally. But I would fight tooth and nail to make a vegan get what they want.
Like come on.
I’d almost extend this to any kinds of trickery about what people are putting into their mouths. The consequences can be lethal at worst.
A bit unrelated but at a previous work place the guys there put viagra into another guy’s food as a joke where as I would’ve considered that borderline assault.
I knew a woman who almost killed her son in law because she believed his shellfish allergy was “made up”.
I remember a story on Reddit of a grandmother that killed her granddaughter because she wouldn’t listen about an allergy.
You articulated some of what I was about to write up.
Do what you like to your own food but never, ever, ever intentionally mess with or disregard someone else’s food restrictions. Doesn’t matter if you disagree with them or think they’re “making it up.” At best it’s a violation of their agency, and at worst you could kill or seriously injure someone. Stuff like that is scary.
One of my friends tells a story when she was 8, and she was deathly allergic to nuts. She was at a friend’s birthday party, and was given a cookie. She went to her mom to ask if it was okay, and her mom asked the mother of the birthday girl, “Does this have nuts in it? My daughter is deathly allergic to nuts.” The woman said, “No.” So she was allowed to eat the cookie. A few minutes later, her face started to swell, her throat started to close, and she started having a deadly reaction. The mother freaked out, and said to the other mom, “I thought you said there was no nuts in these?” “I mean, there are just one or two walnuts, but they are ground up so fine, she couldn’t have tasted them.” My friend had to go to the ER.
I feel like a lot of people back then didn’t understand what allergies were, thinking it was just an extreme form of not liking the taste.
Hope the mother who provided the cookie was the one to pay for the medical bill. Otherwise, that’s a lawsuit waiting to happen.
Man america is fuckin weird
(but also remember the commenter might not be american)
This really is baseline respect.
I hope they broke up after that, that’s fucked up
only tangentially related, but I found out something quite the opposite this week which is pretty funny: the “steak” flavoured crisps in my supermarket are actually (probably) vegan. I checked the ingredients and the “meaty” flavour is actually just paprika, salt, and pepper lol. Nothing on the ingredients looked to come from any animal. So the flavour being called “steak” is just a marketing thing. I suppose when you condition your brain by telling it you’re eating “steak” it just kinda accepts it and it does somehow taste kinda meaty in a way. But it’s not.
paprika, salt, and pepper
So dried pepper, salt, and pepper? That’s wild!
Wildly different kinds of pepper lol. Fun fact, chili peppers are actually named peppers because when they were named they were thought to be related to black pepper, but are actually not really related at all.
Ketchup on scrambled eggs.
Yesssss
I’ve come around on a lot of things, even if I don’t like 'em, can wrap my mind around them, but sugar on grits is an abomination.
Other than that, I think the only right answer when someone makes you food is “thank you”. If you try it and don’t like it don’t eat it, that’s fine. Just acknowledge the effort the person made to feed you. “EEW” is never appropriate. Even if they give you sugared grits. “Thanks, I’ll pass on those, I don’t like sugar on grits but please, enjoy. When I cook I’ll make them savory so you can try them that way.”
I have an issue with anything that my brain says is supposed to be savory that has been loaded up with sugar and is now sweet.
Like I ate cornbread relatively often as a kid, but my mom always made it without any sugar, so I’m used to it. To me cornbread is a savory food, but apparently everybody else in the entire fucking United States of America put so much sugar in their cornbread that it’s more like a corn muffin.
Sugar in grits? I’ll take one bite, realize what it is, and not eat anymore.
I dislike sweet cornbread too, will put a pinch or half spoonful of sugar, no more. More likely to put cheese or jalapenos or something like that.
Kettle corn popcorn is ok though. Not my favorite (nutritional yeast, chili powder, salt is my favorite) but the sweet and salty kettle corn is good.
That makes sense because it’s kettle corn popcorn, so my brain doesn’t go, “This is supposed to be savory!”
Its not like I don’t like ketchup but there are few foods where something else would be better.
Putting any seasoning on a meal you are served without tasting it first.
If it is not to your liking, then add the ketchup, steak sauce, salt, whatever, but at least try it first. 1) Out of respect for those who prepared it. 2) You might find that you enjoy it as it is.
Now if you prepared it, by all means, do whatever you want to it.
Reminds me when I spent several hours cooking a cubano sandwich and my brother just added tonkatsu sauce to it before ever tasting it. I begged him to taste it first, I’ve nvr even seen him add tonkatsu sauce randomly like that, but nope
I can’t find a link to verify this story, but I remember reading a story that an officer was given the opportunity to eat with Napoleon, and he seasoned his food before he took a bite, and it ruined his military career.
Napoleon decided that that person was not worthy of being entrusted with an army because he wouldn’t even try what was presented in front of him before changing it.
I had to train my wife out of immediately dumping random hot sauce on every meal.
Waste.
Haven’t shit in 6 months, don’t plan on starting now
Hey mizu6079, nice to see you’re still around and working on bigger (if not better) things.
Context if needed
A user named mizu6079@lemmy.world made a post a few years back stating that they were attempting to avoid pooping for 3 days. Original is no longer available but the page was saved on GhostArchive.
Hey! The GA link gives me a 404
Internet Archive link: https://web.archive.org/web/20230629152756/https://lemmy.world/post/440073
Flashbang alert, it was captured in light mode.
Boiling broccoli.
It’s just bad, and wrong. I know lots of people who don’t like broccoli, and when I ask why it’s usually because that’s the only / main way they’ve had it. For me it’s the opposite, I love broccoli, it’s my favorite vegetable.
Acceptable methods of preparation, in descending order:
- pan-fried, hard. High heat, add a good oil and immediately follow with roughly chopped (e.g. halve the large “flowers”) broccoli so the oil doesn’t burn. It will sizzle and crack like crazy for a couple of minutes. In the end, you should have brown-almost-black, caramelized flowers/stems, that are still very crisp on the inside. If you want to make a sauce, set aside or make simultaneously and only combine towards the end, so you don’t cook the broccoli until soft after frying.
- oven-roasted. High heat, again in the oven until almost blackened in spots. It’s almost, but not quite as good as pan-fried, but that seems to be common with oven-roasting. You likely loose a lot of the inner crispness. But, no oil spritzes.
- blanched, shortly. IDK why you’d ever really want this, unless it’s to make the color pop. Way worse than oven roasted, way better than cooked or steamed.
Note this only applies to fresh broccoli, the frozen stuff is unsalvageable.
Steamed broccoli solos
What are your thoughts on streaming and then using a sause (oyster or similar)?
We’ve always steamed it. I wouldn’t call it good or bad by itself. I season it with garlic powder and soysauce. When I was a kid my parents just dumped butter on it. I haven’t cared for the oven roasted ones I’ve tried. Charred broccoli tastes nasty to me.
Pressure cooked is ok. Put broccoli in steamer basket, over an inch of water. Low pressure, zero minutes, quick release. So as soon as it reaches pressure, vent it.
eating raw chicken? eating straight salt with a spoon?
but if you wanna put ketchup on a steak? Id hate that. however its someone elses food. I wouldnt yuck their yum
Ok but does anyone else eat the salt plain at the end of the pretzel bag???
Ow, my kidneys.
Yes…
Raw chicken is a delicacy in Japan
I’ve yet to have the balls/reckless-abandon-for-my-bowels to try it
I would trust the quality of Japanese chickens infinitely more than others’. They seem to take their food products pretty dang seriously, like their ridiculously perfect fruits.
TIL!!!
An extensive article on the subject filtered thru removepaywall because too many spammy ads.
In countries where meat can be treated with antibiotics, it’s fine.
It’s still not fine lol. It carried an insane salmonella risk even in Japan. It’s just one of those traditional dishes that get overlooked on safety in favor of tradition. Japan’s health department strongly discourages it because of the extreme risk of salmonella.
