What is a food that you are very picky about?
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never really thought about the regional types because all the best cheesecakes I've had have been home baked by someone (lucky me!) they're probably the dense NY style based on the descriptions
i did try fluffy Japanese cheesecake and did enjoy it but as like, its own thing. it should have its own name cuz it's basically its own dessert
ricotta style probably slaps. gotta try that
these styles are at several places within an hour's drive
hi fellow mid-Atlantic northeasterner lol
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I'll chime in with water.
There's so many different flavors of water. Just trying tap water in random places is such a different experience. Although I only specifically remember the worst. What the fuck was that bitter thing in Budapest.
As for mineral waters, I definitely go for Budiš in a glass bottle, chilled.yeah, I live in a town with really clean fresh tap water (the water taste won some award in 2016) and so whenever I go anywhere else, especially inland, I cannot stand the taste of the water. I'll drink it, but it isn't an enjoyable experience in most places other than where I live.
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Give me this person's sauce.
I want more sauce, I hate how dry these usually are. As much as it fits. Inject that thing into the buns.
You would like tortas ahogadas --> drowned sandwiches
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Pizza. I came to realize when I first started traveling that being from Connecticut and having easy access to extremely good New Haven, Greek, and New York style pizza is a luxury. It's my favorite food. Whenever I travel, I make sure to try the area's so-called "best" pizza for at least one of my meals. It is seriously pathetic what some regions consider good pizza.
You should come to Norway and try Grandiosa!
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Coffee. I'm not a regular consumer as I don't find many modes that cater to my snobbery.
I only like the Italian, one sip ristretto. Very well made, thick and nutty. Unfortunately outside of Italy this is incredibly hard to come by.
So I basically never drink coffee. Without an expensive machine in not able to make it at home (I tried all ristretto options for Nespresso, but they don't cut it).
There's only a couple of coffee bars that I trust to serve me good coffee... It's infuriating as coffee culture is global, yet there's almost nowhere where my taste buds are satisfied.
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Coffee. I'm not a regular consumer as I don't find many modes that cater to my snobbery.
I only like the Italian, one sip ristretto. Very well made, thick and nutty. Unfortunately outside of Italy this is incredibly hard to come by.
So I basically never drink coffee. Without an expensive machine in not able to make it at home (I tried all ristretto options for Nespresso, but they don't cut it).
There's only a couple of coffee bars that I trust to serve me good coffee... It's infuriating as coffee culture is global, yet there's almost nowhere where my taste buds are satisfied.
wrote last edited by [email protected]You may like moka pot coffee. I'm a real coffee nut, been roasting my own for over a decade now. It's a real rabbit hole, and something you could almost certainly get into if you'd like, but only really worth it if you're looking for a new hobby. If you're not, probably best to keep it as a nice occasional treat.
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You may like moka pot coffee. I'm a real coffee nut, been roasting my own for over a decade now. It's a real rabbit hole, and something you could almost certainly get into if you'd like, but only really worth it if you're looking for a new hobby. If you're not, probably best to keep it as a nice occasional treat.
wrote last edited by [email protected]I've tried moka pot coffee, but it's too acrid for me and lacks the leopard print crema layer from a good expresso (or I'm not good at it).
I've done barista courses and found out that what I like takes a expensive piston espresso maker and an intricately calibrated grinder.
And that's cool, I'm content to be a snob until I win the lottery (which is very unlikely as I don't play) luckily I'm not very dependent on caffeine intake.
I'm just a bit miffed that what I can get on every street corner in Italy is so rare where I live.
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Nothing, really. If I'm picky about something, I usually just won't eat it.
I don't like skins on sausage or pulp in beverages.
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The best icecream isn't sold in stores, it's from little places that make it in-house. But the best I've found retail is Talenti Gelato.
wrote last edited by [email protected]Agree 100%, I make my own home made ice cream and it's like a completely different dessert than storebought, but Talenti Gelato is a quite serviceable alternative I wouldn't ever say no to. Generally ice cream is like bread: grocery stores will have a poor shadow of it, a good shop that makes it in house is the best if you get it fresh, and making it yourself is a way to get the good stuff cheap.
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Chocolate. I absolutely adore chocolate, but only good chocolate. I've sought out and nibbled on hundreds of different bars and blends. Anything under 70% dark just doesn't do it for me. I've melted down chocolate bars and mixed in baking chocolate and reset it so it would be darker.
Whitman's? Russel Stover? Hershey? Reeses? Miss me with that please.
If you get the chance to try a single origin Ecuadorian dark chocolate it's amazing, complex, fruity and floral. All of the pretentious stuff people describe about wine is genuinely there in chocolate.
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Mollusks and crustaceans. I can eat fish, in any dish, that's perfectly fine.
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You would like tortas ahogadas --> drowned sandwiches
un lonche bien perrón
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I accept a hint of lemon provided it's VERY subtle (when I bake cheesecake I use a dash of lemon juice. Zest is probably too strong for my cheesecake taste)
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Chocolate. I absolutely adore chocolate, but only good chocolate. I've sought out and nibbled on hundreds of different bars and blends. Anything under 70% dark just doesn't do it for me. I've melted down chocolate bars and mixed in baking chocolate and reset it so it would be darker.
Whitman's? Russel Stover? Hershey? Reeses? Miss me with that please.
If you get the chance to try a single origin Ecuadorian dark chocolate it's amazing, complex, fruity and floral. All of the pretentious stuff people describe about wine is genuinely there in chocolate.
As an American, our chocolate does indeed taste like vomit.
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Cheez-its. Generic brand cheese crackers just don't cut it.
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Any kind of sandwich, burger, taco, hotdog, etc. that is too overstuffed to pick up and eat pisses me off. If its open face or whatever and you're eating it with a fork that's fine but if its not then I need to actually be able to eat it without food going everywhere when I pick it up. Giant burgers you can't pick up or fit in your mouth are especially stupid and I hate them.
Or ones with so much condiments, that everything slides around as you handle/bite it.
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As an American, our chocolate does indeed taste like vomit.
There's so many great American chocolates though, it's the cheap stuff that gives it such a bad reputation. Taza, Theo, Lake Champlain, Chocolove and lots of other little chocolatiers just doing their things but they just don't have the same kind of market presence.
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There's so many great American chocolates though, it's the cheap stuff that gives it such a bad reputation. Taza, Theo, Lake Champlain, Chocolove and lots of other little chocolatiers just doing their things but they just don't have the same kind of market presence.
Yeah, I was referring to things like mass produced chocolates.
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Nothing, really. If I'm picky about something, I usually just won't eat it.
I don't like skins on sausage or pulp in beverages.
Wait what...
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Tomatoes for me, always trying to buy the more expensive/on the vine tomatoes to get more flavour, the basic ones are just too watery and flavourless for me.
