What is a food that you are very picky about?
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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.
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I would extend this to a proper thickness grade cracker crust. Miss me with that 1mm thick stuff that just gets wet and nasty. Give me that 5mm thick goodness thats just the right level of moist. Not dry, but not wet.
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Lobster, scallops and squid need to be cooked just right otherwise they tend to be rubbery.
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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.
Do you peel sausages or suck them dry?
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Do you peel sausages or suck them dry?
Neither. I just eat them like normal.
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I'm the opposite. Bagels shouldn't be toasted and definitely not used for a sandwich. Even breakfast sandwiches. Cream cheese or butter, maybe some lox, but an egg and cheese should go on a roll or the severely underrated English muffin. Gets in the way of a good bagel
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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.
Understandable, moka pot coffee isn't my favorite, just thought it might be a serviceable budget friendly option. I've had decent cups out of mine by preheating the water before putting it in the bottom and putting an aeropress filter on top of the bed of coffee grounds.
Those piston machines are insane and the grinders are even more expensive. It may just be a thing that's best kept as a nice treat when you're in Italy then.
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Understandable, moka pot coffee isn't my favorite, just thought it might be a serviceable budget friendly option. I've had decent cups out of mine by preheating the water before putting it in the bottom and putting an aeropress filter on top of the bed of coffee grounds.
Those piston machines are insane and the grinders are even more expensive. It may just be a thing that's best kept as a nice treat when you're in Italy then.
Yeah that's exactly how I approach it. I'll keep on trying stuff to see if it works for me (Croatia does coffee quite decently, I think the proximity to Italy has effect).
But I'm not too disappointed, like I said I'm not an habitual caffeine consumer.
But it's good to explore the extent of my snobbery, how rare it is to have a cup that really satisfies me is quite important to realize.
Thanks for the suggestions! It's great that you took the time to think along with me. I'll raise my glass of sparkling water to you! (my own habitual daily drink I have trouble doing without)
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I am a coffee snob, will skip it unless it's good.
Wine, I don't like it enough to like bad wine so good wine or nothing, I am fine with just water.
Cheese puffs - I thought I didn't like them at all until I worked at the health food store, they had these white cheddar cheese puffs made of food, real cheese, corn, salt. Those are so good! I never, ever eat Cheetos they are gross, but those white cheddar puffs are good.
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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 a Belgian I applaude this. Good chocolate is religion.
I like dark chocolate too but have a soft spot for chocolate whit a high percentage of cocoa butter.
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I eat vegetarian most of the time.
On the few occasions I eat meat it has to be top tier. Anything from fish to poultry to meat has to be organic and handled with respect
