Overrated food

I know exactly what your'e saying nutraxfornerves

I mean if some of the things I mentioned above like Broccoli, Salmon, Scallops and Brussel Sprouts were served alone without any sauce or other flavours whatsoever there is not much doubt in my mind I would not order any of them in a restaurant. They just dont do it for me. Salmon is pretty bland for me and easily dried out when cooked and Scallops are pretty tasteless too. I suppose that's why a lot of chefs tend to cook them alongside bacon, chorizo and black pudding etc to get some flavour into the damm things.
I would say your'e right tony001 I've heard many a chef say there is just no substitute for Wild Salmon.
I've never tried the variety of Lobster or crab that you mention nutraxfornerves but I have tried others like the big brown heavy shell crab ( don't know the name, maybe mud crab? ) and Australian Lobster of which both I found to be rather bitter in taste and wasn't particularly impressed either. Again, I guess this is why you have the likes of dressed crab. It was the same with Snails in France, tasteless without lashings of garlic butter and what doesn't taste better with butter ? Wouldn't dream of ordering them again
In my view the humble Mackerel is one of the most underrated fish and is also in abundance in a lot of places.
Havent tried the white Asparagus but I do like the Green British Asparagus steamed a little then fried in olive oil.
When I talk about beer I'm referring to the taste of the big name brands of lager type beer, full of gas all over the world, usually full of chemicals too. The taste just isn't there for me. The exceptions would be the great tasting local beers of Germany and Belgium from small breweries were the adding of chemicals is against the law. There are some well made local English Ale's too.
It does annoy me too when celebrity chefs seem to find the need to try all the controversial foods like monkey's brains or a still beating heart of an animal, testicles or eye balls etc I just dont see the need and it was one thing that put me off Anthony Bourdain a little.
But I guess thats just me and other people may find this appetising or exciting or something.

Edited by: linfield

Being Norwegian, I can only humbly apologize for all the second-rate (farmed) salmon we push to tourists and export. Real (wild) salmon prepared in the right way is absolutely delicious though.

How can anyone possibly+ think that +beer is overrated?

W.

It's refreshing and most welcome to see some new blood on LPTTGS: rhine86, linfield and walkingmzungu.

sushi

And they'll get used to Vinny.

This Salmon was not over rated at all

Caught/bled/cleaned/smoked by Yours Truly it was ambrosial.

Foie gras is well overrated in my book

Linfield in #11 - I mean if some of the things I mentioned above like Broccoli, Salmon, Scallops and Brussel Sprouts were served alone without any sauce or other flavours whatsoever there is not much doubt in my mind I would not order any of them in a restaurant

That's where I am weird then...well with the broccolli and sprouts of that quote anyway - I would quite happily eat bowlfuls of broccolli and sprouts with no sauce or other flavours. But then people think I am weird for liking sprouts; I can take or leave certain foods but could not do without vegetables, there isn't one vegetable I don't like and would eat by itself!

For me, pork is overrated but I suspect that is just a taste thing as everyone else I know loves pork. The other food I don't understand the complete fascination with is fish - a lot of people on holiday in Asia seem to have a fascination with to the exclusion of all other food...ok, I understand fresh caught fish isn't as common in the UK, for example, but is that any reason to pay over the odds for a fresh fish which isn't even good quality?

Edited by: loubbylou

Wagyu beef, lobster.

Truffels.