Overrated food

Love sprouts, hate broccoli. As for beer - well, there are thousands and thousands of beers, with an incredible range of flavour. It's a whole world you're missing out on...

loubbylou

I have a sister like that who loves Brussel Sprouts and Broccoli. I'm not saying I never eat these things myself but if I do its usually something like a Chicken and broccoli bake with a creamy sauce but once Sprouts are overcooked then they are horrible and ready for the bin or need to be incorporated into Bubble and Squeak or something.

I agree that a lot of pork is overrated too apart from good pork sausages which I'm a sucker for the world over ( most sausages in fact ) or a good old school smoked bacon thickly cut, not supermarket rubbish cut paper thin and full of added water that shrivels into nothing when cooked.
And Ham Shank ( ham hock ) cooked in water until the meat falls of the bone and made into a soup ( Lentil ) is great, as is pork mince in stuffing's. As far as the cuts of pork go like fillet or chop etc they dont do it for me and really need a ton of herbs or spices to be any way appetising unlike a good cut of beef or lamb which could stand alone with just a grinding of salt and little else.
I have recently started buying vegetables at a local farm shop and am attempting to grow some myself. I must say the difference in taste compared to supermarket rubbish is like night and day.

Agree with sushi, never really bought into it but then I'm not a massive rice fan. I also love most of those things, particularly broccoli and beer. I've tried oysters twice and nope, not getting them either. I've had fois gras parfait which was nice but don't think I'd try fois gras.

I think artichokes are completely overrated although we grow them and they are a beautiful plant.

Scallops.

When people talk about scallops they are usually only talking about the scallop muscle, and not the live whole fresh scallop.

I'm another who doesn't get the fascination with sushi. I like Japanese food in general, and I've had some excellent sushi, but I can't understand how it has become cult-ish. It's actually hard to find a Japanese restaurant around here that pays as much attention to the other dishes as to the sushi--because that's what the customers want.

And, here comes heresy. I have never found chocolate to be something to die for. I've had the best and the worst and, well, it's chocolate, not attainment of cosmic bliss.

I'd say that pork has become overrated because so much of the flavor has been bred out of it. The Other White Meat, indeed! Heritage pork is something else. A lot of people actually dislike it because it "doesn't taste like pork."

I think wagyu beef is a great ingredient that is really abused. Cooked the Japanese way in small cubes or thin slices with a simple dip or squirt of lime it's great - in small portions. Served as an 8 oz steak, well that's a muscle and a packet if butter on the plate and of course it's too rich.

You're probably right...

Up to about a year ago there was a restaurant here advertising wagyu pork... gone bankrupt, fortunately.

#23 What is foie gras parfait? I had a quick google but it just says that foie gras is made into it.

Well, they also say it is made into pâté, which I don't think is correct. Paté may be made from poultry liver, but not from foie gras.

@Myanmarbound - agreed, the worst thing you can do to wagyu beef is to treat it like you would a regular steak.

@bjd - are you saying that pate is not+ made from foe gras, or that it +should not be?

In Vietnam they use rat meat to make pate. Field rat meat, mind you.

Raising rat revenue