The worst part about these sorts of people is that they'll do something like eat a habanero and rather than realize that habaneros, behind the fire, are actually pretty tasty, just get autismal about the Scovilles. You can do some amazing things with habaneros if you find a way to balance the heat down a bit, their flavor reminds me a little of apples.
Absolutely love habaneros. They're great for cream sauces that cut back on their heat.
Higher end food has some nasty trends. Foams, that look like the pot-washer has gobbed on your plate, and streaks and smears of sauce that either look as though someone has run their finger through them before they got to you or what you’d expect on the toilet paper after a really big shit.
Mango is a great combo for habaneros.
Luckily that shit died really quickly. I think I saw that once before everyone realized it was completely fucking retarded.
Hops is a spice, not a staple. Beer should not taste like pure fucking hops.
The problem is that there are bittering hops, and aroma hops. A lot of idiot hipster microbrewers jump straight into American-style IPA's without mastering things like Pilsners and Mild Ales first. So they think more hops = good and completely miss the subtlety of having a robust bittering hop with 1-3 good aroma hops.
Oh god that makes me feel an urge to vomit.
"Chefs know what you want better than you do" is a painfully retarded meme. If I'm paying the kind of money it takes to eat at a restaurant with a "chef," I damn well paid enough to make special orders. Even Burger King recognizes who the ultimate authority on customer satisfaction is.
Depends on the place for me. If it’s fast food, I’m not expecting a five star steak dinner, and if I’m at a high-end restaurant, I expect it to be better than most things I can make myself. If I’m paying a higher price, I want higher quality, especially with expensive places. That said, more fast food places should use Chick-Fil-A’s model for customer service. Some people I know avoid certain fast food places entirely because the staff is unfriendly.
This is how you make baristas go postal, nevermind the cup o' diabeetus.
It's not about quality. I'm saying that, if someone doesn't like black olives, Mister FancyPants Chef had better not put black olives on their food, regardless what his culinary arts degree claims. Aside from merely chemical variations such as the people who spit out cilantro in disgust, food has a deeply personal, emotional aspect. No matter what the "right" combination of flavors is for the people who created a recipe, it cannot be extended to all people. The job of the Chef is to please his customer, not to justify his own preferences by forcing them on others.
