Sometimes our online editor spends too long reading comments online and then she gets grumpy.
They look like mini jewels, but let’s be honest: Pomegranate arils taste of basically nothing and they stick in your teeth something awful. Plus, they cost a fortune.
Cooking and eating artichokes from scratch involves a ridiculous amount of labour. And then dipping the little leaves in butter for a milligram’s worth of flesh? Nee, dankie.
Don’t get me wrong: I can destroy a tub of pistachio ice cream. But pistachios in their raw form, when coated in those sharp, absurdly strong shells, confound me. The effort-to-reward ratio is just completely out of whack.
If I never receive another salad without balsamic reduction squiggles on the plate, it will be too soon.
Who invented this? What is it even?
Is it just me, or does this stuff make you cough, too?
Who says gluten free & dairy free can be boring?! We sure don’t especially with our smashed sweet potato, prosciutto, dukkah & onion #merakisole #ardrossan #yorkepeninsula #glutenfree #dairyfree #proscuitto #delicious #foodoptions #healthy #dukkah #spices #lunch A post shared by Meraki Sole’ (@merakisole) on
I mean, I like caviar. It’s kind of nice how it pops in your mouth and tastes salty. But I really can’t imagine paying millions for that flavour. I mean, chocolate, sure. Cheese, sure. Even coffee. But salty water?
Okay, so these aren’t exactly trendy now, but they once were and that’s what I can’t understand. What you’ve got is some really sharp shards of caramel on top of a seriously mushy apple (floury from the heat of the caramel, if it wasn’t already). I mean, how is this a food that got accepted into the canon of actual foods?
The best thing about the fair #greedypug #toffeeapple #pug #cute #fair A post shared by Hugo Pug (@hugo_pug) on
There used to be a woman in our office who microwaved her cornflakes with milk to make them soggy. So it’s possible that some people do enjoy the spongy, mushy, cold, baby-food texture of bircher muesli. But I’m convinced that if it weren’t deemed healthy there would be literally one person who ate it.
The nice part about this stuff is the cream-cheese icing. There’s absolutely no need for the cake to be red. Unless it’s got beetroot in it, or something.
This is similar to the original recipe that began the #redvelvetcake craze. It was developed by the Adams Extract company in Gonzales, Tex. The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting. The #NYTCooking recipe is through our profile link. (Photo: @rikkisnyder) # A post shared by NYT Food (@nytfood) on
I don’t know, man. It’s like watery tea. Brew that shit for longer.