Overrated foods

[Stokey Sue Profile]

Is "over-rated" relative to cost? For example is tornados rossini that much more euphoric than fillet beef Wellington? (I wouldn't know.)

Both are made of almost the same ingredients - at least if you make the original version of Wellington which I believe to be made with pate de foie gras, not mushroom duxelles (according to my older and more formal books)

My problem with that is beef fillet in both, which is definitely overrated in my view, other cuts, especially of steak, have so much more flavour, and if well reared, butchered and dry aged they are if not quite as tender (which is the USP of fillet) they have a good texture, and arguably a better mouth feel,

It is beginning to sound as if goaty cheese is more a marmite type love it or loathe thing than something that seems overrated to those who just find it a bit meh, as those moderates don't actually seem to exist
Personally I love it, with a few muscat grapes would be nice, thank you

[Amyw Profile]

I agree with goats cheese. I was thinking more about foods that seem massively popular and used a lot by chefs, on TV etc that people don't see the point of .

I don't mind avocado , but think it's ridiculously overused. The amount of "brunchporn I see on Instagram with it smashed on toast with various toppings is crazy .

Fillet steak really isn't worth the price I don't think. Great texture but hardly any taste . I think it's one of those things people order sometimes like lobster, just because IRS so expensive it must be good

[Joanbunting Profile]

I don't need to say pasta and pizza beccccause most of you know that.
I'm with those who don't get breadsauce nor sushi - cold rice and raw fish don't float my boat at all. Talking of raw fish. Any form of fish or meat carpaccio I can well live without as well as steak tartare. I can just about cope with a well made gradlax with a really good honey. mustard and dill dressing. waved at a barecue

Great big lumps of meat waved at a barecue I leave for others in the summer. The only vegetablr I find pointless isgreen beans, undercooked, so they squeak when you eat them

[Joanbunting Profile]

We had lunch with our Danish friends today and she served a steak fondue. She was very thrilled she had got fillet steak. It was underhung and utterly tasteless. It seemed such a shame that she was offering us a treat

[Pampy Profile]

I don't need to say pasta and pizza beccccause most of you know that.

Didn't you say that you had mac and cheese a couple of weeks ago? Is it the sauce that you don't like rather than the pasta itself?

[dennispc Profile]

Champagne

Caviar

Oysters - mainly because they don’t like me

Roast parsnips - I’ll eat them in a stew to be polite

Even worse, mashed carrot and swede - ruins them both

Carvery - but happily eat a home roast

Agree steak is overrated, would never order it but if placed before me it wouldn’t be a problem

Same with goats cheese

Barbecue

Bread Sauce

Burgers - yet just love mince ‘n gravy topped with mashed potato!

And I love fish, but now won’t order it if the word ‘butter’ appears as a sauce. Wonder whether chefs feel they're being generous by floating sole in melted butter.

My sister reckons the kale I mentioned on the restaurant thread had been charred - so I’ll add that to my list. And what I considered brightly coloured broccoli, was probably purple cauliflower, also now comes in yellow and red versions.

[Joanbunting Profile]

I don't need to say pasta and pizza beccccause most of you know that.

Didn't you say that you had mac and cheese a couple of weeks ago? Is it the sauce that you don't like rather than the pasta itself?

I make ie because M loves it. I pick out the pastsa and eat all the other bits like the mushrooms, tomato ans bacon I add to it. It's the texture I can't stand.

Dennis mentioned carvery. I'd go a step further and say restaurant/hotel buffets especially of the eat all you can variety.Two reasons, I can't stand greed and waste and I greatly fear for food hygiene

[Badger's Mate Profile]

I've said before that I don't understand the enthusiasm for steak or pizza. I don't dislike either, but I tire of them quite quickly (usually before I've finished eating them) and rarely order them.

Another highly rated foodstuff that doesn't thrill me is foie gras. Notwithstanding the method of production, I've not really understood what the fuss was about from a culinary viewpoint. It's nice enough but not my favourite and I wouldn't usually order it.

[scullion Profile]

a couple of the cucurbits don't do it for me - cucumber is only tasty if it's in a pickle and marrow is ok but the flavour is in what you stuff it with. i will class chayote in with that flavourless group, too. i would consider them a waste of calories - if they weren't so low in them!
the seed sellers tell you how good asparagus peas are but the best thing about those are the lovely, little, red flowers.

[jeral Profile]

Edible flowers.

[Gillthepainter Profile Website]

and
I wish fruity teas tasted as good as the smell.

I tried to love them for 2 years, but went back to coffee which does taste as good as it smells.

[Badger's Mate Profile]

I'm with you on fruit teas.

I quite like marrow, maybe it's because it's something we've always had, wouldn't go out of my way to buy chayote. I can't agree that cucumber is flavourless. However, Vegetable spaghetti is tasteless and stringy, nor does it taste of spaghetti, which makes me wonder if it has got any redeeming features.

ETA

I quite like edible flowers, they add to presentation (a bonus, but not as important as the flavour of a dish IMO) and certainly nasturtiums and alliums taste of something.

Another obvious one for me, I can take or leave chocolate. All the more for the rest of you