Growing up my mother would occasionally make a dish my father enjoyed that she called “Depression Dinner”. It was mashed potatoes covered in fried ground beef with beef gravy poured on top of it.
I like mashed potatoes. I like using ground beef in a variety of dishes. And who can say anything bad about gravy? But mix those three together — ugh, no thanks. It was like baby food for adults. There was a reason why my brother and I took to calling it Depressing Dinner growing up.
Similar to beef mince, onions, gravy and mash for me. My da loves it but I found the combo depressing despite the fact I used to eat mash out of the pot with a spoon. And yes I’m Irish.
Potatoes and hamburger gravy, yep that’s a thing
Doesn’t sound that far from Shepard’s Pie though, a tasty dish beloved by zillions.
Yeah, the mistake here is in putting the beef and gravy on top resulting in mush. Putting the potatoes on top and allowing them to crisp would really change the flavor and texture.
Oh certainly changing the presentation, texture, and separation of the ingredients can make a big difference in a dish! I’d say the difference between “depression dinner” and Shepard’s pie is like the difference between cake batter and cake — they’re both made up of the exact same stuff, but one is a gloopy mess you’d probably not want to eat a whole bowl of, and the other is delicious cake you’ll want a second serving of.
I hear ya, altho at the same time your DD as is doesn’t sound that bad to me.
Of course, I’d want to drain the hell out of that ground beef and cook it with some chili mix, too. Without some simple steps like that I could indeed see how it might taste more like oily Gerbers.
To be clear — Mom’s “Depression Dinner” was in fact just greasy fried ground beef poured over mashed potatoes. No spices. I don’t even think she used any salt or pepper. Oily Gerbers would be a perfectly apt description!
French fries sometimes go in kebabs and stuff around here. When they’re on the side, that is awesome. When they’re just drenched in the sauce so you get a soggy pile of greasy potato, it is disgusting.
Oh, and fruity beers suck: not just “notes of blahblahblah in my hipster IPA” which can be good, but “we literally put fruit juice in this stuff” which… can’t. I like beer, I like fruit. They do not, however, need to mix on my account.
Sorta related: coriander (cilantro) is fine in moderation and I’m a sucker for a baguette. Once had a banh mi that had a fucking bushel of the stuff, tasted like being dragged through miles of dense shrubbery after someone yanked you out of the shower mid-shampooing. Also burning.
Oh, and fruity beers suck: not just “notes of blahblahblah in my hipster IPA” which can be good, but “we literally put fruit juice in this stuff” which… can’t. I like beer, I like fruit. They do not, however, need to mix on my account.
There’s a fruit beer sold around here that’s actually quite good, and with a better alcohol kick than most beers. Unlike the ones you mention, it doesn’t use barley at all, and tastes kind of like some lambics I’ve had.
In Greece it is pretty standard to put fries on gyros. That’s part of why I love them. But: having the proper crispy fry is essential, as is eating your gyro freshly made.
Fresh and still crispy, sure. It’s the sogginess that got me.
My local Greek place does this and I always assumed it was an Americanized gyro. They’re super tasty and we love eating there. Interesting to know it’s actually done in Greece too.
this one sounds unironically delicious
I said the same about fruity beers, sours, lambics, (also found white wines too acidic) and now I like them lol. Sometimes taste changes when you get older.
Cookout pasta salad. I like pasta, mayo, corn, tomatoes, cucumber, olives, onions, whatever else goes in normally, but pasta salad is just so disappointing.
I am the opposite about a Reuben- I’m not especially a fan of pastrami, sauerkraut, Swiss cheese, or thousand island dressing, but fuck if it’s not incredible together.
Pasta salad and mayo just sounds wrong to me. I generally use a red wine vinaigrette, it holds up better at a barbecue.
I like your idea of reversing the question. On their own I’m not big on sour cream or mayonnaise, but either of them mixed together with the right seasonings or sometimes even together with some seasoning and I can’t get enough. Mayo is nasty, but a garlic aioli? Fricken great. Plain sour cream? A tad on a baked potato is fine, but a chipotle lime crema? I might lick that up off the floor…
I too have an oddly specific one of these, which is tartare sauce.
I actively dislike all three of mayonnaise, gherkins, and capers. Mix 'em together though? Brilliant.
I feel like I’m in the minority on this one, but I don’t like fruit and yogurt together. Individually, they’re great.
Fucking same. Gives me the same vibe as OJ with pulp, ugh
That weird jell-o gelatin / cool whip combo they serve at cafeterias.
But everything’s better with cool hwip.
cool what?
Mint chocolate. Hate that stuff, but I don’t mind mint or chocolate.
potato salad is fucked up. How could you possibly take eggs and potatoes and think pickles is what you need to tie it all together?
They are! Without pickles a potato salad tastes bland but a pivkle or few gives it a sour third note and it is amazing!
It’s quite possibly the WASPiest food in existence. A dish devised to showcase the wonders of
in all its grandeur.
I’m down with carbon, oxygen, phosphorous, and all these other nice elements, but you mix them together in just the right way and you get my ex girlfriend.
I hate oranges (or orange type fruits) in cake or anything else basically. It just feels wrong somehow.
Me too, or chocolate oranges
I think someone disagreed with you lol (not myself) but I don’t mind citrus in some stuff like cheesecake. I do get that it’s a strange pairing but is quite tangy which I think people like. Probably makes them eat more of it.
I don’t mind the juice but more the whole pieces inside of cake or müsli, I find it’s a weird feeling even if I like them individually. Juice or cest is great everywhere.
I love chocolate and licorice but there’s those licorice balls with chocolate coating which I just find to be an unpleasant and weird combination.
Let me confess that I didn’t actually eat this, so maybe it actually whipped ass. Once a friend ran for donuts and I asked them to pick something up for me. They came back with a donut with maple icing and bacon bits sprinkled on top.
The sight and smell were so upsetting to me that I shoved it in my purse when no one was looking and never got around to trying it.
Maple doughnuts with bacon bits are FANTASTIC! I was leery at first, but they truly rock.
I might just have a weird aversion to meat and sweets, because I also mentioned thinking jelly on a sausage biscuit was gross once, and no one agreed.
Cheerios and Bugles (each separately). Nothing in either item should make them smell like death. But every flavor of either I’ve encountered always has. They’re not even the same kind of grain.
I’ll eat most ingredients in a wide variety of contexts. It’s pretty rare that I’ll find something that I don’t like, and can’t eventually find a way to like.
I’m not expecting them to be amazing, but them being substantially worse than bland and boring is still a surprise.
Sauerkraut milkshake
Non native english speaker here, not trying to have an argument but to learn.
Is it correct to use “whose” in this context?I kinda thought “whose” was meant to refer to a person and not an object, but really I don’t know.
Though I’d use something like “of which” or whatever else instead.(Or just do what I do and rephrase it so you don’t need to bother with this syntax to begin with.)
“What is a dish where each individual component you like, but when combined together become a dish you think is nasty?”In this context, “whose” works fine, on the basis that almost no other options work at all outside of completely rewriting the question.
I personally would just switch it out for “with” instead; it does slightly reframe the phrase but doesn’t change the question itself.
outside of completely rewriting the question.
Doesn’t require much rewriting tbh
“the component parts of which”
that’s fair!
“Whose” should probably be “thats”. But a native English speaker will occasionally personify things and so the meaning would be the same, but you are correct.
“Thats” is dialectal.
I’m not a native English speaker either but I’ve spoken English from a young age. “Whose” is used to denote belonging, not necessarily personhood, which can be confusing as “who” does denote personhood. There isn’t really a “whose” equivalent for objects so it’s used for any noun which another noun belongs to.
Yeah, you shouldn’t use who’s for objects, as in the one “who is” doing something; that should be “that’s” or "which is. But for possession like this case “that’s” doesn’t work at all. “Of which” or “for which” might work in this sentence, but I don’t think any native speaker would be confused by whose here
Garbage plates, holy crap. For those of you who don’t know, a garbage plate refers to a famous “cuisine” in Upstate New York, comprising of random picnic ingredients thrown together like a salad and is understandably the butt of many jokes because it is to cuisine what the back-scratching-hair-combing-nose-picking-ukulele-tuner is to inventions. On top of that, every restaurant has its own take on it that varies the recipe, so you will never know exactly how it is unless you’ve already touched that particular restaurant. The one time where I’d prefer each set to be sold separately (and batteries to not be included, gawd).
Here is an alternative Piped link(s):
what the back-scratching-hair-combing-nose-picking-ukulele-tuner is to inventions
Piped is a privacy-respecting open-source alternative frontend to YouTube.
I’m open-source; check me out at GitHub.
Thanks, Pipey.
