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Pet Peeves

Go on, tell us what you hate. Confess your food-related pet peeves here and meet some Chowhounds who feel the same way. Commiseration is the name of the game.

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The key to making ground turkey a great addition to your recipes? Bacon (like the real stuff, made from pigs).

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by TokiyoRio 2 years ago

No, it's not a way to switch to ground turkey to reduce your saturated fat intake, but ground turkey has some advantages. It's a lot less expensive than ground beef, and it has a smaller environmen...

Restricting cell phone use at restaurants...

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by gutreactions 3 years ago

I have noticed more and more restaurants posting signs restricting the use of cell phones in the dining room. Obsessive picture taking...non-stop texting, etc. How do you feel about this issue? Wou...

Trader Joes... Please, just ring up my groceries.

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by K2000 14 years ago

There's a new Trader Joes by my house (Queens) and I've been there 3 times now. I like their food just fine, but at the checkout, the clerks always want to give me commentary about my groceries ...

Tight Cuisinart Lid

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by Querencia 2 years ago

I had my old Cuisinart for forty years and never had the slightest problem getting the workbowl's lid on and screwed tight in place (necessary for it to turn on). This new one, I can't get the lid ...

Nabisco Famous Chocolate Wafers

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by sfe6 2 years ago

I don't know if these have been discontinued, but there are posts here dating over 10 years back from people who couldn't find them. I have only found them on Amazon or Ebay for about $15 and up (w...

“Mexican” restaurants that don’t serve Mexican rice or pinto beans are not real Mexican food

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by Hericide 2 years ago

Why would you open a Mexican restaurant that serves only white or yellow rice, or even worse, that only serves black beans. I live in LA, and more and more I’m starting to see these ridiculous heal...

"Seedless" watermelon?

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by LadyofTexas 2 years ago

First and last so-called seedless watermelon for me! It's watermelon season here in Texas, and I foolishly bought a seedless melon. Instead of nice big black seeds that are easy to remove, this mel...

A Mess of Black Pepper

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by tmalleman 2 years ago

Please help me with my marriage! A couple years ago, my wife began drawing my attention to the little layer of black pepper that surrounds the front burners of our stove after I’m done cooking. Not...

Hard potatoes-en vogue?

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by BigG 2 years ago

I was thinking after reading the thread about potatoes that don't boil. I've had two meals now at, otherwise, excellent restaurants in Minneapolis. Both had fingerling potatoes that were more ...

What's the deal with lemons in water?

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by dwkayak 4 years ago

Anyone know anything about the history of this? How long ago did restaurants start doing this? I don't get it and I don't like it. Maybe if I had impure water, like some of that stinky water I use ...

Katz's Deli: sad decline

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by Howard_2 2 years ago

This past week I had a sandwich at Katz's. What I discovered was very sad. First of all, the "rye bread" looked nothing like any kind of REAL rye bread any of us have eaten. The mustard was...

Breakfast Pet Peeve - SD

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by cstr 2 years ago

OK, happy 2019, I hope the SD CH board has great activity this year. So, I'm beginning this year, on the SD board, with a pet peeve of mine. I really enjoy breakfast, it's my favorite meal, esp...

Lucky Lee's framing of an entire cuisine as “unhealthy.”

Melanie Wong
by Melanie Wong 2 years ago

" . . . I am not without sympathy for Ms. Haspel. She’s just a normal mompreneur who is trying to balance parenting and work while avoiding gluten, dairy, sugar, GMO oils, brown sauces, and anyone ...

Chicken Parmesan

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by BostonRocketChef 2 years ago

Ok, depending where you go the chicken may be swimming in sauce. The way it should look is like my pic so remember it is easier to add than take away. Chicken is not a fish so no need to drown it p...

Heath dinnerware

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by Dmarks30 2 years ago

I owned and used the original Heath dinnerware, including their large plates, for decades and I recently purchased two large dinner plates (costing me almost $100) from Heath. These new designs are...

...and people wonder why there is a growing chef shortage...

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by ChefMikeinBurlington 3 years ago

Yep!! Back on the soapbox, I read the whole article, every word...and not once does she mention "tip-out" or "kitchen gratuity" but still thinks that .....her words..."If the food comes out slow or...

Tip Etiquette: As prices rise, should my tip amount always rise?

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by gutreactions 3 years ago

It might be a naïve question of tipping etiquette, but let's face it: prices have been rising across the culinary spectrum, from that glass of craft brew to the cost of an artisanal burger. Should ...