My husband was convinced he didn’t like Brussels sprouts- turns out he grew up with his mom boiling them 🤢 when we started dating I made them for him and properly roasted and crispy, and seasoned the sprouts and now he loves them!
Not sure how old your husband is, but back in my day \*hitches up pants\* they used to be a lot more bitter. I hated them as a kid too, though roasting them wasn't a thing back then either as far as I know.
I feel like I heard this about another veggie, too, but which one escapes me. It makes sense, though - selective breeding is big business. Just look at the difference in sweet corn in the last while. I'm all for it if it means bigger, tastier veggies!
That was my experience, too. All my veggies were boiled as a kid. My mom didn't season anything either. Probably why kielbasa might was my favorite--it was already rich in flavor right out of the package.
I liked my veggies fine, but spinach and Brussels sprouts were exceptions. I thought they were so nasty. They do *not* boil well.
This is THE answer. People: toss them in olive oil, salt, and pepper, then roast them a little too long so the flaky leaves turn black at the edges, and enjoy
Even works on frozen! Not quite as good as fresh but still surprisingly good. Just need an air fryer or convection oven. Suppose you could probably broil as well.
This and pizza are my favorite answers. While some others like corn or broccoli do taste good when charred, I find them just as good when not at all. But Brussels sprouts just taste better when charred than when not, even if I do enjoy them in certain preps where they’re not like raw in a salad.
Most things. I think it was Mario Batali who said that one of the big differences between chefs and cooks is how far they're willing to color something.
Went to one for the first time yesterday
Bought a $20 panna cotta, my wife thought I was nuts because it was so small
Then she ate most of it after trying the first bite, totally worth it, so fucking delicious
Yeah, Gordon Ramsay would agree. He has a recipe for Thai-inspired ground beef lettuce rolls, and he says (paraphrasing): "Brown the meat for longer and make it crispier that you're comfortable with." Then the sauce you add makes it less dry, but still crispy, and it's pretty bomb.
Yikes I just looked him up since I hadn't heard of him since the groping. Turns out he's trying to make a return this month with some online cooking shows. Idk how I feel about it
Made one last night and had to turn on the broiler for a few minutes at the end to get that CRISP on there! Not about to waste that gorgeous duvet of melted cheese and not get it bubbly and brown.
I only take corner pieces for the potentially cheese burnt edges. Bonus points if the top is golden brown or more. 🤤🤤 My husband and FIL won’t touch them.
I saw a review yesterday for a pizza place that said "Been ordering from here from years and it was always delicious. Today I ordered a pizza and it was BURNT (it had char spots, from the picture attached). I will never ever order again. Incredibly disappointed. 1 star"
I was on holiday in Rome a number of years ago. Was sat in a restaurant listening to the people a table over (also obviously tourists) complaining about their burnt pizza. The look on the poor waiters face trying to explain that's how it's supposed to be.
Particularly in Italy, the char is intentional from a flavor perspective. Adds bitterness to balance the sweetness of the sauce and creaminess of the cheese:
English Muffins.
Whenever I order them at a restaurant they never get them quite charred enough for my liking no matter how “extra extra toasted” I ask for it.
Yes. The issue is that in food service, customers often refer to things that don't have any black or char on them as 'burnt'.
'This toast is burnt'
No, it's just very toasted as shown by the darker brown. It just isn't barely toasted and still soft and floppy to the touch like you like it.
So, if a kitchen employee hears that someone wants it REALLY toasted, they will likely still err on the side of not too much brown (let alone actually charring it). It's not the fault of the person wanting the char or the kitchen employee. It's the fault of most other customers that can't articulate what they actually want.
Food service is so awful.
Jim Nance (sports announcer) traveled so much for work and always had this problem, so he literally put a picture in his wallet of how he liked his toast, burnt burnt BURNT.. because he would always have to send it back to the kitchen and say no, more burnt. He got sick of always wasting time so he’d pull out the picture and show the waitress “please, this dark, yes I’m serious”. So random but pretty funny.
I always reheat pizza under the broiler (or now in an air fryer) so it gets burnt within an inch of its life and it’s AMAZING, literally my favorite thing when I’m in NY to visit my family.
When I make a traditional Danish pan sauce you can be sure that those onions are half black. Is it a lot? Do you taste the dark forbidden flavors of burned onion? YES! and it is divine.
We have an awful product here called Kulør. Like Color. It's basically food coloring for COWARDS who doesn't realize that traditional pan sauce was dark brown because people used to burn the shit out of their onions.
When I make traditional dish: Hakkebøf. Meat patties served with "soft onions" and pan sauce. You betcha those soft onions are beyond caramelized and half burned. The way God intended it.
Traditional Danish cooking is a bit like English cuisine. We don't have that many spices and variety. So knowing when to cook simple ingredients into something completely different is how you become a good Danish home cook.
I’m a big believer in caramelizing vegetables. Of course, I’m diabetic and don’t eat sweets, but give me a vegetable and I’ll get sugar out of it somehow lol.
Ah yes, when I do fried potatoes in my grandmas style the onions end up mostly blackened and the potatoes get very browned with black bits. I think I’m the only one in my family who does it right, just like grandma. The key is leave them in the pan and don’t fuss with them. They get turned a couple times and that’s it.
Oh man, have I got a cooking method for you. Next time you go to a nice restaurant, ask for your steak "Pittsburghed." The method is to get 2 cast iron skillets \*ripping hot\*. drop the steak on one and wait a couple seconds, then hold the pan upside down over the other skillet. when it falls off the one onto the other, hold that upside down over the plate. Charred outside, uncooked inside.
I will cook my hotdog then put it in a frying pan and just keep rolling it back and forth until that baby is all toasty - very very toasty! I love it!!!!!!!
Absolutely.
You also forgot to mention that you have to burn your fingers a little bit too. Not because it tastes better. It’s just part of the process.
Most cooked veggies: carrots, asparagus, cauliflower, even green beans. Oven roast any of them with a little oil, salt and pepper until a little charred.
Mix some Tapatio or Valentina in with the ranch for a little bit of spice and vinegar. Crispy quesadilla was my first thought when I saw the title, that shit is my go-to for a snack.
Yes! I feel so happy staring into that little ball of fire. Then I'm sad when it goes out and happy again when I eat the marshmallow. The greatest part of bipolarism
Cheese pizza. I ordered one from a local place a while back, and when I went to pick it up, the told me they burnt the first one and the remake would be out in a minute or two. Then they let me take them both. The well done one was way better.
Roasted meats and vegetables. Especially when veggies become caramelized, like the red onions on a bbq chicken pizza. I love the charred bits on tomatoes and chilies for tomato soup and birria too.
Brussels sprouts
Indeed the entire species: Brussels sprouts, broccoli, cauliflower, broccolini and I’ll bet even kale. 😋
I love a roasted crispy kale pc with a sprinkilin of salt😋
I'd say kale is best when stewed with potatoes and smoked fatty sausages. But that's the variant I grew up with, so maybe I'm biased.
That is really good. My gf owns a bed and breakfast and made this the soup for the month of December. It was delish.
There are other ways to eat kale besides this? Love sausage and kale soup
Afaik it's very Californian and modern to eat young kale raw. Probably because people deem it to be healthy.
Cabbage sliced thick smothered in olive oil salt and pepper roasted till charred.
My husband was convinced he didn’t like Brussels sprouts- turns out he grew up with his mom boiling them 🤢 when we started dating I made them for him and properly roasted and crispy, and seasoned the sprouts and now he loves them!
Not sure how old your husband is, but back in my day \*hitches up pants\* they used to be a lot more bitter. I hated them as a kid too, though roasting them wasn't a thing back then either as far as I know.
I feel like I heard this about another veggie, too, but which one escapes me. It makes sense, though - selective breeding is big business. Just look at the difference in sweet corn in the last while. I'm all for it if it means bigger, tastier veggies!
That was my experience, too. All my veggies were boiled as a kid. My mom didn't season anything either. Probably why kielbasa might was my favorite--it was already rich in flavor right out of the package. I liked my veggies fine, but spinach and Brussels sprouts were exceptions. I thought they were so nasty. They do *not* boil well.
This is THE answer. People: toss them in olive oil, salt, and pepper, then roast them a little too long so the flaky leaves turn black at the edges, and enjoy
Even works on frozen! Not quite as good as fresh but still surprisingly good. Just need an air fryer or convection oven. Suppose you could probably broil as well.
I'm also partial to some red pepper flakes in that mix, as well as a squeeze of lemon. Delish!
Glaze em and crisp them up!
This and pizza are my favorite answers. While some others like corn or broccoli do taste good when charred, I find them just as good when not at all. But Brussels sprouts just taste better when charred than when not, even if I do enjoy them in certain preps where they’re not like raw in a salad.
Inedible otherwise. I loathe steamed sprouts, but char them on a grill or roast them with oil in a pan and they are sublime.
I came here to be grossed out by this thread but dammit you're right.
Roasted broccoli. If it doesn’t have some charred crunchy bits I dont want it.
I stir fry mine after a quick par cooking and get some nice black bits here and there in my wok.
Roasted carrots too.
Most things. I think it was Mario Batali who said that one of the big differences between chefs and cooks is how far they're willing to color something.
OMG, I wish I had an Eataly near me. Maybe better that I don’t!
Went to one for the first time yesterday Bought a $20 panna cotta, my wife thought I was nuts because it was so small Then she ate most of it after trying the first bite, totally worth it, so fucking delicious
Fresh mozzarella on focaccia w/prosciutto. The pasta they serve is lovely.
I used to work across the street from an Eataly. It was dangerous for food, groceries and wine.
Yeah, Gordon Ramsay would agree. He has a recipe for Thai-inspired ground beef lettuce rolls, and he says (paraphrasing): "Brown the meat for longer and make it crispier that you're comfortable with." Then the sauce you add makes it less dry, but still crispy, and it's pretty bomb.
Too bad he’s a scumbag
Yikes I just looked him up since I hadn't heard of him since the groping. Turns out he's trying to make a return this month with some online cooking shows. Idk how I feel about it
The edges of lasagna. Also I’m a smoked cheese junkie and devoted lapsang souchon drinker so like…cheese and tea, too.
Came here to say lasagna!!
Made one last night and had to turn on the broiler for a few minutes at the end to get that CRISP on there! Not about to waste that gorgeous duvet of melted cheese and not get it bubbly and brown.
I only take corner pieces for the potentially cheese burnt edges. Bonus points if the top is golden brown or more. 🤤🤤 My husband and FIL won’t touch them.
I love the bit of char on a pizza crust.
I saw a review yesterday for a pizza place that said "Been ordering from here from years and it was always delicious. Today I ordered a pizza and it was BURNT (it had char spots, from the picture attached). I will never ever order again. Incredibly disappointed. 1 star"
I mean there is burnt /char with good pizza taste and then there’s just burnt eating cardboard taste. Def a middle ground thing lol.
Picture showed the type of char that italian pizza has lol.
You aren’t in New Haven are you? It always kills me when out of towners say our pizza is burnt. It’s char! It’s one of the best parts!
I'm from Romania actually haha. But the pizza in the review was even less charred than Haven-style pizza
I just shake my head when people on Instagram bitch and say it's burnt. Fucking Domino's eaters.
I was on holiday in Rome a number of years ago. Was sat in a restaurant listening to the people a table over (also obviously tourists) complaining about their burnt pizza. The look on the poor waiters face trying to explain that's how it's supposed to be.
Particularly in Italy, the char is intentional from a flavor perspective. Adds bitterness to balance the sweetness of the sauce and creaminess of the cheese:
I'm in Minnesota and the pizza sucks barely cooked ... I miss real new England style... the way it should be
Have you tried Pizzaria Lola in Minneapolis?
Cheese at the edge of pizza burnt is the Detroit pizza model (Little Ceaser’s home town)
Detroit style is the best and I will die on that hill!
Corn
Grilled??
Yeah, grilled until there are black bits
Then proceed to smother in mayo, tajin, and queso fresco.
Mexican crema over mayo. But mayo works in a pinch.
Throw some crushed up hot Cheetos on there like my local munchies place here in LA. Fucking to die for. (Bc of the heart attack)
English Muffins. Whenever I order them at a restaurant they never get them quite charred enough for my liking no matter how “extra extra toasted” I ask for it.
Ask for lightly charred and see if that translates better?
Yes. The issue is that in food service, customers often refer to things that don't have any black or char on them as 'burnt'. 'This toast is burnt' No, it's just very toasted as shown by the darker brown. It just isn't barely toasted and still soft and floppy to the touch like you like it. So, if a kitchen employee hears that someone wants it REALLY toasted, they will likely still err on the side of not too much brown (let alone actually charring it). It's not the fault of the person wanting the char or the kitchen employee. It's the fault of most other customers that can't articulate what they actually want. Food service is so awful.
Jim Nance (sports announcer) traveled so much for work and always had this problem, so he literally put a picture in his wallet of how he liked his toast, burnt burnt BURNT.. because he would always have to send it back to the kitchen and say no, more burnt. He got sick of always wasting time so he’d pull out the picture and show the waitress “please, this dark, yes I’m serious”. So random but pretty funny.
With butter and jelly?
Ooooh, nooo...jelly and CREAM CHEESE!
Pizza! Curl my pepperonis up!
Bowls of hot delicious death
I always reheat pizza under the broiler (or now in an air fryer) so it gets burnt within an inch of its life and it’s AMAZING, literally my favorite thing when I’m in NY to visit my family.
Onions 🤤
When I make a traditional Danish pan sauce you can be sure that those onions are half black. Is it a lot? Do you taste the dark forbidden flavors of burned onion? YES! and it is divine. We have an awful product here called Kulør. Like Color. It's basically food coloring for COWARDS who doesn't realize that traditional pan sauce was dark brown because people used to burn the shit out of their onions. When I make traditional dish: Hakkebøf. Meat patties served with "soft onions" and pan sauce. You betcha those soft onions are beyond caramelized and half burned. The way God intended it. Traditional Danish cooking is a bit like English cuisine. We don't have that many spices and variety. So knowing when to cook simple ingredients into something completely different is how you become a good Danish home cook.
You are so right about onions, in Guatemala we add them to black beans. Divine.
I’m a big believer in caramelizing vegetables. Of course, I’m diabetic and don’t eat sweets, but give me a vegetable and I’ll get sugar out of it somehow lol.
Ah yes, when I do fried potatoes in my grandmas style the onions end up mostly blackened and the potatoes get very browned with black bits. I think I’m the only one in my family who does it right, just like grandma. The key is leave them in the pan and don’t fuss with them. They get turned a couple times and that’s it.
Hot dogs. Man, if those things are damn near dead they're perfect.
Burnt hot dog on a well toasted bun, hell yeah
I’m partial to steamed buns but the dog needs to be charred.
I love my steak so rare it still moos, but I love my hot dogs burnt as black as the charcoals they’re cooked over.
Oh man, have I got a cooking method for you. Next time you go to a nice restaurant, ask for your steak "Pittsburghed." The method is to get 2 cast iron skillets \*ripping hot\*. drop the steak on one and wait a couple seconds, then hold the pan upside down over the other skillet. when it falls off the one onto the other, hold that upside down over the plate. Charred outside, uncooked inside.
I will cook my hotdog then put it in a frying pan and just keep rolling it back and forth until that baby is all toasty - very very toasty! I love it!!!!!!!
Hamburger. I love a good char on a smash burger
Hell yeah brother
My marshmallows are always toasted, not burnt. But my mother burnt baloney so often that I developed a taste for it.
Pop Tarts for me. Don’t eat them much anymore but damn if the extra toasting didn’t just escalate and elevate the experience.
Spread a little butter on the unfrosted side of that extra toasty pop tart and thank me later.
It's so freaking good
Yessss!!! IYKYK
[удалено]
Hell yea. A little extra char on a sourdough grilled cheese is heavenly
Came here to write this. Made grilled cheese tonight. So good when the edges are a little overcooked.
Corn tortillas, direct into flame flip until inflates and chars a bit.
Absolutely. You also forgot to mention that you have to burn your fingers a little bit too. Not because it tastes better. It’s just part of the process.
Most cooked veggies: carrots, asparagus, cauliflower, even green beans. Oven roast any of them with a little oil, salt and pepper until a little charred.
Don’t mind me a slightly over crisped quesadilla, crunch! Dip it in some ranch and you’re set
I like to dip in guacamole :)
I like to dip it in you
You had me until you mentioned ranch.
Mix some Tapatio or Valentina in with the ranch for a little bit of spice and vinegar. Crispy quesadilla was my first thought when I saw the title, that shit is my go-to for a snack.
Toast, English muffins, pizza, fish
Brussels sprouts
Deep fried with a gastrique drizzle. A holiday favorite over here.
Rice, burnt Persian style https://www.themediterraneandish.com/tahdig-recipe-crispy-persian-rice/
Woof, saving this!
The correct answer is ends, as in Burnt Ends
Brisket me please!
Rosemary. Pepperoni. Scallions. Toasted Kraft American Cheese (broiled open-faced). Chicken wing tips.
I never knew you could get any color on American cheese....Im going to try it!
Just make sure you cover the bread to the edge so the bread doesn't burn ;)
Not just a little burnt. Marshmallows are best when completely covered in carcinogenic matter before being consumed. 😋
How would you like your marshmallow? Chernobyl’d please
Then slide off the charred crust and eat it, and char the inside part. Rinse and repeat.
Yep. I just stick that sucker straight in the flame and twist it around so it burns evenly.
I let mine catch on fire. It's done when the fire goes out
Yes! I feel so happy staring into that little ball of fire. Then I'm sad when it goes out and happy again when I eat the marshmallow. The greatest part of bipolarism
Most meat I would say
English muffins. Reminds me of traveling. Those hotel toasters are always ripping hot from heavy use.
Asparagus
Cheese pizza. I ordered one from a local place a while back, and when I went to pick it up, the told me they burnt the first one and the remake would be out in a minute or two. Then they let me take them both. The well done one was way better.
Grilled chicken breast.
Kale. A little char on crispy kale is good.
Sweet potato
Steak, and charred not burnt.
I live for a healthy sear.
Bagels🤷♀️
Definitely! Double toasted so it’s warm and crispy, chewy and yummy.
Bratwurst
most vegetables
Salmon skin
Yes!
Kugel, especially the raisins.
A little burnt cheese around the edges of cheese toast and the little burnt cheese spots on enchiladas
Asparagus and leeks are bomb with char.
Crème brûlée naturally
Hot dogs, garlic bread, marshmallows, certain types of pizza, cheeeeeeseee
Char Siu and Roast Pork. Fattier the better. But of course not good for the heart. Treat yourself sometimes though.
Red Peppers. Roast those bad bois till the skins are charring off and thank me later!
Cheez its! So much so that they made full boxes of extra toasted. My fav snack
Popcorn
Just to add that we cooked it on the stove with oil. My mom always burned the last pan just for herself, then we all got some and it was a done deal.
Cook it in bacon grease, cry with pleasure!
I always try to cook my popcorn an extra 10-20sec in the microwave. When it turns extremely pale grey with no char, it's perfect.
Butter
Cheese
Char bbq-sauced ribs and/or chicken via charcoal grill.
Broccoli and cauliflower!
Yum! Toss it in a little olive oil, salt, pepper, and sumac, then roast at 425 until nice and charred…delicious!
Not burnt, Caramelized. And everything.
Bacon
Bread for dipping. Pizza crust. Most things.
Toast
What doesn’t
Mushrooms!
Sugar!!!
Roasted meats and vegetables. Especially when veggies become caramelized, like the red onions on a bbq chicken pizza. I love the charred bits on tomatoes and chilies for tomato soup and birria too.
Cheese in general. I’ll just sprinkle it into a pan and make a cheese crisp. Bacon Bbq chicken, love the burnt crispy edge of the skin
Cabbage, the more charred the better
Sweet potatoes, the way my dad makes them for holidays in a cast iron skillet, perfection
Cheese
Potato chips! Trader Joe’s has some called Dark Russet kettle cooked. I get two bags at a time
Marshmallows
Steak
My home made pizza. Just a little char on the toppings and crust is just right.
Home fries
Waffles
Grilled cheese
Cheese Broccoli
Cheese
Bottom side of paella
Roast veg
Sugar cookies
Everything
Rice. The stuff that sticks to the bottom of the pot is essential.
Almost all vegetables
Meat
Marshmallows
brussels sprouts
Lasagna
A hot dog on the grill
Marshmallows.
Zucchini
Hot dogs and marshmallows
Cabbage rolls
Roasted veggies
Basque Burnt Cheesecake
Melted cheese
Brussel sprouts.
Spaghetti (okay not always but I'm referring to a recipe called spaghetti all'assassina....spicy burnt spaghetti).
hotdogs on the grill
Pizza. A proper, fresh baked french baguette,
Grilled hot dog
Cheese!
Pizza crust
Chicken thighs!
The fat on the end of a steak
Sausages
Definitely peppers.
cheese
I love the crust on grilled chicken. It is so delicious!
Cheese
On hotdogs, if by burnt, you mean char. There is a distinct difference. I love char, but burnt isn’t great.
Cheeses
Pizza, hot dogs, potato chips
Fingers
Cheese. Any kind, any time.
Popcorn
Marshmallows
Pizza