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Jess McLaughlin, PhD (they/them) @jfmclaughlin92.bsky.social

Idk if I truly have food hot takes but here's my best attempt:

  1. foods made from processing off-cuts of meat into something palatable- from sausage to chicken nuggets- are actually incredibly smart ways to reduce waste from meat and should be embraced if you eat meat.
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Dr. Stephanie @punkrockscience.bsky.social

My own set of food hot takes:

  1. Olives are suitable only for oil. They’re a contaminant in food, disgusting on their own, and downright unhinged in cocktails.

  2. Tilapia are the wallpaper paste of fish.

  3. Peanut butter and dill pickle sandwiches are transcendent.

Replies

  2. anangryscientist.bsky.social profile picture

    An Angry Scientist @anangryscientist.bsky.social

    Some of the best parts! A really good sausage can make for a meal that stands proud among even fancy whole muscle cuts, through human ingenuity. I love em. Big fan of hashes, scrapple, etc.

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  3. mamasan2k.bsky.social profile picture

    Mamasan2k @mamasan2k.bsky.social

    Yep, back in the 1800s (based on cookbooks I've referenced) you want to use EVERY part of the animal, both out of respect to the animal itself and to not be wasteful and have rotting product where vermin and scavengers can eat and then set up shop in your property. Sausage is meant to do that.

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  7. jfmclaughlin92.bsky.social profile picture

    Jess McLaughlin, PhD (they/them) @jfmclaughlin92.bsky.social

    "Oh that's where they put the gross parts of the animal" exactly, mince it all up so you don't see it + season it, it's the pinnacle of human ingenuity you ungrateful snob.

    1. While basil is invaluable to some cuisines, it is on the whole a mid-tier herb. Dill, tarragon, and thyme are all superior.

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