Which food did you find the most underwhelming?

[Night Train]

Rollmop Herring. Why do it?

I do occasionally buy a jar and just sit and eat them.

 

[User169]

I think their porters and stouts are their strong point. I've had to have a glass of Export India Porter now to confirm this - your fault.

Have you ever seen as much gunk in the bottom of a bottle though - it's sedimentary my dear Watson!

Very noticeable! It looked as if was going to take weeks for the bottles to settle and I just couldn't wait that long.

 

[ColinJ]

Fresh trout was a bit disappointing but smoked trout I found fantastic.

Funnily enough, I was saying the same thing about salmon this evening. I had decided that I wasn't that keen on it, but my sister persuaded me to have some smoked salmon at one of her parties and it was lovely! (I must remember to buy some soon.)

 

[col]

Never tried smoked trout either, but I dont think Ill buy some, maybe try a bit if someone has some.

 

[smutchin]

Regrets about no longer being able to eat your girlfriend's mum's pasty are kind of disturbing. You should be ashamed of yourself.

Not only did she have amazing pasties, she had magnificent breasts as well. So stick that in your double entendre and smoke it.

She would definitely have earned the label "milf" if such a term had been in use back then.

d.

 

[smutchin]

BTW: Finally got my laughing gear around some Kernel this weekend. Definitely not underwhelmed! Not especially original perhaps, but very well made I thought.

I'm a big fan of the Kernel. I mentioned to a colleague the other day that I find Guinness bland and cloying. Definitely underwhelming. He found it hard to believe but then I doubt he's ever tasted any Kernel beers. I tried the Stella For Breakfast Stout the other day. Omg, it's mind-blowingly good.

d.

 

[Mad Doug Biker]

Trout, no taste at all.

Trout is a bit touch and go with me, I'll admit - I have had fresh Rainbow Trout that was utterly gorgeous, but then I've had other trout that has just left me cold.

HOWEVER, along with everything having to be ice cold and the love for Chocolate Peppermint ice cream, one of the other great mysteries of life to me is how Cod has become so popular. Having grown up with Haddock as the fish you get from the chippy, really, I don't think I have ever been impressed by Cod in the slightest, ever.

I'm with you there Madman. Cold beer tastes of ..........well nothing. Room temperature is wrong too.

Cool beer, is fine. It really isn't difficult.

If like me you prefer real ale to Lager*, then generally, cool - room temp is ok, and I agree wholeheartedly with you that cold things simply have less flavour or are just downright tasteless, which makes someone putting my beautiful ales in the fridge even more irksome!
Oh and generally the darker the beer the better too, none of this Pale Ale stuff. It has nothing to do with percentage, it is all just a matter of taste.

* - Except for Herald Czech Black Lager which Wetherspoons used to sell a while back. That was tasty!

 

[srw]

Trout is a bit touch and go with me, I'll admit - I have had fresh Rainbow Trout that was utterly gorgeous, but then I've had other trout that has just left me cold.

Trout is one of those fish that is fantastic when spanking fresh and wild, but is very easy to farm and so it's easy to buy cheap and nasty versions.

The best trout I've had was sea trout from Jolly's on the outskirts of Kirkwall - obviously landed a couple of hours before we bought it. A few slivers eaten raw made the best sashimi I've ever had.

 

[Night Train]

The Mersey trout is definitely to be avoided.

 

[vernon]

Sorry, I went all OT. Anything with margarine on it doesn't whelm me at all.

You are safe now.

It's no longer possible to buy margarine.

Check the supermarket shelves.

 

[asterix]

To keep a very tasty and healthy fish, which doesn't freeze well, longer than a day or two.

Why not eat it first? When it tastes nice?

 

[gbb]

It wasnt one of those recipes that add a pint of wine a bucket of herbs ect? The one I tried was wrapped in bacofoil and grilled, nothing added .

No, plain and simply cooked. It was wild trout, not force fed, not the mass farmed or supermarket variety.

 

[Kahuczek]

How trout taste is pretty much determined by what they are feeding on, pellet fed trout taste bland, (most of the trout that you can buy have been raised on pellets) trout feeding naturally have more flavour, the Browns in my local river have a wonderful, if slightly earthy flavour.

 

[Haitch]

Jerusalem artichokes (irredeemably whelmfree).

 

[Cheddar George]

Polenta. Why do good restaurants serve it as a dish in itself ?