Cheapism / Liudmila Chernetska/istockphoto / Photography By Tonelson/istockphoto
There are a lot of things that define the age of the internet, but debating food preferences is one of the most prevalent. Of course, we've had these preferences for generations, but now that we live in the world of social media, these opinions are flyin' free for all to see.
Does pineapple belong on pizza? Is vegan cheese worth a damn? How should steak be cooked? We looked at some of the most hotly contested food opinions in America. Now go argue amongst yourselves.
With any food that varies this greatly in prep style, you're bound to have some strong opinions. Yolks can appear on your plate in forms that range from a viscous liquid to a crumbly solid. Do you like it oozing out of your Benedict? How about puréed in a deviled egg? A lot of us out there have unflinching opinions on the matter; we know you do.
Hot dogs come with a bevy of opinions thrust upon them — not the least of which in regards to its own classification (yes, it's a sandwich). Toppings are also a big subject of debate, especially in regards to ketchup. There are those who say a hot dog can't possibly be eaten without the sweet stuff, but you won't catch that opinion in places like Chicago, whose food identity is very much rooted in hot dogs without ketchup.
The unbridled rage people feel about Hawaiian pizza is a big mystery to me. People are out here acting like it's a crime akin to murder. What's the big deal, y'all? Don't like salty-sweet? Never had a PB&J before? Hate tacos al pastor? Pineapple on pizza isn't really that weird. And (cue the angry Twitter DMs): I'm not ashamed to say it's my number one favorite topping.
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Talk about a difference of preference. I used to love steaks as rare as a restaurant would serve them. Then I learned (read: saw people mention it in a bunch of food shows) that steak is usually best served at a nice medium-rare.
The well-done-ers are out there too, and though I personally think that cooking a steak to this kind of temperature robs it of all flavor, I'm sure there are chefs that could prove me wrong. That said, if we're talking about a burger, I want that thing well-done.
Related: Popular Foods People Think Are Gross
Where does mayo belong? Is Miracle Whip an acceptable substitute?
The most unhinged mayo opinion of all is probably my own: If you ask me, you could substitute mayo for ranch dressing in just about any situation and things would be just fine.
Related: 'Ban the Food Samples!’ and Other Unpopular Costco Opinions
It's incredibly impressive just how many dairy products are available in vegan formats these days. There's a vegan version of just about every cheese you can imagine, and they seem to have found ways to milk every single nut and legume that exists. If you're on a plant-based diet, this is probably a nice relief. For those of us who like the authentic stuff, it'll never measure up.
Whether you're team Red Vines or Twizzlers, most of us like red licorice. Black licorice, on the other hand, is a flavor that people are rarely agnostic about: Either you love it or you hate it. I love a nice Fernet at the end of a meal, but that's as far into the black licorice realm as I'm ever able to go. You won't catch me with a packet of Good & Plenty in hand, that's for sure.
There is nothing worse than biting into a fresh-baked cookie or brownie, only to realize there's a sinister walnut or dastardly pecan hidden in there. Some of us are purists, but our opponents seem to want to ruin our delicious treats with stupid nuts.
A horror story: I used to live next to this bakery that served delicious cookies, but every single one of them had some sort of nut in them. Not even a plain chocolate chip cookie to speak of. Why do we have to complicate everything?
Admit it: You knew this one was coming. Apparently there are people who are genetically predisposed to register the taste of cilantro as the same as the taste of soap. Boy, I'm glad I don't have that. If your mouth is working properly, you know that cilantro is an aromatic, pungent burst of freshness that immediately elevates any dish.
Bar food doesn't always have to make sense. It just has to hit the spot. Get past the idea and dive in; you'll see that a briny, salty pickle is perfect for a crispy batter. The dueling textures you're getting in a hot, crunchy, fried pickle can be a delight, and if you know what's good for you, you're taking them for a swim in some sort of dipping sauce.
