For once, an accurate Buzzfeed food column

[WillTravelForFood]

From Buzzfeed : https://www.buzzfeed.com/hannahloewe...tter-burnt-and

what are some foods that taste better when burnt? Granted, they don’t really differentiate between "burnt" vs "charred", but generally speaking, the article isn’t wrong.

On the list: popcorn, bread, salmon skin….

[Polarbear777]

It’s always a challenge to get foods as dark brown as possible without hitting the carbon stage (actually burned).

[RonB]

She is using the word "burnt" when she really means a good maillard reaction. I suspect that's to get more clicks.

And I don't want any burnt kernels of popcorn - they make the whole batch taste burned.

[shify]

Every time I click on a Buzzfeed article I immediately regret it. Exactly zero of the things posted on that "article" are burnt.

But to answer the question, roasted vegetables, especially broccoli, are better the darker they are (to a point). A few restaurants around here even have "burnt broccoli" as a side dish

[Panhead John]

I was thinking the same thing, nothing there was burnt. There’s a big difference between charred or crusty and burnt. To me burnt is….charred beyond being enjoyable and ruining the taste. And I don’t know of one person who likes "some" burnt popcorn, that one was ridiculous.

[FireMan]

Ya but as RonB suspected, "to get more chicks" is everything.

[RonB]

FireMan - ya might want to reread what I wrote 'cause I said "clicks" not "chicks".

[FireMan]

Oh RonB , I read it fer sure, yessir. I’m just makin a reference to the first read that went off in my head. 🙃

[Steve R.]

I haven't read the Buzzfeed article, but I would take the word "burnt" with a grain of salt. One of my favorite recipes comes from a New York Times article with the headline How to Burn Dinner .

[Troutman]

Sorry the Times cut me off a long time ago. I refuse to pay their extortion money.

[Steve R.]

Yeah, I put the link there just because, Troutman. It is the pork and peaches recipe that EdF touted once upon a time.

[Troutman]

As several have so aptly pointed out, the maillard reaction is a complex chemical change to the protein structures caused by heating. Burnt, charred, whatever they describe it as is simply that, the proteins have been reduced to carbon and way beyond maillard. But if these dolts who choose to write about something without doing their homework, then the world is lost. But the Pit is here for your salvation !!!!

[FireMan]

Yeah, just ask RonB . It’s about the more chicks. 🕶

[GolfGeezer]

The only food charred are the marshmallows for s'mores, and rightly so IMHO. Can't eat them anymore, but sure do love 'em. Many cooking shows talk about putting a "light char" on veggies like corn and peppers (where they say to peel off the charred skin) saying it adds more flavor. When I grill peppers and onions for fajitas and such, my wife loves the bits of onion that get charred. Otherwise, I agree that the other foods in that article are not "charred" at all.

[Draznnl]

Uh-huh. Burnt popcorn. I think some reader put one over on the folks at Buzzfeed with that one. But how can any list of not really burnt foods that are delicious be complete without Burnt Ends?

[bbqLuv]

I did enjoy the visit to the roasted food.
I agree with the above posts.

[WillTravelForFood]

The occasional burnt popcorn crunchy is tasty. Even better when they’re slightly unpopped kernels but still edible

[FireMan]

I say, burn everything then taste it, then write about it & forget the more chicks, yessir.

[Mosca]

I’ll tell you what you should truly burn:

hot dogs.

Get those suckers just this side of ashy. Like, black all over. Then into a toasted bun with onions and yellow mustard, or sauerkraut and brown mustard… or better yet, one of each. No, two of each.

Damn I can’t wait for summer.

[Oak Smoke]

+1