Reader: Dump dill

dillpic.jpg
Weed it and weap.

Laura Shunk championed dill on her recent list of five things we should see on menus more often, prompting this from Angry Taste, Bud:

You lost me at number 1. Dill? Really? A weed that tastes so much like ass it takes pickling brine to take the shit flavor out of it and you want to see more of it? Dill is on par with the dirty-sock flavor of saffron. How about this, you carry a little baggy of dill around with you, so that chefs in Denver don't start fucking up their dishes with dill.

And another thing, quit putting dill in housemade blue cheese dressing. I'm talking to you, Steuben's. Blue cheese can stand on its own.

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10 comments
matt selby
matt selby

And for the record, I hate dill. Vehemently. I do however love Kraft Singles. On Wonder bread. With Butter and Hellman's. And Ham. With Salami.

Lori Midson
Lori Midson

I love my colleague, Laura, and Matty Selby, but the only "dill" that I can stand is when it's on the front end of pickle. I'm sorry, Laura.

matt selby
matt selby

Never has, never will be, any dill in the blue cheese dressing at Steuben's. Never.

Denveater
Denveater

Whose ass is he/she tasting? Dill's a wonderful herb that has its place in all kinds of dishes. I'd add caraway seed to that, so underused in American cooking.

Spicy
Spicy

Wow, no dill and no saffron, but loves plain blue cheese dressing...Maybe some kraft singles to go with that?

matt selby
matt selby

And occasionally, I will cook with dill. What Executive Chefs Brandon Biederman and Brandon Foster do with dill is their business.

Angry Taste, Bud
Angry Taste, Bud

My bad, and apologies to matt selby and Steuben's. I love you.

Spicy, even Kraft singles can't save dill.

What mattyoung?, couldn't think of "asshat" or other "I'm a hipster" uncreative and boring putdowns so you went with "douche"? Sit on it, Potsie.

Mantonat
Mantonat

If you don't like dill, it just leaves more for me. Fresh dill reminds me of childhood visits to my grandmother's farm in central Canada. She would make new potatoes with dill and butter sauce - potatoes and dill straight from her garden. A little more dill on the northern pike caught by me and my grandfather early that morning, and more dill in the pickles jarred earlier in the summer. So, chefs of Denver, instead of listening to people who choose to dislike things, listen to people who choose to like things. I think most of you are already doing just that, which is why there's more variety than ever on Denver menus. One guy doesn't like dill, someone else doesn't like quinoa, and someone else is put off by the idea of eating rabbit or offal. Pretty soon we're all sitting in booths at Applebee's waiting for our southwest ranch chicken breast melt.

Jon S
Jon S

Won't work. I hate ranch.

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