Creamy Pesto Cavatappi and Butternut Squash & Sage Pasta

We're back, finally. We had some trouble with a food service that was rather unreliable so we didn't both reviewing any of the food. We're on a new meal service--Mosaic--which offers fresh vegetarian and vegan food you microwave. Let's dive into our first dishes!

Since the portions are individual, we may try both or only try one depending on previously established preferences (e.g. Nick hates pesto).

Nick's Dish: Butternut Squash & Sage Pasta

Hmmm. Well, the butternut is good, the pasta is good, the walnuts that were in here for some reason was fine, the sage... was not great. Once I stirred this together everything was coated in minced sage. It's hard to really enjoy pasta or butternut squash when all you can taste is thick sage coating. I don't think I would get this one again, or maybe perform an emergency sage-ectomy before mixing it all up. A more accurate title would be SAGE covering butternut squash and pasta.

Katie breaking in: I tried Nick's butternut dish. My first bite must not have had the sage overload on it because I thought it was good, reminiscent of Evol's Butternut Squash ravioli if you've had that. Unfortunately, my bites after Nick was done and it was all mixed were not as good. I found myself hunting for butternut squash pieces without green or cavatappi without green. With the green, it was just...yuck. If the dish had toned way down on the sage, it would have been quite good.

Off-topic but Panera used to have a butternut squash ravioli dish in the fall that I absolutely loved. They killed it though when they went on that "clean" food thing...kinda ruined the taste of most of their dishes, I think. I still like a couple things but it's not at all hard to decide what I want anymore. 

Katie's Dish: Creamy Pesto Cavatappi

The only thing I did not enjoy was this green stuff. I think it was the broccoli rabe because spinach is usually fine once it's been wilted down and cooked. It was all planty, not at all pleasant. However, the rest of the dish was great! The tomatoes were amazingly flavorful. I enjoyed spearing a cavatappi curl with a tomato piece that had the exact right amount of creamy pesto sauce drizzle on it. I would definitely, definitely eat this again.

Savory-Sweet Chicken Teriyaki Bowl

We switched to a new meal service. We skipped two deliveries from Blue Apron. In those two weeks, we realized we don't really enjoy cooking during the week at all. A quick stir fry or some spaghetti? Yes, please. Spending 30-40 minutes or more cooking a dish we didn't even like? Thanks but no thanks.

Freshly provides a menu of relatively freshly prepared microwaveable dinners. We were very excited to try our first meal, picking the meal we thought we'd like the most to go first.

Post-meal thoughts:

Nick:

What the heck is this? This is not savory sweet. Why, I don't detect even a hint of teriyaki! I'm afraid Freshly stumbled right out of the gate; this just tasted like rice and chicken. There may have been a single atom of savory-sweet teriyaki somewhere in the universe of this dish, but it never came across my tongue. What a letdown. Katie asked if we like missed a sauce packet you were supposed to stir in or something, and that's a reasonable question, because this had absolutely zero taste. I hope we haven't made a terrible mistake. 

Katie:

At first, I thought it was good. I must have gotten a few bites with the one splash of teriyaki either of our dishes got. There wasn't much flavor but I could taste something. But then. I ate more. And a little more. Suddenly, all I was tasting was rice with broccoli. The chicken, which I actually thought was quite tender and enjoyed for once, betrayed me with one of those gross pieces where something is popping and resisting in your mouth. What. The. Fuck. This is why I can't stand more than a few bites of meat before feeling like I want to barf. I know McDonald's gets a lot of shit for McNuggets and burgers but at least I can eat them without shit popping in my mouth.

I'm wondering if the pasta dishes I got for the rest of the week will be good. Perhaps it's just these chicken bowls that are going to be bad.

Prosciutto Pasta

Food Prep and Cooking

Katie: 

I had to work late for a meeting so missed half the prep again. The prep I was there for was very easy as we skipped the mushrooms. We tried the prosciutto to see if we wanted it on our pasta. I've always liked it in small doses but the squishy texture was not right for the dish, at least for us.

Nick:

Easy - boil the pasta, make the sauce, combine and stir. The unusual step was frying panko breadcrumbs in butter, which I've never done before, and smelled absolutely delicious. Man, why aren't I frying more stuff in butter? You know, I wonder if I could make popcorn like that, melt the butter in a pan, pour on the kernels... nobody tell my doctor what I'm about to do.

Post-meal thoughts

Katie:

I really enjoyed this! My only real complaint is that I wanted much more. I'm also used to far thicker sauces for pasta but it was tasty. The recipe included these brown butter breadcrumbs (for some reason) that completely elevated the taste. I'll leave it to Nick to describe them. The sauce was basic but basic can be great. It was tomato paste and garlic since we skipped the mushrooms. I would happily eat this again. 

Nick:

Good! As Katie noted, we skipped the mushrooms and prosciutto, the mushrooms because ew, and the big P because of a texture concern; when I'm going to town on a nice bowl of pasta I don't necessarily want to get a mouthful of prosciutto. That's just weird. This resulted in the dish feeling like I didn't really get enough to eat, but what we did get was absolutely delicious. Per Katie, the sauce was a bit basic; what really elevated the dish was the breadcrumbs, which tasted amazing. It's like having the garlic bread right on the pasta! I don't know if I would specifically get this again, but I might just start butter frying panko breadcrumbs  whenever it's pasta time from now on.

Greek Farro Salad

Food prep and cooking

Katie:

I missed a good portion of the cooking due to work. I mainly just tested the farro to see if it was done and mixed things in at the end. Nick did a great job handling the bulk of the prep and cooking!

Nick:

Pretty easy; most of the cook time was waiting for the farro to cook and the chickpeas to roast in the oven. There was a step this time I've never done before where after the chickpeas got rinsed, they were put between two layers of paper towels, vigorously rubbed, and the chickpea, uh, outer skin layer had to be manually picked off. That was a little annoying. Otherwise, mostly reading Reddit while the chickpeas roast. None of them exploded this time at least!

Post-meal thoughts

Katie:

I thought this was pretty decent. The last time we had a Mediterranean dish, we weren't fans. I don't always like feta, I'd was skeptical of the roasted chickpeas too. The chickpeas turned out to be my favorite element in the dish. I enjoyed coming across some crunchy goodness between treasure hunts for a pepper slice or tomato half. The farro seems to be there mainly to fill out the dish rather than add any real flavoring. I'd select this again if it comes up in the meal rotation but I wouldn't go out of my way to order it in a restaurant.

Nick:

Not bad! I was a little disappointed that after carefully cooking and seasoning the farro, veggies, and chickpeas, the end taste of the product was the huge amount of tzatziki sauce we were directed to dump on the dish at the end. Just unloading two barrels of tzatziki all over the place. The best bite was when you got a squishy but flavorful half baby tomato, crunchy yellow pepper piece, nice and charred salty chickpea, and also there farro (as Katie pointed out, it mostly seems to be there to fill out the dish). Like Katie, I think I would probably make this again, but I didn't love it enough so that I wanted more when I was done. Perfectly acceptable. Also, we skipped the zucchini, because barf. To improve this dish, I would add another bell pepper (eating one in every bite, I still ran out before the end) and maybe roast the veggies a little bit; I think throwing them on the baking sheet for a few minutes with a little salt and olive oil on them would make them taste even better. Although then the peppers wouldn't be as crunchy. I have to end this review now, my cat woke up and wants me to pet him.

Roasted Red Pepper Pasta

Food Prep and Cooking

Nick:

Not too tough, but a bit unusual; we made the pasta in a pot, made the sauce in a sauce pan, then poured the cooked pasta into the sauce pan, cooked it a little more and spooned it into the bowls we were going to eat out of. Also, this is the first time I'm eating a caper. We left out the broccoli, because who puts frickin' broccoli in a pasta dish? Clearly wrong. Sick and wrong. Sick, sad and wrong. 

Katie:

I don't mind broccoli in a stir fry or something savory but it's wrong in pasta. The tiny trees do not go well with pasta sauce at all. Anyway, prep. It was pretty straight forward. We have started tasting the optional spicy ingredients to see how spice we want our sauce (spoilers: not very spice). 

Post-meal Thoughts

Nick:

Very good! This is another dish that has you spice to taste, and with just a tiny bit of chili paste in it, this packed a bit of a kick (probably also because of all the garlic). However, the milk and butter kept it under control, and the milk, butter, garlic and roasted red pepper all worked great together. The only thing I didn't like was the capers, which tasted VERY strong; I ended up picking mine out after biting into one and getting a salt caper explosion in my mouth I did not enjoy. I'm not going to complain about not getting enough food since we deep-sixed the broccoli, so I'll just say I would happily have eaten twice as much as this. If every box meal turned out this well I'd be very pleased. Nice job, Blue Apron, you can continue existing. 

Katie:

I had the ricotta mixture on mine since Nick wasn't a fan and that cut down on the spice for me. I thought this was great! I'd been looking forward to having this dish all week and was not disappointed. As Nick said, I could have happily eaten twice as much. The pasta choice was perfect, the shells held the more liquid than solid sauce instead and ensured each bite packed the red pepper flavor. I found myself eating as slow as I could to savor it and spend as much time enjoying it as I possibly could. I really hope this comes up in the rotation again. 

I don't know how many of you are familiar with how these meal boxes work. The two we've tried work like this: 

1. When setting up your sub, pick how many meals you want a week (2, 3, 4, etc.) and pick how many people you are cooking for (2 or 4). 
2. You might also have options for meat-based or plant-based or carb conscious, depending on the service
3. Next is picking your meals by the week. You can pick several weeks out.
4. Each week, there are a finite number of meals on offer. With Green Chef, we had to pick 3 each time. With Blue Apron, we could pick 3 or opt for just 2 if we didn't see 3 we wanted. Both let you skip a week with no charge.
5. Both preselect some meals for you they think you might like. You can swap anything out for another meal on offer that week.
6. When your box arrives (you can choose which day of the week), it arrives in a big box with 2 super cold gel ice packs underneath. We have not had issues with heat but it's also still spring here so not very warm.
7. From there, you put the bag(s) in the fridge until you want to eat and the recipe cards on your table (or wherever). Green Chef puts each meal in its own paper bag. Blue Apron has everything in a big insulated bag.

Ponzu-Sesame Tofu & Vegetables

Food Prep and Cooking

Nick:

This took almost an hour to cook, and there was a lot to do; the last time we had tofu we just drained it and cut it, but this time it had to be pressed under a heavy pot between two layers of paper towels for ten minutes. While that we as going on we had to cook the rice, prep the veggies, make the sauce, cook the tofu, put it in a bowl, cook the veggies, add the sauce, mix with the tofu in the bowl, plate the rice, plate the tofu and veggies, and add the garnish. Whew!! We skipped the peas, because they're nasty, and most of the hot sauce, because it was REAL hot and we're little babies. 

Katie:

I was very proud of my skills in chopping the tofu into bite-sized cubes. I'm not sure why this took so long to cook, to be honest. It didn't feel like there were necessarily more steps than other dishes at all. We did take a break while we were pressing the tofu to play Pokémon Snap though. I got a great picture of Pichu!

Post-meal thoughts

Nick:

The sauce we made for this was absolutely delicious; as my dad would say, you could eat an old boot with enough of that sauce on it. The rice, carrots and stallions were delicious. The tofu was also there. Okay, I'm kidding; I'm not really a tofu fan, and the sauce made the tofu taste great, but I still wasn't in love with the texture. I think I would have liked this more if it was tofu-less; the sauce is the real star of the dish, and the sauce on, let's say, rice, carrots, scallions, water chestnuts and some red bell peppers would be delicious. The sauce saved it, but tolerating tofu is about as much as I can claim to like the stuff, and I don't know that I want any more dishes with it in there; unless the sauce is this good, and I would be shocked if that is possible, I just don't like it very much. 

Katie:

I think this is one of the top 3 things we've gotten from the meal box delivery places so far! My only critique is that I would have liked more sauce. We cooked the tofu well enough so it was good and done, not squishy at all. Some of the carrots were that kind of blackened where it just makes it more sweet. Combine that with the sauce and it was perfection! I would absolutely get this again!

Middle Eastern-Style Beef Pitas

Food Prep and Cooking

Katie:

I missed about half the prep this time as a work meeting went beyond my EOD. Nick heroically started cooking and prepping without me. He also bravely did all the meat-touching. Our first time cooking beef with both of us inquiring of the other "are we doing this right" every other minute. I'm going to let Nick go more in depth since he did much more of the lift today.

Nick:

Not too tough - season the beef, cook it in a pan, warm the pitas, make garlic labneh (put labneh in a bowl and add garlic), spread labneh on the pita, add beef, done. Just to look at the finished product, I was like, that is a lot of beef. I started getting worried - not as worried as last time after trying that nasty pesto shit they tried to poison us with - that this was going to be way too much beef. I have a bad feeling about this.

Post-meal thoughts

Nick:

Too much beef. The pita is good, the garlic labneh is good, the seasoning on the beef is good, but even at half as much beef this would probably be too much beef. Just a ton of beef. This is like four or five burger's worth of beef in the pita. Maybe if it was like fried and crunchy. The taste was good, but the texture of all that beef... I guess we're not just big meat people. Another swing and a miss. You're on real thin ice now, Blue Apron! Don't mess these next two up!

Katie:

I wholeheartedly agree--too much beef but the pita, labneh, and zatar were all good. If there had been just a fraction of the beef in smaller chunks, maybe I would have actually finished it rather than took a few bites before making a face. To be fair, I can't even finish a whole burger most of the time as I'll get about halfway through being my meat meter is full and my sim makes a scronchy unhappy face in the status screen. What I'm saying is, I'm not the most unbiased source when it comes to meat, especially beef. Maybe I've even said this 7 times already and you're sick of hearing it! To fix this, I would have given us far less beef and made my mom come over to cook it for me.

Shawarma-Spiced Vegetable & Couscous Bowls

Food Prep and Cooking

Nick:

This seemed simple enough; roast veggies, make couscous in a pot, make lemon labneh, combine. BTW, here's the super secret way to make lemon labneh:

1. Open labneh container.

2. Put labneh in a bowl.

3. Squirt lemon on top.

However, as we were wrapping up I started getting a really bad feeling. The third to last step was mixing salsa verde into the couscous, and I tried a little bit. I don't know what I thought salsa verde is, but this tasted 100% like pesto. Realizing I had just mixed what tasted like lawn waste into the couscous, I started getting a sinking feeling that this was gonna be real bad.

Katie:

I had never seen or heard of kohlrabi before. It looked like a squished green onion with tentacles coming out of it. The instructions said to peel it. I couldn't figure out how to do that so I just started cutting off big pieces of the outside with a knife. The inside looked like a melony potato.

I swear the last time I had salsa verde with something...it was just weird tasting green salsa. Not pesto liquid. Is there more than one??

Post-meal thoughts

Nick:

This was real bad. Actually, saying it was real bad seems like an understatement; I think this is the first thing we've made that was completely inedible. When you think of a shawarma-spiced vegetable & couscous bowl, what flavors do you think of? Shawarma? Maybe the nice earthy taste of roasted carrots and kohlrabi? The lemon mixed into the labneh and squired over the top of the finished dish? Well, none of these flavors are present; they have been obliterated by the nuclear explosion of pesto. This tastes like sitting down to eat a nice big bowl of bitter grass. Why is there pesto in this? What does pesto have to do with shawarma or roasted veggies or couscous? I took one bite, regretted the life decisions that had lead me to this point, and fed it right to the garbage disposal. You're on thin ice, Blue Apron. Absolutely disgusting. I wouldn't feed this to a pig I hated. Without any hyperbole, absolutely the most disgusting thing we've made with any of these meal services. Barf.

Katie:

Pesto is fine for pasta sometimes. I was not expecting pesto on my couscous. I think this would have been a hit if we'd just left the salsa verde off or had another sauce with this. We're going to have to be careful in our meal selection next time. Yuck for the pesto sauce. The roasted veggies and the labneh were really good though. It was just hard to taste them around the bad sauce.

Salsa Taste Test

Nick makes me veggie fajitas every Saturday (peppers and onions, no meat). I had been using Pace's Serrano Pineapple salsa, but that seems to have been discontinued. I thought it would be fun to try several different salsas with my Mom (Susan), brother (Mike), and the two of us. We only took one picture of the taco bowls we made at the end with the winning salsa(s) since pictures of 10 jars of salsa wouldn't have been interesting.

All ratings are out of 5.

Los Panchos Restaurant Salsa

Susan - 4, Mike - 5, Katie - 4.5, Nick - 4.5

Nick:

Well, not to spoil this whole post, but I would be shocked if this wasn't the best stuff; this is authentic salsa from a local Mexican restaurant. And it's great! This is exactly what I think of when I think of salsa. It's the Platonic salsa that exists in the world of forms or whatever it is. I did 4.5 in case one of the other ones really blew me away and redefined my understanding of salsa, which you'll have to read on to see if that happened.

Katie:

I think Nick said it best. This was good and exactly what I think of when I think of salsa.

Indian Ladder Apple Salsa

Susan - 4.5, Mike - 4.5, Katie - 5, Nick - 4.5

Katie:

My old favorite! Before the pandemic, we would drive out to Indian Ladder farms and stock up on this literal boxes at a time. I would carefully ration out my apple salsa over the winter when the farm wouldn't be open to get more. I think we stopped getting it mainly because of the pandemic and the farm not always having some in stock. It is on the sweet side but I still really enjoyed it.

Nick:

WHOOH, this was sweet! Between the extreme sweetness and maximum chunkosity, this was more like jam than salsa. Tasted good on a salty chip, but I don't know if this would really fit well in some spots where you would use traditional salsa. 

Los Panchos Queso

Susan - 4.5, Mike - 4, Katie - 4, Nick - N/A

Nick:

I had to do N/A on this one as I can't eat cheese without turning into a weapon of mass destruction. Tasted good, but I only had a tiny bit. Nice and creamy. I bet this would cut down spice nicely.

Katie:

I thought this was good. It wasn't too thicky or overly favoring one type of cheese. You know the kind, where it might as well be just melted cheddar instead of a melty saucey cheese blendy thing.

Mrs. Renfro's Craft Beer Salsa

Susan - 0, Mike - 2, Katie - 0, Nick - 0

Katie:

At first, I was like "oh this is fine" but then the beer kicked in and I was like "yuck!". I have never liked beer. It tastes like what pee smells like to me. Sorry, beer fans.

Nick:

Oh NOOOOOOOO. Mrs. Renfro, what are you doing?! Is this what beer tastes like? This didn't taste like salsa it all; it tasted like kind of sour dirt. This may be one of the most disgusting tastes I have ever experienced. This doesn't even deserve the name salsa. Mrs. Renfro's Disgraced Butt Dirt Tasting Product For Bad People. Richly earned zeroes! 

Mrs. Renfro's Blackberry Serrano

Susan - 1, Mike - 2.5, Katie - 2.5, Nick - 2.5

Nick:

After that nasty last one, I was very worried Mrs. Renfro was going to kill us with this follow-up salsa. It's actually not bad, but it's very odd. When you eat salsa, are you looking for a spicy blueberry taste? I'm not, and my mouth was super confused eating this. I think this might be delicious as, like, a very lightly applied sauce on top of a sweet cake or something. As salsa, I'm really struggling to think when and where you would want this.

Katie:

You know, this was actually kind of good but when would you use it? I suppose some adventurous and creative home-chef could use it for a breakfast twist of some kind. It definitely wouldn't belong on a dinner food due to how sweet it was. Still, if you ever want a really sweet salsa for something...you could pick this up.

Frontero Roasted Tomato Salsa

Susan - N/A, Mike - 0.5, Katie - 0, Nick -1

Katie:

I think we had a review where we discussed smokiness having infused flavor versus tasting like a campfire in a can. This was the latter. It was salsa with smoke on top of it. Not good, my friends.

Nick:

Ouch, look at those scores! We all hated this because it was packed with fake smoke flavor. Just tasted like eatin' a campfire. I like smoke flavor, and as you can see from my one being the highest score for this, we all basically agreed this was trash that belongs in the garbage. I don't know that I'm looking for a smoky taste in salsa to begin with, but if I was, this is definitely not to pull it off.

Desert Pepper Peach Mango

Susan - 1, Mike - 3, Katie - 1.5, Nick - 0.5

Nick:

WHOOH boy, this was nasty AF. I actually liked this less than the fake smoke flavor; I don't know if it was the mango or the peach, but this had an absolutely disgusting fake fruit flavor that I could not stand. Absolutely terrible. 

Katie:

I don't think the mango was good in this. I think the peach might have been okay but the mango threw things off. I think I've liked mango in other places just not here. Boo.

Pace Restaurant Style

Susan - 3, Mike - 4, Katie - 4, Nick - 4

Katie:

This was good! If we hadn't had the salsa from Los Panchos, this might have won. I think Los Panchos had something to it that set it apart though. Don't ask me what it was...perhaps the secret ingredient was the friendship we'd made along the way. 

Nick:

Very good! I think this is as good as you're going to get in a jar of salsa you get from the supermarket. Like the Los Panchos Restaurant stuff, this is exactly what I think of when I envision salsa, and the fact that it can almost match up to fresh, locally made salsa is pretty impressive for a jarred product. This is probably what I'd be reaching for if I don't feel like going to Los Panchos. 

Newman's Own Peach

Susan - 3.5, Mike - 4, Katie - 3, Nick - 0

Nick:

Maybe it was the peach I didn't like up there in the Desert Pepper Peach Mango, because this was nasty.  I think I just hate peach taste; everyone else seemed to like this quite a bit, so my guess is there's nothing wrong with this, I just can't stand the peach taste. Eugh.

Katie:

I knew the peach would be fine on its own! This is going on my last of back-up flavors along with the pineapple version I'd already liked. Funnily enough, I don't much care for the non-fruit flavors of Newman's Own. Go Figure.

BONUS: Nature's Promise Red Pepper Hummus

Susan - N/A, Mike - 4, Katie - 3.5, Nick - 3

Katie:

I liked this a lot. It was very smooth, not at all gritty like some hummus can be. 

Nick:

"Nature's Promise: When They're Out Of Sabra™"

We all decided that Los Panchos and the apple salsa were the winners. My mom had the idea of mixing the two together, which was genius and flipping delicious. In the time since the taste test, I had an impromptu fajita night and had a live pilot of the two flavors together. I ain't never going back! It was awesome!

Fresh Basil Fettuccine & Yellow Tomato Sauce

Food Prep and Cooking

Nick:

Pretty easy - we made the rustic-style (read: chunky af) sauce in a sauté pan on one burner while boiling water and cooking the noodles in it on the right. My only complaint is that the noodles were corded up in a way that made it difficult to untangle them, and as a result despite our best stirring, the finished product had some of them stuck together two or three thick. Otherwise, no sweat.

Katie:

This is our first Blue Apron recipe! When we were choosing what recipes to try on their site, they helpfully added a tip on what cooking utensils to have on hand for the meal prep. Nothing too crazy, of course. We were even supplied with butter and red pepper flakes! I'm impressed. The old box assumed you had certain things on hand. The instructions are a little more in depth as well. The old box certainly told you what to do but I felt Blue Apron did a bit of a better job explaining things for this first recipe. 

Post-meal Thoughts

Nick:

Hmmm.... pretty good! I was a bit worried this sauce was going to be ULTRA CHUNK when we poured the canned yellow tomatoes out into a bowl, but I think they cooked down pretty well. The big blat of butter and cream we added made the sauce taste really good, and I'm normally not a creamy sauce person. I think I would get this again, although I wonder if just having a jar of nice cream sauce is less work. My only complaint is the zucchini, which doesn't really work here; if I'm eating a nice, garlicy, creamy noodle, I don't really want to have a zucchini piece in there I have to stop and chew for a while. To improve this dish, I would - you guessed it - axe the zucchini, which is quickly becoming as feared and ingredient to me as kale, green peas or mushrooms. Off to a good start with Blue Apron! (Typed "Blue Apron" like six times)

Katie:

I was initially worried about the level of chunkiness in the sauce. Nick is notoriously anti-chunk. Any dish with too different mouth textures included (soup that has too big chunks you need to chew, for example) sets off his Nick alarm during which we are all subjected to, at length, how there was "too much chewing" and "I don't want to chew for 30 minutes on one bite". I can sympathize since I don't like meat you have to chew more than a few bites and whatnot so it's not like I'm not a weirdo too. And you've read all my reviews where I'm all "I don't like gummy food" or whatever. I can already sense Nick coming up with a rebuttal from his side of the couch. 

Back to the food! I thought this was very good and would definitely get it again. The creamy sauce didn't taste like hot milk but instead carried the flavors of the garlic, red peppers, and others with it. I never felt I was missing anything from one bite to the next either. Everything was well blended and complemented each other. There was no weird kale bits crapping up the joint either! I agree with Nick on the zucchini, let's axe it for next time. It's, at best, just there without a flavor of its own to contribute. 

Nick PS: In my defense, as Katie noted, she doesn't love chewy food either. Which one of us hates gum so much every time they pass someone chewing it yells "Look at this dumb cow chewing their cud!!!" at the closed car window? I rest my case.

Katie PPS: Mostly just when it's with the mouth open and there's that loud wet mouth sound.