This is a question that always gets a lot of interesting answers… so please keep an open mind. It’s also something that can be rehashed and discussed quite often. What is this question you ask?What is the strangest thing you’ve eaten?
For some people, squid (calamari) or octopus are as strange as they go. Others, have had buffalo, ostrich, rattle snake, or moose. A lot of this depends on location, culture, and… potentially how adventurous you are. Or let’s go vegetarian – seaweed? Hemp? Bamboo? Jicama?Or, what is the most interesting thing you’d be willing to eat? Beef tripe? Jellyfish? Sea cucumber? Turtle? Monkey? Banana flower? Taro? Caviar? Sea urchin? Softshell crab? Artichokes?
What about in books? Do you notice what the characters are eating? Do you have a favorite meal the characters ate? Or recipes – some authors include recipes from a novel either in the book, or post them on their website. Have you ever tried one?
How do you feel about food? Are you a foodie, a food snob, or could you care less? Do you like cooking? Have any cooking mishaps?
I admit, I’ve set off the smoke alarm and sliced open a finger before. But I still love cooking and making things from scratch. Would you rather make your own marinara or buy it in a jar? Or, do you love watching cooking shows. Food network, PBS, Top Chef, Hell’s Kitchen and the like?
Do you have a favorite seasonal food? I personally love the fresh fruits and vegetables that come with the spring and summer.
And… to get this going – I’ve eaten quite a number of those “exotic” foods I mentioned. Have you had any of them? Is there a food you’d never be willing to try? Or is there something that weirds you out? I admit, still beating cobra heart is not something I’d go for. Or bugs. People used to (still do?) eat horse in Britain, and I’m sure other places.
Yes, there are a lot of questions, but I’m curious! Feel free to pick and choose what to answer. Food is something all of us can relate to, and generally have stories to share regarding food. So, lets have some fun and discuss one of my favorite things to talk about- food!
I LOVE anything to do with food. Love to cook, love to eat, have the food network on whenever I’m not working. Love it so much my first book, DELICIOUS (shamelessplug) was about a celebrity chef. And I totally notice what characters eat. I always think about breath issues – I remember one book where the hero ate a salami sandwich, then had a make out scene with the heroine. Eww. One of my favorite authors, Shannon McKenna, has a scene in every book that features incredible food that leaves my stomach growling – but if the food is smelly, she always has the character acknowledge it.
A couple authors that I like have their characters eat a lot of ham sandwiches, which I always notice, mostly because I don’t eat a lot of ham. Except for prosciutto. Which brings me to one of my favorite seasonal foods: tomatoes. I love to drizzle crusty bread with olive oil, top it with a salted tomato, fresh mozzarella, a paper thin slice of prosciutto, and a few leaves of arugula. Mmmm.
As for exotic foods, I’ve eaten many of the ones you mentioned (no jellyfish, sea cucumbers, monkeys, beef tripe, or banana flower) plus lots of sushi. But I draw the line at bugs, organ meat, or meat from any animal I’ve given a name and/or led around by a leash or rope.
Jami – Ooo – plug away! 😉 I’ll have to look into that. I also love Shannon McKenna’s food in books – they’re generally manly [all those alpha heroes cooking] – and… sound delicious.
Salami sandwich…. not sexy. Yummy, but not sexy.
Oh. My. Gosh – you just described like one of my favorite appetizers. Some freshly ground or cracked black pepper, a tiny drizzle of extra virgin olive oil on top… delicious.
Haha, a few of the ones you haven’t had… I have. I like ’em. And, I’ll mostly stand behind your line. I don’t eat bugs, I vacuum them. It would be a sad day for everyone if someone tried to feed me bugs.
I have had goat before [love baby goats [kids] they’re so cute!] but… I’ve never led one by leash or rope. So good call there.
I love food and have tried most of the items that you listed in your post…not monkey or hemp, though. The strangest thing friends had tried to introduce me to was batter fried scorpions. I decided against going to that restauraunt but they say it tasted like shrimp. Have always loved flavors and textures but am not a snob. I do love to cook and have valued the ability to make good meals even when on a budget of a dollar per person regarding ingredients for a meal.
Horse meat was used in France for meat fondue (the heated oil pots where you would skewer a piece of meat on a long fork and plunge in to the oil to cook and after a suitable period of time, take the fork with the meat out and eat with your choice of sauce). As you say, what people have tried or will try is influenced by cultural background, etc.
L^3! Hi 😀 – you know, I haven’t had monkey or hemp either. O_o Batter fried scorpions…um, crunchy? I don’t know how I’d react to that. [Probably not well.] *blink* Like shrimp? So the insides are meaty… ok I do not want to think about it. But how interesting!
Hm, I did know the French had at some point eaten horse too – but I didn’t know they used it for fondue! Fondue is so versatile – you can cook meats in oil [some people find this difficult – I’ve never done it] – or have cheese fondue, or my favorite, chocolate fondue!
I try to be open minded about food – but I can be picky, and there are, like most people, things I will not try. Durian, for example. I’ve had durian flavored things (NOT something I enjoyed), but … oh I’d be so upset if someone forced me to eat it.
I’ll admit that I love beef tripe and jellyfish is pretty tasty, but I’ll never touch durian. The smell is enough to make me gag.
Jane – yes yes and double yes! (Esp dim sum!) I once thought I was eating a mung bean “cake”… but it was durian! Woe! My face absolutely crumpled.
Yeah, I’ve watched Andrew Zimmern (the “Bizzare Foods” guy) eat congealed lambs blood. They just killed the poor thing, squeezed out the blood, sprinkled some lemon juice, and let that puppy set up. Then they all started eating it and I was SOOO grossed out! YECH! As for me, I think the most exotic I get is eating curried duck. My husband said he’s had turtle and turtle eggs. Oh, and I live in the “backwoods” where gator tail is on the menu at many a restaurant. Ummm….fine dining at it best…NOT!
And I LOVE “Hell’s Kitchen”. Gordon Ramsey is so HOT! (I know, it’s a sickness)
Nattou- it’s fermented soybeans. It has a really awful pungent smell and the texture and consistency of slimy goo. But it tastes really nice to me. Especially if I add tons of wasabi. LOL
Of the ones you mentioned, I like buffalo, rattlesnake, turtle, soft shell crab, and artichoke. (I also wouldn’t consider several of those exotic.) For those afraid of rattlesnake, it pretty much looks and tastes like chicken strips and goes fabulously with homemade potato chips and lemonade for a nice summer lunch.
I do notice what characters eat and sometimes I try the recipes included in novels. I notice when an author mentions it off-hand (“Oh yeah. They ate a ham sandwich.”) or when the author goes into detail of the food (GRRM), but I don’t always remember it after I’m done with the book.
I’ve watched some cooking shows, but only when nothing else is on. (I did like to watch Yan Can Cook on PBS.) I cook a number of things from scratch when I have the time. Usually though I just stick to quickies like mac’n’cheese (I never ate that from the box stuff until last year – my friends liked it – it’s okay, I suppose, but not my thing), teriyaki chicken, rice, migas, kitchen-sink nachos, and pot roast. But really I can cook anything if I have a recipe for a guide. Also, I make a mean bowl of red.
My favorite things to make if I have the time are desserts. Cappuccino muffins, triple chocolate mocha cookies, brownie pecan pie, key lime cake, cheesecake, etc.
My favorite seasonal food is crawfish. I go out and get etouffe, pollo y mar, and such when it’s in season. I also like buying seasonal fruits and veggies, but nothing beats crawfish.
There’s stuff that weirds me out, but I’m usually willing to try it. All that matters to me is that it’s very flavorful. I make jokes about my eating habits since both acid reflux and diabetes run in my family, and if I’m not eating something spicy I’m eating something sweet.
Oh! I just thought of something. I love trying out foods I’ve read about in books. I went to a store once that carried Tastykakes, including Butterscotch Krimpets (Jerry Spinelli and Janet Evanovich). They’re okay, but not as good as Little Debbie or Hostess. And there’s an Australian restaurant in Austin that serves meat pies I’ve been meaning to try out.
If you ever meet me in person, ask me to talk about food. According to my friends it’s an experience.
Liv- I’ve never had buffalo, or rattlesnake – or turtle that I know of. (A friend always talks about how he had delicious sea turtle soup and we always freak out – possible endangered animal!) – soft shell crab is delicious – and my family is going through a wonderful artichoke phase right now. And, you know, I don’t think certain foods in this list are “exotic” – but then, some people say lobster is exotic.
Yan Can Cook! EEee – love that one! I’m much pickier with teriyaki chicken, and really dislike how some people think adding soy sauce and ginger to a dish makes it “Asian.” What on earth are kitchen sink nachos? Sounds unhealthy and delicious. [Or red? Chili?]
I’m a dessert girl. Up to the time I was … oh man- 21? I wouldn’t touch raw meat. If I could use tongs and dump it in a pan, or grill it- fine. But touching? No. Now I do it all, but desserts are my passion. I don’t know how though, but I’ve never made a pie or cheesecake from scratch in my life.
Crawfish… I haven’t tried. Could have… but they’re this side of too bug ish for me. I’m practically entomophobic. Kinda.
“Krimpets” sounds interesting to me. Hm. Oooo Austin restaurants! I love Salt Lick, though that’s a ways out. And oh, my gosh. Sao Paolo! One of my favorite places ever. And I like Curra’s too. LOL. We should get together. I periodically bring up food as a conversation piece.
Huh. I know many restaurants and grocery stores that sell buffalo burgers – they’re a bit more expensive, but more healthy. (I don’t usually buy ’em. I prefer cowboy or bleu cheese burgers.) I used to get rattlesnake at the Rice Festival. I get turtle soup sometimes at Perry’s in Sugar Land – that place has the best pork chops. The lash, particularly, is so tender and rich it makes your tastebuds party for a week.
I’ll admit, I mainly like artichoke for artichoke spinach dip. The kind made with cheese, not mayo. I hate mayo and all condiments except for salsa picante.
Haha, there’s nothing Asian about my teriyaki chicken. It’s naught but chicken breasts soaked in teriyaki. (I cook pork loin the same way.) I do love Asian food – pan fried dumplings, that rice dessert-y stuff my friend’s mom makes, congee, sushi (unakyu and shrimp tempura are my faves), etc. – but I also enjoy faux-Asian food like kung pao chicken.
LIV’S KITCHEN SINK NACHOS
1. Take cookie sheet (the kind with a bit of a lip) and cover with parchment paper or foil.
2. Spread chips on cookie sheet. They don’t have to be neat, but you don’t want too much of a chip covered by another chip. I recommend Tostitos rounds, Milagros, Santitas or Xchotils. I think I misspelled those last two.
3. If you like beans, take your leftover refried beans and dump some spoonfuls on the chips.
4. Put meat on the chips. Leftover Memphis or Georgia-style pulled pork barbeque, beef fajitas, and shredded chicken all work well, separate OR together.
5. Jalapenos. Fresh, Trappey’s, or La Costena. If they’re in season, add some chopped Hatch chiles.
6. Mucho shredded cheese. Mucho. You can buy that preshredded cheese or shred some yourself. If you shred it yourself, I recommend quesadilla cheeses – easily found at Central Market or Whole Foods.
7. A few spoonfuls of salsa. Whichever one your fond of. If it’s Pace, don’t let me know. I’m currently partial to El Fenix (even though it’s better at the restaurant than in the jar, it’s still a full-flavored – nearly fruity – salsa with a noticable but pleasant heat).
8. You can add any other junk you like. Onions, bell peppers, etc.
9. Stick in the oven (350) for a couple of minutes. Just keep watch and pull it out when the cheese is nice and melty.
10. If you like lettuce on your nachos, stick that on now.
11. Eat. This snack serves two people.
12. Throw away parchment paper or foil. Put cookie sheet back where it goes.
They only take a couple of minutes to make and they’re much better than microwave nachos.
Yeah, a bowl of red is a kind of chili. I’m the only person in my family who specializes in that style . . . I actually prefer my dad’s.
Eh, I usually dump the meat straight from the package into the pan. Unless it’s ribs. Those have to be treated with my dad’s secret rub and such.
I’ve made most every dessert. I like making candies too, although they’re tricky. I’m good with fudge and pralines. For pies, I usually make them from scratch but I’ll go ahead and buy the crust. Homemade crust is much better (see my grandmother’s pies), but I don’t have the time when you can buy a decent one. Graham cracker crusts, on the other hand, are easy and fun to make.
Crawfish are so yummy. My mom used to boil them in this cheese sauce, but she doesn’t really do that any more . . . mainly because it makes to much. It’s hard to cook for only two people.
Butterscotch krimpets are like four little connected sponge cakes with a layer of icing on top that tastes vaguely butterscotch-y.
I’m still experiencing Austin restaurants. Last year I was limited to what I could walk to or get to by bus. But I love trying new places. (Also, Asian pears soaked in soy ginger sauce are delicious. Soft and tasty.)
My friends and I like to talk about food while we’re eating. It’s very interesting because we have different food backgrounds and tastes. (But no one believes me when I say something isn’t spicy. *pout*)
Liv, I think buffalo burgers are a location thing. There was a place that had them when I was at school. But… I don’t think where I am now.
I like artichokes in dip, in pasta, grilled, marinated, in salad, pretty much you name it.
Potstickers, I thought were one of those foods you can’t mess up. I was proven wrong this past year. Heh – I wasn’t implying you were saying your chicken was “Asian” – sorry if you thought so. It’s just a sore spot. I’ve never been huge on congee – nor sushi. I also prefer my tempura “plain” rather than in sushi. Kung pao chicken is/can be authentic… it’s just normally Americanized. General Tso’s is a purely American creation. As is Chop Suey. And fortune cookies.
Thanks for the recipe – I haven’t made microwave nachos in forever. Though if it’s super hot, I’m sticking with the microwave.
I made caramels last summer from scratch. If I had a food processor, I think I’d make pies.
Hm, I don’t think I’d like those Asian pears. Can’t stand sweet and savory. Sao Paolo’s is right off campus – like where the engineering and math buildings are? [Or at least where the grad students have their offices] – and there’s a coffee shop around there too, I think.
It’s funny, I’m the only one in my family who can’t take spicy foods. I like them, but I suffer. I generally tell my friends they can make fun of me when my eyes water and my nose runs, because it is kinda sad. [I do have a higher tolerance than some people – but as for my family… no.]
I suppose they are locational . . . but I had them in Kentucky first, so I guess I thought they were more common.
How do you mess up potstickers? Congee is nice and warm and you can cook it in a dorm room. It goes well with little weiners. I usually get my kung pao chicken from Panda Express. Not authentic.
I make my nachos no matter what the heat. They’re a good way to get rid of leftovers. (Most of my recipes are/can be adapted to do so. Ie, broccoli cheese rice casserole becomes broccoli cheese chicken rice casserole.)
Sao Paolo’s will be convenient then. The engineering/math block is the intersection of Dean Keeton and Speedway. (Oh how I don’t miss you RLM and CPE.) I live at Dean Keeton and Whitis – only a couple of tiny blocks away. There are too many coffee shops in Austin. I stay away from them for my wallet’s health and just make myself coffee in my dorm room.
My nose runs sometimes, but that’s natural. My mom can’t take spicy foods, and I think my sis has already started to develop acid reflux, but my dad ensured my sister and I could stand spice. When I was three I apparently got quite cross with a waitress who didn’t think I should have jalapenos on my nachos. At the school cafeteria I can’t eat any of the food plain. I use cinnamon and such quite a bit.
(Ugh. Talk about fake Asian. The cafeteria serves the worst Asian food. Any other food is pretty good, but most of the Asian is hideous. I eat out on Asian food nights.)
Liv… I think a little part of me died when you said congee + little weiners. 😛 I know there’s a buffalo [farm?] in Cbus. The potstickers were nasty. Thick skin, not crisp, greasy, soggy, sweet, fried, everything just wrong. LOL – yes, neither Panda Express nor Mark Pi’s are authentic. [And woe and sadness for the people who think they are.]
I never had casserole until I went to college! I have this passion for [my own] tuna noodle casserole. My parent’s don’t see the appeal. Most people don’t – but then, I wasn’t force fed it. And mine are good.
RLM! That sounds vaguely familiar. I barely have a cursory knowledge of UT’s campus – which makes sense considering I live nearly 1,400 miles away. [And didn’t go to UT.]
I say I like my food “bland” – but that’s not true. I just don’t drown it in salt. Natural flavors are our friends. [Bad food however, is just bad food. I’ve never understood cafeteria green beans, and I feel bad for people who grew up on beans like that. Vegetables from a can are also quite foreign to me.] 😉 Also – we’re dominating the food talk.
Aren’t there any other foodies out there?!
Sharmi – um… wow. Lamb’s blood. I’ve had pork blood – it was all throughout this soup, and I was so sad. Well, I did my best to eat around it. Blood is… not my thing. And… omg. The way they make it (the lamb’s). Ack.
Wow- I’ve never thought of curried duck. Duck has a distinct flavor- I don’t know what you’d call it – game-y? Curry, and duck? Very interesting.
I… don’t know if I want to try turtle. I love turtles! Maybe some time in my life… turtle eggs sound interesting too. I like quail eggs. Haven’t had any in a long time… mmm…
Gator tail! Haha – last year, gator meat was quite popular in grocery stores, because of sports. 😉 My school/alma mater was playing the Gators for a championship title.
I’ve … only seen some of Hell’s Kitchen – but I’ve seen the show where Gordon Ramsey makes over kitchens. And I like how the show does a “six months later…”
(MB) Leah – You know, I don’t think I’ve had Natto(u)! I’ve had soybeans in various forms (a LOT of different ways…) Wasabi is a love hate thing for me. Recently on Iron Chef I saw someone make white chocolate wasabi, and I was sold. I couldn’t believe how grossed out one of the judges was when they s/he about it. Boo them – I think it could definitely work.
This makes me think – ever try stinky tofu? Smells like awful, but tastes delicious! [Also, the way names are translated make me chuckle]
I love barbequed duck. I get it at Goode Co. when I’m in Houston. Very tender, very yummy, very messy.
Gator’s okay, but it’s usually not prepared right and ends up a bit chewy.
I’ve never had quail eggs but I love quail. The only problem is it’s expensive and not much food.
What’s the matter with pairing congee and little weiners? *snerk* Huh, there’s no Mark Pi’s where I live. But how could anyone think Panda Express is authentic . . .
Not tuna noodle casserole. My mom tried to make it once because her grandmother used to. Yech. I’ll stick to tuna sandwiches. Casseroles are popular in the south. My family makes broccoli cheese rice casserole, sweet potato casserole (with a brown sugar and pecan topping, not the standard marshmellows), funeral beans, pineapple casserole (it’s topped with Ritz and cheese!), Mexican chicken, and many more I can’t remember. I’m not that big on noodles except in soup.
RLM is this large, ugly building with lost of grad student and professor offices and many classrooms. It also contains one of the science libraries. (I think the natural science one, but I’m not sure.) Heh, I don’t know where a number of things are on campus. I love it when tourists ask me for directions and I’m like, “I’ve never heard of that building, sorry.” The hardest to find (to me) is Belmont, because on maps it looks like it’s a building in front of the football stadium. In reality, the front of the football stadium contains classrooms.
I cut way back on salt about three years ago. Now I only use a little on stuff like eggs. I like natural flavors – I just usually cook with mushrooms and chilies to ensure there’s a lot of natural flavor. Okay, I through in spices too depending on the dish . . . cayenne, cinnamon, cumin, oregano, that one with the red lid . . . Okay, I’m really heavy-handed with the spices. It tastes good to me. I also through garlic in a lot of food. Or vanilla, if it’s a sweet item.
I don’t like any green beans. I’ve always eaten a mixture of fresh and canned food, and usually have my preference for various things. (Both canned and fresh asparagus, for example, are delicious, but they taste nothing like each other.)
And I may be dominating the food talk but I’m not a foodie. I just like to eat. (Although my last three meals were pretty boring: PBJ, cheese, and Uh-oh Oreos for lunch, strawberry Chex for breakfast, and leftover arroz con pollo, garlic toast, and a homemade vanilla ice cream bar for dinner. The cereal for breakfast is out of character. I don’t really like cereal. I eat pastries for breakfast, which many people I know find oddly fascinating. But really, why eat Lucky Charms – ew – when I can have danishes, cinnamon rolls, kolaches, kobalsniki (sp), bowties, bear claws, donuts, muffins, pancakes, waffles, french toast, pop-tarts, streusel, cake bread, chocolate babka, or a coffee cake? They’re all easily prepared, transportable, fairly inexpensive and far more delicious.
Liv, Hehe I’ve never had BBQ duck. Duck confit, however, makes me very happy. and Peking duck – though that’s hard to get [well, the authentic kind] – generally places require a 24 hr notice.
I haven’t had quail in a long long time. Quail eggs are yummy. They’re cute – like baby corn.
Haha – congee and weiners. *cringe* [Of course, I don’t eat hot dogs. Although every 1-2 years I’ll buy kosher beef hot dogs…] – And believe you me, there are people out there who think the Mark Pi’s, and Panda Expresses and the like, are 100% authentic. 🙁
My tuna noodle casserole is delicious :). I also love chicken noodle casserole. Broccoli cheese rice casserole sounds delicious. Ooo and Sweet potato casserole.
🙂 I like how your stadium has a store. I took pictures and my friends went insane. [It was kinda funny and not cool at the same time. – But then they’re assholes.] I learned my campus inside and out. Not quite sure why or how, but I had to wander around a lot.
I loooove garlic. I add a TON. And I love vanilla too. Always pure vanilla extract. Imitation doesn’t exist for me. I love green beans – but… the way they’re in cafeteria’s/how most people make them… they cook them until they’re limp and… almost this brownish color. Horrid.
LOL I love lucky charms! I was totally sugar deprived as a kid. Pastries are pretty non existent in my house. But I love them. I generally have yogurt for breakfast. If I eat it :X.
I also love Indian food. Mmm I could go for some naan right now. And sweets. I might have to go chocolate hunting. Or make some sweet taro soup 😀
And fruits. I could devote an entire conversation to exotic fruits. [And regular fruits]
Lime, where do you live? I want to get you some bison! It’s delish, and soooo lean and yummy and now I want some right now! I’ve had pretty much all the North American cattle and game animals; and am a devoted carnivore. I went to an exotic meats dinner about 20 years ago, so I can say “oh yes, I’ve eaten bushmeat”, but hell if I can remember what it tasted like. I remember we had monkey and giraffe but other than that it’s gone.
I love the crispy dried Oaxacan crickets, but will pass on any other insect, fried or not, lol. Rattlesnake, yep. Turtle, check. Alligator, frog’s legs. I’ve not only eaten blood sausage, I’ve made it. Once. I went to culinary school way back, when the chef-instructors were mostly European, so they all liked to prepare the classics for the spoiled Americans.
I just love food, the real kind. Good cheese, good bread and a ripe peach. Foie gras. Godiva. A steak. Chocolate. Single malt(it counts!). Chicken fried steak, with lots of gravy. Home grown tomatoes. And on and on and on….
Liv, you are a campus girl? I know you’ve been to Madam Mam’s! My favorite place in town for Tom Kha. You and I will have to go have margaritas and puffy tacos at Vivo some time!
Laura – I’m a Buckeye! 😀 Bison, eh? I’ve seen “battle bison” on Iron Chef and was interested. 🙂 I am sooo a carnivore too. Hehe, I’ll go out to eat with the guys – and sometimes one of the guys’ll get a salad [and one’s vegan…] – but the servers always try to give it to me – and I’m like “no, I have the burger.” Whoa, monkey and giraffe? Very interesting [Haha, but sadly and unfortunately not memorable – though that could be good or bad].
I… don’t think I could eat crickets. Crickets landing in my hair used to result in me tearing around the yard shrieking bloody murder. So I was 9, but the sentiment is the same.
Hmm… I don’t think I’d go for blood sausage either. [I’m actually a very picky eater! I’m just lucky because I’ve been exposed to a very wide variety of foods from a young age.] Frogs legs aren’t my favorite. My dad continually teases me, saying he’s going to catch the frogs in our pond and serve up frog legs.
I love certain cheeses. Cheeses may be a cultural thing. Recently discovered Fleur de la Torre, and San Joaquin Gold. Delicious! Godiva is good- I like Scharffen Berger, Valrhona, and L.A. Burdick’s chocolates more :). I miss home grown tomatoes. We used to have hundreds every summer. [Then we moved.]
LauraD, Of course I’ve been to Madam Mam’s. I even went there on a date once and the guy made the mistake of asking me if I’d noticed what I ordered had four peppers beside it. I’ll take you up on the tacos even if I can’t have the margarita.
Lime, I’ve never had duck confit or peking duck. I’ve sampled turducken.
I like hot dogs, especially Nathan’s. But little weiners aren’t hot dogs. They’re like little sausages.
Our stadium has a store, a gym, classrooms, and who the heck knows what else inside. The shirts in the store are almost always on sale, which is nice. It makes gift-giving easy.
Don’t mention imitation vanilla extract. I like to pretend it doesn’t exist. And there’s nothing like fresh chopped garlic to make a dish better. . . . okay, I don’t like green beans, but everyone I know cooks them green. I don’t know what brown you’re talking about.
I eat yogurt for lunch, but not breakfast. I always eat breakfast; I wake up half-starved. I’ve never really had much Indian food. I usually eat American, Tex-Mex, Mexican, Chinese, or Latin American. French too. I like French food. And cajun, which got its start from the French.
My fruit taste isn’t very exotic. My favorites are mango, kiwi, apples (golden delicious, pink lady, fuji), oranges, nectarines, strawberries, peaches, bananas, cherries (I like rainer best), frozen blueberries, and grapes. For veggies I like fresh spinach, asparagus, broccoli, cold sugar snap peas, carrots, onions, bell pepper, fried zucchini, corn, and potatoes best.
I love cheeses, but I’m just now discovering the fancy stuff.
I suppose that’s relative, but the strangest was probably fried chicken feet in Beijing.
THAT depends on how it smells. If it smells bad, I’ll never be able to get it down. But I’d be willing to eat just about anything if it smells good.
I have, and use, Kay Scarpetta’s cookbook (thank you Patricia Cornwall). LOVE the food in the Scarpetta books.
I’m a food snob when the food is set up to be snobbed about, if you know what I mean. I love a local restaurant, but I’m snobbish about their food because they set themselves up that way. But at the same time, there’s a local restaurant that serves the BEST onion rings and burger EVAH – not snobbish about them.
I love to cook. It’s my favorite hobby, right after reading. And I’m told I’m a good cook, though by the time I’m done cooking, I’m never hungry so seldom eat more than a bite or two.
Cooking mishap – do the myriad little burn scars on my hands count? Some not so little. Or the one on my palm from where I grabbed the handle of a piping hot saute pan out of the oven without the use of a oven mitt? Or the one on the top of my foot where I dropped a just-boiled potato on it (the burn that wouldn’t stop – never felt a burn that hurt so badly I thought about going to the hospital – it was awful). Hmmm… Maybe I should stay out of the kitchen for a while…
There are three things I insist on making from scratch because they’re too easy not to and taste soooo much better:
1) Pasta sauce of any kind (marinara, alfredo, olio, etc.) – have you ever looked at the amount of sugar and salt in jarred sauce? It’s criminal! Not to mention the cost.
2) Soup of any kind. See the reasons under 1). Too easy, healthier if I do it, and taste better.
3) Salad dressing of any kind – ranch, vinaigrette, etc. For the same reasons as above. Too easy, healthier if I do it, and taste better.
Love Food Network. LOVE Ina Garten’s Barefoot Contessa and Giada’s Everyday Italian. I think Mario Batali is a GOD! There is nothing that man can’t talk about or cook. He’s got the creative genius of da Vinci. And Paula Deen reminds me so much of my mom’s friends from Alabama, it’s not even funny. Oh, and Alton Brown is a minor deity in my house.
Definitely fresh fruit and veg. Love the “complex simplicity” of the flavors you can get from supremely fresh stuff. Thomas Keller is the MASTER when it comes to this. If there’s one thing I do before I kick off to The Great Beyond, it’s eat at the French Laundry.
Yes. I love food. And ya know what they say – never trust a skinny cook. I can relate. You can trust me implicitly. 😉
What’s Durian?
Durian smells like “pig-shit, turpentine and onions, garnished with a gym sock”, but apparently tastes good – I’ve never tried it (the smell thing). It smells so bad that hotels in Kuala Lumpur have signs at the entrance that say, “No durian allowed.” The smell really carries.
http://en.wikipedia.org/wiki/Durian
Liv -Turducken! It makes me laugh. Hot dogs, sausagaes… all things I don’t eat much of. My stadium has a gym for athletes only, and some hidden classrooms. LOL Get green beans in a cafeteria some time. You’ll be sad.
I like various types of Asian food, including but not limited to Chinese, Cantonese, Malaysian, Thai, and then Italian, French, Brazillian, Mexican, Tex Mex, Indian, German, Southern food 🙂 – I need to try Ethiopian. And a lot of others too. Oh and French – though the French can be pretentious :X.
I grew up on star fruit, asian pears, guavas, papayas, mangoes, kiwi, kumquats, and various other fruits. Lychee, longan fruit, and more. Some of my favorite veggies, I don’t know how to say in English :D. I’m a bit over spinach [I had to eat it every day for like a year.] I do like all the vegetables you listed. Cheese can be sadly expensive. $20+/lb? Sigh.
Gwen -fried? Interesting. I’ve had chicken feet – but… fried. Huh. Traditional Asian food typically isn’t fried. [Also, what is there to fry? Haha.]
I’ll mostly agree on the smell thing – sans stinky tofu. I would have missed something good if I refused it.
I’m going to have to look into that – you might like “Cooking for Mr. Latte.”
Oh sadness with the kitchen mishaps! Gaaah.
I make my own sauces (easy because I don’t eat many). Soup, I admit to sometimes using soup in a bag. Get it at the Asian grocery store, and it’s a bag of delicious goodness. Also… it’s not just bag stuff. :X And if I eat salad… mostly I eat it without dressing – but I would like to make my own.
I love Everyday Italian. Barefoot Contessa is good too, but second. Oh my gosh, I MISS Mario Batali!!! Paula Dean scares me. LOL Alton Brown. Heh.
I… love/hate food. But I love talking about food – does that count? And – Giada is skinny! [A freaking stick! Wtf. She’s got those awesome genes though.]
Devon – http://en.wikipedia.org/wiki/Durian
LOL Gwen – what a way to describe it! Durian is … not even an acquired taste. You either love it, or hate it. Mosty of the people I know are in the “hate” camp. My friends used to play nasty tricks on each other, getting a friend a bubble tea (smoothie)… only it would be durian!
I don’t think I’ve ever eaten it fresh. Or I’ve blocked it. But I’ve had to eat durian flavored stuff…
I love sausage. Nice n’ spicy. I probably like pork sausage best, but turkey and venison sausage are both good, although the venison is sometimes a bit fatty.
Oh, I forgot about German food! I like some German. (I like making latkes, which I first had in a German restaurant. Yummy.)
I like asian pears and guavas. Kumquats are good but so small. It takes a ton to be satisfied. (I’ve only had home-grown kumquats, so they may be bigger if you buy them.)
I just got really into spinach last year. I like the crunch – it goes good on sandwiches.
I make my own gravy, but I don’t really eat sauces. I just buy my soup and dressing usually. (I like bleu cheese dressing, and I only use a little bit, so I don’t really care.) I can make tortilla soup and potato/potato cheese soup, but I grew up on Campbells.
Durian isn’t so bad in flavor. It looks rather strange because of the hard spikey shell (would hate to have one of those thrown at me), and yes the smell is pervasive and unpleasant. However, if you go so far as to taste it, the sensation is custard-like and the flavor is of slow cooked carmelized onions.
Ah, stinky tofu…I did pass on that, but I was in my first tri-mester of pregnancy.
The British offered black pudding (or blood sausage) as part of the breakfast fry-up.
Probably black pudding. I didn’t realise it was quite as adventurous as I thought before I looked up the recipe. I still like it.
Oh, and tripe. I hate tripe. And heart. Yuk.
Lynne, that makes me very sad. I love tripe – but only cooked certain ways. One is with peppers and “black beans” – but the seasoned ones – haha this is complicated. Basically, I like how the Cantonese cook it, when you get it for dim sum (yum cha, yin cha, whatever you choose to call it.]
I think I’ve had heart – pretty eh about it. Never had black pudding :).
Little Lamb Lost – A first! Hehe, I think you might be the sole person commenting thus far who is ok with durian. I think the shape is really interesting – hm… I’ve never heard the flavor described like that. I understood it to be sweet. And all the durian flavored things I’ve eaten have been sweet … but tastes a bit like it smells.
I can understand passing on stinky tofu at that point – but it’s good! Fried.
Black pudding… I’m still not sold.
I love soft-shell crab. Tried buffalo when I was in Colorado, thought it was a bit on the tough side, okay but not crazy for it. Gwen never heard of durian and after your description, just as well, lol – that smell would turn me right off.
For me, it’s not so much scent as texture. I can make it past a funky smell, but if the texture is slimy then things aren’t going to go well. Natto and I probably aren’t going to ever be pals. 🙂
Liv, lol at the stadium talk. My bro works for UT men’s athletics, and for years we all got burnt orange for xmas.
Gwen, I’ve never eaten at TFL, but so far I’ve eaten at Bouchon and Ad Hoc. TFL doesn’t give reservations to single diners, or I’d have been in there on my California trip a month ago!!!
Thomas Keller=god, plus he’s kinda sexy.
Tripe is awesome in menudo. Not the boy band, the dish. Plus, it really does cure hangovers if you eat it while drinking a really cold beer.
Pam – Nice food choices – I’ve heard buffalo is a really lean meat, so it’s tough to cook. (And easy to overcook.)
LauraD- Texture… is more ok for me – but I don’t like gooey things. Tripe… cures hangovers? O_o. I… haha can’t imagine having dim sum post a hangover. Ok, so I’ve never been hungover. Still. 😀
Texture and smell both get to me. If it smells really bad I just can’t bring myself to put it in my mouth. There aren’t many textures that bother me, but I just can’t eat avocados (or guacamole). That is a nasty texture.
Liv – I think it depends on what it is for me. Or other people’s reactions (that I trust). Texture generally doesn’t bother me – other than gooey things – though I avoided cream sauces for like 22 years. I’m not a huge fan of avocados or guac. 🙂 So I don’t have to worry about it.
Other than buffalo, ostrich is a really lean meat and is similar in use and flavor as steaks.
As for the durian flavor, it is sweet. Really slow cooked onions are also sweet.
L^3 – I’ve never had ostrich, but I can see it being a lean meat. Very cool – I think I could go for trying it 🙂
Durian… I’ve never heard it compared to onions, or thought of it that way. I’ve had (and made) caramelized onions, and yes they are sweet – but for a savory food. I just think it’s a really novel way of describing durian.
~.` oh that is a nice piece of information, kinda refreshing on my brain “*”