I have noticed a lot of people claiming that taste is purely subjective, however I think there are other reasons that come into play. I believe that taste is partially subjective; it also depends upon how adventurous your palate is and how picky of an eater you are. Taste is pyschological.
For instance, ask 10 people if they like onion ice cream. 9 of them have never tried it, yet all 9 will say no way and probably only 2 of those 9 people will actually be very curious to sample it. Another good example would be organ meats. Most people don't like offal because they consider it to be nasty and/or peculiar. Sweetbreads taste like turkey meat. If I mixed pieces of it in with your turkey, you wouldn't realize it was in there.
How do you know that you dislike these foods if you don't open your mind? If the food in question causes health concerns, if you're allergic to it, or if it's something like cilantro which you either love or hate, then there's no reason to be that close-minded with food and claim that taste is purely subjective (especially if you're a member of a food-lover's website). What are your thoughts?
Looking for a cooked dessert that incorporates a good amount of tapioca and fresh berries. Please post your recipes.
Your recipes? The more gourmet, the better. Rum welcome.
Par-roast the sweet potatoes at 400 F until the skin slightly blisters but the center of the sweet potato is still a little undercooked. Let cool, peel and slice into 1-1/4 inch thick discs. Preheat a large pan and add a thin layer of plain olive oil. When hot, sear the sweet potato discs on one side. Flip, add a few knobs of unsalted butter to the pan, and continue to sear the other side. When done, transfer to a hotel pan and season with fine sea salt and fresh black pepper. Wipe the hot pan that you used to cook the sweet potatoes clean, and add 1 quart of veal stock and 1 cup of maple syrup. Reduce to a syrupy glaze (further than you think is necessary). When ready, brush the glaze on top of the sweet potatoes and pour the remaining amount in the pan. For service, rewarm in the oven. When hot, cut each disc into quarters and serve. Before rewarming, you may top with marshmallows if desired.
Does anyone else laugh whenever they see people so proud at the fact that they bought Patron, Corona and Grey Goose? They consider these to be quality beverages and I don't get it; they pale in comparison to the majority of their lesser known competitors. I can understand the popularity of low-cost, low-grade liquors like Svedka, Bud Light and Yellowtail but I cannot believe the power that marketing plays on unsuspecting masses' affinity for the popular, yet crappy product. Name some other brands that you think are highly overrated and/or voice your opinions on the aforementioned brands.
Does anyone grow their own fruits, vegetables and herbs indoors? I'm successfully growing orange habaneros, early jalapenos, cilantro santo, epazote and gold nugget cherry tomatoes under a high output fluorescent grow light. It's such a nice feeling to cook with your own homegrown, organic produce. Share your stories if you're into indoor gardening.
1) Which age do you prefer?
2) What brands stand out for you?
3) About how many different tequilas have you tried?
4) What flavors (aside from agave) do you like in your tequila?
5) How do you like to drink it?
Note: You're not an aficionado if you think Patron is the best tequila!
Curious to see what most people prefer. Keep it simple with and be specific with short answers please. No recipes, no drama, no multiple answers for the same category, or explanations as to why you like it or how you like it prepared. I've noticed things get off topic in the talk section of SE. It will be interesting to see the consistencies in the list that is compiled after many replies. Thanks in advance!
Me = Russet Potato, Small-Fruited Yellow Tomatoes, Strawberries, Wagyu Beef, Red Wine, Dark Chocolate
I'm on the hunt for the best, authentic Mexican restaurant in the New York/New Jersey area. Specifically fresh Southern Mexican with more of that Caribbean essence that is lacking on the Texan border and Baja. The Yucatan produces my favorite style of Mexican cuisine. No nachos bell grande, ground beef tacos with iceberg lettuce, bean burritos, refried beans or other bastardized Tex-Mex please!
I've been to Rosa Mexicano, Centrico and Pampano in NYC. All were delicious, but Pampano was the best. I'm still hoping to find that diamond in the rough in New Jersey. Any other recommendations? Again... Southern Mexican cuisine.
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