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Good simple recipe for summertime fennel salad?
I usually just sprinkle thinly sliced fennel with coarse salt and marinate in a bit of lemon or yuzu juice for a few hours in the refrigerator. It's surprisingly refreshing with almost no work.
Are you finicky about...
I'm not finicky or picky, but I do put a lot of emphasis on my dinnerware. My habit of collecting Japanese ceramics means that I sometimes expend as much effort picking the right plate for dinner as I do thinking about what to cook.
In most French-influenced cooking, the food decorates the plate... but in Japanese cuisine, the plate decorates the food. I prefer this latter style of presentation, generally. The plate can mute or emphasize the colors and textures of the food on it.
Many Japanese also think that food tastes different when it's served on the right plate.
I certainly feel that wayt when I take leftovers to work in plastic containers for lunch....
Question of the Day: Favorite melons?
This time of year, I'm a fan of the variety labeled "tuscan melon"... very aromatic and sweet. Though the ones I could get last year tended to be frustrating.
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Actually, I had an early aversion to red meat, but I, like many children, feared many, many vegetables. I blame this on the 70s-era tendency to either overcook everything or serve it completely raw. Either one could inspire morbid fear in even the most hardcore vegetable lover. Also, I partially blame the 70s era style of parenting that said not to force any foods on your children that they rejected.
For about 4-5 years I ate few vegetables other than corn, potatoes, onions, and well-disguised broccoli (80s style quiche, cheese sauce), along with the occasional thousand-island drenched iceberg lettuce. Ah, and artichokes. I could be convinced to eat steamed artichokes, but probably because we could drench it in lemon butter.
However, starting in my teenage years I started to realize that not all vegetables were terrible, and cafeteria meat in the Midwest generally is, so by 19, I was a full-blown vegetarian. Now I'll eat anything, including brussels sprouts, as long as they're prepared decently. And most restaurants have learned how, and even some home cooks have figured it out.