Serious Eats - seriouseats.com

The golden turkey, (dark meat for me!) and lots of gravy and mashed potatoes!

Cranberry sauce:

Blanch three 3-inch strips of zest from two large navel oranges for one minute and mince. Peel the oranges, cut them into quarters and add to a bag of cranberries along with the zest and whirl in the food processor until very finely chopped. Remove from processor and add 3/4 cup honey and 1 teaspoon grated fresh ginger. Allow to macerate for at least one day.

Honestly, his preferences don't sound that outrageous to me. I don't like cheesecake, and I know people with very sensitive palates who don't like eggs. I try not to use many condiments to mask the taste of food.

I don't believe in deal breakers, but as others have said, what does get under my skin is treating ME as if I am weird or abnormal if I have particular tastes or only going to one or two restaurants. My father, for example, will only go to ONE restaurant in all of New York City (and one I don't like very much, frankly) and two in NJ (one of which is a seafood place, the other of which is the Olive Garden). Blood is blood, but I wouldn't put up with that from a guy I was dating.

A person can control going out to eat, though, and personal reactions to what you eat--however, if mayo makes him want to hurl, that isn't going to be something love can cure.

Stuffing and gravy! Basically, everything on the plate except for the sweet potatoes takes a bath in gravy, which is just fine by me. And this year I'll be 7 months pregnant when Thanksgiving rolls around, so I feel like my gluttony will be slightly less frowned-upon

My brother and I loved Thanksgiving. We would eat so much that my mom would make us lay on the floor and stretch our body out to help the pain in our side from overstuffing, ourselves. Now some family members thought we were just trying to get out of doing the dishes, but mom always gave us the KP duty OFF on thanksgiving, anyway. We just loved her TG food and loved it from beginning to end. We still love it, but do offer better control. ThankGod. coco

It has to be French Doux de Montagne cheese. It says so here Pork cheeseburger with avocado :-)

Are we dating the same guy? My BF won't touch mayo or mustard. He'll make me a sandwich and turn green when he uses those! He also hates the vast majority of vegetables and thinks they smell...

Seriously, though, I don't think food issues have to be a deal breaker as long as other parts of the relationship are there. If you're making a list there's obviously something bothering you and I'd focus more on how he treats you and whether you and he are willing to make compromises for each other.

I'd love it if my BF would be more adventurous, but he's always willing to take me resturants where he knows there's probably only one thing he'll eat. He'll also try new stuff that I make, even if the end result is that I have yummy leftovers for lunch and he has a sandwich for dinner. If you can't see compromising about this, then it sounds like a deal breaker, but as much as I love food I think there's more important things to focus on in a relationship.

@nightowl, are you suppossed to refrigerate tapioca? i have it in my pantry.

I'm with @dvchurch. Don't cook it too long. Marinara is my go to I have no time to make dinner dinner because it cooks in a half hour.

I use a tablespoon and a half or so of olive oil, a good pile of minced garlic, hot pepper seeds and salt to two big cans of peeled plum tomatoes that I squish in a bowl by hand before adding them to the pan. Cook until just thickened about a half hour then add some fresh basil.

I don't think marinara is supposed to be really thick like a "Sunday gravy" it should be light.

Use 2-3 TBS and saute it with the onion in the olive oil.

I also have Dianas Spicy Southwest in my refrigerator! I brought it back from a trip to Nova Scotia.

When it comes to strange, hmmmm...strawberry vodka? Habanero Peach Preserves, szechuan salad dressing from the chinese market (I still have no idea what to do with it), yellow curry sauce, tandoor marinade, garlic scape pesto.

I also have a jar of Baconaise, not the stuff you have on the website, the packaged stuff not made with bacon.

Wasabi dressing from my trip to Vermont. I could go on and on...

Ok no cornstarch! Use more tomato paste and saute it with the onions which makes a tomato paste/rouxish thing which will thicken your sauce. A lot of chuncked up tomatoes need a home to live in, so add some water or wine or stock to the party to thin out the tomato paste once it has sauteed.
Here is my question are you pouring oil in the pasta water. Some genius one thought this was a great idea. The starch is needed so the sauce will adhere to it. Do not rinse pasta and do not put oil in the pasta water.

Times must be touch; they're cutting back on the amount of grated carrots, cucumbers and cilantro they put on the sandwiches. I think I got 5 strips of grated carrot on the Veal Meatball Sandwich .. none of th emeatballs were sliced in half ... it looked like the guy just threw the stuff on the bread, flipped over the top half of the sandwich, stuck it in a styrofoam box and handed it to me. I was pleased with the taste of the meatballs but the sandwich I got was nothing like the one pictured above!