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That would lead to a miserable life. The first two things that come to mind are Spinach and Basil then lime, green peppers, granny smith apples , peas, green beans, cilantro, mint, asparagus and brussel sprouts ... I could probably go on for hours .... Horror I tell ya ...terrible horrible nightmare!

Definately whole grain bread products, bread, bagels ..whatever. Even when I am not trying to eat healthy I always prefer them.

These comments are great. I guess I should count my blessings that my kitchen is not large enough for on more than on person to cook in. I will say Amen to the when I say dinner is ready that means NOW, this minute, come park you lazy but at the table and commence to eating, BUT If I say come help me get dinner on the table that does not mean park your butt at the table and then ask me to get you ice or ketchup or whatever you are going to defile my cooking with because"you are still standing up." "Setting" the table means plates, knives, forks, spoons. glasses for EVERYONE. Do not start eating until everyone ESPECIALLY me is seated at the table. Don't salt you food until you have tasted it (once you have tasted it that is perfectly acceptable). If you are invited to someones house for dinner SHOW UP ON TIME. I usually factor in 20-30 mins for late comers but after this I will be MAD if you cause my meal to be ruined or you interrupt everyone elses dinner by showing up late. If you were supposed to bring an item for said dinner you MUST be ontime.

Whew this topic DOES envoke some strong feelings, doesn't it??

Grilled Lobster, My best friend and I went on a cruise to the Bahamas and took one of the excursions to go snorkeling. After hours of snorkeling we were starving and they were selling grilled lobsters. You sat on the beach and ate them with your bare hands. OMG SO GOOD! Was it the beautiful beach, that we were starving from hours of swimming or was the lobster that superb? Don't know don't care just love the memory!

I can't believe that I dont agree with a single thing on this list. In fact at the moment I can't come up with a single (simple ingredient)thing. I used to say I hate raw tomatoes but read here to see how that changed. Black olives sort of (not on my pizza) but I am starting to come around to those "in" things. I had a high school Home Economics (I don't think they even have that class anymore) teacher who used to say at least once a class. "Your taste buds change every 4-7 years" I am beginning to agree.

AARP bumper sticker:

Food has replaced sex in my life.
Now, I can't even get into my own pants.

Carolina de Witte - chefs can taste if they want to, of course. Some do, some don't. Some do sometimes but not always.

I was never taught to taste during service before sending it out to a customer but rather to be sure that I knew ahead of time by smell and look and by focus on the initial prep and even ordering/checking in of goods that when in the process of putting out anywhere from four orders to 250 orders that they would be good and correct in taste just from the building "from the ground up" so to speak.

As executive chef I worked on instilling this same way of doing things in the chefs and cooks that worked for me. It requires a lot of standardization of recipe and focus on initial ingredients, along with an intensive structure that involves detailed production schedules and a well-trained team who are willing to work together. It's not just about the food itself, its about the people who are putting it together.

This takes away from "creativity" allowed in a free-form way, yes. But the guests get consistency.

It's a beautiful thing when a kitchen of ten can trust each other to come in and together put out a range of meals where some of the plates might be finely detailed "fine dining" and the other plates are fine banquet service for 50 hitting at the exact same time.

Granted, part of this is intuition. But most of it is training, teamwork, knowledge and consistently-implemented procedures that run from step A to step Z.

But to each their own, and to taste on an ongoing basis is one way of doing it, for sure.
But what I said is true and workable also. :)

foodvox said: "No, chefs don't have to taste all the time if they are chefs for they know what they are doing and don't have to double-check." This isn't true. I've been a chef for many years, but I was taught to ALWAYS taste before sending it to a customer. There are many variables in cooking. If you aren't a good 'taster', you can not be a chef. The difference between ordinary, bad and sublime can be just a touch too little or too much salt, nevermind such ingredients as acids, etc. That being said, a 'taste' doesn't mean an entire mouthful of food, it is just enough to judge...a few drops could be sufficient.

I am not overweight, as I usually skip the 'house meals', and I go to the gym several nights a week. I eat the majority of my meals at home with my family, and we love fresh fruits and vegetables, organic and local if possible. I love preparing meals for my family even more than I do for patrons at work. Moderation is always key. I do splurge, but not everyday.

From my perspective, there is absolutely no moral triumph for being thin. You want to be thin, be thin. But when people pat themselves on the back for what they perceive to be better eating habits than someone else... I just find that, in and of itself, self aggrandizement of the grossest variety.

I despise the type pf thinklng which tells people that they look fat simply because they enjoy their food. This is a screw-up of the Puritan ethic, which told us that, if you enjoyed something, it would hurt you.

Today's foodies stand against that. We want to know more about every aspect of our food, not so we can shove rich things down our throats constantly, but so we can have a great salad or cookie or pasta dish or veggie casserole or hot dog or grilled cheese or or or...and makes sure it gives us strength and health as well as the calories.