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lol

EEK! I would eat some just nice and clean with a little lemon and maybe some melted butter, perhaps a gigantor lobster roll, and if yer willing... what about the French Laundry lobster mac & cheese!!!! Nomnom >

Saw him in a tiny theater a couple years ago. Nothing rehearsed, just him talking. Was really great. During signing got to shake hands and talk for a couple minutes and get pics since there weren't thousands of people there.

I canNOT stand a picky eater. His attitude will have a negative effect on your love of food and cooking, and might (ohGod) produce picky offspring as well. Life is to be enjoyed in full - to me, especially if you love cooking and eating and have an adventurous outlook on it. Damn right you need someone to fight with over the last piece of cheesecake. Keep looking - somewhere out there is your soulmate who will give you joy in your life.

I love Fuyus in a wide range of ripeness. From when they're still hard, but the skin is orange enough to where they've probably started getting sweet on the inside, to when they're so ripe that you'd better slurp 'em down before they start turning, persimmons are one of my favorites, for sure! 6:

Personally, I find the whole firm/soft characteristic of the persimmon to be pretty efficient. i.e. The apple you pick for snacking is probably different from the apple you put in a pie, but they're both delicious for different reasons--same with Fuyu persimmons, but you get both qualities in one fruit (eventually)!

Of course, I grew up eating them either way, so that probably has a lot to do with it. (: Also, I find that if you get a batch (of Fuyus; I've zip experience with the other kind) and they do happen to be mediocre, a good way to serve them is chilled, with a modest topping of a decent cream (whippedness is optional) and/or your favorite syrup (I did this with a ginger/lychee syrup the other day and the results were amazing).

it sounds as if the problem is as much how his pickiness presents itself Vs the actual fact of the pickiness.
you need to negotiate how he goes about tasting and reacting. instead of filling his plate hiding the uneaten, he should take a bite only, then only take more of what he will actually eat. He also must accept that if he rejects what's for dinner, he makes his own substitute.

You, OTOH, have to deal with adjusting your daily cooking to reflect some of his opinions. Cooking can be fun, but the day in day out feeding of your partner & family isn't so much about the fun for you as about the fact that people need to eat. Plus, if he rejects your food in favor or cornflakes or PBJ for days on end, you can't be hurt.

if you someday are having kids, he needs to have learned to reject in a low-key fashion so as not to 'teach' his pickiness to them. I won't go so far as to expect him to sometimes noticeable eat something he is known to dislike, to model polite behaviour. But it would be handy.

PS I was in a relationship in which we had very different food cultures. our inability to appreciate each others standards was but one of many problems. But 3 times a day one or both of of us being annoyed or mad or disappointed sure didn't help. If you cant fine some way to enjoy meals together, some compromises, then hang it up now.

Ooh, thank you! I have 8 persimmons sitting at home right now. I have never had one before and am determined. In WI Whole Foods has them and I got a 6 pack of Fuyus in plastic at Costco. I don't think they're ripe enough yet, so I might have to go back to WF and get a really squishy one.

We'll see. New food!

We all have our food preferences. I don't like fruit mixed with foods that are supposed to be savory, savory stuff with raisins, or chocolate mixed with fruit (though separately, I love them both). Other than that, I'll eat anything at least once, maybe twice (I believe it second chances for everyone and everything). I think the thing that bothers you the most is that he doesn't share your passion for food and he doesn't want to even try. The point is: can you live with this? or will it be a thorn in your side that digs deeper with time? If you can't make peace with yourself on this, then walk away. If you can deal with it and have it not affect your dignity and self-worth, then I don't see that it's a real problem.

looked up a proper way of liquor treatment of Hachiya.. you only need a splash of liquor to coat the fruit (especially the sepals) in a plastic bag, apparently. brandy would work.

@_cjw_ agreed. fuyus I've tried in the states were flavorless.

@Figlet- you could
1)peel and sun-dry for 2 weeks to make dried persimmons
or
2) soak unpeeled in liquor. you need 30-35% alcohol, soak for several days to a week

@wicheda yes Kaki is Japanese for persimmons. it's interesting the two words sound very similar!

really good fuyus are super sweet even when they are still crunchy.. l like them both crunchy and soft.
I used to find it satisfying to peel the skin in one long strand.