I'm going to NYC for the first time next month!! Want to get a "flavor" for the city and all it's edible wonders...Only have 4 days, but want to sample the best from hot dog carts to five star...What can you recommend as a "must have"?
I now find Miracle Whip wretched, but used to love it on bologna sandwiches as a kid...how do you slather your 'wiches?
I read cookbooks the way most folks would read novels...Very relaxing, plus great ideas for the next day's feasts!!
Love chicken livers!!! When I was a kid, my parents used to take me to dinner at an Italian place where the specialty was livers in a wine sauce...LOVED IT!!! Had to have been the only kid I knew that would eat such things!!
Hmmm, let me think...
Sauerkraut..Gawd, it just stinks up the furniture!!!
And the abomination that is...(excuse me while I wretch)...canned asparagus...Just about any canned veg for that matter.
Personally, I enjoy a bit o' mayo on my ham sandwich, also don't want my steak incinerated, but don't want it to walk off my plate either....
I take issue with my kids who, when I ask for dinner suggestions, say "I dunno"..then have the audacity to complain about what I've chosen to prepare...Hmpf!!!
I just paid $55 for a used Loaves and Fishes. It was in excpetional shape, but honestly...$55??!!
I remembered another...those Jalapeno Poppers stuffed with Cream Cheese...YUM! Am I ashamed? Nah!!!
Burnt cookies..not so much. But give me burnt bacon and popcorn anytime!!
I too, boycott Green peppers. When I was young, my mother would make Stuffed green peppers, which I disect to get at the stuffing, leaving the pepper behind. The smallest amount overpowers everything!!!
Also, and I know this sounds odd, but while I love the flavor that caraway seed gives, to bite into one sends me right up the wall.
Hmm,
Anything and everything Le Creuset, a Viking Range...a girl can dream..
I'm up for almost anything, but Hear this...If it's got canned mushrooms on it, take it right back to where it came from!! ICK!!!
I have a few...
Pound Cake, and Chocolate Malt Cheesecake....both won ribbons at the State Fair.
Sauerbraten!!!
When I would walk up the driveway after school and smell that wretched stuff wafting from the kitchen, I wanted to turn tail and run!! As you may have guessed, I'm still not a fan...
Canned vegetables (especially mushrooms) on pizza! It should be illegal. Mushrooms are easy to get, easy to cut, easy to work with. Do people actually like canned mushrooms! They are disgusting, rubbery, and slimy. Gross!!!!!!!
And I also really get upset if I order something with vegetables and I bite into it and find out that the vegetables are pickled. It should be stated on the menu.
Another pet-peeve is chain seafood and pizza restaurants. I'm talking about the Red Lobsters of the world, and the Pizza Huts. I live in New England. How can anyone in this region actually choose to eat at either of these places???
I have a couple of more:
Pork or chicken that contains "up to 12% solution" what is this mysterious solution that they inject into my meat and why do they expect me to pay for it?
Bad knives
Servers who do not have a clue as to what they are serving! (This was a pet peeve that started when I was working the back of the house - it drove me nuts that the wait staff did not take the time to learn the menu and that management did not follow through on making them!) "Why yes, I do want to know if your pesto is made with pignoli nuts or walnuts - it tastes totally different with the walnuts."
I visited the Republic of Georgia this spring for a school trip, and not only did I have my first taste of brains (taken from the head of a piglet, cracked right at the table and smeared on toast) but I also ate intestine stew in an attempt to cure a hangover. (I don't think I ate enough for it to work, but at least I tried it.)
Can't say I would repeat either experience. Texture!
i love poultry liver, hearts, and gizzards -- my favorite thing to eat in france is salad with confit of duck gizzards, or sauteed chicken livers.
i was at a friend's house one christmas and they were preparing chitterlings. the SMELL!!!! i used the excuse that i was jewish not to try them. {they very kindly didn't comment on me eating the ham...}
I don't like most offal. But I love foie gras and sweetbreads and I love chicken feet. I'll eat tripe but I honestly don't see what's so great about it. Organs like chicken livers and brains have this really strong taste that doesn't exactly repulse me, but it can be very overwhelming for me.
My fiance loves offal, though, and we are constantly experimenting with how to cook it so maybe I will get over my distaste someday.
Sheeats, I would have to disagree with you on that. Maybe it's all due to the unfortunate ambiguity of the internet, but I read very many of the replies here to be veiled disses of other people's food habits.
On that note, i have an acquaintance who is oddly proud of the fact that her family eats only fast food, and never all together (ie., not even like the KFC commercials) because they are "too busy." It bugs me, almost saddens me.
Ok, my pet peeves =
- eating while standing over the sink (or counter)
- salsa that tastes like spaghetti sauce
- glass cutting boards
- glass dining tables
- food snobs (of any variety)
- my inability to cook eggplant
- fresh ginger (try as I might, I just can't learn to like it)
And I don't call this a pet peeve, because in my mind it reflects some sort of pathological mental upset (perhaps that is the textbook definition of a pet peeve, but I like to think they just can't help it so I try not to judge): I am utterly mystified by people who cannot allow their food to touch.
Wow...given that I inspired the topic, I guess I better post. I want to point out, if the person doesn't want to eat a particular piece of offal because they dislike kidney texture or whatever, I don't care. But one of our restaurants had a tasting and none of the waiters would try the terrine because it had liver. I ate it all. And it was freakin' delicious. They all think I'm crazy. I'm okay with that.
Anyways. The many reasons I love offal include but are not limited to: That there are textures you don't find other places, that they require more skill in cooking and thus tend to be cooked by people willing to take risks and who know what they are doing. On the opposite end old style recipes come from the necessity to use all parts of the animal and are earthy and passed down through generations, they taste of tradition!
Offal is trickier to cook than "regular" meats, and I am with you on the texture thing: I'm not a big fan of a slab o'liver. Easiest to eat is sweetbreads, IMHO, followed by thinly sliced heart, gizzards and tongue (divine!), ground liver (makes great ravioli filling), then kidneys (must be seared!) and the other stuff. Brains? I'd try them again, but they are mushy-creamy, which I'm not fond of. Intestines? To me, good only as sausage casings. Tripe? Actually, I like tripe a lot - if it is crispy.
Bottom line: I'd start with a beef heart, thinly sliced, pounded like scalloppine, salted, then lightly floured and seared rare-to-medium. I'd serve that to anyone. Yummy-licious!
I didn't even think of tongue as offal, having eaten it all my life, deli-style as a kid and more recently with mushroom sauce. :-)
Fussy eaters and people who say they don't like something without even tasting. I usually give people something to taste without mentioning the ingredients - if they like it I share, if they don't like it... you know what, that has never happened.
I know this guy that won't touch food with anything green in it... I refuse to eat with him at the table... it's just too sad to see.
Madelyn
Karma-Free Cooking karmafreecooking.wordpress.com
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