My ex told me that eating oysters was like eating snot.
I tried it and she was right.
But what I really, REALLY can’t understand is how people can eat “Mushy”,peas , sometimes called "Processed"peas.
(Enter someone who tells me the subtle difference between the two)
For non Brits these are Camo green, incredibly sour/bitter and just all round foul tasting.
Don’t get me wrong I enjoy ordinary peas, whether they’re mushed, mashed,fried or juggled.
Yes. I’ve gotten a few of those over the years as an obligatory Christmas present, i.e., I feel I must buy you something but know fuck all about what you like, so here!, and they are pretty terrible.
I was just making a reference to a current Pit thread that has devolved into people poking fun at each other for the number of colanders they or their family own. I’d avoid it if I were you - the proletariat may rise up and violently denounce your extravagant colander ways.
In the case this is not completely facetious, that’s the general idea behind cured meats, as a form of long-term preservation and, yes, that’s whence the name “summer sausage” comes. It doesn’t need to involve nitrates (for a long shelf life, you’d want nitrates not nitrites), but it does generally involve salt, sometimes smoke, and sometimes fermentation (which lowers the pH of the meat.) I have meat and sausage that’s been hanging in the cellar (about 60F) for six months now, and it’s perfectly fine to eat.
I kind of sorta agree with you. On one hand, I read up on phall after someone posted about it in the “Foods You Love” thread and it sounded horrifying. There is no good reason (IMO) to use habaneros for anything other than jellies and Matouk’s hot sauce (best hot sauce of all time). That shit burns my stomach lining and I have an incredibly high tolerance for spice.
On the other hand, there are parts of India where the food is spicy, full-stop. I don’t eat my Indian food spicier than normal because I’m trying to be macho, but because that’s just how it’s cooked where my mom and dad come from and they’ve been stuffing it down my throat since I started on solids.
There shouldn’t be bones ground up in the gefilte. It should be a mix of filletedfresh (or frozen & thawed) fish, cooked in a fish stock made by boiling the rest of the fish that the fillets were cut from. Commercial preparations get it wrong a lot, and are salty (and sugared) as heck. Blech.
What, “chitlins?” Yeah, I know more about “chitlins” than I want to!
Habanero tastes so much different than most other peppers. It’s also a main signature for jerk (well, it’s close cousin the Scotch bonnet is) and a lot of foods from that general area of the world (the Yucatan likes its habernos, too, although their cuisine, overall, is not necessarily very spicy.) It tastes a little bit odd to me in Indian food (even though I have used it in phall), but completely fine in others.
For many people, it’s not a macho game at all. One just builds up spice tolerance, and, after awhile, you need more and more heat to register that nice “glow.” I don’t get a good glow at anything under a Thai chile or habanero level. When I eat a sandwich, for example, I like to sometimes have one or two raw habaneros to eat along with it. Nobody’s watching me, I’m not trying to impress anyone. It’s that I love the taste of habanero, and that’s about the only pepper that brings me the heat anymore.
I agree about both the Thai chile (my preferred pepper) and the “tolerance” level. I like to tell people some of us just burned our taste buds off :).
I love Matouk’s and habanero hot sauces (the only ones that are edible, IMO) but I cannot stand them used like regular Asian chilies in dishes. But I will admit that there might be something about the oil in that particular chili when fresh that does a number on me (and everyone else in my family) that gets muted or destroyed in the pickling process. I once got desperate and used one to make a bhaji and had to survive on milk, water and plain chapatis for two days.
Habaneros and Scotch bonnets do come from a different species of capsicum–Capsicum chinese–than most other hot peppers (which are usually either capsicum annum or capsicum futescens). So perhaps there is something about that species of chili that bugs you other than the heat. Have you ever had bhut jolokia (ghost pepper)? That’s also from the same species.
My entry (if it hasn’t been done yet): Artichokes. Why would I want to spend so much time scraping some goo off a petal? It doesn’t really have much taste, and I can think of much better ways to get my butter/garlic fix.
As for the raw oyster thing, you guys are reverse snobs. I love the things. They’re a great way to start out a meal, and they go wonderfully with a nice white wine (or even champagne).
Because then it will taste like water, and most people already have that stuff directly piped into their kitchen.
I don’t understand Sun Chips. I see people on the internet raving about them all the time, calling them the best thing ever, but I’ve had them a few times and found them to be fairly bottom tier chips. I mean, they weren’t gross or inedible or anything, but I just don’t understand the big deal people make over something so inferior to Doritos (or Pringles, or Tostitos, or Lays, or whatever)
This is interesting. To my completely intolerant-to-spice tongue, hot peppers don’t even have a flavor, they just hurt. Putting habaneros in a sandwich is the equivalent of putting wasps in a sandwich to sting you all over your mouth, throat, and stomach on the way down. I guess some people just like a little hostility in their food.
Sun Chips are marketed and perceived as healthier alternatives to other potato- or corn-based snacks. As such they’re popular for the same reason that Diet Coke is popular: not necessarily better-tasting, but people don’t feel as guilty about consuming them.
I kinda like the flavored Sun Chips, especially the cheddar ones. To me they’re better tasting than the “baked” versions of Lay’s, Doritos, etc.
There are a few exceptions, for instance, when I feel kind of sick to my stomach carbonated water or soda can help. But I just don’t understand why everything must be carbonated.
The first year I went to college I didn’t drink any carbonated beverages for months. I had milk, or water, or orange juice in the mornings, and I just didn’t think about it. Then my mom came to visit and took me to a restaurant and I made the mistake of ordering diet coke.
It hurt! Even now, when I do drink carbonated things once in a while, soda straight from the bottle will still hurt. I have it over ice, if I have to drink the stuff, just to make it a bit flatter and more tolerable.
Why must drinks hurt?!
Also snacks that are primarily puffed corn or similar and bear no relation to any real food. The only thing they’ve got going for them is salt and fake flavour, the combination of which is terrible.
And really that fondness for cherry was instilled deep in my chidhood with Luden’s coughdrops from my Father’s pocket. I imagine if you grow up with some flavors you are “imprinted” to them. Really, we are talking about the food of our father’s and their father’s, and really the shame is that often times we can’t venture outside of that culture or even be open to the new experience. Most food aversions are mental blocks… psychological in nature, not genetic. That’s what I don’t understand about neurotic eaters.
