Who here thinks that metroshanes meal was particularly well presented? To me it’s glop, glop, and more glop. All these foods have roughly the same color (greyish), and the same texture. If I was served glop after glop after glop, I might stare at the next course of glop regardless of how much I love it. Really, if you were trying to impress someone with your cooking–as we all do sometimes–don’t you think a more visually stimulating and tactily diverse fare would be in order?
Calm down Cher3, By the tone of your post and the (sic) misdirected at me, I can tell you feeling defensive(?). I assumed that everyone reading this would know that overcooked asparagas greys, as well as knowing that eggplant is frequently a muted color (tan, grey, green, whatever it’s cooked in). Eggplant is like a sponge. By the choice of foods I assumed this person was a not-so-great cook and probably overcooked things a bit. Would you serve that fare to someone?
No, I wasn’t being defensive. I was just trying to picture this meal, too. The sic was directed at the original post. I don’t know what a trouffle is. I probably should have added a ;), in any case.
Impossible to say accurately, given the brief description.
Interesting, it didn’t sound that way to me at first, even less so after he mentioned that the eggplant “thing” (no sic) was served with crackers. While the eggplant thing may have been gloppy, the crackers would have provided a nice complementary crisp texture.
Grey asparagus? If the soup didn’t have more green in it than grey, even I might have taken a (polite) pass. And the onions, well, depends on the type and the method of cooking, but I can’t imagine an onion appetizer that’s grey. Metroshane, feel free to describe this one in more detail.
I just can’t see this. The soup was presumably much less viscous than the eggplant thing, and the onions, well, unless they were pureed, were probably either crisp or chewy.
I don’t know. She may have been an inexperienced cook trying out a recipe on some human guinea pigs, but my initial reaction was that she was probably trying out a recipe that she liked, and hoped her guests would as well. I may have been assuming good intentions on the part of the hostess based on insufficient evidence, but the actions of the guests should have been the same regardless.
Rich
“More glop?” “No, thank you, it’s delicious, but I’m quite bloa-- er, full now.”
Enough is enough! Damn, all you omnivores, can um… eat me.
Just kidding. But seriously folks, this crap is annoying as hell. As a vegetarian (9 yrs. and counting), I piss off other vegetarians that don’t understand why I wear leather, (flat feet) why I eat Jello, why I eat Yorkshire pudding at my folks during Christmas, and why I laugh at them when they’re picky about veggies.
I also have a damn hard time finding anything on the grocery shelves that doesn’t contain chicken fat or some other by-product of an animal. But I keep on keepin’ on for you Diet For A Small Planet people. That book, dull as hell…I’d never recommend (?) that to win over the flesh-eaters. News flash dieters…Baked BBQ Lays…chicken fat! Gack!
Fortunately however the world is becoming a more tolerable place for vegetarians. Except for the farm belt where you may as well chew on a post before you get a decent meal at a restaurant. Not to say they don’t exist for all you future restraunteurs (?). Thank (Gg)od for the folks at Green Giant. If any of you guys are curious, try the fake sausage patties…better than the real thing. The folks in my office loved my husband’s veggie chilli; most of them didn’t know it wasn’t real meat. I know the phrase “try it, you’ll like it” conjures up ma forcing you to shove in some Lima beans. Grow up already, there’s a great big world out there full of tasty stuff to gnaw on.
I grew up eating meat. And the smell of fried chicken still makes me salivate. But the look of someone tearing gristly, veiny, cartlidge ridden grey meat off the bone, well I’m queasy just thinking about it. When I cheat and that’s what I call it…cheating I eat fish. I always feel like crap afterwards. Usually it’s the grease, but I feel guilty… I know I fed the great-meat-machine. And doing that veggie burger thing at BK is annoying too (on both sides of the order window); I put an end to that habit.
When people ask me why veg.? I tense up, say the health thing first and then I casually mention that I’ve uh seen a lot of cruelty…yadda yadda. Truly, I really love animals. I think cows, chickens, pigs etc. even fish are just well, beautiful.
Gack! Anywho, I’m tired of having to explain myself to everyone. I don’t get on any pedestal and proclaim meat-eaters evil, and vegetarians fundementalist do gooders. But both sides as near as I could see could do the rest of us folks a lot of damn good, and SHUT UP AND EAT!
sorry, 72DegreesEveryLovingDay, I had my mouth full.
And to everyone else, I would like you to know that I’ve made progress. Today a coworker came in carrying a bunch of PETA books and declared she was now a vegetarian…And I said nothing!
(Why am I discovering all these veggies all of the sudden?)
The only way to rid yourself of temptation is to yield to it–Oscar Wilde
Metroshane, I hope it was tasty. How said that your co-worker feels it necessary to announce her new found “religion”. Perhaps you should share with her that no matter what restaurant or home she goes to–she will forever be considered “high-maintance(?)”, if you know what I mean. Truly it would do a lot of us vegetatrians some good if folks like your co-worker didn’t treat it like the hip-trend-look-at-me-I-CARE-kinda thing to do. For her sake I hope she knows what she’s in for; hell my parents treated my announcement like I was coming out of the closet.
>>>But how will you get your protein? ETC. ETC. ETC<<<
Ad nauseum until I was teary-eyed with frustration and disbelief. Argh! Great to hear from you. Be patient with us some of us are new at this. Well not me of course.
Actually, metro, my point in doing the brief internet search is to clarify that eggplant and asparagus are not “wacko” foods.
True, but don’t eggplant truffles and asparagus soup sound just a little out of the ordinary to you? Just because a particular ingredient is “normal”, doesn’t mean that every possible dish made from it is “normal”.
While it is true that a host is not obliged to make any unusual effort to accomodate the guest’s tastes, and there is nothing wrong with trying to impress others with one’s cooking skill, it is in most cases polite to have at least one “normal” dish.
Uh, it kinda works the other way around there, chief. If “turtle and monkey brain soup” were not wacky, you can bet that Campbells would make it. The fact that a company selling prepared foods to the mass market makes a certain kind of food is evidence as to the recipe’s non-wackiness. Follow?
In the immediate instance, if asparagus soup were so unusual, it’s a good bet that Campbells would not dedicate a production line to it.
::Now where’s that damn turtle?::