I’ve seen some kind of ‘maple water’ in the natural foods section of the grocery store. When I was 12, they used to tap the maples and I got to have some sips of that 
…My husband drank 2 liters of diet Coke every day, forever, wouldn’t touch water. One day he took a sip of my water out of a metal container, and that did it - ice cold water out of tap (or Polar Seltzer which comes in a million ‘flavors’) became the new favorite drink. For quite a while.
Goya Butter Beans in a can are big flat white parents of baby green limas, I am assured. I was served butter beans sauteed in bacon grease, with some bacon bits - delicious! not beany at all.
As I understand it, ‘maple water’ is what’s left when the sugar from maple sap is extracted via osmotic filter methods. So not really what’s coming out from the tree, fresh. My maple sap has all the sharp clean crisp taste of our nice local well water plus a bare hint of sweetness and maple syrup flavor.
Back when we did fine dining for our anniversary, we hit up one place where, with whatever entree I ordered, they had lima beans as the side, with no warning in the menu.
I don’t know that that is why the place closed down, but I like to think it was.
That reminds me: way back when I was starting my career in the Federal government, baked beans were about all I could afford. Got so sick of 'em that they were out of my diet for a couple decades or so.
My father still remembers that every time he visited a family member and his wife she served lima beans. He is all “how can anyone like them that much?”
I’m not a picky eater in any sense of the term, but I absolutely will not eat celery. For me, it’s like the taste equivalent of someone scratching their fingernails down a chalkboard.
At an employer provided catered lunch. Lots of deli style meats and bread with sides. The cheese provided was wrapped singles “processed cheese food”. There were yellow slices and white slices. A co-worker was asking everyone within earshot what kind of cheese the white slices were. She really needed to know what kind of cheese it was before she could eat it. I opined (correctly, I believe) that the white slices were the same as the yellow ones, minus the yellow dye. She gave me the glare of death. I was about to propose a 20 dollar bet that she could not tell the difference in a blind taste test when she got up and went to grill the caterers on the exact composition of the white slices.
Those taste to me like the plastic wrap, whatever color they are.
(At least, they did the last time I had one. It’s been a while.)
I suspect the white slices were either processed Swiss or Mozarella (or maybe both; tastewise, they’re indistinguishable). I have a pack of each in the fridge that I use once in a blue Moon for hot and cold sandwiches.
Me, too. I don’t mind a slice of American cheese from time to time, but i won’t eat the individually wrapped ones.
It is absolutely the worst experience to pick up a big chocolate-chip cookie and find, to your horror, that it is actually a RAISIN cookie! Raisins are sneaky bastards in that respect.
I rarely bake, but I’ll occasionally make chocolate chip cookies sans the chocolate chips.
Oh, that’s SO true.
But that’s completely different, because I’m not expecting the chips.
i’ve made a few of those, either because I didn’t mix the chips well enough, or because I made a few cookies for a friend who can’t eat chocolate before adding the chips. And those aren’t as good as chocolate chip cookies, imho, but they are a delicious cookie.
I’ve always wondered what Ruth Wakefield’s original cookie was, when she forgot to melt the chocolate and ended up stirring in the chocolate pieces instead. Was it a chocolate toffee cookie?