I didn’t even particularly like rice until I found out there was more than the long-grain stuff.
Calrose variety and the other medium and short grain rices actually have a flavor and a texture beyond little half-hard granules.
Sheesh! One of my favrite exotic foods: Steak Tartare
way too late to edit my misspelling
Tuna Melt
You’re almost there (encouraging) keep going . . .
Is he hot? Never mind. I can tell from here. He’s hot.
I have several articles of foodie sacrilege to confess.
I use margarine/vegetable oil spread almost exclusively. Brummel and Brown for spreading on things, Imperial or Blue Bonnet for baking. It just tastes better to me–butter doesn’t really have a taste unless you mix in a shitload of salt or some other flavoring, and it’s a pain in the ass to get it soft enough to cream with without turning to absolute mush.
I think people who pontificate on the joys of “lightly steamed” vegetables should be shot on sight. Vegetables should either be raw, or cooked to fork-tender. They pick up this awful metallic flavor in the early part of steaming that takes some cooking to dissipate. Besides, needing a knife to cut a cooked vegetable is just plain wrong.
I like my pasta a minute or so past al dente. Still has some body to it, but it’s no longer chewy.
I prefer a thinner steak or burger, partly because I like the higher crust:meat ratio and partly because it’s a lot easier to cook a thinner piece of meat to medium or medium-well without destroying it. Yes, I like my meat “overdone.” I don’t want it cooked thoroughly into submission and then for a few minutes more to be on the safe side like my grandma cooks meat, but I don’t want any red or even excessively pink juices running out when I cut it, either. That’s just nasty, as is the taste and mouthfeel of the nearly-raw center of a rare or medium-rare piece of meat.
I like bologna, and spongy white sandwich bread, and American cheese. In fact, I like ‘em all together with a big dollop of mustard. I in fact had a big ol’ bologna sandwich for breakfast this morning, and it was delicious.
I have a very deep love for cooked celery. I often make celery parmaigan, celery chowder, celery pate, etc. Any cooked veggie dish can be adapted to be made with celery.
With Miracle Whip. But don’t bother to boil the tuna first, it will cook when the cheese melts…
Judge for yourself, Sigmagirl, 
He is on facebook as Jimmy-Mad-Dog-Matis
Folks around here are still sore he was terminated from his afternoon spot with no notice.
I’m sure you mean celery ptarmigan! Yum!
Ewwwwwwwwwwww.
But he has the right idea about cheese.
<hijack>When the Fuck did this happen?</hijack>
I’m the opposite. I live for the fatty chunks. If I’m eating with folks I’m familiar with, I’ll steal the fatty bits off their plates.
I also enjoy chewing on chicken bones–common practice in many countries, but considered grotesque by most in the US.
My SO’s mother likes peanut butter on her BLTs. I haven’t quite wrapped my head around it.
ooo, gotta try that.
I like my pizza with nary a drop of cheese.
I like my steaks medium-well. People who react to that request with “Well, I really hate to ruin a good steak” make me want to scream. Who the hell put YOU in charge of MY taste buds?? Besides, a truly good steak can stand up just fine to being cooked medium-well. If you cook a steak to medium-well and it comes out like shoe leather, it was a bad steak to begin with!!
I like soy or teriyaki sauce on almost anything.
And I drink white wine with ANY meal, including red meat.
Well, no…I mean, mostly it’s about people not liking crisp-tender veggies or al dente pasta. That’s not illogical, it’s just a preference.
I know this doesn’t really fit the topic exactly, but you know those handi snack things? A little square of cheese with 4 crackers and a red stick to spread the cheese? I NEED to seperate the cheese into four squares so I’ll have an equal amount of cheese on each cracker. I never noticed I did this differently from others. However since a friend pointed it out to me, I can’t help but notice when other people eat them, they just slather on the cheese willy nilly with no regard to portions or cheese to cracker ratios. I cry a little inside when I see this. So far I find I’m the only one that does this. No one else I’ve ever spoken to has admitted to doing the same. I’ve gotten one person to say that it makes sense and will do that next time, but other than that, nothing. I do get a lot of wierd stares and laughter however.
I send deathrays from my eyes at people who say “you don’t need to salt this, I already added enough salt during cooking”. I’m sorry but 1) salt that’s cooked in is rarely at a noticeable level and even when it is, 2) cooked in salt is an entirely different flavor than sprinkled on salt, just as fine sprinkled salt is an entirely different flavor than large grain salt. In corollary, other seasonings also have a different flavor sprinkled on than cooked in. So when I put salt on my food, I don’t care if you cooked some in, I still need some on top.
When I pre order something online, I want to PAY NOW. Because NOW is when I noticed it’s for sale, and NOW is when I have the money to pay for it. Who knows if I will have the extra money 4 months from now when it finally gets released, and I don’t really want to have to pay attention every week for four months to make sure I don’t spend that extra $30 in my bank account so that when you finally get around to billing me it doesn’t cause an overdraft. It’s not it’s a concert ticket or something that will sell out, and it’s not lay away. I just want to pay now, and have it be a pleasant surprise present to myself when it shows up on my door stop sometime in the future, without the nastiness of a long forgotten financial commitment.
I also think that eggs go with pretty much any meal. Delicious in pasta, rice, on veggies, etc.
Tuna as sushi sounds really good. The main thing I didn’t like about the sushi I finally tried was that it was slimy, kinda like oysters or muscles. Cooking the stuff would help tremendously.
Oh, and Miracle Whip is only good with tuna and turkey. Everything else needs mayonnaise. (Well, maybe Ranch dressing with fried chicken patties.) Fish needs mayonnaise and sweet relish.
Oh, and Sam’s Cola is better than Coca-Cola. If only I could find a caffeine-free version.
I’d never heard that ketchup on hot dogs was supposed to be bad until I read the Cecil column. I still don’t understand the rationale. What is the reasoning that makes this combination so “objectively bad”?