Is that like the plural form or something? scrota scroti?
Well, y’know…I run with hippies. If the scrota turn out to be unwashed, however, it’s a real short visit. 
(Yes, Ambivalid, one scrotum, two scrota.)
She’s a nurse. I’m a nurse. We know things.
On edit: what she said too, I guess.
Ha! Well, I’ve never *tasted *a patient’s unwashed scrota, but I’ve sure smelled 'em! :eek:
#1 is certainly true. I’ll never forget bringing back a box of American cookies to Taiwan and sharing them with some teenage and pre-teenage boys (my wife’s cousins) only to see them make a face and put them back: “Ugh! Too sweet!”
As for pastry fun, wait until you buy a delicious-looking stuffed pastry, certain that that brown substance must be chocolate, only to bite in and discover that it’s red bean paste.
This reminds me: Around these parts (Norway), a very popular cheese is brunost (meaning literally “brown cheese”), which is a caramelized whey cheese. It’s normally made from cow’s milk, but there’s a variant made from goat’s milk as well.
Norwegians are crazy about the stuff, and it’s commonly found on sandwiches in lunchboxes throughout the country. Which has always baffled me, because while it *looks *tasty enough, and sounds like a good idea on paper, once you actually try the stuff, it reveals itself as one of the most hideous substances ever to bear the name “cheese”, and that’s saying something. Firstly, it tastes like a sweaty monkey’s scrotum with a thin coating of burnt toffee. Secondly, adding insult to injury, it actually clings to your palate like glue, so once you’ve made the mistake of actually inserting the stuff into your mouth, the taste and consistency (which is more evocative of refrigerated whale sperm than cheese) stays with you until sometime next week. All in all, the experience is less like eating cheese and more like extremely regrettable drunken oral sex turned up to eleven (which makes it rather ironic that kids often seem to love it).
(Of course, now that I’ve said that, a horde of enthusiastic brown cheese fanatics will instantly show up to tell me how utterly mistaken I am. They always do.)
Why in the fuck are you tasting burnt toffee?!
Milk looks like melted vanilla ice cream. I try it every once in awhile to see if they’ve made it worth drinking yet. Nope.
Um. Yeah.
I forgot, no we don’t taste, but usually you can guess a taste from the smell.
I have given people their first bath in 18 months. I forget if that was before or after we cut the sandwich out of his beard.
One thing that *does *taste like melted vanilla ice cream, though, is vanilla flavored soy milk. Problem is, that actually translates into sugary, sticky, sickly sweet, slightly synthetic tasting and only vaguely milky or vanilla-y.
On occasion, I’ll drink it with cream and sugar or as latte or cappucino. But normally I prefer it hot and black, no sugar, so I can savor its rich and nutty flavor!
Brunost is cow’s cheese and gamalost is goat’s cheese?
Brunost looks weird and tastes meh. Didn’t stop me from trying it each time I saw it.
I was quite surprised when I tried haggis and actually liked it. To me, it tastes like spicy liverwurst. (Of course, if you hate liverwurst, you’d hate haggis too.)
I’m not surprised the Chinese don’t like American cookies. They contain way too much sugar. When I bake, I never ever use white sugar (it makes me physically ill) and I cut back the amount of sugar called for in the recipe by 2/3. My cookies come out beautifully.
One celebrity chef (I think it was Laura Calder) did Brussels sprouts on her show. She cut out the bitter core and steamed the leaves, then sauteed them with bacon. My appreciation of the vegetable rose by about 500%.
Beets are quite good chopped or grated and incorporated into a salad, or in borshch. Otherwise, I’ve always thought they taste like dirt.
Two things I will probably never eat again are buckwheat pancakes and Czech potato dumplings. Not so much because of their flavors (which aren’t exactly the most subtle in the world) but because of their textures. They sit in your stomach all day like balls of lead.
Carp, which the Czechs eat at Christmastime, also turned me off. Again, not so much from the flavor as from its being incredibly bony.
No, gamalost (“old cheese”) is still cow’s milk. The goaty cheeses are *geitost *(meaning simply “goat’s cheese”), which is actually made with a mix of cow’s and goat’s milk, and ekte geitost (“real goat’s cheese”), which is made with only goat’s milk. The latter two are basically variants of brunost, just tasting more like old goat (which is supposedly an improvement, by Og only knows what twisted logic).
Gamalost, on the other hand, looks like something found on a compost heap behind the outhouse, smells like a bum’s underwear, and tastes like… actually, I have no idea, because under no circumstances could you make me try the stuff.
Slightly less hardcore but still pretty rank is pultost (the origin of the name is unclear, but if you insert a space in the middle of the word, it translates as “f***ed cheese”, which I think says all you need to know), which is is a crumbly substance made from sour cow’s milk and flavored with caraway seeds.
What do you use? Wait, wait, let me guess; evaporated cane juice? :rolleyes:
Unrefined sugar, a mixture of golden and very dark brown. Some golden sugar is indeed just evaporated cane juice. The flavor is much superior to white sugar and not overpoweringly sweet.
I love mango, though I agree it has a bit of a pungent undertone. Papaya, on the other hand, and some figs, taste like what I imagine sweaty vagina tastes like (and I’m not a fan). :o
Bleah on coffee and wine (except for an odd muscato). Some liquors look awesome, but they all taste like poison to me, different types of poison. Antifreeze, deadly nightshade, liquid plastic by-product - each type has its own wonderfully distinct humans-shouldn’t-be-drinking-this taste. Thus, I only drink sufficiently taste-masked “pussy” cocktails.
Which, presumably, *do *taste like vagina.
I probably don’t have a particularly refined palate, but I was served duck confit at one of the finer restaurants in Vegas and I absolutely hated it. It looked appealing and I’ve always heard it was delicious, but to me it tasted like licking the ground at a petting zoo.