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Foods you may have been told are popular, but that you hate (or love!)
- Thread starter LizKat
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LOL! I Love this thread.
Cheeseburgers. I only like cheese on great pizza, so the thought of cheese on a burger never appealed to me.
Cheeseburgers. I only like cheese on great pizza, so the thought of cheese on a burger never appealed to me.
That link wasn’t appetizing to me either, although I have had good French mustards made with grape must. That’s probably about as close as I’d get to “fruit mustard.”
I like the flavor of toasted and ground mustard seed and I like fruit, but that combination doesn't seem pleasant to me.
I found it quite balanced. I suspect the must was allowed to start to ferment, so it wasn’t outrageously sweet by any means.
Ehh, you may still not like it.
I can just about stomach the very sweet and crisp watermelon we get here on the south side with "feta" or what's really a copycat. I don't mind spicy and sweet or savory and sweet, buy my tongue has its flavor combination limits I've learned to not exceed on purpose. Though an aged balsamic tends to round out any irregularities in the aforementioned, so maybe I could try the mostarda one day.
Popcorn is my definition of gross unless it's caramel or kettle corn. Then that's perfectly fine. Otherwise the only other thing I refuse to eat are hotdogs, ruined since 2010 when I watched how they were made and it's just too disgusting. Strangely watching how other foods are made has not made me dislike them but hotdogs are just too gross.
Mmmm. Peas, beans, and cucumbers same way. I used to pull radishes (red and white) straight out of the ground, shake and eat. Yum! I loved sliced radishes on buttered bread. Oh my.
Fruit mustard, honey, and various cheeses makes for a great snack
What?
The world spins on its axis, - sometimes elliptically, - even in MR.
@Rhonindk, mirabile dictu, you and I are in complete and total agreement on something.
But you are absolutely right: They do make for a great snack (and cheeseboard).
I bought a French grainy mustard today (with 15% figs). A fat seductive French jar of grainy and fruit mustard that is begging for a spoon to greet it.
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Hah, I confess that I often ate dirty water hotdogs at lunch for years in the city especially before falafel trucks turned up on Sixth Ave. Totally loved them w/ yellow mustard and sauerkraut and a diet Pepsi, I felt like I was at a ballgame instead of on a break from work. The sparrows in the bushes along the edge of the Grace Building Plaza were the size of softballs from eating bits of hotdog buns people fed them off that guy's hotdog cart. They could hardly fly, those sparrows. People used to joke about the plaza being a game bird farm, and wondered if the chirping things would taste like pheasant since they got so big.
After I moved upstate permanently I heard from some seasonal resident pals on a Saturday morning that there was a dirty-water hotdog dude setting up at that moment in the Home Depot parking lot in Oneonta. I actually got in my car and raced over the mountain to get a couple before he could get sold out or got kicked out LOL.
But past that I still don't eat the dogs now. My theory of exception then was that the dirty water, the sauerkraut and the yellow mustard killed whatever was wrong with 'em to begin with.
Nary a thought of what the combo plus the diet soda might have been killing in me. But that's the young for ya.
Blasphemer! Burn the heretic!
In the Southwest, there are Sonoran hotdogs. Steamed bun, bacon wrapped grilled dog, pinto beans, grilled onions, grilled tomatoes, fresh onions, fresh tomatoes, mayonnaise, poblano sauce. Generally, they come with rattlesnake eggs: cheese filled jalapeños wrapped in bacon. I can eat too many to be healthy.Hah, I confess that I often ate dirty water hotdogs at lunch for years in the city especially before falafel trucks turned up on Sixth Ave. My theory of exception then was that the dirty water, the sauerkraut and the yellow mustard killed whatever was wrong with 'em to begin with.
Growing up, we would eat gas station hotdogs. 3/$1.00. We searched for the holy grail: 4/$1.00. Those definitely make you sick.
You are speaking (addressing? Writing?) to someone who, even now, (never mind the decade of life) thinks nothing of opening a tin of Ortiz anchovies, and, er, um, polishing them off - that is, the entire contents - off (not in a pan, or chowder, or pasta sauce) but, in a spoon, by way of a small bowl that the tin has been not just emptied into, but scraped emptily, not.....
Now, not every night, or, even week, or even moth.
But: There is always That Night. An insane craving: Mouth (palate) sends a telex (oooh, that betrays one's vintage) to brain, which dispatches it to stomach and hands simultaneously (the brain is a wondrous organ, true, capable of multi-tasking, no less).
And thus, a tin (of Ortz anchovies) is attacked. The results are not pretty. And neither is the sheer greed and insane pleasure with which the content are devoured.
Ha! You'll get this thread wastelanded for going all PRSI
I like some good cheese on a burger too, even if the burger's, um... vegetarian, speaking of heresies.
I often make burgers from a mix of lentils, barley and brown rice cooked together serially, then added to some sautéd carrots, onions, celery and mediterranean herbs, cool, then mix with a couple eggs, let the flavors marry up overnight, then cook them in a skillet with some canola oil, wrap individually and freeze so I can haul one out when the cook in me goes on strike without notice once in awhile. They're great with some cheddar or any preferred cheese, a slice of red onion, fresh tomato, lettuce.... somewhere in there is a lentil burger good enough to not even wear all that stuff if you just want ketchup or mustard on it. But the cheese does make it more special.
Edit: can't find the nyt link any more, here is the recipe I adapted from it
recipe (September 24, 1997, New York Times)
Veggie Burgers adapted from Joan Swenson
Total time - 90 minutes, plus refrigeration (best done overnight, cooked next day)
ingredients
1/2 cup brown lentils
1/2 cup barley
1/2 cup brown rice
2 tblsp olive oil
1-1/2 cup minced carrots, i shred them instead
3/4 cup minced onion
3/4 cup minced celery
2 tblsp toasted or dry-roasted sunflower seeds
1 tsp oregano
1-1/2 tsp salt
Freshly ground black pepper to taste
1 tsp minced thyme, i used dried and about half that much
1 tblsp dried basil
1-1/2 tsp minced garlic
2 large eggs, I use a 2-egg hit of egg substitute sometimes and extra starch below
1/2 cup flour (i instead use a few tblsp flour and around 1/2 cup of breadcrumbs)
2 tblsp canola or vegetable oil for frying, i like peanut oil when cooking for me
Day before serving:
1. in large 4 to 6-quart saucepan over medium low heat, bring 4 cups of water to a simmer. Add lentils. Cover, simmer 15 miutes. Add barley. Cover, simmer 15 minutes more. Add brown rice, Cover, simmer 20 minutes or until water is absorbed and rice is al dente. Do not let the pan burn dry. If necessary, stir in a small amount of water. Remove from heat, and set aside.
2. In a medium saute pan over medium low heat, combine olive oil, carrots, onion and celery. Saute until the vegetables are tender, about 10 minutes. Add sunflower seeds, oregano, salt, pepper, thyme, basil and garlic. Saute a minute or two. Remove from heat.
3. Combine grains and vegetables in a large covered container, and refrigerate overnight.
On day of serving.
1. Add eggs and flour to the grain mixture. Mix well. With an ice cream scoop or by hand, form balls from mix and flatten into disks about 3/4 inches thick by size of desired burger ( i make smallish ones about 3-1/2 inches across, slightly oval and a little thinner than indicated).
2. In a large saute pan or skillet over medium high heat, warm the cooking oil. add the burgers and cook until golden brown, 3 to 4 minutes on a side. Serve immediately or cool on a rack and then wrap individually for freezing. I freeze the wrapped burgers flat on a plate or tray and then pile into a food storage bag. I thaw them on a plate in the microwave on medium high for 20 or 30 seconds on a side, and then serve on a toasted roll with cheddar, red onion, dill relish and chili sauce / ketchup / mustard.
Veggie Burgers adapted from Joan Swenson
Total time - 90 minutes, plus refrigeration (best done overnight, cooked next day)
ingredients
1/2 cup brown lentils
1/2 cup barley
1/2 cup brown rice
2 tblsp olive oil
1-1/2 cup minced carrots, i shred them instead
3/4 cup minced onion
3/4 cup minced celery
2 tblsp toasted or dry-roasted sunflower seeds
1 tsp oregano
1-1/2 tsp salt
Freshly ground black pepper to taste
1 tsp minced thyme, i used dried and about half that much
1 tblsp dried basil
1-1/2 tsp minced garlic
2 large eggs, I use a 2-egg hit of egg substitute sometimes and extra starch below
1/2 cup flour (i instead use a few tblsp flour and around 1/2 cup of breadcrumbs)
2 tblsp canola or vegetable oil for frying, i like peanut oil when cooking for me
Day before serving:
1. in large 4 to 6-quart saucepan over medium low heat, bring 4 cups of water to a simmer. Add lentils. Cover, simmer 15 miutes. Add barley. Cover, simmer 15 minutes more. Add brown rice, Cover, simmer 20 minutes or until water is absorbed and rice is al dente. Do not let the pan burn dry. If necessary, stir in a small amount of water. Remove from heat, and set aside.
2. In a medium saute pan over medium low heat, combine olive oil, carrots, onion and celery. Saute until the vegetables are tender, about 10 minutes. Add sunflower seeds, oregano, salt, pepper, thyme, basil and garlic. Saute a minute or two. Remove from heat.
3. Combine grains and vegetables in a large covered container, and refrigerate overnight.
On day of serving.
1. Add eggs and flour to the grain mixture. Mix well. With an ice cream scoop or by hand, form balls from mix and flatten into disks about 3/4 inches thick by size of desired burger ( i make smallish ones about 3-1/2 inches across, slightly oval and a little thinner than indicated).
2. In a large saute pan or skillet over medium high heat, warm the cooking oil. add the burgers and cook until golden brown, 3 to 4 minutes on a side. Serve immediately or cool on a rack and then wrap individually for freezing. I freeze the wrapped burgers flat on a plate or tray and then pile into a food storage bag. I thaw them on a plate in the microwave on medium high for 20 or 30 seconds on a side, and then serve on a toasted roll with cheddar, red onion, dill relish and chili sauce / ketchup / mustard.
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Hah, I confess that I often ate dirty water hotdogs at lunch for years in the city especially before falafel trucks turned up on Sixth Ave. Totally loved them w/ yellow mustard and sauerkraut and a diet Pepsi, I felt like I was at a ballgame instead of on a break from work. The sparrows in the bushes along the edge of the Grace Building Plaza were the size of softballs from eating bits of hotdog buns people fed them off that guy's hotdog cart. They could hardly fly, those sparrows. People used to joke about the plaza being a game bird farm, and wondered if the chirping things would taste like pheasant since they got so big.
After I moved upstate permanently I heard from some seasonal resident pals on a Saturday morning that there was a dirty-water hotdog dude setting up at that moment in the Home Depot parking lot in Oneonta. I actually got in my car and raced over the mountain to get a couple before he could get sold out or got kicked out LOL.
But past that I still don't eat the dogs now. My theory of exception then was that the dirty water, the sauerkraut and the yellow mustard killed whatever was wrong with 'em to begin with.
All you need now is for The Halal Guys to set up shop in the same parking lot .
That sounds great!!
I’m not much of a hotdog guy, but I used to buy some type of spicy hotdog from a golf course in Iowa on a steamed bun then spoon on jalapeños, diced onion, and yellow mustard. Then run after the beer babes on their cart.
This sounds good. I may well try it some time.Ha! You'll get this thread wastelanded for going all PRSI
I like some good cheese on a burger too, even if the burger's, um... vegetarian, speaking of heresies.
I often make burgers from a mix of lentils, barley and brown rice cooked together serially, then added to some sautéd carrots, onions, celery and mediterranean herbs, cool, then mix with a couple eggs, let the flavors marry up overnight, then cook them in a skillet with some canola oil, wrap individually and freeze so I can haul one out when the cook in me goes on strike without notice once in awhile. They're great with some cheddar or any preferred cheese, a slice of red onion, fresh tomato, lettuce.... somewhere in there is a lentil burger good enough to not even wear all that stuff if you just want ketchup or mustard on it. But the cheese does make it more special.
All you need now is for The Halal Guys to set up shop in the same parking lot .
That with the hotdog cart and a taco truck and people could shop all day, eat three times, go home broke and fat, what's for Home Depot not to like on a Saturday...
Anchovies "in bulk" could be a bridge too far for me... at least that way. I like using them when they make something rich but you're not sure what made that richness happen. Sort of like how I use fish pastes generally.
You mean mix it into the burger prep? Never tried it... sounds great!
I've had a few of those, and I like them.
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