Funny how we all are about our certainties. I occasionally try to corner the market in little jars of a spicy pickled aubergine relish (put up with Indian spices and a moderate amount of heat) that I serve on chickpeas and quinoa for either breakfast or lunch sometimes. It's not always easy to get ahold of so when I stock up I really go for it. I will put that stuff on just about anything the way some people do w/ Tabasco or Worcestershire or any favorite spicy condiment. A bro used to kid me that I'd even put that stuff on cooked eggplant itself. Well of course I would, and often do!
Pickled aubergine relish?
Yum.
This can be obtained in either Asian stores, or in some health food stores (where they seem to have a rather good supply of Indian relishes and pickles).
Hmm. I could probably get like that about soy sauce, I will pour that much of the stuff over cold rice and a chopped avocado with a little lemon juice and call it lunch. Good thing I have low blood pressure.
I know some Brits put that much worcestershire sauce on a couple of scrambled eggs... I only use worcestershire in certain pasta sauces sometimes to cut the tomato if I'm not using meat or some kind of heat like tabasco in the dish,
Have slurped a half-teaspoon of jalapeño tabasco (the green kind) straight while doctoring on beans and rice, just because... but I don't let that happen too often, gotta make sure my stomach can take a joke as long as I can. that stuff's not too strong but taken neat it does bite down some.
On topic: Frank's Hot Sauce is really popular among some of the youngsters in my clan. I'm not a big fan, I mostly stick to red tabasco which I use generously in tomato soup in winter along w/ lemon juice and on top of anything needs... improving. Even "generously" applied, red tabasco lasts way longer than Frank's. I do get it that not everybody likes hot sauce that hot and that concentrated, though.
Big fan of soy sauce, and indeed Worcestershire sauce. And yes, I have been known to spoon them down myself.
And the Scandinavians put a sort of creamed cods roe (sweet and salty hit) - called "Kaviar" (there are cultural disputes over the respective favourites in the respective Scandinavian countries countries) on eggs - boiled or scrambled - and/or on crisp bread or breads for breakfast. Yum.
A very divisive food - evil in a tube - but I love it, and Scandinavian friends would bring some back for me from leave; in return, they got to greet my wine cellar and consume some of the contents.
So far I'll eat anything put in from of me and I'll like it except pickled herring and creamed herring.
Pickled herring is another Scandinavian favourite; and yes, I love it; on rye bread, with sliced onions, in summer a tasty classic.
I managed to live on the upper west side of manhattan for 35 years and in easy walking distance of a zillion delis and somehow never sampled any kind of herring. I am not sure why. But, I'm not sure I want to try it either. ?? I like sardines... maybe I'd like herring.
I somehow missed the worcestershire sauced part of being young. Probably just as well with my later attractions to assorted beverages. Congratulations on having survived it!
I'll second that motion. I like pizza to seem non-dessert-like and I regard pineapple as dessert material.
On an possibly unrelated note, but that came to mind for some reason when I read your post, I am not found of a once popular American construction called Waldorf salad. It has apples, celery, grapes, toasted walnuts, some sort of sweetish mayo-based dressing.
NO THANKS. I like my "salads" to seem non-dessert-like also.
Well, never much cared for pineapple on pizza, but I do recall it being served on 'posh' burgers as an option for wanna be gourmands in my undergrad days.
My great grandmother used to make a version of Waldorf salad so it does go back aways. I think it was a big thing in the 1920s, not sure. Her daughter-in-law, my grandma, used to make it too for when her friends came to play bridge, that would have been in the late 1940s I guess. I was plenty old enough to get stuck shelling the walnuts by then. No wonder I harbor a dislike of the dish.
Gee I think I lived on cold pizza for breakfast most of the first year I had a job in NYC. I couldn't even afford Cheerios and subway fare to and from work. So.. pizza for supper and stash a slice for the morning. When I got a raise, I switched to a bagel. The Cheerios and skim milk and an occasional banana came in when I realize I'd put on about ten pounds.
Your avatar is featured in my kitchen lately. I used to like a more or less no-name sweet hot chili sauce from an Asian market. Now Huy Fong Sriracha has sort of sneaked up the rankings to a spot a little above that. I often end up persuaded at least to try assorted condiments by young kin who bring them to me or use them on foods provided for family gatherings. Sometimes my experimental purchase ends up a regular thing. Last time I re-upped on sriracha I bought a two-pack of the stuff. Sometimes I forget how old I am...
Re Waldorf salad, my mum used to make it - or some version of it - it was a favourite of a cousin of hers, thus, whiners said cousin appeared, I ended up being dragooned into preparing our version of this one time classic; yes, I remember the celery, apples, grapes, sometimes raisins, walnuts, and - usually Hellmann's mayo. It always went down well. I experimented - sometimes, fresh peach or nectarine went in if they are in season, and I had them to hand.
Peanut butter.
I dont hate it. Ill eat it if its the only thing left. Dont care for it with jelly on bread, it sticks to the roof of my mouth. Cant stand it with chocolate or in any dessert. Ruins the whole experience. I dont like nuts in candy or with chocolate either. I have tried it in smooth, crunchy, natural. Just no.
I was wondering what everyone here thinks of coconut? I havent seen it mentioned here yet, but where i am it seems to be very polarizing. People either hate it or love it. Its my dads favorite food, but i have heard some people say they would rather eat dirt. I like it though, especially in a spread or dessert.
I used to think I detested peanut butter; we saw it on Sesame Street and my brother wanted it, so my parents tracked it down in some deli; he loved it, I didn't much care for it, and then, I met satay sauce which I adore.
Re coconut (milk or cream), in Asian food, it is brilliant, especially with ginger, chilli, and lemongrass.
