Lol, that's what everyone says. It is a lot like a quiche.
For anyone who's never heard of it: http://www.italianfoodforever.com/2015/03/pizza-rustica/
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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, that's what everyone says. It is a lot like a quiche.
For anyone who's never heard of it: http://www.italianfoodforever.com/2015/03/pizza-rustica/
I am with you two on milk.
Have never liked it, only on cereal. When I was younger I could drink maybe two cups of chocolate milk from the The Great New York State Fair, but NEVER plain milk alone, yuck! Now I cannot even drink chocolate milk.
Now I only use organic milk to cook with, and the only reason I use organic milk is because it lasts two months and I usually do not end up wasting it. If I buy non-organic milk, I usually end up wasting most of it because it spoils before I use it for anything.
Caprese is one of my favorite summer sides my though has usually had enough by the middle of July though.
and popcorn is WONDERFUL well the American non sweet kind is
If there's a lot of sulfur in the soil, which as it happens can be common where onions are grown, any type of onion can end up pretty strong if eaten raw.
Vidalia onions (the originals were grown in Georgia) are an example of a sweeter onion that emerges from low sulfur soils. There are other varieties cultivated for their naturally lighter flavor, e.g. Bermuda onions. Red onions are great if you soak them in cold water for a little while after slicing to tone them down a little. The large white ones I use for making mujadarrah and for Mexican dishes or anything calling for carmelized onions, but they do need to be sautéed longer and slowly to bring out their sweetness.
Ahhhh......bliss!!!! You're talking my language now! Hold the salt, though. I usually add a bit of freshly-ground pepper and a few Kalamata olives to my Caprese..... The Balsamic vinegar adds a just-right finishing touch. The perfect summer salad!!
In the tube? I have. Great if not a tad too salty. Pretty sure I've said before that I use it as an umami base in soups and stews. It or yeast extracts like Marmite or Vegemite.
Where's the fresh ciabatta? God I miss bread
I get unhappy when there's no bread at all in the house. In fact I do stupid things with other carbs when there's no bread, even if had there been bread in the house I might not have eaten some on a given day nor gone overboard on alternative carbs either.
Don't know what that means, psychologically, but it added up to enough extra pounds on the scale that I finally gave up on "point of purchase" control over bread. I now keep some sort of bread around, even if it's a commercial multigrain loaf parked in the freezer. And, I have lost weight, eating less pasta and rice while not raiding that bread stash... go figure. I admit it's easier in the summer. I get carbo cravings in the winter.
Where's the fresh ciabatta? God I miss bread
Not really a bread person here; occasionally I will buy Sourdough Olive Bread, but most of the time I ignore bread and don't consider as part of my regular diet.
Pasta and rice, though -- they're my mainstays and I love them!
I like tomatoes but share the aversion to most sushi.
For farts of the earth though, my nomination might be those things that look like big worms but are very orange-yellow and puffy and greasy and salty and are pretty gross texture-wise, like biting into nothing. I forget what they're called but they're in the same aisle in a market as other bagged snacks. To me there's just something about the unnatural color that sets off an aversion response in me, similarly those blue puffed-sugar bird confections that have the alarming hue of certain forms of rat poison.
"Do not eat" is not exactly the vibe that I'd want a food product I was trying to pitch to be sending out, so maybe it's me because those products must have been run by focus groups.
Speaking of pasta, among other carbs, the Egyptians have a yummy dish. The name of which I forget, but it's very middle of the road in terms of flashiness, but it's various grains and I think pasta combined with a very flavorful tomato sauce. I've had it twice in my life, both times in my 20s and it was gorgeous.
Hah, yes! I'm munching my way through a Lindt 90% bar at the moment, tastes like a good espresso
Can't eat too much of it in one sitting though, it'll block me up for a week
Yea gross, like eating styrofoam. The Canadian Cheezits though are very adcitive, a crunchy denser texture and real "cheese". Still junk but much better than the styrofoam junk.
Nothing wrong with twiglets!
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They dye your skin orange to!
'Cheez Doodles' basically bits of expanded nothing that turns your fingers orange . Not to be confused with Cheez Whiz .... which is 'pasteurized process cheese food' and is a vital ingredient in Philly Cheese (not cheez) steaks and at least has some flavor . The stuff in the spray cans (aerosol cheez .... only in 'Murica')is somewhat suspect at best.
Compressed corn extrusion that's puffed out due to the pressure.
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No one goes out of their way to purposely choose Twiglets. Yuck!
Regarding the puffy orange things... Yeah, that stuff. Thanks to all for putting names and proper descriptions on them.
I'd sooner eat chocolate covered ants, which at least would look and taste real. There's just something about styrofoam... yuck!
I'd sooner eat chocolate covered ants, which at least would look and taste real. There's just something about styrofoam... yuck!
Cheetoh puffs? I think the original ones, which are like Twiglets, are better. They're definitely old snacks. The puffs were around in the late 70s and I wasn't a fan of them because they tasted sweet which was probably a mind trick. The original ones were alright. I think in those days the most popular snack chip/crisp was probably Doritos and Bugles, which haven't been made in at least 20 years now.
Just give me a beer and some salt and vinegar chips/crisp and I'll be happy.
Just give me a beer and some salt and vinegar chips/crisp and I'll be happy.
Dirito's are still made and horridly salty and seasoned once you taste authentic Mexican tortilla chips - like the blue corn ones. I can't understand the popularity of flavours like ranch or some of the more way out ones.
Do you mean the General Mills Bugles? It’s been years since I’ve had them, but they are available in the West or on Amazon.
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