What are worms favorite food
gregstep
18 years ago
Featured Answer
Sort by:Oldest
Comments (47)
newbie314
18 years agoRelated Discussions
What's you favorite WEIRD breakfast food?
Comments (50)Chocolate chip pancakes, as invented by our Boy Scout Troop. In planning for a camp-out, they had forgotten to buy blue berries. The Scout cooking breakfast that morning grabbed a box of chocolate chips and dumped it into the batter. The taste was quite acceptable, but woe unto the dishwasher. The pancakes were cooked on a hot griddle over a campfire and wherever a chocolate chip touched the griddle, it left a black dot that refused to come off with normal amount of scrubbing. LOL....See MoreTo go with the Favorite Food now the Least Favorite Food
Comments (41)That mom cooked? My mom was a wonderful cook, and she took courses and read magazines and books. I liked everything she made from quickies and comfort food to dinner fare and party food. Except, I didn't like her omelettes, and I never liked liver. Mom rarely made it anyway. DH will order it if it's in on the menu in a restaurant because he knows I'll never cook it, but the last restaurant we knew that made his liver is gone for a few years now. Here's a funny thing: to me, liver tastes like dog food. But even though they LOOK like dog food, I do like pâtés--French, Danish, German. And I now like a properly-made omelette. The funny thing about the omelette is this. My mom watched Julia Child, and had her cookbooks, which I now have. But I think she worried about undercooked eggs so her omelettes were a bit overcooked. And she was becoming concerned about salt so they were a bit flavorless to me. At restaurant buffet omelette stations, whatever the added ingredients, sometimes I liked them and sometimes not. But I wondered why a plain omelette couldn't taste good? Well, a few months ago I checked out The French Chef from the library and DH and I spent the shutdown watching. The Omelette Show was a game-changer and DH now makes a plain omelette even I can love....See MoreWhat are your favorite sour foods? (Sour, not acid)
Comments (18)Argh! Carol, it's word salad at that point. For the taste buds, sour=acidic and bitter=alkali, or so I've read, making the tongue into a pH meter, and, indeed, the words sour and acid have common origins. In flavor, however, brie tastes sour but isn’t usually thought of as being acidic tasting. Whereas, citrus has to be extardinarily sweet not to taste the acidity, but Floral's limes and my lemons have sour notes beyond the general perceivable acidiy. I can't define it better. I just meant that I was interested beyond specifically acidic foods like tomatoes (old style), citrus and vinegar. ...Even though technically the sour flavor may be caused by acids. I’ve also read that sweetness doesn't affect the quantity of acid, though it affects the perception of it. Like putting sugar (or carrots) in the tomato sauce to mellow out the acidity. Apparently it masks, but does not neutralize, whereas modern, sweeter tomatoes have sufficiently less acid that you have to check the pH for canning, and adjust....See MoreWeekend Quiz: What are your five favorite culinary/food smells? ...
Comments (16)Love to smell Bread. Baking or just baked. Specifically, a plain, white, highly hydrated bread with crust like plate glass and gaping caverns of chewy crumb. Tomatoes. Ripe, unwashed, freshly pulled off the vine, by and in your hand, en route to your mouth, after a detour to the salt shaker, which you keep on a post in the garden in which you stand, under the hot sun and among the heavy vines, about to be eaten like an apple, that last referring to the tomato, which made its appearance so long ago in this paragraph that we’ve quite forgotten of what we were speaking. Broth. Not the dirty laundry smell of early broth, raw onions, oily fat, and boiling scum. Not even the hearth-and-home smell of middle broth hitting its honest stride after four hours of skimming, with herbs and spices added. I mean the dense, meaty, layered, concentrated, redolent aroma of late, late, late broth simmered overnight and strained and defatted and reduced and clarified to be savored from a highball glass, hot shimmering liquid beef with a splash of vodka and a sprinkle of fleur de sel. Pesto. Basil by the handful, fresh garlic, olive oil, dark toasted nuts, good hard tangy cheese, all those scents liberated, combined, atomized, and flung into the room by the whirring food processor. A food processor is recommended. Pesto made with mortar and pestle has that added smell of effort, sweat, and blisters, that I personally find offputting. I guess if it’s the right comely person working that pestle, while you watch appreciatively with a glass of chilled Prosecco, you could find the sweat sexy, but some uptight SJW will come along and accuse you of exploitation and soon you wish you’d just bought your pesto in a plastic tub from Costco and saved yourself the approbation. Wine. Deep red, room temperature, balloon glass, just poured and swirled. Not, it should never have to be said, a sweet red wine. Meh, intriguing but not emotional to smell Chocolate. That smell means dessert is near, and I like dessert, but I don’t get emotional about it, being more of a ”I’ll share a _____ but only want two bites” person. Unless we are talking about creme brulee or creme caramel. Drat, those should have been in the first list. Bananas. Smell good. Taste okay. Ruins any dish in which incorporated, except ice cream. To this day the smell of Bananas Foster makes me want to vomit, because once it did. Average taco van aka roach coach. A little bit of grill, a little bit of diesel. It’s usually going to be a mediocre meal. You’re going to eat it anyway. Because where there is a roach coach, there by definition is nothing else to eat. A diner, on a secondary road. Smell of weak coffee, hash and grease on the flattop, brown oil in the deep fryer, dirt and jeans, cigarette butts and motor oil. Similar experience coming as #3. Probably. There are glorious exceptions with diners, seldom with roach coaches. Lager or pilsner. Beer is always intriguing, then you get closer and think “crap, its just pilsner (or lager)”, which your subconscious knew from the thin reedy smell, and it emotionally protected you by whispering in your ear ”you’d rather have a spritz”. This happens a lot in France and Italy, where the chances of that beer being an ale, stout, or (non-flavoured, non-hazy, generally non-weirdo) IPA is slim. Hate to smell Durian. Why does every Asian market have this stuff. Most of us don’t eat it. The ones who claim to like it can go live in their own Stinkytown. How can you like the taste of something that smells so bad? Smell is part of taste! Dogs eat stinky cat poop. Be better than a dog. Please. You’re making us look bad. Super sicky sweet stuff. Like cotton candy, inch-thick pink frosting, those volcano things spewing melted milk chocolate, all the other sickness-on-a-stick things you find at the county fair. Espresso shots at most coffee shops in the US, while the ”ooo, light roast, ooo, spe-cial-lity coffee” crowd puts their pale dry rattly beans through espresso machines designed for traditional dark oily roasts, and produce shots so sour that your face looks like your other end is having a rectal exam. On the other hand, I like the smell of espresso shots in France and Italy. Standard hot dogs, boiled. Meaning your basic Oscar Meyer or equivalent weiner. The smell itself isn’t bad, but its the association with the soft, mushy, tasteless, oversalty, sack of meat byproduct that it precedes. Some food with cooked oranges in it. I like fresh oranges. There is something about some ways of cooking oranges that makes me think of the Porcelain Bus. Roasting is ok, stewing is not. Canard a l’orange is ok, having warm sour-sweet acid in my throat is not....See Morechuckiebtoo
18 years agosqh1
18 years agonewbie314
18 years agogregstep
18 years agoPriswell
18 years agoteenee65
18 years agotrancegemini_wa
18 years agogarnetmoth
18 years agotumbleweed56
18 years agojason_mackenna
18 years agovmpalmerton
18 years agoKelly_Slocum
18 years agonewbie314
18 years agoKelly_Slocum
18 years agoAbbeysDad
18 years agonewbie314
18 years agosocks
18 years agoAbbeysDad
18 years agolori_ny
11 years agosbryce_gw
11 years agoGreenIvy
11 years agoCelbrise
11 years agocolin3
11 years agolori_ny
11 years agoJerilynnC
11 years agoWormsome
11 years agosbryce_gw
11 years agoShaul
11 years agoequinoxequinox
11 years agobuckstarchaser
11 years agoShaul
11 years agosteander57
11 years agothedogsLL
11 years agobuckstarchaser
11 years agoislandschool
11 years agothedogsLL
11 years agobuckstarchaser
11 years agoislandschool
11 years agogrstamping
6 years agoShaul
6 years agogrstamping
6 years agoShaul
6 years agogrstamping
6 years agoShaul
6 years agoEmily Leuba
6 years ago
Related Stories
GARDENING GUIDESHouzz TV: Make a Worm Bin for Rich Soil and Happy Plants
A worm-powered compost bin that can fit under a sink turns food scraps into a powerful amendment for your garden. Here’s how to make one
Full StoryKITCHEN DESIGNWorld of Design: Favorite Recipes From Food Lovers Around the Globe
Travel with your tastebuds and experience for yourself these international foodies' favorite dishes
Full StorySMALL SPACESCottages: The Comfort Food of Architecture
Soul satisfying and as snug as a favorite sweater, a cottage knows how to roll out the welcome mat
Full StoryFARM YOUR YARDHello, Honey: Beekeeping Anywhere for Fun, Food and Good Deeds
We need pollinators, and they increasingly need us too. Here, why and how to be a bee friend
Full StoryARTFood Art Adds Flavor to Rooms
Scrumptious paintings and prints in mouthwatering colors show off your good taste way past the kitchen
Full StoryFARM YOUR YARD6 Things to Know Before You Start Growing Your Own Food
It takes time and practice, but growing edibles in the suburbs or city is possible with smart prep and patience
Full StoryKITCHEN DESIGNDeliciously Simple: Food Photographer Warms Up a Rental Kitchen
See how a San Francisco cook and blogger makes her small kitchen shine
Full StoryPRODUCT PICKSGuest Picks: Food Lover's Holiday Gift Guide
20 gifts for the aspiring chef, amateur baker or holiday hostess on your list
Full StoryHOLIDAYSShow Us Your Party-Time Food and Drink Station
Entertaining season is upon us, and we want to see photos of how you keep guests refreshed
Full Story
Kelly_Slocum