Food trickery... when it is not what it appears to be.

13 years ago

Have you ever eaten something only to find it was very very different than what you thought it was?

We had a particularly funny bit of food trickery at my uncle's wedding. He lives in a retirement community and some of the festivities took place in the community center dining hall. It should perhaps be explained that this part of my family is jewish and from NYC. Anyway as we moved through the buffet line there were cute slider/sandwiches on little rolls - egg salad, chicken salad and cream cheese/lox. Not surprisingly my various family members all took lox sandwiches as they moved through the line. Except the lox was dried apricots - good visual match horrible taste match. Everyone single person that I spoke to mentioned the lox/apricots.

Side note - there was also watermelon rind wrapped in bacon. I found it inoffensive but odd.

Sort by:Oldest

Comments (9)

User
13 years ago
Cream cheese and apricots actually sounds good, but only if you are expecting it. How strange. But much cheaper, I would guess - LOL.
Annie Deighnaugh
13 years ago
When I make cheese straws I have to tell everyone that they aren't french fries....
Related Discussions
What trickery is this !!!!
Q
Comments (14)
My sister and I were discussing this two roses in a pot this morning. She works at one of the local nurseries. She feels the same as I do . In our area a gallon pot is a plant two or more years old. Nurseries in town that import there plants have this small plants put together to look like one larger plant.THe other nurseries that grow there own don't do this practise. I see what everyone is saying rejoice i have two small roses now. Now all I have to do is wait to the small roses grow up. Or order it from Pickering like I should of done in the 1st place. The whole thing is stupid and petty on my part and should have never been posted. Please accept my apology for this post. Mark
...See More
Is being able to SEE all the food worth counter-depth smallness?
Q
Comments (18)
Hey All - Old thread eh?! Well I got the Samsung french door counter depth fridge which is the FRG238 (identical to the more easily found 237 w/ only difference being that there's ice below in the freezer as well as in the door). It's only been a couple of days but so far - knock on wood - I'm CRAZY psycho in love. Granted I'd been using a 1990 18.2 cu. ft. freezer-on-top standard fridge w/ no space in the door for a gallon of milk and old-fashioned ice trays in the freezer! Also, the contractor doesn't start work on the kitchen (partial remodel) till Monday or Tuesday so until he arrives, I don't have the water and ice function yet...they need to hook the fridge up to the water from the basement I think. Anyway, I feel like a queen. Maybe most of you are used to such luxuries but I'm sure as heck not. I love how the freezer door handle bends up a bit when you pull on it - it makes opening it a lot easier. I love the two shelves and dividers in the freezer and the little skinny-things pop down tray by the door entry as well. I love all the adjustable shelves and how much SPACE there is compared to what I had before...and this is counter-depth! Only 4.5 or so more cubic feet but the layout makes it like it's 6 or 7 more cubic feet. I love that I could have 3 gallons of milk (or more?) in the door if I wanted. I love that the ice/water in door doesn't take up much room. I love the deli tray w/ its adjustable temp. settings. I love the digital display and the blue lights and cool chiming sounds. Love the child lock and door alarm and that I could turn off the ice makers if I don't need them (I think individually if I only want ice from in the door for example) and I love knowing that if we have more people over than usual we'll have extra ice since there are 2 ice-makers. I love how I rarely how to bend down anymore (I use the fridge space more than freezer). I didn't think I would, but I already love the wine holder and the pop holder. I love how quiet it is (haven't yet heard ice drop which I expect to be sort of loud - at least if the tray's open). And lastly, the look. It's so, so pretty. Ok. Now we wait. We wait and see how the water/ice will be. And then we wait some more and see how long it lasts before having problems. The reviews are great. Even consumer reports has updated their fridge ratings and gives Samsung high marks now. They don't mention this model for some reason but I think that's a fluke since the other ones they mention are identical except just not counter-deep - and also cause this particular model gets better reviews than any of their other models, everywhere else. Oh so btw I paid somewhere around $2300 at Lowe's when they just had a sale combined w/ my using a 10% off coupon. After that I paid another $200 or so for a 5 year warrantee. Lowe's is the only store, as far as I know, that offers the RFG238 (dual ice) as opposed to RFG237 which can be found at most other stores. Thanks - sorry this was so long.
...See More
When you dream, can you taste food?
Q
Comments (41)
Tami and Lars, I'm nodding as I read of your experiences. But first, my apologies. Somehow this thread got away from me. To be clear, I never worry about others' opinions. Some of the forum's long-time members know I'm an unabashed straight shooter . . . I get that from my dad's side☺ I vacillated posting because these were experiences I have only shared with my mother and daughter. And, whether a blessing or a curse, I find it fascinating. Lars, your dreams are far more pleasant than mine. I'd welcome those in my life. My most troubling dream was one my mother and I both had, on the very same night, where three people (a family member and two friends) were hurt in a boating accident. The following morning we received a call alerting us of the incident, described precisely as it appeared in our dreams. This prompted mom and I to take a very stressful trip overseas to see them. Happy to add, all three survived -- no thanks to me. In any case, to keep this food related, I once dreamed the Kardashians had come over for a barbecue, but I didn't have enough food . . . and I was not mad. May your dreams always be sweet! Sol
...See More
Pricing trickery or subtle way of making us face the inevitable?
Q
Comments (39)
rgreen, I'm a CPA and I have a degree in Economics. I recognize some of the words you've used but how you've used them isn't quite right. As an example, what you describe as "price point" is called equilibrium or market equilibrium. It's the intersection of supply and demand curves, where the quantity of goods supplied equals the quality of goods demanded. It says nothing about profit or revenue maximization. Profit (and revenue) can be higher at points other than the equilibrium point. Let's make you Emperor for a moment. You own the company that makes the product for which costs have increased and need the profits to pay for the spending of your Empire. You can increase the price, decrease the quantity in the package, or do nothing. Which do you choose to do? Now, you're in charge of the marketing department for the Emperor's company. You've done market research and it tells you that your customers don't want to be informed of price increases or quantity decreases (this is true). The Emperor has told you either price or quantity will change. What do you do about communicating it or not?
...See More
susytwo
13 years ago
Well, my family probably feels this more often than I do! Since I've been trying to get us to eat healthier, I've been making a lot healthier substitutions. So they are sometimes "surprised".

I think DH thought one of the greater offenses was the tuna salad made with greek yogurt and lemon juice, instead of mayo.
jakkom
13 years ago
and here I thought this was going to be a discussion on molecular gastronomy, aka Modernist cuisine, LOL!!

"Disguising" foods has always been pretty common in culinary history. One of the simplest was a big thing for a while in the restaurants here - dessert disguised as a cup of coffee. A demitasse would hold something like a mocha mousse, with a thin layer of dark chocolate so it looked like coffee at first glance, and a pouf of whipped cream on top.
User
13 years ago
We were at a cocktail party in Holland in 1998. We were living there at that time. They were passing trays of hor'dourves. I picked up a slice of zucchini topped with what looked like tomato paste. I took a mouthful and my DH said " hmm..I wouldn't have thought you would like raw horse meat ! " Arrrghh...I couldn't spit it out fast enough...into a napkin but if none would have been handy it could have been in my hand LOL. I now know that it is called sakura in Japan and very popular. I don't do raw meat or sushi either for that matter.

Here is a link that might be useful: horse meat
agmss15
Original Author
13 years ago
On that note - a friend was at a dinner at the Plaza in NYC. Pretending a level of sophistication he didn't yet have. Ordered sweetmeats - and was told what they were midmeal. Needless to say he lost all dignity running for the bathroom.
angie_diy
13 years ago
Trailrunner: I was fortunate to spend several nights at an expensive ryokan (inn found near a hot spring) in Japan. You dine in your room, and they bring the multi-multi-multi-course meal to you over a couple of hours. The first night, the server spoke no English (and I speak no Japanese, not surprisingly). I had vowed that I would eat everything put in front of me.
Well, I was surprised to see what I assumed was raw beef. I ate it unhesitatingly, as I like carpaccio, for example, and it was delightful.

The second night, the server spoke English well, and he explained that it was raw horse. Well, what to do now? I figured I had eaten it the night before, so what was the difference? I did manage to eat it that second night, but I don't think I enjoyed it as much.

The taboo on horse is kind of strange, if you think about it: "I'll eat THAT species of large mammal, but not THIS one."
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
Angie, in japan they eat raw chicken also. Chicken sushi.

dcarch
colleenoz
13 years ago
I have a friend who asked me to make his 50th birthday cake. Asked what kind of cake he wanted, he replied, "I think it would be kind of fun to have a lemon meringue pie disguised as, say, a Black Forest cake." I'm pretty good with food dyes so I took up the challenge :-)
The cake part was a genoise dyed brown. The filling was lemon meringue pie filling, dyed morello cherry colour. The
"whipped cream" was a meringue frosting.
Now, I'm fairly well known in our circle for Black Forest cake, so there were murmurs of anticipation in the group as the cake was cut and served. It was hilarious seeing people's reaction to the first bite :-)

Food trickery... when it is not what it appears to be.

Comments (9)

User

Annie Deighnaugh

Related Discussions

susytwo

jakkom

User

agmss15
Original Author

angie_diy

dcarch7 d c f l a s h 7 @ y a h o o . c o m

colleenoz

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Food trickery... when it is not what it appears to be.

Comments (9)

Related Discussions

agmss15Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

agmss15
Original Author