Food Floof! Fries part 2!
amylou321
last year
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Food Floof! Fries!
Comments (71)Marilyn, I have eaten "calf fries", kind of like eating rubber bands, but with less flavor, LOL. My girls and The Princess like their fries dunked into Frosties or shakes, or whatever ice cream concoction they are eating. Um....no. Just no. My oldest daughter used to dunk her fries in mustard and her son dunks them in honey mustard dressing. Like Jack, I want my fries homemade, I fry them twice so they are nice and crispy, and I use my own homemade Chipotle Catsup to dunk them, if I use anything. I did try malt vinegar on fries once, at a Arthur Treacher's (do they even exist any more?). I didn't care for it at all, but I don't really like vinegar, not even the balsamic stuff, which someone once convinced me to put on a strawberry. And that's a whole different thread... Annie...See MoreFood Floof! Are you a picky eater?
Comments (81)Yes, it's true. Some people have a native acuity for flavor perception. Often they have more tastebuds and olfactory receptors (which are very important in flavor perception), but some of it is more in the brain, like perfect pitch. That's different from what is conventionally called "supertaster", which is what the coated paper tests--the ability to taste those three compounds. The theory is that the ability to sense bitterness helped people in certain parts of the world avoid certain local, poisonous plants. For each of the three compounds, there's a simple genetic ...is distribution the right word? Unlike complex traits, such as hair color, these are 0, 1 or 2 alleles. If you have zero, you taste paper. If you have 1 allele you can perceive the bitterness, but it's pretty mild. If you perceive it as revolting, you have 2 alleles. About half the population have 1, a quarter have 0 and a quarter have 2. You might have 2 for one compound and 0, 1 or 2, for another. I only dislike tannic red wines--there are some reds that I like--and hate olives, like Annie. We have one of those compound sensors in common. :)...See MoreFood floof! Snapshot!
Comments (49)Plllog, I think your comment about grits being served at any meal in the South is absolutely accurate, at least in my experience. I commented that we served Gruyere Grits to our Chinese guests as a side dish for filet mignon. I also listed Shrimp and Grits as a dish that I would serve as representative of my region. Just this morning, I was thinking that I needed to make up a batch of Gruyere Grits to freeze in meal size portions. P, your comment about salad on a burger reminded me of our trip to Australia. On a couple of occasions DH or DD ordered a burger. It was listed as coming with salad. We expected a small side salad. We finally learned that “salad” meant lettuce on the burger. I regret that we never chose to have a slice of beet on our burger. When we returned, a woman who worked for me who was married to an Aussie told me that it was pretty classic. I also agree with Outside Playing, that grits are not served every day at breakfast in the South. My momma never served them, but my daddy would eat them every chance he got. Nevertheless, I would say that grits are often served at breakfast in the south, see pic below of instant grits in individual packets. Just for fun, I googled “Southern Living grits.” Boy, are there lots of ways to cook grits! I’m not sure, but I think grits became less regional when Jimmy Carter went into the White House. I have a vague recollection of people trying to figure out the singular of grits. Annie, my mom must have been kin to your grandpa. She thought the finest breakfast was a piece of chocolate pie! I just looked up “peameal bacon.” I found it is what the North American Meat Institute calls “Canadian bacon.” I’ve had plenty of Canadian bacon, except I’ve never seen Canadian bacon rolled in cornmeal. Interesting. Thanks for sending me on the quest to figure it out! Elmer, bless you little trollish heart, you’re just not happy until you’ve insulted someone, are you?...See MoreFood floof! Love required....
Comments (37)Quite often, actually....altho it does work both ways, LOL. I'd eat pork 5 days out of 7 if I could, whereas he can take it or leave unless it's bacon or chile verde! He loves seafood whereas I can take it or leave it, and usually I leave it. There's only a couple of fish I still eat, which is weird because until I was over 40 I loved fish and shellfish. Fortunately we both love lamb, goat, beef/bison, venison, liver, chicken, duck, and most offal. The one dish I make for family parties is a special sushi I created years ago. Nobody else wants to make it, although my niece knows how. Nothing is really hard but it takes multiple steps over several days. Since the 'younger generation' is still working full-time jobs and I'm retired, I have the time to make it. It's ironic that I don't care for sushi OR sashimi - when I was growing up they were strictly picnic foods, like hot dogs and macaroni salad. I had never considered them anything special, and when the sushi craze started, I was amazed that people PAID MONEY to eat a rice ball pressed in somebody's hand. I kid my spouse all the time, because he never had sushi or sashimi growing up in Hong Kong, or even when he came to the US. It wasn't until we got married he tried them, and immediately fell in love with both! My MIL half-jokingly blamed me for his changing tastes - she loved sushi rolls, but only with the cooked shrimp and avocado slices. Raw fish made her shudder!...See Moreamylou321
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last year
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