Foods You are Embarrassed to Like
Underwood Deviled Ham
As is, straight out of the can, spread on crackers, preferably Ritz.
Chocolate covered potato chips
Scrapple
As a native Pennsylvanian, I do not consider scrapple embarrassing. I consider it essential.
The one time I can remember being really embarrassed by food was when I offered to cook a roast for the chap I was seeing/ shagging on & off. He earned about 4x more than me, but lived on takeaways. I'd already seen his kitchen and although it was spotlessly clean, it was seriously under-equipped for real cooking. So I bought the whole menu from Icceland (the local frozen food store). They were doing a deal on a joint of meat, yorkshires, potatoes, veg & a dessert. It worked a treat - all it needed was timing.
Big dinner, bloated bellies, slow and tender sex. Until... UNTIL... I 'fessed up to a work colleague while telling of my wonderful weekend. She was horrified. I went from cloud 9 to an inch high. ICELAND? How tacky!
But all's well that ends well. I decide that she was just a fucking bitch, but I dated that guy for 2 years.
Kraft mac n cheese
liverwurst
Is there really such a thing as chocolate covered potato chips?
Thanks to J&J I experienced chocolate covered pretzels...
I ate them all in a spirit of international friendship. But. They are just wrong.
[COLOR="White"]The pancakes have been admired manyfold however[/COLOR]
...Is there really such a thing as chocolate covered potato chips?
You can prolly get chocolate covered ANYTHING! Here's a
chip site. I've had the white chocolate version, too.
I am embarrassed to be proud of liking fish sticks and tater tots.
Cheetos. If you can call them a food.
I can't really say I am embarrassed about what I do like to eat. If it is anything much it comes close to wolf's deviled ham although I do not buy it but once every two years.
I think my embarrassment is about what I do not like much and that is Fritos,Cheetos,brownies,jello and ice cream. I keep thinking I should like ice cream more than I do. I do best with a soft serve or a cone from a shop.
oh and cloud. I love cherrios. No embarrassment there.
You don't like ICE CREAM? Who doesn't like ice cream? Your humanity is in question now!
see! It's a shame.
I do think vanilla ice cream makes a perfect compliment to chocolate cake or fruit. Icecream by it's self it's just meh...ok
Oh, yeah. I love liverwurst too. But only the Oscar Meyer kind that comes in the little plastic tube. The Braunschweiger.
I wouldn't TOUCH liver under ordinary circumstances, but I love that stuff. On crackers.
I used to like Elio's Square Pizza, but they changed the cheese when McCann's bought them out.
There are a lot of foods that I like that I am not embarrased to enjoy, like Cheetos. Or certain types of children's sugary cereals, like Cocoa Puffs and Sugar Pops and Sugar Smacks, especially if there is a good toy surprise inside.
But I guess I am embarrassed by liking Pringles.
You don't like ICE CREAM? Who doesn't like ice cream? Your humanity is in question now!
I don't
I googled scrapple... ewww
Underwood Deviled Ham
As is, straight out of the can, spread on crackers, preferably Ritz.
I will on occasion eat potted meat - not as good as Deviled Ham, but cheaper.
that's two people who say they don't like ice cream. I think we're being invaded by aliens.
My best friend in High School didn;t like ice cream either.
She blessed the onset of adolescence - she no longer had to explain herself at parties.
OMG -- Ice cream is food directly from heaven! Not only does it taste good, it makes me FEEL good. Even if it's not chocolate. It's my absolute favorite food.
But about embarrassing . . . I guess I'm most embarrassed by craving junky fast-food like Whoppers, cheesy crap from Taco Bell, White Castles, Chipotle burritos the size of my head, footlong meatball hoagies, etc. This is food for teenage-20 something boys who burn calories like a freight train, not 42-year-old women who really ought to be eating a salad instead. With light dressing on the side.
I get bagged at work for my "left over sandwiches".. Apparently roast potatoe, peas n gravy does not a good sandwich make.
Sardines. On crackers or sandwiches, or right out of the can.
I googled scrapple... ewww
That's why I'm embarassed. It tastes great, though.:blush:
Good one glatt! I also do the same with Anchovies and octopi - right outta the can - Mmmm.
Im not an ice cream fan either. Although I do like an ice cream cone now and again, I detest it next to my cake or pie. I love milk shakes, though they can give me a tummy ache afterward.
Kraft mac'n cheese.
anything from Taco Bell.
Waffle House for hash browns and patty melts.
Tavern food. I LOVE tavern food.
Tavern food. Yeah the only bad thing about playing out is that I'm likely to wind up with a dinner of "shrimp boat" or "chicken finger boat", which consists of previously-frozen deep-fried shrimp or chicken along with a large side order of fries. It is not proper eating, and I hate myself as I shove each piece into my food hole, but I cannot stop. Sometimes I will leave the last 10 fries when I hate myself so deeply that the message gets through to the non-reptilian part of my brain. "Hey you asshole, you're just killing us faster!" "Oh. Yeah. Sorry."
pre-made tuna salad in the foil pack.
great on crackers, cracker.
I'm not a fan of ice cream. From time to time, like maybe three times in a decade I'll go through an icecream fad, but mostly I don't eat it. I don't mind it it, if it turns up on top of a hot slice of apple pie...but I'd rather have cream:)
I am a little shamed by love of McDonald's food. As a brand it kind of epitomises everything I despise in this global age...but the cheeseburgahs rock.
I'll go through an icecream fad, but mostly I don't eat it.
I think that's a fetish, then, not a fad. what are you doing with it if not eating it?
Ahah heh heh. I don't eat it the rest of the tme.
Peeps are my guilty pleasure. I don't even care for marshmallows or most sugary foods. Can't resist those little chicks or bunnies though.
Man I don't know how you could admit that on post #2. Usually it takes a few hundred before somebody says something that embarrassing.
Chipotle burritos the size of my head....
There is
NOTHING, I say
[SIZE=4]NOTHING[/SIZE] wrong with loving Chipotle burritos. In fact, I think we need to go do a Chipotle run for lunch today. :yum:
Embarrassed about: pringles. All-bran. Fritos. Damn, now that I think about it: any sort of snack-chip. Chocolate cookies from the caf at work.
Gee whiz... and here I thought I might score a few points with the site owner, by mentioning a product from his home state, only to be ridiculed.:(
If it's any consolation I love finger lakes wines.
I'll take that as a compliment from a man of such distinguished taste and remarkable sensibility.:elkgrin:
There is NOTHING, I say [SIZE=4]NOTHING[/SIZE] wrong with loving Chipotle burritos. In fact, I think we need to go do a Chipotle run for lunch today. :yum:
Embarrassed about: pringles. All-bran. Fritos. Damn, now that I think about it: any sort of snack-chip. Chocolate cookies from the caf at work.
http://www.chipotlefan.com/index.php?id=nutrition_calculator
click the buttons, and be honest
the way I like them it's 1140 calories, 52 grams of fat. I don't go there anymore.
UT OH...CHOCOLATE COVERED PEEPS?!
[SIZE="2"]...this is bad[/SIZE]
Subway chocolate chip cookies
Cheetos. If you can call them a food.
Entertainment. The sticky orange powder all over your fingertips is the price you pay.
http://www.chipotlefan.com/index.php?id=nutrition_calculator
click the buttons, and be honest
the way I like them it's 1140 calories, 52 grams of fat. I don't go there anymore.
Exactly as I got it last Sunday: 555 calories, 20 grams of fat. I got a steak salad with pintos, fajita veggies, corn salsa, pico de gallo and sour cream. No huge problem there, I think. No simple carbs, either. Being a diabetic has a few advantages. It's crazy with the sodium, but hey. Half my daily fiber, too.
...looking at it, I might be better off getting guac instead of sour cream. Something to think about.
...looking at it, I might be better off getting guac instead of sour cream. Something to think about.
It's important to note they charge an extra
$1.75 for the big glop of guac on top. Highway robbery!!
Yeah. But it's so damn tasty. :yum:
AND that the chips they give you are worth 600 calories
I don't get the chips. Never have, and they've never been offered to me. :confused:
http://www.chipotlefan.com/index.php?id=nutrition_calculator
click the buttons, and be honest
the way I like them it's 1140 calories, 52 grams of fat. I don't go there anymore.
Fajita burrito with barbacoa meat, rice, cheese, hot sauce and corn relish, sour cream. 950 calories, 41g fat, but the real kicker for me is the 2630 mg of sodium, 110% daily value. Yikes! Good for a treat now and then, but not a regular thing!
[SIZE="1"]I had one last Thursday . . . ;)[/SIZE]
When I was a young boy my grandmother would make me fried spam sandwiches. white bread,mayo,American cheese. On occasion I find myself at the market in that isle (you know the one). I'll look left,then right,if the coast is clear I snag a can and skulk off to checkout. It's not so much a craving. It's the memories. and it's kinda tasty. There I broke the spam ice.
Hi bruce in OH.
Spam Ice might be a good idea for a desert. Or a beer.
tombstone pizza. it is complete and utter ass, but it reminds me of watching football with my dad when I was really little.
I've never tried Tombstone, but I live on Freschetta and DiGiorno. Got two in the freezer right now.
It's important to note they charge an extra $1.75 for the big glop of guac on top. Highway robbery!!
Amazing just how much
mediocre guacamole there is out there. Hit the nicest Baja place in Oxnard (Cabo Restaurant, at 5 Points) for X-Lydia's birthday, and we had their made-at-table guac. It was okay... but it wasn't awesome. (Unlike their flan, which will blow your socks off.) They favor lemon juice. Maybe it needed more of it. I glommed the half lemon they were using after watching the waitress only get about half its juice out of it, and squeezed more juice into the batch they made.
Proper guac is NOT THAT HARD TO MAKE, God and Amster damn it. But it doesn't keep well once opened, and like sushi optimally should be eaten up within an hour or so after making, though a tight covering with Saran Wrap and a lot of lime juice help quite a bit.
1-2 Haas avocados, the lumpy darkskinned kind, not the smooth green ones, they don't mush (but a little of this diced into bits is entertaining)
1 lg clove garlic, minced
1 shallot or small onion, minced
1-2 tomatoes, cut in chunks
Jalapeño or serrano pepper, to taste, minced
Juice of 1-2 limes
Salt to taste -- kosher, sea, or seasoned
Inexpensive if you can get the avocados cheap. The secret seems to be enough lime juice and enough salt. What makes a guac is piquancy and the brightness of the fresh veg in the unctuous background of the smushed avocado.
Halve, seed, and scoop out the 'cados with a large spoon, dropping their meat into a mixing bowl. Mash it up with a potato masher or two forks. I generally do both, getting it down to pretty fine with the masher (the bent wire kind is very good for this, no clogging at all) and finishing with the forks. Add the tomato chunks and the minced everything, stir in. Squeeze in at least the juice of one lime, toss in some salt. Seasoned salt can make an excellent subtle note, particularly if you're seasoning it yourself in your spice grinder: grind a spice, then bang in a dose of salt to clear out the residue. Save the salt, it's yummy. Taste test your guac; you will probably want more lime juice, perhaps even kick in some more minced fresh hot peppers. That's it. There's an awful lot of guac out there that isn't zingy enough; don't be afraid to throttle up. Most of what you put in there is packed with vitamins anyway.
Cheez Whiz Salsa Con Queso on Red Oval crackers
Fried Spam sammich
Smoked Oysters on Red Oval crackers
Braunschwager on Saltine crackers (with a little sweet pickle relish.... mmmmm)
Baked pig skin
[SIZE="1"]Disclaimer: I am not embarrassed to like these things. I'm merely deeply saddened that so few others know their outstanding wonderfulness. Those who point and laugh don't get the last laugh. N'yeah. [/SIZE]
I am PROUD to say I love Fruit Cake!
(the Christmas kind you PERVS!!!)
:D
The guy in front of me in the breakfast line at the cafeteria had:
2 eggs
2 sausage patties
1 slice of scrapple
corn beef hash
hash browns
bacon
...and a blueberry bagel. With cream cheese.
Nothing to drink, tho. :rolleyes:
I am PROUD to say I love Fruit Cake!
(the Christmas kind you PERVS!!!)
Wha wha what???? not the other kind? did you start a thread about that?
...
Baked pig skin
[SIZE="1"]Disclaimer: I am not embarrassed to like these things. I'm merely deeply saddened that so few others know their outstanding wonderfulness. Those who point and laugh don't get the last laugh. N'yeah. [/SIZE]
Do you mean
Pork Scratchings?
The guy in front of me in the breakfast line at the cafeteria had:
2 eggs - [COLOR=Red]156 cal[/COLOR]
2 sausage patties - [COLOR=Red]296 cal[/COLOR]
1 slice of scrapple - [COLOR=Red]119 cal (2oz)[/COLOR]
corn beef hash - [COLOR=Red]387 cal (1 cup)[/COLOR]
hash browns - [COLOR=Red]150 cal[/COLOR]
bacon [COLOR=Red]50 cal (1 strip)[/COLOR]
...and a blueberry bagel - [COLOR=Red]330 calories[/COLOR]
. With cream cheese - [COLOR=Red]100 cal per oz
[/COLOR]
Nothing to drink, tho. :rolleyes:
1588 - 1838 calories for breakfast. And then a nap or what? Gawd....
I lurve me some boiled pig's feet. a la hot sauce. No wonder I have stroke level blood pressure.
1588 - 1838 calories for breakfast. And then a nap or what? Gawd....
I know, right? and he wasn't a big guy, or one of the grounds guys (they also eat big breakfasts, but they work hard all day.) He look like a run-of-the-mill engineer.
...Ramblin' wreckage from Georgia Techage and a run of the mill engineer...
The guy in front of me in the breakfast line at the cafeteria had:
2 eggs
2 sausage patties
1 slice of scrapple
corn beef hash
hash browns
bacon
...and a blueberry bagel. With cream cheese.
Nothing to drink, tho. :rolleyes:
Wow, slang's not working in MD right now, is he? Probably not. I don't think he's down with the scrapple.
Do you mean Pork Scratchings?
Thassit. Only in my family, we call it "scuda" (Gramma's Polish word for it). She never baked a ham without the skin on, and there were arguments about who got how much. The scuda was always in greater demand than the ham.
:)
Yummmmmmmm.I'm in college there is nothing that I am embarrassed to eat; the fact that I can eat every day is enough for me.
[YOUTUBE]-o-u4IwXkbE[/YOUTUBE]
Personally, I could eat the heck out of a pie if the whole thing was pie crust. Other than that, I only like Apple Pie. I can tolerate pumpkin. I make a yummy-awesome cheeseburger pie (not shepherd's pie) and I save the crust until the very last because it's soooooooooo good.
Personally, I could eat the heck out of a pie if the whole thing was pie crust. Other than that, I only like Apple Pie. I can tolerate pumpkin. I make a yummy-awesome cheeseburger pie (not shepherd's pie) and I save the crust until the very last because it's soooooooooo good.
Everytime my niece eats apple pie, she would only eat the crust and give her mom the fillings. :D
Personally, I could eat the heck out of a pie if the whole thing was pie crust. Other than that, I only like Apple Pie. I can tolerate pumpkin.
I've got a lemon meringue pie with homemade graham cracker crust (it
must have butter; no other fat will do) in the Latest Recipe Thread here, that if it doesn't put you at least one foot into heaven, you are surely among the damned.
I hesitate to suggest just whomping up the crust and giving it the light bake to set it that the recipe calls for and eating that, because the crust improves with the lightly-set meringue starting to break down a little and trickling sweet egg-whitey fluid into the crust, moistening it. But this takes a day in the fridge, and I gotta tell you, it is seldom any part of this pie sticks around that long.
I make a yummy-awesome cheeseburger pie (not shepherd's pie) and I save the crust until the very last because it's soooooooooo good.
Ooo, oo! Recipe?
Yes, a recipe is desired for that.
The local Du-Par's Restaurant -- a pie-ish sort of place like a step up from Coco's and Bakers' Square -- got in some straight rhubarb the other day. That's the right way to do a rhubarb pie: meaning no deprecation of the excellence of fresh strawberries in a pie filling, cutting rhubarb by mixing in strawberries however excellent is missing the entire point. Rhubarb pies must have their zing, or the experience is lost. Du-Par's recognizes this, and for the people who think rhubarb isn't tart enough, they offer gooseberry too.
I can't wait for both rhubarb and strawberry seasons.
I agree they should not be mixed.
ugh to rhubarb and gooseberries. Yet I love tart fruits in the main. I think it stems from being force fed these green gloop pies and fools as a child. Parents take note: Force pop and coffee and all bad things on your children (and call them kid food), and do not allow them to taste green veg or bitter fruit, saying they are only for adults. They will wolf down the forbidden at the first possible opportunity, and take great delight in enjoying it. I drink coke like Robin Williams snorts it because it was banned when I was a kid. Thor (8) eats onions and mushrooms and loves them, but as a third child, we'd realized you just can't make kids eat these things, so we didn't bother trying. Hey presto.....
:lol:
De gustibus. . .
There are such things as rhubarb custard pies. They still possess the strength of that pie-plant (a regional name for it) but give a respite betweentimes.
I dunno Mons, I hated carrots as a child, but it was impressed on me that they were GOOD FOR ME. I can't say I really enjoy them now, but I eat them on a regular basis. Because they're not all that bad and they are good for me.
I think palates develop over time anyway. One of the most sensible things Mum said to me was that some things she hated as a child, she loved as an adult and that the same thing would happen to me. She introduced to me the idea that at some point vegetables would be a tasty meal choice (in the mean time we ate them under threat - they were a cheap filler after all). And of course she was right. I'm not a vegetarian, but I often choose the option when eating out because I really enjoy the taste.
Cauliflower and brussel sprouts excepted.
And we had a LOT of tart fruit desserts as children, and I still love them.
Mrs Fox at the end of the path had a burgeoning garden. We used to go and visit her and Mrs Jones (her upstairs neighbour). If we got the bus home from town, we walked right past their flats. Over time, Mum came to talk to them and of course they were charmed by her two lovely polite daughters. So after a while of all three of us visiting, my sister and I went alone. They would give us warm flat Cream Soda and bags of produce to take home. Rhubarb, cooking apples, plums, gooseberries etc. And we loved picking blackberries.
So we were eating the fruit of our labours. And nothing tastes as good as something you worked for. Even if in some cases the work was simply sitting and chatting to an OAP for half an hour.
Then again - I prepared and cooked a cabbage when I was at Brownie camp. Brown Owl offered me a spoonful and I was well up for it. I had to spit it out. Gross! It really was disgusting. Needless to say I love cabbage now. And rarely eat choc, even tho it was rationed to buggery in my childhood.
Have you tried slowly cooking carrots in lots of butter until the begin to very slightly brown on the edges, then add a small amount of honey and a bunch of dried dill?
Even my 6 year old eats them. add a tiny smidgen on lemon juice and it's amazing.
BUTTER RULES111!1!!
I did (& loved) the carrots-butter-honey-dill thing, but we added lime instead of lemon. Delish! :yum:
I don't understand the hating on the rhubarb/strawberry combination. In my mind it is ideal. The strawberry tones down the rhubarb a bit without requiring huge amounts of sugar. It's a match made in heaven. It's true that you have to have the right proportions to get the right tart/sweet flavor. But Dad managed it.
Years ago, one of the guys gave my Dad a rhubarb plant. Dad planted it in the back yard, and as you may know rhubarb only escapes being a weed by being edible. So we had plenty rhubarb from then on. Dad experimented with a number of rhubarb pie recipes, but we all liked the strawberry rhubarb the best.
Squir - I've slow baked baby chantenay carrots before and I admit they were gorgeous.
But I figured that was cheating.
carrots wrapped in bacon ...just sayin'....
Absolutely. It helps the bacon keep its shape. After you toss out the carrot you can fill the opening with Boursin or something like that. Maybe a piece of sausage?
Squir - I've slow baked baby chantenay carrots before and I admit they were gorgeous.
But I figured that was cheating.
There is no such thing as cheating when you are eating good food. Cheating is when you eat margarine or something.
Anyone here like German blackberries? I don't know what their real name is, but they don't look like regular blackberries...they are round and have tiny seeds in them and are purplish black. We have a little bush in the backyard and they grow easily where we live.
Mmmmoar mulberries! Freeze 'em and then eat 'em - much less mess and sooooo good on a hot summers day!
Orange popsicles.
Lime slushies
Totinos pizza.
Absolutely. It helps the bacon keep its shape. After you toss out the carrot you can fill the opening with Boursin or something like that. Maybe a piece of sausage?
Haggis!
I don't understand the hating on the rhubarb/strawberry combination. In my mind it is ideal. The strawberry tones down the rhubarb a bit without requiring huge amounts of sugar. It's a match made in heaven. It's true that you have to have the right proportions to get the right tart/sweet flavor. But Dad managed it.
Good for Dad, then! No, it's not hating on it; it's that it's suboptimal. Strawberry shortcakes, made with sweet, tangy baking-powder biscuits (avoid second-rate ideas like using yellow sponge cake) are nothing short of ambrosia if the berries are not overripe. Then their flavor starts to fade away -- and so much for ambrosia.
Rhubarb goop makes pretty good shortcake too, if you've got rhubarb preserves and no strawberries and have just
got to do something with this cream... all that soaks right in there.
All-strawberry pie is fine too. Fresh-fruity goodness piled high. Whipped cream optional. Can't go wrong with it.
But rhubarb to my palate does not need toning down. That misses the whole point of the thing. It is
supposed to arrive with an overwhelming crash, to explode in your mouth, and be much sweetened to balance its tartness. This is dessert, dangit! -- it should act like dessert.
Have you tried slowly cooking carrots in lots of butter until the begin to very slightly brown on the edges, then add a small amount of honey and a bunch of dried dill?
Even my 6 year old eats them. add a tiny smidgen on lemon juice and it's amazing.
BUTTER RULES111!1!!
Similar idea with less butter -- just a pat melted in at the end of cook time -- is to cook the carrots in waterless cookware. Expensive gear, but impressive results, and it saves on gas because you don't need to get the pans very hot anywhere for them to do their job. Their heating is remarkably even, so as long as you keep the flame pretty low to start and very low to continue ("Medium to Low is what you need to know; Don't Look while you Cook!") you get excellent results. Remarkably moist meat, too.
Literally, you cook veggies in waterless cookware with no added water, using solely their own juices. I've spent at least fifty of my fifty-almost-four years despising carrots, eating them only shredded in salads and only in modest quantities. At most, the carrots go in the pan damp from being rinsed and drained, and at least two-thirds filling the pan. Water leaches most of the fun right out of a carrot; its natural sugars go away. Waterless cooking keeps the water inside the carrot, and with it everything that internal water has in solution. If I'd gotten carrots that way as a sprat...
The dill with a drizzle of honey sounds wonderful.
I'm very into fresh dill at the moment. I bought a bag of it the other day to go with some salmon. Lovely.
I'm very into fresh dill at the moment. I bought a bag of it the other day to go with some salmon. Lovely.
MMmmmmmm...... fresh dill!
If you don't mind my asking, what does it go for in the market, these days?
When I need fresh dill (or chives or rosemary or onions, etc., etc., etc.), I just walk 20 feet out the front door and pick some.
You should get some seeds and plant a pot in your windowsill. Dill is
absurdly easy to grow. :)
That's part of the problem. It'll take over quickly!
Reminds me: need to buy pots for mint, dill, oregano, basil, chives, thyme.
A little .68p for a 25g bag. So, maybe around $1?
A little .68p for a 25g bag. So, maybe around $1?
OUCH! I'm always amazed when I see what grocers are charging for fresh herbs or organic fruit/veg. And then I go home and pick my own for free. :)
Not exactly free... you have to add in the cost of that 1.14 acres. :haha:
Given how sporadic my interest in herbs and cooking is, it is way better for me to just buy a bag :P
Not exactly free... you have to add in the cost of that 1.14 acres. :haha:
:p:
Not embarrassed to like fresh spinach.
Remember when the schools used to put cooked spinach on the lunch trays?? Now that's embarrassing.
Show of hands. Who ate the cooked spinach schools served?
we all probably did ONCE! hahahahaha
hehehe
I wonder when they figured out that fresh vegetables was a no brainer to getting kids to eat them.
Not embarrassed to like fresh spinach.
Remember when the schools used to put cooked spinach on the lunch trays?? Now that's embarrassing.
Show of hands. Who ate the cooked spinach schools served?
Fresh spinach = teh YUM
Cooked spinach = :greenface
When my brother was a kid, he pestered my mother forever to buy him some spinach in a can like Popeye eats. She knew he'd hate it, but finally gave in. He gagged trying to eat it and barfed up his supper.
:D
Oh I used to love cooked spinach. It only looked like Popeye's spinach if it had been cooked into a slimy gloop. I liked it dripping with butter. Mmmm. Still do; but it makes my throat close up, so I don't eat it :P
The only time I eat it cooked is in lasagna.
I wonder why it makes your throat close up? Besides the obvious.:sick:
Numb lips and closing throat is a reaction I get to some fruit and vegetables. Usually it's only when they're raw. Melon, kiwi fruit and some kinds of lettuce are the worst culprits, but banana and apples sometimes have that effect as well. For some reason spinach gets me even when cooked. *shrugs*.
I still eat these things, but not very often. My throat doesn't close up entirely; but it's a very uncomfortable feeling when it starts.
The worst offenders used to be peanuts and egg. I don't eat peanuts now at all. Eggs don't seem to affect me the same as they used to, so I do eat them.
I remember cooked spinach from school... It always reminded me of a fresh cow shit with a nice piece of butter on top.
I still hate it.
Otherwise, I've never been ashamed of anything I eat.
Ewww, school lunch spinach. :vomit:
I was one of those weird kids that liked the stuff. With butter. For different reasons than I liked fresh spinach like Mom made, wilted, salt, pepper, butter.
Probably liked it because I knew there were other canned vegetables out there that were just vomitrocious. Even today I turn away from canned beets.
Kimchi. Everyone I've ever introduced it to wanted to vomit, just from the smell...never mind the taste. But I LOVE the stuff!!!
Perhaps the best introduction to kimchi is on a cold, blowy winter's day. Puts the fire within, helps you endure. Vitaminaceous too, mostly A.
As long as it doesn't get you into deep kimchee...
Couldn't stop myself.
Vomitrocious? Vitaminaceous? You guys are making me feel a little, uh...umm...what's th---ooh, shiny!
Kimchi. Everyone I've ever introduced it to wanted to vomit, just from the smell...never mind the taste. But I LOVE the stuff!!!
I have tried dumbed down for white people kimchi, as well the premium stuff the Asian grocers only sell to Koreans. It's all vile. I have a natural aversion to eating anything that smells like garbage.
Kimchi. Everyone I've ever introduced it to wanted to vomit, just from the smell...never mind the taste. But I LOVE the stuff!!!
Cuz you introduced it to white people. See, that where your problem was. ;) Hehe....kidding around, in case anyone missed that. :D By the way, kimchee doesn't smell like garbage. The smell is a bit strong, true. But calling someone's food trash a bit harsh, eh?
Kimchi varies quite a bit, too. From lightly spiced cucumber slices all the way to ancient fermented garlic-and-peppered Oriental cabbage. It's just veggies protected from the mold. Korean winter weather does a lot of the rest. And the peasantry stays nourished until spring.
I'm hardcore enough to eat and thrive on about any variety of kimchi. Like anything else, it is best in its proper context. Don't put it on French toast, say, or vanilla ice cream. But with some nice bulgogi on the grill, or in a huge bowl of bibimbap, and Korean or Japanese beer, you've got some eatin' there, particularly on a cold blustery night, as I said earlier.
Loves me some kimchi. But sometimes it doesn't love me back. :greenface
Every once in a while, I HAVE to have those orange marshmallow circus peanuts. My SO is disgusted by them, but hey - that means I don't have to share...
Re Mr. Nutkin's comment about butter - "BUTTER RULES !!" - I was brought up to have a bit of bread with my butter. (That may explain a lot...)
The only food I'm ashamed to eat, is no food at all!
If you've got it, eat it!
If you crave it, eat it!
If you see it, eat it!
... and so on.
(I make myself sound on the large side, eh? Well, I'm gifted with a very fast metabolism, so, I'm still trim... currently. I've noticed it slowing down, though, as I get older... That's no damn fair! Oh well, just means I'll have to actually exercise/work-out, to maintain my food-loving lifestyle, eh?)
(... Bollocks.)
I'm particularly partial to a litttle of cloud's ass. I'm not ashamed to admit that, though. But I do lke it when she fails to wipe properly...that's sort of embarrassing.
well, who knew? ;)
well, who knew? ;)
That's quite a dirty imagination, monster...
Whatever gets you off. ;)
Mr. Nutkin's comment about butter - "BUTTER RULES !!" - I was brought up to have a bit of bread with my butter. (That may explain a lot...)
Same here, and salted butter at that.
It's to the point I can't stand "normal" butter.
Kimchi varies quite a bit, too. From lightly spiced cucumber slices all the way to ancient fermented garlic-and-peppered Oriental cabbage. It's just veggies protected from the mold. Korean winter weather does a lot of the rest. And the peasantry stays nourished until spring.
I'm hardcore enough to eat and thrive on about any variety of kimchi. Like anything else, it is best in its proper context. Don't put it on French toast, say, or vanilla ice cream. But with some nice bulgogi on the grill, or in a huge bowl of bibimbap, and Korean or Japanese beer, you've got some eatin' there, particularly on a cold blustery night, as I said earlier.
I love love love pickled cabbage kimchee, but also almost anything else pickled in general, asian or not. From sauerkraut to beets to cucumbers to daikon to eggs, pickled stuff just does it for me, go figure.
I do draw the line at pig's feet and pickled pork rinds, though. *shudder*
Kraft marsh mellows right from the bag... no other brand need apply
Kraft marsh mellows right from the bag... no other brand need apply
oh man, have you tried the strawberry ones, or the chocolate swirl? *drool*
Kraft marsh mellows right from the bag... no other brand need apply
Ha! I buy the generic miniatures to snack on. I love 'em.
About the only thing I do with marshmallows now is put them in the cocoa. And about two thirds of the motivation is to play with them, before they melt.
Of course, there is the s'more. Haven't eaten one of those in going on four decades.
Of course, there is the s'more. Haven't eaten one of those in going on four decades.
So you should call it
s'none. :sweat:
Chocolate covered potato chips
Scrapple
I love chocolate covered potato chips... one year Christmas time Nieman Marcus had them and I was fortunate enough to recieve them in a gift basket with a number of other odd yet wonderful items.
[/CENTER]
[/CENTER]
[/CENTER]
[/CENTER]
[/CENTER]
[/CENTER]
[/CENTER]
![Image]("http://1.bp.blogspot.com/_D_Z-D2tzi14/S533TjBDNjI/AAAAAAAACMg/LYa4FZRUolg/s1600-h/pieversuscake1.png")
![Image]("http://1.bp.blogspot.com/_D_Z-D2tzi14/S56F3UaTH6I/AAAAAAAACNg/gyzr16ptfcQ/s1600-h/pieveruscake2.png")
![Image]("http://1.bp.blogspot.com/_D_Z-D2tzi14/S536W1sOyVI/AAAAAAAACMw/oz4qmYedOMk/s1600-h/cakeveruspie3.png")
![Image]("http://2.bp.blogspot.com/_D_Z-D2tzi14/S539csT8HXI/AAAAAAAACM4/V-2k-MsC5aE/s1600-h/pieversuscake4.png")
![Image]("http://2.bp.blogspot.com/_D_Z-D2tzi14/S539pCi62NI/AAAAAAAACNA/UQjjtGoKY64/s1600-h/pieversuscake5.png")
![Image]("http://2.bp.blogspot.com/_D_Z-D2tzi14/S53-tJCygAI/AAAAAAAACNI/oC7lWjapLbw/s1600-h/pieversuscake.png")
![Image]("http://3.bp.blogspot.com/_D_Z-D2tzi14/S53_YBkbTOI/AAAAAAAACNQ/UqO6-Un8LiE/s1600-h/pieversuscake7.png")
![Image]("http://2.bp.blogspot.com/_D_Z-D2tzi14/S56I_Ybk7GI/AAAAAAAACNw/w0kPIUYzTCA/s1600-h/cakeversuspie9.png")
![Image]("http://1.bp.blogspot.com/_D_Z-D2tzi14/S56JGAaIMkI/AAAAAAAACN4/WP5Ucc3bapw/s1600-h/pieveruscake8.png")
![Image]("http://4.bp.blogspot.com/_D_Z-D2tzi14/S56YoKGHmSI/AAAAAAAACOI/Bowxtu4fD7E/s1600-h/superpie.png")
