Your personal food rules.....
Jul 8, 2011 | 3:35 pm
#511
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Or one of my home-made ones!
I am trying to learn to be less picky with my food, but still have far too many rules.
I'm sure there's many more...
I am trying to learn to be less picky with my food, but still have far too many rules.
- Stop putting so many things in my food. If I can't taste it, or feel its texture, it doesn't need to be there.
- No mayonnaise. Ever. I don't care how lovely and home-made it is. And you keep sneaking it in there without telling me!
- Similarly, vinegar, and all the evils that contain it - especially ketchup and salad cream. Things smell acrid when they go off as a warning to you - heed it!
- Salads are wonderful things. So, if you're going to have one, make it worthwhile. Two lettuce leaves and a slice of tomato will never look anything but sad.
- Cold meats. Hmm. Not something I have often these days, but I love a nice bit of ham. Sadly, a nice bit of ham is increasingly hard to find, but water-pumped, textureless, sulphorous flattened plasticine is.
- Similarly, cured meats. Back bacon that shrinks to half its size in the pan - no, that's not what's supposed to happen.
- And what about beef? Lovely beef, lovely texture. Yes, texture. "That beef is like butter" is not a compliment in my book.
- Keep hens in a battery, and you get rubbish eggs. I don't want them in anything I eat. Same goes for the chickens kept in similarly intensive conditions.
- Same for milk, really.
- While I try not to be too obsessive about food miles, I refuse to shop somewhere that imports Asparagus from Peru (to the UK) in the middle of the English Asparagus season.
- You know what the best thing since sliced bread is? Unsliced bread. Chorleywood has a lot to answer for.
- Mild cheddar isn't cheese, it's a form of edible rubber. Give me crumbly, crystally, pungent, West Country cheddar.
- I can trim spring onions. I can find a cauliflower curd in amongst those leaves. And, you know, it's really easy to trim asparagus, it breaks naturally in the right place. So please, don't pre-cut it for me, wrap it in plastic and charge me double.
- Please do not mess with French patisserie. Two circles of puff pastry filled with cream is not a millefeuille, eclairs have flavoured creme patissiere, not whipped cream, and profiteroles should have ice cream inside, and hot pouring chocolate for the outside (you may be excused for a piece montee). I love these dishes, and always feel disappointed when I get a poor imitation.
- Soft ice cream - Margaret Thatcher worked on its invention, as a way for manufacturers to save money. If that alone isn't enough, it tastes awful. Put some cornish cream in there!
- Oh, and while I'm at it, I'll have clotted cream with my scone, thanks. The order (with jam) isn't important - Devon-style or Cornwall-style is good for me!
- Cornwall makes the best ice cream too. Well, and Italy. And 'gelato' is a type of ice cream, not a thing in its own right.
- If a food is traditionally served with strong-flavoured condiments, and you complain it's bland, you're doing it wrong.
I'm sure there's many more...
Jul 8, 2011 | 6:42 pm
#512
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Jul 9, 2011 | 3:09 am
#513
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6. Non Texas specific, but there is no such thing as beef, turkey, chicken, or tofu bacon. Bacon is pork belly that has been cured with salt and seasonings and SODIUM NITRATE. There is no such thing as bacon cured without pink salt, then it's not bacon. All those products saying it's been cured with celery juice, that's where SODIUM NITRATE comes from to cure it, still the same chemical. There is no possible way to make bacon without it, same with corned beef and pastrami. SODIUM NITRATE or NITRITE will never kill you, and you eat it all the time, way more in vegetables naturally occuring than you will eat in your life in bacon. Bacon should be thickly sliced, and never crispy, you don't eat steaks or any other meat like that, why do it to bacon.
I think it's normally sodium nitrite (NaNO2) rather than nitrate(NaNO3).
Jul 9, 2011 | 1:16 pm
#516
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Jul 9, 2011 | 4:14 pm
#517
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Does that mean that if they're made with olive oil, it has to be just pressed - can't be out of a bottle of olive oil or vinegar that's been sitting on a shelf for a couple of years?
Jul 10, 2011 | 12:35 pm
#519
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For some, I agree. however, when it comes to blue cheese dressing, good bottled / jarred stuff beats most homemade for some reason.
Jul 10, 2011 | 3:54 pm
#520
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"Buffalo wings" are an all around fail as far as I'm concerned:
I dislike dealing with wings as they're a lot of work for very little payoff.
The hot sauce used has no flavor, it's just ... hot.
Celery is horribly bitter ... please don't sneak it into deli salads!
And then there's blue cheese ... maybe for you there is, I won't go near the nasty stuff!
Jul 10, 2011 | 4:46 pm
#521
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Wings are my favorite part of the chicken, and well worth the work. We buy 10 lb. bags of em at Costco, but I've never understood the appeal of the buffalo/hot sauce coated type either. They are best naked without any coating or batter, simply salted and deep fried or grilled until very crispy. Dousing a perfectly crispy wing in sauce makes as much sense to me as putting chili or cheese on nice crispy french fries - which is none.
Jul 11, 2011 | 1:59 am
#522
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You seem to be confusing bananas with broccoli!
"Buffalo wings" are an all around fail as far as I'm concerned:
I dislike dealing with wings as they're a lot of work for very little payoff.
The hot sauce used has no flavor, it's just ... hot.
Celery is horribly bitter ... please don't sneak it into deli salads!
And then there's blue cheese ... maybe for you there is, I won't go near the nasty stuff!
"Buffalo wings" are an all around fail as far as I'm concerned:
I dislike dealing with wings as they're a lot of work for very little payoff.
The hot sauce used has no flavor, it's just ... hot.
Celery is horribly bitter ... please don't sneak it into deli salads!
And then there's blue cheese ... maybe for you there is, I won't go near the nasty stuff!
Hot wings I agree have no dimension.. If I want hot food, then East Indian, Thai, or curries of different cultures..
Jul 11, 2011 | 11:49 am
#524
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I like different hot sauces as well. There was one place I went that bragged about having dozens of brands available, and I tried dabs of several!
The hot sauce used on Buffalo Wings is just plain boring!
The hot sauce used on Buffalo Wings is just plain boring!
Jul 11, 2011 | 12:47 pm
#525
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You've not had good Buffalo Wings then. Please remember that not every place that serves wings serves the same sauce.