I’m allergic to seafood and intolerant of tuna. I’m not vegetarian but am wary of meat if I’m unsure where it’s from or how long it’s been sitting around (e.g. I would rather go hungry than eat a sausage roll from a buffet).
The unexpected thing that almost makes me gag is coffee cake, coffee chocolates or anything flavoured with coffee. I like coffee itself as a drink.
Student days special - make up a packet of instant mash, add in grated cheese and butter. Spread in a shallow dish and cover with more cheese. Put under a hot grill until bubbling.
For me it's seafood, I just don't enjoy the flavour and I don't even enjoy the smell of the seaside.
Tuna mornay has always been a quick and easy dinner in our house, but in recent years, Cheery son gets sick after eating it. @Aravis I wondered if your intolerance had always been there, or whether it was something that developed slowly. Like you I don't like coffee flavoured things, but I do enjoy a nice coffee when out at a cafe.
Tried to find a cartoon to post in regard to avocado. It is a Pickles cartoon. The strip centers around Earl and Opal Pickles, a retired couple navigating the humorous aspects of aging, family life, and modern challenges. In the strip I was looking for, Opal tries to serve Earl guacamole. Earl gets upset and tells Opal he has never liked guacamole. Opal replies, "Silly me. Did I say guacamole? I meant Avocado mix." Earl says "Well that's different." And eats it with relish.
Oh dear. Having seen them being prepared to make broth, I cannot imagine how one would go about barbecuing them. Wouldn't they slip through the wire of the grill?
I am not sure, LC. I ate them at a dim sum in Toronto as a closing for an oral French course I was taking. One of my fellow students was married to a woman from China and swore they were a delicacy.
Cheery Gardener - yes, that’s correct. I’ve always been allergic to shellfish but I used to be able to eat tuna. Occasionally I would have an upset stomach after eating it but this gradually progressed to every time, so I stopped.
I am not sure, LC. I ate them at a dim sum in Toronto as a closing for an oral French course I was taking. One of my fellow students was married to a woman from China and swore they were a delicacy.
I think the Vietnamese do a lot with these too, and say much the same. But then, it probably would be, in a country like Vietnam where the climate/geography is such that ducks are more common than chickens.
I had chicken feet at yum cha, as dim sum is called here, once; the sauce was all I remember apart from it being not much reward for some effort. But a delicacy as was said by Caissa. My cousin absolutely loves it.
Never had chicken feet. Duck and goose feet if you cook them to crispy, salt them up same way to do small fish. Its like popcorn. You have to be real hungry or bored to bother. Me I don't like bagels. Like eating a whole loaf of bread in one and pulls out your teeth to bite it.
I once had chicken feet at dim sum in London. I was accompanied by a friend who had been a missionary in Bolivia and she was horrified that we were paying good money to eat cheap food that usually the poor ate because they had to.
Never had chicken feet. Duck and goose feet if you cook them to crispy, salt them up same way to do small fish. Its like popcorn. You have to be real hungry or bored to bother. Me I don't like bagels. Like eating a whole loaf of bread in one and pulls out your teeth to bite it.
I find toasting bagels moderates the chewiness - Little Miss Feet likes them toasted but won't eat them in their prior form.
Just breakfasted on thin bagel - about half the thickness of a standard one, and ready sliced.
In this interesting book by Fuchsia Dunlop there's a chapter on What is an ingredient? The answer in China seems to be everything. You just have to find out how to cook it. One example she gives is the white pith in grapefruit which can, apparently, be rendered delicious.
Just breakfasted on thin bagel - about half the thickness of a standard one, and ready sliced.
In this interesting book by Fuchsia Dunlop there's a chapter on What is an ingredient? The answer in China seems to be everything. You just have to find out how to cook it. One example she gives is the white pith in grapefruit which can, apparently, be rendered delicious.
I find that very hard to believe. It would have to undergo a process that replaced all its flavour molecules with something else.
I looked it up: 'First, the thin shiny outer skin is peeled away or burnt off...The pith is then cut into large pieces and soaked in cold water for two or more days, with regular squeezing and changes of water...It is then squeezed dry and any stringy bits...are picked away...Next it is simmered for several hours in a luxurious broth made from toasted dried flounder, pork and other ingredients that may include fresh dace, dried shrimps, ham rind and aromatics such as garlic or spring onion. Finally...some of the liquid is reduced and a little oyster sauce is added, along with the delicious shrimp eggs...and it is then poured over the gentle mounds of pith'.
Mushrooms - not in general, but I'm slightly wary because IME a whole lot of people overcook them (and they also end up smelling objectionable as a result).
I looked it up: 'First, the thin shiny outer skin is peeled away or burnt off...The pith is then cut into large pieces and soaked in cold water for two or more days, with regular squeezing and changes of water...It is then squeezed dry and any stringy bits...are picked away...Next it is simmered for several hours in a luxurious broth made from toasted dried flounder, pork and other ingredients that may include fresh dace, dried shrimps, ham rind and aromatics such as garlic or spring onion. Finally...some of the liquid is reduced and a little oyster sauce is added, along with the delicious shrimp eggs...and it is then poured over the gentle mounds of pith'.
Simples.
I think I'll wait until it's available as a Waitrose pot noodle.
I am not sure, LC. I ate them at a dim sum in Toronto as a closing for an oral French course I was taking. One of my fellow students was married to a woman from China and swore they were a delicacy.
"Delicacy" too often means "food the locals rave over, but everybody else finds all but inedible."
I am not sure, LC. I ate them at a dim sum in Toronto as a closing for an oral French course I was taking. One of my fellow students was married to a woman from China and swore they were a delicacy.
"Delicacy" too often means "food the locals rave over, but everybody else finds all but inedible."
Or even "food the locals eat for historical reasons but everyone agrees is absolutely minging". I offer jellied eels and pie and mash by way of examples.
I am not sure, LC. I ate them at a dim sum in Toronto as a closing for an oral French course I was taking. One of my fellow students was married to a woman from China and swore they were a delicacy.
"Delicacy" too often means "food the locals rave over, but everybody else finds all but inedible."
Or stuff the tourists rave over thinking they’re eating something authentic, but the locals wouldn’t touch with a barge pole.
(Can’t get Parkin down south either - the association of ideas being that my mother used to do pie & mash with Parkin for afters on Guy Fawkes night, with a side of mushy peas which I never ate.)
And I would add mushy peas is a local delicacy I can’t stand, either the taste or the texture. Any kind of bean/pulse purée really, barring hummus.
I am not sure, LC. I ate them at a dim sum in Toronto as a closing for an oral French course I was taking. One of my fellow students was married to a woman from China and swore they were a delicacy.
"Delicacy" too often means "food the locals rave over, but everybody else finds all but inedible."
Or even "food the locals eat for historical reasons but everyone agrees is absolutely minging". I offer jellied eels and pie and mash by way of examples.
Good pies are great, mash is tolerable. Liquor is vile and renders everything the same consistency - british boiled. Jellied eels are of the devil (I'd guess it was originally a form of preservation - but these days it's a lost opportunity).
I am not sure, LC. I ate them at a dim sum in Toronto as a closing for an oral French course I was taking. One of my fellow students was married to a woman from China and swore they were a delicacy.
"Delicacy" too often means "food the locals rave over, but everybody else finds all but inedible."
Or even "food the locals eat for historical reasons but everyone agrees is absolutely minging". I offer jellied eels and pie and mash by way of examples.
Good pies are great, mash is tolerable. Liquor is vile and renders everything the same consistency - british boiled. Jellied eels are of the devil (I'd guess it was originally a form of preservation - but these days it's a lost opportunity).
I was thinking about the liquor infested mess.
Mash makes me gag, but that's just me. I'd always take chips over mash to go with a pie, any day.
I am not sure, LC. I ate them at a dim sum in Toronto as a closing for an oral French course I was taking. One of my fellow students was married to a woman from China and swore they were a delicacy.
"Delicacy" too often means "food the locals rave over, but everybody else finds all but inedible."
Or even "food the locals eat for historical reasons but everyone agrees is absolutely minging". I offer jellied eels and pie and mash by way of examples.
Good pies are great, mash is tolerable. Liquor is vile and renders everything the same consistency - british boiled. Jellied eels are of the devil (I'd guess it was originally a form of preservation - but these days it's a lost opportunity).
Mash makes me gag, but that's just me. I'd always take chips over mash to go with a pie, any day.
Meat pies were medieval street food here in the UK, we even have an eighteenth century nursery rhyme about a pieman https://en.wikipedia.org/wiki/Simple_Simon_(nursery_rhyme)
I hated school meal, but that was mostly because of the unpleasant and unidentifiable grey lumps in it. Home grown, home made, especially with chives in, is a whole different kettle of fish.
Meat pies were medieval street food here in the UK, we even have an eighteenth century nursery rhyme about a pieman https://en.wikipedia.org/wiki/Simple_Simon_(nursery_rhyme)
We make Cornish pasties. They're very popular with my Vietnamese husband--and with a Korean family at church, too. Though Mr. Lamb insists on calling them banh bao.
We make Cornish pasties. They're very popular with my Vietnamese husband--and with a Korean family at church, too. Though Mr. Lamb insists on calling them banh bao.
May I heartily (lungily) recommend a haggis, neeps and tatties variant (if you can procure haggis)?
It’s interesting how many cultures have an equivalent to a pasty. I’ve seen videos of simething called a hand pie in the US, that seems pretty similar. Then there’s empanadas too. Stretching the definition could include dumplings, gyoza etc.
Pot pies are OK but the glory of a meat pie is the pastry at the bottom which has soaked up all the flavours.
I think I’ll be fine with the neeps and tatties, but you can keep the haggis! 😆
Would you believe haggis is one of my favourite foods? When Mrs RR stayed in Scotland some time ago I had it nearly every day for breakfast. Mrs RR prefers bacon. Ugh!
We make Cornish pasties. They're very popular with my Vietnamese husband--and with a Korean family at church, too. Though Mr. Lamb insists on calling them banh bao.
May I heartily (lungily) recommend a haggis, neeps and tatties variant (if you can procure haggis)?
You can’t obtain haggis—real haggis—in the US; sale of food with sheep’s lung is prohibited. The haggis available here, by necessity, is made from slightly different ingredients.
It’s interesting how many cultures have an equivalent to a pasty. I’ve seen videos of simething called a hand pie in the US, that seems pretty similar.
They are similar. But in my experience in the American South, hand pies are generally sweet (with fruit filling) rather than savory.
Pot pies are OK but the glory of a meat pie is the pastry at the bottom which has soaked up all the flavours.
Is this a Pond difference? American pot pies are double-crusted, so they have a crust on the bottom.
We make Cornish pasties. They're very popular with my Vietnamese husband--and with a Korean family at church, too. Though Mr. Lamb insists on calling them banh bao.
May I heartily (lungily) recommend a haggis, neeps and tatties variant (if you can procure haggis)?
You can’t obtain haggis—real haggis—in the US; sale of food with sheep’s lung is prohibited. The haggis available here, by necessity, is made from slightly different ingredients.
It’s interesting how many cultures have an equivalent to a pasty. I’ve seen videos of simething called a hand pie in the US, that seems pretty similar.
They are similar. But in my experience in the American South, hand pies are generally sweet (with fruit filling) rather than savory.
Pot pies are OK but the glory of a meat pie is the pastry at the bottom which has soaked up all the flavours.
Is this a Pond difference? American pot pies are double-crusted, so they have a crust on the bottom.
Pot pie isn't a defined term in British cooking. They're just pies. Single crust - on top only - is a commonly committed travesty, and is colloquially referred to as Slop with a Top.
We make Cornish pasties. They're very popular with my Vietnamese husband--and with a Korean family at church, too. Though Mr. Lamb insists on calling them banh bao.
May I heartily (lungily) recommend a haggis, neeps and tatties variant (if you can procure haggis)?
You can’t obtain haggis—real haggis—in the US; sale of food with sheep’s lung is prohibited. The haggis available here, by necessity, is made from slightly different ingredients.
I’m another who like haggis.
I know, it's quite unfortunate. However, I've made the pasties with vegetarian haggis too and they're still pretty good.
It’s interesting how many cultures have an equivalent to a pasty. I’ve seen videos of simething called a hand pie in the US, that seems pretty similar. Then there’s empanadas too. Stretching the definition could include dumplings, gyoza etc.
Samosas/Sambusas are pretty prevalent from Asia through the Middle East into parts of Africa.
It’s interesting how many cultures have an equivalent to a pasty. I’ve seen videos of simething called a hand pie in the US, that seems pretty similar. Then there’s empanadas too. Stretching the definition could include dumplings, gyoza etc.
There's a great empanada bakery near me. They sell them ready to eat or unbaked and frozen. I make hand pies, but with fruit in them, not meat.
Pot pie isn't a defined term in British cooking. They're just pies. Single crust - on top only - is a commonly committed travesty, and is colloquially referred to as Slop with a Top.
And then there's the even worse sin against piedom which is a spoonful of stew with a separately-cooked square of puff pastry placed vaguely on top of it on the plate.
Comments
The unexpected thing that almost makes me gag is coffee cake, coffee chocolates or anything flavoured with coffee. I like coffee itself as a drink.
Sounds yum!
Thank you.
I've seen fried spiders and other insects in a street market in Cambodia.
Tuna mornay has always been a quick and easy dinner in our house, but in recent years, Cheery son gets sick after eating it. @Aravis I wondered if your intolerance had always been there, or whether it was something that developed slowly. Like you I don't like coffee flavoured things, but I do enjoy a nice coffee when out at a cafe.
I know a rose by any other name, is still a rose.
I'll get me coat...
I think the Vietnamese do a lot with these too, and say much the same. But then, it probably would be, in a country like Vietnam where the climate/geography is such that ducks are more common than chickens.
I find toasting bagels moderates the chewiness - Little Miss Feet likes them toasted but won't eat them in their prior form.
In this interesting book by Fuchsia Dunlop there's a chapter on What is an ingredient? The answer in China seems to be everything. You just have to find out how to cook it. One example she gives is the white pith in grapefruit which can, apparently, be rendered delicious.
I find that very hard to believe. It would have to undergo a process that replaced all its flavour molecules with something else.
Simples.
I think I'll wait until it's available as a Waitrose pot noodle.
"Delicacy" too often means "food the locals rave over, but everybody else finds all but inedible."
Or even "food the locals eat for historical reasons but everyone agrees is absolutely minging". I offer jellied eels and pie and mash by way of examples.
Or stuff the tourists rave over thinking they’re eating something authentic, but the locals wouldn’t touch with a barge pole.
And I would add mushy peas is a local delicacy I can’t stand, either the taste or the texture. Any kind of bean/pulse purée really, barring hummus.
Good pies are great, mash is tolerable. Liquor is vile and renders everything the same consistency - british boiled. Jellied eels are of the devil (I'd guess it was originally a form of preservation - but these days it's a lost opportunity).
I was thinking about the liquor infested mess.
Mash makes me gag, but that's just me. I'd always take chips over mash to go with a pie, any day.
Same here. I’ve never been able to eat the stuff.
https://en.wikipedia.org/wiki/Simple_Simon_(nursery_rhyme)
We have that nursery rhyme, too.
May I heartily (lungily) recommend a haggis, neeps and tatties variant (if you can procure haggis)?
Pot pies are OK but the glory of a meat pie is the pastry at the bottom which has soaked up all the flavours.
Would you believe haggis is one of my favourite foods? When Mrs RR stayed in Scotland some time ago I had it nearly every day for breakfast. Mrs RR prefers bacon. Ugh!
I’m another who like haggis.
They are similar. But in my experience in the American South, hand pies are generally sweet (with fruit filling) rather than savory.
Is this a Pond difference? American pot pies are double-crusted, so they have a crust on the bottom.
I'm a right picky bastard but came to haggis as a adult and liked it. That, believe me, is a high recommendation.
Pot pie isn't a defined term in British cooking. They're just pies. Single crust - on top only - is a commonly committed travesty, and is colloquially referred to as Slop with a Top.
I know, it's quite unfortunate. However, I've made the pasties with vegetarian haggis too and they're still pretty good.
I think it might be, although - as per up thread - the fully enclosed by pastry pie is also a thing in the UK.
Samosas/Sambusas are pretty prevalent from Asia through the Middle East into parts of Africa.
There's a great empanada bakery near me. They sell them ready to eat or unbaked and frozen. I make hand pies, but with fruit in them, not meat.
And then there's the even worse sin against piedom which is a spoonful of stew with a separately-cooked square of puff pastry placed vaguely on top of it on the plate.