[Grovenet] Here's an interesting list . . .

[David Morelli]

No eggplant please, I don't like my throat's reaction.
No cilantro please, I don't like the taste.
No anchovies please, just because I lost my taste for sardines a long  
time ago.
No stinky cheese please, when I need mold, I want penicillin.
No bell peppers please, I can do without the gas.

Wow! I always knew that I was a picky eater.

David

On Mar 5, 2009, at 4:26 PM, Bob Browning wrote:

> Bob, I love coconut, tomatoes, mayo (on chicken and turkey, but  
> never on hamburgers), and beets (fresh are best!!), and I like  
> ouzo. I do not like most of the rest on this list, but I most  
> dislike lima beans and garbanzo beans (chick peas!! or humus, when  
> mushed up), which didn't even make the list!!
>
> bob "picky eater" browning
> +++++++++++++++++++++++++++++++++++
>> The Top Foods People Love or Hate
>> Posted Mon, Mar 02, 2009, 3:55 pm PST
>> Certain foods are as polarizing as hometown sports teams and  
>> politics. Here at Serious Eats, we've put together a list of  
>> eleven love-or-hate foods. If you love them, be proud. We've  
>> included a recipe highlighting each controversial flavor.
>>
>> <edlevineeats-69395808-1235163169_thumb.jpg>
>>
>> 1. White Chocolate: The "chocolate" part trips people up. It's  
>> really just a sweet confection (no cocoa involved). Moving on from  
>> terminology, when good, it's creamy and vanilla-y, but like  
>> "normal" chocolate, when bad, it's just waxy calories.
>> Recipe for white chocolate bark with fresh mint, almonds, and  
>> dried berries
>>
>> 2. Cilantro: Soapy, rotten, or just plain vile are popular  
>> complaints from cilantro haters. Did you know Julia Child hated  
>> the leafy herb? But behavioral neuroscientists would argue that  
>> America's food darling had no control. It's all about genetics.  
>> Studies have linked liking cilantro to being able to detect the  
>> "pleasing" chemicals in the leaf.
>> Recipe for white beans and cilantro
>>
>> 3. Eggplant: For some, it's an old purple sponge and others, the  
>> soft-firm texture is what makes a veggie sandwich or an Italian  
>> pasta dish. Raw is never good, but fried, grilled, or roasted  
>> (always doused with gobs of olive oil), eggplant deserves another  
>> chance. Or, the vegetarian sponge will always make you nauseous --  
>> and the roof of your mouth mysteriously itch.
>> Recipe for eggplant lamb lavash wrap
>>
>> 4. Coconut: The smell in shampoo and sunblock is one thing. But  
>> the sawdust-like shreds of real coconut can mean chewing and  
>> chewing forever until you eventually swallow the darn lump.  
>> Sprinkled on pies, cakes, and chicken, coconut either adds a mild  
>> tropical zing or a vile, never-ending chewing party. That's when  
>> it comes out that a lot of coconut haters don't even know about  
>> young fresh coconut which is as soft as a Hawaiian baby's bottom.
>> Recipe for coconut domes
>>
>> 5. Tomato: This one really comes down to texture. Slimy and gritty  
>> is never good for the tomato world. The cooked, soft version  
>> brings in a few fans. Others are only in it for the vine-picked  
>> version during their peak season in August (cut to romantic images  
>> of Italian countrysides). Others can only bear them on pizza or  
>> completely masked inside ketchup.
>> Recipe for marinated tomatoes with linguine
>>
>> 6. Anchovies: Cat food or human food? A small whiff can make you  
>> seasick or have you loading them on pizza and Caesar salads.  
>> Whether fresh or in flat metal cans, the salty little fish has  
>> some so obsessed, they'll eat the bones.
>> Recipe for roasted sardines with bread crumbs, garlic, and mint
>>
>> 7. Black licorice: Even the red licorice-tolerant may draw the  
>> line here. Black licorice gum, jelly beans, tea, Good n' Plentys,  
>> and Jägermeister—get it out. Along with any herb, like anise or  
>> fennel, that resembles the flavor. Out. Lovers say it's an  
>> acquired taste, but I think the little kids have it straight here.  
>> Not a real candy.
>> Recipe for baked fennel with prosciutto
>>
>> 8. Stinky cheeses: If this smell came from something else (a shoe  
>> or dog), I might take issue, but knowing it's from a dairy gob,  
>> growing moldy in a controlled environment, I'm fine with the  
>> pungent aroma. When others sniff Gorgonzola or Roquefort, they're  
>> convinced that feet or laundry were actually involved.
>> Recipe for tortellini with Gorgonzola cream sauce
>>
>> 9. Mayo: Whether Hellmann's or even Miracle Whip, does the creamy  
>> off-white slime strip the taste off food or magically make  
>> anything better? Haters have been told to try it homemade, but for  
>> many, this won't make a tuna or egg salad look any less scary.
>> Recipe for avocado mayonnaise
>>
>> 10. Bell Pepper: To some, all those colorful strips are a mouthful  
>> of crisp freshness. To others, they're the backseat driver of  
>> vegetables. On a pizza or in pasta, they're supposed to be one of  
>> many veggie passengers, but no. The bell pepper's always got to be  
>> the loud guy telling your taste buds where to go -- and green,  
>> he's the loudest. Green is actually unripened, picked from the  
>> vine before its more sweet (and edible) brethren.
>> Recipe for angel hair pasta with red pepper pesto and basil
>>
>> 11. Beets: Despite all my white T-shirts you have stained purple,  
>> I still love you, beets. People fear you from an early age, but  
>> roasted or pickled, you take on a whole new form. The other camp  
>> thinks that the beet smell is such a toss-up between ick and gross  
>> and that the beet taste is so much like a metallic vitamin that  
>> it's just not meant to be.
>> Recipe for roasted beet salad
> ------------------------------------------------------
> <Std Email Signature RAB 3.JPG>
> <edlevineeats-69395808-1235163169_thumb.jpg><Std Email Signature  
> RAB 3.JPG>
> _______________________________________________
> GroveNet mailing list
> GroveNet at rdrop.com
> http://www.rdrop.com/mailman/listinfo/grovenet