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I think my least favorite foods are lima beans and water chestnuts. They both have a textural element to them that I hate, but they also don't taste very good to me either. Water chestnuts have that gritty crunchiness to them that I find unpleasant. I don't really like beans that have a tough skin that ends up like you're chewing a small tarp. Kidney beans can be like that too sometimes.
I had some uni (sea urchin sex parts) once. That's something people hate for its texture. It was alright, I guess, but not something I've sought out again.
I fucking HATE water chestnuts. I forgot about them because I refuse to eat them I haven't eaten them since I was a teenager. I hate the texture I hate the crunch and I hate the fucking watery nasty flavor.
Water chesnuts are some good ass shit! They are a must in any stirfry for me.
The only thing I basically don't eat is eggs, because they too often smell like farts and make me sick.
Agreed and agreed. A guy I used to work with had it out for Baby Corn. I don't care about baby corn one way or another (usually found in Chinese dishes). But he absolutely fucking loathed them and felt like they had zero value as a food.
I'm totally INTO texture in foods. Probably more as a function of oral fixation than taste. Particularly juicy centers surrounded by thin threshold begging to be punctured. Grapes,oranges, raisins,pumpkin seeds, etc. Separating textures as I chew.(TMI?). Had a buddy who was exactly opposite. He could not stand biting into a peach but was ok with peeled, sliced, canned peaches. Weirdo !! lol
As far as Morningstar- feel totally duped by their packaging and vegetarian ease of cooking. Totally gmo soy crap. I suppose I saved some animals. And it may have never been possible for college me, to have kept the commitment to remain vegetarian for ten or so of the following 30 years without it. But not health conscious AT ALL. I posted a recipe here maybe fifteen years ago under a different screen name, for my Bonnaroo favorite veggie sloppy joes made from Morningstar crumbles. Also used to use the crumbles in a "healthy, humane, alternative taco salad" at parties. Then to come to find out that the soy crumbles are made from rinsing the gmo soybeans in a hexane(petroleum based solvent) wash, and collecting the floating foam, and drying into the crumbles. D'oh. Not a healthy alternative AT ALL. Sorry, fam !!!
To me, the small, salted, canned, overcooked nature of baby corn, steals greatly from the glorious payoff of biting into slightly undercookednormal sized fresh corn on the cob. Will tolerate it. But I do not buy it specifically, even if cooking Asian.
To me, the small, salted, canned, overcooked nature of baby corn, steals greatly from the glorious payoff of biting into slightly undercookednormal sized fresh corn on the cob. Will tolerate it. But I do not buy it specifically, even if cooking Asian.
I kinda hate blue box mac and cheese. I actually prefer the powdered cheese ones that you add milk to as opposed to the ones with cheese sauce, for some reason. Maybe that's a nostalgia thing. The sauce makes me feel kinda gross if I eat very much of it. A baked mac and cheese with a little bit of a crust on top and maybe some bread crumbs is usually good though.
I love a good crunchy crust on so.e baked mac n cheese. Usually we just make the box shiz for the kids. when I bake some Mac n cheese, I've started using crumbled cheez-its instead of bread crumbs for the crust. If you like the extra crispy cheez its, this is bomb.
Post by piggy pablo on Jan 15, 2021 16:16:45 GMT -5
GMOs don't really bother me conceptually and I don't know that they have a dramatic impact on health, just as I don't super care about whether food is organic or not. It's better if organic, I suppose, mainly for environmental concerns, moreso than personal health. I do disapprove of the patenting and proprietary nature of the practices of the big agrobusinesses, but yeah, right now my main concern is just eliminating as much meat from my diet as possible. Then I can layer in the veganism and more organic stuff. I think the next step for me from a health standpoint is going to be cutting added sugar fairly drastically.
Disclaimer- I'm a twenty year certified organic vegetable farmer.
There are inherent problems with GMO beyond the needed uses of ultra hybridization and crop steering which is one of the ways we will try to feed the world population in the future. The problems lie in the corporate nature of using GMO crops as monocrops to maximize profit, ultimately setting us up for perilous blight and pestilence.Engineering crops to accept poisons like Round Up, proven to cause lymphoma, but also dumped on fields in quantities that will drench the soils and runoff water for untold half-lifes to come. I could go on all day but the crux is that organic regenerative farming is the only way we will sequester enough carbon, heal the over phosphorized runoffs that make algael blooms which seasonally turn portions of the Great Lakes(20% of the world's fresh water) toxic to animals and humans. Everything we consume comes as a choice. I've known many good hearted, strong minded, sharp witted organic farmers young and old who are the salt of the earth and have spearheaded this effort because it was the right thing to do, looong before there was market share enough to eek out a small margin. We can eat humanely, sustainably, intentionally, in order that we can change the options our children have AND we can do so while also rewarding good hard working people for the sacrifices they make. Or we can foul our gut biomes, our soil biomes, and the microbial balance that currently is a warning sign of the impact of our choices.
Endophytes are the pilots of of so called "good gut" microbes which are tiny enough to breach the blood brain barrier. They are karma markers, also present in healthy soils which rule our second brains, and overall nutritional density of food.
TLDR; fuck gmo's
Last Edit: Jan 16, 2021 0:07:30 GMT -5 by Deleted - Back to Top
Not to discount any of that, but I think a lot of the problem with GMO is as you said, really a corporate problem.
but the science behind GMO isn't bad, and just using GMOs to resist pesticides is just scratching the surface. there's potential to edit in growth, disease resistance, nutrition. it's the only thing that's going to really penetrate areas where agriculture isn't super viable.
monoculture is for certain bad news, but that's also true for non-gmo fields.
To me, the small, salted, canned, overcooked nature of baby corn, steals greatly from the glorious payoff of biting into slightly undercookednormal sized fresh corn on the cob. Will tolerate it. But I do not buy it specifically, even if cooking Asian.
what's your take on corndogs? imposters?
Not a corn form purist by any means. but baby sweet corn is the only imposter.
At ten years old, I watched my eight year old sister bite into a hot dog to reveal a hard candy wrapper in the center. That day I learned about the pitfalls of blended meat, disgruntled employee potential, or getting what you pay for. Been more than 42 years without a hot dog since, regardless of the textural glory of biting into one.
I can't believe my grandma convinced me to read Upton Sinclairs the Jungle in middle school and was a Republican the whole time. wild, left field, grown up revelation.
Post by piggy pablo on Jan 16, 2021 4:52:24 GMT -5
I read Fast Food Nation in high school and it totally turned my eating habits around. I was in the best shape of my life, had always hovered around twentyish pounds or more overweight as a younger kid, and a total babe.
Then I went to college and unlimited servery food and mountains of stress made my diet shit again. Oh, and alcohol.
Trying to get back to where I was. A re-read would probably help.
Post by piggy pablo on Jan 16, 2021 5:05:42 GMT -5
To pull in one of the off-topics from the politics thread, I really think just about anybody *can* cook. If you can read and follow a recipe, you can cook, imo. I think food media and chef worship, as well as ease of access to prepared food, has made it so that people think being a cook is like being a musician or a poet. Sure, there are definitely people with talent and who've developed their skills enough to be a professional, but home cooking shouldn't really be out of reach for the majority of people. I don't consider myself a talent by any means, but I can read and measure.
I've only seen a couple of this guy's videos, but I've liked them a lot:
I'm not eating or cooking meat rn, but I'd say I'm like a Level 2, if I'm being honest, and that's pretty fine for most people to cook for themselves. I could probably braise well enough (Level 3), but it's not something I was doing. The burrito video is short and sweet.
And then this video that I just noticed looking at his channel directly relates back to the topic of personal finance as it relates to food (and undertipping):
I'm totally INTO texture in foods. Probably more as a function of oral fixation than taste. Particularly juicy centers surrounded by thin threshold begging to be punctured. Grapes,oranges, raisins,pumpkin seeds, etc. Separating textures as I chew.(TMI?). Had a buddy who was exactly opposite. He could not stand biting into a peach but was ok with peeled, sliced, canned peaches. Weirdo !! lol
As far as Morningstar- feel totally duped by their packaging and vegetarian ease of cooking. Totally gmo soy crap. I suppose I saved some animals. And it may have never been possible for college me, to have kept the commitment to remain vegetarian for ten or so of the following 30 years without it. But not health conscious AT ALL. I posted a recipe here maybe fifteen years ago under a different screen name, for my Bonnaroo favorite veggie sloppy joes made from Morningstar crumbles. Also used to use the crumbles in a "healthy, humane, alternative taco salad" at parties. Then to come to find out that the soy crumbles are made from rinsing the gmo soybeans in a hexane(petroleum based solvent) wash, and collecting the floating foam, and drying into the crumbles. D'oh. Not a healthy alternative AT ALL. Sorry, fam !!!
That bolded sentence feels...patently erotic, lol.
As for Morningstar/processed fake meats like that, yeah, I definitely limit my consumption of shit like that, and when I do go for vegan "junk food," I'm gonna splurge on the good stuff, like Impossible Meat. But 90% of the time I try to stick to the less processed whole foods like organic/non-GMO tofu and tempeh (gah I love tempeh) and beans, etc. But having the occasional processed fake meat isn't the end of the world: just important not to overconsume it.
Considering you've found the need to respond to my threads as if you are threatened by me I offer you some peace my confused counterpart. May you find peace in your restless soul.
GMOs don't really bother me conceptually and I don't know that they have a dramatic impact on health, just as I don't super care about whether food is organic or not. It's better if organic, I suppose, mainly for environmental concerns, moreso than personal health. I do disapprove of the patenting and proprietary nature of the practices of the big agrobusinesses, but yeah, right now my main concern is just eliminating as much meat from my diet as possible. Then I can layer in the veganism and more organic stuff. I think the next step for me from a health standpoint is going to be cutting added sugar fairly drastically.
you know dis is music to my ears. If you want veg cooking/prep tips, you know I got you
Considering you've found the need to respond to my threads as if you are threatened by me I offer you some peace my confused counterpart. May you find peace in your restless soul.
I'm totally INTO texture in foods. Probably more as a function of oral fixation than taste. Particularly juicy centers surrounded by thin threshold begging to be punctured. Grapes,oranges, raisins,pumpkin seeds, etc. Separating textures as I chew.(TMI?). Had a buddy who was exactly opposite. He could not stand biting into a peach but was ok with peeled, sliced, canned peaches. Weirdo !! lol
As far as Morningstar- feel totally duped by their packaging and vegetarian ease of cooking. Totally gmo soy crap. I suppose I saved some animals. And it may have never been possible for college me, to have kept the commitment to remain vegetarian for ten or so of the following 30 years without it. But not health conscious AT ALL. I posted a recipe here maybe fifteen years ago under a different screen name, for my Bonnaroo favorite veggie sloppy joes made from Morningstar crumbles. Also used to use the crumbles in a "healthy, humane, alternative taco salad" at parties. Then to come to find out that the soy crumbles are made from rinsing the gmo soybeans in a hexane(petroleum based solvent) wash, and collecting the floating foam, and drying into the crumbles. D'oh. Not a healthy alternative AT ALL. Sorry, fam !!!
That bolded sentence feels...patently erotic, lol.
As for Morningstar/processed fake meats like that, yeah, I definitely limit my consumption of shit like that, and when I do go for vegan "junk food," I'm gonna splurge on the good stuff, like Impossible Meat. But 90% of the time I try to stick to the less processed whole foods like organic/non-GMO tofu and tempeh (gah I love tempeh) and beans, etc. But having the occasional processed fake meat isn't the end of the world: just important not to overconsume it.
There is certainly passion involved. But yeah the bolded sentence forced me to admit that some eating, for me, is definitely as much about texture and oral fixation, as taste. Like when the Allman Bros named an album, "Eat a Peach", I wonder just how hungry they really were, lol.
I was when I saw the first pic. Peru has one of the most diverse modern histories there is. So many great influences, native, colonial and 20th Century immigrant. So cool and tasty with great mountain and sea bounties.
I drank a few apples today - a bag of pink lady and of Macintosh. I ate some bakery pizza with torn basil. And I made some avocado and arugula salad with a honey Dijon lemon balsamic toasted sesame garlic oil olive oil and Marsala vinaigrette. Wasn’t the best dressing I made since I started doing them, but it was still decent. I think I’m going to try a rice wine/ginger one next time I remember to grab some fresh ginger.
Made chicken wings in the air fryer today. They were so good!
Did you have to spray or coat then first?
We made sweet potato and quinoa chili last night. It was a vegan recipe but we added some stock and ground meat. Jalapeños guajillos anchos poblanos and an orange bell all went into it. It wasn’t typical chili but it was very good with some nice, layered heat that never got too hot.
