Scott Taylor wrote:

> My food downfall is scalloped potatoes--can't stop eating them.
>
> -Scott

Tabouli. If it is good, I could eat it out of the serving dish, day
after day.
blacksalt

Scott Taylor wrote:

> My food downfall is scalloped potatoes--can't stop eating them.
>
> -Scott

Tabouli. If it is good, I could eat it out of the serving dish, day
after day.
blacksalt

Scott Taylor wrote:

> My food downfall is scalloped potatoes--can't stop eating them.
>
> -Scott

Tabouli. If it is good, I could eat it out of the serving dish, day
after day.
blacksalt

"sf" > wrote in message
...
> On Thu, 25 Nov 2004 09:25:48 GMT, "kilikini"
> > wrote:
>
> > We just made catfish fried in cornmeal the other day (my first major
try of
> > catfish) and I just didn't care for it. I found the consistency of the
meat
> > to be mushy. I decided I definitely prefer ocean fish to fresh water
fish.
>
> While I prefer sea fish to fresh water, I DO like catfish
> and have never considered it mushy. Was it prefrozen?
>
> sf
> Practice safe eating - always use condiments

Could have been pre-frozen, I don't know. Was fried in hot lard (creeps me
out on that) and fried quickly and immediately drained. The outside was
nice and crispy, but the meat was mushy and tasteless. Was not impressed.

kili

"Kevintsheehy" > wrote in message
...
> On 11/24/2004, Michael L. Kankiewicz wrote:
>
> <snip>
>
> >Is there one single dish that you can say is your absolute
> >favorite thing to eat? The thing that you crave. The thing that
> >when you see it on a menu you just can't resist it even though
> >you had it last week.
>
> razor clams
>
>
Filet Mignon, fries, and rings.

"kilikini"

<snip>

>
> TFM said it was poor quality fish. I dunno. After having it, I'll pass.
>
> kili
>
>==========================

Kili, What is "TFM", please?

Cyndi

"kilikini"

<snip>

>
> TFM said it was poor quality fish. I dunno. After having it, I'll pass.
>
> kili
>
>==========================

Kili, What is "TFM", please?

Cyndi

"Nathalie Chiva" > wrote in
message ...
> On Wed, 24 Nov 2004 16:00:08 -0500, Michael L Kankiewicz
> > wrote:
>
>>
>>Hello everyone. I used to be a regular lurker and occasional poster, but
>>I've been away from rfc for some years now, so I thought I'd reacquaint
>>and start a fun thread.
>>
>>Is there one single dish that you can say is your absolute favorite thing
>>to eat? The thing that you crave. The thing that when you see it on a
>>menu you just can't resist it even though you had it last week.
>
> Nah. I like too many foods....
>
> Nathalie in Switzerland
>==============

Yep, I'm thinking my list of dislikes would be short enough to write down
but likes, loves, and a go-nutters list could go on for days...!!

Cyndi

"Nathalie Chiva" > wrote in
message ...
> On Wed, 24 Nov 2004 16:00:08 -0500, Michael L Kankiewicz
> > wrote:
>
>>
>>Hello everyone. I used to be a regular lurker and occasional poster, but
>>I've been away from rfc for some years now, so I thought I'd reacquaint
>>and start a fun thread.
>>
>>Is there one single dish that you can say is your absolute favorite thing
>>to eat? The thing that you crave. The thing that when you see it on a
>>menu you just can't resist it even though you had it last week.
>
> Nah. I like too many foods....
>
> Nathalie in Switzerland
>==============

Yep, I'm thinking my list of dislikes would be short enough to write down
but likes, loves, and a go-nutters list could go on for days...!!

Cyndi

On Fri, 26 Nov 2004 16:45:31 GMT, "Rick & Cyndi"
> wrote:

>Yep, I'm thinking my list of dislikes would be short enough to write down
>but likes, loves, and a go-nutters list could go on for days...!!
>
>Cyndi
>

Oh yes, dislikes is easy! And it's mostly bitter foods:

Belgian endives
Radicchio di Treviso
Grapefruit
Whole capers
Amaretto

Nathalie in Switzerland

On Fri, 26 Nov 2004 16:45:31 GMT, "Rick & Cyndi"
> wrote:

>Yep, I'm thinking my list of dislikes would be short enough to write down
>but likes, loves, and a go-nutters list could go on for days...!!
>
>Cyndi
>

Oh yes, dislikes is easy! And it's mostly bitter foods:

Belgian endives
Radicchio di Treviso
Grapefruit
Whole capers
Amaretto

Nathalie in Switzerland

Rick & Cyndi wrote:

> "kilikini"
>
> <snip>
>
>>TFM said it was poor quality fish. I dunno. After having it, I'll pass.
>>
>>kili
>>
>>==========================
>
>
> Kili, What is "TFM", please?
>
> Cyndi
>
>

I'm not Kili, obviously. But TFM stands for The Fat Man. (Seriously)

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

Rick & Cyndi wrote:

> "kilikini"
>
> <snip>
>
>>TFM said it was poor quality fish. I dunno. After having it, I'll pass.
>>
>>kili
>>
>>==========================
>
>
> Kili, What is "TFM", please?
>
> Cyndi
>
>

I'm not Kili, obviously. But TFM stands for The Fat Man. (Seriously)

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

"Steve Calvin" > wrote in message
...
> Rick & Cyndi wrote:
>
>> "kilikini"
>>
>> <snip>
>>
>>>TFM said it was poor quality fish. I dunno. After having it, I'll pass.
>>>
>>>kili
>>>
>>>==========================
>>
>>
>> Kili, What is "TFM", please?
>>
>> Cyndi
>
> I'm not Kili, obviously. But TFM stands for The Fat Man. (Seriously)
>
> --
> Steve
>
======

SNORT! That's funny. Thanks! I was really having a tough time trying to
figure that one out...

Cyndi

"Steve Calvin" > wrote in message
...
> Rick & Cyndi wrote:
>
>> "kilikini"
>>
>> <snip>
>>
>>>TFM said it was poor quality fish. I dunno. After having it, I'll pass.
>>>
>>>kili
>>>
>>>==========================
>>
>>
>> Kili, What is "TFM", please?
>>
>> Cyndi
>
> I'm not Kili, obviously. But TFM stands for The Fat Man. (Seriously)
>
> --
> Steve
>
======

SNORT! That's funny. Thanks! I was really having a tough time trying to
figure that one out...

Cyndi

Rick & Cyndi wrote:

>>>
>>>Kili, What is "TFM", please?
>>>
>>>Cyndi
>>
>>I'm not Kili, obviously. But TFM stands for The Fat Man. (Seriously)
>>
>>--
>>Steve
>>
>
> ======
>
> SNORT! That's funny. Thanks! I was really having a tough time trying to
> figure that one out...
>
> Cyndi
>
>

You're welcome. Clarification though... he's not really fat.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

"Lynn Gifford" > wrote in message
om...
> Lobster.
> My greatest fantasy is to sit down at a table and somebody keeps
> bringing me lobsters (and freshening the crock of melted butter) and I
> eat lobster until they have to carry me away (dead or alive - I don't
> care.)

Sea spiders! You can eat 'em all as far as I'm concerned!

> Lynn from Fargo
> Where the Buffalo roam and the deer and the antelope

Unfortunately, there are no antelope in North America, let alone Fargo.

> play but the
> lobsters are few and far between.

Charlie Gifford

"Lynn Gifford" > wrote in message
om...
> Lobster.
> My greatest fantasy is to sit down at a table and somebody keeps
> bringing me lobsters (and freshening the crock of melted butter) and I
> eat lobster until they have to carry me away (dead or alive - I don't
> care.)

Sea spiders! You can eat 'em all as far as I'm concerned!

> Lynn from Fargo
> Where the Buffalo roam and the deer and the antelope

Unfortunately, there are no antelope in North America, let alone Fargo.

> play but the
> lobsters are few and far between.

Charlie Gifford

"Charles Gifford" > wrote in
ink.net:

> Unfortunately, there are no antelope in North America, let alone Fargo

The Pronghorn antelope are all gone?

--
Starchless in Manitoba.

"Charles Gifford" > wrote in
ink.net:

> Unfortunately, there are no antelope in North America, let alone Fargo

The Pronghorn antelope are all gone?

--
Starchless in Manitoba.

Michael L Kankiewicz > wrote in message >...

> Is there one single dish that you can say is your absolute favorite thing
> to eat?

lasagna

It's liver and onions for dh, altho few menus offer it.

The thing that when you see it on a
> menu you just can't resist it

grapenut custard

Michael L Kankiewicz > wrote in message >...

> Is there one single dish that you can say is your absolute favorite thing
> to eat?

lasagna

It's liver and onions for dh, altho few menus offer it.

The thing that when you see it on a
> menu you just can't resist it

grapenut custard

at Wed, 24 Nov 2004 21:00:08 GMT in <Pine.GSO.4.05.10411241549580.18640-
>, (Michael L
Kankiewicz) wrote :

>...
>Is there one single dish that you can say is your absolute favorite thing
>to eat? The thing that you crave.

Roast Beef Tenderloin. Done rare. I figure I'd spend upwards of $100/lb for
ultimate-quality beef tenderloin (provided it wasn't steak).

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

at Wed, 24 Nov 2004 21:00:08 GMT in <Pine.GSO.4.05.10411241549580.18640-
>, (Michael L
Kankiewicz) wrote :

>...
>Is there one single dish that you can say is your absolute favorite thing
>to eat? The thing that you crave.

Roast Beef Tenderloin. Done rare. I figure I'd spend upwards of $100/lb for
ultimate-quality beef tenderloin (provided it wasn't steak).

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

"Alex Rast" > wrote in message
...
>
> Roast Beef Tenderloin. Done rare. I figure I'd spend upwards of $100/lb
for
> ultimate-quality beef tenderloin (provided it wasn't steak).
>

While not roasted, this piece of meat cost about $100/100 grams
http://community.webshots.com/photo/...47600823YyaeYQ . It was
amazingly tender, melt-in-your-mouth kind of beef and I am thankful that I
got even a smidgen of it, much less the equivalent to a whole steak (I'm
greedy, I know). You could probably roast it if you wanted, but I think
steak was a better option.

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We had
people who really wanted to live in Europe, but didn't have the energy to go
back. We call them Canadians."
---Grover Norquist in Newsweek, November 22, 2004

"Alex Rast" > wrote in message
...
>
> Roast Beef Tenderloin. Done rare. I figure I'd spend upwards of $100/lb
for
> ultimate-quality beef tenderloin (provided it wasn't steak).
>

While not roasted, this piece of meat cost about $100/100 grams
http://community.webshots.com/photo/...47600823YyaeYQ . It was
amazingly tender, melt-in-your-mouth kind of beef and I am thankful that I
got even a smidgen of it, much less the equivalent to a whole steak (I'm
greedy, I know). You could probably roast it if you wanted, but I think
steak was a better option.

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We had
people who really wanted to live in Europe, but didn't have the energy to go
back. We call them Canadians."
---Grover Norquist in Newsweek, November 22, 2004

"Rick & Cyndi" > wrote in message
news:m2Jpd.53$dv5.23@trnddc07...
>
> "kilikini"
>
> <snip>
>
> >
> > TFM said it was poor quality fish. I dunno. After having it, I'll
pass.
> >
> > kili
> >
> >==========================
>
> Kili, What is "TFM", please?
>
> Cyndi
>
>

Oh, sorry, Cyndi - it's my husband's nickname on Usenet. He's The Fat Man.
Well, went on a diet, lost over 60 pounds, so he's the FORMER Fatman. :~)

kili

"Rick & Cyndi" > wrote in message
news:m2Jpd.53$dv5.23@trnddc07...
>
> "kilikini"
>
> <snip>
>
> >
> > TFM said it was poor quality fish. I dunno. After having it, I'll
pass.
> >
> > kili
> >
> >==========================
>
> Kili, What is "TFM", please?
>
> Cyndi
>
>

Oh, sorry, Cyndi - it's my husband's nickname on Usenet. He's The Fat Man.
Well, went on a diet, lost over 60 pounds, so he's the FORMER Fatman. :~)

kili

On Thu, 25 Nov 2004 17:13:39 +0100, Nathalie Chiva
> wrote:

>
> Nah. I like too many foods....

That's the way I feel too, but I go on binges every so
often. I was ordering surf & turf every time I went to a
certain restaurant (late dinner).

My version of it was - surf: fried calamari, turf: med rare
burger on a San Francisco sourdough roll... but I moved on
after the third or fourth time.

sf
Practice safe eating - always use condiments

On Thu, 25 Nov 2004 17:13:39 +0100, Nathalie Chiva
> wrote:

>
> Nah. I like too many foods....

That's the way I feel too, but I go on binges every so
often. I was ordering surf & turf every time I went to a
certain restaurant (late dinner).

My version of it was - surf: fried calamari, turf: med rare
burger on a San Francisco sourdough roll... but I moved on
after the third or fourth time.

sf
Practice safe eating - always use condiments

On Fri, 26 Nov 2004 17:57:57 +0100, Nathalie Chiva
> wrote:

>
> Oh yes, dislikes is easy! And it's mostly bitter foods:
>
I had that very conversation on Thanksgiving Day. I
like sour, but not bitter. What brought it up was raw
belgian endive (which was NOT bitter) on the appetizer
platter.

I'm not sure why it's bitter so often. I notice the
bitterness particularly when it's lightly steamed and served
as a vegetable. Every now and then home grown zucchini has
a bitter flavor on the skin too, but I've never come across
supermarket zucchini with that problem. Why? I dunno.

> Belgian endives
sometimes bitter, but I haven't completely given up on them

> Radicchio di Treviso
never alone, always in a mixed greens salad

> Grapefruit
YUM! Particularly Texas Ruby Reds
A good dose of sugar takes away the sour (not bitter) taste
of the white ones

> Whole capers
LOVE THEM, they're okay on lox but I particularly like them
in veal/chicken "picatta"

> Amaretto
Holy Cow, woman - what's bitter about that?
Have you ever tried Disaronno Amaretto Originale?
http://www.cgc.com.mt/amaretto.htm

sf
Practice safe eating - always use condiments

>
>Hello everyone. I used to be a regular lurker and occasional poster, but
>I've been away from rfc for some years now, so I thought I'd reacquaint
>and start a fun thread.
>
>Is there one single dish that you can say is your absolute favorite thing
>to eat? The thing that you crave. The thing that when you see it on a
>menu you just can't resist it even though you had it last week. Mine:
>
>Saag Paneer


Easy question .... Easy Answer !

CHEESE!!!

Rosie

RMiller wrote:

> Easy question .... Easy Answer !
>
> CHEESE!!!
>
> Rosie

Ohhhhhhhhhh yeah.. one of my favorite things also.
Very favorite but there are so many others too.
<sigh>
Goomba

Hahabogus > wrote in message >...
> "Charles Gifford" > wrote in
> ink.net:
>
> > Unfortunately, there are no antelope in North America, let alone Fargo
>
> The Pronghorn antelope are all gone?

I think he means that Pronghorn aren't antelope. Pronghorn are unique
and get their own family in taxonomy (Antilocapridae, approximately
"goatelopes").

--
Chris Green

Michael L Kankiewicz > wrote in message >...
> Hello everyone. I used to be a regular lurker and occasional poster, but
> I've been away from rfc for some years now, so I thought I'd reacquaint
> and start a fun thread.
>
> Is there one single dish that you can say is your absolute favorite thing
> to eat? The thing that you crave. The thing that when you see it on a
> menu you just can't resist it even though you had it last week. Mine:
>
> Saag Paneer

If I hit baked ziti on the menu, I know I can stop looking.

(Good choice for freaking out a date who doesn't know Italian food: "Baked WHAT?")

--
Chris Green

at Sat, 27 Nov 2004 08:24:38 GMT in -
net.or.jp>, (Rona Yuthasastrakosol) wrote :

>"Alex Rast" > wrote in message
.. .
>>
>> Roast Beef Tenderloin. Done rare. I figure I'd spend upwards of $100/lb
>for
>> ultimate-quality beef tenderloin (provided it wasn't steak).
>>
>
>While not roasted, this piece of meat cost about $100/100 grams
>http://community.webshots.com/photo/...47600823YyaeYQ .

Looks like Kobe beef to me. I won't deny Kobe beef is pretty good, but in
my tastings it seemed merely very excellent beef, not necessarily mind-
blowing. However, it's also possible I wasn't sampling the very highest
quality stuff.

> It was
>amazingly tender, melt-in-your-mouth kind of beef

Yes, and in fact I know that for a majority it's the texture of meat that
is the most important factor in judging quality. I'm more predisposed to
flavour. That is to say, it could in theory be as tough as shoe leather but
taste intensely beefy, and that for me would be better than one that was
melt-in-your mouth tender but with flavour that was only very good indeed.
However, this is decidedly a hypothetical case because in reality there is
usually a pretty strong correlation between flavour and texture, so it's
rare that a piece of beef with great flavour is actually tough, relative to
the type of cut it is (i.e. tenderloin is always going to be pretty tender
no matter what, and shank is always going to be relatively tough for
similar reasons.)

> and I am thankful that I
>got even a smidgen of it, much less the equivalent to a whole steak (I'm
>greedy, I know).

The fact that what seems to me to be a majority of high-quality tenderloin
is used for steak seems to me to be a great waste. While tenderloin might
make an impressive steak, IMHO it makes a better roast, since roasting is
more suited to its character. A steak demands a more robust, more acid
flavour - and for that IMHO the best choice is that from the other side of
the short loin, the New York. I believe that the very best meat should be
used primarily for the application where it is most suited (never all of
it, but at least over 50%) and so I'd vote for New York steaks and
tenderloin roasts.

What it seems to come down to is an effect that I'm even more at a loss to
explain. It's no surprise why more tenderloin is used for steak - because
steaks can sell for more per pound. And this I don't understand at all.
What makes people willing to pay a greater number of dollars for meat in
the steak format? In fact, what difference should it make, at all, what
*format* the meat's in? It's the same cut, after all, so if I can
acknowledge that it does make sense to pay more for certain cuts than
others (because in the first place there is more of certain cuts on a cow,
and in the second place because some cuts are the most suitable for certain
applications, while others may be good in applications, but not the best in
any one). Can anyone explain the psychology at work behind paying more for
meat in a specific format?

> You could probably roast it if you wanted, but I think
>steak was a better option.

From your POV, what made the steak a better option than roasting it?


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

at Sat, 27 Nov 2004 08:24:38 GMT in -
net.or.jp>, (Rona Yuthasastrakosol) wrote :

>"Alex Rast" > wrote in message
.. .
>>
>> Roast Beef Tenderloin. Done rare. I figure I'd spend upwards of $100/lb
>for
>> ultimate-quality beef tenderloin (provided it wasn't steak).
>>
>
>While not roasted, this piece of meat cost about $100/100 grams
>http://community.webshots.com/photo/...47600823YyaeYQ .

Looks like Kobe beef to me. I won't deny Kobe beef is pretty good, but in
my tastings it seemed merely very excellent beef, not necessarily mind-
blowing. However, it's also possible I wasn't sampling the very highest
quality stuff.

> It was
>amazingly tender, melt-in-your-mouth kind of beef

Yes, and in fact I know that for a majority it's the texture of meat that
is the most important factor in judging quality. I'm more predisposed to
flavour. That is to say, it could in theory be as tough as shoe leather but
taste intensely beefy, and that for me would be better than one that was
melt-in-your mouth tender but with flavour that was only very good indeed.
However, this is decidedly a hypothetical case because in reality there is
usually a pretty strong correlation between flavour and texture, so it's
rare that a piece of beef with great flavour is actually tough, relative to
the type of cut it is (i.e. tenderloin is always going to be pretty tender
no matter what, and shank is always going to be relatively tough for
similar reasons.)

> and I am thankful that I
>got even a smidgen of it, much less the equivalent to a whole steak (I'm
>greedy, I know).

The fact that what seems to me to be a majority of high-quality tenderloin
is used for steak seems to me to be a great waste. While tenderloin might
make an impressive steak, IMHO it makes a better roast, since roasting is
more suited to its character. A steak demands a more robust, more acid
flavour - and for that IMHO the best choice is that from the other side of
the short loin, the New York. I believe that the very best meat should be
used primarily for the application where it is most suited (never all of
it, but at least over 50%) and so I'd vote for New York steaks and
tenderloin roasts.

What it seems to come down to is an effect that I'm even more at a loss to
explain. It's no surprise why more tenderloin is used for steak - because
steaks can sell for more per pound. And this I don't understand at all.
What makes people willing to pay a greater number of dollars for meat in
the steak format? In fact, what difference should it make, at all, what
*format* the meat's in? It's the same cut, after all, so if I can
acknowledge that it does make sense to pay more for certain cuts than
others (because in the first place there is more of certain cuts on a cow,
and in the second place because some cuts are the most suitable for certain
applications, while others may be good in applications, but not the best in
any one). Can anyone explain the psychology at work behind paying more for
meat in a specific format?

> You could probably roast it if you wanted, but I think
>steak was a better option.

From your POV, what made the steak a better option than roasting it?


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

On Sat, 27 Nov 2004 19:58:36 GMT, sf > wrote:

>On Fri, 26 Nov 2004 17:57:57 +0100, Nathalie Chiva
> wrote:
>
>>
>> Oh yes, dislikes is easy! And it's mostly bitter foods:
>>
> I had that very conversation on Thanksgiving Day. I
>like sour, but not bitter. What brought it up was raw
>belgian endive (which was NOT bitter) on the appetizer
>platter.
>
>I'm not sure why it's bitter so often. I notice the
>bitterness particularly when it's lightly steamed and served
>as a vegetable. Every now and then home grown zucchini has
>a bitter flavor on the skin too, but I've never come across
>supermarket zucchini with that problem. Why? I dunno.
>
>> Belgian endives
>sometimes bitter, but I haven't completely given up on them
>
>> Radicchio di Treviso
>never alone, always in a mixed greens salad
>
>> Grapefruit
>YUM! Particularly Texas Ruby Reds
>A good dose of sugar takes away the sour (not bitter) taste
>of the white ones
>
>> Whole capers
>LOVE THEM, they're okay on lox but I particularly like them
>in veal/chicken "picatta"
>
>> Amaretto
>Holy Cow, woman - what's bitter about that?
>Have you ever tried Disaronno Amaretto Originale?
>http://www.cgc.com.mt/amaretto.htm

Yup - hate it.
Apparently some people - amongst whom I am - have a peculiar
sensitiveness to the bitter taste, and can discern it even when other
people can. I can douse a grapefruit in sugar, I'll still feel the
bitterness behind....

Nathalie in Switzerland

On Sat, 27 Nov 2004 19:58:36 GMT, sf > wrote:

>On Fri, 26 Nov 2004 17:57:57 +0100, Nathalie Chiva
> wrote:
>
>>
>> Oh yes, dislikes is easy! And it's mostly bitter foods:
>>
> I had that very conversation on Thanksgiving Day. I
>like sour, but not bitter. What brought it up was raw
>belgian endive (which was NOT bitter) on the appetizer
>platter.
>
>I'm not sure why it's bitter so often. I notice the
>bitterness particularly when it's lightly steamed and served
>as a vegetable. Every now and then home grown zucchini has
>a bitter flavor on the skin too, but I've never come across
>supermarket zucchini with that problem. Why? I dunno.
>
>> Belgian endives
>sometimes bitter, but I haven't completely given up on them
>
>> Radicchio di Treviso
>never alone, always in a mixed greens salad
>
>> Grapefruit
>YUM! Particularly Texas Ruby Reds
>A good dose of sugar takes away the sour (not bitter) taste
>of the white ones
>
>> Whole capers
>LOVE THEM, they're okay on lox but I particularly like them
>in veal/chicken "picatta"
>
>> Amaretto
>Holy Cow, woman - what's bitter about that?
>Have you ever tried Disaronno Amaretto Originale?
>http://www.cgc.com.mt/amaretto.htm

Yup - hate it.
Apparently some people - amongst whom I am - have a peculiar
sensitiveness to the bitter taste, and can discern it even when other
people can. I can douse a grapefruit in sugar, I'll still feel the
bitterness behind....

Nathalie in Switzerland

On Sat, 27 Nov 2004 19:58:36 GMT, sf > wrote:

>On Fri, 26 Nov 2004 17:57:57 +0100, Nathalie Chiva
> wrote:
>
>>
>> Oh yes, dislikes is easy! And it's mostly bitter foods:
>>
> I had that very conversation on Thanksgiving Day. I
>like sour, but not bitter. What brought it up was raw
>belgian endive (which was NOT bitter) on the appetizer
>platter.
>
>I'm not sure why it's bitter so often. I notice the
>bitterness particularly when it's lightly steamed and served
>as a vegetable. Every now and then home grown zucchini has
>a bitter flavor on the skin too, but I've never come across
>supermarket zucchini with that problem. Why? I dunno.
>
>> Belgian endives
>sometimes bitter, but I haven't completely given up on them
>
>> Radicchio di Treviso
>never alone, always in a mixed greens salad
>
>> Grapefruit
>YUM! Particularly Texas Ruby Reds
>A good dose of sugar takes away the sour (not bitter) taste
>of the white ones
>
>> Whole capers
>LOVE THEM, they're okay on lox but I particularly like them
>in veal/chicken "picatta"
>
>> Amaretto
>Holy Cow, woman - what's bitter about that?
>Have you ever tried Disaronno Amaretto Originale?
>http://www.cgc.com.mt/amaretto.htm

Yup - hate it.
Apparently some people - amongst whom I am - have a peculiar
sensitiveness to the bitter taste, and can discern it even when other
people can. I can douse a grapefruit in sugar, I'll still feel the
bitterness behind....

Nathalie in Switzerland