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Post by cheerypeabrain on Jun 14, 2011 8:00:00 GMT
Got any?
I will NOT eat tomatoes, raw or cooked if recognisable as a tomato...I will eat pasta sauces altho I'm not hugely keen on the tomato flavour.
I will run screaming if offered kidneys...in fact the only offal I will eat is liver...altho I'm not madly keen even on that...
I will eat raw peas but don't like them cooked...and I won't eat baked beans (probably something to do with the tomato sauce they're in)
I wouldn't eat meat at all as a youngster...refused to eat it as a toddler and only started eating chicken at 14-15 years old! I think that as I was one of 6 (5th) children my parents simply didn't have time to deal with my faddy eating. If I didn't eat something, I went without....I have an allergy to shelfish too!
Why aren't I thin?...and do you have any foods that send you running for the hills?
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Post by Deleted on Jun 14, 2011 8:49:59 GMT
I can't think of any food phobia that I have, just the fact that I don't much like certain items, which does not prevent me from eating them if there is no other option. As a child, of course, I had to be tricked or bribed into eating a certain number of items. The only thing I absolutely refused, though, was blood pudding -- no way to disguise it!
I have not yet felt the need to eat fried grasshoppers in Thailand, but I find myself circling closer and closer to the merchants at each trip.
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Post by onlymark on Jun 14, 2011 10:42:30 GMT
There are things I'll avoid like the plague, but no phobias. Shellfish is/are one, fatty meat or any food that is 'bouncy/rubbery' to chew - it makes me gag.
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Post by cheerypeabrain on Jun 14, 2011 10:45:42 GMT
eek! fried bugs....
I spose it's partly to do with the way one is raised....my Mother came from a dirt poor family and my Father was not particularly interested in food...he still doesn't like vegetables...and as the budget was tight if Dad didn't like something Mum didn't cook it. He didn't like spicy food and when I had my first curry at the age of 20 I thought that my mouth was going to die from the taste explosion....ecstacy...
I'm a bit of a wimp in many aspects of my life...so maybe my slightly immature attitude to food reflects this. I am now a complete glutton...and really have to get a handle on my greed before I reach critical mass and explode.
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Post by auntieannie on Jun 14, 2011 11:10:12 GMT
I think my only phobia is tasteless ready-made "dishes" full of sugar and soya. Thankfully none of my friends have made me eat any of these yet.
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Post by Don Cuevas on Jun 14, 2011 11:30:33 GMT
Carne apache from a street cart (or just about anywhere, for that matter.) I located a more illustrative image, taken on the Libramiento or Pátzcuaro city bypass road. I am wondering what the "viril" refers to.
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Post by Deleted on Jun 14, 2011 12:43:55 GMT
Maybe he meant 'viral'!
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Post by onlymark on Jun 14, 2011 13:35:06 GMT
He's just using the Spanish form of the word virile in English. He's probably intimating his wares are, or will make you macho, robust, strong, vibrant, vigorous, vital etc. No?
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Post by auntieannie on Jun 14, 2011 16:02:24 GMT
Pardon, Senor, what is carne apache?
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Post by thill25 on Jun 14, 2011 17:50:48 GMT
Canned tuna...smells like catfood.
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Post by Deleted on Jun 14, 2011 18:05:37 GMT
I always thought that tuna catfood smelled wonderful!
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Post by thill25 on Jun 14, 2011 20:09:47 GMT
I always thought that tuna catfood smelled wonderful! You'd get along great with my cat.
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Post by imec on Jun 15, 2011 1:25:34 GMT
Those odd things they do with eggs in Asia (let them grow, let them rot etc...). And I'm with our friend fumobici too - I positively gag at the smell of bright yellow mustard.
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Post by mockchoc on Jun 16, 2011 9:08:42 GMT
I wouldn't eat a furry little chick in an egg. Not appealing.
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Post by joanne28 on Jun 16, 2011 15:06:15 GMT
I guess someone offering me a fried insect would send me screaming out of the room, out of the town more like! I have a phobia about living things with more than 4 legs so I couldn't imagine eating a tarantula, for instance. I couldn't do it for a million bucks. I don't think I could do it for any amount of money, I'm starting to gag just thinking of it.
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Post by Don Cuevas on Jun 16, 2011 17:07:29 GMT
Carne Apache: Mexican version of steak tartare, but with onions, chiles, tomatoes and cilantro—I think. I've never eaten it.
"Viril": makes men BIG and STRONG!
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Post by bixaorellana on Jun 16, 2011 19:25:42 GMT
You didn't translate "medula". That might send a few people running for cover as well.
Among the food phobias of foods I might actually encounter on a regular basis, undercooked egg whites figure highly. Raw yolk? Fine. Shimmery, wiggly albumen especially with that stringy "germ" thing in it, is just vile.
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Post by Deleted on Jun 16, 2011 20:35:00 GMT
Oh, a lot of people have said that it is just like semen. A lot of visitors to France are often horrified by the item "ris de veau" although those who accept to taste it think that it is damn good. They read "ris" as "riz" (rice, same pronunciation in any case) and with the "veau" (veal), they think they are getting "veal pilaf" or some such thing. "Ris" means "sweetbreads" -- in other words, the thymus gland. It is chopped and sautéed and one of the best things you can imagine, usually served in a rich sauce with mushrooms, usually with boiled potatoes. Just the words "thymus gland" are enough to disgust most people, even though 99% of us don't know what the thymus gland is or what it looks like. The ignorant people who get over their disappointment of not getting "veal pilaf" and who go on to consume it are generally won over, unless they start thinking about glands, guts, and other parts that they will willingly eat in hot dogs, but not if they are given their proper name.
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Post by lagatta on Jun 16, 2011 22:47:59 GMT
My Argentine friends swear by some tasty thymus glands thrown on the parilla with other parts of dead mammals.
Raw egg white? An insult to semen.
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Post by bixaorellana on Jun 17, 2011 0:04:28 GMT
There is a restaurant in Reynosa, Tamaulipas, that is practically a shrine to grilled sweetbreads -- cooked right on the table. They don't disgust me at all, but I don't find them all that yummy, either.
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Post by Don Cuevas on Jun 17, 2011 6:17:03 GMT
You didn't translate "medula". That might send a few people running for cover as well. Among the food phobias of foods I might actually encounter on a regular basis, undercooked egg whites figure highly. Raw yolk? Fine. Shimmery, wiggly albumen especially with that stringy "germ" thing in it, is just vile. "Médula": spinal cord. I first had this as Sopa de Médula, in a small restaurant in Chihuahua. It was a rich, chicken stock base, bits of shredded beef and beige sections of what appeared to be fat noodles. Those were sections of médula. It was all supremely delicious. Had another version in the mercado of Cholula, Puebla. It was a tomato and chile based stock, with cut vegs and the médula. It was good, but not as good as the first time.
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Post by bixaorellana on Jun 17, 2011 6:30:08 GMT
Naaaaah ~~ it's marrow.
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Post by Deleted on Jun 17, 2011 10:06:56 GMT
I'm with Bixa on the stringy watery undercooked egg whites to be sure.
Gelfite Fish. I positively gag when I see it in the grocery store in the jar. I was only in a position to have to eat it once at a college roommate's home on the Sabbath.
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Post by Don Cuevas on Jun 17, 2011 11:41:53 GMT
The quivering jelly that comes with gefilte fish is the best part, with lots of sharp horseradish. And a nice slice challah with which to mop it up.
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Post by Don Cuevas on Jun 17, 2011 11:49:12 GMT
Could be marrow. But the man who introduced us to it (named "Espinoza", by the way.), indicated the back of his neck as he described its spiny origin. es.wikipedia.org/wiki/M%C3%A9dula_espinalThe picture below looks a lot like what we had the first time, except chiles chipotles weren't obvious. This one has a lot more médula in it as well.
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Post by Don Cuevas on Jun 17, 2011 11:53:26 GMT
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Post by Deleted on Jun 17, 2011 11:55:32 GMT
The first time I tasted gefilte fish was during an experimental theatre performance where it was given to me without warning when I was blindfolded. Horrors!
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Post by lagatta on Jun 17, 2011 12:56:52 GMT
I have had homemade gefilte fisch in Montreuil (an inner suburb in the Paris region) but it was literally a stuffed carp. It was very good.
I've also had homemade gifilte fisch of the "ball" variety that was also tasty, though I still would vote for the actual stuffed fish. DonC, alas I share kerouac's opinion of the tinned or jarred stuff. Yecch! Right up there with Manischewitz "wine".
The kosher wines accompanying the Parisian fish were actual wine. I've bought kosher wine at a 19th arrondissement supermarket to take chez a friend who is strictly kosher (about the only such friend in Paris) and it was perfectly fine and not sickly sweet.
Don, do you make your own challah? I can buy lovely challah nearby, but that might be a challenge where you live.
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Post by Don Cuevas on Jun 17, 2011 13:04:19 GMT
Lagatta, I do make my own challah. It's one of my favorite breads to make and to eat.
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Post by hwinpp on Jun 21, 2011 9:25:29 GMT
I've not managed to eat gefilte fisch since I first read about it in Damon Runyon's stories more than 30 years ago!
I think I'm going to try and get my friend Jeff to make it.
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