Posted on 01/13/2008 1:33:14 PM PST by Graybeard58
A few weeks ago, I shared my dirtiest picky-eating secrets and listed the foods I refuse to try — from grapefruit to beans.
I asked readers to tell me about their finicky ways. It turns out I'm not the only one out there. Read what they said.
Mushrooms? No way.
Kevin McDermott, Waterbury
I wouldn't eat a banana on a dare. In the late '60s, one of our neighbors had visitors from Delaware and they introduced all the kids to baked bananas. Yum! You cannot even imagine the smell of oozing nanner guts in the oven. I can actually get sick thinking about it.
I didn't try gravy until I was in my 20s and still only use it sparingly. Mushrooms? Forget about 'em. Especially canned ones. The smell of the brine permeates everything. To this day I will only eat a hot dog or hamburger at a picnic. "Other" people's food freaks me out and I imagine all types of horrors going on in unforeseen kitchens. Some day perhaps I'll try so and so's beans but for now, I will have to live without the implied wonderfulness.
The best gift Santa ever gave us was a sandwich grill. It was like today's Panini grill. Mom would buy Velveeta and Wonder bread and we were able to make our own sandwiches any time, day or night. She felt that this combo was more nutritious than most of the other foods hitting our stomachs.
My lovely wife is an adventurous cook, blending all sorts of things together for dinner. Just recently I was informed via cell phone that dinner was to be a chicken tortellini dish.
I was actually excited about it until I came home and found that I would need to fish out the spinach and mushrooms before I could eat it. I have come a long way though. Not too very long ago I wouldn't have even considered fishing, I probably would have just made a grilled cheese instead.
If I live to be 100, I will never figure out why I decided to try something called mahi mahi at Outback Steakhouse. My wife chastised me for ordering flipper and I spent some very good money on a doggie bag.
Now that you think I am a food freak I will let you in on this little tidbit. I will eat tuna salad just about anywhere. From diners to Subway to delis to home I will try the tuna. I could eat it every day and sometimes do.
My personal lunchbox mainstay sandwich is Majesty ham, Land 'O Lakes American cheese, Hellmann's mayo and Gulden's mustard on any variety of bread. It has to be made in a specific order though. I would be embarrassed to admit how often I eat these.
@Copy of Briefhead:It's in the family genes
Megan Plourde, Watertown
I am a picky eater. My parents are picky eaters. My sister and four brothers are all picky eaters. All of our friends and other family members get so annoyed by our eating habits.
I, also, do not eat condiments. No ketchup, mustard, mayo, salad dressing, cheese, tomatoes, etc.
The meat I eat has to be cooked well done. I don't drink milk. I eat my cereal dry. I do not like pasta sauce, so I eat my pasta dry. But I do love cheese pizza. I do love salt. My family members are saltaholics. I would love to sit down and eat a lobster, but I just know I won't like it (never tried).
This list could go on and on, but it must be hereditary since my family is all the same.
@Copy of Briefhead:Picky eaters choose to be picky
Carolyn A. McDonough, Canaan
This is an interesting subject at this time of year when families are gathering together and suddenly learning that "Suzy" is now a vegetarian and "Little Billy" won't eat anything but Cheese Puffs.
Picky eaters are made, not born. I think it is an attention getter. It works for a while until everyone is just bored with it.
Once no one comments, the problem seems to go away. I don't like raw onions (except red or Vidalia onions), but love them cooked in any way. I prefer not to eat organ meats, but love liver pate! I ate an oyster once and that was enough, but love snails!
I will try almost any food. A taste doesn't mean you have to eat the whole thing!
I think people miss out on a lot of pleasure and enjoyment by obsessing about food!
@Copy of Briefhead:Hold the pickle
Stephanie Sims, Cheshire
I am 26 years old and have always had a thing with many types of food. Well actually, I should say condiments mostly. I was told by my parents that I would grow out of it.
But here I am years later and staying strong. I just like what I like. I don't like pickles, mustard, ketchup, mayonnaise, hot sauce, relish, coleslaw, tartar sauce, etc.
Being in the same room with someone eating it can even make me nauseous from the smell. In fact, most times I go out to eat, I order something that won't have the option of a pickle being on the plate. I can't just eat around it.
The juice has seeped into the food and ruined it. I usually just tell the waiter I'm allergic to pickles. And most times that works.
Otherwise, they aren't too sympathetic to someone who just doesn't like pickles.
I figure it's not really lying because if a pickle does show up on my plate I WILL have a reaction.
Nice to hear there's other people out there who are considered abnormal.
It IS wonderful!!
Thanks Big Bro’ for sharing!
You are Italian L0L
You, too. Miss talking to ya.
Not at all. My mother was born in Oklahoma but I have only visited there for a total of a week or two my whole life.
Thanks for the encouragement. I only found out about it through regular Doctor's screening but it does explain minor symptoms I have had the past year. You should go in and get diagnosed if you suspect it may be a problem. The metformin has begun to make me feel better already.
Ah, OK. I thought perhaps they “imploded” because they didn’t have a seed inside. I was picturing some nanny-staters (not GA!) outlawing peach pits because someone might get cyanide poisoning, lol.
Veal, Proscutti, provalone or fontina, shallot, maybe asparugus or Mushroom. roll them up like a buritto. Bread them or plain.
Saute in a pan of butter finish with a nice wine
Isn’t that horrid? Makes me do the same cringe as when Laverne & Shirley used to talk about drinking Pepsi and milk, like it was an ice cream soda. *rrettch*
Yup Yup.
Now I have to get to bed you night owl.
;0)
Hey, don't knock it till you try it.
Personally, I wont try some of the stuff this nuts eats, but I do pride myself on trying a variety of different foods. And if I didn't (kicks picky daughter) I wouldn't know things like...
I like oysters, I like raw eel, osterich is good, emu sucks. The best Mexican food in the world is in Southern Mexico. Jamacan's cant cook. You get the point.
Do one thing everyday that scares you.
Is that what milk and pepsi was? A poor man’s ice cream soda!? GROOOSSS
ehh, it’s only 10:15 here. :) nite
Mmmmm! Now I know I have to make it at home - another one for my to-do list.
It’s a little like one I made when I did an Italian Christmas dinner once. It was called something with “bracchi” (that could be wrong) in it and it was supposed to be the “arms of God.”
They were pounded beef rolls wrapped around pieces of fresh bufalo mozzarella, some prosciutto, and fresh leaves of basil, then brushed also with pesto (first, on the inside). I tied them with string in two places because I worried over the toothpicks for guests. Then a very light marinara was the simmering sauce.
Ever try Dr. Pepper and peanuts?
Not sure. It’s definitely aquatic, therefore deserving of a lemon butter sauce. I’d eat it if I could find it.
They ain't from around here. Them there is ah "Yankee" Peach and don't make no sense to a Good ol' Georgia Boy!
The doughnut peach, other names, flat peach, saucer, Java, Peen-to.Origin (as with other peach types) in China. The original peen-to peaches are adapted to the warmer southern peach growing region of China. It is a true peach...a self pollinated peen-to pit will grow to be another Peen-to but not necessarily as good as the mother tree.
Michigan grows the Saturn peen-to, which was developed in New Jersey. Wayne Sherman of the University of Florida has been developing some for their climate. The Chinese have many different Peen-to varieties/strains, usually as a result of crosses and/or selection from seedlings of unknown parentage. Joe Goffreda of Rutgers University has been developing novel peen-to peaches of various types from directed crosses.
Useful article: "The Flat Peach" by Roy C. Rom, in the book: "The Peach, World Cultivars to Marketing" edited by Norman F. Childers and Wayne B. Sherman.
Bill Shane, for the Michigan Peach Sponsors
At 07:37 PM 8/23/2003 -1000, you wrote:
Cordially.... Bill Shane
I haven’t. I’ve never even heard of that one. I have heard of putting peanuts into Coke, but I don’t know why, unless someone wants to add salt to the drink?
Well, that was *my* interpretation of it. Why else would anybody do that?
Ah, a clone as it were, but without “hardware.” Like a fruity mule.
Do you boil them in it, in their shells? Tee hee.
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