Cindy Hamilton wrote:
....
> I know what a bialy is. My grandma didn't make chopped liver. She
> made whitefish breaded with cornflake crumbs, spaghetti sauce out
> of Campbell's tomato soup, and similar atrocities.
>
> It's no wonder I'm a picky eater. When I was growing up I never wanted
> to eat anything if I couldn't identify everything that was in it. And
> sometimes not even then.

i grew up cooking and canning and have gone way beyond
what Mom ever has made, but i still like a lot of her
dishes too.

i feel rather sorry for those who are really picky
eaters. there are so many flavors and textures out
there to experiment with.

for me though what happened is that i moved away
and went to college and then after that i was a ways
away too for years before i came back here. so i had
freedom to cook my own foods and to learn how to cook
others and didn't have to worry about someone else
not liking what i made.

the things i'm most picky about now are sea foods.
i like a lot of them, but i don't want them sauced or
deep fried. i like them the best when they are
lightly cooked or even seviche' style. i don't really
like strong fishy tastes (to me that has always meant
poor water quality aka pollution) and seaweed isn't
often something i enjoy. roe, no.

there's a lot of spices and cuisines i'm not
familiar with but i do want them to be done by someone
who knows what they are doing so here where i am at
is by far not the greatest place to find new foods.

at least there is on-line if i really want to
look.


songbird