On Sun, 06 Jan 2008 09:26:48 -0700, Christine Dabney
> wrote:

>On Sun, 06 Jan 2008 16:19:11 GMT, hahabogus > wrote:
>
>
>>
>>I is just I wanted to see you actually post a recipe...You always seem to
>>avoid posting recipes. And I'd have all that bother of finding the
>>cooknook and then reading it. At least give us a page number.
>
>I post them when I don't have to type them out. I really, really,
>really, and ad nauseum reallys...hate typing out recipes.
>
<snip>
>
>Christine, who says PLEASE, don't ask me to copy a recipe if you can
>help it!!!

What's wrong with your scanner? Scan the recipe and tinypic it.

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On Sun, 06 Jan 2008 16:15:11 GMT, hahabogus > wrote:

>
>That stopped me for many years (think 25 years) from many good foods,
>such as cabbage rolls, kimchi and sourkraut. I almost stopped eating
>coleslaw when I became aware it involed cabbage.
>
>Now I eat it with delight... well at least once a month. I cook up a mess
>of soups using cabbage mostly because living alone prevents cooking up a
>whole head and stored fresh veggies don't do well in my fridge as I
>forget to use them and have to throw them out after I find their remains
>a week later.
>
>Cooked right there is nothing as tasty as cooked cabbage...the
>tenderness, the flavour is great. Over-cooked I still find it nasty
>though.

If heat has been introduced to cabbage, it's over cooked.

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On Sun, 06 Jan 2008 15:52:20 GMT, Wayne Boatwright
> wrote:

>On Sun 06 Jan 2008 08:41:53a, ChattyCathy told us...
>
>> Christine Dabney wrote:
>>> On Sun, 06 Jan 2008 17:29:04 +0200, ChattyCathy
>>> > wrote:
>>>
>>>> Cabbage....
>>>>
>>>> Promised myself I would try some of Dad's 'special cabbage' when he
>made
>>>> it, and he made it today. I tried it. I still hate it. :P
>>>
>>> How did he fix it?
>>
>> I'll try and remember - the smell of the cabbage cooking drove me out of
>> the kitchen
>>
>> He cooked the chopped up cabbage and some sliced carrots in his pressure
>> cooker (not at the same time); he says the cabbage only needs a
>> minute.... Dunno how long the carrots took.
>> He skinned some tomatoes and chopped them up too.
>> Then he chopped up some onions and sauteed them till golden brown.
>> Then he added the cabbage, carrots and tomatoes to the onions in the pan
>> and then stirred it all up on low heat. (I think).
>> He threw some bay leaves in there somewhere, but not sure exactly when.
>>
>> I actually took two bites - bleeeeech.
>>
>> I can still think of better ways to get gas (as I think sf pointed out)
>>
>>
>> Anyway, I tried...
>
>Quite frankly, that doesn't sound very good to me, and I love cabbage. I
>can think of many better ways to prepare it.

Why pressure cook cabbage and carrots? Sounds like instant mush to
me.

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On Sun, 6 Jan 2008 10:21:06 -0600, "readandpostrosie"
> wrote:

>
>"ChattyCathy" > wrote in message
...
>>>
>>> How did he fix it?
>>
>> I'll try and remember - the smell of the cabbage cooking drove me out of
>> the kitchen
>
>
>what color was the cabbage when he was done?
>
>i quick fry it with salt, pepper, and dill in butter, and when its done,
>the cabbage is crisp and still very green.
>i HATED cabbage until i learned to cook it this way.
>
That sounds interesting. Maybe I'll try it. What would you use in
place of dill, or is it crucial to the dish? It will make hubby very
happy if I can ever get around my cabbage aversion, 'cause he loves
the stuff.


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ChattyCathy wrote:

> Cabbage....
>
> Promised myself I would try some of Dad's 'special cabbage' when he made
> it, and he made it today. I tried it. I still hate it. :P

I can't think of any foods[1] I hate. I consider myself lucky in that
sense; of course it does give me little sympathy for picky eaters. I'll
say that I don't care for licorice and anise candy, and I guess I'll have
to let it go at that.

[1] Actual foods that I've had. I'm not talking about, say, the mythical
chicken-fat ripple ice cream.


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Christine Dabney wrote:

> On Sun, 06 Jan 2008 16:19:11 GMT, hahabogus > wrote:
>
>
>
>>I is just I wanted to see you actually post a recipe...You always seem to
>>avoid posting recipes. And I'd have all that bother of finding the
>>cooknook and then reading it. At least give us a page number.
>
> I post them when I don't have to type them out. I really, really, really,
> and ad nauseum reallys...hate typing out recipes.

So scan them and OCR them.


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On Sun, 06 Jan 2008 18:38:39 GMT, Wayne Boatwright
> wrote:

>On Sun 06 Jan 2008 11:29:13a, Dee.Dee told us...
>>>
>>> I do like liver with lots of fried onions and bacon. YUMMY!
>>>
>>
>>
>> Do you have it on Fridays?
>> Dee Dee
>>
>>
>>
>
>No, why?

Fish... Friday... it's a joke, son.

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On Sun, 6 Jan 2008 10:54:43 -0500, "Nancy Young" >
wrote:

>
>"Giusi" > wrote
>
>> My brain doesn't like many-legged octopuos/squid things. I took a special
>> section on Neapolitan cookery once and the "prize" meal afterward had an
>> antipasto plate covered with these animals, centered by a whole red one
>> that looked like a fat poinsettia. I had to leave until the next course.
>
>Oh, that's hilarious. A fat poinsettia. I'm with you on the many
>legged thing. I'm sure they are delicous, I just doubt I'll ever find
>out. The legs put me off. Yet, I'll eat crab. Go figure.
>
The legs are the best part of fried calamari! They are tiny squid,
and yes... it's like popping a crunchy flower into your mouth.

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Blinky the Shark wrote:
> ChattyCathy wrote:
>
>> Cabbage....
>>
>> Promised myself I would try some of Dad's 'special cabbage' when he made
>> it, and he made it today. I tried it. I still hate it. :P
>
> I can't think of any foods[1] I hate. I consider myself lucky in that
> sense; of course it does give me little sympathy for picky eaters.

Hey, I'm not a member of Picky Eaters Anonymous (PEAs) either <Cathy
waves to Sky>.... cabbage is 'bout the only thing I really and truly
despise... 'pap' (similar to Polenta and grits, I believe) is not high
up on my list, but with enough gravy, I'll eat it Heck, I've even
learned to appreciate okra (in gumbo) which is all Chris's fault...

> I'll say that I don't care for licorice and anise candy, and I guess I'll have
> to let it go at that.
>
> [1] Actual foods that I've had. I'm not talking about, say, the mythical
> chicken-fat ripple ice cream.
>
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Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck

<sf> wrote in message news
> On Sun, 06 Jan 2008 18:38:39 GMT, Wayne Boatwright
> > wrote:
>
>>On Sun 06 Jan 2008 11:29:13a, Dee.Dee told us...
>>>>
>>>> I do like liver with lots of fried onions and bacon. YUMMY!
>>>>
>>>
>>>
>>> Do you have it on Fridays?
>>> Dee Dee
>>>
>>>
>>>
>>
>>No, why?
>
> Fish... Friday... it's a joke, son.
>

You're too funny.
You're partly right ...
Dee Dee

On Sun, 06 Jan 2008 17:54:45 +0200, ChattyCathy
> wrote:

>Bobo Bonobo® wrote:
>> On Jan 6, 9:29 am, ChattyCathy > wrote:
>>> Cabbage....
>>>
>>> Promised myself I would try some of Dad's
>>> 'special cabbage' when he made
>>> it, and he made it today. I tried it. I still hate it. :P
>>
>> 1. Great Northern beans.
>> 2. Cruciferous vegetables: cabbage, Brussels sprouts, broccoli, kale,
>> cauliflower.
>> 3. Scallions.
>> 4. Liver/pancreas.
>
>Funny how our tastes differ. I like most of your list except the cabbage
>(of course) and the pancreas. Calves liver is good if cooked right - and
>I love chicken livers.

You don't like sweetbreads? Oh, man... I absolutely love them - both
French and Italian style, but I don't make them at home. I order them
in restaurants, so the big plus is I don't have to look at them or
handle them raw. Same deal with escargot. I love them as part of a
restaurant meal, but they are way too gross looking to deal with at
home.

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On Sun, 06 Jan 2008 17:29:04 +0200, ChattyCathy
> wrote:

>Cabbage....
>
>Promised myself I would try some of Dad's 'special cabbage' when he made
>it, and he made it today. I tried it. I still hate it. :P

Belgian endives. Raw, I don't enjoy them but I can eat them - but
cooked, it's about the only thing in the world I can't stomach.

Nathalie in Switzerland

sf wrote:

>
> You don't like sweetbreads?

Nope.

> Oh, man... I absolutely love them - both
> French and Italian style, but I don't make them at home. I order them
> in restaurants, so the big plus is I don't have to look at them or
> handle them raw. Same deal with escargot. I love them as part of a
> restaurant meal, but they are way too gross looking to deal with at
> home.
>
I make snails regularly at home.... nothing gross about them; IMHO, raw
chicken is 'gross-er' to handle than snails.
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Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck

<sf> wrote

> On Sun, 6 Jan 2008 10:54:43 -0500, "Nancy Young" >
> wrote:

>>"Giusi" > wrote
>>
>>> My brain doesn't like many-legged octopuos/squid things. I took a
>>> special
>>> section on Neapolitan cookery once and the "prize" meal afterward had an
>>> antipasto plate covered with these animals, centered by a whole red one
>>> that looked like a fat poinsettia. I had to leave until the next
>>> course.
>>
>>Oh, that's hilarious. A fat poinsettia. I'm with you on the many
>>legged thing. I'm sure they are delicous, I just doubt I'll ever find
>>out. The legs put me off. Yet, I'll eat crab. Go figure.
>>
> The legs are the best part of fried calamari! They are tiny squid,
> and yes... it's like popping a crunchy flower into your mouth.

Oddly enough, by saying the legs are the best part makes
me think, yuck, what are the other parts.

nancy

sf wrote:
>
>
> You don't like sweetbreads? Oh, man... I absolutely love them - both
> French and Italian style, but I don't make them at home. I order them
> in restaurants, so the big plus is I don't have to look at them or
> handle them raw. Same deal with escargot. I love them as part of a
> restaurant meal, but they are way too gross looking to deal with at
> home.


My wife often orders sweetbreads in a restaurant. I always try a bit and
have to admit that they are tasty, but it would never occur to me to order
them myself, nor would I make them at home. I have eaten snails. They are
okay of you like garlic and butter. I have no aversion to them. If given a
choice I would likely choose something else. If served to me by a host I
will eat them.

ChattyCathy wrote:

> Blinky the Shark wrote:
>> ChattyCathy wrote:
>>
>>> Cabbage....
>>>
>>> Promised myself I would try some of Dad's 'special cabbage' when he
>>> made it, and he made it today. I tried it. I still hate it. :P
>>
>> I can't think of any foods[1] I hate. I consider myself lucky in that
>> sense; of course it does give me little sympathy for picky eaters.
>
> Hey, I'm not a member of Picky Eaters Anonymous (PEAs) either <Cathy waves
> to Sky>.... cabbage is 'bout the only thing I really and truly despise...
> 'pap' (similar to Polenta and grits, I believe) is not high up on my list,
> but with enough gravy, I'll eat it Heck, I've even learned to
> appreciate okra (in gumbo) which is all Chris's fault...

I think it was this group, along about the time I first subscribed, that
led me to pickled okra, which is now a staple here along with my
anchovy-stuffed olives.


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"ChattyCathy" > wrote in message
...
> Cabbage....
>
> Promised myself I would try some of Dad's 'special cabbage' when he made it, and he
> made it today. I tried it. I still hate it. :P
> --
> Cheers
> Chatty Cathy
>

According to my family, my list would be much too extensive to try to post! ;-)
I don't eat any organ meats; i.e. liver, heart, kidney, giblets, etc.
Mushrooms...though this, as with *many* of my don't-eat-em foods, is a texture thing
more than a taste.
Fois Gras. Eww. Tastes disgusting.

I've tried to like brussel sprouts. Can't do it. Tried them again just the other day.
Nope.
Cooked cabbage I don't like, but raw cabbage I do.

I don't like foods that are slimy or gelatinous (unless it's Jell-o, and then only
when I'm sick! lol).

kimberly

"ChattyCathy" schrieb :
> Sqwertz wrote:
>> On Sun, 06 Jan 2008 17:41:53 +0200, ChattyCathy wrote:
>>
>>> He cooked the chopped up cabbage and some sliced carrots in his pressure
>>> cooker (not at the same time); he says the cabbage only needs a minute....
>>> Dunno how long the carrots took.
>>
>> Cabbage in a pressure cooker? There's an unnecessarily dirtied
>> utensil.
>
> I couldn't agree more. (I'm not fond of pressure cookers either).

I've got the ideal cabbage recipe for you.
---------------------------------------
Cathys's Cabbage :

Cabbage
1 steak
salt, pepper

Puree the cabbage. Gently stir it into the toilet.
Flush.
Now go and grill the steak. Add salt and pepper to taste.
----------------------------------------

Cheers,

Michael Kuettner

On Sun, 6 Jan 2008 16:08:55 -0500, "Nancy Young" >
wrote:

>
><sf> wrote
>
>> On Sun, 6 Jan 2008 10:54:43 -0500, "Nancy Young" >
>> wrote:
>
>>>"Giusi" > wrote
>>>
>>>> My brain doesn't like many-legged octopuos/squid things. I took a
>>>> special
>>>> section on Neapolitan cookery once and the "prize" meal afterward had an
>>>> antipasto plate covered with these animals, centered by a whole red one
>>>> that looked like a fat poinsettia. I had to leave until the next
>>>> course.
>>>
>>>Oh, that's hilarious. A fat poinsettia. I'm with you on the many
>>>legged thing. I'm sure they are delicous, I just doubt I'll ever find
>>>out. The legs put me off. Yet, I'll eat crab. Go figure.
>>>
>> The legs are the best part of fried calamari! They are tiny squid,
>> and yes... it's like popping a crunchy flower into your mouth.
>
>Oddly enough, by saying the legs are the best part makes
>me think, yuck, what are the other parts.
>
the other part is the body. It's sliced into rounds about an inch in
diameter and 1/4 inch wide. They are fine, but they aren't crunchy
like the legs. You have a whole bunch of rings and a few crunchy
legs. I often order just the appetizer plate of calamari (it's huge)
which I split with hubby who orders a hamburger. When one of us say's
let's go to Joe's for surf & turf, that's what we're planning to eat.
LOL

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On Sun, 06 Jan 2008 12:16:19 -0800, Blinky the Shark
> wrote:

>I can't think of any foods[1] I hate.

You're a shark. I wouldn't expect you to discriminate.

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Bobo Bonobo® wrote:
> On Jan 6, 9:41 am, ChattyCathy > wrote:
>
>>
>>I can still think of better ways to get gas (as I think sf pointed out)
>>
>
>
> If you ever visit the USA, http://www.whitecastle.com/_pages/Locate.asp
> Order 'em with extra onion. One of the "better ways to get gas."

My son and I stopped off at White Castle on the way home from flyball
practice. We went in to eat and made sure to order a few extra sliders
to share with the dogs. I meant to make them wait until we got home but
the minute they smelled the burgers they started drooling so profusely
that I took pity on them and let them eat in the van.

sf wrote:

> On Sun, 06 Jan 2008 12:16:19 -0800, Blinky the Shark >
> wrote:
>
>>I can't think of any foods[1] I hate.
>
> You're a shark. I wouldn't expect you to discriminate.

Hey, that explains it!

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"ChattyCathy" > wrote in message
...
> Cabbage....
>
> Promised myself I would try some of Dad's 'special cabbage' when he made
> it, and he made it today. I tried it. I still hate it. :P
> --
> Cheers
> Chatty Cathy
>
> Seize the moment. Think of all those women on the 'Titanic' who waved off
> the dessert cart.
> - Erma Bombeck


Cybertarts.

Take Care,

Pan


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Dee.Dee wrote:

> I've heard that some have fish on Fridays, for known reasons. But for some
> reason, it's been in the back of my mind thathad liver&onions on Friday.
> You know - like that's be a good day to have it.
> Maybe someone else has heard of that and give me an answer.
>
> Dee Dee
>
>

Yikes, liver and bacon was on my college cafeteria menu rotation on
Friday nights as an alternative for fish sticks. Talk about a lose-lose
situation! A group of us would go to the Student Union for hamburgers
or ask for just the bacon and make sandwiches with it. Ugh.

gloria p

"Puester" > wrote
> Yikes, liver and bacon was on my college cafeteria menu rotation on Friday
> nights as an alternative for fish sticks. Talk about a lose-lose
> situation!

hahaha



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On Sun, 06 Jan 2008 17:29:04 +0200, ChattyCathy
> wrote:

>Cabbage....
>
>Promised myself I would try some of Dad's 'special cabbage' when he made
>it, and he made it today. I tried it. I still hate it. :P

tsk, tsk. and after all that work on the part of the cabbage.

your pal,
blake

On Sun, 6 Jan 2008 10:54:43 -0500, "Nancy Young" >
wrote:
>
>"Giusi" > wrote
>
>> My brain doesn't like many-legged octopuos/squid things. I took a special
>> section on Neapolitan cookery once and the "prize" meal afterward had an
>> antipasto plate covered with these animals, centered by a whole red one
>> that looked like a fat poinsettia. I had to leave until the next course.
>
>Oh, that's hilarious. A fat poinsettia. I'm with you on the many
>legged thing. I'm sure they are delicous, I just doubt I'll ever find
>out. The legs put me off. Yet, I'll eat crab. Go figure.
>
I can see how octopus could be off putting. But I really like it. I
had octopus carpaccio last month, in fact. The little suckers were
great -- crunchy and tender at the same time somehow. Of course I
like most things to eat.

Now, that Korean shad roe soup I tried back in '99 still haunts me
with its foul, vaguely metallic taste and strange toughness. Chewy
fish eggs, who knew? I couldn't eat it.
--

modom

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"Dee.Dee" > wrote in
:

> "sandi" > wrote in message

>> I do like liver with lots of fried onions and bacon. YUMMY!

> Do you have it on Fridays?
> Dee Dee

No. :-)

In article 1>,
"Michael \"Dog3\"" > wrote:

> I just can't do haggis. I can't seem to get past the thought of what it
> is. I've tasted it and hated it but I don't know if that is because of
> how revolting I think it is or the actual taste.

Mmm, yummy.

Think of how many people refuse haggis who cheerfully wolf down
fast-food burgers. At least haggis is honest about what it is.

Miche

--
Electricians do it in three phases

ChattyCathy wrote:
> Cabbage....

Brussels sprouts
Cumin (as I get older, I am able to tolerate it a little)
Cinnamon (ditto)
Store-bought ranch dressing, dips and hummus (there's some kind of
acidic preservative in them that I hate)
Chinese preserved-plum candy
Natto
Pickled cauliflower
Salt-and-vinegar potato chips
Most smoked foods (again, I hate them less as I age, but I still
don't like them, in general)
Peanuts and peanut butter (ditto), except in Thai peanut sauce
Chocolate mixed with fruit -- *bleah*!!! This might be the worst of
the list. I like chocolate fine. I like fruit a lot. Mixed? Yuck.
And chocolate-covered coconut makes me want to spew.
Fresh papaya (dried is fine)
Fresh plums (prunes are fine)

There's probably more. I'm an adventurous eater, and I'll try
anything, but I have a lot of foods that other people like that I
*hate*.

Serene

ditto

On Sun, 06 Jan 2008 08:58:33 -0700, Christine Dabney
> fired up random neurons and synapses to
opine:

>On Sun, 06 Jan 2008 15:52:19 GMT, hahabogus > wrote:
>
>>YES!!!
>
>Hey, you have the book too!!
>
>It's the Worlds Best CAbbage...I think that is the name of it. Try
>it..It is marvelous..in my own unexalted opinion.

Christine, the title of the above referenced book is an oxymoron.
Cooked cabbage, in any form, with any seasonings, prepared in any
manner, is ipso facto disgusting. The fact that, during and after
cooking, the stench alone is enough to warn one that this is not fit
to eat. In fact, other than raw cabbage in the form of sauerkraut and
coleslaw (and only the *proper* coleslaw with mayonnaise -
Best/Hellman's, not that Miracle Whip crap - white vinegar, sugar,
salt and celery seed), cabbage is best left entirely alone, a myth
with which to frighten small children, along with the Dreaded Beet
<shudder>

Terry "Squeaks" Pulliam Burd

--
"Never attribute to malice what can be adequately explained by
stupidity."

To reply, replace "meatloaf" with "cox"

In article >,
(Terry) wrote:

> ditto

What are you dittoing, Terry?

Miche

--
Electricians do it in three phases

"ChattyCathy" > wrote in message
...
> Cabbage....
>
> Promised myself I would try some of Dad's 'special cabbage' when he made
> it, and he made it today. I tried it. I still hate it. :P

Liver and onions, chicken with bones, all fish except tuna and fish sticks,
ham, pork chops, hot dogs, Polish sausage, Bratwurst, bologna, dark meat
turkey, corned beef, marshmallows, whipped cream, ice cream, cream cheese,
pudding, divinity, cooked cauliflower, cooked broccoli, asparagus, avocado,
flavored chips, Cheetos, Snickers, Mars bars, watermelon, tangerines,
blueberries.

I'm sure there are others that aren't coming to mind. I'm a picky eater.

<q> wrote in message ...
> ChattyCathy said...
>
>> Cabbage....
>>
>
> Lima Beans. No way, no how.

Mmmm... I'll have yours!

Michael Kuettner wrote:

> I've got the ideal cabbage recipe for you.
> ---------------------------------------
> Cathys's Cabbage :
>
> Cabbage
> 1 steak
> salt, pepper
>
> Puree the cabbage. Gently stir it into the toilet.
> Flush.
> Now go and grill the steak. Add salt and pepper to taste.
> ----------------------------------------

ROFLMAO!

Now that's a cabbage recipe I could try

--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck

Terry Pulliam Burd > wrote in
:

> On Sun, 06 Jan 2008 08:58:33 -0700, Christine Dabney
> > fired up random neurons and synapses to
> opine:
>
>>On Sun, 06 Jan 2008 15:52:19 GMT, hahabogus > wrote:
>>
>>>YES!!!
>>
>>Hey, you have the book too!!
>>
>>It's the Worlds Best CAbbage...I think that is the name of it. Try
>>it..It is marvelous..in my own unexalted opinion.
>
> Christine, the title of the above referenced book is an oxymoron.
> Cooked cabbage, in any form, with any seasonings, prepared in any
> manner, is ipso facto disgusting. The fact that, during and after
> cooking, the stench alone is enough to warn one that this is not fit
> to eat. In fact, other than raw cabbage in the form of sauerkraut and
> coleslaw (and only the *proper* coleslaw with mayonnaise -
> Best/Hellman's, not that Miracle Whip crap - white vinegar, sugar,
> salt and celery seed), cabbage is best left entirely alone, a myth
> with which to frighten small children, along with the Dreaded Beet
> <shudder>
>
> Terry "Squeaks" Pulliam Burd
>
> --
> "Never attribute to malice what can be adequately explained by
> stupidity."
>
> To reply, replace "meatloaf" with "cox"
>

Oh Yea of little faith...that too was my thoughts...one taste changed my
mind. I have been born again as a cabbage liker....not a lover yet due to
not enough recipes hence my kibitizing at Chrissy.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Mon, 07 Jan 2008 07:47:38 GMT, hahabogus > wrote:

>Terry Pulliam Burd > wrote in

>>>Hey, you have the book too!!
>>>
>>>It's the Worlds Best CAbbage...I think that is the name of it. Try
>>>it..It is marvelous..in my own unexalted opinion.

>>
>> To reply, replace "meatloaf" with "cox"
>>
>
>Oh Yea of little faith...that too was my thoughts...one taste changed my
>mind. I have been born again as a cabbage liker....not a lover yet due to
>not enough recipes hence my kibitizing at Chrissy.

That is not the name of the book...the book is All About Braising, of
which The World's Best Cabbage is but a recipe therein..... Hint: I
gave Terry that book.

Thanks for the reaffirmation, Alan.. It is good, isn't it!!

Christine

On Jan 6, 7:29*am, ChattyCathy > wrote:
> Cabbage....
>
> Promised myself I would try some of Dad's 'special cabbage' when he made
> it, and he made it today. I tried it. I still hate it. :P
> --
> Cheers
> Chatty Cathy
>
> Seize the moment. Think of all those women on the 'Titanic' who waved
> off the dessert cart.
> * - Erma Bombeck

Beans...I really, really hate beans other than string beans. I don't
like the flavor, the texture or the gas I get eating them. And I find
them particularly disgusting in their refried state. Don't mistake me,
I do like a lot of Mexican food... But NOT the refried beans.

Tofu. I know it's supposed to be good for you, but it's so BLAH! I'll
eat it when it's served in a dish with other ingredients and takes its
flavor from them and I know it's adaptable, but it's the world's most
boring form of protein as far as I'm concerned. My Dad once
rhapsodized that "you could LIVE off tofu!" To which I answered "Who
would WANT to?"

Bananas, I'll tolerate them flambeed and sometimes in the form of
banana bread. But I do not like plain, raw bananas. It's mostly the
texture, for me.

While I love a plain baked sweet potato with just a bit of butter,
I hate yams or sweet potatoes that taste like dessert because they've
been so oversweetened with sugar or maple syrup or what have you.
Especially with marshmallows added.

Brussels Sprouts. Mushy, and bitter EW!

Not crazy about anything that's bitter. Sour is fine, bitter, no.
Bitter greens, I'll take a pass, thanks.

Melissa

On Jan 6, 10:15*am, Wayne Boatwright > wrote:
> On Sun 06 Jan 2008 09:08:02a, Dee.Dee told us...
>
>
>
>
>
>
>
> > "Wayne Boatwright" > wrote in message
> 3.184...
> >> On Sun 06 Jan 2008 08:40:18a, Giusi told us...
>
> >>> "ChattyCathy" > ha scritto nel messaggio
> ...
> >>>> Cabbage....
>
> >>>> Promised myself I would try some of Dad's 'special cabbage' when he
> >>>> made it, and he made it today. I tried it. I still hate it. :P --
> >>>> Cheers
> >>>> Chatty Cathy
>
> >>> I can't deal with kidneys or parsnips when they are cooking, *They
> >>> smell to me like a ****oir. *They are OK to eat if you don't go near
> >>> the cooking.
>
> >>> My brain doesn't like many-legged octopuos/squid things. I took a
> >>> special section on Neapolitan cookery once and the "prize" meal
> >>> afterward had an antipasto plate covered with these animals, centered
> >>> by a whole red one that looked like a fat poinsettia. *I had to leave
> >>> until the next course.
>
> >> That's about how I feel, except that I reallly love parsnips.
>
> >> --
> >> * * * * * * *Wayne Boatwright
>
> > Kidneys. *We tried a few times to cook them for our dog - a big Akita --
> > We had to leave the house afterwards, and gagged all the time they
> > cooked. *We tried boiling them, and we tried microwaving them. *Next to
> > liver, the most absolutely disgusting thing in the word to me. *(We went
> > back to chicken parts for the dog.)
>
> > Anything mention of the word liver sends my stomach reeling. *I watched
> > Ina Garten making a liver pate for her darling, .... Up-chuck!
>
> > Dee De
>
> I love liver, as long as it's not too rare. *In fact, when we went out for
> dinner last night, I had grilled liver with onions and bacon. *Delicious!
>
> I certainlly agree with your comments about kidney, however. *
>
> --
> * * * * * * * Wayne Boatwright
>
> *******************************************
> Date: Sunday, 01(I)/06(VI)/08(MMVIII)
> *******************************************
> * *Air conditioned environment - Do not *
> * * * * * * * *open Windows. * * * * * * *
> *******************************************- Hide quoted text -
>
> - Show quoted text -

I like liver pate, and I will eat liver under duress, but I will not
buy or cook it myself. I feel pretty much the same about all organ
meats. I'm not THAT much of an omnivore!

Not crazy about eating anything with tentacles.

Polenta--I've tried it, honest. I just don't see the charm.

Melissa