On Fri, 11 Dec 2020 14:35:01 -0800 (PST), dsi1
> wrote:

>On Friday, December 11, 2020 at 12:00:15 PM UTC-10, S Viemeister wrote:
>> On 11/12/2020 21:44, Graham wrote:
>> > On Fri, 11 Dec 2020 21:38:24 +0000, S Viemeister wrote:
>>
>> >> Young, tender, curly kale can be quite tasty. If your experience of kale
>> >> is big, tough, old leaves, I can see why you'd hate it,
>> >
>> > It had become so fashionable that I bought some cavolo nero, small, young
>> > leaves, a couple of years ago and was not impressed.
>> >
>> I just eat ordinary Scottish kailyaird kale. But then, I like Brussels
>> sprouts...
>Oddly enough, Brussels sprouts are best when you fry the crap out of them. That's probably not a good sign.
>https://www.kitchenkonfidence.com/wp...8713070670.jpg

Nah, they need to still have some bite.

On Friday, December 11, 2020 at 12:36:50 PM UTC-10, Bruce wrote:
> On Fri, 11 Dec 2020 14:35:01 -0800 (PST), dsi1
> > wrote:
>
> >On Friday, December 11, 2020 at 12:00:15 PM UTC-10, S Viemeister wrote:
> >> On 11/12/2020 21:44, Graham wrote:
> >> > On Fri, 11 Dec 2020 21:38:24 +0000, S Viemeister wrote:
> >>
> >> >> Young, tender, curly kale can be quite tasty. If your experience of kale
> >> >> is big, tough, old leaves, I can see why you'd hate it,
> >> >
> >> > It had become so fashionable that I bought some cavolo nero, small, young
> >> > leaves, a couple of years ago and was not impressed.
> >> >
> >> I just eat ordinary Scottish kailyaird kale. But then, I like Brussels
> >> sprouts...
> >Oddly enough, Brussels sprouts are best when you fry the crap out of them. That's probably not a good sign.
> >https://www.kitchenkonfidence.com/wp...8713070670.jpg
> Nah, they need to still have some bite.
Brussels sprouts fried all to hell have a lot of bite. They also have a burnt, bitter, taste to them. They ain't bad. We had some the other day. I had two pieces - that was about all I could eat. My daughter called me from upstairs, asking if we had any left. She was disappointed when I told her "no.." That was rather strange. My daughter never calls me from upstairs to see if we have anything left!

On Fri, 11 Dec 2020 14:56:15 -0800 (PST), dsi1
> wrote:

>On Friday, December 11, 2020 at 12:36:50 PM UTC-10, Bruce wrote:
>> On Fri, 11 Dec 2020 14:35:01 -0800 (PST), dsi1
>> > wrote:
>>
>> >On Friday, December 11, 2020 at 12:00:15 PM UTC-10, S Viemeister wrote:
>> >> On 11/12/2020 21:44, Graham wrote:
>> >> > On Fri, 11 Dec 2020 21:38:24 +0000, S Viemeister wrote:
>> >>
>> >> >> Young, tender, curly kale can be quite tasty. If your experience of kale
>> >> >> is big, tough, old leaves, I can see why you'd hate it,
>> >> >
>> >> > It had become so fashionable that I bought some cavolo nero, small, young
>> >> > leaves, a couple of years ago and was not impressed.
>> >> >
>> >> I just eat ordinary Scottish kailyaird kale. But then, I like Brussels
>> >> sprouts...
>> >Oddly enough, Brussels sprouts are best when you fry the crap out of them. That's probably not a good sign.
>> >https://www.kitchenkonfidence.com/wp...8713070670.jpg
>> Nah, they need to still have some bite.
>Brussels sprouts fried all to hell have a lot of bite. They also have a burnt, bitter, taste to them.
>
They taste burnt because you fried them "all to hell". Everything has
its cause.
>

On Friday, December 11, 2020 at 4:56:20 PM UTC-6, dsi1 wrote:
....
> Brussels sprouts fried all to hell have a lot of bite. They also have a burnt, bitter, taste to them. They ain't bad. We had some the other day. I had two pieces - that was about all I could eat. My daughter called me from upstairs, asking if we had any left. She was disappointed when I told her "no." That was rather strange. My daughter never calls me from upstairs to see if we have anything left!

Yep, I do not even like Brussel Sprouts because of their bitterness to me and few others.


John Kuthe...

Graham wrote:
> On Fri, 11 Dec 2020 21:38:24 +0000, S Viemeister wrote:
>
>> On 11/12/2020 21:06, Graham wrote:
>>> On Fri, 11 Dec 2020 19:11:23 +0000, S Viemeister wrote:
>>>
>>>> On 11/12/2020 17:36, Bruce wrote:
>>>>> On Fri, 11 Dec 2020 07:24:54 -0800 (PST), Cindy Hamilton
>>>>
>>>>>> Sure, they have local produce when it's in season. What's in season
>>>>>> now? Parsnips?
>>>>>
>>>>> Everything cabbage probably.
>>>>>
>>>> Yes, kale, in particular, is a good winter crop.
>>>
>>> Not here it isn't:-)
>>> Come to think of it, it's not a good summer crop either - unless you have
>>> cattle to eat it!
>>>
>> Young, tender, curly kale can be quite tasty. If your experience of kale
>> is big, tough, old leaves, I can see why you'd hate it,
>
> It had become so fashionable that I bought some cavolo nero, small, young
> leaves, a couple of years ago and was not impressed.
>

Exactly what has ever impressed you?

We need a reference point graham.

Bruce wrote:
> On Fri, 11 Dec 2020 22:00:11 +0000, S Viemeister
> > wrote:
>
>> On 11/12/2020 21:44, Graham wrote:
>>> On Fri, 11 Dec 2020 21:38:24 +0000, S Viemeister wrote:
>>
>>>> Young, tender, curly kale can be quite tasty. If your experience of kale
>>>> is big, tough, old leaves, I can see why you'd hate it,
>>>
>>> It had become so fashionable that I bought some cavolo nero, small, young
>>> leaves, a couple of years ago and was not impressed.
>>>
>> I just eat ordinary Scottish kailyaird kale. But then, I like Brussels
>> sprouts...
>
> "Scottish kale" is known in the Netherlands as "kale".
>

But you are not in the netherlands. Do you KNOW where you are?

Bruce wrote:
> On Fri, 11 Dec 2020 14:35:01 -0800 (PST), dsi1
> > wrote:
>
>> On Friday, December 11, 2020 at 12:00:15 PM UTC-10, S Viemeister wrote:
>>> On 11/12/2020 21:44, Graham wrote:
>>>> On Fri, 11 Dec 2020 21:38:24 +0000, S Viemeister wrote:
>>>
>>>>> Young, tender, curly kale can be quite tasty. If your experience of kale
>>>>> is big, tough, old leaves, I can see why you'd hate it,
>>>>
>>>> It had become so fashionable that I bought some cavolo nero, small, young
>>>> leaves, a couple of years ago and was not impressed.
>>>>
>>> I just eat ordinary Scottish kailyaird kale. But then, I like Brussels
>>> sprouts...
>> Oddly enough, Brussels sprouts are best when you fry the crap out of them. That's probably not a good sign.
>> https://www.kitchenkonfidence.com/wp...8713070670.jpg
>
> Nah, they need to still have some bite.
>

And they certainly do, when you inhale them after digestion Druce!

<*SNIFF*>

Bruce wrote:
> On Fri, 11 Dec 2020 14:56:15 -0800 (PST), dsi1
> > wrote:
>
>> On Friday, December 11, 2020 at 12:36:50 PM UTC-10, Bruce wrote:
>>> On Fri, 11 Dec 2020 14:35:01 -0800 (PST), dsi1
>>> > wrote:
>>>
>>>> On Friday, December 11, 2020 at 12:00:15 PM UTC-10, S Viemeister wrote:
>>>>> On 11/12/2020 21:44, Graham wrote:
>>>>>> On Fri, 11 Dec 2020 21:38:24 +0000, S Viemeister wrote:
>>>>>
>>>>>>> Young, tender, curly kale can be quite tasty. If your experience of kale
>>>>>>> is big, tough, old leaves, I can see why you'd hate it,
>>>>>>
>>>>>> It had become so fashionable that I bought some cavolo nero, small, young
>>>>>> leaves, a couple of years ago and was not impressed.
>>>>>>
>>>>> I just eat ordinary Scottish kailyaird kale. But then, I like Brussels
>>>>> sprouts...
>>>> Oddly enough, Brussels sprouts are best when you fry the crap out of them. That's probably not a good sign.
>>>> https://www.kitchenkonfidence.com/wp...8713070670.jpg
>>> Nah, they need to still have some bite.
>> Brussels sprouts fried all to hell have a lot of bite. They also have a burnt, bitter, taste to them.
>>
> They taste burnt because you fried them "all to hell". Everything has
> its cause.
>>

Hush fool! He lives on a bigger rock than yoose.

wrote:
> On Friday, December 11, 2020 at 4:03:02 PM UTC-6, Dave Smith wrote:
>>
>> I have had kale a few times. I didn't mind it at all, and I am not at
>> all into leafy greens. I also tried Swiss Chard once. That is a mistake
>> I will try not to make again.
>>
> I've only eaten kale as a "superfood salad." It was quite good, of course it
> had several other vegetables in it as well as sesame seeds and a few peanuts.
> I've never tasted Swiss Chard, what does it taste like and what is it about
> it that you didn't like?
>

When I was very young and asked my granny "Whats for supper", she
sometimes replied "Cold Kale and calf shit"

She didn't cook up any hipster vittles.

Bruce wrote:
> On Fri, 11 Dec 2020 14:08:46 -0800 (PST), "
> > wrote:
>
>> On Friday, December 11, 2020 at 4:03:02 PM UTC-6, Dave Smith wrote:
>>>
>>> I have had kale a few times. I didn't mind it at all, and I am not at
>>> all into leafy greens. I also tried Swiss Chard once. That is a mistake
>>> I will try not to make again.
>>>
>> I've only eaten kale as a "superfood salad." It was quite good, of course it
>> had several other vegetables in it as well as sesame seeds and a few peanuts.
>> I've never tasted Swiss Chard, what does it taste like and what is it about
>> it that you didn't like?
>
> It's a bit like spinach. Dave's a drama queen.
>

Doesn't mean much gruce. You HATE dave. He ****ed in your
cornflakes, remember?

Bruce wrote:
> On Fri, 11 Dec 2020 15:30:01 -0700, Graham > wrote:
>
>> On Sat, 12 Dec 2020 09:22:27 +1100, Bruce wrote:
>>
>>> On Fri, 11 Dec 2020 14:08:46 -0800 (PST), "
>>> > wrote:
>>>
>>>> On Friday, December 11, 2020 at 4:03:02 PM UTC-6, Dave Smith wrote:
>>>>>
>>>>> I have had kale a few times. I didn't mind it at all, and I am not at
>>>>> all into leafy greens. I also tried Swiss Chard once. That is a mistake
>>>>> I will try not to make again.
>>>>>
>>>> I've only eaten kale as a "superfood salad." It was quite good, of course it
>>>> had several other vegetables in it as well as sesame seeds and a few peanuts.
>>>> I've never tasted Swiss Chard, what does it taste like and what is it about
>>>> it that you didn't like?
>>>
>>> It's a bit like spinach. Dave's a drama queen.
>>
>> I find it a bit sweet.
>
> In Tasmania Swiss chard is called spinach and spinach is called
> English spinach.
>

What do the Tasmanians call dutch butt sniffers?

I bet the Maori have a really wild word for you guys.

Bruce wrote:
> On Fri, 11 Dec 2020 17:27:57 -0500, Dave Smith
> > wrote:
>
>> On 2020-12-11 5:08 p.m., wrote:
>>> On Friday, December 11, 2020 at 4:03:02 PM UTC-6, Dave Smith wrote:
>>>>
>>>> I have had kale a few times. I didn't mind it at all, and I am not at
>>>> all into leafy greens. I also tried Swiss Chard once. That is a mistake
>>>> I will try not to make again.
>>>>
>>> I've only eaten kale as a "superfood salad." It was quite good, of course it
>>> had several other vegetables in it as well as sesame seeds and a few peanuts.
>>> I've never tasted Swiss Chard, what does it taste like and what is it about
>>> it that you didn't like?
>>>
>> Chard had all the worst qualities of badly cooked spinach.
>
> You shouldn't cook it badly, silly!
>

And you should take a quick whiff from the man's ass, then clomp
off and disappear for a respectable time, like, say, a week. Comprende?

On 11/12/2020 22:32, Graham wrote:
> On Fri, 11 Dec 2020 22:00:11 +0000, S Viemeister wrote:
>
>> On 11/12/2020 21:44, Graham wrote:
>>> On Fri, 11 Dec 2020 21:38:24 +0000, S Viemeister wrote:
>>
>>>> Young, tender, curly kale can be quite tasty. If your experience of kale
>>>> is big, tough, old leaves, I can see why you'd hate it,
>>>
>>> It had become so fashionable that I bought some cavolo nero, small, young
>>> leaves, a couple of years ago and was not impressed.
>>>
>> I just eat ordinary Scottish kailyaird kale. But then, I like Brussels
>> sprouts...
>
> As do I but I suppose if I cook the s--t out of some kale, it might become
> tender enough.
>
I strip out the tough middle rib, then stack and cut crosswise into fine
ribbons. Pack into a covered bowl with a bit of water. Nuke for a few
minutes (time depends on quantity and the power of your oven - 3 to 4
minutes, usually). Dress with salted butter. Also nice tossed with with
finely minced garlic and chopped walnuts.
But I don't like the big, coarse leaves, I only cook young, tender ones.

On Friday, December 11, 2020 at 5:08:52 PM UTC-5, wrote:
> On Friday, December 11, 2020 at 4:03:02 PM UTC-6, Dave Smith wrote:
> >
> > I have had kale a few times. I didn't mind it at all, and I am not at
> > all into leafy greens. I also tried Swiss Chard once. That is a mistake
> > I will try not to make again.
> >
> I've only eaten kale as a "superfood salad." It was quite good, of course it
> had several other vegetables in it as well as sesame seeds and a few peanuts.
> I've never tasted Swiss Chard, what does it taste like and what is it about
> it that you didn't like?

To me it tastes like beets. Epic fail.

Cindy Hamilton

On Friday, December 11, 2020 at 5:35:07 PM UTC-5, dsi1 wrote:
> On Friday, December 11, 2020 at 12:00:15 PM UTC-10, S Viemeister wrote:
> > On 11/12/2020 21:44, Graham wrote:
> > > On Fri, 11 Dec 2020 21:38:24 +0000, S Viemeister wrote:
> >
> > >> Young, tender, curly kale can be quite tasty. If your experience of kale
> > >> is big, tough, old leaves, I can see why you'd hate it,
> > >
> > > It had become so fashionable that I bought some cavolo nero, small, young
> > > leaves, a couple of years ago and was not impressed.
> > >
> > I just eat ordinary Scottish kailyaird kale. But then, I like Brussels
> > sprouts...
> Oddly enough, Brussels sprouts are best when you fry the crap out of them. That's probably not a good sign.
> https://www.kitchenkonfidence.com/wp...8713070670.jpg

That looked good. Any dry-heat method for brussels sprouts works for me.

Cindy Hamilton

On Sat, 12 Dec 2020 03:37:07 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, December 11, 2020 at 5:08:52 PM UTC-5, wrote:
>> On Friday, December 11, 2020 at 4:03:02 PM UTC-6, Dave Smith wrote:
>> >
>> > I have had kale a few times. I didn't mind it at all, and I am not at
>> > all into leafy greens. I also tried Swiss Chard once. That is a mistake
>> > I will try not to make again.
>> >
>> I've only eaten kale as a "superfood salad." It was quite good, of course it
>> had several other vegetables in it as well as sesame seeds and a few peanuts.
>> I've never tasted Swiss Chard, what does it taste like and what is it about
>> it that you didn't like?
>
>To me it tastes like beets. Epic fail.
>
>Cindy Hamilton

Chard is beets that are grown for their leaves, they don't produce a
bulbous root. I like either form. I like pickled beets, I especially
like Harvard Beets. Chard is easy to grow, we plant a large patch, we
prefer it to spinach. Spinach is a magnet for sand, but chard is a
much cleaner plant and not so delicate, beet tops tend to rot, that's
why the produce department rarely sells beet root with tops. Most
people twist the beet tops off and leave them. When I see beets with
tops I ask what they will do with them and I'm handed a plastic bag
and told to take all I want, I take them all... they're good steamed
but better dressed in a salad. Farmers who grow beets feed the tops
to their livestock. I can't comprehend the people who buy beetroot
who put the tops in the trash but complain about the price of salad
greens. Even when I can't eat all the beet tops I put them out for
the critters. Critters are the best composters, they do the best
fertilizing.

dsi1 wrote:

> On Friday, December 11, 2020 at 12:36:50 PM UTC-10, Bruce wrote:
> > On Fri, 11 Dec 2020 14:35:01 -0800 (PST), dsi1
> > > wrote:
> >
> > > On Friday, December 11, 2020 at 12:00:15 PM UTC-10, S Viemeister
> > > wrote:
> > >> On 11/12/2020 21:44, Graham wrote:
> > >> > On Fri, 11 Dec 2020 21:38:24 +0000, S Viemeister wrote:
> > >>
> > >> >> Young, tender, curly kale can be quite tasty. If your
> > experience of kale >> >> is big, tough, old leaves, I can see why
> > you'd hate it, >> >
> > >> > It had become so fashionable that I bought some cavolo nero,
> > small, young >> > leaves, a couple of years ago and was not
> > impressed. >> >
> > >> I just eat ordinary Scottish kailyaird kale. But then, I like
> > Brussels >> sprouts...
> > > Oddly enough, Brussels sprouts are best when you fry the crap out
> > > of them. That's probably not a good sign.
> > >
https://www.kitchenkonfidence.com/wp...8713070670.jpg
> > Nah, they need to still have some bite.
> Brussels sprouts fried all to hell have a lot of bite. They also have
> a burnt, bitter, taste to them. They ain't bad. We had some the other
> day. I had two pieces - that was about all I could eat. My daughter
> called me from upstairs, asking if we had any left. She was
> disappointed when I told her "no." That was rather strange. My
> daughter never calls me from upstairs to see if we have anything left!

I like them steamed best. Just a simple sort of thing for me.

On Saturday, December 12, 2020 at 10:07:56 AM UTC-10, cshenk wrote:
> dsi1 wrote:
>
> > On Friday, December 11, 2020 at 12:36:50 PM UTC-10, Bruce wrote:
> > > On Fri, 11 Dec 2020 14:35:01 -0800 (PST), dsi1
> > > > wrote:
> > >
> > > > On Friday, December 11, 2020 at 12:00:15 PM UTC-10, S Viemeister
> > > > wrote:
> > > >> On 11/12/2020 21:44, Graham wrote:
> > > >> > On Fri, 11 Dec 2020 21:38:24 +0000, S Viemeister wrote:
> > > >>
> > > >> >> Young, tender, curly kale can be quite tasty. If your
> > > experience of kale >> >> is big, tough, old leaves, I can see why
> > > you'd hate it, >> >
> > > >> > It had become so fashionable that I bought some cavolo nero,
> > > small, young >> > leaves, a couple of years ago and was not
> > > impressed. >> >
> > > >> I just eat ordinary Scottish kailyaird kale. But then, I like
> > > Brussels >> sprouts... ou
> > > > Oddly enough, Brussels sprouts are best when you fry the crap out
> > > > of them. That's probably not a good sign.
> > > >
> https://www.kitchenkonfidence.com/wp...8713070670.jpg
> > > Nah, they need to still have some bite.
> > Brussels sprouts fried all to hell have a lot of bite. They also have
> > a burnt, bitter, taste to them. They ain't bad. We had some the other
> > day. I had two pieces - that was about all I could eat. My daughter
> > called me from upstairs, asking if we had any left. She was
> > disappointed when I told her "no." That was rather strange. My
> > daughter never calls me from upstairs to see if we have anything left!
> I like them steamed best. Just a simple sort of thing for me.
Brussels sprouts are not something that's on most people's radar but if someone deep fries them, they're suddenly trendy and the kids get all excited.
https://www.thepioneerwoman.com/food...ssels-sprouts/

John Kuthe wrote:

> On Friday, December 11, 2020 at 4:56:20 PM UTC-6, dsi1 wrote:
> ...
> > Brussels sprouts fried all to hell have a lot of bite. They also
> > have a burnt, bitter, taste to them. They ain't bad. We had some
> > the other day. I had two pieces - that was about all I could eat.
> > My daughter called me from upstairs, asking if we had any left. She
> > was disappointed when I told her "no." That was rather strange. My
> > daughter never calls me from upstairs to see if we have anything
> > left!
>
> Yep, I do not even like Brussel Sprouts because of their bitterness
> to me and few others.
>
>
> John Kuthe...

No one likes everything and that ok. I dislike Kale and turnip greens
and Collards. It's possible Collard greens may have something to them
but they have been destroyed for me by too many insisting 'oh, you just
haven't had them done right' then insisting I try theirs which have
been used to sop vinegar up until it drips out almost. Ick.

It's sad but too many times of something fixed badly can destroy a
desire to even try something that may be good.

I've never had the chance to try them truely fresh. I can expect they
will be milder but wonderful.

On Saturday, December 12, 2020 at 3:21:29 PM UTC-5, cshenk wrote:
> John Kuthe wrote:
>
> > On Friday, December 11, 2020 at 4:56:20 PM UTC-6, dsi1 wrote:
> > ...
> > > Brussels sprouts fried all to hell have a lot of bite. They also
> > > have a burnt, bitter, taste to them. They ain't bad. We had some
> > > the other day. I had two pieces - that was about all I could eat.
> > > My daughter called me from upstairs, asking if we had any left. She
> > > was disappointed when I told her "no." That was rather strange. My
> > > daughter never calls me from upstairs to see if we have anything
> > > left!
> >
> > Yep, I do not even like Brussel Sprouts because of their bitterness
> > to me and few others.
> >
> >
> > John Kuthe...
> No one likes everything and that ok. I dislike Kale and turnip greens
> and Collards. It's possible Collard greens may have something to them
> but they have been destroyed for me by too many insisting 'oh, you just
> haven't had them done right' then insisting I try theirs which have
> been used to sop vinegar up until it drips out almost. Ick.

If you're ever at an Ethiopian restaurant, try the collards. No vinegar.

I didn't grow up eating greens, and I generally don't like them, but every
time I've had this, I've liked it:

<https://www.recipesource.com/ethnic/africa/ethiopian/00/rec0017.html>

Ooh, this looks good, too.

<https://www.saveur.com/article/Recipes/Yeabesha-Gomen-Ethiopian-Collard-Greens/>

I don't remember them being chile-hot.

Cindy Hamilton

cshenk wrote:
> dsi1 wrote:
>
>> On Friday, December 11, 2020 at 12:36:50 PM UTC-10, Bruce wrote:
>>> On Fri, 11 Dec 2020 14:35:01 -0800 (PST), dsi1
>>> > wrote:
>>>
>>>> On Friday, December 11, 2020 at 12:00:15 PM UTC-10, S Viemeister
>>>> wrote:
>>>>> On 11/12/2020 21:44, Graham wrote:
>>>>>> On Fri, 11 Dec 2020 21:38:24 +0000, S Viemeister wrote:
>>>>>
>>>>>>> Young, tender, curly kale can be quite tasty. If your
>>> experience of kale >> >> is big, tough, old leaves, I can see why
>>> you'd hate it, >> >
>>>>>> It had become so fashionable that I bought some cavolo nero,
>>> small, young >> > leaves, a couple of years ago and was not
>>> impressed. >> >
>>>>> I just eat ordinary Scottish kailyaird kale. But then, I like
>>> Brussels >> sprouts...
>>>> Oddly enough, Brussels sprouts are best when you fry the crap out
>>>> of them. That's probably not a good sign.
>>>>
> https://www.kitchenkonfidence.com/wp...8713070670.jpg
>>> Nah, they need to still have some bite.
>> Brussels sprouts fried all to hell have a lot of bite. They also have
>> a burnt, bitter, taste to them. They ain't bad. We had some the other
>> day. I had two pieces - that was about all I could eat. My daughter
>> called me from upstairs, asking if we had any left. She was
>> disappointed when I told her "no." That was rather strange. My
>> daughter never calls me from upstairs to see if we have anything left!
>
> I like them steamed best. Just a simple sort of thing for me.
>

Yes, and with a little bit of cheese sauce on top.

On Saturday, December 12, 2020 at 10:21:29 AM UTC-10, cshenk wrote:
> John Kuthe wrote:
>
> > On Friday, December 11, 2020 at 4:56:20 PM UTC-6, dsi1 wrote:
> > ...
> > > Brussels sprouts fried all to hell have a lot of bite. They also
> > > have a burnt, bitter, taste to them. They ain't bad. We had some
> > > the other day. I had two pieces - that was about all I could eat.
> > > My daughter called me from upstairs, asking if we had any left. She
> > > was disappointed when I told her "no." That was rather strange. My
> > > daughter never calls me from upstairs to see if we have anything
> > > left!
> >
> > Yep, I do not even like Brussel Sprouts because of their bitterness
> > to me and few others.
> >
> >
> > John Kuthe...
> No one likes everything and that ok. I dislike Kale and turnip greens
> and Collards. It's possible Collard greens may have something to them
> but they have been destroyed for me by too many insisting 'oh, you just
> haven't had them done right' then insisting I try theirs which have
> been used to sop vinegar up until it drips out almost. Ick.
>
> It's sad but too many times of something fixed badly can destroy a
> desire to even try something that may be good.
>
> I've never had the chance to try them truely fresh. I can expect they
> will be milder but wonderful.
I dislike kale too but with proper cooking, it can be forced/beaten into something that I'm familiar with.
https://delishably.com/meat-dishes/M...id-Luau-Recipe

dsi1 wrote:

> On Saturday, December 12, 2020 at 10:21:29 AM UTC-10, cshenk wrote:
> > John Kuthe wrote:
> >
> > > On Friday, December 11, 2020 at 4:56:20 PM UTC-6, dsi1 wrote:
> > > ...
> > > > Brussels sprouts fried all to hell have a lot of bite. They also
> > > > have a burnt, bitter, taste to them. They ain't bad. We had some
> > > > the other day. I had two pieces - that was about all I could eat.
> > > > My daughter called me from upstairs, asking if we had any left. She
> > > > was disappointed when I told her "no." That was rather strange. My
> > > > daughter never calls me from upstairs to see if we have anything
> > > > left!
> > >
> > > Yep, I do not even like Brussel Sprouts because of their bitterness
> > > to me and few others.
> > >
> > >
> > > John Kuthe...
> > No one likes everything and that ok. I dislike Kale and turnip greens
> > and Collards. It's possible Collard greens may have something to them
> > but they have been destroyed for me by too many insisting 'oh, you just
> > haven't had them done right' then insisting I try theirs which have
> > been used to sop vinegar up until it drips out almost. Ick.
> >
> > It's sad but too many times of something fixed badly can destroy a
> > desire to even try something that may be good.
> >
> > I've never had the chance to try them truely fresh. I can expect they
> > will be milder but wonderful.
> I dislike kale too but with proper cooking, it can be forced/beaten into something that I'm familiar with.
> https://delishably.com/meat-dishes/M...id-Luau-Recipe


Hmmm...that sounds pretty cool, like when you thought it was "cool" that your wife was forced/beaten into something that *she* was *not* "familiar with"...eh...??? Viz:

On 6 December 2020 you wrote:

"She could get assaulted at any time but mostly, she's been lucky. She did get punched in the face once. She said she saw stars - cool!"

--
Best
Greg

On Saturday, December 12, 2020 at 1:07:09 PM UTC-10, GM wrote:
> dsi1 wrote:
>
> > On Saturday, December 12, 2020 at 10:21:29 AM UTC-10, cshenk wrote:
> > > John Kuthe wrote:
> > >
> > > > On Friday, December 11, 2020 at 4:56:20 PM UTC-6, dsi1 wrote:
> > > > ...
> > > > > Brussels sprouts fried all to hell have a lot of bite. They also
> > > > > have a burnt, bitter, taste to them. They ain't bad. We had some
> > > > > the other day. I had two pieces - that was about all I could eat.
> > > > > My daughter called me from upstairs, asking if we had any left. She
> > > > > was disappointed when I told her "no." That was rather strange. My
> > > > > daughter never calls me from upstairs to see if we have anything
> > > > > left!
> > > >
> > > > Yep, I do not even like Brussel Sprouts because of their bitterness
> > > > to me and few others.
> > > >
> > > >
> > > > John Kuthe...
> > > No one likes everything and that ok. I dislike Kale and turnip greens
> > > and Collards. It's possible Collard greens may have something to them
> > > but they have been destroyed for me by too many insisting 'oh, you just
> > > haven't had them done right' then insisting I try theirs which have
> > > been used to sop vinegar up until it drips out almost. Ick.
> > >
> > > It's sad but too many times of something fixed badly can destroy a
> > > desire to even try something that may be good.
> > >
> > > I've never had the chance to try them truely fresh. I can expect they
> > > will be milder but wonderful.
> > I dislike kale too but with proper cooking, it can be forced/beaten into something that I'm familiar with.
> > https://delishably.com/meat-dishes/M...id-Luau-Recipe
> Hmmm...that sounds pretty cool, like when you thought it was "cool" that your wife was forced/beaten into something that *she* was *not* "familiar with"...eh...??? Viz:
>
> On 6 December 2020 you wrote:
>
> "She could get assaulted at any time but mostly, she's been lucky. She did get punched in the face once. She said she saw stars - cool!"
>
> --
> Best
> Greg
Getting punched in the face was not cool. Why are yoose so stupid? That was a very terrible thing. Seeing stars, however, is a very cool thing. I love my wife, and would gladly give up my life to save hers. The bad news is that her co-worker has tested positive for Covid-19. Yoose can go to hell.

On Saturday, December 12, 2020 at 5:12:07 PM UTC-6, dsi1 wrote:
> On Saturday, December 12, 2020 at 1:07:09 PM UTC-10, GM wrote:
> > dsi1 wrote:
> >
> > > On Saturday, December 12, 2020 at 10:21:29 AM UTC-10, cshenk wrote:
> > > > John Kuthe wrote:
> > > >
> > > > > On Friday, December 11, 2020 at 4:56:20 PM UTC-6, dsi1 wrote:
> > > > > ...
> > > > > > Brussels sprouts fried all to hell have a lot of bite. They also
> > > > > > have a burnt, bitter, taste to them. They ain't bad. We had some
> > > > > > the other day. I had two pieces - that was about all I could eat.
> > > > > > My daughter called me from upstairs, asking if we had any left. She
> > > > > > was disappointed when I told her "no." That was rather strange. My
> > > > > > daughter never calls me from upstairs to see if we have anything
> > > > > > left!
> > > > >
> > > > > Yep, I do not even like Brussel Sprouts because of their bitterness
> > > > > to me and few others.
> > > > >
> > > > >
> > > > > John Kuthe...
> > > > No one likes everything and that ok. I dislike Kale and turnip greens
> > > > and Collards. It's possible Collard greens may have something to them
> > > > but they have been destroyed for me by too many insisting 'oh, you just
> > > > haven't had them done right' then insisting I try theirs which have
> > > > been used to sop vinegar up until it drips out almost. Ick.
> > > >
> > > > It's sad but too many times of something fixed badly can destroy a
> > > > desire to even try something that may be good.
> > > >
> > > > I've never had the chance to try them truely fresh. I can expect they
> > > > will be milder but wonderful.
> > > I dislike kale too but with proper cooking, it can be forced/beaten into something that I'm familiar with.
> > > https://delishably.com/meat-dishes/M...id-Luau-Recipe
> > Hmmm...that sounds pretty cool, like when you thought it was "cool" that your wife was forced/beaten into something that *she* was *not* "familiar with"...eh...??? Viz:
> >
> > On 6 December 2020 you wrote:
> >
> > "She could get assaulted at any time but mostly, she's been lucky. She did get punched in the face once. She said she saw stars - cool!"
> >
> > --
> > Best
> > Greg
> Getting punched in the face was not cool. Why are yoose so stupid? That was a very terrible thing. Seeing stars, however, is a very cool thing. I love my wife, and would gladly give up my life to save hers. The bad news is that her co-worker has tested positive for Covid-19. Yoose can go to hell.


Words will not help you...

--
Best
Greg

dsi1 wrote:
> On Saturday, December 12, 2020 at 10:21:29 AM UTC-10, cshenk wrote:
>> John Kuthe wrote:
>>
>>> On Friday, December 11, 2020 at 4:56:20 PM UTC-6, dsi1 wrote:
>>> ...
>>>> Brussels sprouts fried all to hell have a lot of bite. They also
>>>> have a burnt, bitter, taste to them. They ain't bad. We had some
>>>> the other day. I had two pieces - that was about all I could eat.
>>>> My daughter called me from upstairs, asking if we had any left. She
>>>> was disappointed when I told her "no." That was rather strange. My
>>>> daughter never calls me from upstairs to see if we have anything
>>>> left!
>>>
>>> Yep, I do not even like Brussel Sprouts because of their bitterness
>>> to me and few others.
>>>
>>>
>>> John Kuthe...
>> No one likes everything and that ok. I dislike Kale and turnip greens
>> and Collards. It's possible Collard greens may have something to them
>> but they have been destroyed for me by too many insisting 'oh, you just
>> haven't had them done right' then insisting I try theirs which have
>> been used to sop vinegar up until it drips out almost. Ick.
>>
>> It's sad but too many times of something fixed badly can destroy a
>> desire to even try something that may be good.
>>
>> I've never had the chance to try them truely fresh. I can expect they
>> will be milder but wonderful.
> I dislike kale too but with proper cooking, it can be forced/beaten into something that I'm familiar with.
> https://delishably.com/meat-dishes/M...id-Luau-Recipe
>

Try shitting in a large pot, throw in a few fish heads, and a few
pounds of rice, then Cook for a few hours, and call it ALOHA stew.


Folks on da rock will LOVE it!

GM wrote:
> dsi1 wrote:
>
>> On Saturday, December 12, 2020 at 10:21:29 AM UTC-10, cshenk wrote:
>>> John Kuthe wrote:
>>>
>>>> On Friday, December 11, 2020 at 4:56:20 PM UTC-6, dsi1 wrote:
>>>> ...
>>>>> Brussels sprouts fried all to hell have a lot of bite. They also
>>>>> have a burnt, bitter, taste to them. They ain't bad. We had some
>>>>> the other day. I had two pieces - that was about all I could eat.
>>>>> My daughter called me from upstairs, asking if we had any left. She
>>>>> was disappointed when I told her "no." That was rather strange. My
>>>>> daughter never calls me from upstairs to see if we have anything
>>>>> left!
>>>>
>>>> Yep, I do not even like Brussel Sprouts because of their bitterness
>>>> to me and few others.
>>>>
>>>>
>>>> John Kuthe...
>>> No one likes everything and that ok. I dislike Kale and turnip greens
>>> and Collards. It's possible Collard greens may have something to them
>>> but they have been destroyed for me by too many insisting 'oh, you just
>>> haven't had them done right' then insisting I try theirs which have
>>> been used to sop vinegar up until it drips out almost. Ick.
>>>
>>> It's sad but too many times of something fixed badly can destroy a
>>> desire to even try something that may be good.
>>>
>>> I've never had the chance to try them truely fresh. I can expect they
>>> will be milder but wonderful.
>> I dislike kale too but with proper cooking, it can be forced/beaten into something that I'm familiar with.
>> https://delishably.com/meat-dishes/M...id-Luau-Recipe
>
>
> Hmmm...that sounds pretty cool, like when you thought it was "cool" that your wife was forced/beaten into something that *she* was *not* "familiar with"...eh...??? Viz:
>
> On 6 December 2020 you wrote:
>
> "She could get assaulted at any time but mostly, she's been lucky. She did get punched in the face once. She said she saw stars - cool!"
>

You sure that wasn't Popeye trying to rape her hot ass?

Remember, he's not ***!

GM wrote:
> On Saturday, December 12, 2020 at 5:12:07 PM UTC-6, dsi1 wrote:
>> On Saturday, December 12, 2020 at 1:07:09 PM UTC-10, GM wrote:
>>> dsi1 wrote:
>>>
>>>> On Saturday, December 12, 2020 at 10:21:29 AM UTC-10, cshenk wrote:
>>>>> John Kuthe wrote:
>>>>>
>>>>>> On Friday, December 11, 2020 at 4:56:20 PM UTC-6, dsi1 wrote:
>>>>>> ...
>>>>>>> Brussels sprouts fried all to hell have a lot of bite. They also
>>>>>>> have a burnt, bitter, taste to them. They ain't bad. We had some
>>>>>>> the other day. I had two pieces - that was about all I could eat.
>>>>>>> My daughter called me from upstairs, asking if we had any left. She
>>>>>>> was disappointed when I told her "no." That was rather strange. My
>>>>>>> daughter never calls me from upstairs to see if we have anything
>>>>>>> left!
>>>>>>
>>>>>> Yep, I do not even like Brussel Sprouts because of their bitterness
>>>>>> to me and few others.
>>>>>>
>>>>>>
>>>>>> John Kuthe...
>>>>> No one likes everything and that ok. I dislike Kale and turnip greens
>>>>> and Collards. It's possible Collard greens may have something to them
>>>>> but they have been destroyed for me by too many insisting 'oh, you just
>>>>> haven't had them done right' then insisting I try theirs which have
>>>>> been used to sop vinegar up until it drips out almost. Ick.
>>>>>
>>>>> It's sad but too many times of something fixed badly can destroy a
>>>>> desire to even try something that may be good.
>>>>>
>>>>> I've never had the chance to try them truely fresh. I can expect they
>>>>> will be milder but wonderful.
>>>> I dislike kale too but with proper cooking, it can be forced/beaten into something that I'm familiar with.
>>>> https://delishably.com/meat-dishes/M...id-Luau-Recipe
>>> Hmmm...that sounds pretty cool, like when you thought it was "cool" that your wife was forced/beaten into something that *she* was *not* "familiar with"...eh...??? Viz:
>>>
>>> On 6 December 2020 you wrote:
>>>
>>> "She could get assaulted at any time but mostly, she's been lucky. She did get punched in the face once. She said she saw stars - cool!"
>>>
>>> --
>>> Best
>>> Greg
>> Getting punched in the face was not cool. Why are yoose so stupid? That was a very terrible thing. Seeing stars, however, is a very cool thing. I love my wife, and would gladly give up my life to save hers. The bad news is that her co-worker has tested positive for Covid-19. Yoose can go to hell.
>
>
> Words will not help you...
>
> --
> Best
> Greg
>

Hrmmph. I'm still waiting for his sorry ass to repent and announce
a massive sale on his grossly overpriced hearing aids. Old Folks on
da rock need this.

He's been ****ing them for years.

On Saturday, December 12, 2020 at 1:22:36 PM UTC-10, GM wrote:
> On Saturday, December 12, 2020 at 5:12:07 PM UTC-6, dsi1 wrote:
> > On Saturday, December 12, 2020 at 1:07:09 PM UTC-10, GM wrote:
> > > dsi1 wrote:
> > >
> > > > On Saturday, December 12, 2020 at 10:21:29 AM UTC-10, cshenk wrote:
> > > > > John Kuthe wrote:
> > > > >
> > > > > > On Friday, December 11, 2020 at 4:56:20 PM UTC-6, dsi1 wrote:
> > > > > > ...
> > > > > > > Brussels sprouts fried all to hell have a lot of bite. They also
> > > > > > > have a burnt, bitter, taste to them. They ain't bad. We had some
> > > > > > > the other day. I had two pieces - that was about all I could eat.
> > > > > > > My daughter called me from upstairs, asking if we had any left. She
> > > > > > > was disappointed when I told her "no." That was rather strange. My
> > > > > > > daughter never calls me from upstairs to see if we have anything
> > > > > > > left!
> > > > > >
> > > > > > Yep, I do not even like Brussel Sprouts because of their bitterness
> > > > > > to me and few others.
> > > > > >
> > > > > >
> > > > > > John Kuthe...
> > > > > No one likes everything and that ok. I dislike Kale and turnip greens
> > > > > and Collards. It's possible Collard greens may have something to them
> > > > > but they have been destroyed for me by too many insisting 'oh, you just
> > > > > haven't had them done right' then insisting I try theirs which have
> > > > > been used to sop vinegar up until it drips out almost. Ick.
> > > > >
> > > > > It's sad but too many times of something fixed badly can destroy a
> > > > > desire to even try something that may be good.
> > > > >
> > > > > I've never had the chance to try them truely fresh. I can expect they
> > > > > will be milder but wonderful.
> > > > I dislike kale too but with proper cooking, it can be forced/beaten into something that I'm familiar with.
> > > > https://delishably.com/meat-dishes/M...id-Luau-Recipe
> > > Hmmm...that sounds pretty cool, like when you thought it was "cool" that your wife was forced/beaten into something that *she* was *not* "familiar with"...eh...??? Viz:
> > >
> > > On 6 December 2020 you wrote:
> > >
> > > "She could get assaulted at any time but mostly, she's been lucky. She did get punched in the face once. She said she saw stars - cool!"
> > >
> > > --
> > > Best
> > > Greg
> > Getting punched in the face was not cool. Why are yoose so stupid? That was a very terrible thing. Seeing stars, however, is a very cool thing. I love my wife, and would gladly give up my life to save hers. The bad news is that her co-worker has tested positive for Covid-19. Yoose can go to hell..
> Words will not help you...
>
> --
> Best
> Greg
Those mind games that you use on the kids you "mentor" probably works swell, right? I got to say that trying that on adults is downright creepy. Please can the games.

On 2020 Dec 12, , cshenk wrote
(in >):

> No one likes everything and that ok. I dislike Kale and turnip greens
> and Collards. It's possible Collard greens may have something to them
> but they have been destroyed for me by too many insisting 'oh, you just
> haven't had them done right' then insisting I try theirs which have
> been used to sop vinegar up until it drips out almost. Ick.

In my youth, several people gave me the same spiel about how they prepared
their special recipe for large slabs of liver and onions. I tried every one
of them. Nope!

Leo wrote:
....
> In my youth, several people gave me the same spiel about how they prepared
> their special recipe for large slabs of liver and onions. I tried every one
> of them. Nope!

well if you don't like the taste of liver at all then
there's not much that can be done, but if it is the
texture thing instead then there are various pate's or
other versions to try. i mentioned above in another
thread about a version of braunschwieger that i will
eat several times a year, it's about the only form of
liver i like and i use it to make fake liver pate' too
which i'll eat a few times a year too.

i have a chunk in the fridge now i'm going to finish
off tomorrow. good eats.


songbird

Sheldon Martin wrote:
> I especially like Harvard Beets.

I bought a jar of those a few years ago. Tasted a few pieces. Not awful
but not anything that I wanted to eat more of.

I tried to give them away but no takers. I eventually just tossed them.
Oh well.

On Sunday, December 13, 2020 at 1:12:07 AM UTC-6, Leo wrote:
....
> In my youth, several people gave me the same spiel about how they prepared
> their special recipe for large slabs of liver and onions. I tried every one
> of them. Nope!

I actually liked liver and onions for a short period when I was young, but then after I learned what the liver does...

NOPE! ;-)

John Kuthe...

Leo wrote:

> On 2020 Dec 12, , cshenk wrote
> (in >):
>
> > No one likes everything and that ok. I dislike Kale and turnip
> > greens and Collards. It's possible Collard greens may have
> > something to them but they have been destroyed for me by too many
> > insisting 'oh, you just haven't had them done right' then insisting
> > I try theirs which have been used to sop vinegar up until it drips
> > out almost. Ick.
>
> In my youth, several people gave me the same spiel about how they
> prepared their special recipe for large slabs of liver and onions. I
> tried every one of them. Nope!

That's another one. Liver is just awful and there is no masking it.

Gary wrote:
> Sheldon Martin wrote:
>> I especially like Harvard Beets.
>
> I bought a jar of those a few years ago. Tasted a few pieces. Not awful
> but not anything that I wanted to eat more of.
>
> I tried to give them away but no takers. I eventually just tossed them.
> Oh well.

it's just pickled beets with some butter and corn starch
thickener or some other thickener.

i can eat beets about any way, but since we've not
been growing them the past few years we haven't had
them in a while.


songbird

On Sun, 13 Dec 2020 "cshenk" wrote:
>Leo wrote:
>> On 2020 Dec 12 cshenk wrote:
>>
>> > No one likes everything and that ok. I dislike Kale and turnip
>> > greens and Collards. It's possible Collard greens may have
>> > something to them but they have been destroyed for me by too many
>> > insisting 'oh, you just haven't had them done right' then insisting
>> > I try theirs which have been used to sop vinegar up until it drips
>> > out almost. Ick.
>>
>> In my youth, several people gave me the same spiel about how they
>> prepared their special recipe for large slabs of liver and onions. I
>> tried every one of them. Nope!
>
>That's another one. Liver is just awful and there is no masking it.

Chopped liver is wonderful, especially made with calves liver... made
with chicken liver it's even better.
Grilled calves liver is one of the few foods I like cooked wrapped
with bacon. For me a favorite lunch is a Braunschwieger sandwich with
sliced raw onion and Guldens spicey brown.

Yoose people sure have a lot of food dislikes... I guess if it's not
from a fast food joint or a Gerbers jar yoose won't eat it.... yoose
all swoon over fercocktah mystery meat burgers but won't eat grandma's
chopped liver on a bialy.... I'll bet none of yoose TIADers know
what's a bialy.

Sheldon Martin wrote:

> On Sun, 13 Dec 2020 "cshenk" wrote:
> > Leo wrote:
> >> On 2020 Dec 12 cshenk wrote:
> >>
> >> > No one likes everything and that ok. I dislike Kale and turnip
> >> > greens and Collards. It's possible Collard greens may have
> >> > something to them but they have been destroyed for me by too many
> >> > insisting 'oh, you just haven't had them done right' then
> insisting >> > I try theirs which have been used to sop vinegar up
> until it drips >> > out almost. Ick.
> >>
> >> In my youth, several people gave me the same spiel about how they
> >> prepared their special recipe for large slabs of liver and onions.
> I >> tried every one of them. Nope!
> >
> > That's another one. Liver is just awful and there is no masking it.
>
> Chopped liver is wonderful, especially made with calves liver... made
> with chicken liver it's even better.
> Grilled calves liver is one of the few foods I like cooked wrapped
> with bacon. For me a favorite lunch is a Braunschwieger sandwich with
> sliced raw onion and Guldens spicey brown.

Yawn...

>
> Yoose people sure have a lot of food dislikes... I guess if it's not
> from a fast food joint or a Gerbers jar yoose won't eat it.... yoose
> all swoon over fercocktah mystery meat burgers but won't eat grandma's
> chopped liver on a bialy.... I'll bet none of yoose TIADers know
> what's a bialy.

There you go, hitting the Crystal Palace a bit early aren't you? You
definately are having trouble keeping people apart. I'm the one with
extremly few food dislikes, though sometimes I dislike a specific brand
of something.

Bialy is a lazyman's bagel, only smewhat popular where you are. For
the rest, they skip the boiling step that plumps it and instead, make
baked hocky pucks.

On Sunday, December 13, 2020 at 10:09:21 AM UTC-5, Sheldon wrote:
> On Sun, 13 Dec 2020 "cshenk" wrote:
> >Leo wrote:
> >> On 2020 Dec 12 cshenk wrote:
> >>
> >> > No one likes everything and that ok. I dislike Kale and turnip
> >> > greens and Collards. It's possible Collard greens may have
> >> > something to them but they have been destroyed for me by too many
> >> > insisting 'oh, you just haven't had them done right' then insisting
> >> > I try theirs which have been used to sop vinegar up until it drips
> >> > out almost. Ick.
> >>
> >> In my youth, several people gave me the same spiel about how they
> >> prepared their special recipe for large slabs of liver and onions. I
> >> tried every one of them. Nope!
> >
> >That's another one. Liver is just awful and there is no masking it.
> Chopped liver is wonderful, especially made with calves liver... made
> with chicken liver it's even better.
> Grilled calves liver is one of the few foods I like cooked wrapped
> with bacon. For me a favorite lunch is a Braunschwieger sandwich with
> sliced raw onion and Guldens spicey brown.
>
> Yoose people sure have a lot of food dislikes... I guess if it's not
> from a fast food joint or a Gerbers jar yoose won't eat it.... yoose
> all swoon over fercocktah mystery meat burgers but won't eat grandma's
> chopped liver on a bialy.... I'll bet none of yoose TIADers know
> what's a bialy.

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.

Cindy Hamilton

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

On Sunday, December 13, 2020 at 12:27:04 PM UTC-5, songbird wrote:
> 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.

So do I. I outgrew most of my pickiness when I went to
college. Part of it was being exposed to new, well-prepared
food and part of it was that I didn't want to look like a rube.

> 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.

Although I'm partial to fish & chips and fried shrimp, I
generally prefer my fish to be lightly cooked and I don't
mind it served cold. I, too, don't like strong fishy tastes
like mackerel, but I like seaweed and roe.

> 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.

Yes, that's a tough one. The best thing about Ann Arbor
is the restaurants.

Cindy Hamilton