Xander ,'Help'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Skipping:
raw good, cooked bad
Should this be the place where I post my eternal "raw tomatoes are evil, only after they're properly killed cooked can they become worthy of eating without throwing up from the smell alone"? I can't have a food discussion without getting to that.
Other than that, timelies.
I love raw tomatoes, except for the fact that I read and eat them and get seeds in my books. Which later on, is a major "What the hell is that?" experience. But you guys could still loan me stuff to read...I'm much more careful with other people's stuff.
FredPete is from WI. Where did this Californian approach to veggies come from?
Nilly, raw tomatoes and raw onions are what life is all about. Learn to love life!
I read some awesome receipes in Cooks Illustrated, last night, that involved raw tomato sauces for pasta, using summer tomatoes.
YUM!
Where did this Californian approach to veggies come from?
Too many overcooked, soggy veggies as a kid.
And Nilly, my rule on tomatoes is actually different -- chunk bad, sauce/ketchup good.
Not helping your case here. They're like little cabbages with added slime!
Or concentrated cabbage. I can handle cabbage in small doses, or in certain things (certain dumplings, for one), but brussell sprouts literally make me gag - as in my throat closes up like someone is shoving a finger down my throat. Broccoli does the same thing, even in tiny quantities.
Weirdest vegatable I like? Fiddleheads. But they need to be lightly sauteed or blanched. If overcooked, they get slimier than okra.
Mmmm, fresh tomatoes... t /Homer
Mmmm, fresh tomatoes...
Man, the first time I had heirloom tomatoes, I thought I'd gone to heaven. Soooo good. Pricey, but often worth it.
I have to be careful with pasta sauce these days...something that's in a lot of it tends to upset my stomach. Probably basil. Or maybe it's just really acidic.
whether Italian Beef's primarily a Chicago-area thing
It is. I haven't been able to find a decent one around here, unfortunately. We're only 6 hours away by car, you'd think someone would have brought the recipe over.
I love brussels sprouts, lima beans, spinach, asparagus, all of it. Properly cooked (by which I mean barely), of course. Tomatoes must be raw, and preferably small and tart.