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.
Joyce: And what did you do tonight? Dawn: Irritated Giles. I'm beginning to get why Buffy likes it so much.
'Get It Done'
Natter 32 Flavors and Then Some
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.
Fred Pete - Feb 08, 2005 4:39:56 am PST #4815 of 10002
Ann, that's a ferret.
Frankenbuddha - Feb 08, 2005 4:41:26 am PST #4816 of 10002
"We are the Goon Squad and we're coming to town...Beep! Beep!" - David Bowie, "Fashion"
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.
DXMachina - Feb 08, 2005 4:41:35 am PST #4817 of 10002
You always do this. We get tipsy, and you take advantage of my love of the scientific method.
Mmmm, fresh tomatoes... t /Homer
Frankenbuddha - Feb 08, 2005 4:43:12 am PST #4818 of 10002
"We are the Goon Squad and we're coming to town...Beep! Beep!" - David Bowie, "Fashion"
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.
erikaj - Feb 08, 2005 4:43:34 am PST #4819 of 10002
Always Anti-fascist!
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.
juliana - Feb 08, 2005 4:44:09 am PST #4820 of 10002
I’d be lying if I didn’t say that I miss them all tonight…
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.
Nilly - Feb 08, 2005 4:44:42 am PST #4821 of 10002
Swouncing
Gus, onions - yes, definitely. Raw, cooked, whatever way possible.
Raw tomatoes? I can't even smell them. If I absolutely have to cut them, I spend the next ten minutes trying to scrub the smell off my hands. There's no other food to which I respond so strongly, not even remotely. I'll try anything (kosher, granted). The one thing I know I can't even taste is a raw tomato.
Gus - Feb 08, 2005 4:46:19 am PST #4822 of 10002
Bag the crypto. Say what is on your mind.
Some buffista with the Cooking-Thing is scannning this portion of the thread and concocting a Perfect Bufistas Recipe.
O, Buffista Chef, do not leave out the beer.
tommyrot - Feb 08, 2005 4:46:37 am PST #4823 of 10002
Sir, it's not an offence to let your cat eat your bacon. Okay? And we don't arrest cats, I'm very sorry.
Huh. That's weird. It seems to me that raw tomatoes don't have much of a smell.
Was there perhaps some raw-tomatoe-induced trauma in your childhood?
erikaj - Feb 08, 2005 4:48:40 am PST #4824 of 10002
Always Anti-fascist!
I think it's a fairly pleasant smell. Maybe not an overripe one.