Zenkitty, my family ate like that, too. If my mom hadn't had a second husband, I might never have found my palate. He put us through a lot, but I owe him too.ETA: Good thought, Epic. Also, I found that Caribbean restaurants have sprung up all over around here...I should find some things I like.
Natter 73: Chuck Norris only wishes he could Natter
Off-topic discussion. Wanna talk about corsets, duct tape, butt kicking, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Lilly won't eat spicy food, where the definition of spicy appears to include "was once in the same room as a pepper, maybe."
On the other hand, stick pretty much any Japanese food in front of her, and she'll chow the fuck down.
Jesse had the goat when we met Heather and India for Carribean food yesterday.
If I'm talking about all of them, I can't specify a single one, though; that's what I meant. I've traveled a lot with adventurous companions, and I have an older sister who was determined to make up for me growing up in Hillbilly Land; I have eaten All the Ethnic Food. International might work. "I've tried a wide range of international foods"?
Getting HPF to eat is harder now than when she was little. Now she tries to file Geneva Convention complaints over parsnips.
Shouldn't have let her read Calvin & Hobbes.
Lilly won't eat spicy food, where the definition of spicy appears to include "was once in the same room as a pepper, maybe."
That would be me. I would be ashamed of my wimpy tolerance for spicy food, except for life is too damn short to force myself to eat food that makes me unable to taste anything except AAH HOT WTF HOT SPICEY WTF.
Caribbean food is delicious. I had it once. Conch meat, who knew.
Goat is okay, but I don't like lamb. Well-cooked venison is delicious. Alligator is okay, frog legs are disgusting. I've never eaten squirrel.
I have eaten a lot of Brunswick stew in South Georgia, so I assume I've eaten squirrel.
Goat is delicious, but I've never had it prepared anywhere that wasn't full of bones - in both Jamaican and Indian curries, the preparation method seems to be to just hack it to pieces with a cleaver and throw it in the sauce. But if you're willing to pick around a little, dayum, so nummy.
Elk is the bomb-diggity.