Although grapes and apples are often found on a cheese board
Yes, the word you’re looking for here is ‘garnish’. You’re not actually meant to eat them as that would leave less room for more cheese.
toast with strawberry jam and cheese (Cheddar or Wensleydale are my favourites) is wonderful, so fruit clearly goes with cheese.
I’d forgotten about butter. It’s not like I don’t like it, I just don’t feel the need to put it on bread. Especially nice bread, maybe some salt and pepper.
I prefer a bacon sandwich without butter or sauce however,I’d eat it if the ingredients were present, it’s not being fussy it’s just how I like it.
Toast the bread and yeah it needs butter.
I don’t even bother to ask for no butter as I can’t bothered with explaining it.
Same goes for a burger. I do not want a slice of cheese, it doesn’t need it, I don’t understand the mentality of putting cheese on everything, I like cheese but not automatically stuck on every food. Also all the sauces people slather on a burger. I don’t necessarily want it, I can operate a ketchup bottle, or is the meat that crap?
Beans can bugger off though.
A friend always needs to explain why she doesn't like coriander to me.
I don't think I liked it as a kid but I absolutely love it now
I believe that she needs to train herself to like it because she is (particularly as a vegan) missing out on some truly wonderful dishes from all over the world and that's a shame.
She gives it the whole tastes like soap thing.
I had a work colleague who claimed to eat only apples, marmite, beer, toast and butter. Sounds like all carbs and fat with almost no protein.
I went out with him a few times for work dinners had he would pretty much stick to that - usually just toast and beer. He took quite a broad view on what qualified as toast - at Indian restaurants he would just order a dozen popadoms and a beer.
He was not a healthy guy and said he wished he could eat more stuff, biggest regret was that one of his children seem to be going the same way with being a very restrictive eater.
As for foods I don’t like, mayonnaise is devil’s spunk and ruins a perfectly good sandwich. It’s particularly insidious as it’s often hidden and the unassuming consumer is unaware until they take a bite and get a mouthful of Beelzebub’s jizz.
Beefburger: ketchup. Vegetarian beef analogue burger (Quorn, McPlant et al): Mayo. Why? It makes no sense to me.
Making a vegetarian burger is easy, you make a beefburger as normal but swap the meat patty for a veggie patty. There's 15 variants of beefburger on the menu 13 of which could be veggie with a different protein, so why does the solitary vegetarian "option" have to be some pissed-about with thing stuck at the bottom as an afterthought?
I don’t understand the mentality of putting cheese on everything
There is nothing that can’t be improved with the addition of cheese. For example, fish finger butties
Also all the sauces people slather on a burger. I don’t necessarily want it, I can operate a ketchup bottle, or is the meat that crap?
But… but…. Big Macs! Aldi do the closest thing to a Big Mac sauce. It’s fantastic in burgers, crap or otherwise…
he wished he could eat more stuff
Waves. I have so many food issues that I wouldn't know where to start with a list. I hate being challenged on it because for me it's almost a primal urge. For instance asking "why don't you like tomatoes" is like asking "why don't you like eating razor blades". My mind has somehow reclassified them as a threat, not a food so they are not something I can even contemplate eating. Then there's the whole thing about contamination so I can't just take a tomato out of a sandwich and eat the rest.
It's a crappy, socially awkward and restrictive way to live - I've tried to get help for it and made a tiny bit of progress but that's stalled and in some cases reverted.
My mind has somehow reclassified them as a threat, not a food so they are not something I can even contemplate eating.
I spent quite a lot of time in Asia after I graduated university, just figured that, as long as the locals were eating it, a few shots of the local booze would make anything swallowable and you'd make more friends if you at least tried to eat the local "delicacies". Except for meringue.
Beefburger: ketchup. Vegetarian beef analogue burger (Quorn, McPlant et al): Mayo. Why? It makes no sense to me.
Making a vegetarian burger is easy, you make a beefburger as normal but swap the meat patty for a veggie patty. There’s 15 variants of beefburger on the menu 13 of which could be veggie with a different protein, so why does the solitary vegetarian “option” have to be some pissed-about with thing stuck at the bottom as an afterthought?
+1
Particularly in pubs/restaurant f they've got bean/veggie burgers or fake meat on the menu, why not just allow them as substitutions for any of the other burgers. It's not a McD's production line or Rustlers microwave burger.
So I don't like coffee, mushrooms, and steamed momos. Everytime people feel that really you don't like coffee and mushrooms. But yeah I can't have food that has mushrooms
Waves. I have so many food issues that I wouldn’t know where to start with a list. I hate being challenged on it because for me it’s almost a primal urge. For instance asking “why don’t you like tomatoes” is like asking “why don’t you like eating razor blades”. My mind has somehow reclassified them as a threat, not a food so they are not something I can even contemplate eating. Then there’s the whole thing about contamination so I can’t just take a tomato out of a sandwich and eat the rest.
It’s a crappy, socially awkward and restrictive way to live – I’ve tried to get help for it and made a tiny bit of progress but that’s stalled and in some cases reverted.
Waves back.
https://en.wikipedia.org/wiki/Avoidant/restrictive_food_intake_disorder
It's ironic really because I love cooking.
A block of cheese earlier. 'Charcoal Cheddar'. Very nice it was too, but I couldn't shake the feeling I should have been taking it outside and incorporating it into a block paved driveway, which kinda spoiled it.
Waves back.
https://en.wikipedia.org/wiki/Avoidant/restrictive_food_intake_disorder
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MrsDoris has this too.
She has been making progress over the years, partly with the help of therapy, and partly by treating it more as a phobia that can be tackled, rather than this kind of monolith that rules over her. But still, the list of things she won't or can't eat would go off the bottom of the page, and I don't imagine she'll ever eat cream or mayo.
But it can get better! It's more about confidence - she's more likely to try things now, and although she might hate them (quite likely), it doesn't ruin the whole day. Because many of the foods on the 'no' list, she has never tried and doesn't know what they taste like - it's just pure fear. And she's getting over the 'contamination' aspect too. Obviously a sandwich tainted by mayo is still inedible, but a restaurant meal with peas or a salad on the side is now edible (apart from the offending item) whereas in the past, the whole dish would have been out of bounds.
asking “why don’t you like tomatoes” is like asking “why don’t you like eating razor blades”. My mind has somehow reclassified them as a threat, not a food so they are not something I can even contemplate eating
Funny, that's almost exactly the words MrsDoris uses too - only she doesn't say razors so much as cardboard or bricks; things that are simply not food, not edible, certainly not anything you would want to chew on.
So good luck. I know how hard it is.
Green or variants of that such as red versions.
I love chocolate. I love nuts.
Anything with chocolate and nuts together will turn my stomach.
Cucumber. To me it is the most rancid, bitter and overpowering flavour in existence.
Random. But then I find radishes pretty plain and tasteless but everyone says they are sharp and peppery.
And spicy poppadoms. Not much different to plain but others will often exclaim how spicy they are...but generally I think my curry tastes match others!
Big Macs!
Thought this was a food thread?
Random. But then I find radishes pretty plain and tasteless but everyone says they are sharp and peppery.
I find supermarket radish can be a bit bland...I grew some in the back garden once, from seeds, and they certainly had a bit of a 'kick' to them!
There's something about a cup of tea that makes me feel nauseous. I did drink some black tea at a plantation in Sri Lanka that was OK,
And oranges, or orange juice. It's not that I dislike oranges, but they make me ill. Next day it's like I have the flu. Sore throat, aches, feeling rotten. The last time I had any was cycling in Majorca where they have those big pulping machines in the cafés. I thought I'd get away with it. I was wrong.
partly by treating it more as a phobia
It's absolutely a phobia.
One time, I got a chilli bean soup or some such from Pret. It was out of my comfort zone, but it was delicious. We got back to the car, I was about halfway through the pot when my brain went "nope!" and I couldn't eat any more. I said to my partner, "this is bloody ridiculous, it's really nice" and I wanted to eat the rest, but I knew if I had another mouthful I'd hurl. I had to toss out the rest of the pot.
And she’s getting over the ‘contamination’ aspect too. Obviously a sandwich tainted by mayo is still inedible,
This at least I've dealt with to a degree. I can scrape mayo off a burger and eat it now. Haven't yet quite managed "would you like my leftover chips?" from my partner's fish & chips.
exactly the words MrsDoris uses too... things that are simply not food
This is where I'm leaning rather than "a threat." Less "razor blades" and more "poo."
Celery.
Absolutely detest it and can't go near anything to do with it. Tastes to me like rotting sheep carcass juice (I imagine).
Oh, but it's just mainly water, they say.
Nope. Absolutely rank.
Coconut. Taste, texture, smell, just can't stand it. Even in a non-food context, can't use coconut scented soap.
But things do change - never liked olives, went to Greece for 2 weeks and happily munch them now.
Celery is probably in the same bucket as cucumber. It's alright, but you're still tasting it three hours later.
My partner absolutely detests the stuff. I like making soup and so many soup bases start with onion, carrot and celery. If I showed the pan a photograph of a stick of celery she wouldn't be able to eat it.
Onions and garlic (all aliums in fact) - IBS thing, cause a lot of discomfort, garlic basically makes me feel like I'm hungover. Big pia though, I like garlic! Would love to snaffle a lovely garlic bread. Everything has onion in it so that's a right ball ache.
Cucumber - it's rank. It makes everything taste like cucumber. You can't remove the cucumber and get away with it, if it's touched it, it's tainted forever! But weirdly, I bloody love tzatziki which to me, despite my wife's protestations, doesn't taste like cucumber.
Bananas - just a rank flavour, tried to get over it, but they remain rank
Raw tomato - that's something to do with an enzyme they contain I think, tastes very bitter too some people, but cook them and the enzyme is denatured and they taste fine. Sun-dried Tom's are bloody lovely .
potatoes - just imagine how many times I’ve had to explain it, and it means pub food is generally a limited choice (lasagne pls)
someone mentioned it above - nightshade family - clue is in the deadly nightshade variant - boring details about alkaloids and solanine but if you get a tummy ache after eating potatoes, raw toms, peppers, aubergines you might have similar - it turns out to be more common than people think and is quite a common cause of ‘undiagnosed’ IBS
general solution is avoid but I also recommend kefir etc
My son has a weird sensitivity to cinnamon - he can detect the smallest quantities and doesn't like it. Which makes some countries in Europe difficult as they put it in everything sweet. Anyhow, I started cooking without it, and actually it is not necessary, certainly not in sweet dishes. Cinnamon + apple, just a cliche, cloves are just as good. So now when I detect it I think "nice cake, spoiled by too much cinnamon". Curries and tagines etc. though, the right amount of cinnamon definitely works there.
Avocado for me. I’ve tried it all over central and South America and still a nope for me. Tasteless slimy yuk as far as I’m concerned.
Tangent but, why is avocado the only thing which is served "smashed"? You wouldn't get bruschetta with smashed tomatoes, or a steak with smashed carrots. Weird.
Yes, but, none of those are "smashed."
Smashed/Crushed new potatoes are a (delicious) thing.
A mate is a former chef, he put me onto "champ." Add boiled new potatoes to spring onions sautéed in butter and crush 'em up rather than mashing. It's amazing.
Smashed/Crushed new potatoes are a (delicious) thing.
Jersey Royals, smashed, with half a cows worth of salted butter then covered in black pepper is the food of the gods and could even rival chips as the best things to do with a spud
Yes, but, none of those are “smashed.”
The difference between smashed and mashed being . . . ?
Proper mashed stuff goes through a ricer, and is very smooth. Smashed stuff is hit once or twice so the veg is still largely intact, but the edges have split, allowing any dressings/oils/seasonings/flavourings more surface area to stick to.
Take a potato, cut it into 1” slices.
Air fry till cooked.
Smash with rolling pin or bottom of a bowl.
Drop smashed circles into v hot chip pan for a couple of minutes.
Season and enjoy crispiest, fluffiest spuds evah.
Welcomez
I can't get my head around people loving Greggs sausage rolls (pink slime wrapped in bad pastry and barely cooked) and Big Macs(don't get me started), but hating the creamy saltiness of while stilton with the sweet tartness of apricots in it.
Actually, Greggs food generally - just Blurghhhhh
Oh well, each to their own.
The difference between smashed and mashed being . . . ?
One is its name, and the other is not.
I can’t get my head around people loving Greggs sausage rolls (pink slime wrapped in bad pastry and barely cooked) and Big Macs(don’t get me started)
Oh well, each to their own.
Indeed. You know that literally millions and millions of people disagree with you every single day?
You know that literally millions and millions of people disagree with you every single day?
I get that a lot too.
Maybe it’s cos you is a wrong’un, innit? 😉
Proper mashed stuff goes through a ricer, and is very smooth. Smashed stuff is hit once or twice so the veg is still largely intact
So for the last 60 years when I’ve been crushing boiled potatoes with a “potato masher” instead of puréeing them through a Mouli, I have been smashing not mashing.
Really? (Somewhat unconvinced emoji)
One is its name, and the other is not.
A baffling reply - at least for the hard of thinking like me. (Confused emoji)
