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#71
03-14-2007, 12:28 PM
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Re: Learning to eat everything
If you don't like it, you don't like it and may never come around-- good to re-try when you feel like the circumstances or you have changed enough to make it a good gamble. Anyway, some stream of conciousness...
Mussels & clams you can probably do on your own as well as you'll be served. Much of what I enjoy about shellfish is texture and subtle flavours-- so if you hate the texture maybe it isn't for you. And "subtle" in this case (for me, anyway) is a code for foods that are a bit bland, but that when well prepared and complimented come through and have interesting ranges. Lobster & Crab are fun to eat (even if a bit of a bland vehicle for a sauce), and that is a part of the enjoyment. Likewise Oysters -- and the little bit of sea-grit/saltwater foretaste or possibly finish is part of the fun -- likwise, again, in this category but not as good, "mudbugs" (crawfish). One dish that puts a lot of these into the same bowl and makes for hearty comfort/soul food is cioppino-- try Tadich's for lunch and give a trip report (very filling dish). One that stands aside is scallops, which are done so well by so many restauraunts as an app or part of a main course out here-- and the "classic" pairing of bacon and scallops should be a hint of bacon (fat/grease/meat), and not a wrapped scallop, which is a waste of scallop. "Carpaccio" means thinly sliced -- not thinly sliced beef... Rabbit and other very lean meats place huge demands on the cook and should be avoided unless you know the preparation will appeal to you-- and the way to get there is through talking things over with staff and other people who went there and "foodies" (turns out they serve a purpose). Uni has to be right out of the water. Beyond fresh. I haven't eaten it in a couple years. Knowing when to say no is a good thing. For a whiskey like rye part of the enjoyment is the sheer harshness. Fun to put your nose over it and inhale turpentine then take a small sip -- also, try it in a Manhattan or Sidecar (I believe these were originally made with rye) and chuckle at the parallel.-- And then, don't bother with it again. Years may go by and you see a bottle or a different brand and say what the hell... 
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#72
03-14-2007, 12:33 PM
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Re: Learning to eat everything
[ QUOTE ]
"Carpaccio" means thinly sliced -- not thinly sliced beef... [/ QUOTE ] Carpaccio is named after the Italian painter Vittore Carpaccio and his preference for red the color of raw beef. Since the preparation of beef carpaccio is thinly sliced raw beef, the term carpaccio has since been applied to other raw foods, sliced thin. This nitty post brought to you by the letter G.
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#74
03-14-2007, 12:47 PM
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Re: Learning to eat everything
[ QUOTE ]
I'm really surprised at the amount of people who don't like bell peppers. To me it's one of the least offensive veggies out there (and one of my favorites). [/ QUOTE ] Yeah, I'm really mystified by this too. Same story with raw tomatoes. How the [censored] do you not like a tomato? I, on the other hand, don't dig on eggs, which I'm sure will inspire similar amounts of mystification. I guess I should try them again sometime soon.
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#75
03-14-2007, 12:50 PM
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Re: Learning to eat everything
[ QUOTE ]
[ QUOTE ] "Carpaccio" means thinly sliced -- not thinly sliced beef... [/ QUOTE ] Carpaccio is named after the Italian painter Vittore Carpaccio and his preference for red the color of raw beef. Since the preparation of beef carpaccio is thinly sliced raw beef, the term carpaccio has since been applied to other raw foods, sliced thin. This nitty post brought to you by the letter G. [/ QUOTE ] Thanks! I'll add it to my repertoire of things I pretend to know-- I hope you don't mind if I don't cite you. This thread got me thinking about the fish of my youth during Lent. We called it sole (usally filet), but I think in this case sole meant "white fish from the bottom of the net", kind of like the east coast scrod. ick.
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#77
03-14-2007, 01:04 PM
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Re: Learning to eat everything
It *might* be that some people don't like tomotoes because most tomatoes you get from a store aren't very good. They taste like plastic.
If you would like to find out if you like tomatoes, try to get a big, deep dark red, fresh tomato from a good garden or small farm (no hothouse tomatoes). It should be very fragrant (you will rarely find one in a supermarket that smells much at all.) Slice it up thick and make a sandwich out of it, like a BLT with without the B and without the L. If you don't like mayo maybe this won't be as good. If you don't like that sandwich, then you can probably safely say you don't like tomatoes.
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#78
03-14-2007, 01:16 PM
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Re: Learning to eat everything
The tomato barely exists anymore. Picked way too early, irradiated or dyed -- it's a tomato like substance.
But in season a huge treat-- that is when you feature it or have it alone (with optional balsamic, salt & pepper). Off season, you don't feature it and consider the canned tomato (obv depends on the dish).
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#79
03-14-2007, 01:21 PM
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Re: Learning to eat everything
[ QUOTE ]
I'm really surprised at the amount of people who don't like bell peppers. To me it's one of the least offensive veggies out there (and one of my favorites). [/ QUOTE ] That's part of my dislike (well really neutrality) on raw bell peppers - to me they don't taste like much. Roasted bell peppers on the other hand... -Al
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#80
03-14-2007, 01:46 PM
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Re: Learning to eat everything
I could eat raw bell peppers all day (green especially). I prefer them fresh much more than any other way, though I like them all.
Gump, Tomatoes are a whole different ball game. The texture can be off putting and the flavor can be intense. I never liked raw tomatoes growing up (even when our neighbor gave us some fresh from his garden). Now I like them, but they're not my favorite. A REALLY good one is good (rare for me), but I usually only like them in things or on a sandwich.
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