What foods do you HATE?

[DavidMn]

Ok I'm on a food kick today. :lol: Here's an informal top five of my most hated foods.

1. LIVER:eek: :eek: :eek: NO question!
2. Head Cheese. WTF is this ****?:laugh:
3. Potato Pancakes. My mom used to try to make these and they wered always terrible...
4.Manhattan Clam Chowder. Sorry, there's only one.
5.Rocky Mountain Oysters. Sorry, I only like human balls.:lol: :lol:

[JazmenFlowers]

omg, there's so many:

tomatoes, olives, liver (or any organ meat), lima beans, brussel sprouts, spinach (unless it's a dip), strawberries, fish/seafood, dark meat chicken, any colored pasta (plain is fine; start getting into the greens and oranges grosses me out), eggs (although I do eat them occasionally), cilantro, black licorice, avocado, popcorn, slimjims, and what I call all-fall meats (hot dogs, bologna, etc.; but I can't say I don't EVER eat them, I just have to be in the right mindframe) - I'm sure there's more, but, eh, I'm tired...

[David]

omg, there's so many:

tomatoes, olives, liver (or any organ meat), lima beans, brussel sprouts, spinach (unless it's a dip), strawberries, fish/seafood, dark meat chicken, any colored pasta (plain is fine; start getting into the greens and oranges grosses me out), eggs (although I do eat them occasionally), cilantro, black licorice, avocado, popcorn, slimjims, and what I call all-fall meats (hot dogs, bologna, etc.; but I can't say I don't EVER eat them, I just have to be in the right mindframe) - I'm sure there's more, but, eh, I'm tired...What the hell is left, Jason?

I hate:

annis
bell peppers
reptiles
primates

That's ... about it. I love organs! But I cut way back on them in recent years because of the high cholesterol & saturated fat. My favorite was sweetbreads with mushrooms in burgundy from Piatti up in Northern CA.

[GypsySorcerer]

-Spinach
-Liver
-Veal
-Hot dogs
-Okra
-Lima beans
-Cauliflower
-Fish/Seafood
-Sweet potatos
-Bologna
-Coconut

[JazmenFlowers]

What the hell is left, Jason?
I know. I eat a LOT of chicken, turkey, tofu, pasta and salads. Every meal I eat is pretty much a combination or variation of one of those things. Don't eat fast food regularly, maybe once a month or so.

[Richard B]

My favorite was sweetbreads with mushrooms in burgundy from Piatti up in Northern CA.
Ahhhh...yum. Sweetbreads are rather tastey. Nothing finer than a calf's pancreas. I had some of the best sweetbreads up in a little restaurant/inn in Benicia (CA's first state capital).

As for food I hate:
broccoli
mushrooms
beets
gravy

[JazmenFlowers]

As for food I hate:
broccoli
mushrooms
beets
gravy
the whole sweetbreads thing grosses me out...why are they called sweetBREADS? that is a disaster waiting to happen.

as for the foods you have, I love broccoli in any form, mushrooms raw only (cooked grosses me out), beets are ok and I love gravy

[skcin]

olives
watermelon (any melon, actually)
organ meats
raw onion
candy & other things artificially flavored with sour apple or watermelon flavoring

EDIT: Adding tofu



That may be about it. No wonder I'm chubby. :)

[SuzeQuze]

cooked celery and water chestnuts. its a texture thing, yuck.

[JazmenFlowers]

water chestnuts
gross! I hate those bastards too.

[cliffdweller]

beets

Ugh. I hate beets, they are soooooooo disgusting!

I also hate cauliflower, brussell sprouts, and any baked goods or candy with nuts in them. Nuts on their own are pretty good (tee-hee, had to get a nut joke in there), but in other foods I can't stand them because that's all you can taste.

[diamondsnake]

One word...

Mushrooms!!!

They make me gag. I don't know why, but I just can't handle them.

[diamondsnake]

You hate water chestnuts? I love those things! They make any Asian dish even better.

[Sahara]

...... Dare I say it? ......Yes.


SOUP!

:)

[skcin]

...... Dare I say it? ......Yes.


SOUP!

:)


Take that back! :laugh:

[Sahara]

Take that back! :laugh:

Neveerrr!!

[hayley]

I hate onions, peppers, and tomatoes. And Hamburger Helper. And that La Choy grcoery store Chinese food crap. And any candy that is blue flavored. Blue raspberry, etc.

[Sahara]

I hate onions, peppers, and tomatoes. And Hamburger Helper. And that La Choy grcoery store Chinese food crap. And any candy that is blue flavored. Blue raspberry, etc.

Love the signature. :laugh:

[diamondsnake]

Hamburger Helper.

I :xoxo: Hamburger Helper!

[Richard B]

One word...

Mushrooms!!!

They make me gag. I don't know why, but I just can't handle them.
Same here. I always, always gag. Disgusting fungus. Mushrooms are completely over rated. Even 'shrooms are disgusting at first.
hehe.

[Richard B]

raw onion

I can bit into an onion like an apple! I love onions in all ways.

[chiliD]

Raw sliced or quartered tomatoes (chopped, stewed, pureed are ok)

Certain types of mushrooms (I like most of them, just a couple of varieties I don't like...but, I don't recall their names.."psyllocibin" is on the "ok" list. :thumbsup: )

Some of the more "daring"/"exotic" sushi bar items (Uni, abalone, etc)

Anything still alive

Bell pepper pieces larger than a quarter.

Hot radishes (sweet radishes are ok)

Kim-chee

Some dim sum items (but not all, by far)

extremely spicy items...I can take "hot" to a point...but, when it could possibly sting/burn on "the other end"...that's where I draw the line.

Veal
Lamb
Rodents (rabbit, squirrel, opposum, etc)

Beaks, feet, snouts, tongues, eyes, genitalia, livers, kidneys, gullets, tripe

runny egg whites

undercooked bacon

[cliffdweller]

You hate water chestnuts? I love those things! They make any Asian dish even better.


I think they ruin the flavor of any Asian dish, and I LOOOOOOVE mushrooms, so to each their own I guess :shrug:.

By the way, there is nothing better in this world than sauteed mushrooms in wine. YUUUUUM!

[SuzeQuze]

extremely spicy items...I can take "hot" to a point...but, when it could possibly sting/burn on "the other end"...that's where I draw the line.


My friend calls this "taco butt". :lol:

[SuzeQuze]

I think they ruin the flavor of any Asian dish, and I LOOOOOOVE mushrooms, so to each their own I guess :shrug:.

By the way, there is nothing better in this world than sauteed mushrooms in wine. YUUUUUM!

Right on, they just add their gross texture, no flavor at all.

I also love mushrooms and will have to try your wine suggestion! Mmmm!

[cliffdweller]

My friend calls this "taco butt". :lol:

:laugh:

I love spicy food, the hotter the better. There's this dish at my favorite Mexican restaurant here in Austin--it's this fajita concoction that has THE SPICIEST pico de gallo ranchero sauce, and to top it off, the sauce has LOADS of jalapeno seeds mixed in it. You have to down like 3 margaritas while you're eating it, or you won't make it out alive. I mean this sucker is HOT!! My tongue is stinging just thinking about it. Yum.

[SuzeQuze]

:laugh:

I love spicy food, the hotter the better. There's this dish at my favorite Mexican restaurant here in Austin--it's this fajita concoction that has THE SPICIEST pico de gallo ranchero sauce, and to top it off, the sauce has LOADS of jalapeno seeds mixed in it. You have to down like 3 margaritas while you're eating it, or you won't make it out alive. I mean this sucker is HOT!! My tongue is stinging just thinking about it. Yum.

Dude! That is just too much, I can't do that. If it makes my nose run then it is too hot! Although, good excuse to knock back extra margs! :lol:

[cliffdweller]

Dude! That is just too much, I can't do that. If it makes my nose run then it is too hot! Although, good excuse to knock back extra margs! :lol:


Yeah, you don't really even need a reason for that! My new favorite margarita-like beverage is the Sangria swirl. Sangria is delicious on its own but swirled around in an icy, slushy, frozen beverage is delish!

[golddustwoman77]

I hate foods I'm allergic too--barley, tomatos, freshwater fish, tree nuts, spinich, and strawberries. I'm not allergic to brussel sprouts, but I hate them---just the same!

[all the same]

organ meat. i don't think there is anything grosser. i'm not rilly a picky eater though. being a picky eater seems to luxurious to me. like we north americans have the luxury of turning our noses up to food.

[DavidMn]

Raw sliced or quartered tomatoes (chopped, stewed, pureed are ok)

Certain types of mushrooms (I like most of them, just a couple of varieties I don't like...but, I don't recall their names.."psyllocibin" is on the "ok" list. :thumbsup: )

Some of the more "daring"/"exotic" sushi bar items (Uni, abalone, etc)

Anything still alive

Bell pepper pieces larger than a quarter.

Hot radishes (sweet radishes are ok)

Kim-chee

Some dim sum items (but not all, by far)

extremely spicy items...I can take "hot" to a point...but, when it could possibly sting/burn on "the other end"...that's where I draw the line.

Veal
Lamb
Rodents (rabbit, squirrel, opposum, etc)

Beaks, feet, snouts, tongues, eyes, genitalia, livers, kidneys, gullets, tripe

runny egg whites

undercooked baconI hear ya on Bacon. I only like mine real crispy.

[CreepingDeath]

Seafood -I'm allergic to the wankers anyway.
Mushrooms
Tofu
Liver
Hot dogs
Bologna
Spam
Eggs
Radishes
Brussel sprouts
Watermelon
Pork chops
Dark meat chicken
White chocolate
Marshmellows
Water chestnuts
Cooked carrots
Iceberg lettuce

[Brwn_eyes0511]

Seafood! :eek:

[sara1998]

Brussel Sprouts
Water Chestnuts
Spinach
ham and beans
mahi mahi
green beans
tofu
celery

[BTFLCHLD]

Posted on Tue, Feb. 21, 2006
Groups protest carbon monoxide use in meat
JIM ABRAMSAssociated Press
WASHINGTON - Shoppers who judge the freshness of meat by its pink color may be deceived by a relatively new industry practice of treating meat with carbon monoxide, critics say.
The meat industry defends the use of carbon monoxide to help meat retain its pink hue, saying large sums of money are wasted when sellers throw away meat that is still safe to eat but is not as attractive because it is slightly brown.
"Color is the number one indicator that's used" in selecting meat, said Don Berdahl, vice president of Kalsec Inc., a maker of natural food extracts in Kalamazoo, Mich. Last November Kalsec filed a petition with the Food and Drug Administration seeking a ban on the use of carbon monoxide in meat packaging.
Berdahl said Tuesday that carbon monoxide-treated meat could be left on the kitchen counter for five days and would still look bright red and fresh. Carbon monoxide "also suppresses bad odors and the presence of slime, other telltale signs that meat is spoiled," Kalsec's petition said.
The petition said treated meat could hide the growth of pathogens such as Clostridium botulinum, Salmonella and E. coli.
Berdahl acknowledged that his company has a business interest in protesting the practice. But consumer groups, while agreeing that carbon monoxide in itself is not a health risk, are concerned that meat buyers will focus on the color and ignore expiration dates and other signs that meat is no longer edible.
"Carbon monoxide masks the natural coloration of meat by reacting with myoglobin in the meat and producing a bright red color," the Consumer Federation of America and the group Safe Tables Our Priority wrote last month in asking the FDA to reverse its acceptance of the practice. The artificial color, they said, "has been found to last 'beyond the time of spoilage,' thus masking the true color and freshness of meat packaged with carbon monoxide."
The Kalsec petition also argued that the FDA does not have the legal authority to permit the use of carbon monoxide in fresh meat packaging because it is an unapproved and prohibited color additive.
Carbon monoxide is used in some "case-ready" meats, products put in leak-proof, tamperproof, hermetically sealed packages before being shipped to the local butcher or supermarket. Up to 60 percent of meat sold is now case-ready, according to industry estimates, but a relatively small amount of that is carbon monoxide-treated, said Dr. Randall Huffman, vice president for scientific affairs at the American Meat Institute.
In most cases, he said, case-ready meat is treated with a high level of oxygen, which causes the meat to turn red but also leads to deterioration of color, quality and flavor. The carbon monoxide technology eliminates the oxygen, preventing degradations in quality, he said.
"It eliminates so much waste in the system," Huffman said. "It's an excellent way to reduce costs and keep meat prices competitive for consumers."
Since 2002, the FDA has given the go-ahead to three meat producing or packaging firms to use carbon monoxide under a process known as "generally recognized as safe," or GRAS.
Under GRAS notifications, the FDA conducts no research on its own, instead relying on the notifier's documents confirming the safety of the product.
Dr. Laura Tarentino, director of the FDA office of food additive safety, said in a telephone interview that the FDA had reviewed the evidence submitted by companies seeking to use the procedure and "did not disagree" with conclusions that it was safe.
She said the agency would be concerned "if we had evidence that consumers would be misled into buying meat that was spoiled." But so far, she said, there was "no evidence that that is the case."
Critics of carbon monoxide usage also pointed to the 2003 decision by the European Union to ban the practice in meat and tuna. Canada, Japan and Singapore don't allow carbon monoxide treatment for tuna.

[Enchanted_Stevi]

Posted on Tue, Feb. 21, 2006
Groups protest carbon monoxide use in meat
JIM ABRAMSAssociated Press
WASHINGTON - Shoppers who judge the freshness of meat by its pink color may be deceived by a relatively new industry practice of treating meat with carbon monoxide, critics say.
The meat industry defends the use of carbon monoxide to help meat retain its pink hue, saying large sums of money are wasted when sellers throw away meat that is still safe to eat but is not as attractive because it is slightly brown.
"Color is the number one indicator that's used" in selecting meat, said Don Berdahl, vice president of Kalsec Inc., a maker of natural food extracts in Kalamazoo, Mich. Last November Kalsec filed a petition with the Food and Drug Administration seeking a ban on the use of carbon monoxide in meat packaging.
Berdahl said Tuesday that carbon monoxide-treated meat could be left on the kitchen counter for five days and would still look bright red and fresh. Carbon monoxide "also suppresses bad odors and the presence of slime, other telltale signs that meat is spoiled," Kalsec's petition said.
The petition said treated meat could hide the growth of pathogens such as Clostridium botulinum, Salmonella and E. coli.
Berdahl acknowledged that his company has a business interest in protesting the practice. But consumer groups, while agreeing that carbon monoxide in itself is not a health risk, are concerned that meat buyers will focus on the color and ignore expiration dates and other signs that meat is no longer edible.
"Carbon monoxide masks the natural coloration of meat by reacting with myoglobin in the meat and producing a bright red color," the Consumer Federation of America and the group Safe Tables Our Priority wrote last month in asking the FDA to reverse its acceptance of the practice. The artificial color, they said, "has been found to last 'beyond the time of spoilage,' thus masking the true color and freshness of meat packaged with carbon monoxide."
The Kalsec petition also argued that the FDA does not have the legal authority to permit the use of carbon monoxide in fresh meat packaging because it is an unapproved and prohibited color additive.
Carbon monoxide is used in some "case-ready" meats, products put in leak-proof, tamperproof, hermetically sealed packages before being shipped to the local butcher or supermarket. Up to 60 percent of meat sold is now case-ready, according to industry estimates, but a relatively small amount of that is carbon monoxide-treated, said Dr. Randall Huffman, vice president for scientific affairs at the American Meat Institute.
In most cases, he said, case-ready meat is treated with a high level of oxygen, which causes the meat to turn red but also leads to deterioration of color, quality and flavor. The carbon monoxide technology eliminates the oxygen, preventing degradations in quality, he said.
"It eliminates so much waste in the system," Huffman said. "It's an excellent way to reduce costs and keep meat prices competitive for consumers."
Since 2002, the FDA has given the go-ahead to three meat producing or packaging firms to use carbon monoxide under a process known as "generally recognized as safe," or GRAS.
Under GRAS notifications, the FDA conducts no research on its own, instead relying on the notifier's documents confirming the safety of the product.
Dr. Laura Tarentino, director of the FDA office of food additive safety, said in a telephone interview that the FDA had reviewed the evidence submitted by companies seeking to use the procedure and "did not disagree" with conclusions that it was safe.
She said the agency would be concerned "if we had evidence that consumers would be misled into buying meat that was spoiled." But so far, she said, there was "no evidence that that is the case."
Critics of carbon monoxide usage also pointed to the 2003 decision by the European Union to ban the practice in meat and tuna. Canada, Japan and Singapore don't allow carbon monoxide treatment for tuna.

OMG have enough Stuff!!! lol...dont forget soap in ur glass along w/ ur milk....lol

[BTFLCHLD]

OMG have enough Stuff!!! lol...dont forget soap in ur glass along w/ ur milk....lol :blob2: silly! that was an honest mistake!
could happen to anyone!
including burnt bread!
now shush up! :p :D :xoxo:

[wondergirl9847]

I hate tons of stuff...it would be better to ask what foods do I like. LOL

I hate:

mayonnaise
white bread
tomatoes
bologna
99.9% of seafood (I do like fish, but only certain kinds, like whitefish. Hate catfish)
apples
eggs
dark meat chicken
pork chops
steak
..the list goes on...

and...anything that I consider to look weird or freakish. I always inspect food I get from restaurants. I've gotten raw chicken served to me before. :shocked:

Don't even TRY to get me to try stuff like mushrooms, liver or anything like that. Gross.

I'm VERY picky about beef and sauces too. I don't like big chunks of meat in my food. When I eat chili, I try to only dip out the sauce. I put VERY little sauce on my spaghetti too. My friends say I eat colored noodles, not spaghetti. LOL

My bacon must be crispy too.

I'm the pickiest eater in the world, I think. :rolleyes:

[Richard B]

I'm the pickiest eater in the world, I think. :rolleyes:
No offense to you, but when I'm on a dinner date, I will be 100% turned off and ready to bolt when I discover my date is a super picky eater. It would never work for me.

[DavidMn]

Seafood! :eek:WHats wrong with you boy?!?!?!:lol: Oh well, more Lobster for me!!:)

[cliffdweller]

No offense to you, but when I'm on a dinner date, I will be 100% turned off and ready to bolt when I discover my date is a super picky eater. It would never work for me.


:laugh: Maybe you are a super picky dater!

[Richard B]

:laugh: Maybe you are a super picky dater!
Hahaha. Good one. Actually I am. I don't want to spend the rest of my life with someone I settled for. Leave that to the unhappy masses and divorce court.

It's just that I love food (with the small exceptions I listed earlier). So I want someone who can get down with it without much hassle.
(I always prefer the low maintenance types).

[DavidMn]

Hahaha. Good one. Actually I am. I don't want to spend the rest of my life with someone I settled for. Leave that to the unhappy masses and divorce court.

It's just that I love food (with the small exceptions I listed earlier). So I want someone who can get down with it without much hassle.
(I always prefer the low maintenance types).Ok mr foodie, so then would you be happy "settling" for a Porterhouse instead of a Filet Mignon?:lol:

[cliffdweller]

Hahaha. Good one. Actually I am. I don't want to spend the rest of my life with someone I settled for. Leave that to the unhappy masses and divorce court.

It's just that I love food (with the small exceptions I listed earlier). So I want someone who can get down with it without much hassle.
(I always prefer the low maintenance types).


:laugh: You crack me up, "get down with" that's rich. And who's asking you to settle? It's just that I don't see "picky eater" as problematic when choosing a mate, I mean, I've heard of a lot of turn-offs and that's the first time that one has come up. Sorry, it tickled me, I'm easily tickled, what can I say?

[BTFLCHLD]

So I want someone who can get down with it without much hassle
i think its damn sexy you like to mess with food :wavey:
id love to get down with you...yummmy!!
imagining you all laid out...id go to town!! :]

[DavidMn]

i think its damn sexy you like to mess with food :wavey:
id love to get down with you...yummmy!!
imagining you all laid out...id go to town!! :]PREVERT:laugh:

[SuzeQuze]

Picky eaters are a turn off for me too. :shrug: Not a deal breaker though.

[DavidMn]

WHat's funny, and I dont really "Hate" this food item pre se, but as much as I LOVE Italian food, I dont really care for Pesto.

[wondergirl9847]

I'm VERY low-maintenance...except when it comes to food. LOL Total tomboy here. I would be a total dude, if it weren't for my plumbing, if youknowwhatImean. :laugh:

I have quite a few dealbreakers....which is probably only ONE reason why I've been single for 30 years. :p

[DavidMn]

I'm VERY low-maintenance...except when it comes to food. LOL Total tomboy here. I would be a total dude, if it weren't for my plumbing, if youknowwhatImean. :laugh:

I have quite a few dealbreakers....which is probably only ONE reason why I've been single for 30 years. :pPlumbing.. :lol: Thanks I needed that laugh.

[cliffdweller]

i think its damn sexy you like to mess with food :wavey:
id love to get down with you...yummmy!!
imagining you all laid out...id go to town!! :]

You are such a ho :laugh: :laugh:

[Richard B]

Ok mr foodie, so then would you be happy "settling" for a Porterhouse instead of a Filet Mignon?:lol:
Ahh! But you can love food and not weigh in at epic proportions. Keeping the body fit is another turn on. Believe me when you excercise alot, your body needs the fuel and I can actually eat more without giving up my waist line.

i think its damn sexy you like to mess with food
id love to get down with you...yummmy!!
imagining you all laid out...id go to town!!
"And that's why I wuv you. Don't be afwaid to let it show...your twuue colors, twuuue colors...are boootiful...like a wainbow"

It's just that I don't see "picky eater" as problematic when choosing a mate, I mean, I've heard of a lot of turn-offs and that's the first time that one has come up.
See Btflchld above. She's got that feeling now! Besides, you haven't tasted my cooking yet.

I have quite a few dealbreakers....which is probably only ONE reason why I've been single for 30 years.
I can completely relate.

[cliffdweller]

Besides, you haven't tasted my cooking yet.

What do you like to make? I'm always interested in new recipes.

[BTFLCHLD]

You are such a ho :laugh: :laugh:
youre giving me ideas...
arent hohos filled with creammys? :o

[cliffdweller]

youre giving me ideas...
arent hohos filled with creammys? :o

:laugh: :shocked: (insert gagging 'con here)

[BTFLCHLD]

:laugh: :shocked: (insert gagging 'con here)
thought thatd have you thinking twice...;)

[Richard B]

What do you like to make? I'm always interested in new recipes.
I like to try different things from different cuisines. I usually have a Sunday cook off with friends. But I generally enjoy cooking seafood...like salmon and other fish cooked a variety of ways. Poached salmon with lemon and capers is succulent!

My next dish (which is really hard to make and a very $$$ dish) is Cioppino. A Italian fish stew. Talk about decadence. My Mom used to make (she's Portuguese) and it is heaven.

I always want to try making chili. I never have, but want to give it a go. It will be spicy! Jambalaya is another item on my cook list.

[cliffdweller]

I like to try different things from different cuisines. I usually have a Sunday cook off with friends. But I generally enjoy cooking seafood...like salmon and other fish cooked a variety of ways. Poached salmon with lemon and capers is succulent!

My next dish (which is really hard to make and a very $$$ dish) is Cioppino. A Italian fish stew. Talk about decadence. My Mom used to make (she's Portuguese) and it is heaven.

I always want to try making chili. I never have, but want to give it a go. It will be spicy! Jambalaya is another item on my cook list.


Mmmmm, I love chili (see soup thread) and consider myself to be a chili purist...no beans, no extra crap, and ESPECIALLY no cheese, unless it's a chili dog and then cheese and onions are a must. To me, true Texas chili has no beans, but there are people out here who would disagree, and they would be WRONG! :laugh: My dad has an excellent chili recipe that I've only made once, so I've forgotten some of the ingredients.

That soup you mentioned sounds fab! So being 1/2 Portuguese, do you speak Portuguese? I took a semester in college, it is a really beautiful language!

[Richard B]

Mmmmm, I love chili (see soup thread) and consider myself to be a chili purist...no beans, no extra crap, and ESPECIALLY no cheese, unless it's a chili dog and then cheese and onions are a must. To me, true Texas chili has no beans, but there are people out here who would disagree, and they would be WRONG! :laugh: My dad has an excellent chili recipe that I've only made once, so I've forgotten some of the ingredients.

That soup you mentioned sounds fab! So being 1/2 Portuguese, do you speak Portuguese? I took a semester in college, it is a really beautiful language!
Yes, I speak enough to get me around...the pleasantries. I go to Portugal often, lot's of family and I love those nights in Estoril. I understand it better than I speak it. It's a hard language...lot's of vowel sounds! It's beautiful. How did you do in it?

That seafood dish is more of a stew as opposed to a soup. It's thick and with crab in there, you got to crack open legs and suck out that tender meat!

As for chili, I must admit I prefer it thick and I do like kidney beans in it.

[BTFLCHLD]

you got to crack open legs and suck out that tender meat! someone get me some oxygen STAT!

[cliffdweller]

someone get me some oxygen STAT!

:laugh: :laugh: You know he said that JUST for you!

[cliffdweller]

Yes, I speak enough to get me around...the pleasantries. I go to Portugal often, lot's of family and I love those nights in Estoril. I understand it better than I speak it. It's a hard language...lot's of vowel sounds! It's beautiful. How did you do in it?

That seafood dish is more of a stew as opposed to a soup. It's thick and with crab in there, you got to crack open legs and suck out that tender meat!

As for chili, I must admit I prefer it thick and I do like kidney beans in it.

I did well, but I studied languages as both an undergrad and grad student so it kind of came naturally to me. I loved Portuguese. My professor was from Sao Paulo, he had an interesting accent as I recall. I didn't find it much harder than Spanish...same amount of cases, a lot of cognates...it helps to know Spanish, but sometimes knowing Spanish trips you up because you want to apply Spanish when you get hung up on the Portuguese. Same thing happens to me with German and Swedish but less because those languages are in many ways less related, but confusing sometimes nonetheless...

[Richard B]

I did well, but I studied languages as both an undergrad and grad student so it kind of came naturally to me. I loved Portuguese. My professor was from Sao Paulo, he had an interesting accent as I recall. I didn't find it much harder than Spanish...same amount of cases, a lot of cognates...it helps to know Spanish, but sometimes knowing Spanish trips you up because you want to apply Spanish when you get hung up on the Portuguese. Same thing happens to me with German and Swedish but less because those languages are in many ways less related, but confusing sometimes nonetheless...
Of for sure. Are you a linguistics major then? I love languages. Although Brazilian Portuguese is different from main land Portuguese. Much more of a African influence. And yes, if you already know Spanish it will make Portuguese easier, but Portuguese has so many more vowel sounds. It's a richer language, IMO.

I studied gutteral German for 3 years. Such an ugly language.

[Richard B]

someone get me some oxygen STAT!
http://www.joe-ks.com/archives_sep2003/NoOxygen.jpg

[BTFLCHLD]

:]
guess its mouth to mouth babe...
you up for it? <a href="http://photobucket.com" target="_blank"><img src="http://i11.photobucket.com/albums/a152/BTFLCHLD/frenchyf1.gif" border="0" alt="Image hosting by Photobucket"></a>

[cliffdweller]

Of for sure. Are you a linguistics major then? I love languages. Although Brazilian Portuguese is different from main land Portuguese. Much more of a African influence. And yes, if you already know Spanish it will make Portuguese easier, but Portuguese has so many more vowel sounds. It's a richer language, IMO.

I studied gutteral German for 3 years. Such an ugly language.


Pfffffffft! It is gutteral and not very pleasing to the ears. I hope it didn't turn you off of Germanic languages...Swedish is a beautiful language, much more lilting and delicate than German, and yes, certain regions do display a more "sing-song" kind of dialect than others. I think Stockholm Swedish is the most preferred accent, but that's the accent I was trained on and am most familiar with, so that's probably why. I wasn't a linguistics major although I did take many courses in linguistics...I studied anthropology and Germanic languages and literature! Ha! So don't go saying anything bad about the glottal stop, Germanic languages! :laugh:

I've heard that about Brazilian Portuguese being much different than that spoken in Portugal...this is making me want to further my Portuguese learning.

[madformac]

I'm the pickiest eater in the world, I think. :rolleyes:

I doubt your eating habits are quite as picky as mine.

I cannot eat any of the following without a gag reflex (no jokes please Amber! :laugh: ).

sprouts
broccoli
melted cheese (unless its on a burger)
cream
custard
butter
blood sausage (black pudding in the UK)

I used to hate vegetables until the age of 25 too.. weird huh?

Next time you come over Christy we can go for a meal and spend six hours trying to find a suitable dish. :lol:

[wondergirl9847]

I used to hate vegetables until the age of 25 too.. weird huh?

Next time you come over Christy we can go for a meal and spend six hours trying to find a suitable dish. :lol:

We did agree on....Burger King. 'Member? I slipped and fell on my a$$. :rolleyes:

I used to hate vegetables until......nah, I still hate them. :laugh:

[madformac]

We did agree on....Burger King. 'Member? I slipped and fell on my a$$. :rolleyes:

Ah yes.. It was a majestic fall. I'd have to give you 8.5 for artistic impression on that one. :nod: lol.

[strandinthewind]

:laugh: I am horrified you people actually went to BK in London - I mean with all the wonderful restaurants :eek:

[Lindsey Jr.]

I don't like:

Fish
A lot of vegetables like brussels sprouts,...


That's about it :)

[cliffdweller]

:laugh: I am horrified you people actually went to BK in London - I mean with all the wonderful restaurants :eek:


There are wonderful restaurants in England? I've always heard that English cuisine is this side of horrible, or so says my English friend.

[strandinthewind]

There are wonderful restaurants in England? I've always heard that English cuisine is this side of horrible, or so says my English friend.

There are a few, though much of the English culinary experience is not exactly my cup of tea :cool:

Here are some good ones I have been to. Also, most of the pubs have great food.

http://www.harveynichols.com/output/Page31.asp (all of them and the cheaper priced cafe is the best IMO)

http://www.gordonramsay.com/site/index.html

http://www.benaresrestaurant.com/

http://www.harrods.com/Cultures/en-GB/homepageindex.htm (both the rest. and the food court)

[madformac]

:laugh: I am horrified you people actually went to BK in London - I mean with all the wonderful restaurants :eek:

We didn't really have the time for a "proper" meal. As I recall it was cold, reasonably wet, dark and busy. Basically a normal day in a UK city. :laugh:

[strandinthewind]

We didn't really have the time for a "proper" meal. As I recall it was cold, reasonably wet, dark and busy. Basically a normal day in a UK city. :laugh:

LOL - you all are forgiven then :)

The whole thing reminds me of when I went to Europe on my "grand tour" in 1989 after college. My high school friend went with me. I had been used to going with my parents and grandmother. He had never been. So, I was like "let's go here, the food is fab." But noooooooooooooo - there we were in Paris, Rome, Canne, etc. and ALL he wanted was a salad from MCF'ING DONALDS with ranch dressing, which they did not have. After like the third time, I bitched him out and announced there would be no more McDonald's :laugh: So, what does he do? In Mykonos, he picks the only Chinese Rest., which was, surprise, awful. Oy Vey!

[madformac]

There are wonderful restaurants in England? I've always heard that English cuisine is this side of horrible, or so says my English friend.

Actually some of the world's finest restaurants are in the UK, specifically London. I'll agree English food is crap but what we do best is have a very multicultural mix. You can find some very good Indian, Mexican, Chinese, Japanese, Italian, French, Lebanese, Spanish and Thai restaurants. The "English" food is best found at pubs really. Some pubs cook using fresh foods but nowadays most use frozen and processed stuff. Speaking of which we have American cuisine too. McDonalds, Burger King, Dominos, Subway, KFC to mention just a few...

[SuzeQuze]

Actually some of the world's finest restaurants are in the UK, specifically London. I'll agree English food is crap but what we do best is have a very multicultural mix. You can find some very good Indian, Mexican, Chinese, Japanese, Italian, French, Lebanese, Spanish and Thai restaurants. The "English" food is best found at pubs really. Some pubs cook using fresh foods but nowadays most use frozen and processed stuff. Speaking of which we have American cuisine too. McDonalds, Burger King, Dominos, Subway, KFC to mention just a few... We're sorry about that!

[madformac]

LOL - you all are forgiven then :)

The whole thing reminds me of when I went to Europe on my "grand tour" in 1989 after college. My high school friend went with me. I had been used to going with my parents and grandmother. He had never been. So, I was like "let's go here, the food is fab." But noooooooooooooo - there we were in Paris, Rome, Canne, etc. and ALL he wanted was a salad from MCF'ING DONALDS with ranch dressing, which they did not have. After like the third time, I bitched him out and announced there would be no more McDonald's :laugh: So, what does he do? In Mykonos, he picks the only Chinese Rest., which was, surprise, awful. Oy Vey!

Yeah, before I got culturally wise it was a case of.... Manchester, UK - McDonalds. London, UK - McDonalds. Brussels, Belgium - McDonalds. Nice, France - McDonalds. Miami, USA - McDonalds. Orangstadt, Aruba - McDonalds. Palma, Majorca - McDonalds. Etc etc.... I still eat at McDonalds occasionally, now they seem to have put some chicken into the McNuggets.. The only place in the world I haven't had a McDonalds is Barbados and thats only 'cos they are banned on the island... :laugh:

[strandinthewind]

Yeah, before I got culturally wise it was a case of.... Manchester, UK - McDonalds. London, UK - McDonalds. Brussels, Belgium - McDonalds. Nice, France - McDonalds. Miami, USA - McDonalds. Orangstadt, Aruba - McDonalds. Palma, Majorca - McDonalds. Etc etc.... I still eat at McDonalds occasionally, now they seem to have put some chicken into the McNuggets..

I know - what the hell was in those nuggets before was probably a frightening concept :eek:

Also, people do not really realize that most places serve similar bill of fares for lunch and dinner and lunch usually way less expensive. So, that is a way to cut down on the perceived cost, which I think stops many people from experiencing many restaurants.

[wondergirl9847]

Ah yes.. It was a majestic fall. I'd have to give you 8.5 for artistic impression on that one. :nod: lol.

I'll try harder next time. I want the GOLD!!!!!!

I remember eating at Seteca's house (his mom is an excellent cook ( :thumbsup: ), McDonald's, Burger King, Subway, KFC, Garfunkels (is this American or British? We don't have those in Texas), a hot dog at Earl's Court ( :laugh: ), Pizza Hut, Dominos (pretty much every American originated place LOL). Their KFC is WAY better than ours. I had no fish and chips, but will have some next time I go. I had some Mark and Spencer sandwiches which were decent as well. I'm REALLY curious about the Mexican food over there...I'll have to try some of that too.

[madformac]

We're sorry about that!

It's the reason our obesity levels are rocketing over here. :shocked:

Actually, can somebody define to me what, actually, is American cuisine? Every American restaurant over here has something to do with either burgers or melted cheese. I tend to associate American with chargrilled cow products but I can't think of a definite style of food. It's as bad as English food which is mostly fried potato and battered fish along with frozen vegetables... Oh yes. Over cooked meat too. That's why we are big on gravy and sauces. Because all the juice is cooked out of the meat.

[strandinthewind]

I thought this was interesting:

Food in America
By Steven Mintz

Food is much more than a mere means of subsistence. It is filled with cultural, psychological, emotional, and even religious significance. It defines shared identities and embodies religious and group traditions. In Europe in the 17th and 18th centuries, food served as a class marker. A distinctive court tradition of haute cuisine and elaborate table manners arose, distinguishing the social elite from the hoi polloi. During the 19th centuries, food became a defining symbol of national identity. It is a remarkable fact that many dishes that we associate with particular countries--such as the tomato-based Italian spaghetti sauce or the American hamburger--are 19th or even 20th century century inventions.

The European discovery of the New World represented a momentous turning point in the history of food. Foods previously unknown in Europe and Africa, such as tomatoes, potatoes, corn, yams, cassava, manioc, and a vast variety of beans migrated eastward, while other sources of food, unknown in the Americas--including pigs, sheep, and cattle--moved westward. Sugar, coffee, and chocolate grown in the New World became the basis for the world's first truly multinational consumer-oriented industries.

Until the late 19th century, the history of food in America was a story of fairly distinct regional traditions that stemmed largely from England. The country's earliest English, Scottish, and Irish Protestant migrants tended to cling strongly to older food traditions. Yet the presence of new ingredients, and especially contact among diverse ethnic groups, would eventually encourage experimentation and innovation. Nevertheless, for more than two centuries, English food traditions dominated American cuisine.

Before the Civil War, there were four major food traditions in the United States, each with English roots. These included a New England tradition that associated plain cooking with religious piety. Hostile toward fancy or highly seasoned foods, which they regarded as a form of sensual indulgence, New Englanders adopted an austere diet stressing boiled and baked meats, boiled vegetables, and baked breads and pies. A Southern tradition, with its high seasonings and emphasis on frying and simmering, was an amalgam of African, English, French, Spanish, and Indian foodways. In the middle Atlantic areas influenced by Quakerism, the diet tended to be plain and simple and emphasized boiling, including boiled puddings and dumplings. In frontier areas of the backcountry, the diet included many ingredients that other English used as animal feed, including potatoes, corn, and various greens. The backcountry diet stressed griddle cakes, grits, greens, and pork.

One unique feature of the American diet from an early period was the abundance of meat--and distilled liquor. Abundant and fertile lands allowed settlers to raise corn and feed it to livestock as fodder, and convert much of the rest into whiskey. By the early nineteenth century, adult men were drinking more than 7 gallons of pure alcohol a year.

One of the first major forces for dietary change came from German immigrants, whose distinctive emphasis on beer, marinaded meats, sour flavors, wursts, and pastries was gradually assimilated into the mainstream American diet in the form of barbeque, cole slaw, hot dogs, donuts, and hamburger. The German association of food with celebrations also encouraged other Americans to make meals the centerpiece of holiday festivities.

An even greater engine of change came from industrialization. Beginning in the late nineteenth century, food began to be mass produced, mass marketed, and standardized. Factories processed, preserved, canned, and packaged a wide variety of foods. Processed cereals, which were originally promoted as one of the first health foods, quickly became a defining feature of the American breakfast. During the 1920s, a new industrial technique--freezing--emerged, as did some of the earliest cafeterias and chains of lunch counters and fast food establishments. Increasingly processed and nationally distributed foods began to dominate the nation's diet. Nevertheless, distinct regional and ethnic cuisines persisted.

During the early twentieth century, food became a major cultural battleground. The influx of large numbers of immigrants from Southern and Eastern Europe Progressive Era brought new foods to the United States. Settlement house workers, and food nutritionists, and domestic scientists tried to "Americanize" immigrant diets and teach immigrant wives and mothers "American" ways of cooking and shopping. Meanwhile, muckraking journalists and reformers raised questions about the health, purity, and wholesomeness of food, leading to the passage of the first federal laws banning unsafe food additives and mandating meat inspection.

During the nineteenth and early twentieth centuries, change in American foodways took place slowly, despite a steady influx of immigrants. Since World War II, and especially since the 1970s, shifts in eating patterns have greatly accelerated. World War II played a key role in making the American diet more cosmopolitan. Overseas service introduced soldiers to a variety of foreign cuisines, while population movements at home exposed to a wider variety of American foodways. The post-war expansion of international trade also made American diets more diverse, making fresh fruits and vegetables available year round.

Today, food tends to play a less distinctive role in defining ethnic or religious identity. Americans, regardless of religion or region, eat bagels, curry, egg rolls, and salsa--and a Thanksgiving turkey. Still, food has become--as it was for European aristocrats--a class marker. For the wealthier segments of the population, dining often involves fine wines and artistically prepared foods made up of expensive ingredients. Expensive dining has been very subject to fads and shifts in taste. Less likely to eat German or even French cuisine, wealthier Americans have become more likely to dine on foods influenced by Asian or Latin American cooking.

Food also has assumed a heightened political significance. The decision to adopt a vegetarian diet or to eat only natural foods has become a conscious way to express resistance to corporate foods. At the same time, the decision to eat particular foods has become a conscious way to assert one's ethnic identity.

http://www.digitalhistory.uh.edu/historyonline/food.cfm

[wondergirl9847]

American cuisine. Hard to define really. Perhaps steak and potatoes is Southern cuisine defined. I'm Southern and I hate steak. :shrug:

If you think about it...America is....the rest of the world in one place. Everyone from Europe, South America, Canada, the Middle East, the Far East, etc. came over here and brought their food with them. Mix in the Native Americans cuisine and it's a vast smorgasbord of goodness. :)

[madformac]

I'll try harder next time. I want the GOLD!!!!!!

McDonald's, Burger King, Subway, KFC, Garfunkels (is this American or British? We don't have those in Texas), a hot dog at Earl's Court ( :laugh: ), Pizza Hut, Dominos (pretty much every American originated place LOL).

Next time you are on a nutrition mission! We'll get you out to the European places....


Their KFC is WAY better than ours. I

That's not really saying much though is it? :laugh:

[SuzeQuze]

American food is pretty much a burger and fries or pizza, that's about it. We don't have a lot of our own foods, just what the melting pot has brought together. I guess corn is uniquely American since it was created here. I've never really had any Native American foods but I suppose they would count as well.

[madformac]

I thought this was interesting:

Food in America
By Steven Mintz


The European discovery of the New World represented a momentous turning point in the history of food. Foods previously unknown in Europe and Africa, such as tomatoes, potatoes, corn, yams, cassava, manioc, and a vast variety of beans migrated eastward, while other sources of food, unknown in the Americas--including pigs, sheep, and cattle--moved westward. Sugar, coffee, and chocolate grown in the New World became the basis for the world's first truly multinational consumer-oriented industries.

Until the late 19th century, the history of food in America was a story of fairly distinct regional traditions that stemmed largely from England. The country's earliest English, Scottish, and Irish Protestant migrants tended to cling strongly to older food traditions. Yet the presence of new ingredients, and especially contact among diverse ethnic groups, would eventually encourage experimentation and innovation. Nevertheless, for more than two centuries, English food traditions dominated American cuisine.


So it's our fault anyway!!! American cuisine is really British in origin. It explains why both are rather bland in style and taste IMO. Basically the way to go then is for you guys to supply the ingredients and get the Europeans to cook it... Then we are all winners! :blob1: :laugh:

[madformac]

American food is pretty much a burger and fries or pizza, that's about it. We don't have a lot of our own foods, just what the melting pot has brought together. I guess corn is uniquely American since it was created here. I've never really had any Native American foods but I suppose they would count as well.

Yes, if I was to give you a good American food that has spread across the globe it would be Cornflakes!!!!!!! Still the most tasty cereal for me. :thumbsup:

[SuzeQuze]

Yes, if I was to give you a good American food that has spread across the globe it would be Cornflakes!!!!!!! Still the most tasty cereal for me. :thumbsup:

Corn muffins, corn bread, yummy!

[David]

Speaking of which we have American cuisine too. McDonalds, Burger King, Dominos, Subway, KFC to mention just a few...Does England have any of our fairly decent fast food? For example, Baja Fresh, El Pollo Loco, etc.

[madformac]

Does England have any of our fairly decent fast food? For example, Baja Fresh, El Pollo Loco, etc.

No................ :laugh:

Give us another ten years to get educated. We are still stuck in the burger, fries and pizza years...

[David]

So it's our fault anyway!!! American cuisine is really British in origin. It explains why both are rather bland in style and taste IMO.The thing about the U.S. is that, because of its enormous geography, a beef industry developed that has had a huge influence on our cuisine. We are the steak country, far outpacing other countries with important cattle industries (such as Brazil & Argentina). When I think of American food, I think of steaks & hamburgers & baked potatoes.

[DavidMn]

I just wanted to ask the culinary experts about one of the foods I listed, Head Cheese. I see this stuff in the stores and I ask myself Why would anyone eat it? is it from a certain country or whats the deal?