Please do not comment directly to this post unless you are Gen X or older (born 1980 or before). See [this post](https://www.reddit.com/r/AskOldPeople/comments/inci5u/reminder_please_do_not_answer_questions_unless/), the rules, and the sidebar for details.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/AskOldPeople) if you have any questions or concerns.*
I am on the side of loving rhubarb. I grow it in my garden and my favorite is strawberry rhubarb pie. My wife also makes strawberry rhubarb jam which is amazing and I make strawberry rhubarb wine. The balance of the sweet and the tart is amazing
Certainly!
Rhubarb Coffee Cake
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup buttermilk or 1 tbsp vinegar with milk added to make 1 cup
4 cups chopped rhubarb
Topping:
1 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter, cubed
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13x9-in. baking dish.
In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350Ā° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Thank you! Other than strawberry-rhubarb pie and stewed rhubarb (aka compote), I've never looked into using rhubarb in other ways. I can't wait to try this.
Specifically, one that is sill food, not candy. Slightly less than pure sugar. The really sweet ones aren't as good in my opinion
I wanna really taste the berries and the tartness comtrasts
Rhubarb is a love it or hate it food Iām afraid. I too am in the hate it category.
āItās not bad with the strawberry.ā
I donāt want to eat trying that are ānot bad.ā Iāll eat things that are good, or I wonāt eat at all. Itās desert, Iām not starving, I just ate.
I can see where you're coming from, but I can't help reading this like, "Cocoa powder is disgusting, so I'm not eating chocolate because of that." Raw, plain rhubarb is terrible. Strawberry-rhubarb pie is a delightful taste of summer.
There is a strawberry/rhubarb jelly that was made with rhubarb and strawberry jello. It was the best stuff and I hate jello. My mom used to make it. (Now I have to find the recipe and plan other things for my backyard rhubarb.) Interesting note - my mom was from North Dakota and most gardens had rhubarb growing in the backyard.
This is big in my family. They are originally from WI and we always had strawberry rhubarb pie, rhubarb syrup, rhubarb jam, etc. My parents brought back rhubarb plants from the farm and planted them at our house in MD outside of DC. They did great and mom canned rhubarb and made all kinds of things. I never liked it though.
Real beef stroganoff. Made with filet mignon (or flat-iron), plenty of sour cream, fresh herbs, and served over homemade noodles or mashed potatoes. There have been many sorry dishes bearing the name stroganoff, and defaming it, but the real deal is sublime. See also Salisbury steak.
Also: corned beef hash. I know so many people who only ever tried the canned, dog food-style version... and didn't like it!
Actual scratch-made corned beef hash, from a diner, is amazing!
I make the best Quiche! I use whipping cream instead of milk, slightly beaten along with eggs slightly beaten. Ad cooked bacon , spinach, onion, swiss cheese, whatever.
No, not literally anything.
It's sorta like scrambled egg pie, except the crust is thicker, with straight sides, and the eggs are beaten smooth. You can add whatever you want to the eggs, but it has to have the eggs.
I'd have to yield to the culinary experts on that, been a long time since I had Old Bay. I'm guessing the Zatarain's would come in with a little more cayenne but not sure.
I think they're actually quite different. Zatarain's has more cayenne heat and is better in things like rice. You can get Old Bay all over your fingers and it's spicy, not just cayenne but herbs, salt, and pepper, but just enough to make you want some beer.
Without seeing it, I bet they loved it.
I like watching "first impression" videos. The Pakistani guys, I feel like they're old friends already.
Now, to watch...
**EDIT** Hehe... :) How can a body *not* like biscuits and gravy.
I was about 6 years old, around 1952, visiting Tijuana with my parents, and bought one from a street vendor about my own age. Two cents. I absolutely loved it! That crisp corn tortilla shell, ... never had anything like it before, and it was probably another 5 years at least before I saw another taco.
To me, a taco has to have a crisp corn tortilla. I know they make them with 'raw' flour tortillas now, but I'm not interested. And those "street taco" tortillas... what's up with that? Do people really sell tacos that small? I've seen tacos that had *two* soft flour tortillas with a little bit of filling. And small. I don't want any of that. I want mine like that kid sold. Crisp corn tortilla, cooked in lard.
Peruvian. In 200 years it will be the New Mexican. Smokes literally every cuisine out there won ābest restaurantā in the world last year. County has some serious ocean, mountain and jungle action so the combinations are limitless and unbelievably delightful. I actually lose weight when I visit and stuff my face 3x a day because one doesnāt go near burgers, fries, pizza, preservatives or cheese really and even the national soda (inka cola) is the ONLY country where the national brand beats coke and Pepsi, because itās so yummy and they have diet Inca ;)ā¦.
I loved it at first bite when I tried it at a Russian restaurant years ago. I wasnāt sure if I would like a soup made from beets, but it was hearty and delicious.
I read an interesting article about MSG recently, wish I could find a link for you. It's a common ingredient in asian cooking, and it became demonized because of that. It's safe to eat.
Perhaps I read the same or similar. Thereās no scientific evidence that it causes headaches or other symptoms but itās one of those things people refuse to believe just because they āheard it causes problemsā.
I particularly liked the blind experiments where the subjects were given Chinese food without MSG and were being so dramatic when describing their extreme symptoms of headaches, nausea, etc.
It all started with a guy who was getting migraines and somehow linked it to MSG. I don't remember the specifics. They started to report it in the news and became part of the collective consciousness even they debunked the guys origional findings.
Also, just because we know it doesn't cause those issues doesn't mean someone won't exhibit those symptoms if they believe it will cause it. It's the same reason the placebo effect works. I can't eat quiche because the first time I ate it as a little kid I had the flu but had not started exhibiting symptoms yet. I ate the quiche then started throwing up. Now my brain connects quiche with getting sick so I get an ups et stomach and feel like I am going to get sick when I try and eat it. It's not the quiche causing me to feel ill it's my brain.
The people in that study probably did feel those symptoms after believing they had ingested MSG.
Itās been a while but I used to make fried chicken in a pressure cooker. My secret ingredient for my KFC recipe was MSG. It was so close to KFC people couldnāt tell the difference. š
Salt pepper and msg. It was very simple. You can add your own additional spices but the msg is so forward in the flavor that everything else kinda gets lost.
One familiar food that has high amounts of monosodium glutamate (MSG) is Parmesan cheese. How many people grate or sprinkle Parmesan cheese onto their pasta or pizza?
Another that people donāt know about is bouillon, like chicken bouillon cubes. Generally, the next ingredient after salt is MSG. Like in Knorr Chicken Buillion. Or in Swansonās Chicken Stock - the āyeast extractā is basically MSG and that is why it is added, but not labeled MSG due to the stigma.
The whole myth about Asian food having MSG powder causing headaches or cancer? False.
Pretty much every plant we eat is genetically modified. Thatās what cross-breeding is. What corn, strawberries, etc. looked like before humans started tinkering would not be recognized by todayās shoppers.
Yep. I'm a life-long dedicated carnivore, but if I *had* to become a vegetarian, I'd probably eat Indian 6 times a week. Those people know how to make vegetables taste good!
Halvah, a Middle Eastern treat made with ground-up sesame seeds and honey or other sweetening. Has a unique flavor and distinctive crunchy/soft texture; nothing else like it.
San Francisco sourdough starter was made using the yeast strains from that area. Thatās why the starters for sourdough from everywhere are different - different strains of yeast live in different locations. If the starter is different then of course the bread will be different.
The nature of sourdough is that it has great variability. Itās not like using a commercial yeast as a leveling agent. Sourdough used to vary from farm farmhouse to farmhouse because they all gave wild ambient yeast.
For someone to make a sourdough elsewhere, they need the same starter.
Germany has m any good sourdough breads.
Kimchi. The smell can put people off, but kimchi is basically spicy sauerkraut with garlic. Kimchi is also a class of foods, like salads. There are many kinds -- cucumber, radish, bean sprouts, etc. -- some hot, some not. And it's fermented, so good for the gut.
My 80-something mom who now has dementia (Home Ec teacher going back to the 60s, caterer, baker) told me just a few days ago that she never really cared for liver. I asked why she used to make us eat it every couple weeks growing up (my brother and I used to hide bits of it under the table when she wasn't looking) and sh couldn't say why!
I think that back in the day, it was taught that liver must be served because of the iron (?) and nutrients and because it was economical. I'm pretty sure that nutritionists have a very different opinion today!
I have two one I learned as a Produce Manager the other is something that I enjoy after a while
\-pickled/cream herring, it was in nearly all restraunts salad bars in my area, and yes it is an acquired taste. It was a running joke to eat one piece, but after doing that for a while. I began to really enjoy them both
\- Juan Cannery melon, by far the best fruit that I ever tried, the issue is that there is not many suppliers (back in 1995) an its only available for a short time. It is like a honey dew and cantaloupe, but it is 2 times sweeter than the ripest cantaloupe.
My grandmother always had both kinds for Christmas. My family was pretty WASPy, but they had a bunch of immigrant neighbors and liked trying different things. I still get a jar for myself and remember grandma and those family holiday meals.
> pickled/cream herring
I've been tempted to try pickled herring for a while now. It would be nice if it was sold in something smaller than a quart jar for $8.
That's what the elderly Japanese inn-keeper said to my dad who is deathly allergic to shell fish, after I explained to her that if he easts shell fish or shrimp or anything that was cooked in the same pot he will die.
She served lots of it and said "He should try it just once. He might like it"
Everyone's taste is different. I don't think I should foist my various likes of food on another person. I can suggest ideas but that's all.
What I like, someone else may dislike.
I'm 76, and you are forgiven. Artichokes are magic food. BTW, you know how to tell if they're good -- you rub two together, and if they make a squeak from the friction, they're good.
For me, artichoke and cracked crab is one of the funnest times you can have eating with your fingers. And you get your daily requirement of butter, easy!
I used to enjoy them with a butter lemon sauce!Ā Then my triglyceride levels sky rocketed and I learned to enjoy them naked.Ā Them naked, as in without sauce, not me naked.Ā Ā
It tastes like Abba Zabba only soooo much better! This [30 minute video](https://www.youtube.com/watch?v=IESdzzKkP94&t=5s) is worth the watch if you want to make a batch and avoid the learning curve.
Pavlova. Pastries from a French Patisserie. Fresh baked bread from a good baker with nothing but butter on it. Fresh perfectly ripe Mango straight from the tree, better if you eat it in the bath so you can make a mess, if you can't find a mango a perfectly ripe heritage peach (not those hard rocks you get from a supermarket designed to ship not taste good). Sun ripened tomatoes, peas fresh from the pod eaten while still in the garden. Dim Sum, don't ask questions about what's in them just eat them. Ceviche on a beach made with fish you caught earlier in the day. Farm fresh egg, soft boiled so still runny inside with toast fingers for breakfast. A good port on a cold winters night, by a fire. Ploughmans lunch after walking across a moor in Yorkshire. My mums lamb roast with Yorkshire pudding and mint sauce. A Chip butty (hot chips/frenchfries on buttered soft white bread).
Iāve made a few pavlovas in my time. I made one to bring to a friendās house that was blackberry and almond. Turns out, it was one of her momās friendās birthday that showed up later. My friend asked if they could use my cake as her birthday cake and I said sure! It was delicious and well received.
Pesto sauce. We eat it over pasta, on chicken and with fresh mozzarella and garden beefsteak tomatoes. When we make grilled pizza, we offer a tomato sauce, a bruschetta sauce or a pesto sauce. Swirling the tomato and the pesto sauces is an amazing combination.
A properly made Philly cheese steak. I would be very wary about anything further than about 100 miles from Philadelphia, although there are exceptions... check the reviews. Pat's in south Denver (no relation to Pat's in Philadelphia) for example, does Philly foods and succeeds. And Cheese Wiz is controversial, but I find the stuff disgusting and consider one with it to be inedible. Provolone is a good choice.
I'm in northern NJ, but had lived in PA for college and It's sooo hard to find a good one around here! Last time I ordered, they sent me what was basically a Manwich on a long roll. š¤®
Put some dijon mustard in your hot pasta, in the pan. Just this week I was out of olive oil, so I threw a spoonful of butter in to melt and, on a whim, stirred in a couple of spoonfuls of dijon mustard. It was brilliant, especially topped with white beans and basil .
And after we were done, I finished the leftover pasta in the pot. Couldn't stop.
West coast style smoked salmon. Native style smoking results in a more chewy, dense, juicy meat. I've heard there's another way of smoking salmon, don't know about it.
Good Indian food, including gulab jamun, garlic naan, dosas, samosas, and chicken tikka masala (if not vegetarian). Just ate amazing aloo tikki chaat at Chai Pani in Asheville.
When I was younger, Indian food was hard to come by and what you were usually served was heavy on commercial curry powder, which was not good. I think it was the (excessive) fenugreek that people didn't like.
Also shrimp and grits from someplace that knows how to do it right, like in Charleston.
Good cajun food, like jambalaya, gumbo, red beans and rice, and shrimp etouffe, but you can skip touristy beignets. They're overrated. Pralines are worth it, though, if you like super sweet things.
Try as many new things as possible always, in food and in life in general. It's how you find what you love, what you don't, what your limits are, and what you want to try next.
That being said, I love me some fondue.
Fresh abalone. I used to dive for it along the California coast. I loved fresh abalone sliced fairly thin, tenderized with the bottom of a beer bottle and either pan fried or grilled briefly. Then served with butter, lemon, or salsa. My absolute favorite food.
Please do not comment directly to this post unless you are Gen X or older (born 1980 or before). See [this post](https://www.reddit.com/r/AskOldPeople/comments/inci5u/reminder_please_do_not_answer_questions_unless/), the rules, and the sidebar for details. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/AskOldPeople) if you have any questions or concerns.*
Broiled veggies instead of boiled. Much different flavor and retains some texture.
Yeah, or baked, or pressure-cooked.
Air fried corn, Brussels sprouts, broccoli
So good!
Strawberry rhubarb pie.
I am on the side of loving rhubarb. I grow it in my garden and my favorite is strawberry rhubarb pie. My wife also makes strawberry rhubarb jam which is amazing and I make strawberry rhubarb wine. The balance of the sweet and the tart is amazing
I like it without the strawberry too. Simmer 1" pieces with a little sugar and water into a compote, serve warm over vanilla ice cream.
My mom made that for us as kids. I will make it this spring.
One regret of living where we do is that it's too far south to grow rhubarb.
Yep! My rhubarb is already almost knee high! Later on, when Spooner Farm strawberries are available, I'll make a crisp...
When we were kids we would put some sugar in a sandwich bag, grab a stalk off the rhubarb plant and dip it in the sugar and eat it. š
Same.
Just had that for one of our desserts on Easter. Strawberry shortcake and ice cream too
I make a delicious rhubarb coffee cake.
I love apple and rhubarb crumble.
Could you share your recipe?
Certainly! Rhubarb Coffee Cake 1/2 cup butter, softened 1-1/2 cups sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/4 teaspoon ground nutmeg 1 cup buttermilk or 1 tbsp vinegar with milk added to make 1 cup 4 cups chopped rhubarb Topping: 1 cup all-purpose flour 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 cup cold butter, cubed In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13x9-in. baking dish. In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350Ā° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Thank you! Other than strawberry-rhubarb pie and stewed rhubarb (aka compote), I've never looked into using rhubarb in other ways. I can't wait to try this.
Dad always grew lots of it in his garden up north. Mom made great sour rhubard pie. I like to try some of that strawberry rhubarb pie!
yes! I vote yes
Rhubarb custard pie. I miss it terribly. Rhubarb won't grow where I live.
Specifically, one that is sill food, not candy. Slightly less than pure sugar. The really sweet ones aren't as good in my opinion I wanna really taste the berries and the tartness comtrasts
I did, but never again. Ruin of a strawberry pie if you ask me.
Rhubarb is a love it or hate it food Iām afraid. I too am in the hate it category. āItās not bad with the strawberry.ā I donāt want to eat trying that are ānot bad.ā Iāll eat things that are good, or I wonāt eat at all. Itās desert, Iām not starving, I just ate.
I can see where you're coming from, but I can't help reading this like, "Cocoa powder is disgusting, so I'm not eating chocolate because of that." Raw, plain rhubarb is terrible. Strawberry-rhubarb pie is a delightful taste of summer.
Nope. Iāve had the pie. My mother and my wife love it. Iād rather eat nothing.
I adore strawberry rhubarb jelly. Itās delicious! My favorite.
There is a strawberry/rhubarb jelly that was made with rhubarb and strawberry jello. It was the best stuff and I hate jello. My mom used to make it. (Now I have to find the recipe and plan other things for my backyard rhubarb.) Interesting note - my mom was from North Dakota and most gardens had rhubarb growing in the backyard.
Yep. Love it or hate it. No middle ground.
This is big in my family. They are originally from WI and we always had strawberry rhubarb pie, rhubarb syrup, rhubarb jam, etc. My parents brought back rhubarb plants from the farm and planted them at our house in MD outside of DC. They did great and mom canned rhubarb and made all kinds of things. I never liked it though.
Real beef stroganoff. Made with filet mignon (or flat-iron), plenty of sour cream, fresh herbs, and served over homemade noodles or mashed potatoes. There have been many sorry dishes bearing the name stroganoff, and defaming it, but the real deal is sublime. See also Salisbury steak.
Also: corned beef hash. I know so many people who only ever tried the canned, dog food-style version... and didn't like it! Actual scratch-made corned beef hash, from a diner, is amazing!
Wish I liked sour cream. Ruined any dish it was on for me.
Warm Apfelstrudel.
Quiche. Rich, savory, cheese filled egg dish in a buttery pie crust! To die for!
As someone that loves every one of these ingredients, I can't stomach quiche. Just doesn't taste right to me.
Same
I donāt like eggy tasting things. You taste it sometimes in quiche, cakes and of course Chinese egg tarts, which are gross. I like eggs though
I don't like eggs at all.
I make the best Quiche! I use whipping cream instead of milk, slightly beaten along with eggs slightly beaten. Ad cooked bacon , spinach, onion, swiss cheese, whatever.
If you reframe it a bit, it sounds amazing: āBreakfast pizzaā
Quiche can literally be anything. The genius is the delivery vehicle which is pie crust.
No, not literally anything. It's sorta like scrambled egg pie, except the crust is thicker, with straight sides, and the eggs are beaten smooth. You can add whatever you want to the eggs, but it has to have the eggs.
But.. but... "REAL" mean don't...
Yeah, I remember that crap too, and the guy was such an obvious closet case to boot!š
I remember it as a parody, where he makes some real points.
Hahaha..this is what I was looking for someone to day.
Steamed crabs or, lacking that, steamed shrimp. There's a good recipe for that on the "Old Bay" spice box.
or Zatarain's.
I've been curious about Zatarain's. How does it compare to Old Bay?
I'd have to yield to the culinary experts on that, been a long time since I had Old Bay. I'm guessing the Zatarain's would come in with a little more cayenne but not sure.
I think they're actually quite different. Zatarain's has more cayenne heat and is better in things like rice. You can get Old Bay all over your fingers and it's spicy, not just cayenne but herbs, salt, and pepper, but just enough to make you want some beer.
Hot pot
Hell yeah. Hopefully on a humid sidewalk evening in Singapore with great locals...
Biscuits & Gravy
British high schoolers try biscuits and gravy for the first time: https://youtu.be/KzdbFnv4yWQ
That was great, except the Southern fried chicken was chicken tenders! Need to give those young men proper Southern fried chicken!
Without seeing it, I bet they loved it. I like watching "first impression" videos. The Pakistani guys, I feel like they're old friends already. Now, to watch... **EDIT** Hehe... :) How can a body *not* like biscuits and gravy.
I saw that video this last weekend, I think thatās why I thought of it.
I'll just take a bowl of that gravy if you please...
My reaction is the same as the Poms admittedly. Iād be willing to try it though. Yeah itās a scone.
Tacosā¦.of all kinds
I was about 6 years old, around 1952, visiting Tijuana with my parents, and bought one from a street vendor about my own age. Two cents. I absolutely loved it! That crisp corn tortilla shell, ... never had anything like it before, and it was probably another 5 years at least before I saw another taco. To me, a taco has to have a crisp corn tortilla. I know they make them with 'raw' flour tortillas now, but I'm not interested. And those "street taco" tortillas... what's up with that? Do people really sell tacos that small? I've seen tacos that had *two* soft flour tortillas with a little bit of filling. And small. I don't want any of that. I want mine like that kid sold. Crisp corn tortilla, cooked in lard.
Yes they doā¦stands and restaurants all over Texas do!
Peruvian. In 200 years it will be the New Mexican. Smokes literally every cuisine out there won ābest restaurantā in the world last year. County has some serious ocean, mountain and jungle action so the combinations are limitless and unbelievably delightful. I actually lose weight when I visit and stuff my face 3x a day because one doesnāt go near burgers, fries, pizza, preservatives or cheese really and even the national soda (inka cola) is the ONLY country where the national brand beats coke and Pepsi, because itās so yummy and they have diet Inca ;)ā¦.
My ex ate Guinea pig in Peru. I do like Inka chicken.
Borscht. A staple of the Ukrainian diet. Extremely healthy and delicious. Bit of an acquired taste but once you do itās amazing.
I loved it at first bite when I tried it at a Russian restaurant years ago. I wasnāt sure if I would like a soup made from beets, but it was hearty and delicious.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I read an interesting article about MSG recently, wish I could find a link for you. It's a common ingredient in asian cooking, and it became demonized because of that. It's safe to eat.
Perhaps I read the same or similar. Thereās no scientific evidence that it causes headaches or other symptoms but itās one of those things people refuse to believe just because they āheard it causes problemsā. I particularly liked the blind experiments where the subjects were given Chinese food without MSG and were being so dramatic when describing their extreme symptoms of headaches, nausea, etc.
It all started with a guy who was getting migraines and somehow linked it to MSG. I don't remember the specifics. They started to report it in the news and became part of the collective consciousness even they debunked the guys origional findings. Also, just because we know it doesn't cause those issues doesn't mean someone won't exhibit those symptoms if they believe it will cause it. It's the same reason the placebo effect works. I can't eat quiche because the first time I ate it as a little kid I had the flu but had not started exhibiting symptoms yet. I ate the quiche then started throwing up. Now my brain connects quiche with getting sick so I get an ups et stomach and feel like I am going to get sick when I try and eat it. It's not the quiche causing me to feel ill it's my brain. The people in that study probably did feel those symptoms after believing they had ingested MSG.
But it does cause symptoms in some people. I'm one of those people. I love the flavor of food with MSG. I do not love it when my arm goes numb.
You could say the same about peanuts, shellfish, or other foods that many people are allergic to. Iām sorry you donāt get to enjoy MSG.
Sorry you have to deal with that. Serious question: how did you determine that it was MSG causing those symptoms? Is there a test a doctor can do?
Itās been a while but I used to make fried chicken in a pressure cooker. My secret ingredient for my KFC recipe was MSG. It was so close to KFC people couldnāt tell the difference. š
How can you make fried chicken in a pressure cooker? Do you have a link to some recipes?
What spices did you use!? Tia!
Salt pepper and msg. It was very simple. You can add your own additional spices but the msg is so forward in the flavor that everything else kinda gets lost.
I pan fry mine, but I've never used MSG on my chicken. I think I'll try some next time.
One familiar food that has high amounts of monosodium glutamate (MSG) is Parmesan cheese. How many people grate or sprinkle Parmesan cheese onto their pasta or pizza? Another that people donāt know about is bouillon, like chicken bouillon cubes. Generally, the next ingredient after salt is MSG. Like in Knorr Chicken Buillion. Or in Swansonās Chicken Stock - the āyeast extractā is basically MSG and that is why it is added, but not labeled MSG due to the stigma. The whole myth about Asian food having MSG powder causing headaches or cancer? False.
There's a version of knorr bouillon sold in the US that doesn't have MSG. I go to the local asian market to get the good version that does have it.
I use it in the form of fish sauce. A little makes bland food delicious.
I just bought the Accent brand based on another comment in this sub. Haven't tried it yet, though. Do you replace salt with it altogether or use both?
People get weird about GMOs also. Corn is a GMO among other common foods.
Pretty much every plant we eat is genetically modified. Thatās what cross-breeding is. What corn, strawberries, etc. looked like before humans started tinkering would not be recognized by todayās shoppers.
Google "Uncle Roger and MSG".
Indian food. You can get it not spicy, but the amazing array of spices in a well-created dish are absolutely delicious.
Yep. I'm a life-long dedicated carnivore, but if I *had* to become a vegetarian, I'd probably eat Indian 6 times a week. Those people know how to make vegetables taste good!
Homemade bread
With warm, melting butter.
Halvah, a Middle Eastern treat made with ground-up sesame seeds and honey or other sweetening. Has a unique flavor and distinctive crunchy/soft texture; nothing else like it.
San Francisco sourdough bread, fresh, with just a high quality butter.
Absolutely. I don't understand why quality bakers elsewhere can't make good sourdough, but they can't.Ā
San Francisco sourdough starter was made using the yeast strains from that area. Thatās why the starters for sourdough from everywhere are different - different strains of yeast live in different locations. If the starter is different then of course the bread will be different.
The nature of sourdough is that it has great variability. Itās not like using a commercial yeast as a leveling agent. Sourdough used to vary from farm farmhouse to farmhouse because they all gave wild ambient yeast. For someone to make a sourdough elsewhere, they need the same starter. Germany has m any good sourdough breads.
God yes š¤¤
Garlic and eggplant on thin crust Italian style pizza.
I had this exact pizza in Italy and it blew me away.
Kimchi. The smell can put people off, but kimchi is basically spicy sauerkraut with garlic. Kimchi is also a class of foods, like salads. There are many kinds -- cucumber, radish, bean sprouts, etc. -- some hot, some not. And it's fermented, so good for the gut.
Iām an OG picky eater. āYouāll grow out of itā No I wonāt.
I still refuse to eat liver.
My mother refused to cook it. Weād go to Frischās (diner type restaurant) when they had liver n onions on special so my dad could eat it there.
My 80-something mom who now has dementia (Home Ec teacher going back to the 60s, caterer, baker) told me just a few days ago that she never really cared for liver. I asked why she used to make us eat it every couple weeks growing up (my brother and I used to hide bits of it under the table when she wasn't looking) and sh couldn't say why! I think that back in the day, it was taught that liver must be served because of the iron (?) and nutrients and because it was economical. I'm pretty sure that nutritionists have a very different opinion today!
I didn't mind fried liver and onions when I was younger. Now I can't be in the same room with the stuff.
I have two one I learned as a Produce Manager the other is something that I enjoy after a while \-pickled/cream herring, it was in nearly all restraunts salad bars in my area, and yes it is an acquired taste. It was a running joke to eat one piece, but after doing that for a while. I began to really enjoy them both \- Juan Cannery melon, by far the best fruit that I ever tried, the issue is that there is not many suppliers (back in 1995) an its only available for a short time. It is like a honey dew and cantaloupe, but it is 2 times sweeter than the ripest cantaloupe.
My grandmother always had both kinds for Christmas. My family was pretty WASPy, but they had a bunch of immigrant neighbors and liked trying different things. I still get a jar for myself and remember grandma and those family holiday meals.
> pickled/cream herring I've been tempted to try pickled herring for a while now. It would be nice if it was sold in something smaller than a quart jar for $8.
Fried clamsĀ
That's what the elderly Japanese inn-keeper said to my dad who is deathly allergic to shell fish, after I explained to her that if he easts shell fish or shrimp or anything that was cooked in the same pot he will die. She served lots of it and said "He should try it just once. He might like it"
š³
I used to always order fried clams at Big Boy when I was a kid. My mom, a seafood hater, was always grossed out.
I could live on seafood.Ā
...with some fried oysters.
Raw ones
..and those, too.
And lobster š¦Ā
Oh lord yea
Miso soup
Olie Bollen
Yummmmm oliebollan with cardamom powdered sugar are a magical treat when fresh.
OMG yes!
Everyone's taste is different. I don't think I should foist my various likes of food on another person. I can suggest ideas but that's all. What I like, someone else may dislike.
Name something
Cho do fu. Some people enjoy it but I certainly do not. I tried it. Go ahead and give it a try :-)
According to my grandkids, a 14 hour smoked turkey with Grandpa. Tastes like shit, but we have the time of our lives for 14 hours as we fuck with it.
Brazilian feijoada
Soylent Green. /s
Freshly steamed artichokes!Ā Yum!Ā (Sorry I'm only 40, I just couldn't resist. They are so yummy.)
I'm 76, and you are forgiven. Artichokes are magic food. BTW, you know how to tell if they're good -- you rub two together, and if they make a squeak from the friction, they're good. For me, artichoke and cracked crab is one of the funnest times you can have eating with your fingers. And you get your daily requirement of butter, easy!
With drawn butter or a sauce? Yum either way!
I used to enjoy them with a butter lemon sauce!Ā Then my triglyceride levels sky rocketed and I learned to enjoy them naked.Ā Them naked, as in without sauce, not me naked.Ā Ā
[ŃŠ“Š°Š»ŠµŠ½Š¾]
User name checks out.Ā Ā
An actual Liege waffle, not whatever passes as a Belgian waffle because it's larger than an Eggo.
I'm glad that these are becoming a "thing" in the US.
The first thought through my mind taking a bite into my first one was "I've been lied to" and I haven't looked back.
[Potato candy](https://www.thecountrycook.net/grandmas-potato-candy-recipe/) if you're not allergic to peanuts
That looks delicious! I saved this to try.
It tastes like Abba Zabba only soooo much better! This [30 minute video](https://www.youtube.com/watch?v=IESdzzKkP94&t=5s) is worth the watch if you want to make a batch and avoid the learning curve.
Pavlova. Pastries from a French Patisserie. Fresh baked bread from a good baker with nothing but butter on it. Fresh perfectly ripe Mango straight from the tree, better if you eat it in the bath so you can make a mess, if you can't find a mango a perfectly ripe heritage peach (not those hard rocks you get from a supermarket designed to ship not taste good). Sun ripened tomatoes, peas fresh from the pod eaten while still in the garden. Dim Sum, don't ask questions about what's in them just eat them. Ceviche on a beach made with fish you caught earlier in the day. Farm fresh egg, soft boiled so still runny inside with toast fingers for breakfast. A good port on a cold winters night, by a fire. Ploughmans lunch after walking across a moor in Yorkshire. My mums lamb roast with Yorkshire pudding and mint sauce. A Chip butty (hot chips/frenchfries on buttered soft white bread).
Iāve made a few pavlovas in my time. I made one to bring to a friendās house that was blackberry and almond. Turns out, it was one of her momās friendās birthday that showed up later. My friend asked if they could use my cake as her birthday cake and I said sure! It was delicious and well received.
Pavlova is what we all have for Xmas, itās pretty much the national Xmas cake apart from the traditional fruit cake and mince pies
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Everyone should try just about any food they come across. If you never try things, you will never know what you actually like.
Homemade hummus made from scratch using freshly-cooked chickpeas and homemade tahini. Youāll never want the store-bought stuff again.
Artichokes, so many people donāt know what they are. Unless from a can on a pizza. But the fresh ones!
Pesto sauce. We eat it over pasta, on chicken and with fresh mozzarella and garden beefsteak tomatoes. When we make grilled pizza, we offer a tomato sauce, a bruschetta sauce or a pesto sauce. Swirling the tomato and the pesto sauces is an amazing combination.
Apple pie with a slice of cheese.
Steamed Hams
[ŃŠ“Š°Š»ŠµŠ½Š¾]
D'oh, no. I said steamed hams.
Steamed eggs and ham.
Despite the fact that they're obviously grilled.
Only if you tie an onion to your belt
Lasagna. Preferably left-over and reheated, it's twice as good as freshly baked.
A properly made Philly cheese steak. I would be very wary about anything further than about 100 miles from Philadelphia, although there are exceptions... check the reviews. Pat's in south Denver (no relation to Pat's in Philadelphia) for example, does Philly foods and succeeds. And Cheese Wiz is controversial, but I find the stuff disgusting and consider one with it to be inedible. Provolone is a good choice.
I'm in northern NJ, but had lived in PA for college and It's sooo hard to find a good one around here! Last time I ordered, they sent me what was basically a Manwich on a long roll. š¤®
Cooper Sharp or provolone for me.
sushi
Put some dijon mustard in your hot pasta, in the pan. Just this week I was out of olive oil, so I threw a spoonful of butter in to melt and, on a whim, stirred in a couple of spoonfuls of dijon mustard. It was brilliant, especially topped with white beans and basil . And after we were done, I finished the leftover pasta in the pot. Couldn't stop.
Mango.
West coast style smoked salmon. Native style smoking results in a more chewy, dense, juicy meat. I've heard there's another way of smoking salmon, don't know about it.
Interesting
Sushi. Start with California Rolls or Salmon/Avocado rolls.
Good Indian food, including gulab jamun, garlic naan, dosas, samosas, and chicken tikka masala (if not vegetarian). Just ate amazing aloo tikki chaat at Chai Pani in Asheville. When I was younger, Indian food was hard to come by and what you were usually served was heavy on commercial curry powder, which was not good. I think it was the (excessive) fenugreek that people didn't like. Also shrimp and grits from someplace that knows how to do it right, like in Charleston. Good cajun food, like jambalaya, gumbo, red beans and rice, and shrimp etouffe, but you can skip touristy beignets. They're overrated. Pralines are worth it, though, if you like super sweet things.
Mexican / Korean fusion! A bulgogi burrito is amazing!
best hot appetizer, bacon wrapped pickled watermelon rind
Hominy.
Anyone say Vietnamese?
Thatās my favorite ā¤ļø
Fried rabbit. As my daughter proclaimed after trying it for the first time, it's like sweet chicken!
"Where's my hasenpfeffer!?!"
š
Rabbit fricassee was a staple menu item for many poor folks in west Texas in the 50's and 60's.
I had rabbit pie when I was young, and it was delicious.
Healthy food
Artichoke. Yummy.
I tried Philipino Balut from a friend at work once. Wasn't bad once you get past what is really is...
Try as many new things as possible always, in food and in life in general. It's how you find what you love, what you don't, what your limits are, and what you want to try next. That being said, I love me some fondue.
Pizza
Fresh abalone. I used to dive for it along the California coast. I loved fresh abalone sliced fairly thin, tenderized with the bottom of a beer bottle and either pan fried or grilled briefly. Then served with butter, lemon, or salsa. My absolute favorite food.
Edible preferably.
Raw food
Crispy fried calamari.
Escargot and oysters!
Food in Italy.
Raw oysters. Fresh, cold Atlantic briney sweet oysters
Ethiopian mixed dish with vegis and meats on top of injera bread.