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  #151   Report Bad Post  
Old 11-01-2019, 01:50 PM
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Re: you are what you eat

Quote:
Originally Posted by ColinS
I love carrots. I could eat them happily 5 nights a week.

They go so well with turnips and parsnips.

And okra!
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Old 11-01-2019, 03:46 PM
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Re: you are what you eat

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Originally Posted by ianuk
The French are the only ones that make real wine. The rest are just good enough imitations.

The Germans used to, but they don't anymore.
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Old 11-02-2019, 03:02 PM
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Re: you are what you eat

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Originally Posted by Humburger
And okra!

I don't think I have ever eaten okra. The descriptor "slimy" which I have heard from many sources has always been a bit of a turn off.
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Old 11-02-2019, 03:10 PM
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Re: you are what you eat

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Originally Posted by ColinS
I don't think I have ever eaten okra. The descriptor "slimy" which I have heard from many sources has always been a bit of a turn off.


It is not slimy when properly cooked.
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Old 11-03-2019, 07:37 AM
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Re: you are what you eat

No it's very yummy when properly cooked especially as a side dish with curries
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Old 11-03-2019, 09:21 AM
ianuk ianuk is offline
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Re: you are what you eat

Octopus and squid too, why anyone would eat this tasteless rubbery stuff tells me they were born without taste buds.
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Old 11-03-2019, 01:06 PM
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Re: you are what you eat

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Originally Posted by snoball
It is not slimy when properly cooked.

Yes, undoubtedly, but living up here in the Great White North, few if any know how to cook it properly, so few, if any dare try.

One year I shall do a "Southern United States" feast for my annual Christmas Eve surprise dinner, and y'all can be sure I get "Okra-for-Dummies" instructions on cooking it right.
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Old 11-03-2019, 01:15 PM
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Re: you are what you eat

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Originally Posted by ianuk
Octopus and squid too, why anyone would eat this tasteless rubbery stuff tells me they were born without taste buds.

Roast beef is another. Dry, grey and tasteless.

Oh wait, it is only my mother who roasted beef till it was hard as a brick. Other people invented "medium rare".

I remember the first time I went to dinner at my girlfriend's parents. They liked their beef rare. "Why is there blood on my plate? Why is the meat red instead of grey? Can't they afford the electricity to cook it through? How will I eat this raw meat?"
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Old 11-03-2019, 02:12 PM
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Re: you are what you eat

Rubber Fishies.

Every Christmas Eve, my mother “had to” make my father a special meal that nobody else would touch. Somehow, he associated it with the holidays so it must have been some childhood nostalgia thing. She had to prepare fresh squid (or maybe it was calamari or scungilli). Can’t remember which one now...but it was weird, scary, slimy, and hard-to-find (especially in the suburban south). I have a vague memory of her cursing over it, plopped all blubbery and shiny inside the kitchen sink and there was A LOT of mess. Maybe she did it because she was a housewife and he made all the money that she spent on the family for Christmas. (Of course, she did all the decorating and shopping and wrapping and card sending and baking as well.) So at the VERY LEAST, she could make His Highness happy...like...just this once. Was that too much to ask, the men folk ask?!

Yep, Christmas was a joyous time.
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Old 11-03-2019, 04:18 PM
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Re: you are what you eat

I never understood why would anybody want to eat a slug with a shell.
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Old 11-03-2019, 07:17 PM
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Re: you are what you eat

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Originally Posted by musket
I never understood why would anybody want to eat a slug with a shell.

As a gardener I have one answer: revenge.

Quote:
Originally Posted by ColinS
Roast beef is another. Dry, grey and tasteless.

Oh wait, it is only my mother who roasted beef till it was hard as a brick. Other people invented "medium rare".


Nope, I've had the same experience, just not my mom's cooking. The relatives cooked it all that way, though. We had nice tenderloin steaks at grandma's (dad cooked them properly) but grandma poked hers and said it was "still mooing."

What they call medium rare on the cooking shows these days is what I was raised to see as medium. Nice rosy color with lots of juice. Nothing beats leftover prime rib as a sandwich with horseradish sauce. Although prime rib seldom survived to the next day.
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