Nobody cares about food.

Veritable Quandry · Sep 28, 2020

Seven. I have tried most of them at least once.

Sid · Sep 28, 2020

Seven as well.
When it comes out of the sea, an ocean or a river, count me out. My mom always told me that I have been very sick at the age of four after eating fish, and since then I always refused to eat seafood. Now it is a habit, although I must say salmon looks very tasty. But I never come to it to try.
And no escargot please.

Free · Sep 28, 2020

Isabeau said:
Zero for me. Opposite of picky? No standards?

I don't like the term 'picky' when it's food you've had before and found you didn't like it.

Isabeau · Sep 28, 2020

Brains are the only thing I would be reluctant to try only because they look so unappetizing. If someone were to serve it to me then I guess I would, but I’m not choosing it out of a menu.

Out of that list, there isn’t even one I just simply tolerate. They’re all tasty to me.

There are some foods I choose to not eat, like fois gras, for ethical reasons, but they’re not on the list. Maybe Nutella...

Isabeau · Sep 28, 2020

Free said:
I don't like the term 'picky' when it's food you've had before and found you didn't like it.

Isn’t that what picky means? Maybe discerning taste?

Free · Sep 28, 2020

Isabeau said:
Isn’t that what picky means?

Picky means "fastidious," fussy or choosy, and the definition is not what I have a problem with.

Let me put it this way: If you can't eat nuts due to an allergy, are you being picky?

Rose Karuna · Sep 28, 2020

If I don't count the two things that I can't eat (oysters and raw fish, which I used to love) then I'm at just one, which is liver. The smell to me is so bad that I can't actually get it into my mouth. Organ meat has been a problem for me since I was a kid. I just can't stand the smell. My Aunt used to make brains and eggs for breakfast a lot and it smelled good cooking but when I chewed, it had a funky smell that I could just not get past.

Fionalein · Sep 28, 2020

Isabeau said:
Zero for me. Opposite of picky? No standards?

20... but who would blame me for hating this abomination Nutella?

Rose Karuna · Sep 29, 2020

I'm making minestrone soup tonight. I have lots of small amounts of fresh vegetables left and some spinach and fresh basil from my garden so it looked like a good fit. Also drop biscuits, mostly because I'm too lazy to roll them and cut them out.

Isabeau · Sep 29, 2020

I had leaks and made a cream based soup but added carrots, potatoes, corn, and green beans.

With the cooler nights and the leaves turning, it’s soup season

Rose Karuna · Sep 30, 2020

Got some salmon on sale today so I'm smoking it in the smoker and that's what I'm having for dinner tonight. (It smells SO good). Husband does not eat fish so he's getting a frozen chicken kiev, baked potato and various veggies from the garden. The salmon and veggies are sufficient for me.

Sukubia Scarmon · Oct 3, 2020

The only thing I haven't eaten yet from that list are snails and oysters. I'd try them, tho. I already ate noodles made partialy with worm-flour.
My boyfriend and I'll try making Andong JjimDak when I'll be over for my birthday. Already super exited for it - he ate it when he was in Korea and liked it a lot. It's braised chicken with glassnoodles and spicy. I cannot handle spicy too well, so we may need to adjust. And I hope we'll find the brown sugar. For some odd reason, we don't seem to have the same type of brown sugar americans, koreans, and propably the rest of the world uses. (the slightly wet dark brown sugar). We have a german word for it, but well, not even the real big supermarket here has it. Just lightbrown cane sugar they advertise as brown sugar.
Also, I know you can make it yourself with regular sugar and molasses.. guess what I also never where able to find!

Isabeau · Oct 3, 2020

Sukubia Scarmon said:
The only thing I haven't eaten yet from that list are snails and oysters. I'd try them, tho. I already ate noodles made partialy with worm-flour.
My boyfriend and I'll try making Andong JjimDak when I'll be over for my birthday. Already super exited for it - he ate it when he was in Korea and liked it a lot. It's braised chicken with glassnoodles and spicy. I cannot handle spicy too well, so we may need to adjust. And I hope we'll find the brown sugar. For some odd reason, we don't seem to have the same type of brown sugar americans, koreans, and propably the rest of the world uses. (the slightly wet dark brown sugar). We have a german word for it, but well, not even the real big supermarket here has it. Just lightbrown cane sugar they advertise as brown sugar.
Also, I know you can make it yourself with regular sugar and molasses.. guess what I also never where able to find!

I think you probably have golden cane sugar or similar. Don’t worry about it, works just as well.

Sukubia Scarmon · Oct 3, 2020

Isabeau said:
I think you probably have golden cane sugar or similar. Don’t worry about it, works just as well.

That's what it is, yep! Good to know, if we won't find it, then we'll just use that, and I can stop stressing out about it. Thanks!

Katheryne Helendale · Oct 3, 2020

Isabeau said:
Zero for me. Opposite of picky? No standards?

There was only one thing on that list I would never eat: Oysters. And that's because of a traumatic experience I had with fried clams as a kid, and I had sworn off clams AND oysters. Everything else on that list I'd eat. Spend 20 years in the Navy, you'll eat pretty much anything that isn't nailed down.