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Started by Ricolas on Jan 19, 2020 6:12:26 PM
Ingredients you used to hate, and now love

A thread of much positivity, for new foods to embrace are always a good thing.

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Shadrack22 - 19 Jan 2020 18:15:40 (#1 of 101)

Not so much previously hate as previously unknown - guava. I’ve just been in Taiwan and it was on the breakfast menu. Refreshing and delicious.

Also a fruit called jujube - like a small apple.

Ricolas - 19 Jan 2020 18:57:03 (#2 of 101)

I have had guava and liked it - but only when I was in that area. I have tried something that claimed to be that over here and it was - well - insipid.

Ricolas - 19 Jan 2020 19:00:15 (#3 of 101)

I started this thread as I have a lifelong aversion to celery. Bloody horrid. Eaten it in reasonable quantities either by accident or optiimism hoping I would change or it would.

anyway, I wanted to make a soffritto. And with advice from the Cooking Thread, it turned out to be really wonderful - far better than the sum of its three parts. And the celery was undetectable. However it clearly played its part is elevating the whole shebang to a higher level.

Ricolas - 19 Jan 2020 19:01:10 (#4 of 101)

And I *love* that sort of thing. To hate something is understandable; but to try to get past that is also a commendable thing. You might something wonderful.

Which I did today.

Ricolas - 19 Jan 2020 19:01:37 (#5 of 101)

Allergies apart, before some dunderwit makes a "pertinent point".

darkhorse - 19 Jan 2020 19:03:18 (#6 of 101)

I always recommend celeryphobes should grate it and mix it with vinaigrette dressing, as the French do. Changes the whole celery experience.

surferboogiewhatever - 19 Jan 2020 19:05:26 (#7 of 101)

Also under "Not so much previously hate as previously unknown" - I've recently started eating plantains and I really like them.

I want to say parmesan for the actual subject under discussion, but I can't remember whether I ever actually tried it and hated it, or just assumed I would because I don't like the smell much.

I don't much like celery on its own but it's OK in soups etc, even if faintly detectable.

Ricolas - 19 Jan 2020 19:10:06 (#8 of 101)

Plantain is something I ought to get into. A missed eating thing there for me. Especially given that I used to live in Catford and the place was plantain central...

Parmesan was a TOTAL blind spot for me when I was a kid. Those boxes of almost powdered parmesan that smelt powerfully of vomit. UGH!

BUT

Then someone gave me freshly grated parmesan. Sweet, nutty, rich and unctuous. A marvel.

What the fuck did the make the "box" stuff out of? the rinds that one either disposes of or chuck into stock?

Sabacious - 19 Jan 2020 19:13:15 (#9 of 101)

As a 20-something with a fish aversion and deeply suspicious of olives I was talked into trying an anchovy-stuffed olive. Yowzer! I'd never tasted anything quite like it, neither olive nor anchovy but a whole to itself.

Tadagee - 19 Jan 2020 19:15:56 (#10 of 101)

As a kid i once accidentally ate an olive thinking it was a grape and my naive young taste buds thought I had just chewed on Satan's hemorrhoids.

Love the little buggers now.

Olives, not Satan's hemorrhoids.

helbel - 19 Jan 2020 19:18:21 (#11 of 101)

Recently been on holiday to Vietnam where I made two discoveries : fish sauce (have now bought a bottle) and more stunningly I’ve discovered that I don’t hate all bananas. I hate Cavendish bananas. The bananas I ate there tasted great and the texture wasn’t horrible. They did have massive seeds in but I could cope with that.

Apparently you can order in delicious bananas that aren’t Cavendish in the UK, so I might try a banana selection box to work out what it is I actually like.

Tadagee - 19 Jan 2020 19:19:17 (#12 of 101)

A bit of fish sauce is always a good addition to any meat based ragu or with e.g. shepherd's pie.

helbel - 19 Jan 2020 19:19:39 (#13 of 101)

Thanks, I’ve been looking for recipes to use it in.

Tadagee - 19 Jan 2020 19:20:42 (#14 of 101)

Use sparingly but it adds lots of depth of flavour.

Ginmonkey - 19 Jan 2020 19:21:22 (#15 of 101)

I often use a little bit of fish sauce instead of salt in ragus and casseroles.

browserbutton - 19 Jan 2020 19:22:41 (#16 of 101)

guava

Peanut butter and guava jelly sandwich -- a Caribbean lunchbox favourite.

Ricolas - 19 Jan 2020 19:25:09 (#17 of 101)

Brilliant!

The olive is an odd thing. My daughter, Pebble, loved them as a kid and now loathes them.

But I always loathed them. And I was desperate to like them. To be like the others around.

One day I was "babysitting" my bro (the now high powered international lawyer one!). So I took him to a bar with my friends. He had a coke and tucked into some olives at the bar. And that day I could not lose face in front of him. So I joined him

And that was the day I loved olives.

angelico - 19 Jan 2020 19:32:49 (#18 of 101)

What the fuck did the make the "box" stuff out of? the rinds that one either disposes of or chuck into stock?

Apparently, it's harvested from glasgow streets on sunday mornings before frozen and ground to a powder.

angelico - 19 Jan 2020 19:34:03 (#19 of 101)

I once completely overdid asafoetida and hated it for ages. But I've begun using tiny quantities again and it really adds to a spice mix.

Ricolas - 19 Jan 2020 20:09:19 (#20 of 101)

Smells like rancid death. but in small quantities is encompassing, ravishing.

peasant like, as is my wont, I have of late used the Sainsbury blend which has turmeric blended in with it. So a half teaspoon won't take your head off with filth. Or, for that matter, a full teaspoon. Just makes it easier to use. That said, I recently got the real thing so we shall see if I am imebilically inept with it. I would have thought I would be, but hope springs eternal.

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