Foods Nobody Dislikes (Or Everybody Likes)?

[Steven]

Two slices of ham a day can raise type 2 diabetes risk by 15%, research suggests
Cambridge-led study of 2m people globally is most comprehensive evidence yet of red meat link to diabetes:

https://www.theguardian.com/society...lices of ham a,risk by 15%, research suggests

 

[catseye]

Try just a little bit of pasta in Pasta alla Norma - it's a great dish.

They're also very good (along with 'shrooms) if you're vegan, because it has that 'meatiness' about it.

For me, pasta comes under the 'rice, potatoes and bread' heading - bland floppy nastiness. I CAN eat pasta, will sometimes eat spaghetti with a bolognese, it's not the taste, it's the texture. Lasagne sheets are my idea of hell - will eat them but wouldn't choose to or cook them for myself. If someone has cooked it for me I'll eat it.

I put it down to a childhood of dishes bulked with lots of potato, but never eating rice or pasta (dangerously foreign where my mum was concerned).

 

[Floyd]

For me, pasta comes under the 'rice, potatoes and bread' heading - bland floppy nastiness. I CAN eat pasta, will sometimes eat spaghetti with a bolognese, it's not the taste, it's the texture.

Wash your mouth out with soap young lady!

I do find rice a faff to cook though, and when I do occasionally have it it's often the microwaveable packets (which are very good to be fair).

Couscouscouscous has had a resurgence for me lately as well.
Has to be flavoured though, not plain.

 

[Mythopoeika]

Two slices of ham a day can raise type 2 diabetes risk by 15%, research suggests
Cambridge-led study of 2m people globally is most comprehensive evidence yet of red meat link to diabetes:

https://www.theguardian.com/society/article/2024/aug/20/two-slices-of-ham-a-day-can-raise-type-2-diabetes-risk-by-15-research-suggests#:~:text=Two slices of ham a,risk by 15%, research suggests

It's almost as if they're aiming that at me, because I eat a lot of ham.
I think it's utter BS.

 

[Ascalon]

For me, pasta comes under the 'rice, potatoes and bread' heading - bland floppy nastiness. I CAN eat pasta, will sometimes eat spaghetti with a bolognese, it's not the taste, it's the texture. Lasagne sheets are my idea of hell - will eat them but wouldn't choose to or cook them for myself. If someone has cooked it for me I'll eat it.

I put it down to a childhood of dishes bulked with lots of potato, but never eating rice or pasta (dangerously foreign where my mum was concerned).

It's funny, pasta is a lot more sophisticated than you might think.

The various shapes, grades and types are usually specially adapted or designed to go with certain things.

For example spaghetti if often made with a rougher grade of flour to give it a more rugged texture for sauces to coat it.

Heston Blumenthal did a whole thing on it years ago, looking at the micro textures to see how they attracted and held the liquids.

 

[catseye]

It's funny, pasta is a lot more sophisticated than you might think.

The various shapes, grades and types are usually specially adapted or designed to go with certain things.

For example spaghetti if often made with a rougher grade of flour to give it a more rugged texture for sauces to coat it.

Heston Blumenthal did a whole thing on it years ago, looking at the micro textures to see how they attracted and held the liquids.

I still maintain that there are few foods more unappetising than cold pasta (and pasta seems to get cold VERY quickly!)

 

[poozler]

I've also heard you can use it sliced thinly instead of pasta sheets to make a lasagne (so it becomes a sort of moussaka, I suppose). I haven't tried it, although I love aubergine if it's properly cooked I've never managed to cook it properly myself at home.

But I'm not that keen on pasta so I should.

The problem with eggplant is that it turns to mush so easily. I use it a lot in Indian cooking, so I use small pieces and fry them in very hot oil first so they can maintain their structure and texture through a long simmer with the rest of the ingredients.

 

[JamesWhitehead]

Getting aubergine right is a problem, I think. I used to try to avoid its oily-sponge tendencies by oven-baking it, with limited oil, before putting it to moussaka use. Too often, it was dry, over-salted and the skin turned into an evil, purple dental-floss-a-like. Except no good for that.

Very hot oil and the right size slices or cubes are necessary, I agree.

With onion, courgette and tomato, and garlic plus herbs, the egg-plant is not to be omitted from the classic ratatouille.

Much as I love sweet peppers, they have to be left out of my version - not so classic, then!

 

[Floyd]

What gets me, considering the many varieties of courgettes and aubergines that there are, is how I only have access to one type of each!

 

[Floyd]

The problem with eggplant is that it turns to mush so easily. I use it a lot in Indian cooking, so I use small pieces and fry them in very hot oil first so they can maintain their structure and texture through a long simmer with the rest of the ingredients.

I like them to be quite oily/soft though to be honest, as well as more crispy.

In Israel they have falafel/shawarma places everywhere with a large selection of vegetables/salads one of which is thinly sliced, oily aubergines (top right).

Also, there is the Sabich sandwich;

 

[catseye]

I'm not sure I can be bothered with a food that has to be carefully prepared in an awkward and time consuming way. Basically, if I can't eat it raw or chopped in with other stuff, I'm not going to bother. Pufferfish and I will never be acquainted.

 

[Floyd]

I'm not sure I can be bothered with a food that has to be carefully prepared in an awkward and time consuming way. Basically, if I can't eat it raw or chopped in with other stuff, I'm not going to bother. Pufferfish and I will never be acquainted.

Italian seems the most simplest to rustle up to me, although of course their ingredients are probably far more tasty than ours- which wouldn't be difficult these days.

 

[catseye]

Italian seems the most simplest to rustle up to me, although of course their ingredients are probably far more tasty than ours- which wouldn't be difficult these days.

I agree, the Mediterranean food, fresh and with the sun on it, is delicious with very little work. Fresh tomatoes, some oil and garlic and some torn basil over the top can't be beaten. It's not the same fresh from Sainsburys.

 

[Ascalon]

I agree, the Mediterranean food, fresh and with the sun on it, is delicious with very little work. Fresh tomatoes, some oil and garlic and some torn basil over the top can't be beaten. It's not the same fresh from Sainsburys.

I distinctly remember the first time I ever tasted an actual sun-ripened tomato. It was in Egypt and I thought it was a different thing!
There is simply no comparison between something grown in the northern climes and something that has ripened on the vine in the sun,.

 

[Floyd]

I agree, the Mediterranean food, fresh and with the sun on it, is delicious with very little work. Fresh tomatoes, some oil and garlic and some torn basil over the top can't be beaten. It's not the same fresh from Sainsburys.

I'll have to get a photo of our Friday 'market' one day.

Remember 1970s jumble sales (with underpants as I recall?) - well it's akin to those, but with less appealing items.

 

[Floyd]

I distinctly remember the first time I ever tasted an actual sun-ripened tomato. It was in Egypt and I thought it was a different thing!
There is simply no comparison between something grown in the northern climes and something that has ripened on the vine in the sun,.

I watched the Hairy Bikers in the Mediterranean last night and they had a spring onion where the bulb was as big as a normal red/white onion - which doesn't necessarily equate to it being tastier of course - (but I'll bet it was).

 

[Floyd]

I agree, the Mediterranean food, fresh and with the sun on it, is delicious with very little work. Fresh tomatoes, some oil and garlic and some torn basil over the top can't be beaten. It's not the same fresh from Sainsburys.

I've just been past the aforementioned 'market' - Still reminds me of a jumble sale. The veg I mean.

 

[Spudrick68]

Similar on the Greek Islands. If we buy salad and feta from a local shop, it is very likely that it was grown locally. The taste is amazing.

 

[catseye]

I want to know what it is that they put in that Biscotti spread. I really dislike cinnamon and am not that fond of the biscotti biscuits, but the spread cannot enter my house because I stand and eat it at 3am with a spoon out of the jar. I don't know whether it's the texture or the taste or what, but it is absolutely like crack.

 

[Mythopoeika]

I want to know what it is that they put in that Biscotti spread. I really dislike cinnamon and am not that fond of the biscotti biscuits, but the spread cannot enter my house because I stand and eat it at 3am with a spoon out of the jar. I don't know whether it's the texture or the taste or what, but it is absolutely like crack.

I'm curious about it now. Must... fight... impulse to eat sugary things...

 

[catseye]

I'm curious about it now. Must... fight... impulse to eat sugary things...

This stuff (Biscoff Spread) is basically a jar of fat and sugar with cinnamon flavouring. I have absolutely no idea why it is SO addictive. Oh. Other than that it's a jar of fat and sugar, of course. BUT I DON'T EVEN LIKE CINNAMON, DAMMIT!

 

[escargot]

I want to know what it is that they put in that Biscotti spread. I really dislike cinnamon and am not that fond of the biscotti biscuits, but the spread cannot enter my house because I stand and eat it at 3am with a spoon out of the jar. I don't know whether it's the texture or the taste or what, but it is absolutely like crack.

Biscotti spread is nice on toasted crumpets, especially the giant ones. No butter, just the spread. The textures contrast nicely.

 

[Robbrent]

The actual premise of the original question is ridiculous, take Peanut butter, I love it, my wife and all her family hate it

I am glad that the world is so diverse