This pic reminded me of something:
It reminded me that I don’t like eating raw vegetables. In fact, if I think of it, the only ones I don’t mind eating raw are tomatoes and cabbage (i.e. as cole slaw, with Marzetti’s dressing). All other vegetables are only palatable if cooked. (Cabbage gets a special mention, here. I only eat it raw because cooked cabbage makes my stomach turn, violently — by both smell and taste, thank you boarding school.)
Even pickled vegetables get the stinkeye from me, except jalapeño peppers. And don’t even think of sauerkraut, ugh. (No wonder the Germans were once so aggressive, if that was a feature of their daily diet. Ditto the Irish and boiled cabbage.)
Needless to say, this attitude does not endear me to the salad-eaters, who can’t stop rabbitting on about the joys of said foul stuff. Nope. Lettuce has no taste, and is really just a water-delivery vehicle, as is cucumber; cauliflower is tasteless (cooked or raw), and as any baby will tell you, carrots are foul in any manifestation: cooked, raw or pureed.
And raw broccoli has a special place in hell because not only is it bland-tasting, it leaves those little buds lodged in between the teeth for future discomfort and smile-disfigurement. I can just barely tolerate it cooked.
Yeah, I’m mostly a meat-and-potatoes/rice man. Surprise, surprise.
Okay, plus eggs:
And if we’re going to go all exotic on the meat thing:
And if I’m forced (at gunpoint) to become a vegetarian:
I think I need to pay a visit to my kitchen now. And my apologies if this post has created a similar urge among y’all.
Kale, sushi, yogurt, organ meats.
Tried most, didn’t like any.
I like or tolerate just about everything else.
My favorite meal, which we had last night and I could eat 5 times a week:
My legendary 1/3lb grilled cheese burgers on whole wheat buns with all the fixin’, a side of Ranch beans, and a medium russett with budda, salt and peppa.
Suppertime…
and my liver is queasy,
lutefisk fritters,
and baluts in a pie…
.
Go away. Go far, FAR away.
Talking filth like that on my website…
🙂
…so hush, little puppy
and don’t you cry;
you’ll be a hundwurst by and by.
Sorry. Sometimes you just can’t keep it in.
.
To each their own and all that I suppose. I love a nice steak with a side salad and some good bread. Or saame but salmon, tuna, pork, etc as the main dish.
I like sauerkraut is great in the right context too. I eat a lot of German food, because it is awesome.
Beef & broccoli stir fry is one of my favorite go-tos. Quick & easy & mucho yum. I think Westerners might be more inclined toward veg if they had it prepared in Asian fashion.
Never been fond of organ meats, with chicken livers being the exception.
I’ve always wanted to try blood pudding, but have yet to pull the trigger.
I’ll try just about anything. The only time I didn’t was at a luau (Portuguese or Filipino, can’t remember which) on Maui. There was a vile stew of goat entrails, with the animal’s bile as one of the principal flavorings. The smell alone was gag-reflex inducing.
Kim, you’ve left out the #1 veggie offender – stinking, gorge rising Brussels sprouts, the miniature cabbage that pollutes a whole room along with your taste buds. The stink of that shit is right up there with paint-peeling dog farts. Even as a youngster when my mother insisted I try them “because they’re good for you,” I’d gag and vomit them out. Absolute toxic waste.
As I was putting the finishing touches on last night’s Hachis Parmentier (French version of a Cottage Pie with beef cheeks, red wine, potatoes and a couple of cheeses), my wife asked me what vegetable we were having. I said, of course, potatoes. She demurred, wanting something “green”. So I added a sprinkle of chives.
Because I am a people pleaser.
I will allow sauteed mushrooms and onions on my famous patty melt, and can eat tomatoes and corn on the cob by the bushel all summer long, but aside from the occasional Cobb Salad (the ONLY reason to eat lettuce, as a vehicle for Bleu Cheese and bacon), I’ve had my fill of vegetables. Commercially grown vegetables in the USA are total crap, developed for transport and long storage life, not for flavor.
I grow beets (Touchstone Gold), tomatoes, eating peppers (Shishito, Fresno, Sugar Rush Peach and Juanita Piquanté) because I pickle or can them for those long Virginia winters.