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Source: (consider it)
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Thread: What were they thinking?! - Food disasters..
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Kelly Alves
Bunny with an axe
# 2522
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Posted
I was gonna say- don't knock tater tots. I make a mean chili dog tater tot casserole, on the rare occasions I decide my arteries need a death threat
Oh, and many thanks, Ariston, for verifying the sacramental nature of cream of mushroom soup in the Lutheran community.
[ 19. January 2014, 03:55: Message edited by: Kelly Alves ]
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Kelly Alves
Bunny with an axe
# 2522
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Posted
And you only bust out the crispy onions when the Queen is coming.
[ 19. January 2014, 03:58: Message edited by: Kelly Alves ]
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Gee D
Shipmate
# 13815
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Posted
Does the Encyclopedia Brittanica have an entry for hot dish?
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Drifting Star
Drifting against the wind
# 12799
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Posted
quote:
Originally posted by L'organist:
I once shared a flat with someone who cooked everything - REALLY - in soup.
Worst ever: greased dish into which had been emptied:
2 tins sardines in tomato sauce
1 tin sweetcorn
1 tin spaghetti hoops
1 tin new potatoes
half teaspoon so-called herbes de Provence
1 tin mulligatawny soup
topping of grated Edam and breadcrumbs
The smell was bad enough - God knows what it tasted like, but the guest recipient was never seen again.
Ahh - from the same culinary school as my mother-in-law, although the Herbes de Provence, mulligatawny soup and Edam would be out of the question (far too exotic), as would the breadcrumbs (too much trouble).
How about slices of leftover Christmas Pudding covered in the lemon part of a lemon meringue pie mix? Any takers?
Oh, and cutlery... if a dish contains meat it is eaten with steak knives and forks. Have you ever tried to eat mince (just mince in an indeterminate brown sauce that isn't gravy or tomato sauce) with a steak fork?
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The soul is dyed the color of its thoughts. Heraclitus
Posts: 3126 | From: A thin place. | Registered: Jul 2007
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Pomona
Shipmate
# 17175
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Posted
I think I'm the only British person who has ever enjoyed TTC....
(we do get tater tots here although they're usually called 'potato crunchies' or similar, and you get them in down-at-heel freezer shops like Farmfoods)
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Kelly Alves
Bunny with an axe
# 2522
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Posted
That's a new UK restaurant venue concept waiting to happen. Someone alert Ramsey.
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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georgiaboy
Shipmate
# 11294
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Posted
quote:
Originally posted by Ariston:
quote:
Originally posted by georgiaboy:
Another artiste seen recently on Youtube, portrayed a Texas matron extolling her 'Tater Tot Hot Dish'.… IIRC the TTHD had cream of mushroom soup as a major ingredient. (It would, wouldn't it?)
Come to think of it, that doesn't sound like it'd necessarily be half bad, if you got fresh enough tater tots—perhaps score a few from Sonic or something. Tots are just fried potatoes, after all; is a crust of mashed potatoes on a shepherd's pie holy and good, but diced and fried ones on hot dish or casserole an abomination?
As for those of you who are shocked—shocked!—that someone would use cream of mushroom soup in their best recipes, get thee hither to your local Lutheran church basement potluck, where you'll get to sample all sorts of delights (including several featuring some combination of tater tots, canned green beans, tins of tuna, and/or potato chips and, for the fancy versions, topped with French-fried onions) made with the venerable Lutheran Binder. I'm guessing far more people associate the Evangelical Lutheran Church in America with hotdish and fear of the spicy ketchup than any debate on nature and grace.
As a side note, the only reason I provided that Wikipedia link is for the two pictures it shows as examples of hotdish. Note the topping, georgiaboy.
Allright, okay, but, but, but,
My only experience with 'tater tots' has been in distinctly sub-par cafeteria service.
AND
My only exposure to 'hotdish' has been Garrison Keillor's explication of Minnesota-style Lutheranism, so my impression was that it was always tuna.
Am I forgiven?
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You can't retire from a calling.
Posts: 1675 | From: saint meinrad, IN | Registered: Apr 2006
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John Holding
Coffee and Cognac
# 158
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Posted
quote:
Originally posted by Drifting Star:
How about slices of leftover Christmas Pudding covered in the lemon part of a lemon meringue pie mix? Any takers?
I hate to tell you but one common sauce used with Christmas Pudding over here is in fact a hot lemon sauce. Not exactly the lemon part of a lemon meringue pie mix, but I can see (and shudder as I do so) how someone used to the hot lemon might take a shortcut.
John
Posts: 5929 | From: Ottawa, Canada | Registered: May 2001
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Kelly Alves:
That's a new UK restaurant venue concept waiting to happen. Someone alert Ramsey.
Or - Heaven forfend! - Heston Blumenthal, who'll probably cook them in chocolate with powdered gold sprinkled on the top and charge £100 a pop.
![[Eek!]](eek.gif)
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
quote:
Originally posted by Jade Constable:
quote:
Originally posted by North East Quine:
My kids' primary school had a problem with one of their puddings, and rounded up several mothers to taste and decide if the pudding was, in fact, inedible.
It was deep fried coconut ice-cream, but the cook had deep fried the ice-cream in the same fat as yesterday's fish.
We confirmed that the school could not possibly expect any of their pupils to eat it. It's one of the most revolting things I've ever tasted.
ETA to add - my school dinners were lovely, and the fishy deep-fried ice cream was a rare aberration on the part of my kids' school, where the standard was generally high.
Deep-fried ice cream being served in the UK is pretty unusual in itself! Far be it for me to perpetuate stereotypes about Scotland, but when the shoe fits.... ![[Biased]](wink.gif)
Fried ice cream takes many forms - if it is in any form of batter it is best avoided but if it is frozen brick hard then rolled in freshly grated coconut before flash frying it is wonderfully delicious. Sadly the bad is far, far, far easier to find than the good.
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What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Palimpsest
Shipmate
# 16772
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Posted
There's another version of fried ice cream. A ball of softened ice cream is rolled in puffed rice cereal and frozen hard. It lacks the greasiness of a fried batter, but is a good simulation especially with the distraction of chocolate syrup.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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Ariston
Insane Unicorn
# 10894
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Posted
quote:
Originally posted by georgiaboy:
Allright, okay, but, but, but,
My only experience with 'tater tots' has been in distinctly sub-par cafeteria service.
AND
My only exposure to 'hotdish' has been Garrison Keillor's explication of Minnesota-style Lutheranism, so my impression was that it was always tuna.
Am I forgiven?
Hmph. Ignorance is no excuse…except this time. Get thee to a Sonic and order ye some tots; don't even bother taking them anywhere, they have to be absolutely hot and fresh or else you'll never Get It.
As for tuna…that's the weird thing. I thought that too—tuna noodle casserole being the standby—but, after moving east/slightly north, it's become more hamburger and green bean based. Is this a Missouri Synod/Evangelical Lutheran split? Is the way you prepare your one-baking-dish meal for church more indicative of your churchmanship than hooch preference (especially if you're in a part of the country that doesn't drink)? Should we start comparing tuna noodle to tater tot hot dish to Hawaiian haystacks to Methodist meatloaf? Does this way madness lie?
Tune in next week.
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“Therefore, let it be explained that nowhere are the proprieties quite so strictly enforced as in men’s colleges that invite young women guests, especially over-night visitors in the fraternity houses.” Emily Post, 1937.
Posts: 6849 | From: The People's Republic of Balcones | Registered: Jan 2006
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Pomona
Shipmate
# 17175
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Posted
quote:
Originally posted by Ariston:
quote:
Originally posted by georgiaboy:
Allright, okay, but, but, but,
My only experience with 'tater tots' has been in distinctly sub-par cafeteria service.
AND
My only exposure to 'hotdish' has been Garrison Keillor's explication of Minnesota-style Lutheranism, so my impression was that it was always tuna.
Am I forgiven?
Hmph. Ignorance is no excuse…except this time. Get thee to a Sonic and order ye some tots; don't even bother taking them anywhere, they have to be absolutely hot and fresh or else you'll never Get It.
As for tuna…that's the weird thing. I thought that too—tuna noodle casserole being the standby—but, after moving east/slightly north, it's become more hamburger and green bean based. Is this a Missouri Synod/Evangelical Lutheran split? Is the way you prepare your one-baking-dish meal for church more indicative of your churchmanship than hooch preference (especially if you're in a part of the country that doesn't drink)? Should we start comparing tuna noodle to tater tot hot dish to Hawaiian haystacks to Methodist meatloaf? Does this way madness lie?
Tune in next week.
Hawaiian haystacks? I'm scared to ask.
You may enjoy this. Hurrah for outdated social networking!
[ 20. January 2014, 12:56: Message edited by: Jade Constable ]
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Kelly Alves
Bunny with an axe
# 2522
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Posted
quote:
Originally posted by Jade Constable:
Hawaiian haystacks? I'm scared to ask.
From allrecipies:
quote:
Hawaiian haystacks are ready in less than 30 minutes and are a fun way to use up leftover rice, chicken, veggies, and coconut for a weeknight dinner.
I did not read further.
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Ariston
Insane Unicorn
# 10894
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Posted
quote:
Originally posted by Kelly Alves:
quote:
Originally posted by Jade Constable:
Hawaiian haystacks? I'm scared to ask.
From allrecipies:
quote:
Hawaiian haystacks are ready in less than 30 minutes and are a fun way to use up leftover rice, chicken, veggies, and coconut for a weeknight dinner.
I did not read further.
Fun things you learn about working at a Boy Scout camp: the Hawaiian haystack is the LDS equivalent of Lutheran hotdish, and saying you've never even heard of them, much less had them, and (furthermore) didn't know fry sauce was a legit thing rather than some flawed experiment you saw in a Utah Micky D's while mountain biking once will get almost as many Baffled Looks from your BYU-educated cook as your explanations for how to make iced tea.
Short explanation, as she put it: make piles of white rice on everybody's plate. Put shredded chicken, chow mein noodles, chopped vegetables, coconut, soy sauce, and pineapple into small bowls in the middle of the table. Everybody piles whatever they want onto their rice, which, once the noodles and shredded coconut are on top, look like haystacks.
There's something about them—I think the faux Polynesian flair from canned pineapple—that reminds me of the era of Jello salads.
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“Therefore, let it be explained that nowhere are the proprieties quite so strictly enforced as in men’s colleges that invite young women guests, especially over-night visitors in the fraternity houses.” Emily Post, 1937.
Posts: 6849 | From: The People's Republic of Balcones | Registered: Jan 2006
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Kelly Alves
Bunny with an axe
# 2522
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Posted
Hon? There's a reason I didn't read further.
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Ariston
Insane Unicorn
# 10894
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Posted
You're reading the thread on Jello salads, and that's what sends you to the Branca Brothers' Brain Bleach?
[ 22. January 2014, 02:52: Message edited by: Ariston ]
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“Therefore, let it be explained that nowhere are the proprieties quite so strictly enforced as in men’s colleges that invite young women guests, especially over-night visitors in the fraternity houses.” Emily Post, 1937.
Posts: 6849 | From: The People's Republic of Balcones | Registered: Jan 2006
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Kelly Alves
Bunny with an axe
# 2522
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Posted
Weirdly enough. I hate coconut. And pineapple, in a savoury dish.
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Piglet
Islander
# 11803
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Posted
Ariston, your "fry sauce" sounds rather like the sauce that is de riguer on that great British starter, the prawn cocktail: add tomato ketchup to mayonnaise* until you achieve the desired degree of pinkness, add a few drops each of Worcestershire sauce, Tabasco and lemon juice and a shake or two of paprika (or was it cayenne?) to taste. I'd never have thought about dipping chips (fries) in it, but I bet it'd be rather good. ![[Hot and Hormonal]](icon_redface.gif)
* Back in the 70s, this might well have been replaced with salad cream ...
eta: Bugger it, now I want a prawn cocktail. ![[Frown]](frown.gif)
[ 22. January 2014, 03:34: Message edited by: piglet ]
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Kelly Alves
Bunny with an axe
# 2522
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Posted
quote:
Originally posted by piglet:
Ariston, your "fry sauce" sounds rather like the sauce that is de riguer on that great British starter, the prawn cocktail: add tomato ketchup to mayonnaise* until you achieve the desired degree of pinkness, add a few drops each of Worcestershire sauce, Tabasco and lemon juice and a shake or two of paprika (or was it cayenne?) to taste. I'd never have thought about dipping chips (fries) in it, but I bet it'd be rather good.
I do dip my chippyfries in something very similar, and it rocks.
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Sioni Sais
Shipmate
# 5713
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Posted
quote:
Originally posted by Kelly Alves:
Weirdly enough. I hate coconut. And pineapple, in a savoury dish.
Pineapple has its uses. Pineapple juice makes a brilliant marinade for pork. If you can inject the juice it is even better and almost halves the cooking time. Lime is good too, but you need a lot of limes.
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"He isn't Doctor Who, he's The Doctor"
(Paul Sinha, BBC)
Posts: 24276 | From: Newport, Wales | Registered: Apr 2004
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ken
Ship's Roundhead
# 2460
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Posted
quote:
Originally posted by Ariston:
...make piles of white rice on everybody's plate. Put shredded chicken, chow mein noodles, chopped vegetables, coconut, soy sauce, and pineapple into small bowls in the middle of the table. Everybody piles whatever they want onto their rice, which, once the noodles and shredded coconut are on top, look like haystacks.
That sounds like perfectly normal South-East Asian/Indian Ocean food. With fresh coconut and pineapple of course.
How did it get to be standard fare in lilywhite Utah, on top of a plateau, in the middle of a desert, over five hundred miles from the sea?
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by Kelly Alves:
Weirdly enough. I hate coconut. And pineapple, in a savoury dish.
Tinned pineapple often gets used and is too sweet. Fresh, tangy pineapple works better.
Having said that, I have a semi-permanent addiction to Chinese roast duck in plum sauce, which often comes with tinned pineapple. It isn't something I can really explain.
Posts: 25445 | Registered: May 2001
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Kelly Alves
Bunny with an axe
# 2522
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Posted
quote:
Originally posted by ken:
How did it get to be standard fare in lilywhite Utah, on top of a plateau, in the middle of a desert, over five hundred miles from the sea?
(sigh). Ken,ken, ken. Leftover take-out!
[ 22. January 2014, 17:26: Message edited by: Kelly Alves ]
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Zappa
Ship's Wake
# 8433
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Posted
One of the primary EnZed "bring your own" dishes of choice is potato bake which I confess I find most pleasant (as indeed I find grated cheese and raw onion sandwiches).
But while I blanche at the opening link, I don't go in for this artyfarty "Twice-baked (what, you got it wrong first time?) Poofled Gorgonzola and Buffalo Bocconcini Soufflé Served with a Compost of Beetroot and Mongolian Radish and Drizzle of Tiger Sperm Dressing" that seems to plague menus and recipe books these days.
![[Disappointed]](graemlins/disappointed.gif)
[ 22. January 2014, 18:42: Message edited by: Zappa ]
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shameless self promotion - because I think it's worth it
and mayhap this too: http://broken-moments.blogspot.co.nz/
Posts: 18917 | From: "Central" is all they call it | Registered: Sep 2004
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Pomona
Shipmate
# 17175
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Posted
Fry sauce is basically thousand island dressing - not a million miles away from tartar sauce, which is obviously delicious with chips. It reminds me a lot of various mayo-based sauces eaten with chips in Belgium. Mmm sauce andalouse.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Pomona
Shipmate
# 17175
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Posted
Clarification - by tartar sauce I mean French/British tartar sauce, not the American style - I find the use of pickle relish unpleasant and miss the capers and tarragon.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Kelly Alves
Bunny with an axe
# 2522
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Posted
A lot of prepared thousand island dressings use sweet pickle relish as well. I don't get the obsession with relish. Especially sweet relish.
[ 22. January 2014, 20:50: Message edited by: Kelly Alves ]
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Yangtze
Shipmate
# 4965
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Posted
quote:
Originally posted by Zappa:
One of the primary EnZed "bring your own" dishes of choice is potato bake which I confess I find most pleasant ...
That looks like what I knew as 'pernackelty' growing up but is also called Pan Haggerty. A good Geordie (NE England) dish. Whenever I try to make it it's never as good as my mother's though.
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Posts: 2022 | From: the smallest town in England | Registered: Sep 2003
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Lothlorien
Ship's Grandma
# 4927
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Posted
Two of my DILs make this much better than it do. Long cooking to ensure everything is cooked is the key.
One 70s recipe I remember was based on a large can of tuna well drained.
Add a bunch of finely chopped parsley, the more the merrier. A can of crushed pineapple also drained.
Stir all this through a 300 ml carton of thick sour cream. Place all in a bowl and top with a packet of what were then called French fries or straws.
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Buy a bale. Help our Aussie rural communities and farmers. Another great cause needing support The High Country Patrol.
Posts: 9745 | From: girt by sea | Registered: Aug 2003
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Lothlorien:
One 70s recipe I remember was based on a large can of tuna well drained.
Add a bunch of finely chopped parsley, the more the merrier. A can of crushed pineapple also drained.
Stir all this through a 300 ml carton of thick sour cream. Place all in a bowl and top with a packet of what were then called French fries or straws.
You left out the last bit: Throw in bin.
I think tuna and pineapple has to be up there with kippers and strawberry jam.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Meg the Red
Shipmate
# 11838
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Posted
quote:
Originally posted by Ariston:
quote:
Originally posted by georgiaboy:
Allright, okay, but, but, but,
My only experience with 'tater tots' has been in distinctly sub-par cafeteria service.
AND
My only exposure to 'hotdish' has been Garrison Keillor's explication of Minnesota-style Lutheranism, so my impression was that it was always tuna.
Am I forgiven?
Hmph. Ignorance is no excuse…except this time. Get thee to a Sonic and order ye some tots; don't even bother taking them anywhere, they have to be absolutely hot and fresh or else you'll never Get It.
As for tuna…that's the weird thing. I thought that too—tuna noodle casserole being the standby—but, after moving east/slightly north, it's become more hamburger and green bean based. Is this a Missouri Synod/Evangelical Lutheran split? Is the way you prepare your one-baking-dish meal for church more indicative of your churchmanship than hooch preference (especially if you're in a part of the country that doesn't drink)? Should we start comparing tuna noodle to tater tot hot dish to Hawaiian haystacks to Methodist meatloaf? Does this way madness lie?
Tune in next week.
Raised evangelical in western Canada. It was physically impossible to have a church potluck sans Shipwreck or Pineapple Delight. When I were a wee lass and it was announced in church that we would repair to the basement for "fellowship", I always assumed that was some adult code word for Pineapple Delight.
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Chocoholic Canuckistani Cyclopath
Posts: 1126 | From: Rat Creek | Registered: Sep 2006
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AngloCatholicGirl
Shipmate
# 16435
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Posted
quote:
Originally posted by Jade Constable:
Clarification - by tartar sauce I mean French/British tartar sauce, not the American style - I find the use of pickle relish unpleasant and miss the capers and tarragon.
Ah! Thank you, you have just explained what is wrong with tartar sauce over here. I thought that I had got a faulty batch, but now it all makes sense!
Sadly though, this means despite living in shrimp central (you can get it straight off the boat here) I am doomed to sub-par dipping sauces for the little beasties
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Love is the wisdom of the fool and the folly of the wise -Samuel Johnson
Posts: 75 | From: Now from across the pond | Registered: May 2011
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Lothlorien
Ship's Grandma
# 4927
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Posted
quote:
Originally posted by Firenze:
quote:
Originally posted by Lothlorien:
One 70s recipe I remember was based on a large can of tuna well drained.
Add a bunch of finely chopped parsley, the more the merrier. A can of crushed pineapple also drained.
Stir all this through a 300 ml carton of thick sour cream. Place all in a bowl and top with a packet of what were then called French fries or straws.
You left out the last bit: Throw in bin.
I think tuna and pineapple has to be up there with kippers and strawberry jam.
I have vague memories that this did not taste as bad as I would find it now.
As for kippers and jam... Evening meal on Sunday was usually attended by a large number of hungry teenagers before church.
I would make several loaves of toast and prepare large amounts of food to go on it. Sliced cold meats, mashed boiled eggs, tomatoes, jam and heaps more.
My young sons loved all this because they had freedom of choice. The only rule was that if you put it on the toast, you ate it. So middle son found himself eating toast, peanut butter, cucumber,raspberry jam and curried egg.
I come from a family which is used to mixtures others find intriguing, even disgusting, but even this was too much for me. He ate it quite happily.
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Buy a bale. Help our Aussie rural communities and farmers. Another great cause needing support The High Country Patrol.
Posts: 9745 | From: girt by sea | Registered: Aug 2003
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The5thMary
Shipmate
# 12953
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Posted
Kinda funny... I loved/love quiche and still see it around at the Dekalb Farmers Market, here in Decatur, GA. Expensive still, and trendy. Meatloaf? Yuck! I have hated meatloaf since I was a child and had to endure my mother's "concept" of meatloaf: Ground beef with some bread crumbs and chopped onions. Maybe a dash of salt and pepper. Nothing else. Dry as an old leather shoe and about as tasty.
Only once in my forty-six years on this planet have I had a meatloaf I actually enjoyed and that was at a church picnic. A church I no longer attend, alas.
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God gave me my face but She let me pick my nose.
Posts: 3451 | From: Tacoma, WA USA | Registered: Aug 2007
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The5thMary
Shipmate
# 12953
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Posted
georgiaboy: My late mother made a dish once that was pretty disgusting if one thought about it... and I did, later. After I had thrown it up for a few hours. Anyway, it had tater tots, green peppers, onions, caraway seeds, and cut up hot dogs. It was a baked casserole and I thought I liked it--but my stomach didn't like it and for years afterward, I couldn't bear the thought of a caraway seed. I'm still not overly fond of them or of hot dogs...
Even as I type this, I feel myself wanting to gag.
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God gave me my face but She let me pick my nose.
Posts: 3451 | From: Tacoma, WA USA | Registered: Aug 2007
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Penny S
Shipmate
# 14768
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Posted
That is the inbuilt intelligence which we share with rats. Food associated with being sick gets the revulsion factor automatically attached. I read a piece in New Scientist, in which the author referred back to an occasion when he had had an upset from sunstroke after having eaten watermelon, and for years couldn't face the stuff, though it was innocent.
This made it clear for me what had happened after my first foray into a MacDonalds. I'd been shopping in London with disturbed eating pattern, and came upon the one near Charing Cross. Massive queues, and the jingle running non-stop. I couldn't finish the milk shake after the Big Mac and fries, all the flavours seeming very intense. By the time I walked out, I had the migraine I had been cooking up all day, complete with sickness. For years I couldn't walk past the arches without feeling queasy, and everytime the advertisement came on the TV, the same. Useful instinct, that.
Posts: 5833 | Registered: May 2009
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ken
Ship's Roundhead
# 2460
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Posted
quote:
Originally posted by Penny S:
That is the inbuilt intelligence which we share with rats. Food associated with being sick gets the revulsion factor automatically attached.
40 years after my last school dinner I still can't willingly eat custard. Even though I like the taste!
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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Penny S
Shipmate
# 14768
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Posted
Goodness. I actually got over the Big Mac thing - then allowing normal good taste to take over.
Posts: 5833 | Registered: May 2009
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Moo
Ship's tough old bird
# 107
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Posted
quote:
Originally posted by Penny S:
Food associated with being sick gets the revulsion factor automatically attached. I read a piece in New Scientist, in which the author referred back to an occasion when he had had an upset from sunstroke after having eaten watermelon, and for years couldn't face the stuff, though it was innocent.
I can't stand Eggland's Best Eggs for that reason. The only time I ate them I was recovering from surgery and taking painkillers which made me vomit. (Eggland's Best hens are fed a special diet, and the eggs have a distinctive flavor.)
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
Tomato sauce is always a bit borderline. I can't pin it down to any one occasion - rather, when young and poor and not much of a cook, tinned tomatoes tended to go in things a lot. So if you were throwing up, the chances of it being on an ill-considered spag bol were quite high. Or maybe it's a variant of the Billy Connolly line - 'there's always diced carrots in it'.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Mili
Shipmate
# 3254
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Posted
quote:
Originally posted by Lothlorien:
As for kippers and jam... Evening meal on Sunday was usually attended by a large number of hungry teenagers before church.
I would make several loaves of toast and prepare large amounts of food to go on it. Sliced cold meats, mashed boiled eggs, tomatoes, jam and heaps more.
My young sons loved all this because they had freedom of choice. The only rule was that if you put it on the toast, you ate it. So middle son found himself eating toast, peanut butter, cucumber,raspberry jam and curried egg.
I come from a family which is used to mixtures others find intriguing, even disgusting, but even this was too much for me. He ate it quite happily.
We did something similar at vacation care recently. We put out bread and lots of different salad choices, ham and cheese (the processed slices sort) and the kids could choose their toppings. We also had strawberry jam in case anyone fussy just wanted a jam sandwich.
One of the kids had strawberry jam with cheese, ham, mayonnaise and beetroot. Thank goodness someone had stolen our vegemite or he probably would have added that too.
We often do cooking with the kids too. The recipes have to be fairly simple, and some definitely fall in the 'what were they thinking category?' Today was a picnic day and I was in charge of the Sail boat Sandwiches .
Not too stomach turning (although again we used processed slices instead of swiss cheese), but some of the kids complained about the hummus and asked if they could eat 'normal' sandwiches so I made up some with the leftovers. My shift finished before the picnic so I never got to try them and see if they were any good.
Hummus seems to be a go to ingredient in Australia. It's not fashionable any more but is ubiquitous as a dip, as is tzatziki. Trendy dips that have stayed popular for now.
Posts: 1015 | From: Melbourne, Australia | Registered: Aug 2002
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Firenze:
... it's a variant of the Billy Connolly line - 'there's always diced carrots in it'.
There's an anthem for days like that:
Ubi caritas - everywhere there are carrots ![[Snigger]](graemlins/snigger.gif)
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Sparrow
Shipmate
# 2458
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Posted
quote:
Originally posted by Penny S:
That is the inbuilt intelligence which we share with rats. Food associated with being sick gets the revulsion factor automatically attached.
I have this reaction to raspberry ripple ice cream. Around fifty years after having it and then throwing up at a childrens' party, the thought of it still makes me heave.
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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Mertseger
Faerie Bard
# 4534
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Posted
quote:
Originally posted by Boogie:
There is no food which isn't improved by added banana.
Back in grad school I lived in a house where we shared cooking duties. A couple years before I moved in (and so I did not taste this) Jim, whose usual approach was to just buy what looked good and put it together, created a dish that was infamously bad: he tried baking a casserole with bananas and eggplant. Everyone at the table excused themselves after a single bite. Susan said, "It was just like eating snot."
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Go and be who you are:
The Body of Christ,
The Goddess of Body,
The Manifest Song of Faerie.
Posts: 1765 | From: Oakland, CA, USA | Registered: May 2003
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Uncle Pete
Loyaute me lie
# 10422
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Posted
quote:
Originally posted by Sparrow:
quote:
Originally posted by Penny S:
That is the inbuilt intelligence which we share with rats. Food associated with being sick gets the revulsion factor automatically attached.
I have this reaction to raspberry ripple ice cream. Around fifty years after having it and then throwing up at a childrens' party, the thought of it still makes me heave.
Egg custard with a scant sprinkle of cinnamon - a typical children's dessert in hospitals. Looks nice on top, but a spoon discovers watery, undercooked egg bits underneath. Nearly 60 years on, it still makes me heave at the thought.
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Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
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Ariel
Shipmate
# 58
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Posted
My aunt once made an asparagus quiche for my great-aunt, who had invited us round. They were both sticklers for the "You eat what's on your plate and like it and don't complain" approach so I knew if I accepted anything, I had to finish it. Not having tried asparagus before, I accepted a piece and immediately regretted it. The asparagus chunks looked like large chunks of bronchial phlegm with a slimy consistency that made me struggle not to gag.
Somehow I forced this down without complaint and politely declined a second helping. My aunt had explained that my great-aunt didn't have much money and she'd wanted to treat her to something she didn't normally have. I was alone in not liking it: the rest of the family ate it with appreciation and complimented my aunt, and as my aunt was normally quite a good cook it may be that there really was nothing wrong with it. But it put me off asparagus for years.
[ 01. February 2014, 09:48: Message edited by: Ariel ]
Posts: 25445 | Registered: May 2001
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ken
Ship's Roundhead
# 2460
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Posted
Am I right in thinking that in Erican "Swiss cheese" doesn't mean cheese from Switzerland but generic bland pale yellow semi-hard cheese with holes in it? And if so its only one step up from "processed slices" which are surely punishment rations?
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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L'organist
Shipmate
# 17338
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Posted
Absolutely right Ken.
Erican 'swiss cheese' is claimed to taste like Emmentaler - so not great to start with. But the Erican take on the product is vile.
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Rara temporum felicitate ubi sentire quae velis et quae sentias dicere licet
Posts: 4950 | From: somewhere in England... | Registered: Sep 2012
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