GlorifiedRice

Hummingbird? The Jazzy Vegetarian is on the CREATE lineup. OMG Im gonna "hate watch" ! I need to see when shes on...lol

Maybe its climate change and they needed to import them from a new place?

I asked because Harrods has so really unique favored Turkish Delights

What about the kind from Harrods?

Dole Whip... I had heard it was magical, so when I took my son to Dutch Wonderland last summer and I saw they had some, I bought some... While it was good, there was no magic... However that sushi I had when I was 17 for the first time was everything I ever wanted

Dont forget Besan flour! I wonder if whipping mashed potatoes till they get gluey would sub for gluten in another type of Gluten Free flour. That or Nagaimo puree...

I bake my hot dogs till they get puffy and crisp. I do not understand boiling hot dogs. Doesnt that dilute the flavor? Same with boiling Ribs

https://www.pinterest.com/recipes/cocktail-smokie-weenies < a plethora of "Cocktail Sausages W/BBQ and Grape Jelly recipes

I dont get how ketchup is bad on hot dogs, yet a popular appetizer is mini hot dogs/sausages in a tiny crock pot with BBQ sauce with grape jelly... These are the only things I dislike and even after repeated tries i cannot get myself to like Arugula,, Huitlacoche, Real Truffles, Sea Urchin, & Grand Marnier....oh and Belacan... I wanted to love Natto so bad that I had to eat several times and I love it now, but ugh, Arugula can ruin a salad...

Its a different taste but its good! I love hot dogs with everything.

For what its worth Maangchis latest recipe is home made milky Soju

Research has shown that most people in the so called "Bible Belt" eat the same 20 entrees for dinner in rotation most of their lives. And not trying to further fan the flames from that statement, there was even more research that shows that there is a huge culinary divide between political parties, with those identifying as Liberal being the more cultured and adventurous eaters. (Source: https://web.archive.org/web/20111117104347/http://hunch.com/media/reports/food/) I was raised around a hugely successful (an Institution even) restaurant and everyone was into food in my family, I was given books about different cultures and religions and food as a child So I wasnt picky. Although I didnt like raw tomatoes as a kid, but love them now. I am NOT picky as an adult. BUT I am particular about food safety, and food sourcing and I dont eat at certain other peoples houses or from certain restaurants because I have had some horrid experiences. I think its a Supertaster thing I also think its a taste acuity thing, the proof of taste acuity is easily proven by the Barilla Pasta Sauce thing. Barilla tried to bring its popular Italian brand sauce to the USA, It had much less sugar (if any) but it was failing in the US mkt and they did research and found that US consumers were used to a sweeter sauce because their sweetness acuity was higher due to all our sauces having more sugar... So I think its both Nature Vs Nurture...

The ingredients were JUST SAP.. I think it was 1 or 2 dollars for a quart Heres what it looks like Someone developed a new way of tapping Maple Trees that consists of young saplings and NOT well established trees and needs no hard freeze time, so I think thats where this Maple Water is coming from. Heres the info http://modernfarmer.com/2014/01/maple-syrup-revolution/ Host's note: the Trader Joe's topic continues here

You can be tested to see if you are a Supertaster http://supertaster.com/

BTW I bought a quart of TJs Maple Water and boiled it till it became syrup. Made a whopping 2Tablespoons, very light amber. Id probably need 6 quarts to make acceptable syrup...

See in the case of canned foods etc I think it is something you are raised with. My mom would have Del Monte Blue Lakes and Le Seur tiny peas in the can at our house growing up and I occasionally get them to this day just for that taste.

My ex picked the onions and peppers out of MANWICH! He also cut my perfectly made golden caramelized crust off steaks Id make...There also could NEVER be anything crunchy in potato salad. I dont know why I was with him... ....Oh and all samiches had to have MIRACLE WHIP

Isnt there a syndrome called Supertasters which explains pickiness?

Hey Porthos? I buy boxes of those vinyl gloves at the Rite Aid and if Im working with meats I wear them so I dont get meat juices in my manicure that might get stuck in a crevice.

Go right ahead

Well, look, a few years ago I posted 2 posts about this subject. One was about Rachael Ray telling people to "fill your sink up with water and wash all your veggies when you get home from the store" and the other one was about my ex mother in law putting the head of cabbage directly into the sink to separate the leaves for cabbage rolls... I have a huge issue with both because all the gross stuff goes in the sink and could cross contaminate the food. For instance I made a huge fillet of salmon yesterday and I left the baking dish in the sink overnight to soak, and I just put the dish in the dishwasher this am but IF I filled my sink with water and washed veggies that salmon gunk would be on them, no matter how well you rinse a sink theres always those crevices around that drain... Likewise how many people have that gross kitchen washcloth hanging from the faucet or equally gross sponge and they wipe the cutting board off with it after cutting chicken and then put the cooked chicken back on that board to cut it further. That all being said, people still live and thrive near Chernobl and farm and eat...SO *shrug*

Ugh! Those Cuban black beans were tasteless and watery. Anyone else try em? Maybe I got a bad can!

I did it again with sugarfree Twizzlers and it was even worse. They didnt get soft and never changed at all. Frankenfood is crazy!

I didnt taste it. Im on a diet at the moment, plus I hate Twizzlers. I was going for a puffed up crisp pinkish tuby thing, it didnt happen. So its over for my concept.

Hi, I had a concept idea in my head for a few months. I know if you drop dry or fresh pasta in hot oil it puffs up and gets crispy so knowing Twizzlers/RedVines are basically sugared pasta, I thought lets try dropping them in hot oil and see them puff up! Here are the results (for your future reference) Top: Fried in Medium Oil...Initially it turned white but then just turned floppy and sticky and never puffed or got hard Left Top: Uncooked Control Bottom Left: Fried in hot oil turned black pretty fast and house filled with stinky oil smell Bottom Right: Dipped in flour water mixture then fried in hot oil, crispy outside soft gooey inside... This concludes the experiment