Anna N

I come from a family of British publicans. My maternal grandparents and my parents had a pub in Derby called the Blue Bell Inn. It is long gone now as is The Earl Grey. (which still had stables in the courtyard although they no longer housed horses).The two pubs were on opposite sides of the same street but had different addresses because of the orientation of the front door. Don’t recall any love lost between the two of them! My niece and her then husband ran the Brick and Tile for a time and various real and faux aunts and uncles were landlords of pubs in Derbyshire and Lincolnshire. There were four rooms in the Blue Bell Inn, the larder, the Bar, the Taproom and the Smoking Room (smoking was allowed anywhere so I don’t know why they called this one (very comfortable) a smoking room. We, however, a family of six, lived in a single room (three bedrooms were above the pub on the second floor)much of which was taken up by a giant trap door that led down to the cellar. When it was beer delivery day our only room became much smaller as the barrels of beer were rolled in, attached to a block and tackle, and let down into the cellar. Whereas many children are encouraged/forced to demonstrate their talents by singing or dancing, my claim to fame was being sent around to announce, “Time, gentlemen, please”. There is a very small photograph of our pub Here The lower window was the taproom and the upper window was my parents’ bedroom. This was a working man‘s pub. I saw a number of men who were a little tipsy on their feet, a little loud and a few who would slur their words but I have no recollection of anyone being out-of-control drunk. We operated on the limited hours mentioned above.

Yep and not confined to areas in the USA. No housing.

I was wondering where your sister was but didn’t think it appropriate to ask! Thanks for answering that question.

Yes I found that very interesting. But the whole point of me even introducing the paper was to show that somebody at least thought that they were children in China who were picky eaters. There are plenty of ways to tear this paper apart from a scientific point of view and I’m sure there are plenty of folks who will. But I am satisfied that I have done my best to be part of this conversation and to cite my sources appropriately and to defend my citations. But it has gone so far off topic, which I regret, that I will withdraw from further involvement in it. Thanks as always for your input.

We can nitpick forever over this but the NLM sets the standards for the journals.

Could not resist Save Me the Plums for $1.99. Thanks.

It was accepted into the National Library of Medicine which certainly gives it considerable credibility. “The National Library of Medicine (NLM), the world’s largest biomedical library, produces trusted health information used by health professionals, students, researchers, innovators, medical librarians, and the public to advance medicine and improve public health. In partnership with other parts of the National Institutes of Health (NIH) and other federal agencies, NLM is the key link in the chain that translates biomedical research into practice, making the results of research readily available worldwide.” NLM. Many medical articles will disclose funding from commercial interests. Somebody has to pay for the research. Disclosure of funding

Not at all a Chinese source!

That’s not in the conclusion. That is in the introduction. That’s one of the reasons for the study — to learn more about the behaviours. Here is the paragraph immediately following your quote. “Therefore, our research was conducted to estimate the proportion of pre-schoolers’ picky eating behaviour in China, to investigate possible associations between picky eating behaviour and children’s growth and development (including weight, height, BMI, intelligence, and z-scores about weight, height, and BMI), and to identify corresponding potential mechanisms, such as nutrient and food subgroup intake, as well as micronutrient levels in the blood.”

Much as it goes against the grain I wouldn’t attempt to do anything even slightly exciting. They like what they like and it’s highly unlikely that you will change their minds. Exciting sauces, marinades etc. will likely strike them as just strange. Feed your desire to make good food by preparing stuff for your own family. If they have an adventurous bone in their body they will ask to try your food. Otherwise you risk spoiling their BBQ. That’s just my two cents.

And I thought you were such an adventurous eater.

Apparently there are children who are picky eaters in China. Of course, nobody said there were no such kids, only that they were not observed by @liuzhou! Here.

We seem to have strayed a long way from the premise of this topic. I’m still interested in the original premise which as I understand it asked why the OP had no experience of seeing or knowing about children who were picky eaters in China. What is happening in China that is not happening in the West to give this impression?

Thank you for this. I do very little cooking these days but a great deal of reading. I have a very healthy gift card for Amazon that I am happy to use.

Here we go! This is what I was trying to say. @cteavinsaid it so much better.

I have children, well they are now adults, but I have no intentions of putting myself up as a model parent. I could give you many reasons and excuses but I won’t. Obviously it is relevant. We tend to perpetuate parenting patterns but I don’t think it would add much to this discussion. What we are discussing here I think is much more of a cultural difference than it is of a taste difference. (Although I admit that my first thought when reading this was how much easier it must be to enjoy Chinese vegetables!) We’ve been through multiple versions of the appropriate way to raise children here in the West. Not sure if the same occurred in Asia. One of the worst was the idea that children knew what was best. They were allowed to run the show. I had friends who permitted their child to only eat white food. When the paediatrician suggested a little tough love be applied, they were horrified. Food is one thing children can control. It’s a power-play. In my completely unqualified opinion, how a culture regards and nurtures the interaction between parent and child will influence whether the child believes he or she can control things through food. In different cultures there may be other means for a child to manipulate its parents. Picky eating is probably not an issue in subsistence economies either!

However chicken tikka masala came into being it is indeed a fabulous dish. I have never found a restaurant version that comes close to the one I used to make. Recipe was courtesy of our own @Monica Bhide

Eggless quiche seems to me to be a bit of a stretch. This is a very similar preparation but done crostata style. It is simply called a “rustic vegetable tart”. Here. I would think that “vegetable tart” would cover it. If you decide to go the crostata route then “rustic vegetable tart” would work. If you want to put a pastry lid on top then “vegetable pot pie” would work. If I ever wanted to find it again in the recipe archive its current title would not be very helpful.

There is no doubt that some dishes straddle the line between dessert and vegetable. Sweet potato casserole with marshmallows comes to mind. Nevertheless I find it quite a stretch to confuse vegetables in a bechamel enclosed in a pastry shell to be a dessert. Can we agree to disagree?

But so many cultures, not only French, make savoury pies, tarts and turnovers.

I am not suggesting no changes. I am suggesting that it’s a bit of an exaggeration to point to these books to account for the undoubtedly seismic change in the British dinner table. Travel, TV chefs, and immigration probably had much more of an influence. We may have to agree to disagree on this one.

Manager's note: This and the subsequent posts were split from https://forums.egullet.org/topic/162768-making-savory-tarts-with-vegetables/. I am wondering why you think that I might confuse these preparations with desserts.

I am a bit sceptical that any of these books actually made a real difference to the vast majority of British dinner tables. My favourite and the most approachable of the lot is Nigel Slater‘s Real Fast Food. But even dearer to my heart is his Eat. The Little Book of Fast Food. Simon Hopkinson’s Roast Chicken and Other Stories makes for some great reading but the recipes reflect another time. Still there is plenty to learn from this book.

“Jay Rayner picks the cookbooks that have made a real difference to the British dinner table and explains why these are his go-to recipe books for home chefs.” Here. I am quite certain that not everyone will agree with this list. But it just might open an interesting discussion.

Mr. Google suggests that the base is often tomato ketchup and mayo in various ratios.