Pickles in tuna salad

[MatthewB]

Matthew:  Eeew.

Maggie:  I don't get cottage cheese either.  Especially when subbed for ricotta.  Yuck.

I think maggie was punning off smegma.

[Dave the Cook]

You want dessert for breakfast. Have a sundae.

I love pie for breakfast. I learned the habit from my Mom.

[Country Cook]

Hawaiian Pizza, Pizza doesn't need Pineapple.

[hjshorter]

Matthew:  Eeew.

Maggie:  I don't get cottage cheese either.  Especially when subbed for ricotta.  Yuck.

I think maggie was punning off smegma.

You would.

[slkinsey]

Matthew:  Eeew.

Maggie:  I don't get cottage cheese either.  Especially when subbed for ricotta.  Yuck.

I think maggie was punning off smegma.

You would.

There was a local band in Boston during my formative years called "Smegma and the Nuns."

[Dave the Cook]

Buttercream frosting: You might as well nosh Crisco straight from the can.

Side-by-side refrigerators: I can't see a single significant advantage to this design. Yes, you can get water and ice through the door, thus maintaining the interior temperature, but the result is that you have almost no usable freezer space. So what's the point?

[browniebaker]

What I don't get (so sue me):

southeast-Asian food: too much sweetness in dishes that I am accustomed to as savory;

crabcakes: adulteration of a good thing;

Alaskan crab: stringy and bland, when Dungeness and blue crab are so superior in flavor and texture;

sashimi: just boring;

alcohol in sweets: adulteration of a good thing;

lobster: crab is so much better;

any cheesecake other than plain: adulteration of a good thing;

raw onions: they give me a headache;

coffee: yuck

barbecued beef brisket: pork barbecue is so superior;

thin vinegary barbecue sauces: boring; and

Korean food: unrelieved red-pepper spiciness.

[fifi]

Side-by-side refrigerators: I can't see a single significant advantage to this design. Yes, you can get water and ice through the door, thus maintaining the interior temperature, but the result is that you have almost no usable freezer space. So what's the point?

AMEN! I can see that you are a person of outstanding perception and intelligence.

[Dave the Cook]

Side-by-side refrigerators: I can't see a single significant advantage to this design. Yes, you can get water and ice through the door, thus maintaining the interior temperature, but the result is that you have almost no usable freezer space. So what's the point?

AMEN! I can see that you are a person of outstanding perception and intelligence.

Funny, I was going to say the same thing about you!

[maggiethecat]

coffee: yuck

.

I was nodding my head thoughtfully as I ran through your list, not always agreeing, but thinking it well-reasoned.

Until I got here. My lawyer will be calling your lawyer! (Coffee goes well with brownies!)

fifi and Archie: Side by side refridgerators suck. I could never get a decent sized turkey in the freezer, for God's sake!

Dave: If you make buttercream with Crisco, it's gonna taste like Crisco!

[Dave the Cook]

Dave:  If you make buttercream with Crisco, it's gonna taste like Crisco!

Maggie, I'm not talking about grocery-store sheet cake frosting, which I'm pretty sure is made with shortening, since it seems to hold up better in a display case.

Most of the buttercreams I've had (which were made by professionals) tasted as if they were made of Crisco, though I know for a fact they were made with butter. It's just too much room-temperature fat on my tongue (no Jamie Oliver jokes, please).

How about you make one for me and try to change my mind?

[maggiethecat]

How about you make one for me and try to change my mind?

I'll tote a tub of the stuff on the plane when I meet up with all y'all folks at Varmint's. Pick your flavor.

[Dave the Cook]

How about you make one for me and try to change my mind?

I'll tote a tub of the stuff on the plane when I meet up with all y'all folks at Varmint's. Pick your flavor.

You're on. I start considering flavor.

(You need to brush up on your Southern before you get to Varmint's, Lily. Your use of "tote" is perfectly colloquial. However, "Y'all folks" is redundant. )

[Jinmyo]

southeast-Asian food:  too much sweetness in dishes that I am accustomed to as savory;

...

sashimi: just boring;

...

Korean food: unrelieved red-pepper spiciness.

I would suggest that in each of these cases, exposure to better ingredients and preperations might well help you get them.

Otherwise you'll be hearing from my lawyers Shaw, Varmint, & Dredd.

[KateW]

Things I don't get:

cilantro

creamed corn (if I still wanted to eat baby food, I'd eat baby food)

zucchini (unless it's so disguised by being fried, cover in cheese or sauce, or meat)

summer squash (ditto)

miracle whip

chunk lite tuna

flavored water (ie Fruit2O)

I'm sure there's more but that's all for now...

[maggiethecat]

(You need to brush up on your Southern before you get to Varmint's, Lily. Your use of "tote" is perfectly colloquial. However, "Y'all folks" is redundant.  )

I hang my head with shame. Guess I'll need to polish my colloquialisms among native speakers.

Kate: Zuke is just a blank canvas, as you've noted. My English granny served it boiled to death (called it marrow) and very, very lightly salted and buttered. I didn't try it again for fifteen years.

My female inlaws (Irish cooks) still serve it the way my grandmother did. Why the hell bother?

Edited August 1, 2003 by maggiethecat (log)

[KateW]

My mom tried to make a casserole type thing with corn and zucchini, spiced with paprika I think, and covered with melted Jack cheese...but I just picked off all the cheese and ate that. It was probably good if you like zucchini, but I just can't stand the flavor...

[MatthewB]

A thing I don't get:

The fake flowers on the dash of the new VW Bugs.

[fifi]

The secret to zucchini and yellow squash is to scorch it. My kids call it Mom's Scorched Squash. You just put it in a cast iron frying pan with some butter and cook it down letting it concentrate and "scorch", well... caramelize. No water added at any point.

What I want to try is a butter cream made with fresh lard.

Lard rules.

[Lyle]

Dessert.

I used to have a long list of things I didn't get, but would eat. I never enjoyed okra, until I finally had a nice specimine sublimely prepared (and that doesn't mean disguising and nullifying the okra). Now, if I consume inferior okra, at least I know the possiblities. I never enjoyed natto, until I finally had a nice specimine sublimely prepared (and that doesn't mean disguising and nullifying the natto). Now, I don't fear it at all. I can see what was intended.

I've had lots and lots of "good" dessert and my wife continues to surprise me with her pastry skills. But as a course? What were they thinking?

[Bux]

Things I don't get:

What some of you are doing here with taste like that.

[Lyle]

Lard rules.

Oh, and yes, it certainly does.

[KateW]

Hey, even the most open minded culinarian has their dislikes...

[Callipygos]

1. Many Japanese snack foods. Shrimp chips or crab chips come to mind. What exactly precipitated the link between seafood flavoring and fried snacks? And what exactly is the thin styrofoamy substance said chips are made OF?

IS there in fact any actual shrimp in shrimp chips?

And even weirder -- once came across a bag of "squid peanuts", in which peanuts were enrobed in that same extruded-foam-snack-substance. This time, yes, flavored like squid.

Squid and peanuts.

Why?

2. Purple ketchup.

3. But the big one I don't get -- which is guaranteed to set off a storm of controversy, I'd wager --

WHY do people persist on referring to "Manhattan Clam Chowder" as a CHOWDER, when the VERY DEFINITION of "Chowder" involves dairy products and "Manhattan Clam Chowder" CONTAINS NONE?

The only "clam chowder" in existance is the New England variety. It has milk. That other kind doesn't. So why call it chowder?

there.

Edited August 1, 2003 by Callipygos (log)

[hjshorter]

Side-by-side refrigerators: I can't see a single significant advantage to this design. Yes, you can get water and ice through the door, thus maintaining the interior temperature, but the result is that you have almost no usable freezer space. So what's the point?

You just have do do what we did and get the 27 sq ft model. It's huge - too big for our kitchen, but once we looked inside we refused to return it.