You'll love this one...!! A book club & more discussion
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Pragya
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Oct 26, 2014 09:47AM
I love snow. Send me some, Janice.
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Hope everything goes well Roz for your surgery and that you have a speedy (although not too speedy so you can read more) recovery!Sounds like you're wrapped up well Janice! I have everything crossed that we don't get snow until January so that it doesn't cause us any major interruptions when we bring our boat down. Hope it's just a sprinkling for you Janice.
I also think spicy food is a matter of use and training
Guess it depends on the person. I first tried Bombay Mix when I was 8, having never had spicy food before, and I immediately loved it. Not sure I'd have bothered training myself to like it if I hadn't. I hated fizzy drinks when I first had one (they did hurt my tongue, bizarrely) and I never bothered trying to like them. But there are definitely foods I disliked at first that I love now - cheese, for instance (can't believe I hated that when I was a kid!). And olives.No snow here - we're not likely to have any at all, but you never know. We had a weird summer after all.
Roz, I hope your surgery goes well and you recover quickly. It does sound like a great chance to spend lots of time reading. :-)
Roz, all the best for your surgery and quick recovery.
lol Janice! You and I are both the same; you described my wardrobe and home cozy style in winter months 100% accurately :-)
Roz, a 6 week reading fest, how kool is that? Hopefully the pain will be gone quickly and you'll be able to concentrate on all those great books!
Gail wrote: "...definitely foods I disliked at first that I love now - cheese, for instance (can't believe I hated that when I was a kid!). And olives."I disliked a lot of foods in childhood... including most bizarrely fresh strawberries and oranges. I didn't like the texture of the little seeds on strawberries nor the texture or taste of the white pithy part of oranges. What a weirdo I was is all I can say now. My poor mother!!
I was the same TJ with oranges (inc. tangerines, satsumas, clementines etc.) I didn't like the pith (and at one stage the skin of each individual segment) and so it often took me nearly an hour to eat just one small clementine. So I didn't bother all that often. As I have got older, I have trained myself to eat the whole thing as I do really like the taste of oranges. So now I don't even take any of the pith off and I can eat one in minutes! So much better and nobody looks at me funny ;-)
Some of my colleagues have done studies on picky eating in children and they found that it us actually texture that often makes children resist certain foods. So I can imagine the strawberry seeds work like that.
Textures bothered me as a kid - I hated milk, because back then there was cream on milk, which I found horribly slimy! And I didn't like the smell either. I don't drink milk at all now.With cheese, I think it was because it was so dry. I liked melted cheese, but hated chunks of cheese by themselves or in a sandwich. I liked them mixed with cucumber though, because then they weren't dry. I think part of it is that as an adult we have so much more choice over our diet - I never eat cheese by itself now.
Peggy wrote: "Some of my colleagues have done studies on picky eating in children and they found that it us actually texture that often makes children resist certain foods. So I can imagine the strawberry seeds ..."Good to know, Peggy. I hated when my mother would try to make me eat foods I knew I disliked. I just wanted to be left alone to eat my peanut butter and jelly sandwiches, which I could and would eat day in and day out without complaint. This finally began to change around age 11 when I discovered I enjoyed baking and then cooking. Suddenly opened up a new world for me - thank goodness!
Gail, I don't like milk much today UNLESS it's organic and not ultra pasteurized. The first tastes disgusting to me whereas the second is delicious. But not liking cheese by itself? Wow!
Sarah, same with me now. I eat oranges (and related citrus) regularly now, pith and all. So much faster and it's probably healthy since it's so bitter ; )
Janice, please send some snow down this way!
Roz, good luck with your knee surgery and recuperation. Keep us posted.
I am far from being a child and still do not like the texture of certain foods. I have no problems with their flavors, just their textures.Strawberries and crunching "sandy" seeds (I bite twice then swallow them whole)
Most berries are out of the question for me because of the seeds.
Celery and chewing on strings (fond of celery salt)
Coconut another gritty substance (use coconut milk)
Well, you get the idea!☺
Same here, Almeta - just that as an adult I have more choice over what food I eat, so it's not much of an issue any more! There are also foods whose textures I love (berry seeds being one - I can't imagine that being an unpleasant texture!), so I eat lots of those! :-)
BTW, how do you make the smiley face turn into an actual smiley face, rather than punctuation marks?
I don't remember having any real food issues but I grew up in a home with very pedestrian tastes, nothing exotic. I didn't know about Italian deli and sausages until I met my husband. Now I'm game for almost anything. I recall being in Amarillo Texas at the Big TexanSteak Ranch, home of the 72 oz steak (no, I didn't get that). I did have Mountain Oysters (not a seafood dish). A little spongy, imo.My sons are very adventurous eaters. I don't know how that happened, but my younger one will try anything, some things that I'm not really sure are actually food. As a little kid he liked to eat ants, claimed they were spicy.
Thank you for the good wishes. I've been putting off getting my knee fixed for about 5 years, and decided it was time.
LOL!There insn't anything ON EARTH I wouldn't eat.
I have very weird taste in that I don't like cake or ice-cream. But I happily eat things that freak other people out, like sushi, calamari, liver, haggis and lamb's brains. :-)
Gail, I love sushi, calamari, liver and haggis. I have never had lamb's brains (didn't even know you could eat them or get them!) I also love cake & ice-cream and Pie, Pie and more Pie!
Oh, I meant lamb's hearts, not lamb's brains - you can get them in the supermarket, and they are quite cheap.
I was baking a pie (neapolitan/mediterranean pie) for tea/dinner, then people are coming this evening. I made the pie and shove it in the oven. Aaand resumed my reading... Half hour later I go in the kitchen to grab a glass water... and saw my pie (which I forgot completely sunken as I was in my book) in the oven. Luckily all was still OK. I m a danger when reading!
Good luck on your surgery, Roz!I'm just learning to "like" vegetables. Growing up we ate mostly, canned carrots, green beans and corn, mainly because it was cheap :) I have incorporated frozen spinach into my breakfast with egg whites and a bit of ham/lunch meat and make it into an omelette :)
I had broccoli the other night..still think of it as eating little trees :(
Stephanie wrote: "I had broccoli the other night..still think of it as eating little trees :( "Lol. Too funny.
Gail wrote: "BTW, how do you make the smiley face turn into an actual smiley face, rather than punctuation marks?"The light happy Smiley is achieved by simultaneously pressing Alt and the keypad numeric 1.☺ The dark humored Smiley is achieved by simultaneously pressing Alt and the keypad numeric 2.☻ (At least it works that way on my keyboard.)
Ah, that doesn't seem to work on my laptop. I don't have a separate number keypad. Just the numbers on the top of the keyboard. Guess I'll have to copy and paste if I want to use it.
Me too Mariab, I forget everything else when I'm in a good book! Mmmmm pie!
Good luck with your surgery Roz! I used to only eat sausages, mashed potato, peas and corn when I was little. So much so I remember my aunt cooked an amazing Christmas dinner when I was 4, and then she cooked my staples for me so I had something to eat.
I found out in Uni I was a supertaster though, and it explained why I had to train myself to like things like coffee, alcohol, dark chocolate, etc. They were all too strong for me, and I had to wear myself in.
I have had to train myself back to liking foods I had bad experiences with as a kid. I hated pork, because both my parents used to grill pork chops until they were grey and tough. I now make a 12 hour slow cooked pork roast that is gorgeous (if I do say so myself). Brussel sprouts, we used to get them boiled to oblivion. I have now found that they are delicious if just steamed for a few minutes, then added to a pan for a few more mins with pinenuts, onion/leeks, bacon, oregano and most importantly red wine vinegar which gets rid of that horrid taste that supertasters usually get.
Janice wrote: "Ladies and gentlemen... we have snow!"Noooooooooooo!
I have never been able to tolerate the texture of oysters. Roz, I had my knee replaced 4 years ago. Soon, you'll be walking and climbing stairs with no pain.
Esther wrote: "Janice wrote: "Ladies and gentlemen... we have snow!"Noooooooooooo!"
Does snow stop hayfever? If so, I want. I nearly clawed my own eyes out last night. I have never, ever, ever had it that bad. Absolutely horrible.
Climbing stairs and going for long walks is the goal. I like clams (raw or cooked), calamari, shrimp, lobster, and octopus is good grilled. Don't like oysters, and ewwww to snails. Those Rocky Mountain oysters (actually bull calf testicles) are off my menu too.
That sounds awful, Rusalka. I'm not sure the snow actually stops hayfever, but the pollens and dust particles that cause it are usually gone by the time the snow falls. I'd happily send some your way, if I could.
Roz, hope your surgery goes well.Rusalka, I hope you feel better soon.
Not been here in a while so there were only about 150 new posts. I was concerned during the toppler this thread would dustract me and I'd be googling how to start your own earth worm farm for the ground up or some such thing. Texture in food yup that was the biggest thing we had to over come with my daughter. For myself I eat it but tapioca pudding can give me issues. Other than that eggshells in my eggs.(cold chill went down spine just typing that).
And liver. People always are convinced that "you've never had my liver. You will love it.". Nope because there is no way to disguise the texture and nasty pasty feel of it.
And that comment about the pasty feel of liver just put me off my dinner I am eating. There is something about remembering that feel and accompanying taste that puts me right off all food.I understand eating as much of the animal as possible. Nose to tail eating makes a lot of sense. But who seriously looks at the kidneys and the liver and thinks "those things filter out toxins in the animals blood. They'd be delicious to eat!"
No. Just no.
Travis of NNY wrote: "And liver. People always are convinced that "you've never had my liver. You will love it.". Nope because there is no way to disguise the texture and nasty pasty feel of it."I'm with you. I solved this one when I became a vegetarian but liver is the only thing I cannot eat. I am not picky. Their are food i do not care for but i will eat if served but liver.... Every time my parents would eat some I made myself eat a bite, thinking that i would get used to it. Never worked.
And forget rolling, my father is somersaulting in his grave with that comment.
Just get good and schnockered Rusalka and that dinner will turn into the best thing you ever ate. Problem solved
Meat was my problem too - grissle, fat, meat too close to the bone, blood vessels - as soon I came across something like that and either saw it or felt it in my mouth I couldn't finish the meal. I'm veggie now so there's no problem there. However, I often eat the Quorn meat substitutes like sausages and fillets and they have started catering to a wider market i.e. people who are trying to loose weight and therefore quorn is a better option than meat, so the products have changed since I first started eating them. I've started to find grissle in the quorn sausages! Why put all that is bad with a sausage in a fake sausage?!? I just don't get it!
grizzle in the qourn?! That's way too similar to meat. My daughter (and me sometimes) loves the qourn nuggets but I think we'll draw the line with the links. ugh.Reading your comment, Sarah, makes me want to be veg again. When I was veg and made chicken for my stepson, I nearly threw up. It was gross. Now I'm so used to it but it nearly killed me the first time, for all the reasons you mentioned.
My goal is to be veg again, I'm almost there....
Biggest thing about not eating meat is vitamins and minerals. Humans are omnivores by design. Meat provides some essential things. A friend had both he and his sister developed the same health issues. Once he found the correct supplement he was fine. So to cut out meat just make sure to do your homework on supplements because it is important.
Oh yes - I am so much more aware of what i need to be eating - which is why shopping takes me ages as I'm looking at all the nutritional information and ingredients on the back of EVERYTHING that goes in my shopping basket. I agree that some veggies can have a hard time of it if they don't think things through and do their research and it is why some people revert back. I often get my iron, calcium, vit D and B levels checked by the doctor and so far so good!
Travis of NNY wrote: "Biggest thing about not eating meat is vitamins and minerals. Humans are omnivores by design. Meat provides some essential things. A friend had both he and his sister developed the same health iss..."From what i understand, it's the B12 that's missing. And maybe a few trace things. I hear ya though. I was veg for about 12 years and luckily didn't have any problems (that I know of) but this time around I'd start taking B12.
Tasha wrote: Travis of NNY wrote: "...about not eating meat is vitamins and minerals." "From what i understand, it's the B12 that's missing..."
That's my understanding, too. Much easier to do if you include dairy products and eggs in your diet.
I think whey powder and yeast extract spreads like Marmite are also sources of B12, but if you're msg sensitive, you need to avoid the yeast extract spreads because of the large amount of free glutamate it contains, same as msg.
Rusalka wrote: "I understand eating as much of the animal as possible. Nose to tail eating makes a lot of sense. But who seriously looks at the kidneys and the liver and thinks "those things filter out toxins in the animals blood. They'd be delicious to eat!"."My mother has served us in the past tongue, heart, kidney, liver. She didn't do it often because we kids turned our noses up pretty high. I actually don't mind liver if it's breaded, fried, and smothered in gravy, onions, and SALT.
No sweetmeats for this girl tho!
Liver and bacon is the best. And liver pate. Prawns and mussels are also junk filters (as a marine biologist friend likes to tell me when I eat them!) and they are delicious. I've never liked kidneys, but then I've only had them in steak and kidney pie, and I don't really like pie. I'm not sure how else they are eaten.
@Gail. They wird be eaten in casserole or potagge
Ah okay. So I guess there's not a dish where they are the main feature, as there is with liver.
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