Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don’t cook with seed oils any more because of PUFAs. Beef tallow, coconut oil, avocado oil, or olive oil. But I only buy American olive oil because European brands are often adulterated.

What is your weird, eye-roll-worthy food thing?

I'm like this about oils. I buy raw pig fat from Polyface and melt my own lard. To get really fussy with it, I prefer the kidney/leaf fat rather than back fat. The kidney/leaf lard is so clean, doesn't carry a porky taste to the recipe.

Now I have to look up PUFA and Polyface.

Look up FUPA too. Make sure to have that in your search history.

Anonymous wrote:

Anonymous wrote:I don't eat fish. I've tried to like it but I just don't. I will eat it if I'm at someone's house and the serve it to me or if I'm traveling and not eating it would be very inconvenient to others. So it is something I can deal with in order to accommodate other people which I think makes it a little less eye-roll worth but it's still a kind of annoying limitation.

I don't eat seafood in general other than maybe steamed crabs once a year. And I don't eat eggs (I'll eat things with eggs cooked into them, just not an egg-based dish). Otherwise, I'll eat most kinds of meat and all fruits and vegetables. I don't think I'm unbearable. I can always find something on the menu, even at a seafood restaurant.

Neither of you sounds unbearable.

Anonymous wrote:DC doesn't have the pressure to do it because there are tourists who will spend money on mediocre food

Apparently NYC, London and Paris don't have tourists to ruin their food scene.

DC doesn't have the pressure to do it because there are tourists who will spend money on mediocre food

I look down on the whole restaurant scene here. Yes, there are exceptions, esp among the very expensive and ethnic hole-in-the-wall places, but as a whole it is so painfully mediocre. It really bugs me that there's no mid-range restaurants that would offer creative, great food. Why can't they do it? California can do it, New York can do it, friggin Philly can do it, not to mention countless cities in Europe, Asia, Australia, South America (haven't been to Africa, so no personal experience there)... But in DC it's all: 'Baaaa! It's humanly impossible to produce an interesting plate of food of any kind for under $40.'

I'm vegan. We have a personal chef daily that makes us 2 meals a day.

Anonymous wrote:I don't eat fish. I've tried to like it but I just don't. I will eat it if I'm at someone's house and the serve it to me or if I'm traveling and not eating it would be very inconvenient to others. So it is something I can deal with in order to accommodate other people which I think makes it a little less eye-roll worth but it's still a kind of annoying limitation.

I don't eat seafood in general other than maybe steamed crabs once a year. And I don't eat eggs (I'll eat things with eggs cooked into them, just not an egg-based dish). Otherwise, I'll eat most kinds of meat and all fruits and vegetables. I don't think I'm unbearable. I can always find something on the menu, even at a seafood restaurant.

I really, really hate sweet flavors in my savory foods. I swear I can taste even a little bit of sugar in tomato sauce and it makes it totally unappetizing.

I won’t eat fruit and meat combinations, Asian dishes with sweet as part of the flavor profile, sweet sauces like BBQ sauce or honey mustard, glazed ham, the list goes on. This can actually be somewhat limiting, but I try not to make a big deal of it in public.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don’t cook with seed oils any more because of PUFAs. Beef tallow, coconut oil, avocado oil, or olive oil. But I only buy American olive oil because European brands are often adulterated.

What is your weird, eye-roll-worthy food thing?

I'm like this about oils. I buy raw pig fat from Polyface and melt my own lard. To get really fussy with it, I prefer the kidney/leaf fat rather than back fat. The kidney/leaf lard is so clean, doesn't carry a porky taste to the recipe.

Now I have to look up PUFA and Polyface.

Y'all are awesome!

My most unbearable food thing is people who have a bunch of unbearable food things for no reason that they expect other people to cater to.

Cucumbers. They're evil and I hate them.

Anonymous wrote:

Anonymous wrote:I don’t cook with seed oils any more because of PUFAs. Beef tallow, coconut oil, avocado oil, or olive oil. But I only buy American olive oil because European brands are often adulterated.

What is your weird, eye-roll-worthy food thing?

I'm like this about oils. I buy raw pig fat from Polyface and melt my own lard. To get really fussy with it, I prefer the kidney/leaf fat rather than back fat. The kidney/leaf lard is so clean, doesn't carry a porky taste to the recipe.

Now I have to look up PUFA and Polyface.

Anonymous wrote:I don’t cook with seed oils any more because of PUFAs. Beef tallow, coconut oil, avocado oil, or olive oil. But I only buy American olive oil because European brands are often adulterated.

What is your weird, eye-roll-worthy food thing?

I'm like this about oils. I buy raw pig fat from Polyface and melt my own lard. To get really fussy with it, I prefer the kidney/leaf fat rather than back fat. The kidney/leaf lard is so clean, doesn't carry a porky taste to the recipe.

My most unbearable food thing is people who have (non-allergic) unbearable food things.

I have to work really hard at not eye-rolling. It's exhausting.

Anonymous wrote:

Anonymous wrote:I love the cultural authenticity of food and detest fusion - Korean tacos, bbq chicken pizza, and Mexican lasagna are all no gos for me.

Small minded. All foods are from fusion.
Taco cheese from Europe, Tomatoes from the Americas. Avocado Sushi Roll from California.

Surprisingly, tomatoes, chiles, corn, peanuts, and potatoes are all "New World" crops.

https://en.wikipedia.org/wiki/New_World_crops

So, I have to question the "authenticity" of some dishes. As the article mentions, "fish and chips" isn't authentically British if you start going down the authentic route.

Anonymous wrote:

Anonymous wrote:I don’t cook with seed oils any more because of PUFAs. Beef tallow, coconut oil, avocado oil, or olive oil. But I only buy American olive oil because European brands are often adulterated.

What is your weird, eye-roll-worthy food thing?

What’s wrong with PUFA’s?

Not to be confused with FUPAs