Anonymous wrote:

Anonymous wrote:

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.

The owner of Polyface Farms is an unapologetic racist. But enjoy your kidney fat.

I guess it depends on how much of a purist you expect people to be, how you weigh a person's contributions vs their imperfections.

Ghandi was a paedophile and a racist. MLK was a Baptist preacher cheating on his wife with prostitutes. Salatin is a wealthy white rural Virginian born in 1957, unsurprising that he's bumbling ass about race. But these people are such masters of their craft that their sins pale in comparison. And and nobody's perfect anyway.

You are comparing some rotational farmer to MLK and Ghandi? Sure, OK.

Why can no one spell Gandhi anymore? Holy shit.

Mayo

I do not understand at all why it is such an automatic thing on so many places' sandwiches. Or sauces that at Mayo based.

Worst foodstuff of all time.

Anonymous wrote:I'm an adult picky eater. (I wish I weren't. I've tried to not be.)

I eat nearly everything and I appreciate picky eaters who make an effort. And who don’t impose their preferences on others. I really appreciate it when my kids’ friends politely decline food. It’s even better if they try a bite, and sometimes being in a different setting makes it easier for them to try something new.

I can't get jazzed about mashed or baked potatoes. They're flavorless thick paste. Add butter and it's buttery thick paste. I'll eat them if served to me as the only carb, but I'm not going to cook them myself or build a holiday meal around them. Sorry fam, if you want them, do it yourself.

I find it hard to spend money on "new southern" that's half the restaurants around here - $12 for 3 deviled eggs, every place has the same butter lettuce salad and fried chicken, etc. but it's all $30 a plate. They're competing with takeout BBQ joints and Popeyes....

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.

This is a tough row to hoe. So you also eschew ramen, all Italian dishes that use tomatoes, which were an import from the new world, any Indian dishes that contain chili peppers, which were introduced by Europeans? Or do you mean you don’t like new fusion foods, but are ok with older ones? No Korean tacos, but la galbi (invented by Korean Americans in la) is ok?

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.

What is taco cheese? Are you talking about the shredded crap you buy in a bag? That’s not from Europe, it’s from the 8th ring of hell.

Oh… my food thing is fake cheese.

Asparagus and sea urchin are the only foods I don’t like lol

I finally learned to like a hot dog, idk why but I did

OP, I used to be an anti-PUFA extremist like you. EVOO and avocado the only acceptable veg-derived oils. Buying lard, tallow, and butter. Rendering my own butter. I thought I was following the science and ahead of outdatwd nutrition methods.

I've since learned otherwise, but came to that of my own, so I won't try to convince you canola oil isn't the boogeyman.

So, previously, my weird food thing was many things. Now, probably just a focus on fiber.

Anonymous wrote:Alliums especially raw ones. Garlic, onions, chives, scallions.
I used to love cooking with garlic.
When I was diagnosed with GERD doc said they make me have worse indigestion so I stopped eating them.
Now I can detect tiny amounts and "taste it" for hours.
Amazing how many stores and restaurants use raw onion to make their bland food "tasty"

Oh this is a good one. I think onion and garlic is delicious and I don't have allergies or indigestion. BUT it stays with you and comes out your pores. So I don't eat it. So that's my thing. If someone is eating something and it comes out your pores, you are a selfish ahole. My hairstylist smelled like onions last visit. It was so offputting.

So please, please, no matter how yummy the food, just don't do it. Everyone else can smell it.

Anonymous wrote:

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.

The owner of Polyface Farms is an unapologetic racist. But enjoy your kidney fat.

I guess it depends on how much of a purist you expect people to be, how you weigh a person's contributions vs their imperfections.

Ghandi was a paedophile and a racist. MLK was a Baptist preacher cheating on his wife with prostitutes. Salatin is a wealthy white rural Virginian born in 1957, unsurprising that he's bumbling ass about race. But these people are such masters of their craft that their sins pale in comparison. And and nobody's perfect anyway.

+1 - DP and a minority. Polyface Farms has high-quality ingredients, which is what I care about when purchasing animal products. Frankly I don’t care about the owner’s views, racist or not. Everybody has their issues.

Alliums especially raw ones. Garlic, onions, chives, scallions.
I used to love cooking with garlic.
When I was diagnosed with GERD doc said they make me have worse indigestion so I stopped eating them.
Now I can detect tiny amounts and "taste it" for hours.
Amazing how many stores and restaurants use raw onion to make their bland food "tasty"

Anonymous wrote:I'm an adult picky eater. (I wish I weren't. I've tried to not be.)

I once had to order lunch at work and had a very picky eater. The hotel had a mix up and gave us hamburgers one day. He made himself a plain hamburger, no cheese, I think just ketchup. He came up to me after and said it was the best lunch we'd ordered

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.

The owner of Polyface Farms is an unapologetic racist. But enjoy your kidney fat.

I'm pretty relaxed with most food things.

BUT I don't like mint with lamb. Or maybe specifically, mint jelly, that my FIL always serves. Nasty.

I don't like the tingly feeling on my tongue/teeth after raw spinach, but I still eat it.

I also don't like slimy textured things, like natto (or likely okra, but I havent had it slimy only fried). I think that is acquired.

That's about it. I actually think I have weird taste in food lol. I like things like chicken liver/kidneys, game meats, etc, that DH hates. I think I've always been low iron because I've always loved and craved red meats and iron rich things like that.

I'm an adult picky eater. (I wish I weren't. I've tried to not be.)