Okay, I'm still a little queazy after the discussion that included canned spaghetti and eggs!
But I made me think about what I won't or don't like to cook. I don't like to cook bacon in a frying pan and usually cook it in the oven because of the grease popping. That is also the reason I don't like to fry chicken. It has been decades since this southern cook fried a chicken.
What I really have trouble cooking is anything I don't like! Fortunately, DH likes most any food and rarely will ask for something that is an automatic NO. I learned this long ago when I tried to make a German Chocolate Cake. I love nuts, coconut and chocolate, so what's not to love? I hate the topping on the cake and completely screwed it up the one time I tried. Never again and since I have avoided cooking anything I won't personally consume.
What about you? What is your kitchen Kryptonite?
Liver -- gag!!
Love lamb, but don't like the smell of it cooking.
Liver- gross!!! I tried years ago cooking it for DH but decided if he wanted it he could eat out!
Not a fan of cooking my own fried chicken.
Seafood. Period. We have both decided if we want that we will eat out!
Liver won't be in the house. If DH wants it, he eats it out somewhere. I seldom cook shrimp and when I do, its outside on the side burner on the grill. Can't stand the smell and I don't eat any shellfish. Can't fry chicken worth a flip. We don't have bacon in the house because it is TOO tempting. With DH's cardiac issues, we have to watch more stuff.
Life isn't about how to survive the storm, but how to dance in the rain.
Thanks for the laugh, Charming. And I'll bet you won't be surprised to hear that I love liver, too.
As for what I don't cook, anything with that nasty coconut or garbanzo beans. Yuck!This message has been edited. Last edited by: CA Lori,
While I'm fussy and picky, I can still cook stuff if I don't like it. There's only one food that is off-limits.
I won't even by cat or dog food with fish.
Lori, I like liver too. I will not cook boxed mac and cheese and hamburger helper. Never tried them, maybe I would like them just won't cook them.
Believe it or not, I don't prepare
Rice-A-Roni. DH doees not care for packaged side dishes like that.
Liver and onions will NEVER cross the threshold of our home!
Yes, I know it's good for you but I would rather take iron supplements before subjecting myself to the smell of it. Fortunately, DH feels the same!
Other things I never cook ~ any variety of squash, peppers, eggplant, sweet potatoes, organ meats and wild game ~ plus I don't care for the taste of fennel, coriander or cilantro so they are out as well.
I don't know that there is anything I won't cook on the basis of smell or dislike, but I WON'T bother to try to make pizza at home.
Never had one that remotely compares to a professional pizzaria, so why bother.
Life is GOOD!!
No creamed chipped beef or Brussels sprouts or molded salads or cream gravy/chicken fried steak (gag me) or anything with marshmallows. That's about it.
This is my favorite comfort food, in fact we had it last night with scrambled eggs.
It isn't that I won't but it is that I feel I don't know how to properly prepare vegetables. I like them really crispy and since I have never really eaten veggies, don't know how to cook fresh ones that aren't long cooking (like squash or beets or potatoes)
Because of my new diet it is important that I learn how to cook these filling but low calorie dishes.
Oh what I will never cook is hot tuna in any way. DH's favorite sandwich is a tuna melt and it makes me want to gag.This message has been edited. Last edited by: lady of shallot,
LOS - do you like Asian recipes? This is a recipe from WW that I've posted before:
Use whole fresh green beans - 1.5 lb, the small tender ones. Simmer in a little water until just tender. (about 5 minutes) In a small bowl combine 3 T soy sauce, 1 tsp sugar, 1 T sesame (or any) oil. Drain beans and set aside. Take a large wok or 10" skillet spray to coat heat and add 4 -6 minced garlic cloves; cook till softened. Add green beans cook until well coated; add soy sauce mixutre and continue to cook until most of liquid is absorbed.
To vary - add thinly sliced sweet onion either with the garlic or at the end. Also - use teriyaki sauce in place of soy and sugar.
Pretty quick and easyThis message has been edited. Last edited by: Charming,
Extreeeeemly interesing thread. I had to laugh at some of the no-no foods and was frankly surprised by others tho you can count me on the liver ban-wagon. My mother use to prepare it so it was semi-appetizing in my youth by smothering it w/ bacon, catsup and onions, but you just can't disguise that texture (eeeew!). Washing it down with milk? Now that's really a gag inducing combo!
I make my pizzas from scratch and it's usually our Sunday dinner (an insistence DH instilled decades ago). Honestly, I have never had a restaurant pizza that was as good (sorry if I'm tooting my own horn here, but DH seconds that comment). The only exception might be Pizza Hut's deep dish CRUST tho my crust is very good too.
I don't use boxed foods like those mentioned as they're full of preservatives and sodium and don't come close to homemade.
I too love lamb, if prepared correctly. Usually the smell is due to the butcher not removing the thin membrain under the skin.
I don't do squid, lobster and scallops (tho I do love lobster AND scallops), clams, octopus, snake, wild game, snails/bugs or road kill. I do LOVE fish of most varieties tho, especially salmon and know how benefical it is to our health.
I just recently heard on a cooking show (can't remember which) that liver is really not good for you because the liver cleans toxins out of your system, so there is the presence of toxins in liver.
Liver, cooked cruciferous veggies, asparagus, and bleu cheese. I've never eaten caviar, never will.
As many of you have said...Liver and onion or just calves liver...bleah! Goose liver I love.
I don't even know what "creamed chipped beef" is.
Don't use boxed side dishes either, except maybe Kraft Macaroni and Cheese (reminds me of my childhood) ...but only about twice a year because I can eat the whole dam* box.
AKA S.O.S -- Ask anyone who served in the Army.
ZL it is just what it says it is. We buy Stouffer's frozen which comes in a plastic bag inside a box in with other Stouffer's products in the frozen section of your supermarket.
It is about $2.50 a box and cooks in 7 minutes in the micro wave. For us (on a strict budget) it is a simple filling meal along with a couple of scrambled eggs and an English muffin. I love the taste and texture but I also like creamed spinach and cream soups and Eggs benedict is my favorite breakfast for when we go out to brunch.
Creamed chipped beef is very similar to eggs Benedict with its Canadian bacon, egg and Hollandaise sauce.
I probably like the saltiness of the chipped beef. BTW, DH was in the service and he also loves this simple meal. But of course he also would never describe any food as coarsely as some members of the military describe this!This message has been edited. Last edited by: lady of shallot,
I too love the Stouffer's Creamed Chipped Beef. I eat it on toast. It is more expensive in my area -- about $3.59, maybe more. On toast, it's a two or three times a year treat.
Never had or will have liver...I only used it for catfish bait, back when I fished!
I am with Froo Froo on the homemade pizza. Not to say I don't like the pizzaria types, but we REALLY like the ones I make. Cheaper and I think healthier, because I know what goes in them.
DS is Gluten intolerant so I buy a Red Mill pizza crust mix when I make it for him. I don't use pizza sauce, but either fresh or canned diced tomatoes and add spices, fresh sauteed onions, peppers and any other vegetables/toppings we might have in the refrigerator. Depending on cooked meats I might add some too. I do use a lot of shredded mozzarella and other cheeses to top, and it makes a HUGE pizza. (plus lower in sodium & sugars than most)
LOS, you made me laugh. I remember my father, the old navy veteran, mentioning S**t on a Shingle.
I LOVE Stouffer's Creamed Chipped Beef on toast (and yes, I know it's SOaS lol), but it's too full of sodium that I haven't had it in decades.
I'm not a good cook like most of you but just have to share my perspective on "SOS" - or creamed chipped beef. When we lived back east the dried beef from which it is made was readily available in butcher shops and in at least some grocery stores. The cream sauce wasn't as rich as Hollandaise - it was just made by "frizzling" the dried beef in butter, stirring in flour, then milk. We liked it on English muffins or toasted homemade bread.
Oh editing to add for those concerned about salt, unsalted butter works just fine for the frizzling or a quick rinse of the beef before cooking removes so much of it that it no longer tastes salty.This message has been edited. Last edited by: Bozie,
Helping to fight Alzheimer's one little quilt at a time. AAQI
I LOVE SOS.. I make it at home by blanching it first in boiling water then tearing it into shreds and adding it to a medium cream sauce. When I was a kid we added chunked or sliced hard boiled eggs to it. served on thick slices of toast. mmmmmmmmmm
Life is GOOD!!
LOL re SOS a/k/a Creamed Chip Beef! Memories of childhood come flooding back here ~ including leaving the table to let the dogs out (several times) during dinner which also included tossing handfuls of it into the bush by the outside door! And Mom always wondered why that bush did so well...
Haven't a clue about the new packaging everyone has been posting about? The Chipped Beef I remember came in a small glass jar. You simply fixed it up with cream/milk and served over bread - usually toasted. Looking back, I realize that it was the "go-to-meal" at the end of the month to make the budget balance!
S p a m
I know it comes in a can...but it just doesn't sound good.
And I've never cooked a fresh artichoke. I wouldn't mind learning how since we use them in many recipes...but only canned ones...so far.
ROFLMAO! Now I've heard of SOS...Being that my Father was a Marine in WWII and DH spent 20 years in the USCG. I just didn't realize people actually ate the same stuff willingly!
By the way it was described my the two most important men in my life, I thought it to be slop.
What you eat MUST be a better version of what they serve to the military. LOL!
Not by much.
Now I love Eggs Benedict!
Whether You Think You Can Or You Think You Can't..... You're Right - Henry Ford
Any resemblance of SOS to actual Eggs Benedict, is purely coincidental. LOL
One of my sons has a serious allergy to shellfish, so I absolutely don't bring any of that into the house. Ever. Not even a speck of shellfish.
I am pretty game to cook pretty much anything else. Not that I would personally eat anything, but I would cook it for somebody, if they wanted it.
cocok,my mother has allergy to shellfish. She's disappointed in finding this out after eating fresh from the east coast....
Another dear friend from YEARS ago...ate shellfish and completely lost her gorgeous voice. It is something that one remembers. I guess shellfish is more common than most people realize.
Well pretty much the same ingredients!
Yes, IR, DH and I did the same thing with foods we didn't like. For him it was pork chops for me it was probably veggies or liver. I remember stuffing whatever it was through the lattice under the porch.
Only in Emilyworld is there a similarity between SOS and Eggs Benedict.
Aychihuahua, why would you care that I liken eggs Benedict to chipped beef served with eggs and English muffins? the eggs are similar, the muffins are the same and there is a meat component to the meal and a sauce. Whatever difference can this make to you? Aren't we allowed our own opinions and tastes?
I must have inadvertently done something to annoy you as you are gunning for me lately.
LOS, I was also trying to visualize creamed chipped beef over toast as the equivalent to eggs benedict.
Creamed chipped beef is dried beef added to milk gravy poured over toast. Where eggs benedict are poached eggs served on english muffins with holandaise sauce.
Trish, Cooking artichokes is super easy ~ I'll start a new thread just for you and any others who have never had the chance to learn how to do it!
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