The food thread

[scott wurcer]

Pus-eaters, all of you. You should be ashamed.

I do milt myself with no shame.

 

[evanc]

sy,
Just giving you a hard time....What a person likes and doesn't like to eat can't be wrong. My wife has a similar aversion to mayo.

 

[jacco vermeulen]

Mmm, Mmmm

 

[scott wurcer]

Mmm, Mmmm

In Sicilian cuisine, the milt of tuna is called "Lattume" and is used as a typical pasta topping.

I was served the squid stuff in Osaka, one of my "they can't actually like this" moments.

 

[jacco vermeulen]

Cum on, get real.

 

[SY]

My wife has a similar aversion to mayo.

So does mine. This is why our marriage is blissful.

 

[Cal Weldon]

And Mr Weldon, where do you stand on the Mayo question

I don't use it very often but it's hard to imagine an egg or tuna sandwich without it.

 

[jacco vermeulen]

Look on the bright side, SY can catch the ebola bug, yet anyone can tell him he looks grand without feelings of remorse.

 

[brianco]

I don't use it very often but it's hard to imagine an egg or tuna sandwich without it.

..................................slurping out of the edges all over your hand(s)! Just great. On the other hand it is, I am told by a Belgian friend, great as a dip for chips (French fries for most of you) or spread on a freshly cooked steak.

 

[chrisb]

Look on the bright side, SY can catch the ebola bug, yet anyone can tell him he looks grand without feelings of remorse.

Sorry pal, but that's over the line - no mayo for you today!

 

[Cal Weldon]

I am told by a Belgian friend, great as a dip for chips (French fries for most of you) or spread on a freshly cooked steak.

I can't say I've done either of those and I don't use it on a hamburger either. I don't use it in potato salad as I prefer the oil and vinegar base but I have used it to blanket a salmon filet and it does sneak into the occasional veggie dip. Like I say I don't use it often and it does tend to expire in the fridge but I do enjoy it when it's called for.

 

[brianco]

Just to get away from the mayo debate I feel that further exploration of this man's findings may be more in keeping with this forum and the domain's overall purpose:

Charles Spence | Future of Food


[Some of the ideas would appear to be familiar.]

 

[scott wurcer]

Just to get away from the mayo debate I feel that further exploration of this man's findings may be more in keeping with this forum and the domain's overall purpose:

Charles Spence | Future of Food


[Some of the ideas would appear to be familiar.]

Here we suggest an alternative sensorially-driven strategy, which stands a much greater chance of making people eat insects on a regular basis.

SY are bugs 'meat'?

 

[SY]

Yes, at least to me.

 

[jacco vermeulen]

[Some of the ideas would appear to be familiar.]

A-no-1 : Chinese porcelain spoon
2nd place : Silverplated cutlery

 

[Groove T]

Sunday was not a lof time, so there were some shells, first time done with a tomato based sauce, my wife liked them indeed very much, some toast and plain radish, finito

 

[Groove T]

Yesterday also late, had some meat ending as a burger and a famous swiss onion potato rösti, done within 25 min and it seems it was ok, nothing left over.

 

[scott wurcer]

Chinese porcelain spoon

SS chop sticks?

 

[jackinnj]

2nd place : Silverplated cutlery

Silverplate cutlery is something brides don't want, along with Lalique decorative glassware, fine bone china etc.

To each his own.

 

[jacco vermeulen]

To each his own.

When my highschool buddy got married (half of a twin) at age early '20s, his wife to be wanted Royal Albert bone china as wedding gifts.
It had to form an ensemble with the matching walnut root set of cupboard/couch/salon table, all three with visible root ends.

In his dating days, every other saturday evening was spent at her parents'.
Aka sitting next to mom and dad on the couch, watching hard-core porn from the vcr.

A couple of weeks ago I received a letter from his mother, wrote me he's still married and doing fine.
Ever surprising place this world is.

(SS will do for eggs. Lacquered chopsticks for me, call me GTB)