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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Food Fraud

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Aug 8. 3 Replies


Started by Idaho Spud. Last reply by Idaho Spud Jul 24. 20 Replies

Exploding Pyrex

Started by Idaho Spud. Last reply by Idaho Spud Jul 4. 9 Replies

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) Jun 17. 2 Replies

Seafood will be far less nutritious

Started by Ruth Anthony-Gardner May 29. 0 Replies

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Comment by Idaho Spud on July 9, 2016 at 8:58am

Joan, I'm glad to hear you like octopus like I do.  I've not had the opportunity to try dried octopus, but my guess is I'll like it almost as much as fresh or frozen.

My personality is such that I'll try anything, as long as I'm sure It's not harmful to me.

I also give foods quite a few chances, to see if I will acquire a taste for them, like the gal that wrote that article.  The first time I tried sweet & sour pork, I did not like it, but the second or third time, I thought it was very good. 

There are several foods that I've not acquired a taste for.  I've tried blue cheese many times, and still don't like it, except for Roquefort.  So far, I've tried 2 kinds of beer and thought they tasted horrible.  I dislike most wines and coffee.  The wines I like have lots of fruit flavoring, and the coffees I like have lots of fruit flavoring as well as lots of cream & sugar.  I don't even care much for Baskin-Robbins coffee Ice Cream. 

However, I still try these things when I get the chance, if they don't cost much.  The only thing I won't try again is an 800 year-old pickled egg, mainly because I'm not sure how safe it is.

Comment by Randall Smith on July 9, 2016 at 6:52am

Raspberry season is over, but have no fear--black and blue berries are coming on! I have all these bushes (including goose) in my "garden". However, I have to forage in the wild for blackberries, and go to a blueberry farm to get my quota. Nearly half my chest freezer is packed with berries, including straw.

There's still the controversy about eating fruit because of the sugar content, but I'm on the side of partaking. Yum!

Comment by Joan Denoo on July 8, 2016 at 8:32pm

Spud, this story reminds me of the couple who always served octopus at their parties. They tasted excellent, had an interesting texture; something about them appealed to my sense of smell, feel, and taste. On one occasion, they didn't serve any and I asked about them. The husband handed me a big knife and invited me to go to their pantry and help myself. They bought them by the bag full. I followed his direction, found the paper bag and opened it up. There was a whole bunch of dried octopus. They looked disgusting. I eventually was able to look at them, slice off a chunk and enjoy them as I had before. 

Comment by Idaho Spud on July 7, 2016 at 3:08pm

While in the dentist's waiting room this morning, I read an article that struck a nerve in me, because I'm like the gal that wrote "Acquired Taste".  I couldn't believe how incredibly adverse to trying new foods her date was.  The article can be read here:

Comment by Daniel W on July 7, 2016 at 2:01pm

I think next I will try a hot sesame-peanut sauce.

Comment by Daniel W on July 7, 2016 at 1:42pm

Here's how they looked -


about one minute later

after saute for a few minutes

Eating these, no one would mistake them for a wheat-based pasta.  They are a bit crunchy the way I made them.  They also tend to release water so need to sit a minute or 2 to drain.  Even so, since I'm trying to find more interesting or fun ways to prepare foods, this turned out nice.  A shredder might work, but the spiral tool made much more realistic "noodles".  They wind on a fork and don't fall apart, and take up the flavors of whatever they are cooked with, as well as the sauce.  The only negative is that they become more watery as time passes, but that juice is also tasty.

Comment by Daniel W on July 7, 2016 at 1:16pm

Joan, that's a funny story.    I had to look up rouladen.  Looks like it's not for me :-)

This is kind of cheesy, but I bought a vegetable spiralizer.  It was the cheapest I could find - $15 at Fred Meyer.  Oxo spiralizer.  The purpose is to make noodle-like slices from vegetables, mainly zucchini.  Photo is from a website, "".

Even though I'm trying to get rid of gadgets, this seemed ;like fun.  It's a little awkward to use - the expensive one looks easier but I don't want to spend the $$$ and use up the drawer space.  I used both green zucchini and yellow summer squash to make spaghetti-like "noodles'.

In both cases, I saute'ed for a few minutes in olive oil, added a clove of minced garlic, saute'ed another minute.  For one batch I just added shredded parmesan.  For the other batch I added spaghetti sauce.

For such a fast, simple thing with a silly gadget, I liked the result.  This will be my lunch again today.

The only negative, is sort of like they say about Chinese food.  very filling, but hungry again an hour later.

Comment by Plinius on July 6, 2016 at 1:19am

Nice story of a pleasant meeting, Joan! With the Dutch sound goes the Dutch writing: rollade. Rouladen is the German word.

Comment by Joan Denoo on July 6, 2016 at 12:00am

Chris, I meet the nicest man today at the doctor's parking lot. His car is almost twice as tall as mine and we were parked next to each other. He had a nice smile and a pleasant sounding accent. It turns out his father and grandfather were onion and potato farmers in The Netherlands and he came to the U.S. to one of the dryest areas of the country and raises onions and potatoes. We chatted and I met his wife who will be having back surgery soon. 

I asked him if he had ever eaten rouladen and he said "No". I described the ingredients and how to roll it up. He said, "OH! You mean rouladen" and he taught me how to say it with the Dutch sound. 

Comment by Joan Denoo on July 5, 2016 at 11:53pm

Oh yes! Daniel, your photos look delicious! ""  has some easy looking recipes.  Thanks. 


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