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Thread: Can Food Really Grow on Us?

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    Senior Member Mrs. Lyfing's Avatar
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    Can Food Really Grow on Us?

    As a child my dad always put his corn bread in a glass of milk and then ate it with a spoon. This always made me sick. Thats one thing I find disgusting.

    Some foods never grow on us. Meat with bones never grew on me, I like everything to be boneless. :p

    What are foods that never grew on you? What food did grow on you?

    Onions grew on me in my adult life.
    "We've become a nation of strangers. There seems to be very little in common to bond us to our fellow Americans outside of our immediate families,some don't even have that to fall back on."

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    Senior Member Cuchulain's Avatar
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    Kind of backwards- When I was a really little kid I loved Bleu cheese dressing. Now I think its kind of gross.

    I've always had a thing for Kraft macaroni and Cheese. Good old super-processed, add-a-stick-of-butter, American fat kid food. I don't eat very much these days though.

    When I turned about 17 or 18 I started really liking most kinds of fish.

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    Senior Member Rainraven's Avatar
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    I've only started eating pumpkin in the last year or so, and scallops is another one that I grew into.
    However I'm yet to enjoy asparagus, mushrooms or parsnip :p

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    Hello Mrs. Lyfing,

    I have found that hunger will lead one to eat just about anything. And, that once something has satisfied one once it will do it again.



    Later,
    -Lyfing

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    Broccoli. But then again, who the hell likes it?

    (I know, someone will reply that he does now. )

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    As a child, I wouldn't touch yogurt if my life depended on it. Now I can't get through the day without the stuff. Tastes really can change. However, I have yet to acquire a taste for the Soltz my grandfather was so fond of. Yes, shredded swine flesh suspended in clear, pig flavoured gelatin. yummm!!! Sorry opa.

    .Scear

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    Weißwurst makes my stomach turn.


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    Quote Originally Posted by Bärin View Post
    Weißwurst makes my stomach turn.

    What's in it then ?

    For me: liver and boiled egg make my skin crawl (just thinking about it is enough).


    Broccoli. But then again, who the hell likes it?
    I love it. With some cheese sauce and potatoes. Sure as hell there is nothing wrong with it.

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    Quote Originally Posted by The Lawspeaker View Post
    What's in it then ?
    Weisswurst is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, also known as beiderl, lemon, mace, onions, ginger and cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork casings :o and separated into individual sausages about four to five inches in length and a bit less than an inch in thickness.

    As it is very perishable, weisswurst is traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch — there is a saying that the sausages should not be allowed to hear the church bells' noon chime. Weißwurst may only be served until midday due to the fact that the meat is not smoked and hence the sausage is made fresh every day. Before modern refrigeration technologies, in summertime the sausages would go bad before nightfall. eyes: Even today, most Bavarians eat their weisswurst before noon.

    The sausages are heated in water, broth, or white wine just short of boiling, for about ten minutes, which will turn them greyish-white because no color-preserving nitrite is used in Weisswurst preparation.

    Weisswurst is brought to table in a big bowl together with the cooking liquid eyes: used for preparation (so it doesn't cool down too much), then eaten without the skin. Ways of eating weisswurst include the traditional way, called Zuzeln, in which each end of the sausage is cut open, then the meat is sucked out from the skin. Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage in half in the long direction so that the lower part of the skin remains intact, and then "rolling out" the meat from the skin with a fork, or just ripping the sausage apart and consuming the filling.

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    Quote Originally Posted by Bärin View Post
    Weisswurst is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, also known as beiderl, lemon, mace, onions, ginger and cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork casings :o and separated into individual sausages about four to five inches in length and a bit less than an inch in thickness.

    As it is very perishable, weisswurst is traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch — there is a saying that the sausages should not be allowed to hear the church bells' noon chime. Weißwurst may only be served until midday due to the fact that the meat is not smoked and hence the sausage is made fresh every day. Before modern refrigeration technologies, in summertime the sausages would go bad before nightfall. eyes: Even today, most Bavarians eat their weisswurst before noon.

    The sausages are heated in water, broth, or white wine just short of boiling, for about ten minutes, which will turn them greyish-white because no color-preserving nitrite is used in Weisswurst preparation.

    Weisswurst is brought to table in a big bowl together with the cooking liquid eyes: used for preparation (so it doesn't cool down too much), then eaten without the skin. Ways of eating weisswurst include the traditional way, called Zuzeln, in which each end of the sausage is cut open, then the meat is sucked out from the skin. Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage in half in the long direction so that the lower part of the skin remains intact, and then "rolling out" the meat from the skin with a fork, or just ripping the sausage apart and consuming the filling.
    That sounds horrible. Thanks for the info- now I know what NOT to eat in case I'd end up in Bavaria.

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