For example:
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When you open a fresh jar of peanut butter do you only work through one side until it is completely empty then start on the other side?
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Or when you get those shallow tubs of hummus does it have to make it back home undisturbed? Then one of the baggers at the grocery store shoves it sideways into the bag completely ruining the symmetry.
I briefly microwave my ice cream before eating.
I don’t want it to be soupy. I’m going for soft. And I am too impatient to let it sit on the counter a bit to reach that sweet spot of consistency.
I some times add heavy or whippimg cream to it
I do this too. I use defrost. Want a great treat? Get some vanilla and frozen OJ. They are awesome together.
Can I get a further explanation of what you are making? Sounds like a cremesicle ordeal.
Pretty much. Just take some vanilla ice cream and mix in some frozen OJ. Swirls or even chunks.
I used to do that! Never encountered someone else who did.
The 200-mile rule. Sushi is amazing but raw fish has to be trasnported somehow. If your eating seafood and are not within 200 miles of a body of water where it could have been caught… Probably best to pick something else.
Montana is not famous for its aquatic cusine.
And I too do the peanutbutter thing you mentioned.
Basically none of the fish you buy even right at the ocean is from that ocean unless you buy it right from the fishing boat (and even then…)
I mean, we don’t even do this within Japan. Most things are either flash frozen or kept alive until they can be served. Hell, on TV last night they did a segment on how a lot of the Tuna used by a major Japanese sushi chain (Sushiro) is caught in Malta, frozen on the boat, and then brought to Japan. I get the idea, but it’s not a good rule these days.
Vast majority of fish you’re eating is flash frozen, even if you’re on the coast.
And the flash freeze helps to kill parasites on the fish, so theres is that too.
Alaska has a rule where a long as they freeze the fish on the processing boat (ie before it gets to the on-shore processing facility) they can label it as “Fresh Never Frozen.”
A colleague of mine cannot allow beans to touch some other foods on their plate. So in an English breakfast for example, they require some kind of bean barrier, such as a sausage, to prevent the beans from touching other elements of food on their plate. I find this weird.
Makes sense to me. If he wanted his entire breakfast to taste like beans, he would have arranged it that way.
Once you grate a carrot, it’s no longer food.
It makes a great cake though.
Lets agree to disagree.
Coleslaw?
Some foods should not be touching other foods but I can’t use one of those cafeteria trays because the texture makes me gag.
My solution to it is using glass or ceramic plates and bowls for each item. There are exceptions of course.
Silverware is another thing altogether.
I cannot eat cheese unless it is melted. I just hate cheese’s taste
Any particular cheeses? They all taste wildly different to me
At school I always eat the salad first, drink water and then the main meal.
Smart. Have to get the worst part over first, and then wash the taste of those fresh vegetables out of your mouth before enjoying your meal.
I am actually one of those rare people, that enjoy salad (not most vegetables, but salad is good). I still eat whatever I get no matter how terrible it is.
My rule is there are no rules. I like to eat dangerously and without borders.
I cut up pizza mozzarella so that each disk of mozzarella remains uncut. Sometimes it means extremely chaotic cuts. But the rationale is that cutting through molten cheese is extremely messy, so I avoid it if I can.
Also, Brussel sprouts are the best green vegetables.
Liquid dairy grosses me out, never puked but gagged a couple times. Cream, cream based sauces, melted ice cream (though if I eat it fast enough it doesn’t melt!), queso, but melted cheese on pizza is somehow ok.
It’s so dumb, I somehow conditioned myself.
Sort by color, then eat in order of worse to best. Only really applies to things like M&Ms and Skittles. It’s basically edging for the blue ones.
Salads and sandwiches should be served room temperature, never right out of the fridge cold
I like to eat green beans like french fries. I’ll even dip them and catch up and/or barbecue sauce.
Nothing on my plate can touch, especially if they are different textures. Textures are almost as important as flavor. This is the main reason why I don’t eat zucchini.
When I really like something I want it the same way every time. Don’t try to dress it up with new stuff, it was perfect before, I want it the same way.
If you don’t eat that chicken wing clean, we can’t be friends.
You get one pass and that’s if you only take 1 wing.
I mean I get it but at the same time many of us do not like eating cartilage.
It’s why I don’t like wings, or most bone-in chicken.
Leftover pizza needs to be heated up in a pan in medium heat. Its the only way for the pizza to not become soggy, to the crust have some crunch on it and to restore the cheese melt.
I will argue with anyone in my house that goes against this!
Oven at 425, about 6-7 minutes. It’s a little drier but I grew up on concession stand pizza…
That said, I’m definitely trying the pan.
Don’t forget a tight fitting lid. And try starting on low heat. For me medium usually burns the bottom before the cheese is melty.
Oooh, will do, thank you
Even better, damp paper towel over the slices, microwaved to heated through. Then while that’s happening melt some butter in the pan, put the hot slices in the melted butter, cover with a kid and wait a few minutes. It’s more work bit it’s almost perfect if you feel like getting more dishes dirty.
Air fryer
