Text 15471, 67 rader
Skriven 2007-05-15 18:12:40 av Barbara McNay (1:382/48)
  Kommentar till text 15393 av MICHAEL LOO (1:123/140)
Ärende: bird nest 509
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 >> With me, the opposite. Cooked garlic; raw onions. I
 >> love raw onions.
 >  BM> I can tolerate them in small amounts.  I was unable to for dozens of
 >  BM> years after a food poisoning incident when I was a kid; I was the only
 >  BM> one who got sick on stuffing put raw into the bird for cooking, and it
 >  BM> didn't get that well cooked.

 > Interesting how food aversions come about. My b-i-l
 > got sick
 > after a meal that included scallops when he was at
 > college, and
 > he didn't them any more until my sister and I were
 > cooking some
 > twenty or twenty-five years later, and he allowed how
 > they
 > smelled mighty good, and he took a bite, and lo and
 > behold, he's
 > been eating them ever since. For me the main
 > irrational food
 > hate (as opposed to the rational ones, zucchini and
 > mayonnaise)
 > was maraschino cherries; I've told the story on the
 > echo several
 > times I think.

I wouldn't call it irrational, exactly--the body remembers what made it sick,
and doesn't want you to repeat the mistake.  Earlier on, I was actually obliged
to spit out anything tasting of stuffing (Bell's Poultry Seasoning) or raw
onions, and I learned not to attempt it.  More recently, it seems, my body was
aware of improved digestion, or something, and that get-rid-of-it! sensation
didn't appear.

 >> Celeriac Puree
 >  BM> This brings to mind the celery aspic my aunt made many years ago; it
 >  BM> was interesting.

 > Might be reminiscent, but I doubt it would be that
 > similar.
 > The puree is fairly yummy, but if that aspic you
 > mention is
 > the one I remember with Knox gelatin and V-8 juice,
 > that
 > is fairly yucky.

Oh I didn't think it was similar, by any means; it just revived a memory.  I'd
guess it was made with Knox gelatin, yes, but with celery that from the looks
of it had been passed through a meat grinder (this being many years ago) and
mixed with the gelatin.  No V-8 juice.  "Interesting."

 > Vermicelli pudding
 > cat: historic, odd
 > servings: 8

 > 24 fl milk
 > 4 oz vermicelli
 > 3 1/2 oz sugar
 > 2 oz butter
 > salt
 > 4 eggs
 > 1 lemon, grated rind of
 > butter

this is interesting, too.  I would never have thought to make a dessert with
vermicelli.

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 * Origin: T E X A S ! (1:382/48)