Text 15394, 70 rader
Skriven 2008-10-19 15:14:24 av Ruth Haffly (1:396/45.28)
  Kommentar till text 15224 av Nancy Backus (1:3634/12.0)
Ärende: garlic
==============
Hi Nancy,

 NB>  NB>> My mom was convinced that she hated garlic...  until it was
 NB>  NB>> (unbeknownst) had plenty of garlic in them...  :)

 RH> growing up but then I met Steve; he's half Italian.  Needless to say,
 RH> I've used lots of fresh garlic and garlic powder in the last 33 years
 RH> but no garlic salt.

 NB> I don't even know how/where I picked up on using/eating garlic... it
 NB> may have been from college friends, it may have been mostly from
 NB> getting
 NB> into Asian cuisines, or a mixture of both...  Or just getting a bit
 NB> more adventurous as I started cooking on my own, even...

You will probably never remember how you got to using it but will always
be glad you did.  My mom used onion salt in her cooking; I think it was
becuse my father had a sensitive stomach (I don't think ulcers but
close.) & didn't really want things too spicy.  He was willing to
tolerate onions in some things but picked them out of others. So, it was
quite the change to buy and use the assortment I've got in my  spice
cabinet now.

 NB> The same applies for most of my food influences... other than having
 NB> had friends of many different cultures and an equally adventurous
 NB> spouse
 NB> (when it came to food, anyway), I really don't know where a lot of the
 NB> influence came from.  Growing up was mostly basic, fairly nutritious
 NB> foods, mostly cooked in quantity, as it was a big family...

Same here, tho there weren't as many kids.  We ate lots of mashed
potatoes and meat, with another vegetable & dessert supper meals. That
was how my dad was raised and he didn't see the need for for change as
he got older.  It was nice to leave home and start cooking so many other
things, tho it took aa while to really break free of that way of eating.


 RH> My dad used to remark that he hated yogurt.  Years ago, when my
 RH> parents visited us once, I fixed a dessert that had it in. After eating
 RH> it, our girls asked grandpa if he knew what he'd eaten.  Getting a
 RH> negative reply, they informed him that he'd had yogurt.  He acted
 RH> horrified but admitted that it was really good the way I'd used it.

 NB> The yoghurt I first had, that my then-boyfriend enjoyed and talked me
 NB> into trying, was a lot more bite-y than what is available today in the
 NB> stores, and probably also than what one might make for themselves now.
 NB> He might not have had yogurt recently enough to know that there was
 NB> anything other than what may have been a bad taste memory... :)
 NB> Besides, when one has something IN something it's usually not really
 NB> the same as having it as a stand-alone.  :)

I don't know how/when/where my dad had had yogurt before; I'd left home
before he had any that I know of.  But, yes, the older yogurt, not
nearly as sweet as what's commercially sold now, was much tarter and
would have definately been a turn off to eat plain. As I recall, what I
served was some I'd made.  I made a sponge type cake which I split and
put in some yogurt and crushed, somewhat sweetened strawberries. It was
topped with more of the same--made a really good dessert.  I'll look up
the cake recipe when I get back to GA and post it.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... Always butter up the SYSOP, they taste better that way.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)