Agiyosi's Profile

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Does anyone else consider this rude?

Later that evening I hope you held your left hand over an open flame, tense with Stoicism and shame, and then proceeded to flagellate yourself with banded sinew cordage from the deer.

Jul 21, 2013
Agiyosi in Not About Food

Supertasters Unite!

Same badges for people with 20/10 vision or acute sense of equilibrium.

There are tests, both practical and genetic.

Jul 20, 2013
Agiyosi in Not About Food

Worst thing about cooking shows? The tasting at the end! Is anyone with me?

Most shows seem to be cooking competition shows now, aside from Guy's DDD. While it may generate the entertaining spectacle for some, cramming a handful of asshole chefs into a sinking van and giving them a hotplate and a bag of leftovers isn't really about cooking at all.

I started watching Justin Wilson (which was a spectacle in and of itself). Loved that old timer. Used to kick back and watch Emeril and Mario Batali's shows a lot as well.

I don't mind the extreme nature of shows like Chopped or Iron Chef, but it's more about competition than cooking to me. I miss your basic setup of bad-ass chef/cook, camera, and kitchen.

Jul 19, 2013
Agiyosi in Food Media & News

Nice restaurants and bars in River North area

Finally made it to Frontera last fall. Was phenomenal.

Jul 19, 2013
Agiyosi in Chicago Area
1

Supertasters Unite!

Jumping into this resuscitated thread.

Found out I was a supertaster in college while reading Discover magazine back in late '90s.

I hold many of the aversions folks list here. I do not like bitter/sour AT ALL. Have never been able to drink beer. It's thoroughly unappealing to me. I've even tried cooking with it (made some Irish stew with Guinness), but it still ain't happening. Do not in any way, shape, or form dig coffee. I won't even kiss my wife when she's got that teacher breath going on from drinking it. Grew up on sweet tea in the Deep South, so I do like that, but only sweetened and not with artificial sweeteners. Can't do red wine either. Way too bitter for me, but I have grown an affinity for cooking with it in certain applications. Love it in stew, for example, but some red wine sauce reductions retain too much inherent bitterness. I do appreciate some sweeter white wines such as a solid Riesling, though I find some Moscatos too sweet. Tried a few Sauvignon Blancs, but they've all ended with a metallic finish I can't stand.

Alcohol in general was a huge no-no for me for the longest time. It took me falling into bartending and forcing myself to try everything for me to find a window of flavors I could swig. I like mellow, spiced rums and tend to mix them sweetly. Can never do gin or Scotch. Don't like whiskey or bourbon at all either, but some bourbon in sauces work. There are a FEW blanco tequilas I've been able to enjoy, but all others have been met with utter disgust.

As for food, don't really like many raw vegetables. Too bitter. There are some Asian preparations wherein the vegetables are blanched and still a bit crunchy, but the layers and complexity of flavors tend to mask the bitterness sometimes. Hate brussel sprouts, raw onions, etc. Don't mind some thoroughly steamed broccoli, but I don't much care for it. Raw tomatoes aren't my favorite thing either, but diced up and mixed into a Mexican dish or a THIN slice on a sandwich or burger can work. Put a katana to my neck to get me to eat grapefruit. Abhor avacados.

I don't like much seafood. Friends of mine orgasm over smoked salmon, but I'd rather solder a hole in my big toenail than grub on that. I HATE crab. Never tried lobster. I do like shrimp, catfish, cod, etc. Mostly the lighter flavors. Anything too briny or "fishy" is a no-go.

Do not like ham, though I love most other cuts/types of pork. Also vehemently hate hot dogs and some sausages, though I love some sausages. Bologna is one of the worst "foods" on the planet, IMO. Must processed lunch meat in general makes me gag. There is a flavor profile that emanates from this cluster of foods that I just can't do.

I am a big chile head, though. LOVE spicy food. Got a ghost pepper plant blooming in the backyard as we speak, though admittedly I don't know what in the hell I'm gonna do with 'em. I can handle habaneros pretty easily, but ghost peppers are another story.

I never liked cilantro at all until a few years ago and now I can only do it in moderation. It's easy for me to kill a dish with it, but I've discovered just the slightest pinch of it kinda works, so I've been experimenting with it ever so slightly. Me and tarragon ain't happening. Don't much care for sage, though, like cilantro, a little bit tends to work. The same goes for basil.

I don't have much a sweet tooth. It's grown as I've gotten older, but I still have to be in the infrequent mood to have a go at some ice cream or cake. My favorite candies are Twizzlers and Jordan almonds. Rarely have 'em.

I use vinegar a lot, but sparingly and with finesse. I do like black olives, but no other kind. Hate any pungent cheese. Not a big fan of cucumbers, but do like a good pickle. Yogurt is disgusting to me.

I'm gonna stop rambling now.

Jul 19, 2013
Agiyosi in Not About Food

ever been mistaken for "southern"??

Well, I am from Alabama, but have lived in the Chicagoland area for the last 11 years. (I am 37.)

My accent used to be country fried, but at one point in the 8th grade I got laughed at in class for how I pronounced 'iron.' "Arn." Embarrassed the shit out of me, so I became a bit self-conscious of my speech and over time developed a more articulate delivery than my biscuit-mouthed brethren, but I still had a decent lick of the Deep South on my tongue.

After living in the Midwest for a bit, my sister said I pronounced 'sausage differently and that I was turning into a Yankee.

Now that I've been up here for a decade+, some people say they can't detect an accent at all, while some others can spot my drawl. Had a language teacher a few weeks ago ask me if I was from Alabama/Georgia. She had a good ear.

Also, I know your post is about food, and I totally ran off on my own tangent. Sorry. I'm bored and rambling.

Jul 18, 2013
Agiyosi in Not About Food

Which dishes do you make most frequently for dinner?

Probably some version of a taco/burrito.

Jul 18, 2013
Agiyosi in Home Cooking

Do you flip your burger/sandwich?

It does, but sometimes sacrifices must be made.

Jul 18, 2013
Agiyosi in General Topics

Assessing a bar before ordering

As a bartender, I agree; chat with the bartender. Ask for any recommendations. Perhaps offer up what sort of drinks you tend to like so as to give some indicators about your palate.

Hawk-eyeing the liquor shelf can help, but it's all for naught if the bartender is lost. Table tents, drink menus, etc., are reflective of the establishment and can be symptomatic of the overall experience, but ultimately it settles down to your bartender and ingredients.

I don't ever find these types of conversations awkward, though I have known some bartenders whose egos get in the way.

Jul 17, 2013
Agiyosi in Spirits

Do you flip your burger/sandwich?

Self-explanatory. I flip. Seems the most natural/ergonomic to me, but that's my perspective. Seems weird as hell to me how people slide their thumbs underneath a burger and eat it right-side up, but that's just me.

Jul 17, 2013
Agiyosi in General Topics

Ice Cream, What Flavors are Your Favorite and Worst?

Always has been a bad-ass French vanilla. My sister's was always butter pecan, so one day I had some of hers and something clicked. So those two are my favs.

I don't like mint at all, so anything mint, really. Not a fan of chocolate ice cream either.

Jul 17, 2013
Agiyosi in General Topics

ISO a store-bought tomato based pasta sauce

I like Mario Batali's Arrabiata sauce. If you don't like spicy food, it might be a touch spicy, but if you do like spicy food (even low-medium heat profiles), it ain't hot. I don't find it too acidic in the slightest and (as others have suggested) adding a touch of cream (even sour cream as it is a thin sauce to begin with) could mellow it for ya.

Best pre-made/store-bought sauce I've ever tried and the only one I really buy.

Jul 17, 2013
Agiyosi in General Topics
1

What is your dirty little food secret?

Totino's pepperoni personal pizzas. The ingredients list looks like what you'd need to make a replicant from "Blade Runner," but man those things are tasty.

Jul 13, 2013
Agiyosi in General Topics
1

What is your dirty little food secret?

McRibs strike me as a food from the future, manufactured by synthetic protein globules and the leftover cultures from a closed algae farm, mass-produced to feed the rabble.

Filet O' Fishes, however, sometimes, somehow, hit the spot.

Jul 13, 2013
Agiyosi in General Topics

What is your dirty little food secret?

Love salt & vinegar chips.

Jul 13, 2013
Agiyosi in General Topics

Crackers in Chili: Yes or No?+ Toppings You Love...or Hate

I like to dip saltines in chili, but will sometimes go with cornbread or a grilled cheese. Not a huge fan of topping with sour cream, but definitely with cheese.

Feb 05, 2012
Agiyosi in General Topics