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Popular flavors that you don't care for

I must add banana bread. I hate overripe bananas with a blinding purple passion, and people will ruin perfectly good pound cake by including them. Why not just throw them out?

Jan 24, 2012
oogenesis in General Topics

Popular flavors that you don't care for

LMSAO at the 'surprise pickles'. Whenever I order a hamburger, I often forget to ask them to leave off the dill pickle slices...and then have to fish them out. Great waste of a cucumber. One of my chef-instructors makes fantastic dill pickles, though. Now I only like his.

Thirding and fourthing hazelnuts. I don't get the European love affair with them. They just taste burnt and rancid to me. I like Nutella, though. I'm weird.

Belgian chocolate. It has a weird aftertaste to me. Then Hershey's chocolate, because they substitute plant oils for real cocoa butter (a saturated [solid] fat), and I CAN TASTE IT. Cheap bastards. Every country on earth makes better cheapo chocolate than the US...</rant>

Artificial fruit flavors, with grape flavor topping my list of worst offenders. Until recently I wondered what grape it was supposed to be imitating. It's trying to mimic the Concord grape, but real Concord grapes taste divine. Not soapy.

Most licorice-flavored liquors. No ouzo or arak for me, thanks.

Another hand for ultra-sweet cake frosting. I'm usually the one scraping frosting off my slice of cake at parties.

All melons except for watermelons. They make me gag. I don't know why. Every once in a while, I give foods I hated in the past another chance to win me over. I've since conquered cashews; I can now tolerate olives in very, very small amounts, but melons are hopeless.

Ketchup. One exception: Trader Joe's ketchup. I don't know who makes it, but it tastes almost like a tomato chutney. It's GOOD.

Most American-style lager beers. Y'know...if I want water, I'll drink water.

Artificial sweeteners. They taste medicinal. All of them. And yes, I CAN tell the difference.

Nov 01, 2011
oogenesis in General Topics

You're Not Allergic to MSG and 6 More Culinary Secrets

@chowsearch: Miss the point much? The subject of this article AGREES with you.

Jan 10, 2011
oogenesis in Features

Basic Pancakes

I prepared these according to the recipe (except for using whole wheat flour, which is all I had on hand when I made these), and they came out absolutely delicious -- thick and fluffy. To those whose pancakes came out really thin or dense: either your baking powder is old, or you didn't give it enough time to work. :( The batter should be kind of thick and bubbly even before you pour it in the pan. My pancakes were almost a half inch thick.

I agree with Denay on this one; this will NOT work with finer grades of salt.

Nov 27, 2008
oogenesis in Recipes