Food you can't stick at any price

[aubrey]

We've probably done this.

I've got quite a lot of things that I don't like, but the one that I always think of first is Couscous.

I'm not keen on that Italian rice thing either - risotto. And I've gone right off pizza recently.

Though I like Marmite.

[jean]

I love risotto, and I like couscous (though that depends a bit on what's with it).

The only things I really can't bear are tripe, and liquorice.

[sesley]

i love marmite, i hate baked beans and offal.

[tarzanontarmazepam]

Doughy tasteless bread that goes stale after a day.

We are hopeless at doing bread in this country.

It's hard to find a decent loaf.

[aubrey]

Try Warburton's white sliced, Chris. Grand stuff.

[housesparrow]

Tofu. Yes, I know it is supposed to be good for you, but it tastes of nothing and has the texture of marshmallow.

What on earth is the matter with British bread by the way? There are so many varieties....maybe too much preservative? Should we be like the French and go the bakery first thing every morning for a couple of sticks of crusty cotton wool?

[Weyland]

Mar 22, 2011 14:40:45 GMT @tarzanontarmazepam said:

Doughy tasteless bread that goes stale after a day.

We are hopeless at doing bread in this country.

It's hard to find a decent loaf.

I'm on the Dutch-German border this week. The bread in both countries is excellent. Germany has a lot more different kinds. I haven't tried them all yet, but so far every one has been delightful. Dutch fruit and/or nut loaves are particularly delicious, as is German Landbrot (sour-dough). The latter still tastes good after a week or two, and doesn't seem to attract mould. Dunno where Britain went wrong with bread. Probably down to Thatcher, but I can't prove it.

I don't like cous-cous at all. Fried tofu is good, but it has to be very well marinated in something tasty first.

Love liquorice, don't eat it. Raises the blood pressure.

[jean]

Mar 22, 2011 14:40:45 GMT @tarzanontarmazepam said:

Doughy tasteless bread that goes stale after a day.

But it doesn't go stale, does it?

It's probably more accurate to say it was never fresh.

It's as doughy and inert after three weeks as it was the day you bought it. Even the mould won't touch it.

We have a German baker who comes to the Farmers' Market with very good bread. I make it myself when I get round to it.

[aubrey]

There was a thing a few years ago to stop breadmakers from using preservatives. Of course, this was what they'd wanted all along: I even saw one small bread maker saying that what would be ideal for him was that people bought their bread twice a day - obviously that would be perfect, for him. It takes me 2-3 days to get through even a small Warburton's loaf, and I reckon to eat a lot of bread (I can't eat a meal without it).

And I want sliced - foldable - bread to make sandwiches with.

[everso]

We tend to eat Hovis granary sliced bread which is nice for sandwiches, but you can't beat white bread for toast with boiled eggs. Our local Greggs bakers do pretty nice bread - but maybe I'm just not fussy.

I've been making my own lately - at least, making rolls. I recently discovered that you really do need to use strong flour rather than just ordinary plain flour. I like the kneading and walloping bit when you're making bread. You can really go to town.

[everso]

As for food you can't stick at any price: kidney. Oh god, if you wanted to torture me, make me eat kidney. Bleughhhhhh!

[everso]

Frankly, there's something not quite normal about eating innards.

Although, oddly enough, I like haggis.

[Weyland]

Mar 23, 2011 9:34:26 GMT everso said:

We tend to eat Hovis granary sliced bread which is nice for sandwiches, but you can't beat white bread for toast with boiled eggs. Our local Greggs bakers do pretty nice bread - but maybe I'm just not fussy.

Greggs used to call itself Greggs of Gosforth, the place where I was born. There's a big Greggs factory culinary research and development laboratory there, next to the Tyneside Metro Depot.

I've been making my own lately - at least, making rolls. I recently discovered that you really do need to use strong flour rather than just ordinary plain flour. I like the kneading and walloping bit when you're making bread. You can really go to town.

Don't start.

[Weyland]

Mar 23, 2011 9:35:18 GMT everso said:

As for food you can't stick at any price: kidney. Oh god, if you wanted to torture me, make me eat kidney. Bleughhhhhh!

A little bit of good kidney cooked with steak really does add to the flavour. I couldn't eat it on its own. Same with liver — a little bit goes a very long way. Love haggis and black puddin'.

[jean]

Have you read the bit in Ulysses?

'Mr Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods' roes. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine...'

[Alpha Hooligan]

Mar 24, 2011 23:23:31 GMT jean said:

Have you read the bit in Ulysses?

'Mr Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods' roes. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine...'

AH

[riotgrrl]

Gordon Ramsay is so hot. I fancy him quite a lot in that photo with the lamb.

[aubrey]

Oh, my god.

Women are weird.

[everso]

At the moment I have a bit of a crush on Raymond Blanc. Nothing sexual, you understand, but it's what he cooks... Mr. E. has a bit of a crush on him as well.

[Weyland]

Mar 26, 2011 1:52:09 GMT everso said:

At the moment I have a bit of a crush on Raymond Blanc. Nothing sexual, you understand, but it's what he cooks... Mr. E. has a bit of a crush on him as well.

I feel an irrestible urge to watch Raymond today. Purely platonic, honestly — it's because it's about chillies (and other lesser comestibles).