Would never eat this

[Shaguar]

Tapioca, aka frog spawn.
My brother and I were talking the other night to his son who was complaining about his school dinners. this got us started on the old "We had it tough in our day" scenario, the upshot was that the only food we could never, ever ever eat was tapioca.

a) Does anyone here like it

b) what would you never ever eat

[Ex-zombie]

I tried tapioca pudding when I was a child. All the little nuggets in it made me feel like I was eating someone's puke.

The only food that I can think of that I would never eat is Chicken-fried steak. I have been at restaurants with people who have eaten it. It looks gross beyond belief. Batter on a steak? I'm not even really sure it's steak. The meat is a pasty gray and looks full of gristle. :bleh:

[Beth]

I absolutely love tapioca.

I would never eat British food. :p j/k. Insects, although I do like shrimp..I suppose they are like insects. I would never eat chilled money brain or eyeball soup (watching Temple of Doom). I have eaten fried snake meat, kinda yum, have had gator, really yummy. Frog legs are good but don't care for them because it looks gross. Snails are good.

Yellowed, soggy, sauteed squash is nasty. That is one thing that I cannot eat to this day. So gross and such a vomitous flavor!

[Shaguar]

You love tapioca !!!!!
Seek help quickly

[JoeP]

Yellowed, soggy, sauteed squash is nasty. Thwat is one thing that I cannot eat to this day. So gross and such a vomitous flavor!
"Thwat" does indeed horrible. Whtat is it?

[lisarea]

Not only will I eat tapioca, but I have been known to seek out and consume bubble tea (http://whatscookingamerica.net/BubbleTea.htm), which is tea with big assed different weird colored tapiocas all floating around in it, on purpose. I also eat fish roe, and frog eggs are considered a delicacy by any number of predatory species, so, you know, I'm just saying I wouldn't necessarily avoid frog spawn, either.

Turnips, though. Hate me some turnips. Also, those other turnips like rutabagas and parsnips. I still eat them to be polite when I have to, but I am secretly not happy about it. I really don't think I'd absolutely refuse to try something unless it were dangerous or cruel. Shit and monkey brains and stuff like that.

[Beth]

Yellowed, soggy, sauteed squash is nasty. Thwat is one thing that I cannot eat to this day. So gross and such a vomitous flavor!
"Thwat" does indeed horrible. Whtat is it?Hehe. My hands go too fast sometimes. Fixed it. Anyhoo, yellow squash is this really nasty squash (http://www.inmygarden.org/archives/yellow-squash-300x287.jpg), that like tapioca, some people love and some people loath. :P

[Beth]

I really don't think I'd absolutely refuse to try something unless it were dangerous or cruel. Shit and monkey brains and stuff like that.
So I guess it is safe to say you do not eat shit for anyone. :D

[viscousmemories]

I think I've had tapioca pudding and liked it... not sure. :chin:

I love chicken fried steak slathered in gravy. Mmmmm.

There isn't any normal food I won't eat, but there are things I make no effort to eat. Like beets, turnips and parsnips. (Not even sure what the last one is, actually).

I've had cow stomach, blood sausage, horse, and chicken feet. Cow stomach was spongy and bland. Blood sausage was good until I found out what it is, then I wanted to clean out my mouth, throat and stomach with sulphuric acid. Horse was sliced thin like lunch meat, and tasted like beef. Chicken feet were too bony and gross lookin', don't even remember how they tasted.

Oh yeah and pate fois gras: I'm not sure why, really, but the instant it hit my tongue I started gagging until I spit it out. It was the strangest thing, honestly. And that was before I found out how they torture the ducks to make it. :yuck:

[Ensign Steve]

I love tapioca. What's wrong with you, man? I don't like avocados or guacamole. How very un-californian, I know, but they're expensive and fattening, so I don't fight it.

[godfry n. glad]

Tapioca? Eh....

Parsnips are like cream-colored oversized carrots, which when cooked (boiled, baked, nuked) and fork-mashed with butter, taste like potatoes with a little spicyness..."snap". Turnips and kohlrabi suck big-time, but I'll eat them.

I've had snake. Eh... I've had froglegs. Eh... I've never had snails (escargot) or any king of bugs (but I do tend to think of shrimp and prawns as bugs o' the sea).

I'll even eat wilted lettuce salad.

I absolutely love avacado...but it has to be perfectly ripe. As for the fat, well, in WW they told us that avacodo is the "good fat". It's not saturated fat, or transfat. "Good fat" is kinda like me....well, I like to think so.

I do not like okra. The consistancy of fuzzy slime just irks me.

I don't eat things that still have eyeballs, so sardines and the like are out.

Gefiltefish sucks, I'll never eat it again.

Lutefisk is absolutely abominable. Never again.

Here's one that sets me apart from the rest: I won't eat oranges. It's a personal experience thing.

[Dingfod]

I love tapioca. I love squeezing tapioca pudding between my teeth feeling the little pearls of goodness with my tongue, a taste delight. I've been thinking about seeking out some of that bubble tea lisarea mentioned.

I love chicken fried steak, chicken fried chicken, hell, I'd eat roadkill if it were battered and fried crisp enough.

The list of foods I won't touch is long indeed, starting with raw onion, beets of any kind, mushy pan fried green tomatoes, slimy icky boiled okra and on and on, particularly including vegetables that taste like dirt... unless, maybe they were battered and deep fried.

[Ex-zombie]

I love squeezing tapioca pudding between my teeth feeling the little pearls of goodness with my tongue, a taste delight.

I am going to be sick! :puke:

[Dingfod]

I love squeezing tapioca pudding between my teeth feeling the little pearls of goodness with my tongue, a taste delight.

I am going to be sick! :puke:Shut up. You don't have to french kiss me or anything.

[lady cop]

i like tapioca. ~~ down here in the swamp state people eat gator tail. nope, no reptiles for me! :gecko: :chameleon: :lizard: or amphibians :toad: or escargot :slug: or shark :shark: i have a mutual -non-eating of each-other deal with them.

[RevDahlia]

lady cop, shark is delicious. It's a lot like swordfish. Escargot are also divine if you're into consuming vast amounts of garlic butter. They're a little rubbery, but if you like clams you'd have no problem with escargot.

As for me, I'll plagiarize Laurie Colwin: I will never eat fish eyeballs, and I never want to sample anything commonly kept as a housepet, but other than that I'm easy.

(There are a lot of things I plain don't like, like lamb and guavas, but I have had ample experience with them so I don't think they count.)

Tapioca pudding is awful. Tapioca not pudding is vital in fruit pies.

[Ensign Steve]

I absolutely love avacado...but it has to be perfectly ripe. As for the fat, well, in WW they told us that avacodo is the "good fat". It's not saturated fat, or transfat. "Good fat" is kinda like me....well, I like to think so.

That's true, it's excellent for you, if you can eat 1/8 of an avocado and walk away. It's still 9 calories a gram, though, and most Californians I hang out with will eat a whole one at a time. Gluttons!

[Ymir's blood]

I will never eat fish eyeballs,

Ugh. The restaurant I used to work at served a meal to the employees after each shift. Most of the cooks were Chinese or Phillipino, and sometimes we would get oddities. The worst was the time they served fish halves. The front half of the fish, cooked, scales, eyeballs and all. I made a run to McDonalds in the mall and picked up food for myself and some of the other Americans on the staff.

Afterwards, there were fish eyeballs everywhere. I was so glad that I wasn't scheduled for the next shift, as the bus boys had to clean up.

[Dingfod]

Tapioca not pudding is vital in fruit pies.Hmmm? I didn't put any in my one perfect apple pie. I'm not sure I ever ate any pie with tapioca in it.

[livius drusus]

I've never tried tapioca. I doesn't seem like a texture I'd find felicitous. I'd never eat rigatoni alla paiata (http://www.freethought-forum.com/forum/showthread.php?p=3797#post3797), that's for damn sure.

[RevDahlia]

Tapioca not pudding is vital in fruit pies.Hmmm? I didn't put any in my one perfect apple pie. I'm not sure I ever ate any pie with tapioca in it.
Not apple pie, because it's supposed to be kind of chunky and runny. You need tapioca for things like peach, blueberry and cherry pies, the kind that benefit from standing more than running, and need a cohesive gelled texture in the filling.

Here is an article about tapioca in pies, from the always-reliable Sunset. (http://www.findarticles.com/p/articles/mi_m1216/is_n1_v184/ai_8236435) The tapioca you use in pies is not the frog-eggs kind, but a powder made from manioc. It serves the same purpose as cornstarch, without being gluey.

(I have tried making blueberry pie without tapioca, and it was a wretched, soggy mess. My mother the Pie Queen set me straight, and I have never looked back.)

[Dingfod]

Here is an article about tapioca in pies, from the always-reliable Sunset. (http://www.findarticles.com/p/articles/mi_m1216/is_n1_v184/ai_8236435) The tapioca you use in pies is not the frog-eggs kind, but a powder made from manioc. It serves the same purpose as cornstarch, without being gluey.With the added benefit of having at least a tinge of flavor and natural sweetness unlike bland cornstarch.

[Corona688]

http://engrish.com/image/engrish/dim-sum.jpg (http://engrish.com/image/engrish/dim-sum.jpg)

[lady cop]

Hi Rev. Dahlia...BTW, i know you're a great cook! ...as to shark :shark: , i may well have eaten it unknowingly...they sometimes stamp out pseudo scallops from shark. but the thing is our deal...i don't eat them, they don't eat me...so far the bargain has held! and i would eat anything in garlic butter...EXCEPT :snail: :seaturt: :spider2: :scarab: :ladybug: :jellyfish: :squid: :ddino: :bat: :bee: :milkcat: :retrieve: :platypus: :lizard: :runwolf: ..damn, that was fun!

[godfry n. glad]

[QUOTE=RevDahlia]Tapioca not pudding is vital in fruit pies.Hmmm? I didn't put any in my one perfect apple pie. I'm not sure I ever ate any pie with tapioca in it.

:applepie: Had a piece of berry pie or cherry pie, lately, worn? If so, and that cherry/berry pie did not create a puddle on your plate, then you had it.

(I have tried making blueberry pie without tapioca, and it was a wretched, soggy mess. My mother the Pie Queen set me straight, and I have never looked back.)

:applepie: Tha's right, Rev. It's the same thing as using the wrong apples to make apple pie. I, the PieMaster, spent an inordinate amount of time teaching a neopiet how to make the crusts, then he goes home and makes apple pie with Red Delicious apples. He came back with a long face, saying nobody complimented his pie. The first question I asked him was about what apples he used for his filling. When he told me, I told him right there was his problem... and, did he taste it? Yes, he had. And it was bland, wasn't it? Yes, it was.

The right apple makes all the difference in the world. :applepie:

Tapioca, arrowroot, or the like is needed to make sure the cherry/berry guts don't run out of the pie when it's cut into pieces and placed on a plate.

godfry

[TomJoe]

Tapioca...

a) Does anyone here like it


Yes!

b) what would you never ever eat

Shit. Which means I'll never die.

[RevDahlia]

:applepie: Tha's right, Rev. It's the same thing as using the wrong apples to make apple pie. I, the PieMaster, spent an inordinate amount of time teaching a neopiet how to make the crusts, then he goes home and makes apple pie with Red Delicious apples. He came back with a long face, saying nobody complimented his pie. The first question I asked him was about what apples he used for his filling. When he told me, I told him right there was his problem... and, did he taste it? Yes, he had. And it was bland, wasn't it? Yes, it was.
EWWWWW! Red Delicious apples in pie?! Good heavens. I am sure that someone, somewhere, likes Red Delicious apples, but I never got past the blandness and mealy texture and that unnervingly sharp skin. Nasty.

For pies I like a combination of Granny Smith, Fuji and Gala apples. They have never let me down.

[godfry n. glad]

:applepie: Tha's right, Rev. It's the same thing as using the wrong apples to make apple pie. I, the PieMaster, spent an inordinate amount of time teaching a neopiet how to make the crusts, then he goes home and makes apple pie with Red Delicious apples. He came back with a long face, saying nobody complimented his pie. The first question I asked him was about what apples he used for his filling. When he told me, I told him right there was his problem... and, did he taste it? Yes, he had. And it was bland, wasn't it? Yes, it was.
EWWWWW! Red Delicious apples in pie?! Good heavens. I am sure that someone, somewhere, likes Red Delicious apples, but I never got past the blandness and mealy texture and that unnervingly sharp skin. Nasty.

For pies I like a combination of Granny Smith, Fuji and Gala apples. They have never let me down.

I usually cook with Granny Smith and some other apples. Entirely Granny Smith is too crunchy, 'cause they don't cook down as fast as other apples. But they are nicely tart and ubiquitous. (thank you, Kiwis!) Yellow Banana apples are superb with Grannies because they have the same consistancy. Lately, I've found that Braeburns make a good combo with Granny Smith. :applepie:

But for all time best: Gravenstein. Bar none. No mix, either. 100% Gravenstein makes the best apple pie on the face of the planet. But they have a very short and very early season and they don't travel well. If you like apple pie, plant a couple Gravensteins on your property (if you have and can) and take care of it, it will reward you with some of the absolutely best apple pie. :applepie:

When you're makin' pie, you can have just any apple. You've gotta have pie apples.

godfry

[RevDahlia]

Gravensteins, eh? I'll keep a lookout for those, although I suspect that in this peculiar climate with its peculiar distribution of "seasons" they will be hard to come by.

godfry, do you ever patronize Uwajimaya in Beaverton? It's an Asian market that has some of the most beautiful produce I've ever seen (and in the fall their apple selection is unparalleled.) If you haven't been there, check it out.

[godfry n. glad]

Gravensteins, eh? I'll keep a lookout for those, although I suspect that in this peculiar climate with its peculiar distribution of "seasons" they will be hard to come by.

godfry, do you ever patronize Uwajimaya in Beaverton? It's an Asian market that has some of the most beautiful produce I've ever seen (and in the fall their apple selection is unparalleled.) If you haven't been there, check it out.

Yeah, Black Rock? Uh....I don't think apple trees are in your near future.

Uwajimaya? Yeah, I've been. It's a nice place. Kinda upscale. I'm closer to Sheridan's, but they've disappointed me over the past two years, applewise. I've gotten my best picks at the little roadside fruitstand over by Reed College, on 26th, right next to Crystal Springs Rhododendron Gardens. The best fruit I've ever bought, I've bought there. I think it's a remnant of the Japanese family truck garden that used to be right there. I got it all set up to go back next August/September and load up on Gravensteins that they get from local growers.....I'm going to peel, cut and make packets of pie filling for freezing. That way, I can get the gumption to make the crust, then all I have to do is set out (or nuke) the frozen apple filling, add to the homemade crust, and bake.

:applepie:

Viola!...uh, voila?

godfry