Food Fun! Favorite Foods in these Catagories: Bland/Savory/Umani/Spicy/Salty/Tangy....

[electric_blue68]

/Crunchy/Creamy

.As a very Picky Eater till I began to change slowlyish at first, then at a faster clip once I hit my late teens, early twenties: I drove my poor parents crazy.
I look back and go, "Wow. I really, really made changes."

Bland: Oh, I looove Cream of Rice hot cereal. 😄 I laugh because it is so bland.

Savory: Took me till my early 20"s to finally love Greek Lamb Sheesh kebob. The taste of lamb itself, which some people don't like (and that's not even mutton!), add in the combo of garlic, and oregano... Wow, one of the things I couldn't believe I didn't like earlier in my life!
Shrmp Tandoori. Oh, those tandoori herbs, spices with shrimp. Revalatory - because I only had it the first time last year. (more of a money issue compounded with shrimp is a much lighter meal than lamb, or chicken, so maybe nothing to take home for leftovers)

Umani: I'm still not sure I can parse this flavor out, though I've read examples.
I'm thinking maaaaybe blue cheese? And, oh my, blue cheese dressing?! Ahhh.
I really want to hear what you think umani is.

Spicy: I don't know how you folks do it! I manage some jalepeños. Although my mom at some point sarted sauteing onions in either cumin, or cayenne. I know there's a difference. I liked which ever one it was. I'm thinking maybe cayenne because of the color.

Salty: I started cutting back on salt in my 30's. I have some what more again.
Bacon - love it, but the salt's a bit much compared to when I ate it before my salt reduction.
Haven't had one in ages but I'm sure I'd still love the Hot Pretzels from the vendors with the big salt crystals. There's so much dough it balences out pretty much.

Tangy: In lower Manhattan west of West Broadway was a well known Cheese Shop, and for those in the know up 2 flights of a somewhat grungy staircase a wonderful, pretty brick walled cheese-centered meals restaurant.
From that shop I learned to eat extra sharp cheddar, and the same later with garlic. This area was my first time post college job.
Cilantro - I get the faintest soap taste The "greenness", and the tang outway it, luckily for me.
Limes - I often like lime better than lemon, though there are a few things that are "just so" with a proper dose of lemon, and I wouldn't substitute lime.

Crunchy/Crispy: Ha! Most things fried. My favorites those are onion rings, fried chicken, fried shrimp. Oh, yes, from India - Onion or Vegetable bhajis, bajias, or pakoras. These are fried in chick pea flower plus what ever seasoning. Yum!
Btw, who here has had fried Oreos? I haven't.


And, finally at the end of this culinary parade:

Creamy: I think the first creamy meal versus a dessert was Chicken Korma (later lamb korma). Oh, my! It either uses cream, or yogurt (some places coconut milk) but besides the herbs and spices what makes it unique is cashews made into a thick paste as part of the korna ensemble before cream, yogurt are added in.
Avocados. The taste? A bit like heaven. A food I wonder why I never liked it earlier in my life! 😄 I think the creaminess seriously adds to it. Just plain, scooped, or cut Though I love eating, and have made my own guacamole.


Please chime in with your favorites! 👍 Ty.

[iwillalwayswonderwhy]

1. I'll have a go

Bland: Grits
Savory: Thanksgiving dressing
Umami: Portobello mushrooms
Spicy: good hot wings
Salty: Anchovies
Tangy: Key Lime Pie
Crunchy/Crispy: crab cakes coated in Panko
Creamy: Guacamole

[electric_blue68]

3. Ty ...

Oh, I haven't had portobello s in a long time.

Thanksgiving dressing - thanks a good one. For me it be Thanksgiving Bread stuffing! Sage rules in that. 😄

Key lime pie was too strong for me!

Crab, yes, but never had panko flakes.

[iwillalwayswonderwhy]

5. I'm the freak that likes anchovies on pizza

Interesting story about anchovies. At one time, in Italy, salt was taxed. To get around the tax, Italian cooks used anchovies for seasoning. A bit of olive oil, garlic, and anchovy fillets, sautéed, makes an incredible base for spaghetti sauce. The anchovies melt in and gives a real richness to the sauce. If you don’t like anchovies, be assured, they aren’t detectable in spaghetti sauce.

[LakeArenal]

6. Bobby Flay uses a lot of anchovies. I always wondered why. 👆🏼

Haha. Thanks.

[electric_blue68]

7. I dunno I'm really taste sensitive. But interesting work around. Is that how ?Banga Cauda came about

[LakeArenal]

2. So many choices:

Bland- rice pudding with raisins. In Coast Rica it’s called Arroz con leche.

Savory: Slow roasted duck

Umami: Beef bourguignon

Spicy: A local jalapeño cheese spread

Tangy: Ice cold lemonade on a hot day.

Crispy: Egg rolls

Creamy: Clam chowder.


I’m hungry now.

[electric_blue68]

4. Ha! And ty

Last edited Sat Apr 22, 2023, 06:16 PM - Edit history (1)

"I’m hungry now." 😄 Imagine how I felt after writing that while thing!

Beef bourguignon - oh, my mom would make that from time to time.

Slow roasted duck sounds good. I think I've only had Peking duck which was very tasty.

Yes, lemonade is quite nice on a hot summer day. Refreshing
A few years again some company offered limeaide. I liked it.

Ah, a good egg roll. Yum!
Spring rolls are nice too.