It May Be Good for Me, But I Won’t Eat It

Tommy said:
I rather like Marmite but . . .

Years ago we were staying at a resort in northern Queensland, Australia. With breakfast, they would bring out a basket of those ubiquitous little plastic packets of jams and jellies. My youngest son took a packet of something brown, thinking it was apple butter. Eeewww!:sick: It turned out to be Vegemite. He said it tasted like "jellied car exhaust". I had to agree. :ROFLMAO:
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what I'd like to know is where did your son ever taste Jellied car exhaust ? :unsure:

I hate both Marmite and Vegemite.. .,it's probably the most disgusting thing that people eat on a regular basis...
 

horseless carriage said:
Good for you? Seriously? High in sodium, way too high. High in fat, and low in nutrients. The meat and cheese do provide protein, but that's all there is. And of course, how can you eat them without a side of fries, which is another nutrition nightmare.
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Sorry, off topic
:) As good for us as most standard fare in this country of poisoned food supply. Standard, and we're expected to eat it. How much 'mad cow' has been detected lately? And in the wild? How much testing is done? How serious is mercsury? Arsenic? Other toxins? How serious is lack of nutrients in our soil?
We don't all grow our own food (as we should).
 
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hollydolly said:
Do you mean Haggis ?

it no longer contains sheep's intestines..it never contained sheeps' brains....

This is the ingredients of a Haggis these days...

Simply lamb, beef, oats, onions and spices, nothing more, nothing less. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives.
Macsween | What Is Haggis
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Yes I mean Haggis, still not going to try it.
 

If I buy or make something and it ends up that I don’t like it, I won’t eat it. I’m not wasting my daily calorie allotment on blah or yucky. I bought an organic watermelon that left a terrible taste in my mouth. DH often ends up eating things I don’t like.
 
I just tried plain Greek yogurt with fresh blackberries because I've read that flavored yogurts are too sugary and have too many chemicals.

Yuck! I loved the blackberries, but I found the plain Greek yogurt gross. I guess I'll have to find a different way to cut back on sugar.
 
KSav said:
I just tried plain Greek yogurt with fresh blackberries because I've read that flavored yogurts are too sugary and have too many chemicals.

Yuck! I loved the blackberries, but I found the plain Greek yogurt gross. I guess I'll have to find a different way to cut back on sugar.
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Just add a little sugar to taste, or maybe use the thick Greek yogurt as a dip for apple or banana slices. You will quickly get used to it.
 
The list is long:
  • Organ meats (brains, liver, haggis, tripe, chitterlings, kidneys, etc.)
  • Fish of ANY type, unless I can pick it out in the tank before it's prepared -- even then, I won't eat fish unless there's nothing else and even then you have to hold a gun to my head. Last time I had fish it was cod, deep-fried with chips in a London pub in 2016.
  • Shellfish, including shrimp, lobster, oysters, scallops, quahogs. They are bugs in my mind, not food.
  • Squid, octopus, nothing with tentacles and a beak. If I missed any type of seafood, let me know and I'll thumbs-down on that too.
  • Brussels sprouts. Don't even think of bringing that stuff in my house, much less cook it in my kitchen.
  • Okra. I'll let you know if I want slime in my life. Until then, forget it.
  • Raw broccoli, cauliflower OK. Cooked, no way.
If you think I'm fussy, you ought to see my sister. She's three times worse than I am.
 
Eupher said:
  • Squid, octopus, nothing with tentacles and a beak. If I missed any type of seafood, let me know and I'll thumbs-down on that too.
  • Brussels sprouts. Don't even think of bringing that stuff in my house, much less cook it in my kitchen.
  • Okra. I'll let you know if I want slime in my life. Until then, forget it.
  • Raw broccoli, cauliflower OK. Cooked, no way.
If you think I'm fussy, you ought to see my sister. She's three times worse than I am.
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There is zero relationship tastewise in many foods depending on their state: boiled, sauteed, or raw. Brussels sprouts and ginger are examples.
I'll take like a three-pound sack of Brussels sprouts, chop them in half, slowly sear them down (saute them) and reduce to just a small amount of burnt deliciousness. I then freeze it and add a little to cold salads or casseroles.
When asked for recipes, I never tell. In this way I can enslave people.
 

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