Foods that you would eat, but I won’t. Recipes that my family nor I liked, but you might. Basically, food we think is pretty shitty. We need you to help change our minds. How would you change a recipe to make it flavorful? How could you convince me to eat something I won’t eat? Sometimes it’s just because it’s not appealing and not that I’ve ever tried it. Can you change my mind?
I’m sure a lot of you have tried and like sushi. I tried it years ago once and I didn’t care for it. I think it’s the nori seaweed. Sushi is probably good for you , I don’t know. From the video it looks relatively simple to make at home as long as you have the items you need to make it. That’s the whole purpose of Williams Sonoma’s video is for you to buy their products. Basic Ingredients for a Sushi Roll: 2/3 cup uncooked short-grain white rice 3 tablespoons rice vinegar 3 tablespoons white sugar 1 1/2 teaspoons salt 4 sheets nori seaweed sheets 1/2 cucumber, peeled and cut into small strips 2 tablespoons pickled ginger 1 avocado, sliced 1/2 lb imitation crab meat, flaked or slices of raw salmon Directions: In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients. Cut each roll into 4 to 6 slices using a wet, sharp knife.
I’m sorry, but I hate peas. It’s not only the taste, it’s also the texture. Don’t get me wrong I do eat them, they just have to be hidden in stews, soups or casseroles. As a child my parents knew I hated peas, especially peas and carrots (I feel the same way about cooked carrots). And they would torment me at least once a month expecting me to eat them. I’d sit in the dark what seemed hours after dinner waiting for an opportunity to sneak them into the garbage disposal. I’m mean not only were they disgusting, they now were disgustingly cold🤮! My dad loved peas with pearl onions. Sometimes he’d eat them with a butter sauce (pictured) and sometimes in a cream sauce. I prefer those little pearl onions in a martini, not cooked with peas. Don’t you agree: Well here’s the recipe, like it or not. Serves frickin’ 10 It’s from McCormick (it would take more then a bunch of seasonings to get me to eat it 😬) Ingredients: 1 package (16 ounces) frozen small whole onions 1 package (16 ounces) frozen peas 2 tablespoons butter 1 teaspoon Dill Weed 1/2 teaspoon Garlic Powder 1/4 teaspoon salt 1/8 teaspoon Black Pepper, Ground Directions: Cook frozen onions in small amount of boiling water in large covered saucepan 2 minutes. Add peas; cook, covered, 2 to 3 minutes or just until vegetables are tender, stirring occasionally. Drain well. Set aside. Melt butter in small saucepan on medium heat. Stir in dill weed, garlic powder, salt and pepper. Drizzle butter mixture over vegetables; toss gently to coat.
I love roast beef, but I don’t know if I can eat it stuffed with liver pate and served cold. Yes, this meat has to be chilled overnight and then it’s served with an interesting sauce with mint, rum and mayonnaise. What would you do, eat it, change it or trash it? Serves 8-10 Total Time: 1.5 hours (not including chilling time) 5 lbs boneless beef rib roast 2 cans (5oz each) liver pate 1/4 cup pistachio or pine nuts, chopped 2 tablespoons parsley, chopped Salt and pepper, to taste 1 1/2 cups mayonnaise 1/3 cup light rum 1 tablespoon lime juice 1 tablespoon parsley, chopped 1/2 teaspoon fresh mint, finely chopped Directions: Untie roast and unroll. Combine the pate with the nuts and 2 tablespoons parsley, then spread over unrolled beef. Reroll and tie. Place fat side up in a shallow roasting pan. Season with salt and pepper. Roast in a preheated 325F Oven 25 minutes per pound, or cook to desired doneness. Cool. Cover and chill overnight. In a bowl combine the mayonnaise, rum, lime juice, parsley and mint, then chill. Serve sauce with cold roast.
I found that after I made this I do not care for cold cauliflower riced. Cauliflower and I have a rather new relationship. I’m sure you have foods you acquired later in life. Some foods you prefer mixed with others, for me it’s peas. I can eat them in soups and casseroles, but not alone. I’ve learned to like cauliflower cold and hot (even though I don’t care for thier smell), but not riced. So, this recipe I will not eat, will you?
This Cauliflower Rice Salad is a great side for your summer meals. Packed full of vegetables this has got to be one healthy salad. Serves 4-6 Ingredients: 1 head of cauliflower, cut into florets 1/4 cup kalamata olives or green or black olives or even a combination of each, sliced 1 medium size tomato, diced or 10 cherry tomatoes, halved 1 yellow or orange pepper, chopped 1 medium red onion, chopped 2 tablespoons dried basil 2 tablespoons vegetable oil or coconut oil 1 teaspoon honey 1/4 cup olive oil Juice from 1/2 of a lemon 1 garlic clove, crushed 1/2 teaspoon cumin 1/2 teaspoon paprika Salt and pepper, to taste Directions: Seee the full recipe @ yumyumfordumdum How would you change this recipe?
This website is about foods I would never eat, but you might. Or, recipes that didn’t quite go over with the family or myself. Now I’m new at cooking, so my recipes might have needed a little bit more love. I’ll let you be the judge. If you can help me enjoy these recipes more, please leave a comment. This Fruitti Di Mare is an Italian seafood dish with mussels and squid. Two ingredients I’ve never tried, but do not look appealing. So I would not eat this, would you? Serves 4 Total Time: 30 minutes Ingredients: 1lbclams & mussels (mixed)cleaned well 1lbwild shrimppeeled 1/2lbsquid tentacles 1/4cup extra virgin olive oil 4clovesgarlic grated 1tspred pepper flakes + more to taste 1/2cup white wine 1lemonfor serving, cut into wedges 1/3cup fresh basil leaves or chopped Italian parsley 3/4lbspaghetti 1batcharrabiata tomato sauce sea salt to taste Directions: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until Al Dente. Drain and reserve 1 cup of the salty pasta water. Meanwhile heat up your largest skillet on medium low flame. Add a lug of olive oil, the garlic and red pepper flakes. Stir quickly making sure not to burn the garlic. Add in the clams and mussels and toss them around. Pour in the white wine and cover with a lid. Cook for about a minute or so until the clams start to open. Add the shrimp to the skillet with clams and give it a stir. Cover and cook for another minute or so. Once all the clams and mussels have opened and the shrimp is almost cooked, add the squid tentacles. Cook another 30 seconds or so until they curl up. Taste for seasonings and add more sea salt if needed. ( Remember that shellfish will spit out a lot of sea water during cooking, so wait till the end to season) Meanwhile warm up the sauce in a saucepan. Pour the sauce over the seafood and toss to coat well. Add the cooked spaghetti pasta to the skillet with the seafood and toss to coat in the sauce. Add a little bit of the reserved pasta water if needed to stretch out the sauce. Transfer your seafood spaghetti to a serving platter, drizzle with a lug of olive oil and sprinkle with the basil and parsley. Serve with lemon wedges. 🤢
