Food you like, but can't use as an ingredient (read inside for details)
Posted by goodywitch on Jul 17, 2011 · Member since Feb 2010 · 18 posts
So, I like bananas. I like banana shakes, banana bread, and banana/peanut butter sandwiches. But I cannot take banana in a smoothie with other ingredients, banana as an egg substitute, nor any other role where the banana is not the "hero" or focus of the dish. I just feel like the flavor is too overwhelming.
Do any of you have this type of aversion with some other food?
Avocados. I simply can't even imagine them as an ingredient in pies etc. I love them as-is, on toast or in salad or just scooped with lemon and salt. But in chocolate pie? Smoothie? No.
Actually, with bananas I love them in smoothies, cakes, breads etc but I cannot have it as is. I find the mouthfeel and texture of fresh banana absolutely revolting :(
Also apples. I prefer them fresh, but I don't like to cook with apples. When I first started making japanese curries grated apple was one of the ingredients and I refused to add it in, however I tried it one day, and the apple wasn't noticeable so I stuck with it. However, I do not put chunks of apple in stews/casseroles/whatever. That being said though, I don't hate apple pie :P I guess just using apples in savoury foods seems yuck for me.
Nothing comes to mind. I'm not a picky eater....
Avocados. I simply can't even imagine them as an ingredient in pies etc. I love them as-is, on toast or in salad or just scooped with lemon and salt. But in chocolate pie? Smoothie? No.
Uhhhh, I guess I'll have to try someone else's version of avocado chocolate pudding. I get that it's creamy, but the FLAVOR, the FLAVOR! (Figures that just when I start LIKING avocado, we move away from the tree :( )
Actually, with bananas I love them in smoothies, cakes, breads etc but I cannot have it as is. I find the mouthfeel and texture of fresh banana absolutely revolting :(
Also apples. I prefer them fresh, but I don't like to cook with apples. When I first started making japanese curries grated apple was one of the ingredients and I refused to add it in, however I tried it one day, and the apple wasn't noticeable so I stuck with it. However, I do not put chunks of apple in stews/casseroles/whatever. That being said though, I don't hate apple pie :P I guess just using apples in savoury foods seems yuck for me.
You and me, apparently, have Bizarro palettes. You're my culinary opposite! Although, I've never had apples in savory food, so maybe we're not that dif. Then again, apple pickles! OMNOMNOM.
Nothing comes to mind. I'm not a picky eater....
I used to say that. Then I realized I was. Now I revel in it =) On the bright side, because I started analyzing why I don't like food, I've come to eat WAY more dishes (I used to hate dal dokri, now I LOVE it. Well, the pasta part of it. I still hate dal. Yea, I'm picky.)
I also can't think of anything. My husband, however, loves peanut butter. On sandwiches or toast, or as a dessert, especially paired with chocolate. But if I try to make a savory peanut sauce, he hates it. Which sucks for me because I love peanut sauces, but don't usually make them because he won't eat them.
I love applesauce, but will not use it in place of oil in baked goods.
DOES THAT COUNT?
The only thing I can think of is certain fresh fruits...I can't bring myself to cook them (berries, mangoes, peaches/nectarines...probably others as well). So if I want say, blueberry pie, or muffins, or whatever, I use frozen or canned blueberries. But I will happily eat a blueberry pie made from fresh blueberries if someone else makes it, so I don't know if that counts.
I also can't think of anything. My husband, however, loves peanut butter. On sandwiches or toast, or as a dessert, especially paired with chocolate. But if I try to make a savory peanut sauce, he hates it. Which sucks for me because I love peanut sauces, but don't usually make them because he won't eat them.
More for you? That's what I always think when I make food that the rest of the family is not so fond of, or when I make food that I don't like, but the family does.
I love applesauce, but will not use it in place of oil in baked goods.
DOES THAT COUNT?
Sounds like you care more about the integrity of the recipe than lowering calories. I'm the same way. It's junk, keep it junk food. Although I hear that it ups the moist factor. But we never have apple sauce in the house, but always have oil. So I've yet to try it.
The only thing I can think of is certain fresh fruits...I can't bring myself to cook them (berries, mangoes, peaches/nectarines...probably others as well). So if I want say, blueberry pie, or muffins, or whatever, I use frozen or canned blueberries. But I will happily eat a blueberry pie made from fresh blueberries if someone else makes it, so I don't know if that counts.
I'M THE SAME WAY! I cannot cook fresh fruits, feels like a waste of fruit. They're soooo good, they don't need any embellishment. Other people can do it for me, but I can't.
The only thing I can think of is certain fresh fruits...I can't bring myself to cook them (berries, mangoes, peaches/nectarines...probably others as well). So if I want say, blueberry pie, or muffins, or whatever, I use frozen or canned blueberries. But I will happily eat a blueberry pie made from fresh blueberries if someone else makes it, so I don't know if that counts.
I'M THE SAME WAY! I cannot cook fresh fruits, feels like a waste of fruit. They're soooo good, they don't need any embellishment. Other people can do it for me, but I can't.
I only cook fresh fruit when I'm "recycling" fruit that has gotten damaged, overripe etc. Then I make fruit butter or fruit bread or cake.
I don't think that applesauce makes baked goods more moist. I actually really don't like applesauce in baked goods, it ruins them.
I don't think that applesauce makes baked goods more moist. I actually really don't like applesauce in baked goods, it ruins them.
I ALWAYS hear about the applesauce sub, and I really want to try it, just to see how it tastes for myself. I'm not as repulsed by applesauce in baked goods as I am for banana in non-banana bread recipes. But it's good to know I'm not doing anything to sacrifice the moistness of the cake =) haha, my bananas are your apple sauce :-P
The only thing I can think of is certain fresh fruits...I can't bring myself to cook them (berries, mangoes, peaches/nectarines...probably others as well). So if I want say, blueberry pie, or muffins, or whatever, I use frozen or canned blueberries. But I will happily eat a blueberry pie made from fresh blueberries if someone else makes it, so I don't know if that counts.
I'M THE SAME WAY! I cannot cook fresh fruits, feels like a waste of fruit. They're soooo good, they don't need any embellishment. Other people can do it for me, but I can't.
I only cook fresh fruit when I'm "recycling" fruit that has gotten damaged, overripe etc. Then I make fruit butter or fruit bread or cake.
Fruit butter? I'm intrigued...what is this?
The only thing I can think of is certain fresh fruits...I can't bring myself to cook them (berries, mangoes, peaches/nectarines...probably others as well). So if I want say, blueberry pie, or muffins, or whatever, I use frozen or canned blueberries. But I will happily eat a blueberry pie made from fresh blueberries if someone else makes it, so I don't know if that counts.
I'M THE SAME WAY! I cannot cook fresh fruits, feels like a waste of fruit. They're soooo good, they don't need any embellishment. Other people can do it for me, but I can't.
If a fruit is at the height of its season or near the end, and is thus abundant and cheap, I can't walk past it. But I have a limit to how much fresh fruit I can happily scoff, so if I have room in my freezer I'll cook it and freeze it (since I don't have preserving equipment). I wish I had a big chest freezer for to fit in more cooked fruit for the winter. Once thawed I'd eat it as is (in the case of pipfruit and some stonefruit) or use it as an ingredient in stuff.
I only cook fresh fruit when I'm "recycling" fruit that has gotten damaged, overripe etc. Then I make fruit butter or fruit bread or cake.
Fruit butter? I'm intrigued...what is this?
It's where you cut up fruit like apples, pears, or plums (remove seeds of course) and cook them down with sugar and spices until they are thicker than "sauce." It's always best to have a heat diffuser to stop sticking.
I thought I had submitted this recipe but can't find it yet, so I'll post it here and if I can't find it in the recipe archives I will re-submit it.
Spiced Autumn Fruit Sauce or Butter
8 medium green or yellow pears (or use plums)
3 large apples
1/2 cup white wine
Small amount water (if needed)
1/2 cup raisins, sultanas or Craisins (I like the Craisins)
1/2 teaspoon each cinnamon, clove, mace and ginger (or to taste)
Overripe fruit is fine for this.DO NOT peel the fruit, just wash well, quarter, core and chop small. Put in a covered saucepan with remaining ingredients and cook on a low heat until very
soft. If it starts to stick or dry out (it shouldn't), add a little water. Puree
with a hand blender or in regular blender. If you want fruit butter, return
puree to saucepan and cook over a heat diffuser until thick.
Can be served hot or cold, alone or on toast.
You can use all-pears, all-apples, all-plums, or a combination of what's on hand.
ETA: I just submitted this so it's on the New Recipe page. I thought for sure I had submitted it, but as I say some of my recipes appear to have vanished. Which is odd because I make them up myself.
The only thing I can think of is certain fresh fruits...I can't bring myself to cook them (berries, mangoes, peaches/nectarines...probably others as well). So if I want say, blueberry pie, or muffins, or whatever, I use frozen or canned blueberries. But I will happily eat a blueberry pie made from fresh blueberries if someone else makes it, so I don't know if that counts.
I'M THE SAME WAY! I cannot cook fresh fruits, feels like a waste of fruit. They're soooo good, they don't need any embellishment. Other people can do it for me, but I can't.
I only cook fresh fruit when I'm "recycling" fruit that has gotten damaged, overripe etc. Then I make fruit butter or fruit bread or cake.
me too. it's usually a result of a fruit going too ripe.
regarding applesauce, i think it works fine as a sub for up to half the oil. After then it becomes gross.