Daily Prompt: Mouths Wide Shut – Huh? My name is Angloswiss and I am an omnivore.

Are you a picky eater? Share some of your favorite food quirks with us (the more exotic, the better!). Omnivores: what’s the one thing you won’t eat?

Chicken, rice and lettuce

One of my 5 star menus: saffron rice with chicken breast on a bed of cooked lettuce. Just something I “knock up” for Saturday lunch usually.

Some people live to eat and others eat to live. When I was younger and the extra bulges and kilos did not seem to play a part in my sexy curved figure I would live to eat. I stuffed it all in me: sweet, sour, meaty, veggy, spicy – who cares. If the taste was right I would eat it. As the body lost its curves, everything sinking towards South, I had to have a rethink. Not that I was really bothered, but when I realised that even my feet were expanding, I decided something was wrong somewhere.

A further problem was that my digestive organs no longer behaved as they should. They even refused certain foods. Drinking my usual cup of coffee after lunch was not advisable. It had a negative effect on my recycling process, so I converted to tea. I, of course, examined all possibilities of changing my diet, but as I was responsible in feeding Mr. Swiss and Son No. 1 (Son No. 2 having moved out) I could not only cook what I liked. There was also a diabetic problem, but even that can be overcome with plain common sense. Other factors were also to be taken into consideration. Am I an omnivore? This question sent me to Google/Wikipedia as I did not know if I was or not, this word not being in my vocabulary. It seems I am. I eat vegetable, I eat meat, I eat almost everything. I have to know what it is, where it came from and how it was cooked; one of the reasons that being invited to a meal in a restaurant is not my sort of thing. You never know what the restaurant people do with it, until it arrives on the table.

I am not fussy about killing a salad or carrot, and eating meat is no problem. I can eat vegetarian, I can enjoy a steak and above all, I can be grateful that these foods are available in my country at a price that one can pay.  I think being fussy about food today is a little out of place. Ask someone in an African country with famine, they would be glad for our leftovers.

If you asked my late mum if I was a picky eater, she would definitely say “yes”, but mum could not cook and had no idea that there were other spices available except for salt and pepper. She was under the impression that cooking meant boiling water with the vegetable until the vitamin content had been completely destroyed, or roasting meat in the oven until it was dry enough to prove that it was cooked. Who am I to criticise, but she made it easy for me to be a picky eater. Her food was tasteless and to compensate the dryness of the meat she served it with a gravy made from a packet. Dad loved it, but I did not.

I have no food quirks really. What comes on the table is eaten and as I cook most of it, it is almost an occupational hazard. I do not like veg that is cooked until it is soft and mashy. I like it to have a bite. I like my steak to be medium, not bloodless, but not vampire style. I will not eat tripe or calamares, but this has nothing to do with the taste, or that it would “turn” my stomach. It has to do with the fact that I never really worked out how to eat it. It reminds me of eating rubber, you chew and chew and chew and still there is no breakthrough. It is transformed in swallow sized pieces, but has not real fulfilling taste.

Today we had mashed potato, veal ragout cooked with carrots, celeriac and leek and garnished with fried musrooms. I used white wine when cooking the ragout. I do not really like mashed potato. It does nothing for me, but Mr. Swiss does (in small doses) and it seems son No. 1 eats everything, except for mushrooms and green veg – he is autistic so has his small disagreements with certain food. One of the reasons why I fried the mushrooms separately, I garnished the meal with them for those that do not have an allergy to mushrooms on the plate. Although I do not like mashed potato, I made it all the same (from real potatoes, mashing it myself) Just because I do not like it, it is not a reason for not cooking something that the others like.

As far as exotic is concerned, if the price is right why not?.I used to serve salmon, but now only buy the tested kind or not at all. I am perhaps picky when I see the modern methods of mass farming. I suppose we are lucky in a way, we have a choice. One day perhaps the world will run out of food even in our areas and what do we do then? Perhaps the title of the promp will be “Mouths Shut” because we will not have very much to fill them with.

I hope you all enjoy you Sunday dinner despite my negative remarks. I just ate a piece of the Apple Tart Mr. Swiss baked yesterday with some whipped cream (the piece before last – I reserved the last piece for Mr. Swiss). I don’t feel guilty about it, my apple tree is full of apples.

Daily Prompt: Mouths Wide Shut – Huh? My name is Angloswiss and I am an omnivore

32 thoughts on “Daily Prompt: Mouths Wide Shut – Huh? My name is Angloswiss and I am an omnivore.

  1. I think your mother and mine attended the same cooking school. Late in life, my mother discovered ketchup, but it was not an improvement. This was, she cooked CANNED veggies until they were greenish protoplasm. YUCK. I did not know food could have flavor until I left home to go on my own. She taught me how NOT to cook.She didn’t use pepper. Just the salt and not much of that, either. She didn’t want to interfere with the natural flavor of those tinned carrots.

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    • I think our mothers must have met at the local supermarket when buying the tinned veg. I remember when my mum cooked a stew, there were carrots floating around in it, but she made sure they cooked for a long while to see that they were tender.

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    • In Swtzerland they cut the tripe in small strips and cook it in a tomato sauce. It hides the true appearance of the tripe, but it does not make it better to eat. I have never had a good dish of calamari. sometimes it is deep fried in batter, then it is OK, but the calamari is not my thing.

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  2. That’s the practical approach to cooking you have there. Cook what they will eat, that’s my motto – otherwise I get to throw it out – and I don’t like wasting food – not at all.

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    • My son No. 1 is a big eater, and he usually finishes everything I cook. I do study what people like. We are usually three people at the table and I just have to bear in mind that I am not alone.

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  3. I had a friend who thought poached potatoes were supposed to be yellow–her mother made them with equal parts butter and potato.

    I’m with you. I’ll happily cook something I don’t like if my family does. I just love cooking, though.

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      • My mum would cook the potato, and squash it with a fork together with butter. That was the mashed potato she understood. In Switzerland we put it through a sieve in a special apparatus to squash it through. It is then very fine. We warm milk together with butter, pour it over the mash, flavour the mash with some grated nutmeg and whisk it up. I am not so keen, is a messy job and gives too much work for what it is worth, but my family like it.

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        • Here in America, we dice potatoes, boil them until soft, drain them, and then place them back in the pot. Once back in the pot, we add a splash or two of milk and A LOT of butter, some salt & pepper, and then pull out our potato masher and mash them to hell and back. LOL Your way sounds like a lot of work, smashing them through a sieve.

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          • It’s a handy little gadget that we have in Europe Put the potatoes in it and turn the handle. It revolved over the potato and pushes it through the sieve. You balance it on a saucepan. I think I will have to write a blog about this. It is the thing to have in your kitchen. Not electric, but manual and no hard work.

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  4. Canned veggies are probably one of my worst memories from childhood! I think that whole generation got those wrong. I won’t have canned veggies in my pantry unless they’re part of a recipe for something else.

    I’ve seen directions for sieving potatoes but that always seemed like too much effort, especially after working all day. I whip cooked potatoes with a portable mixer while they’re in the pan. Add in some butter, milk and garlic – yum!

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  5. I do wish people would stop talking about food. I’ve worn a hole in my rug traipsing back and forth to the kitchen this evening whilst reading these foodie responses 😀

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  6. Very entertaining post! I love to eat but what I cook best are soups and stews – throw everything in the pot and let it simmer until you’re hungry. Leftovers are just as good as the first bite. Tripe? No way.

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  7. Pingback: food glorious food | eastelmhurst.a.go.go

  8. I am an eat to live type of person and preferably snack type food. living on my own does not make for proper cooked meals, careful what I do eat within reason but not a lot of meat. Your lunch sounds yummy and looks good too. Love, love my own mashed potatoes too when I do cook properly.

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    • I love being on my own, which very rarely happens. Then I can cook what I really like and definitely not mashed potato. I am more the baked aubergine type.

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  9. Maybe your mother and mine were sisters. They cooked the same! I didn’t know until I was an adult that a salad could be anything other than a wedge of iceberg lettuce with a tomato slice and a spoonful of mayonnaise on top!

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  10. Pingback: 6 Simple Food Quirks in My Everyday Life | Ramisa the Authoress

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