Are there things that you don’t like to eat?

When Emily called and said she was bringing the guy she was dating home I immediately came up with a simple strategy… Emily is easily embarrassed and I wanted to do everything possible to make this go good for her, so I decided that I would serve good food, open good wine and not ask any questions. The man turned out to be the guy she married and had a child with and so he’s been back many more times, but I’ve kept my strategy pretty much the same. By watching him I could tell some of the things he really liked so I try to repeat those on his visits. I served him half of a jerked chicken off the grill and in what seemed like 30 minutes – but I’m sure it was more like 45 – nothing was left but bones; every morsel of meat was gone and that made me smile. At an opportune time I took a chance and asked him “are there any things that you don’t like to eat” and he said something unusual that has caused me to think. Vernon said, “I don’t really much care for cold food” – I’m sure he could tell I was puzzled so he added “why would you eat anything cold when you could have something warm or hot?” 

Reflecting on Vernon’s statement, I realized I have a different but similar categoric statement about what I like when it comes to food … I don’t like dry food, or the opposite would be true – I like moist or wet food. I like soups or stews, but they have to have enough broth where you can get a spoon full. I don’t like meat or fish that is overcooked and therefore dry and I simply can’t eat a sandwich that is dry, which is why a slice of home-grown tomato is such an essential ingredient during tomato season, and its also why I love sandwiches with coleslaw on them – it adds extra moisture to each bite. I don’t like sausages that don’t have a coarse grind or enough fat to make them succulent; I like my scrambled eggs soft and I even like wet martinis, although that’s a different thing altogether. (For more on my feelings about Martinis see my Manhattan post)

What are the things you do or don’t like to eat?

10 thoughts on “Are there things that you don’t like to eat?

  1. Back from FL and watching snow fall in NC. Tried the pasta carbonara and chicken thigh recipes and found them wonderful but sure I made mistakes. Send more or just publish a cookbook.

  2. I don’t like mealy apples and stews/soups with so many ingredients that I can’t tell what I’m eating. On a day like today I’m pretty satisfied with a bowl of simple minestrone soup and a hunk of buttered bread.

  3. I don’t like salads that have too many ingredients in them. I like to be able to enjoy the individuals flavors and textures, I suppose. Speaking of which, we ran out of lettuce, even in the hoop house. Kristine began putting together wonderful salads with arugula, Early Jersey Wakefield cabbage, carrots, and feta. Thanks to you, we are firm believers in (and growers of) EJW. Cheers.

  4. I like chocolate food. 🙂
    Actually, it’s an interesting question. Looking back on my childhood, where I would often cook my own food because I didn’t like what my mother — a very good cook — was making, I realize that what I like is “plain” food. I don’t like complicated spices or flavorings. I like meat with salt and pepper. I like steamed veggies. If I want to jazz something up, I’ll go with garlic or lemon or if it’s the weekend, maybe both.

  5. Oh wow Lex. Great post and story. I have a couple of thoughts but will get back to you a bit later as it’s late! …a great sloppy joe in a soft bun…potato soup with celery and onions, butter (!) and milk…

  6. Catfish. Sorry, I know it’s a regional treat, but too me it always tastes muddy. Come to think of it, I don’t like tilapia or sablefish either. I suspect that if one’s “catfish receptor” gene isn’t activated early in life then the gustatory window closes. Tilapia’s flavor has little to recommend it, in my opinion, and the texture of sablefish is too slimy. Hey, you asked. Ken

    • I think the secret to catfish is to get very small filets. if they’ve been living in the mud for too long and have gotten big they do taste muddy.

  7. On the what do I love–white truffles, uni, burnt-wheat cavatelli with tomato sauce flavored with horsemeat, bottarga – and as long as we’re on b-words – buratta, REALLY tart lemon curd or lemon bars, roast duck that has been properly cooked so the fat between the skin and the meat has rendered, crème caramel, very dry “yeasty” champagne with small bubbles, Côtes Rotie, farmhouse cheddar, dried beans within season and fried squash blossoms stuffed, alternately, with goat cheese and tapenade. Ken

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