Comments on: Fashionable Foods I Frown Upon http://blog.fabulousfoodie.com/fashionable-foods-i-frown-upon/ food and food culture a la carte Thu, 05 Jan 2012 10:40:19 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Laura Anne http://blog.fabulousfoodie.com/fashionable-foods-i-frown-upon/comment-page-1/#comment-119 Laura Anne Tue, 22 Jan 2008 02:53:16 +0000 http://blog.fabulousfoodie.com/fashionable-foods-i-frown-upon/#comment-119 my digestive system would differ with you about that "myth" thing. Goat and sheep cheese I can consume easily. Cow cheese -- indeed, anything made with cow's milk, up to and including milk itself -- will end in dire results if care is not taken. But if it makes you feel any better, a certain London hospital apparently agrees with you, as they refused to mark my chart despite being informed of my well-established condition, and saw nothing wrong with giving me a milk-based protein supplement when I came off i.v. The expected results resulted. I got a written apology, and soy-based supplements for the next few days. my digestive system would differ with you about that “myth” thing. Goat and sheep cheese I can consume easily. Cow cheese — indeed, anything made with cow’s milk, up to and including milk itself — will end in dire results if care is not taken.

But if it makes you feel any better, a certain London hospital apparently agrees with you, as they refused to mark my chart despite being informed of my well-established condition, and saw nothing wrong with giving me a milk-based protein supplement when I came off i.v.

The expected results resulted. I got a written apology, and soy-based supplements for the next few days.

]]> By: Patrick http://blog.fabulousfoodie.com/fashionable-foods-i-frown-upon/comment-page-1/#comment-115 Patrick Sun, 20 Jan 2008 22:56:58 +0000 http://blog.fabulousfoodie.com/fashionable-foods-i-frown-upon/#comment-115 Ah. The pomegranate. Given Nigella's lead, really only an excuse for people to thwack fruit. Ah. The pomegranate. Given Nigella’s lead, really only an excuse for people to thwack fruit.

]]> By: Deb http://blog.fabulousfoodie.com/fashionable-foods-i-frown-upon/comment-page-1/#comment-112 Deb Sun, 20 Jan 2008 02:26:57 +0000 http://blog.fabulousfoodie.com/fashionable-foods-i-frown-upon/#comment-112 Surely, this is a remarkable coincidence! Just this afternoon, I was explaining (in detail) to Madre and Padre why I loathed tapioca puddings and here you go opening the same can of worms (or at least a can on the same shelf). <strong>tapioca pudding:</strong> Admittedly, it isn't at all fashionable and I rather <i>more</i> than frown upon it but it's still worth noting. First, the word leaves a bad taste in my mouth, not to mention a repulsive texture. It sounds – pardon the expression – like fish eyes in paste or the menu highlight at the home. As a result I've always felt squeamish about it and am convinced that should it pass my lips, I will be nigh on to ill <strong>tiramisu:</strong>. More fashionably than the tapioca so I am heading in the right direction. Now, I should be clear that I don't loathe or even dislike it in any way. I quite like it - now and again. But it's like the Caesar salad of the dessert menu. It's everywhere -- and misspelled more often than not. Is spell check so much harder on menus? I'm noticing typos on them more and more these days. What was I saying? Oh right - the omnipresent tiramisu. I frown because I am heartily sick of seeing it every time I go out. Enough already. <strong>crème brulee:</strong>. Still on the dessert course and for many of the same reasons with the added strike that I like it less than tiramisu. Crème brulee, when done well, can be quite all right. But don’t heavy handedly or by someone a tad overexcited about open flame – blech. A glassy, sticky shell more likely to break a tooth than tingle a taste bud. Tragically, there is far more incompetence in the kitchen than competence and so the dessert disaster is more common that the dessert delight. <strong>pomegranates:</strong>. It’s a fruit. NO more. No less. It isn’t the ultimate food stuff on the planet and isn’t going to save your life. I don’t care HOW many antioxidants it has. <strong>white asparagus:</strong>. What was wrong with green? If it ain’t broke – don’t fix it. I could go on and on but I shall follow your lead (at least for now) and leave it at five. Surely, this is a remarkable coincidence! Just this afternoon, I was explaining (in detail) to Madre and Padre why I loathed tapioca puddings and here you go opening the same can of worms (or at least a can on the same shelf).

tapioca pudding: Admittedly, it isn’t at all fashionable and I rather more than frown upon it but it’s still worth noting. First, the word leaves a bad taste in my mouth, not to mention a repulsive texture. It sounds – pardon the expression – like fish eyes in paste or the menu highlight at the home. As a result I’ve always felt squeamish about it and am convinced that should it pass my lips, I will be nigh on to ill

tiramisu:. More fashionably than the tapioca so I am heading in the right direction. Now, I should be clear that I don’t loathe or even dislike it in any way. I quite like it – now and again. But it’s like the Caesar salad of the dessert menu. It’s everywhere — and misspelled more often than not. Is spell check so much harder on menus? I’m noticing typos on them more and more these days. What was I saying? Oh right – the omnipresent tiramisu. I frown because I am heartily sick of seeing it every time I go out. Enough already.

crème brulee:. Still on the dessert course and for many of the same reasons with the added strike that I like it less than tiramisu. Crème brulee, when done well, can be quite all right. But don’t heavy handedly or by someone a tad overexcited about open flame – blech. A glassy, sticky shell more likely to break a tooth than tingle a taste bud. Tragically, there is far more incompetence in the kitchen than competence and so the dessert disaster is more common that the dessert delight.

pomegranates:. It’s a fruit. NO more. No less. It isn’t the ultimate food stuff on the planet and isn’t going to save your life. I don’t care HOW many antioxidants it has.

white asparagus:. What was wrong with green? If it ain’t broke – don’t fix it.

I could go on and on but I shall follow your lead (at least for now) and leave it at five.

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