The Food Survey
Apr. 27th, 2008 01:59 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
omorkaAh, now this is one I can get behind! (I almost said "sink my teeth into," but that would have been too precious for words.)
1. Are you a vegetarian? Vegan? Nope. I've raised broccoli and chickens both, and prepared both for the table, and I know which I feel more sorry for when the knife comes. Having said that, I hate factory-farm practices, and I try to buy meat that has been more humanely raised whenever possible. If I could, I'd love to have enough space to raise a heifer and some chickens myself, so I knew exactly what went into them.
2. What's your favorite food? Pick one. Aww, that's hard! I'm not sure I have a single favorite food, simply because pretty much everything is better in combination. But if I have to narrow it down to a single item, it probably has to be pasta, simply because it's the vehicle for so many of the things I enjoy the most.
3. White bread or whole wheat? Depends on my mood and what I put in the bread machine, but generally I'm not all that fond of all-whole-wheat breads. Half white flour and half whole wheat - especially if it's from winter white rather than spring red wheat berries - is about right for me. I'm also partial to bread with oats in it.
4. What's for breakfast? Generally speaking, I don't eat breakfast, as the idea of eating less than an hour after waking up usually strikes me as incredibly gross. On the occasions when I do, it's usually egg-and-cheese or bacon-egg-and-cheese tacos. I like most breakfast foods - bacon and eggs, pancakes, waffles, muffins, toast - just not at 7 am. (However, I hate cold cereal and will not eat it.)
5. You're making a Dagwood sandwich. What's in it? There's about a 20% chance it's a plain old PB&J - smooth peanut butter, strawberry or blackberry preserves. Otherwise, toasted bread with some heft to it (I can't stand mushy sandwich bread), a dab of spicy or Dijon mustard, one leaf of leaf lettuce, some dill pickle slices if I have them around and think about them in time, two or three good-sized tomato slices, some cheese (cheddar or muenster), and a few slices of deli ham. Occasionally, substitute smoked turkey and a couple of strips of really crisp bacon for the ham. On very rare occasions, substitute a fried egg for the turkey. No mayonnaise, ever.
6. What's on your pizza? I just posted about this recently, but: either the standard pizza margharita toppings , the same plus Canadian bacon, or extra cheese, mushrooms, and Canadian bacon.
7. Coffee, tea, milk, or soda? Tea. Iced, preferably (unless it's really cold out), if I'm having it with a meal; I like hot tea on its own or with a cookie or two. I'm not a big drinker of coffee, although I can enjoy a good latte or mocha; for me, coffee is a flavoring that I enjoy in other things, but not so much straight.
8. Dark, milk, or white chocolate? On its own, milk chocolate - a preference that makes me something of an outcast among my friends. However, like coffee, I generally prefer chocolate as a flavoring in other things, rather than straight, and I'm perfectly happy eating dark chocolate as an ingredient or garnish.
9. Teetotal, beer, wine, or hard liquor? None of the above, really - my preferred alcoholic beverages are mead and cider. Again, I kind of like rum as an ingredient in other things, but most liquors taste medicinal to me.
10. Does cilantro taste like citrus, or like soap? Soap. Less so if it's cooked, but fresh cilantro tastes like soap and smells like the back of an old closet. (Fresh ginger tastes soapy to me, too, although this usually disappears completely when it's fully cooked.)
11. Is chorizo the greatest thing ever or is it totally disgusting? It's pretty gross in a general sense, especially raw, but cooked I'll eat it anyway. It's marvelous in kale-and-chorizo soup, and occasionally in breakfast tacos.
12. Do you use garlic like a vegetable or like a spice? Vegetable, definitely.
13. Onions: raw, cooked, or not at all? Cooked. Thoroughly. They should be transparent all the way through and preferably browned. A properly caramelized onion is a thing of beauty. Raw onions are nasty and crunchy.
14. Does broccoli taste sweet or bitter? Sweet. I completely lack the ability to taste whatever the bitter chemical in the cruciferous vegetables is. I can even eat overcooked brussels sprouts. Broccoli raab, mustard greens, and Chinese broccoli do have a slight bitter flavor, but not enough to keep me from enjoying them, and it's the same as the bitter flavor in lettuce, so I don't think it's the one that keeps people from eating broccoli.
15. How do you feel about fish? I can eat light-fleshed fish (like red snapper) less than two hours out of the water most of the time. I don't particularly enjoy them, but I can eat them. Dark-fleshed and pink-fleshed fish are gross. Anything more than two hours out of the water tastes 'fishy'. Canned tuna and canned salmon make me want to throw up.
16. How about sushi? Not a big fan. The fish not being cooked doesn't seem to change the 'fishy' smell. The seaweed-and-rice rolls with the vegetables in them are okay.
17. Fave ethnic cuisine? Italian, by a mile. Italian cuisine has garlic, tomatoes, pasta, and broccoli in it. What's not to like? I'm also generally a fan of Tex-Mex and Southern foods, and learning to like the various Southeast Asian cuisines (except for the cilantro problem, above). I'm not a fan of the Middle Eastern/South Asian spice set, and French cuisine generally tastes bland to me, although I love French baking.
18. What's your favorite fruit? The American wild plum. Much to my sorrow, it doesn't grow in Texas. However, I have rarely met a stone fruit I didn't like.
19. Cheese - thumbs up or thumbs down? How about blue cheese? I am generally a cheese fan. Blue cheese is pretty pungent, but I like it in measured doses. I don't eat the rind on brie, though.
20. Finally, favorite dessert? Fresh strawberry pie with whipped cream, the type that doesn't cook the strawberries and doesn't use currant jelly to glaze the berries. Unfortunately, it's one of the desserts I have yet to fully master.
(Edited because once again I can't spell, and because I forgot something on the Dagwood.)
1. Are you a vegetarian? Vegan? Nope. I've raised broccoli and chickens both, and prepared both for the table, and I know which I feel more sorry for when the knife comes. Having said that, I hate factory-farm practices, and I try to buy meat that has been more humanely raised whenever possible. If I could, I'd love to have enough space to raise a heifer and some chickens myself, so I knew exactly what went into them.
2. What's your favorite food? Pick one. Aww, that's hard! I'm not sure I have a single favorite food, simply because pretty much everything is better in combination. But if I have to narrow it down to a single item, it probably has to be pasta, simply because it's the vehicle for so many of the things I enjoy the most.
3. White bread or whole wheat? Depends on my mood and what I put in the bread machine, but generally I'm not all that fond of all-whole-wheat breads. Half white flour and half whole wheat - especially if it's from winter white rather than spring red wheat berries - is about right for me. I'm also partial to bread with oats in it.
4. What's for breakfast? Generally speaking, I don't eat breakfast, as the idea of eating less than an hour after waking up usually strikes me as incredibly gross. On the occasions when I do, it's usually egg-and-cheese or bacon-egg-and-cheese tacos. I like most breakfast foods - bacon and eggs, pancakes, waffles, muffins, toast - just not at 7 am. (However, I hate cold cereal and will not eat it.)
5. You're making a Dagwood sandwich. What's in it? There's about a 20% chance it's a plain old PB&J - smooth peanut butter, strawberry or blackberry preserves. Otherwise, toasted bread with some heft to it (I can't stand mushy sandwich bread), a dab of spicy or Dijon mustard, one leaf of leaf lettuce, some dill pickle slices if I have them around and think about them in time, two or three good-sized tomato slices, some cheese (cheddar or muenster), and a few slices of deli ham. Occasionally, substitute smoked turkey and a couple of strips of really crisp bacon for the ham. On very rare occasions, substitute a fried egg for the turkey. No mayonnaise, ever.
6. What's on your pizza? I just posted about this recently, but: either the standard pizza margharita toppings , the same plus Canadian bacon, or extra cheese, mushrooms, and Canadian bacon.
7. Coffee, tea, milk, or soda? Tea. Iced, preferably (unless it's really cold out), if I'm having it with a meal; I like hot tea on its own or with a cookie or two. I'm not a big drinker of coffee, although I can enjoy a good latte or mocha; for me, coffee is a flavoring that I enjoy in other things, but not so much straight.
8. Dark, milk, or white chocolate? On its own, milk chocolate - a preference that makes me something of an outcast among my friends. However, like coffee, I generally prefer chocolate as a flavoring in other things, rather than straight, and I'm perfectly happy eating dark chocolate as an ingredient or garnish.
9. Teetotal, beer, wine, or hard liquor? None of the above, really - my preferred alcoholic beverages are mead and cider. Again, I kind of like rum as an ingredient in other things, but most liquors taste medicinal to me.
10. Does cilantro taste like citrus, or like soap? Soap. Less so if it's cooked, but fresh cilantro tastes like soap and smells like the back of an old closet. (Fresh ginger tastes soapy to me, too, although this usually disappears completely when it's fully cooked.)
11. Is chorizo the greatest thing ever or is it totally disgusting? It's pretty gross in a general sense, especially raw, but cooked I'll eat it anyway. It's marvelous in kale-and-chorizo soup, and occasionally in breakfast tacos.
12. Do you use garlic like a vegetable or like a spice? Vegetable, definitely.
13. Onions: raw, cooked, or not at all? Cooked. Thoroughly. They should be transparent all the way through and preferably browned. A properly caramelized onion is a thing of beauty. Raw onions are nasty and crunchy.
14. Does broccoli taste sweet or bitter? Sweet. I completely lack the ability to taste whatever the bitter chemical in the cruciferous vegetables is. I can even eat overcooked brussels sprouts. Broccoli raab, mustard greens, and Chinese broccoli do have a slight bitter flavor, but not enough to keep me from enjoying them, and it's the same as the bitter flavor in lettuce, so I don't think it's the one that keeps people from eating broccoli.
15. How do you feel about fish? I can eat light-fleshed fish (like red snapper) less than two hours out of the water most of the time. I don't particularly enjoy them, but I can eat them. Dark-fleshed and pink-fleshed fish are gross. Anything more than two hours out of the water tastes 'fishy'. Canned tuna and canned salmon make me want to throw up.
16. How about sushi? Not a big fan. The fish not being cooked doesn't seem to change the 'fishy' smell. The seaweed-and-rice rolls with the vegetables in them are okay.
17. Fave ethnic cuisine? Italian, by a mile. Italian cuisine has garlic, tomatoes, pasta, and broccoli in it. What's not to like? I'm also generally a fan of Tex-Mex and Southern foods, and learning to like the various Southeast Asian cuisines (except for the cilantro problem, above). I'm not a fan of the Middle Eastern/South Asian spice set, and French cuisine generally tastes bland to me, although I love French baking.
18. What's your favorite fruit? The American wild plum. Much to my sorrow, it doesn't grow in Texas. However, I have rarely met a stone fruit I didn't like.
19. Cheese - thumbs up or thumbs down? How about blue cheese? I am generally a cheese fan. Blue cheese is pretty pungent, but I like it in measured doses. I don't eat the rind on brie, though.
20. Finally, favorite dessert? Fresh strawberry pie with whipped cream, the type that doesn't cook the strawberries and doesn't use currant jelly to glaze the berries. Unfortunately, it's one of the desserts I have yet to fully master.
(Edited because once again I can't spell, and because I forgot something on the Dagwood.)
