Foods that should be banished to hell...

[dtwilbanks]

I'm not too fond of salmon either.

[Michel]

Mire-poix, Orbital, won't be in your food at least whole anyway. Most of the time, it simply forms the basis of a sauce or a stock. Sometimes it is removed, other times pureed and strained though a sieve.

[Larry Rinkel]

Oh no Bruce   I don't like any of the ingredients there  
I have foregoed many a great pastries simply because they have raisins (even panettone in some cases   )
Peanut butter is something I don't get either. Especially when you already have somethig called "hazelnut spread"  
Corey, to tell you the truth, I have not seen celery stalk being used in foods outside the US. Perhaps I am wrong  

Any nut can be ground into a butter (almonds, cashews). Actually peanuts are not a true nut. There are some African recipes that use peanut butter in soup; the one I use is delicious, but probably far from authentic.

Raisins in my experience are unpleasant when they have not been soaked in liquid (water, liqueur) before use in a recipe.

I think Julia Child has a recipe for braised celery, but I've been reluctant to go there.

[Wendell_E]

the food I'd like to see banished to hell are factory raised live stock

The livestock might find hell preferable to the factory.

[Mark]

I don't want to start anything, but England is known for bad food, isn't it? Or is that a myth? Somebody straighten me out.

England has a 'cuisine' all to its own. It's not that it's bad - it's just different. Mind you, in the 1700s, English cuisine ranked the highest in Europe ... or so I read somewhere years ago. Hard to believe, really.

[Larry Rinkel]

I'm not too fond of salmon either.

Canned or fresh? makes all the difference.

[dtwilbanks]

Canned or fresh? makes all the difference.

Both, I guess. It might be because I was brought up eating white fish: bass, Northern pike--that kind of thing. Fried in butter. I *am* in Minnesota. 

[orbital]

Any nut can be ground into a butter (almonds, cashews). Actually peanuts are not a true nut. There are some African recipes that use peanut butter in soup; the one I use is delicious, but probably far from authentic.

But when used as a spread, unless they are sweetened I can't eat it. And I know it is customarly topped with some jam, which would under normal circumstances make a good combination (I somehow like the combination of salt and sugar), but I could not get used to peanut butter.

I think Julia Child has a recipe for braised celery, but I've been reluctant to go there.

Thank you very much for that  

About celery, now that I think about other foods I don't like, they all have the same nasal taste, meaning you feel the taste in the back of your mouth rather than on your tongue, like you do with smoked food products (which I also don't enjoy).  Cilantro is another example. And also ginger, particularly when pickled.

[bhodges]

Both, I guess. It might be because I was brought up eating white fish: bass, Northern pike--that kind of thing. Fried in butter. I *am* in Minnesota. 

Walleye! 

--Bruce

[dtwilbanks]

Walleye! 

--Bruce

Yep. I thought of that after I posted. Yummy.

[beclemund]

The world could do without Spam and Twinkies...

[Mark]

The world could do without Spam and Twinkies...

And Twiglets. Hideous things!

[toledobass]

I think Julia Child has a recipe for braised celery, but I've been reluctant to go there.

I've made the Beard recipe from one of his books.  Although there wasn't all that great of texture, it had great flavor.  I did remember thinking that 'modern' celery might not be right for the dish anymore.  As a kid I remember celery being pretty fibrous stuff and perhaps that was the celery that Julia and James were braising.  I can't really clearly remember what celery used to be like though. 

Allan

[Scriptavolant]

There's American pizza and Italian pizza. They're different foods. Both good.

Both healthy?

[uffeviking]

There are some African recipes that use peanut butter in soup

Our McGlinn's Public House serves the most delicious Peanut Soup! It's made with whole peanuts and I was very reluctant to get acquainted with it but then I asked for a refill! 

[Don]

Both healthy?

Of course - eating pizza daily decreases your risk of Parkison's by 15%.

[Scriptavolant]

eating pizza daily decreases your risk of Parkison's by 15%.

I do, but it depends on what you put on it.

[BachQ]

If overboiled. I like to remove the outer leaves and sauté them in butter for about 10 minutes so they remain crisp and flavorful.

(I've only had raw Brussel Sprouts .........)

[Anne]

Brussel Sprouts...   They remind me of cabbage.  I wonder how the dish would taste if it were a traditional cabbage one, for example, corned beef brisket and brussel sprouts.  Did anyone ever try it?

[Kullervo]

Brussel Sprouts...   They remind me of cabbage.  I wonder how the dish would taste if it were a traditional cabbage one, for example, corned beef brisket and brussel sprouts.  Did anyone ever try it?

Sounds good. I myself like boiled Brussels sprouts quite a bit. Wouldn't eat them raw.