What are some of your unpopular opinions about food?
Replies
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@ccdragon, how can boiled okra be so bad and boiled in gumbo okra be so good?0
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I like Okra in Ethiopian dishes2
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corinasue1143 wrote: »@ccdragon, how can boiled okra be so bad and boiled in gumbo okra be so good?
There's something about the gumbo mixture that prevents the okra from getting slimy... I don't know what it is, but I have never had a gumbo that had slimy okra in it.0 -
Ket0_queen21 wrote: »I Eat full fat not low fat if I’m trying to lose weight.. most low fats are high in sugars. Many people are in the old mind set that you can’t eat fat if you’re trying to lose weight 🤦🏻♀️
That "low fat things are high in sugars" thing is way over generalized, IMO.
That's very true...most of the "low fat" products that I use are dairy-based. There's no extra sugar added, they just take out some fat (and therefore calories).4 -
pancakerunner wrote: »no hate against applesauce but I don't understand how it is marketed as a "snacK"
Huh. I liked those little pouch ones as a gym snack, like if I was taking two group classes back to back. Shelf stable (gym bag stable); 70 calories, mostly from pretty-quick carbs; real food, i.e., only fruit/fruit juices and maybe a little cinnamon (no added sugar) in the brand I bought; tasty; quick to eat; sits well on the stomach during subsequent exercise for me. 🤷♀️6 -
I like parsnip as an ingredient in soups, stews and rice, it's like carrot on steroids...BarbaraHelen2013 wrote: »The only two vegetables I won’t eat;
Parsnips & Kale are abominations of nature!
But yeah, it's a very strong flavour. Would get tiresome as a main ingredient.0 -
When I lived in NY, I had never eaten okra or even seen fresh okra in the supermarket. One day I saw a bag of frozen sliced okra and decided to give it a try. Not knowing what to do with it, I just put some in a bowl and microwaved it.
What came out was a bowl of rubber green slices in a puddle of snot. I decided to just trash it, and I couldn't get all of it out of the bowl, it was so sticky lol. I just threw out the bowl 
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Now that I live in Virginia there's more exposure to the stuff. I'm told if you cook it right it's not slimy, I will take their word for it!2 -
SuzySunshine99 wrote: »Ket0_queen21 wrote: »I Eat full fat not low fat if I’m trying to lose weight.. most low fats are high in sugars. Many people are in the old mind set that you can’t eat fat if you’re trying to lose weight 🤦🏻♀️
That "low fat things are high in sugars" thing is way over generalized, IMO.
That's very true...most of the "low fat" products that I use are dairy-based. There's no extra sugar added, they just take out some fat (and therefore calories).
Yeah, same here. I had the same reaction as you and Ann.
Also, obviously lower fat meat isn't full of added sugars, at least not something like a leaner cut of burger or steak or pork or chicken breast, etc. IME, that claim often seems to apply mostly to sweets or maybe some snack foods (although none are immediately coming to mind), but even there it's often exaggerated as something like low cal sweets these days often are lower fat with fake sugar.
I don't avoid fat at all, but prefer some lower fat options (like 1% cottage cheese or lower fat greek yogurt) to the full fat options.4 -
Holiday shaped foods and products taste better4
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Pumpkin spice is over rated for the fall... we need more apple based stuff.7
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Pumpkin spice is over rated for the fall... we need more apple based stuff.
Ok, I’m finally going to risk asking this question! I see mention all the time of pumpkin spice on these forums and whilst I know vaguely what it must be, I’m curious as to the precise specifics?
I imagine it as a spice blend, much as Taco Spice etc. Possibly a mix of cinnamon, nutmeg, clove, allspice? Having never actually eaten pumpkin I’m guessing here, but it’s got to be a warming spice flavour - maybe there’s a bit of vanilla in there too?
Can someone tell me exactly what it is, please?0 -
Pumpkin spice are spices trying to mimic the taste of pumpkin pie. It's seasonal for Thanksgiving and other holidays. Cinnoman, nutmeg, ginger1
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BarbaraHelen2013 wrote: »Pumpkin spice is over rated for the fall... we need more apple based stuff.
Ok, I’m finally going to risk asking this question! I see mention all the time of pumpkin spice on these forums and whilst I know vaguely what it must be, I’m curious as to the precise specifics?
I imagine it as a spice blend, much as Taco Spice etc. Possibly a mix of cinnamon, nutmeg, clove, allspice? Having never actually eaten pumpkin I’m guessing here, but it’s got to be a warming spice flavour - maybe there’s a bit of vanilla in there too?
Can someone tell me exactly what it is, please?
You're correct. "Pumpkin spice" flavor is exactly that. And--here's the kicker--you use basically the same spices for "apple-based stuff."1 -
I like baked goods that have actual pumpkin in them, not just the spice mix.
I make pumpkin cookies with pumpkin purée and they are awesome.
Also a big fan of pumpkin pie, pumpkin bread, and pumpkin donuts...all of which typically contain actual pumpkin, not just the spice blend.
Pumpkin is a very mild flavor, which is why the spices are added....but the flavor is there. I can definitely tell if there's actual pumpkin in something or if it's just "pumpkin spice".2 -
SuzySunshine99 wrote: »I like baked goods that have actual pumpkin in them, not just the spice mix.
I make pumpkin cookies with pumpkin purée and they are awesome.
Also a big fan of pumpkin pie, pumpkin bread, and pumpkin donuts...all of which typically contain actual pumpkin, not just the spice blend.
Pumpkin is a very mild flavor, which is why the spices are added....but the flavor is there. I can definitely tell if there's actual pumpkin in something or if it's just "pumpkin spice".
Would you mind sharing your pumpkin cookie recipe, please?0 -
kelly_c_77 wrote: »SuzySunshine99 wrote: »I like baked goods that have actual pumpkin in them, not just the spice mix.
I make pumpkin cookies with pumpkin purée and they are awesome.
Also a big fan of pumpkin pie, pumpkin bread, and pumpkin donuts...all of which typically contain actual pumpkin, not just the spice blend.
Pumpkin is a very mild flavor, which is why the spices are added....but the flavor is there. I can definitely tell if there's actual pumpkin in something or if it's just "pumpkin spice".
Would you mind sharing your pumpkin cookie recipe, please?
Sure, here you go. Last year, there was a canned pumpkin shortage and I used sweet potatoes instead...they turned out well, but pumpkin is better:
Pumpkin Cookies
Yield: About 3 dozen
2 ½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg, allspice)
1 cup brown sugar
½ cup white sugar
¾ cup butter
1 egg
1 cup pumpkin
1 teaspoon vanilla
1 cup raisins
½ cup walnuts
1. Preheat oven to 300 degrees.
2. Combine dry ingredients except sugars.
3. In a separate bowl, beat sugars and butter to a grainy paste.
4. Add egg, pumpkin, and vanilla.
5. Beat until light and fluffy.
6. Add flour mixture, raisins, and walnuts.
7. Blend until combined.
8. Drop rounded tablespoons onto ungreased cookie sheets.
9. Bake for 22-25 minutes or until slightly brown.
10. Transfer to a cool surface.
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SuzySunshine99 wrote: »kelly_c_77 wrote: »SuzySunshine99 wrote: »I like baked goods that have actual pumpkin in them, not just the spice mix.
I make pumpkin cookies with pumpkin purée and they are awesome.
Also a big fan of pumpkin pie, pumpkin bread, and pumpkin donuts...all of which typically contain actual pumpkin, not just the spice blend.
Pumpkin is a very mild flavor, which is why the spices are added....but the flavor is there. I can definitely tell if there's actual pumpkin in something or if it's just "pumpkin spice".
Would you mind sharing your pumpkin cookie recipe, please?
Sure, here you go. Last year, there was a canned pumpkin shortage and I used sweet potatoes instead...they turned out well, but pumpkin is better:
Pumpkin Cookies
Yield: About 3 dozen
2 ½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg, allspice)
1 cup brown sugar
½ cup white sugar
¾ cup butter
1 egg
1 cup pumpkin
1 teaspoon vanilla
1 cup raisins
½ cup walnuts
1. Preheat oven to 300 degrees.
2. Combine dry ingredients except sugars.
3. In a separate bowl, beat sugars and butter to a grainy paste.
4. Add egg, pumpkin, and vanilla.
5. Beat until light and fluffy.
6. Add flour mixture, raisins, and walnuts.
7. Blend until combined.
8. Drop rounded tablespoons onto ungreased cookie sheets.
9. Bake for 22-25 minutes or until slightly brown.
10. Transfer to a cool surface.
Thanks!!0 -
@BarbaraHelen2013
The two in the middle don’t have allspice. I think McCormic leaves it out. Some add it.
Do you have butternut squash? If you cooked it and puréed it, added just a touch of sugar= 1 or 2 tsp per whole squash, you would have something very close to our pumpkin purée.
Also, you can use sweet potato in many pumpkin recipes. Adjust the spices down just a little bit. It’s not the same, but similar.1 -
corinasue1143 wrote: »Do you have butternut squash? If you cooked it and puréed it, added just a touch of sugar= 1 or 2 tsp per whole squash, you would have something very close to our pumpkin purée.
Also, you can use sweet potato in many pumpkin recipes. Adjust the spices down just a little bit. It’s not the same, but similar.
It's funny you say this.... most of the canned pumpkin pie filling that you can get at the store (at least last year), was butternut squash because there wss a pumpkin shortage.1 -
corinasue1143 wrote: »@BarbaraHelen2013
The two in the middle don’t have allspice. I think McCormic leaves it out. Some add it.
Do you have butternut squash? If you cooked it and puréed it, added just a touch of sugar= 1 or 2 tsp per whole squash, you would have something very close to our pumpkin purée.
Also, you can use sweet potato in many pumpkin recipes. Adjust the spices down just a little bit. It’s not the same, but similar.
Canned pumpkin or pumpkin puree is usually just the squash, no sugar or spices added. You add them later when making a pie or whatever.1 -
corinasue1143 wrote: »Do you have butternut squash? If you cooked it and puréed it, added just a touch of sugar= 1 or 2 tsp per whole squash, you would have something very close to our pumpkin purée.
Also, you can use sweet potato in many pumpkin recipes. Adjust the spices down just a little bit. It’s not the same, but similar.
It's funny you say this.... most of the canned pumpkin pie filling that you can get at the store (at least last year), was butternut squash because there wss a pumpkin shortage.
And it's typically not actually pumpkin anyway: https://www.epicurious.com/ingredients/what-is-in-canned-pumpkin-article0 -
Back when I was on a cook everything from scratch as much as possible (and just wanted to try pumpkin pie from whole pumpkin), I did that, and it was fun but something of a pain as you had to drain the pumpkin so it wouldn't be too watery. And it didn't actually taste different.3
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corinasue1143 wrote: »@BarbaraHelen2013
The two in the middle don’t have allspice. I think McCormic leaves it out. Some add it.
Do you have butternut squash? If you cooked it and puréed it, added just a touch of sugar= 1 or 2 tsp per whole squash, you would have something very close to our pumpkin purée.
Also, you can use sweet potato in many pumpkin recipes. Adjust the spices down just a little bit. It’s not the same, but similar.
Canned pumpkin or pumpkin puree is usually just the squash, no sugar or spices added. You add them later when making a pie or whatever.
I didn’t say add sugar to pumpkin, I said add a very small amount of sugar to butternut squash if you want it to taste more like pumpkin. Pumpkin is technically in the squash family. Some squash varieties are naturally sweeter tasting than others.2 -
Peanut butter is disgusting and smells like dog vomit. Although peanuts are okay, they are far too caloric per volume to be considered a "healthy snack". In general, the inclusion of peanuts or peanut butter to recipes always makes it an inferior version to the original food.2
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do you mean these are 'over rated' or we need more of these?
Personally, I'm for the 'we need MORE!'😋...along with the pumpkin spice though🤣1 -
Adding another in the ring: icing is gross. The texture is weird, and it usually tastes like sugary Styrofoam. Either glaze it, butter it, or leave it plain.4
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kenziestabes wrote: »Adding another in the ring: icing is gross. The texture is weird, and it usually tastes like sugary Styrofoam. Either glaze it, butter it, or leave it plain.
I would SO agree with you regarding that icing you describe. Practically every grocery store cake is covered with the stuff! However, frosting can be SO yum if it's made with 'real' ingredients! Most grocery cake frostings have corn syrup, artificial flavor, oils and then 10 or more other questionable things....4 -
do you mean these are 'over rated' or we need more of these?
Personally, I'm for the 'we need MORE!'😋...along with the pumpkin spice though🤣
Yes we need MORE OF THESE!!3 -
corinasue1143 wrote: »corinasue1143 wrote: »@BarbaraHelen2013
The two in the middle don’t have allspice. I think McCormic leaves it out. Some add it.
Do you have butternut squash? If you cooked it and puréed it, added just a touch of sugar= 1 or 2 tsp per whole squash, you would have something very close to our pumpkin purée.
Also, you can use sweet potato in many pumpkin recipes. Adjust the spices down just a little bit. It’s not the same, but similar.
Canned pumpkin or pumpkin puree is usually just the squash, no sugar or spices added. You add them later when making a pie or whatever.
I didn’t say add sugar to pumpkin, I said add a very small amount of sugar to butternut squash if you want it to taste more like pumpkin. Pumpkin is technically in the squash family. Some squash varieties are naturally sweeter tasting than others.
Yes, I know pumpkin is squash (canned pumpkin is usually not pumpkin, even). It doesn't taste sweeter than butternut squash to me. I was misreading you to be saying that pumpkin puree is sweetened in the can.0
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