Food you don't understand

[ChippySauce]

Crumbed ham.

I don't get it.
What does the crumb bring?
It can't be textural as it's usually soggy.
Can any crumbed ham aficionados please enlighten me?

Are there other food mysteries you'd like clearing up?

To be honest when I make it for my dc I put quite a bit of cauliflower in and I thought for years they just thought it was some of the pasta. I was later informed they were totally wise to it but thought it was yummy.

TK grates a truffle in his too !

It's not Mac and cheese, it's macaroni cheese. And it tastes like heaven with a bechamel made with extra strong cheddar and fried mushrooms, onions and chopped up bacon added to it. When I was pregnant decades ago I had one craving and that was macaroni cheese made in the above way, loved it ever since!

Hmm, Dp claims he hates cauliflower, maybe I'll try that as I like it.

I can't get away with that for mushrooms, another of his hate foods. A friend tried to smuggle some in, very very finely chopped, to a dish before I met him and apparently it came right back up. I've met her and she verified it so I haven't even bothered trying.

My mother calls it macaroni cheese but it tastes much better if you call it Mac n Cheese.

If you soften the onions in the butter before adding the flour, it helps to keep the roux from going lumpy when you get to adding the milk. I think then its maybe not a proper bechamel and a chef would faint, but it tastes good!

It is quite nice in it for a change/healthier option.

Well I am quite old so maybe that's why. Nooo, I don't think I could get the words Mac and cheese out of my mouth, I'd probably choke. Tastes fabulous being called macaroni cheese( not that I ever use macaroni, I use penne or fusilli).

The good thing with it is that you can put in whatever you like. I too am partial to bacon bits. But this weekend's will be crumbled haggis in the cheese sauce (cheddar and parmesan) and crumbled haggis and breadcrumbs and more parmesan on top. And then we will die happy.

I never make a roux when making a bechamel, I do it the Delia way which is to put the butter, flour and some of the milk altogether in the pan and whisk while it heats, you never ever get a lumpy sauce and it's much quicker.

Me too.

We love olives in this house, including the teens!

Is she Australian?

Pomegranate seeds. So disappointing - beautiful colour, healthy, delicious.... Until you get that gritty seed.

Cardamom pods. They ruin everything they touch. Biting into one by accident is most unpleasant.

My daughter loves Parma violets I loathe them, taste like granny’s perfume.

I agree, horrible whole. But if you split them and crush the seeds with a pestle and mortar and then add to the recipe the flavour is delicious.

Dp claims he does this. He does not.

Smoked salmon, like fishy slices of human flesh
sushi same as above

Greek yoghurt with chia seeds.

Ugh. What's wrong with a nice slice of toast for breakfast.
🤣

Even my guinea-pig pigs who were greedy little locusts turned their noses up at celery .
They loved the leaves which meant I had to search out leafy celery . Usually our local market was better than supermarket which sold trimmed ones .
But once the leaves were eaten they lost interest .

Most frozen veg. Once cooked it’s very watery and texture is unpleasant. The only frozen veg are fine are peas, carrots and broad beans. I believe it’s the water content in the veg that is reason.

@narcASD and the smell 🤮🤮🤮 I have had to make afternoon teas before and I refuse to open the packet or make the SS sandwiches and the packing goes straight out wrapped up to the wheelie bin the smell is so horrible.

Cardamom is horrible. At previous workplaces, colleagues bought in Indian sweets for Diwali. I bite into one and I had the cardamom taste.

@Mokel i love cardamom, I always think I’ve hit the jackpot when I find a pod in my rice, it’s strange how Parma violets are mentioned as I think it’s a similar taste somehow