What food do you just not get?

[Bucketsofdynomite]

And not Marmite cos that's too obvious
I don't get why people bother buying mild cheddar, it's such a false economy - nothing you make with it is going to taste of cheese.

I can't see the point of cottage cheese either.

rhubarb - it's just wierd. It's pink celery -why oh why would you make a dessert with it?

And tinned sweetcorn. Fresh corn, frozen corn - all good. But the tinned stuff makes me gag.

I like cottage cheese. Not flavoured, just plain. And you can't put it in a sandwich -you have to put it on a jacket potato or mix it with some pasta. Lots of salt and pepper. It's quite nice.

thinking about it yes, with pasta, roasted vegetables and lots of pepper, cottage cheese doesn't seem so pointless anymore

franca..please ...what is recipe for dish you mentioned love aubergine love parmiggio ...???

HD i think i've seen you dis marmite before...its the most delicious toast spread known to man ..tread carefully...

cheap burgers
cheap sausages
beetroot (sorry beety )
kidney
blue cheese
oysters
tripe of course (most offal in fact)
parsnip
chip shop sausages bleurgh
pilchards

Guiness Marmite - seriously, why???

The point of cottage cheese is an emergency method of repairing Artex ceilings. Or using in place of that 70's Anaglypta woodchip stuff on the walls.

Guiness Marmite - in our house it would be pointless - I hate Guiness, he hates Marmite... (aka devil's skidmarks or yeast poo)

how did they discover it? who would buy it? the stuff fascinates me - I imagine it would be quite foul actually...

"oops, I just dropped my marmite toast in my guiness, oh well, waste not want not...mmm not bad!"

I don't know whterh it's still made in this way, but Marmite was invented by re-using yeast that had been used to make beer (hence "brewers' yeast"). So not really a big leap to use yeast from a specific beer source.

Guinness Marmite is as nice as ordinary Marmite, but the difference is too subtle - I can't tell which one I'm eating unless I can taste both at the same sitting. I think they could have made it far more Guinness-y.

suzycreamcheese, just found this.
there are many different versions for melanzane (aubergine)alla parmigiana, it's a typical southern Italy dish, and it varies from family to family! anyway, this is the basic recipe:
cut the aubergines lenghtwise (as thin as you can). If they are local aubergines in season there's no need to use the salt trick.
fry them gently in olive oil.
In the meantime make a thick tomato sauce (either with very mature tomatoes or passata), with garlic.
cut mozzarella lenghtwise and grate parmesan cheese.
in an oven dish alternate one layer of aubergines, sprinkle the parmisan one layer of mozzarella and as much tomato sauce as you like. make as many layers as you want (usually three layers of aubergine-mozarella-tomato sauce). finish with some more grated parmesan and basil leaves.
cook in the oven for around 40 mins at gas mark, 4-5 I think.

sushi
licorice
tea
coffee
seafood sticks
jellied eels
anything containing minced unidentifiable animal parts...

Low-fat spread, it's vile, why not just cut your butter intake in half, it'll do the same thing
half fat creme fraiche, if you want creme fraiche you really don't want yoghurt!
Weight-watchers Mayonnaise
Chip butties, carb-on-carb, it's wrong!

franca70..what a sweetie, thanks!

sounds heavenly...will be making it very shortly...x

Don't get smoked salmon or caviar or champagne personally.

All a triumph of marketing over substance.

Sharon fruit
Tapioca

luurve tapioca...yum city!

don't get fray bentos steak and kidney pies

in fact anything over-packaged and artificial

like Sara Lee cakes