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Old 11-14-2005, 01:57 PM   #21
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I'm getting really tired of chicken myself. Our cafeteria at the hospital I work at (on the nightshift - 11p to 7a) is open until 2 for the workers; and they usually have 2-3 entrees. You guessed it chicken, chicken, or chicken. I would dearly love to find that chicken farm and blow it up. I'm tired of chicken!
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Old 11-15-2005, 11:59 PM   #22
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Quote:
Originally Posted by AllenMI
Oh man, I forgot about canned spinach! All though, this doesn't really qualify as food I grew tired of, as the smell of canned spinach nauseates me. Open a can, and I'm headed for the nearest toilet!
Because of being forced to eat it during elementary school I refused to eat it for years. Only in the past 5 years or so have I started eating spinach again and only fresh spinach.
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Old 11-16-2005, 03:51 PM   #23
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Ahi.

Everyone and anyone now has some type of seared or raw tuna on their menu and it usually incorporates either soy, ginger, wasabi, sesame, yuzu, or a combination of those ingredients in the recipe.

I love ahi but I don't see anyone doing anything really creative with it lately.
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Old 11-16-2005, 04:05 PM   #24
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ironchef, c'mon, i thought you were gonna say something like foie gras or fiddleheads.
i'm so disillusioned.

but seriously, check out susanna foo's website and cookbooks for some ideas with tuna. i've noticed she uses big eye tuna. i'm not sure how different that is from ahi.

http://www.susannafoo.com/
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Old 11-16-2005, 04:26 PM   #25
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Ugh. Bean soup of any kind. My dad made an 8 quart pot at least once a week. Besides the obvious gastric consequences, it got real old, real fast. I can't even eat split pea soup although it was a favorite of mine until it was done to death. Hm, what else. Oh, pizza with meat. I have no idea why but whenever I get a pizza, that sucker has to be dragged through the garden and forget the peperoni.
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Old 11-16-2005, 07:31 PM   #26
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Quote:
Originally Posted by buckytom
ironchef, c'mon, i thought you were gonna say something like foie gras or fiddleheads.
i'm so disillusioned.

but seriously, check out susanna foo's website and cookbooks for some ideas with tuna. i've noticed she uses big eye tuna. i'm not sure how different that is from ahi.

http://www.susannafoo.com/
Big Eye is one type of ahi. That and yellowfin are the two most commonly used types when making tartare, seared rare, etc.
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Old 11-21-2005, 07:16 PM   #27
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- Bologna. The mystery meat kind. Too much as a kid.
- White bread. Completely tasteless.
- Pop Tarts. Used to have a free supply in my dorm as a college student. Enough. Never again.
- Waffles. They had a make-your-own Belgian waffle station in the college cafeteria. Compared to everything else available, it was the best thing to have. Now I'm done.
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