"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 09-30-2011, 03:13 AM   #31
Executive Chef
 
Somebunny's Avatar
 
Join Date: Nov 2008
Location: Blaine, Washington
Posts: 2,649
Gotta have:
Onions
Garlic
Butter

Could easily live without:
Smoked tinned oysters/clams
Tofu
Tobiko
__________________

__________________
If you don't like the food, have more wine!
Somebunny is offline   Reply With Quote
Old 09-30-2011, 03:37 AM   #32
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
Don't really have favorites but I can definitely live without liver, fishy tasting fish and rolled or quick oats made into oatmeal. Gag, bleh.
__________________

__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 10-03-2011, 03:07 AM   #33
Assistant Cook
 
Join Date: Sep 2011
Posts: 7
Top 3
Prosciutto
- So versatile, cooked, for wrapping meats, in sandwiches or on it's own
Spinach
- So healthy I always feel strong when I eat it
Mushrooms
- Any day, any time, bring them on

Worst 3
Carrots
- Never been a fan
Rare meat
- No blood allowed!
Raisins
- Cooked they are ok ...
__________________
familymeals is offline   Reply With Quote
Old 10-03-2011, 05:23 AM   #34
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I'm with you about sweet stuff in savory dishes. I don't know why people feel the need to make fruit-candy-ish type sauces for pork and game. I also agree that I like hot pepper powders and sauces, but not at such an intensity that you burn your mouth and can't taste the rest of the meal. There should be a blend of flavors, not just heat. i encourage people to say "hot" when they mean hot, and "spicy" for everything else. After all, cinnamon rolls are spicy. Habaro peppers are just hot.
__________________
Claire is offline   Reply With Quote
Old 10-03-2011, 05:26 AM   #35
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I really don't care for strong fishy flavors.

Just about everything I cook has garlic and onions in some form. If you're a vampire, you might want to avoid my house.

If you cook with wine, I can't say enough about fortified wines. Vermouth, Marsala, Sherry. They have a long shelf life. Great for preserving ginger. The final flavor is much more mellow than regular wine.
__________________
Claire is offline   Reply With Quote
Old 10-03-2011, 06:16 AM   #36
Senior Cook
 
Join Date: Oct 2010
Posts: 277
Chilli- love all spicy food
Capers- add these to most dishes
Avocado- Hard to get them at their best from a supermarket and also too expensive but i do love them
__________________
Fabiabi is offline   Reply With Quote
Old 10-03-2011, 10:22 AM   #37
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
Top three is about as hard as just picking one...

I'll say soy sauce, ginger, and lemon.

Ditto, bottom three...

Corn syrup (only because I'm not a baker),
anise (not a big fan, don't know how to use),
and... I guess I'm a glutton for any taste.
__________________
spork is offline   Reply With Quote
Old 10-08-2011, 06:14 PM   #38
Senior Cook
 
Bella99's Avatar
 
Join Date: Jun 2011
Location: Canada
Posts: 90
Mushrooms
Butter (salted)
Mayonnaise

Pumpkin
Eggs
Liver
__________________
Bella99 is offline   Reply With Quote
Old 10-08-2011, 06:19 PM   #39
Senior Cook
 
Bella99's Avatar
 
Join Date: Jun 2011
Location: Canada
Posts: 90
I homecook for my dog, so he gets a list too !

Raw Beef
Carrots
Cheese

Dislike :
Potatoes, you put one in his place and he won't touch anything else on the plate
Green Peppers
Eggs (hah, like Momma like Puppy! LOL)
__________________
Bella99 is offline   Reply With Quote
Old 10-13-2011, 10:48 PM   #40
Assistant Cook
 
Join Date: Oct 2011
Posts: 9
Smile

Must have always...

Lemons: Use in everything...sauces, rice, and at the end of everything I make(except marinara...let the acid from the tomatoes stand on their own)

Onions and Garlic: The pair made in heaven...Always together forever...half a soffitto. Always!

Red Pepper flakes: LOVE..if used to balance...perfect

Fresh Basil and Thyme: My herbs of choice...I grow them year round.

and not homemade...Worcheshire...LOVE....LOVE...great in gravies to add the bounce that a sauce may need.

Wait...don't forget mustard..a real worker in the kichten!

don't like?...broccoli...can't be anywhere near my food....or any family of it...i'm good now!
__________________

__________________
bikergal34 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:45 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.