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Old 09-10-2013, 02:48 PM   #771
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Mac and cheese is one of his favorites. He used to eat Kraft, but now I make a home made cheese sauce and cook macaroni to go with it. He prefers that now. That's his lunch. If I make it for our dinner, I dress it up to be more of an adult meal and bake it.

He will eat fried chicken as long as it's made with boneless skinless chicken breasts. He will not eat any meat off the bone. It all has to be boneless.

He will eat beef, as in roast, hamburgers, hot dogs, and skillet dinners out of the box. He will eat fried fish....no baked or broiled. No shellfish, Pork only if it is boneless chops cooked in sauekraut. Baked ham at Christmas and Easter, Turkey at Thanksgiving. He eats lots and lots of potatoes. Prepared any way. Some pasta occasionally, the same with rice. He will eat scrambled eggs, but if an egg is fried he will eat only the yolk. No whites. He will eat pancakes, waffles, cereal. It is very hard to cook for him. It's limited. We eat out often so I can order something different off a menu, but he will not go to a restaurant if he thinks they will not have something on the menu that he will eat. I agree....it's heresy! I love so many unusual foods and will try most anything as long as it is something that is meant to be food. No insects, living or dead.
I'm sure he must have some wonderful qualities, or you wouldn't have married him Bummer that a foodie is with someone whose palate is so limited, though. I'm lucky that DH will try just about anything I make. He has a few specific dislikes, like anyone else, but it's not a long list.
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Old 09-10-2013, 04:15 PM   #772
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Tatt!!! Where have you been hiding? Is all well (or is it offal? groan)?
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Old 09-10-2013, 09:40 PM   #773
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Hey hon!
Been missing you, but have been watching your beautiful pictures on Flickr.
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Old 09-10-2013, 09:41 PM   #774
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The only recipe I've come across for chubb is from Mrs Beeton - "Stewed Chub" - which sounds really depressing. Chub can be eaten but only if you are desperate. They are supposed to be good fishing though. Eating them isn't an issue in UK as most fresh water fishing is done for sport and the fish have to be thrown back (unless it's a fish farm with facilities to catch your own.).
What we call chubbs here in California are an artificially introduced species (who knows what jerk did it? they don't fly). They out-compete trout which are a much sought after species.

Chubs are all bony with suckery mouths. I can't see how anybody could eat a chub unless they were dying of starvation.
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Old 09-10-2013, 09:44 PM   #775
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A Chinese friend told me that there is no word for "offal" in Chinese.
Asians are very frugal and efficient. They will find a way to use every part of every edible animal. I admire frugality and industriousness.

Oh, BTW, I really like liver, both chicken and beef. Somehow I missed the lesson that liver is awful. (Pun intended.)

In fact I'll have to have calf liver & onions, ketchup, and a side of scalloped potatoes soon.
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Old 09-11-2013, 10:26 AM   #776
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I'm sure he must have some wonderful qualities, or you wouldn't have married him Bummer that a foodie is with someone whose palate is so limited, though. I'm lucky that DH will try just about anything I make. He has a few specific dislikes, like anyone else, but it's not a long list.
Oh, yes, he does have many redeeming qualities, but this is a food related forum and none of them involve food. Except that whatever he doesn't eat leaves more for me!
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Old 09-11-2013, 10:41 AM   #777
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Tatt!!! Where have you been hiding? Is all well (or is it offal? groan)?
Not so much hiding as laying low and trying to get back to life!

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Been missing you, but have been watching your beautiful pictures on Flickr.
Thanks hon! I hope you enjoy the shots!
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Old 10-05-2013, 07:01 AM   #778
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Asians are very frugal and efficient. They will find a way to use every part of every edible animal. I admire frugality and industriousness.

Oh, BTW, I really like liver, both chicken and beef. Somehow I missed the lesson that liver is awful. (Pun intended.)

In fact I'll have to have calf liver & onions, ketchup, and a side of scalloped potatoes soon.
A bit out of date here but is it true that offal products are called "variety meats" in the US? Makes it sound so much more enticing than offal.

I love hearts, liver and kidneys but can't bear tripe and it's relation, elder, and we used to feed "lights" (= lungs) to the cat when I was little but you never see them in butchers now. I'm rather partial to haggis which as you may know is a sheep's stomach stuffed with offal-y bits, oatmeal and other things and much tastier than it sounds.

We used to see grey shrivelled up bits called chitterlings in pork butcher's shop windows in the north of England but I never tried them and I haven't seen them in years. I suppose the prep required to clean them and make them fit for human consumption made them uneconomical to sell

Sausages mainly have artificial casings now but high-end makers still use intestines.
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Old 10-05-2013, 07:34 AM   #779
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We only use natural casings.
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Old 10-05-2013, 01:04 PM   #780
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We only use natural casings.
Much better. The synthetic ones are called that because they are man-made from artificially processed collagen from beef hides, etc. Not plastic or anything like that. Used for cheap sausages.
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