Wanted it. Tried it. Meh
- Thread starter Barbara L
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It is amazing how much difference there is in oysters. Location seems to be everything! The oysters that come from the Chesapeake Bay are much milder than the ones from Swans Quarter (my personal preference). I reckon the same is true all over the world.
Nutella. I wanted to try it for the longest time, thinking it was a hazelnut spread. I finally bought some (expensive) and found it tasted like a kind of thin and very bad chocolate sauce. I won't waste my money again, and no, I wasn't able to use it up. I threw it away after trying several times.
Claire
Master Chef
I tried it once and it was so salty. I had to spit out the first mouthful. Horrible. And I used to feed that to my kids? My son came by at just the right time. He took a mouthful and went home. Tossed out the boxes he had in his cabinet.
On top of it, it's ridiculous to look at the ingredients and realize you can do the same thing quite easily out of your pantry and it will taste good. The hamburger helper stroganof did, though, inspire me to make stroganof -- the real thing -- for my family, and it is still one of my biggest hits all around. My mom used to buy these things (she was mostly a cook-from-scratch person) when we went on camping trips and cookouts weren't an option for weather. Or when we were moving from station-to-station, living in cheap motel rooms and she was feeding us from her trusty electric skillet and her percolator (which she never made coffee in, just used it to boil water).
I really hope your son didn't toss them out, but donated to a food bank. Even hamburger helper is better than an empty tummy!
kadesma said:Why Kylie yuking at asparagus? Shame on you. I roast mine in evoo after I wrap it in prosciutto and as it comes out of the oven shave parm over the top and I like to sprinkle the whole mess with evoo and white balsamic . Give it one more try there girl
kades
You can wrap it in bacon too! Babetoo taught me to wrap it in puff pastry too. Yum!
GotGarlic
Chef Extraordinaire
Ms
Y'know, I don't like steamed anything except rice It just waters down the flavor of the ingredient. Sprinkle with evoo, S&P and roast for about 8 minutes. I use the toaster oven, since it's usually just the two of us. Drizzle with balsamic vinegar or lemon juice when it comes out and serve right away. It's best when hot.
Another meh - creme brulee. I like strong flavors and, while I rarely eat dessert, I usually want something with chocolate
Y'know, I don't like steamed anything except rice
It just waters down the flavor of the ingredient. Sprinkle with evoo, S&P and roast for about 8 minutes. I use the toaster oven, since it's usually just the two of us. Drizzle with balsamic vinegar or lemon juice when it comes out and serve right away. It's best when hot.Another meh - creme brulee. I like strong flavors and, while I rarely eat dessert, I usually want something with chocolate
I'm sure it would if that was what I was hoping for which was a nutty change for peanut butter.
I had no idea it had (so called) chocolate in it and that it would take over any possible taste of the nuts, and such lousy tasting chocolate at that.
Thanks for the info though, I'll have to try it. I'll bet it would be good spread on some gingersnaps.
I had no idea it had (so called) chocolate in it and that it would take over any possible taste of the nuts, and such lousy tasting chocolate at that.
Thanks for the info though, I'll have to try it. I'll bet it would be good spread on some gingersnaps.
Addie
Chef Extraordinaire
Deep fried or oyster stew. Now those I can fill up on. But not raw. They are also good done on the BBQ grill. Cooked right in their shell and juices. A squirt of lemon and a drop of hot sauce.
Addie
Chef Extraordinaire
They went to the church food bank.
justplainbill
Executive Chef
The ingredients list should have tipped you off- lots of sweetener and vegetable oil.
Oh, I love cooked or smoked oysters. It's just the raw ones that are meh. Someone told me I had to try it with hot sauce.Deep fried or oyster stew. Now those I can fill up on. But not raw. They are also good done on the BBQ grill. Cooked right in their shell and juices. A squirt of lemon and a drop of hot sauce.
Then I will only taste the hot sauce. What a waste of a perfectly good oyster.
Dawgluver
Chef Extraordinaire
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taxlady said:Oh, I love cooked or smoked oysters. It's just the raw ones that are meh. Someone told me I had to try it with hot sauce.
New Orleans raw oysters rock. Though I did get violently (and thankfully briefly) ill from a bad one years ago.
Cindercat
Sous Chef
I taste coffee once a year just to be sure I still don't like it. I used to be able to get a doctored cappoccino from Quick Trip (no other place) every couple months - more flavored creamer than coffee, but the caffeine made my heart flutter. I grew up dunking cookies in my dad's coffee & liked it.
I still don't like beets, beer, or headcheese.
My college geography teacher brought food for every area we studied, including bagels & lox and caviar. I liked them.
I still don't like beets, beer, or headcheese.
My college geography teacher brought food for every area we studied, including bagels & lox and caviar. I liked them.
Actually I love the taste of beer but I never to rarely drink anymore. When I was younger before my child I had issues of of stopping once I started.
Now it isn't appealing. 
CWS4322
Chef Extraordinaire
I love smoked oysters. I also love them raw--but in stew--meh.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
CWS4322 said:
+1
qmax
Sous Chef
Funny, to each their own.
I love caviar, sea urchin and oysters. Too bad the first two are so pricey I can't indulge often (or in the case of sea urchin, the quantity I would like).
Oysters are like ambrosia to me, especially the cold bay west coast varieties around here (kumomato, Penn Cove, etc etc etc). I like them just about any way, but nothing is better on the half shell. And NOT with hot sauce. At most a squeeze of lemon or a mignonette. Fresh, briney, absolutely essence of the sea.
I love caviar, sea urchin and oysters. Too bad the first two are so pricey I can't indulge often (or in the case of sea urchin, the quantity I would like).
Oysters are like ambrosia to me, especially the cold bay west coast varieties around here (kumomato, Penn Cove, etc etc etc). I like them just about any way, but nothing is better on the half shell. And NOT with hot sauce. At most a squeeze of lemon or a mignonette. Fresh, briney, absolutely essence of the sea.
