Confessions of a Southern Girl

M

melissa-dallas

Well-known member
I can't stand most vegetables overcooked. I love raw & crisp-tender vegetables. One exception- no matter how hard I try, whether in salads or as a side, I just can't make myself like crisp green beans. To me they are inedible unless cooked soft with bacon or fatback, preferably with a few new potatoes thrown in. I guess my old dog is more foodie than I am. He'll sit at my feet and eat raw ones all night long as I toss them to him as I sit and snap them. Any of you have a gourmet no-no like this in your palate?

 
I'm with you on the green bean thing. Even when I stir-fry them I usually steam...

...or blanch them beforehand. They taste "grassy" to me if they are not cooked sufficiently.

Rare duck breast makes me wanna hurl.

Michael

 
Dh will not eat anything with dill...funny because lots of hungarian dishes call for dill...I think

he was dilled out as a child.

 
same here with green beans. scallops----I do not like them rare inside, like so many

restaurants serve now. Just can't stand that jelly like center. I have to ask for them at least medium. pretty please.

 
Same here, although if they're very small and tender, I quick cook them. For me lima beans need

more cooking that the directions on frozen ones indicate. My mom was basically a Southern cook, and cooked the green beans with bacon and for a long time.

 
Cook them with chicken broth, then add heavy cream. Then add spicy shrimp. And saltpork.

by now, the blandness will be nullified.

 
You must log in or register to reply here.
Back
Top