Just have to share this, a colleague doesn't eat desserts, the sweetness of dessert overwhelms him

H

heather_in_sf

Well-known member
so he's been trying to train himself to have a little bit now and again. Imagine, having to train yourself to eat dessert. I wonder if he is an alien. I have him on a once a day mini peanut butter cup training program because he likes peanut butter and thinks it is a cross-over opportunity. Working with consultants is hilarious. I'm thinking he should try a macaron next.

haha!

 
I was on an odd diet years ago, rotating foods to try to find out what I was allergic to.

I knew one thing was cane sugar (not beet, however). Aslo sulphur, which is used in the processing of sugars. In the East, beet sugar is not to be found so I completely eliminated sugar. After 5 months, just the sight of a chocolate bar, wrapped, in the store, being only passively aggressive, would make me nauseated. Truly and fully nauseated.

I actually wish I had never recovered from that. I can eat anything sweet now and love it again (I was quite addicted prior to this diet, but grew up with beet sugar) but I know I would be better off if sugar were not part of my consumption at all.

that was the best I ever felt. I had so much energy, at 5'6", I weighed barely 100 pounds and was solid muscle (and perhaps dangerously low fat level, if any). I managed to retain the fitness for many years but again, wish I had never returned to sugar.

 
He says sweet desserts nauseate him, he went to a fabulous restaurant here

and his friends ordered the cookie dough "sushi" ice cream roll and when it came he said he almost bolted from the table. I wonder if he has some sugar intolerances too.

 
I have alot in common w. your colleague. I seriously would not be able to eat a full

peanut butter cup. No interest; Love my bites; but can't take a full cup. Same with ice cream... Small yummy bites....

But love my beef, wine; and my salads! Oh, and Love my cucumbers!!! Sweets were never my thing, even as a kid....

 
When you start reading labels, it is disgusting how many food products

contain sugar. Years ago, I decided to try a non-fat sour cream, it was gastly and when I read the label it contained sugar. Then I found a non-fat sour cream that tastes just like regular sour cream with no chemicals or sugar.
I've started using raw agave as a sugar replacement....but it is still a form of sugar.

 
Actually, a friend of mine and I used to go to dinner. We'd get the dessert menu and

read that first. Depending on what looked good for the anticipated desserts, we'd adjust accordingly off the regular menu. 3 desserts, 1 savory item. Or 3 savory items, 1 dessert. But the dessert menu was always a driving factor. smileys/smile.gif

 
I'm a bit sad because I've made practically every dessert I see on "dessert trays" now

We went to a "fusion" restaurant last night and here was the selection:

sorbet
cheesecake
truffles
rice pudding
fritters

(I've made all of those and the rest of the meal did not bode there would be much uniqueness in their dessert preparation)

It also seems like many restaurant limit their selection to chilled items, like creme brulee, cheesecake or flan. Or the ubiquitous molten cake. I guess because they have a longer shelf-life

Doesn't anyone make pie anymore?

 
I would have had the same reaction. Desserts I used to love, like "brownie/fudge/ice cream" towers

would repel me now. My mouth is looking for cleaner, fruitier desserts now, but not just sorbet. More fruit-tart-ish.

My sister-in-law surprised me with a lunch that consisted of rolled-up pancakes--filled with jam--drizzled with maple syrup--and completely covered with powdered sugar.

I asked if she was trying to send me into insulin shock?

 
When my dad (91) started having swallowing issues as well as other restrictions

my sis took him to a nutritionist. She (the nutritionist) proceeded to list all the things my dad Couldn't have. One was apricots (he could choke) . My sis (knowing my dad's food loves) said "What about homemade Apricot Pie? That's soft." The nutritionist's response was"Oh, so you're Foodies!"
WTF! We have been making homemade pies in our family since God was a toddler!

 
Marilyn, you're funny! A pie in a restaurant-- a *fusion* restaurant?!? (more)

I have not had what I consider a GOOD pie in *any* restaurant in well over 20 years, let alone in a fusion restaurant. There are places that serve pie around here, but they seem to always have lousy crusts, the kind that kinda crumble like a thin, rich biscuit, which to me are NOT pie crusts, and so for me it impresses me as "the pie is bad", or at max "the pie was OK". And the fillings are almost always canned and sad. One can find a decent filling OR (very MAYBE) and OK crust, but NEVER both at the same time.

I have had some FANTASTIC pies at some of the county fairs I have had the pleasure of judging. Best was the apple pie with a fantastically flaky crust and absolutely delightful filling. This is the pie I think of, this is the pie CRUST I think of every time I make pie. Sometimes I can nail the crust and sometimes I cannot, but I am getting "mo' bettah" at the crust nailing as the years go by.

Did I mention all of the above really applies to fruit pies? For me fruit pies are PIES, the epitome of pies when done right. Pies such as pumpkin, lemon meringue, chocolate cream and such are pies, but they really don't hold a candle to REAL pie, as in FRUIT pie!

Maybe this would be different in a different part of the country, but out here, in a restaurant it is a pie-pocalypse. My dreams lean towards "Pie-palooza"!

smileys/smile.gif

 
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