Imagine a world where parents knew what foods their kids were particular about and instead of forcing them to eat things they didn’t like, worked with them and found out new and interesting things to try!
But alas, children are property and cannot be given any agency whatsoever
I’m guessing you don’t have kids?
If I let my kids ate what they liked their palates would never have grown and they would still only want mac and cheese. Both from a “eating well rounded/healthy” perspective, also from a “growing your palate so you’ll enjoy all sorts of foods” perspective (not to mention a “dad isn’t going to cook 4 separate meals for dinner so we are all eating the same thing once you aren’t a toddler” perspective) I firmly disagree with your sentiment.
Upside is my kids (now middle school and high school) generally eat all sorts of stuff. Sorry not sorry.
Edit - now that i properly read your post I retract some of my attitude. I agree about the “try new things and don’t force them to eat things they hate” bit. I don’t think you are suggesting just let them eat the minimal things they like. So sorry for being a dick.
Yeah I know people in their 20s that will only eat white rice and pizza because their parents took the route of just giving in all the time. They look sickly and constantly have health issues. I’m sure the two are related.
I feel the same about ketchup on eggs (or vegan eggs) that I do about ketchup on hotdogs. Only stinky people do it.
These same people will talk about how it’s bad for parents to “push veganism on their kids”
Affordable groceries pls
It’s one flight to Paris, what could it cost, $10? Stop blowing this out of proportion.
Maybe on Ryanair but you don’t want it
Oh you don’t like that one food item little Timmy? Let me force feed it to you until you pretend to like it for fear of disappointing me, instead of just cooking you an alternative.
Anyway, here’s what you can do to fight Climate Change.
I’m so mad that this doesn’t work properly
When I was a child, my scratch-a-liberal family would give me endless shit about putting ketchup on my eggs. Because it’s “gross” to them - never mind what I thought tasted good as a stupid idiot child. I was told it was childish and to outgrow it if I wanted to be taken seriously, and so I did. For the first time in about 20 years I had an egg and cheese sandwich with ketchup on it. They were wrong. They were such absolute fools. Ketchup on eggs is god tier, as good if not better than sriracha. Little pigeon was 100% right about her own taste and I wish I could tell her that.
I know this probably wasn’t your main point OP, but it’s weird how people assign such moral and cultural value around someone putting a sweet vinegary vegetable paste on their food. “Oh no, the optics!” Absolutely unhinged, not materialist, and frankly embarrassing for any grown-ass adult to pass judgment on someone else’s food tastes. Unless it’s Mayo, that stuff is nasty - I don’t like it on my food and therefore nobody else should be allowed to have it without feeling shame.
Also, who the fuck are these french chefs? Are we sure they aren’t clowns? Mimes perhaps? It’s my understanding that roughly 30% of France’s population is now Mimes.
Absolutely unhinged, not materialist, and frankly embarrassing for any grown adult to pass judgment on someone else’s food tastes. Unless it’s Mayo, that stuff is nasty - I don’t like it on my food and therefore nobody else should be allowed to have it without feeling shame.
I have been known to eat peanut butter and mayonnaise sandwiches.
I’m gonna try it thanks for the idea
I’ll be awaiting your review.
Honestly not bad
it’s like…easier to eat than a dry peanut butter sandwich, the mayo helps it not turn to glue in your mouth, and the flavor is decent, if not life changing. adding a little salt and twang to PB isn’t a bad move
I had some really really good sandwiches last year from homemade russian dill pickles I was given and I think this might go good with those
So… peanut butter, mayonnaise, and pickles is the next step up? Am I understanding correctly?
I’m gonna try it
those particular pickles had a shitton of garlic and made very good sandwiches
If it goes well, I may try it too. Though it may take me a while because I have less agency with groceries.
I don’t have any of the three ingredients rn lol, I do genuinely intend on trying it when I get groceries. til then its rice and granola and whatever crap I have lying around
Ah, okay. Fair enough. I just assumed you forgot.
Unless it’s Mayo, that stuff is nasty - I don’t like it on my food and therefore nobody else should be allowed to have it without feeling shame.
Could be worse, could be miracle whip
I want to meet the mind that looked at mayonnaise and went “
What if this was half sugar?”I still remember the one time my mom bought it by mistake and we were all just shocked and horrified at the existence of this product that millions of people apparently like.
I have positive memories of it on sandwiches at grandma’s/auntie’s place ngl
salty and sweet is good, fight me
(but yeah the concept is very burgerbrained lol)
Unless it’s Mayo, that stuff is nasty - I don’t like it on my food and therefore nobody else should be allowed to have it without feeling shame.
I will die on this hill mayo is goated absolutely the best condiment. Want some ketchup with your mayo? You got thousand island. You want some bbq with it? Campfire sauce. Spicy? Yes please. This isn’t even looking at the dressings that you find it in either. And yes I am
What a weird thing for your family to be precious over. Eat ketchup with whatever you want friend, you have my support.
There’s a lot of anti-ketchup bigotry in the world today that no one is addressing.
I stand in solidarity with my fellow vinegary tomato paste lovers.
Roughly 30% of France’s population is now Mimes.
Une tragédie.
Travel can teach people a lot. But not the way these middle class travel epiphany porn articles claim
also who cares? I had an omelette in an airport at about that age that made me sick so I didn’t touch eggs again until I was 25, the world continued to turn
also who cares?
A whole lot of
that expect a life changing epiphany journey of cultural enrichment and discovery with every article.
There are few small scale things that annoy me more than pompous New York elite rag-writers that need to tell the world about their authentic experience with authentic exotic cuisine with their authentic foreign friend during an article about fucking anything else.
Authentic exotic fr*nch cuisine (a shitload of butter)
For me: Hard boiled, shell on, sucked like a jawbreaker.
my kid doesn’t like potatoes so i took them to that one idaho factory and left em there.
acidic salty sour goes with eggs. this is an eternal law of eggs, a cultural universal.
ketchup is the quick and easy. some kind of thick tomato based sauce is the classic. from huevos rancheros to menemen/shakshouka to chinese tomato egg stir-fry / jia chang cai, everybody does this and loves it. except the dumbass angloid gas bags that put the gas in gastronomie, tripping over their own dicks finding expensive and labor intensive ways to keep eggs bland.
Shakhouska is the goddamn bomb. It’s the epitome of dish that’s super easy to put together but tastes great and makes you look like a way better chef than you actually are.
Also, don’t know if this fits in the acidic salty sour paradigm but a bacon egg and cheese on a bagel or roll is S+ tier.
Shakhouska is the goddamn bomb. It’s the epitome of dish that’s super easy to put together but tastes great and makes you look like a way better chef than you actually are.
Adding this to the family recipe server. Thanks!
I tried to explain HP/brown sauce to some Americans recently and got as far as “…it’s good”. No idea how to describe it. But it goes great on eggs and is white people friendly
condiments and sauces fascinate me these days, but it wasn’t always so. I used to just take them all for granted and stopped at “I like this” or “I don’t like that”.
I read this 25% foodie douche / 75% super interesting book titled Salt: A World History by this guy Mark Kurlansky. it totally opened my eyes to certain flavors or notions of flavors that come and go over time and in far flung geographies. like we think of ketchup as this purely western / industrial condiment, but it has these historical analogues where something like it comes and goes and spreads or travels around many times over the millennia.
there’s also this book called something like “660 Curries” by this guy who tried to catalogue all the distinct ones from South Asia and he talks about how curry is basically a word for “sauce”.
it made me think about the idea of like Ur-sauces and how if I had a kitchen/herb garden, some salt and some ingenuity, I might be able to make my own archetypal condiments to jazz up and provide an exciting variety in a future where I’m just eating mostly beans and rice over and over lol.
now I’m obsessed with uncovering the sauces and condiments that are popular in other places. they are often so ubiquitous, people don’t even mention them when discussing the cuisine of their home place. like they would be embarrassed to mention how much they love their favorite condiment. my first meal I ever had in the UK I was super excited to see brown sauce on the table, lol. it is indeed good.
It’s also interesting to think about what “sauce” means as a functional part of cooking. Westernised Chinese food tends to have a thick gloopy starch sauce that in China you would only use on specific dishes. Which lead a lot of people to ask me questions like “what sauce do you cook that in?” about stir-fry recipes I gave them and that question makes zero sense to me. But then I realised I just don’t view soy sauce, etc as “sauces” because they’re more like salt-replacing seasonings? Hard to explain
Asking people who really know their way around a kitchen if they have any good egg recipes: Fine
Doing the bougiest pilgrimage ever to ask the same people the same question: Revolting
