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Qabul qiluvchilarning e'tiroflari: Uilmington

Qabul qiluvchilarning e'tiroflari: Uilmington


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Salom. Mening ismim Vikki, men tanlab ovqatlanaman.

Men sayohat qilishni juda yaxshi ko'raman, shuning uchun siz mening ovqatdan zavqlanishim haqidagi doimiy dilemmani tasavvur qila olasiz, faqat cheklangan jihatlarini men elementimdan tashqarida. Men konfor zonasidan zavqlanaman, bu yuqori darajadagi biznes tushlik va kechki ovqat paytida qiyinchilik tug'diradi - siz taxmin qilganingizdek: oshxona. Ikra va piyozmi? Iltimos, slayderlarni olaman. Ha, men haqiqatan ham o'sha odamman.

Yaxshi, agar filet mignonga o'xshasa, bu yaxshi restoran bo'lsa-da, sayohatni ovqat va ekzotik (tarjima: yalpi) bilan birlashtirsangiz, sizning ovqatingiz va sizniki tovuqli Qaysar salatining yon tomonida kiyingan bo'lsa, bundan ham baxtliroq bo'ladi, hamsi tuting. Zerikarli? Menimcha, yo'q. Ishonchli va sodiqmi? Siz pul tikasiz. Hech bo'lmaganda men buni o'zimga aytaman.

Ko'pincha, biz cheklangan tanglayimizni haqiqiy chegarasini kashf qilmaymiz, biz o'zimizni tanish atrofimizdan chiqmagunimizcha - bu asosiy narsa, kurka klubi sendvichidan yaxshiroq ta'mi yo'q yoki men Shimoliy Karolinaga yaqinda qilganimda. ajoyib sog'lom ismaloq salatasi. "Zerikarli? Menimcha emas. Ishonchli va sodiqmi? Siz pul tikasiz."

Joy? Brasserie du Soleil Uilmington markazida. Chiroyli frantsuz restoranida hamma narsa bor edi-maftunkor dekor, 80 darajali kechada ochiq favvora va keng menyu. Bu nima bo'lishi kerak, panjara qilingan shotland ikra yoki sabzi bo'lagi bilan qovurilgan baqlajon? Keyinchalik nima bo'lganini taxmin qilishingiz mumkin. Men o'z salatimni yaratish uchun tanish va ishonchli narsa bilan bordim. Gap shundaki: ha, ovqatlanish tajribasi ovqat haqida, lekin men uchun ular hamma narsa haqida.

Atrof muhit ilohiy edi va "Gollivud Sharqida" kunlik faoliyati haqida suhbatlar, turli kinokompaniyalarni gastrol qilish va ularning mustahkam kino va televidenie sohasi haqida bilish ruhlantirdi. Uilmington - mamlakatda suratga olish uchun 10 ta eng yaxshi yo'nalishlardan biri; studiyalar bu erda suratga olish uchun katta soliq imtiyozlariga ega. Bu rivojlanayotgan sanoat nafaqat ishlab chiqaruvchilar uchun yangi ish o'rinlarini yaratdi, balki ovqatlanish sahnasini ham ochdi. Men o'z ko'zlarim bilan tekshirayotgan bo'lsam ham, mahalliy tariflarni bilish uchun menyu bilan tanishish qiziq.

Panjara qilingan tovuq go'shti, gorgonzola, mozzarella, shakarli pecans, qovurilgan lavlagi, zaytun, artishok qalblari va limonli vinaigrette kiyinishidan iborat bitta ismaloqli bolalar salatasi, men juda mamnun bo'ldim. Va keyin, albatta, shirin - hislarni uyg'otish uchun ajoyib profiterol aralashmasi. Bu taom iste'mol qilinar ekan, men shimolda uzoq davom etgan qishdan keyin go'zal ob -havodan bahramand bo'ldim va cheklangan vaqt davomida notanish joyda bo'lganim uchun, o'zim xohlagan narsani buyurtma qilish o'rniga, xohlagan narsamga buyurtma berganimdan xursand bo'ldim. Samarali kunni arzon va do'stona joyda o'tkazgandan so'ng, bu juda yaxshi kun va taom edi - profiterollar.


Ilgari tanlangan odamning e'tiroflari

Siz qayta ishlangan ovqatlardan voz kechib, stolga ko'proq haqiqiy taomlarni qo'yish uchun ishlayapsizmi? Bu oy biz "Real Food Made Simple: A Beginner & yaxshiroq ovqatlanish uchun qo'llanma" deb nomlangan turkumni ishga tushiramiz. Bizning maqsadimiz - sizda bo'lishi mumkin bo'lgan savollarga javob berish va o'tishni ancha osonlashtirish!

Stefani tomonidan yozilgan, uy qo'riqchisi yaratuvchisi va muharriri

Buni bilish sizni ajablantiradi Men bolaligimda aqldan ozgan ovqatlanuvchi edim?

Men oq go'sht, pishloq, don, pizza, granola barlari, pop, shakar sharbati, chiplar, shirin taomlar bilan bir qatorda go'sht va kartoshka kabi taomlarni juda yaxshi yedim. Men ba'zi sabzavotlarga, masalan, spagetti sosiga yoki tovuq makaronli sho'rvadagi sabzi bo'laklariga toqat qilardim. Mening xom sabzavot repertuarim sabzi tayoqchalari va ranchadagi kiyinishdagi aysberg salatidan iborat edi. Pishgan sabzavotlar? Muzlatilgan sabzi, makkajo'xori, gulkaram (pishloq sosida) va agar kerak bo'lsa, no'xat. Meva uchun men ko'p rezavorlar, uzum, mevali bulon, apelsin sharbati va Minute Maid meva zarbiga toqat qildim. Men hatto sut ichishni yoqtirmasdim.

Oddiy oziq-ovqat, uglevodlar va kraxmaldan tashqari har qanday narsa, standart amerikalik parhez ovqatlari meni javob berishga undadi, "men umuman och emasman" va#8221.

Shunday bo'lsa -da, men bugun bog'bonman va dehqon bozorlarini, to'liq/muqobil donlarni, ko'pchilik xom va achitilgan ovqatlarni yaxshi ko'raman va hatto o'zimni "oziq -ovqat mahsuloti" deb hisoblayman.

U erdan bu erga qanday etib keldim?

Men katalizator nima bo'lganini aniq eslay olmayman, lekin u mening universitetdagi boshqa do'stlarimni sabzavot va mevalarni iste'mol qilayotganini kuzatgan bo'lishi mumkin va menimcha, bunday cheklovli dietaga rioya qilish bolalikdan bo'lgan. O'ylaymanki, tengdoshlarning bosimi har doim ham yomon emas.

Universitetning uchinchi kursida, nimadir mening ichki dunyoqarashimni qo'zg'atdi, bu mening ta'mli tomchilarimni biroz ochiqroq va yoqimli qilib qo'ydi.

Mening ayyor rejam shunday bo'ldi:

  1. Pomidor yoki qo'ziqorin kremi kabi sho'rvadan boshlang. Jirkanch ovqatlar bo'laklari yo'q, men faqat ta'mga toqat qilishim kerak edi.
  2. Keyin mening salat barimga bir nechta kichik qo'shimchalarni tatib ko'ring. Bu hali hammasi rancho kiyimi ostida yashiringan bo'lishi mumkin.
  3. Oq makaronimga quyish uchun bir necha xil (mayda tug'ralgan) sabzavotlardan iborat oldindan tayyorlangan spagetti sosini sotib olishga harakat qilib ko'ring. Keyin pishloq qo'shing.
  4. Pishloq va go'shtdan ko'ra ko'proq pizza. Albatta, bu erda piyoz, qalampir yoki zaytun yeyish yomon bo'lmaydi.
  5. Mening pishloqimdagi yangi salat, go'sht va mayo sendvichlari. Va keyin (nafas!) Oq o'rniga butun bug'doy bulog'i.

Bu jasur edi, odamlar. Mening sarguzasht tuyg'usi chegara bilmas edi.

Bema'ni bo'lib tuyulsa ham, mening chaqaloqlik qadam rejam ish berdi. Men asta -sekin, lekin shubhasiz, men ko'proq mahsulotlarga va boshqa foydali ovqatlarga toqat qila boshladim.

Vaqt o'tishi bilan o'zimga ozgina urinib ko'rishni yoki o'zim yoqtirgan taomga to'yimli narsani yashirishim mumkinligini bilish osonlashdi. Bu o'yinga aylandi, hatto. Sovrinmi? Sog'lomroq, ko'proq sarguzashtli va o'ziga ishongan.

Rasm neilconway tomonidan

Men uchun nima ishlagan & bir kishidan boshqasiga maslahatlar

Shunday qilib, siz ham xuddi men kabi tanlab ovqatlanasizmi? Va siz ’ ba'zi o'zgarishlar qilishga tayyormisiz?

Yoki sizning uyingizda boshqa tanlanganlar bordir. Balki siz ularni oziq -ovqat mahsulotlariga ular aytganidan ko'ra tez -tez "ha" va "8221" deb aytishga undashning ba'zi usullarini qidiryapsiz.

(va o'z ota -onamga…, endi men to'rt farzandning onasiman, men sizni boshimdan kechirgan og'riqni his qilyapman. Mening uyimda kechki ovqat kechirim deb hisoblanadimi?)

Bu o'zimga maqbul bo'lgan taomlar repertuarini kengaytirish uchun o'ynagan aqldan ozgan/g'alati/aldamchi ovqatlar.

Teksturadan oldin ta'mdan boshlang.

Men nima uchun bu ishlayotganiga amin emasman, lekin u ishlaydi. Qandaydir tarzda yangi taomlar bilan ta'm-tekstura kombinatsiyasi bir-ikki zarba kabi bo'lishi mumkin. Ba'zida hatto ta'mi ham meni bezovta qilmasdi, balki pishgan piyozning shilimshiq tuyg'usi (masalan, bu mening shaxsiy suhbatlarimdan biri edi).

Lekin, Agar siz tekstura to'sig'ini olib tashlasangiz va ta'mingizni yangi lazzat bilan ishlashga moslashishga e'tibor qaratsangiz boshqa tomonga yugurmasdan, aslida biror joyga borishingiz mumkin.

Men uchun buni qilishning eng oddiy usullari suyuqlik bilan yopishish edi. Men yuqorida sho'rva haqida gapirdim va qaymoqli yoki aralashtirilgan sho'rvalar o'zimni yangi ta'mlar bilan tanishtirish uchun ajoyib edi. Pomidor, qovoq, gulkaram yoki brokkolidan mazali qaymoqli sho'rva tayyorlash mumkin. Smoothies - mevalarni yoqtirmaydiganlar uchun yana bir variant. Qachonki, atirlar bir -biriga aralashib, sovuq va silliq tushsa, odatda tegmagan mevalar ancha mazali bo'ladi.

Siz toqat qiladigan muqobil echimlarni toping.

Men o'zimni yoqtirmaslikni o'rgatishni davom ettirishim kerak bo'lgan narsalar bor, hatto yoqmagan paytlarimdan keyin ham, va jo'xori uni ulardan biri edi. Men har doim nam va jirkanch ekanligini his qilardim.

Men tushundimki, bu menga jo'xori o'rniga po'latdan yasalgan jo'xori uni tayyorlashni yoqtirdi, chunki tuzilishi chaynalgan bo'lib qoladi. Sariyog 'qo'shib, sut o'rniga qaymoq, quritilgan meva va yong'oq ishlatib, meni jo'xori uni ta'mga aylantirdi (avoider o'rniga men bolalarim uchun tayyorlagan kunlarni eslayman, keyin aylanib yuraman) ular meni tost va pishloq yeyayotganimni ko'rmagan burchak!)

Bu ko'plab ovqatlar uchun ishlaydi. Oddiy jigarrang guruchni yoqtirmaysizmi? Jigarrang basmatini sinab ko'ring. Oq guruchni afzal ko'rganlar uchun to'qimasi osonroq. Yamlarni yutish qiyinmi? Shirin kartoshka bir oz och rang va xushbo'y ta'mga ega, lekin ozuqaviy tarkibiga o'xshash.

Bolalikmi? Ehtimol, lekin u ishlaydi.

Qachonki hamma narsa muvaffaqiyatsizlikka uchraganda, siz men yillar davomida ishlatgan murakkab strategiyalarni sinab ko'rishingiz mumkin. Men va'da beraman, ular ishlaydi! Kecha men 8 yoshli qizimdan so'radim, u yaqinda mustaqil/tanlab olish bosqichiga kirdi va u bu usullarni tanlashiga rozi bo'ldi.

  • O'zingiz yoqtirgan narsani luqma bilan aralashtiring va sizga yoqmaydigan narsani tishlab oling. Kartoshka pyuresi sabzavotlarni yaxshi yashiradi. Yoki biror narsani tishlab go'sht bilan bog'lang.
  • Pishloqdagi narsalarni yumshating. Qachonki pishloqli bo'lsa, hamma narsa yaxshi ta'mga ega bo'ladi.
  • Soslar sizning do'stingiz: ketchup, barbekyu sousi, mayonez, xantal va boshqalar.
  • Avval o'zingiz yoqtirmagan taomni iste'mol qiling, oxirigacha sizga yoqadigan hamma narsani saqlang. Siz baxtli narsalarni tugatasiz va ovqatni mazali yozuv bilan tugatasiz.
  • Kichik narsalarni kesib tashlang. Bu faqat boshida men uchun katta edi.
  • O'zingiz yoqtirmaydigan narsalarni o'zingiz yoqtirgan narsalar bilan bog'lang. Men birinchi marta o'zimga pomidor sho'rvasini yoqishni o'rgata boshlaganimda, men uni qovurilgan pishloqli sendvich bilan yedim, ta'mga ko'nikishim va uni so'rib olishim uchun sendvichni botirib yubordim, shuning uchun oddiygina qoshiqda yeyishim kam edi.

Stiven Jeksonning surati Photography

Kichik - yangi katta.

Sabzavotlarni maydalashni yaxshi biling. Ularni qanchalik mayda bo'laklarga bo'lsang, shunchalik kam payqaysan. Keyin ularni idishlarga yashirish osonroq (pastga qarang), bundan tashqari, siz ularni unchalik sezmaysiz. Men qalampir yoki piyoz kabi narsalarni mayda bo'laklarga kesib, ularni makaron soslariga qo'shish uchun ishlatardim. Kichkina bo'lganda, ular anonim bo'lib qoladilar.

Hozirgi kunga qadar, men sabzavotni yaxshi ko'rsam -da, sabzi va qovoqni go'sht bo'lagiga, spagetti sosiga va boshqalarga maydalab qo'yaman, chunki bu ko'proq yaxshilik qo'shish va bolalarimning katta tanlovda g'olib bo'lishini ta'minlash. , aniq bo'laklar.

Uni yashiring.

Men buni aytganimda, siz chindan ham ovqatni yashirish, aldamchi mazali yoki boshqa maxfiy pishirish texnikasi haqida o'ylashingiz mumkin. Bu birinchi navbatda ta'mli kurtaklarni qayta tayyorlashda biroz yordam berishi mumkin, lekin bu men aytmoqchi bo'lgan narsa emas.

Buning o'rniga, juda ko'p qo'shimchalarni o'z ichiga oladigan ovqatlar haqida o'ylang: kastryulkalar, sho'rvalar, chili yoki pishiriqlar, qovurilgan tuxum yoki omlet.

Bunga bizning uyimizda uchraydigan misollardan biri shundaki, mening bolalarim pishirilgan ko'katlarni yoqtirmaydi (garchi ular salatni yaxshi ko'rsalar -da), lekin men ularni ko'katlarni ham pishirilgan, ham xom iste'mol qilishlarini juda xohlayman. Men ismaloq kabi narsalarni mayda to'g'rab, qovurilgan tuxumga qo'shaman. Men shuningdek, karam yoki karam kabi ko'katlarni maydalab, sho'rva va sho'rvalarga ozgina qo'shaman, yoki Okonomiyaki kabi mazali taomlar tayyorlayman, ular mening karam tepalarimga sodda tarzda pishiriladi.

Yarimdan boshlang.

Shakarlangan qatiqda o'sgan, oddiy Jeynning ta'mi menga juda yoqdi. Shirinlangan qatiqni yarmi va oddiy qatiq bilan aralashtirib, tortish ta'mini olishimga yordam berdi.

Bug'doy noni yoki xamirturushli javdar uchun ham xuddi shunday. Yumshoq oq nondan kelib chiqqan holda, bu juda qiyin bo'lishi mumkin, Ba'zi do'konlar yoki novvoyxonalarda 60% bug'doy noni bor, bu ideal emas, lekin bu o'tishni osonlashtiradi. Yengil javdar - quyuq xamirturushli javdar nonining yaxshi darvozasi.

Kichik maqsadlar qo'ying va o'zingizni mukofotlang.

Haftada bir marta yangi narsalarni sinab ko'rishni maqsad qilib qo'ying, so'ngra buni amalga oshirsangiz, o'zingizni mukofotlash juda maqbuldir. Bu sevimli taomlar ko'rinishidagi oziq -ovqat mukofotlari bo'lishi mumkin (bu hatto shirin bo'lishi shart emas, lekin bo'lishi mumkin, lekin maxsus yoki gurme ovqatlar qiziqarli rag'batlantiruvchi bo'lishi mumkin) yoki o'zingizga kitob sotib olish mumkin. 8217 o'qishni, Pinterest -da ko'rgan sharfni to'qish uchun juda yaxshi jun olishni yoki do'stingiz bilan qahva uchrashuvini bron qilishni xohlardim.

Boshqacha qilib aytganda, o'zingizni qanday mukofotlashingiz muhim emas, lekin kredit to'lanadigan joyga kredit berganingizga ishonch hosil qiling. O'zingizning maqsadlaringizga erishishda o'zingizni yaxshi his qilishingizga imkon berish orqali, bu ijobiy o'zgarishlarni aniqlang.

Sizning ta'mingiz va taomlarga bo'lgan xohishingizni o'zgartirish, ayniqsa, ular sizning hayotingizning ko'p qismida chuqur singib ketgan bo'lsa, menga ishoning. Bu mutlaqo mumkin, lekin bu bir kecha -kunduzda yoki barmoqlaringiz bilan bo'lmaydi. Shunday qilib, siz qanchalik uzoqqa borganingizni va tanangizni oziqlantiruvchi ovqatlar bilan to'ldirib, qanchalik yaxshi davolayotganingizni nishonlang!


"Ammo agar akula uning ustida yotgan bo'lsa -chi?"

Bolalikdagi do'stlarim bilan men o'rta sinf o'quvchimiz Eddi Xuangning xotira yozganini eshitganimizda, Qayiqdan yangi, biz hayrat va hayrat aralashmasi bilan munosabat bildirdik. Biz bu ABC sitcomiga aylanishini bilib, nusxalarini oldik va biz tanigan barcha ismlar va joylarni qidira boshladik. O'rta maktab kimyosi o'qituvchimiz haqida bir nechta kulgili latifalarni o'qib bo'lgach, men boshlang'ich maktab bo'limiga qaytdim va quyidagi parchani o'qib, dahshatga tushdim:

O'sha bolalar meni masxaraboz qilganlarida, oshqozonim g'azablangan tugunlarga qisilib ketardi. "Show-and-tell" paydo bo'lganda, bu juda bema'ni bo'ldi. Ota-onam tomoshaga pul sarflashni xohlamadilar, shuning uchun onamning fikri tushlikka ekzotik narsa olib kelish va bitta tosh bilan ikkita qushni o'ldirish edi. O'sha kuni men uchinchi sinf o'quvchisi ko'rmagan eng bema'ni taqdimotni taqdim qilmoqchi ekanligimni bilib, xona oldiga bordim. Men tushlik qutimni ochdim va dengiz suvi salatining plastik idishini oldim. "Bugun namoyish qilish uchun men dengiz o'tlari salatini olib keldim."
“Eeee www! Dengiz balig'i nima! "
"Bu ismaloqqa o'xshaydi, lekin okean tubidan."
“Yalpi! Men buni hech qachon yemagan bo'lardim ».
"Agar u pastki qismida bo'lsa, demak, akulalar axlat bilan yiringlashadi!"
"Akulalar dengiz o'tlari bilan axlat tashlamaydilar! Bu, albatta, siz uchun yaxshi va mazali. ”
"Yo'q, unday emas, siz akula kukunini yeysiz."
O'qituvchi boshqa bolalarni to'xtatish uchun sakrab kirdi, lekin menda hech qanday qaytish yo'q edi. Men faqat stulga qaytib, dengiz o'tlari salatini yedim.

Men akula axlati haqida gapiradigan bola edim. Xo'sh, haqiqiy chiziq: "Agar akula uning ustiga chiqib ketsa nima bo'ladi?" O'sha lahzani aniq eslayman, chunki keyinchalik o'qituvchimiz Bonell meni yo'lakka sudrab kirib baqirdi. Men muammoga duch kelishni yomon ko'rardim, shuning uchun bunday tanbeh uyatchan qalbimni achchiq yaraga aylantirdi. O'sha paytda men "yomon" so'zni ishlatganimda xato qilganimga ishonardim - "barf" - bu o'qimaguncha bo'lmaydi. Qayiqdan yangi 25 yil o'tgach, shou uchuvchisi uchun sahna qayta tiklanganini ko'rdim, men ham Eddi bo'ylab yugurganimni tushundim.

Shunday qilib, Eddi, men sizga 4-darajali befarq assloun bo'lganim uchun chin dildan uzr so'rayman. Dengiz o'tini eyish meni juda hayratda qoldirdi, bu men qabul qilgan ratsiondan tashqarida edi va men nima uchun hech kim uni yeyishini tushunolmadim. Men undan qutulish uchun hamma narsani aytgan bo'lardim, va mening beg'ubor akula haqidagi ertakim birinchi bo'lib xayolimga keldi. Men tanqidchi edim, shuning uchun doim qo'rqardim.

Quyidagilarni ko'rib chiqing. Bu 80 -yillarning oxiri, Orlandoning shimoliy chekkasida. Men 7 yoki 8 yoshdaman. Men va onam endigina mahalliy MakDonaldsning, ehtimol, Toys-R-Us yaqinidagi 436-shtat yo'lidagi mashinadan chiqdik.

Qovurilgan kartoshkadan nafas olgandan so'ng, men burgerni qog'oz kafanidan bo'shatib qo'ydim va darhol nimadir noto'g'riligini bilaman. U erda bo'lmasligi kerak bo'lgan yopishqoq yoqimli hid bor. Men bulochkadan yugurib chiqdim va dahshatga tushganimdan deyarli og'zim ochildi: ketchup va xantalga maydalangan mayda tug'ralgan piyoz.

Onam xo'rsinadi. "Biz uyga qaytganimizda uni qirib tashlaymiz."

"Yo'q", deyman, bolaning yakuniy fikri bilan. "Men uni yemayman. Biz orqaga qaytishimiz kerak. ”

U bu jangda oldin ham ko'p marotaba jang qilgan va yutqazgan, shuning uchun u buzilgan, tanlangan va chidamsiz bolasini yangi gamburgerni olib kelish uchun McDonalds tomon buriladi.

Yaqinda, mening do'stim Pol, 6 yoshli o'g'li, ayniqsa, ovqatlanuvchi bo'lganidan xavotirini yashirdi. Vaziyat shu qadar yomonlashdiki, uning bolasi ba'zida yangi taom tanlab olar, keyin uni yeyishdan qo'rqqanidan yig'lab yuborardi. Men Pavlusni tanlangan yeyuvchidan tortib ovqatlanuvchiga qadar bo'lgan o'z evolyutsiyamning hikoyasi bilan ishontirishdan xursand bo'ldim.

Pitsa bolaligimda meni qo'rqitdi, chunki sos ketchupga juda o'xshardi. Ota -onam pirogga chiqishganida, men doim oddiy spagetti buyurganman. Ammo ikkinchi sinfda men tug'ilgan kunimga keldim, u erda pizza yagona variant edi. Qolgan bolalarning hammasi uni o'rab olishardi, va men qo'pol ovqat yeyishdan ko'ra, tashqaridan turishimdan qo'rqqanim uchun, men birinchi luqmani yutib yubordim. Tilni tugatmasdan oldin, men abadiy haqiqatni angladim: pizza - bu mukammal taom. Meni cheklangan menyudan tashqari yana qanday sirlar kutardi?

9 -sinfgacha qisqartiring. Londonda oilaviy ta'tilda, men birinchi ajoyib kechki ovqatga, Pikadilli sirkidagi mezonga bordik. Keksa ingliz ofitsianti - u juda jiddiy butlerga o'xshardi - maxsus mahsulotlarni sanab o'tdi, men Risottodagi Halibutni qovurilgan tuxum bilan buyurtma qildim. Men bu etti so'zdan to'rttasi nimani anglatishini bilardim, lekin bu uning aksentida juda yaxshi eshitilgan. Men uni yeb yubordim, chunki men baqaloq meni hukm qiladimi, deb xavotirda edim va bu juda mazali edi. Yumshoq, tiniq bo'lmagan tuxum, baliqning mayin umami bilan qo'shilib, mazali taomni boshqacha qilib aytganda, ajoyib to'qimalardan birini ochib beradi.

Qachonki mening kollejdagi qiz do'stim, men hali ham qayg'uli ekanligimni bilganimda, u meni chig'anoqli baliqlarni eyishdan uyaltirdi va men hammasini tugataman degan umid bilan oilasining filippin taomlarini tayyorladi - sayr qilish u uchun katta imkoniyat emas edi. Lumpiyaga bo'lgan doimiy muhabbatga erishish bilan bir qatorda, men hozirgacha menga yaxshi xizmat qiladigan kechki ovqatni o'rgandim. Mening qiz do'stim aytdi, uning onasi va singillari qovurilgan baliqlarning ko'zlari uchun shirinlik kabi kurashishgan. Endi kimdir butun baliqni buyursa, men ko'zlarimni olib, og'zimga tashlayman va ularni mazali mevali gurjilar kabi chaynayman.

Ammo men buvining Xempton uyida bo'lganida, men birinchi marta ovqatning o'ziga xos til ekanligini bilib oldim. Men bu midiyalarni qo'llari va oyoqlari bilan uylarining orqasidagi botqoq erlardan baliq ovlagan edim, endi biz ularni buvining retsepti bo'yicha pishirilgan edik, o'nlab yillar davomida o'zgarmadi. Men kechki ovqat stolida bo'lganimda, oiladan ham, ovqatdan ham hikoyalarni tinglar ekanman, men qisqacha boshqa hayotda yashadim.

Endi, qo'rqmas yeyuvchi sifatida, men yana ko'plab quvonchli uchrashuvlarga qo'shilishim mumkin. Yaxshi suhbat bilan men har doim aytilgan so'zlarni aniq eslay olmayman, lekin bu menga qanday his qilganini eslayman. Oziq -ovqat bilan ham shunday bo'ladi: men har bir luqma qanday tatib ko'rganini eslolmasam ham, men u bilan baham ko'rgan odamdan nimani o'rgandim, eslayman.

Tanlovli bolalarning ota -onalari, sizga maslahatim oddiy: sabrli bo'ling. Farzandlaringizga yangi narsalarni sinab ko'rish imkoniyatini bermang, lekin majburlamang. Qiziquvchanlik, tengdoshlarning bosimi va hatto zerikish sizdan kelgan har qanday ko'rsatmaga qaraganda, sizning farzandlaringiz palitrasining tabiiy o'sishini tezlashtiradi.

Agar siz turli xil taomlarni tatib ko'rishni xohlaydigan o'smir yoki kattalar bo'lsangiz, o'zingizga ham xuddi shunday sabr -toqatni ko'rsating. Siz bir necha soat ichida viyolonselni o'rganishni yoki bir necha kunlik mashg'ulotlardan so'ng o'zingizni sarguzashtli ovqatlanishni o'rgatadigan marafonchi bo'lishni kutmaysiz.

O'zingiz yoqtirgan taomlardan uyga yaqin joyda boshlang. Masalan, agar mac 'n' pishloqi sizning eng sevimli ovqatingiz bo'lsa, taomga yangi lazzatlar keltiradigan turli xil retseptlarni Internetda qidiring. Sizning palitrangizni o'rgatish, o'zingizni ekzotik to'qimalarni yoki lazzatlarni yoqtirishga majbur qiladigan qiyinchiliklar to'plami bo'lmasligi kerak. Agar tovuq salatasi o'ralgan uyga o'xshasa, uni bo'g'ishga urinmang. Buning o'rniga mayonez bo'lmagan versiyani tayyorlang.

Va agar bu hech qachon sodir bo'lmasa, bu katta muammo emas. Agar siz stolga o'tirmoqchi bo'lsangiz va yangi taom haqida o'ylashni xohlasangiz, qo'rquvsiz, siz uning ortidagi hikoyalar bilan bo'lishishga doim ochiq bo'lasiz.

Mening bolalikdagi ovqatlanish odatlarim endi pop -madaniyatda abadiy saqlanib qolgan va men ularni o'sha erda qoldirishga xursandman. Endi men oziq -ovqat jurnalida ishlayapman, tanlaganimdan qo'rqmasligimga sayohatim deyarli tugaganga o'xshaydi. Yaqinda men Charlstondagi eng yaxshi pan-Osiyo restorani Xiao Bao Biskvitida o'tirganimda, miso sariyog'iga botgan, chiroyli pishirilgan parchalangan baliq parchasini yeyayotganimni ko'rdim. Bularning barchasida akula yirtilganmi? Hamma narsani og'ziga solib qo'yganimda, bu gapdan boshqa tuyuldi.

Menga 2012 yilning bir kechasi, do'stlarimni Union maydonidan olib borganimni eslayman. "Men eng zo'r joyni bilaman", deb ishontirdim och do'stlarimga. Juma kuni jim bo'lgach, men boradigan joyimizni ko'rdim, Sharqiy 14 -ko'chaga qattiq neon to'kilgan. Bir paytlar Eddi Xuangning oziq -ovqat shohligining markazidagi Bao Xaus restoraniga kirganimizda, biz baland ovozda klub musiqasi bilan baqirdik va bao bulaklarimizni kutdik. O'sha paytda men bu joy kimga tegishli ekanligini bilmasdim, shuning uchun men qo'rqinchli bolaligimdagi gunohlarim uchun hamyonim va ta'mlarim bilan poklamoqchi ekanligimni bilmas edim. Men orqaga qaytolmayman va Eddi bilan 4 -sinfda aytgan gapimni o'zgartira olmasligim mumkin, lekin men qovurilgan tovuq bulog'ining oxirgi luqmasini yutganimda, hech bo'lmaganda, biz bir xil tilda gaplashardik.

Jo Gallager - marketing bo'yicha direktor Mahalliy tanglay, Janubiy oziq -ovqat madaniyatining birinchi jurnali. U Charlestonda (SC) yashaydi, u erda rafiqasi Aleks bilan birga ovqatlanish uchun juda ko'p pul sarflaydi. Uni Twitter -da kuzatib boring.


Qabul qiluvchining e'tiroflari- retseptlar uchun qo'ng'iroq

fotosurat: Jeffreyw fotopin cc orqali
Biz bir necha hafta oldin ota -onamnikiga tashrif buyurgan edik va mazali piknik kechki ovqatini oldik. Xitoylik barbekyu, chiplar, jello salatasi, kartoshkali salat, sabzavotlar, limonad, tarvuz. Ishlar. (Menyu bo'rttirib ko'rsatgandirman) Lekin men kartoshka salatini eslayman. Bolalarim unga qarab: "Kartoshkali salat? Bu nima?"

Salom, mening ismim Erika. Men o'sib ulg'ayganimda, mayonez va mo''jizaviy qamchi kabi moddalardan qo'rqardim, yoqtirmasdim va umuman nafratlanardim. Men voyaga etganimda, bundan qo'rqishim shart emasligini, lekin baribir menga yoqmasligini bilib oldim. Men hali ham uni retseptlarda ishlatishdan qochaman. Natijada, mening bolalarim kartoshka salatini, makaron salatini, tovuq tuxumini va boshqalarni bilishmaydi. Mening afzalliklarim bolalarim amerikalik piknik nimani o'z ichiga olishi kerakligi haqidagi tasavvurlarini buzdi.

Mayonez bilan bir qatorda, kartoshka salati juda ko'p ish kabi ko'rinadi- kartoshka, tuxum tayyorlash. Narsalarni maydalash, muzlatish. Hammasi qizarib pishgan piyola uchun. Men uchun bu harakatning qiymati hech qachon bo'lmagan.

Bu yozda men tavba qilaman. Men o'z vaqtimga, ta'mimga va harakatimga munosib kartoshka salatining retseptini topmoqchiman. Menga yordam berasizmi? ILTIMOS. Men kartoshka salatining nima ekanligini bilmay turib, bolalarimni katta qilib, kollejga o'qishga jo'natolmayman! (Yaxshiyamki, meni tuzatish uchun bir necha yil qoldi.)

Shunday qilib, men TriHarderLiveBetter kartoshka salatining retseptlar yig'ish haftaligini e'lon qilaman- kartoshka salatining eng sevimli retsepti bilan javob bering (nemis, pushti, binafsha, sizda nima bor). Har kim yangi retseptlarni sinab ko'rishi mumkin va men oxir -oqibat kartoshka salatini yoqtirishni o'rganaman.

1 ta sharh:

Buni hal qilishning iloji yo'q-bu sevgi mehnati va menga g'amxo'rlik qilishdan ko'ra ko'proq vaqt talab qiladi. Aytgancha, bu mening eng sevimli ovqatlarimdan biri, yonma -yon ovqatga tushmaydi, lekin ko'pincha taomda iste'mol qilinadigan asosiy taom (va yagona narsa).

Hiyla shundaki, siz tayyorlayotganingizda boshqa narsalarni rejalashtirishingiz kerak-kaptarlik har doim yaxshi g'oya va vaqt sarflaydigan idishlarni tayyorlashda zaruratdir.

Kichkina, qizil kartoshkani katta qozonga solib, sovuq suv bilan yopishdan boshlang (nochor sharoitda men russet ishlatardim, lekin ularning kraxmalligi kartoshka salatining yukon oltiniga mos kelmaydi). Qaynatishga keltiring, issiqlikni kamaytiring, qopqog'ini yoping va deyarli yumshoq bo'lguncha pishiring. Kartoshka pishirilayotganda, tuxumni sovuq suv bilan qoplangan qozonga soling, qopqog'ini yoping va qaynatib oling. Issiqlikdan olib tashlang va 12 daqiqa turing. Vaqt oxirida, ularni muzli suvli hammomga soling yoki pishirish jarayonini to'xtatish uchun juda sovuq suv ostida yuring. Kartoshka bilan ham xuddi shunday qiling, hozir mumkin.

Kartoshkaning qobig'ini to'kib tashlang, bo'laklarga bo'ling va butun salatni osonlikcha aralashtiradigan darajada katta idishga soling. Ular hali iliq bo'lmaganda, kartoshkaning ustiga ta'mi bilan to'ldirish uchun shirin tuzlangan bodringni sharbati bilan to'kib tashlang. (Pat Sleater va mashhur cho'chqa go'shtli kartoshkali salatida u pastırma yog'ini kartoshka ustiga to'kadi-oh, yummers!)

Kartoshka ta'mni o'zlashtirsa -da, tuxumni tozalang va taxminan maydalang. Seldereyning bir nechta sopi va xohlaganingizcha yashil piyozni mayda to'g'rab oling. Bu va tuxumni idishga qo'shing. Ta'mga ko'ra ustiga tuz va murch seping. Nihoyat, mayda va xantalni alohida alohida idishda aralashtirib, kiyinish hosil qiling. Men tuzlangan sharbatning ta'mini taqlid qilish uchun yana bir oz sirka va shakar qo'shishni yaxshi ko'raman. Salatni salat bilan muloyimlik bilan aralashtiring, lekin kerak bo'lganda uni soling. Kartoshka bir oz ko'proq so'rilishini davom ettiradi, bu qadamni o'tkazib yuborish orqali uni suvga to'kib yuborish oson, shoshma-shoshar uy bekasi buni qilishga qodir --- bu sohada tajribam borligini ayta olasizmi?

Oxir -oqibat, iloji boricha yoping va sovuting. Men buni ertalab nonushta bilan birga qilishni yaxshi ko'raman, shuning uchun atirlar kun bo'yi birlashishi mumkin, lekin tez -tez uni oxirgi daqiqada yig'ib yuborishgan. Nima bo'lishidan qat'iy nazar, u hali ham yaxshi ta'mga ega va ertasi kuni yanada yaxshi bo'ladi.

Men o'z maslahatlarimga amal qilmay, bir necha hafta oldin bu erda bo'lgan kartoshka salatini haddan ziyod kiydirdim. Xo'sh! Baribir sizga yoqqanidan xursandman.
Sevgi, onam


Vaktsinaviy lotereya chiptalari qayg'uli, lekin ayni paytda juda zo'r

COVID-19 vaktsinasini ishlab chiqaruvchilar boshoq oqsili ortidan qarashmoqda

Podcast: pandemiyadan keyingi travma bilan kurashish

Bir necha yil oldin, Pensilvaniya universiteti tadqiqotchilari oziq -ovqat mahsulotlarining afzalliklari bo'yicha tadqiqot olib borishdi va respondentlarning qariyb 20 foizi odatdagi ovqatlanishni atigi 10 yoki undan kam oziq -ovqat bilan cheklashini aniqladilar. Hatto oziq -ovqat allergiyasi va boshqa ta'm buzilishlari bilan og'riganlarga ham ruxsat berilishi mumkin. Siz ulardan biri ekanligingizni qaerdan bilasiz?

Agar siz tez -tez chiroyli restoranda buyurtma berishni oxirgi deb hisoblasangiz, siz eng yaxshi ovqatlanuvchi bo'lishingiz mumkin, chunki siz barcha mazali variantlarni tanlay olmasligingiz uchun emas, balki siz sholg'om yoki oq pishloq yoki mayonez o'zining mashhur nomi ostida yashiringan aioli.

Agar siz biror narsa eyishdan voz kechish uchun oziq -ovqat allergiyasini o'ylab topgan bo'lsangiz, siz tanlagan yeyuvchi bo'lishingiz mumkin. (Bu erda men kechki ovqatni qabul qiladigan bir qancha mezbonlardan kechirim so'rashim kerak. Men bilganimdek, qisqichbaqasimonlarga alerjisi yo'q. Men ular haqidagi fikrni qo'pol topaman va bu o'ttiz yoshli ayol uchun ijtimoiy jihatdan maqbul emas. tan oling.)

Agar siz etnik restoranda ovqatlanishni ijtimoiy sinovdan ko'ra oshpazlik tajribasi uchun kamroq imkoniyat deb hisoblasangiz, siz taniqli ovqatlanuvchi bo'lishingiz mumkin. Ehtimol siz ham tayoqchalarni o'zlashtirmagan bo'lsangiz kerak.

Agar siz kokteyllarni, ularning aniqlanmagan ishtahani yomon ko'rsangiz va har bir taomdan voz kechsangiz, qandolat qobig'ini tishlab olishdan ko'ra, qo'ziqorinni kutib o'tirsangiz, siz yeyuvchi bo'lishingiz mumkin.

Ba'zilaringiz tan olish uchun bosh qimirlatmoqdasiz. Sizning ko'pchiligingiz - oziq -ovqat saytining haqiqiy epikur o'quvchilari, dahshatga tushasiz va menda nima yomonlik bor deb o'ylaysiz.

Sizni ayblayman deb ayta olmayman. Voyaga etgan umrimning ko'p qismida men to'yib ovqatlanuvchi bo'lish uchun tanglayimni kengaytirishga harakat qildim. Har yili men ilgari yeyilmaydigan deb hisoblangan ovqatlarning ta'mini olishga harakat qilaman - bir yilda qora loviya, keyingi yili avakado. Kollejdan keyin O'rta G'arbdan Vashingtonga ko'chib kelgunimcha, men deyarli hech qanday sabzavot iste'mol qilmaganimni va hech qachon baliq tayog'idan boshqa hech qanday dengiz mahsulotlarini sinab ko'rmaganligimni hisobga olsam, ta'mim tobora kengayib borayotganidan faxrlanaman. Va men 15 yildan buyon uyma -uy yurib kelayotgan oshpazlik jurnallarida doimiy ravishda yangi retseptlarni kashf etaman. O'tgan yili ag'darilgan bug'langan qora cod men tez yeyadigan taomga aylanishi mumkin.

Ammo tezlik hali ham kulgili darajada sekin. Va endi menda jarayonni tezlashtirish uchun qo'shimcha motivatsiya bor. Birinchi farzandimiz bilan homilador bo'lganimda, men ta'mi olma va doljin tostiga mos keladigan mini-me yaratishdan xavotirdaman. Men bu bolaga qisqichbaqalarni yoqtirish, gilos pomidorini bog'dan eyish va baliqni ketchup bilan iste'mol qilish hech qachon mumkin emasligini tushunish imkoniyatiga ega bo'lishini istayman.

Shunday qilib, men o'zimni ovqatlanmaydiganlar ro'yxatida qolgan ovqatlar orqali o'zimni majburlash loyihasini boshlayman. Gulkaram kabi oziq -ovqat uchun to'g'ri tayyorgarlikni topish masalasi bo'lishi mumkin. Boshqalar uchun, nok kabi, men eng yangi mahsulotlarni qidirib, bir nechta navlarini sinab ko'rmoqchiman. Qisqichbaqasimon baliq uchun men qobiqsiz go'shtdan boshlashim va qo'rquvimni bosqichma -bosqich yengishim kerak bo'lishi mumkin. Men qaynonam mashhur qo'ziqorinli sho'rvasini necha marta tayyorlasa ham, men qo'ziqorinni hech qachon yoqtirmasligim mumkinligiga tayyorman.

Bu, shuningdek, odamlarning nima uchun turli xil taomlarni tanlashini va ularni qanday engish kerakligini tushunishni anglatadi. Homiladorlik paytida onaning ovqatlanishi bolaning tuzli ovqatlarga bo'lgan bag'rikengligiga ta'sir qiladimi? Bizning ta'm sezishimizda hid qanday rol o'ynaydi? Nima uchun qolgan odamlarga sovun ta'mi tatib ko'rilganda, aholining yarmi silantro yoqtiradi?

Bu jarayonda, ehtimol, men hamkasblarimni tovuq ko'kragi va kartoshkaning xavfsiz zonalari tashqarisiga chiqishga ilhomlantira olaman. Va, ehtimol, sizdan "Um. Bu nima?" Deb so'ramaganlarning tushunishiga yordam berishi mumkin. tishlamasdan oldin.


Sezgi xotira: tanlangan yeyuvchining e'tiroflari

Men sosiska va qovurilgan tuxumdan boshqa hech narsa yemaganman. Bu to'g'ri. Kichkinaligimda onam beradigan har qanday taomni (baliq tuxumlari, yirtqich baliq, siz shunday nomlaysiz) eyishdan qo'rqmasdim, lekin yoshi ulg'aygan sari ochlik masalasida tanlov tuyg'usi paydo bo'ladi. Mening rizqim hot -doglarga va qovurilgan tuxumlargacha torayib ketdi va men rasman bolaligimning tanlagan taomiga aylandim. Yaxshiyamki, ko'p yillar davomida mening tanglayim kengayib bordi, bu, asosan, juda yaxshi tayyorlangan taomni tayyorlash uchun qilingan harakatlarni, shuningdek, ko'plab do'stlarning oziq-ovqat allergiyalari tufayli o'zlari yoqtirgan narsani eyishga qodir emasliklarini ko'rib, o'zimni aybdorligim tufayli. sog'liq uchun hech qanday to'siq yo'q, nima uchun men o'zimni tan olishim kerak? Endi men har bir xizmat uchun qisqichbaqasimon miqdoridan ikki baravar ko'p - bu istiridye mening do'stlarim uchun.

Ko'p tanlanganlar uchun, agar ovqatlanish odatlarining o'zgarishi uchun sabab bo'lmasa, odamlar e'tiborini qaratadigan narsa emas. While the culinary world would just as soon shun picky eaters, why not go to the source and see where eating habits form, and possibly gain some insights into what people choose to have or turn away from their plate?

I had the opportunity to interview one picky eater, an artist in the video game industry named Adam Perin, in Seattle, Washington. As you can understand, for a busy professional, especially in the game industry where there is no standard 9-to-5 workday, being conscious about every meal choice is a luxury when you’re on a deadline. He is a great lover of cheese – and really, who isn’t? And when it comes to the subject of food, while we think picky eaters don’t think enough about what they’re eating, Adam is the opposite, being very analytical about it, which can actually become a factor in making food unappetizing (I still have a hard time eating shrimp because they look like bugs!). So, read his information the way you would approach a unique delicacy — be open, understanding, and take something new away from the experience.

Have you had a negative experience with food and do you think that’s what contributed towards your particular likes/dislikes?I think the biggest contributor to me being a picky eater comes from having grown up in a house with a not-so-great-cook (I’m going to make my mom cry!) and also growing up on a farm with a very close relationship to where our meat came from. Surely, this has helped persuade me to be a vegetarian. Also, I have an issue with blood and guts which I think has further contributed to my meat dislike!

What do you typically eat in a day?I eat out a lot! I usually grab a coffee and a sweet pastry on my way to work for breakfast. When lunch rolls around, me and the fellas at work grab some food from a nearby foodery. This is usually a burrito or some form of mac and cheese. Once I get home I have couple of options I choose from. Sometimes I will make veggies like an artichoke, asparagus or brussel sprouts. I might also have some of this with pasta.

What’s your favorite food and why?Cheese! ‘Cause its amazing! This is a little weird for me, as I have a real issue with milk, it kind of freaks me out. But cheese is too good to pass up on. Cheese for me makes almost everything better, is great all on its own and has a lot of variety.

Name some of your least favorite foods or food groups, and explain why you dislike them.
Eggs are one of the worst offenders. I don’t mind when they are in things like baked goods but on their own I can’t handle them. LIQUID CHICKENS. They have a really bad texture for me and I just really don’t like how they taste.

Elevated Tomato Salad by Chef Andrew Clatworthy from TRIO

I’m not a crustacean fan either, as they are insects of the sea! Again a lot of this is pretty similar to eggs. Seafood in general is something I dislike. Things like mollusks and squid and many other sea creatures are not appealing to me largely because of their unusual texture and, quite frankly, how they look before they are prepared into food.

Is there a food that you like eating now, that you originally disliked but learned to appreciate?I like a lot more green vegetables than I did as a kid. I think I ate a lot of poorly prepared, over-cooked veggies growing up. The big difference is just that I have a lot more chances to have well prepared fresh veggies now, and have therefore found them far more enjoyable.

Do you accept that you are a particular eater?Yeah, of course. I’m not offended when people tell me I’m overly picky… I am, and hopefully slowly I will get a little better about this. That being said I’m sure I will always continue to be picky to some degree. I’m just an overly picky person.

While people’s preference or avoidance of certain foods will always persist, it’s interesting that it’s often from childhood that our early food memories become hardwired. If we have negative experiences with food as adults, it’s easier to argue why it wasn’t positive, that maybe it’s a texture one isn’t used to or perhaps the kitchen was just off its game that night, and we’re more likely to give that food a second chance. Adam’s insight and honesty helps bring to light a simple truth that is often repeated but not always engaged — the foods we grow up with are the foods we grow old with. By introducing a wide variety of flavors and textures to children, they’ll be less likely to stay in the same range of ingredients, and hopefully be more open towards being adventurous eaters through adulthood. As for me — while I won’t turn away a plate of jellyfish or stinky, melty cheese, give me hot dogs and scrambled eggs anyday.

Denise Sakaki is a freelance food writer and photographer who is always searching for the connections between food and personal experience. She is the creator of the food blog Wasabi Prime and contributor to Serious Eats, 425 Magazine and Drink Me Magazine.


Confessions Of A Picky Eater

I know I talk a lot of foodie game, but I’m about to get haqiqiy.

Tan olish: Until a few years ago, I was the PICKIEST eater.

I wasn’t your o'rtacha kid who goes through a phase for a while and then gets over it. I would ONLY eat chicken caesar salads for about 5 years. Ma'nosi. Hazil yo'q.

In high school , I got a little better. I got over my fear of eggs (scrambled, made into an omelette, etc.)..WOOHOO!

When I was living in Israel I was determined to try everything I wasn’t allergic to (and that was a lot considering I have a sesame seed allergy!). Then I became a vegan (for a hot second)…then a vegetarian…and now I’m a vegetarian who eats fish (pescatarian for you people who like fancy labels).

I got over my fear of sushi…although I still don’t go crazy with raw fish.

I’ve tried dengiz kirpi (sdjfksdjfodsj, never again).

I’ve expanded my sabzavot selection — helloooo mushrooms & beets!

(I know, can you believe I didn’t always love all vegetables. …gasp!)

And now I can admit when I don’t “like” something because I’m afraid to try it…

So I empathize with your kids (Is that sad for someone in their mid-twenties??). I’m that annoying girlfriend/sister/daughter who has “food rules” (but I am NOT the food police!).

But give me a break….I’ve had limitations my entire life (thank you, food allergies), so I’m always careful when trying something new, and reasonably (I think!!), hesitant at times.

Now that you’ve heard my confessions of a picky eater, here are my tips to increase variety in the diet of the picky eater in sizning life….

I NEVER liked BEETS. I thought they were slimy, staining, and too sweet for a salad. But then I was FORCED to roast them in my food science lab last semester. DE-LI-CIOUS! Now, they’re a salad staple…and make quinoa PINK! …LOVE EM.

My fear of sushi was mostly in my head. Once I opened up to trying something with a different texture I got past my own fear and now I’m no longer a hater! (Trust me, it’s much easier socially too!)

Fake it til you make it

If you know a food is good for you and you WANT to like it, try mixing it with another food. The best example is my boyfriend’s aversion to KALE . As trendy as he may be, he did not hop on board with this fad. That was until he tried my KALE BALLS. I didn’t serve him a kale salad, but used kale in a delicious recipe with tons of other flavors. Now he’s open to trying other recipes that include kale! WIN!

Up next? Kale caesar salad!

Who says you have to prepare a food the way it’s typically consumed? Try a food the way YOU want to eat it!

Someone I know ALSO has an adversion to QUINOA. NOT ANYMORE. I made my Greek Quinoa Salad and it was a GAME. CHANGER!


I was a picky eater

At an Engage gathering yesterday—I’d call it a networking event, but their plea is always #justdontcallitnetworking, so let’s call it a community-building event instead—a young woman who had just learned that I support parents in meal planning and cooking from scratch was bemoaning the fact that one of her children was a supremely picky eater.

“She won’t even eat spaghetti sauce, just buttered noodles…,” and I suddenly remembered that when I was little, I really disliked spaghetti sauce. Oh, and pizza, too.

I grew up in a generation and, perhaps more to the point, in a home where food was not wasted and children were not given anything other than what the adults were eating.

(Modifications were allowed: Don’t want spaghetti sauce? No problem, have it plain.)

Would I have been labeled a picky eater? Balki.

I think I was just considered weird by my family and friends.


Posts Tagged With: recipes for picky eaters

Hey crock pot lovers! I’ve been enjoying hearing all the wonderful responses about Crock Pot Monday from everyone! Many of you have relayed to me that you are pumped for all the new crock pot ideas from week to week. I’m just as stoked as you all! It makes my Mondays a breeze. This week I decided just to share a basic chili recipe. It was snowing earlier today here and it made me in the mood for some delicious Chili! This White Chicken Chili Recipe was actually given to me by one of the followers of DIYconfessions, Jennifer Ries. She stated “Two of my three kids are very picky and they love this recipe!”. Check out her recipe!

WHITE CHICKEN CHILI

  • 2 cups Cooked shredded chicken
  • 16 oz jar Salsa (your family’s favorite)
  • 48oz jar of Randell’s Northern Beans
  • 1 – 8oz package of Colby jack cheese
  • Season & cook your chicken in the skillet until cooked through.
  • Put all ingredients in the crock pot on High for 3 hours, stir, then low for 1 hour & serve!

She also added in that it tastes delicious with Tortilla Chips! Y

Thank you Jennifer Ries for sharing your recipe! We enjoyed our chili for dinner this evening!!

Next week for Crock Pot Monday…. Roast! Looking forward to it!!


Confessions of a Picky Eater

ALBUQUERQUE, N.M. &mdash I grew up as a “picky” eater. It was Nebraska, the 1960s and my widowed mother had a full-time job. We ate a lot of meat, potatoes, meat and potatoes. I pretty much convinced myself I was a vegetable hater.

Vegetables were mostly limited to tomatoes and sweet corn in the summer (albeit fresh from the farm) and frozen peas and corn the rest of the time. Convenience was all the rage and it fit really well into our lifestyle. Mom was working and I was in every extracurricular activity you could imagine. Not to mention that in high school I held down three jobs.

I ate mostly the same way until I moved to New Mexico in 1986. I decided I was going to have to change my epicurean ways if I was going to survive. And, as I fell into a mostly vegetarian crowd that loved to cook, I didn’t have much choice.

I bring this up because a friend recently asked me how I have come to eat as I do. While I’m not going to go into my food journey or current philosophy here, the major take-away messages are these: a) If you don’t think you like something, try again and b) life is easier in general if you don’t have a long list of “ewww” foods.

Your tastes change. If you have children, you know that to be the case. My daughter is generally pretty adventurous and will try most anything. One day, she decided she didn’t like mushrooms (after having consumed them for a while). We talked about it and she told me she didn’t like the texture. After some time, she’s eating them again in the same old dishes we’ve been cooking for years. The last I checked, the texture hasn’t changed.

There also have to be some things from your past that you “learned” to like …. like coffee or wine. I know when I started drinking wine, I preferred the sweeter varieties. But as I tried different varietals and vintages, my “palate” changed. I didn’t like coffee until I was well into my 30s.

Same thing works with food. I’ve never been a big fan of cooked spinach (texture thing, again?) but recently I had some barely sauteed spinach with garlic at a restaurant that had me wanting to ask for seconds. So I submit to you that often the way the food is prepared has a lot to do with whether we like it. And I’m not talking about drowning everything in butter, here.

Grilled or roasted vegetables with nothing more than a little olive oil, salt and pepper are amazing. Especially if you start with the best produce you can find.

Food is fuel, it’s true. But there’s nothing much better than the pleasure you can get from quality foods prepared well. Sharing food with friends is one of life’s greatest pleasures. And one of society’s oldest rituals.

Then there’s the health aspect. Vegetables are good for you. I don’t think you will find anyone who will disagree with that. The more variety you eat and the better they taste to you, the less you will want the stuff that’s not so good for you. You will be less likely to have to worry about your weight and (trust me, this is true) you won’t crave all those processed carbs that are questionable nutritionally.

If you are “new food averse,” try this (it works really well with kids, too). Pick a vegetable or other food and find a recipe that has spices or other ingredients in it you like. Then, buy the ingredients and get the best quality you can. If you can find something fresh at the farmer’s market, so much the better.

When you make it, serve it to your family as a “sample.” That is, in a small quantity, perhaps in a small ramekin dish or muffin liner. You know how good those little bites are at Costco (even hot dogs taste good in mini-bites). It’s that first burst of flavor that is always the best. And the small serving isn’t as intimidating, somehow.

Repeat this process a couple times a week and I bet you will work some new foods into your repertoire in no time. Enjoy good food. It’s a blessing.

Besides, do you really want to be the “picky eater” at your next gathering?

Nancy Tipton is an athlete who likes to run, cycle, hike and climb (when not working as a Web developer and writer at the Journal).


Albuquerque Journal and its reporters are committed to telling the stories of our community.


Videoni tomosha qiling: Top 10 reasons NOT to move to Delaware. Wilmington is one of them. (May 2022).


Izohlar:

  1. Kigashicage

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  2. Trista

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  4. Yozshurr

    Iltimos, batafsilroq aytib bering.



Xabar yozing