In honor of Halloween — and to gross my kids out — I ate a bug. It wasn’t so bad. Just a little crunchy. And I got this cool pin to commemorate the occasion. Plus I really grossed my kids out.
“You smell funny” would be my go-to taunt if this stew and I met at the schoolyard. Although most people find it in their hearts to be tolerant of otherly smelled dishes, I have a little trouble being charitable. My touchy taste buds are way too married to my super sniffer. It wasn’t as bad as all that, though. After I told my sniffer to simmer down.
Now that the end of the experiment is almost here I’m trying to mess a little more with my top gagging triggers. This one hits two: sweet meat and cooked fruit. Oh, and I guess sausage is a bit of a hard sell for me. But I’ve found that turkey or chicken sausages aren’t anywhere near as gross as traditional. Not sure why that is. And this brand, Aidells, offers up such smoky and yummy meat that the little apple chunks are forgivable — if a little distracting. Can’t wait to try their other varieties. And their site has an intriguing library of recipes …
Workmate Kelly took me on a date to a Himalayan restaurant, since no one in my family would go with me. Not that I’m bitter. It’s odd that my little town has a Himalayan restaurant when we have so few dining options. But I’m not going to argue, because these folks are on to something. Turns out momo is just another name for dumpling — and I think we all know how much I love those. Gyathuk is a noodley soup with cabbage and other goodies. I was pleasantly surprised how much cabbage was strewn through everything. There was even a coleslaw-like side with the momos. I will have to take issue with the butter tea, though. It was Americanized — no yak byproducts — but it was still plain weird. Like drinking straight butter with an extra dose of salt. I know what you’re thinking … sounds like something I’d slurp down with a smile. But it had strangely sinister undertones. Maybe that was just my body’s way of telling me, “Put the cup of butter down, dummy.”
Since there isn’t a restaurant anywhere near here where I can sample real chiles rellenos, I decided to cheat with this recipe from Cooks Country. Glad I did.
A friend sent me this heavily trafficked New York Times post encouraging an unholy union between peanut butter and pickles. But there’s no happy ending to this marriage of deviance.
When I lived down in the Carolinas I ran across many menus featuring this New Orleans specialty — named for the poor boys who got them free as a show of solidarity during a particularly contentious 1929 strike. But I always passed them by. Probably because everything else always looked so scrumptious — since most of it was deep-fried or dumplingized or otherwise delicious. Then I stumbled upon this Food & Wine recipe and figured I’d give them a try. Two thumbs up. I especially liked the pickly, shalloty mustard. I even forgave it for having a little mayo mixed in.