Friday Five
Dec. 6th, 2002 02:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rivka1) Do you have any food restrictions (stuff you can't eat), and if so, what kinds?
Most of my readers probably already know that I'm allergic to most raw fruits: anything with a core (apples, pears), any non-tropical fruit with a pit (peaches, plums, and cherries aren't okay, but mangoes and avocadoes are), compound berries (raspberries, blackberries), strawberries, blueberries, and any kind of nut. I can have all of these foods when they're cooked, except for almonds. If I'm exposed, my mouth and throat itch, burn, and swell - to the point where ripping out my throat with my own hands starts seeming like a reasonable idea. In extreme cases I have trouble breathing.
I avoid veal for ethical reasons. As a teenager, I was a vegetarian - also for ethical reasons - but that fell by the wayside when I was twenty.
2) What are five foods you can always eat?
I can eat just about anything, but five foods I am always ready for are sushi, olives, fresh asparagus, lamb, and good-quality bread. Do I have to stop at five? I also love shellfish of any kind, duck, fresh spinach, smoked salmon, and caviar. Do I have to stop at ten? I love key lime pie, barbecue from Corky's in Memphis, red bell peppers, ice cream, most strongly-flavored cheeses, fresh ripe avocadoes, Greek roasted potatoes with lemon and garlic, tuna steaks grilled medium rare, dark chocolate, and bouillabase. Okay, twenty things are probably enough. I guess.
3) What are five foods you can't stand?
Organ meats of any kind (my trip to Romania in 1997 was especially perilous in this regard, because they tried to serve me both stomach soup and deep-fried brains), raw onions, fatty meat, cream of wheat cereal, canned peas.
4) What are five cuisines/styles of cooking you either hate or really love (please specify ;)?
I love sushi. The other Japanese foods I've tried haven't really impressed me, but I could eat sushi every day of the week. I love Greek food - we have great Greek restaurants here in Baltimore. I love Pacific Northwest regional cuisine. I love fondue. I love very fresh, very authentic Mexican food.
5) What are five foods you would love someone forever for making for you?
Cream of crab soup with sherry, as served at the Purple Orchid restaurant. A homemade cake for my birthday. Chicken broth and crackers carried to me when I'm sick. A leg of lamb roasted with lots of garlic, especially if I get to keep the leftovers. All the caviar I can eat, as sometimes provided by Ben.
Most of my readers probably already know that I'm allergic to most raw fruits: anything with a core (apples, pears), any non-tropical fruit with a pit (peaches, plums, and cherries aren't okay, but mangoes and avocadoes are), compound berries (raspberries, blackberries), strawberries, blueberries, and any kind of nut. I can have all of these foods when they're cooked, except for almonds. If I'm exposed, my mouth and throat itch, burn, and swell - to the point where ripping out my throat with my own hands starts seeming like a reasonable idea. In extreme cases I have trouble breathing.
I avoid veal for ethical reasons. As a teenager, I was a vegetarian - also for ethical reasons - but that fell by the wayside when I was twenty.
2) What are five foods you can always eat?
I can eat just about anything, but five foods I am always ready for are sushi, olives, fresh asparagus, lamb, and good-quality bread. Do I have to stop at five? I also love shellfish of any kind, duck, fresh spinach, smoked salmon, and caviar. Do I have to stop at ten? I love key lime pie, barbecue from Corky's in Memphis, red bell peppers, ice cream, most strongly-flavored cheeses, fresh ripe avocadoes, Greek roasted potatoes with lemon and garlic, tuna steaks grilled medium rare, dark chocolate, and bouillabase. Okay, twenty things are probably enough. I guess.
3) What are five foods you can't stand?
Organ meats of any kind (my trip to Romania in 1997 was especially perilous in this regard, because they tried to serve me both stomach soup and deep-fried brains), raw onions, fatty meat, cream of wheat cereal, canned peas.
4) What are five cuisines/styles of cooking you either hate or really love (please specify ;)?
I love sushi. The other Japanese foods I've tried haven't really impressed me, but I could eat sushi every day of the week. I love Greek food - we have great Greek restaurants here in Baltimore. I love Pacific Northwest regional cuisine. I love fondue. I love very fresh, very authentic Mexican food.
5) What are five foods you would love someone forever for making for you?
Cream of crab soup with sherry, as served at the Purple Orchid restaurant. A homemade cake for my birthday. Chicken broth and crackers carried to me when I'm sick. A leg of lamb roasted with lots of garlic, especially if I get to keep the leftovers. All the caviar I can eat, as sometimes provided by Ben.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
Re:
Date: 2002-12-06 01:16 pm (UTC)no subject
Date: 2002-12-06 01:57 pm (UTC)no subject
Date: 2002-12-06 02:26 pm (UTC)no subject
Date: 2002-12-06 02:42 pm (UTC)And you can get free-range chicken eggs. I think free-range would pretty much do in the veal's 'quality'.
<nod> I have a really good free-range butcher near my house, and until recently, I bought a lot of my poultry products from them (I've gotten a bit lazy, lately). I've never asked them if they have eggs, though, stoopid me. The first time I had organic, free-range chicken at a friend's house, I was just amazed at the difference in the taste. My butcher's chicken isn't quite the quality of that first time, but it left a lasting impression.
As a result of this conversation, I started reading a bit more about the differences between organic chickens and free-range chickens. Seems like even free-range chickens are generally debeaked, which kinda squicks me.
It's also appears that Canada doesn't have the kind of climate that generally support free-range profitably. (For some values of profitably). Hurm. I feel another flirtation with vegetarianism coming on.