New foods of 2005

[redbird]

All of these are things I ate for the first time in 2005. I'm not listing specific recipes so much as ingredients. This may be an incomplete list, since it's memory supplemented by skimming LJ for posts tagged "food":

• oatmeal (yes, really), which I have happily made a staple


• cheval tartare (I had never before eaten horse, raw or cooked; horse steak sometime)


• ochsenmaul (ox cheek salad)


• tongue (I'm not sure if I'd had that before 2005, but I don't recall doing so), both beef and veal


• custard apple (which I didn't like, though this one may have been underripe)


• yogurt ice cream (I'm not listing all ice cream flavors, but that was weird and oddly nice)

I've also had fresh beets (roasted or baked) twice in the last few months, after trying (and liking) one once, years ago, and then not pursuing the matter, since I know I don't like pickled beets, which are much easier to find.

Comments

[trinker.livejournal.com]

Huh. What was the cheval tartare like?

[minnehaha.livejournal.com]

Tongue? Really? It was a deli-meat staple when I was a kid.

B

[redbird]

When I was, too. And I was an unadventurous kid, and left it sitting on the platter and ate other things. And as an adult I was in the habit of not eating it, and hadn't changed that until this year.

Now, I'm capable of ordering something purely because I've never had it, or never heard of it, before. In fact, I'm trying to remember what, this past week, led to mentioning that approach: I remember fine Greek food, lots of papersky's cooking, crepes, poutine, but nothing unheralded. The veal tongue at Chase? (Papersky? rysmiel? fivemack? zorinth? Does that sound right, or anything else ring a bell here?)

[minnehaha.livejournal.com]

Is pickled tongue still available in New York delis? The couple of times I looked for it -- admittedly, it was just a by-the-way kind of thing -- I couldn't find it.

B

Mmmm... pickled tongue...

[dakiwiboid.livejournal.com]

My mom made that at home once in the fridge with veal tongue. It was incredibly good. I'm salivating just thinking about it.

What was the yogurt ice cream like?

[dakiwiboid.livejournal.com]

Did it taste like plain yogurt, or yogurt with honey, or what?

[crazysoph.livejournal.com]

Forgive my impertinence, but how does one get to adulthood in this society without ever having had oatmeal? I find I'm really boggled by this, given that oatmeal was THE breakfast, especially for winter, at least for us in the Mid-West.

Crazy(next up: oatcakes! (http://www.livejournal.com/users/crazysoph/272130.html) *grin*)Soph

[suecochran.livejournal.com]

I don't think that I had oatmeal until I was an adult, either, except maybe in oatmeal and raisin cookies. We ate mostly either eggs, bagel and cream cheese, or cold cereals with milk for breakfast when I was a kid. Sometimes cream of wheat, and on weekends we had waffles.

There were a fair number of "ordinary" foods that people consider staples that I didn't ever eat until I was an adult - in particular, when I was a counselor at a Weight Watchers Camp. One of those was grapefruit. I remember being a kid and being certain that I wouldn't like certain things, regardless of the fact that I had no information to go on but what I made up in my own mind. One amusing incidence of that was that my sister and I were certain that we didn't like pancakes, even though we loved waffles. Early signs of Fanny Dooleyism?

[redbird]

One does so by being raised by a mother who profoundly dislikes oatmeal. We ate cold cereal for breakfast, or eggs or toast or fruit…

[crazysoph.livejournal.com]

Ah, I should have thought of that - the same mechanism prevented me from having much acquaintance with fresh fish, which I now adore. Of course, there were all sorts of hot breakfasts to be had - corn meal mush, cream of wheat, French toast, pancakes (which we "needed"' to always make with Bisquick - now I just use plain flour), eggs-bacon-and-toast...

Crazy(growing up land-locked also didn't help on the fish-exposure)Soph

[pariyal.livejournal.com]

I've also had fresh beets (roasted or baked) twice in the last few months, after trying (and liking) one once, years ago, and then not pursuing the matter, since I know I don't like pickled beets, which are much easier to find.
Strange, for me it's exactly the other way around: I like pickled beets, but I have to pickle my own because they're much harder to find than fresh ones (which I like too; I used not to, until I had them from some other cook than my mother. I don't know what she did to spoil them, she was usually an excellent cook; probably too much clove, or even nutmeg).

[lizw.livejournal.com]

Is yogurt ice cream different from frozen yogurt?

[redbird]

Yes. It is to yogurt as chocolate ice cream is to chocolate--it was an ice cream flavored with yogurt.

This was one of the things I had when my mother and I went to an all-dessert restaurant this summer. I ought to get back there, with cattitude this time, and maybe one or two other people (a small place, not set up for groups of more than four, really). Or alone and sit at the bar.

[sinboy.livejournal.com]

Custard applese you can get in America tend to be underripe.

[jcbemis.livejournal.com]

unless you get them at the tropical fruit farm in S FL or from a friend in S FL's back yard. I salivate at the memory.