What are you cooking?

[fishorama]

Maybe we should have been more careful in our spousal selections, lol? Bah, sometimes I'm not sure if I don't like something, or if, after almost 50 years, they're really his issues, not mine. I do sometimes get my own choices for lunch or if we go out...but then there's the sharing aspect...I want to try his food, but he often doesn't want to try mine. It feels greedy of me to do that but we're pretty much used to it. I "let" him have leftovers I'm indifferent to, it all works out more or less...but if I have to hear mac'n'cheese" every dinner discussion it gets very old. I like it but not every week! I also don't want to cook lunch & then dinner too. I'm getting lazier in my old age

 

[jaylach]

Maybe we should have been more careful in our spousal selections, lol? Bah, sometimes I'm not sure if I don't like something, or if, after almost 50 years, they're really his issues, not mine. I do sometimes get my own choices for lunch or if we go out...but then there's the sharing aspect...I want to try his food, but he often doesn't want to try mine. It feels greedy of me to do that but we're pretty much used to it. I "let" him have leftovers I'm indifferent to, it all works out more or less...but if I have to hear mac'n'cheese" every dinner discussion it gets very old. I like it but not every week! I also don't want to cook lunch & then dinner too. I'm getting lazier in my old age

Not much I don't like but there are some things...
1) I do not eat body parts that had a job as in organs.
2) I really don't care for coconut.

As to the Asian sirloin tips I was going to have I live alone and can change my mind any time I want. Decided to have an omelette with sausage, red bell pepper, onion, shrooms and cheddar cheese instead.

 

[fishorama]

I guess the nagging does work sometimes We're having mac'n'cheese, the homemade stovetop kind. White sauce, sharp ched, cooked mac. I really prefer some browning on top but not often worth the bother.

I don't cook organ meats & head cheese just looks nasty. As a kid we used to have chicken livers floured & fried in bacon grease with onions once in a very long while. Then deep fried was kind of a fad for take out, both were pretty good. That was after I'd left home, we almost never had restaurant food except on vacations...we were told that's why we could afford vacations. When I raised discus fry once, I did make beefheart mix 1 time but eww! It was pretty gross. It lasted a while in the freezer. My husband & his sibs recall smelling beef liver cooking from blocks away...& trying to be invited to any friend's house for any other dinner.

That made me think of early in our dating, his mother made "hot lettuce". A PA Dutch dish sometimes made w/dandelion greens & ham. Way too sweet & way too sour served on boiled potatoes. Eww! I couldn't even eat much just to be polite. It may have been a dating "test" I failed, lol.

jaylach, not even coconut milk in Thai curries, satay marinade, etc? Macaroon cookies? Mounds candy bars?

I'm sure there are foods I don't like, but after that trip down hot lettuce memory lane nothing else comes close...

 

[gwand]

If you want to kick your Italian meat sauce up a notch blend ground chicken liver with the chopped meat 1:4 ratio. Adds great flavor and richness.

 

[fishorama]

gwand, that made me think of Michigan Coney Island chili dogs. Flint & Jackson style include ground beef heart; Detroit style doesn't. I like both kinds. They also need skin on hot dogs for that "snap", nutmeg, raw onions & mustard. Might be an acquired taste...

Any organ meats in my red sauce would likely lead to divorce. I do a little Worchestershire sauce for depth of flavor. We both pretend it doesn't have any fish taste Really not enough in a big batch to notice.

 

[fishorama]

I finally made spag sauce tonight. We didn't have any tomato paste, so I waited. Our cheap canned crushed tomatoes were "roasted". Pretty good for chili, Spanish rice & red sauce, so far so good. No meatballs this time but we didn't miss them too much. My husband is a pasta lover; if he has a dinner vote it's often mac'n'cheese or spaghetti. Luckily I can call chef's prerogative at any time