Food dislikes-as guest, but will politely eat

[shootingstar]

nscrbug:

vinegar and vinegar-based sauces/dressings

If you don't have the above, how do you have your salads flavoured? What type of dressing if you barely can even stand anything mayonnaise-like?


Not to make this whole thread overly negative, I will say I have acquired and now enjoy the following after broadening beyond Chinese home cooking:

Vinegar, vinegar-based sauces /dressings. That includes vinegared sushi rice- acquired taste and began to like it from mid 20's onward.

Sushi & sashimi- from late 20's onward

Strong mustards (not just French's), all types of olives- mid 20's onward

Anise- from early 30's onward. I used to dislike it because it reminded me of Old World fustiness. But being part of dearie's family and exposed to his mother's great baking, changed that.

I've always enjoyed sauerkraut. Come one, I grew up in a predominantly German-Mennonite area. Oktoberfest in our area, is the biggest version in North America outside of Germany.

I listed my preferences not to have, if given a choice alot earlier in my thread. But for sheer survival, I WILL eat the stuff if there's not much choice in the area. This is why I do believe developing a broad palate...so it's not a hassle travelling internationally nor ...across ethnic neighbourhoods.

So I will eat deep fried fish....because no other choice. Like I did several times when cycling in rural Maritime Canadian provinces. To feel abit better about it stomach-wise, I told myself: I cycled 80-100kms. that day too. It helped..

[nscrbug]

nscrbug:

If you don't have the above, how do you have your salads flavoured? What type of dressing if you barely can even stand anything mayonnaise-like?

I can tolerate a ranch or honey-mustard flavored dressing (on the side)...but that's about it. I definitely don't like the oil & vinegar varieties.

[OakLeaf]

nscrbug:

If you don't have the above, how do you have your salads flavoured?

I'm surprised that you'd be the one to ask that question Shootingstar, because vegetables, including salad vegetables, actually taste good.

Two of the things I'm allergic to are yeast and corn, and that means that when I'm being strict about my diet (rare these days), I can't trust any salad dressing I don't make myself (vinegar, corn oil, corn sugar).

Eating salads with no dressing for 3-4 months when I was first diagnosed and learning to manage my food allergies, really taught me to appreciate the flavors of foods. Most of the time now I do indulge in salad dressing, but a teaspoonful is more than enough for a large salad bowl. As an acquaintance of my father's once said, "Dressing is to flavor the vegetables, not to water them."