Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
That is about the 'label' then, mainebrokerman? If you eat pumpkin pie that is made from pumpkin out of a can, apparently what you are eating is actually squash pie. Yes, pumpkin is a squash anyway but there has been quite a bit of publicity lately that the 'pumpkin' in cans is really not 'pumpkin' at all (i.e. like the pie pumpkin, the smallish ones, you can buy in the fall or grow) but another orange squash type. And if you ever watch cooking shows from Australia, you will see that they are definitely using some other kind of squash when they make a 'pumpkin' pie or even serve 'pumpkin' in other ways - it is yellow rather than orange oft-times.
Yep. I don't eat that kind of food very often. Why would I eat extruded sodium nitrite/nitrate-saturated floor scrapings when there are so many other food options out there with higher quality?
I don't have a heck of a lot of "food shape issues". As a pizza topping, I prefer my meat sausage class of toppings to be ground rather than sliced but that's to more uniformly distribute the flavor rather than some issue over the shape of the food.
I noticed Pringles mentioned in the thread. If you've ever stepped on a potato chip on a boat deck, you might appreciate why I only buy Pringles for the boat. A safety issue since a wet potato chip is like a banana peel when you step on it. Pringles are in all other ways inferior to a real potato chip.
There are children in Africa who would do anything for just one cube of bratwurst.
Yes, I understand the joke because I got the starving children in China lecture frequently while I was growing up.
The starving children in Africa might possibly eat bratwurst because it is mildly spiced meat, but unfortunately, starving people will refuse to eat food they are not familiar with. It is an actual real world problem for the rescue organization that feed refugees and starving populations.
First world countries have a lot of food variety but poor countries often times do not. A lot of foods are unfamiliar to poor persons of those nations. If they don't know it, or it isn't very similar to what they know, they will refuse it.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,032,639 times
Reputation: 28903
I get what you're talking about, but my "thing" isn't about shapes -- it's about perceived texture.
Let me explain.
You know all those "fancy"-flavored potato chips? Like there's one that tastes like BBQ chicken or pastrami or tzatziki or whatever? Yeah, the flavor is right there on that potato chip! Absolutely! But I associate BBQ chicken and pastrami and tzatziki and whatever with a certain texture -- and that texture is not a crisp potato chip. Totally throws me off my game and I don't want to play anymore.
Dang. Now I want a bologna sandwich on soft white bread with mayo and Lay's original potato chips smooshed in it.
I guess my 'thing' would be bread. Hot dogs must be served in a hot dog bun. Hamburgers, a hamburger bun. Ruebens and Patty Melts must be served on rye! French toast must be made with Texas Toast style bread. Some sandwiches must have soft white bread, egg salad, bologna, tuna salad.
I can't think of any context where this would bother me.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
