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I'm neutral on licorice. It's not a craving, but I won't spit it out, either. My husband inadvertently brought back a bag of the ammonium chloride salty licorice from Europe, and he won't touch it (and he loves traditional black licorice). I haven't tried it yet, but I might.
It's definitely an acquired taste (especially the diamond shaped ones and the ones shaped like coins. They can be a bit acrid).
Salted licorice quickly became a favorite of mine after my father brought me back a bag of salted licorice cats from Germany. Something about the hardness of the candy that becomes chewier as it sits in your mouth and the combination of saltiness and vague sweetness makes it borderline addictive.
I watch how much I eat though, as eating too much licorice isn't good for you.
My dad had a habit of bringing me interesting foods from foreign countries. Outside of the German salted licorice, this habit of his lead to me discovering that I liked salted dried plums and shrimp flavored rice crackers (not at the same time, of course). I don't think that he realized what they were when he bought them for me (he was in Hong Kong and just bought whatever looked interesting to him in the market), but thanks to the local Asian markets here in Pittsburgh, I'm able to treat myself to a bag of either once in a while.
It's definitely an acquired taste (especially the diamond shaped ones and the ones shaped like coins. They can be a bit acrid).
Salted licorice quickly became a favorite of mine after my father brought me back a bag of salted licorice cats from Germany. Something about the hardness of the candy that becomes chewier as it sits in your mouth and the combination of saltiness and vague sweetness makes it borderline addictive.
I watch how much I eat though, as eating too much licorice isn't good for you.
My dad had a habit of bringing me interesting foods from foreign countries. Outside of the German salted licorice, this habit of his lead to me discovering that I liked salted dried plums and shrimp flavored rice crackers (not at the same time, of course). I don't think that he realized what they were when he bought them for me (he was in Hong Kong and just bought whatever looked interesting to him in the market), but thanks to the local Asian markets here in Pittsburgh, I'm able to treat myself to a bag of either once in a while.
Yes, my spouse is an 18-year Navy vet, with lots of travel (mostly in the far east, but increasingly Europe of late), and also an adventurous eater and shopper, so it's always fun to see what he beings back. Japanese candies are really popular with our kids (and Korean facial masks, for me, lol).
I'm not a fan of foie, unless it's been cured first. At that point, it's quite good shaved on a toast point with something acidic to cut the richness.
Foie reminds me of liver whipped with butter. I like butter; I will eat liver--I just don't want them at the same time, lol!
I also loathe the smell of foie as it's being seared.
I like pate in general, but have only had foie gras once...I was at a dinner at a NYC restaurant with some people who were trying to impress, and it was their call. I'm all for rich stuff, and thought it was grand, but I don't see a time when I'd get it of my own accord.
I do HATE cream of wheat with a passion. The thought of it makes me nauseated.
I'm iffy on hot cereals. I grew up loathing oatmeal, but learned in adulthood that my dislike of oatmeal really only applies to rolled oats and its associated consistency and wateriness. Some hearty porridge of steel cut oats is a game-changer for me. I'll even use them to make uncooked, overnight oats. The nutty character and thicker consistency is far more to my liking than oatmeal made with rolled oats.
I don't care for cream of wheat, it just tastes very bland to me.
I LOVE.LOVE. LOVE Malt-o-Meal (though I rarely eat it). The toasted barley flavor is really the key, there.
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), but thanks to the local Asian markets here in Pittsburgh, I'm able to treat myself to a bag of either once in a while.
