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Okay, we all have some culinary dish and/or ingredient that just makes us clench our fists and scream WHY?????.
For me, it's that one fish that keeps showing-up in fish tacos, ceviche, gumbo, and "Catch of the day." Heck, I've even been served this fish raw at a Japanese restaurant.
Mine is mushrooms, I just cannot stand the smell, texture or taste of mushrooms. I won't even touch them most of the time and I have never liked mushrooms.
So, I have to say.....
Mushrooms - Get out of my dirt (aka - get off my lawn).
Okay, we all have some culinary dish and/or ingredient that just makes us clench our fists and scream WHY?????.
For me, it's that one fish that keeps showing-up in fish tacos, ceviche, gumbo, and "Catch of the day." Heck, I've even been served this fish raw at a Japanese restaurant.
So, I have to say...
Tilapia - GET OFF MY LAWN!!!!!
Tilapia is pretty horrific. I LOVE seafood but no, just no. It can go play in someone else's yard!
Okay, we all have some culinary dish and/or ingredient that just makes us clench our fists and scream WHY?????.
For me, it's that one fish that keeps showing-up in fish tacos, ceviche, gumbo, and "Catch of the day." Heck, I've even been served this fish raw at a Japanese restaurant.
So, I have to say...
Tilapia - GET OFF MY LAWN!!!!!
Definitely not a fan of tilapia, though I do like white fish (cod, sole, flounder, halibut, etc).
What grinds my grits is portobello mushrooms. Here's a clue folks: portobello mushrooms are the same mushrooms that you see in the supermarket at $1.50 on sale for 8 ounces of little half-dollar-sized caps of snowy white goodness, that - in another aisle, are chopped up in a $1.00 can that you saute and dump into your stroganoff. They are the button mushrooms. Except - they've been allowed to grow and turn brown. If you remember your childhood, you might remember mom cutting off the brown spots on the mushrooms before putting them into the chicken tetrazzini. Your family couldn't tolerate brown mushrooms then - why have you turned it into a cultural explosion of gourmet goodness now?
Ounce for ounce, they have little to show in terms of protein - which is what so many people are trying to use it for. Compare:
The average suggested single serving portion of a main course main ingredient is 4 ounces. Here's the breakdown:
Boneless skinless chicken breast = 5.32g per ounce
Ground sirloin (for burgers) = 8g per ounce
Salmon steak (cooked coho) = 7g per ounce
Portobello mushroom cap = .71g per ounce. That's less than 1 gram, per ounce.
Shrooms -cannot- substitute for meat, if you're trying to substitute one protein for another. Shrooms are not proteins. Yes they do have nutritional value. But proteins are not among the list of nutritional benefits of mushrooms. So please - stop pushing the portobello steak burgers on people. Put them in my salad for an interesting crunch texture. But get them off my entree.
Tomato! !!@ why do they assume I want these slimy things on my dish???? Don't assume my salad, burger, tacos, pasta, sandwich.....require these red pox.... get off my vine on my lawn!#$$/^&£¥₩₩)
Totally agree with the tilapia and also swai, what the heck is swai anyways?
So ... all those cheap imported what the heck are they fish raised in questionable conditions ...
get off my lawn !
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