614858 Sat Apr 25 07:31:44 -0700 2009 182 27 General Chowhounding Topics 0 4627515 For me, it would be eggs. Twice as much yolk and very little white. You could still buy regular eggs for cooking. And steaks. I would make all steaks tender and juicy and un-screw-up-able. Do you have a food item you'd like to personalize? Sat Apr 25 07:31:44 -0700 2009 253735 bayoucook 1 4627526 I would make fava beans less annoying to deal with. I am so with you on the egg. Sat Apr 25 07:36:15 -0700 2009 4627515 137755 Sal Vanilla 2 4627579 Hey Sal, I read your bio. You've been to Doe's Eat Place in the Delta? I've gone there all my life; have relatives in Leland and Greenville. Love that place. Sat Apr 25 08:03:09 -0700 2009 4627526 253735 bayoucook 3 4628043 I have... many times. Sigh... I miss The South. Sat Apr 25 12:13:17 -0700 2009 4627579 137755 Sal Vanilla 2 4629380 I actually love the process of shelling/popping the membranes off favas. I find it sort of therapeutic. Is that odd? Sun Apr 26 06:38:43 -0700 2009 4627526 11106 tatamagouche 3 4630076 No, not odd at all. I find defuzzing sweaters and picking off every last pill therapeutic. I am also the designated mincer in the house. Although... my sister attributes that to pent up anger and frustration. I attribute her analysis to transference ; ) Sun Apr 26 12:34:47 -0700 2009 4629380 137755 Sal Vanilla 4 4630800 Yay! Love puling the sheet of lint off the screen in the dryer too. And will stop there before I delve into TMI. Funny thing is right after the above comment I went right out and bought some favas. I've got a wonderful salad recipe that also includes peas, shaved zucchini, parmesan, lots of lemon juice and olive oil... Sun Apr 26 17:49:08 -0700 2009 4630076 11106 tatamagouche 5 4637211 MMM Yumba sounding salad! I love pulling the lint out of the screen to. One piece - accept no less. I love it when it thick with whooly pieces from the dog bed. I swear that lint could be gathered and spun into yarn. Talk about recycling. A couple days ago on this very posting, I think it was the orig poster - anyway she mentioned about eggs needing two yolks and ditching most of the whites - I went out shortly after reading that and got an egg. I broke it open and what do you guess I saw? Yup. Two yolks. Tue Apr 28 16:27:20 -0700 2009 4630800 137755 Sal Vanilla 6 4640356 I am SO jealous! (orig poster) Wed Apr 29 15:50:49 -0700 2009 4637211 253735 bayoucook 7 4640448 I smiled and thought of you. The yolks were really big too - but strangely fragile. Wed Apr 29 16:16:45 -0700 2009 4640356 137755 Sal Vanilla 6 4690057 One of the stores I shop regularly carries double yolk eggs. Wonder what those chickens are eating?? Sat May 16 15:44:42 -0700 2009 4637211 116047 The Professor 7 4690566 I don't think it's what they're eating--they're chewing Doublemint gum. Sat May 16 20:30:01 -0700 2009 4690057 249664 kattyeyes 5 4649166 that sounds like an amazing salad that i'd devour in one sitting.... recipe? Sat May 02 19:58:03 -0700 2009 4630800 264146 kubasd 6 4652061 It's actually really simple—I mean, that's pretty much it. The zucchini's raw, but shaved (or sliced) very thin, enough so the pieces are limp, if you know what I mean. Don't overcook the peas/favas, of course. Shave or chunk the parmesan; I prefer that to shredding/grating so it doesn't get soggy. Drizzle with good olive oil and plenty of lemon juice. You can add a little chiffonaded basil too if you like...really you could play with it in all sorts of ways, I imagine. Mon May 04 06:46:25 -0700 2009 4649166 11106 tatamagouche 2 4637400 I want my eggs with less yolk and double the white.... just get rid of that squiggley white rooster cum thingie. Tue Apr 28 17:42:18 -0700 2009 4627526 80667 janetms383 3 4637444 Thanks Janet!! Yecch... I'll never be able to get that visual out of my brain now!! Can we just agree to acronym it to RCT from now on? Is that REALLY what that is?? No one ever mentions it in polite society... ;) adam Tue Apr 28 18:05:25 -0700 2009 4637400 154787 adamshoe 4 4637453 And...granola for breakfast tomorrow. Tue Apr 28 18:08:17 -0700 2009 4637444 13722 small h 4 4637576 The chalaza keeps the yolk suspended in the middle of the egg. Tue Apr 28 18:50:36 -0700 2009 4637444 13150 babette feasts 5 4637588 It's called a chalaza? Sounds vaguely Hebrew...;) Off to google that word now. Thanks Babs (if I may call you that.) adam Tue Apr 28 18:57:58 -0700 2009 4637576 154787 adamshoe 3 4641619 I do NOT want to think about that. It really doesn't matter anyway, white is tasteless. Thu Apr 30 05:40:09 -0700 2009 4637400 253735 bayoucook 4 4641651 Egg whites are far from flavorless. Thu Apr 30 06:01:37 -0700 2009 4641619 36408 danieljdwyer 5 4645512 ok, I'll give you that; they're just lacking the rich gooeyness of yolks... Fri May 01 09:41:11 -0700 2009 4641651 253735 bayoucook 3 4643710 I agree with you on the egg principle and HAHAHAHA on the RCT but what is it really? Is its purpose really to keep the yolk suspended as babbette says? Thu Apr 30 16:35:12 -0700 2009 4637400 220674 Cebca 4 4644299 Yup. Just google chalaza. It's not really RCT. Interesting stuff on the inter web... adam Thu Apr 30 20:14:02 -0700 2009 4643710 154787 adamshoe 5 4644897 I wouldn't lie to ya! Fri May 01 06:35:42 -0700 2009 4644299 13150 babette feasts 5 4645510 is the "ch" pronounced like chair or like challah? Fri May 01 09:40:48 -0700 2009 4644299 220674 Cebca 6 4647352 Like chair. I knew I took developmental bio. for some reason. Fri May 01 20:19:42 -0700 2009 4645510 134437 salsailsa 4 4647451 Snip it with your fingers and see what happens. Fri May 01 21:57:16 -0700 2009 4643710 137755 Sal Vanilla 3 4691989 I hate that thing so much, when I can, I strain it out. gross. Sun May 17 14:50:13 -0700 2009 4637400 50431 chef chicklet 3 4696311 geez louise! What language! I think I will like this CHOWHOUND thing very much :) I am also all for more white half yolk. Tue May 19 01:22:03 -0700 2009 4637400 293982 aforkcalledspoon 1 4627644 More arti and no choke. An all dark meat turkey. Onions that don't make me cry. Sat Apr 25 08:37:55 -0700 2009 4627515 23675 phofiend 2 4629337 It's called duck, and tastes even better. Unfortunately you'll have to buy around 1 per person for Thansgiving, but happiness is worth it. Sun Apr 26 06:10:20 -0700 2009 4627644 13150 babette feasts 3 4629846 Or goose. You don't need as many. But as far as turkeys go, heritage birds are much less buxom. Sun Apr 26 10:31:18 -0700 2009 4629337 58743 alanbarnes 4 4630643 Only get goose if one person in your household is a cosmetic surgeon experienced in liposuction. Sun Apr 26 16:56:39 -0700 2009 4629846 40486 Cinnamon 5 4630703 Duck is the same way, but I've found that steaming the bird before roasting renders away much of the fat. No liposuction required. Now there's a thought - maybe a really, really hot steam room is an alternative to gustatory self-control... Sun Apr 26 17:12:58 -0700 2009 4630643 58743 alanbarnes 6 4630761 Really? Might've been the birds I've gotten... have had no problem whatsoever with duck, it's always turned out beautifully. The ONE Christmas goose I made was a comedy of drainage. >Now there's a thought - maybe a really, really hot steam room is an alternative to gustatory self-control...< Beware any spa that offers to wrap you in a cozy dough blanket first. Sun Apr 26 17:34:45 -0700 2009 4630703 40486 Cinnamon 7 4690060 I sure hope you saved that precious "drainage" for cooking...there is nothing better for roasting potatoes than goose or duck fat. Nothing. Sat May 16 15:47:29 -0700 2009 4630761 116047 The Professor 8 4691942 Did save some of the goose fat - duck fat to my taste has been much better, not sure why or if it was the particular goose. Sun May 17 14:28:15 -0700 2009 4690060 40486 Cinnamon 2 4711329 I agree with the artichoke! So little edible parts =.=. Sun May 24 15:19:48 -0700 2009 4627644 212885 AngelSanctuary 1 4627699 All fish would not have scales and pin bones. Roasted chicken skin would never come off of the meat when cutting up the bird. Sat Apr 25 09:08:21 -0700 2009 4627515 36661 Sam Fujisaka 2 4627769 Second that, Sam. There must be a way to keep that luscious skin on! Sat Apr 25 09:47:52 -0700 2009 4627699 253735 bayoucook 2 4630036 No - the chicken would somehow be stratified, so that when roasted, you would have crispy skin, a thin layer of meat, crispy skin, a thin layer of meat...And the laws of the universe would mutate to allow this. Cay Sun Apr 26 12:14:56 -0700 2009 4627699 49525 cayjohan 3 4630073 That would be one freaky-looking bird. Sun Apr 26 12:33:44 -0700 2009 4630036 11106 tatamagouche 4 4630084 But tasty business! And aren't chickens a little freaky looking already? <g> Cay Sun Apr 26 12:38:43 -0700 2009 4630073 49525 cayjohan 5 4630196 Sort of a hybrid between a chicken and an onion. Sun Apr 26 13:24:41 -0700 2009 4630084 57170 Veggo 3 4645418 I'm putting YOU in charge of my next Universe to live in. :P Fri May 01 09:16:41 -0700 2009 4630036 95137 mcsheridan 1 4627751 Octopi and conch would be tender enough so I don't have to beat them in their afterlife. Sat Apr 25 09:37:27 -0700 2009 4627515 57170 Veggo 1 4627847 Easy--shrimp...I DESPISE deveining those suckers...I know that you don't always have to & some people never do... but oy! What a total pita! Sat Apr 25 10:28:32 -0700 2009 4627515 11983 Val 2 4628066 Yes! easy shrimp & oysters that gladly open without having to be shucked. Sat Apr 25 12:25:01 -0700 2009 4627847 260753 beccabones 3 4628526 Wouldn't it be nice if shrimp and lobbies fully excreted their poop instead of storing it all along their tails. Gaggers. Oh - a good way to get FL lobbie skat out easily: Bust off the last foot or so of their antenna, shove the broken part up his... um... bum from tail to carapice and then pull it back out. The antenna has little backward spines that grab its intestines and it all comes out attached to the antenna. A nifty and repulsive trick. Sat Apr 25 16:43:05 -0700 2009 4628066 137755 Sal Vanilla 4 4628538 Sal!!! Hil-AR-ious! I don't know wtf you just said, but I AM WITH YOU!!! AND I don't want to be any part of it! Sat Apr 25 16:48:34 -0700 2009 4628526 11983 Val 5 4629382 Weird...I kind of find this process therapeutic too. Something very satisfying about removing that little string. This thread is beginning to make me feel like a freak! Sun Apr 26 06:40:37 -0700 2009 4628538 11106 tatamagouche 6 4630079 OMG I just spit my coffee all over my keyboard laughing at your post! Sun Apr 26 12:36:06 -0700 2009 4629382 137755 Sal Vanilla 6 4632053 Nope - I'm with you! Even as a kid, I used to beg to de-vien the shrimp. I find it quite satisfying too! Mon Apr 27 08:17:29 -0700 2009 4629382 174753 NellyNel 7 4647453 You two - I could use you at Chez Sal! Fri May 01 21:58:55 -0700 2009 4632053 137755 Sal Vanilla 8 4649173 even when I buy "deveined" shrimp, I find I still have stuff to remove..... My shrimpies have to be completely clean before I eat them, no exception.... and i enjoy it.... Sat May 02 20:01:04 -0700 2009 4647453 264146 kubasd 1 4627890 In a perfect world, tomatoes would have a larger diameter, to accomodate my burger pictured here: http://www.thrillist.com/pics/safeburger.jpg Sat Apr 25 10:49:13 -0700 2009 4627515 17562 FoodFuser 2 4645653 In my perfect world, tomatoes would be about an inch thick from blossom to stem end, so you could have my 2 favorite parts by slicing in 2 horizontally: the blossom end (which I like the best), and the stem end, with some but minimal seed cells between the two for moisture. And they would always taste like August Ontario field tomatoes, always! Fri May 01 10:14:52 -0700 2009 4627890 13709 buttertart 1 4628013 Lard and Bacon Drippings would be the same only chock-full of beneficial nutrients necessary to lower cholesterol. Wood smoke would be the only source of Vitamin S, absolutely required for whatever. Sat Apr 25 11:58:19 -0700 2009 4627515 55318 DockPotato 2 4628051 And that copious consumption of them cured cancer and aided in weight loss. I mean... while we are at it. I saw yesterday on the news that bacon cures hangovers. Just one more reason to have it at the ready. Sat Apr 25 12:15:08 -0700 2009 4628013 137755 Sal Vanilla 3 4628085 http://chowhound.chow.com/topics/610544 While we're asking for fatty goodness to be good for you, can we add milkfat to the list? Then all those tasty things we make from it - cheese, butter, etc. - would actually lower our blood cholesterol and make us slimmer. I'm on board with all dark-meat turkeys and chokeless artichokes, too. Wouldn't mind coreless cabbage, either. Sat Apr 25 12:32:07 -0700 2009 4628051 10074 Caitlin McGrath 4 4628530 We can certainly add those Caitlin. Gross oversight really! Sat Apr 25 16:44:26 -0700 2009 4628085 137755 Sal Vanilla 4 4630486 We can go further with the artichokes than just de-choking them. I would also like them to have a higher food-to-trash ratio. And no thorns. With all those fibrous inedible parts, it's like the artichokes don't even WANT to be eaten. This is wrong. Sun Apr 26 15:39:03 -0700 2009 4628085 13722 small h 5 4630504 And they still charge 3-4 bucks a throw for a decent one. 'Splain it to me, Lucy. Sun Apr 26 15:50:03 -0700 2009 4630486 57170 Veggo 6 4630609 Well, Ricky, the only theory I have is that artichokes are that rare foodstuff that follows the bathing suit rule: as the functional surface area decreases, the price rises. Malcolm Gladwell might be too busy to address this issue right now, but I bet Alan Greenspan has some free time. Sun Apr 26 16:41:42 -0700 2009 4630504 13722 small h 5 4631684 Wonder who first tried them. Would you look at an artichoke the first time and say yum? Mon Apr 27 05:38:12 -0700 2009 4630486 253735 bayoucook 6 4632075 Maybe the same guy who ate the first oyster. Mon Apr 27 08:25:33 -0700 2009 4631684 57170 Veggo 5 4645612 Yes, get rid of the spines! First you get all these tiny little cuts all over your hand from the spiky leaves, then get lemon juice in every single one of them dressing the damn thing. That's just cruel and unusual. Fri May 01 09:59:45 -0700 2009 4630486 131105 Emmmily 3 4643718 yes I read that too!! A bacon and white bread sandwich, the ideal hangover cure!! Personally I think bacon is overhyped (flinch, dont hit me!) but my boyfriend was thrilled. Thu Apr 30 16:37:57 -0700 2009 4628051 220674 Cebca 2 4630270 I'm on board with all of this--from the bacon to the milkfat. I am especially drawn to the idea it will not only lower our cholesterol, but make us thinner! While we're at it, can we please fix avocados so the cholesterol kid here and all my friends can enjoy them without guilt? Sun Apr 26 14:05:40 -0700 2009 4628013 249664 kattyeyes 3 4630352 Avocados are full of fat, but it's healthy fat. Won't make you thinner, that's for sure, but only have a neutral-to-positive impact on your cholesterol stats. Sun Apr 26 14:37:31 -0700 2009 4630270 10074 Caitlin McGrath 3 4632104 I'm adding to my request--it needs to be broader. White sugar becomes a health food, loaded with vitamin D. We are encouraged to eat it supplementally and with reckless abandon throughout each day for strong, healthy bones and skin. Mon Apr 27 08:35:55 -0700 2009 4630270 249664 kattyeyes 4 4713672 Would it also not rot your teef? Mon May 25 15:59:14 -0700 2009 4632104 84119 lagatta 5 4713779 Of course! Nothing so nutritious could possibly do anything detrimental! 5 out of 5 dentists would recommend gum with sugar to their patients who chew gum. With each checkup, you'd get a new toothbrush, some floss and a sugary treat as a token of good health. Mon May 25 16:45:33 -0700 2009 4713672 249664 kattyeyes 1 4628362 Dear Mother Nature, As much as You have perfected the taste of Your Earth's bounty, some often leave me wishing that I could make some changes that even You might consider worthy. I don't mean to sound of a mortal filled with hubris and contempt for Your gifts that You bestow upon us, but I am certain that many of my associates also wish that some of Your otherwise amazing creations could use a little nip & tuck. Yes, for the sake of convenience of one sort or another, we have attempted to achieve this perfection in certain cases only to have failed (e.g., please see item #1). Consequently, it's pretty obvious to me that You have the final say as to whether or not this wish list will ever come true. I know You have been awfully busy lately, as well as awfully pissed off at us for really screwing things up (please oh please pardon us as a whole for allowing two particularly bad terms of Cowboy contempt for all things natural), as most of us now know that global warming is actually Global Warming. With that said, if You see just a tiny of window time opening up in Your otherwise crazy schedule, I would be deeply honored and appreciative if You could take a peak at my list. And please pardon me and disregard any of my wishes that might put us deeper in the environmental crap hole. Vinaka vaka levu, Bulavinaka 1) Seedless watermelons that taste like seeded ones but without the seeds. 2) Seedless avocados. 3) Pineapples with edible and appetizing skins like real apples. 4) Quadruple the size of Mexican limes - I don't mind the seeds at all. 5) A little red "Perfect for Eating" pop-up indicator on canteloupes. Cutting into the occasional ones that taste and smell like varnish really suck the spirit of Summer right out of me. 6) Make durians really taste good, or did You even mean for us to be eating these? Working so hard to open one of these is bad enough, but offering something that tastes like vanilla custard mixed with the fermented juices of rotting onions and sneakers that are far past their better days is a really bad joke (just my pewny opinion). Nix the fermented juices smell and I will far more appreciate having durians pushed on to me when we're visiting my in-laws in Malaysia. :) Sat Apr 25 15:10:34 -0700 2009 4627515 64003 bulavinaka 2 4628452 I would not change a thing about durians ... except maybe for the price/lb. Sat Apr 25 16:02:21 -0700 2009 4628362 11583 ipsedixit 3 4628506 And the conspiracy continues... :) Sat Apr 25 16:33:13 -0700 2009 4628452 64003 bulavinaka 2 4628477 Avocado pits don't bother me, but a seedless mango would be beyond awesome. The bigger Mexican/Key limes are a good one. Sat Apr 25 16:17:46 -0700 2009 4628362 10074 Caitlin McGrath 3 4629386 Yes. Finally one I get...the battle with the mango pit is a brutal one. And that reminds me of one of my own—I wish spaghetti squash were seedless. The seeds always create this stringy gunk around them and scooping it all out, you lose part of the flesh. Sun Apr 26 06:43:32 -0700 2009 4628477 11106 tatamagouche 4 4630218 You know, I kind of like sucking and slurping on the mango pit. Something very decadent, all those mango juices sloshing all over my face and hands and dripping from my face. It is my favorite part or eating a mango. Sun Apr 26 13:37:58 -0700 2009 4629386 89969 moh 5 4630244 You've reminded me of the scene in When Harry met Sally: " I'll have what she's having." Sun Apr 26 13:51:22 -0700 2009 4630218 57170 Veggo 6 4630367 <grin> You can't say I don't enjoy my food! But I can't claim to be Meg-ryan-like in any way. It is more rodent like behavior. Imagine a large hamster-like creature. Or perhaps a monkey with a banana. Sun Apr 26 14:40:42 -0700 2009 4630244 89969 moh 7 4630806 I remember stumbling home late at night in Tarija, Bolivia, and seeing discarded mango seeds with their dry(ing) hair sticking out. In the light coming from windows and the like, they'd look like giant bugs or medium rats. Scare the living shit out of you for a split second. Sun Apr 26 17:50:18 -0700 2009 4630367 36661 Sam Fujisaka 8 4630832 We could discuss cardamom pods in Indian food. Thank goodness they have a distinct scent. Sun Apr 26 18:00:47 -0700 2009 4630806 40486 Cinnamon 8 4630846 Sam, you should re-post this on the food nightmare thread; it's got legs, so to speak. Sun Apr 26 18:04:10 -0700 2009 4630806 57170 Veggo 8 4631109 I've nearly jumped out of my skin seeing those very same bugs/rats while walking down the streets at night in Malaysia. Maybe I should carry a spare pair of shorts next time, just in case... Sun Apr 26 19:37:32 -0700 2009 4630806 64003 bulavinaka 9 4631150 Cinnamon, Veggo & bulavinaka, its great to know that I'm not alone. In very low light late at night and on cobblestone streets they can startle you to your senses! Sun Apr 26 19:53:41 -0700 2009 4631109 36661 Sam Fujisaka 2 4629355 Yes on the pineapples! And easy to open coconuts. Sun Apr 26 06:19:34 -0700 2009 4628362 253735 bayoucook 3 4630104 My dog husks coconuts in record time. It is a little frightening to watch. My little nieces squeal with glee when I jam the screwdriver between the eyes of the coconut to open it. I insist that trait comes from her husbands side of the family. Meanwhile I sleep with the bedroom door locked when they come for a visit. Sun Apr 26 12:43:29 -0700 2009 4629355 137755 Sal Vanilla 2 4711332 Durians ARE perfect! Sun May 24 15:21:03 -0700 2009 4628362 212885 AngelSanctuary 3 4711445 Another victim body-snatched by those darned durians!!! :) Sun May 24 16:10:16 -0700 2009 4711332 64003 bulavinaka 1 4629138 I would make tomatoes flavorful even if they were grown under artificial conditions and no matter what region or season. So many bad, tasteless tomatoes out there. Good ones are like gold and gems. Sat Apr 25 23:56:52 -0700 2009 4627515 118120 luckyfatima 1 4629191 Basil should be a hardy perennial plant that likes frost. Sun Apr 26 01:47:54 -0700 2009 4627515 40746 Peg 1 4630088 Eggs would be laid in the same condition you find them in the grocers fridge. Leeks would clean themselves of grit. All peaches would be freestone. Sun Apr 26 12:39:19 -0700 2009 4627515 137755 Sal Vanilla 2 4630736 That reminds me, I've often wished for freestone cherries. For baking - even with a pitter they are still a PIA, and I hate the rough edges that the pitter leaves. Sun Apr 26 17:23:39 -0700 2009 4630088 13150 babette feasts 1 4631885 Much as I love yolks, it would also be nice to be able to get eggs that were all white. Hard boiled, with some salt and hot sauce, these would be a delicious and incredibly healthy snack. Mon Apr 27 07:22:33 -0700 2009 4627515 36408 danieljdwyer 2 4632067 Wouldn't that be an oblate spheroid of tofu? Gimme a cheeseburger-works and rings from the Glenwood! Mon Apr 27 08:23:28 -0700 2009 4631885 57170 Veggo 2 4643728 ooh, good one. Thu Apr 30 16:39:36 -0700 2009 4631885 220674 Cebca 1 4632410 Grapefruits. I hate the things. Why can't they taste like pomelos? One bite into a grapefruit, and I can't taste anything but bitter for the day. No wonder people go on grapefruit diets. I'd stop eating if I had to have a grapefruit before every meal. And yet, the exterior beauty of a grapefruit ... And raw onions. Why can't raw onions taste like the glory that is caramelized onions? Or at least make it all mild ... like scallions! The need to drop raw onions into everything ruins my food. One bite into that raw onion, and even my dessert is tainted. Gross city. And those tomatoes. I haven't had a truly good tomato since I lived at home and my parents grew them. (And I didn't like tomatoes then!!!) Can't they all be hardy, easy to grow, and delicious regardless of circumstances? Mon Apr 27 09:49:30 -0700 2009 4627515 17410 Ali 2 4636757 Grapefruits aren't bitter if you're careful about avoiding the membrane—they're tarter than pomelos, to be sure, but I love both... I used to love raw red onions but I can't do those anymore. My stomach starts to burn. As for tomatoes—only in season and even then only with luck are they much good at all in the US. In Italy, on the other hand... Tue Apr 28 13:58:48 -0700 2009 4632410 11106 tatamagouche 3 4636783 I avoid all membranes, but it doesn't help. (Funny enough, my mother told me the exact same tip yesterday night. ^_^) Without the membrane, I can taste more of the fruity-ness and sort of see why people like them, but it's still just bitter. It's worse when it's in my salad or something and the bitterness taints the ingredients around it. Blegh. The tomatoes ... well, last summer, I religiously went to the farmer's market at least once a week, and still no tomatoes. They were *all* bad. I was more than a little sad. Tue Apr 28 14:05:47 -0700 2009 4636757 17410 Ali 4 4638207 Had a panzanella at a local restaurant the other day—should've known better than to have a summer salad in early spring—but still, the tomatoes were very nearly white. So depressing. Wed Apr 29 05:17:51 -0700 2009 4636783 11106 tatamagouche 4 4645633 I wonder if the bitterness in grapefruits is a supertaster thing (since supertasters are more sensitive to certain bitter compounds)? I find them pretty inedible too, along with broccoli rabe, many beers, etc, all b/c of intense bitterness. Just a thought. Fri May 01 10:06:47 -0700 2009 4636783 131105 Emmmily 1 4634848 ah, we are opposites. i'd love yolk-free eggs please. Tue Apr 28 00:36:43 -0700 2009 4627515 15572 Emme 1 4635777 Concord grapes would be seedless. Fresh raspberries would not go moldy for at least a week after you buy them. Macoun apples would store as well as Braeburns. Bananas and tomatoes would keep longer at room temperature. Garlic cloves would slip their skins as easily as concord grapes. Tue Apr 28 09:53:06 -0700 2009 4627515 159317 greygarious 2 4636634 I've read about this and plan to try when berries are in season. Place unwashed berries in a glass jar with the lid on in the fridge. Supposed to extend their life. Also recommended for mushrooms. Tue Apr 28 13:29:48 -0700 2009 4635777 84890 nemo 3 4637180 That works fine for strawberries and blueberries, but it seems like the hollow shape of the raspberry makes it more vulnerable to condensation, which encourages mold. If left uncovered in the fridge long enough to dry the condensation, they start to shrivel and exude juice, which again encourages mold. I've settled for either eating them the day I buy them, or freezing, which defeats their fresh appeal. Tue Apr 28 16:14:37 -0700 2009 4636634 159317 greygarious 4 4641640 I've had excellent luck with storing (very) fragile raspberries in glass jars for days. Thu Apr 30 05:56:47 -0700 2009 4637180 10400 Aromatherapy 2 4636759 Grapes—good call. Tue Apr 28 13:59:06 -0700 2009 4635777 11106 tatamagouche 2 4711341 OMG yes! I love concord grapes but they are so annoying to eat. I don't like the peel either so I have to peel them and then take out the seed just for a tiny ass amount of flesh. Sun May 24 15:23:07 -0700 2009 4635777 212885 AngelSanctuary 1 4637244 Olive trees that could grow happily and fruitfully in continental climates? Sour cherries where the pits pull out neatly and effortlessly with the stem (pitless would not be good, since sour cherry pits are flavorful and useful in certain things). Freestone mangoes. Tue Apr 28 16:41:36 -0700 2009 4627515 13819 Karl S 2 4637341 "Olive trees that could grow happily and fruitfully in continental climates?" Well, I don't mind olive trees in distant lands, as olives and olive oil travel pretty well. But I would love to have fig trees that would thrive in my backyard in Canada.... Fresh figs off a tree are so wonderful. Tue Apr 28 17:12:58 -0700 2009 4637244 89969 moh 3 4637361 I just want a more abundant supply. People who imagine all the oil labelled EVOO out there is actually EVOO are a pretty hopeful bunch.,... Tue Apr 28 17:21:12 -0700 2009 4637341 13819 Karl S 1 4637481 It's not NICE to f*ck with Mother Nature, but... How bout green coffee beans that "ripen" and magically turn into whatever roast you'd like, depending on "ripening" time. Ooh, I'd like that. Vacuum packed nuts that "self-toast" on exposure to air, so you never have to throw out $10.00 worth of pine-nuts because you got distracted (after your 3'rd cocktail...). We can live in outer space, but can NOT come up with the Navel Cherry! (although I'm all for pit spitting contests, but try making a cherry pie with fresh bings. Your kitchen will look like the aftermath of several Godfather movies; horse-heads not included) While we're at it, seedless tomatoes would be kind of cool, too. Gee, I hope Monsanto isn't spying on this thread and getting diabolically good ideas!! adam Tue Apr 28 18:19:10 -0700 2009 4627515 154787 adamshoe 1 4637563 Corn on the cob would have easily removable cornsilk so there'd be none to get stuck in your teeth. "Navel" lemons so the seeds would be no problem in iced tea; alternatively, much bigger seeds so they couldn't accidentally be sucked up through a straw. :) Tue Apr 28 18:47:04 -0700 2009 4627515 95137 mcsheridan 2 4637605 Two very good ones--they'd get my vote, too! Tue Apr 28 19:03:08 -0700 2009 4637563 249664 kattyeyes 2 4637624 Amazingly, if you cook corn on the cob in the microwave in its husk (steams perfectly in a few minutes, without heating up the kitchen), the silk strips clean away like nobody's business. Tue Apr 28 19:09:51 -0700 2009 4637563 10074 Caitlin McGrath 2 4638213 Dammit, I like pulling off the cornsilk too! As I suggested earlier, I must've been a seriously nitpicky chimp in another life. Wed Apr 29 05:19:35 -0700 2009 4637563 11106 tatamagouche 3 4640435 Sometimes you just crack me up. I know that does not add to the topic, but I had to let that out. Wed Apr 29 16:13:30 -0700 2009 4638213 137755 Sal Vanilla 1 4640315 I would leave out the fat and calories in BACON. Wed Apr 29 15:40:44 -0700 2009 4627515 240293 Lewes17266 2 4640326 I can understand the calories but...the fat? the fat is the point of bacon (at least of the streaky American kind). Wed Apr 29 15:43:23 -0700 2009 4640315 13819 Karl S 3 4640359 I assume they mean the fat would be there but it wouldn't, you know, stick. Wed Apr 29 15:52:37 -0700 2009 4640326 11106 tatamagouche 2 4640931 Oh, no you don't! You leave out the fat, and what would we fry our home fries in? :D Never mind no more green beans cooked with a little bit of bacon fat, sugar and mustard. Wed Apr 29 19:11:35 -0700 2009 4640315 95137 mcsheridan 3 4641416 2 words: Duck Fat. Quack! Thu Apr 30 00:17:59 -0700 2009 4640931 137755 Sal Vanilla 4 4643623 One of these days, I'm going to get some duck fat and roast potatoes with it. Someday... Thu Apr 30 15:59:15 -0700 2009 4641416 95137 mcsheridan 5 4643624 Cook yourself some duck. Good meal + duck fat bonus for future cooking. Thu Apr 30 16:00:43 -0700 2009 4643623 10074 Caitlin McGrath 5 4644206 Do this really soon. Roasted potatoes done with duck fat is one of the most wonderful ways to eat potato ever.... Thu Apr 30 19:34:02 -0700 2009 4643623 89969 moh 6 4647458 I just double rendered pork fat. I may have a new love. 8 Pounds of pork fat! My house reeks. Fri May 01 22:01:47 -0700 2009 4644206 137755 Sal Vanilla 7 4648089 Yes, but it is sooo good. I don't know if you like fried chicken, but there is an awesome Edna Lewis recipe for southern fried chicken that fries the chicken in lard with some bacon thrown in, and it is amazing! The few times we have rendered our own lard, it was to make this recipe. Perhaps it is time again.... Sat May 02 09:26:00 -0700 2009 4647458 89969 moh 7 4689892 Yhaa? And what did you do with the cracklings? They're the best bit of the pig. Sat May 16 14:15:01 -0700 2009 4647458 55318 DockPotato 1 4640411 I'd like a butternut squash I could remove from it's skin without resorting to manuevers usually reserved for chopping wood. ETA: apparently I have dyslexic fingers thanks Sal :) Wed Apr 29 16:07:54 -0700 2009 4627515 138472 maplesugar 2 4640429 Butternut right? Peel it with a cheep hand peeler towards to. Sick simple. Wed Apr 29 16:12:17 -0700 2009 4640411 137755 Sal Vanilla 3 4641621 Sal - do what? I've almost stopped cooking with them b/c they're so damned hard to peel and chop (no frozen product here). So, how do you do it? And cheap hand peeler? Thu Apr 30 05:41:51 -0700 2009 4640429 253735 bayoucook 4 4642780 Lots of ways to peel/section it. Good tools are a real plus. Try this page to see a variety of techniques: http://images.google.com/images?gbv=2&hl=en&safe=off&sa=1&q=butternut+peel+skin&btnG=Search+Images&aq=f&oq= Thu Apr 30 11:36:43 -0700 2009 4641621 17562 FoodFuser 4 4642818 I just read thatI wrote "cheep" LOL... I have chickenitis. Anyway. You know those hand peelers? Use one of those. Hold it by the neck and start peeling towards you from the bottom like below the bottom bug gourd side as low as comfy. The skin will zip right off and there is only a tiny bit of waste. You can use those y shaped peelers or the kind that is straight and the peeler part is two parallel blades. I am sure the others work, but I KNOW those do. Thu Apr 30 11:47:34 -0700 2009 4641621 137755 Sal Vanilla 5 4643019 Thanks, I'll try that next time. Thu Apr 30 12:46:36 -0700 2009 4642818 253735 bayoucook 4 4643005 Why not just roast it first? Thu Apr 30 12:42:46 -0700 2009 4641621 36408 danieljdwyer 5 4647463 Cuz sometimes you don't want to roast it. OR you want to roast it in cubes. Fri May 01 22:04:25 -0700 2009 4643005 137755 Sal Vanilla 6 4647768 Yeah! Sat May 02 06:19:06 -0700 2009 4647463 253735 bayoucook 1 4641998 I wish there was a naturally occurring chicken with like 8 pairs of wings. Thu Apr 30 08:01:07 -0700 2009 4627515 149565 RealMenJulienne 2 4643147 When buffalo wings first became the rage, I thought "they" would have to genetically engineer a four winged chicken, sort of a biplane with feathers. Thu Apr 30 13:27:03 -0700 2009 4641998 57170 Veggo 3 4643396 oh funny Thu Apr 30 14:41:59 -0700 2009 4643147 240293 Lewes17266 3 4643557 The thought of the existence of such a chicken is pretty grotesque, but if it meant cheaper wings... Man oh man... I'm glad I'm not in charge of making that decision. Thu Apr 30 15:40:25 -0700 2009 4643147 149565 RealMenJulienne 2 4643480 Vishnu's chicken. Thu Apr 30 15:09:51 -0700 2009 4641998 58743 alanbarnes 3 4644309 Love the idea! Namaste ;) adam Thu Apr 30 20:16:05 -0700 2009 4643480 154787 adamshoe 1 4643590 I don't think I've seen this yet but my dream would be beans that do not burst or split no matter what. Every single bean I would make would come out pristine and with the skins intact. I know there are techniques that exist to make this happen but I would like non-bursting beans with no effort. Thu Apr 30 15:51:22 -0700 2009 4627515 51406 pellegrino31 1 4643607 California strawberries: hard as a rock and white inside. We have yummy local strawberries, but the season is, alas, short, and frozen ain't never gonna substitute for fresh. There must be millions of people who don't know what a real strawberry tastes like. Thu Apr 30 15:54:42 -0700 2009 4627515 19003 PAO 1 4645673 Fruit, that tastes as good as it looks. Apples, pears, grapes, oranges, etc can look perfect but taste lousy. Fri May 01 10:19:23 -0700 2009 4627515 135170 kpaumer 1 4646298 In a perfect world, the leaves of the nopales cactus would scratch themselves. I'm able to harvest them locally, but the de-spining is a chore. I am currently in the intermediate stages of training my cat to assist me in this. http://www.spoilmykitty.com/images/climbing_cactus.jpg Fri May 01 13:03:34 -0700 2009 4627515 17562 FoodFuser 1 4647369 Let's see: Avocados that don't turn black. Cilantro that lasts for more than a week without wilting. Beets that only emit juice after cooking. Cartilage free chickens. Instant dry lettuce. Stain free cherries. Stringless celery. Easy peel eggs. Fri May 01 20:31:11 -0700 2009 4627515 134437 salsailsa 2 4647761 Yes, another I can really get behind: naturally clean lettuce. That'd be great. Sat May 02 06:08:16 -0700 2009 4647369 11106 tatamagouche 2 4647828 The amazingly convenient paper towel can be used to keep your cilantro and other herbs fresh. Wet a couple of paper towels and wring them out to where they don't drip anymore. Wrap your herbs in the paper towels and place in the veggie drawer of your fridge. Check every couple of days to see if the towels need rehydrating. Regular towels work as well. Send all unwanted chicken cartilage to any Japanese izakaya. Called nankotsu, it's usually dredged and deep-fried and served hot. It's almost like chicken tofu in that the cartilage delivers the flavor of the seasoned coating as well as offering an interesting texture. Moreover, it goes well with beer. Sat May 02 06:53:39 -0700 2009 4647369 64003 bulavinaka 3 4648075 Thanks for the tip about herbs. I have absolutely no luck keeping cilantro. Interesting about the chicken cartilage. My stomach instantly turns when I chew a piece of cartilage( in regular roast chicken that is). Deep frying does all sorts of magical things to foods. I like eating fried shrimp shells. Sat May 02 09:19:03 -0700 2009 4647828 134437 salsailsa 4 4648167 Yes, deep-frying is just amazing, isn't it? Salted pepper shrimp is my version of your fried shrimp shells. I eat everything - shells, tails, and heads. Nothing is left. Aside from the mention upthread about devaining, I guess there's not much to improve on as far as these little crustaceans go. Sat May 02 10:01:15 -0700 2009 4648075 64003 bulavinaka 5 4652063 Mmm, me too. Mon May 04 06:47:18 -0700 2009 4648167 11106 tatamagouche 2 4713592 "cartilage free chickens..." Do you ever make homemade chicken stock? With out cartilage... it would be sad indeed! Mon May 25 15:22:34 -0700 2009 4647369 156499 mateo21 1 4647870 I would like for spills of beet juice and curry broths to be soluble in something less that sulfuric acid. When I did my curried goat last week I ended up dispatching my shorts and shirt to the rag pile. A cycle in the washer only served to magnify the curry stains. If I wore them again to my grocery store, some kind soul would direct me to the isle with the items for incontinence. Sat May 02 07:30:01 -0700 2009 4627515 57170 Veggo 2 4649031 Try the stain remover aisle instead...I use Spray n Wash dual power and a brush, it gets all manner of stuff out of DD's uniform khakis (anyone who thought BEIGE uniform pants were a good idea for 7yr olds doesn't have kids) :) http://www.spraynwash.com/product.html#4 Sat May 02 18:41:31 -0700 2009 4647870 138472 maplesugar 1 4649163 haha, I'd be on the opposite side for eggs.... I'd have an egg be all white, because I hate the yolks, and having to separate the eggs every time I cook them gets to be a pain, especially when I cook the yolks separately for the dog.... Sat May 02 19:56:52 -0700 2009 4627515 264146 kubasd 1 4651008 I finally figured out what this thread was reminding me of! One of my favorite (but odd) animators, Tex Avery, did a few *what will life be like in the future?* cartoons in the 1950s. Very weird and entertaining stuff, but I'm partial to Avery. One of these shorts is called "The Farm of Tomorrow," and deals with mechanization of ag. and genetic hybrids of foodstuffs in Avery's characteristically half dorky/half thoughtfully humorous way. I'll post the link. **FAIR WARNING** There are bits in the clip that can range from vaguely un-PC to bordering on the offensive, depending upon your POV and sensibilities. Remember, this is the 1950s and the mores of the time are reflected. Just saying. http://www.youtube.com/watch?v=WqX9w-0WEQ0&feature=related Farm of Tomorrow Best, Cay Sun May 03 17:15:30 -0700 2009 4627515 49525 cayjohan 2 4652042 Reminds me of Far Side's "Boneless Chicken Ranch". Mon May 04 06:37:49 -0700 2009 4651008 23675 phofiend 2 4713310 Cay! You changed your avatar! I loved the little gerbil?hamster? it was so cute! Mon May 25 13:00:51 -0700 2009 4651008 11983 Val 1 4652440 I would change lima beans, and by change, I mean wipe them off the face of the earth. That is change I can believe in! Mon May 04 08:48:52 -0700 2009 4627515 202497 MattInNJ 2 4690134 Wish I could cook you a batch of southern lima beans with bacon, butter, onions, garlic and thyme, with cornbread. Oh my goodness. Just shows how we all have our own favorites, doesn't it? Have you tried the large dried limas? Heaven! Sat May 16 16:22:42 -0700 2009 4652440 253735 bayoucook 3 4690569 Bacon is a crutch, bayoucook. What DOESN'T taste better with bacon? ;) I hate limas, too, yet they sounded tasty as you described them. I never met a Yankee lima bean I liked, tho'! Sat May 16 20:31:31 -0700 2009 4690134 249664 kattyeyes 1 4689915 I would like it if all crabs and lobsters just up and committed suicide in the name of art at the very moment you wished to cook them at home. Sat May 16 14:29:41 -0700 2009 4627515 12072 Googs 2 4690013 An ab fab idea, Googs! ;) Sat May 16 15:22:39 -0700 2009 4689915 249664 kattyeyes 2 4690129 Should've thought of that myself, googs! It would be SO much easier.... Sat May 16 16:21:10 -0700 2009 4689915 253735 bayoucook 2 4690627 Especially if their chosen method involved melodramatically throwing themselves in a river of drawn butter. Two birds, one stone and all. And oh so Shakespearean. Sat May 16 21:10:26 -0700 2009 4689915 139230 Wahooty 3 4691082 LOL. I'm CRY-ing!!! Sun May 17 07:10:30 -0700 2009 4690627 12072 Googs 4 4692825 Don't cry, Googs. It beats getting oneself to a nunnery, and they have no reason to go on living. And are tasty. Sun May 17 20:21:41 -0700 2009 4691082 139230 Wahooty 5 4693492 ROTFL You & I are going to have to run into each other some day. Mon May 18 07:38:26 -0700 2009 4692825 12072 Googs 6 4693528 Would love to, sweetie darling, darling sweetie. Mon May 18 07:53:16 -0700 2009 4693492 139230 Wahooty 7 4711910 Googs, I'm going to be meeting a friend at the Cobourg Monday night, if you feel like running into me. I look just like my avatar, as long as I don't take off my glasses. ;) Sun May 24 20:06:54 -0700 2009 4693528 139230 Wahooty 8 4712979 Going to a matinee today. I'll see what I can do. Thanks for the heads up. Mon May 25 10:37:58 -0700 2009 4711910 12072 Googs 1 4707514 Bananas are meant to be the perfect grab food to go, yes? Except what are you supposed to do with the furry strings that trail from the peel? I can't eat them without gagging, they sometimes break off and land on you and you end up with dessicated worm looking things later on.... and the furry nub at the bottom!!! I waste a cubic centimeter at the bottom trying to avoid ingesting. Fri May 22 14:49:53 -0700 2009 4627515 293982 aforkcalledspoon 2 4708072 I'd put naturally deveined shrimp up top. But ahead of that might be naturally easy-open, easy-grind coconuts. Fri May 22 18:41:31 -0700 2009 4707514 40486 Cinnamon 1 4709527 I would like all meat and fish to not contaminate your workplace at all. I swear, every time I'm cutting up a chuck or have my hand buried deep in a bird, the phone or doorbell rings, or my kid suddenly REALLY needs me for something or other, and I'd like to not have to retrace my steps with the bleach/water spitzer all the time. We're eating more veggie stuff nowadays, I told my family, to be healthier, but for me, it's also easier on the fixing and cleaning. Conversely, I'd like to be able to buy fresh produce and throw it in the freezer and pull it out when I'm really ready to use it and have it just as good in every way as fresh. But then, I'd like Hugh Jackman to give me a foot massage, too, but I don't think that's gonna happen, either. In the interim, I agree with the easy-to-peel pineapple and melons that aren't hard as rocks one day and all black and mushy the next. Sat May 23 15:18:04 -0700 2009 4627515 322300 Michelly 1 4711343 Brussel Spourts - stop being so nasty Pears! They should only ripen when I will it too =.=. Sun May 24 15:24:55 -0700 2009 4627515 212885 AngelSanctuary 2 4711633 I beg to differ. Brussels sprouts are perfect. Sun May 24 17:37:25 -0700 2009 4711343 139230 Wahooty 1 4712997 Pomegranates would come with an easy-open peel tab, and the juicy pearls inside would be twice the size with no seed. Mon May 25 10:48:02 -0700 2009 4627515 83022 MrsCris 2 4713913 ...oh, no...the easy open tab is good maybe...juicy pearls twice the size are fine...but I like the crunch of the seeds!!!! Mon May 25 17:45:25 -0700 2009 4712997 116047 The Professor 1 4716557 Cheese, the hard aged stuff. I would love to have all the flavor and virtually no fat. (I buy red. fat chees now. Can't get nearly the variety of all the good cheeses in the world.) Tue May 26 15:04:50 -0700 2009 4627515 134265 sueatmo