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What natural food would you change if you could?

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?

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  1. I would make fava beans less annoying to deal with.

    I am so with you on the egg.

    28 Replies
    1. re: Sal Vanilla

      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.

      1. re: bayoucook

        I have... many times. Sigh... I miss The South.

      2. re: Sal Vanilla

        I actually love the process of shelling/popping the membranes off favas. I find it sort of therapeutic. Is that odd?

        1. re: tatamagouche

          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 ; )

          1. re: Sal Vanilla

            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...

            1. re: tatamagouche

              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.

                1. re: bayoucook

                  I smiled and thought of you. The yolks were really big too - but strangely fragile.

                2. re: Sal Vanilla

                  One of the stores I shop regularly carries double yolk eggs.
                  Wonder what those chickens are eating??

                  1. re: The Professor

                    I don't think it's what they're eating--they're chewing Doublemint gum.

                3. re: tatamagouche

                  that sounds like an amazing salad that i'd devour in one sitting.... recipe?

                  1. re: kubasd

                    It's actually really simpleā€”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.

            2. re: Sal Vanilla

              I want my eggs with less yolk and double the white.... just get rid of that squiggley white rooster cum thingie.

              1. re: janetms383

                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

                1. re: adamshoe

                  And...granola for breakfast tomorrow.

                  1. re: adamshoe

                    The chalaza keeps the yolk suspended in the middle of the egg.

                    1. re: babette feasts

                      It's called a chalaza? Sounds vaguely Hebrew...;) Off to google that word now.
                      Thanks Babs (if I may call you that.) adam

                  2. re: janetms383

                    I do NOT want to think about that. It really doesn't matter anyway, white is tasteless.

                      1. re: danieljdwyer

                        ok, I'll give you that; they're just lacking the rich gooeyness of yolks...

                    1. re: janetms383

                      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?

                      1. re: Cebca

                        Yup. Just google chalaza. It's not really RCT. Interesting stuff on the inter web...
                        adam

                          1. re: adamshoe

                            is the "ch" pronounced like chair or like challah?

                            1. re: Cebca

                              Like chair. I knew I took developmental bio. for some reason.

                          2. re: Cebca

                            Snip it with your fingers and see what happens.

                          3. re: janetms383

                            I hate that thing so much, when I can, I strain it out. gross.

                            1. re: janetms383

                              geez louise! What language! I think I will like this CHOWHOUND thing very much :) I am also all for more white half yolk.

                          4. More arti and no choke. An all dark meat turkey. Onions that don't make me cry.

                            8 Replies
                            1. re: phofiend

                              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.

                              1. re: babette feasts

                                Or goose. You don't need as many. But as far as turkeys go, heritage birds are much less buxom.

                                1. re: alanbarnes

                                  Only get goose if one person in your household is a cosmetic surgeon experienced in liposuction.

                                  1. re: Cinnamon

                                    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...

                                    1. re: alanbarnes

                                      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.

                                      1. re: Cinnamon

                                        I sure hope you saved that precious "drainage" for cooking...there is nothing better for roasting potatoes than goose or duck fat.
                                        Nothing.

                                        1. re: The Professor

                                          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.

                              2. re: phofiend

                                I agree with the artichoke! So little edible parts =.=.

                              3. All fish would not have scales and pin bones. Roasted chicken skin would never come off of the meat when cutting up the bird.

                                6 Replies
                                1. re: Sam Fujisaka

                                  Second that, Sam. There must be a way to keep that luscious skin on!

                                  1. re: Sam Fujisaka

                                    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

                                    1. re: cayjohan

                                      That would be one freaky-looking bird.

                                      1. re: tatamagouche

                                        But tasty business! And aren't chickens a little freaky looking already? <g>

                                        Cay

                                        1. re: cayjohan

                                          Sort of a hybrid between a chicken and an onion.

                                      2. re: cayjohan

                                        I'm putting YOU in charge of my next Universe to live in. :P

                                    2. Octopi and conch would be tender enough so I don't have to beat them in their afterlife.

                                      1. 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!

                                        8 Replies
                                        1. re: Val

                                          Yes! easy shrimp
                                          & oysters that gladly open without having to be shucked.

                                          1. re: beccabones

                                            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.

                                            1. re: Sal Vanilla

                                              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!

                                              1. re: Val

                                                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!

                                                1. re: tatamagouche

                                                  OMG I just spit my coffee all over my keyboard laughing at your post!

                                                  1. re: tatamagouche

                                                    Nope - I'm with you!
                                                    Even as a kid, I used to beg to de-vien the shrimp. I find it quite satisfying too!

                                                    1. re: NellyNel

                                                      You two - I could use you at Chez Sal!

                                                      1. re: Sal Vanilla

                                                        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....