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From: d4g4h4 on 25 Jan 2010 03:27 Rowland McDonnell <real-address-in-sig(a)flur.bltigibbet.invalid> wrote: > David Horne, _the_ chancellor (*) <d4g4h4(a)yahoo.co.uk> wrote: > > > Rowland McDonnell <real-address-in-sig(a)flur.bltigibbet.invalid> wrote: > > > > [] > > > I'm a /very/ fussy eater[1]. I'll only eat nice, good food. > > > > > > And that doesn't include tripe, which is famous for having a horrible > > > texture and almost no flavour and thus is utterly disgusting by my > > > reckoning. > > > > I had grilled andouillettes for lunch yesterday- it was delicious. It's > > an acquired taste. > > I can't understand anyone calling anything with tripe in it `delicious' > on the grounds that tripe doesn't actually have much of a flavour itself > at all. Texture is an important part of the eating experience. Tripe's fat content also adds a great deal to the flavour. I think plain tripe by itself doesn't have much flavour (though it's not flavourless) hence why it's usually enhance by other ingredients, as in andouillettes. Plenty of other sausages contain ingredients which by themselves are not particularly flavoursome- indeed would repel some. Most people who happily eat black pudding wouldn't dine on blood soup, for example... -- (*) of the royal duchy of city south and deansgate www.davidhorne.net (email address on website) "[Do you think the world learned anything from the first world war?] No. They never learn." -Harry Patch (1898-2009)
From: Rowland McDonnell on 25 Jan 2010 03:38 David Horne, _the_ chancellor (*) <d4g4h4(a)yahoo.co.uk> wrote: > Rowland McDonnell <real-address-in-sig(a)flur.bltigibbet.invalid> wrote: > > > David Horne, _the_ chancellor (*) <d4g4h4(a)yahoo.co.uk> wrote: > > > > > Rowland McDonnell <real-address-in-sig(a)flur.bltigibbet.invalid> wrote: > > > > > > [] > > > > I'm a /very/ fussy eater[1]. I'll only eat nice, good food. > > > > > > > > And that doesn't include tripe, which is famous for having a horrible > > > > texture and almost no flavour and thus is utterly disgusting by my > > > > reckoning. > > > > > > I had grilled andouillettes for lunch yesterday- it was delicious. It's > > > an acquired taste. > > > > I can't understand anyone calling anything with tripe in it `delicious' > > on the grounds that tripe doesn't actually have much of a flavour itself > > at all. > > Texture is an important part of the eating experience. Yes indeed - and the texture of tripe is awful; but has nothing to do with the qualities of flavour that I associate with the concept of `delicious'. >Tripe's fat > content also adds a great deal to the flavour. Fat doesn't actually taste of anything in particular that the human tongue can select out. I've read that fat triggers all taste buds, though. > I think plain tripe by > itself doesn't have much flavour According to the R4 programme I heard about tripe, filled with tripe enthusiasts and tripe boilers, all the tripe people concerned agreed that tripe doesn't taste of much at all, which is why it always needs to be eaten /with/ something if only some seasoning - with salt and pepper, for example. > (though it's not flavourless) hence why > it's usually enhance by other ingredients, as in andouillettes. > > Plenty of other sausages contain ingredients which by themselves are not > particularly flavoursome- indeed would repel some. Most people who > happily eat black pudding wouldn't dine on blood soup, for example... I'd happily try blood soup if it were served. I've often tried black pudding and I still can't understand how anyone can eat something that smells so bad. I've disliked the smell of absolutely every black pudding I've met from Cornwall to Scotland. Rowland. -- Remove the animal for email address: rowland.mcdonnell(a)dog.physics.org Sorry - the spam got to me http://www.mag-uk.org http://www.bmf.co.uk UK biker? Join MAG and the BMF and stop the Eurocrats banning biking
From: Richard Tobin on 25 Jan 2010 03:53 In article <1jcv6rc.1dakemo1scxa8kN%real-address-in-sig(a)flur.bltigibbet.invalid>, Rowland McDonnell <real-address-in-sig(a)flur.bltigibbet.invalid> wrote: >But you've never tried good sprouts that *I* have selected, prepared, >and cooked. Consider all the sprouts you've had other than those special ones. Does just thinking about them make you feel sick? Would you rather miss the entire meal to avoid them? If not, you have no idea how disgusting some people find them. -- Richard -- Please remember to mention me / in tapes you leave behind.
From: Jim on 25 Jan 2010 03:48 On 2010-01-25, Richard Tobin <richard(a)cogsci.ed.ac.uk> wrote: > In article <1jcv6rc.1dakemo1scxa8kN%real-address-in-sig(a)flur.bltigibbet.invalid>, > Rowland McDonnell <real-address-in-sig(a)flur.bltigibbet.invalid> wrote: > >>But you've never tried good sprouts that *I* have selected, prepared, >>and cooked. > > Consider all the sprouts you've had other than those special ones. > > Does just thinking about them make you feel sick? Would you rather > miss the entire meal to avoid them? > > If not, you have no idea how disgusting some people find them. That's me. I have a hard time even being in the same _house_ as sprouts that are being cooked. I don't care how good a quality they are or how they're prepared, I simply find them absolutely disgusting. Jim -- http://www.ursaMinorBeta.co.uk http://twitter.com/GreyAreaUK "Get over here. Now. Might be advisable to wear brown trousers and a shirt the colour of blood." Malcolm Tucker, "The Thick of It"
From: Woody on 25 Jan 2010 03:55
Jim <jim(a)magrathea.plus.com> wrote: > On 2010-01-25, Richard Tobin <richard(a)cogsci.ed.ac.uk> wrote: > > If not, you have no idea how disgusting some people find them. > > That's me. I have a hard time even being in the same _house_ as > sprouts that > are being cooked. I don't care how good a quality they are or how > they're > prepared, I simply find them absolutely disgusting. AOL -- Woody |