Friday, September 26, 2014

Food Preconceptions



I’m not sure why but I have been giving some thought to food preconceptions. Now, you may ask, “What the hell is that?”

Let me explain. So, you love French Onion potato chip dip. And, you’re at a party with appetizers that include French Onion potato chip dip. You love that! So, you smile and dig a Better Made Wave potato chip (if you live in Michigan) into the bowl. You taste it, gag and think, “WTF?”

Now, I realize this could expand exponentially. I asked around at work and came up with: your Mother’s chocolate chip cookies, pasta salad, barbeque (of any sort), etc.

But I propose the number one food preconception is potato salad. If it’s not what you expect, you HATE it.

There are so many variations of potato salad, the odds of getting something you really like are pretty remote.

Your thoughts?

4 comments:

  1. I agree but believe it's mainly about the foods you grew up with that drive you so crazy. Take my mothers fried chicken recipe. Now Tyler Florence can tell me that he makes the best fried chicken in the world, but if it ain't my mothers then it ain't right to my taste buds. Also, since there are so many variations of potato salads and dips that once you taste it, your brain goes...I would have done this or that or changed this or why add that it makes no sense. The problem is as a foodie it could have always been done better!

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  2. I agree with Carla (go figure) if it's a childhood dish then you expect a childhood taste. If it's not, most people can't cook their way out of a chinois.

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  3. I agree with Carla as well. I love my childhood food....can't beat it.

    p.s. Do You agree with Carla???

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  4. Of course I agree with Carla (she hits me when I don't). And, I've tasted her Mother's fried chicken. As a self-proclaimed foodie, I recoil at the simplicity of it. But, she's right! I have never tasted anything better. I am always tempted to try and duplicate it, but fear disappointment.

    As far as Mom's cooking, you're right. Some things I can't top. Her split pea soup, roast beef or beef stew come to mind. The number one thing was her beef gravy. I can still taste it in my mind, but can't reproduce it. I remember her adding something called "Kitchen Bouquet" (I think) to the basic meat drippings and flour. I know she didn't use a lot of herbs or spices.

    Sidebar: My friend Tracey, when I was trying to teach her to make shrimp scampi with linguine told me, "Where I grew up (West Branch, Michigan) there were just three spices: Salt, pepper, and garlic powder."

    Anyway, I remember as a kid, if the second helping of mashed potatoes ran out (due to my greedy brothers), I would butter a slice of white bread and drench it with her gravy.

    Absolute heaven!!!

    Damn I miss that gravy!

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