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tasting ingredients more than the food

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So what's the problem?  Do you like the guacamole?  If not leave it off. 

I don't really know what you are talking about.  I put a bunch of onions on a

sandwich so I do taste them but only a little mustard so it doesn't overpower my

food. 

Donna

 

http://www.facebook.com/thelilacflower

Through violence, you may 'solve' one problem, but you sow the seeds for

another. Dalai Lama

 

--- On Wed, 6/17/09, pierce407720032003 <sacornelius wrote:

 

 

pierce407720032003 <sacornelius

tasting ingredients more than the food

 

Wednesday, June 17, 2009, 7:03 PM

 

 

 

 

 

 

 

 

Ok, this might sound dumb but I don't know what to do. It seems that more often

than not I taste the ingredients individually. If other people make something,

or if I go out to eat (too broke to do that often), I taste the food but when I

make something... oh, I don't know.

 

For example there is a restaraunt (now closed-got burned down because it had a

pizza restaurant next to it and the pizza place caught on fire) and I used to

like their vegetable sandwhiches. They had guacomole (spelling?) in them. If I

were to try to make one all I would taste would be the guacomole no matter how

much or little I used.

 

Ok, weird but does anyone know what I can do? Advice?

 

Uhura

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Try some slices of raw yellow or zucchini squash, alfalfa sprouts, green pepper

rings, cucumber slices with a little bit of guacamole spread on one side of the

inside of the sandwich. Try the 12 - grain Nature's Own bread toasted, some

pita pockets or some Ciabetta rolls for your sandwich. They make delicious

sandwiches. I like to do this with pesto on one side of the inside of the

sandwich and maybe cream cheese or veganaise on the other side.

 

One our new favorites is to buy the Wholly Guacamole packages(found in the

refrigerated produce section at Wal-mart) and spread it on toasted Nature's Own

12 -Grain Speciality Bread

http://www.naturesownbread.com/NAT_Varieties/Variety.cfm?CategoryID=101 & ProductI\

D=288 with alfalfa sprouts, and Worthington Meatless Corned Beef slices(this

come in frozen slices, you just thaw it in the microwave). It is so good.

 

That Wholly Guacamole is delicious added to a tossed salad on your plate. I

use it as a dressing!

 

Enjoy,

 

Judy

-

pierce407720032003

Wednesday, June 17, 2009 9:03 PM

tasting ingredients more than the food

 

 

 

 

 

Ok, this might sound dumb but I don't know what to do. It seems that more

often than not I taste the ingredients individually. If other people make

something, or if I go out to eat (too broke to do that often), I taste the food

but when I make something...oh, I don't know.

 

For example there is a restaraunt (now closed-got burned down because it had a

pizza restaurant next to it and the pizza place caught on fire) and I used to

like their vegetable sandwhiches. They had guacomole (spelling?) in them. If I

were to try to make one all I would taste would be the guacomole no matter how

much or little I used.

 

Ok, weird but does anyone know what I can do? Advice?

 

Uhura

 

 

 

 

 

 

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Uhura, do you ever add a little salt to your food? just a suggestion, perhaps

you already do. I had this problem before i figured about adding salt. Not

that I advocate a high sodium diet, but we all need some.

 

, " pierce407720032003 " <sacornelius

wrote:

>

> Ok, this might sound dumb but I don't know what to do. It seems that more

often than not I taste the ingredients individually. If other people make

something, or if I go out to eat (too broke to do that often), I taste the food

but when I make something...oh, I don't know.

>

> For example there is a restaraunt (now closed-got burned down because it had a

pizza restaurant next to it and the pizza place caught on fire) and I used to

like their vegetable sandwhiches. They had guacomole (spelling?) in them. If I

were to try to make one all I would taste would be the guacomole no matter how

much or little I used.

>

> Ok, weird but does anyone know what I can do? Advice?

>

> Uhura

>

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Uhura

 

I think I know what you mean...it can happen with salads too and it probably is

because the individual ingredients need a little time to marinate or blend

together.

 

When I make a salad, it tastes good but even better a little later when the

taste of the veggies and dressing " meld " together.

 

Maybe heating, toasting or grilling your sandwich would bring the flavours

together.

 

June

 

 

 

-- In , " pierce407720032003 " <sacornelius

wrote:

>

> Ok, this might sound dumb but I don't know what to do. It seems that more

often than not I taste the ingredients individually. If other people make

something, or if I go out to eat (too broke to do that often), I taste the food

but when I make something...oh, I don't know.

>

> For example there is a restaraunt (now closed-got burned down because it had a

pizza restaurant next to it and the pizza place caught on fire) and I used to

like their vegetable sandwhiches. They had guacomole (spelling?) in them. If I

were to try to make one all I would taste would be the guacomole no matter how

much or little I used.

>

> Ok, weird but does anyone know what I can do? Advice?

>

> Uhura

>

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A couple of wonderful sandwich fillings that I have made for years and

absolutely love are a peanut butter, shredded carrot, raisin and honey

filling and one made with cream cheese, a little milk, cream or half and half,

shredded carrots, a sprinkle of garlic powder, a tiny touch of curry powder,

and then lots of chopped pecans.

 

To make the peanut butter one, you just

plot some peanut butter in a bowl....and add the other ingredients until you

think it looks right for you....you can also add a tiny bit of milk to make it

spread easily.....this is good in celery, as a dip for carrots, or on whole

grain bread. The second one, I usually start off with an 8 ounce brick

of cream cheese....(I also usually make it in the food processor but you can

make it with your stand mixer or, in a pinch, by hand).....make sure your

cream cheese is at room temperature. Wash, dry and peel two carrots...

more or less as you like it....shred them into the cream cheese.....add the

garlic power and a TINY bit of curry powder (or leave it out if you don't want

it).....then add as many fairly finely chopped pecans as you want and a little

milk or cream to thin some. Both recipes

are totally forgiving because you make them with more or less of the

ingredients

or change the ingredients....seasonings and kinds of nuts.....whatever YOU

like.

 

My favorite bread to make sandwiches with the cream cheese filling is pecan

bread!! Yum! I love pecans. And, DO make them a few hours to a day

ahead......they taste better after they " meld " too.

 

Another of my favorite fillings is cream cheese, chopped green olives and

chopped pecans.......mmmmm....mmmmm. I must be hungry! All five of my

daughters love both of these.....my sons......they liked the peanut butter one

but not the cream cheese one so much.....that was good...more for me!

 

These are good for regular lunch sandwiches or if you are giving a shower or

a tea.....they make great filling for finger sandwiches.

 

Anyway......these are my most favorite ones if anyone would like to try them.

They

have all been around since the invention of peanut butter and cream cheese!!

Nancy C.

East Texas

 

 

 

 

 

 

 

Uhura

 

I think I know what you mean...it can happen with salads too and it probably

is because the individual ingredients need a little time to marinate or blend

together.

 

When I make a salad, it tastes good but even better a little later when the

taste of the veggies and dressing " meld " together.

 

Maybe heating, toasting or grilling your sandwich would bring the flavours

together.

 

June

 

-- In , " pierce407720032003 " <sacornelius

wrote:

>

> Ok, this might sound dumb but I don't know what to do. It seems that more

often than not I taste the ingredients individually. If other people make

something, or if I go out to eat (too broke to do that often), I taste the food

but when I make something...oh, I don't know.

>

> For example there is a restaraunt (now closed-got burned down because it had

a pizza restaurant next to it and the pizza place caught on fire) and I used to

like their vegetable sandwhiches. They had guacomole (spelling?) in them. If I

were to try to make one all I would taste would be the guacomole no matter how

much or little I used.

>

> Ok, weird but does anyone know what I can do? Advice?

>

> Uhura

>

 

 

 

 

 

 

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