Guest guest Posted June 17, 2009 Report Share Posted June 17, 2009 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2009 Report Share Posted June 17, 2009 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2009 Report Share Posted June 18, 2009 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2009 Report Share Posted June 18, 2009 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2009 Report Share Posted June 18, 2009 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 > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.