That’s easy. I dislike everything that is healthy and good for me. If my body would allow, I would eat only the foods that I like best. But, since I would probably end up with everything from clogged arteries to a clogged...never mind.
I do, however, enjoy cooking, and as a result, I love to eat. I am also a sucker for trying new foods. Sometimes the results are overwhelmingly tasteful, with natural, full flavors, and then again, I’ll bite into something so horrible, even Herman Munster wouldn’t eat it. I am about to share with you, ten of my most “yucky” foods. I am a very “picky” eater, and soon enough, you’ll know why.
ARTICHOKES
Choke is the right word. Every time I bite into this tulip-shaped vegetable, I choke. A blend of taste between asparagus and celery root.
However, if you take about 4 of these little flower buds (medium-size) will do just fine, trim them down to the pale green leaves (you can leave a little stem), quarter and remove the chokes, then drop them into a bowl of lemon juice water. While they soak in the water, heat up about one cup of extra-virgin olive oil. While the oil is heating, drain the artichokes and pat dry. Take a shallow bowl and mix up a good batter, using about a half cup of all-purpose flour and salt and pepper to taste. In another bowl, lightly beat three large eggs. Toss those babies (a little at a time) in the flour mixture, coat them good, dip them into the eggs, and fry several at a time (in the hot oil), turning often until golden and tender, no less than five minutes, no more than six. Drain the fried artichokes on paper towels. Serve on a platter and season with salt (Sea salt is the best). Can be served with lemon wedges too.
BEETS
Beets aren’t all that bad, BUT, they really turn my stomach. Maybe it’s the intense, sharp sweetness. I usually buy the canned beets, and can only stomach eating one or two at the most.
OKRA
Now, don’t get me wrong, okra is a true southern dish, and can be prepared in two ways or more. BUT, that do not make me like okra. I cannot stomach the sliminess of okra. Now, if you are an okra eater, and you are looking for a good okra recipe, try this.
Take about a half to one pound of small, fresh okra, trim the ends, cut about one-half inch thick slices and set aside. Next, thinly slice a small red onion and set aside. Line a broiler pan with aluminum foil. Place 2 red bell peppers on the foil and brush with olive oil. Broil the peppers, turning as needed, until blackened on all sides. Remove from oven and place in a bowl covered with a plate, for a few minutes, (the steam will loosen the skin). Scrape off the skin with a knife. Make a slit down one side, then run the tip of a small serrated knife around the stem underneath its base. Remove the top and the core and seeds, scrape away remaining seeds, and cut away the membranes. Cut into one-fourth inch strips and set aside. NOTE: Roasting the peppers can be done a day or two in advance, remember to wrap the peppers and refrigerate until ready to use.
It’s best to cook okra in something like cast iron, so, if you have a large cast iron skillet, heat the skillet over medium heat until hot, then add about one-and-a-half tablespoon of olive oil. When the oil is hot, add the thinly sliced onion and cook, stirring for about 3-4 minutes. Add the okra in a single layer, and cook until bright green in color, crisp and tender (about 3-5 minutes). Next, stir in about two cloves of minced garlic along with the sliced, roasted peppers, and one-fourth teaspoon of salt. Cook, stirring until the okra is tender, for at least two minutes. Serve immediately. Can sprinkle with cilantro or parsley.
TOFU
Tried it once, will definitely not go there again. For those of you who like Tofu, by all means...enjoy. I was informed, during my taste test of Tofu that it is probably one of the healthiest, coagulated, calcium compounds a person can eat. Is that true? I’m not sure. But one thing I do know, my taste buds rejected it quick, fast, and in a hurry.
VENISON
I’m game, I’m game, but I will never eat “game” again. Another Common “word” Mistake, I failed to learn. Why didn’t they just say, “Here, try this roasted leg of deer.” It wasn’t until I had taste-tested the meat, and in curiosity, asked, “What is this tasty dish, it is good?” The response came after about a minute of silence with me asking, “What? What? Are you guys going to tell me what it is or not?” I don’t remember if everyone answered at once, or just one person, all I can remember is the faint feeling I had, and the cold rag on my face. I am sorry folks, but the very thought of eating “deer” meat, is definitely not on my “yummy” list. Maybe if I can detach the difference between a delectable meal from “Rudolph the Red-nosed Reindeer” or “Bambi” maybe then I can accept the fact that deer a.k.a. “Venison” is a tasty meat.
TONGUE
Yes, I was tricked into eating a piece of cow tongue..ONCE! I quickly realized that something was very wrong with the lean meat in the stew. Every time I placed a piece of the lean meat in my mouth, I could fill ridges on one side of the meat. Upon a quick inspection, I was amazed at what I saw, and when asked, I received the shocking response, “Oh, you’re eating cow tongue.” Now you can understand why I am a “picky” eater.
CONDIMENTS (Mustard, Ketchup, Mayonnaise, Pickles)
I know I’m going to be booed right out of here by adding these tasteful condiments to my list. Okay, you’re right. However, I do not like these condiments, and get cold stares every time I’m at a restaurant like Burger King, and I tell them to hold everything except the bread and meat. Crazy, aren’t I?
SPINACH
Sorry “Popeye” but, “I yam what I yam.” As far back as I can remember, Spinach has been on my “hit list” so to speak. I was made to eat it as child, daily, and I vowed that when I am grown, I will not include this leafy vegetable on my dinner table. I know it is healthy, BUT, I hate it! YUCK, YUCK, YUCK!
LIVER (of any type)
Another “made to eat” dish. I don’t even want to think of this meat. The taste is awful. I want to say ’’dirty’’ tasting, but that would only make me appear perverted. Of course, I have tasted dirt during my childhood days, especially after being smacked in the face by a ‘dirt ball’. When you are a kid playing with other kids, and there is no snow, you improvise. City kids have snow, country kids have dirt balls. All-in-all, when you’re smacked in the face with one of those babies, you’re going to either eat snow or dirt. So yeah, liver is a lot like eating dirt.
GREENS (Mustard, Turnip, or Collard)
Not bad, IF, prepared right. I do, occasionally, try to enjoy a dish of these leafy green vegetables, but my taste buds quickly reject these healthy delights as well.
I guess I’m just not cut out to eat healthy foods. I’ve been tricked on some very scary dishes, and survived. There are many variations of healthy foods I will partake of, but I find it very difficult to eat what I do not like, regardless of its nutritional value.