GENIRE-L ArchivesArchiver > GENIRE > 2007-02 > 1171898054
From: "James A. Doemer" <>
Subject: Re: Win a trip to Cork, Ireland!
Date: Mon, 19 Feb 2007 15:14:14 GMT
In News ,, katy at ,
> James A. Doemer wrote:
>> In News email@example.com,, Cerumen at
>> , typed this:
>>> "James A. Doemer" <> wrote in message
>>>> In News firstname.lastname@example.org,, Cerumen at
>>>> , typed this:
>>>>> <> wrote in message
>>>>>> I have never been to Ireland but after living next door to a lady
>>>>>> from Belfast I am not surprised - she is the worst cook I have
>>>>>> ever met in my life!! I used to shudder everytime she brought in
>>>>>> some of her "home cooked meals" -
>>>>> There are bad cooks in every country. And most peoples idea of
>>>>> good food seems to involve factories doing most of the work these
>>>> A lot also depends on what foods you grew up with. My grandmother
>>>> was from the Southern U.S., as a result we grew up on Southern
>>>> dishes, most of which I had to give up. Lots of artery clogging
>>>> going on in those meals. So you may not like cooking from other
>>>> parts of the world.
>>> I travel all over the world and have lived in many countries, in
>>> general I am easy going about trying other cuisines and have eaten a
>>> lot of stuff that most people would not even think about, especially
>>> in the far and middle east. Fresh, non mass produced food is
>>> available in most countries and is pretty much always edible and in
>>> some cases delicious but the point remains that there are bad cooks
>>> in every country. Here the main faults in cooking are to me that
>>> most fresh veg is badly over cooked and that everybody uses far too
>>> much salt in cooking.
>> I rarely use much salt, if any, when I cook. I figure that if it is
>> setting at the table, then the diner can salt his/her meal to taste.
>> I've never much cared for salt or pepper. I have travelled
>> extensively as well, and have tried many other foods, but I don't
>> generally gravitate toward exotic or very spicy foods.
> That's an acquired thing, I believe...my Korean duaghter-in-laws idea
> of hot and spicy is entirely different than mine...I cannot hold a
> forkful if her kimchee in my mouth let alone let it go donw...would
> take a year's supply of antiacids to undo the damage..yet my
> grandchildren wolf the stuff fown like it's ice cream...same with
> curry..I like curry but use a tablespoon or so in a casserole or rice
> dish...not handfuls of the stuff! I do not like sweating curry from
> my pours for 3 days afterwards!
I know what you mean. Many Korean and Thai dishes are way too much spice for