There’s an article in todays Guardian where a number of chefs and foodies talk about their least favourite ingredient to cook with. This got me to thinking about what mine would be, then to the very quick conclusion that I may be about to write the shortest blog post ever. Clearly many of these people have been cooking far longer than me and will have tried many more dishes than I have, but I really couldn’t think of anything.
If you were to ask me what I don’t like to eat it would be an equally difficult exercise. The only thing I can come up with is raw tomatoes. In their case I think it must be something to do with the texture and feel of them in the mouth as I’ll happily eat cooked tomatoes and I cook with them all the time. Having such a short list of food dislikes can lead to a certain recklessness in restaurants. If nothing is jumping out at me from a menu there is always the temptation to go for something that I haven’t heard of and to then sit there with fingers crossed until the dish arrives at the table. This normally works but I do remember a tripe dish in France and an eel dish in Belgium where it definitely didn’t.
If you were to broaden the question out and ask me if there are any foods that I do eat but am unimpressed by then there are a few that I can come up with.
Lobster. I just don’t see what people get so excited about. On the few occasions that I’ve had it there always feels like an awful lot of effort for not too much taste. I’d far rather eat crab. Less effort and more taste.
Turkey. I know that no holiday table is supposed to be complete without it but to my mind it’s always an underwhelming flavour. A well cooked chicken will always be my preference.
Avocado. This is the one that always gets most reaction from people. I have to point out that I’m not saying that I don’t like them, just that I’m always left feeling ‘what is all the fuss about’
Halloumi. I used to work with someone who swore by this dish and would always seek it out on a menu. Personally I don’t think that I’ve ever eaten anything so lacking in flavour.
I can trace a lot of my broad tastes in food back to my childhood. Holidays in Italy are a strong memory, the joys of being introduced to mussels and other shell fish at beach side restaurants, my mother worrying that perhaps we were over indulging. Eating pizza for the first time at camp site restaurants.
I’ve writing before about growing up in Malta and I’m sure that being exposed to a different food culture at such a young age was a major influence. It wasn’t just that though. My mother was always an adventurous home cook and keen too try new things. To this day I know that my dad still has the notes and recipes that she took from a cordon bleu cookery course in London back in the very early sixties. I keep meaning to borrow them and try some of the recipes myself.
When I write about food I’m aware that many people have allergies and conditions that can prevents them from eating different foodstuffs and I’m obviously very appreciative of the fact that I haven’t.
What I will say though is that whatever the range of food you know you can eat, if there’s something new that you haven’t tried before, give it a go. You might find yourself a new food favourite.
David in the kitchen. 