We all share likes and dislikes when it comes to food. A lot of people like eggs, but I don’t. A lot of people also like tomatoes, and I am one of them. I think all of us also have food preferences that are very personal and sometimes even a little off the wall. These are foods that may be common or rare, but there’s something about our affection towards that particular food which is just a little bit…eccentric?
I have a sibling that is addicted to peanut butter. On celery, on toast, on pancakes, you name it. Have you ever seen someone eat peanut butter out of the jar with a spoon? I have, and it’s not pretty.
The following is a list of different foods that are either not standard fare or normal foods that I take to the extreme. In keeping with my blog’s fitness theme (and not the underlying “tasty food is good” theme), here are some healthy foods that I enjoy a little too much.
This is a fish from Oceania. I spent some time in Australia, and I cultivated a taste for Barramundi Down Under. I find it to be a very nice, light fish that is also very versatile in the kitchen. The only drawback is that, like all fish lately, it’s very expensive, so definitely a once in a while treat. I’m seeing it at Metro pretty consistently these days. Give it a try!
Catfish has a very strong flavour that will turn a lot of people of off, especially if they’re not fish lovers to begin with. That said, I enjoy it regularly. These fillets were seasoned, which I normally don’t go for, but the price was right.
Pretty normal, right? Well, I eat a lot of garlic. It goes on most any kind of sauce, stew, roast or bread (yes, bread) that I make. I love garlic, and eat entirely too much of it.
I’ve only been eating Okra for a few years, but I find it’s an easy way to add spice and a unique flavour to any stew, soup or stir fry.
#5: Snow Peas
Pictured are some frozen snow peas that I’ve had for a while and use for cooking. But I LOVE to snack on these things when they’re in season. They’re tasty, and they have the most interesting texture. Long a staple of stir frys, I find they compliment any main course with a heavy concentration of mixed vegetables.
Venison is absolutely delicious. It can be an acquired taste, but you won’t find a leaner meat out there. It’s also very versatile in the kitchen, for roasts, burgers, sausages or whatever. There’s one pretty obvious way a person can get venison, which is a fancy term for deer meat. For people living in the city, I’ve seen venison chops for sale at The Friendly Butcher on Yonge, and I’m sure someone at the St. Lawrence Market could set you up as well, although it would definitely be considered a specialty item.
Does anyone else out there have any interesting foods that they enjoy?