Tag: Cooking

How to Acquire Taste

Have you ever wondered what it takes to acquire a taste? People are always eating weird stuff and telling you how good it is and then you work up the nerve and taste it and it tastes exactly how you thought it would taste: nasty. I tried Goat Head Soup once and it was as bad as it sounds but better than it smelled. My friends-who had grown up eating it- were just wearing it out, laughing at me. They had acquired a taste for this through early introduction. When you’ve grown up eating something weird all of your life you don’t know it is weird.

Its good if you like it.

Bo

Fried chick livers and gizzards was the first acquired taste for an odd food by early introduction for me. I don’t remember not liking them, or even realizing that most people don’t like them. I still wonder why a lot of people don’t like them. I just remember having them from time to time and Dad being real excited. If you put enough ketchup on anything fried you can make it taste good. But now I genuinely enjoy eating chicken livers, even though I know it is like eating the oil filter out of a car. And part of that is nostalgia. I eat chicken livers and I am transported back to the old kitchen and I can hear the sizzling iron skillet and the happy voices interrupted by bursts of laughter.

Sometimes nostalgia will make you acquire a taste for a dish that was always around but you never ate as a child. This happed to me with sauerkraut. I never really bothered with sauerkraut as a kid and my parents never tried to force it on me. But it was around quite a bit. I just ate the ribs, pork-chops, or weenies that were usually cooked in sauerkraut. I rarely if ever, just went in for a big bite of nothing but kraut. I think I was out of high school when I first helped Nonna make some sauerkraut in the churn. Uncle Freddy used to help her. I remember him sitting on the hearth and packing the cabbage into the churn with the wooden dasher that Nonna would get on to us grandkids for playing with. He was recently gone. I think that is why I wanted to help her. Here was a recipe and ritual that I felt like I need to learn. It turned out to be fairly simple. I don’t know how y’all’s family made sauerkraut but Nonna just used cabbage, salt, and water. You grate the cabbage as fine as you like and then layer it in the churn, packing it down with that wooden thing and salting each layer. Then you cover the top layer with a few whole cabbage leaves and make sure it is covered with water. Then you set it in the well-house to rot for a few weeks. After it is sufficiently fermented you can it. Then you eat it. If you have a taste for it.

There is no accounting for taste.

After helping make the sauerkraut, I really wanted to like it just out of nostalgia. So I tried it again with an open mind. I don’t remember if I liked it right away but I pretended that I did until I didn’t have to pretend any more. Sauerkraut is the gateway dish to acquiring strong taste. Or is it coleslaw? If you can learn to like coleslaw, then you can learn to like kraut. If you learn to like kraut you can learn to like kimchi. If you can like kimchi, you can like just about anything.

I’m not sure if this is what the Koreans intended, but I like kimchi on my hot dogs.

If you want to acquire a taste for sauerkraut, I suggest that you try ribs and kraut. Which was one of Nonna’s frequent dishes. Braise some ribs in a large skillet-make sure you season them however you like. Then once you have the ribs seared on each side you pour a whole jar of kraut in the skillet and then rinse the jar and add that water as well, you don’t want waste any of that kraut essence. Then you cover and let those ribs simmer in that kraut until they are done. Then you eat everything. And honey them is some of the best ribs you’ll ever have. That’s what Nonna-who had also been present at all of the family barbecues where dozens of hogs gave their life for our holiday weekends and I once made myself sick eating barbecued ribs-told me when I asked her about the recipe for ribs and kraut. This is one of my favorite dishes. And I may not like it more than barbecue ribs, but I like it as much.

Ribs and Kraut. I could eat some right now.

You can also acquire a taste for something just because you are feeling adventurous. If you want to like bleu cheese try it on a Ritz cracker with a little drizzle of honey. This is the kind of thing that rich people serve at Christmas parties. Or people like me just eat at their office desk.

You can logically and accidentally acquire a taste. Sardines are a good example of this. If you want to like sardines, you have to first get serious about eating healthy and exercising. Then you’ll start doing a lot of research about foods that are good for you and all that nonsense and you’ll soon discover how healthy sardines are for you. And you’ll get a can of sardines just to try not because of how they may taste, but because you know that they are good for you. And you’ll close your eyes to eat them, and realize that they aren’t half as bad as you thought they would be. Then you keep eating them because you’re on a diet, and the next thing you know you have acquired a taste.

O taste and see that the Lord is good: blessed is the man that trusteth in him. Psalm 34:8

Some things cannot be described or explained, they just have to be experienced to be understood.

I have lost culinary credibility due to my many acquired tastes and now some of my closest friends no longer trust my food recommendations. This is simply the high price of have a refined palette. It isn’t easy be cultured among a bunch of friends with the taste preferences of prepubescent cave men. I used to be just as picky as them though. Until one day I was hungry. I was visiting my brother at college and for dinner they served chicken fettuccine alfredo with mushrooms. And there were a lot more mushrooms that chicken. But because I was genuinely stomach growling hungry I just ate those mushrooms like I had been eating them professionally for years. And I liked them. And I still like them. Even so, if they’d have been serving pork brains and eggs I’d’ve probably acquired a taste for them that day.

My mom used to tell us this story when we said we were hungry and then refused whatever she offered. “You aren’t really hungry” she would say. Then we’d hear it again.

When I was a little girl I was at Fat Momma’s house-or was it Aunt Dale’s? I wish Mom was here to tell it again.

“I’m hungry.”

“I’ll make you a tomato sandwich.”

“I don’t like tomatoes.”

…real hunger doesn’t take a break…

“I’m hungry.”

“Baby all I have is a tomato sandwich.”

“…Ok. I’ll try one.”

Then Mom would tell us how good that tomato sandwich was and how she still loved tomato sandwiches.

The full soul loatheth an honeycomb; but to the hungry soul every bitter thing is sweet. Proverbs 27:7

Thanks for reading! I’m fixing to go make an egg salad and anchovy sandwich.

Catfish

There was a restaurant in Childersburg, AL called Whiskers. They named their business after the grossest part of the catfish. To some, everything about the catfish is gross: catfish is a polarizing dish. People generally love it, or are grossed out by it. Although there is only one way to cook catfish, that is battered in cornmeal and fried in a skillet or fish fryer (I am thoroughly resolved on this matter), there is division on how it should be dressed before frying: whole or filleted. When you dress them whole, or bone in, you gut them, skin them, and cut their heads off, leaving the tail that crunches up like a potato chip after it comes out of the skillet. You have to be careful when you eat whole catfish because the bones are sharp. When you eat one properly you’ll be left with a perfect fish skeleton just like the kind in the comics. When you filet a catfish, you slice him right behind the pectoral fin all the way to the spine, then turn your knife and slice him all the way to the tail. Once you reach the tail you flip the slice away from the body and cut the skin away. Once you get real good at it, it looks like one fluid motion. “You waste a lot of meat when you fillet them.” You hear these kind of complaints from people who aren’t cleaning fish at all. I grew up eating fish, not just catfish, filleted. But I’m not so stuck up that I won’t eat a whole one tail and all.

I remember a conversation my dad had with John Smith. John was giving Dad directions to somewhere near Rockford, AL. “Bro. Perry, You know where that Catfish restaurant is on the right?”

“I know where that is. I’ve always wanted to stop and see if they have some good catfish in there.” My Dad asked.

“Brother Perry. Man do they have some catfish! You talking ’bout some good eating.” John began to get excited as he described the catfish in a little more detail.

“Are they good?” Dad asked, now more interested in the catfish than wherever John had been directing him in the first place.

John got a real sheepish grin on his face.

“I don’t know.” he said. “I had a cheeseburger.”