I love eating a raw potato like an apple, for whatever reason. Any time I'm cooking a dish with potatoes, I'll wash and peel one for me to eat. My boyfriend looked like I had grown a third arm the first time he saw me do it.
It's the perfect mix of crunchy and juicy, but not sweet.
No, never. AFAIK they aren't toxic, just that the starch is poorly digested. Either way, I've never gotten sick from it, so 🤷
It's odd because I have had digestive issues off and on through the years, but the potatoes have never precipitated it. (It's mostly anything spicy, which sucks as I love spicy food-- it's a price I pay willingly sometimes)
Solanine is a glycoalkaloid poison found in species of the nightshade family within the genus Solanum, such as the potato, the tomato, and the eggplant
Raw potatoes certainly are mildly toxic, it's not just undigestible starches.
Most home processing methods like boiling, cooking, and frying potatoes have been shown to have minimal effects on solanine levels. For example, boiling potatoes reduces the α-chaconine and α-solanine levels by only 3.5% and 1.2% respectively, but microwaving potatoes reduces the alkaloid content by 15%. Deep frying at 150 °C (302 °F) also does not result in any measurable change.
They're no more toxic than cooked potatoes, unless you only eat microwaved ones.
I'm just sick and tired of the "don't you know they're toxic" response to finding out I eat raw ones. My people, if they were toxic I wouldn't be eating them because it would have made me ill. 🤦 Someone eating a whole bag of potato chips is gonna take in more solanine than I will eating one raw, peeled potato.
Hell, there are places that do baked/fried potato skins as an appetizer, when the skin is where the solanine is concentrated, and often can rise above the safe threshold. It's even suggested to eat a small piece of potato skin raw to determine if the solanine levels are safe, as it tastes very bitter.
Oh man, if you like that, try fish sticks topped with macaroni and cheese and apple sauce. It's heaven. The flavours all go so well together. I normally have to eat my foods one dish at a time, but this is one of the weird mixtures that doesn't make me want to freak out.
My boyfriend's dad liked putting American cheese on top of apple pie for some reason and this sounds like someone heard of that and decided they wanted the apple on top of their cheese instead.
Both sound revolting to me, but I also have a strong aversion to mixing sweet and savory flavors in general. Cheddar is my favorite cheese and I like apple pie, but I do not want them together.
Maybe I remembered the wrong kind of cheese, but his family did like American cheese a lot.
Type of sushi called Uni (sea urchin)... more specific, it's gonads, although most people don't even know that piece of info. They just don't like the color, texture or taste.
To me it's more like a creamy raw oyster without the worry of biting a piece of shell.
Oh man, I used to love eating uni...many years ago when I lived in the Seattle area. Now I'm in the midwest where "sushi" means "suspect-looking tuna rolls at the supermarket" and I'm vegan to boot. No more sea urchin gonads for me.
That reminds me, one of my favorite sushi rolls to make is cucumber and sauerkraut. My wife thought it was really strange when she saw me making them, I don't know why since other pickled veggies are common in vegetable rolls, but when I finally convinced her to try one she really liked it as well.
I like pineapple on pizza, but I think there's only one specific sort of pizza where it's actually good. You need a good barbeque sauce base, jalapenos, and some sort of meat (I prefer chicken and bacon). The usual ham, pineapple and tomato sauce version can get in the sea.
I didn't even know the liquorice + chocolate combo was a thing, and was very irked by it when my Icelandic wife introduced me to it (it's a huge candy trope in Iceland).
I've gotten used to it now, though, and I even enjoy some variants.
Lightly toasted bread, right? I can see how that would be tasty (I already add a bit of mustard to my macaroni cheese) but I bet it would work even better with cut-up bacon in place of ham - you want something that's going to cut through all the creamy richness.
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