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The law of unintended consequences, or "Suggest things for Gared to taste"

Oct 1, 2012#1

Gared

So, after nearly 15 years (October 17th will be exactly 15 years since I had my first cigarette), I've finally managed to kick the nicotine habit. I feel great, have a lot more energy, I'm not winded constantly when walking up stairs, all the great things they talk about on smoking cessation commercials. But there's a wrinkle. Food tastes again. I knew that smoking was killing my palate, but I didn't really appreciate how it was effecting my sense of taste. I reasoned that I could still taste what I was eating, and things still tasted good, so it couldn't really have been doing all that much damage.

Boy, was I wrong. The part that it killed was the appreciation of all of the subtle nuances of flavor. I think the most noticeable example would be tasting red wine. Before, all I could taste when I drank red wine - regardless of the vintage, variety, appropriate amount of aeration, etc. - was tannin. I never was able to discern all of the buzzwords that ~~wine snobs~~ sommeliers tossed about when describing wine. The description could be "A deep, fruity wine with hints of pepper and blackberry, with an oaky note from the cask" but when I drank it I got "red wine, tannin." Now though, I can actually smell the various aromas they talk about, and taste the fruit itself and not just the alcohol and the tannin. I imagine that there are some pretty good red wines out there. But that's not really why I'm here, it was just a good example.

The reason I'm here, is because apparently, the majority of stuff I've been eating for the last 15 years, tastes like ass. I've spent more time in the past week being absolutely disgusted by the way food tastes than I have in the past... 15 years. Though I have found some things that are just absolutely to die for. Like the fennel pollen and Sangiovese wine salami I had this weekend. That was amazing, the way the fennel taste bloomed in your mouth when you ate it, but was cut by the saltiness of the meat before it could overpower your sense of taste, which in turn was mellowed by the rich creaminess of the fat very nearly brought me to my knees (or, you know, it would have if I hadn't been sitting at the time). And some of the cheeses... just amazing.

But man cannot live on salami and cheese alone. It's terribly high in fat and cholesterol, for one thing, and expensive for another. So, what other good tasting things are out there? Is Chinese food as good as I remember? Should I give up on pizza altogether? Does oatmeal actually taste? Why does Welch's can sour purple water and call it grape juice?

Recommend some things to me, because I sure as hell can't eat at McDonald's and Burger King anymore, that shit is foul.

P.S. Dave, the "find similar threads" thing is pretty nifty, but right now it's telling me "Can not found similar threads, you can post a new thread." Emphasis mine.

Oct 1, 2012#2

checkeredhat

First of all, congratulations on quitting. When was your last one, if I may ask?
Second, Chinese Food ranges in quality from utter shite to amazing food of the gods. It really depends on where you're ordering from and how authentic it is. If you're making it yourself, and you can assure the quality of ingredients and authenticity of the recipe, it's definitely worth it. Honestly the food at a freaking University DORM I had in China, for about $2 Canadian a meal, was often times better than what I'd get here at a decent restaurant for ten times that. I love Chinese food.

If you're good with spicy foods, I recommend jerk. Just... Jerk something. However, keep in mind with you palette only recently returned from tobacco's clutches, you may not actually have the taste for spicy food you thought you did. (I say this because chemotherapy also kills tastbuds, and while my nephew was undergoing his, he'd eat jalepenos like I would, and dip his fingers in Franks Red Hot Sauce and eat it, and now he won't even eat anything with a "spicy" BBQ sauce.)

Oh, also French Onion Soup is possibly my favourite soup ever. eat that.

Oct 1, 2012#3

Azurephoenix

I would suggest a really good chicken fettucini alfredo made with high quality ingredients (cream, fresh parmesan, etc) along with a nice white wine. That should excite your sense of taste (at least it consistently does for me

Oct 1, 2012#4

checkeredhat

Really, just make sure your ingredients are quality, and then basically all food is freaking phenomenal.

Oct 1, 2012#5

Adam

checkeredhat said:
Just... Jerk something.

Oct 1, 2012#6

Azurephoenix

checkeredhat said:
Oh, also French Onion Soup is possibly my favourite soup ever. eat that.

Oh man... I LOVE french onion soup. Especially home made with some nice red wine added to it. Delicious!

Oct 1, 2012#7

checkeredhat

Adam said:

That was not not on purpose.

Oct 1, 2012#8

Gared

checkeredhat said:
First of all, congratulations on quitting. When was your last one, if I may ask?
Second, Chinese Food ranges un quality from utter shite to amazing food of the gods. It really depends on where you're ordering from and how authentic it is. If you're making it yourself, and you can assure the quality of ingredients and authenticity of the recipe, it's definitely worth it. Honestly the food at a freaking University DORM I had in China, for about $2 Canadian a meal, was often times better than what I'd get here at a decent restaurant for ten times that. I love Chinese food.

If you're good with spicy foods, I recommend jerk. Just... Jerk something. However, keep in mind with you palette only recently returned from tobacco's clutches, you may not actually have the taste for spicy food you thought you did. (I say this because chemotherapy also kills tastbuds, and while my nephew was undergoing his, he'd eat jalepenos like I would, and dip his fingers in Franks Red Hot Sauce and eat it, and now he won't even eat anything with a "spicy" BBQ sauce.)

Oh, also French Onion Soup is possibly my favourite soup ever. eat that.

Last Monday, the 24th, at about 9:30 am was my last cigarette, and I'd been steadily cutting back on the number of cigarettes I smoked a day for about a week before that. I used to be a 3/4 to a pack a day smoker, and for the week before last Monday I was down to about 6 a day. And I definitely agree and understand the bit about variable quality of Chinese food. There was a pretty decent Chinese-American restaurant in my old hometown that blows everything that I've had in the greater Seattle-Tacoma metroplex away by far; but it doesn't compare to a place where I once ate in the Edmonton Mall (Chili Hot Hot), or to food that I've cooked myself. I really look forward to the interplay between the heat from chilis, the salty fermentedness of a good soy sauce (I have some unfiltered, unpasteurized shoyu at home that I've been saving for a special occasion), and garlic, ginger, and scallions. I just wanted to make sure that I wasn't falsely remembering that Chinese food was good in the first place.

While I'm good with spicy foods, my wife is not, so making jerk chicken might call for a night when she's not home, or at least for me to cook chicken two ways. Can you recommend a good jerk seasoning or marinade, or should I research what goes into a good jerk and make it myself? And yeah... I had some sriracha last night and it was far, far spicier than I was used to.

I've been meaning to make French Onion Soup for a while, but the beef stock I made this weekend will probably play better with a pho-like soup than a French soup, just because of some of the herbs I tossed in to use them up before they went bad.

I would suggest a really good chicken fettucini alfredo made with high quality ingredients (cream, fresh parmesan, etc) along with a nice white wine. That should excite your sense of taste (at least it consistently does for me ).

That definitely sounds like a plan. I made a quick spaghetti faux-carbonara last week that was excellent, with fresh cream, basil, and parmesan and some peppered bacon and garnished with a little bit of prosciutto.

Oct 1, 2012#9

Adam

checkeredhat said:
That was not not on purpose.

I like the way you play, Hedonism Bot.

Oct 1, 2012#10

GasBandit

Make a peanut butter sandwich and put a large chocolate chip cookie inside it.

Oct 1, 2012#11

WasabiPoptart

Candy corn.

Oct 1, 2012#12

checkeredhat

Don't be taken in by WasabiPoptart's lies. It's a trick.

Oct 1, 2012#13

WasabiPoptart

C'mon! It's corn that tastes like candy!

Oct 1, 2012#14

Officer_Charon

Candy corn is a thing of beauty, and to be enjoyed at all times of the year (but especially during the fall). CheckeredHat, for all his many virtues, is gravely mistaken, and not to be trusted on this subject.

Oct 1, 2012#15

CrimsonSoul

Cheesecake. A well made cheesecake is near orgasmic

Sent from my iPhone using Tapatalk

Oct 1, 2012#16

CrimsonSoul

Also if you're in the Houston area I will make you a cheesecake

Sent from my iPhone using Tapatalk

Oct 1, 2012#17

Gared

WasabiPoptart said:
Candy corn.

Sorry, I ate 2 pounds of candy corn (bought in bulk) about 5 years back, and just seeing it makes my skin crawl now. Twas not a good decision.

Also if you're in the Houston area I will make you a cheesecake

I would love a cheesecake... but Seattle isn't really very close to Houston.

Oct 1, 2012#18

Wahad

Anything. Eat anything. But if you want particulars...

Sashimi. Some good otoro, in particular. Go to a reputable sushi restaurant, so you'll know you're having quality fish.

Chocolate. Just a bar of dark chocolate, and I don't mean stuff like Hershey's or Cadbury, but stuff like Lindt (do you get that in the States?) or...whatever goes for high quality over there.

Fruits. As fresh as you can get them, and as seasonal, too (to ensure optimal flavor). Mango, strawberries, raspberries pineapple...apples and bananas are pretty much good all year long, so don't bother with those.

Can't think of any particular dishes, but I'm pretty sure you'll have a list of amazement ahead of you with this. Or I hope so, anyway.

Oct 1, 2012#19

evilmike

I see your Candy Corn and raise you Mallowcreme Pumpkins!

Oct 1, 2012#20

WasabiPoptart

evilmike said:
I see your Candy Corn and raise you Mallowcreme Pumpkins!

Oh, what sad times are these when passing ruffians can suggest Mallowcreme Pumpkins as a delicious treat for former smokers.

Oct 1, 2012#21

strawman

Salmon. Fresh if possible.

Oct 2, 2012#22

bhamv3

I've never smoked in my life, and when I drink red wine all I taste is alcohol and tannin. I think there's something wrong with me.

Oct 2, 2012#23

LordRendar

Wahad said:
Chocolate. Just a bar of dark chocolate, and I don't mean stuff like Hershey's or Cadbury, but stuff like Lindt (do you get that in the States?) or...whatever goes for high quality over there.

Lindt chocolate is the best.Last month the company gave each of us a box of Lindt chocolate (around 30 bars). September was super.

Oct 2, 2012#24

GasBandit

stienman said:
Salmon. Fresh if possible.

Salmon is a trash fish. It is only lauded these days because of it's expensiveness due to relative scarcity. It was so overused ~200 years ago that indentured servants, when trading away their freedom for passage to the new world, would have it written into their contract of servitude that they could be served salmon no more than twice per week.

Oct 2, 2012#25

strawman

t's the same rea

GasBandit said:
Salmon is a trash fish.

A good salmon, cooked with care tastes great and has a variety of interesting flavors. Perhaps Gared will enjoy it. Perhaps he will hate it. I believe it's worth a try though.

I have no problem eating what others might term a trash fish, but I understand that others will turn down food based on its history and public perception rather than its taste. Many Americans would refuse to try Balut due to culture, while it's reasonably popular in many other places around the world.

Oct 2, 2012#26

SpecialKO

If getting your taste buds back makes you want to give up on pizza, you need a better class of pizza joint.

Oct 2, 2012#27

North_Ranger

Steak. A good one. However you like to cook it.

Oct 2, 2012#28

sixpackshaker

North_Ranger said:
Steak. A good one. However you like to cook it.

Well done.

Oct 2, 2012#29

Gared

SpecialKO said:
If getting your taste buds back makes you want to give up on pizza, you need a better class of pizza joint.

No lie. Pizza in my area, by delivery or dine in, comes down to Pizza Hut, Dominos, Papa John's, and a couple of local family places run by Indian-Americans that list more Greek food than they do pizza, but for some reason also sell BBQ ribs and cheesecake, carrot cake, or those pre-made frozen ice cream mud pie things. And, while I'd love to splurge once or twice and order a deep-dish from Chicago, my oven would never do it justice. I do have to say though, that the pizza I made last week was really good. It just didn't fit into either Chicago style, New York style, or even California style pizza.

I just have really fond memories of a good thin crust pizza (but not cracker-like) with a good solid snap to the bottom of the crust, but still soft above the very bottom and slightly chewy, with a very well balanced amount of sauce, cheese, and toppings; and you can't get that anywhere near where I live, so far as I can tell.

Went out for some Pho last night at a place we'd had good luck at previously, and it was pretty bad; but my wife assures me that it was much worse overall than it usually is, and the broth had a really good flavor (just the rest of the things we ordered sucked). Also bought some good chocolate last night, because I needed something to fire off some endorphins after a lackluster dinner. 70% dark chocolate with spicy chilis (pasilla chili powder, guajillo chili powder, and cayenne chili powder). It's very, very good. And, in case the chocolate mafia are still lurking around, yes it is fair-trade, organic, and non-GMO.

I'm not much for fish, overall (it's a long, drawn out, overly-dramatic backstory), but I have had some good salmon and that is one thing I'd love to try again now that I've quit smoking (salmon in particular, but also fish in general).

Oct 2, 2012#30

Adam

GasBandit said:
Salmon is a trash fish. It is only lauded these days because of it's expensiveness due to relative scarcity. It was so overused ~200 years ago that indentured servants, when trading away their freedom for passage to the new world, would have it written into their contract of servitude that they could be served salmon no more than twice per week.

Not a big seafood fan I take it. Salmon is the King of Fish, there is no other.

Oct 2, 2012#31

Far

Fuck you guys, now I gotta go buy some salmon.

Oct 2, 2012#32

strawman

Gared said:
I just have really fond memories of a good thin crust pizza (but not cracker-like) with a good solid snap to the bottom of the crust, but still soft above the very bottom and slightly chewy, with a very well balanced amount of sauce, cheese, and toppings; and you can't get that anywhere near where I live, so far as I can tell.

That's difficult to duplicate at home due to the fact that our ovens don't get that hot. You need the combination of a hot oven, and a hot stone to get that crispy on the bottom, chewy on the top texture you're talking about. However you can get pretty close with two simple changes to your normal home made process:

Use high gluten flour - that gives the chewy texture to the thin crust, and adds a bit of weight to the dough so it doesn't cook to a crisp except where it's sitting on the stone.
Use a thick pizza stone - preheat it in the oven, with the oven on as high as it will go (500F if you can) and cook it for 8-10 minutes. Make sure the oven and pizza stone are both completely heated to the set temperature - even if the oven says it's preheated, the pizza stone will take another 10-15 minutes to completely heat soak. A thin pizza stone will help, but a thick one won't cool down as much when you put the pizza on it.

A third thing I like, but it's just for flavor, is fermenting the pizza dough slowly in the fridge for 3 days. Make the yeast based pizza dough (flour, salt, yeast, water, oil), knead it, then put it in a covered bowl in the fridge for a few days. Then punch it down, stretch it, top it, and bake it. It can be compared to a sourdough pizza crust in some ways, but the bread has actual flavor and rather than simply being a base for the sauce and toppings, becomes an important part of the overall flavor of the pizza.

You should also experiment with making your own sauce.

Oct 2, 2012#33

SpecialKO

Gared said:
I do have to say though, that the pizza I made last week was really good. It just didn't fit into either Chicago style, New York style, or even California style pizza.

Home-made from scratch tends to be wonderful. Well-played!

Went out for some Pho last night at a place we'd had good luck at previously, and it was pretty bad; but my wife assures me that it was much worse overall than it usually is, and the broth had a really good flavor (just the rest of the things we ordered sucked).

I go mad for pho, but I've definitely had not great pho from bad places before. It's one of those times when "suck it up" is just not a good option.

Oct 2, 2012#34

Gared

stienman said:
That's difficult to duplicate at home due to the fact that our ovens don't get that hot. You need the combination of a hot oven, and a hot stone to get that crispy on the bottom, chewy on the top texture you're talking about. However you can get pretty close with two simple changes to your normal home made process:

Use high gluten flour - that gives the chewy texture to the thin crust, and adds a bit of weight to the dough so it doesn't cook to a crisp except where it's sitting on the stone.
Use a thick pizza stone - preheat it in the oven, with the oven on as high as it will go (500F if you can) and cook it for 8-10 minutes. Make sure the oven and pizza stone are both completely heated to the set temperature - even if the oven says it's preheated, the pizza stone will take another 10-15 minutes to completely heat soak. A thin pizza stone will help, but a thick one won't cool down as much when you put the pizza on it.

A third thing I like, but it's just for flavor, is fermenting the pizza dough slowly in the fridge for 3 days. Make the yeast based pizza dough (flour, salt, yeast, water, oil), knead it, then put it in a covered bowl in the fridge for a few days. Then punch it down, stretch it, top it, and bake it. It can be compared to a sourdough pizza crust in some ways, but the bread has actual flavor and rather than simply being a base for the sauce and toppings, becomes an important part of the overall flavor of the pizza.

You should also experiment with making your own sauce.

Oh, I wasn't trying to get that crust experience from my home made pizza. I know that wasn't going to happen, even if I did have a pizza stone (mine died) or an oven that heated consistently (it doesn't, but at least now it's level). This was pizza I was remembering from a small regional chain that hasn't expanded over to Seattle. I know I'm never going to be able to replicate their pizza, so rather than get close and have that horrible experience of "almost but not quite and so close but so far that it's just really disappointing" pizza, I just go for a completely different crust style (closer to a pan-pizza style), and fresh ingredients.

Oct 2, 2012#35

SpecialKO

sixpackshaker said:
Well done.

Sir, I do declare that you meant to say "rare".

Oct 2, 2012#36

Gared

<sigh> All right, go ahead. Just lock the thread now and get it out of the way.

Oct 2, 2012#37

WasabiPoptart

I've always wondered what chocolate with chiles was like. Also, Dagoba brand makes a chocolate bar with blueberries and lavender that is heavenly. If you can find it in your area of Washington (I used to find it at a local version of Whole Foods when we lived in CA) I would suggest trying it.

Oct 2, 2012#38

Cajungal

Chili chocolate is good. I like a little square after a meal. That or chocolate with sea salt.

Oct 2, 2012#39

drifter

Chocolate and kettle chips. Mm.

Oct 2, 2012#40

Adam

Cajungal said:
Chili chocolate is good. I like a little square after a meal. That or chocolate with sea salt.

Preach on sista!

Oct 2, 2012#41

Wahad

Cajungal said:
Chili chocolate is good. I like a little square after a meal. That or chocolate with sea salt.

Alternatively, some chili powder in a mug of hot coco is ~amazing~. It's pretty standard for me whenever I make my own hot coco.

Oct 2, 2012#42

Cajungal

Wahad said:
Alternatively, some chili powder in a mug of hot coco is ~amazing~. It's pretty standard for me whenever I make my own hot coco.

Mm yes... Or in a cafe mocha.

Oct 2, 2012#43

checkeredhat

WasabiPoptart said:
I've always wondered what chocolate with chiles was like.

Only time I've had this was a lindt bar. It was delicious.

Oct 2, 2012#44

WasabiPoptart

Cajungal said:
Chili chocolate is good. I like a little square after a meal. That or chocolate with sea salt.

Chocolate with sea salt is delicious.

Oct 2, 2012#45

Vrii

I worked at a Lindt store for about a year. We were obligated to try everything so we could help customers with questions.

It was a good job.

Oct 2, 2012#46

Cajungal

Vrii said:
I worked at a Lindt store for about a year. We were obligated to try everything so we could help customers with questions.

It was a good job.

I wanna be that.

Oct 2, 2012#47

Gared

Whenever I make a flourless chocolate cake I try to slip a little bit of chili into the batter. I think it goes really well with a nice cream cheese frosting; but I can't be sure.

Oct 4, 2012#48

Bubble181

Wahad said:
Anything. Eat anything. But if you want particulars...

Sashimi. Some good otoro, in particular. Go to a reputable sushi restaurant, so you'll know you're having quality fish.

Chocolate. Just a bar of dark chocolate, and I don't mean stuff like Hershey's or Cadbury, but stuff like Lindt (do you get that in the States?) or...whatever goes for high quality over there.

Fruits. As fresh as you can get them, and as seasonal, too (to ensure optimal flavor). Mango, strawberries, raspberries pineapple...apples and bananas are pretty much good all year long, so don't bother with those.

Can't think of any particular dishes, but I'm pretty sure you'll have a list of amazement ahead of you with this. Or I hope so, anyway.

You're Belgian, you're not supposed to acknowledge that Swiss stuff is any good

Oct 4, 2012#49

WasabiPoptart

Fresh pineapple with a little sprinkle of pico de gallo seasoning. It's good on mango, too.

Oct 4, 2012#50

Wahad

Bubble181 said:
You're Belgian, you're not supposed to acknowledge that Swiss stuff is any good

Dutch, actually, so I can.

Oct 4, 2012#51

Bubble181

Wahad said:
Dutch, actually, so I can.

Excuseer. De eerste tekenen van seniliteit komen al bij me boven vrees ik.

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