A week of dislikes!

I'd like to think of myself as 'broad-palated', willing to have a go at whatever is offered and I am able to scoff at the ever increasingly uttered phrase 'do you have any special dietary needs?'. (I hope I don't develop any nasty food intolerances/allergies in the future). But recently I seemed to hear myself saying, 'I don't like that’ far too often. What’s more this occurred in the workplace where I am frequently striving to encourage students to try something new.

It all started with a traditional Indonesian salad. An otherwise excellent Gado Gado (well done Vivien), which featured a wonderfully balanced satay sauce, included some fried tempeh. Made from soy beans much like my beloved beancurd, tempeh with its whole bean texture and fermented 'twist' is just plain nasty to my taste. It didn't make it on to my Love 'em or hate 'em list last time probably because it is so far off my radar but is definitely one more to add. Often described as having an earthy flavour - all well and good if you like to eat dirt! When I heard a Nutritionist suggesting that she might modify Hestor Blummenthals 'Masterchef' burger with a tempeh pattie - really!!!! Good luck with that!

The next in my week of "I don't really like that", was a canapé on a base of pumpernickel, perhaps equally one could describe this too as having an earthy taste and with the added bonus of a dry cardboardy texture! Perhaps I just haven't had good pumpernickel yet. I do like all sorts of fungi and truffles in case you're going down the anti-earthy road.

And to finish the week a student bought to class some Zongzi he had made for us to share (thanks Roy). Traditional Chinese steamed glutinous rice wrapped in bamboo leaves each with a different filling including pork, Chinese dates and red bean paste. And there it was red bean paste - it's the texture I struggle with when it comes to red bean paste - claggy.

I feel purged now having exposed more of my dislikes. Given the range of cuisines I indulge in I still think my list of dislikes is minimal and I can continue to proudly take my place amongst the food lovers of the world. Besides at times it is the simplist of foods that can provide the greatest of pleasure.


“Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite.
- Ruth Reichl