Taste the taste in your mouth, taste the taste on your tongue

[venta]

Another day for pointless curiosity... how are you at eating things when you don't know what they are? I made sausages at the weekend (post on the topic coming soon), and offered some pieces of cooked sausage to colleagues to see if they could guess what was in it. Both happily chomped down on mystery food without any info. I regard this as completely normal, but am aware that some people would never do it.

So... in the poll below, I'm asking about whether or not you'd eat mystery food I gave you. This is not just a meal I've cooked, this is something "mysterious" I'm inviting you to try. I'm aware some of you probably trust me, and some of you barely know me. Let's assume I'm someone you know well enough to know won't poison you, or feed you fag-ash-and-spider sausages for a laugh, but not someone whom you feel you know well enough to place special trust in.

Let's also assume that I know about your dietary requirements, so I won't give you meat if you're vegetarian, I won't feed you pork if you eat kosher, and I won't give you wheat if you're coeliac. I have perfect knowledge of your dietary requirements, even if they're quite complicated :) I don't know about your likes and dislikes, though, so won't guarantee not to feed you aubergine if you really hate it.

[Poll #1907455]

I feel there's quite enough options already, if you want to be all snowflakey, you can do it in the comments ;)

Comments

[venta.livejournal.com]

I'm not really sure why I picked aubergines as my exemplar of nastiness, I quite like them.

You should try this (http://justhungry.com/japanese-country-style-stewed-eggplant-nasu-no-inakani).

[phlebas.livejournal.com]

I think I should!
I was going to recommend correspondingly a recipe for pasta alla Norma, but the link made LJ think it was spam. Silly LJ, pasta alla Norma is made with aubergines, not spam.
Googling "serious pasta alla Norma" should find the right recipe though.

[venta.livejournal.com]

I think the spam problem might be because you weren't my friend. Since I don't do locked posts, I don't think I'd put you on my friends list because you don't post, so there's no reason to.

Hopefully, having now decided you are my friend, LJ might be a bit less hissy about you posting links

Recipe looks interesting. I wonder if my fabulous local deli can furnish me with the requisite ricotta; sounds like it's tricky to track down.

[phlebas.livejournal.com]

I've never managed to track down the real thing but have tried several substitutions - feta and ricotta both work pretty well but a mixture of ricotta and pecorino is favourite so far.

[sammason.livejournal.com]

LJ goes hissy if anybody posts a url.

[beckyc.livejournal.com]

Ooooh, that recipe looks* delicious, must make some of that.

*Notwithstanding the picture, because eggplants do often look rather offputting. Took me a few years to stop feeling apprehensive about eating them.

[venta.livejournal.com]

I think the writer of the recipe comments that it's a really hard dish to photograph for just those reasons :)

I've made it a few times. I'd say it's definitely a side dish, but it does go with a lot of things. Good cold, as well, I've put it in a packed lunch before.