Categories
Culture Tastemade/Snapchat

15 Foods You Either Loved or Hated Growing Up

Growing up, everyone had drastic opinions about food — maybe all things, if we’re being honest here. As kids, we’d take one bite of a meal and declare it to be the only food worth eating ever again, or we’d sniff something on our plate and knew it to be non-edible slop that had been served to us for reasons beyond our understanding. We weren’t exactly known for our nuanced palates.

But it’s not like kids agreed on what those foods were. We didn’t have nationwide or global meetings deciding which pizza toppings were good or bad. Weirdest of all were the foods that offered no middle ground whatsoever. They were the foods that no one was simply “meh” about. Throughout our childhood, these were foods that we either super absolutely loved or very much absolutely hated. Let’s look at those top contenders of what drove us wild, whether good or bad. Let’s celebrate that divide!

Casserole

A meal that could arguably drum up suspicion from the get-go, casserole has a history of being a thick, creamy jungle of who knows what. However, sometimes it could just be a savory cascade of all your favorite goodies inside a deliciously layered festival of flavor.

Brussels Sprouts

A post shared by RINGO P. (@ringoappleberry) on

Well, well, well… look what food’s become the big ticket item in hip gastropubs these days, the food that was steamy, bland nonsense back in the day. This is a food that sincerely, wholly depends on who’s at the kitchen’s helm. It could either be crispy Heaven or boiled Hell.

Meatloaf

A post shared by Barb Pawelek (@barbpawelek) on

A loaf of meat? Incredible. A loaf of meat? Gross. Yes, this truly drove a wedge between families, as some would consider it a mysterious piece of meat combo that could get you insanely sick or a wonderful combination of all things savory.

Banana Pudding

A post shared by Deyanie (@deyanie77) on

A relic leftover from the era when suburbia exploded, this recipe features a crazy amount of cream (just as a lot of things did back then). Not everyone was into that as youths. In fact, some kids hate biting into such floofy nonsense, only to get a bite of a Nilla Wafer, which wasn’t exactly Oreo. But then there were those who adored banana pudding. It was unique! It was carefree sugary mania! It tasted like a season that didn’t exist! In short, it was paradise found.

Mushrooms

A post shared by Chad Smith (@chefchadsmith) on

This one definitely carries over into adulthood, with some of the kids who hated mushrooms turning into fungi lovers. Growing up, this could make or break pizza. They could be tolerated or savored in soups. It was sibling against sibling, spouse against spouse; rare was it for an entire household to agree if mushrooms were good.

Goat Cheese

When it comes to tang, goat cheese would basically slap around your tastebuds. You were just trying to enjoy your pizza, sandwich, or what have you, and in came this flavor that was super tangy aggressive and entirely without chill. But for others, it was such a weird, unique flavor you couldn’t help but love it. Goat cheese took otherwise predictable meals and gave them a tangy, cheesy twist. It was always just the right amount too, so it never got to be too wild.

Black Licorice

To you, this was either a lie posing as candy or a very unique sweet treat that not enough folk appreciated. Some argued it was for old people; some argued that most people’s mouths are just broken. It was either a pungent funk or a pleasant surprise. No one will ever agree and we’ll fight about black licorice until we’re all dead.

Anchovies

A post shared by Sergio @ Cancun (@sobrisergio) on

These remain insanely divisive, but everything was magnified when we were kids. For the most part, these were too weird to add to anything and even stranger to add little fish to the most sacred of all kid’s meals — pizza. But to those craving salty meat, what delivered like anchovies? Plus, they always came in a bunch, so it felt like a relentlessly giving snack.

Nilla Wafers

A post shared by Jessica Kokal (@eatinginarizona) on

These always seemed like adult cookies, like the kind of sweets people who never lived enjoyed. They’d eat these for some reason, even though ice cream sundaes and every kind of candy bar existed. But, on the other hand, these were still cookies and cookies are chill and can always be dunked in milk and make your day right.

Coconut

Ah yes, the coconut wars of our youth, where it could ruin Halloween or save a birthday cake. If you were anti, you’d take a bite of something and a slow realization would sweep over you as you spit out everything in your mouth. It wasn’t ever sudden. If you were pro, then you licked your lips and would accidentally eat, like, five helpings of anything with coconut. That was like consuming summer and feeling the sunshine course through you.

Blue Cheese

A post shared by Lucia (@luciaszp) on

Sure, the idea of eating moldy cheese outright sounded unappetizing for some (insane even), but for others, blue cheese brought with it a pure, scrumptious, wild tang. There was no taming it and no one who loved it would’ve want to anyway. But the naysayers wouldn’t come near it.

Jell-O

A post shared by WenCo (@wendycohen) on

Not everyone loved the jiggly sensation of whatever alien life form Jell-O counted as. Some found it unnerving at best and just a waste of time and energy otherwise. And yet, the other half of youngins were crazy all about it. Any flavor ruled; all of it was good. Somehow it felt like a health food you could play with?

Cream of Literally Anything Soup

A post shared by Tandi Lowe (@lowetandi) on

You’re born with the cream-of-soup gene or you aren’t. One person’s trash is another person’s treasure. What may feel like eating soapy sewage to one individual may seem like devouring a warm sweater for your stomach on a cold day. And so on and so on.

Cilantro

This one can be blamed on simple science. According to SciShow, for an estimated 4-14% of the population, cilantro can taste like soap, due to a group of olfactory-receptor genes called OR6A2. It picks up on aldehyde chemicals, which are found in both cilantro and soap. However, to everyone else, cilantro is an amazing addition to anything from tacos to soups to pastas and it should be celebrated accordingly.

Bananas

With strange foods, polarizing opinions seemed inevitable. But a raging debate over bananas never made sense to me, and yet I saw it happen time and time again in my youth. I would watch someone bite into the long, yellow fruit like a monster and laugh about how good it was and then I’d behold a livid other person wanting to watch a world of banana-lovers burn to the ground. One day, there will be a war. Which side will you be on?

 

Photo by: https://www.instagram.com/allergy_awesomeness/

 

Categories
#foodbeast

Herbed Turkey Burgers With Goat Cheese and Cranberry Sauce

turkey slider croppedRecipe: Hungry Girl Por Vida

 

Categories
Recipes

How to Make Bacon, Date, and Goat Cheese Cupcakes

Are you familiar with the appetizer “Devils on Horseback”? While there are many variations, the basic idea includes dates wrapped in bacon then stuffed with some sort of cheese and/or nut. I wanted to take this time-tested recipe and use it in a new way… and what more fitting way than to reimagine this classic as a dessert? So today we have Bacon, Date, and Goat Cheese Cupcakes:

Bacon Date and Goat Cheese Cupcakes

Bacon, Date, and Goat Cheese Cupcakes

Ingredients

Cupcakes

  • 1 box chocolate cake mix
  • Eggs, oil, water called for on back of mix
  • 24 dates, pitted
  • 2 oz goat cheese

Frosting (adapted from Vermont Creamery)

  • 4 oz goat cheese
  • 4 oz butter, softened
  • 5c powdered sugar
  • 2T milk
  • 3oz cooked and crumbled bacon (or if you, like me, decided to be lazy, a bottle of bacon bits)

Directions

  1. Preheat the oven to 350 degrees and line cupcake tin with 24 cupcake liners.
  2. Slice each date down one side, so they open up… kind of like a clam shell.
  3. Stuff each date with a bit of goat cheese, and give each a little squeeze to kind of close it up and keep the cheese in there.
  4. Make cake batter as directed and distribute evenly into cupcake liners.
  5. Press a goat cheese filled date into each cupcake, and make sure each are covered with batter.
  6. Bake as directed and let cool. Meanwhile…
  7. Cream together the butter and goat cheese until combined.
  8. Add powdered sugar and milk and whip on high until fluffy, 2 to 3 minutes.
  9. Pipe frosting onto cooled cupcakes, and sprinkle each with a bit o’ bacon.

It’s a bacony cupcake with a surprise inside! Fun, easy, and definitely a way to mix things up when it comes to sweet and savory. Next time you need to bring an appetizer to an affair, bring these and see what happens.

Categories
Recipes

How to Make Broccoli & Cheese-y Cheese Wontons

Wonton Foodbeast

The perfect poppable appetizer these wontons are packed with broccoli, goat cheese and cream cheese then fried to golden brown perfection. There’s veggies in there so don’t worry it’s totally diet friendly.

Created by Chef Justin Warner, Season 8 Winner of The Next Food Network Star, this Asian-American fusion dish was created to pair with Robert Mondavi Private Selection Sauvignon Blanc, which also happens to be a main ingredient in the dipping sauce.

Fried and made with booze these wontons are basically the grown up version of your childhood side-dish of broccoli with cheese, but much better. Sorry Mom.

 _______

Broccoli & Cheese-y Cheese Wontons

 

Ingredients:

For Stuffing:

  • 6 oz chopped broccoli florets (use fresh not frozen. We’re doing FOR REAL)
  • 4 oz goat cheese, softened
  • 2 oz cream cheese, softened
  • 1 tbsp minced shallot
  • 2 tsp minced parsley
  • 1/4 tsp kosher salt

For Preparation:

  • 25-30 wonton skins
  • 1 egg white
  • oil for frying

For Dipping Sauce:

  • 3 tbsp Robert Mondavi Private Selection Sauvignon Blanc
  • 1 tbsp soy sauce
  • 1 tsp granulated sugar

 Directions:

  1. Moisten some paper towels and wrap the broccoli with them.
  2. Put the moistened broccoli parcel on a microwave-safe plate and microwave for 2 minutes on high power. Carefully place the florets in a mixing bowl with the cheeses, shallots, parsley and kosher salt.
  3. Using a wooden spoon, a fork or a rubber spatula, mix the ingredients until thoroughly combined.
  4. Put heaping teaspoons of the mixture in the center of the wonton skins.
  5. Brush some of the egg white on the edges of the wrapper and seal.
  6. Continue until you run out of filling.
  7. Place these guys in the fridge while you make the sauce.
  8. Preheat the oil in a Dutch oven to 350 degrees.
  9. Put the soy sauce and the Sauvignon Blanc in a saucepan and slowly bring to a boil.
  10. Remove from the heat and stir in the sugar. Refrigerate until you’re ready to use it.
  11. Fry the wontons in the 350 degree oil, in batches of 3, or until they are golden brown.
  12. Drain on paper towels and serve hot, with the sauce and a cold glass of Robert Mondavi Private Selection Sauvignon Blanc.

Recipe and Photography by Chronicles of a Foodie

Categories
Hit-Or-Miss

TIL: The World Eats 70% More Goat Meat Than Bacon, Needs New Priorities

bah

We’ve always put bacon at the top of our meat hierarchy (because 100% bacon burgers, duh) and up until now we thought the rest of the world agreed with us. No other meat could really compete with the versatility, the taste, the sheer perfection of a good hunk of fried pork . . . right? Wrong. Apparently, the globe has decided to flip the bird at bacon and make way for a new champion. A bearded champion that really, really likes head butting you in the kidneys and eating your old t-shirts. Yeah, we’re talking goats. 

Turns out that goats are taking over the global meat market. This sounds pretty bizarre to those of us who are used to seeing a beef or bacon-based dish on every menu, but goats are a lot more popular in parts of the world where eating beef is a giant no-no. Goat meat is kosher and halal, meaning it fits the dietary restrictions of two major religions and is a heavyweight player in the international meat game. In fact, goat meat makes up 70% of red meat eaten worldwide. Add that to the fact that goat cheese is experiencing a rise in popularity (seriously, this stuff is on everything from pizza to cupcakes) and you’ll start to get a clearer picture of the billy-bearded domination happening.

It’s cool, though. We’re always down to embrace some solid burger diversity, and we don’t think bacon is in danger of disappearing any time soon. Until that day comes, long live the goat burger!

H/T omgfacts

Categories
Fast Food

Domino’s France Bakes Up ‘Sweet Chevre’ Goat Cheese Pizza with Bits of Pork Fat

dominos-france-goat-cheese-with-honey-pizza

Pretty sure that Domino’s France has won the contest for pizzas-that-sound-like-flatbreads with their goat cheese and honey pizza. The limited-edition Sweet Chevre Pizza (“chevre” is French for “goat cheese”) features a light creme fraiche and mozzarella base, with goat cheese topping, smoked lardons, onions, and honey.

Apparently, the delicious-sounding goat cheese and honey combination is a Northern European tradition, but we’re curious to see how the American pizza staples of gooey mozzarella and thick crust will pair with France’s chevre. The new pizza is being introduced across France and only costs $6.99 Euros (~$9.32), so French Foodbeasters should take the plunge and weigh in on this cross cultural combination!

H/T to Brandeating

Categories
Food Trucks

Kogi BBQ Truck Launches a “French Kiss” Hot Dog

The Southern California-based Kogi BBQ Truck has just announced their latest feature menu item, the French Kiss hot dog. This Hebrew National frank sits in a toasty bun with Dijon Mustard, lengua meat, Salsa Azul and itty bits of goat cheese throughout.

The new item will run you $7 at any of the four roaming Kogi trucks.

Categories
Cravings

Goat Cheese & Chive Guacamole

Gaby Dalkin never disappoints when it comes to savory recipes. If you’re looking for a great way to spice up those guacamole dishes, this is the recipe for you! Utilizing bacon avacados, lemons, chives, goat cheese, sea salt and pepper, we are blessed with this amazing looking guacamole dip. Crack open your favorite bag of tortilla chips and go to town!