Dear Friday Night Dinner folks,
Ray is back and ready to be scared. This is a new theme for us, so I am curious how it will turn out. Ursula suggested that we try for foods that you used to be afraid to try (and now adore) or foods that you were afraid to try to cook.
I used to be afraid of sour cream and I have always been afraid to cook souffle. Sam says it is really quite difficult. Maybe I will try to think of an easier-but-still-scary-to-think-of-cooking food to try.
I have boatloads of boiled peanuts, which still frighten Sam. In general, the things Sam is afraid to eat would scare anyone. As a child, he had to eat homemade Sorrel soup and even home captured and poorly cooked raccoon. Not to mention his dad would go into the woods and collect wild mushrooms. We both had to eat tongue. You will not see these things from us on Friday.
So we can all get creative. And if you can’t think of anything, you can bring your favorite food and make up a story about how you used to be afraid of it. We’ll never know the difference.
Happy almost end of week.
Ray, Sam, Mimi and the critters.
Comments
6 responses to “FND 10/29/2010: Scary Food”
I would like to bring the very scary Mexican souffle that I was looking at last night in my cookbook. HIGHLY intimidating. But I will give it a whirl.
I will bring things made with yogurt, which scared me as a child. (Fruit yogurt still does!)
Lauren is going to make bread pudding, which scares me because I’m allergic to milk.
I will bring baklava. nuts…shudder. I may bring sushi or menudo or dim sum. or Slim Jims. Something with meat, raw or questionable.
Specifically, I’m bringing yogurt cheese with chives (and crackers to spread it on), and lime-yogurt cake.
If anyone needs inspiration, here are some foods I have considered scary at some point in my life: salad with dressing, egg yolks, pasta or pizza with red sauce, pizza with anchovies, pumpkin, jello, peanut butter and jelly, sweet breakfast cereal, soggy breakfast cereal, condensed milk, ketchup, and mustard.
I’ll make a red sauce and pasta; it’ll be garlicky I kid you not.