Stressed out
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Anyone else get anxiety when processing or smoking. You want everything to go smooth and perfect but yet run into snags in the process? Cant find this or cant find that, other family members in your way, didnt have what you needed that you thought you did, smoking schedule going faster or slower than what you had planned, doesnt taste like you expected, here is a big one, cooking for a wedding, graduation, or other public party? Will you get it done on time? Will they like it or is it too salty? The stress we put on ourselves are endless
twilliams I make spaghetti sauce in big batches and can it for personal use, I have to have my wife taste test it because my taste buds seem to take a vacation and I can’t taste anything. After opening a jar later and eating it tastes good and a lot of family members request it from me. Still haven’t figured out why my sense of taste goes away.
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bocephus How long have you lost your sense of taste? That’s could be a sign of coronoa apparently! Just kidding, I can’t imagine how bad that must suck, not being able to taste things would A0 put me out of a job and B)take away my favorite hobby!
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bocephus How long have you lost your sense of taste? That’s could be a sign of coronoa apparently! Just kidding, I can’t imagine how bad that must suck, not being able to taste things would A0 put me out of a job and B)take away my favorite hobby!
Jonathon That is exactly what I was thinking when I first read this, “It’s the Corona Business”, but I figured I had better keep my mouth shut. Dave
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Jonathon That is exactly what I was thinking when I first read this, “It’s the Corona Business”, but I figured I had better keep my mouth shut. Dave
calldoctoday This has been going on for a long time. Just seems to be when I make spaghetti sauce. Taste comes back and I don’t lose it when making sausage or other foods. I think just the effort in making the sauce over two days and trying to get it right does something to me.
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calldoctoday This has been going on for a long time. Just seems to be when I make spaghetti sauce. Taste comes back and I don’t lose it when making sausage or other foods. I think just the effort in making the sauce over two days and trying to get it right does something to me.
bocephus Maybe it is so good & full of herbs & spices that it just stuns your taste buds for a bit. Spaghetti sauce can be very powerful & lots of tomato of course. Maybe it is the high acid content, unless you tone it down with some secret ingredients. I wish I could help you out there as the experience must be terrible, I cannot even imagine.
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twilliams I make spaghetti sauce in big batches and can it for personal use, I have to have my wife taste test it because my taste buds seem to take a vacation and I can’t taste anything. After opening a jar later and eating it tastes good and a lot of family members request it from me. Still haven’t figured out why my sense of taste goes away.
bocephus If you’ve had it for a long time, then you can remove the C19 edge. There’s actually science behind your dilemma. Bottom Line: It’s all in your taste receptors and it’s in your DNA. As an example: It’s the same reason some people hate cilantro and others are wild about it. It’s not good or bad. It’s just different for some and it appears you own it. Here’s one of many articles explaining the phenomena. https://blogs.scientificamerican.com/cocktail-party-physics/tasters-choice-why-i-hate-raw-tomatoes-and-you-dont/ . Note: Our little group researched “taste differences” because of a dividing line in the amount of heat that one can tolerate. Since we discovered the reason (outside of any medical issue), we only pick on others in the group because we like them. Not to be mean.
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bocephus If you’ve had it for a long time, then you can remove the C19 edge. There’s actually science behind your dilemma. Bottom Line: It’s all in your taste receptors and it’s in your DNA. As an example: It’s the same reason some people hate cilantro and others are wild about it. It’s not good or bad. It’s just different for some and it appears you own it. Here’s one of many articles explaining the phenomena. https://blogs.scientificamerican.com/cocktail-party-physics/tasters-choice-why-i-hate-raw-tomatoes-and-you-dont/ . Note: Our little group researched “taste differences” because of a dividing line in the amount of heat that one can tolerate. Since we discovered the reason (outside of any medical issue), we only pick on others in the group because we like them. Not to be mean.
zbigjeff I am also one that does not like cilantro. If it is in salsa that is all I taste.
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My Dad could not stand Cilantro. You do not want to hear what he thought it tasted & smelled like. On the other hand, & you could hear him rave about how an uncle that he was very close to, absolutely loved it. He could not understand it.
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My Dad could not stand Cilantro. You do not want to hear what he thought it tasted & smelled like. On the other hand, & you could hear him rave about how an uncle that he was very close to, absolutely loved it. He could not understand it.
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My Dad could not stand Cilantro. You do not want to hear what he thought it tasted & smelled like. On the other hand, & you could hear him rave about how an uncle that he was very close to, absolutely loved it. He could not understand it.
calldoctoday So, there you have the rest of the story that’s scientifically supported. The bottom line is “know your audience”. Note: I just used cilantro as an example. There’s many other flavor enhancers that create the same reactions. Just adjust flavor profiles to meet YOUR or YOUR GROUP’s likes/dislikes and enjoy the journey.
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Cilantro is a good example of crowd considerations. I’m fine with it, but friends of mine have described it as soap, freezer burn, and some things I don’t care to repeat in mixed company.
I don’t use it much, so it’s not a big deal. However, when I do, it’s usually pretty easy to have a no-cilantro option. Just add the cilantro last, and reserve some of whatever you are making before adding the cilantro.
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Cilantro is a good example of crowd considerations. I’m fine with it, but friends of mine have described it as soap, freezer burn, and some things I don’t care to repeat in mixed company.
I don’t use it much, so it’s not a big deal. However, when I do, it’s usually pretty easy to have a no-cilantro option. Just add the cilantro last, and reserve some of whatever you are making before adding the cilantro.
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TexLaw life is too short to have to deal with non cilantro lovers. I would cycle those ‘friends’ out and surround yourself with culinary lovers of cilantro!
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I would be run out of town if I didn’t use cilantro in Tex-Mex foods here in Texas. True, a small percentage of people have some different genes, but here they just don’t eat it because if they were to complain they would be hung up like a Piñata !
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adding some sugar can cut the acid in the sauce and make a different flavor
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TexLaw life is too short to have to deal with non cilantro lovers. I would cycle those ‘friends’ out and surround yourself with culinary lovers of cilantro!
ClaytonD said in Stressed out:
TexLaw life is too short to have to deal with non cilantro lovers. I would cycle those ‘friends’ out and surround yourself with culinary lovers of cilantro!
Heap wrong attitude and I hope to never eat one of your SillyAntro meals – oopps – meant to say seal-antro, er I mean cilantro.
That has to be by far the nastiest herb on either side of the Mississippi!! And the attitude restaurants have about not serving the dish without the putrid cilantro is just as unfathomable… Thank goodness there are people out there like TexLaw who are considerate of the people who can savor the cooking without the cilantro. For many of us, the only ones who force cilantro on the unsuspecting are those trying to mask imperfections in their cooking. Too salty? Add more cilantro. No flavor? Add more cilantro to give it some type of flavor. Not sure how this will be appreciated? Well there are folks who like the flavor of that rotten herb so just add more to hide all your imperfections in your cooking. Not sure if this is truly TexMex authentic? Heck, just add more cilantro and nobody will know the difference. Except those that cant stand it. Like trying to reswallow your acid reflux… yuppers, tasty indeed, huh?
Doubt this will be allowed to be published in this thread by here’s hoping!! -
ClaytonD said in Stressed out:
TexLaw life is too short to have to deal with non cilantro lovers. I would cycle those ‘friends’ out and surround yourself with culinary lovers of cilantro!
Heap wrong attitude and I hope to never eat one of your SillyAntro meals – oopps – meant to say seal-antro, er I mean cilantro.
That has to be by far the nastiest herb on either side of the Mississippi!! And the attitude restaurants have about not serving the dish without the putrid cilantro is just as unfathomable… Thank goodness there are people out there like TexLaw who are considerate of the people who can savor the cooking without the cilantro. For many of us, the only ones who force cilantro on the unsuspecting are those trying to mask imperfections in their cooking. Too salty? Add more cilantro. No flavor? Add more cilantro to give it some type of flavor. Not sure how this will be appreciated? Well there are folks who like the flavor of that rotten herb so just add more to hide all your imperfections in your cooking. Not sure if this is truly TexMex authentic? Heck, just add more cilantro and nobody will know the difference. Except those that cant stand it. Like trying to reswallow your acid reflux… yuppers, tasty indeed, huh?
Doubt this will be allowed to be published in this thread by here’s hoping!! -
Cilantro is great! Come at me bro!
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Joe Hell said in Stressed out:
Wayne2020 Tell us how you really feel! Lol
Just wanted to let you know that to those of us that cannot eat Cilantro (and there are many thousands of us), please do not shut us out…
In all seriousness, there are many great meals out there that I would like to sample but unfortunately cannot get past the cilantro flavoring.
The real kicker is that I thoroughly enjoy crushed coriander (the seed from the cilantro).
Thanks for letting me vent…
Oh, btw, the reason I was reading this thread was because I was a wedding photographer during the days of film only. The stress you all express in this thread is identical to the stress I felt working for the bride and groom in those days. I feel your pain there.
cheers!! -
craigrice We typically use finely grated carrot in our sauce for acid reduction. I also use baking soda in some things as well, but have to be careful with that when you are leaving it in & not rinsing it out due to flavor change.
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