Talking recently about Carrot Cake made me think that I like cake, and I like carrots (in certain situations) but the combination seems totally wrong.
Another of my pet gastronomic hates is Bread and Butter Pudding; I like bread, I like butter, I like eggs, and I like currants (I'm not sure what else it in it), but the combination of these things literally makes me want to vomit.
Another strange thing is Porridge. I like Oats, I like milk (to a certain extent) but mixed together and boiled, produces something that would never pass my lips.
I do like Fruit Cake, but PLEASE don't put those green bits of Angelica in it. No, no, no!
I also like Muesli, but not with NUTS. Another no-no.
Lady M lived her early childhood in Washington DC where she learned the appalling habit of mixing Peanut Butter with Jam on her morning toast. I like both Peanut Butter and Jam, but TOGETHER; absolutely not.
Back to the Carrots. I suppose I do like them but only in either a Beef or Lamb stew/hotpot/casserole. Who on earth thought of putting them in Cake???
Peanut butter and jam is wonderful! Some things just go together and make a divine combo
ReplyDeleteWhat I can't understand is feta with watermelon or sticks of cinnamon in a stew. Cinnamon goes with rice pudding!
As for carrot cake, I do like it, especially as it usually has sourcream icing!. Who on earth thought of putting carrot in a cake? That's one of life's mysteries.
I always add a pinch of Cinnamon powder to my Lamb or Chicken Tagines; with lots of Cumin powder of course.
DeleteSour cream icing? No no no, it's supposed to always be cream cheese frosting :)
DeleteI believe that carrot makes the cake moist and sweet. So a good choice to reduce the sugar.
ReplyDeleteIt's the idea of it that gets to me. Maybe I should taste it again.
DeletePeanut butter mixed with jam sounds awful to me too. I dislike peanuts, so it's a no-no. Carrot cake I think is based on a wartime recipe - I gather they put carrots in most things back then as a sweetener, in the absence of sugar.
ReplyDeleteAs a non-sugar eater, I would prefer if the Carrots were left out.
DeleteChicken and pasta. Chicken is a meal, pasta is a meal. Not together. I'm vegan now so it doesn't happen anyway but, no.
ReplyDeleteI once had a creamy Chicken sauce with Penné at Gatwick airport. It was delicious and have made it at home several times.
DeleteI like carrot cake. Soft, moist and naturally sweet with that wonderful topping. Peanut butter with jam would certainly make me vomit.
ReplyDeleteYes, I saw you'd mentioned it. As for the Peanut butter/jam on toast, when my wife was forced to have elocution lessons, she should have had gastronomic lessons at the same time.
DeleteHard to find angelica these days. I always use it to make the leaves on my Christmas trifle, either side of the cherries on top.
ReplyDeleteI always hated it.
DeleteHave you ever seen the Mister Men books by Roger Hargreaves? Clearly, he modelled Mr Fussy on you! When carefully prepared, bread and butter pudding is like ambrosia for the gods.
ReplyDeleteAgreed 100% . The best recipe is Delia's, especially her idea of putting marmalade on the bread and butter. Luscious!
DeleteI, myself, find it strange that it has such an effect on me, but it does. We were not designed to be within 100 yards of each other.
DeleteI bake my own fruitcake so I can control what goes in, lots of raisins and cherries. If we all liked the same things, it would be a boring world.
ReplyDeleteThat sounds like Lady M's Christmas Cake.... no green bits.
DeleteI have a wonderful recipe for fruit cake. Every one says that and believes that, I suppose, which is why there is such a wide range of fruitcakes (none of which are as good as mine...) I suppose that the same can be said of carrot cakes and bread puddings, both of which I love. We do forgive you your inexplicable quirks.đŸ˜„
ReplyDeleteThank you Debby; I shall try to mend my ways (actually I won't).
DeleteIn a good carrot cake you don't really notice the carrots..you can make a really lush dark chocolate version with beetroot.....
ReplyDeleteI've heard about Beetroot in cake, but have yet to try it. It sounds much better than Carrot cake.
DeleteI dislike bread and butter pudding too, bread is not meant to be soggy in my opinion. I often wonder if the peanut butter and jam (jelly) thing began when people substituted peanut butter for regular butter for whatever reason. Perhaps there was a butter shortage in someone's house and someone else copied?
ReplyDeleteI make a very good French soup with bread (Tourin), but it has to be stale sourdough.
DeleteA piece of flowerless chocolate cake at a restaurant was recently very good. I have no clue as to how it was made and would never attempt it. It was decadent.
ReplyDeleteI read about something quite recently that is usually made with flour, but this wasn't. Unfortunately I've forgotten what it was. Maybe it was bread??
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