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Anonymous B joined in and replied with this 3 years ago, 1 day later[^][v]#1,170,083
When I lived in Cincinnati, a girl invited me to eat dinner at her parents’ house. Her parents were rural Midwesterners, and I was anxious to meet them and see how they lived. They were very nice, friendly people, the real salt of the earth. Too bad their food was not. I was served an unseasoned chicken breast that had been cooked so long that I think a plank of wood would have been juicer. Accompanying this foul fowl were green beans — from a can — without any seasoning. She had simply put them in boiling water and served them. There were mashed potatoes which were, you guessed it, unseasoned. It was the blandest meal I had ever eaten. I said nothing of course, but I could not help but pity these people who ate like that every day. Does that make me a food snob, or an arrogant elitist? No! They could have learned how to make food taste good. The dinner could have been a hundred times better with some fresh ingredients, less cooking time, and a little salt and pepper.
Anonymous B replied with this 3 years ago, 1 day later, 3 days after the original post[^][v]#1,170,309
I believe that picky eating is a result of a psychological disorder, and cultural conditioning. After all, when so many American parents feed their children processed hotdogs, chicken nuggets, and the like so they do not have to eat icky adult food, they do them a great disservice. They produce adults who think that things like onions and mushrooms are “gross” and “yucky”. As an example, I had a friend who, in his late 30s, would slice open egg rolls with the precision of a surgeon, scrape out all of the vegetable filling, and just eat the fried casing, because “vegetables are gross.” This was a grown man! It is simply pathological, and there is no excuse for that sort of crazy behavior.
Anonymous B replied with this 3 years ago, 4 minutes later, 3 days after the original post[^][v]#1,170,311
@previous (E)
Imagine your idea of a really, really good sandwich. How would it be made? For me, I can imagine some thick, hearty slices of dark rye bread, on which rest thin slices (for more surface area and therefore more flavor) of real, juicy, freshly-prepared roast beef; thick, high-quality slices of Swiss cheese; stone-ground English mustard; a juicy, red tomato slice; a couple of leaves of tender lettuce (not Iceberg); and raw slices of a crunchy, tart, purple onion.