Ask Adam #4: Does sugar belong in tomato sauce?
video description
I usually start small, like with tomatoes, i like the sauce but not normal tomatoes so i started with cherry tomatoes, i like those now in a dish (warm, not raw.
And pickles too, i like those small cornichons now.
I eat it combined with the things i do like, a spoon full of all the flavours of the dish and those tomatoes of cornichons aren't that bad anymore.
With the beet, cut it up in cubes, mix it up with the things you like and bit by bit you learn to adapt.
Date: 2020-06-30
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Comments and reviews: 8
sean
Not a bad Pacino, there, Adam. I myself am something of a picky eater, and a small part of it can be attributed to some abuse during early childhood and others just to me being a bit crazy. I personally have never really tasted a flavor that I can't find some enjoyment in (I'm a lover of Scotch myself, particularly peated ones, and I find it's almost universally a texture issue for me. When I was a child, I primarily had issues with things like eggs, pickles/cucumbers, onions, cantaloupe, tomatoes, lettuce, mushrooms, sour cream, mayo, sweet potatoes, etc. To this day, I still cannot do eggs outside of baked goods, mushrooms, and sweet potatoes for example, but I've developed the ability to eat relish, onions, finely diced tomato (or cooking the hell out of them, lettuce (without the white part, sour cream and mayo. If it's a flavor issue, I have no idea what to recommend. If it's a texture issue, just change the texture, if that makes sense, and is applicable. I still can't eat a gherkin or take a bite out of a salted tomato, but with practice, some undesirable foods become palatable, sometimes even enjoyable. I love onions and sour cream now, even though I'd throw a tantrum when I was younger. I'm not up to tomato slices yet, and it's a process, but I'm working on it. Greens from lettuce don't bother me so much anymore, only the purely bitter crunch of the white part. I'm currently working on mushrooms. They taste amazing, but chewing them makes me gag. I try and finely dice them when I make stroganoff or attempt to pretend they're something else. I don't know if any of this would help you and your child, but the only thing that has helped me is the determination to persevere and overcome an obstacle, and trying to take it slowly, preferably one food at a time. Also, do not forget the power of habit. I've been taking pickles, lettuce, onions and tomatoes off of burgers my entire life for example. Only in recent years have I been working on just trying to keep them on there. It sounds weird to say it, but just like anything in life, eating is a skill that needs practice.
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Not a bad Pacino, there, Adam. I myself am something of a picky eater, and a small part of it can be attributed to some abuse during early childhood and others just to me being a bit crazy. I personally have never really tasted a flavor that I can't find some enjoyment in (I'm a lover of Scotch myself, particularly peated ones, and I find it's almost universally a texture issue for me. When I was a child, I primarily had issues with things like eggs, pickles/cucumbers, onions, cantaloupe, tomatoes, lettuce, mushrooms, sour cream, mayo, sweet potatoes, etc. To this day, I still cannot do eggs outside of baked goods, mushrooms, and sweet potatoes for example, but I've developed the ability to eat relish, onions, finely diced tomato (or cooking the hell out of them, lettuce (without the white part, sour cream and mayo. If it's a flavor issue, I have no idea what to recommend. If it's a texture issue, just change the texture, if that makes sense, and is applicable. I still can't eat a gherkin or take a bite out of a salted tomato, but with practice, some undesirable foods become palatable, sometimes even enjoyable. I love onions and sour cream now, even though I'd throw a tantrum when I was younger. I'm not up to tomato slices yet, and it's a process, but I'm working on it. Greens from lettuce don't bother me so much anymore, only the purely bitter crunch of the white part. I'm currently working on mushrooms. They taste amazing, but chewing them makes me gag. I try and finely dice them when I make stroganoff or attempt to pretend they're something else. I don't know if any of this would help you and your child, but the only thing that has helped me is the determination to persevere and overcome an obstacle, and trying to take it slowly, preferably one food at a time. Also, do not forget the power of habit. I've been taking pickles, lettuce, onions and tomatoes off of burgers my entire life for example. Only in recent years have I been working on just trying to keep them on there. It sounds weird to say it, but just like anything in life, eating is a skill that needs practice.
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aragusea
How did Lucas destroy his movies? I'm 20, yes, a goddamn millenial-gen z- what am I? (4th January 2000 not 1st) seen star wars including originals (well originals as far as I'm concerned) but I saw the originals when I thought the light sabres looked like crap CGI (sorry. I still prefer star trek, yes I've seen the original (star wars is just a bit too good/evil focused) but I've been reading since I could well. understand complex narratives involving anything not quite Jedi and Sith. To make it clear I love Jedi and Sith but I find the idea of 'grey' in-between jedi more exciting. Anyway. Food's a thing I fell in love with later but then realized after cooking interesting meals for my biology student self that I just enjoy making delicious (objectively. Basically, I'm young, love the vids, still enjoy openly learning stuff from the past- sorry if you feel old- and only hope that while I change the world with biorobotics I also change it with new flavour combinations and cultural fusions. I mean, what is culture to me? Honestly, interesting and at the time poignant history, but culture is still only defined by what you believe your culture to be and we're all human beings. By the time I work full time as a no longer student I hope people see themselves as just that. People.
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How did Lucas destroy his movies? I'm 20, yes, a goddamn millenial-gen z- what am I? (4th January 2000 not 1st) seen star wars including originals (well originals as far as I'm concerned) but I saw the originals when I thought the light sabres looked like crap CGI (sorry. I still prefer star trek, yes I've seen the original (star wars is just a bit too good/evil focused) but I've been reading since I could well. understand complex narratives involving anything not quite Jedi and Sith. To make it clear I love Jedi and Sith but I find the idea of 'grey' in-between jedi more exciting. Anyway. Food's a thing I fell in love with later but then realized after cooking interesting meals for my biology student self that I just enjoy making delicious (objectively. Basically, I'm young, love the vids, still enjoy openly learning stuff from the past- sorry if you feel old- and only hope that while I change the world with biorobotics I also change it with new flavour combinations and cultural fusions. I mean, what is culture to me? Honestly, interesting and at the time poignant history, but culture is still only defined by what you believe your culture to be and we're all human beings. By the time I work full time as a no longer student I hope people see themselves as just that. People.
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Jon
Adam did I l hear Picky Eating? Im an Occupational Therapist (OT) and I might help, Try Finding An OT in your area who specializes in Picky eating. If it is severe your Child might have a Sensory Processing problem. You might not stumble upon our profession because we are a relatively young and most peer reviewed Journals are published are not necessarily in Psychology Research Journals because Occupational Therapy is a Different Field. With Occupational Therapists strongly advocating Evidence Based Practice there is a High Chance you would find far the best answer to your problem. (also Gastropod, a Podcast, has a good Episode covering about it)
And if you want a video idea Sensory Integration and Processing for Picky Eaters is a great deep dive for a Video Because of the controversy with Behavioral Therapists and mainstream thinking of the Behavior of Eating that for us OTs is more than a behavior issue but for us is a problem of the senses
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Adam did I l hear Picky Eating? Im an Occupational Therapist (OT) and I might help, Try Finding An OT in your area who specializes in Picky eating. If it is severe your Child might have a Sensory Processing problem. You might not stumble upon our profession because we are a relatively young and most peer reviewed Journals are published are not necessarily in Psychology Research Journals because Occupational Therapy is a Different Field. With Occupational Therapists strongly advocating Evidence Based Practice there is a High Chance you would find far the best answer to your problem. (also Gastropod, a Podcast, has a good Episode covering about it)
And if you want a video idea Sensory Integration and Processing for Picky Eaters is a great deep dive for a Video Because of the controversy with Behavioral Therapists and mainstream thinking of the Behavior of Eating that for us OTs is more than a behavior issue but for us is a problem of the senses
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Andrew
If/when you make a video about the tabletop convection oven, could you please compare and contrast it with a toaster oven? To my knowledge the only major difference is that the air fryer uses a fan to push the heat around while the toaster oven just has the heating element closer to the food. I always make all of the foods you described as being better out of the air fryer (fries, dino nuggets, bagel bites, pizza rolls etc) in my toaster oven. I guess what I'm trying to find out is whether it is worth it for me, a toaster oven lover, to buy an air fryer. It might also be worth nothing that I don't cook very often and I have pizza rolls and stuff a lot. I just graduated college and I'm still working on the whole adult diet thing.
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If/when you make a video about the tabletop convection oven, could you please compare and contrast it with a toaster oven? To my knowledge the only major difference is that the air fryer uses a fan to push the heat around while the toaster oven just has the heating element closer to the food. I always make all of the foods you described as being better out of the air fryer (fries, dino nuggets, bagel bites, pizza rolls etc) in my toaster oven. I guess what I'm trying to find out is whether it is worth it for me, a toaster oven lover, to buy an air fryer. It might also be worth nothing that I don't cook very often and I have pizza rolls and stuff a lot. I just graduated college and I'm still working on the whole adult diet thing.
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Shooshly
Hehehe. Are you a chef. its similar to journalism, where you figure out how to write a story that your consumers like. Being a chef is literally the same. I know, been there, done that. So to that degree, you are a chef. Most people forget, your usual run down to the pub is just grub, food en masse, it's not gordon ramsay shite. And it is, absolute shite. It doesn't make business sense. Where as cozy homy food you produce hits the mark.
So yeah, from one of the most influential journalists in Slovenia in 2000's, with a back ground in business, that worked to be a chef, and later head chef of Michellin restaurants, you are a chef, by my standards.
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Hehehe. Are you a chef. its similar to journalism, where you figure out how to write a story that your consumers like. Being a chef is literally the same. I know, been there, done that. So to that degree, you are a chef. Most people forget, your usual run down to the pub is just grub, food en masse, it's not gordon ramsay shite. And it is, absolute shite. It doesn't make business sense. Where as cozy homy food you produce hits the mark.
So yeah, from one of the most influential journalists in Slovenia in 2000's, with a back ground in business, that worked to be a chef, and later head chef of Michellin restaurants, you are a chef, by my standards.
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Scot
I'm still a relatively picky eater at 54. Closest explanation that fit for me was the supertaster theory. Asparagus is too strong for me. Alcohol in any amount tastes like kerosene. like even when cooked far enough out that others don't taste it I still manage to detect it about half the time, as in there is a threshold even for my taste buds, but way way down below normal folk. It ruins anything where I taste it. Anything.
There is also an oppositional aspect. I have long been a bit more about being in control of my world, so I think there is at least a part of my picky eating that was about establishing my space that I control.
reply
I'm still a relatively picky eater at 54. Closest explanation that fit for me was the supertaster theory. Asparagus is too strong for me. Alcohol in any amount tastes like kerosene. like even when cooked far enough out that others don't taste it I still manage to detect it about half the time, as in there is a threshold even for my taste buds, but way way down below normal folk. It ruins anything where I taste it. Anything.
There is also an oppositional aspect. I have long been a bit more about being in control of my world, so I think there is at least a part of my picky eating that was about establishing my space that I control.
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Colin
If your kids are picky eaters especially with their veggies, you can try coating them in a batter and throwing them in a traditional fryer or your air fryer gizmo. I think kids are more willing to try new foods when they re coated in batter or breading. It makes it look more like a chicken nugget. I learned of this trick when I heard a story of a French chef who worked in a public school and couldn t get the kids to eat their broccoli. So one day he battered and fried them and the kids loved it! The chef admitted it was better to have the kids eat fried broccoli than to spurn it and throw it away. Maybe give it a shot!
reply
If your kids are picky eaters especially with their veggies, you can try coating them in a batter and throwing them in a traditional fryer or your air fryer gizmo. I think kids are more willing to try new foods when they re coated in batter or breading. It makes it look more like a chicken nugget. I learned of this trick when I heard a story of a French chef who worked in a public school and couldn t get the kids to eat their broccoli. So one day he battered and fried them and the kids loved it! The chef admitted it was better to have the kids eat fried broccoli than to spurn it and throw it away. Maybe give it a shot!
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Synovelle
My mom was born in Macon and much of her family has been there, many generations in Macon and the surrounding area. I ve never been, although I ve really wanted to forever now.
Macon definitely sounds like it s expanded and changed, positively, since my mom was last there when she was a teenager.
She s always told me about how when she was a kid that her and her friends would explore all of those Native mounds you were talking about in this video, so hearing you talk about them as well just makes me happy and excited for the day I get to go.
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My mom was born in Macon and much of her family has been there, many generations in Macon and the surrounding area. I ve never been, although I ve really wanted to forever now.
Macon definitely sounds like it s expanded and changed, positively, since my mom was last there when she was a teenager.
She s always told me about how when she was a kid that her and her friends would explore all of those Native mounds you were talking about in this video, so hearing you talk about them as well just makes me happy and excited for the day I get to go.
reply
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