Home Cooking

How Do You Spin Your Food

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 22

How Do You Spin Your Food

cuccubear | Mar 17, 2010 09:22 AM

Do you ever “hide” ingredients, or purposely not reveal ingredients because you know your food wouldn’t get eaten otherwise? For example:

Food day at the office, and I decided to bring baya kyaw (from this recipe - http://www.chow.com/recipes/13761 ). Typically I like to share origins of dishes and the good fresh ingredients involved, but in this case
I had a feeling that the bourgeois palates of most of my officemates would see “Burmese” + “Yellow split-peas” + “Cilantro” = Disgusting, so I called them vegetable fritters instead and they were eaten with many “mmm’s” and “ahhh’s”.

For the record, some of the culinary idiosyncrasies of this group include: only eating canned vegetables; Taco Bell is Mexican food; lemonade is a powder you put into your water bottle, etc…

I don’t think I short-changed my peers, and I introduced them to flavors from another culture. It’s not like I sneaked meat into a vegetarian dish, or used 3 sticks of butter claiming it was lo-fat. Those that asked were told the truth, but I didn’t wear the recipe on my sleeve, so to speak.

So I was wondering, When / How / If you spin your food?

Want to stay up to date with this post?

Recommended From Chowhound