[thechat] cooked carrots (was: what is this thing anyway?)

[deacon b.]

> On Wednesday, February 26, 2003, at 10:31  AM, Judah McAuley wrote:

> Does anybody else here have an aversion to cooked carrots? Cooking
> makes them poison to me. Don't like rutabagas or parsnips cooked
> either, same sickeningly sweet flavor, like a rotting chipmunk.

> And food chemistry people able to offer an explanation?

When you heat sugars, they carmelize.

My alaskan husky *loves* roast carrots, won't touch
the raw ones. The neighbor's ankle-yapper loves the
raw ones, won't touch 'em cooked.

I like 'em either way, probably prefer them raw and
crunchy, but if I eat them uncooked, there's an
allergic response: I start wheezing and spend the
next six hours sitting on the stool.

> Onions, on the other hand, roasted in a pot roast or otherwise are
> sublime.

More slimey than ubby.

On the other hand, if they are grown under optimal
conditions - plenty of rain, lots of sun for fast growth,
and a soil that lacks sulfur, a nice bermuda or even
a grano is fine for eating like an apple.

I guess it takes all kinds....

deke


--
What does the Bible clearly say about dieting?
You shouldn't do it:
 "Therefore I say unto you,
 Take no thought for your life,
 what ye shall eat, or what ye shall drink;
 nor yet for your body, what ye shall put on."
                          - Matthew 6:25