I really like fennel (and I was the kid who spat out black jelly beans and threw all the black Jujubes at the screen in thr theater)
I love it raw or lightly sauteed and one of my favorites is cod baked on a bed of thinly sliced fennel and halved cherry tomatoes, then drizzled with olive oil, salt, and pepper. It perfumes the fish with a delicate flavor and brings out the sweetness of the fennel.
Has anyone developed any new aversions recently?
I have begun to dislike pistachios recently, after liking them for decades. (I recently had to mute the Pistachio thread LOL)
I also am not enjoying cashews recently.
I still love almonds and pecans.
I also have developed an aversion to carrot soup and squash soup recently.
We just had braised beef short ribs. The ribs, although delicious, did not light me up. The braising liquid over the mashed potatoes was the clear star of the meal. It was just beef broth, red wine, ground pepper, dried thyme, a good squeeze of tomato paste, julienned carrots, and sliced red onion, thickened by the flour in which the ribs were coated prior to browning in peanut oil and butter and a long, slow reduction. The riced potatoes were Yukon golds with heated Mexican crema and butter. The ribs themselves were meaty, but there was an awful lot of fat in there, too, enough to sow the seeds of an aversion. I would have thought more of it would have rendered. It was a three hour stovetop braise. Four or five in the oven probably would have been better.
I think it’s enough to be considered an aversion. I made pizza last night partly because leftover lamb stew was not turning my crank. And that was after a 5 h braise the first day, and a gentle rewarming.
