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Food I liked and disliked as a child

June 10th, 2012 at 12:25am

An email to 2UE’s John Kerr

Good morning John,

I was shocked, absolutely shocked and appalled when you said that some kids don't like pumpkin. They must all be stark raving mad! Roast pumpkin is one of the most delicious foods on the planet. As a child I liked pumpkin, but I absolutely loved roast potato, however then as now, I'm not as keen on reheated roast potato or pumpkin as I am on them when they're  freshly cooked.
I think my favourite vegetable was a combination of vegetables. Mashed potato and pumpkin. Yum!
There were two vegetables which I detested. One was Brussels Sprouts, which I thought tasted absolutely terrible as a child. Smothering them in tomato sauce helped, and now I don't mind them at all. Giving me corn on the cob was a good way to induce a tantrum. Loose corn I loved, but on the cob, not a chance…didn't like biting the corn off the cob, or the taste of the little stringy bits of the cob which would come with the corn.
On more than one occasion I refused to eat the corn on the cob and so Dad would tell me that if I didn't eat it, then it would be served again for breakfast and I would have to sit at the table until I ate it. Dad informed me that eventually it would turn green, which I thought meant it would be poisonous, and I would still have to eat it. Naturally, out of self-preservation, I ate at least some of it while it was still yellow.
By the way, I know you think my dreams are somewhat peculiar, so I was wondering what you make of a dream I had recently in which I had to hide in a kitchen from some people who were chasing me, and while I was hiding in the kitchen I turned in to a fridge, and fell in love with a gorgeous oven. Have you ever heard of such a dream? I think it's one of my strangest.
Have a wonderful week. I'll be listening from work all night.
Samuel Gordon-Stewart

Entry Filed under: Talkback Emails

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1 Comment

  • 1. padders  |  June 10th, 2012 at 11:07 am

    Boil 500g Brussels Sprouts for 3-4 minutes in large pan in 1 cup chicken stock. When the stock is almost gone (you may need to tip some out) add 1/4 cup olive oil, 1 teaspoon caraway seeds*, juice and zest of one lemon. Saute sprouts until just coloured and serve. Cooked this way, no one will turn their noses up at sprouts again!
    *Do NOT omit caraway seeds or the thing that gives this dish a unique flavour will be lost.


June 2012

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