It’s an acquired taste

It's entirely possible Boston pediatricians are spooning Gerbers baked beans into unwilling mouths
By John Owen | Mar 21, 2013

I read it a long time ago in The Seattle Post-Intelligencer so it must be true.  If the story was untrue that perhaps explains the demise of the beloved P-I.

Anyway, the story appeared on a medical page and suggested that our tastes are established at the moment of birth in the following manner.

American doctors promote the sucking process in infants by rubbing their lips with lucrose.  When a Chinese doctor delivers a baby, rice water is reportedly used for the same purpose.

In Mexico they use a chili pepper and in Ballard they probably substitute a lutefisk fin.

The practice could probably tell us a lot about American tastes.

It's entirely possible Boston pediatricians are spooning Gerbers baked beans into unwilling mouths.

This sort of force-feeding at birth would also explain why southerners retain their partiality to an inedible substance like hominy grits.  And why Canadians pour maple syrup on their pork chops.

The Intermediate Eater is blessed or cursed with indiscriminate tastes with partiality to chicken gizzards, Chinese noodles, pot roast, sweetbreads, pesto, calves liver, green chilies and lemon meringue pies.

Boy, they must have been serving up a smorgasbord in my delivery room.

Wonder what they are serving as the first course to babies born in local hospitals like Edmonds- Swedish and Providence?

There is hope for this new generation if the infants are introduced to cinnamon, curry powder and Tabasco at an early age.  Better late than never and adults could probably benefit as well if you dump those essential ingredients over a mess of chicken thighs.

 

Cinnamon Chicken

 

10 chicken thighs

1/4 teaspoon ground ginger

1 tablespoon curry powder

3 tablespoons soy sauce

2 medium onions

2 cloves garlic, pressed

1/4 cup cooking oil

1 teaspoon ground cinnamon

2 cups chicken broth

1/2 pound fresh mushrooms

salt, pepper

Tabasco sauce

 

If you prefer you may strip the skins off the thighs and discard.  Chop the onions.

Rub the chicken with a mixture of ginger, curry powder and soy sauce about 20 minutes.

Saute the onions in the oil for about five minutes.  Remove the cooked onion with a slotted spoon.  In the same oil brown the chicken.  Return the onion to the pan along with the garlic, cinnamon, chicken broth plus salt and pepper to taste.

Cover the pan and cook over low heat until the chicken is done.

Remove the thighs to a warm platter.

Cook sauce until reduced by half.  Add Tabasco to your taste.

Toss in the sliced mushrooms and cook for another two minutes.

Spoon sauce over the chicken then serve over rice or noodles.

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