Food that makes you sad

We need to start mailing great boxes of grapes to several A2Kers around the world. There are several people on the board who sound like they are on lifelong pizza diets

I just ate two mandarines just to be on the safe side.

Food that makes me sad:

undercooked eggs
burned cookies
any internal organs
sour milk
no creamo for my coffee
hard brown sugar

even though i like them, lima beans always make me sad, there's something just kind of pathetic about them

Tired fruit & vegies are the saddest of all ....
Wrinkly, soft apples, wizened celery stalks, that sort of thing.

Gawd I love mandarins.

but...aren't they beige? or is it orange?

It makes me sad when things go bad in my frig. Why did I buy that star anise if I wasn't going to eat it?

I really think that SUGAR has a lot to do with the kind of depression in the OP's article. Junk food carbs turn into bad kinds of sugar. Depressed people crave carbs. It's difficult to figure out what's first - the depression or the carb loading.

Get your peepers offn my mandies! They are mine mine MINE!
Ahahahahahah (Maniacle Laughter)

I've been getting big ol' bags of them. Now I'm down to my last two and one of 'em is looking a little shriveled. Time for a trip to the store...

Food that makes me sad

baconless liver
decaf "coffee"
flat soda
onionless burgers
warm milk
undercooked beef tongue
undercooked chicken
overcooked vegetables
capers

Food in itself does not make me sad, but the way it is served sometimes without any vegetables or any sallad.
What makes me sad is how food is handle.
Too much bread is baked in the bakery, so everyone can have a large selection even 2 minutes before closingtime. What is left over is thrown out.
That the portions are so big in a restaurant that a normal person only can eat half of it. The rest is thrown out.
That EU used to have rules and regulations for years about the size of fruit and vegetables so about 20% was thrown out. Think the rules have been changed.
That we in Sweden have to throw out out good apples to import apples from New Zealand and other far away places.
It is sad that it is even better for the enviroment to do it.
That people have to drink bottled mineral water all the time instead of water from the fosset. It is one of the worst things polluting our enviroment. Why do we have to drink mineral water from France or some island in the Pacific and they have to drink bad water?
Food left over from a big conferance has to be thrown out and cannot be given to the homeless. They might get food poison. If the food had been handled normally it could have been given away.

Nonsense.

One is not depressed because one eats pizza.
One eats pizza because one is depressed.
Pizza drives away the depression.
Happiness ensues!

Hey, it works for me.

The only time food made me sad or anxious was when we didn't have any.

Yea George!

Today is Lima Bean Respect Day. Could we have a moment of silence, please?

Perhaps bow our heads?

nice

What makes me sad re food presently is that several weeks ago I made a dish involving dried fava beans and kale - first according to directions in my dutch oven, in my stove oven, and then when it wasn't done yet, in my slow cooker, for near forever. Took me two days. I loved the sauce that resulted, but the beans were oddly too big. Maybe I just don't like really big beans. I couldn't bear to throw this mess out, so it's in my freezer freezing away. (Yes, I had overnight soaked the beans - so that makes it three days - but they must have been too old and desiccated to meet the recipe's timeline.)

I think it'll turn into a pasta fagioli one of these days.

Here's the recipe - I think it would turn out well if you don't use million year old fava beans, maybe with pintos or white beans or limas, like Martha Rose Shulman suggests:

from the NYT -
February 1, 2011
Slow-Baked Beans With Kale
By MARTHA ROSE SHULMAN
Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor. The kale practically melts in this casserole, going from bitter to sweet. I love using lima beans in this dish because they’re so big and their texture is so luxurious.

1 bunch kale, stemmed and washed in two changes of water

3 tablespoons extra virgin olive oil

1 medium onion, chopped

1 carrot, chopped

1 rib celery, chopped

4 garlic cloves, minced

1 2/3 cups white beans (3/4 pound) or dried lima beans, picked over and soaked for at least four hours and drained

1 6-ounce can tomato paste, dissolved in 1 cup water

3 cups additional water

A bouquet garni consisting of 4 parsley sprigs, 2 thyme sprigs and a bay leaf

1 teaspoon herbes de Provence

Salt and a generous amount of freshly ground pepper

1/2 cup bread crumbs

1. Preheat the oven to 225 degrees. Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. (I blanch the kale to extract some of the bitterness, but you can skip this step if you wish).

2. Heat 2 tablespoons of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste, and bring to a simmer.

3. Add the drained beans, the remaining water, the bouquet garni, herbes de Provence and salt and pepper.. Stir in the kale, bring to a simmer, cover and place in the oven. Bake three hours until the beans are tender and creamy. Taste and adjust salt.

4. Mix together the remaining olive oil and the bread crumbs. Sprinkle the bread crumbs over the beans, and continue to bake another 30 minutes to an hour until the bread crumbs are lightly browned. Remove from the heat and serve; or allow to cool slightly and serve.

Yield: Serves six.

eating the last slice of pizza always makes me sad