what food do you hate?

[miss djax]

i just found one recently, since i pretty much love all food. but not sea urchin

eeeeeeeeewwwwwwwwwwww i shudder just thinking about it

[Sam Hunter]

Bread and milk. My Gran used to make hot milk with white bread in it when someone was ill. It works. You get better from any known illness rather than eat bread and milk.

And parsnip. Don’t like that either.

[Octavia]

Coriander is the most disgusting food on the face of the planet. Don't tell me there's only a little bit and I won't taste it. I can always taste it, it contaminates everything it touches.

[JamesBannon]

Creamed rice pudding - ugh vomit :thumbdown:

[Garrett]

mushrooms. dont want no fungus tyvm

And bread and deep-fry the fish, please

[Jobar]

Turnip or collard greens. Yuk. I rate them as 'eat only if in the last stages of starvation'. Ditto liver.

[His Noodly Appendage]

Raw oysters are pretty nasty. My wife nicely summed them up as "whale snot".

[Christina]

Liver is the worst thing that I've ever tasted but I won't taste an oyster. Watching people slurp them almost makes me gag.

[His Noodly Appendage]

I don't mind liver. It's a bit like meat-flavoured polystyrene, but hey. Don't mind most of the things mentioned, though the bread and milk sounds like texture hell. Mm, flocculent.

[Sam Hunter]

Liver is the worst thing that I've ever tasted but I won't taste an oyster. Watching people slurp them almost makes me gag.

Liver's one of my favourites. Liver, fried onion, gravy and mashed potato. Mmmm... Fantastic!

[Free in Freeport]

Liver. I will eat it if I absolutely have to, but the mere smell nausiates me.
The only vegetables I strongly dislike are parsnips, turnips, and okra.
Meatloaf - blech. Each ingredient by itself is fine. The whole is less than the some of its parts.
The only organ meats I like are brain and sweetbread. I can tolerate small amounts of ground giblets in gravy or stuffing, but not a fan.

Love collard greens!

Oh, and I think habernoes should be banned. Those things are downright dangerous! I like spicy food, curries and wasabi, but haberno is way over the top.

[miss djax]

Creamed rice pudding - ugh vomit :thumbdown:

i'm totally with you!!!!!

[His Noodly Appendage]

I tried meatloaf - it wasn't really for me. It wants a tighter, finer-grained meat, like pork - preferably with chunky bits.

Basically, a pork pie minus the pastry. That could really work.

[Tangiellis]

squash, turnips, collard greens, chitlins (gross!!!!!!!!), oysters, squid (and anything else with tentacles), goat meat or milk products, rice or bread pudding, peas with small onions, beets, venison, lamb.

[LoneWolf]

I'm a texture person when it comes to food. I can't stand liver or raw oysters. And as much as I want to like it, sushi is a stumbling block for me unless it is a very small amount of meat wrapped in a bunch of rice.

But the most foul thing I have eaten was some boiled river snake I had here in Cambodia back in October. I had rattlesnake before and I liked it, but this thing tasted like what I think Satan's ass would taste like.

[His Noodly Appendage]

http://www.thesneeze.com/mt-archives/cat_steve_dont_eat_it.php

[LoneWolf]

http://www.thesneeze.com/mt-archives/cat_steve_dont_eat_it.php

Awesomeness

[Valheru]

Offal.

I do enjoy kidney and liver, though. But none of the other engine room crap, thanks.

[Faerie]

Bananas... the smell, the texture, the feel of that slippery thing going down one's throat.... ugh...

Actually is psycological, had my tonsils out at age 4 and ALL the other children got an ice cream and I got a banana, have'nt eaten it since and become nauseaus just smelling it!

[Sam Hunter]

Bananas... the smell, the texture, the feel of that slippery thing going down one's throat.... ugh...

Actually is psycological, had my tonsils out at age 4 and ALL the other children got an ice cream and I got a banana, have'nt eaten it since and become nauseaus just smelling it!

Could have been worse... You could have ended up hating ice cream! :eek:

[hecaterin]

I hate bananas too! And plain milk. Childhood trauma??

I will cheerfully drink chocolate milk, or other flavours (but not banana. Or artificial strawberry, though a smoothie made with real fresh strawbs=nom.)

I have very few food dislikes in terms of ingredients. Almost every other distaste that I have comes down to quality. A lot of things are nasty when badly stored, bulk processed, badly cooked etc. I do draw a line at insects, though. And I'm never even going to sample baleut.

Of things mentioned: I love rice pudding; fresh raw oysters are teh sexxxay; liver is good as long as not overcooked (should *not* be like polystyrene). And I have never met a vegetable I disliked. I doubt I'd like bread & milk because of the milk factor, but bread & butter pudding and French toast are ace. Love mushrooms and coriander.

[David B]

I don't mind liver. It's a bit like meat-flavoured polystyrene, but hey. Don't mind most of the things mentioned, though the bread and milk sounds like texture hell. Mm, flocculent.

If there is a resemblance to polystyrene, I'd blame the cook.

When I became a veggie, it was one of my very few cravings. Since becoming a lapsed veggie, it's one of my favourites.

I only buy lambs liver, though. For no better reason that my mother only used to buy lambs liver.

David

[hecaterin]

Calves liver is very good. Milder than lamb. And then there's pate and foie gras...

[muidiri]

i just found one recently, since i pretty much love all food. but not sea urchin

eeeeeeeeewwwwwwwwwwww i shudder just thinking about it

http://www.mysmiley.net/imgs/smile/happy/happy0194.gif (http://www.mysmiley.net/free-sign-smileys.php)
Did you try the Sea Urchin sushi? Oh my sympathies! It's one of those things that you only ever order for people you dislike. I tried it once. Worst food ever.

I like just about everything. I don't care for beets. And I can't stand liver. I'm pretty much not too keen on any body organ... although I'd probably be willing to give most of them a try before turning my nose up at them.

I'm picky about brussels sprouts and cabbage. If they're not prepared well, I don't much like them. But I'll usually eat them anyway.

[muidiri]

Mm, flocculent.

I had to go look that word up. Nice descriptor :thumbup:

[muidiri]

I tried meatloaf - it wasn't really for me. It wants a tighter, finer-grained meat, like pork - preferably with chunky bits.

Basically, a pork pie minus the pastry. That could really work.

My husband makes a good meatloaf. Half and half ground beef and pork sausage. The consistency is really nice, and it's got fantastic flavor. And none of that ketchup on the top crap. He coats the top with the Knorr French Onion dry soup mix - the moisture from the meat gets into it and makes it into a really tasty (albeit rather salty) glaze.

[Berthold]

Liver in bulk. However, I like it in preparations such as liverwurst, and I also like other organ meats.

Leberkäse, and most sausages made of finely ground meat. Something about the flavor combination puts me off. I did get much of these things as a child; once or twice (or...) too often, I'd say.

Ditto, the local recipes of ground meat. Spiced differently, I may like the stuff.

[miss djax]

i just found one recently, since i pretty much love all food. but not sea urchin

eeeeeeeeewwwwwwwwwwww i shudder just thinking about it

http://www.mysmiley.net/imgs/smile/happy/happy0194.gif (http://www.mysmiley.net/free-sign-smileys.php)
Did you try the Sea Urchin sushi? Oh my sympathies! It's one of those things that you only ever order for people you dislike. I tried it once. Worst food ever.



the first time, yes, and i almost threw up...it was at a mediocre sushi spot i got dragged to. then i went to try a tasting menu in town with a really famous chef..first course? sea urchin panna cotta..so i figured, if i'm ever going to like it, it'll come from this great chef..

first taste? :eek::eek::eek:

i HATE sea urchin

[Berthold]

Peter D. Ward once wrote in an essay that brachiopods are pretty ghastly; as an example that not everything that's marine is ipso facto palatable.

However, apparently there are people who like sea urchins.

[muidiri]

i just found one recently, since i pretty much love all food. but not sea urchin

eeeeeeeeewwwwwwwwwwww i shudder just thinking about it

http://www.mysmiley.net/imgs/smile/happy/happy0194.gif (http://www.mysmiley.net/free-sign-smileys.php)
Did you try the Sea Urchin sushi? Oh my sympathies! It's one of those things that you only ever order for people you dislike. I tried it once. Worst food ever.



the first time, yes, and i almost threw up...it was at a mediocre sushi spot i got dragged to. then i went to try a tasting menu in town with a really famous chef..first course? sea urchin panna cotta..so i figured, if i'm ever going to like it, it'll come from this great chef..

first taste? :eek::eek::eek:

i HATE sea urchin

I had it the first time my husband and I ever ate sushi. I'd had sashimi of sorts many times - dad used to fillet his fresh caught seafood and hand out bits of it raw while we were still out on the ocean. So I knew I liked it, even though I'd never technically had "sushi". My husband had never had any raw seafood. So we went to the sushi restaurant in Omaha (yeah - I know, bad choice). We ordered nigiri ala carte, and got one of everything. We split each piece so we could get a taste of it all. Most of it was pretty decent... until we got to the sea urchin. He took the first bite, and made a face. Unfortunately, he wouldn't let me get away with not eating mine, even though I could tell he thought it was horrid. That first bite was hideous - but he wouldn't let me spit it out. "Don't you dare!" was his laughing threat as I turned green and swallowed it, despite gagging. Eeuch. Absolutely the worst thing I've ever eaten. The texture certainly didn't help any.

I've heard Japanese people say it's a delicacy, and that eating it is the sign of a truly refined sushi palate. Between that and some of the dishes I've seen on "Iron Chef"... I've begun to think there's something seriously wrong with the Japanese palate :p.

[miss djax]

Eeuch. Absolutely the worst thing I've ever eaten. The texture certainly didn't help any.

I've heard Japanese people say it's a delicacy, and that eating it is the sign of a truly refined sushi palate. Between that and some of the dishes I've seen on "Iron Chef"... I've begun to think there's something seriously wrong with the Japanese palate :p.


i could not agree more..its vile, and the slimy gross texture is cringe-inducing.....

i felt like an unsophisticated rube at the tasting menu for hating the urchin...oh well, it still sucks :(

[MrFungus420]

I've heard Japanese people say it's a delicacy, and that eating it is the sign of a truly refined sushi palate. Between that and some of the dishes I've seen on "Iron Chef"... I've begun to think there's something seriously wrong with the Japanese palate :p.

Palate?

The Japanese libido scares me...have you seen some of their porn????


/derail

[MrFungus420]

Sorry...on subject....

Pineapple...absolutely disgusting. Taste, texture, smell...all nauseating.

[Ray Moscow]

Coriander is the most disgusting food on the face of the planet. Don't tell me there's only a little bit and I won't taste it. I can always taste it, it contaminates everything it touches.

Daniel Dennett (I think in Breaking the Spell) cites a hate of corriander as a genetic variation -- to some people, it just tastes like soap.

I think it's great, but obviously it tastes different to me.

[Ray Moscow]

Hmmm ... hate?

I don't like the taste of raw onions very much. I keep trying to like them, but I haven't made much progress over the years.

I love cooked onions, though.

[Valheru]

Daniel Dennett (I think in Breaking the Spell) cites a hate of corriander as a genetic variation -- to some people, it just tastes like soap.

Fresh coriander I can juuuust about stomach in salads and whatnot - it tastes like woodglue to me. But dried, I love it.

[Laton]

Sorry...on subject....

Pineapple...absolutely disgusting. Taste, texture, smell...all nauseating.

This, but with Pea's. Hate those little green bastards.

[His Noodly Appendage]

Hm. I was never a fan of fresh beetroot, until I tried them roasted, with plenty of balsamic vinegar. Yummers.

So what's sea urchin like, precisely? I like most seafood except raw oysters, though mussels can be pretty dire if in the wrong context.

(I was the cook of said liver, btw, so I had no idea what I was supposed to be doing with it - I just treated it like kidneys. Educate me!)

[His Noodly Appendage]

Coriander is the most disgusting food on the face of the planet. Don't tell me there's only a little bit and I won't taste it. I can always taste it, it contaminates everything it touches.

Daniel Dennett (I think in Breaking the Spell) cites a hate of corriander as a genetic variation -- to some people, it just tastes like soap.

I think it's great, but obviously it tastes different to me.

I have reason to believe it's not genetic.

It always used to taste like soap to me. Worse than soap; industrial disinfectant-deodorant, the kind they squirt around the bottom of garbage compactors to mask the steady stream of garbage juice... you know the stuff. Nasty, cloying and positively screaming "Not food! Do not eat!"

Aaaaanyways, at one stage I was discovering the joys of both asian and tex-mex food, and bloody everything had the stuff in it and/or on it.

I was faced with a choice: be one of those people who always make niggling whiny complications at restaurants, forever expecting authentic cuisine to be dumbed down to suit my palate - or suck it up and learn to deal with it.

So, for a few weeks, I had a horrible time, eating these nasty soap-leaves with every (interesting) meal. And then suddenly it dawned on me that my perception of the flavour had completely changed. My sensitivity to the various different overtones had shifted, and while I could see what I meant about the deodorant, I no longer agreed. Nowadays I can't get enough of the stuff.

I have no idea how that works.

[JamesBannon]

Creamed rice pudding - ugh vomit :thumbdown:

i'm totally with you!!!!!

I can't even smell the stuff without gagging. I wonder why it is some foods do that. I get the same reaction to anything with lots of tomato and pasta (heave).

[MrFungus420]

I was faced with a choice: be one of those people who always make niggling whiny complications at restaurants, forever expecting authentic cuisine to be dumbed down to suit my palate - or suck it up and learn to deal with it.

Why not go the sensible route and not force yourself to eat shit that you don't like????????

So, for a few weeks, I had a horrible time, eating these nasty soap-leaves with every (interesting) meal. And then suddenly it dawned on me that my perception of the flavour had completely changed. My sensitivity to the various different overtones had shifted, and while I could see what I meant about the deodorant, I no longer agreed. Nowadays I can't get enough of the stuff.

I have no idea how that works.

That's how "acquired" tastes come about.

Keep forcing yourself to eat something nasty until you have convinced yourself that it doesn't suck.

Honestly, that has got to rank up there on my list of dumbest things to do. Forcing yourself to eat something that you don't like.

[muidiri]

So what's sea urchin like, precisely? I like most seafood except raw oysters, though mussels can be pretty dire if in the wrong context.

Imagine the flavor of slightly rancid anchovies combined with the texture of your snot during a particularly bad sinus infection.

[Khatru]

Elvers.

Still alive, still wriggling

[Goldie]

I love oysters, escargot, mushrooms, parsnips, turnips... pretty much everything except BEETS!
Hideous, fake-looking, weird-tasting things!
BLECK!

Never tried sea urchin. Maybe I'll pass on that one.
Oh...and I don't like anchovies.

[Monad]

Creamed rice pudding - ugh vomit :thumbdown:

i'm totally with you!!!!!

Yuck - reminds me of the time I was taken to a Japanese Bukkake restaurant... :eek:

[His Noodly Appendage]

mrFungus - it doesn't just not suck, though. I've gained a whole new food that I really, really enjoy.

A couple of weeks of not enjoying something is repaid a hundred times over by many years of extra yumminess.

[Notta]

HNA's story reminds me of what I thought about beer the first several times I drank it: bitter, harsh, and reeking of flavors I didn't like. I only drank it to get drunk (as a teenager). Once I discovered REAL beers (not the regular mainstream American crap), I became somewhat of a connoisseur of different beers. Now, after not drinking beer with any regularity for the past 3 years, I've lost my taste for beer.

The worst food I ever ate? Cold wheat grass in a bowl. It tasted EXACTLY like wet grass from your yard. In clumps. I was served a whole bowlful by my Japanese host family and expected to eat it. I even liked the natto (fermented [e.g. SPOILED] soy beans) better!

When I was pregnant, the smell of cooking beef made me vomit. I couldn't choke the stuff down, and I LOVED beef!

[Christina]

Avocados used to make my mouth itch and burn when I first started eating them but they were so good that I kept it up and it stopped after a dozen or so times. It was well worth it.

[Octavia]

mrFungus - it doesn't just not suck, though. I've gained a whole new food that I really, really enjoy.

A couple of weeks of not enjoying something is repaid a hundred times over by many years of extra yumminess.

But you're presupposing that eating something disgusting over and over again will end in your enjoying it.

In some cases, that happens. I couldn't stand avocado as a kid, now I simply love it. I also couldn't stand silverbeet as a kid, but despite being fed it over and over for a good decade and a half (it was one of my mother's favourite vegetables, so we ate it a lot) - there's no change. Silverbeet it still vile and disgusting.

There's an enormous variety of foods that I do like, so to keep choking down coriander or silverbeet in the hope that one day I'll like them: no, thank-you.

[His Noodly Appendage]

And fair enough. I was motivated more out of annoyance than expected gain :D

[Octavia]

Fair enough. I've done the same thing with other stuff; eaten it because avoiding it was a pain in the bloody neck. Of course, I was actively trying to bring on traveller's trots at the time. Ate everything in sight, unboiled and unwashed, and didn't have a single second of trouble. Yet the people I was with were fussy eaters, picky as hell trying to avoid getting sick, so of course they did. I own to feeling somewhat smug, after having had to sit through one too many lectures on "you'll make yourself ill!" :D

I'm sure, too, that our tastebuds change as we get older. Things which I liked as a kid I'm now not that fond of - you know candy floss? I could eat an entire serving - you know, the kind you get at a funfair - when I was a kid, but now, a couple of mouthfuls and I'm done. It's just too sweet.

In contrast, avocado now, I'm positive, tastes much better than it did then.

Silverbeet hasn't changed, though - like chomping down on soggy iron flakes, with the great flabby white stalk and its horrible texture. *ugh* I can feel my mouth pucker in disgust just by thinking about it.

[His Noodly Appendage]

Ew, they made you eat the stalk? That's pretty ghastly.

And please don't tell me she boiled it.

Don't get me wrong, I'm all for boiling vegetables. Cabbage, sprouts, beans, peas, broccoli, carrots, etc - no worries. A few minutes in salted water until just tender - great!

But thin leaves... hell no. Stir-fry it, make some kind of cheese-and-spinach thing... anything. Keep the flavour and the texture, and don't bloody overdo it. It does make your teeth go furry, like rhubarb does, in any kind of quantity.

But I can personally see how anyone could hate it. It's not an easy thing to like.

[Bane]

Liver and organs generally....eugh. But of "normal" stuff, one thing I detest is chicken with the skin on. I also really hate couscous and maize porridge.

[Notta]

As we age, we tend to lose our tastes for those extra-sweet flavors, and favor bitterness and the umami tastes more.

I don't remember if it's because we become less sensitive to bitter flavors or find them more complex, but one can develop a palate for almost anything.

I've heard said that once you develop a liking for ouzo, everything else you eat tastes slightly different.

[Garrett]

Mushrooms. Thank you, chef, for leaving them in removable sizes.

Who eats fungus, anyway?

[Octavia]

Ew, they made you eat the stalk? That's pretty ghastly.

And please don't tell me she boiled it.


Oh, she boiled it. And the stalks were her favourite part, so when harvesting the silverbeet from the garden, she made sure to get the highest proportion of stalk that she could. :yuck:

[His Noodly Appendage]

Mushrooms are awesome.

How the hell do you ruin mushrooms? The only way I can see, again, would be boiling the damn things. (or leaving them raw. I'd like to like raw mushrooms, but I don't)

[Octavia]

Funny - the only way I like mushrooms is when they're raw. Cooked, they go all slimy.

Another disgusting dish: my Dad once had a partner who used to make broccoli mousse. I don't know what she did with it, but it tasted like she had taken perfectly lovely broccoli (one of my favourite veggies), and boiled it into mush, which was then whipped it with gelatine, forced into a mould, refrigerated and served cold.

[His Noodly Appendage]

Ew@broccoli mousse

If cooked mushrooms go slimy, ur doin it wrong.

Smallest button mushrooms you can find, sliced 3-4mm. Good and hot frying pan. Butter, not too much. Move them as little as possible while cooking, so they seal. Salt, pepper.

Not slimy. Toasty. Yummy.

[Goldie]

When you guys say coriander...(the seed of cilantro) are you actually talking about cilantro...the leaf???
If so, I am freaked! How could you not like such a staple of mexican cuisine?
I can eat the stuff by the handful and cannot imagine salsa and other dishes without it.

[Goldie]

Mushrooms. Thank you, chef, for leaving them in removable sizes.

Who eats fungus, anyway?

WE DO!
I love picking morrels! Oh the JOY of mushrooms... in anything...in everyway... yes...even boiled in soups and stews!

[His Noodly Appendage]

When you guys say coriander...(the seed of cilantro) are you actually talking about cilantro...the leaf???
If so, I am freaked! How could you not like such a staple of mexican cuisine?
I can eat the stuff by the handful and cannot imagine salsa and other dishes without it.

Yep, they are.

I can sympathise, since I used to hate it. Imagine it as a scent for air-freshener or soap. It's not much of a stretch, unlike, say, basil. A bit like lavender, it's got a certain not-food edge to it if you take it out of context.

[Sodong]

I've only met one vegetable I didn't like. Okra. Slimy. Like snot with a slightly bitter flavor. Yuk. I love turnip, cilantro (corriander), beets (the whole plant) and swiss chard (silverbeet)...even the stalks

To be eaten only in the event of extreme (near death) starvation: any organ meat, cheese made from sheep or goat milk, sardines, pickled herring or other nasty little whole fish in a can, pickled eggs, lamb chops,

(I've had roast leg of lamb and ate it. It was ok. I would never buy or cook it for myself)

clams, oysters, snails, mussels, eel. I've never tried sea urchin and never will. Salt cod. Gak!

On my very disgusting list: raw mushrooms, chicken legs, any meat with lots of fat in it, canned meat of any description, milk (though I can drink chocolate milk and enjoy it occasionally), marshmallows, really stinky cheese. I only do vegetarian sushi though I once enjoyed some sashimi tuna that was only seared briefly on the outside. That's as close as I get to raw fish.

Not fond of: brazil nuts, green peas or white bread unless it's homemade and still warm or is an authentic baguette, focaccia or calabrese. Don't care much for ketchup or mayonaise

[Christina]

Cilantro tasted like soap to me the first time that I tasted it but the next time it was in a great dish in a Mexican restaurant and it was perfect. It never tasted like soap again and I cook with it all the time.

Joe got a bit lost in the garden once and his rosemary roasted chicken turned out to be made with lavender. Now that tasted like eating soap.

[Sodong]

Cilantro tasted like soap to me the first time that I tasted it but the next time it was in a great dish in a Mexican restaurant and it was perfect. It never tasted like soap again and I cook with it all the time.

Joe got a bit lost in the garden once and his rosemary roasted chicken turned out to be made with lavender. Now that tasted like eating soap.I sometimes use a little bit of lavender along with some oregano, savory and thyme when I make French onion soup.

[Christina]

I love the smell but it's one of those not-food things to me. I tasted a few flower jams in France and I didn't like those either. I like to eat bitter flowers like nasturtiums in my salad but I don't like sweet scented ones at all.

[His Noodly Appendage]

I'm not fond of eggplant. I've yet to find a good use for it. A small amount in tomato-based pasta sauce is good, to add depth of flavour - but it's easy to overdo. I find that the stuff on its own (unless you marinate/pickle it) has too much of that weird backnote to be pleasant.

[Octavia]

Babaganoush is a good way to use eggplant.

I'm with you on the lavender, though, Christina - not a food plant. My Dad has a lavender farm, and I've had lavender shortbread there. To me it tastes like soap. Rosemary, on the other hand... *drools*

[Christina]

I love eggplant. I use it to make baba ganoush, eggplant with garlic and black bean sauce, as a substitute for pasta in Italian food and anything else I can think of.

I also find a way to put rosemary in as many things as I can think of.

[His Noodly Appendage]

Rosemary is teh awesome.

[Ray Moscow]

As we age, we tend to lose our tastes for those extra-sweet flavors, and favor bitterness and the umami tastes more.

I don't remember if it's because we become less sensitive to bitter flavors or find them more complex, but one can develop a palate for almost anything.

I've heard said that once you develop a liking for ouzo, everything else you eat tastes slightly different.

That's interesting (and appropriate, as I'm on my second cup of strong coffee this morning). I basically can't be bothered for sweets anymore, except for fresh fruit (which has lots of other flavours) or dark chocolate.

But I don't really like ouzo or its Turkish cousin, raki. I'll stick with beer and wine.

[MrFungus420]

Mushrooms. Thank you, chef, for leaving them in removable sizes.

Who eats fungus, anyway?

I may be pathetic, but I have had a few girlfriends...

[MrFungus420]

How the hell do you ruin mushrooms?

By serving them...

[David B]

Mm, flocculent.

I had to go look that word up. Nice descriptor :thumbup:

The answers.com firefox add-on is waiting to be your friend:)

David

[MrFungus420]

When you guys say coriander...(the seed of cilantro) are you actually talking about cilantro...the leaf???
If so, I am freaked! How could you not like such a staple of mexican cuisine?

Because Mexican food sucks.

I've had "real" Mexican food (made by a friend's grandmother, she immigrated in the 1950s iirc), I've eaten at Mexican restaurants from top-end to Taco Bell.

Taco Bell wins, hands down. The best Mexican food.

[David B]

Mushrooms are awesome.

How the hell do you ruin mushrooms? The only way I can see, again, would be boiling the damn things. (or leaving them raw. I'd like to like raw mushrooms, but I don't)

I'll happily eat raw field mushrooms and their close relatives while foraging, but one of the best dishes I've ever eaten is finely sliced raw cep with a nice dressing.

No wonder they fo for 15 quid a kilo.

Which reminds me - maybe I'll go look for some today, it's just about cep season.

OTOH there are some mushrooms which need cooking if you don't want to be seriously upset by them. The wood blewit for instance. It's a very good mushroom, which I eat quite a lot, with the virtues of being common round here, late in season (you get them to December) and generally left alone by most people.

But Both wood blewits and field blewits are generally regarded as edible, but they are known to cause allergic reactions in sensitive individuals. This is particularly likely if the mushroom is consumed raw, though allergic reactions are known even from cooked blewits. Wood blewits contain the sugar trehalose, which is edible for most people.

Field blewits are often infested with fly larvae and don't store very well; they should therefore be used soon after picking.

In most mycologists' opinion, the blewits are considered excellent mushrooms, despite their coloration. Blewits can be eaten as a cream sauce, the main meal, or a side dish, but it is important not to eat them raw, which could lead to unpleasant symptoms.

David

[Christina]

I love cooked mushrooms but I hate them raw. We have chanterelles growing out in the woods but you have to get through a lot of poison oak to pick them. I'd rather buy them. We have all sorts of other kinds too but I have no idea what kind they are. Someday I'll post them and let Monad tell me.

[Berthold]

Or David B or me. :wave:

Quite a few mushrooms are cosmopolitan in their climate zone.

[muidiri]

Mushrooms. Thank you, chef, for leaving them in removable sizes.

Who eats fungus, anyway?

Oh me, me, me!!! I love the fungus! The more the better! I even have discussions with my dad about the merits of one type of fungus over another. Although I don't get the more unusual ones often enough to have great skill with them. But shitakes are a staple in my house, as are dried porcini and morels. Makes almost any food taste better.

Except sea bass. Don't put porcini on sea bass. Just take my word for it, the two don't mix well.

[muidiri]

Ew@broccoli mousse

If cooked mushrooms go slimy, ur doin it wrong.

Smallest button mushrooms you can find, sliced 3-4mm. Good and hot frying pan. Butter, not too much. Move them as little as possible while cooking, so they seal. Salt, pepper.

Not slimy. Toasty. Yummy.
Absolutely!

And for the love of all things yummy, don't wash your mushrooms! Brush them, but don't get them wet. That right there goes a long way toward avoiding slimy shrooms.

[muidiri]

Rosemary is teh awesome.

Yes. As is tarragon. One of my all time favorite herbs <lovey sigh>

[Garrett]

I love the chef at my work, he leaves the shrooms whole or at least coarsely cut.

Who eats fungus anyway? Have I said that before?

[Berthold]

Don't put porcini on sea bass.
Don't put horseradish on an oyster.

Rex Stout through Nero Wolfe.

I just wonder who would do that, anyway. :)

[Lugubert]

The first dish that I found really revolting was barley gruel. In first grade, we had it once every few weeks and had to finish our helpings. It took all the lunch break for me to empty the plate of those slimy seeds. At that age (7, in 1950) and that menu, I couldn't appreciate that school lunches were free.

I judge various offal as delicious to acceptable. One of my favourite dishes is my chicken liver casserole, featuring among other ingredients onions, mushrooms and Chinese soy sauce, but I won't order brain if not absolutely necessary.

I once got within a few yards of Swedish fermented herring (http://en.wikipedia.org/wiki/Surstr%C3%B6mming). Never again.

My Japanese primer mentions natto. If it's even close to the Wiki description (http://en.wikipedia.org/wiki/Natt%C5%8D), I'll learn the word just to be sure to avoid it by a mile or more. And in China I just about survived walking past a stand selling stinky doufu (http://en.wikipedia.org/wiki/Stinky_tofu). I would try to down an oyster despite its abhorrent texture before tasting or even getting close to surströmming, natto or stinky doufu.

[His Noodly Appendage]

Congee, I do not get.

[premjan]

Congee/Kanji is not a gourmet dish, it is actually very easy to digest and mainly fed to invalids (in India). It is also probably a staple for the poor whereas the rich would tend to discard the starch before consuming rice.

[Goldie]

The first dish that I found really revolting was barley gruel. In first grade, we had it once every few weeks and had to finish our helpings. It took all the lunch break for me to empty the plate of those slimy seeds. At that age (7, in 1950) and that menu, I couldn't appreciate that school lunches were free.

I judge various offal as delicious to acceptable. One of my favourite dishes is my chicken liver casserole, featuring among other ingredients onions, mushrooms and Chinese soy sauce, but I won't order brain if not absolutely necessary.

I once got within a few yards of Swedish fermented herring (http://en.wikipedia.org/wiki/Surstr%C3%B6mming). Never again.
My Japanese primer mentions natto. If it's even close to the Wiki description (http://en.wikipedia.org/wiki/Natt%C5%8D), I'll learn the word just to be sure to avoid it by a mile or more. And in China I just about survived walking past a stand selling stinky doufu (http://en.wikipedia.org/wiki/Stinky_tofu). I would try to down an oyster despite its abhorrent texture before tasting or even getting close to surströmming, natto or stinky doufu.

Not to be confused with pickled herring, which I LOVE.
That stuff sounds nasty!

[DMB]

A lot of the dislikes listed her are things I love, like mushrooms. But I particularly like cèpes. A lovely, runny omelette aux cèpes -- heaven. And parsnips, I have always loved them but having lived for the past 25 years in Continental Europe have found them hard to obtain. However, my local coop in Switzerland now sells them, so I buy them enthusiastically.

But the list of stuff I don't like is embarrassingly long. I gave up eating meat years ago, although I still eat fish, but not sushi. Beetroot I have hated since childhood and swede also(I think this is what Americans call rutabaga). I also like most fruit, but not pears, papaya or durian (I can't get over the smell of that) and I like a lot of fruit only when it's fairly acid, so I'm not keen on sweet apples, grapes or ripe kiwis (I love kiwis when they are hard and tart). I hate sauerkraut. I don't like most desserts, preferring fresh fruit. I have never liked bland cheese, but do like strong ones. I can't stand white chocolate, can tolerate most milk chocolate, but love the dark sort.

[His Noodly Appendage]

Durian is nasty, granted. The closest it comes to palatable is in ice cream, where it's mostly reminiscent of bicycle tyres.

[Free in Freeport]

Durian is nasty, granted. The closest it comes to palatable is in ice cream, where it's mostly reminiscent of bicycle tyres.

And how often to you dine on bicycle tires? :p

[premjan]

I think the odor is disagreeable but the taste is usually described as good.

[hecaterin]

Think of congee as like a thick soup. A warm, comforting, chicken soup kind of thing. Seen as porridge, which people often describe it as, it seems wrong to me. Porridge is a sweet dish in my mind.

(Fine details depend on what you put in the congee. As does soup.)

[DMB]

Think of congee as like a thick soup. A warm, comforting, chicken soup kind of thing. Seen as porridge, which people often describe it as, it seems wrong to me. Porridge is a sweet dish in my mind.

(Fine details depend on what you put in the congee. As does soup.)

Not to a true Scotsman. :D:D

Actually, I am not at all Scots/Scotch/Scottish but I like my porridge with salt, not anything sweet.

[everettf]

Can't stand anything that burns my tongue. I will not eat anything made with black pepper. I don't want to hurt when I eat. I don't like pain. Thats masochism.

[Sodong]

Kimchi (http://en.wikipedia.org/wiki/Kimchi). Gak! I also dislike the pickled radish frequently served with Korean meals.

[hecaterin]

Think of congee as like a thick soup. A warm, comforting, chicken soup kind of thing. Seen as porridge, which people often describe it as, it seems wrong to me. Porridge is a sweet dish in my mind.

(Fine details depend on what you put in the congee. As does soup.)

Not to a true Scotsman. :D:D

Actually, I am not at all Scots/Scotch/Scottish but I like my porridge with salt, not anything sweet.I'm certainly not a Scotsman.

And I like my porridge with golden syrup, brown sugar or maple syrup. When I travelled in Scotland, I made do with the sachets of honey supplied for the breakfast toast.

[Mediancat]

Zucchini.

Zucchini, contrary to reference books, cooks, and Moms, is not in fact edible.

I am firmly convinced that there is a conspiracy to make people think zucchini is actually a food. You can recognize these people by their insistence that zucchini is actually quite delicious. There are sometimes muttered references to zucchini bread.

Don't be fooled.

Rob

[Octavia]

Cooked, I would agree with you Rob. Cooked zucchini is foul.

Raw, though, it's yummy. Slice a bit off, like you'd slice a cucumber, and try it! The taste is very different.

[His Noodly Appendage]

Hm. I hated zucchini as a kid - they always had this really acrid smell to them. Love the stuff now, though.

Oddly, though, I used to love camembert as a kid, but now find the ammoniac notes too unpleasant.

Go figure.

[Anne]

Zucchini is a fantasic food that can be cooked 1000 ways.

You are soooo wrong!

[Goldie]

Zucchini.

Zucchini, contrary to reference books, cooks, and Moms, is not in fact edible.

I am firmly convinced that there is a conspiracy to make people think zucchini is actually a food. You can recognize these people by their insistence that zucchini is actually quite delicious. There are sometimes muttered references to zucchini bread.

Don't be fooled.

Rob

Zucchini and crook-neck squash are to be worshiped... even more so with butternut...all of which I grow.

[Mediancat]

Cooked, I would agree with you Rob. Cooked zucchini is foul.

Raw, though, it's yummy. Slice a bit off, like you'd slice a cucumber, and try it! The taste is very different.


Which might help if I liked cucumber. I don't. (I don't find it inedible, as with zucchini; I'm just not a fan.)

Rob

[Mediancat]

Zucchini is a fantasic food that can be cooked 1000 ways.

You are soooo wrong!

You're one of them!

(runs screaming)

Rob

[Mediancat]

Zucchini.

Zucchini, contrary to reference books, cooks, and Moms, is not in fact edible.

I am firmly convinced that there is a conspiracy to make people think zucchini is actually a food. You can recognize these people by their insistence that zucchini is actually quite delicious. There are sometimes muttered references to zucchini bread.

Don't be fooled.

Rob

Zucchini and crook-neck squash are to be worshiped... even more so with butternut...all of which I grow.

An admitted cult leader! You're another one of them!

And anyway, everyone knows the only squash one should revere is the Great Pumpkin.

Rob

[Matty]

okay courgette/zuccini haters.

take a couple of the baby courgettes and cut a decent slice out of the middle of each lengthways, cram slices of feta cheese into the crack and douse with olive oil, black pepper and a squeeze of lemon juice, sprinkle over some fresh chopped basil . Wrap in tinfoil and BBQ till soft and yummy.

also you can do exactly yre same thing with a skin on banana and slices of chocolate.

[miss djax]

that sounds fabulous, matty!!! how long do you think that would take to cook?

[Octavia]

Basically, Matty, you're saying that I should add so many ingredients that I can't even taste the horrid zucchini, and then I might like it? :p

But there's still the unpleasant texture. It's just so much nicer raw.

[Garnet]

Squasheseses. Blech!!!!

[Mediancat]

okay courgette/zuccini haters.

take a couple of the baby courgettes and cut a decent slice out of the middle of each lengthways, cram slices of feta cheese into the crack and douse with olive oil, black pepper and a squeeze of lemon juice, sprinkle over some fresh chopped basil . Wrap in tinfoil and BBQ till soft and yummy.

also you can do exactly yre same thing with a skin on banana and slices of chocolate.

A banana, I might try that with.

Why, with a zucchini, when zucchinis are by definition inedible? Might as well tell me to eat cardboard.

Rob

[Matty]

that sounds fabulous, matty!!! how long do you think that would take to cook?

i just throw it on the back of the BBQ whilst I'm doing the meat. half hour or so i guess. You can do it in the oven too, obviously.

Basically, Matty, you're saying that I should add so many ingredients that I can't even taste the horrid zucchini, and then I might like it? Kinda i guess, the saltiness of the feta and the acidity of the lemon juice lift all the flavours including the courgette. You can also do this pretty raw if you dont like the squishy texture just leave long enough for the cheese to soften a bit.

[Sodong]

Squash, including zucchini are among my favorite vegetables. Not as good as broccoli but close. I would never make cake out of zucchini though. Bleck. Or carrots...well, maybe I'm just not fond of cake.

[Garnet]

*full body shudder*

[Christina]

okay courgette/zuccini haters.

take a couple of the baby courgettes and cut a decent slice out of the middle of each lengthways, cram slices of feta cheese into the crack and douse with olive oil, black pepper and a squeeze of lemon juice, sprinkle over some fresh chopped basil . Wrap in tinfoil and BBQ till soft and yummy.

also you can do exactly yre same thing with a skin on banana and slices of chocolate.

The zucchini sounds wonderful but I hate what we used to call 'banana boats' in girl scouts. I love chocolate and I love bananas but the smell of them cooking together nauseates me. The marshmallows were just there to hold the chocolate pieces in place. Yuck.

[rlogan]

How can you eat something called "squash"?

Uncivlized.

[Garrett]

I'm still disbelieving that some people like fungus. Even squash is good next to fungus. May as well eat mucus.

Or brains or testicles or ... liver. Never mind that liver prepped right cooks up tasty. Who wants to eat liver?

???

A raw beating heart sounds more appetizing.

Seriously, I'd be a vegetarian if they'd let me eat cooked flesh once in a while.

[His Noodly Appendage]

You do realise that mushrooms don't taste like bread mould, right?

[premjan]

Don't really know how bread mold tastes. Corn fungus is a delicacy in Mexico. Aren't cheese, yogurt, beer etc. technically molds?

[His Noodly Appendage]

Nope.

Cheese and yoghurt are milk curdled and flavoured with the waste products of lactobacillus.

Beer is water flavoured with the waste products of yeast fed on grain.

Neither of those organisms are fungus.

[premjan]

Yeast is a fungus. Bacteria are I suppose even more disgusting than fungus.

[Garrett]

Yeast is a fungus. Bacteria are I suppose even more disgusting than fungus.
Oh great. Thanks for bursting my bubble.

Well, fungi-farts are especially good sometimes, it's fungi that sucks. There, I'm okay now.

http://www.freesmileys.org/smileys/smiley-eatdrink001.gif (http://www.freesmileys.org/smileys.php)

[His Noodly Appendage]

There's loads of yeast in bread, you know :p

[Garrett]

loads of yeast-farts, anyway. And yeast-corpses, I guess. Pretty sure there ain't no yeast left though. :p

[His Noodly Appendage]

Well, fried mushrooms aren't alive, either :p

[Garrett]

But they're still slimy like mucus. I imagine anchovies and clams are just as slimy.

But I'm sure about mushrooms. They are gross. I'd rather eat seaweed.

[Garrett]

Actually, most mushrooms I've tried are tasteless, its the texture that turns me off. There's nothing there, like eating tree skin.

[His Noodly Appendage]

Anchovies are no slimier than canned tuna. Exact same texture, just a little finer-grained.

And you should follow my advice earlier in the thread, if you think mushrooms are slimy. They're only slimy if you cook them that way.

[premjan]

Shiitake are great, perhaps they just absorb gravy?

[Celsus]

Heh I actually enjoy (or can at least think of a dish in which I'd enjoy) almost everything that's been listed in this thread :D Yeah (most) shellfish, mushrooms (how can anyone hate mushrooms?), squid (yum!), zuchini (zuchini lasagne without pasta... mmmm!)...

Ok four things I've actually seen eaten and been revolted by:

Cow hooves. No. F****ng. Way.
Cockles. I like shellfish like oysters, clams, mussels etc, I can't stand cockles. It reminds me of bad seawater, for some reason I don't get that nausea with the others
Durian. Well I can stand the smell, it's the texture that puts me off.
Fermented sorghum. Don't even ask.

[Faerie]

Fermented sorghum.

I love the smell of it! Its probably an African thing though, brings up nostalgic memories of running around on the family farm and go looking for a friend to play with in the kraal (village), the smell was always prevalent there and it was a welcoming smell with men sitting around drinking their home-brew beer and the women jabbering away a mile a minute in a language I couldnt understand. :dunno:

[muidiri]

Cooked, I would agree with you Rob. Cooked zucchini is foul.

Raw, though, it's yummy. Slice a bit off, like you'd slice a cucumber, and try it! The taste is very different.

Definitely better raw, as is yellow squash. Lightly sauteed is OK... but once it gets slimy, I'm out.

[muidiri]

But they're still slimy like mucus. I imagine anchovies and clams are just as slimy.

But I'm sure about mushrooms. They are gross. I'd rather eat seaweed.

How can you not like mushroom? I'm pretty sure there's something wrong with you :p. Mushrooms are a food group all by themselves. http://smileys.on-my-web.com/repository/Drooling/drooling-5.gif

[Anne]

marinated pigs ears.

Too crunchy and salty...

[Octavia]

Seaweed. Really very interesting to study, but absolutely awful to eat. Should be left as cattlefeed.

[premjan]

I love seaweed.

[His Noodly Appendage]

Seaweed can be okay, and it can be terrible. It's quite inoffensive wrapped around sushi, and the luminous green seaweed salad they sell is teh yummy.

However, things like seaweed rice crackers just taste like something scraped off the bottom of a ferry.

[Mediancat]

Walnuts, also. (I have a food-reaction to them, but I also can't stand the taste.)

At one point my college dining hall decided that everything went better with walnuts.

Chocolate chip cookies.

Oatmeal cookies.

Peanut butter cookies.

Brownies.

Rice krispie treats.

I didn't eat dessert for two weeks straight.

Rob

[kiwimac]

Brussel sprouts, or as I call them, Green balls of Satan. They are foul beyond belief and the existential proof of a force for evil in the universe.

[Octavia]

^Absolutely! They're either mushy balls of foulness, or hard little bullets more disgusting than Kryptonite.

[His Noodly Appendage]

Heresy.

Although I have on several occasions had brussels sprouts that were foul - tasted like stagnant water, despite being fresh and crisp.

Is this what people are referring to?

[Oolon Colluphid]

How can you not like mushroom? I'm pretty sure there's something wrong with you :p. Mushrooms are a food group all by themselves. http://smileys.on-my-web.com/repository/Drooling/drooling-5.gif

Mushrooms are an entire Kingdom by themselves. (For the non-biologically-minded / non-LUE regulars, fungi are a separate Kingdom -- the highest main grouping of organisms -- from plants and animals... though they're heterotrophs, and more closely related to animals than plants.)

Can't stand Marmite.

Animal-wise, I'll eat most vertebrates, but most invertebrates don't do it for me, and I prefer muscle meat to other parts of the critters.

The most repulsive thing I've heard about consuming is fresh, still-hot blood. Bruce Parry, in one or other episode of the BBC series Tribe (http://www.bbc.co.uk/tribe/), stayed with some African bunch who would milk... well I guess the term would be 'blood'... their cattle for the highly nutritious fluid. Fine, especially if you like your steak rare... except for the fact that the blood, collected in a bucket and shared out in drinking bowls, clots... meaning you're drinking fluid with stringy solids in it. Even the highly adventurous and try-anything Parry gagged.

[Octavia]

I think Oolon's just won for grossest food ever. Blood clots. Ew, ew, ew...

[His Noodly Appendage]

I'd probably at least try that. I've had raw beef before, and 'tis quite yummy. I expect hot, thick blood would just be more so.

[Oolon Colluphid]

I'd probably at least try that. I've had raw beef before, and 'tis quite yummy. I expect hot, thick blood would just be more so.
It's the lack of homogeneity, its macro-scale colloidal nature, that's the problem, rather than the flavour. The blood clots into strings, which are suspended in the thinner, remaining plasma. Imagine the skin that forms on milky coffee, only clods of it, and in suspension in the liquid rather than on top. You're not pulling the stringy bits out to have separately, but drinking it as one, with them sticking in and tickling your throat on the way down...

[His Noodly Appendage]

It's weird how the prospect fails to bother me. There's a good chance I'd hate it, but the idea doesn't gross me out. I don't know why.

What does bother me is undercooked poultry. One of the more shudderingly nasty things in this world.

[Oolon Colluphid]

What does bother me is undercooked poultry. One of the more shudderingly nasty things in this world.

Oh, well if we want to do foodstuffs that are actually dangerous (rather than just unpleasant), the Japanese Roulette of fugu would come high on the list.

[Anne]

It's weird how the prospect fails to bother me. There's a good chance I'd hate it, but the idea doesn't gross me out. I don't know why.

What does bother me is undercooked poultry. One of the more shudderingly nasty things in this world.

We went to a restaurant once, and I ordered a deep fried chicken breast patty on a bun with tomatoes and bacon.

I was chewing it when I realized it wasn't a bland icebox tomato I was tasting/getting the texture and color of.

It was the still cold raw chicken breast.

I complained, and no replacement came, and I was still charged for the meal.

I was too grossed out to care by that point.

[Oolon Colluphid]

I was too grossed out to care by that point.
Should have been too grossed out to have paid, too.

[His Noodly Appendage]

Yeah, but it's the rubbery fatty gristliness around undercooked joints that turns my stomach...

[Anne]

shoulda been, Oolon, but it was that sweet little hometown of my inlaws, and my companions didn't want a scene.

[Berthold]

What does bother me is undercooked poultry. One of the more shudderingly nasty things in this world.
I agree.

And you know me as a Klingon, and some other aliens of unspeakable food habits. :D

[Berthold]

How can you eat something called "squash"?

Uncivlized.
How can you call something "squash" if it has such a lovely Italian name?

Barbarians.