Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

weinoo

What Will You NEVER Eat Again?

Recommended Posts

Tofu,

perhaps I just don't know how to cook it but it has always seemed totally yuk and pointless.

No! Not pointless! Delicious and texturally pleasing! Tofu is one of the best examples of why Asian cuisines have a whole dimension that isn't typically present in Western foods: the use of varying textures to provide interest apart from the flavors.

Share this post


Link to post
Share on other sites

Part of what I find so interesting about this topic is speculating on the question: quality, culture, or physiology? I'm certain that, for me, the chicken sashimi was a cultural thing: I have no aversion to the texture or to raw meat or fish. But, man, was I schooled in the dangers of undercooked chicken as a kid.

I think that if I ate it many times, I could undo that, but it's a deep reaction, I'll tell you.


Edited by Chris Amirault ET clarify -- CA (log)

Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites

Chitlins for me as well. Smelled like sh!t. Tasted like what I imagine sh!t must taste like.

Share this post


Link to post
Share on other sites

Pesto? PESTO?

My goodness: why?

I'm with Chris. What is there in pesto not to like? Oil? Cheese? Nuts? Garlic? Basil? Or the many varieties which exist?

Is it the texture? The taste? Have you had it homemade? Store-bought?

Fresh pasta tossed with only pesto? Heaven on earth!


Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Share this post


Link to post
Share on other sites

Another vote for Chitlins, had them once as a kid, never again


Time flies like an arrow, fruit flies like a banana.

Share this post


Link to post
Share on other sites

Re: Pesto. I think it comes from the "pesto on everything" phase of the late 80's-early 90's. Not just a little pesto, GLOBS of pesto. Yes, I have made it and I grow several types of basil each year. It's probably the institutional memory and those oogy pine nuts.

Share this post


Link to post
Share on other sites

I can't even look at those squishy "circus peanut" candies without a wave of nausea passing over me. I love marshmallow, but those things are just evil. Also, fish sticks, which is weird, because I'll eat filet-o-fish at Mickey D's, and real fish. The smell of them is enough to put me off.

Share this post


Link to post
Share on other sites

one of my nightmare foods are oysters - never again! I also don't really like pesto, I detest blue cheese, sour cream and other products that remind me highly of rotten milk.

And canned olives, in that ghastly brine . . . but I like olive oil and even extra virgin olive oil.

Share this post


Link to post
Share on other sites

liver, beets, chickpeas, bell peppers-not totally ruling out sweet potatoes or winter squash, although I've never had any that I've liked...

Share this post


Link to post
Share on other sites

Eel. And that horrible Kraft "parmesan" cheese that comes in that green can. I worked in a place where the receptionist always seemed to microwave a frozen fish lunch. Then she would sprinkle that "cheese" on it and zap it some more. The gag factor was really high.

Share this post


Link to post
Share on other sites

Ech. Sounds like one of my son's college roommates. The guy lived on frozen shrimp and noodles that he nuked in the microwave. understandably, the other roommates referred to him as Fish.

Share this post


Link to post
Share on other sites

Balut. Even if I drink as much beer beforehand as I did the first time, as long as there's one unpickled neuron left to fire, I'll turn down the balut.

Share this post


Link to post
Share on other sites

Those rice/gelatin cakes in the Korean grocery store. They looked so pretty and sounded good. No, they were colored tire rubber with a hint of flavor. Not disgusting, just pointless and not sweet.

Share this post


Link to post
Share on other sites

Lambs brains. The shape and particularly the texture. Ugh. I'm still traumatised and it was nearly 30 years ago.

Share this post


Link to post
Share on other sites

Sad to say, but nothing cooked in the restaurant I'm currently working at (and hopefully not much longer). I'll eat toast, that's about it.


**Melanie**

Share this post


Link to post
Share on other sites

Natto, although I recall having some dried/toasted natto once that I'd eat again. It's not the flavor, it's the viscosity. I may give durian one more try, ideally not as a surprise at breakfast like last time :shock:

There are two particular things that every time I eat them I vow to try to remember how disappointing they are and not eat them again. Not because they are disgusting in taste or texture, but because they are simply not worth eating and make me sad. Those are cupcake-store cupcakes and conveyor belt sushi from Blue C (local chain, not all kaiten sushi is bad, but this is). I had both back to back the other day, the disappointing cupcake was an effort to erase the memory of the disappointing sushi. It failed.

Share this post


Link to post
Share on other sites

Warm goat's milk - straight from the goat. I read about how delicious it was in Heidi as a child and thought it would be wonderful to try. Well I gagged and couldn't drink it. So much for food descriptions in literature. I still can't face but now I avoid the opportunity. Goat cheese is fine.

Also, powdered milk, condensed milk, any Kraft ersatz powdered cheese and regretfully UNI. I have tried to be a sophisticated eater but no, my stomach churns at the mere sight of UNI!

Also that hair moss that is served for Chinese New Year. It looks like a man's hairpiece on the serving dish and has the texture of a brillo pad.

I have also not taken to fresh broad beans in the way Alice Waters would approve. I have grown them myself, and peeled them and eaten them raw and cooked and while they are fine, they don't inspire the ecstasies that I have read in menus and cookbooks.

I will eat pretty much everything else. :hmmm:

Share this post


Link to post
Share on other sites

Limburger cheese. I managed to choke it down, fists clenched, but it was painful. Afterward the smell lingered on my breath and on my fingers no matter how much mouthwash or handsoap. I was actually worried it would never go away.

Share this post


Link to post
Share on other sites

Chitlins, baby octopus sushi, licorice anything. Cream of wheat - although I don't generally have texture issues I can't tolerate this - I like polenta, oatmeal, grits but not cream of wheat. weird I know.

I haven't ruled out smoked oysters although I did not enjoy them when I tried them - perhaps I ate too many? I kept trying to really enjoy them.

I also haven't ruled out raspberries. I know raspberries - so pretty. I WANT to like them but I just don't care for the flavor. I keep trying them hoping I'll suddenly LOVE them.

Also I don't tolerate much grape flavored food (candies, popsicles, juices, etc) due to a car sick episode from when I was 6!

The list of foods that others find disgusting that I will happily gobble down is a large one... I don't generally have texture issues and I like a bit of bitterness (such as brussels sprouts).

Share this post


Link to post
Share on other sites

Did I forget to mention watermelon? never. ever. nor anything w that scent.

toolprincess's grape episode reminded me.


"You dont know everything in the world! You just know how to read!" -an ah-hah! moment for 6-yr old Miss O.

Share this post


Link to post
Share on other sites

Eyes -- fish, lamb or anything else. I've eaten pork stomach, goose intestine and goat testicles with great relish, but each time I've tried eyes, they've tasted terrible.

Also, I've never been able to understand what people like about eel. I've tried it at restaurants where it's a specialty, and each time it's been like eating bony shoe leather.

Share this post


Link to post
Share on other sites

Eyes -- fish, lamb or anything else. I've eaten pork stomach, goose intestine and goat testicles with great relish, but each time I've tried eyes, they've tasted terrible.

Also, I've never been able to understand what people like about eel. I've tried it at restaurants where it's a specialty, and each time it's been like eating bony shoe leather.

What sort of eel are you eating that it's bony shoe leather?! Every eel I've had has been an unctuous delight - tender and rich in flavor. (I've never had jellied eels, but I can't imagine they'd be very tough, either.)

For now, sea squirts (as encountered in Korean monkfish stew) are on my never-ever-again list, as are sea cucumbers. But a lot of my very favorite foods are on everyone else's never ever list. (And I've indoctrinated my children in the cult of natto.)

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...