Foods you just don't like

[Maison Rustique]

Also not a lamb fan. I think mostly because Mom and Dad hated it, so I did not grow up eating it. The smell gets to me. I've cooked it for others and it is a true labor of love to have to stand there smelling it.

 

Raw or undercooked/seared fish disgusts me.

 

You know, I never consider myself a picky person, but I seem to be finding a lot of stuff I don't like. 😝

[liuzhou]

It can be hard for me to source lamb / mutton / goat here in south China, although it is very popular in the north and west. The southerners complain about the smell.

 

Pity for me as I love it.

[lindag]

15 minutes ago, Maison Rustique said:

Also not a lamb fan. I think mostly because Mom and Dad hated it, so I did not grow up eating it. The smell gets to me. I've cooked it for others and it is a true labor of love to have to stand there smelling it.

 

 

We loved to have lamb chops but DH always cooked them outside on the grill due to the smell.

[Tropicalsenior]

My husband liked lamb and when we lived in Seattle we would have it quite often. I could eat it but to me it was just nothing special. All the lamb in Costa Rica is imported and extremely expensive so I was saved from having to fix it very often.

However, he loved Menudo and the main ingredient of menudo is tripe. I hate tripe. I hate the smell of it raw, I hate to handle it, and I hate the smell of it cooking. Making menudo was a two-day process and when it came to seasoning, he had to taste it and tell me what it needed because not one drop of that %&#@ was passing my lips. I made enough to have six or seven months worth of servings in the freezer so that I didn't have to go through it all that often. It was an act of love but it sure was an endurance trial.

Edited July 31, 2023 by Tropicalsenior (log)

[Katie Meadow]

1 hour ago, Tropicalsenior said:

My husband liked lamb and when we lived in Seattle we would have it quite often. I could eat it but to me it was just nothing special. All the lamb in Costa Rica is imported and extremely expensive so I was saved from having to fix it very often.

However, he loved Menudo and the main ingredient of menudo is tripe. I hate tripe. I hate the smell of it raw, I hate to handle it, and I hate the smell of it cooking. Making menudo was a two-day process and when it came to seasoning, he had to taste it and tell me what it needed because not one drop of that %&#@ was passing my lips. I made enough to have six or seven months worth of servings in the freezer so that I didn't have to go through it all that often. It was an act of love but it sure was an endurance trial.

You make me feel like a curmudgeon. What a selfless act. I would just tell my husband if he wanted that he could make it himself.

 

Lamb is peculiar; if it's not too fatty I like it, but it isn't something we eat regularly. Once in a while I make it in a stir-fry with cumin, in the northwest China style. Pre-cut kabob meat is the leanest for slicing in my experience.  

[Tropicalsenior]

2 minutes ago, Katie Meadow said:

I would just tell my husband if he wanted that he could make it himself.

The two-day cooking marathon was a lot less work and a lot less traumatic than cleaning up the kitchen after him.

[FauxPas]

23 hours ago, heidih said:

I like crispy bacon. I even enjoyed the skin on stuff my dad brought home - but again crisp. I am a chicharon fan. However pork belly has never appealed when people talk iabout the unctuous fat. I have never had it offered to me and no interest in trying. 

 

I like to use a mix of pork belly and pork shoulder when I make Filipino Pork Adobo, but the pork is cooked for quite a long time in that cooking style. Similar to this. 

 

I prefer my bacon somewhat bendable. Too crisp and it loses taste, I think.  🙂

In fact, I would say overcooked bacon is a food that I just don't like, ha. 

[heidih]

42 minutes ago, FauxPas said:

 

I like to use a mix of pork belly and pork shoulder when I make Filipino Pork Adobo, but the pork is cooked for quite a long time in that cooking style. Similar to this. 

 

I prefer my bacon somewhat bendable. Too crisp and it loses taste, I think.  🙂

In fact, I would say overcooked bacon is a food that I just don't like, ha. 

The luxury of having choice and not  being in situations that exist prevalently in the world. 

[kayb]

5 hours ago, Maison Rustique said:

Also not a lamb fan. I think mostly because Mom and Dad hated it, so I did not grow up eating it. The smell gets to me. I've cooked it for others and it is a true labor of love to have to stand there smelling it.

 

Raw or undercooked/seared fish disgusts me.

 

You know, I never consider myself a picky person, but I seem to be finding a lot of stuff I don't like. 😝

 

Plus one for the non-lamb-lovers. I'll eat it if it's well spiced (shaslik, gyros), but that's about it. Though I generally keep a package of frozen ground lamb on hand in the event I get a Middle Eastern urge.

 

It's just one of those things I never ate growing up, so I never developed a taste for it. I'm also not crazy about farmed duck, I guess because I grew up eating wild ones.

 

[rotuts]

Eggplant 

 

spongy , flavorless , nutritionally empty item

 

that cooks up slimy and unpleasantly gunky.

 

however , as its right in front of many

 

gets incorporated into local cuisine.

 

all those tasty herbs , spices and olive oils 

 

used to cover up its many failings

 

deserve better.

Edited July 31, 2023 by rotuts (log)

[Anna N]

2 hours ago, rotuts said:

Eggplant 

 

spongy , flavorless , nutritionally empty item

 

that cooks up slimy and unpleasantly gunky.

 

Wow. Couldn't have said it better.  

[Deephaven]

Shirako.  I've traveled a lot in Japan and can proudly say many of the trips became a game to see what the gaijin would eat.  I enjoyed most of what that exposed me to, but shirako was not one.  Texturally a mess and nothing pleasant about the flavor at all.

 

The other truly disgusting thing in Japan is Natto and that is a taste that keeps on giving.  Dirty socks mixed with honey that sticks in your mouth for hours.  So bad.

[haresfur]

On 7/30/2023 at 1:26 AM, Darienne said:

A brand new one for me.  A friend gave me two large pieces of pork belly and I just couldn't eat the stuff.  So much fat.  It can't be avoided.   Is this a normal reaction?

 

And I don't think I should give it to the dog who is living with advanced cancer for fear it could precipitate pancreatitis.  We've already lived through one bout of pancreatitis with a dog about 25 years ago.  

 

I'm not usually a fan of pork belly and partner almost never likes it. Sometimes it is pretty good if it is more meat than fat and cooked correctly. I never understood SV pork belly because the jelly left over is pretty disgusting to me. "Fat is flavour" Yeah, but it's the flavour of fat.

 

The crispy pork belly from my local Korean place was good the one time I tried it. Much better than the duck bills.

[haresfur]

I've never met a kohlrabi I liked. Cooked, raw in salad, whatever, I'm unimpressed.

 

I do like brussel sprouts, cabbage (usually), broccoli, cauliflower. Go figure. 

[MetsFan5]

No beans. At all. Hummus and chickpeas are occasional exceptions. 
 

I don’t like the texture, the appearance or the consistency. 
 

[liuzhou]

I'm shocked to realise I never mentioned macaroni cheese / mac and cheese or whatever you call it. It was my family's favourite and I always hated it. It was one food I was never forced to sit at the table and attempt to force down.

 

I love pasta generally and am a huge cheesophile but that dish just doesn't work for me.

 

I refuse to even cook it for others. I dont even want to look at it.

 

(I wouldn't worry if I never ate another steak in my life, either. But I could.)

 

 

Edited 17 hours ago by liuzhou (log)

[Shel_B]

Tongue.  The strange thing about tongue. I used to eat it and enjoy it when I was a kid (less than 10 years old) until I learned that was really a tongue.

[chromedome]

6 hours ago, Shel_B said:

Tongue.  The strange thing about tongue. I used to eat it and enjoy it when I was a kid (less than 10 years old) until I learned that was really a tongue.

My parents used to buy tongue, kidney and other strange bits from an old-country German butcher who'd ended up (somehow) in our corner of rural Nova Scotia. I used to love taking tongue sandwiches to school in my lunch, just because the other kids were so grossed out by it.

[Alex]

2 hours ago, chromedome said:

My parents used to buy tongue, kidney and other strange bits from an old-country German butcher who'd ended up (somehow) in our corner of rural Nova Scotia. I used to love taking tongue sandwiches to school in my lunch, just because the other kids were so grossed out by it.

 

When I was just a wee lad, sliced tongue was (and, I'm guessing, still is) one of the standard deli meats In NYC and environs. For some reason, that part of a cow's anatomy never fazed me. Liverwurst, on the other hand, I thought was gross -- but I loved bologna. Go figure.

[weinoo]

11 minutes ago, Alex said:

 

When I was just a wee lad, sliced tongue was (and, I'm guessing, still is) one of the standard deli meats In NYC and environs. For some reason, that part of a cow's anatomy never fazed me. Liverwurst, on the other hand, I thought was gross -- but I loved bologna. Go figure.

Not necessarily a standard deli meat any more, unless you’re talking about a few of the old school Jewish-style delis (Sarge’s, Katz’s, 2nd Ave. Deli).  It’s usually more expensive than the others, and if you get an assorted meat platter, there is generally an up charge if you want tongue on it.

 

When I send people a gift package from Katz’s, it’s only included if you add it as an extra…https://katzsdelicatessen.com/shipping/triple-classic.html

 

But yes, it can still be found.

 

[liuzhou]

Beef tongue was my favourite deli-meat as a kid, but never to freak people out. I understand people may not like it though. No more irrational than my dislikes.

 

 

[Darienne]

Soft boiled eggs...also hard boiled which then takes in Devilled Eggs.  Runny egg whites in any guize.

 

I had an unfortunate episode with runny egg whites when I was three or four years old and WWII was going on.  A British baby sitter, straight no doubt from food deprived Great Britain and food coupons, insisted that I eat this soft boiled egg she had made for me.  She wasn't going to allow this little obstinate girl to waste a precious egg.  Well, the egg finally went down and then came back up and I don't think I had an egg in any form until I was...well I don't recall when.

 

Now I love fried eggs...cooked in the way Ed cooks them...which is the way his French-Canadian mother fried them.  And omelets and scrambled...I do my own.  And Egg Foo Young which I make when we make Chinese food.

[rotuts]

green bell peppers .  ripe is fine,

 

cooked celery  ,  a texture thing.  celery flavor is fine.

 

liver cooked as a steak .  there is a reason its usually cooked w onions and bacon.

 

' chopped liver '   Jewish deli style.

 

Pate , in all forms is a different story.