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Least Favorite Foods - Page 3

post #61 of 82
1/1/07 at 7:17pm

Texture gets me

The things I dislike are usually because of texture: liver, garbanzo beans, eggplant... grind it up into something else and I love it. Pate, hummus, baba ganoush (sp?).
Only exception is papaya. It *ALWAYS* tastes like vomit to me. I have a friend from the Rio Grande valley who brought me some papaya that she just raved about, "super sweet!" quoth she. Yep, tasted like sugar mixed with vomit. go figure...
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post #62 of 82
1/3/07 at 2:45am
Cheese,Liver,Olives.The Devils spawn.And okra is like boiled snot.
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post #63 of 82
1/3/07 at 4:29pm
Well, I love brussle sprouts, I actually find them kinda sweet if you cook them right. My hsband however, puts vinegar on them yeckkk! I also do not like ANYTHING that tastes like or is similar to black licorice. Root beer, innards, and green peppers. I'm a texture girl so I can eat Irish oatmeal but not ANY other kind. I also love beets, rutabegas and turnips. Making brussles tonight with smoked turkey wings and a tad of sugar for dinner.
If you overcook okra it gets sticky and snot like. Try it sauteed.
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post #64 of 82
1/3/07 at 4:58pm
Only exception is papaya. It *ALWAYS* tastes like vomit to me. I have a friend from the Rio Grande valley who brought me some papaya that she just raved about, "super sweet!" quoth she. Yep, tasted like sugar mixed with vomit. go figure...[/quote]

I LOVE papaya!!! (it's on sale this week at Safeway) but I guess it is an acquired texture- kind of like mango- I love the taste but a little slimy. The only thing I cannot handle the texture of is....jello. Just cannot choke down jello.
Bon Vive' !
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post #65 of 82
1/10/07 at 5:36am
ugh even though there festive sprouts - horrid
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post #66 of 82
1/10/07 at 3:40pm
Eating? Liver! Out right can't even smell the stuff cooking. Mostly from a very bad experience being "force-fed" the stuff whilst growing up.

Working with? Cleaning backfin or lump crab meat. Stuff'll drive ya batty trying to get all those little pieces of shell and such.

(huge shiver on both)
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post #67 of 82
1/14/07 at 7:15pm
Funny you shud mention papaya as tasting like vomit. I like papaya but my vomit-like food is grapefruit. My sister once bought some fruit salad which included grapefuit chunks. I decided to fish out the other fruit and not eat the grapefruit but *everything* in the jar had picked up the grapefruit (ie: vomit) flavour. My family thinks I'm kidding when I say any kind of grapefruit tastes like barf to me, but it's really true.

That's pretty much the only food I don't like, aside from meat. And I don't eat meat, not because of the taste but, because I can't stand the thought of killing a living being.

Petra
One-quarter of what you eat keeps you alive. The other three-quarters keeps your doctor alive.
~Hieroglyph found in an ancient Egyptian tomb~
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post #68 of 82
1/15/07 at 12:15pm
Shellfish. I am allergic to it and can't even stand the smell. Was a dishwasher way back in my early teens (when the Himalayian mountains were still dust bunnies) and we would serve clam chowder every Friday. I'd spend all weekend with puffy eyes and nausea and couldn't figure out why until my folks told me my mom is allergic to shellfish. Ditto for me as I learned.

I still have a hard time with fresh ocean fish because of the negative impression from the chowder. I like it but can't eat a lot of it.
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post #69 of 82
1/17/07 at 8:59am
Castiron-
It was me that referred to the Missouri ham place. I get one every year for Christmas; for the Christmas hams, they cure them and then hang them for four or five months. I place my order in August or so, and it arrives the week before Christmas. BE SURE to have them cook it, for an additional $2. It's a real pain to do it yourself- it has to be COMPLETELY submerged in water and cooked for five or six hours. Then you remove the hide and finish it in the oven with cloves and maybe an orange-brown sugar glaze. (They send instructions with each one.) This year's ham was a 16-pounder; it came to $54 including cooking and shipping.

It's ESICAR'S SMOKEHOUSE, Cape Girardeau, MO 573-335-9283.

They also smoke and will ship sausage, bacon, and cheese (it's a process cheese, but nice and smoky.)

The rest of the year, they hang the hams for about two months, but they're still a delicious country ham. They will also supply a half-ham and will de-bone on request.

Mike
travelling gourmand
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post #70 of 82
1/18/07 at 1:29am
Dinuguan.


The Philippino blood stew. Yuck. Gross. I will never get used to that stuff.

And I don't think I could ever even try Balut.

Okra is also pretty icky.
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post #71 of 82
1/18/07 at 4:20am
As a Scot, I eat haggis about once a fortnight during the winter - served with mashed potatoes and mashed swede it is a really tasty meal. Mine are made by my local butcher (and his family farms just outside the city) - all his meat is organic - and his haggis is wonderful.. BUT, I don't know what spices he puts in it - it is a peppery, slightly hot recipe... never bland!

I hate tinned or frozen veg (apart from petit pois) - oh, and Durian fruit, kidneys or brains.:lips:
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post #72 of 82
1/18/07 at 7:51am
I'd really appreciate it if you could find out what spice that is. When I make haggis (for Boy Scout events - long story) from a Scottish recipe, the only spices are salt, pepper and allspice. The result is rather bland. I'd like to get more of a kick, but I want to have a strong claim to "authenticity," too.

Thanks.
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post #73 of 82
1/18/07 at 2:21pm
If only..... John tells me that he will not part with his recipe, to anyone... not even to me (and he and I share views on organic foods and seasonal meals etc...)

I think there is some mace in there, as well as something like sage.. I think he also toasts some of the steel-cut oats before he adds them.
If you want to try a really good, commercially produced haggis, then MacSweens of Edinburgh (based in Loanhead) are very good. They supply many of the supermarkets in the UK, including Harrod's food hall and Selfridges! DRAT... I cannot post a link to MacSweens - but if you add dot co dot uk....!

I have had the misfortune to taste tinned haggis at a couple of US Highland Games... BLECH! I think the fact that the US bans the use of lights in the production of commercial haggis may have somthing to do with it, and the overcooked oats...
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post #74 of 82
1/18/07 at 8:00pm

pureed meat and aspic

I can't stand terrines and pates. The idea of eating cold pureed meat in savory jello is revolting to me. The stuff usually tastes fine when I eat it hot while testing for seasoning, but once it's chilled and married with the aspic, you've lost me.
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post #75 of 82
1/18/07 at 8:36pm
Gin.
Anything sweet on meat or fish.
Anything from Taco Bell or Wendy's.
Circus Peanuts.
Sea Urchin.
Jalapeno Jack cheese (vomit!).
www.cakesuite.com
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post #76 of 82
1/18/07 at 8:57pm
I still can't bring myself to eat tripe.

Beets also, but I'm allergic to them so I have an excuse.
"Hunger is the best pickle." -- Benjamin Franklin, Poor Richard's Almanac
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post #77 of 82
1/19/07 at 1:35am
I will eat anything and everything except liver, kidneys and anything like it. Just can't bring myself to eat it.
Jenyfari from Only Cookware and Only Cookware Blog - A Consumer Guide to Cookware
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post #78 of 82
1/20/07 at 2:35am

I hate SOY!

I hate soy, because it almost killed me.

As much as I love sushi and Asian food, I always cringe when I see soy sauce now.

In Asia, soy is used mostly as a condiment, but that is still enough to give Asians elevated incidences of thyroid disease as well as thyroid cancer.

I am lactose intolerant, and so was consuming soy milk daily for about a year, when I nearly died from what I believe is soy-induced hyperthyroidism. I am still taking medication for this and it has destroyed my health and fitness.

I hate soy.
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post #79 of 82
1/22/07 at 10:55am
egg plants, half and half cream, actually can anyone tell me how they use it?
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post #80 of 82
1/23/07 at 1:04am
Olives.Disgusting things that taste of soap.:(
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post #81 of 82
1/23/07 at 3:36pm
Liver and onions, and that is about it.

I have traveled the world and never found anything that I hate like I hate liver and onions.

And it is not the liver, because I love liverwurst and pate or the onions, but combine them and it is putrid in my book.
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post #82 of 82
1/24/07 at 8:58am
Eww @ liver and onions.

I don't like beets and I can't eat raw tomatoes either. I'm trying to work on that one though. I have no issue if they are in soups/salsa/stew or something. But on a sandwich, I won't it it. I can eat them in taco's as long as they are diced small and are buried by other toppings lol.

Oh and Oysters. I was all up for trying them at school and then I found like 3 of the Oyster Crab things when I was shucking them and that turned me off lol. I have no issue cleaning/cooking with them, I just can't bring myself to eat them.
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