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Things you're supposed to like, but hate. - Page 2

post #31 of 77
11/15/01 at 6:14pm

Touche' Isabelle!

You are right....I cheated with organ meats ;)

Can I add some things I like then? I enjoy octopus and squid, alligator - not so much. Scallops and lobster and crab, oh my! Okay, practically any fish. But, I don't really care for sashimi.

I must say that I'm glad to hear that others around here have food prejudices, too.
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post #32 of 77
11/15/01 at 6:25pm
Some chevres and sheepsmilk cheeses taste like ammonia and smell like a barnyard floor. And those are usually the most expensive! One called Perail comes to mind. Some customers love it, but it makes me gag.
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post #33 of 77
11/15/01 at 6:56pm
Take the "a" out of perail, and what do you have? I can't stand that stuff either!!
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post #34 of 77
11/15/01 at 7:14pm
How about sushi Nancy?



Momo, you lost me somewhere between peril....
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post #35 of 77
11/15/01 at 7:17pm
I just meant that it's so disgusting, there must be some danger in eating it. Bad joke.
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post #36 of 77
11/16/01 at 12:00am
I always thought this was bizare.... I worked with a (41 year old)sous chef that wouldn't eat or taste anything with any type of ONION in it, or near it. When asked why he didn't like them, he told me he just doesn't like the smell and he had never tasted them in his life.
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post #37 of 77
11/16/01 at 12:05am
Thread Starter 

Re: o Yeah...

Oh MY! Asafoetida.........I just smelled some at a flavors of Asia conference at the CIA Greystone and thought I was going to lose the contents of my stomach, it was revolting! Is there anyone who likes this stuff, chouxbacca? There must be, for it is used, but these people must have serious olfactory blockage because this spice wreeks!:eek:

Oh, I still have some white truffle steeped extra virgin Tuscan oil. After all the responses I though I'd drizzle some on my roasted potatoes this evening to give it another try.............sorry, it is hopeless, I just don't like it. Give me a black Perigord truffle any day, hands down.

There are no rights and wrongs when it comes to tastes, if you don't like something at least be willing to give it a shot,eh?
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post #38 of 77
11/16/01 at 7:11am
For me-it's asparagus. I know, the Martha thinks it's "Beautiful" and it's supposed to be elegant and the most gracious of vegetables.
But to me, it smells and tastes like stale cat pee.

Oh, Natto sushi is another. Slimey beans equates to "spoiled" beans in my book. Tastes like, ummmmm.. I just don't know, but---let's see, ummmm

DISGUSTING, yes, that's the right word.
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post #39 of 77
11/16/01 at 7:44am
No raw meats of any kind, Isa. If I'm going to eat dead animals, I'm going to eat cooked dead animals.
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post #40 of 77
11/16/01 at 10:28am
f-n-f reminded me of another gross one---TEMPEH. :eek:
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post #41 of 77
11/16/01 at 3:47pm
I hate to admit this to chefs (especially this wonderful group of Greek chefs) but I really don't like olives.

I've never liked mushrooms too much, either - maybe it's because all we had growing up were those nasty jarred button mushrooms. But, we have used good mushrooms so much in class lately that they are starting to grow on me!

The thing I hate most, though, is mayonnaise. If it is mistakenly put on my sandwich, I will most definitely gag. Can't even wipe it off - that never works! I can cook with it whenever I need to, and I can even eat the occasional tuna salad sandwich (but only if I make it myself). Yet another ray of hope, however - Chef made aioli in class last week and it was pretty good! Maybe it's the difference betweem homemade and Hellmans?? Or maybe it's because I'm no longer 10 years old. ;)

Elsie
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post #42 of 77
11/17/01 at 11:05am
Lamb. I'd rather eat a dirt clod. I doubt if I could tell the two apart. Don't tell me that I've not "had it cooked right", because I'VE cooked it right. I just can't stand it.
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post #43 of 77
11/17/01 at 5:20pm
Now where did I read this about asparagus..the world is not divided into people whose waste product stinks when they eat asparagus..it's divided into people who can smell it and people who can't. Maybe Harold McGee.

Getting back to the subject..I can't stand my mother's scrambled eggs.
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post #44 of 77
11/17/01 at 8:02pm
Most caviar, most organ meats --Blech! Although a good seared foie gras is one of those things I fall for..

Tripe -- Here I've seen it stewed, fried and grilled... ugh!

But perhaps my biggest turnoff is bell pepperrs -- I think they are the most vile and disgusting things on earth! Don't like the taste smell or texture -- and I always could tell when mom when stick them in the blender to add to spaghetti sauce or something....

Caviar is not my favourite --

Love sushi except for clam ....
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post #45 of 77
11/18/01 at 2:55am
Good to know that I'm not alone in not understanding the fuss over sea urchins, I'd rather eat bread and cheese, or even salt and vinegar crisps!
I am absoulutely convinced that brussel sprouts are in fact an ancient instrument of oral torture and should never be ingested by anybody!
One thing I couldn't bring myself to eat was quite a few years ago when I worked as a waitress in a Chinese restaurant, was ducks feet. I was the only non-Chinese there and they were all going crazy with delight at this delicacy. I mean the feet were siting upright on a tray - only minus the duck! I just couldn't bring myself to even go near them - YUCK.
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post #46 of 77
11/18/01 at 11:29am
Ever have oil cured ripe polives before Elsie?
I tried them for the first time last week and I'm sold. Not usually one for olives (especially the briney salty pimento filled ones) but these have a different texture, flavour and everything is diferent and better.
Just t thought...I couldn't help but defend my tiny little oil cured friends:bounce:
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post #47 of 77
11/18/01 at 12:33pm
Choux, I don't think I have, but I will have to try them!
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post #48 of 77
11/18/01 at 7:37pm
I admit it! I hate caviar, and not just the cheap stuff. I hate it all! I can't stand the taste or the way it gets caught in your teeth so that a half hour later you're crunching fish eggs. I also can't stand liver. I love foie, but regular liver-no way!! God, it feels good to finally be able to admit to those things in public!!!!
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post #49 of 77
11/19/01 at 3:58pm
Water Chestnuts. *shiver*

It is clearly a texture thing, augh, they just ruin a dish for me, the crunch just gives my skin the creep crawlies.

And Beer. I have TRIED to like beer. As a three year old Dad let me slurp the head off beer and I loved it, I don't know what happened.


There was one thunderstorm in a beer garden in Munich that seemed to work for me, and I drank a bunch that evening, but other than that...no way.

A shame, in a way, because I know that to some a beer at the end of a hot day is like nothing else. I'd rather have anything else, personally.

SlaveGirl
http://www.restaurantslave.com
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post #50 of 77
11/20/01 at 2:04pm
For me it's beets, no matter the designer color. They taste like clods of dirt to me. Roasting them makes them taste like larger clods of dirt.

Bamboo shoots are another dislike; I can smell them across the room. I will eat them in moo shoo dishes or hot/sour soup, but I can still smell them. I won't eat a stir fry dish with them in it.
Someone mentioned blood... hoo, yeah, me too. It's the only non-kosher food I actually avoid.

Creme de menthe reminds me too much of the Donnatol I had to take often as a child with intestinal problems, so that's on the no-no list, too.

Oh, yes: Wendy's hamburgers! They taste like badly overcooked liver.
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post #51 of 77
11/20/01 at 5:15pm

What sDonnato Mezz??

After Christmas dinner and champagne I enjoy a creme de menthe with soda.
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post #52 of 77
11/21/01 at 3:02pm
Isa, Donnatol (at least in my childhood) was a medicine I was given because I had severe intestinal problems (enteritis), which caused cramping and other nasty effects. I was sick like that from the time I was 18 months old until I was three. I guess I have a strong memory for flavors! To make it worse, the medicine was a green syrup...
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post #53 of 77
11/21/01 at 3:55pm

I'm gunna get it for this...

I hate fish.
Maybe cause I grew up in the midwest. I know it's the 'hot' protein right now, but i hate it. I hate cooking it, cleaning it, serving it, ordering it, storing it.. everything. Thank god I'm allergic to shellfish and fish in general.
I will, however cook it, clean it, etc with a smile on my face and without whining because it's part of my job and school ( I'm going to culinary school after a few years of working) but when I get home I do the yuck- yuck dance and shower for an hour if I've had to handle that stuff.
I feel so good having got that off my chest
( ps my first cooking job was in Florida, I wonder if they burnt me out on it????)
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post #54 of 77
11/21/01 at 10:36pm
Thread Starter 

Re: I'm gunna get it for this...

Tsk,tsk Thirteendog, what would Eric Ripert think? Yes, I can see if you're allergic a little fish could give you a big haddock...bada bing....:rolleyes:
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post #55 of 77
11/22/01 at 3:33pm

Nyuk Nyuk

I'm not fond of frisee (chicory) either.. I always choke on the fuzzy leafy parts cause it tickles my throat..
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post #56 of 77
11/23/01 at 12:58pm
Thread Starter 

frisee'

Tdog, there is a difference between the big leafy bitter chicory
and tender crisp frisee'. Have you ever had the latter?
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post #57 of 77
11/23/01 at 7:06pm

Dear lucky 13dog, re: fish

Probably nothing negative. I did my externship at Le Bernardin, and found him to be a really great guy! BTW: did you know he has a huge sweet-tooth? He used to give cans of really yummy candy to people on the line, the same kind of stuff he kept in his office.

As for getting the fish off of you: did you ever see the movies "Atlantic City"? In it, Susan Sarandon is a waitress in a fish restaurant, and when she gets home each night she rubs a cut lemon all over herself. Maybe you should try that????
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post #58 of 77
11/26/01 at 3:40pm

yup..

i use gloves when i deal w/ fish so the lemon trick isn't necessary... i just get the willies, i guess... you worked at Le Bernadin? ( I spelled that wrong, it's the pain killers, i sprained my ankle this weekend playing miniature golf... :rolleyes: )
One of my teahchers tells me I garnish like they do.. I didn't know who they were really so i guess now i'm taking that compliment!!!!
Oh. all you mini golfers out there... don't jump up and down while standing on top of the little hill/ramp that was the fairway for the hole when you get a hole in one.. it can lead to horrible ankle trauma, especially if you're wearing platfrom flip flops. :D
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post #59 of 77
11/28/01 at 5:32pm

Maybe I still lack experience.....

Wow, I cannot tell you how many foods I USED to hate and now like or even love (I know that's the opposite of the topic, but I'll get to it!!!)- onions, garlic, peppers (crunchy raw peppers! yum!), avocados, salmon (the smell used to make me retch), COFFEE, ice cream, etc, etc.

Now, foods I still do not like and might just need more exposure to-

Cooked red peppers (really, people, just keep 'em crunchy)

Steak (even the good stuff....)

Margarine (butter or nothin)

Wine (although I once had some of a bottle of $200 champagne, and was impressed, so the quality issue could definitely be at stake.... I think tasting wine is fun, because of the flavors, but I don't like how it tastes, if that makes any sense)

Pinto beans

Creme brulee, flan, or other set custards. (I love the liquid custard they sell in jugs in Australia and people just pour it over fruit though)

All peanut butter except all-natural, no-salt-added ground peanuts

Polenta (it's rather slimy, really)



Well I can't think of others. JUst don't shoot me because of the steak and polenta, I know those are big things on menus right now....

~~Shimmer~~
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post #60 of 77
11/28/01 at 9:20pm

I hear ya..

If I get fed another roasted (red, green, yellow, purple, orange) pepper I'm going to throw up. Except for in fajitas, that's more like a vicious saute than roasting....
I'm pretty much past the whole sundried tomato thing too.
Oh yeah, even pesto is being driven into the ground.
**** you can even get roasted red pepper and sundried tomato pesto in one jar. When is enough people???
I think I'm having a condiment breakdown. I do apologize for the madness. It's late.
:o
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