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post #31 of 54
I hear that all the time about pea soup (which I also dislike) and supposedly boneless fillets of fish. There's always bones in them, the home-filleter just doesn't notice. I like trout for example, I just don't think it's worth the amount of effort it takes to eat it unless a pro has been doing the filleting.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #32 of 54
Cottage cheese resembles snot too much for me to enjoy. Other than that I'll eat just about anything.
post #33 of 54
Gee, I LIKE liver. And martinis. And tarragon, though it is strong and like rosemary one needs to use a light touch. Oddly enough tarragon has a licorice taste, and I hate licorice. And though like several others I do love various cabbage related things, I will vote to banish brussel sprouts into the eternal fires of damnation.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #34 of 54
Hey-a Willie! Cook what with venison, the patis? the balut? or the homemade orange marmalade jelly? I avoid the first two, for sanity's sake.

Though I have had vension, I never cooked it. It's ok, if you are lost-in-the-woods-and-hungrily-kill-a-deer-so-you-can-eat kinda way; won't be in my fridge unless cows become extinct.
Chile today, Hot Tamale!
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Chile today, Hot Tamale!
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post #35 of 54
artichokes....


make choke Artie, but they ain't gunna choke Stymie!
post #36 of 54
The (Icelandic) wife still gives me flak for not liking hakarl, the Icelandic sort-of-pickled shark. Won't touch it with gloves on.
post #37 of 54
>There's always bones in them, the home-filleter just doesn't notice<

I resemble that remark, Phil.

The only time I find bones in a filet is with store-bought or restaurant fish. There are none in the ones I filet myself. None! Nada! Zip! Zero!

Make ya a deal. I'll filet a fish for you. I'll give you ten bucks for every bone you find. In return, you pay me, oh, say, $25 if there are none. Agree to that and I'll never eat another fish, cuz I'll be too busy fileting fish for you and making the big bucks.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #38 of 54
Cilantro

Awful, disgusting weed.

post #39 of 54
The orange marmelade - I'm sure you make great marmalade, just never cared for the taste.

The venison comment was in reference to my earlier post that people who like venison always seem to think they have the recipe that will change your mind - thought you were playing off that.


Willie
post #40 of 54
But Newman (on Seinfeld) said that was brocolli!
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #41 of 54
I also make great marmalade - when the Seville oranges arrive in our shops in Jan/Feb. If I run out, then I make grapefruit or lemon/lime marmalade at other times of the year.
post #42 of 54
Tarragon loses alot of that licorice taste when you let it cook really long. The flavor turns just enough that i finally was able to recognize that alien flavor in a really good lemongrass soup. Cause it ain't just lemongrass. I only like the liver my dad makes, lightly seared and then mostly steamed above a bunch of fried potatoes and onions all in the biggest electric skillet you can find. Used to have a problem with cilantro after a bad guacamole dip i had made, now we are friends again.


Won't eat:

rhubarb- if u have to use 3 lbs of sugar to 1 lb of ANYTHING to make it taste decent, don't eat it

tripe- mostly because i had a mexican friend who loved menudo as his hangover remedy. looking at that, in the condition I was in,, ruined it forever

vegemite- u people can suck it off a spoon all ya want, the only way to get it past me is to hide it deep in some beef stew or something of the sort

Gin- the nastiest alcohol ever devised by man, I don't care what you say not drinking it, ever.

Willing to try:

anything not of the above, and actualy look forward to trying a Haggas it actually sounds pretty decent aside from the stomach part.; Have had older relatives reminesce about the wonders of a good tongue sandwich, which while sounds gross also intrigues me.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #43 of 54
I suspect you mean haggis? A wonderful dish, especially served with chappit tatties and bashed neeps. In fact, I had it for dinner this evening.

Oh and vegemite is but a pale imitation of the British foodstuff known as Marmite!
post #44 of 54
Funny thing, I love Gin... I love the refreshing pine-needle taste to it. It took a little bit of time, bit I got used to it.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #45 of 54
isn't marmite a small mouse like mammal?:D
just kidding.

So our zoo is going to have a skate petting pool next Spring....dangit, the last time I petted a stingray it took quite a while before I could eat skate wing.....who knew they'd have personalities? like eating flipper.....
cooking with all your senses.....
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cooking with all your senses.....
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post #46 of 54
Isn't that a marmoset?
I own a couple of marmite - french cooking pots.
post #47 of 54

It is very refreshing to hear this....I've been and lived abroad and am very proud of my wide palate....yet there are some things I simply do not enjoy:

 

Cooked fish. Give me salmon and tuna sashimi any day, but I can't stand the fishy taste of most fish.
Mushrooms. With the exception of Morels and Enoki, I just don't like the texture.

Olives. I just don't get it.

Anything pickled, including kimchee and, of course, pickles.
Mustard. Why? I have no idea.
ChefHow, I'm with you on the tomatoes. I love to cook with them but can't stomach a raw one.

 

Oddly enough, durian never bothered me, but the stinky tofu in China is just awful.

 

I am seriously committed to finding out a scientific reason for my aversions to certain foods, if anyone can recommend some literature on the subject I would be greatly appreciative!

Future Chef Emily

post #48 of 54
"I am seriously committed to finding out a scientific reason for my aversion to certain foods"

Some say it's an avertion by association but who really knows ...if ya find out let me know. I did not drink coffee until I was almost 30! I could not stand the smell of  coffee brewing...I know it sounds weird, I also did not like Eggs until I was almost twenty ( maybe it was because my dad fried them in bacon fat I don't know) and I was the only kid on my block to not like Pizza....going to a birthday party was a drag for me because the parents were baffled at this kid who would not eat pizza!

I cannot and will not eat cold cuts or processed cheese  or Wonder bread or that like it( My kids used to call it plastic cheese!)
Kidneys Yuck! Some guys I used to work with loved them with Sriracha  I couldnt watch...
Gin ..don't even breath on me if your drinking that stuff!
My feet are firmly planted in mid air
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My feet are firmly planted in mid air
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post #49 of 54
Coconut
Bananas
Peas
Lima Beans
Brussel Sprouts
black licorice and anything with similar flavor I'm talking to you tarragon

Of course if you do something exceptional with it I will give it a try.
 
"Passion is in all great searches and is necessary to all creative endeavors." - W. Eugene Smith
 
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"Passion is in all great searches and is necessary to all creative endeavors." - W. Eugene Smith
 
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post #50 of 54

I think I'm pretty easy going, but there are some things I can't stomach.

Grape flavoured anything... juice, gum, jello...  a nice dry wine is great, but the sweeter it gets the closer to indigestible it becomes.

Apricots in syrup.  I had them twice in my youth and was violently ill both times.  If it's just association, meh, I think I'll err on the side of avoidance.

Textural things.  Tapioca or rice pudding.  Bread puddings.  Pudding cakes.  Ew.  The list gets longer the more you combine things with different ?densities?  I love cottage cheese, just don't put grapes in it.  No nuts in my baked goods or ice cream, please.  Laske?  the Indian blobs of goo floating in a puddle of slightly runnier goo.  I could eat the blobs, and I could eat the goo, just not together.

Oh, and while I am a die-hard beer girl, I do like gin.  As a kid I hated the smell, but had some on a dare once and never looked back again.

post #51 of 54
I'm not usually the picky eater but i do have some items i cant stand
one is defiantly rosemary dint know why but ant do it
curry for sure, not a big fan
used to hate soy sauce but enjoy it alot more now since i began eating sushi
oysters or scallops not really a big fan
im sure their is more but thats all i can think of right now
Chef it up errrrday!!!
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Chef it up errrrday!!!
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post #52 of 54
Thread Starter 
I don't like really acidic food either, except mustard.  Olives, capers, pickles, and anything that has been pickled.  If I'm by myself I don't even put vinegar in my salad.  But I've learned to tolerate it.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #53 of 54
Wow a lot of turn offs for a food community.  I understand disliking offal but common herbs?  When I was a kid I'd eat anything with shock value and I attribute this to my high threshold for funky food.  However the achillies heel of my palate is toffee.  Not sure why but its just so much worse than the sum of its parts.
post #54 of 54
Quote:
Originally Posted by Koukouvagia View Post

As a foodie I feel like it's my responsibility to learn to appreciate all foods and indeed I do. There are many foods that I used to dislike that are happily part of my repertoire now, but there are certain flavors I cannot get accustomed to no matter how hard I try.

 
Well said, there is only one food that I "have tried" that I cannot get past and that's liver. I am either allergic to it or just have a complete inability to stomach it. I enjoy cooking it believe it or not, and I like pate but can't eat too much of it. But straight like Liver and Onions, lets just say you don't want to find out. And as much as I try, I just cannot do anything in the cheese family much past Israeli Feta. Most sharp Cheddars are okay but beyond that they taste like gauze to me. I keep trying though, but it never seems to change!
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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