Binko wrote:
I share your love on this. I'm a sucker for any canned, oily fish, whether it be sardines, sprats, mackerels, whatever. My lunch table must have loved me in high school, as canned Croatian mackerel was a usual part of my brown bag lunch.

The scotch post reminds me that there is one drink that I have never grown accustomed to: gin. Only in a gin and tonic do I enjoy it (strangely enough, I'm not much a fan of tonic water, either, but when combined with gin and a twist of lime, the whole is worlds apart from the sum of its parts). But in a martini? Yuck. Dry martini, wet martini, I can't stand it.

Binko - I thought you might be my long lost twin brother when you wrote
that.

Until you wrote this:

Binko wrote: I also like those disgusting looking processed loafs--you know, like pimento loaf, olive loaf, that sort of stuff..

"loaf" should not describe food.
(yes, I know I have little room to talk after admitting adoration of a potted "meat product.")

Two more:

Mushrooms, although this is again largely textural. I'm happy to have shaved truffles or finely minced porcini, but a big slice of sauteed, grilled, pickled, etc mushroom is awful.

Hard liquor. I haven't had enough to grow accustomed to the taste, and I don't really see any reason to.

gleam wrote:Hard liquor. I haven't had enough to grow accustomed to the taste, and I don't really see any reason to.

Describes me, too. It comes off to me as harsh, unless it's well-diluted with other things ... then what's the point?

I'd rather have a great wine or beer any day.

seebee wrote:"loaf" should not describe food.

So how do you refer to bread?

Coffee, beer, hard liquor, milk, Pepsi (but you should see my Diet Coke budget). Blue cheese.

Hated beets for 50 years. Now I love 'em. So there's hope I'll take up that hard liquor yet.

JimInLoganSquare wrote:So how do you refer to bread?

Baguette, mostly.

seebee wrote:

JimInLoganSquare wrote:So how do you refer to bread?

Baguette, mostly.

And no, I am NOT that snooty. Case in point:
The S/O just called. Gonna be another half hour till home for dinner (murg aloo masala.) So, I just whipped out a slice of plain ol white bread (from a loaf, mind you) and made a foldover fluffernutter (peanut butter and marshmallow fluff.)

Me: eggs (particularly the yolk -- I don't even want to go to Yolk b/c of the name), goat, goat cheese, liver, papaya (vaguely vomity)

I like olive loaf and that pimiento spread that comes in the glass jar. They remind me of eating at my grandma's house.

edk hates bananas -- I know two people (other than edk) who despise bananas but willingly eat plaintains. Are bananas just too banana-y?

Ann Fisher wrote:Coffee, beer, hard liquor, milk, Pepsi (but you should see my Diet Coke budget). Blue cheese.

Hated beets for 50 years. Now I love 'em. So there's hope I'll take up that hard liquor yet.

Beets, hard liquor, blue cheese, and Pepsi. Whooo! Party at your house!

Oops, I think we are missing a food group still. Any cold cuts you don't like?

On the subject of root beer... ironically, just this Tuesday my friend Liberty returned to the US after spending a few years living in Japan. She is travelling with a Japanese person, to whom she introduced root beer while this very discussion was playing out. Here's a picture of Takeshi's less-than-favorable reaction:

Speaking of odd reactions to soda, here is Peter D at the now shuttered Shiraz with a bottle of Doogh (yogurt soda). Funny thing is he liked it more, much more, than I did.

This is all very interesting. Because I can't think of anything that I don't like generally. I am culinarily promiscuous. I don't like most deli turkey (but I can eat it if really hungry), but I do like turkey. I think you can screw up almost any food, but assuming things are done right, I'm going to like it. However, I have not yet tried natto.

stewed coot wrote:Marshmallows: white sponge that turns to slick-goo in the pie hole.

This is some kind of poetry.

Jack wrote:However, I have not yet tried natto.

Natto handroll @ Katsu 4.27.07

They sell little styrofoam packets of natto at Mitsuwa. It's strong, but pretty tasty -- reminds me of blue cheese, but with the concistency of an under-done rice crispy treat. It's supposed to be unbelievably good for you.

most forms of eggs, I can stand an omelette made right but by itself, disgusts me, the entire lunch meat aisle, and can't stand... cauliflower either for some reason... I have never liked ketchup... but I love fresh tomato

Jack wrote:I am culinarily promiscuous.

I just love that sentence.

Likewise, I'll eat most anything. My first trip to Europe I spent 9 weeks ordering whatever I could NOT translate off the menu. Ate a lot of organ meats, no surprise.

However, having gone through all four pages of this thread, I've remembered something I've never liked: catfish. I've probably had it a dozen or more times in my 40+ years on the planet at various places and I've NEVER liked it. I keep trying in different cities and different preparations, but it just does not appeal. What don't I like about it? The texture, the taste, and the smell.

JermAngela wrote:Taro root, mashed- I'm fine with powdered taro in bubble tea, but I can't handle the dense texture.

Oh, I HATE bubble tea, probably more than anything I've ever ingested. The texture of those eyeballs coated in snot is just so disgusting.

Which leads me to....baked beans. Pleck! Blech! Pasty, sticky, and gluey.

For me, not liking things is all about the texture, and not about what it is or the flavor of it. I mean, I love the smell of baked beans, but I cannot eat them, nor can I eat other kinds of beans - kidney, white, navy, etc., because of the pasty texture. This was my downfall when I tried to become a vegetarian (in college! It's long over!)

Others have mentioned organ meats, undercooked eggs, oysters, and again, it's a texture thing. Liver=Paste, undercooked eggs & oysters=slugs. I would not eat slugs, purely because I can imagine them being bouncy and slimy. Okay, now I'm making myself feel sick.

Last, but not least, because it doesn't have to do with texture: Green Peppers. They taste like metal!

messycook wrote:


Green Peppers. They taste like metal!

Um, I'm gonna have to take your word for it on that one.
I agree that green peps are not a fav food raw. Too strong.

If they are steamed or sauteed and rendered softish and infused with the garlicky goodness that is au jus (or "gravy" as we know it) that is another thing altogether....
But...metal? Interesting.

seebee wrote:I agree that green peps are not a fav food raw. Too strong.

If they are steamed or sauteed and rendered softish and infused with the garlicky goodness that is au jus (or "gravy" as we know it) that is another thing altogether....

And yet, the red ones are better raw AND cooked. Worth every penny to wait for them to ripen. Even supermarket ones will be better than greens.

Man, you folks are WEIRD!

Marshmallows, perfectly good pimento cheese in a bottle, peas...

What's next, organ meats???

Once, in a game restaurant in Hong Kong, my pal XiaoGuang ordered some awful looking thing that tasted bad, too. Turned out to be intact femoral veins from some rare cud-chewing mammal or whatever. If I think of something else I wouldn't eat (or drink) I'll confess.

And all along I've thought y'awl were PROMISCUOUS EATERS! I was sooooo wrong...

: ^ )


Geo

Awright, well "duh", I just realized how widespread my dislike is, so widespread, that I almost forgot about it.

Man, I just cannot STAND the aftertaste from the artificial sweetners currently on the market. Make me gag. Just thinking about it makes me wince: diet Coke; diet salad 'dressing'; basically, diet ANYthing with artificial sweetners. At least the American ones.

But if memory serves, I think that I could get along with the one the FDA recalled (was that cyclamate?), certainly better than the current ones.

Last week I was really hot and thirsty. TODG offerred me a Diet Pepsi. I turned it down, thirsty as I was. That's how much I dislike that stuff.

Geo

Geo wrote: ...artificial sweetners currently on the market......diet salad 'dressing';

This reminds me of something along the lines of Miracle Whip.

Overly sweet salad dressings are an abomination. They truly disgust me just like Miracle Whip does. I'm not sure who the genius was who thought to himself: "What could make lettuce, carrots, tomatoes, onions etc taste better...hmmmm gobs of sugar! YUMMM!" Or, "Hmm... this ranch dressing is good, but it just doesn't taste enough like ranch ice cream for me to put on MY salad."

YUCK

I realized this one the other day...nutmeg. Even fresh-grated right off the nut, I don't like it or foods that contain it. I will tolerate it in a very few places (pies, though I usually substitute allspice in mine) but can't stand it in other very traditional ones (greens, gratins.) I also don't typically like celery, and go to great lenghts to avoid using it (my trinity often consists of onion, bell pepper and parsley or green onion), but I've realized this is a quality issue more often than not.

Should I remove all my posts from the "You know you're an LTHr when" board?

There are only a couple things I don't like on the basis of flavor, and the only one I can think of now is beets (I love the description of them as tasting like dirt--so very accurate! But dirt tastes better!).

Texture, on the other hand, is a whole 'nother thing. I hate a wide range of foods for the ooky textural issues: shellfish (though I love fish), egg whites, Jello, jap chae, mushrooms (though they're fine in things--I actually like the flavor), okra...the list probably goes on further, too.

Goat cheese. I've tried, oh how I hae tried, to find a brand or variety that, to me at least, does not taste like a goat smells. I had enough cheese thrown in the trash that I've given up on it.

I can take balongia, but NOT fried, which is about the only cooking my husband has ever done. He's not allowed to make it when I'm home. And all the windows MUST be opened and the house needs ample time to air out before I get home. It's the worst smell in the world to me.

I'm also cilantro sensative. I can take a small sprinkle of it, but not the huge amounts that some places use.

all of these aren't terrible, i just can't eat more than a 1/2 serving of 'em:

bologna

goat milk and goat cheese ... not goat meat though

chocolate that is too sugary

artichokes

dolma/grape leaves

grits

salami with peppercorns

dijon mustard

horsey sauce from Arby's ... i like horseradish though

beets

corn with cheese (from the carts in the summertime)

tuna melts ... in general, the combo of seafood and cheese is bad

licorice

fennel seeds (i.e. middle-Eastern candy, on bad pizza)

polish sausage

microwaveable meals

airplane food

one-minute rice

salty dates (from Chinese grocery stores)

moo shu pork

chives in Dim Sum dishes

canned collard greens, sweet potatoes, asparagus, and spinach

unfiltered water

anchovies

anise

dried orange peel

pork belly

...that's all i can think of for now. i am by no means a picky eater though. i will eat any and all of the above if i have no choice.

el_cheapo wrote:all of these aren't terrible, i just can't eat more than a 1/2 serving of 'em:

That's a far, far cry from "Can't Stand"... so I've got to rebut a few.

el_cheapo wrote:dolma/grape leaves

Can be vile if cold, heaven if warm and fresh.

el_cheapo wrote:horsey sauce from Arby's ... i like horseradish though

No, this is why I go to Arby's. It's to horseradish cream that you get with fine prime rib the way that american cheese subs for hollandaise on an Egg McMuffin. Fine for what it is, don't think about what it isn't. Try it on the potato cakes some time.

el_cheapo wrote:tuna melts ... in general, the combo of seafood and cheese is bad

Hello -- mornay sauce? In general, yes, there aren't a lot of cheese/seafood things that mix (I was in an Italian resto south of Frankfort [Germany, not Kentucky], that refused to put parmesan on my shrimp with garlic pasta), but a Tuna Melt can be a downhome good thing. The one I had at Eggsperience Cafe in Bannockburn wasn't one of those: Cold tuna, too much bread (it wasn't open face, a cardinal sin), over mayo-ed.

el_cheapo wrote:polish sausage

Now you're just trying to get our goats, aren't you?

I cannot stand broccoli. The smell makes me sick. I also cannot stand the texture of raw tomatoes. I have never tried ketchup, pickles or olives.

The only Miracle Whip I eat is the fat free kind which tastes nothing like the regular kind.

That is only the tip of my iceberg!

plain grits are boring -- garlic cheese grits are food from the gods
water-injected, rubbery over-processed ham and other lunchmeats and sausages -- YUK! But I love well-made, artisinal cured pork products.
Miracle Whip should be illegal
The most disgusting food I've ever seen (I've not eaten it and never will) : KFC bowls -- instant mashed potatoes, canned corn, and chicken nuggets covered with pre-fab gravy and a "three-cheese blend". Just looking at the commercials makes me nauseous!