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Foods you may have been told are popular, but that you hate (or love!)

I don't get why Tabasco is still so popular, there are much better hot sauces out there. I don't mean just "hot" for the sake of it but with flavour. Like harissa for example.

@adrianlondon if you find some Venezuelan Beaver Cheese do let me know...
 
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decafjava said:
I don't get why Tabasco is still so popular, there are much better hot sauces out there. I don't mean just "hot" for the sake of it but with flavour. Like harissa for example.

@adrianlondon if you find some Venezuelan Beaver Cheese do let me know...
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Tabasco is popular because it has a good flavour profile that pairs very well with certain foods from its region of origin. I wouldn't put anything else in gumbo or jambalaya. It goes fantastically well with eggs. Red beans and rice? Yep. Anything cajun, creole or gulf coastian. Other hot sauces have other uses (I like Cholula with Mexican and a nice green jalapeno sauce with beef, usually Tabasco brand). Different sauces, different uses.
 
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I have two mitigating factors in my not really having any real foods I won't eat.

1. I grew up catastrophically poor in rural Ohio. So I either ate what was served to me, or I went hungry, so I developed a taste for nearly everything.

2. I have a gastrointestinal issue where I don't have the right gut cultures to properly digest greens. So, while I love veggies, they can mess me up really badly.

That said. I have exactly two things I do not like;

Most kinds of mushrooms (It's the texture, not the taste. Tho, I do enjoy shiitake and/or enoki in my ramen/soba/udon/etc)
Brussel Sprouts (I'm sooo glad I can't digest them well, gives me a legit excuse to refuse them)


And I'm sure it's been mentioned before. A majority of maki (the little rolls wrapped in nori) in the US, uses steamed or cured fish, as "sushi grade" fish, which can be served raw, is prohibitively expensive. Even most sashimi is generally cured fish (tho a lot of places use steamed salmon).

There's tons of types of "sushi", some are wholly vegan, some have things like crab meat, or octopus.

Also, to be pedantic, sushi refers to the rice used in making maki rolls.
 
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skottichan said:
There's tons of types of "sushi", some are wholly vegan, some have things like crab meat, or octopus.
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Don’t forget eel. Yum.

0D500E6F-8E61-491C-B17E-E92A52BE3A5A.jpeg

From my local sushi shop.
 
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What's the smaller roe called? I'm kinda craving some ceviche right now... There's a place by one of the work locations that does a beautiful grilled squid that's divine. And relatively cheap. It's a monthly treat for me along with some vodka.
 
Zenithal said:
What's the smaller roe called? I'm kinda craving some ceviche right now... There's a place by one of the work locations that does a beautiful grilled squid that's divine. And relatively cheap. It's a monthly treat for me along with some vodka.
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Could be massago or tobiko. The small roe of the flying fish or the capelin. Both are very yummy. Both are small and crunchy and either can be used alone on a nigiri or as part of a California roll (my favourite use of it).
 
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Gutwrench said:
Don’t forget eel. Yum.

View attachment 770367

From my local sushi shop.
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OMG eel (unagi) is soooo good. I tried it during my first trip to Japan. I have a rule when I travel, I stay away from "American food" as much as I can. Tho, the friend I went with to visit his family, introduced me to "Japanese Pizza".



It was ****ing Pizza Hut.

(tho, I did learn to enjoy Japanese mayo on my pizza)
 
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skottichan said:
OMG eel (unagi) is soooo good. I tried it during my first trip to Japan. I have a rule when I travel, I stay away from "American food" as much as I can. Tho, the friend I went with to visit his family, introduced me to "Japanese Pizza".

It was ****ing Pizza Hut.

(tho, I did learn to enjoy Japanese mayo on my pizza)
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From the same culinary tradition that brought us… Japanese curry. ;)

Though to be fair, it can be decent. Just a very different animal compared to the "real thing".
 
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adrianlondon said:
I don't know. I think you and Zenithal would know more about this stuff than me. I'll be honest, I didn't actually go and do any searching after my last post - I went to bed instead.
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It is called brunost, and apparently, there are - as is so often the case - local variants which are popular locally.

I have had it - occasionally - in specialist cheese shops, or from cheese stalls at markets. It can be pleasant at breakfast.
 
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That's the cheese indeed, Sceptical.

RootBeerMan said:
Could be massago or tobiko. The small roe of the flying fish or the capelin. Both are very yummy. Both are small and crunchy and either can be used alone on a nigiri or as part of a California roll (my favourite use of it).
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Is it the same roe they put on some poke? Kinda crunchy and not soft.
 
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Two cheeses I love but most people seem to hate: Esrom and Limburger. They're somewhat similar in texture (soft but not runny) and both have the smelly bacterial smear on the outside. If I start on either I find it very difficult to stop.
 
dotnet said:
Two cheeses I love but most people seem to hate: Esrom and Limburger. They're somewhat similar in texture (soft but not runny) and both have the smelly bacterial smear on the outside. If I start on either I find it very difficult to stop.
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I have yet to try Limburger, but, as I love Époisses, Münster, Livarot, and similar washed rind cheeses, I imagine that I would love it.

Esrom, I have never even hard of - but, again, if it is a semi-soft, washed rind, aromatic cheese, the chances are that I would be very partial to it.
 
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Limburger is originally Belgian (Fromage de Herve), and Esrom is Danish. Both have the same brevibacterium culture on the rind that also gives many blue cheeses the characteristic smell – until you cut them open, that is.
 
dotnet said:
Limburger is originally Belgian (Fromage de Herve), and Esrom is Danish. Both have the same brevibacterium culture on the rind that also gives many blue cheeses the characteristic smell – until you cut them open, that is.
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They seem to me to resemble more the semi-hard, washed rind cheeses, but I would expect them to be delicious.
 
Zenithal said:
What's the smaller roe called?
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I don’t know, sorry. @RootBeerMan described it well, so I’ll defer to him.
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skottichan said:
I have a rule when I travel, I stay away from "American food" as much as I can. Tho, the friend I went with to visit his family, introduced me to "Japanese Pizza".

It was ****ing Pizza Hut.
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I do too, but there’s a novelty value to it. I went to Pizza Hut in China for the experience and menu. Squid Pizza. lol, oh well. Also visited a Kentucky Fried Chicken there too. The locals love their fried chicken. :)

I’m jealous. I so much want to visit Japan.
 
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Fish

Particularly with a strong fishy taste
The closer it is to tasteless the more I can handle
e.g. I like fish and chips
And in Hawaii I had this (I can’t remember what it was it was, some like a two syllable repeating name) regardless it tasted like chicken literally

I can tolerate shrimp and octopus but any shellfish or strong fishy tasting fish is gross
 
Anarchy99 said:
Fish

Particularly with a strong fishy taste
The closer it is to tasteless the more I can handle
e.g. I like fish and chips
And in Hawaii I had this (I can’t remember what it was it was, some like a two syllable repeating name) regardless it tasted like chicken literally

I can tolerate shrimp and octopus but any shellfish or strong fishy tasting fish is gross
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Mahi Mahi?
 
Gutwrench said:
I don’t know, sorry. @RootBeerMan described it well, so I’ll defer to him.
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I do too, but there’s a novelty value to it. I went to Pizza Hut in China for the experience and menu. Squid Pizza. lol, oh well. Also visited a Kentucky Fried Chicken there too. The locals love their fried chicken. :)

I’m jealous. I so much want to visit Japan.
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I still love how KFC is a Christmas time tradition in Japan.

My GF and I are planning on going to Japan next year for our birthdays (hers is 3 days before mine)
 
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