Random pizza parties at my university, businesses trying to recruit engineers give away a ton of free food.
Also, drunk friends buy things.
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What don't you eat and why?
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Random pizza parties at my university, businesses trying to recruit engineers give away a ton of free food.
Also, drunk friends buy things.
A large majority of the 'I hate a particular food' is due to only having it prepared a single wholly unappetizing way. The younger one is the more this is true. This wears off as smell and the taste buds mature and eventually die off. Another large portion of people have had gastronomical experiences that should have killed so they can never psychologically want to eat that particular food again. Both groups can benefit with proper food safety and preparation and have a good chance to tolerate and even like a food they thought they never would have. Many people have experienced this phenomena. The same people have tried it with other foods to the original result. Since food is generally a social experience they are hoping for you to not be missing out on something truly good.
That said, SPreadable Almost Meat is Satan's toe jam.
Is it the spam like stuff or is it soft Salami? Because there is a difference.
Mostly soft salami is
This happened to me with ketchup, i used to abhor the thing when i was a kid, found it nauseating, one day dunno why/how decided to try it again and i've liked it since.
I still mostly hate squishy sweet vegetables.
In the US vernacular: Fresh, it's cilantro. Dried ground seeds are coriander.
Love the stuff now. Hated it when I was younger. "Ew, what's this metallic sort of taste? Foreign and awful." Now I can't get enough.
So, shrug, tastes change.
What I avoid is more for reasons other than taste. I've avoided hydrogenated oils since the '80s since reading a scathing editorial about them by the editor of American Laboratory. I don't eat oysters 'cause they look like snot. I said no-thanks to steamed goose intestines in Hong Kong because life is too damned short as it is. I have food allergies for a few things. And so on.
But the things that are coming up in this thread over and over-- raw tomatoes (yum!), mushrooms--I can't get enough of. I could dive headfirst into a nice big bowl of sliced ripe heirloom tomatoes... oh boy. A nice insalate Caprese... ambrosia!
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Ah, you haven't had them cooked properly, then. The trick is NOT to boil them.
Recipe:
Take a bunch of sprouts, trim and halve them. Take a midsize, non-nonstick pot, grind a generous dusting of pepper (try Morton & Bassett's five-color rainbow peppercorns-- fantastic) and a micro-pinch of cayenne into the pot. Get the pot hot so the pepper just starts to smoke. Reduce heat to medium. Add perhaps four tablespoons of olive oil; swirl. Add 1/4 cup of raw pignolias, more if you really like 'em. Toast, stirring, until they just start to turn golden. Add the sprouts. Saute, stirring occasionally, until the sprouts are bright green-- it's just an astonishing color. Add 3/4 teaspoon marjoram. Add perhaps 3/4 c chicken or vegetable broth. Grind a bit more pepper in. (It's important to add spices in stages during cooking like that-- extends the flavor spectrum.) Simmer until reduced. Salt to taste. Unbelievable!
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Again, the trick is not to boil them.
Wash, trim tops and bottoms, put on piece of heavy-duty foil or in a covered oven-proof dish. Grind some Morton & Bassett 5-color pepper over it. Salt. Dust with a wee pinch of fenugreek. Drizzle olive oil. Roll up the foil (or cover the dish) and bake at 350-400 for 40 minutes or so. Ambrosia.
Works with parsnips and multicolored carrots too. Or any mix thereof.
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You might want to give McD's another try... just kidding:
McDonalds Will Stop Using Pink Goop Beef in Its Burgers
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I have even eaten raw chicken while in Japan (I was incredibly skeptical...), and I was fine.
I had that too. Nearly killed me. I'm not exaggerating. I was at death's door.
Ah, you haven't read the whole thread - I don't boil vegetables. And I've never prepared Brussels sprouts, nor will I ever.
Then it wasn't.....uh....prepared properly(?). I don't know how, or why, Japanese people would eat raw chicken on purpose, but I was fine. It's common enough that I wouldn't hesitate to try it again.
I had toriwasa, which means the chicken was just seared lightly on all sides, while the inside was completely raw. The chicken was then cut into little pieces, and I dipped it into some kind of sauce. This is different from torisashi, which is completely raw like sashimi is. I didn't even think about salmonella, but I trusted the restaurant to be serving me non-contaminated food. By the end of the night, I couldn't tell the taste of raw chicken apart from good old sashimi.
The night was a total blur. It was on one of the first nights I met my girlfriend's parents, which is a bigger deal in Japan than it is in Western society.
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Then I draw the conclusion that his was not seared enough to kill the bacteria on the surface.
I don't know why raw fish does not need this precautionary 'burning', but meat seems to attract bacteria in the air.
I don't think I need go into what is actually floating about.
Yes, but you may also have it completely raw, so the searing only changes the flavour, especially when dipped in the sauce.
Yes, but you may also have it completely raw, so the searing only changes the flavour, especially when dipped in the sauce.
Does the sauce contain penicillin??
Then I draw the conclusion that his was not seared enough to kill the bacteria on the surface.
I don't know why raw fish does not need this precautionary 'burning', but meat seems to attract bacteria in the air.
I don't think I need go into what is actually floating about.
Fish are less processed, and so less likely to pick up bacteria from cross contamination, and often packed in salt, which inhibits bacterial growth. It's not impossible to get sick from eating raw fish though.
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Liking or disliking coriander or as we yanks call the leaves, cilantro, has a genetic basis. Fortunately I'm one of those who loves the stuff.
I don't like beef tongue.
I haven't had liver in years and wouldn't eat it now because of all the toxins but if it is fried right with onions and garlic it's wonderful, if not, it's horrible.
I'm not big on intestines.
Overcooked carrots. I feed them to the dog.
I grew up drinking unpasteurized cow milk so fat free or even 2% is just disgusting.
Brussels sprouts are fine as long as they're cooked right.
The smell of parsnips is a little offputting.
I'll really eat anything as long as it's prepared properly, even Rocky Mountain Oysters and Lutefisk. (If you don't know what they are and have a sensitive tummy, don't ask!)
wheat
Why?
Because today's wheat isn't wheat. Its the product of decades of genetics manipulation, resulting in a Frankengrain that brings a slew of maladies, thanks to the harmful effects of gluten, gliadin, lectins, and over 1,000 other proteins that cause unfavorable responses in the body.
Why?
Because today's wheat isn't wheat. Its the product of decades of genetics manipulation, resulting in a Frankengrain that brings a slew of maladies, thanks to the harmful effects of gluten, gliadin, lectins, and over 1,000 other proteins that cause unfavorable responses in the body.
That's all well and good and thanks for reading the OP closely...
Anything you don't eat because you don't like it or had a bad experience with it in the past?
I don't like eating meat that still has bones in it, like steaks and drumsticks, it just looks gross to me. But I'll eat the same things when the bones are out though. I also don't like eating meat that has a bunch of fat on it, it's all chewy and nasty and doesn't taste good.
Cooked carrots (unless they are lightly steamed and still a little firm) - no idea why...
Sweet potatoes - ew ew ew ew ew. I remember one time my step-mom tried the whole "it's only because you haven't tried them" line. Well, joke was on her, and puke was on the floor.
Sushi - this is an interesting one because I will readily admit I've never tried sushi. Just the very idea grosses me out, even though I know there is good thoroughly cooked stuff. Pretty much the only way I'll eat fish is deep fried.
I can be really picky. If something doesn't sound good or look good I won't touch it. And I am one of those people that once I've found something on the menu at a restaurant that I like I never order anything else. My husband makes fun of me for this, but then one time I got something different and it was NASTY so he let it go.
EDIT: I'll pack on with the PP about bones in meat. My one exception is buffalo wings. But I avoid things like ribs and fried chicken because of the bones. No thanks!
Sweet potatoes - ew ew ew ew ew. I remember one time my step-mom tried the whole "it's only because you haven't tried them" line. Well, joke was on her, and puke was on the floor.
Sushi - this is an interesting one because I will readily admit I've never tried sushi. Just the very idea grosses me out, even though I know there is good thoroughly cooked stuff. Pretty much the only way I'll eat fish is deep fried.
I can be really picky. If something doesn't sound good or look good I won't touch it. And I am one of those people that once I've found something on the menu at a restaurant that I like I never order anything else. My husband makes fun of me for this, but then one time I got something different and it was NASTY so he let it go.
EDIT: I'll pack on with the PP about bones in meat. My one exception is buffalo wings. But I avoid things like ribs and fried chicken because of the bones. No thanks!
1) Organ meat. Especially liver. My grandmother liked liver and onions, so my mom would cook it for her occasionally. The stench of it would permeate the whole house, god. After many years of telling me to just give it a try, I finally gave in and ate some. It was as horrible as it smelled and I ralphed immediately. I won't even bother trying kidneys, hearts, or anything like that.
2) Anything with too much mayonnaise in it, like cole slaw, tartar sauce, etc. I like tuna fish, but it can't be too creamy/white. I'm not prissy about much, but mayonnaise getting on my hands or dripping onto/out of something really sets me off.
3) Salisbury steak. I feel like this is a gross American thing, but they used to give it to us sometimes in public school. It's not "steak" by any stretch of the imagination. I could never stomach it, it made me think of dog food patties.
I feel like I'm moderately adventurous when it comes to trying exotic food. I've had bugs and such in Thailand, but I draw the line at organs. So no brains or anything like that.
2) Anything with too much mayonnaise in it, like cole slaw, tartar sauce, etc. I like tuna fish, but it can't be too creamy/white. I'm not prissy about much, but mayonnaise getting on my hands or dripping onto/out of something really sets me off.
3) Salisbury steak. I feel like this is a gross American thing, but they used to give it to us sometimes in public school. It's not "steak" by any stretch of the imagination. I could never stomach it, it made me think of dog food patties.
I feel like I'm moderately adventurous when it comes to trying exotic food. I've had bugs and such in Thailand, but I draw the line at organs. So no brains or anything like that.
