I used to hear that in high school when we were seeing who could be the most offensive. I still slip up sometimes and use it as a dark joke, and it's always received as well as it has been here.
Do they still feel slimy if they’re finely diced? I love the taste but hate the texture of mushrooms, and mincing them to incorporate into a dish is the best of both worlds for me.
for larger bits of mushroom just cook them like you hate them before anything else. It's really difficult to burn them, so just keep cooking them until they stop screaming and then add them to liquid as late as possible.
The thing that makes them slimy is cooking them in moisture, so by doing this you will guarantee that they don't become slimy
Congratulations, I think you might have a truly original experience. Never seen a kid that doesn't like onions in any way, so they don't need to be forced to eat them. And why would you force that in the first place? They aren't the kind of vegetable that you need to eat, they're there for flavor.
I'm certain there's some deeper issue here, you might want to figure that out.
You must not know a lot of kids or have a lot of world experience. Onion is a top picky eater food. Why do parents force kids to eat them? Perception of table etiquette.
Pretty easy thing to explain, if you are over the age of 15.
I just don't like big pieces of mostly raw onion. If it's in a dish it's great, but if you put a slab of raw onion on my burger I still will remove it. Minced onion is fine, but a lot of places put way too much on, so I have to scrape a bit off first...
You said it was undefined and that's right. There's just no one singular definition that is generally agreed upon. But same sort of characteristics are in them, being more selective than normal in eating
If it’s the oligosaccharides or fructans that are fucking you up, you can heat (not fry) onions in however much oil you’re okay with in your final dish, and then just remove the onions. The flavor compounds are oil soluble, but the oligosaccharides/fructans aren’t. Smaller pieces = more intense onion flavor.
Yeah, I’ve been experimenting with that as a solution. I can also mildly tolerate them if they’re cooked high hell or used as a powder. The more raw it is, the harder it is to digest.
If I can dial the fructans down, I do a lot better.
You can keep heating them slowly and caramelizing them until they turn in a jam .... that's how good onions are.
Or you could dehydrate them and use the crusty bits like bacon bits on all sorts of food.
I always find it strange to hear people say they don't like onions ... I keep a large stock of onions in my kitchen all the time because they go into just about every recipe and you can cook, fry, bake or use them raw in all sorts of things.
I don't mind the flavor but I hate that I'm an onion/garlic sweater. For days after eating garlic or most onions, I stink so badly no perfume or deodorant or antiperspirant can control it. As a girl growing up, it was a real problem, and once I was old enough to do my own cooking I started leaving them out, or using sweet onions when they were too important to exclude.
I'm also capsaicin-sensitive, like major ass-bleeding bad, so I minimize spicy peppers and use bell peppers plus black pepper/wasabi/horseradish/ginger for spice. If it's not my cooking I get "Mild" and do the best I can with it.
Might want to also try powers, cooking the shit out of the alliums, or cooking with the bulbs then removing the bulbs before serving. Get the flavor without the high FODMAP fructans.
I’m also trying to see what I can do to build back the gut bacteria which would normally process that stuff correctly. Probiotics + slowly reintroducing the alliums over a long period of time.
oh gods. i remember when i still had a digestive tract, before it was removed but after it went all manky, eating popcorn was just asking for the jackson pollock shits. that shit scraped EVERYTHING out
Onions and peppers are some of the vegetables I eat the most of because you can cut them up very quickly and serve with simple lunches like pasta or an omelette
And to lessen the taste of onions ... either cut them very thinly ... or take the cut slices and soak them in a bit of vinegar for ten minutes.
Best way to enjoy raw onions I find is to eat them with cheese ... nothing like a plain old cheese and onion sandwich .. we discovered this in southern Spain where mountain villages serve it like that - really strong manchego hard cheese with strong Spanish onions served on hard crust baguette style bread, it's amazing
These people are balanced out by the ones who use onion slices as dippers in humus with ungodly garlic ratios, and the people who eat ghost peppers like popcorn.
It's worth mentioning that the flatogenic index of that kind of eating is off the chart. If anyone reading this has a diet like that please, for the love of everything good in this world, get a job that is outdoors.
No kidding. Every time I fly I wind up on the same flight with a bunch of people that hit up an all-you-can-eat chili buffet the night before. They proudly let the entire cabin know this the very instant we hit cruising altitude.
The only upside here is that not even first-class is safe. I really feel bad for the flight attendants.
I have mercifully not experienced that. Usually, I get stuck between two people with communicable diseases who missed the early childhood education experience of being told not to wipe their nose on their hands, cover their mouth for coughs, wash their hands etc. Fml.
Yeah, that's pretty awful. The pandemic taught us all that enough people are gross like that.
At this point, I just assume that every airport is packed to the gills with coronavirus. I mask up, avoid eating with my hands, try not to eat much at all, and wash thoroughly. That said, I ate at a sit-down restaruant at O'hare this summer and immediately caught it anyway; my flight was delayed and i was ravenous.
When I flew recently, I wore a mask fortunately but needed to eat on the plane so some mask-off time. I’m not sure the plague stuck though; I’m a bit under the weather but not as bad as my seatmates. 🤞
Every time I eat onions, it takes about 5 minutes until it feels like someone is repeatedly stabbing me in the guts with a rusty knife. So yeah I avoid them
Might be an allergy. I used to have something like this with some foods some years ago. What's interesting is that now I don't seem to have it any more with the same foods; it might be true what they say about allergies - that they come and go. Not a medical professional - just speaking from my experience.
Nobody says the come and go. They can come on later in life but once there you are basically stuck with it. Reason being is that allergies are an immune reaction. These are mediated by immune cells, antibodies, that bind to the $insert_bad_thing and put a "murder me" sign on its back. These cell are produced by long lived immune cells.
I know someone who was allergic to onion and garlic. Their food choices made me sad, but yeah, go get checked for food allergies if you can. That not being weird enough, lymphatic cancer cured them of the allergy.
Chopped up over a kg of onions and fried them, also added grated parsnip and carrots, then salt, pepper and a few bottles of malt vinegar. Little bit of honey too. Simmer away for a few hours, add more vinegar if it's getting a little dry. Then store in jars.
This was 2 days ago and my kitchen still smells divine. I don't really know how to accurately describe it. Caramelised onions but there is more to it from the vinegar. Doesn't smell like vinegar though, more like it's enhanced the onions.
Cheap to make as supermarkets here are competing over selling the cheapest veg. 5kg of parsnips, carrots, cabbage and swede for under £0.50, onion was a bit more, but not much. Was going to add all of it but my arm was getting tired from grating and peeling so much. I don't own a food processor so it's all by hand. Filled 2.5L worth of jars from the first batch.
Something like that anyway, not made it before. Perhaps a little closer to branston pickle? Less sugar than you would normally have in a chutney and sugar isn't necessary for preservation as you get that from the vinegar.
The onions still do the heavy lifting, I guess, and "a few bottles of malt vinegar" sounds a little excessive.
I personally prefer pure caramelized onions without any other ingredients except a bit of salt, to be honest. Won't keep as long in the fridge but is the most versatile.
It was a lot of veg in total, onions being quite a large amount of it. Even with all the vinegar, you couldn't see it above the veg. Used a 21L stock pot although it didn't fill it overly high, but would have been too much for any of my other saucepans.
I'm German, and whenever someone here claims the British have bad food I mention all the fantastic chutneys and pickles you guys have over there. Particularly fond of a thing called "Glorious Garlic Pickle" by The Bay Tree. I wish I had the recipe because they don't ship to mainland Europe.
Well, it’s all subjective, of course. For me, if there’s the smallest amount in a dish, it will overpower everything else in the dish. A very little bit goes a very long way for my taste buds. So if someone were cooking with the “holy trinity,” they can probably cut the bell peppers by a ⅔ to 3/5 if they’re using the green ones.
Nah, he's a grumpy but kind libertarian (ACTUAL non-hypocrite libertarian who just wants to be left alone without hurting anyone and be self-sufficient, not the RL GOP kind) with three ex-wives all named Tammy and a significant fortune in gold buried somewhere.
Of the many things he is, a Karen is thoroughly not one.
oh fair enough -- that gif makes him look a bit entitled, but I guess he's a paying customer and is just asking to be served what he's willing to pay for
Yeah, I can see how it could be interpreted that way out of context, but in context it's a joke about how he has very old-fashioned breakfast habits, dialed up to 11 for increased hilarity 😁
"could you seat me next to the kitchen where i can smell the griddle" is something i've said and something i can see him saying, even though we are nothing alike. wait fuck i'm duke silver
My sister made guacamole and wanted me to test it. I asked how much garlic it has and she said she never puts garlic in it. I could only convince her to put a tiny bit in but I would’ve easily doubled it.
who puts garlic in guac? when i add garlic to anything it needs at least 3 cloves per clove but like the best guac is avocado, tomato, onion, salt, chili (usually anaheim) and a splash of lime
i don't doubt your first statement. i don't doubt your second statement. i just kinda doubt them together. who the hell wants mellow garlic. if i'm eating one fry it needs 3 cloves on it
I was thinking to myself that it can't be that many people, but sure enough I was wrong and was surprised to learn the following from the Wikipedia article about super-tasters:
"Research suggests 25% of the population are non-tasters, 50% are medium tasters, and 25% are supertasters."
That article is wild to me. I consider myself a super taster and smeller. The list of foods super taster's avoid is basically a list of my favorite flavors. Maybe I'm just a slightly above average taster?
Most of the list is true for me. All seltzers are disgusting due to the presence of Bitter 2 which makes them undrinkably gross. Diet soda works extremely well and tastes great. Beer, wine, coffee, and unsweetened tea are pretty awful. Savory deliciousness is magnified and a fantastic steak (medium rare to medium) will knock the soul out of my body. Cheese and spicy food is life and I eat spicier stuff than anyone I know. Onion powder and garlic salt are vastly preferable to the actual full vegetable. Dark chocolate is repulsive. Pineapple is godlike, melons are foul. Cucumber smells so bad I will flee a room to avoid it but a pickle spear is decent. Just a window into how my tastes work.
The person I'm thinking of just eats like a child. Turns his nose up at any vegetable. The last time he was at my place, he collapsed and shit himself. Looked like diabetic shock. I tried getting the rest of the friend group to have an intervention, but the rest are conflict adverse and don't eat healthy either, so it didn't go anywhere. The house he lives in has had three people die of weight related issues, but they think BMI is a scam.
i struggle with lactose and oligosaccharides
yes, i can take an enzyme pill for both
no, it's not a perfect solution (not in my case at least)
at this point I'm just straight up with people and say "I will burp and fart if I eat this, so it's your culinary pride or your nose, choose wisely"
me being gassier than the sun is practically a holiday tradition when i visit family. nothing has more milk and onions than Pennsylvania white people cooking lol
Please come visit. I will maintain my culinary pride, light a damn candle, and try to fart louder than you like a good host
Also, I tried that poo stank pill (devrom, bismuth subgallate) and if you can squeak out a scent through that you're a stinkier ass than I. And I've like been kicked out of churches over mine.
Not to argue but out of curiosity, what about differently cooked onions? When I was a kid I couldn’t stand onions in pasta sauce. But I eventually realized it was the texture of overcooked onions in a place they usually weren’t. Now I love onions but since I cook I make sure they have a nice crunch and the flavor is not too overwhelmed with less interesting stuff
I made a conscious decision in my mid-20s to stop being so picky.
Best decision I've ever made. No regrets, at all. There is so much to discover in the world. Why would you limit yourself?
I really feel like some people cling to listing the foods they don't like as some unique part of their personality. Like they picked it at their character selection screen and they're sticking with it.
I'm knocking on the door of 60. There's three things I don't like and one I wouldn't try.
I don't like broad beans (aka fava beans), Brussels sprouts, or peas. One of the best things about being an adult is being able to say 'No, thanks'. I try them again every few years, just to check. With peas and sprouts I still hate the taste horribly. Broad beans can taste alright but have to be properly prepared and cooked and it's just easier to say no because when they're not right they're the thing I dislike the most.
The one thing I wouldn't try would be balut. The idea just makes my skin crawl for some reason.
Yeah, I used to have the mindset that either I loved or hated foods and would only want the ones I loved. But eventually, I realized that there's a middle category of foods that I don't go crazy for but aren't bad, plus two reasons to revisit the ones that I still didn't like: good cooking can make almost any food delicious, and tastes change as you age (and/or nutrition needs vary).
I have trouble respecting picky eaters after that. As long as your body isn't trying to reject the food entirely (and I do understand that some people's bodies will reject things that mine is fine with), it's just sensations that you can get past. It's a mental block that if you can get past it, you'll eventually look back and wonder what was so hard about it.
Though my mindset plays a role. I like novelty more than familiarity (though ironically I don't think we test our new things enough to really determine their safety... I like the new stuff but also side-eye it).
One of my oldest friends had GERD something terrible.
Had a bleeding ulcer from it that nearly killed her at one point.
Was put on Aciphex but it gave her terrible diarrhea with the hot shits regardless, so I suggested she try a tablespoon of balsamic vinegar after each meal. Goes down thermonuclear hot for 10 seconds or so but eases up quite fast.
It seems counter-intuitive, but vinegar is a digestive, in that it aids digestion by being an acid base, and it also tempers the acid pumps in the stomach because again, it IS an acid, so they produce less.
She was off the Aciphex inside of three weeks. Hot shits.. gone.
For general stomach soothing, I put a capful of Braggs apple cider vinegar into a cup of water before bed. It makes the water spry and slightly tangy. Works a charm for my stomach - esp when I eat out.
There is no life without The Trinity! (onion, garlic, peppers)
But there are people that just can't eat some foods without digestive repercussions. And food tolerances can even change as we age. I used to love eating peanuts and other tree nuts. But as I have aged, my digestive tract can no longer tolerate eating them except in small amounts. But I now pile on the herbs and spices when I cook. I want strong bold flavors in my food as I have aged.
You can totally nix the pineapple! I've made it without when I didn't have any. The dominant flavor is the corn and all spices. The drink tastes kinda like a very complex Kool Aid.
I will add to this by saying no other ingredient gets stealth dropped into so many meals like onions. It's fucking annoying to have to say "no onions" when ordering anything and it's a coin flip if a thing has onions in it or not so you look like a crazy person when there a dish doesn't have it and you request it OR you don't mention it and the fucking dish had onions in it.
And if you mention you don't like onions then a silently majority will give you shit even though we carve out so many exceptions for other foods.
Agreed I am so massively annoyed people use them without listing or literally just dump massive amounts in. Maybe smokers can't taste them without a dump truck full. Onion powder please.
Same. Bell peppers have an overwhelming taste that overpowers everything they're cooked with. Spicy chilies on the other hand are perfectly fine and welcomed.
Genuine question--onions can be anywhere from a very crunchy vegetable texture to a thick paste depending on how they're cooked. Do you have a problem with that whole range?
I was and still am a very picky eater. I've started cooking for myself and have become dramatically less picky. However, I'm still not a fan of raw onion. I almost like them more the more they are cooked. I don't like raw onion, but I love caramelized onion. I guess it's really I just don't like the texture of raw onion.
I eat white onions only if they are fully caramelized and dissolved into something, and red onions only raw. Peppers have to be spicy or I can't eat them. That's the weird one, I have no problem with the taste or anything but I just can't swallow them its like my throat is trying to squish a rock or something. If it's blended into something like hummus its fine though.
This is kind of what its like for me. White onions, same as you, they need to be basically liquid/mush before i can eat them.
Red onions however are the devil. I can't stand them in any form.
For me its an issue of texture, i hate how it feels to eat onions and peppers. I have been physically sick (vomited) because i bit into a bit of onion/pepper i didnt know was in my food. My body just rejects them.
White onion= flavour good, texture bad (unless mush)
Red onion= flavour bad, texture bad
Pepper=flavour overpowering and i am never sure if i like it or not, texture bad.
I actually only became able to eat them at age 26-27. One day they just didn't taste like shit any more. Several other thibgs too, but still not brussel sprouts which just taste like dirty dishes or dishes left on a drying rack that have been splashed while washing other things.
I can take or leave bell pepper. I don't much care for the taste compared to all other peppers. It mostly just adds texture and color and I'm the kind of guy that doesn't care what it looks like going in; it all looks the same coming out.
Correction: everything but beets look the same coming out. I made borscht a while ago and was considering a hospital trip before I remembered why it looked like that XD
Uncooked onions can be pretty overpowering to me, burying the taste of everything else. Grilled onions, on the other hand, overpower everyone near me after they've been digested and farted out.
They're probably like my little kids. They say they hate onions and eat them anyway. About anything from McDonald's, chips of nearly every sort, so many foods with onion powder as part of the flavoring.
You can also mix diced onions with corn kernels, and spray some lemon an black pepper on top and it would be good to eat.
Although I find raw onion to be too strong to eat in such proportions, a few fistfuls should be fine.
You can make a bit of a salad outta that with some kind of leafy green, as a main portion of all that, maybe some croutons or broken up tortilla chips, i dunno.
Like hell, uh... proper sauerkraut. Korean pickled onions, radishes, cabbage.
People will just eat that shit as a whole meal, I've seen it, even dated someone who did at one point.
And its usually at least as, if not more pungent than raw onions, unless you just chopped those onions.
Personally, that's a bit wild for my tastes, but... I'm not German or Korean.
I used to give the same look to fellow lemmigurians when hearing about how they don't just eat onions ... but then I became less judgy & a whole new world opened up for me - before I knew it I could hear the sound of chilli ...
I always replace onions with fennel in every recipe. I have yet to find one where that wasn't an instant improvement. I honestly don't understand why people eat onions when fennel exists.
Fennel can absolutely have a place in dishes with onions, but it is not a total replacement. Way too strong a flavor for most flavor bases that start out with onion.
Sauteed sliced fennel would have a similar bite and sweetness, but with that mild licorice aroma and without the onioniness. In a pasta sauce where dried fennel seed would be normal anyway, it seems pretty genius to me. I'm going to pick some up and try it next time I get to the grocery store.
Sure, but it's a lot tougher and won't break down the same way onions should. Agreed that the flavor would work well in a dish where fennel might already be added, but again, that's not most dishes. Still interested in hearing how your experiment goes!
I have to agree. Mostly because there are SO many good peppers, but 90% of the time you see a pepper its that trash. Theyre not gross, but they just bring down the dishes theyre in, when other peppers could uplift the dish.
Look, onions are like anal sex. If you were forced or tricked into having it as a kid, chances are you don’t want it when you become an adult.
Hope that isn't coming from personal experience, brother/sister/anything you prefer.
I used to hear that in high school when we were seeing who could be the most offensive. I still slip up sometimes and use it as a dark joke, and it's always received as well as it has been here.
Some of us laughed.
I was trying to extend the joke but then looked at everyone’s responses and decided it wouldn’t go over well
Some of us screen shotted it and shared it too!
Yup. That's me. I don't mind the flavor, but the sliminess is not for me
Are we talking about onions or anal?
Do they still feel slimy if they’re finely diced? I love the taste but hate the texture of mushrooms, and mincing them to incorporate into a dish is the best of both worlds for me.
Mushedrooms?
for larger bits of mushroom just cook them like you hate them before anything else. It's really difficult to burn them, so just keep cooking them until they stop screaming and then add them to liquid as late as possible. The thing that makes them slimy is cooking them in moisture, so by doing this you will guarantee that they don't become slimy
For me even that isn’t enough. I love the taste in something like hot and sour soup, but anything more than soup is just a horrible experience
That's it for me, goodnight internet.
Is there, uh... something you wanted to share with the group?
Congratulations, I think you might have a truly original experience. Never seen a kid that doesn't like onions in any way, so they don't need to be forced to eat them. And why would you force that in the first place? They aren't the kind of vegetable that you need to eat, they're there for flavor. I'm certain there's some deeper issue here, you might want to figure that out.
You must not know a lot of kids or have a lot of world experience. Onion is a top picky eater food. Why do parents force kids to eat them? Perception of table etiquette.
Pretty easy thing to explain, if you are over the age of 15.
Someone has never taken a big ole bite out of a vidalia onion! Like eating a spicy apple.
I just don't like big pieces of mostly raw onion. If it's in a dish it's great, but if you put a slab of raw onion on my burger I still will remove it. Minced onion is fine, but a lot of places put way too much on, so I have to scrape a bit off first...
Right. We're all just old kids.
Old babies
Geriatric infants
Mummified zygotes.
I mean it's usually kids who are really picky eaters and many grow out of it. If they grow out of it that probably has happened by the time they're 23
https://en.wikipedia.org/wiki/Selective_eating
The issue is that there's a lot of differing definitions
You said it was undefined and that's right. There's just no one singular definition that is generally agreed upon. But same sort of characteristics are in them, being more selective than normal in eating
I avoided onions and peppers when I was younger because I was a picky ass eater.
Now I avoid onions because I realized I can’t properly digest them and the make my tummy sad.
That's something we should all be picky about.
Don't kink shame, its only smellz
They're talking about having standards
Schmalz
A little corn kernel around the rim never hurt nobody
A corn kernel around the onion ring
:(
Caramelized onions are soooo tasty!
Don’t get me wrong, I love onions as an adult. That said, I had a procedure a few years that fucked my ability to digest allium.
I’m trying to eat fist fulls of probiotics to see if I can get back in the game.
If it’s the oligosaccharides or fructans that are fucking you up, you can heat (not fry) onions in however much oil you’re okay with in your final dish, and then just remove the onions. The flavor compounds are oil soluble, but the oligosaccharides/fructans aren’t. Smaller pieces = more intense onion flavor.
Yeah, I’ve been experimenting with that as a solution. I can also mildly tolerate them if they’re cooked high hell or used as a powder. The more raw it is, the harder it is to digest.
If I can dial the fructans down, I do a lot better.
Fingers crossed for you finding a solution that lets you get all the onion you want! Intestinal issues are so miserable
This was such a delightful comment chain! Equal parts pleasant and informative.
Indeed! TIL! I am going to do the fine chop on the onions for cooking and see how much more flavor I can get out of them.
You can keep heating them slowly and caramelizing them until they turn in a jam .... that's how good onions are.
Or you could dehydrate them and use the crusty bits like bacon bits on all sorts of food.
I always find it strange to hear people say they don't like onions ... I keep a large stock of onions in my kitchen all the time because they go into just about every recipe and you can cook, fry, bake or use them raw in all sorts of things.
I don't mind the flavor but I hate that I'm an onion/garlic sweater. For days after eating garlic or most onions, I stink so badly no perfume or deodorant or antiperspirant can control it. As a girl growing up, it was a real problem, and once I was old enough to do my own cooking I started leaving them out, or using sweet onions when they were too important to exclude.
I'm also capsaicin-sensitive, like major ass-bleeding bad, so I minimize spicy peppers and use bell peppers plus black pepper/wasabi/horseradish/ginger for spice. If it's not my cooking I get "Mild" and do the best I can with it.
Interesting then that wasabi or horseradish doesn’t affect you in similar ways.
Yes, different chemicals
This is my story except with cheese.
Why did I have to start enjoying the taste of cheese?
My partner's in the same boat.
What's wicked sad is he loves garlic but it doesn't love him. He can have garlic oil but that's about it (something to do with FODMAPs).
Might want to also try powers, cooking the shit out of the alliums, or cooking with the bulbs then removing the bulbs before serving. Get the flavor without the high FODMAP fructans.
I’m also trying to see what I can do to build back the gut bacteria which would normally process that stuff correctly. Probiotics + slowly reintroducing the alliums over a long period of time.
Hey you can defend onions and peppers without slandering corn.
I could but I don't want to
I'm with you OP. It's an IBS nightmare. I'll have it popped but that's just because it's so convenient of a snack and not too bad health wise.
God, sometimes I might as well say frag out! when eating corn. Blows me tf up
oh gods. i remember when i still had a digestive tract, before it was removed but after it went all manky, eating popcorn was just asking for the jackson pollock shits. that shit scraped EVERYTHING out
And that is why you must perish.
Onions and peppers are some of the vegetables I eat the most of because you can cut them up very quickly and serve with simple lunches like pasta or an omelette
And to lessen the taste of onions ... either cut them very thinly ... or take the cut slices and soak them in a bit of vinegar for ten minutes.
Best way to enjoy raw onions I find is to eat them with cheese ... nothing like a plain old cheese and onion sandwich .. we discovered this in southern Spain where mountain villages serve it like that - really strong manchego hard cheese with strong Spanish onions served on hard crust baguette style bread, it's amazing
That sounds amazing, and I can't wait to try it... But I can't help but wonder how horrible everyone's breath might be there. 😬
Interesting, I’ll have to try that.
For a while our standard appetizer to bring places was onions and Brie on saltines. It just works and is simple.
But from that I assumed onions want a creamy cheese like brie, so hard cheeses never occurred to me
Dry bread, dry cheese, no condiments or anything? Sounds rather dry.
Caramelized onions are a gateway to onion enjoyment.
Don't you dare put onions in my eggs; I'll cut you.
i put jalopenos in my ass
Someone has a favorite GIF 😁
technically we all do, just depends on if it starts or ends there.
https://youtu.be/uiiYpkZ8YmU
Why we talking bad on corn
I'll take all three please
These people are balanced out by the ones who use onion slices as dippers in humus with ungodly garlic ratios, and the people who eat ghost peppers like popcorn.
I feel personally attacked.
One of us!
It's worth mentioning that the flatogenic index of that kind of eating is off the chart. If anyone reading this has a diet like that please, for the love of everything good in this world, get a job that is outdoors.
Kindly stay the fuck off airplanes.
No kidding. Every time I fly I wind up on the same flight with a bunch of people that hit up an all-you-can-eat chili buffet the night before. They proudly let the entire cabin know this the very instant we hit cruising altitude.
The only upside here is that not even first-class is safe. I really feel bad for the flight attendants.
I have mercifully not experienced that. Usually, I get stuck between two people with communicable diseases who missed the early childhood education experience of being told not to wipe their nose on their hands, cover their mouth for coughs, wash their hands etc. Fml.
Yeah, that's pretty awful. The pandemic taught us all that enough people are gross like that.
At this point, I just assume that every airport is packed to the gills with coronavirus. I mask up, avoid eating with my hands, try not to eat much at all, and wash thoroughly. That said, I ate at a sit-down restaruant at O'hare this summer and immediately caught it anyway; my flight was delayed and i was ravenous.
When I flew recently, I wore a mask fortunately but needed to eat on the plane so some mask-off time. I’m not sure the plague stuck though; I’m a bit under the weather but not as bad as my seatmates. 🤞
🤯
Red onions are best.
I'm allergic to onion and I'm offended by this.
But man do I chow down on peppers a lot.
Every time I eat onions, it takes about 5 minutes until it feels like someone is repeatedly stabbing me in the guts with a rusty knife. So yeah I avoid them
Might be an allergy. I used to have something like this with some foods some years ago. What's interesting is that now I don't seem to have it any more with the same foods; it might be true what they say about allergies - that they come and go. Not a medical professional - just speaking from my experience.
Nobody says the come and go. They can come on later in life but once there you are basically stuck with it. Reason being is that allergies are an immune reaction. These are mediated by immune cells, antibodies, that bind to the $insert_bad_thing and put a "murder me" sign on its back. These cell are produced by long lived immune cells.
Same for me with corn!
I know someone who was allergic to onion and garlic. Their food choices made me sad, but yeah, go get checked for food allergies if you can. That not being weird enough, lymphatic cancer cured them of the allergy.
Chopped up over a kg of onions and fried them, also added grated parsnip and carrots, then salt, pepper and a few bottles of malt vinegar. Little bit of honey too. Simmer away for a few hours, add more vinegar if it's getting a little dry. Then store in jars.
This was 2 days ago and my kitchen still smells divine. I don't really know how to accurately describe it. Caramelised onions but there is more to it from the vinegar. Doesn't smell like vinegar though, more like it's enhanced the onions.
Cheap to make as supermarkets here are competing over selling the cheapest veg. 5kg of parsnips, carrots, cabbage and swede for under £0.50, onion was a bit more, but not much. Was going to add all of it but my arm was getting tired from grating and peeling so much. I don't own a food processor so it's all by hand. Filled 2.5L worth of jars from the first batch.
What is this concoction?
that sounds wonderful! Do you use it as a stock of sorts?
Onion chutney. And it IS divine. Add it to burgers or steak and you will regret having wasted so many years without it.
Something like that anyway, not made it before. Perhaps a little closer to branston pickle? Less sugar than you would normally have in a chutney and sugar isn't necessary for preservation as you get that from the vinegar.
The onions still do the heavy lifting, I guess, and "a few bottles of malt vinegar" sounds a little excessive.
I personally prefer pure caramelized onions without any other ingredients except a bit of salt, to be honest. Won't keep as long in the fridge but is the most versatile.
It was a lot of veg in total, onions being quite a large amount of it. Even with all the vinegar, you couldn't see it above the veg. Used a 21L stock pot although it didn't fill it overly high, but would have been too much for any of my other saucepans.
Still sounds really great.
I'm German, and whenever someone here claims the British have bad food I mention all the fantastic chutneys and pickles you guys have over there. Particularly fond of a thing called "Glorious Garlic Pickle" by The Bay Tree. I wish I had the recipe because they don't ship to mainland Europe.
We have quite a big pile of chutneys we bought recently, we always have them with cheese and biscuits on Christmas day.
Onions make me ill in quantity so, uh, yeah.
Onions I can to like thanks to guacamole. Never got to like bell peppers. I can tolerate most of them, but green is a no-go.
All bell peppers taste the same to me.
They pretty much do taste the same. The red, orange and yellow are great to add to salads for a touch of color.
Yeah I don’t get this. I’ve met people who say they don’t like green bell peppers. Like they all taste the same lol.
The different colors are how ripe they are. Green peppers are the least ripe and have a different taste because of it.
Yeah, that taste overpowers anything else in a dish for me. In some dishes, I can takes it, but I’m really sensitive to it.
Green are terrible, but red are juicy and delicious
The taste of green bell peppers is so inoffensive that it's kind of amazing to me that there are people who specifically can't eat them
Well, it’s all subjective, of course. For me, if there’s the smallest amount in a dish, it will overpower everything else in the dish. A very little bit goes a very long way for my taste buds. So if someone were cooking with the “holy trinity,” they can probably cut the bell peppers by a ⅔ to 3/5 if they’re using the green ones.
Garlic
Yes, please. I'll have them the same way Ron Swanson haves his eggs and bacon for breakfast:
never watched this show but seen plenty of clips. Isn't he just a male Karen?
Nah, he's a grumpy but kind libertarian (ACTUAL non-hypocrite libertarian who just wants to be left alone without hurting anyone and be self-sufficient, not the RL GOP kind) with three ex-wives all named Tammy and a significant fortune in gold buried somewhere.
Of the many things he is, a Karen is thoroughly not one.
oh fair enough -- that gif makes him look a bit entitled, but I guess he's a paying customer and is just asking to be served what he's willing to pay for
Yeah, I can see how it could be interpreted that way out of context, but in context it's a joke about how he has very old-fashioned breakfast habits, dialed up to 11 for increased hilarity 😁
"could you seat me next to the kitchen where i can smell the griddle" is something i've said and something i can see him saying, even though we are nothing alike. wait fuck i'm duke silver
My sister made guacamole and wanted me to test it. I asked how much garlic it has and she said she never puts garlic in it. I could only convince her to put a tiny bit in but I would’ve easily doubled it.
who puts garlic in guac? when i add garlic to anything it needs at least 3 cloves per clove but like the best guac is avocado, tomato, onion, salt, chili (usually anaheim) and a splash of lime
Garlic in guacamole is good. Put lime juice over your raw garlic and let it sit and mellow out.
i don't doubt your first statement. i don't doubt your second statement. i just kinda doubt them together. who the hell wants mellow garlic. if i'm eating one fry it needs 3 cloves on it
A lot of people who are super tasters find alliums like onions and garlic incredibly overpowering unless they are in really small amounts.
I was thinking to myself that it can't be that many people, but sure enough I was wrong and was surprised to learn the following from the Wikipedia article about super-tasters:
"Research suggests 25% of the population are non-tasters, 50% are medium tasters, and 25% are supertasters."
Quite interesting and concise page, recommended. https://en.wikipedia.org/wiki/Supertaster
That article is wild to me. I consider myself a super taster and smeller. The list of foods super taster's avoid is basically a list of my favorite flavors. Maybe I'm just a slightly above average taster?
Most of the list is true for me. All seltzers are disgusting due to the presence of Bitter 2 which makes them undrinkably gross. Diet soda works extremely well and tastes great. Beer, wine, coffee, and unsweetened tea are pretty awful. Savory deliciousness is magnified and a fantastic steak (medium rare to medium) will knock the soul out of my body. Cheese and spicy food is life and I eat spicier stuff than anyone I know. Onion powder and garlic salt are vastly preferable to the actual full vegetable. Dark chocolate is repulsive. Pineapple is godlike, melons are foul. Cucumber smells so bad I will flee a room to avoid it but a pickle spear is decent. Just a window into how my tastes work.
I like onions and peppers. They do not like me (understandable ) and exact their fiery indigestive revenge every time I dare eat more of their ranks
yeah i was going to say. a lot of people are judgy about people who have unforgiving digestive tracts DON'T ASK ME HOW I KNOW
The person I'm thinking of just eats like a child. Turns his nose up at any vegetable. The last time he was at my place, he collapsed and shit himself. Looked like diabetic shock. I tried getting the rest of the friend group to have an intervention, but the rest are conflict adverse and don't eat healthy either, so it didn't go anywhere. The house he lives in has had three people die of weight related issues, but they think BMI is a scam.
i struggle with lactose and oligosaccharides
yes, i can take an enzyme pill for both
no, it's not a perfect solution (not in my case at least)
at this point I'm just straight up with people and say "I will burp and fart if I eat this, so it's your culinary pride or your nose, choose wisely"
me being gassier than the sun is practically a holiday tradition when i visit family. nothing has more milk and onions than Pennsylvania white people cooking lol
Please come visit. I will maintain my culinary pride, light a damn candle, and try to fart louder than you like a good host
Also, I tried that poo stank pill (devrom, bismuth subgallate) and if you can squeak out a scent through that you're a stinkier ass than I. And I've like been kicked out of churches over mine.
kicked out of a church for ripping too much ass is an achievement that might actually get me through the doors of a church to try, ha!
there is a non-zero chance we're blood related lmao
Onions and Bell peppers ruin the mouth feel of any food they are part of and make my neurodivergent ass make the face in this picture.
Not to argue but out of curiosity, what about differently cooked onions? When I was a kid I couldn’t stand onions in pasta sauce. But I eventually realized it was the texture of overcooked onions in a place they usually weren’t. Now I love onions but since I cook I make sure they have a nice crunch and the flavor is not too overwhelmed with less interesting stuff
I'm a big fan of fajitas.
Never thought I'd ever see so much onion and pepper hate here.
Right? Lot of picky eaters that never grew out of it.
And I get it is what is weird!
I would avoid anything cooked with water chestnuts in it as a kid.
Now I love the shits.
But I guess that is a trait of autism, I assume most are like me.
I made a conscious decision in my mid-20s to stop being so picky.
Best decision I've ever made. No regrets, at all. There is so much to discover in the world. Why would you limit yourself?
I really feel like some people cling to listing the foods they don't like as some unique part of their personality. Like they picked it at their character selection screen and they're sticking with it.
I'm knocking on the door of 60. There's three things I don't like and one I wouldn't try.
I don't like broad beans (aka fava beans), Brussels sprouts, or peas. One of the best things about being an adult is being able to say 'No, thanks'. I try them again every few years, just to check. With peas and sprouts I still hate the taste horribly. Broad beans can taste alright but have to be properly prepared and cooked and it's just easier to say no because when they're not right they're the thing I dislike the most.
The one thing I wouldn't try would be balut. The idea just makes my skin crawl for some reason.
I had balut in the Philippines when I visited around 2008.
Not my favorite thing to eat, but I could see how some people like it.
If you ever get to the Philippines give it a try! Ask for the "young" balut so it's more like an egg and less like a baby duck.
And yeah, almost all beans have to be prepared right to be good. If it's just mush then it's overcooked.
No thanks!
Yeah, I used to have the mindset that either I loved or hated foods and would only want the ones I loved. But eventually, I realized that there's a middle category of foods that I don't go crazy for but aren't bad, plus two reasons to revisit the ones that I still didn't like: good cooking can make almost any food delicious, and tastes change as you age (and/or nutrition needs vary).
I have trouble respecting picky eaters after that. As long as your body isn't trying to reject the food entirely (and I do understand that some people's bodies will reject things that mine is fine with), it's just sensations that you can get past. It's a mental block that if you can get past it, you'll eventually look back and wonder what was so hard about it.
Though my mindset plays a role. I like novelty more than familiarity (though ironically I don't think we test our new things enough to really determine their safety... I like the new stuff but also side-eye it).
Or when you got wicked GERD but those fajitas come out sizzlin
GERD.. ugh.
Got a horror story and a triumph regarding that.
One of my oldest friends had GERD something terrible.
Had a bleeding ulcer from it that nearly killed her at one point.
Was put on Aciphex but it gave her terrible diarrhea with the hot shits regardless, so I suggested she try a tablespoon of balsamic vinegar after each meal. Goes down thermonuclear hot for 10 seconds or so but eases up quite fast.
It seems counter-intuitive, but vinegar is a digestive, in that it aids digestion by being an acid base, and it also tempers the acid pumps in the stomach because again, it IS an acid, so they produce less.
She was off the Aciphex inside of three weeks. Hot shits.. gone.
For general stomach soothing, I put a capful of Braggs apple cider vinegar into a cup of water before bed. It makes the water spry and slightly tangy. Works a charm for my stomach - esp when I eat out.
Vinegar is the best!
I don't like either and you can't make me like them.
Can you pwease like them? Pwetty pwease?
notices username
I miss Spezi! They don't have it here in the states and I can't be bothered to mix it myself.
We drink it with onion juice and smushed peppers here
Boy, things sure have changed there since the 90s!
Please order… fajitas anything. It’s the heart of Mexican cuisine.
Also the heart of Chinese cuisine.
This is a perfect combination that can take some getting used to but when you do… it’s joy.
..fajitas are the heart of Chinese cuisine?
Sounds like that could cause a lot of awkwardness 🤔
I'm okay with them if they're chopped up really small.
Texture, taste, or both (or neither)? Me, I like the taste of peppers, but I hate it when they get all gritty and grainy.
Combo of both, I don't like the taste or how they get slimy when cooked.
Ick, slime!
Overcooked, maybe? I like 'em any way, but I think they're cooked best when they've just softened a little, and still have some crunch
There is no life without The Trinity! (onion, garlic, peppers)
But there are people that just can't eat some foods without digestive repercussions. And food tolerances can even change as we age. I used to love eating peanuts and other tree nuts. But as I have aged, my digestive tract can no longer tolerate eating them except in small amounts. But I now pile on the herbs and spices when I cook. I want strong bold flavors in my food as I have aged.
Life, it seems is weird and changing.
I thought only my mum didn’t eat onion. She eats like a toddler and thinks vegetables are something that happens to other people.
I had stir fry today with onions, peppers, chicken, and broccoli
🤤
I have a latex allergy and cross react with basically all the fun foods.
Corn and rice are my saviors. Please don't talk mess about my corn.
I have an unhealthy love for corn. Ever try chicha morada?
It sounds delicious but the pineapple would make it a nogo for me :(
You can totally nix the pineapple! I've made it without when I didn't have any. The dominant flavor is the corn and all spices. The drink tastes kinda like a very complex Kool Aid.
Classic Civil War about to start: Cornfederacy vs The Onion
Fuck you, onions are disgusting, I'm not taking any questions.
I will add to this by saying no other ingredient gets stealth dropped into so many meals like onions. It's fucking annoying to have to say "no onions" when ordering anything and it's a coin flip if a thing has onions in it or not so you look like a crazy person when there a dish doesn't have it and you request it OR you don't mention it and the fucking dish had onions in it.
And if you mention you don't like onions then a silently majority will give you shit even though we carve out so many exceptions for other foods.
Agreed I am so massively annoyed people use them without listing or literally just dump massive amounts in. Maybe smokers can't taste them without a dump truck full. Onion powder please.
I love onions, but peppers I can take or leave.
Same. Bell peppers have an overwhelming taste that overpowers everything they're cooked with. Spicy chilies on the other hand are perfectly fine and welcomed.
Onions are vile and I'll tell you where you can shove your judgement.
Go on
It's not even the taste, it's the texture.
I add onion powder to everything. Can't stand actual onions tho.
What texture, though?
Genuine question--onions can be anywhere from a very crunchy vegetable texture to a thick paste depending on how they're cooked. Do you have a problem with that whole range?
I'm 35 years old and I've never come across an onion with a texture I liked.
Inside a whole raw onion before shoving that up your ass
Onions and mushrooms are the two things I can have with pretty much every meal.
Peppers, Yes.
Onions, ⛔👎🏼🙅🚫🚽
💯💯💯
42 years old, and I still thank onions should be left in the dirt. God buried them for a reason.
Lemme guess you like potatoes though
I brought God into an argument. Your rational questions have no power here!
I was and still am a very picky eater. I've started cooking for myself and have become dramatically less picky. However, I'm still not a fan of raw onion. I almost like them more the more they are cooked. I don't like raw onion, but I love caramelized onion. I guess it's really I just don't like the texture of raw onion.
Cooking gets rid of a lot of the acidity, so could be that in addition to texture.
I eat white onions only if they are fully caramelized and dissolved into something, and red onions only raw. Peppers have to be spicy or I can't eat them. That's the weird one, I have no problem with the taste or anything but I just can't swallow them its like my throat is trying to squish a rock or something. If it's blended into something like hummus its fine though.
This is kind of what its like for me. White onions, same as you, they need to be basically liquid/mush before i can eat them.
Red onions however are the devil. I can't stand them in any form.
For me its an issue of texture, i hate how it feels to eat onions and peppers. I have been physically sick (vomited) because i bit into a bit of onion/pepper i didnt know was in my food. My body just rejects them.
White onion= flavour good, texture bad (unless mush) Red onion= flavour bad, texture bad Pepper=flavour overpowering and i am never sure if i like it or not, texture bad.
I actually only became able to eat them at age 26-27. One day they just didn't taste like shit any more. Several other thibgs too, but still not brussel sprouts which just taste like dirty dishes or dishes left on a drying rack that have been splashed while washing other things.
Onions and peppers? At that point you’re basically ordering ‘food, but with the flavor DLC removed.
I absolutely despise peppers, but onions are my JAM
Off topic: who is that actress?
Same, asking for a friend!
Did a reverse image search - appears to be Leighton Meester, in a role as "Blair Waldorf" from Gossip Girls.
Correct. My wife loves that show lol
The meme photo is the most "my type" photo I could find, unfortunately, so I fear I don't have a new "ship" :/
I can take or leave bell pepper. I don't much care for the taste compared to all other peppers. It mostly just adds texture and color and I'm the kind of guy that doesn't care what it looks like going in; it all looks the same coming out.
Correction: everything but beets look the same coming out. I made borscht a while ago and was considering a hospital trip before I remembered why it looked like that XD
Fair. I once drank two blue gatorades and had green dookie for the next 3 days.
onions in something cooked, like red beans and rice? fosho
onions raw on otherwise edible food? naaaaaaaah
Depends on the type of onion.
If you've only had raw yellow onion, then yeah I feel bad for you. But raw red onion on a sandwich is amazing.
well you may be surprised but this is my opinion and I'm not down for onions raw, period. shallots, chives, red white fuck it all.
had them all, only like them if they're cooked.
white & yellow onions fuck up my stomach for some reason
(interestingly shallots & spring onions don't seem to have the same problem)
I love onions and peppers.... Don't ask me about apples
who are these people? can we get them isolated from our community?
YES PLEASE
Exactly!
Thank you.
Uncooked onions can be pretty overpowering to me, burying the taste of everything else. Grilled onions, on the other hand, overpower everyone near me after they've been digested and farted out.
Onions are gross. Shallots however, are divine
Raw onions and chili peppers can fuck off as far as I'm concerned.
All other ways to eat onions and peppers, though? Yes, please!
I don't mind peppers, but fuck onions
Why do you fuck onions?
LOOK AT IT!
they make him cry. don't kinkshame.
Feel the burn, baby!
They probably like the stinging/burning sensation in their mucous membranes.
The same reason I fuck your mom, it makes me cry.
They're probably like my little kids. They say they hate onions and eat them anyway. About anything from McDonald's, chips of nearly every sort, so many foods with onion powder as part of the flavoring.
Wait, why not all three?
You can reasonably use all three in an omellette or rice based dish or soups or many other possible kinds of meals.
... And ... there are many kinds of onions, peppers and corn, and many ways of preparing them for inclusion in some kind of food.
You can also mix diced onions with corn kernels, and spray some lemon an black pepper on top and it would be good to eat.
Although I find raw onion to be too strong to eat in such proportions, a few fistfuls should be fine.
Yeah, that's a great example!
You can make a bit of a salad outta that with some kind of leafy green, as a main portion of all that, maybe some croutons or broken up tortilla chips, i dunno.
Like hell, uh... proper sauerkraut. Korean pickled onions, radishes, cabbage.
People will just eat that shit as a whole meal, I've seen it, even dated someone who did at one point.
And its usually at least as, if not more pungent than raw onions, unless you just chopped those onions.
Personally, that's a bit wild for my tastes, but... I'm not German or Korean.
It's the influence of CornHub on our youth.
Corn is not like that in real life!
I used to give the same look to fellow lemmigurians when hearing about how they don't just eat onions ... but then I became less judgy & a whole new world opened up for me - before I knew it I could hear the sound of chilli ...
my husband hates onions. not the flavor, but the texture.
This also made me find out I have autism🥲
I always replace onions with fennel in every recipe. I have yet to find one where that wasn't an instant improvement. I honestly don't understand why people eat onions when fennel exists.
I don’t understand how the two are interchangeable. It’s like saying you substitute mint when something calls for a tomato.
Edit: oh, like the bulbs. Okay. But flavors seem to be different enough that I wouldn’t have thought of it. If it works for you, great.
Fennel can absolutely have a place in dishes with onions, but it is not a total replacement. Way too strong a flavor for most flavor bases that start out with onion.
Sauteed sliced fennel would have a similar bite and sweetness, but with that mild licorice aroma and without the onioniness. In a pasta sauce where dried fennel seed would be normal anyway, it seems pretty genius to me. I'm going to pick some up and try it next time I get to the grocery store.
Sure, but it's a lot tougher and won't break down the same way onions should. Agreed that the flavor would work well in a dish where fennel might already be added, but again, that's not most dishes. Still interested in hearing how your experiment goes!
I've sauteed it to softness before, along with onions and celery, so I think it will be fine.
Ah, I can see this! Gonna try it.
That's me.
I also have many more things I don't like that may trigger you
Literally me
The worst thing we could possibly do, is let others eat what they want to eat.
You had my upvote till I saw you throwing shade at corn. I will Cobb your ass for talking shit on corn.
I'll eat them every once in awhile. I'll want to kill myself for like two or three days for it, but I'll still eat them.
Get the peppers out of here. Cooked bell peppers are a crime.
I have to agree. Mostly because there are SO many good peppers, but 90% of the time you see a pepper its that trash. Theyre not gross, but they just bring down the dishes theyre in, when other peppers could uplift the dish.
You've never eaten Hungarian goulash.
Bitch I’m Magyar.
Well don't tell your grandma about your taste then lol.
I'm joshing, but honestly, I love Hungarian beef goulash with bell peppers!
Onions are fine in moderation. Peppers can overpower the flavor of a dish easily. But depending on the meal, I don't mind either