What are foods that a lot of people dislike but you like?
Mine are brussels sprouts, beets, anchovies and livers
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View original on lemmy.worldMine are brussels sprouts, beets, anchovies and livers
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white chocolate :3
Not quite in the spirit of what you've asked, but I think this still applies:
Cold food. I have no problem with it. I get distracted by kids and my wife gets worked up about how I could come back to cold food and not heat it up. Doesn't bother me.
Same food every day. I've spent years eating tuna sandwich and an apple for lunch every day of the working week. "Don't you want variety?" Nope. I also used to bulk cook food. So even my dinner was the same every day. Didn't bother me.
Brother
same food every day gang! it's cheap, nutritious, delicious, and a breeze to prepare, what's not to like?
i can't eat the same thing for more than 3 days without it making me gag
I've been eating the same three "meals" every day for about four years now. Lunch is the main meal, the other two are more like snacks. No processed foods, in that the packages have only one or two ingredients listed.
It's convenient, because I know exactly what I'm going to buy at the store each week. I never waste food. It's fast, because I make it the same way every day. The main meal takes just under twenty minutes to prepare, including cleaning up the kitchen.
It's similar to the way Einstein had a closet full of the same suit, so he didn't need to think about what he was going to wear that day. Except I'm an idiot.
This all started when I decided that food is not entertainment, and food is not reward. Because, that's how I often treated food in the past.
If by cold food you mean room temperature food then I definitely agree. Doesn’t bother me in the least. But if you mean fridge cold, most times I’ll want to heat it at least to room temperature first.
Have you ever had cold fried chicken that's still crispy and then drizzled with hot sauce? Or cold pizza? Either of them straight from the fridge?
So. Fucking. Good!
I like cold pizza, but I’d still prefer it slightly heated to room temperature. Can’t say I’ve tried the other one, though.
Valid! I think most people prefer a warmed meal, tbf. And most foods ARE better that way!
I love tuna but im worried about mercury poisoning :(
I still eat tuna but im weary of eating it for longer than a week at a time.
I cook a lot (not a chef by any means but just a hobby home cook).
Heat masks a lot of flavor. I always think that if the food that I make tastes bad cold, it was shit food to begin with and the heat just hid it.
Texture is another thing, but my food goal is that my meals taste as good cold as they do hot.
There are a lot of vegetables people don't like because they are often prepared poorly. Brocolli, brussel sprouts, etc - seasoned and roasted, they're great. Boiled to mush, not so much.
Brussels sprouts have also been bred over the last couple decades to be much less bitter and have generally a better flavour than what we'd have had as kids.
You're right, they're much more palatable these days. But even decades ago, roasting them with a liberal amount of salt, and maybe a bit of lemon juice on top, they were still decent. Boiled to mush with a single-digit number of grains of salt tastes bad regardless of the decade.
My theory is that back when most people smoked regularly, adults couldn't taste anything and were generally not great in the kitchen because of it.
Boiled to mush broccoli and brussel sprouts are kinda nice though...
TBF getting high quality and well prepared veggies is hard and it's expensive. the stuff sold in mass supermarkets is mid at best and that's what most people have access to.
I grew up on awful quality veggies that tasted like shit, because my mom boiled and steamed everything and added no seasoning. also she did this with frozen stuff and we never had fresh. a lot of canned shit too that tasted awful.
this is the reason i never enjoyed vegetables until I was in college. they thought I was this shitty picky kid... but they were just awful cooks who prepared awful food.
when i took some pro cooking classes the chef asked me if my parents ever cooked with salt, because he was shocked how little i used...
I still use a lot of frozen veggies--not as good as locally sourced fresh ones, but with decent seasoning and cooking them properly, they're still good. Not sure why people thought boiling everything was the answer for however many decades there...
because they were stupid and they thought trying new things made you into a homosexual.
my parents were amazingly stupid people.
Umm, how do most people feel about sauerkraut? It goes well with mashed potatoes and pork, or on a hotdog.
Sauerkraut and kimchi are so delicious! Fermented cabbage is so much better than it should be.
It's really good as an ingredient in chicken soup.
I recommend trying kimchi hotdogs
I hate sauerkraut. But kimchi is awesome
Most people I know seem to hate it unfortunately
Well-made sauerkraut is delicious
People dislike saurkraut?
I think a lot of people haven't had actually fermented fresh sauerkraut/pickles, just the vinegary preserved stuff that is shelf stable.
I probably haven't either, but back when I ate meat even kraut from a bag was a valued part of a Ruben sandwich.
I hate it but I know that it's good for me, so down the hatch.
I love fermented stuff, so real sauerkraut is on the menu for me, but I'd always choose kimchi if given the option.
Not a huge fan. I love bratwurst and will usually put onions and a dark/stone ground/spicy mustard on it. But if someone hands be a brat mit kraut, I’m eating it.
Hated Reuben’s as a kid but yeah, that shit smacks.
Fucking dope! Ugh, it is a top tier hot dog topping with spicy mustard.
Love it. Goes great with sausage (not sweet Italian sausage; the sweet flavor isn't complementary).
black liquorice
black licorice jelly beeeeeans 🤤
Same. But I'm from Northern Europe, so black liquorice haters are a minority here.
The only true licorice.
Durian. I don’t even think it smells bad. Smells okay and tastes good to me
came here expecting to see this at the top.
Durian is alright
Black licorice. I don't understand why it's an uncommonly liked taste, it's just a delicious "rooty spice" taste like root beer.
It was one of the most famous candy in the 19th century and made a german company grow into one of the biggest candy manufacturers in europe (haribo). I don't think it's uncommon to like it but that it's rather a generational difference since we now have a bigger variety in sweets you can learn to (dis)like.
Mushrooms and anchovies. Pickles. Olives. Give give
If you like anchovies, try Colatura di Alici if you can get hold of it. It's a direct descendant of Roman garum and is like a magic button for improving a lot of dishes.
Oooooooooooo
Pineapple pizza
Vegemite, Malört, Peated Whiskey (might just be everyone around me only but still), black licorice, soy sauce, and natto.
Yes, I can still taste regular things, no, I've never smoked a day in my life. Now leave me and my slimy beans and my delicious toast alone
I think a lot of the Malört hate is hype. People love talking about how disgusting it is, and that's just become the thing to do when anyone mentions it. The first time I tried it I thought, "I can understand why people don't like it, but it's just an herbal spirit like many others." I tried it a second time years later and said, "Ah, okay. This really is disgusting."
Exactly my experience. People love to hate what the Internet tells them to, but in this case, I'm on the Internet's side
Nah peated whiskey is an acquired taste for sure. Even in my most alcoholic years, I wouldn’t touch the stuff haha
I was, well I was started on 5 o'clock (basically paint stripper if you don't know it) and moved up to peated. Was never really anything in-between for me. I guess since it wasn't paint stripper it was easier to acquire the taste, lol
Soy sauce? I do know many people who don’t like black licorice (the best licorice) and have no idea what the rest taste like, but soy sauce? Isn’t that in half the world’s dinner? ( plus secret ingredient for fluffy scrambled eggs?). I’ve never heard of anyone not liking that
Globally it's probably not the most common one but growing up in the South a lot of people I knew would complain about how salty and disgusting it tasted. They were used to very plain food, under seasoned biscuits and gravy, barely seasoned chicken, grits with just shrimp no salt, etc.
Now, my own wife (from the North) also dislikes soy sauce though in her defence we found out she's allergic and that might be why.
I would not have said that I have ever tried a peated whisky - but since Scotch is a whisky, and I distinctly prefer a peated Islay Scotch over a lighter Speyside - I guess that I am with you.
Peated Whisky Friends!
Pleated whiskey tastes like burning tires smell, to me, lol.
Malort is truly revolting
I don't know what Malört is but I feel like you and I would get on real well.
It's a wormwood liqueur from out of Chicago. Bitter and strong and delicious. It's from Chicago, IL. Highly recommend finding some if you can. It goes right along with everything else on the list, it's strong and knows what it is and isn't afraid of itself.
Blue Cheese. I spread it on crackers.
I fucking love blue cheese. Easily the best cheese.
Can't believe I forgot that one. I found a jar of green olives recently that were stuffed with blue cheese. Would recommend.
I LOVE blue cheese stuffed olives.
Those are the garlic-stuffed ones are my family's go-to green olives.
Tastes like vomit to me. My bf enjoys it, though.
I totally get it. Completely valid response. I can't believe I love it. It's exactly the kind of thing I should absolutely hate, but I LOVE it.
Black licorice.
There is such a variety of black licorice though. Some I love and some I hate. Like Icelandic licorice I love, but the one with the brown powder (Finnish?) I hate.
I like black licorice so long as it's not the salty types.
Dutch style beehives, griotten, and witch sticks. So good.
Can't have it anymore though unfortunately because it interacts with some of my medications (beta blockers). Real licorice is more like a "herbal medicine" than just a treat.
Fruit on pizza.
Yes! Hawaiian pizza but add cherries. Cherries look beautiful and go great with the rest of the pizza.
Most pizzas have tomato on?
Scientific taxonomy =/= cultural classification
Knowledge is knowing that a tomato is a fruit.
Wisdom is knowing not to put it on a fruit salad.
Pineapple is the exception!
Exceptionally good, yes, I agree!
Kiwi is coming for you.
Not peppers (green/red bell, jalapeño or shishito) or olives? Mushrooms? (Mushroom caps and stems are the fruiting body of a fungus)
You forgot pepperoni and chives.
In USA pepperoni is a spicy salami. I think in Italy peperoncino are spicy peppers and peperone is sweet pepper. Confusing, no?
Have you ever tried jam or marmalade on pizza? Hear me out, it's actually really good.
Mango + habanero sauce/jam. My God...
Yes! Jalapeno popper pizza. Use a garlic cream cheese base, and after it's baked you top it with grape jelly, which was the condiment that used to be served when jalapeno poppers became a thing.
Utz Crab Chips https://www.utzsnacks.com/products/utz-potato-chips-chesapeake-bay-crab?srsltid=AfmBOorBa52XmOilIZFkGXa-md2OOp0G4HSJxLdNXWONnfcraewsZ4hg&variant=40443662565420
I've had people tell me "you don't really like them you just want to be weird"
How is this different from those shrimp chips?
No idea what are shrimp chips?
I don't see crab in the ingredients... So they aren't actually crab flavored, right? They are just seasoned with Chesapeake bay seasoning?
Exactly no crab just the old bay seasoning.
FWIW, you can find old bay seasoned peanuts too. I wasn't expecting to, but I liked these best of all the flavored peanuts I tried.
You nailed it. It's more like the seasoning that goes into a crab boil in my experience.
Cabbage, Bovril spread on toast, haggis, black pudding.
American cheese.
I say this as someone that much prefers the expensive aged stuff. Once I learned that it's just cheddar with sodium citrate in it, I saw it for what it was: enhanced for things that normal cheese can't do. Granted, it's not top-shelf cheese by any measure; you wouldn't put this anywhere near a charcuterie board. That said, it works great as a cooking ingredient.
Also: I'm going to guess that not many would like salty licorice. I once had a bad head cold and took some of those I picked up in Iceland to help with the symptoms. They were just the thing to keep my sinuses clear.
A lot of people seem to balk at canned sardines. Maybe it's the crunch of biting into the spine that puts people off..
I vividly remember my horror when first totally unexpectedly encountering anchovis.
Ordered a pizza during a school trip to Norther Italy.
Read the "anchovis" on the description, but confused it with "artichoke", which I like.
Instantly spit out the fish part, dissected the pizza and confronted the waiter with the fact that there were "dead fish complete with bones" on my pizza.
I guess this is one of the stories the waiter still tells, when asked about the most crazy customers... ;-)
Well they're harder to keep on the pizza when they're alive!
Keep in mind that I still was under shock and just kept repeating, horrified as I was, the first thing that came to my mind: "Da ist ein toter Fisch auf meiner Pizza!" (Southern Tirol is a German speaking part of Italy), which also became a running gag and stayed with me until the end of class :-)
It's honestly my comfort food. Cook it with chili paste and onion, or mince it and mix it with onion and egg and then fry it, then slap a piece of bread on top.
I find canned sardines kind of mushy and pasty, at least the ones I've tried. Freshly baked or fried sardines though? Amazing and crunchy.
::: spoiler Tap for food pics :::
It's definitely the crunch for me. Wouldn't mind the flavor if it wasn't for that.
Room temperature coffee and beer tastes just as good.
Depends on the specific coffee or beer. Extreme temperatures dull our sense of flavour, so a shitty coffee can taste fine if its very hot, or a crappy beer can taste fine if it's super cold. This is why Coors Light ads are hilarious. They focus on the cold because it's a requirement to make it drinkable, and there's nothing else good they could say about it without lying.
Yeah, that's definitely true, espresso shots can be pretty ass at room temperature and you need to get through the bitter foam while it's still hot. I feel the beer one specifically is an acquired taste, at first I felt too exposed to the beer taste but now I enjoy it, to me a shit beer tastes both bad cold and room temp.
Special case for beer is around 35C (100F) it becomes kinda weird IMO.
I really like the taste of cough medicine and pretty much any digestif/amaro/bitters you put in front of me.
I could sip Malort neat and be happy as a clam, but on the rocks dilutes the sweetness a bit.
Same as you
i also like the artificial banana taste of that gross antibiotic they give kids (in north america, at least)
I recently got into Old Fashioned cocktails, which means I've added a dasher of Angostura bitters to my bar cabinet.
Neat it's kind of miserable. It's like, go to your mom's house, get the five oldest jars out of her spice cabinet, boil the contents in vodka for an hour.
Diluted with some sugar water and it tastes like understanding your grandparents. It has a clove-forward spice flavor that seemed to follow my ancestors everywhere, I came to associate it with old people who had no idea how to relate to me. But served with some whiskey and a twist of orange, I get it.
My man!!!
I liked Crystal Pepsi. I am the only person I have ever met who did.
I was a preteen when that came out. Me and my friends shared a bottle and made faces and gagged for yucks, but I honestly just remember it tasting like a thinner, less carbonated Pepsi. Not bad, but not really better.
If I drank it today I might have enjoyed having a less syrupy non diet cola.
I drank Pepsi Blue nearly every work day the year it came out, but I also had frosted spiked hair and wore silky shirts with flames on them, so I suspect my tastes have shifted somewhat.
I forgot about Pepsi Blue.
The name sounds like a version of Pepsi that's sold exclusively at strip clubs.
Would have been a better marketing campaign than what it had.
Then you've never met the L.A. Beast.
I love anchovies on pizza. I should do an anchovy, onion, and mushroom pizza…
Do it! That is how I used to get leftovers when I made pizza - anchovy, onion, garlic, and hot peppers. One pizza nobody else would touch so that I could secure lunch for me.
Leftovers? Fr though my pizzas are of a size where everyone gets their own. And I make the dough in batches enough to do that. My most recent was mushroom and onion with fresh basil. And the dough is always from scratch
Yes! This is my favey fave! Unfortunately I only get it every once in a while though because my husband SWEARS he can still taste the anchovies even if we only get it half and half.
But, a good compromise is everything else and I order the anchovies on the side so I still throw them on each slice for optimal anchovy to cheese ratio.
I read the “traditional” way was anchovies, tomatoes, and black olives. I can see that. It’s like “pasta puttanesca” (prostitute pasta). A basic pasta sauce using inexpensive, common, pantry staples (in Italy back in the day): anchovies, tomatoes, capers, olives.
It’s good (and still inexpensive and easy, like your mom )
A lot of folks are saying brussel sprouts... interestingly:
the flavour has changed..
I love horseradish sauce.
Apparently it's very dark beers. I can't find any grocery store regularly selling them but I can find a million IPA's. I don't mind an IPA but I like to mix it up and also cooking with dark beers is amazing.
Porter used to make some great stuff (probably still does). Pretty sure they made my favoritiest dark beer, the Russian Imperial Stout. Phenomenal.
Guinness is legit delicious.
Just dont chug 4 of them.
Guinness is only a dark beer in colour though. It taste basically like creamy water. Imperial Stouts is where it's at when it comes to black beers.
I have a taste for habaneros. A lot of people can't stand the spice but I'm here for it.
Once you get past the heat, some peppers have amazing flavor. Jalapenos and bird's-eye chilies are my favorites for that.
Habaneros as mentioned have a smoky savory flavor under the napalm.
They're usually more fruity to me
I use to eat black olive by the can and sour cream by the spoonful. Also fresh tomatoes are disliked by some but man. My garden fresh tomatoes are amazing.
Green olives for me. I can just sit and eat a jar full.
stevia as alternative sweetner, not to sweet and not to bland. people hate it, because it has a wierd taste. 85%-100% dark chocolate.
I can only tolerate it in ridiculously low amounts. Anything "typical" and it tastes bitter like aspirin.
I love stevia
I like stevia, too.
My username says it
But I guess it sits at a weird crossroad of "it's all over Instagram" and "most people don't seem to like the taste"
Ooh yeah gimme that bitter shit. You can buy industrial quantities from some suppliers if you don't mention that you're a private customer. I had one send me a couple free bags because they were feeling out if I was gonna set up a deal or something.
As a fellow matcha head got any recommendations on what to try next in terms of prepping it? I'm getting kind of bored of just hot, cold, or with dairy
I'm never sure what is popular but all of these have gotten an eew from someone.
Anchovies
Black Licorice
Limburger Cheese
Okra
Not all mixed together. I like every sort of olive, love goat cheese, that Thai green papaya salad, and the weird green mango pickle.
I thought everyone liked brussel sprouts now, they have been bred to be less bitter and the way people commonly prepare them now is better too.
Moxie. It's one of those cough syrup flavored type of sodas. I also like the taste of Jagermeister too.
Inverse... I don't like lobster. Everyone says it's so amazing but it tastes like nothing to me. Flavorless.
Yeah I wanted to like moxie and I’m not sure what I expected, but not cough syrup.
Lobster tastes like melted butter: it’s really good.
Actually in general my response to shellfish is that it’s not good enough for the effort you need to put in.
I don’t know if this one counts. Aside from what those who have it taste like soap, isn’t this one very commonly liked?
That is kind of the sillness of the original question.
A lot of people will love everything that everyone will respond with.
Note: The same gene that makes cilantro taste for them like soap, lets them smell formic acid produced by ants.Edit: I looked into this and it is a rumor, nothing else.
That’s cool -ish. But ants are everywhere
As an American not many people I've come across like Icelandic licorice like Opal but I love the stuff. If I go back I'm stuffing my suitcase to the fills with it. Costs way too much to get it shipped here.
If that’s that salted stuff, that’s vile. After comments like this here, I tried it from ikea, and it’s vile. I’m the only one who forced my way through an entire piece but my kids spit it out and my ex refused to try it
It's chewy like a gummy. I'm pretty sure it's different from the Ikea stuff but I've never tried it.
I’ve always loved mushrooms. Even as a kid cream of mushroom soup was my favorite.
Also like black licorice/ jelly beans
And I really like mustards. My Burger King order in the 70s was “mustard only”. I currently have 8 different mustards in my fridge.
Shop near me is trying to dump out a bunch of unsold liquorice gift packs from darryl lea. Yes i took all of them.
Necco wafers. Tums. Cherry flavored medicine.
Necco wafers are the only easy source of a lot of good spice flavors. What's your opinion on black licorice or cloves?
I love every flavor they have except chocolate. The chocolate is disgusting
The chocolate is indeed the worst one. I think they also sell a roll of entirely chocolate ones. Sometimes I wonder how that product still exists.
I love mayonnaise.
The entire state of Minnesota would like a word with you.
Bagels and lox. Sushi has seemed to steadily grown in popularity here in the states but there's still plenty of aversion to raw (or cured, brined/smoked) fish. Also capers are like angry little olives on steroids. Definitely not for everyone. I haven't had any since the only bagel shop around, an Einstein Bros, closed some years ago.
I loved greens as a kid and still do. Stewed spinach, Brussels, broccoli, etc. Seems like it's usually a visual and/or texture aversion for the folks that don't like stewed greens (spinach, collared, kale). Does kinda look like a chunk of dark, wet grass left behind a lawnmower.
Dutch licorice. I haven't been brave enough to try Swedish Bastards but I have to make a conscious effort not to eat a whole bag of Gustaf's dubbelzout coins. I told the person that introduced me to them that they taste the way a litterbox smells... then they grew on me and I kept eating them.
Fresh hot mustard. A local Chinese restaurant makes theirs fresh and it's damned potent. It honestly reminds me of nail polish remover. I haven't found anything that'll clear my sinuses the way it can.
I never considered cured fish as raw until now
I guess, in a culinary sense, it's not "raw." In my head it's still hard to see it as "cooked" since it's chemical cooking rather than heat. Same reason I'm inclined to still call ceviche "raw" even when I know the acidic juices are doing whatever with the proteins and the end result is very different from truly raw fish.
IMO, the line is whether or not we rendered the food at all safe, from a bacterial contamination standpoint. I'm not convinced that the volume of acid in a ceviche is enough to sterlize the fish - I love the stuff but I wouldn't let it sit out overnight.
NYC worships lox bagels lol
So I've heard! Popular Jewish American cuisine. I've only been to NY once and it was middle of the night so just about everything was closed. Maybe one day I'll have a proper trip up there to take in more sights and food. Meanwhile the nearest bagel shops to me are like 20-30 miles away... so none in my immediate future. :(
It used to be the city that never slept, but it's had a bedtime since COVID :/
Candy corn
Peeps
Sweethearts at Valentines Day
Pineapple on pizza
I too enjoy sugar
Exactly!
Candy corn: honey flavored sugar
Peeps: marshmallow flavored sugar
Sweethearts at Valentines Day: chalk textured sugar
Pineapple on pizza: sugar on pizza
😬
Fruits with chocolate, like in Pim's biscuits. I love it and I don't think I've met anyone who does not hate it.
Also I love fruits on pizza (including pineapple) so I guess I'm weird.
Apples are so good on a white pizza!
Interesting... Never thought of that before. You make them yourself?
Yeah! Pizza dough is pretty easy, it's basically flour, water, yeast, olive oil and time. A pizza pan is <$20. I've played with a lot of weird flavors and toppings and a white pizza is fantastic with apple slices, some ham and a drizzle of honey.
Here's a recipe I found that seems similar to the one I like to make, but I'd skip the arugula
Carroway seeds in rye bread. I dont know why people hate it for some reason, its like the main flavor of rye bread imo, and i love it
If you don't already know it, you need some brenniven!
Chicken feet, spiced or pickled.
I love them just cooked, straight from the broth.
Brussels, anchovies, kimchi and mushrooms. Never tried liver. I'll have to put it on my list.
Broccoli, grapefruit, swiss chard
Mayonnaise. A lot of people seem to hate it.
I hated (and presumably still do) US commercial mayo, but Japanese mayo is fine for me.
Since I was a kid I've always liked spinach and Brussels sprouts. Never understood why other kids hated it.
i think its because its tasteless, or it has a taste that is kinda foul to some people due to genetics? like with cilantro.
I love most bitter liquors and spicy foods
Chia seeds. I was very surprised about the revulsion people have towards them.
People don't like chia seeds? They seem pretty flavourless to me.
I've been told it's a texture thing.
According to my mom, almost anything I eat. lol
People don't like liver?
Then liver I guess! Veal-liver with madeira sauce is the shit!
Awful gear IMO and I'm not picky at all.
gear?
Stuff.
Natto. Only had it once in Japan but I found it pretty nice.
Green olives. Love eating them as a snack. Black olives are for weaklings.
I've been in Japan over a decade now. I still can't do it in real detectable amount; I will gag. I can sometimes survive very mild 納豆巻き (nattou maki) or something.
Black olives are tasteless, least the ones I've tried. Green olives are great
All olives have their place.
Brussel sprouts, boiled is fine. I have them every day.
Green olives. I guess some people don't like them.
I use to not like cranberry sauce, I liked it as I got older, but I don't eat it anymore, way too much sugar.
I don't know very well what other people don't like. I'm surprised by most of the things already listed in the comments, apart from canned fish and liver. I don't like seafood, except for salmon and crab, so there's a whole bunch of food other people like that I don't.
Brussel sprouts, but roasted in a pan with oil
Asparagus, prepared the same way
Raw radishes
Raw celery, sometimes with peanut butter
Raw broccoli
Lemon slices that come with your water at the restaurant
Grapefruit
Roasted asparagus is the bomb. Streamed broccoli with cheese sauce. Raw broccoli with ranch dip. Raw celery, again with ranch dip/dressing.
I see you dude/ette!
I love natto, but never met anyone else who liked it. Used to have it every day for breakfast and ferment it myself sometimes. Should get back into that actually.
Unseasoned / plain food; no salt, sugar, sauce, or herbs at all. I just like the flavour of good ingredients prepared well. I find that herbs make things taste "grassy" and that salt is overpowering.
Waiting for someone to say Surströmming.
It probably tastes fine if prepared appropriately and not, for example, opened in a confined space to generate a brainrot content video.
Exactly this. I don't love it but I don't mind it. Some people really go out of their way to eat it every year. I'll eat it if it's offered.
You just want a little bit of the fish, with lots of potato, onion, butter on a flatbread. It ends up just being a bit of umami.
Eggplant (from an American perspective)
Salted Licorice
Most Americans I know (as an American) eat a lot of eggplant. This might be an even more local thing
That is abnormal imo. Americans do not generally like "squishy" or "slimy" textures, which eggplant tends to have even when cooked properly. I've always thought of eggplants as being more popular among East Asians.
I've disliked it nearly every way I've had it. Not because of the flavor, but anything squeaky on my teeth makes me involuntarily shudder.
If you're ever being coerced into trying it again, my favorite way is Shish Andaz
I get the squeaky teeth thing though
Same for me, minus the anchovies (but plus "Kieler Sprotten").
Also, I like the regional tradition of combining sweet with savory dishes, which really raises the eyebrows of people from other regions.
Think e.g. Lentil soup with waffles, Spaghetti Bolognese with sweet canned peaches, Scharles (a regional pie made of potatoes, different kind of meat, some vegetable like leek) with apple compote.
Damn, and now I am hungry!
The London Broil cut of beef. It's looked down on as a searing steak for being cheap and tough. But, I think the value/fat/protien ratios are some of the best in boneless cuts of beef. Know what you're doing and its almost as good a cut as anything, excluding ribeyes. This is especially true if you go to an actual butcher and can ask for inch to inch and a half thick cuts.
Okra.
Raisins.
I also like anchovies on a pizza, but only when done right. Right being basically 1 fish per slice; not completely covered.
I like the taste of orange juice after I brush my teeth
Just unlocked a trauma. Family breakfast on weekends, start with a glass of fresh squeezed orange juice. Then a glass of milk poured into the same un rinsed glass. If we ran out of milk, it was instant powdered milk made in the glass. Gritty, warm, with bits of pulp and slight curdling.
😵💫🤢
Cherry mash
im a picky eater so Im not sure I have anything. I know some folks don't like peanut butter and banana sandwiches but enough people like that that im not sure if it fits. I think my claim to fame is I like to mix food and will do it all the time so I can get multiple tasty things at once in each bite. I worked at a place where this girl was the antithesis. She did not like two things on the same plate. everything had to be seperate.
Indian food. The Europeans won't understand this, but a lot of Americans straight up refuse to eat it based on the smell.
Indian food is right up there in my food heaven with Thai, Chinese, Korean, Mediterranean (Turkish, Lebanese, Greek) and Jamaican breakfasts, beef patties, roti, and jerk everything.
Might be a regional thing, but I live in the US and I don't think I've ever met someone who dislikes Indian food.
What's wrong with the smell?
It's heavily spiced. A lot of Americans eat very plain food.
I am somewhat surprised to hear that.
I e.g. had the impression that the US was totally crazy about spicy Mexican food, which is supposed to be much better that the similar named, but bland stuff sold here in Europe.
Tbh, the Midwest gives the US a bad name when it comes to food preferences. The south spices the hell out of foods, the southwest has a ton of Mexican influence, the west coast has both Mexican and Asian influence in their cuisine
I live in the Midwest and there are busy Indian restaurants everywhere. The twin cities and Chicago both have some of the more diverse food scenes per capita in the country.
Broccoli
Hell, as a kid I liked it
Cilantro, with the soapy gene. It tastes like soap, but eh, I kind of like it.
Licorice (plain or salted), very dark chocolate, anchovies, and this is more of a cultural thing but chapulines and escamoles are delicious and white people should eat more insects so they aren't so hard to find.
Haggis and organ meats.
Source: Wikipedia https://share.google/DA9tIY94hDxSl66vJ
Ouf. I eat raw meat at least once a year in my culture, but spreadable raw pork is somehow scary. How does it taste?
It's pretty nice. But you can't just use any raw minced pork
Germany has very very strict laws regarding what can be labeled Mett. The whole process from butchering to final product is far stricter compared to regular minced pork
So when you go to a butcher, you can be assured to eat someone safe if you get "Mett"
Uuh
Hey, uhh, why don't you come to the back with me real quick?
Lime peal And licorish!
Bell peppers. They contaminate every dish they're in. The entire thing just tastes of pepper. Yeugh
Might wanna read the question again.
Do you notice that the green ones are MUCH worse than red and yellow peppers?
Also, what are your thoughts on seltzer water?
I can taste bitterness that others don't. I'm always looking for other people with the same "gift".
My partner has the same issue. I don't mind bell peppers or seltzer. Interestingly, she did actually like our neighbors' bell peppers, which I assume lack some note of bitterness. Or they are different if they are garden fresh, but we have never grown our own.
Apart from not understanding the question:
You might want to stay away from Germany.
"Paprika" (which is just dried and grounded bell pepper) is one of the three most basic condiments used almost everywhere: salt, pepper and paprika. ;-)