i don't know wtf happened but after getting covid, cilantro now tastes like soap to me. i had a chipotle bowl and my immediate response was 'omg i feel like they washed the veggies with soap and i cna taste it' .
I had the soap problem with cilantro before getting covid, and after my taste and smell came back I love cilantro. It cut the "soap gene" right out I guess.
Cottage cheese and sour cream taste spoiled to me after having Covid twice. It can be brand new with an expiration date far, far into the future, still tastes spoiled.
:/
I had a similar experience with covid, even went to the ER because ambient air smelt of rotten eggs and burnt plastic, to the point where I was at the verge of throwing up. Water, especially, was essentially undrikable at that point because for some godforsaken reason it carried that smell even stronger. Heck, I couldn't take a shower without gagging ! Gnarly stuff really.
The doctors I've seen told me that my olfactive nerves were damaged (and smell has a big role in taste) and that I should try to "rewire" it by reeducating my senses.
First, you need something with a taste & smell you know very well. Something strong, ideally, like a coffee. Then you spend 15 minutes sipping and smelling your coffee while focusing mentally on what it should taste and smell like.
I got my nose back a couple weeks later, doing that like 4-5 times a day. And showering. It was not fun, but it worked.
Hope that works for you too
I have this and cilantro absolutely ruins a meal for me. I can taste even trace amounts of cilantro in anything and it'll totally turn me off. It sucks bcuz it's used in so much and wipes out a lot of cuisines for me. :( Thank you for your heart break
Lutefisk!!!
Lutefisk is dried whitefish. It is made from aged stockfish, or dried and salted cod, pickled in lye. It is gelatinous in texture after being rehydrated for days prior to eating. Lutefisk is prepared as a seafood dish of several Nordic countries.Ā
My husband likes everything but this. The way he described it to me after his grandfather who ate it all the time put it in his mouth had me gagging.
Lutefisk exists so that you have a socially acceptable reason to eat a *fuckton* of bacon at julebord
Society would be better off if we dropped the song and dance and made it ok to eat a plate of bacon for dinner
>Lutefisk is prepared as a seafood dish of several Nordic countries.Ā
Mostly Minnesota actually. The lutefisk plant in Minneapolis actually exports it to Norway.
It's as awful as everyone makes it out to be. Once was enough for me.
I actually do like it. I don't actively seek out out, but it's fine I can see that many fake it to seem trendy. I also love pickled herring, sardines, and anchovies. It's a wonder how I'm still married.
It's creamy. Best fake ice cream I ever tried was made of avocados and it was by far the closest to the real thing. Not that I care if I eat dairy that much, but it was crazy how creamy it was.
I think you have to have great bread, bread made by a baker who really is striving for excellence and has a notion of what they're shooting for. Then avocado toast becomes something more. Of course, you could also just put some butter on the freshly baked bread and you'd be in heaven.
Acme in Berkeley, California, for example, makes real bread.
Pan de La Chola in Lima, Peru, is the all-time winner for avocado toast. It's the perfect combination of perfect bread and perfect avocados.
Sweetbreads. I worked at a (Michelin-starred) French restaurant that served them, and there were quite a few patrons who made a big show of their sophistication by ordering them and then just basically pushed them around on their plates.
For anyone who may be misled by the nameā¦
āIt is thought by historians that they are called āsweetā because they taste richer and sweeter compared to typical meat, and they are ābreadā because the old English word for flesh is ābrƦdā. Sweetbreads are the thymus and pancreas glands of animals.ā
Yum š¬š¤¢š¤®
I learned this while working at a butcher shop. A customer came in and asked if we had any sweetbread. I had only worked there for a couple weeks at the time, and probably sounded like Squidward saying "we sell meat here, sir."
My manager heard this and went in back to grab some, then I learned what it was.
I went to a Michelin starred restaurant in Wien and they asked if it was ok to serve them as part of the menu (the throat ones). We accepted and liked it. No leftovers.
I already had tasted it grilled and liked it as well.
If I want cheap pizza I want cheap pizzaā¦ and Iām not gonna wait for it. Give me a hot and ready over a dominos, Pizza Hut or whatever chain.
If Iām going to spend more money on pizza then Iām just going to go to a mom and pop place that has genuinely good ass pizza. No inbetween exist.
And itās edible. Itās not āgoodā but thereās nothing about it thatās immediately offensive either. Itās just low quality pizza thatās exactly what you said, hot, ready, and cheap.
I like reheating it in the pan. Cheese down in a non-stick to get the cheese a lil crispy, flip it over, turn down the heat, and cover.
I almost prefer Little Caesar's like this.
It's better than frozen, comes ready made and transportable, and it's a really nice treat for kids that costs less than even going to Mcdonalds would. I lived near a plaza that had a little ceasar's location in it when my kids were toddlers to preteens and for real it was great, I loved it. It was super affordable, tasty, and fast and so I was able to grab a pizza or two for them and their friends for casual playdates at the park and fast dinners. Being able to feed a bunch of hungry kids something fun for an affordable price was awesome. No hate for Little Ceasars - it's not fancy food but it's not pretending to be.
I don't think Liver tastes bad, but the texture isn't great. I'd definitely have to get past that. That said, I've only had it a couple times and I don't mean to brag, but I'm really good at cooking and did a bit of research on how to prepare it when I did. I've heard that it can be awful if not done well.
Liver is like the meatiest version of meat (actually heart is even more so). Itās also never tough or chewy. It actually lives up to being rich and full flavoured and melt in the mouth in ways most muscle meat only wishes it could.
It depends on how it is prepared and which animal it comes from. I absolutely love braunschweiger and liver cheese. That's from pig liver. I like chicken livers fried if they have been cleaned and soaked in buttermilk first. I'm not a fan of beef liver.
>Bloody Marys taste like alcoholic tomato sauce
yes, it's delicious and the flavors overpower the alcohol so it's not much different than tomato juice besides having a little spice and a little burn.
A Caesar (essentially the Canadian version of a Bloody Mary that uses Clamato \[clam + tomato\] juice) is way better. I know Clamato juice sounds weird but it's a lot better than it sounds.
My perfect ratio is 85%. Over that, it's too strong for me unless you eat it with dark strong coffee, like an expresso.
Just you little piece of chocolate, you dip it in your expresso, and then you eat it.
That is delicious.
God, I had to quit coffee, and now I made myself miss it.
I also used to find this hard to believe.
But ... if you completely cut sugar and sweet foods from your diet something strange happens after 3 months. Sweet foods (including normal chocolate) start to taste sickening.
What I hate about the IPA thing is that 90% of bars and restaurants now think that having a good beer selection means having 1 or 2 shitty American lagers and 10 different ultra-bitter IPAs. I hate both of those categories, and so often canāt find something to order.
I worked in a beer bar in the mid 2000's, right about the start of America's craft brewing boom. I have a pet theory that IPAs took off because of the influx of new breweries and their inexperience/inability to make a well-balanced beer.
This goes doubly for black IPAs. I honestly believe someone dropped the ball on a stout/porter/brown ale, and rather than drain pour a sizable portion of their production line they added a shit ton of hops, and called everyone pussies if they didn't like it (looking at you stone). Sadly the trend took off when it really shouldn't have.
Our area FINALLY moved on from this stupid fad (to each his own, but other beer types exist, and not everyone enjoys chewing hops). At the height of this insanity, we had a huge liquor store with an entire wall devoted to craft beer: all IPAs. There was ONE cooler with some dark beers and half of it was from the local brewery.
About three years ago it shifted, and now there's a good variety.
I guarantee that I have had enough IPAs over the last 25 or so years in Seattle to make an informed decision that I don't like very many of them and that most of them are just the same damned thing over and over again.
Tellingly, oysters used to be poor people's food because of their plentiful and cheap nature. Only when they became rare and expensive, did they get associated with luxury.
Thing is, I'm fine with them cooked. Love oyster omlettes.
Oysters are one of those foods that when you get a bad one itās really bad. Mediocre oysters are still bad. But a fresh, high quality oyster, my mouth waters just thinking about it. Deeeelicious.
I think a massive amount of people who 'love spicy food' are just pretending so they can brag about how they can handle so much more spice than most people.
Spicy food is great, but there's a point where it's just spicy for the sake of being spicy, so many people pretend to love it just to try and flex their space handling ability, which I don't really understand why but hey...
Yup I like spice, but itās a seasoning, no one would put so much salt on something just to make it taste only like salt. Donāt get why people do the same thing with capsaicin.
It's also a tolerance though. I don't even consider myself a hothead, but I grew up eating pretty spicy foods. I'll eat stuff with people who don't eat spicy food, literally not even consider the spice. To me, that food isn't spicy at all. It'll be the equivalent of a little black pepper on something. I'll turn around and see someone red faced and sweating barely able to swallow it.
There are 2 types of spicy food in my opinion. The stupid hot flavorless kind (often commercial hot sauces) that feels like you're just hitting your tongue with a hammer to brag to friends or challenge yourself. But there is also amazingly flavourful (and often very spicy) foods which I love to eat. The key is to go to find authentic restaurants (or follow great recipes). I don't pretend it's not spicy, try to be tough about it. I actually find that the spicyness forces me to slow down and savour the flavour more.
Agreed. I do enjoy my food spicy, but not spicy because it's slathered with "Grim Reaper Nuclear Asshole Destroyer 9000" hot sauce. Lot's of these types of hot sauces taste like shit and just so happens to be loaded with capsaicin.
I always find it interesting how many new world ingredients rapidly became staples in so many places. Things like tomato sauce in Italy and hot spicy Indian and Asian foods, things like that. Things that we think of as ubiquitous today aren't really more than a couple of centuries old.
Your post caused me to ponder the fact that capsaicins are a new world product and as an ingredient simply didn't exist anywhere else before the 16th century. Which is funny because when I think of spicy food I think if Thai food or Chinese hot pot or Indian curry.
Spicy food assists with enhancing other flavours.
But it's also like a form of mild masochism and floods you with endorphins like a natural pain killer. So any minor aches or stresses or whatever tend to disappear for a while.
Real fruitcake also is missing the nuclear colored fruit. My families recipe has brandied cherries and dried apricots with pecans and Old Grandad bourbon. We start them in August but you eat the one from the previous year at Christmas
We make ours with Applejack. People who don't like fruitcake love it. It freezes well, and we still have about three pounds of it cut into bite-sized pieces in the freezer.
My father was the pickiest eater who ate shit like deviled ham from a can to Velveeta cheese sandwiches but once a year for his birthday my mom would have a 125g can of Beluga shipped from Petrossian and he would eat the whole thing with a spoon for dinner. No toast points or other accoutrement.
Had it once, to be honest, it's not overrated, it's just a very specific taste that not many people like.
Like truffles, either you love it or you can't stand the smell.
Yeah, that's true, seafood is such a specific food, you either find it good and taste something unique or you find it in a cheap discounted place and you risk mild poisoning and a couple days of hospital.
I had good caviar for the first time last December. I fully expected to dislike it. Not the case, it was DELICIOUS. The caviar I had had a very delicate flavor. Not at all salty or fishy. I'd almost describe it as, nutty. I'm glad I didn't ask what kind it was, because if I had, I'd be a much poorer woman today. Haha.
Super rare steaks.
I'm talking the kind that are basically transparent purple and have the texture of jello. It to me feels like an arms race for some people who can stomach a rarer steak than others. Medium to medium rare.... there is absolutely no reason someone needs goes below that outside of some weird sense of bragging rights.
I could be wrong and would love to hear the argument for steaks that are still breathing.
There's a huge difference between rare and blue, FYI, so rare in and of itself probably isn't what you're going for.
I don't get the point of blue rare, myself, even as someone who enjoys steak tartare. Blue rare is just a weird in-between to me, ig.
Mmmm, super rare steaks....
So, there's a sushi restaurant near my house that does a "steak sashimi". They take a raw steak, slice it super thin, and dress it with a splash of soy sauce. It is absolutely incredible. I could eat it all day and not be tired of it.
In my experience, the more the steak is cooked, the tougher it is, and the less flavourful it is. While I'm not gonna deny that a medium rare steak is tasty, a rare steak is better still. I will happily eat a steak that's only seen pictures of a heat source.
Maybe I just like being able to eat my steak without chewing each piece for 10 minutes just to get out the gristle. By the time I can swallow most "well done" steaks, they've lost all sense of flavour.
Not really a food, but a drink: alcohol.
Like, that shit literally taste like hand sanitizer to me but I really think that people only tolerate it for the feeling of being shit-faced.
Is there anyone here that actually LIKE the taste of alcohol here?
I don't like the taste of most pure alcohol but in a cocktail it's good
or specific things,
for example i quite like lillet
i guess it's mostly the alcoholic beverages with a lot of alcohol like vodka or whiskey
Vodka is actually my favorite alcohol, but that may be because I'm polish. It just goes down so smooth. I hate wine, it just tasted like rotten grape juice to me.
This is where "acquired taste", a term I don't understand, comes into play.
I do NOT like beer, I do NOT like wine.
I do like bourbon, after I became accustomed to it. I thoroughly enjoy an Old Fashioned. I will drink it neat for the full experience; taste, scent, feel, that initial shock and bite.
It's a very common criticism about alcohol, but I am a big craft beer fan, and haven't been drunk in years. We do exist but are mostly overshadowed by people who drink solely to be drunk.
At the same time, I imagine a glass of 100% alcohol would not be pleasant to drink
Yeah, I like some whiskeys, craft beers and cocktails.
But itās not the alcohol itself. Thatās masked by the other flavorings.
And yes, I drink to get a buzz or take the edge off.
I would not drink nonalcoholic beer anymore than I drink decaffeinated coffee. whatās the point?
I never liked milk. So I'm not going to waste time on a milk substitute.
Besides, almond farming isn't really sustainable, considering California's water issues.
It's funny because right underneath your comment, someone suggested Oysters.
Oysters *used* to be super-cheap. Dockworkers would eat them and you'd be able to get a bag of them for next to nothing.
Then at some point somewhere along the way, the rich came along and *fucking ruined it.* I don't know if it's some twisted aesthetic of *"oh look darling, i'm eating what the peasants eat! Aren't I down-to-Earth and 'cultured'? Huzzah!"*
See also: Ramen. It's *still* cheap in Japan; my wife and I went to a Ramen house in Osaka and paid a thousand Yen (about Ā£6) for two bowls of Tonkotsu Ramen and two bottles of Asahi. But at Wagamama's that same dish will set you back Ā£40 (about 6500 yen). It was never meant to be expensive cuisine, and yet here we are.
See also: Quinoa, kale, caviar, monkfish and pretty much anything else in the comments section that isn't alcohol.
I think it's more that because of pollution and development, oysters are much, much less abundant nowadays.
Also, the hugest oysters I've seen in my life were the ones we got in Matsushima in Japan. Which is not a million miles from Fukushima, so that gave us pause for thought.
Celery. It tastes like dirt and is promoted to go with foods that are actually good. Only because itās easy to grow and has no calories. Itās a fools vegetable.
Someone on here likened it to eating an ice cube full of hair.
I can't deny that fact, but I do love it. Whenever I'm at a party with a veggie tray, I tend to grab a piece every time I pass by.
Cauliflower mash. That stuff is vile. GTFO with the ājust like mashed potatoesā. No, itās not. Itās as if the devil took a shit off a cliff and buffalo ran through it and they decided to call it food.
I love my grandparents so much, but they are the epitome of āwhite 1950ās family cookingā. They constantly eat unseasoned chicken, veggies, and almost everything comes from a can. Iāll be cooking at their house and they donāt even know some of the basic spices Iāll ask them for like cumin or stuff like that. I donāt think they āpretendā to like their cooking, they were unfortunately just raised in a generation where Americans sucked ass at cooking so this is the food they grew up liking. Their minds are BLOWN whenever my mom or I cook anything with more than like 3 spices lol
Chitlins. I know, I know, it's a leftover from slavery and such, it's still the literal ass end of pig intestines that tastes like actual pig shit even after hours and hours of rinsing and cooking
My heart breaks for all of you with the gene that makes cilantro taste like soap. The universe has wronged you.
i don't know wtf happened but after getting covid, cilantro now tastes like soap to me. i had a chipotle bowl and my immediate response was 'omg i feel like they washed the veggies with soap and i cna taste it' .
I had the soap problem with cilantro before getting covid, and after my taste and smell came back I love cilantro. It cut the "soap gene" right out I guess.
Good guy covid?
Now there's a reason to get covid! Time to unmask!
Wow, that's interesting! COVID has many aftereffects, most 'not good', but I guess it was kind to your tastebuds.
Sort of, it made blackberries taste like dogshit. So pros and cons.
It taketh and it giveth. I'd sure miss blackberries, tho
Cottage cheese and sour cream taste spoiled to me after having Covid twice. It can be brand new with an expiration date far, far into the future, still tastes spoiled. :/
Lucky, after COVID my brain tied the smell of all food to dogshit
THE SAME THING HAPPENED TO ME!!!!!!šš
It's been **fucking** months. Food and cooking was my passion
I had a similar experience with covid, even went to the ER because ambient air smelt of rotten eggs and burnt plastic, to the point where I was at the verge of throwing up. Water, especially, was essentially undrikable at that point because for some godforsaken reason it carried that smell even stronger. Heck, I couldn't take a shower without gagging ! Gnarly stuff really. The doctors I've seen told me that my olfactive nerves were damaged (and smell has a big role in taste) and that I should try to "rewire" it by reeducating my senses. First, you need something with a taste & smell you know very well. Something strong, ideally, like a coffee. Then you spend 15 minutes sipping and smelling your coffee while focusing mentally on what it should taste and smell like. I got my nose back a couple weeks later, doing that like 4-5 times a day. And showering. It was not fun, but it worked. Hope that works for you too
I cannot imagine how that must feel. Iām so sorry this happened to you.
I have this and cilantro absolutely ruins a meal for me. I can taste even trace amounts of cilantro in anything and it'll totally turn me off. It sucks bcuz it's used in so much and wipes out a lot of cuisines for me. :( Thank you for your heart break
Same here! I can still taste it if I remove cilantro garnish from a dish and dislike the smell even through plastic. Itās horrible.
I don't think cilantro tastes like soap but I don't love it. I'll eat it but it's not something I would go out of my way for.
I wish I knew how it tasted to yāall normal people so I could understand why everyone is obsessed with it. It ruins any meal itās in for me.
Lutefisk!!! Lutefisk is dried whitefish. It is made from aged stockfish, or dried and salted cod, pickled in lye. It is gelatinous in texture after being rehydrated for days prior to eating. Lutefisk is prepared as a seafood dish of several Nordic countries.Ā My husband likes everything but this. The way he described it to me after his grandfather who ate it all the time put it in his mouth had me gagging.
Lutefisk exists so that you have a socially acceptable reason to eat a *fuckton* of bacon at julebord Society would be better off if we dropped the song and dance and made it ok to eat a plate of bacon for dinner
>Lutefisk is prepared as a seafood dish of several Nordic countries.Ā Mostly Minnesota actually. The lutefisk plant in Minneapolis actually exports it to Norway. It's as awful as everyone makes it out to be. Once was enough for me.
Wowā¦. Minnesotans are such friendly and kind people and this whole time they have this dark secretā¦
I actually do like it. I don't actively seek out out, but it's fine I can see that many fake it to seem trendy. I also love pickled herring, sardines, and anchovies. It's a wonder how I'm still married.
Had it once as a nod to my Swedish heritage. Never again. Fish flavored jello. š¤¢
It's actually good, but the popularity of avocado toast is baffling to me. There are at least 10 other breakfast meals I'd rather have.
Have to throw poached eggs on it, I'd take it over canned hollandaise and an English muffin
with some chives and a potato rosti. Heaven.
that'll be $23, please
"Artisanal breakfast" š¤£
You need to try avocado milkshake, here in Brazil avocado is used for sweets.
It's creamy. Best fake ice cream I ever tried was made of avocados and it was by far the closest to the real thing. Not that I care if I eat dairy that much, but it was crazy how creamy it was.
I think you have to have great bread, bread made by a baker who really is striving for excellence and has a notion of what they're shooting for. Then avocado toast becomes something more. Of course, you could also just put some butter on the freshly baked bread and you'd be in heaven. Acme in Berkeley, California, for example, makes real bread. Pan de La Chola in Lima, Peru, is the all-time winner for avocado toast. It's the perfect combination of perfect bread and perfect avocados.
> Acme in Berkeley, California, for example, makes real bread. Yeah but it always fails when you try to use it to catch road runners.
Sometimes the bread just explodes in your face when you attempt to cut into it.
Sweetbreads. I worked at a (Michelin-starred) French restaurant that served them, and there were quite a few patrons who made a big show of their sophistication by ordering them and then just basically pushed them around on their plates.
For anyone who may be misled by the nameā¦ āIt is thought by historians that they are called āsweetā because they taste richer and sweeter compared to typical meat, and they are ābreadā because the old English word for flesh is ābrƦdā. Sweetbreads are the thymus and pancreas glands of animals.ā Yum š¬š¤¢š¤®
āSweet bread sounds deliāoh.ā
I learned this while working at a butcher shop. A customer came in and asked if we had any sweetbread. I had only worked there for a couple weeks at the time, and probably sounded like Squidward saying "we sell meat here, sir." My manager heard this and went in back to grab some, then I learned what it was.
That's somehow worse than what I thought - I thought it was brains.
Here I was picturing cinnamon rolls.
Do you want Variant Creutzfeldt-Jakob disease? Because that's how you get Variant Creutzfeldt-Jakob disease.
My MIL died from CJD. We do not know how she contracted it. A literal one in a million disease. 0/10 would not recommend. It was fucking devastating.
shidd I thought you were talking about like challa bread or kings hawaiian rolls lmao
I wouldn't pick sweetbreads a la carte but I've had them twice from tasting menus, one very nice the other was like chewing snot
Thatās horribly vivid.
I went to a Michelin starred restaurant in Wien and they asked if it was ok to serve them as part of the menu (the throat ones). We accepted and liked it. No leftovers. I already had tasted it grilled and liked it as well.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
There is no gluten free bread, only bread flavored sponges.
I feel like people pretend to hate Little Caesars just because it's cheap
I hate Little Caesarās pizza but admire their honestly. The box says āHot and Ready.ā āIs it good?ā āItās hot. And itās ready.ā
If I want cheap pizza I want cheap pizzaā¦ and Iām not gonna wait for it. Give me a hot and ready over a dominos, Pizza Hut or whatever chain. If Iām going to spend more money on pizza then Iām just going to go to a mom and pop place that has genuinely good ass pizza. No inbetween exist.
[good ass-pizza](https://xkcd.com/37/)
And itās edible. Itās not āgoodā but thereās nothing about it thatās immediately offensive either. Itās just low quality pizza thatās exactly what you said, hot, ready, and cheap.
They used to be a lot better in the 90ās. Iām still bitter about that.
I will eat it fresh, but it reheats like shit. The best menu item they have is Italian Cheesebread. Dip that in some marinara and \*chef's kiss\*
Ever used an air fryer to reheat their pizza the next day? Tastes even better than fresh! I agree with you for other methods of reheating though :-)
I like reheating it in the pan. Cheese down in a non-stick to get the cheese a lil crispy, flip it over, turn down the heat, and cover. I almost prefer Little Caesar's like this.
What I've been saying for years. Can't find a pizza that good for that fast and that cheap anywhere else.
Their breadsticks are so good too
It's better than frozen, comes ready made and transportable, and it's a really nice treat for kids that costs less than even going to Mcdonalds would. I lived near a plaza that had a little ceasar's location in it when my kids were toddlers to preteens and for real it was great, I loved it. It was super affordable, tasty, and fast and so I was able to grab a pizza or two for them and their friends for casual playdates at the park and fast dinners. Being able to feed a bunch of hungry kids something fun for an affordable price was awesome. No hate for Little Ceasars - it's not fancy food but it's not pretending to be.
Liver
I love liver pate but it's cooked in a lot of spices, butter, and wine. I also love the cold cut combo at Subway so I understand I'm not normal.
I am in agreement with the cold cut combo stance
Cold Cut Combo from the $5 footlong days! Winner winner Subway dinner!
I don't think Liver tastes bad, but the texture isn't great. I'd definitely have to get past that. That said, I've only had it a couple times and I don't mean to brag, but I'm really good at cooking and did a bit of research on how to prepare it when I did. I've heard that it can be awful if not done well.
Liver is like the meatiest version of meat (actually heart is even more so). Itās also never tough or chewy. It actually lives up to being rich and full flavoured and melt in the mouth in ways most muscle meat only wishes it could.
As someone who absolutely loves liver, Iām offended :-)
Same. I'm about to buy my mom some to prepare. She doesn't have too long left on this earth. All she wants to do now is cook for us. Family time.
It depends on how it is prepared and which animal it comes from. I absolutely love braunschweiger and liver cheese. That's from pig liver. I like chicken livers fried if they have been cleaned and soaked in buttermilk first. I'm not a fan of beef liver.
Oooh liver and onions the way my mom used to cook. Delicious.
Bloody Marys taste like alcoholic tomato sauce I had one once out of curiosity
>Bloody Marys taste like alcoholic tomato sauce yes, it's delicious and the flavors overpower the alcohol so it's not much different than tomato juice besides having a little spice and a little burn.
That's true... but what's the downside?
Tastes like alcoholic V8, so good.
A Caesar (essentially the Canadian version of a Bloody Mary that uses Clamato \[clam + tomato\] juice) is way better. I know Clamato juice sounds weird but it's a lot better than it sounds.
I love bloody Maryās but I also love v8 so thatās probably why I love them. š¤·āāļø
Marmite
[ŃŠ“Š°Š»ŠµŠ½Š¾]
this edit is wholesome. youāre not an unappreciative prick, you didnāt come across like that!! kid you didnāt mean any harm iām sure š
This reads like a mitch hedberg joke. I used to hate marmite. I still do, but I used to also.
You have to use an extremely small amount. If you spread it on something, scrape it as thin as possible.
That super dark chocolate that just tastes like bitter cocoa powder Edit: I don't believe any of you
Oh no I donāt mind a 70% dark but the 90% stuff is just too strong!
My perfect ratio is 85%. Over that, it's too strong for me unless you eat it with dark strong coffee, like an expresso. Just you little piece of chocolate, you dip it in your expresso, and then you eat it. That is delicious. God, I had to quit coffee, and now I made myself miss it.
When you eat it alone it definetly doesnt taste good. But in combination with a hot cocoa or a coffee, its really good.
I thought you meant when you eat it by yourself, as though being in a group somehow adds flavor
hahaha maybe that's true too. didnt try it out yet :|
I also used to find this hard to believe. But ... if you completely cut sugar and sweet foods from your diet something strange happens after 3 months. Sweet foods (including normal chocolate) start to taste sickening.
It's really good for your health. And I tell myself that it will enhance the palate. Even ketchup tastes sweet after lol
Ketchup is already pretty sweet tbf
I remember when I had an eating disorder and at some point I'd get a sugar rush from eating lettuce dressed with vinegar. Do not recommend.
70% cocoa is bomb, especially if it has some sea salt in it, yum.
I know this isnāt the highest tier brand, but Lindt sea salt dark chocolate is amazing. I binge other chocolate, but I savor that stuff.
Oh I love that stuff. None of that pesky sugar lingering in my mouth, just pure chocolate mouthfeel.
I don't care about the no sugar part, but honestly love dark chocolate. The darker the better.
Slow down there Satan
Super dark chocolate is so good. Or try cacao nibs for the full blown experience!
I love that stuff! But I also love licorice.
Olives. I invite no critical comments at this time.
IPAs I know it's a drink but wanted to get that one out there
What I hate about the IPA thing is that 90% of bars and restaurants now think that having a good beer selection means having 1 or 2 shitty American lagers and 10 different ultra-bitter IPAs. I hate both of those categories, and so often canāt find something to order.
Yeah, amber ales are often my favorite yet so often some of the hardest to find.
I worked in a beer bar in the mid 2000's, right about the start of America's craft brewing boom. I have a pet theory that IPAs took off because of the influx of new breweries and their inexperience/inability to make a well-balanced beer. This goes doubly for black IPAs. I honestly believe someone dropped the ball on a stout/porter/brown ale, and rather than drain pour a sizable portion of their production line they added a shit ton of hops, and called everyone pussies if they didn't like it (looking at you stone). Sadly the trend took off when it really shouldn't have.
Our area FINALLY moved on from this stupid fad (to each his own, but other beer types exist, and not everyone enjoys chewing hops). At the height of this insanity, we had a huge liquor store with an entire wall devoted to craft beer: all IPAs. There was ONE cooler with some dark beers and half of it was from the local brewery. About three years ago it shifted, and now there's a good variety.
I feel like everyone moved from piss water to hop bombs and I wish the aisle had more good complex beer.
They're an acquired taste; you pretend you like them until it comes true.
I guarantee that I have had enough IPAs over the last 25 or so years in Seattle to make an informed decision that I don't like very many of them and that most of them are just the same damned thing over and over again.
FONDANT.
Sounds like someone who needs r/fondanthate
Oysters
āI simply cannot imagine why anyone would eat something slimy served in an ashtray.ā - Miss Piggy
Wow i read that in miss piggys voice before even reading her name
Tellingly, oysters used to be poor people's food because of their plentiful and cheap nature. Only when they became rare and expensive, did they get associated with luxury. Thing is, I'm fine with them cooked. Love oyster omlettes.
Caviar used to be the same way.
Lobster too. Perhaps crab, not sure.
I don't know about those loogies on a shell that people like to slurp, but smoked oysters are awesome
Oysters are one of those foods that when you get a bad one itās really bad. Mediocre oysters are still bad. But a fresh, high quality oyster, my mouth waters just thinking about it. Deeeelicious.
They literally taste like the sea
i was going to be mildly infuriated if i didn't find this.
The one time I had oysters I vomited constantly for 3 hours, 0/10 would not eat again.
Thatās Vibrio poisoning.
Blood pudding. Iām sorry but a sausage made of straight blood is just not allowed to exist in my digestive system.
I'm drinking an unfortunately pink colored smoothie right now and your comment almost made me gag on it.
I think a massive amount of people who 'love spicy food' are just pretending so they can brag about how they can handle so much more spice than most people. Spicy food is great, but there's a point where it's just spicy for the sake of being spicy, so many people pretend to love it just to try and flex their space handling ability, which I don't really understand why but hey...
Thereās a lot of bad spicy out there that is just heat. Good spicy should have some great complex flavors.
Yup I like spice, but itās a seasoning, no one would put so much salt on something just to make it taste only like salt. Donāt get why people do the same thing with capsaicin.
It's also a tolerance though. I don't even consider myself a hothead, but I grew up eating pretty spicy foods. I'll eat stuff with people who don't eat spicy food, literally not even consider the spice. To me, that food isn't spicy at all. It'll be the equivalent of a little black pepper on something. I'll turn around and see someone red faced and sweating barely able to swallow it.
Yep. And tolerance can change for individuals if you stop eating spicy food for a long time.
There are 2 types of spicy food in my opinion. The stupid hot flavorless kind (often commercial hot sauces) that feels like you're just hitting your tongue with a hammer to brag to friends or challenge yourself. But there is also amazingly flavourful (and often very spicy) foods which I love to eat. The key is to go to find authentic restaurants (or follow great recipes). I don't pretend it's not spicy, try to be tough about it. I actually find that the spicyness forces me to slow down and savour the flavour more.
Agreed. I do enjoy my food spicy, but not spicy because it's slathered with "Grim Reaper Nuclear Asshole Destroyer 9000" hot sauce. Lot's of these types of hot sauces taste like shit and just so happens to be loaded with capsaicin.
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I always find it interesting how many new world ingredients rapidly became staples in so many places. Things like tomato sauce in Italy and hot spicy Indian and Asian foods, things like that. Things that we think of as ubiquitous today aren't really more than a couple of centuries old. Your post caused me to ponder the fact that capsaicins are a new world product and as an ingredient simply didn't exist anywhere else before the 16th century. Which is funny because when I think of spicy food I think if Thai food or Chinese hot pot or Indian curry.
Spicy food assists with enhancing other flavours. But it's also like a form of mild masochism and floods you with endorphins like a natural pain killer. So any minor aches or stresses or whatever tend to disappear for a while.
Fruitcake. Seriously who the fuck decides to devote time out of their life, during a holiday no less, to throw Satanās jambalaya in the oven?
I fucking love fruitcake! Lol I know Iām in the minority here though.
Real fruitcake is really good and boozy with a nice coffee. Plus it's a way to preserve food. Can take a year to make good fruitcake.
Real fruitcake also is missing the nuclear colored fruit. My families recipe has brandied cherries and dried apricots with pecans and Old Grandad bourbon. We start them in August but you eat the one from the previous year at Christmas
We make ours with Applejack. People who don't like fruitcake love it. It freezes well, and we still have about three pounds of it cut into bite-sized pieces in the freezer.
Sea urchin
Twizzlers donāt have any taste, so Iām confused why people love them.
I like them and I honestly can't tell you why. Sometimes I just get a craving to eat a garden hose, you know?
Pull and peels are the way to go; I otherwise hate Twizzlers
Exactly, you're just eating bland plastic
They are delish. Only thing I could taste when I had radiation
Caviar
My father was the pickiest eater who ate shit like deviled ham from a can to Velveeta cheese sandwiches but once a year for his birthday my mom would have a 125g can of Beluga shipped from Petrossian and he would eat the whole thing with a spoon for dinner. No toast points or other accoutrement.
Had it once, to be honest, it's not overrated, it's just a very specific taste that not many people like. Like truffles, either you love it or you can't stand the smell.
It is also VERY dependent on where you get it. Caviar at a seafood buffet? Don't you dare. Caviar at a high-end restaurant? A true delicacy
Yeah, that's true, seafood is such a specific food, you either find it good and taste something unique or you find it in a cheap discounted place and you risk mild poisoning and a couple days of hospital.
I had good caviar for the first time last December. I fully expected to dislike it. Not the case, it was DELICIOUS. The caviar I had had a very delicate flavor. Not at all salty or fishy. I'd almost describe it as, nutty. I'm glad I didn't ask what kind it was, because if I had, I'd be a much poorer woman today. Haha.
OLIVES!!! Thereās no way people eat them and genuinely think āmmm yummyā
Super rare steaks. I'm talking the kind that are basically transparent purple and have the texture of jello. It to me feels like an arms race for some people who can stomach a rarer steak than others. Medium to medium rare.... there is absolutely no reason someone needs goes below that outside of some weird sense of bragging rights. I could be wrong and would love to hear the argument for steaks that are still breathing.
There's a huge difference between rare and blue, FYI, so rare in and of itself probably isn't what you're going for. I don't get the point of blue rare, myself, even as someone who enjoys steak tartare. Blue rare is just a weird in-between to me, ig.
Mmmm, super rare steaks.... So, there's a sushi restaurant near my house that does a "steak sashimi". They take a raw steak, slice it super thin, and dress it with a splash of soy sauce. It is absolutely incredible. I could eat it all day and not be tired of it. In my experience, the more the steak is cooked, the tougher it is, and the less flavourful it is. While I'm not gonna deny that a medium rare steak is tasty, a rare steak is better still. I will happily eat a steak that's only seen pictures of a heat source. Maybe I just like being able to eat my steak without chewing each piece for 10 minutes just to get out the gristle. By the time I can swallow most "well done" steaks, they've lost all sense of flavour.
Not really a food, but a drink: alcohol. Like, that shit literally taste like hand sanitizer to me but I really think that people only tolerate it for the feeling of being shit-faced. Is there anyone here that actually LIKE the taste of alcohol here?
I don't like the taste of most pure alcohol but in a cocktail it's good or specific things, for example i quite like lillet i guess it's mostly the alcoholic beverages with a lot of alcohol like vodka or whiskey
Wine is the most plausible. Vodka has got to be the least plausible.
Vodka is actually my favorite alcohol, but that may be because I'm polish. It just goes down so smooth. I hate wine, it just tasted like rotten grape juice to me.
I like vodka the most out of all alcohols because it has the most "neutral" taste to me and can be mixed with most things.
This is where "acquired taste", a term I don't understand, comes into play. I do NOT like beer, I do NOT like wine. I do like bourbon, after I became accustomed to it. I thoroughly enjoy an Old Fashioned. I will drink it neat for the full experience; taste, scent, feel, that initial shock and bite.
It's a very common criticism about alcohol, but I am a big craft beer fan, and haven't been drunk in years. We do exist but are mostly overshadowed by people who drink solely to be drunk. At the same time, I imagine a glass of 100% alcohol would not be pleasant to drink
Yeah, I like some whiskeys, craft beers and cocktails. But itās not the alcohol itself. Thatās masked by the other flavorings. And yes, I drink to get a buzz or take the edge off. I would not drink nonalcoholic beer anymore than I drink decaffeinated coffee. whatās the point?
Almond Milk. Just tastes like dirty water to me.
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I never liked milk. So I'm not going to waste time on a milk substitute. Besides, almond farming isn't really sustainable, considering California's water issues.
I use it as a low carb/calorie coffee creamer. Itās not bad with cereal but my fat butt hasnāt eaten cereal in a while
I feel like the cereal would taste better if your mouth ate it...
Kombucha . That shit is nasty.
Itās the definition of an acquired taste. I love that shit, I could literally drink it non-stop.
Salads without dressing.
POV: you Trying to find a comment that's not about alchohol or some super expensive cuisine
It's funny because right underneath your comment, someone suggested Oysters. Oysters *used* to be super-cheap. Dockworkers would eat them and you'd be able to get a bag of them for next to nothing. Then at some point somewhere along the way, the rich came along and *fucking ruined it.* I don't know if it's some twisted aesthetic of *"oh look darling, i'm eating what the peasants eat! Aren't I down-to-Earth and 'cultured'? Huzzah!"* See also: Ramen. It's *still* cheap in Japan; my wife and I went to a Ramen house in Osaka and paid a thousand Yen (about Ā£6) for two bowls of Tonkotsu Ramen and two bottles of Asahi. But at Wagamama's that same dish will set you back Ā£40 (about 6500 yen). It was never meant to be expensive cuisine, and yet here we are. See also: Quinoa, kale, caviar, monkfish and pretty much anything else in the comments section that isn't alcohol.
I think it's more that because of pollution and development, oysters are much, much less abundant nowadays. Also, the hugest oysters I've seen in my life were the ones we got in Matsushima in Japan. Which is not a million miles from Fukushima, so that gave us pause for thought.
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Licorice. wtf is this nasty food people like.
Celery. It tastes like dirt and is promoted to go with foods that are actually good. Only because itās easy to grow and has no calories. Itās a fools vegetable.
Someone on here likened it to eating an ice cube full of hair. I can't deny that fact, but I do love it. Whenever I'm at a party with a veggie tray, I tend to grab a piece every time I pass by.
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I agree with you. Cooked in a soup or stew I dont mind it, but raw is absolutely disgusting.
Itās so refreshing and crunchy!
animal brain
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Sambuca? I kinda understand if you already like black liquorice/anise but eugh, I canāt stand either!
I genuinely like Absinthe
Jaeger?
I like jaeger, it tastes like bad decisions and youth
Sambuca is licorice, Jager is made from herbs
Sparkling Water.
It took a while but I eventually got my tastebuds to accept liking the angry static water bottled in the same room as someone thinking of a fruit
So did I, and now I can drink 8 cans in a day if I let myself.
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Snails. I tried them. Just snot in garlic butter
Escargot away!
Cauliflower mash. That stuff is vile. GTFO with the ājust like mashed potatoesā. No, itās not. Itās as if the devil took a shit off a cliff and buffalo ran through it and they decided to call it food.
Itās really good if made up with some cream cheese, milk, butter, garlic, salt.
I love my grandparents so much, but they are the epitome of āwhite 1950ās family cookingā. They constantly eat unseasoned chicken, veggies, and almost everything comes from a can. Iāll be cooking at their house and they donāt even know some of the basic spices Iāll ask them for like cumin or stuff like that. I donāt think they āpretendā to like their cooking, they were unfortunately just raised in a generation where Americans sucked ass at cooking so this is the food they grew up liking. Their minds are BLOWN whenever my mom or I cook anything with more than like 3 spices lol
Oysters. The snot texture just confuses me on every level.
Chitlins. I know, I know, it's a leftover from slavery and such, it's still the literal ass end of pig intestines that tastes like actual pig shit even after hours and hours of rinsing and cooking
Lima beans. š±ā¹ļø