That's Absolutely Disguisting.
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xraytech
Well-known member
as for the canned peas, they have a use in my kitchen,
I only use them when I want creamed peas, one of my favorite sides.
I just love most any vegetable that is creamed
I only use them when I want creamed peas, one of my favorite sides.
I just love most any vegetable that is creamed
jasonl
New member
It's the sulphur?
Really? Is that what makes broccoli (and the like) so repulsive?
Eck! I must be a big kid because I cannot stand the smell (and taste) of it.
And beets is a good way to make me puke.
By the way... Cowboy stew is GOOOOOD (calf's liver, heart, and kidneys) MMMM MMmmmmm....
Really? Is that what makes broccoli (and the like) so repulsive?
Eck! I must be a big kid because I cannot stand the smell (and taste) of it.
And beets is a good way to make me puke.
By the way... Cowboy stew is GOOOOOD (calf's liver, heart, and kidneys) MMMM MMmmmmm....
jasonl
New member
Add to the food hate list
Splenda.
Anything with that bad of an aftertaste cannot be good.
Splenda.
Anything with that bad of an aftertaste cannot be good.
sudsmaster
Well-known member
Two Civets One Cup?
So odd that the very foods some people love, other people hate. I suspect it's behavioral - some childhood trauma (psychological probably) that becomes associated with a certain food.
I'm also not too fond of yams and sweet potatoes. Don't know why. I'll generally pass on the, and pumpkin pie as well, unless it's very fresh and home made. It definitely can have a musty aroma/taste when someone makes it from pumpkins that are past their prime. Odd because pumpkins are a type of squash and I generally like squash.
When I learned how to cook for myself (in college) I learned that broccoli and cauliflower can be sweet and tasty if fresh and steamed very quickly (or stir fried). Over cooking them breaks down the sulfur compounds and gives them that nasty smell and taste.
I happen to like canned spinach, cold, for some reason. Tastes a bit like asparagus to me. But if I eat a whole can of the stuff I'll regret it the next morning (I'll spare you the details). Asparagus is good too, but I'm one of those who tends to stink (at least I think so) after eating some.
Right now I'm enjoying a small harvest to green beans from the garden. The zucchini has slowed way down - I planted too late - but the Trombetta di Albenga is still producing nicely.
Everybody raves about Teramisu but I find it to be bland and insipid. Also don't like heavy chocolate cake with chocolate frosting - it needs something lighter, like whipped cream or vanilla frosting to balance the taste.
So odd that the very foods some people love, other people hate. I suspect it's behavioral - some childhood trauma (psychological probably) that becomes associated with a certain food.
I'm also not too fond of yams and sweet potatoes. Don't know why. I'll generally pass on the, and pumpkin pie as well, unless it's very fresh and home made. It definitely can have a musty aroma/taste when someone makes it from pumpkins that are past their prime. Odd because pumpkins are a type of squash and I generally like squash.
When I learned how to cook for myself (in college) I learned that broccoli and cauliflower can be sweet and tasty if fresh and steamed very quickly (or stir fried). Over cooking them breaks down the sulfur compounds and gives them that nasty smell and taste.
I happen to like canned spinach, cold, for some reason. Tastes a bit like asparagus to me. But if I eat a whole can of the stuff I'll regret it the next morning (I'll spare you the details). Asparagus is good too, but I'm one of those who tends to stink (at least I think so) after eating some.
Right now I'm enjoying a small harvest to green beans from the garden. The zucchini has slowed way down - I planted too late - but the Trombetta di Albenga is still producing nicely.
Everybody raves about Teramisu but I find it to be bland and insipid. Also don't like heavy chocolate cake with chocolate frosting - it needs something lighter, like whipped cream or vanilla frosting to balance the taste.
xraytech
Well-known member
PUMPKIN
Thats something I forgot about on my hate list.
I think pumpkin anything is so foul and repulsive, I cant even stand the smell, it turns my stomach.
Cant figure out why people love this stinky orange mush, to me it seems even worse after been mixed with spices for pie or the like.
Which is why you will NEVER see a pumpkin pie on my table for thanksgiving, only lemon meringue and black raspberry
Thats something I forgot about on my hate list.
I think pumpkin anything is so foul and repulsive, I cant even stand the smell, it turns my stomach.
Cant figure out why people love this stinky orange mush, to me it seems even worse after been mixed with spices for pie or the like.
Which is why you will NEVER see a pumpkin pie on my table for thanksgiving, only lemon meringue and black raspberry
Pass the sugar
Cooking cruciferous vegetables uncovered causes them to smell much less. Adding a dash of sugar to the cooking water helps to ease the stench. Adding anything acidic when cooking white vegetables makes them bleach bright. Never add anything acidic to a green vegetable as it turns it olive drab. If you're into bright green then add 1/8 teaspoon baking soda. There are tales of soda leaching out all of the nutrients which is an exageration. Boiling vegetables leaches far more as does heat. Steaming is usually the best alternative. Asparagus is part of the lily family and it helps to understand why it gives urine it's distinctive aroma.
Cooking cruciferous vegetables uncovered causes them to smell much less. Adding a dash of sugar to the cooking water helps to ease the stench. Adding anything acidic when cooking white vegetables makes them bleach bright. Never add anything acidic to a green vegetable as it turns it olive drab. If you're into bright green then add 1/8 teaspoon baking soda. There are tales of soda leaching out all of the nutrients which is an exageration. Boiling vegetables leaches far more as does heat. Steaming is usually the best alternative. Asparagus is part of the lily family and it helps to understand why it gives urine it's distinctive aroma.
The bulk of the stuff a lot of the people posted I like and in some cases really like. Mushrooms, any variety yum. Chicken livers I order by the plate full, love gizzards and hearts too. My Thanksgiving dressing is made with 1 pound of gizzards ground and 1/3-1/2 lb of fried livers ground. Added to lots of onions, celery and cubed bread.
Calves liver and onions are another favorite. Virtually any vegetable is fine, even okra. A few of the hot peppers are too much for me, but I love a fried pepper and tomato sandwich on rye bread in the fall. Also like pigs feet and hocks, make a dish with lots of garlic and the gelled pigs feet -- I bet that turns a bunch of you off.
Turned off by tripe, and brains and a few other organs, but other than that I'll try just about anything.
Calves liver and onions are another favorite. Virtually any vegetable is fine, even okra. A few of the hot peppers are too much for me, but I love a fried pepper and tomato sandwich on rye bread in the fall. Also like pigs feet and hocks, make a dish with lots of garlic and the gelled pigs feet -- I bet that turns a bunch of you off.
Turned off by tripe, and brains and a few other organs, but other than that I'll try just about anything.
LOL
You should go to aArgentina and try the Parrillada....
Emilio Berisso, please help me with this post... Estoy hablando del Chinchulín, Tripa gorda, etc... Yo sé que como sos un Argentino, conocés el plato mejor que yo, por favor dame tus opiniones.
It looks disgusting. (don't ask me what goes on the Parrillada, Emilio is going to explain it.)
But I must admit I had to try once (Invited for a business and that was the only option.) I served a little portion of each of those wierd things thinking "Oh my God, is it supposed to be eaten by humans?" (some can look like a piece of garden hose) and when i ate the first fork... wooooooooooooowwwww it was amazing!!!
I must confess it was so good that I had to repeat more two times and at least twice a month I have a dinner in a restaurant in Argentina that serves it.
You should go to aArgentina and try the Parrillada....
Emilio Berisso, please help me with this post... Estoy hablando del Chinchulín, Tripa gorda, etc... Yo sé que como sos un Argentino, conocés el plato mejor que yo, por favor dame tus opiniones.
It looks disgusting. (don't ask me what goes on the Parrillada, Emilio is going to explain it.)
But I must admit I had to try once (Invited for a business and that was the only option.) I served a little portion of each of those wierd things thinking "Oh my God, is it supposed to be eaten by humans?" (some can look like a piece of garden hose) and when i ate the first fork... wooooooooooooowwwww it was amazing!!!
I must confess it was so good that I had to repeat more two times and at least twice a month I have a dinner in a restaurant in Argentina that serves it.
mistereric
Well-known member
Organ meats, raw meat, most seafood save for some shellfish and the occasional shrimp, no fish, mushrooms (taste like dirt).
Don't care for anything made with excessive mayo... like chicken salad, egg salad, and most creamy salad dressings are out.
And sauerkraut. Every time I smell it, my brain flashes back to 1985, and I am in grade school in NYC - an ancient, crumbling building, circa 1880. The smell of sauerkraut in the morning, wafting up the stairs from the basement cafeteria and mingling with damp plaster, dirty bathrooms, sour milk and dirty children is enough to make me shudder. Made me want to loose my fruit loops. Probably didn't help that EVERY DAMNED LUNCH was served with milk. A glass of water would have been kinder and better tolerated. Milk has to be so cold its barely liquid for me to tolerate, and usually needs an Oreo accompaniment.
Tuna fish does the same thing to me, for the same reason. Tuna fish with lukewarm chocolate milk? Are you insane, NYCBOE Office Of School Food Nutrition?
Love sweet potatoes, brussel sprouts, asparagus, tho. Yum.
Don't care for anything made with excessive mayo... like chicken salad, egg salad, and most creamy salad dressings are out.
And sauerkraut. Every time I smell it, my brain flashes back to 1985, and I am in grade school in NYC - an ancient, crumbling building, circa 1880. The smell of sauerkraut in the morning, wafting up the stairs from the basement cafeteria and mingling with damp plaster, dirty bathrooms, sour milk and dirty children is enough to make me shudder. Made me want to loose my fruit loops. Probably didn't help that EVERY DAMNED LUNCH was served with milk. A glass of water would have been kinder and better tolerated. Milk has to be so cold its barely liquid for me to tolerate, and usually needs an Oreo accompaniment.
Tuna fish does the same thing to me, for the same reason. Tuna fish with lukewarm chocolate milk? Are you insane, NYCBOE Office Of School Food Nutrition?
Love sweet potatoes, brussel sprouts, asparagus, tho. Yum.
maytagbear
Well-known member
Eggs!!!!!!!!
Unless they are extremely well disguised, either as a baked good (from waffles to cookies to ....) or as Sauce Hollandaise (NEVER enough Hollandaise for me) One of the first things I made in my first food processor was Hollandaise.
I'm with a lot of you in not liking organ meats. If it came to pass that the only meats I could get were organ meats, I'd reluctantly go vegetarian.
Not a fan of sweet potatoes, but there is a recipe from Better Homes and Gardens I'll eat. Basically, it is sweet potatoes, canned peaches, and cashews, combined and baked until hot through. One starts with cooked or canned sweet potatoes.
Fried okra is ok, but most everything fried tastes great, right?
Out of pure curiosity, and nothing more, I recently tried StoveTop brand cornbread stuffing. Made it as directed on the box. DISGUSTINGLY salty, and completely lacking in cornbread flavour. Never again. I finished the first small portion, but threw the rest away.
I love broccoli, asparagus, mushrooms, most vegetables. However, with the exception of green beans, they cannot be cooked to death!
Lawrence/Maytagbear
Unless they are extremely well disguised, either as a baked good (from waffles to cookies to ....) or as Sauce Hollandaise (NEVER enough Hollandaise for me) One of the first things I made in my first food processor was Hollandaise.
I'm with a lot of you in not liking organ meats. If it came to pass that the only meats I could get were organ meats, I'd reluctantly go vegetarian.
Not a fan of sweet potatoes, but there is a recipe from Better Homes and Gardens I'll eat. Basically, it is sweet potatoes, canned peaches, and cashews, combined and baked until hot through. One starts with cooked or canned sweet potatoes.
Fried okra is ok, but most everything fried tastes great, right?
Out of pure curiosity, and nothing more, I recently tried StoveTop brand cornbread stuffing. Made it as directed on the box. DISGUSTINGLY salty, and completely lacking in cornbread flavour. Never again. I finished the first small portion, but threw the rest away.
I love broccoli, asparagus, mushrooms, most vegetables. However, with the exception of green beans, they cannot be cooked to death!
Lawrence/Maytagbear
> I love broccoli, asparagus, mushrooms, most vegetables. However, with the exception of green beans, they cannot be cooked to death! <
I believe canned asparagus wins the prize for world's most baffling food. It has the consistency of mush, tastes like rancid seawater, and it takes as much time to heat up as it does to trim and grill fresh asparagus. I wish someone could explain who eats it, and why?
I believe canned asparagus wins the prize for world's most baffling food. It has the consistency of mush, tastes like rancid seawater, and it takes as much time to heat up as it does to trim and grill fresh asparagus. I wish someone could explain who eats it, and why?
danemodsandy
Well-known member
JeffG:
The higher qualities of canned asparagus (like Green Giant's whole spears) can be decently good when chilled and used atop salad greens, with a vinaigrette. The cheaper qualities are pretty atrocious, not only as to flavour, but as to the tough, woody quality of the stem portions, which are abundant.
But, if you don't like it, you don't like it.
The higher qualities of canned asparagus (like Green Giant's whole spears) can be decently good when chilled and used atop salad greens, with a vinaigrette. The cheaper qualities are pretty atrocious, not only as to flavour, but as to the tough, woody quality of the stem portions, which are abundant.
But, if you don't like it, you don't like it.
toggleswitch2
Well-known member
- Joined
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~Made it as directed on the box. DISGUSTINGLY salty, and completely lacking in ...........
When I am in the mood for a "fake" rice like Goya Spanish /Yellow rice in the box I normally reserve half of the "seasonings" (read: salt and MSG) packet for my own rice or add another cup of rice and two cups of water to the given recipe/instructions to tone it down.
Excessive salt, pepper, garlic, curry or antyhing else does NOT a good dish make.
When I am in the mood for a "fake" rice like Goya Spanish /Yellow rice in the box I normally reserve half of the "seasonings" (read: salt and MSG) packet for my own rice or add another cup of rice and two cups of water to the given recipe/instructions to tone it down.
Excessive salt, pepper, garlic, curry or antyhing else does NOT a good dish make.
hmm, only things I truly avoid are cooked beets (pickled are OK, and raw are positively delicious in a salad) and cooked carrots (my mom fixed Harvard beets/carrots and brown sugar occasionally...yuk yuk yuk).
Brian and I both love baked sweet potatoes.
I'm not a gigantic fish fan (lord knows, we were 500 miles from the coast in St. Louis growing up) but it's growing on me (especially as transportation has improved...it's not just Mrs. Paul's fish fillets any more
)
I don't care particularly for quivering hunks of beef (rare roast beef isn't a fave of mine, and I avoid it if ordering off a menu, but am OK at a banquet or something)
I really enjoy oven roasted vegetables...even cruciferous ones like broccoli or cauliflower...my mom would make leftover broccoli with lemon bread crumbs roasted in the oven...mmmm good!
Brian and I both love baked sweet potatoes.
I'm not a gigantic fish fan (lord knows, we were 500 miles from the coast in St. Louis growing up) but it's growing on me (especially as transportation has improved...it's not just Mrs. Paul's fish fillets any more
) I don't care particularly for quivering hunks of beef (rare roast beef isn't a fave of mine, and I avoid it if ordering off a menu, but am OK at a banquet or something)
I really enjoy oven roasted vegetables...even cruciferous ones like broccoli or cauliflower...my mom would make leftover broccoli with lemon bread crumbs roasted in the oven...mmmm good!
sudsmaster
Well-known member
As far as I can tell from a quick googling, "parrillada" is a mixed grill of various meats...
http://www.geocities.com/recipes_by_poncho/parrillada.html
http://www.geocities.com/recipes_by_poncho/parrillada.html
