Foods you just can't stand

Discussion in 'Food and Wine' started by Ritter, May 21, 2017.

  1. Montegriffo

    Montegriffo Well-Known Member

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    The cakes I made for my mum's 70th birthday party.
    [​IMG]
     
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  2. Montegriffo

    Montegriffo Well-Known Member

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    There are very few foods I don't like. Probably why I became a chef.
    Orange marmalade is one of them. I think it's the bitter taste of Seville oranges because I am fine with lime marmalade.
     
  3. Montegriffo

    Montegriffo Well-Known Member

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    Brazil nuts, yuck.
    The only allergy known to be passed on through sexual contact.
    Not joking, eat Brazils and bonk someone with an allergy and they can get sick.
    I think that's natures clue to leave them alone.
     
  4. Curious Always

    Curious Always Well-Known Member Past Donor

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    Brazil nuts are awesome!
     
  5. Montegriffo

    Montegriffo Well-Known Member

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    It's the only nut I can't eat. Not a big fan of walnuts either but don't dislike them like Brazils.
    Hazels are my favourite real nut and cashews which are actually nuts contrary to what I stated earlier.
    https://healthyeating.sfgate.com/cashews-nuts-legumes-3647.html
    You can have my Brazils if I can have your hazels.
     
  6. Curious Always

    Curious Always Well-Known Member Past Donor

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    Nope. I call 'em filberts, but I love them too. The only nuts I don't like are peanuts & cashews. (Note that I do love peanut butter; I'm weird like that.) I'm nuts about nuts.
     
  7. Montegriffo

    Montegriffo Well-Known Member

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    Have you ever tried cobnuts?
    Fresh green hazels with a very shorts season and not easy to get.
    The only chance I ever got to use them was at a fine dining boutique hotel I worked at a few years ago.
    If you ever see them buy them.
     
    Last edited: Aug 7, 2019
  8. Montegriffo

    Montegriffo Well-Known Member

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    I didn't know they are sometimes called filberts.
     
  9. Montegriffo

    Montegriffo Well-Known Member

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    There seem to be more differences between US and UK English words for foods than anywhere else.
    Many know that zucchini = courgette and egg plant = aubergine but I am always surprised at how many other examples there are.
    When swapping recipes with our freind MDJ in the past we have both had to translate each others ingredients lists to make sense of them.
     
  10. pol meister

    pol meister Well-Known Member

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    I would agree. I like chocolate, and I like strawberries; but combining them ruins them both.
     
  11. pol meister

    pol meister Well-Known Member

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    I'm not sure why, but I like all the foods that doctors say are bad for you.
     
  12. Curious Always

    Curious Always Well-Known Member Past Donor

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    I've noticed that over the years. Crisps, chips, bangers. Do you reallly call sprinkles "hundreds & thousands?"

    This is fun.
    https://www.thrillist.com/eat/nation/british-food-slang-guide-thrillist-nation
     
  13. Montegriffo

    Montegriffo Well-Known Member

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    Yup, hundreds and thousands.
    Just to be pedantic, I know not like me.
    Cookies and biscuits are different beasts. Biscuits are from the French twice cooked and are dryer and much longer lasting. You are probably aware of ships biscuits or hard-tack which were used on long voyages,
    A cookie is best eaten fresh.
    Brekkie, spud, butty and banger are just slang terms and no more in use than breakfast, potato, sandwich or sausage.
    The sandwich as I'm sure you know was named after the Earl of Sandwich who as a compulsive gambler wanted something he could eat at the card table without having to stop playing.
     
  14. Hoosier8

    Hoosier8 Well-Known Member Past Donor

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    Pickled beets. Grilled beets on the other hand are wonderful.
     
  15. Montegriffo

    Montegriffo Well-Known Member

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    Also, the difference between ground beef and minced beef in the UK is a difference in grades. Ground is finer than minced using a smaller aperture on the mincer and often passed through it twice.
     
  16. MJ Davies

    MJ Davies Well-Known Member

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    Liver
    Kiwi, Peaches (fruit should not ever have hair)
    Rice pudding (my grandmother made it whenever we had to stay home from school sick. If you weren't sick, you would be! ;-)
     
  17. Montegriffo

    Montegriffo Well-Known Member

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    Liver has to be cooked well. If it is overcooked it can be very tough.
    Lambs liver and bacon is delicious when done right and I'm a vegetarian.
    Same with kidneys, cooked right they are a great food.
     
  18. crank

    crank Well-Known Member

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    Interestingly, they're also known to be beneficial in warding off prostate cancer. Clear links there!
     
  19. MJ Davies

    MJ Davies Well-Known Member

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    Can I send you mine if I ever have to face that monstrosity again? I promised myself I would NEVER touch it again after growing up. Had to as a kid. Not happening now. It's the look, texture, color; just wrong on so many levels. LOL
     
  20. gamewell45

    gamewell45 Well-Known Member Past Donor

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    My mother-in-laws meatloaf. guaranteed to be the worlds best laxative.
     
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  21. Sallyally

    Sallyally Well-Known Member Donor

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    Any sort of meatloaf.
     
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  22. crank

    crank Well-Known Member

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    I dunno .. I make a pretty good lentil version. A lot more flavour and texture than the carrion variety!
     
  23. An Taibhse

    An Taibhse Well-Known Member

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    Hmmm I have paid to see a movie on more that one occasion because I was drawn by the smell of popcorn.
    I have travel to a large number of places, and lived with indigenous people that have served me with many types of food I may not have had the opportunity to try. Long ago, I challenged myself not to reject something I haven’t tried, and thus many culinary experiences which I equate as with my curiosity in new travel experiences. I have eaten such things as monkey, tarantulas, huge wood grubs fried on hot stone (texture like French fries with a taste like macadamia nuts), and far more; some things better than others.
    One thing I don’t like is cooked liver; it makes my mouth go immediately dry with no taste, an uncomfortable feeling. I seem to meet those that are divided on liver, and have an untested hypothesis the like or dislike might be hereditary.
    Nearly forty years ago, I overcame the visual and imagination aversion for raw fish to sample sashimi at the massive fish market in Tokyo to find a lifelong love of sushi/sashimi. But while there I tried an an serving of sashimi from a fish I have never seen since... It was amazing, can still remember the tast, but have never been able to repeat the experience.
    But, my worst experience happened while traveling in eastern Columbia. On one of my rest stops I was offered a tin of something I had noticed children eating almost as if some type of candy delicacy. The tin was packed with what looked like some kind of large insect larva packed in a sort of syrup. Well, do as the kids do... I popped on in my mouth and instantly regretted it. The smell was sweet, but the taste was indescribable and the worst thing I have ever tried. I spit it out, but the taste persisted no matter how much water or soda I tied to drown it with. Nothing, tortillas, beer, whiskey... nothing worked; taste lasted a full day with the shudders for weeks when brought to memory. Fortunately, but unusual for me, I can’t remember the taste. That experience hasn’t stopped my interest in new tastes, but I know there are things out there my buds are incompatible with... the traveler’s gamble.
     
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  24. An Taibhse

    An Taibhse Well-Known Member

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    Maybe ex lax was the seasoning.
     
  25. modernpaladin

    modernpaladin Well-Known Member Past Donor

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    cauliflower
     

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