ringorider wrote:

I'm fairly capable of eating most ingredients, there's very few things I wouldn't be able to eat if put in front of me, but I have to suffer a girlfriend who has a list a mile long of stuff she allegedly can't eat.
The one thing I dislike the most that i can think of off the top of my head would be smoked salmon.
What ingredients does everyone else shy away from.

la-voie-du-sabre wrote:

duck raw blood
coriander
dill

Mpendulo wrote:

To be honest, I'm also guilty for having a long list of foods I gladly stay away from and cannot eat.
Anything with avocado, some pumpkin. And I don't like cabbage and sweet potato when cooked, I prefer them raw.

ringorider wrote:

Duck raw blood? Does that mean when the duck is undercooked there is visible blood? Or A nice glass of blood?

Mpendulo wrote:

Vampire mode.

la-voie-du-sabre wrote:

no i mean fresh blood from freshly slaughtered ducks. i did finish it though, not to seem impolite, but it didn't float my boat - at all.

on the other hand, i enjoyed snake blood

DJFrodo wrote:

ass

Alexis_Nembrode wrote:

cow sperm

Sub.Frequency wrote:

stuff I don't care for but will begrudgingly eat if I'm hungry or just being polite:

sweet potatoes
cooked carrots (especially in a pot roast, yucky mush)
baked beans - I *love* beans, nearly all of them, but drenching them in sweet syrupy muck ruins them for me
cole slaw
most Chinese food
cooked collard greens, mustard greens (good raw though)
nutty bread

ringorider wrote:

Not odne too much head to toe stuff, yet to drink blood.

la-voie-du-sabre wrote:

i'm surprised you're not into chinese food sub.f.. about as vast a continent to explore as the country itself

Sub.Frequency wrote:

I got really sick of that everything-drenched-in-soy-sauce taste. Not fond of the fried rice and noodles. Nor all that sweet and soury stuff either. Or egg rolls. Or potato cakey things. Or just about anything else on a buffet.

But crab rangoon, I LOVE that.

BS.Dos. wrote:

Come to Korea.

Alexis_Nembrode wrote:

sulphisto

Namvc wrote:

Dog
Cat
egg embreo's
chicken brains
any brains
snake blood
turtle
fish heads
fish guts
chicken feet
pigs trotters

and yes all this is served up where i live.

Namvc wrote:

like wise in Vietnam.

WellRedd wrote:

Marmite.

WellRedd wrote:

Strangely though, I love Twiglets.

Lostsignol wrote:

mushrooms of any kind.

DJFrodo wrote:

Not even the blue kind?

iuval wrote:

CENTURY EGGS

no no no no no no no no no no

iuval wrote:

I used to have a problem with mushrooms but it was really more the texture of button mushrooms after they have been cooked. They are rubbery and can squeak on the teeth which is the fingernails on a blackboard of cuisine.

Lostsignol wrote:

those can be forced i suppose :) been a very long time though.

really i just can't get past the bland taste and texture, be it rubbery or mushy.

nike.bordom wrote:

anything with raisins in makes me spit it out.
hate capers and pizza with anchovy, but could eat it if I have to.


and I surely don't wanna order something from that list!

ringorider wrote:

I have a childish dislike of the green bit of the tomato. I have to cut them off large tomatoes.

Never used to be able to eat dried fruits but can now.

jadenlee wrote:

I hate liver in any dish! Just hate it!

-----------

3ddigitalwallpapers.com huge fan

la-voie-du-sabre wrote:

turtle is actually quite yummy, be it the flesh or as soup. not exactly environment-friendly i reckon. watching cannibal holocaust before tasting one is optional though

Anita_Schmetterling wrote:

Does Coriander taste like soap to you, by the way?

Anita_Schmetterling wrote:

Red meat, although I like to smell it.

Sub.Frequency wrote:

I don't get the people who say cilantro tastes like dish soap. To me it just has mintiness and metallic on the edges, and I can't get enough of it.

Surt wrote:

Haha, yeah, not really a good scene to watch before or during a meal.

Anita_Schmetterling wrote:

I've started to feel really nauseous when I eat green peppers. Not red, or yellow, just green.

Sub.Frequency wrote:

^ that's a shame, I think they make the best soup stocks and totally make a chicken soup when sauteed in butter first.

Sub.Frequency wrote:

As for things I don't like to eat, add most Thai food to my list now. I can't stand it when my dinner is sweet! I seldom get a sweet tooth as it is, I certainly don't want noodles and vegetables tasting like candy. Although there is one restaurant I've been to that does an amazing fish soup with cilantro that isn't sweet at all - no lemongrass - only salty.

And am I the only one here who doesn't like all my food to taste like soy sauce? I can't believe how many people go for that stuff. I used to occasionally go to this Japanese hibachi grill place and I swear, no matter what I ordered or tried of other peoples' dishes, everything tasted EXACTLY THE SAME. Like soy sauce. I don't even like that shit on my nigiri. I order sushi to taste fish not goddamn S O Y S A U C E.

In a past life, someone must have killed me by drowning me in a vat of it.

DJFrodo wrote:

The fat(gristle) on meat.....makes me gag. It's like some sort of fucked up bubble gum.

Anita_Schmetterling wrote:

My mom used to say that I always gagged on meat, and she figures that's why I stopped eating it. What she doesn't understand is that is because she bought the WORST cuts of meat you can imagine, and it was the gristle that got to me. But, it still isn't why I stopped...

Anita_Schmetterling wrote:

I tend to use too much when I cook, I'm trying to get out of that habit.

md wrote:

subfrequency, where have you eaten Thai food? I've never eaten any sweet Thai food, except maybe for the sweet Thai chilli dipping sauce. They use palm sugar in some dishes e.g. Masman curry, which can also have a sweet undertone if there isn't much chilli in it, but a red or green curry isn't sweet at all (although it may contain sweet potato depending on who made it). And unless you make it yourself or beg the restaurant staff the cold noodle meat/prawn salads are so fiercely spicy there's little else to taste. If there was, it should be the rice vinegar and lemongrass that's most noticeable.

I get through a lot of soy sauce but I make Japanese influenced stir fries on most days so it kinda makes sense. I use it to make my own teriyaki sauce with sake and sugar. I like it a lot, and have two different kinds for different uses. Most people I've seen eating sushi dip the rice into the soy. This is the wrong way to eat nigiri as it takes up far too much soy and dominates the flavour.


Anyway, regarding the OP, my only real no-no is cooked mushrooms. I like the way they taste, smell, look, etc. I see other people enjoying them. But I can't stand the texture. It's a psychological thing. I'm determined to get over it one day...I've got over all my other foibles (aubergine, courgette).

oh and I don't really like marrow but that's cos it's too bland. Made into a soup it's fine though.

Sub.Frequency wrote:

@ md - lemongrass and rice vinegar taste sweet to me. I'm not sure what they put in pad thai but that's also too sweet for me. And coconut milk seems to upset my stomach a bit, even though I do love the flavor of red and green curries. I'm just not much for Thai food!

Even though I'm sick of soy-drenched Chinese food, I do love a good Chinese/Asian buffet if there's plenty of seafood and diversity. There are some awesome white rice noodles I like a lot, but I'm thinking those may be Japanese. I suppose Japanese sits most friendly with me out of all the Asian foods I've tried (I don't care for Vietnamese food and their peanut sauces, and I've had Korean barbecue which was everything cooked with a bunch of soy sauce and tasted the same too). I like a lot of the fish and seafood soups that Japanese restaurants do - good and salty with rice - and other seafood dishes like soft shell crab, and miso soup, seaweed salads, bean sprout salads, steamed soybeans, dumplings, and sushi. Fuck tempura though, I'm not big on deep fried stuff, and I hate that batter.

Sub.Frequency wrote:

Hey, I'm also not too fond of eggplant, or maybe I just haven't had it prepared very well. I have a friend who likes to make curries and she always cooks eggplant in it, and to me this just destroys the whole dish because it gets stringy and doesn't seem to marry well with a lush sauce. I think the only things that really go well in saucy dishes like curries served with rice are meat, potatoes, turnips, peas... maybe carrots if I liked cooked mushy carrots. But stringy stuff like eggplant and squash?! Wtf. No-no on crunchy stuff like broccoli and snowpeas too, not in a rich creamy sauce. They just clash too much.

md wrote:

Udon. They're the bestest.

Sub.Frequency wrote:

No, these are the really thin noodles... lemme find a pic

Sub.Frequency wrote:

md wrote:

Oh. Yeah I've never seen those used in Japanese cuisine. Those are used a lot in Thai or Vietnamese cooking and are often referred to in restaurants here as "vermicelli", presumably due to their similarity in form to the pasta of the same name.