Sonia Hambleton wrote:I guess it's what you grow up with too. It was always a special treat to order black cod out at a Cantonese restaurant. Some restaurants will bring it by the table in the net for the adults to approve of the size and freshness before it is cooked and served. (head and tail intact of course). Same with fresh prawns, crab, or lobster.
Although I grew up with fish, prawns, and all sorts of edible live swimmers we seldom had meat at home (vegan dad). So when I was in highschool, I was grossed out at a friend's BBQ by the slabs of steaks and burger patties. The same friend would come to Chinese dinners with my family and loved everything BUT was equally grossed out by the whole fish!
Now I'm over it and eat meat, but I still don't like handling it.
Foods that still freak me out - sea cucumber, chicken feet, pigs feet, tripe/chittlins (um... it's GUT... why would I want to eat that?!), cream sauces (ew gross alfredo!), southern "sausage gravy".
Exactly. Despite being from different cultures I had similar experiences. I never tried veal, rabbit, lamb and many other common meat-meats until I started attending wine dinners. My first steak was eaten at a wine dinner (though I had tried some nasty steak tips before). Fish and anything from the sea is fine.
My gross out foods are gravy, processed meat and "odd parts" i.e. tripe, feet, ears, tongue, innards, "natural casings", etc.
Best,
Joe