WineLovers Discussion Group

I thought this might be fun to discuss, despite the pessimistic premise.

I think we all have foods we just have never liked or can't seem to stomach. Feel free to list yours.

Some of mine include:

BEETS
Just don't like them.

TOMATOES
Oddly, tomatoes in the form of pasta sauce (pizza or spaghetti), is scrumptious. But raw tomatoes? I just can't do it.

CREAM CHEESE (Plain)
Again, the irony here is that I love, say, cheese cake. But I would never have cream cheese by itself or on a bagel. I think I mentioned in a post before that it's likely the SUGAR that is salvaging the cream cheese in a cheese cake.

CAESAR SALADS
It's something in the scent that doesn't agree with me here. I'd much rather have a less pungent "house salad".

Jeff

Green grapes
Apples
Cakes
Apricots
Ezekiel Bread
is what comes to mind right now

Broccoli
Cauliflower
Raw fish
Things that make me gag

Oysters. Sardines. "Fishy-tasting" fish.
Anything oily or greasy or fatty.
Black pudding. White pudding. Tripe.
There must be other things but right now I can't think of them.

Jeff B wrote:CAESAR SALADS
It's something in the scent that doesn't agree with me here. I'd much rather have a less pungent "house salad".

Anchovy?

Rahsaan wrote:

Jeff B wrote:CAESAR SALADS
It's something in the scent that doesn't agree with me here. I'd much rather have a less pungent "house salad".

Anchovy?

I always assumed it was the scent of the cheese being used but I can't be sure.

Jeff

Hmmm...I like literally everything in the vegetable and fruit world. Fish and dairy are where things generally go wrong for me.

fish skin
oily/fishy fish
animal hearts, kidneys, brains
tripe
creamy salad dressings
conventional cole slaw
anything oozing or mayo-based on a hamburger or sandwich
whipped cream
cake frostings
marshmallows
milk
condiments dispensed from public dispensers
chocolate, all by itself
eggs
meringue
yoghurt
milk shakes

Jenise wrote: Fish and dairy are where things generally go wrong for me.

I seem to have a mixed relationship with dairy foods. On one hand, I'm very skeptical of unfamiliar cheeses, plain yogurts, cream cheeses, soy milks and the like. On the other hand, when sugar or eggs get involved, then suddenly "dairy is delicious" (a la ice cream, cheesecake, omelets, cream in coffee, etc).

Jeff

Don't have too many foods that I dislike, but I do have a few:

Tilapia - something in the texture of the flesh bothers me, and I have identified it blind.

swiss cheese - as much as I like a great many cheeses, swiss just doesn't do it for me. And melted the aroma is just way too pungent for me.

I'm sure there are a few more entries, I just can't remember them right now.

My list is very short. I like almost everything.

-Chicken legs (drumsticks). Love the thigh, can't eat the calf.
-Organ meats -- other than Foie gras and pate.
-Foods laced with dried sage.
-Any soup with floating stewed tomatoes in it.
-Cube steak. Childhood nightmares.
-Cat fish and Tilapia.
-Raw or super-runny eggs and scrambled eggs in which the whites aren't mixed enough so you see these little white things all over. Ugh.

Bananas. Never liked them.
Avocados - but I do like guacamole. I don't like sliced avocado in a salad or half an avocado to eat - too slimy.

John

I have a high threshhold for food items, but there are some things I will not voluntarily consume. Prime examples would be organ meats that have a strong taste, - liver, kidney etc., although I'll eat them if they don't have the (to me) objectionable taste profile. Brains have always left me wondering what the attraction might be (my philosophy does not include an 'eat the whole damned animal' facet - I feel free to pick only the really tasty bits and leave the blah stuff like thge aforesaid and tripe to others.

OTOH, I amd a big sweetbread fan, mainly because they are a quite neutral canvas upon which to layer all sorts of other flavours.

Very difficult for me to come up with things I've actually tried to eat that I really don't like. For instance, I won't eat brains or kidneys, but I haven't actually put either in my mouth. Scandinavian fermented fish dishes are something else I don't think I'd ever try to choke down.

Out of the things I have tasted, I'd put calf's liver at the top of the list. Bird liver is fine, but not the cow stuff. I would stay away from most tripe but I have had some dishes that featured it that were fantastic. I've strongly disliked the uni that I've had, but I'm not sure it was as fresh as it needs to be. I'd give it one more shot if I thought it was impeccably sourced.

There must be more but I'm struggling to come up with anything else.

Mike Filigenzi wrote:V

I've strongly disliked the uni that I've had,

Fresh unicorn is almost impossible to find around here.
'Winger

For me it is a pretty short list:

Celery (hate it)
Green bell peppers (despise them with a fiery fury that will never die)
Salmon that is not impeccably, perfectly, off the boat fresh (I was spoiled when visiting Alaska)
Tuna noodle casserole
Plain (e.g. steamed) greeen beans

I have a take it or leave it relationship with many other items (e.g. fennel), but no other items that I really do not want to ever eat.

Of the foods I've eaten, there are only two I can think of that will never cross my lips again - calf's liver and lima beans.