Haven't tried that yet, but it sounds disgusting. Most adventurous food for me was grilled giant grasshoppers. Which were actually great.
Eggplant - good in curries or in a strong basil and tomato sauce. Asparagus - flash boil, then drizzle in melted butter. I hate greens, but asparagus is sweet and tasty. Dip into a soft-boiled egg yolk for even more goodness. Caviar. This one's tricky. It's meaty saltiness but then so is jerky. Have it with the right white wine and both are enhanced. Foods I can't stand. Sprouts. Anything with cabbage, except VERY high quality sauerkraut. Lettuce. I have lost track of how many sandwiches shops have offered me that are ruined by having lettuce in them. And shredded, so you can't pick it out easily. Olives. I've had ONE nice batch, which were actually from an olive farm in Greece and steeped in olive oil to the point they just tasted of olive oil. But otherwise, far too strong. The fact my first "foreign food = stomach convulsions" incident was aged 12 eating a pizza in Spain and it had olives has bred a lifelong contempt (their kebabs, OTOH... )
Insects are apparently a great source of protein. A supermarket chain over here has just started selling flavoured crickets.
Avocados. I can eat them if they're in sushi, but that's it. Guacamole is fucking vile. Organ meats. All the trash winds up in them. You wouldn't eat out of a garbage can, so why would eat what is basically the body's version of it? Tomatoes in their raw, unprocessed form. Catfish, stuff makes me nauseous when I eat it.
I was never a fan. Still not a huge lover of black olives. But do you know what turned me around to green olives? Those stuffed with anchovies. Trust me, get a small tin from Tesco and give them a try. I had serious doubts when someone suggested it to me, but I was won over.
I never had chitlins, gizzards, or caviar. I assume I'm not missing much. Anyway a food I forgot to mention - sweet potatoes/yams. And to put these in a friggin' PIE? Really?
Olives and sweet potatoes. And cilantro does taste like soap to me...but I gotta have some in my salsa. If' I'm ever out of the cilantro, I'll add a drop or two of dishwashing liquid.
Cabbage Mushrooms Pinto beans Cottage cheese Feta Seafood Pecan pie Anything coffee flavored Cauliflower Hummus Stuffing (why is it wet?)
For common foods sour cream makes me literally start heaving. If it is anywhere on the food I simply cannot eat it. It is surprising because I can eat most anything, but that substance is horrible to me. It sucks because a lot of otherwise decent Mexican food has it automatically put on it so if a platter has it I just cannot touch it. I would also avoid pork brains if I had the opportunity again. The taste was not terrible, but the texture was horrible. I could force them down if I had to and not have the same sour cream reaction, but it was like lumpy flan only for some reason the non sweet taste made it rather disgusting over all. If it had a meaty texture I would have probably enjoyed it. Oh, and also I hate the curry spice. It does not turn my stomach so much as the taste is not to my liking and ruins what ever it is put into. That sucks because I otherwise enjoy Indian and middle eastern cuisine. I can normally find something on a menu without, but if it is a meal over someone's house and they cook with it they normally end up having it in most of the dishes so it is like being a vegan at a carnivore's house.
There is something called spaghetti squash that we use as spaghetti every so often. It is actually easy to make by just scraping the fork on the inside of the squash and it just comes out like noodles. Similar texture, but the flavor is different than carb noodles. It compliments vegetable sauces really well and the carbs and sugars are low and plant based so they are better for low carb and low sugar diets. Cooking is pretty similar to pasta so you do not have to alter recipes. I have never had it in a cream based sauce to know how it goes.
coffee flavor? I used to get coffee flavored ice cream bars at the corner convenience store when I was stationed in Seoul during my second tour. I looked on google maps "street view" and it's gone now. I first tried frappacinos in Bosnia (not Starbucks just some local place that set up on the camp) and I got hooked on them! And they were served by that redhead Marisa and that brunette whose names escapes me. Good times! Sadly one guy from our crew is dead now at age 50 or so, and one guy got kicked out of the army for banging some other soldier's wife and knocking her up, then lying about it.
My love of mushrooms has helped my diabetes. I will snack on raw sliced mushrooms all day and they make a great material for adding solids to a meal. It is also a really handy love if you like tripping because you don't have to do a lot to make them palatable, though some of the varieties do get a little hard to deal with especially dried.
My family from Germany used to love those mushrooms. They would try the up in garlic and salt until mostly crispy. They grow on old wood a lot so you can find big ones on dead logs and stumps after time. You just have to know what you are doing because there are poisonous varieties that could make you extremely sick. I think they grow better in environments that have frosts and cold for a time, but I could be wrong.
What do you mean by "curry spice"? What is sold in the west as curry powder is actually blend of multiple spices. Even key ingredient in many South Asian curries, Garam Masala, is a spice blend. They don't make curries in the Middle East, or hot food for that mater, but they do use spices like turmeric and cumin and herbs like fenugreek, which are often used in South Asian cooking. Perhaps it is worth pinpointing whether or not it is a specific spices you don't like or the taste of curry in general as you might be avoiding some food you may otherwise enjoy. Iranian Khorests for instance.
you might be right - it was pretty cold and wet in Poland & Germany in the fall. But yeah those guys would have big plates of them looking like a stack of pancakes. One thing about sour cream - if you keep it around too long how the hell would you know it went bad if it's sour to begin with?
never had head cheese but it looks nasty in the lunch meat section. I was going to have cow brains once in Italy but our host (my wife's friend) didn't have some kind of ingredient or something so she decided not to make them. Damn the luck! Actually with the whole "mad cow" thing twenty years or so before in England I wouldn't have been too keen on eating them anyway.
really? I have leftover sour cream in the fridge - now I know what to look for if I don't use it for another recipe.
Yeah. If it has lumpy parts, and sometimes watery bits, it means it's started to curdle (break down).
Will not eat: Offal is awful Mushrooms Olives Raw tomatoes (excluding salsa)* Avocado in all of its forms and derivatives Would rather not eat: Green Beans by themselves** Tap Root vegetables Cilantro*** * - Has more to do with the smell of fresh growing tomato plants. To me, the smell of the plant and the orb it produces is utterly revolting. Now, I love tomatoes in dishes. You can't have vegetable soup, salsa, chili, spaghetti bolognese, et al without tomatoes. ** - Again, I love green beans in larger dishes like soups, casseroles, etc. But, I had a bad experience growing up that tainted green beans for me. Evidently, when I was in 2nd through 4th grades, the school got some huge government surplus or commodity deal on green beans. We had green beans every day for three years with every dish under the sun. Meatloaf and green beans, pizza and green beans, chili and green beans, etc. This was back in the day when the lunch ladies fixed your plates for you, you had no choice, and you were required to eat everything on your tray. *** - Yeah, I'm one of those people. A little is required in salsa and many other dishes, but I add the very minimum I can possibly get away with.
That really sucks you got the cilantro soap gene, because cilantro is an awesome herb for the rest of us. It's the taste I associate most with freshness...there's just something about it. Similar to you with cilantro, I hate cucumbers because they have a very noxious taste and I have the cucumber burp gene. So if I even have a slice of cucumber, it's all I taste for the rest of the day because I keep burping it up. Pickles literally make vomit. Mustard used to make me vomit (or at least make me nauseous), but I've come around to some types such as honey mustard and less spicy mustards. I used to be mildly allergic to bananas, tomatoes, melons, avacodos, and walnuts. But over the past 6 or 7 years the allergy completely went away and I'm so happy to be able to eat all of those again.
