foods you cannot stand and won't eat


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7 hours ago, 99call said:

This can be annoying, but this always works for me

- slice 20mm thick, liberally salt a chopping board

- place the slices on the salt, and salt over the top. leave for 15 mins

- wash all the salt off the Aubergine, and place the sliced on a clean tea-towel/kitchen roll

- press another tea-towel/kitchen roll over the top (with some force), this collapses the retaining moisture cells, and stops them being sponge like. 

- Liberally olive oil the slices, and grill on either side until golden brown. 

I agree sour sponge like aubergine can be awful, but done like this it's one of my favourite foods. 

As this is coming from you, I will certainly give it a try!  :D

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I won’t touch spaghetti. Ever. When I was child, my aunt lived in Italy and married an Italian man, Elio, with incredible cooking abilities. When they moved to the U.S., Elio kept watch over me whi

You guys are making me hungry.

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1 hour ago, NYMets01 said:

For me, it’s got to be tripe and kimchi.

Never had either. Could never get past the smell.

so many things here i love that others can't touch. presumably same for most of us.

but tripe! i often cooked tripe. fabulous. 

have tried making my own kimchi but never mastered it. 

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14 hours ago, ayepatz said:

 

I love a fresh tuna steak done on the grill, but I can never reconcile it as being from the same fish as that monochrome vomit.

If you're unlucky, you really are not having the same fish -- 

https://www.theatlantic.com/business/archive/2013/02/59-of-the-tuna-americans-eat-is-not-tuna/273410/

http://www.atuna.com/index.php/en/77-atuna/3555-the-fake-tuna-that-s-disrupting-the-market-free

 

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2 hours ago, TheLiquidGator said:

Brians, I need them, but won't eat them.

I'm sure Brians love to know they are needed, and even more happy that you do not condone cannibalism....

?

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12 minutes ago, gweilgi said:

I'm sure Brians love to know they are needed, and even more happy that you do not condone cannibalism....

?

Perhaps in an apocalypse of poor-spelling zombies, I’m screwed. 

Any eggs besides scrambled eggs.  Over-easy, sunny side up, hard boiled, soft boiled, poached...nope, nope, nope, nope, and hell no.

- Wheezy (aka Brian)

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For me,

Tripe.  As a kid, my mother would slow cook it in tomato sauce for 8 hours and it still had the texture of a pencil eraser.

Pig's Feet. It wasn't always made at my house, but I could smell it a mile away when coming home from school. I would end up eating dinner at a friends house instead.

Cottage cheese.  I used to love it as a kid and now I cringe at the very thought of it.

Liver. See above. Loved it with fried onions.

Snails.  Slimy, snotty critters that drag themselves through dirt? No thanks.

Tofu. Aka "toe food".  Or anything similar to it.

On the liquid side:Milk.  Disgusting. Never drank it as a kid or had it in cereal. I recall trying to drink it once and spewing it into the sink and backsplash.

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I'm one who will try (almost) anything once, there's not much I won't eat 

1- that marmite / vegemite stuff has 10-ft pole marks all over it.

2- insects of any kind 

3- about 1/3 of my wife's cooking.

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2 hours ago, hedgeybaby said:

I refuse to eat Chinese food.

It's not that I don't like it, but the fact that the ingredients are so incredibly cheap and they charge so much for it makes me sick.

I find this comment quite interesting, Are you talking about takeaway Chinese food, or restaurant quality?.   Do you not find pizza much more offensive? the people I know who own restaurants, see pizza pretty much like printing money. i.e a hand full of flour, and and a scant covering of very cheap ingredients.  For a £15 pizza, I would be surprised if the cost price of the ingredient would total £1. 

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I refuse to eat Chinese food.
It's not that I don't like it, but the fact that the ingredients are so incredibly cheap and they charge so much for it makes me sick.

You haven’t had real Chinese food...
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I have. Been to China many times. It isn’t my favorite food choice.


This I get. I was commenting on the perceived high margin.
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