46.88 for me, mostly insects and hygiene. Recently diagnosed as celiac. Each mistake takes 4-5 days to pass, so I'm reluctant to trust any one cooking for me right now...
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My wife has that too, thankfully she's known since childhood thanks to the diligence of her mom and older brother researching things back in the early 80s. -
We have a daughter who is celiac. My wife has even more restrictions than she does, since in the past year she was diagnosed with SIBO. The two of them are going off together this weekend to a Women's Seminar. With some trepidation. They have both requested a celiac diet, which is well-recognized these days. But one item loaded with HFCS, will set off a reaction well into next week. -
I was diagnosed with Celiac just before Covid hit. I knew the drill since my mother had both that and diabetes. My primary symptom is inflammation, which takes a few days and more than just a minor exposure to manifest. Almost every BBQ place can accommodate the diet and they are more than happy to discuss it with you. I do miss fried chicken and beer...
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I'm at 56%:
The hygiene and human contamination are pretty much the same concern for me. I insist on hygiene and sanitation, and assume people are filthy.
And no bugs or mold!
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I eat just about anything, but am sensitive to contaminants, food poisoning will do that to ya.
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Food Disgust Test
Results:
Your food disgust is very low (17.88%).
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Mine was 23.5 hygiene and human contaminants. I agree that the way that they posted the questions could have been better.Comment
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22%. Guess I’m not a junk yard dog after all.Comment
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30.6% disgust level. Mostly driven by:
-hygiene, kitchen etiquette etc. although i was totally fine with the hair in the soup and what not. The chef tasting spoon one always gets me though
-the fruit and veg was mostly overripe...ie i love avocados but you couldnt pay me enough to eat an overripe one
-mold doesnt bother me, love blue cheese etc. one that i found interesting here was that i would totally scrape mold off marmalade and still use the rest but if bread has mold on it then the loaf is gone Comment
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Yeah, I'm pretty good with meat that is well-stored and thoughtfully cooked.
I'm with Spinaker on the chicken front, though, except that I love to smoke or fry it but consider raw chicken or poultry in my kitchen as kryptonite. And no way would I ever knowing eat ground up chicken or other poultry. Who knows what the heck is in there.
The idea of a hair in my soup makes me retch. We humans are pretty filthy creatures.
KathrynLast edited by fzxdoc; May 5, 2023, 06:42 AM.
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The thumb system on these questions wasnt really intuitive... but as usuall Im just average
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I am feeling like these scores may be impactful to future Meat-Ups.
Imagine the conversations that may take place now. 🤣Comment
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Actually, I found disgust for things & being careful was a little convoluted.Comment
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I'm not that picky, but insects - no. Mold and hygiene get to me, though not as much as I would guess. "Bloody" beef, no problem, I'm surprised there weren't chicken questions. Pink inside chicken, no. Tendons gross me out, I cannot handle drumsticks as a result. Gristle-y meat/fat, no. Not a giant fruit fan, and it has to be perfectly ripe or I can't. Mushy goes to the compost. My food disgust right at 50%.
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Bogy, I agree with Kathryn. I am well versed in myoglobin vs hemoglobin, and all that. I am also pretty well versed in the microbiological hazards of chicken, and cannot stomach the idea of anything less than well done. Cows and pigs are fine, chickens are potential bacterial nightmares and I'll stick with that. If I ever have a rare condition that requires I eat rare chicken, I'll deal with it then. Until that time, well done for me. -
As I said, you have to do what makes you comfortable. It's not that I don't know the danger of undercooked chicken. I gave myself a very severe case of food poisoning 35 years ago when I didn't have an instant read meat thermometer, and figured the chicken on my gas grill was "good enough" when the cylinder ran dry. Fortunately, I was the first one to bite into a thigh that was not just pink, and no one else had any until it was cooked completely.
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It is low. Also shrimp are in fact "bugs". Ocean bugs but still. OK OK fine - technically NOT insects, but we call lobster "bugs" anyway.
My disgust is so low that once I was out with a group of people, some were friends and a few were assholes. The place served Thai and Japanese food. So I order up my usual sushi and sake and some asshole has to pipe up about how raw fish is "gross" and I drink too much sake and I was generally "disgusting: the table. So being diplomatic I simply said "that's nice, your opinion is duly noted and shall be promptly ignored". Others stepped in and diffused the situation by moving seats. Whatever.
Anyway his plate of fully cooked non-disgusting food comes to the table and about 25% of the way though he finds a band-aid. The same color as the noodles, apparently it was expertly marinaded and sauteed.
So I break the silence by laughing. And noting that the sushi guy was out in the open where everyone could see him and his hands were very obviously free of any injury. So I went back to my rolls and sashimi and ordered more sake. Completely without concern. BEST dinner EVER!
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And thus my wife gets all my mushrooms...
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