Lima beans, Jagermeister, any licorice flavour other than black.
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Liver
sushi
kelpComment
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It is difficult for me to think of a food that is prepared well that I don't like. When I was a little kid, the idea of English, or Le Suer peas was revolting to me. My mom forced me to eat a spoonful at Wednesday night church supper and I projectile vomited across the table. But now I love them. There are some things I will never eat. Squirrel, Possum, and Raccoon, for instance (unless there is a zombie apocalypse.) Probably also Korean cadaver soup, and Durian. But who knows?Comment
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Agree totally. I just do not know of a food that I do not like. When I was little, I was not allowed to get up from the table until my plate was clean and I had to eat what everyone else ate. Today, I guess that may be considered abuse, I donât know. But really like all foods. -
I think most people here havenât had well prepared (fill in the blank) so they got traumatized when they were young. Bc some of the veggies that people object to just make me say huh? Or itâs not a childhood trauma but something they had for the first time as an adult and it just wasnât prepared well. Some of it is cultural- theyâll eat pigs feet but wonât eat kale. đ€·ââïžIâll probably eat anything well preparedâŠexcept Balut, F that shiz. đđđ
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I thought about saying brussel sprouts but I am like CaptainMike and really like them. I like kale and eat it often. But I have to think that the majority of the people who eat it really do not like it very muchâŠComment
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That can shaped cranberry sauce creeps me out. The OCD hiding within me wants to scream âSTIR IT!!!!!â -
My wife and everyone on her side of the family likes the can shape. Iâm the lone holdout for fresh made cranberry sauce.
I will eat the stuff from the can, but it must be mixed up so itâs at least pretending to be fresh.
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I can't eat salmon, and I have tried to learn to eat it. Nan loves salmon and I cook it fairly often for her, but if I'm cooking it in the kettle, it has to be cooked separately because it flavors whatever is in the kettle with it.
Organ meat. I don't want anything to do with an organ that doesn't have keys and pipes.
Middle Eastern food. Even smelling it is disgusting to me.Comment
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Starbucks coffee.Comment
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It all depends on which roast you buy. I get a lighter medium roast that I brew at home. The burnt coffee taste comes from the coffee sitting in the coffee urns WAY longer than it should. This should not be the case as much because most stores switched brewing methods to do brew on the spot. They have also discontinued several of their mega dark beans in recent years in favor of medium and light roast. Though you definitely get more consistently light roasts from the independent coffee shops.
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Zucchini. I just think of them as watery and bland.
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Sweet breads (not the Mexican sweet breads, but the glands), Tripe, Lima beans, head cheese, blood sausage, haggis, OKRA (I like fried okra, it's that slimy okra in gumbo that I can't stand).Comment
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Iâm going to leave out the (my) obviousâŠâŠbecause this thread has leaned into what we like and do not like.
OG Post: What's the most overrated food people are just pretending to enjoy???
âmy takeawaysâŠ. And know that I am in the business of supporting small food makers trying to make their way and come up with new and exciting things.
kale anythingâŠ.. chips, smoothies, etc. donât get me wrong, we like kale. But in small doses. I make this awesome dish with kale, caraway and tomatoes. Served with a perfect pork chopâŠ.heaven on a plate.
acai bowls. It seems itâs still a thing. Why, Iâm not sure. We went to a fusion korean place the other day. We had some really good garlic noodles. And I kept watching the açaĂ bowl videos and guests ordering them. It didnât make sense to me.
plant based anything trying to be a real anything else. Just eat a G*d damned plant!!!!!!! You say you care about the environment, etc. yet these products are more processed then clucking velveeta? Shut up. But I digress.
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How about super hot peppers.
I enjoy capsaicin, but there is a limit, and my enjoyment maxes out somewhere around habaneros. Thatâs where I can say I genuinely crave the rush. Above that, and the heat is really annoying. Itâs not like real pain, because I know itâs going to go away in a few minutes. So itâs annoying, because it was fun for about 30 seconds, and now I have to put up with it for another 10 minutes or so.
Even Smokinâ Ed Currie, who developed Carolina Reapers and Pepper X, says that they are not intended for human consumption, but rather for industrial use, as an efficient way to produce large amounts of capsaicin for extracts and ointments.Comment
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Itâs been said that people who like super spicy chiles are a little masochistic. I love spicy food, and I canât say theyâre wrong.
Heat is great, but Iâm after flavor too. As your capsaicin tolerance builds youâre able to experience the flavor of chiles. I too am a fan of habaneros. No one else in my family things they have flavor. Itâs just heat. But when you get crazy high above thatâŠyeah, no oneâs enjoying the flavor. -
When you get someone who eats some 2,000,000 Scovilles thing, and then pretends that theyâre unaffected and that they liked it, say, âOkay. You liked it so much, eat another one. Better yet, eat the whole bowl.â
Right. I liked it too. I liked it so much I ate a whole bowlful⊠yesterday. Thatâs right, I did it yesterday. When my girlfriend from Canada was here.
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Ground turkey or chicken is so slimy and gross. Turkey and chicken are good but ground is not good! I have had a turkey burger grilled from frozen that wasn't so bad.Comment
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Americanized Sushi and Asian "fusion" in general.
Craft IPA
Franchise food in general
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I don't know what 'Americanized Sushi' is. I've never had sushi in Japan or anywhere, only eaten it IN America, in supposed Japanese restaurants (oh, and gas stations - best sushi fer sure, lol). -
Huskee Hating on IPA's is not a fad with me. It's the insane desire to win the hop war that turned me off. I've been drinking beers from around the world for 5 decades and if I want something that tastes like craft IPA's, I'll just add a splash of Pine-Sol to a Coors.
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