Just try having an intolerance/allergy to onion and shallots .... One famous fast-food franchise even includes it in the "savoury coating" on its chips. As for help-yourself salad bars, they are definitely out-of-bounds.
It would be difficult - I think I'd find it as hard to cook without onions as I would to cook entirely vegan.
I’ve remembered something else I can’t eat: lime pickle.
I’ve been to India twice now, both times I thought “oh well, this isn’t so bad” with regard to the spicy heat of the food and have then completely ruined myself with the smallest speck of lime pickle. I don’t seem to be able to get it into my head that I can’t stomach it and no, I shouldn’t try it again.
Fortunately it isn’t a regular occurrence, possibly 5 times in total in my life.
I’ve remembered something else I can’t eat: lime pickle.
I’ve been to India twice now, both times I thought “oh well, this isn’t so bad” with regard to the spicy heat of the food and have then completely ruined myself with the smallest speck of lime pickle. I don’t seem to be able to get it into my head that I can’t stomach it and no, I shouldn’t try it again.
Fortunately it isn’t a regular occurrence, possibly 5 times in total in my life.
Oh God yes, that stuff is awful. Tastes exactly how you'd expect - bitter and sour. Mind, I'm no fan of citrus peel - can't manage marmalade because of it. The little bits of candied peel you get in dried fruit as well - like little hard bitter bogeys.
I’ve remembered something else I can’t eat: lime pickle.
I’ve been to India twice now, both times I thought “oh well, this isn’t so bad” with regard to the spicy heat of the food and have then completely ruined myself with the smallest speck of lime pickle. I don’t seem to be able to get it into my head that I can’t stomach it and no, I shouldn’t try it again.
Fortunately it isn’t a regular occurrence, possibly 5 times in total in my life.
Oh God yes, that stuff is awful. Tastes exactly how you'd expect - bitter and sour. Mind, I'm no fan of citrus peel - can't manage marmalade because of it. The little bits of candied peel you get in dried fruit as well - like little hard bitter bogeys.
It’s also flipping hot. Things that make the back of your neck so numb that you can’t taste anything else, having first given you the nauseous taste of creosote, are not food. And are only on this earth to trip up unsuspecting white people. Like marmite in reverse.
Of course there are a lot of unsuspecting white people who also don’t like marmite.
Depends on the beast. Pigs' liver is not my favourite thing but I can eat it. Calves' liver OTOH is one of my absolute favourites.
I only discovered this as an adult tho, because the liver I was served for school dinner had been kept hot for about 3 hours, and was truly vile.
My mother would cook liver until you could have soled your boots with it. Only as an adult did I discover flash frying.
I have to say I like a touch of sour. Chopped cornichons in salads or egg mayo say. Or wedges of roasted lemon in a traybake - sour and burnt - what's not to like?
I can cope with Egg in (say) a cake recipe, or even the bits you get in Egg Fried Rice, but hard-boiled, fried, scrambled, or in an omelette - NO!
I'm not allergic AFAIK, but I do vividly remember being forced to eat a hard-boiled Egg on my sixth birthday, and of the feeling of disgust and nausea it brought on. I can't recall having been given Eggs before that day - I daresay I did have them - My Old Dad was a grocer - but there must have been something unspeakably awful about that Birthday Egg...
(The day was wholly redeemed by my very first visit to a notable steam railway in the South-East, but that's another story).
There is SOMETHING at Cracker Barrel restaurant i can’t tolerate, which causes vomiting and diarrhea every time, no matter how carefully i order. I can’t think what it could be—it’s so widespread, something in the cooking oil maybe?
Bananas. The smell makes me want to throw up. Actually eating them results in me throwing up. Including when someone used one as a cake ingredient and didn't mention it. 🤢
My lactose tolerance is ...odd. Quiche, white sauces, cream sauces for pasta, are Bad Things. Cheese is usually fine. Omelettes are fine, but a cheese omelette probably won't be! I don't take milk in tea very much as it's so sweet.
Same here, the smell of bananas makes me feel sick. Especially over ripe ones. I think it's the smell of the skin.
Also hate watermelon and sweetcorn, mentioned above.
But I'm a YES for marmite. My favourite sandwich is cheese, cucumber, marmite and mayonnaise. A wonderful combination of textures and flavours.
I was only thinking the other day that prison sentences could be substantially reduced if in exchange prisoners had to eat tripe, cowheel and pig's trotters. All horrors from my childhood, when people really were poor. I would be in genuine terror of such a diet.
Firenze hoped potatoes weren't on anyone's list. I'm not adding them wholesale, but just mashed. Boiled, baked, love them; mash, can only eat if drowned in butter. It is the texture. Like bananas...love smoothies, hate the texture of bananas. A conversation with my cousin brought this up. Calamari the same.
Others mentioned texture above too, but with varying foods. Glad I'm not alone with texture issues.
I was a very picky eater as a child, and I have become a very adventurous eater as an adult. However, my childhood tastes were a bit odd--I liked spinach, even the Gerber creamed spinach baby food (my mother says she almost gagged feeding it to me, but I scarfed it down with delight); I liked liver. But the one thing I could not swallow, and still can't, is cottage cheese. It's like trying to eat vomited sour milk.
I think I already mentioned Mac and Cheese, especially the boxed kind.
Lately, I can't seem to eat bacon because of my liver condition.
Sunday, after church, I ordered a double Bloody Mary for Mrs. Gramps and a Vigin Mary for me. In the end, I should have just ordered tomato juice. The tabasco sauce was just too strong. I could not finish half the drink.
Fish or seafood. I can cope with prawns but only because they don't seem to taste of anything. Otherwise - a complete nope from me. It always seems to have the rotting smell of a trawler net to me - yes, even when completely fresh.
Firenze hoped potatoes weren't on anyone's list. I'm not adding them wholesale, but just mashed. Boiled, baked, love them; mash, can only eat if drowned in butter.
Out of curiosity, have you tried them mashed with cheese rather than butter? Little Miss Feet much prefers them that way.
Student days special - make up a packet of instant mash, add in grated cheese and butter. Spread in a shallow dish and cover with more cheese. Put under a hot grill until bubbling.
Peanut butter - it's a texture thing can't get it past my gag reflex.
Ditto beef liver - love the flavor but the crackle/smush thing is intolerable. Puree it into pate - it's lovely.
Brussels sprouts - nasty soggy bitter little cabbages.
Anything containing caraway seeds - utter trash in my mouth.
Cucumbers - pickled are fine but a slice of bitter, slimy cuke by itself or in something else will trigger the reflex. The flavor is to me also obnoxious.
Anything offal - chitterlings, tripe, brains, kidneys. No thank you, I'd rather starve.
Anything cooked in soybean oil - it's illegal to cook with this oil in France for the sole reason it is so offensive to the palate.
It's a fairly short list. I love most foods, and am pretty easy to please.
I don't mind a bit of jelliness- excepting something I had in China which was snot in a bowl of slime. And I like the mealiness of beans and pulses which Mr F doesn't. I'm fine with the rubberiness of kidneys and chicken gizzards (another Chinese thing). I even have faint - very faint - nostalgia for the sago and tapioca puddings of childhood.
A thought has occurred to me which is so horribly yucky that I will hide it.
Hidden Text
On seeing a photo of a brain tumour similar to mine - a meningioma - I was irresistibly reminded by its texture and colour, of the horrible lumps which one sometimes found in school tapioca (I think) pudding.
Bishops Finger, that is a horrible image and thought!
Caraway seeds taste disgusting to me. Likewise malt vinegar or anything labeled basalmic. Autocorrect just corrected my attempt to spell basalmic to basilisk and I'm okay with that! Yuck.
I'm quite a picky eater and I have food allergies so things can get complicated. I'd like to do a taste test of cilantro some time but have not figured that out yet.
A thought has occurred to me which is so horribly yucky that I will hide it.
Hidden Text
On seeing a photo of a brain tumour similar to mine - a meningioma - I was irresistibly reminded by its texture and colour, of the horrible lumps which one sometimes found in school tapioca (I think) pudding.
I've tried it, and it's precisely the sort of squidgy gelatinous texture I detest. Never eating it again because it's damnably expensive for something I enjoy so little.
I've tried it, and it's precisely the sort of squidgy gelatinous texture I detest. Never eating it again because it's damnably expensive for something I enjoy so little.
Sunday, after church, I ordered a double Bloody Mary for Mrs. Gramps and a Vigin Mary for me. In the end, I should have just ordered tomato juice. The tabasco sauce was just too strong. I could not finish half the drink.
I will readily admit that this is totally illogical and weird: I detest tomato juice and I don’t like vodka, but I like Bloody Marys. I attribute it to Tabasco and Worcestershire sauces.
My main nonnegotiable among commonly encountered foods is mushrooms - I think there is something about the smell of most mushrooms that my brain just will not process as edible. I can deal with some mushrooms (chanterelles, morels) in small doses if they don’t dominate the flavour of the dish.
Not a huge fan of caraway, either, now that people mention it. Especially if served for breakfast as caraway rye bread - as I got one morning when travelling for work presumably because the hotel ran out of normal bread.
Peanut butter - it's a texture thing can't get it past my gag reflex.
Ditto beef liver - love the flavor but the crackle/smush thing is intolerable. Puree it into pate - it's lovely.
Brussels sprouts - nasty soggy bitter little cabbages.
Anything containing caraway seeds - utter trash in my mouth.
Cucumbers - pickled are fine but a slice of bitter, slimy cuke by itself or in something else will trigger the reflex. The flavor is to me also obnoxious.
Anything offal - chitterlings, tripe, brains, kidneys. No thank you, I'd rather starve.
Anything cooked in soybean oil - it's illegal to cook with this oil in France for the sole reason it is so offensive to the palate.
It's a fairly short list. I love most foods, and am pretty easy to please.
AFF
Have you tried cutting cucumber into chunks? Much more palatable that way.
Peanut butter - it's a texture thing can't get it past my gag reflex.
Ditto beef liver - love the flavor but the crackle/smush thing is intolerable. Puree it into pate - it's lovely.
Brussels sprouts - nasty soggy bitter little cabbages.
Anything containing caraway seeds - utter trash in my mouth.
Cucumbers - pickled are fine but a slice of bitter, slimy cuke by itself or in something else will trigger the reflex. The flavor is to me also obnoxious.
Anything offal - chitterlings, tripe, brains, kidneys. No thank you, I'd rather starve.
Anything cooked in soybean oil - it's illegal to cook with this oil in France for the sole reason it is so offensive to the palate.
It's a fairly short list. I love most foods, and am pretty easy to please.
AFF
Have you tried cutting cucumber into chunks? Much more palatable that way.
IME, once you get past a certain age, the solution to foods you don't like is just don't eat them. I know I've wasted too much time with "have you tried it this way?" suggestions for various things (not fish; that will never pass my lips because I can smell it a mile away) and they still taste exactly the same.
I don't see the point of vodka, especially when GIN is right there.
Food I detest: eggplant (aubergine in the UK, I think). I don't in general have texture issues, but I do with eggplant.
Vodka tastes like bench ethanol from the lab, which it might as well be. Its only point is it adds alcohol, and I don't drink alcohol for effect but for taste.
Aubergines, yep - if they tasted good I could probably get over the texture, but they don't, so I don't see the point.
Gin I don't hate but don't particularly like either. I've yet to be put in a situation where gin is my best option.
IME, once you get past a certain age, the solution to foods you don't like is just don't eat them. I know I've wasted too much time with "have you tried it this way?" suggestions for various things (not fish; that will never pass my lips because I can smell it a mile away) and they still taste exactly the same.
Yeah, I don't listen to people with suggestions about ways to try foods I can barely choke down.
IME, once you get past a certain age, the solution to foods you don't like is just don't eat them. I know I've wasted too much time with "have you tried it this way?" suggestions for various things (not fish; that will never pass my lips because I can smell it a mile away) and they still taste exactly the same.
Yeah, I don't listen to people with suggestions about ways to try foods I can barely choke down.
Or even better, “oh, but you’ve never had my _______”
Peanut butter - it's a texture thing can't get it past my gag reflex.
Ditto beef liver - love the flavor but the crackle/smush thing is intolerable. Puree it into pate - it's lovely.
Brussels sprouts - nasty soggy bitter little cabbages.
Anything containing caraway seeds - utter trash in my mouth.
Cucumbers - pickled are fine but a slice of bitter, slimy cuke by itself or in something else will trigger the reflex. The flavor is to me also obnoxious.
Anything offal - chitterlings, tripe, brains, kidneys. No thank you, I'd rather starve.
Anything cooked in soybean oil - it's illegal to cook with this oil in France for the sole reason it is so offensive to the palate.
It's a fairly short list. I love most foods, and am pretty easy to please.
AFF
Have you tried cutting cucumber into chunks? Much more palatable that way.
IME, once you get past a certain age, the solution to foods you don't like is just don't eat them. I know I've wasted too much time with "have you tried it this way?" suggestions for various things (not fish; that will never pass my lips because I can smell it a mile away) and they still taste exactly the same.
I long had an aversion to rice (30+ years), but managed to convince myself that a staple food for half the planet can't be that bad and thus overcame the aversion within a couple of meals. Not something I think I could do with, say, cauliflower as the aversion is much more visceral. Some aversions, though, can be overcome if one has the spare spoons and desire to do so.
I can't stand ban cuong, which is basically rice flour mixed with water and turned into a very good imitation of a cold wet jellyfish. They generally stick a pitiful amount of fried onions and seasoned meet in the midst of a huge amount of pseudo-jellyfish, and douse it with fish sauce; but I can barely choke it down even so, and gave up completely once I had married Mr. Lamb and no longer needed to be concerned about what family or community members though of me. I just dumped it right onto his plate going forward.
Am I the only person who thinks some kinds of shellfish resemble very large insects?
Because they ARE.
Lobsters and crabs are arthropods (like roly polys in your garden). Dunno what are shrimp, but they eat fish poop at the bottom of the ocean and taste delicious.
There's a kind of resistance to eating bugs in our society and truth to tell, I'm not really down with eating powdered crickets. But some cultures swear by sago palm grubs.
I've often thought the thing about eating submarine bugs is a branding issue. You might have trouble eating a spider crab, but an Alaska King Crab, now that's a premium priced deliciousness to add to your 12oz prime rib.
I have often thought that if we could breed roly polies to be the size of, say, a lobster tail, I could make millions upselling them as "Huron Shore Rock Shrimp".
Comments
It would be difficult - I think I'd find it as hard to cook without onions as I would to cook entirely vegan.
I’ve been to India twice now, both times I thought “oh well, this isn’t so bad” with regard to the spicy heat of the food and have then completely ruined myself with the smallest speck of lime pickle. I don’t seem to be able to get it into my head that I can’t stomach it and no, I shouldn’t try it again.
Fortunately it isn’t a regular occurrence, possibly 5 times in total in my life.
Oh God yes, that stuff is awful. Tastes exactly how you'd expect - bitter and sour. Mind, I'm no fan of citrus peel - can't manage marmalade because of it. The little bits of candied peel you get in dried fruit as well - like little hard bitter bogeys.
You spelt "Yuck" wrong.
It’s also flipping hot. Things that make the back of your neck so numb that you can’t taste anything else, having first given you the nauseous taste of creosote, are not food. And are only on this earth to trip up unsuspecting white people. Like marmite in reverse.
Of course there are a lot of unsuspecting white people who also don’t like marmite.
My mother would cook liver until you could have soled your boots with it. Only as an adult did I discover flash frying.
I have to say I like a touch of sour. Chopped cornichons in salads or egg mayo say. Or wedges of roasted lemon in a traybake - sour and burnt - what's not to like?
I can cope with Egg in (say) a cake recipe, or even the bits you get in Egg Fried Rice, but hard-boiled, fried, scrambled, or in an omelette - NO!
I'm not allergic AFAIK, but I do vividly remember being forced to eat a hard-boiled Egg on my sixth birthday, and of the feeling of disgust and nausea it brought on. I can't recall having been given Eggs before that day - I daresay I did have them - My Old Dad was a grocer - but there must have been something unspeakably awful about that Birthday Egg...
(The day was wholly redeemed by my very first visit to a notable steam railway in the South-East, but that's another story).
Same here, the smell of bananas makes me feel sick. Especially over ripe ones. I think it's the smell of the skin.
Also hate watermelon and sweetcorn, mentioned above.
But I'm a YES for marmite. My favourite sandwich is cheese, cucumber, marmite and mayonnaise. A wonderful combination of textures and flavours.
Firenze hoped potatoes weren't on anyone's list. I'm not adding them wholesale, but just mashed. Boiled, baked, love them; mash, can only eat if drowned in butter. It is the texture. Like bananas...love smoothies, hate the texture of bananas. A conversation with my cousin brought this up. Calamari the same.
Others mentioned texture above too, but with varying foods. Glad I'm not alone with texture issues.
Lately, I can't seem to eat bacon because of my liver condition.
Sunday, after church, I ordered a double Bloody Mary for Mrs. Gramps and a Vigin Mary for me. In the end, I should have just ordered tomato juice. The tabasco sauce was just too strong. I could not finish half the drink.
Out of curiosity, have you tried them mashed with cheese rather than butter? Little Miss Feet much prefers them that way.
Ditto beef liver - love the flavor but the crackle/smush thing is intolerable. Puree it into pate - it's lovely.
Brussels sprouts - nasty soggy bitter little cabbages.
Anything containing caraway seeds - utter trash in my mouth.
Cucumbers - pickled are fine but a slice of bitter, slimy cuke by itself or in something else will trigger the reflex. The flavor is to me also obnoxious.
Anything offal - chitterlings, tripe, brains, kidneys. No thank you, I'd rather starve.
Anything cooked in soybean oil - it's illegal to cook with this oil in France for the sole reason it is so offensive to the palate.
It's a fairly short list. I love most foods, and am pretty easy to please.
AFF
They shouldn't be soggy but slightly firm or crispy.
Yes, grate a hard cheese (we use extra mature cheddar) onto the potatoes before mashing.
Caraway seeds taste disgusting to me. Likewise malt vinegar or anything labeled basalmic. Autocorrect just corrected my attempt to spell basalmic to basilisk and I'm okay with that! Yuck.
I'm quite a picky eater and I have food allergies so things can get complicated. I'd like to do a taste test of cilantro some time but have not figured that out yet.
...and doesn't taste of very much.
Food I detest: eggplant (aubergine in the UK, I think). I don't in general have texture issues, but I do with eggplant.
Not a huge fan of caraway, either, now that people mention it. Especially if served for breakfast as caraway rye bread - as I got one morning when travelling for work presumably because the hotel ran out of normal bread.
Have you tried cutting cucumber into chunks? Much more palatable that way.
Oh yeah that for me too. Then off the list went cuttlefish (jibia) who are almost as smart, though they look so dumb.
Please god let squid be stupid because I love them.
AFF
Yes. Sliced chunked shredded diced there is no cucumber in God's creation that isn't pickled that I will eat.
AFF
IME, once you get past a certain age, the solution to foods you don't like is just don't eat them. I know I've wasted too much time with "have you tried it this way?" suggestions for various things (not fish; that will never pass my lips because I can smell it a mile away) and they still taste exactly the same.
Vodka tastes like bench ethanol from the lab, which it might as well be. Its only point is it adds alcohol, and I don't drink alcohol for effect but for taste.
Aubergines, yep - if they tasted good I could probably get over the texture, but they don't, so I don't see the point.
Gin I don't hate but don't particularly like either. I've yet to be put in a situation where gin is my best option.
Yeah, I don't listen to people with suggestions about ways to try foods I can barely choke down.
Avocado, like pears, has a 30 minute interval of being perfectly ripe between hard or rubbery and tasteless and mushy.
Cucumber is best dealt with in the Chinese manner - smack it hard and douse it in chilli sauce.
Or even better, “oh, but you’ve never had my _______”
I long had an aversion to rice (30+ years), but managed to convince myself that a staple food for half the planet can't be that bad and thus overcame the aversion within a couple of meals. Not something I think I could do with, say, cauliflower as the aversion is much more visceral. Some aversions, though, can be overcome if one has the spare spoons and desire to do so.
Because they ARE.
Lobsters and crabs are arthropods (like roly polys in your garden). Dunno what are shrimp, but they eat fish poop at the bottom of the ocean and taste delicious.
There's a kind of resistance to eating bugs in our society and truth to tell, I'm not really down with eating powdered crickets. But some cultures swear by sago palm grubs.
I've often thought the thing about eating submarine bugs is a branding issue. You might have trouble eating a spider crab, but an Alaska King Crab, now that's a premium priced deliciousness to add to your 12oz prime rib.
I have often thought that if we could breed roly polies to be the size of, say, a lobster tail, I could make millions upselling them as "Huron Shore Rock Shrimp".
Maybe in another life.
AFF
But context is all; I've eaten things in Hong Kong street restaurants you'd run screaming from ordinarily.