Foods You Have Tried To Like But Can't

[Spacescifi]

 

You can post a pic or video and explain.

I go first.

 

Conchas taste like dry bread with sugar on top. The only ones that taste like an actual pastry are the pre-packaged ones you get at gas stations. I like those, but Panderias (stores where you buy the dry ones) I tend to stay away from. Empanadas are the only thing I can eat there without feeling sick, but overall they are still much less sweet than you would expect of pocket size pie.

 

What about you? List a pic or vid and explain why you cannot like a food you have tried to like.

[TheSaint]

Lobster. Can't stand it. Really it's almost all shellfish: lobster, crab, shrimp, scallops. I can't stand any of them. But lobster is the one that usually makes people go, "Huh?" The texture is nasty, and the flavor isn't enough to make me want to overcome that. I'll eat fish every day and twice on Sunday. But no sea bugs.

[kerbiloid]

Caviar. Any. Black, red, or any other. It smells like the smelliest fish and same on taste.

Of course any alcohol is a waste.

Edited October 19, 2019 by kerbiloid

[Nuke]

any fast food.

[tater]

Stinky cheese (generally the moldy kind).

[Shpaget]

I'm not a picky eater. There are some things that I like more than others, and some things that I would avoid given an alternative, but there's that one thing that I can't stand.

My dad used to make something like patties from left over mashed potatoes. He'd sautee some onions and fry up some bacon, add some seasoning and mix it all with mashed potatoes, form the mass into patties and toss in a pan with a bit of oil to brown it a bit. Nothing fancy, an ok side dish, right?

I have no objection to any of the ingredients individually or in combination with other food, but that specific combination is something that makes my stomach turn. Even the smell is something that I can't stand. I don't know why, I have no reasonable explanation, it just is and my family has accepted that I don't eat that.

[kerbiloid]

2 hours ago, Nuke said:

any fast food.

+1
It's hard to catch it.

[Nuke]

1 hour ago, Shpaget said:

I'm not a picky eater. There are some things that I like more than others, and some things that I would avoid given an alternative, but there's that one thing that I can't stand.

My dad used to make something like patties from left over mashed potatoes. He'd sautee some onions and fry up some bacon, add some seasoning and mix it all with mashed potatoes, form the mass into patties and toss in a pan with a bit of oil to brown it a bit. Nothing fancy, an ok side dish, right?

I have no objection to any of the ingredients individually or in combination with other food, but that specific combination is something that makes my stomach turn. Even the smell is something that I can't stand. I don't know why, I have no reasonable explanation, it just is and my family has accepted that I don't eat that.

mashed potato pancakes. which i have made myself on occasion. are damn good when done right, but easy to screw up. mashed potatoes need to be no more than 24 hours old and should be real potatoes, not instant. it can be done but i find the texture horrific. mine are a pretty basic mix of butter, milk and salt. normal bacon, none of that maple crap. my sister once served a pizza with maple bacon on it and it was weird don't do that, if you want maple flavor dunk it in the syrup like normal people, there is no other reason for it to have maple flavor. doing something weird like roast garlic taters and it can ruin it. no garlic, nothing against it in particular, but there is a right way and a wrong way to use it. i usually chop my bacon then fry my onions and bacon together with some butter and bacon fat, drain and let cool. caramelized onions and crispy bacon are desired. i usually do a 60:40 split between taters and pancake batter (i usually use bisquick, but scratch works too). i also fry it in butter instead of oil because butter is good. since theres meat and taters in there a little salt and pepper never hurts. also consider doing a cheese layer. put down a hand full cheese, then the batter then another handful cheese its really good (if you have a pan that doesn't stick to cheese that is, otherwise you are in for a mess). sour creme may also be added, hell anything that goes good on a baked potato works. 

Edited October 19, 2019 by Nuke

[Nuke]

there is this thing among some members of the extended family called "grease bread" which is pretty much dried bread or half cooked toast, dunked into the drippings of the thing you just fried in your skillet, browned up and served. no flavor no nothing. just bread soaked with fat to the point where it tastes like neither.  

[Spacescifi]

7 hours ago, Shpaget said:

I'm not a picky eater. There are some things that I like more than others, and some things that I would avoid given an alternative, but there's that one thing that I can't stand.

My dad used to make something like patties from left over mashed potatoes. He'd sautee some onions and fry up some bacon, add some seasoning and mix it all with mashed potatoes, form the mass into patties and toss in a pan with a bit of oil to brown it a bit. Nothing fancy, an ok side dish, right?

I have no objection to any of the ingredients individually or in combination with other food, but that specific combination is something that makes my stomach turn. Even the smell is something that I can't stand. I don't know why, I have no reasonable explanation, it just is and my family has accepted that I don't eat that.

 

I think it's the combo of greasiness that turns you off. The bacon is probably overkill.

Without it, I would be willing to try your dad's stuff. Might try it myself... sounds like a tasty burger.... minus the bacon.

 

4 hours ago, Nuke said:

there is this thing among some members of the extended family called "grease bread" which is pretty much dried bread or half cooked toast, dunked into the drippings of the thing you just fried in your skillet, browned up and served. no flavor no nothing. just bread soaked with fat to the point where it tastes like neither.  

 

Gross... but I probably have no figurative legs to stand on.

Since I am the same person who has taken bread and dipped it in the meat drippings to eat after all the meat was gone.

When I was really hungry and all I had was bones I would eat those too.... marrow and all LOL.

Edited October 20, 2019 by Spacescifi

[garryslash]

Olives. Olive oil is awesome, though.

[kerbiloid]

Btw, +1.
Every New Year I try one or two olives only to ensure again that they are still disgusting for me.
Same with bananas, this hybride of potato mash with melon.

Edited October 20, 2019 by kerbiloid

[Chel]

apples

i barely eat them anymore, maybe once or twice a month

[Just Jim]

Watermelon... or any other kind of melon for that matter. I don't know if it qualifies as a full blown food allergy, but to me they're really disgusting, and make me really sick.  
 

[adsii1970]

Lima beans and butter beans. 

 

[Kernel Kraken]

Beef or pork products. They look good, smell good, taste good- but oh my god why does it have to be so chewy. Chicken is the best.

[Shpaget]

14 minutes ago, Kernel Kraken said:

why does it have to be so chewy.

Because it wasn't cooked properly.

14 minutes ago, Kernel Kraken said:

Chicken is the best.

Drumsticks and butt are ok, the rest is barely edible.

[Ogberi]

Brussels Sprouts. I try one once in awhile, just to check, but still really dislike them.

One thing I absolutely love is to go catch a mess of blue crabs (about 15 min from my home), clean 'em, season 'em, put a dollop of garlic butter in the middle, and put them on the smoker. Low and slow. It'll change your life. Flavor is incredible!

 

[TheSaint]

2 hours ago, Ogberi said:

Brussels Sprouts. I try one once in awhile, just to check, but still really dislike them.

One thing I absolutely love is to go catch a mess of blue crabs (about 15 min from my home), clean 'em, season 'em, put a dollop of garlic butter in the middle, and put them on the smoker. Low and slow. It'll change your life. Flavor is incredible!

My dad loved blue crab. Bought them every chance he could. He would boil them up and eat the whole thing, go under the hood and eat all the guts, everything. I can still remember him sitting there at the dining room table with the newspaper all spread out with a nutcracker and pick, grinning like a kid on Christmas morning. I would try a taste of his every once in a while. No, just no, couldn't do it. My wife loves crab, every once in a while when she's having it I'll try a bite, just to make sure nothing has changed. Still on the "Nope" list.

[XB-70A]

Bigeyes (Priacanthidae) fishes...

I fished them as child, because they swarmed in the reefs and were some of those coastal fish that did not require any force to bring them back to you, but... I hated, still hate, and will continue to hate the "taste" and texture of their flesh. Why taste in quotation marks? Because they simply don't have any! When you cook them with boiling water their texture becomes a kind of mix between mash potatoes and dust, that you carve without feeling the slightest sensation of taste.

 

 

What it's looking like once cooked, Caribbean-style.

 

Good luck to remove the skin too, and I'm not even talking about all the small fish bones that abound in if you do not remove them before cooking.

[tater]

4 hours ago, Ogberi said:

Brussels Sprouts. I try one once in awhile, just to check, but still really dislike them.

Roasted?

Cut in half or quarters. Toss with olive oil and salt. Place flat sides down on preheated pan in oven. Cook at high heat (450°F) in oven til the flat side is browned well. Seriously, they are hard to overcook, I like some crunch to the leaves. A drizzle of good balsamic on top is nice.

I made this with huge, thick steaks the other day---and I ate the Brussels Sprouts first.

[TheSaint]

1 hour ago, tater said:

Roasted?

Cut in half or quarters. Toss with olive oil and salt. Place flat sides down on preheated pan in oven. Cook at high heat (450°F) in oven til the flat side is browned well. Seriously, they are hard to overcook, I like some crunch to the leaves. A drizzle of good balsamic on top is nice.

I made this with huge, thick steaks the other day---and I ate the Brussels Sprouts first.

I make them the same way, but with bacon fat. Cook the bacon, toss the sprout halves in the fat (don't need salt), roast them in the oven, toss them with the bacon crumbles when they're done. My kids fight over them at Thanksgiving.

[tater]

6 minutes ago, TheSaint said:

I make them the same way, but with bacon fat. Cook the bacon, toss the sprout halves in the fat (don't need salt), roast them in the oven, toss them with the bacon crumbles when they're done. My kids fight over them at Thanksgiving.

Yeah, with bacon no need for salt. There's a burger place here that offers something similar as a side instead of fries. I always get it. A tiny cast iron skillet with the sprouts, some bacon, then a drizzle of balsamic. Insanely good.

[guesswho2778]

for me its Vegemite... you know that, black aussie... you know im not even sure what to call it. i just cant understand how anyone likes it, it is disgusting and i swear im the only aussie that doesn't like it...

 

(though that might be because when i was young my mother used to spread it on like butter when apparently its supposed to be spread thin...)

Edited October 31, 2019 by guesswho2778

[TheSaint]

12 hours ago, guesswho2778 said:

for me its Vegemite... you know that, black aussie... you know im not even sure what to call it. i just cant understand how anyone likes it, it is disgusting and i swear im the only aussie that doesn't like it...

 

(though that might be because when i was young my mother used to spread it on like butter when apparently its supposed to be spread thin...)

I tried Vegemite when I traveled to Australia for vacation and Marmite when I lived in South Africa. Yeah. Haven't really gone out of my way for either of those since. Obviously they're an acquired taste....