Mine are brussels sprouts, beets, anchovies and livers
Room temperature coffee and beer tastes just as good.
Durian. I don’t even think it smells bad. Smells okay and tastes good to me
came here expecting to see this at the top.
Durian is alright
Black licorice. I don’t understand why it’s an uncommonly liked taste, it’s just a delicious “rooty spice” taste like root beer.
It was one of the most famous candy in the 19th century and made a german company grow into one of the biggest candy manufacturers in europe (haribo). I don’t think it’s uncommon to like it but that it’s rather a generational difference since we now have a bigger variety in sweets you can learn to (dis)like.
Cabbage, Bovril spread on toast, haggis, black pudding.
American cheese.
I say this as someone that much prefers the expensive aged stuff. Once I learned that it’s just cheddar with sodium citrate in it, I saw it for what it was: enhanced for things that normal cheese can’t do. Granted, it’s not top-shelf cheese by any measure; you wouldn’t put this anywhere near a charcuterie board. That said, it works great as a cooking ingredient.
Also: I’m going to guess that not many would like salty licorice. I once had a bad head cold and took some of those I picked up in Iceland to help with the symptoms. They were just the thing to keep my sinuses clear.
I love natto, but never met anyone else who liked it. Used to have it every day for breakfast and ferment it myself sometimes. Should get back into that actually.
I have a taste for habaneros. A lot of people can’t stand the spice but I’m here for it.
Once you get past the heat, some peppers have amazing flavor. Jalapenos and bird’s-eye chilies are my favorites for that.
Habaneros as mentioned have a smoky savory flavor under the napalm.
They’re usually more fruity to me
Pineapple pizza
Mushrooms and anchovies. Pickles. Olives. Give give
If you like anchovies, try Colatura di Alici if you can get hold of it. It’s a direct descendant of Roman garum and is like a magic button for improving a lot of dishes.
Oooooooooooo
Source: Wikipedia https://share.google/DA9tIY94hDxSl66vJ
Braunschweiger Mettwurst is a smoked, soft and spreadable sausage usually made from raw minced pork
Ouf. I eat raw meat at least once a year in my culture, but spreadable raw pork is somehow scary. How does it taste?
It’s pretty nice. But you can’t just use any raw minced pork
Germany has very very strict laws regarding what can be labeled Mett. The whole process from butchering to final product is far stricter compared to regular minced pork
So when you go to a butcher, you can be assured to eat someone safe if you get “Mett”
eat someone safe
Uuh
Hey, uhh, why don’t you come to the back with me real quick?
I really like the taste of cough medicine and pretty much any digestif/amaro/bitters you put in front of me.
I could sip Malort neat and be happy as a clam, but on the rocks dilutes the sweetness a bit.
My man!!!
I recently got into Old Fashioned cocktails, which means I’ve added a dasher of Angostura bitters to my bar cabinet.
Neat it’s kind of miserable. It’s like, go to your mom’s house, get the five oldest jars out of her spice cabinet, boil the contents in vodka for an hour.
Diluted with some sugar water and it tastes like understanding your grandparents. It has a clove-forward spice flavor that seemed to follow my ancestors everywhere, I came to associate it with old people who had no idea how to relate to me. But served with some whiskey and a twist of orange, I get it.
I really like the taste of cough medicine and pretty much any digestif/amaro/bitters you put in front of me.
Same as you
i also like the artificial banana taste of that gross antibiotic they give kids (in north america, at least)
Waiting for someone to say Surströmming.
It probably tastes fine if prepared appropriately and not, for example, opened in a confined space to generate a brainrot content video.
Exactly this. I don’t love it but I don’t mind it. Some people really go out of their way to eat it every year. I’ll eat it if it’s offered.
You just want a little bit of the fish, with lots of potato, onion, butter on a flatbread. It ends up just being a bit of umami.
Umm, how do most people feel about sauerkraut? It goes well with mashed potatoes and pork, or on a hotdog.
I hate sauerkraut. But kimchi is awesome
I hate it but I know that it’s good for me, so down the hatch.
I love fermented stuff, so real sauerkraut is on the menu for me, but I’d always choose kimchi if given the option.
Sauerkraut and kimchi are so delicious! Fermented cabbage is so much better than it should be.
It’s really good as an ingredient in chicken soup.
I recommend trying kimchi hotdogs
Not a huge fan. I love bratwurst and will usually put onions and a dark/stone ground/spicy mustard on it. But if someone hands be a brat mit kraut, I’m eating it.
Hated Reuben’s as a kid but yeah, that shit smacks.
Most people I know seem to hate it unfortunately
Well-made sauerkraut is delicious
People dislike saurkraut?
I think a lot of people haven’t had actually fermented fresh sauerkraut/pickles, just the vinegary preserved stuff that is shelf stable.
I probably haven’t either, but back when I ate meat even kraut from a bag was a valued part of a Ruben sandwich.
Fucking dope! Ugh, it is a top tier hot dog topping with spicy mustard.
Love it. Goes great with sausage (not sweet Italian sausage; the sweet flavor isn’t complementary).
Not quite in the spirit of what you’ve asked, but I think this still applies:
Cold food. I have no problem with it. I get distracted by kids and my wife gets worked up about how I could come back to cold food and not heat it up. Doesn’t bother me.
Same food every day. I’ve spent years eating tuna sandwich and an apple for lunch every day of the working week. “Don’t you want variety?” Nope. I also used to bulk cook food. So even my dinner was the same every day. Didn’t bother me.
I’ve been eating the same three “meals” every day for about four years now. Lunch is the main meal, the other two are more like snacks. No processed foods, in that the packages have only one or two ingredients listed.
It’s convenient, because I know exactly what I’m going to buy at the store each week. I never waste food. It’s fast, because I make it the same way every day. The main meal takes just under twenty minutes to prepare, including cleaning up the kitchen.
It’s similar to the way Einstein had a closet full of the same suit, so he didn’t need to think about what he was going to wear that day. Except I’m an idiot.
This all started when I decided that food is not entertainment, and food is not reward. Because, that’s how I often treated food in the past.
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I cook a lot (not a chef by any means but just a hobby home cook).
Heat masks a lot of flavor. I always think that if the food that I make tastes bad cold, it was shit food to begin with and the heat just hid it.
Texture is another thing, but my food goal is that my meals taste as good cold as they do hot.
I love tuna but im worried about mercury poisoning :(
I still eat tuna but im weary of eating it for longer than a week at a time.
same food every day gang! it’s cheap, nutritious, delicious, and a breeze to prepare, what’s not to like?
Brother
If by cold food you mean room temperature food then I definitely agree. Doesn’t bother me in the least. But if you mean fridge cold, most times I’ll want to heat it at least to room temperature first.
Have you ever had cold fried chicken that’s still crispy and then drizzled with hot sauce? Or cold pizza? Either of them straight from the fridge?
So. Fucking. Good!
I like cold pizza, but I’d still prefer it slightly heated to room temperature. Can’t say I’ve tried the other one, though.
Valid! I think most people prefer a warmed meal, tbf. And most foods ARE better that way!
i can’t eat the same thing for more than 3 days without it making me gag
There are a lot of vegetables people don’t like because they are often prepared poorly. Brocolli, brussel sprouts, etc - seasoned and roasted, they’re great. Boiled to mush, not so much.
Boiled to mush broccoli and brussel sprouts are kinda nice though…
Brussels sprouts have also been bred over the last couple decades to be much less bitter and have generally a better flavour than what we’d have had as kids.
You’re right, they’re much more palatable these days. But even decades ago, roasting them with a liberal amount of salt, and maybe a bit of lemon juice on top, they were still decent. Boiled to mush with a single-digit number of grains of salt tastes bad regardless of the decade.
My theory is that back when most people smoked regularly, adults couldn’t taste anything and were generally not great in the kitchen because of it.
TBF getting high quality and well prepared veggies is hard and it’s expensive. the stuff sold in mass supermarkets is mid at best and that’s what most people have access to.
I grew up on awful quality veggies that tasted like shit, because my mom boiled and steamed everything and added no seasoning. also she did this with frozen stuff and we never had fresh. a lot of canned shit too that tasted awful.
this is the reason i never enjoyed vegetables until I was in college. they thought I was this shitty picky kid… but they were just awful cooks who prepared awful food.
when i took some pro cooking classes the chef asked me if my parents ever cooked with salt, because he was shocked how little i used…
I still use a lot of frozen veggies–not as good as locally sourced fresh ones, but with decent seasoning and cooking them properly, they’re still good. Not sure why people thought boiling everything was the answer for however many decades there…
because they were stupid and they thought trying new things made you into a homosexual.
my parents were amazingly stupid people.
