Are there any foods you want to like but can't bring yourself to? I just tried pic related and I was really excited about it, but in the end I couldn't keep it down.
i really don't like most white creamy sauce/spread type things. mayo, sour cream, cream cheese, cottage cheese, alfredo sauce... i'll eat those things to be polite if they are already on whatever is being served, but they pretty much ruin food for me.
Yeah. It was on an impulse though. I can't imagine putting it in my mouth again but maybe I'll get to using it in a recipe eventually.
Also I used duck eggs, which are apparently not good for beginners.
Aubergine. I try to like it in ratatouille and moussaka, but it's just to soft and watery; even when fried it has no flavour for me.
The only time I've actually enjoyed it is when I stuffed it with chorizo, spinach, ricotta and tomato.
Any fish that hasn't been breaded, deep fried, and smothered in sauce.
I just hate the taste of fish, I try it at least a few times a year to try to get myself used to it but it still makes me nauseous.
kidney is too weird texture and taste wise for me to enjoy it... and i've tried multiple times. i'm not opposed to most offal, liver or even heart are pretty good, i just can't make myself swallow kidney. not even a little in steak pies.
and sea urchin sashimi i was really excited for, but the texture threw me a curve ball i couldn't get over. it wasn't quite like eating tongue or other raw fish, it was just... bad. natto bad.
I was treated to a 12 course meal at one of the best Chinese restaurants in LA, I was so excited going in and was determined to eat everything since I knew I probably wouldn't be near it again.
>Shark Fin Soup. da fuck? texture of undercooked noodles in dish water broth. $75 for about 6 oz bowl.
>Abalone. Feels like I'm eating a mouse pad
>Sea Cucumber - uhhh no.
And then the table laughed at me when I asked for rice since I should have known that rice is actually not a major part of a Chinese banquet meal.
2 yellow squash, 2 zuccini and 2 eggplants slices quarter thick, eggplants should be perled.
Add a cup of feta, quarter cup olive oil, veggies and a 32oz can of tomato. Mix it all up. Bake at 400°f for one hour. Serve over rice.
First time wasn't a fan and second time was no different.
In this world of nearly unbounded menus of foods and dishes, from which you can sample (in the course of your life) a new item every day for a lifetime, why would you spend your days doting on the one thing that offends your senses to the point of regurgitation?
Also OP I would recommend avoiding balut if century eggs are not to your liking.
Probably instant miso.
I'll drink it if I have it but I don't think I will buy it again.
It's ok, just very lacklustre once the water is added.
But the paste not diluted has a very good taste.
It's just when it's diluted with water that I think it's pretty meh
OP here, I just tried a century egg again but without the yolk and I enjoyed it. I hate regular egg yolks so it makes sense that I wouldn't like a preserved yolk. Isn't balut kind of meaty?