Yes, coriander/cilantro is bloody awful stuff. Vile!
Okay, I can take mayonnaise or leave it. I grow tomatoes during the summer & can or freeze them to use during colder times. I love Dr. Pepper, as well as its bastard brothers, Dr K (Kroger brand takeoff) and Dr Thunder (Wally world).
Right now I can’t handle yeast. I like a well-made peasant bread (& make my own on occasion), but cannot take the smell, & will not countenance the likes of Wonder Bread. The smell of beer makes me retch.
Love, Phil
A seasonal entry: FRUITCAKE! How is it even still around?
Eggs, mushrooms, raisins, black jellybeans. Yeah they suck.
I’d like to mention olives, but I think people actually like those (like eggs too, I guess).
I love V8, and you can find it anywhere. Even the most barebones “convenience” store will have cans of it stuffed between the Gatorade and Pepsi. And yet, my dad is the only other person I’ve ever met who also enjoys it. Most people seem to hate it. I’m glad that the underground demand for it is so high. 
In a similar thread some months back the subject of tuna hot dish came up. It’s a very common main course in the northern plains and upper midwest. It’s egg noodles, canned tuna, and cream of mushroom soup. It is vile.
Crappy French’s yellow mustard. I’m from Cleveland, so I grew up on Stadium Mustard, but there are enough varieties of mustard out there that offering nothing but plain yellow is inexcusable.
Ugghhhh. Seriously. I’m OK with the yellow ones, but the reds and (especially) the greens are like culinary nuclear bombs, ruining everything they touch.
I love it, as do many people I’ve met. I don’t drink it anymore because I’ve cut down on sugar and (especially) caffeine, but it’s my go-to soda and always has been.
Yep. I like mayo just fine. I don’t love it, but I like it in certain contexts. But it’s not just that it’s fatty or anything–I like light mayo just fine. (The best sandwich dressing, though, turns out to be fat-free Italian dressing.)
I’ve heard that they eat their fries with mayo instead of ketchup in Holland.
I like olive spread and wish it were more widely available here.
:eek:
:eek:
That’s got to qualify as child abuse. I’m quite serious.
Iceberg lettuce is preferred in the restaurant industry because it can go bad while still looking green, so it’s cheaper to stock because they don’t have to throw it out.
I swear there’s a Raisin Mafia that makes sure bakers add raisins to all their desserts, or else.
It’s said that the same fruitcakes get passed around forever.
No one else has said it, so: BACON. And the taste is so strong, I can tell when I get a burger made on a grill, and the previous burger had bacon. Barf.
I don’t like sausage or breakfast meats, either, so there goes a LOT of breakfast items. Also a lot of pizza purchases for office luncheons and such will be pepperoni. Yuck.
No, Miracle Whip is imitation devil’s semen!
Mayo is horrible, and so are raw tomatoes. Wanna take a guess on what my husband and daughter consider to be the epitome of sammiches? Yeah. shudder
I like ordering a side of hash browns smothered in sausage gravy–yummy, cheap, filling, no eggs, voila! I myself have no problem with eggs in general, although I like my eggs fried but hate the white part so my husband eats those for me.
Pop is a horror, I can’t abide it. Once every three years or so I’ll get a wild craving for a good root beer float, otherwise I never touch the stuff. Bleah. Cola is pretty much the worst, although even the smell of those new bizarrely flavored Dr Pepper products can gag a maggot at ten paces.
Black olives in Mexican food–can this stop sometime soon please? They squeak when you bite them and taste like vomit. Likewise smothering everything in sour cream–enough! If I want that stuff I’ll ask for it, okay? Bad enough it usually lurks in a corner with the horrible iceberg lettuce but when it’s slathered all over the top of everything it’s just plain evil.
Onions. Ruins a perfectly good burger.
So, in other words, you don’t like pork?
I’ll tell you why I don’t like it.
When I was 15, I made a tuna salad sandwich without checking the date on the mayonnaise in the fridge. It tasted a little odd (kind of like Miracle Whip, even though it wasn’t), but not too bad, so I finished it. Bad move. I looked at the jar later, when I started to feel not-so-great, and saw that the expiration date had passed 6 months ago. I was sick off and on for a month, and have never liked mayonnaise since. I will eat aioli or a mayonnaise-based chipotle sauce, but not plain mayonnaise.
Many animals, right down the evolutionary ladder to slugs, can get a conditioned food aversion from a situation like this. It’s very useful evolutionarily speaking, for obvious reasons.
I hate raisins, too. They have almost a metallic taste to me that I find very objectionable.
Can we stop putting bad black olives in things? There are good black olives, like Kalamatas. Then there are those crappy canned things that do nothing for the taste of anything. If you don’t want to spend the money for decent black olives, just leave them out.
It really does taste like mayonnaise that has gone several months beyond its expiration date. I have done the experiment.
I have no trouble believing that. The girl on the packages is probably the Don’s mistress.
A few year ago I decided there was no application of raisins that wasn’t made infinitely better with dried cherries. Haven’t changed my mind yet.
Mostly, except ham. I loves me some Boar’s Head Deluxe ham.
I’ll jump on board the bandwagon. Raisins, onions, tomatoes, yellow mustard (although necessary on a corn dog and horrible everywhere else for some reason) and olives. All of these things could disappear from the world tomorrow and I would be very happy. It would be so lovely to not have to take the nasty tomato out of my salad or off my chicken sandwich.
What’s olive spread? Is it an olive-oil-based spread, or actual olives in a spread (like tapenade)?
Mmmmm, fruitcake. Send yours to me. I’ll eat it. As long as it’s the good kind that’s mostly fruit.
I hate regular V8 and always have, but I have discovered to my vast surprise that the low-sodium stuff is pretty good.
Anyway, my entry to the list would be the already-mentioned Dijon mustard. It is the second-worst-tasting substance I have ever put into my mouth, being edged out by the soldering flux I accidentally tasted one time when I burnt my finger and reflexively sucked on it. Dijon mustard is horrible, horrible stuff, but a lot of the sandwich shops around here use it exclusively and seem proud of it. That’s like being proud you talk on the cell phone in movie theaters or something.
RR
I concur on the hate for Mayo, for the most part (under very specific circumstances a nice, tangy mayo, very lightly spread and not glopped on, is just what is called for – like on a Turkey BLT). On the mustard front, to me it’s the bright yellow French’s mustard that is a stain on the joy of mustardness. Spicy brown mustard is the TRUE mustard. The yellow stuff is just turmeric and vinegar, it doesn’t even taste like mustard seed to me. And Dijon is perfect with smoked ham and a strong Swiss (Emmentaler) cheese on a dark bread (pumpernickel or rye – seeded, of course).
On the other hand, I despise Honey Mustard. Mustard is supposed to be tangy, hot and spicy, not sweet and mild! I’ll put relish on if that’s what I want.
Which leads me to bring up unseeded rye bread. If it’s not going to have caraway seeds, I’ll take plain ol’ whole wheat or multigrain instead. The only thing I’ll take unseeded rye over is plain white bread (unless it’s good fresh white bread with a real crust). The caraway seeds are a crucial complementary component of what makes rye bread so tasty! Eating seedless rye is as if one were to just lick off the chocolate coating from a Reese’s peanut butter cup!
[Homer]
Heh, heh. Right, Lisa, they all come from some magical animal…[/Homer]
Joe
I’ll take those black jellybeans off your hands. I love them!
However, I DO hate brussels sprouts. They’re not exactly everywhere, but are in many Western countries. They taste like ass. Not that I’d know.
I also hate swordfish and most things made of lumpy milk solids. Yech.