Tomatoes. I don’t like them raw. Cooked in just about any form? Fine! Sign me up! But raw? Blech. They taste like vomit to me. I don’t pull the allergic card–because I’m not–but I can see why people do. Once they’re on a sandwich, some of the taste lingers, and there are often a few rogue seeds remaining. And even if you send it back, it’s not like the cooks actually make you a new sandwich; they just kind of pull off the tomato and send it back. So you end up with a man-handled sandwich that still has tomato gunk on it.
But tomatoes don’t bother me that much. Since it’s just the raw ones that bother me–and, really, at this point, I can even stand them uncooked in things like bruchetta–I can pick them off or eat around them. Same with onions. The things that bug me, though?
Peppers. Bell peppers. Specifically, red bell peppers. I hate them. Seriously. And they’re in all kinds of vegetable medleys where, to be honest, they really don’t need to be. And in all kinds of stir fry. And it’s just the red and yellow ones that bug me. The green ones. . .I don’t like them raw, but they’re fine cooked. The others though. . .bleh. And I have no idea why.
But, yeah. Places put them in for color, and then my entire meal tastes like them. No thanks.
I hate mayo, I think, because I hate eggs, have since the age of two – can’t even bear the smell – and eggs are everywhere, and I know I’m not alone in hating them.
Bird eggs, that is. Fish eggs I like just fine.
Onions I love cooked but cannot bear raw – and you’ll get them raw on many salads and sandwiches unless you specifically ask they be left off.
I think he’d mean the former, since there’s plenty of olive-oil spreads around (also rice-bran oil).
But y’know, tapenade *is *fabulous as a butter substitute in a sandwich, and excellent on homemade pizza bases. (It’s weird that I like it used like that,because in the general scheme of things, I don’t like olives - but somehow when they’re tapenade they become edible and even tasty!)
I may have to buck the Australian trend here and say that, while I don’t use mayonnaise very often (pretty much only with chicken in a sandwich), I do *like *the whole-egg variety of mayonnaise - particularly when I mix it with wholegrain mustard.
What about coconut in sweets? I cannot stand raw onions because of the texture. Coconuts are nothing but onions in disguise. You wouldn’t cover a cookie with onions would you!?
As for most everything else mentioned here, I’m a fan of. I love me some mayo and am a cillantro fanatic.
Or the texture. A friend of ours loathes tomatoes (unless pureed and on pizza) because they ::gish::.
Mayo, however… is Satan’s clap-laden jizz. Foul, nasty stuff. I can tolerate it mixed into something like tuna salad because the texture is disguised there - it serves to moisten the fish without adding any taste or slime. Though there was the time I ordered a tuna sandwich in a restaurant and it was brought to me - with an extra quarter inch of mayo slathered on the bread when it was assembled. :::barf::: (I had them remake the sandwich).
BLEURGHHHH. Dutch licorice bears no resemblance to what we consider licorice flavor in the US. I guess there’s some licorice in that stuff, but overall the flavor is mostly reminiscent of cleaning supplies or rat poison (and I have definitely tried to acquire the taste, as a thread a year or so ago will attest).
But those of you who don’t like American-style licorice? Good for you (means more for me, bwahahahaha).
AMEN! It just tastes… yellow. And not like a good yellow, like lemon or pineapple. Bad yellow. Bad, bad, bad yellow. Tangy, sharp, bitter, but in the worst possible ways. I actually can tolerate the other sorts - honey mustard isn’t bad, and whole-grain mustard is pretty nice.
Mushrooms are foul. Turns out they’re not even vegetables - they’re closer to animals. How in hell anyone could eat something that can’t even figure out what it is, I’ll never know. They prey on death and decay. They’re like vegetarian vultures. When they befoul pizza, you can’t even pick 'em off, they contaminate the entire slice with their evil. Typo Knig once asked me what it was I didn’t like about mushrooms. I answered “The taste. The texture. The concept”.
I really was going to mention things like HFCS, or trans fats. Whoops.
I hate corn. Corn meal is fine, and a wonderful part of many things I make or eat. But corn, itself, is just yuck. Peas aren’t much better. Though I like most other beans.
I also share the raisin hate. I think the thing that I hate most is when you order a ham steak at a resturant and they automatically slather it with that vile rasin sauce. Blech.
ETA: And the person who first cooked a carrot should be hunted down, and shot. Raw carrots are great - not just those baby carrot things. But cooked? As a separate dish? Yuck. They can get used in stews. But should be thrown out with the celery leaves, and bay leaves.
They have to reproduce. My father is among those people who view it as their holy duty to control the population of fruit cake in the wild, by eating every specimen they come across. He even claims to like them! :eek:
But I’m with y’all on the mayo. Especially when they put it on a hot sandwich so it’s all runny. It’s okay mixed into something like potato salad, but leave it the hell off my bread. And for Og’s sake, don’t substitute it for butter when making grilled cheese sandwiches, you lazy bum! Oddly enough, I don’t mind Miracle Whip specifically because it’s Not Mayo. I seem to be the only one…
How do you feel about Sweet Hot Mustard? Since I’m allergic to mayo, that’s what I prefer on turkey sandwiches.
In any case, I can empathize with mayo-haters about the way it’s become the default sandwich condiment in the US. It even turns up on sandwiches where you don’t expect it to be used. I once got into one really ugly incident with a tavern-owner after I discovered mayo on a BBQ beef sandwich I ordered.
As for the raw tomato hate, I think much of it may be do the fact many tomatoes you buy today are factory-farmed tasteless red balls that need half a shaker of salt to be palatable. A properly homegrown tomato should have enough flavor that you don’t need to salt it.
Chrissakes dude, where the hell do you live?
As to me: Ketchup and milk. Beat that. (No aversions to barbeque sauce, tomato paste, or any dairy product, though.)
