bell pepper, of any colour… disgusting! Especially the green ones. They permeate everything and ruin it! Don’t care for asparagus, either. Beets? I agree, they taste like dirt.
Oysters and mussels make me want to puke. Raw on the half shell, double puke! But I do like sushi/sashimi, so it isn’t that their raw.
Leiko, it’s bean sprouts in pud thai (I like them fine), and it’s alfalfa sprouts on vegetarian sandwiches. I don’t like them, either. They do taste like dirt to me, too.
Hellpaso, while I cannot fathom NOT liking chocolate, no derision from me, and I’m a chocolate nut. Dark is best, imo.
Olives are black due to, I think it’s a chemical in the processing, used to make them black. I’ve had naturally cured olives that were just awesome.
I don’t usually care for most raw tomatoes, because of that mealy quality. But, organic ones are different. Romas especially are ok to me. I cannot take cherry tomatoes (raw), either.
ThirdOne, I think the sprouts I especially hate are radish sprouts, judging from the spicy flavor; I can occasionally like or even want to eat alfalfa.
I have these exact same dislikes. I can always tell when a dish had bell peppers in it (even if they’ve been picked out) because every other ingredient tastes like the damn things. They don’t taste good in the first place, why would I want them in the rest of my food?
Asparagus I can live with if it’s slathered in something creamy and fattening, but beets will never be good, in any form.
I totally agree. In fact I found this thread by googling “white pepper barnyard smell.” As a young child I worked on a pig farm. I wonder if there’s a connection, or if everyone thinks white pepper smells like shit.
Are you keeping your fresh raw tomatoes in the fridge? Cold temperatures make them go mealy and flavorless. Gotta store them on the countertop.
I can’t stand alfalfa sprouts because of texture, not taste. It’s like munching a mouthful of hair. Other sprouts are okay, but alfalfa sprouts are just awful.
Reheated meat always has this weird distinctive flavor that I notice every time, no matter what kind of meat it is. Ruins a lot of cheap takeout, which is a bummer. When we have meat leftovers at home, I eat it cold.
gigi Knee-Jerk: How can you not like cheesecake, OMG, it’s heavenly!
gigi Voice of Reason: :rolleyes: overlyverbose is an adult and can make up his/her own mind.
I go through the same thing with my neighbor who hates olives, food of the gods.
I’m with you. The olives they put on pizzas are terrible, nasty things, but I’ve been eating kalamata olives with gusto for longer than I can remember. (They have to be good ones though. They’re not nearly as good if they’re mushy.)
I don’t think I have any foods I absolutely can’t stand. In fact, just about every food I thought I disliked I have subsequently realized I only dislike when it it is canned. Canning adds an unpleasant taste to most things that are exposed to it (Particularly hapless victims include water chestnuts, bamboo and baby corn.). About the only things I that come in cans that don’t seem to suffer are tuna, corn, and beans (not green beans, mind you. Black or kidney or whatever.). Oh, and “store” frosting is unpleasant but not vile.
The more food I consume, the more I am convinced that people who don’t like certain foods aren’t really thinking about it. They just treat the initial “this is STRONG and DIFFERENT!” reaction they get from their tastebuds as dislike, and from then on, dislike the food because they think they dislike it. Of course, there are also people who actually do have genetic conditions that make them taste things differently, but I suspect that there aren’t as many of those as one might think.
Or not. This is one of those areas where it’s impossible to ever really find out.
For some reason, curdled milk has always left an unpleasant taste in my mouth. My efforts to “uncurdle” the milk with a vigorous shaking have thus far proved ineffectual at making the milk more palatable.
So glad to find some kindred spitis on some of these. e.g., whoever badbadrubberpiggy is, I agree w/ you on both store frosting and raw tomatoes.
On the other hand, I used to hate bell peppers and now I love them. what happened was I worked in a Szechuan restaurant for a few years, and they put bell peppers in nearly every dish. I know they say when youwork at a restaurant you get sick of their food, but it didn’t work that way for me. Slowly, I came to associate the smell of bell peppers with “dinner is cooking”.
I read in Smithsonian once something along the lines of, you can learn to like any food, if you eat it every day for about 4 months. But I don’t WANT to learn to like most of the foods I hate.
Don’t like Earl Grey tea – tastes like soap to me. I do like cilantro though. Grow a ton of it in the spring and like to eat it right from the garden.
Add me to the list of those who can’t stand mushrooms. The texture is what I imagine whale blubber would be like and it tastes (again what I imagine) like rotting wood.
It is asparagus for me. I’m glad to see some other people with an aversion to it; I seem to be the only person I know who hates it. It tastes like urine smells. More specifically, when I go camping, and take a whiz in the dirt, it smells exactly like asparagus. Piss and grime with a chewy, stringy texture and the color of baby shit = asparagus.
Thing is that asparagus is the upscale, gourmet veggie of choice. I eat at finer dining establishements often and asparagus makes an appearance way more than it should, like it is some sort of gourmet treat rather than a taste abomination. I always ask for a substitution. The waiters are happy to oblige, but they always have a mental stutter, as if it is an unusual request. Yuk.
Avocado–tastes exactly like soap to me–I have to plead with the sushi chefs NOT to add it to everything.
Raw tomatoes are literally disgusting to me–a slimy, stringy texture with unexpected little seeds. They actually make me gag, yet I love throughly cooked tomato sauce, tomato soup, sun-dried tomatoes.
Raw or toasted onions are just way too strong. Onions are often necessary to flavor many dishes (although I prefer their milder cousin shallots), but eating a big slice of raw onion is just weird to me. I’ve tried Vidalias, which are not “sweet.” I actually hated pizza as a child because my family always ordered it with onions–when I found out you could get pizza without onions, my opinion completely changed.
I love olives green, black, oil-cured, Greek, Kalamata–it’s all good. Yum, yum.
I generally don’t like the texture or taste of mayonnaise and becuase mom always used mounds of it in tuna fish salad, I thought I hated tuna fish. Turns out I like tuna fish–just need to eat it without gobs of mayo.
Sweeter than regular potatoes. 200 g (7 oz) cooked have 13 g of sugar, three and a half times more. That’s equal to the sugar in six sticks of bubble gum, or four packets of granulated sugar.
Coconuts, in any form (milk, powder, shredded) have a taste that makes me nauseous. I tried to eat it adding spoonfuls of sugar, but it doesn’t change that after-taste “omg I’m going to vomit”.
Quinoa smells really vile to me.
One time at some friends’ house, the meal was a quinoa salad with coconut. :smack:
I tried to be brave and eat some but…no, just no.