Eww, how can you eat that?

[terentii]

@Shagnasty

I bought and eventually finished a whole jar of Marmite. That is definitely an acquired taste but strangely addictive as long as it is spread extremely thin. I tried a whole spoonful once and instantly wished that I hadn’t.

Yeccch! What would possess a person to do such a thing?!? :eek:

My introduction to Marmite was in white-bread sandwiches packed for a camping trip in southern England. Of course it must be spread very thin!

[Nava]

@sciurophobic

Spanish and Peruvian chorizo are made from salivary glands and lymph nodes?

Homemade ones will be made of anything that didn’t get used for something else. So, they usually won’t include blood (that goes into morcilla) or hide (that becomes leather or rinds) or hooves (gelatin) or bones (you don’t wanna break your teeth)… but it will include lots of things that wouldn’t go on a plate. Who do you think taught the Mexicans and the Peruvians to make chorizo?

[Sir_T-Cups]

People

[August_West]

@Chefguy

We never had anything as exotic as kielbasa. “Horsecock” was bologna. The Navy bought the bulk version and sliced it for mid-rat sandwiches. The polite term was “pony peter”.

You’re right, of course. Being from Wisconsin I default to calling any ring sausage “kielbasa” even when it’s ring bologna.

[Pabitel]

@scabpicker

What’s not to like about avocados?

It is my contention that avocados are a species of slug that leave a trail of guacamole wherever they go. That, at least, would explain the texture of both avocados and guacamole. It’s sort of what you’d get if you mixed library paste and cheap margarine half and half and then left it out in the sun for a couple of days. Just the thought of having the flesh of this alleged food in my mouth is almost vomit inducing. Its popularity is a point of continued puzzlement.

[Kimballkid]

@california_jobcase

I have a friend who swears he likes to mash bananas and mayonnaise together and (gag) eat it in a sandwich!! ewww!!!

That reminded me of something mom used to make when I was a kid. She would mash together bananas and peanut butter. It was awesome!!

[stillownedbysetters]

@madmonk28

When my grandparents kept hogs, they would sell most of the prime stuff, set aside some other cuts to make sausage for themselves and then make scrapple with the trimmings left over from the sausage production. But I was a little kid visiting the farm from the burbs so it was all a little bewildering to me. They only had a few hogs at a time.

This was exactly my experience when visiting my German grands on the farm. I would eat breakfast at 9 am with the farm hands, which usually consisted of crispy fried homemade scrapple and fried cornmeal mush or hominy, accompanied by huge slabs of dark rye bread spread with home churned butter and followed up by home made pie with lard piecrust and filled with whatever fruit was in season.

I don’t eat like that any more, but if someone put a plate of all that in front of me today, I’d scarf it down in a NY minute.

I eat two things that have always grossed out my family - escargot and crawdads, heads and all. I do love me some creepy crawlers.

[scabpicker]

@Pabitel

@scabpicker

What’s not to like about avocados?

It is my contention that avocados are a species of slug that leave a trail of guacamole wherever they go. That, at least, would explain the texture of both avocados and guacamole. It’s sort of what you’d get if you mixed library paste and cheap margarine half and half and then left it out in the sun for a couple of days. Just the thought of having the flesh of this alleged food in my mouth is almost vomit inducing. Its popularity is a point of continued puzzlement.

Ooooo, gonna have to try your recipe. It sounds cheaper. In the sun for just two days?

Nah really, I’m glad you don’t like them. It keeps the cost down. What’s not to like about avocados? They’re expensive, don’t grow here, and they’re mostly seed. That’s what!

I could still eat them until I have to wash myself with a rag on a stick.

[Chefguy]

@August_West

You’re right, of course. Being from Wisconsin I default to calling any ring sausage “kielbasa” even when it’s ring bologna.

Ah, of course. All is right with the world once again. Speaking of midrats, why were they so uniformly awful? It was like the mess cooks went out of their way to make something unpalatable.

[Wallaby]

Prawn Brains.

Peel the prawn, rip off the head - and then suck.

Took me a while to work up the nerve, but now, if at a prawn party, I will ask everyone - ‘Are you going to eat that?’ - more for me!!!

[Hazle_Weatherfield]

@SurrenderDorothy

Seaweed, kale chips, brussels sprout snacks, and freeze dried fruits and vegetables.

We would probably be good room mates. You had me at “brussels.”

[jasg]

@RealityChuck

The one time I tried lutefisk, it seemed pretty good to me.

Seemed like Fish Jello to me.

[appleaday]

@Kimballkid

That reminded me of something mom used to make when I was a kid. She would mash together bananas and peanut butter. It was awesome!!

Incredible combo – add a little chocolate sauce to make it really awesome!

[terentii]

@Kimballkid

That reminded me of something mom used to make when I was a kid. She would mash together bananas and peanut butter. It was awesome!!

Elvis would be proud!

[burpo_the_wonder_mutt]

I used to love banana, peanut butter and cream cheese sandwiches.

[NVME702-redux]

Steak tartare

Last time I had it, it was prepared table side at the Red Square Restaurant in Las Vegas. It was made with minced filet mignon, raw of course, capers, diced onions, fresh ground pepper and salt. finished over the top with a raw egg and eaten with toast points.

Basically, raw meatloaf.

But it is so exquisite and makes my mouth water just thinking about it. Havent seen it in any other restaurants, not like I frequent the fancy ones, but it would take an establishment of high caliber and amazing reputation to take the chance again- but its sooooo good.

[Rhiannon8404]

I put chopped dill pickles and yellow mustard in my cottage cheese.

[Sahirrnee]

@appleaday

The only person who ever “ewwed” over my food choices was a super fussy roommate from my college days. She emitted an “eww” over peanut butter toast; and a double “eww” over pancakes with an egg on top. "But you’re eating the same thing, " I said.
"Yeah, " she said, “but they’re on separate plates.”

I’m wondering if that is an “eww” factor for others – Pancakes, eggs, and syrup happily mixing together on the same plate? (Preferably, of course, with some bacon or sausage as well) I’ve never heard anyone else “eww” this combo, but maybe they’re just being polite.

Are you from WV?

Common combination with my cousins. Pancakes topped with a fried egg and gravy for breakfast, pancakes topped with a fried egg and syrup for dessert. Sliced tomatoes or chunks of cantaloupe on the side.

[cg16]

@Sahirrnee

Are you from WV?

Common combination with my cousins. Pancakes topped with a fried egg and gravy for breakfast, pancakes topped with a fried egg and syrup for dessert. Sliced tomatoes or chunks of cantaloupe on the side.

Now that’s a eww for me because I always felt that eggs and pancakes should never be on the same plate:D

[Count_Blucher]

OK, but I better spoiler box this.

One is a very common snack food and the other is a very common drink… but mentioning them together, if you’ve never had them together, will make your head spin and draw complaints… so here goes…

[spoiler] Cabernet Sauvignon and Raisinettes…!

Boo and hiss all you want, they seriously rock as a snack while watching a movie. Once you try it, you’ll be hooked… and then you’ll want the big plastic container from COSTCO to share with friends on Movie Night.

[/spoiler]