Foods Tastier than their Reputation

[Valentine_Smith]

Should have told him they were jumbo raisins!

[Brayne_Ded]

@iiandyiiii

I’m a fan of scrapple. I’ve never tried haggis, but I’d like to, and based on what I’ve read about it, I’d like it a lot – basically an offal-and-grain sausage.

I haven’t tried scrapple - never seen it anywhere in Europe - but I like haggis - and I’m not Scottish. You can even get get vegetarian haggis, which is rather bland.

[Brayne_Ded]

@SanVito

Spot on, you eat it only sparingly.

It’s at its best on hot buttered toast. Also nice if you add some sliced tomato or cucumber.

Marmite - or Vegemite to the kangaroo-lovers. It’s just beer yeast on steroids. Some vegetable flavoring and a LOT of salt. Overrate, IMHO.

[Brayne_Ded]

@kenobi_65

I had haggis once; I’d describe it more in flavor and texture as a really rich stuffing / dressing. I actually rather liked it.

I had black pudding several times while visiting Ireland; if you can get past the mental hurdle of it containing blood, and you like sausage, it’s good.

I got turned onto Marmite by an Irish friend – really tasty on buttered toast.

Innards and blood are two things that you love (or tolerate) or won’t go near. Innards need to be prepared properly or they can be truly awful. As for blood, there are a number of things such as black pudding and various blood sausages (such as German Blutwurst) which are tasty if you don’t mind what you are eating.
But one thing for me is a complete no-no; people swear that brains taste delicious, but I can’t bring myself to try them

[EmilyG]

I love raw cauliflower.

[Leo_Bloom]

Another vote for cauliflower (as well as half the others in the thread). Try it with browned-in-butter breadcrumbs. Also brussels sprouts. (FWIW, for those in a crazy low-carb phase, cuisineart-ed slightly undercooked cauliflower is actually a pretty decent “rice.”)

[Rick_Kitchen]

@EmilyG

I love raw cauliflower.

So do I, but I don’t really like cooked cauliflower. On the other hand, I much prefer cooked broccoli to raw broccoli.

[Rough_Draft]

@Mean_Mr.Mustard

This is me exactly - even the number of years - but substitute radishes with olives.

One day, entirely randomly and with no olive within 100 yards, it occurred to me that I like them. So I bought some that day, and I was right.

This after cursing their very existence for half a century.
mmm

I did the same thing, although for me it was more because I finally tried some olives from a delicatessen after only having canned ones until then. There’s just no comparison.

[thelurkinghorror]

I have a weird kid. Getting her to eat vegetables is a chore, but she loves Brussels sprouts. As I said above, I disliked them as a kid, but now love them.

@Brayne_Ded

Marmite - or Vegemite to the kangaroo-lovers. It’s just beer yeast on steroids. Some vegetable flavoring and a LOT of salt. Overrate, IMHO.

Quick Kiwis, this is your chance to get revenge for Australians’ sheep loving jokes!

@Brayne_Ded

But one thing for me is a complete no-no; people swear that brains taste delicious, but I can’t bring myself to try them

Nice post/username combo.

I am reluctant to try anything that gives a whiff of CTE, no matter how small. So no cow, sheep, deer, or other hoofed animal brains. Fish don’t really have identifiable brains (to me) but I’ve had salmon head soup, so I’ve probably had brains in some fashion.

[pohjonen]

@Dung_Beetle

I don’t have a problem with the actual okra (though I can’t think of any particular reason to eat it). I have a huge problem with that snot sauce it generates when improperly cooked!

I disagree. Boiled, seasoned and slimy is good. Just like mom made it.

[Chronos]

Since this thread was last active, I got around to trying asparagus again. Nope, still don’t like it, though it’s not as bad as it used to be. Oh, well, I can live with having one vegetable I don’t like.