Hahaha! Exact opposite for me! LOVE watermelon. Practically live on it all summer. Cantaloupe too. Watermelon flavored candy is terrible so is pineapple flavored candy. That was always the Lifesaver I left behind - the pineapple one.
I will agree - the streaked Red Delicious apples are the only ones that are somewhat good. The worst ones are the beautiful deep red ones!!
The pineapple candies at least somewhat resemble the flavor of pineapples. Watermelon candy tastes only like watermelon candy. I’m not sure the person naming the flavor had ever tasted a watermelon before. Granted, this is not so uncommon in candy flavors, but that one sticks out in particular.
Grape flavored candy is the same way. I don’t know what it’s supposed to taste like but it isn’t like any grape I’ve ever had.
Foods that should taste good but don’t?
Moles. Voles too for that matter.
clearly you have never had mole prepared by a shrew
Asparagus has a reputation as a ‘High-class’ vegetable.
Why? It’s not even bad enough to be horrible. It’s just…green stuff.
And, I’ll just say - as a registered chocaholic, chocolate is good. Just chocolate. I’ve had all the fancy fillings, all the fancy shapes, ones that look like Salvador Dali and Jackson Pollock co-operated on the design - all that does is take away from the chocolate.
Wrap it in prosciutto, bake it in the oven, then slather it with garlic butter and lemon juice. Mmmmmmmmmmmm! :o
Asparagus and all of the Brassicae (brussels sprouts, cabbage, broccoli, cauliflower, a large number of others) suffer horribly from being cooked badly, but really get amazingly good if they’re cooked well, which usually involves a little heat and olive oil. Those vegetables are high-class because they’re at their best when cooked by someone who knows how, which doesn’t include the boil-it-until-it-breaks, and-then-boil-the-remains type of home cook, which was a common type.
This “Yes, it’s horrible unless it’s cooked just right.” means it is horrible.
And if you have to drench it in other things to make it edible, then it’s actually inedible.
I think foie gras must be one of those foods, like cilantro, that has a chemical in it that some people can taste and others can’t. I’ve had all kinds of foie gras all around the world and it was all awful in exactly the same way - it smells OK and looks OK so I want to try it but after just a few seconds of being in my mouth it has a horrible, spoiled meat, taste.
I would say it’s vaguely reminiscent of Concord grapes, like the kind they make grape juice or grape jelly/jam from.
It actually does not take a lot of skill to cook these vegetables well. Just don’t boil the shit out of them. Steam 'em until they’re just cooked through or roast em, and you’re golden. And, I agree with you, they shouldn’t be drenched in other things. They should simply not be vehicles for cheese or hollandaise. All of those are good with just some butter, salt, and pepper. Somehow, my picky two year old’s favorite vegetable is broccoli. Go figure.
Right there with you; actually had them in Prague, was underwhelmed, and then had them again in Budapest, on the theory that maybe Hungarian chestnuts or their preparation would be better.
No luck. They were just mealy and bland.
Asparagus is HUGELY affected by the freshness of the stalks. Really fresh ones are a not quite entirely different animal than the ones you can buy in the produce section at the store. Really fresh ones are actually somewhat sweet, and the texture is often a bit different as well. But otherwise yeah, grocery store asparagus is nothing to get excited about.
Probably the worst thing I can think of that sounded really good, but turned out to be awful is Bun Bo Hue. The Pho restaurant’s description made it sound like some sort of spicy, more hearty version of Pho. Nope, it was sewer water with mystery meat and gristle. Absolutely godawful. I picked up a hamburger on the way home.
Other countries seem to do this a lot better than the US. Japanese hard candy/gummies in particular are (usually) incredibly authentic. So clearly it’s possible, but perhaps not cost effective for the domestic candy market.
Well, it doesn’t have to be an issue of cost effectiveness, but rather that there are established “fruit candy” flavors that may or may not taste like the fruit they are meant to represent, and the consumer expects those flavors, so changing them to a more accurate simulation may not necessarily be desirable. And I still think grape candy does resemble the flavor of Concord grapes.
All suffer from being grown in grown fertilized with superphosphate, slow release, or any yellow fertilzer. Sulphur build up in the soil makes Asparagus and brussels sprouts more sulphurous, with a sulphurous flavour, and leading to sulphurous farts
Agree. There are only two flavors in the world - chocolate, and everything else.
If you can get this in your locale, you will be pleasantly surprised.
If you are a strawberry junkie like me, you’ll really appreciate it. It Does have Real Strawberries in it.
Real Strawberries, not those giant, red on the outside, pale pink on the inside, tasteless blobs you find in the produce section of your local supermarket. :mad:
By this standard, meat is horrible: If it isn’t cooked just right, it’s either a tough, dry mess, or it’s a disgusting half-raw health hazard.
Hm. I guess the meat used in barbecue is inedible, therefore barbecue itself is inedible.
I’ll gladly save you from your portion, then.