How about champagne?
I like fresh, raw apples, but can’t stand them in any other form. My wife’s just the opposite; she likes applesauce, apple pie, and baked apples, but won’t eat them raw.
There are many veggies that change flavor when cooked. Carrots and celery do. I notice this the most in sweet potatoes- raw, they taste like a yummy milky-sweet crunchy carrot. They taste horrible cooked. When I was a kid, a bite of cooked sweet potatoes would instantly set off my gag reflex, and it was because of the flavor, not the texture. Now I’m older, I could eat some without puking if I had to, but they’re still nasty!
I love hot dogs. But eating the actual stuff they are made of? (lips, ears, tripe, guts, etc.)? Ugh!
I love raw salmon but not cooked salmon.
Bananas? I can choke down my daily banana with a little sour cream or yogurt to smooth the way and think, ‘there, that wasn’t so bad!’ - but bananas in anything else, like smoothies or banana bread or god forbid anything ‘banana flavored’ - I’ll pass…Raw carrots? shredded in a salad or as a carrier for dip or hummus, OK. Cooked carrots? shredded or chopped in soup or stew, not crazy for them, but I manage to get them down. Plain boiled carrots? NO, no thank you.
Marshmallows melted over a campfire. Hate them in hot cocoa, cookies, cake cereal or anything else.
Can’t stand cooked mushrooms, will eat them raw all day, on or in anything, or even by themselves.
Hate raw tomatoes, love them cooked in any form you care to name, including sauces of course.
I think with me it’s more of a texture than taste thing - cooked mushrooms seem kinda rubbery to me, while raw tomatoes don’t seem… quite done growing? Ick.
Raw mushrooms: ok in moderation.
Stir fried mushrooms: ok in moderation.
A heaping pile of stewed mushrooms from a can: ick.
Raw peas in moderation: ok.
Frozen peas in moderation: ok
Peas from a can: ack.
Frankly most canned vegetable aren’t very good, though I understand that cooks swear by canned tomatoes when they are creating sauces from scratch.
This. There is such a difference. Fresh from the garden and topped with a little salt they are absolutely divine.
I’m rather similar, about bananas. Am not keen on fresh / raw bananas: don’t outright hate them – and for me it’s not about texture; I just find the taste dull and insipid. Would never eat a fresh banana from choice. But I like anything banana-flavoured; and am very fond of those small shrivelled-up-looking brown dried bananas, in packets. Here in the UK, long ago those always seemed to be from Ecuador; now, they come from Vietnam.
I used to absolutely hate onion when I was a kid - if my mom used them in a recipe she had to chop them up really small otherwise I would sit there and pick them out. Now I’m still not crazy about eating large chunks of onion, especially raw, but I’m trying to increase my tolerance since onions are so often used in recipes. Lately I’ve been using green onions and shallots in recipes, or I’ll used maybe half the amount of onion that a recipe calls for.
For those who prefer “banana flavor” compared to real bananas (or vice versa): I recently learned that nearly all bananas sold in North America are the Cavendish variety (and basically they’re all identical clones of each other and need human intervention to reproduce at all). Up until the 1950s, the most common banana was a different variety - the Gros Michel. They were also all clones of each other, so they were very susceptible when a fungus (Panama disease) came along and wiped out nearly all of them worldwide. The Gros Michel was bigger than the Cavendish and it also tasted different (most people say it tasted better). Apparently “banana flavor” actually tastes like a Gros Michel banana.
Most interesting banana-lore. I wonder whether it’s basically the same, as regards bananas, in the UK? I was born in 1948; so far as I can remember, I’ve always liked banana flavour, but didn’t greatly enjoy fresh bananas, even as a small kid. As said, I’ve never hated them – just find them “meh”.
Wikipedia says that the Gros Michel was the dominant banana in Europe and North America. It started being affected by Panama disease in the early 20th century, by 1923 there was a musical called “Yes, We Have No Bananas” about the shortages, most of the plantations in South America and Africa were wiped out by Panama disease in the 1950s, and the major importers of bananas were bankrupt by 1960. So if you were born in 1948, the supply was already greatly reduced by then even if it wasn’t completely gone yet.
The Gros Michel is still grown in Malaysia and Thailand, and mostly exported to Japan and China.
A lot of people name tomatoes as something they can’t eat raw but don’t mind processed.
I was in my thirties before I realised that other people *didn’t *feel like the inside of their mouth had been viciously sandpapered after they had eaten acidic fruit like tomatoes, lemons and pineapples. I’d always wondered why other people liked them when they seemed like a torture test to me.
Assuming it is the acidity that is the problem for me, it makes complete sense that eating these fruits in their raw form would be unpleasant but eating them when mixed with other things such that the end product is of a much higher pH is fine for me.
That’s interesting. I have no trouble with any acidic foods except pineapple. I can eat a few bits and then my mouth becomes dry and feels like I am sucking on a battery. I had always thought it was some form of mild allergic reaction.
So much this! I love raw tomatoes and every tomato product that exists with the huge exception of ketchup. It’s more than a dislike, it’s an aversion. It makes my skin crawl and the smell of it makes me want to gag. ::shudder::
Mushrooms thinly sliced and sauted are great on steaks, I like mushroom bisque too. But raw? That’s wrong.
I had the “raw tomato” thing when I was a kid, and the acidity was definitely the issue. I could not tolerate any high-acid food, including citrus. Cooked down, like tomato soup, was fine. It improved with time and now I can enjoy the miracle of a sliced heirloom tomato, but I remain terribly allergic to grapefruit.
I asked my CRNP about this, and she said I have a “sensitivity” to onions. Raw, fried, sauteed, you name it. They turn everything in my GI track into a foul liquid under pressure. I’m okay with dried onion flakes, onion powder, and reconstituted dried onions you find in an envelope of onion soup mix.
I’m good with raw apples and apple sauce. But as the filling in pies? Something about the texture just triggers my gag reflex. All pie fillings do that for me. I’m okay with pizza, though.