Likewise – fried, grilled, stewed, the flavor and texture are always nasty. Except baba ghanoush - I guess if you remove all texture and add enough olive oil and garlic, anything’s edible.
Re: the OP, I have difficulty eating whole figs ever since I read the final chapter of The Blind Watchmaker.
Clarification. I’m talking about the axis of the tomato here. Don’t cut the cheeks off. I don’t care how it’s held when you cut it. Oh, and I won’t eat tomato wedges, either. Those are yucky.
Me, too. Except for the Middle East part.
Carrots: raw = good. Cooked = yuk! But I love the flavor that carrots add to stock, and much it remains in the stock since it gets broken down to tiny bits.
As for olives, I don’t mind eating the one in my martini, but otherwise I don’t care for them much.
Love raw tomatoes, tomato sauce, and sun dried tomatoes–cannot will not eat stewed tomatoes, the texture is nasty.
Love raw onions, put onion powder in lots of things–cannot eat cooked onions, again the texture is nasty.
Love raw cabbage, coleslaw–cannot eat cooked cabbage, texture well you get the idea.
Love raw spinach–cannot eat cooked, same as above
I find myself to be a very texture oriented eater, and I do not do slimy, slippery well.
Raw or lightly smoked salmon, still pink and translucent - yum!
Cooked salmon - blech. You might as well serve me tinned cat food.
Hey! For all you fussy eaters check out what Thug Kitchen has to say about food : EAT LIKE YOU GIVE A FUCK.
As you may have divined, NSFW if someone is looking over your shoulder, but no sound.
Same here. I love sashimi, nigiri, or rolled salmon. Cook it in any way and I cannot stand it.
About the only way I like it cooked is making salmon salad out of canned salmon, or the occasional croquette. I am the same way with tuna - sushi, sashimi or canned tuna salad or croquettes.
Oh, and a lovely side of smoked salmon/lox - if it is salted and pressed is that considered cooked? It is a chemical cooking instead of a heat based cooking, like ceviche is considered cooking with acid instead of salt and pressure.
How do you think tuna would be processed like lox?