Please do not reveal any more 12[sup]th[/sup] level professional cooking secrets to the uninitiated. Do so again and chefs everywhere will sneak a hunk of fish or squash (without cream sauce) into every restaurant meal you are served.
And with that bit of my guild duties behind me …
Liver, fried liver that is. Paté, Braunschweiger, Teawurst … love 'em.
Fried liver = fried mud
Dried coconut is one of the few other foods I cannot stand. I love coconut straight out of the shell, but the flavor does not work for me in any other form. Coconut pudding, coconut pie, especially dried coconut shavings on any dessert is enough to make me wanna toss my cookies. Same thing goes for strawberries. Fresh ones? I’ll eat 'em like popcorn. Strawberry ice cream, soda, candy, preserves … can you say “cloying?”