Thanks. I don’t use coriander in a lot of dishes but I cook with it occasionally.
I like everything on your list, except cilantro.
I don’t like ham, I don’t like any kind of meat with gristle. Gristle–ugh.
I used to not like cauliflower; I’m okay with it now.
Barbeque sauce or barbeque-flavoured snack items. I still don’t like.
I like mustard, Brussels sprouts, mushrooms, Borsht, cabbage, and other sulphurous stuff now, though I didn’t as a child.
I liked peanut butter from childhood, and still do, but my sweet tooth has certainly diminished over the years.
Alcohol? I really enjoy dark beer now, along with rye and vodka. I started drinking as a teenager, sweet stuff like “Strawberry Angel” wine (yes, it was as vile as it sounds) and coolers. Now, I don’t like my booze sweet, but I do like it strong…
I’ve been married for 11 years and have never made my husband a pork chop. If he wants a pork chop, he can make it himself. I’ve never cooked liver and onions, though I was served it as a child.
I have consistently hated butter. I think I might have had some bad or rancid butter at one point, and the revulsion stuck. I love all other fat foods - mayonnaise, sour cream, and so on. Oh, whole milk.
Butter and whole milk will make me gag, and I have a fat tooth as opposed to a sweet tooth, so that’s kind of mystifying.
Beets and asparagus seemed to be loathed or loved. I have toyed with serving beets and asparagus at the same meal, so that after, your pee not only smells funny, it’s pink.
Makes me giggle to contemplate it.
I have to try durian before I die.
Please do. You’ll be glad you did. Durian is to SE Asia what strong cheese is to the West: delicious stuff, but smells like old feet or vomit, and those not used to it wil be repulsed. So, like Parmesan cheese, durian will reward those brave enough to ignore the smell (and after you’ve eaten it and liked it, the smell becomes fine). Durian wouldn’t be so expensive if it wasn’t so damned tasty. Please try it.
Thinks I’ve constantly disliked:
Nuts of any kind - Mostly its a texture thing
Yogurt - Just plain yucky
Wretched:
Broccoli
Cooked Spinach
Will absolutely make me puke:
Mayonnaise
Asparagus
Potato Salad
I used to drink beer, but now I can’t stand even the smell of it.
I have never eaten liver or any other internal organ and I don’t intend to try it now.
I don’t eat beets. I like most other veggies.
I am not eating pickled pigs feet (my mother loved them). I know where that pig has been walking. I don’t eat pickled eggs or sausages.
The first time I tried kim chee I accused my new husband of trying to poison me. I love it now.
Things that don’t qualify as food in my house.
Liver.
Brussel sprouts and asparagus.
Butterbeans.
Anything from the squash family.
There is a long list of barely edible, but I’ll save that for later.
Tomatoes. I never liked the taste of them when I was a kid. And I will occasionally eat a tomato now, either accidentally or on purpose, and I still don’t like them.
Things that have a shell (as in clams, oysters, lobster, crab), except for scallops. I’ve gotten over a lot of things that I don’t like, but those are consistently there.
Little Nemo, since you said you hate tomatoes I must ask you this.
What has your experience with tomatoes been? Have you only had supermarket/grocery store tomatoes, or have you had 2-minutes-ago fresh from the garden ripe tomatoes?
The fate of the free world depends on your answer.
I have another one and I don’t think this is subjective and my wife who is known for her taste buds in the international fancy foods trade strongly agrees with me.
Sweet pickles and sweet relish should not exist. It isn’t just that they are bad (which they certainly are), it is that the flavors are obviously incompatible and clash in a sickening way. It is very obvious and I know that there are many of us can see that instantly while others can’t. It seems to be something like colorblindness except for taste that an alarming number of people seem to suffer from. I say it isn’t subjective because there are some universal rules of symmetry and compatibility in the world that people shouldn’t ever violate in the name of common sense and decency. Sweet pickles are like walking around in a plaid, polka-dot, and checkered outfit. It doesn’t matter how many people say they like it, it is still an abomination, just like sweet pickles.
Oh, cilantro, you will be the death of me. It just tastes like poison, and the smell… the smell! I can’t even be in the same room with it when it’s being cut. Ghastly.
I don’t like cumin either. Guess how much I enjoy Mexican food.
Nor olives, oysters, venison, potato salad (I can only eat mayonnaise if it’s in small quantities), cottage cheese, or yellow mustard.
Oddly, I don’t like raw tomatoes and yet I always put them in my sandwiches, and then end up taking them out before I finish eating. I can’t explain why I do this to myself; it’s like I am determined to like them, damnit, and each time I think that this sandwich will be the one to win me over. But raw tomatoes just taste ill to me, like they’re diseased.
It’s the American name for the LEAFY part of coriander, not the seeds (whole or ground). I have coriander as a powder on my spice rack, which is not the same as the leafy parsley looking stuff in my fridge (cilantro)
My list:
Prior to becoming a vegetarian 21 years ago, I would not eat organ meats or any type of seafood. Becoming a vegetarian obviously rendered that all moot.
Beer. Vile, vile vile.
Dill pickles. Gag. Shagnasty is totally wrong about sweet pickles–they’re DIVINE. I could eat a whole jar in a sitting.
Milk (except chocolate milk) is undrinkable and revolting.
Beets. Eww.
Canned mushrooms. Why, god why do these exist?? I had a pizza in Brazil once and got mushrooms as the topping. They were CANNED mushrooms! I couldn’t eat it.
My understanding is that corriander and cilantro come from the same plant (corriander is seeds and cilantro is the leaves) but their tastes and uses are very different. That may well a regional standard usage, however.
Beets: For some reason I vaguely remember a time in my youth when I liked them. They are vile. My wife tells me some people put them on burgers. As long they stays away from pizza I won’t get my gun.
"I went a little crazy in there when I heard there might be beets going on that pizza. Now I know what your thinking. 'Did he fire six shots or only five?' Well, to tell you the truth, in all this excitement I kind of lost track myself. But being as this is a .44 Magnum, the most powerful handgun in the world, and would blow your head clean off, you've got to ask yourself a question: Do I feel lucky? Well, do ya, punk? Now where are you going to put those beets?"
Brussell Sprouts: For some reason I think that it is possible that there may be a way to prepare them that I like, but I haven’t found it yet.
Soylent Green: Somethings off about it. I can’t put my finger on it, but it tastes like something I’m familiar with.
I hadn’t heard that before. I can attest though, that in an Australian usage at least, coriander is the leaves (and stems).
Celery.
I like just about every ohter vegetable there is. I’m even learning to tolerate cilantro in small doses.
But not celery. I do not like it cooked, I do not like it raw, I do not like it in a box, I will not eat it with a fox.
Those pale pink grocery store tomatoes, and the kind that come from a friend’s, or your mother’s, garden are two totally different vegetables.* They should even have different names. Fauxmato, and tomato.
*Or fruit.
I’ve always hated coffee. To me, there’s no difference between a cup of coffee and a cup of hot water filtered through a bag of dirt. Another one is banana-flavored things. I have no problem with the fruit itself, only things with banana flavoring. Seems to me artificial banana flavoring tastes nothing at all like real bananas.
Durian smells like someonewho HAS died. I’ve never found anyone who was so-so about it, it’s strictly love it or hate it. I hate it.