Reported for falsity.
I have to second Pho. I have tried it at least a half dozen times in some of the “best” places around the US and insist it takes like watered down soup. This always generates heated arguments with the family.
Oysters, on the other hand, make me very happy. Very happy.
Which reminds me. I never wanted to try Mello Yello, but occasionally have done so when there was no Dew available. Complete suckitude.
I like all of the fishy delicacies–caviar, oysters, sushi.
I’ve given up on trying to like organ meats though, and that includes fois gras. I had some for the first time recently and almost threw up.
Truffles taste like the solvent in the acrylic nail machines at the salon. Morels taste of nothing at all.
Tamales and Twinkies. Whenever I’ve had one, I’ve been underwhelmed by the flavour.
Now, now. Maybe Snickers just objects to the evil?
A Monte Cristo sandwich- ham and cheese sandwich batter dipped and deep fried, with raspberry sauce to dip it in. Sounded positively decadent to me.
Tried one at our local Fall Festival a few years back, where they had gotten rave reviews. It was… ok. Not bad, but nothing I feel the need to have again, either. I was really hoping for spectacular.
These words on the screen…cannot compute…
Wow, really? I think you’re the first person I’ve ever “met” online or IRL that openly despises truffles. I’ve known quite a few people that are kinda “meh” about them, but never someone with your open dislike for them (aside from their expense).
I’ve met a few truffle haters in my time. It’s not that unusual–they do have a strong and distinct flavor, and people who hate mushrooms usually hate truffles, too, in my experience. (Although I do not find their flavor that similar personally.)
Well, given the scarcity of truffles, I guess I should just say “fine…more for the rest of us!”.
White Castle cheeseburger. I expected so much more than I got.
I can’t fathom what anyone could have told you about them that would get your hopes up…
Oh wait, were you sober?
You didn’t have the expectation that it would be aromatically identical coming out as it was going in?
I would say I don’t dislike caviar but for what it costs it’s just not worth it.
Morels likewise are good eating but the price is WAY out of line for the pleasure you get.
Foie gras is excellent but make it into pate and you completely ruin it.
For me the biggest disappointment has to be very expensive wine. A good wine is clearly discernible from a shit wine but once you get above, say $50-$75, I can’t tell the difference and in some cases prefer much less expensive bottles. I’ve been treated to bottles costing well into the hundreds and I would never tell my host that I think they threw away good money but I would never blow that much on a bottle, it’s just not worth it to me.
As I understand it, a few weeks a go a small team of men somewhere in Middle Asia left their huts and trekked 20 miles to the most desolate fields known to man or God. There, each man scaled the heights of a wind swept mountain at the top of which they found a single crocus flower. Using gold tweezers, they removed the stigmas from their nests, wrapped them in virginal cloth and started their treks back down the mountain. At the bottom, they emptied their tiny hand wrapped packages into a glass vial and sent it via the last remaining passenger pigeon to the United States. There it was picked up by Angelina Jolie and delivered to the local delicacy store where I humbly bought it and took it home.
I steeped a good sized pinch of the saffron in water, letting it infuse with its color and taste. I then cooked some rice to perfection and served it as soon as it was cool enough to eat.
I won’t say it tasted exactly like rice normally does but what scant additional flavor there was, wasn’t impressive. It was earthy and muddy, kind of like the taste you get in the back of your nose when you walk into a basement where water’s been collecting in a corner for a while.
But what do I know, I’m a caviar lover.
French Fries.
A bot of background: I am allergic to potatoes (a very, very rare allergy) that I have (mostly) grown out of. When I was a child I couldn’t eat them at all; they made me violently ill, and after I was done puking I had a massive asthma attack. To this day I can’t peel them (hands swell up and itch like no tomorrow), and if you are boiling or deep frying them I can’t be in the house- the steam makes me have an asthma attack.
But when you are a kid, at McDonalds, the fries smell wonderful- hypnotically so. For nearly 25 years of my life that’s all I could do, smell and wonder how amazing frenched, fried potatoes (the proper name, to ‘french’ a vegetable is to cut it into thin strips) actually taste.
Then one day, I won’t bore you with the details, I discovered I could eat potatoes! My Girlfriend that night asked me what made of potatoes I wanted- mashed? nope, I said, FRIES. McDonalds. NOW.
So we went, explained the momentousness of the occassion to the workers who made me a whole fresh batch. Smelled like heaven. I was so excited! The beeper beeped, they dumped 'em out, and salted the steaming pile of golden goodness, scooped some up for me, handed me the FIRST FRIES I’d ever had… I took three or four, placed them carefully in my mouth… chewed… and lietarlly said “THAT’S IT? THAT’S what you guys rave about? That BLAND, crispy-on-the-outside but mushy on the inside mostly tasteless gunk is what you guys all LOVE?” Don;t get me wrong, I have learned to like them; but they are just filler, just OK. What a letdown.
French Fries. Meh.
The biggest example is easily lobster. That stuff was hard to choke down. It’s one of the few foods that I’ve gotten at a sitdown restaurant that I didn’t finish, or at least take home a doggie bag. And it really made me feel bad, as it was the most expensive thing on the menu.
It’s odd, too. What I remember not liking about it was the texture, but it wasn’t that different from shrimp, which I absolutely love.
I was also very disappointed by sushi, but at least I’d actually heard of people who didn’t like it. I just wish someone would have told me the raw fish had the consistency of cottage cheese–another food I hate because of the slimy texture.
$5 says you first tasted Mcd’s fries after they stopped using beef fat to fry them. Now they are just “Good.” Before they were “Magnificent.”
Lobster is very easy to overcook and ruin. the texture becomes horribly like rubber. Try steaming a live one yourself and you may just see what all the fuss is about.
I tried Turkish Delight for the same reason and loved it. But I like jelly beans and all that sort of chewy-sugar candy.
I’ve wanted to try the strawberry phosphates the kids talk about in Our Town, but I can’t find anyplace that makes them.
I’ve been sadly disappointed by oysters, champagne, dim sum sweets, chocolate cream pies, meringues of any kind, and a soda-pop called Moxie.