I have to say the same thing. We had Saffron at work for a little while (until more of it got stolen then sold). I brought some home, didn’t really know what to do with it so I tossed it in my instant mashed potatoes. Couldn’t taste anything. Next time I tried more, then more. Each time they turned a darker shade of yellow, but I couldn’t really tell any difference in the taste. Maybe it was just my young college taste buds.
I read that as “Whichever I’ve had” and hit the multi quote button so I could read the rest of the thread and come back to this post to ask you how you could possibly not know if you’ve had a Twinkie or a tamale.
I LOOOVE Fois Gras pate. In fact, pate without fois gras is dull to me.
I really don’t like Fois Gras sauteed, or warm at all. I’ve had it a bunch; there’s something about the texture that I just don’t like.
So I guess what I’m saying is you’re wrong.
Saffron to me is more of a smell thing than a taste thing. Sure, they’re closely related, but I wouldn’t expect Saffron to add a bang to a dish like cinnamon or cayenne or other big flavor spices do. Saffron is an odd spice in that it’s subtle on the tongue but huge on the nose once you figure out what you’re smelling. Most people aren’t familiar with it (it’s not like you get saffron-flavored chips at the grocery store or anything like that) so I’ve had people completely not recognize it before.
Do you know if it was fresh and of decent quality? Low-quality old saffron tastes and smells like nothing.
If it’s good saffron, when you open the container, the whole room should start smelling of saffron. And the container should be small, because that shit is expensive!
That is indeed very strange. I don’t think I have ever heard of someone liking shrimp and not lobster. The textures are similar. As the poster above implied, perhaps you got one that was overcooked and it was like eating a butter-drenched super bouncy ball.
I don’t remember what it smelled like, it was so long ago, but I don’t remember anything overwhelming about it. It was very expensive though. I was the one packaging it. I remember we sold it for $8.99 for what amounted to a pinch of it. It was far less then what any of my scales here could weigh. A gram maybe, I think I ended up just estimating by dividing it up into however many grams came in the container I bought.
That’s what my husband said when I admitted that I couldn’t taste morels at all. He liked the taste of truffles better than I did, btw. I found the truffle-oil french fries at Prime 112 to be inedible.
Any and all meringue-based foods are a comlete waste of perfectly good eggs, IMHO.
Also beer. I’m sorry, but that tastes like pee. And don’t try to tell me I haven’t tried the “good” stuff because I had it all foisted upon me and hated every drop of it. It all does, and the schmancier it is the worse the flavor. It’s like you all love to brag about how tough you are because you can force youselves to swallow the troll-piss lager crap. Honestly, I just think that folks really enjoy the buzz, and their brains get re-wired to associate the taste with a pleasurable feeling, and so the amygdalas (amygdalae?) trick their frontal lobes into believing that the stuff itself is enjoyable. Blech!
Veal. That’s just shameful, that is. Putting a poor baby cow through all that hell just to produce this tasteless mush? Really?
Lettuce. What a complete waste of cropland. It kills me to think of the amoutn of time, land and effort wasted over the centuries for this useless, bland crop that is comepletely devoid of either flavor or nutrition.
Not that I have any strong feelings on the subject.
Never got the hype for lobster, it’s always seemed bland and uninteresting. Crab is far superior. “You just haven’t had it done right, dipped in butter” you say. My dog’s ass probably would taste better dipped in butter, but it doesn’t mean it justifies charging $30 for my dog to sit in your sauce dish.
Disagree with people posting about caviar simply on the pedantic basis that it isn’t meant to be a primary food. It is an additive to other foods to provide complexity. You should no more eat it straight out of the jar than you would eat oregano straight out of the jar. It is basically a spice that grows inside of fish. Sure, there are some strange weirdos that eat it straight, but I call those “New Yorkers”.
This is mine too. I like the stuff okay, but only in citrus flavors and only from this one candy stall at one particular Christmas market. And even then I still eat it thinking that there’s no way I’d sell my family for that.
But I always felt like I should like it more because it always looks so appetizing when I see it for sale. And I like jellybeans and gummies and all, but the texture of the turkish delight can be a bit offputting even though it’s basically the same thing. I dunno.
I was in New England and was taken out for dinner, I was really looking forward to having a proper lobster dinner!! I was shown how to crack the sheel, scoop out the ‘meat’ and dip it in melted butter. Gosh it was like being on another planet!!
I absolutely hated it.
I was so embarrassed, I pretended it was great and ate all of it.
I must admit. I, too, have been underwhelmed by lobster. I’ve never had it at a place known for having impeccable lobster, so I will reserve judgment, but so far it’s been rather disappointing. I prefer shrimp or Dublin Bay prawns to the lobster I’ve eaten.
Vegemite. Picture if you will: it’s 1983. My friend and I have just started college, and are obsessed with the band Men at Work. One day, the more upscale of our two dining halls shows up with a little jar of Vegemite at breakfast. Hooray! We can try this exotic thing they mention in “Down Under!” So we dutifully spread it on our toast, take bites, and…
Oh, my God.
We couldn’t spit the stuff out fast enough. It was like pure salt in suspension, with a side of ass. Never tried it again (and I noticed it never turned up in the dining hall again after that, either. I don’t think we were alone in our opinions.)
Ostrich. I’d heard for a long time how good ostrich burgers were, but had no idea where to get one. Then an ostrich place moved in at our local mall, so I tried out an ostrich burger with cheese. It wasn’t bad…it was just meh. Boring. Very bland (and I like fairly bland food, so me saying it’s too bland really means something). The place didn’t last very long at the mall.
White Castle cheeseburgers. Tried these in Indianapolis while there for Gen Con a few years back. Being from California I’d heard people singing their praises but never had the chance to try one. So the spouse and I walked over there, got ourselves a little six-pack of burgers, and tried them.
They didn’t taste that bad going down, at least not at first. But it didn’t take long before both of us were experiencing ominous rumbles Down Under, and our stomachs were most unhappy for the rest of the evening. Nothing catastrophic, just that vague uneasy “do I need to get to a bathroom soon, or will this blow over?” sort of feeling. Decided not to repeat that experience either.
I’ll also echo the comments about both saffron and truffle. I’ve had them many times, can recognize the flavor and aroma of both quite well, and simply don’t find it distinctive enough to care about or crave.
Ah… I forgot about lobster. It was… OK. I absolutely LOVE crab and crawdads. lobster however left me really underwhelmed. Didn’t HATE it, just didn’t see what all the hoopla was about.
I wanted to love lox. I adore cream cheese on bagels, and I love smoked things, so adding lox should be even better, right? Nope. I’ve tried lox from three different sources now, and apparently I just don’t care for it. I DO like a bit of ham with bagels and cream cheese, though. My daughter DOES like lox, so she just had to finish up the leftovers. However, she loves fish and shellfish and even sushi, whereas I really only like tuna and a few sorts of white fish.
I don’t like capers. I’d been reading about how I should add a few capers to this or that, so I got a jar. Well, I was underwhelmed. I only tried the one jar.
I don’t like marinated artichoke hearts. Now, I loves me some cooked artichokes, but the marinated hearts in jars just don’t do it for me. Again, I’ve tried several brands, and I just don’t care for them.
