I normally hate onions in any shape or form. Except French Onion soup. That stuff is amazing. Gotta cook the onions beyond any shred of recognizability, now we’re talking.
I don’t like pickles, except on a Cuban sandwich.
I can only eat bacon if it’s totally crispy. Any hint of wiggle and I’m completely repulsed. Even crispy I can only eat a slice, or two at most.
Cabbage is only edible if in an egg roll or as sauerkraut. I will pick out all the corned beef and leave the cabbage.
Onions literally make me sick, so I cook with onion powder or minced onions.
I have only eaten ricotta cheese in lasagna. I haven’t refused it anywhere else, because it has never come up, but I bet I would.
(Oddly, I MUST have it in lasagna.)
I love certain vegetables, such as turnips, cauliflower, cabbage, and carrots, when they’re raw, but I don’t much care for any of them cooked.
And while I don’t hate cucumbers (I just find them watery and boring), I do love dill pickles.
Cucumbers must be peeled, otherwise I’m going to blow out some windows and clear the room.
I got some powdered MSG and started adding it to stuff. It’s interesting to taste umami/“yummy” in an intensely isolated form.
It’s been extremely strange, when seasoning and tasting, to taste umami increasing without any rise in saltiness, as would happen when using stuff like bouillion or Worcestershire or fish sauce or whatever. (Let alone the other complex flavors that those ingredients bring.)
The end results have been good so far. I have not yet tried just putting it on everything, like Helen Rosner does:
/digression
I love carrots done with a pot roast, it’s my favorite way to have them. I don’t care for them raw. I can eat them like that if I have to, but I’d really prefer not to. My daughter, on the other hand, prefers them raw to cooked.
Well, green peas, fresh or frozen, are delightful. Canned green peas - I don’t get it, they’ve been around forever and some people adore them. Canned asparagus is a whole different animal from fresh/frozen, but I can eat it, and most other canned vegetables. (Except Veg-All brand. I don’t know what they did to make them taste so utterly foul!)
I love charbroiled oysters, but think oysters are disgusting any other way.
It’s definitely not meant to be boiled to a pulp. I feel the same way about Brussels sprouts, which I love roasted.
This is kind of backwards from the point of the thread, but the really nice tomato puree - like you might get on a high-end pizza - I like so much that I’ve eaten it straight from the can.
I like cabbage steamed in butter. The thought of eating boiled cabbage makes me feel ill.
I’m going to be opposite of others…
LOVE cucumbers - HATE pickles
Hate ketchup but eat it when it’s used to make sloppy joes
Hate raw onions but love them fried on a burger or as an onion ring
I don’t ever drink coffee but use it to dunk my hard cinnamon toast with peanut butter
Tomatoes are essential on burgers, hot dogs and cold sandwiches, but I don’t like them on their own. When they show up in salads I pick them out, especially whole cherry tomatoes.
Cooked spinach is slimy, bitter-tasting pond scum, but I like fresh spinach leaves either as a salad or added to sandwiches.l
Like cucumbers, but hate pickles.
Right there with you. Raw tomatoes are foul.
I only like cilantro on tacos al carbon.
I don’t mind the flavor of celery, but I will not eat actual celery unless it’s been cooked to the point of near-dissolving.
Tomatoes and onions. Only in salsa. And fresca and pico de gallo don’t count. blech!!!
I hate eggplant - it makes me literally gag. But in a hibachi bowl with white sauce, I love it. Granted, I glop on so much white sauce that the eggplant is pretty much just adding texture, but still. Actually, I normally hate the texture as well, but mixed with rice and other vegetables, or with hibachi steak, I love it.
Also, don’t like cucumbers, love a good dill pickle.