I used to buy jars of pickled pigs feet regularly. They are so good.
Also, potted meat product and the deviled ham one in the little can, it was all delicious. Give me those and a bag of pork rinds (another example) or chicken gizzards (delish) and it’s a relaxing night.
That’s what has me puzzled by this entire thread right from the start. Yet, everyone seems perfectly happy to talk about the stuff that they buy,
You, my friend, are a seriously cheap date. I like that in a guy. 
Lol, i think i actually have a sensitivity of some sort to the capsaicin family. I used to just think i didn’t like them. But then i helped my temple’s meals on wheels program cook a dinner that included a giant pot of red pepper sauce. And i became physically ill, from the odor, and had to leave early. I went home, put my clothes in the laundry, showered, and washed my hair. But i still couldn’t eat for several hours.
So I really don’t think you’ll convert me to enjoying them.
Very interesting! Are you talking about red bell peppers?
I think the smell of roasting peppers-- any kind, hot or sweet-- is one of the most wonderful smells in the world. I even have some face wash that I love because the scent reminds me of roasting peppers.
OTOH, I have friends who love cilantro and will eat handfuls of it raw piled on top of a chalupa (what we call a “tostada” around here). I can’t stand the smell or the taste and don’t even like to walk near a bin of it in the produce department. Some people say it tastes like soap. I think it tastes the way your mouth tastes after you throw up. 
Quirks R Us, eh?
I’ve had both those conflicting thoughts.
I do know that my ordinary groc store always carries quite a variety of produce. if I buy a broccoli, or some apples, or even kale, the checker knows just what code to punch in.
But if I buy artichokes or tomatillos or kumquats they have to not only look up the code, but first ask me what the heck this weird thing is so they even can look up the code.
And yet the store stocks them. And since they’re perishable, has to keep replacing them regularly whether they sell or not.
How can the store keep selling them and yet the clerks not know what they are? Only thing I can think of is at least for produce, there’s a certain irreducible minimum list of fruits and veggies they all carry. Even stuff like artichokes that sell very slowly, and the store only has a few on the cold shelf display at any time.
Oyster sauce.
A friend at work brought me Lumpia, little finger sized egg rolls. I tried to make my own and found that Oyster Sauce is good in a lot of things, from salad, to shrimp, to almost anything, a little more umani flavor than Worcestershire.
Yes, and other peppers. But the sauce that made me physically ill was mostly red bell peppers.
And i think they smell like pain and despair when they cook. I know, objectively, that many people enjoy eating them. But i find the odor incredibly unpleasant.
(Raw, they are unappealing, but they don’t stink of poison.)
Huh! I’m not a big fan of vegetables and its taken me a lifetime to learn to be okay with just a few of them, but bell peppers have never struck me as noxious. (It’s gotta’ be the red, orange or yellow ones, the green ones are unappealing at best).
This.
Green are gross and taste of bitter failure. The others are yummy.
IMO their heat levels make them at best applicants for wannabe apprentice peppers. Botanical reality notwithstanding.
No, all bell peppers have the same horrid capsicum taste. Other peppers have it too, but to a much lesser degree and it is offset by the wonderful heat. The hotter the pepper, the less pepper taste.
Bell peppers? I’m unaware they have any heat at all.
Tepidly irritating, or is that irritatingly tepid?
Ghee. I buy it because it has a higher smoke point than butter and works well for frying potatoes. It’s not cheap.
Lemon infused olive oil.
Ortiz Bonito del Norte white tuna in oil from Spain. The cans are less than 4oz, and six of them cost $50 on Amazon. But it’s simply the best damn tuna I’ve ever had. Unlike other tuna, it doesn’t need a lot of doctoring to make it palatable. A small amount of mayo and a little salt is about it. We don’t buy it all that often, though.
Graza “Sizzle” olive oil, again because it’s just one of the best olive oils you can buy. Very herbal and reasonably priced.
Well, I used to buy Cento Hoagie Spread in the store all the time, but apparently nobody else was buying it because they took it off the shelves. Now I have to resort to getting it online. It elevates every sandwich it is put on to the next level.
Tres poetical! 
The red ones, and most of the orange and yellow ones, are ripe. The green ones are green in both senses: they’re not ripe. (Some yellow ones ripen red and are also unripe at yellow; but a lot of them are full ripe at yellow.)
Not surprisingly, the ripe ones are sweeter and have a more complex flavor than the unripe ones. Better nutrition, also.
Although the greens are cheaper, presumably because they can be shipped and stored longer before going bad. Still not worth it though.
I try not to look, because I will be unreasonably judgey. But I live my life, and others live theirs, so I suspect they would value my opinions about as much as I would value theirs.
I’m glad I’m not the only one with a crazy pantry! 
I get this a lot, too. “What do you use that for?” I like to think that I’m expanding their horizons. But probably not.
I quite like peppers of all sorts for their many uses in cuisine. Even the green ones are ok, though I will always choose the other colors first if I have a choice.
However, I think that horseradish smells and tastes like angry rhinoceros ass. Can’t stand the stuff. I still keep a small jar on hand for making cocktail sauce for shrimp.
I forgot about ghee! I always have it on hand, too. Great stuff!
I will look for Graza “Sizzle”.
It’s funny how varied are our tasters, isn’t it? Kind of cool, though, too.
It does however, make for truly amazing popcorn.
Agreed completely. Doesn’t mean it’s not fun to be silently judgy. Their crocs are dirty too. 
Yep. And not.
Yep. I love hot in the the capsicum sense. Despise horseradish, wasabi, radishes, mustard, etc. All are vile concoctions of misbegotten biology.