Many people such as myself are particularly sensitive to bitter flavors and thus have a low tolerance of green vegetables. I can’t even drink coffee, no matter how much creamer and sweetener is added.
I add green peppers to my meatloaf as well as omelets
I saw jicama at a local grocery store shortly after reading this! We do have a sizable Hispanic population here, and I suspect that jicama does not ship well and in our area is pretty much seasonal.
Add to that Cajun and Creole cooking have green peppers as part of their base. I would not want to live in a world where I can’t enjoy Cajun and Creole cuisine. (Easy for me to say, as I have no food aversions, thankfully.)
Many people do, including my mom. It’s why i never eat meatloaf. 
I will say that almost any green vegetable can be decontaminated if it’s cooked sufficiently (enough so that it no longer tastes like a green vegetable). So green bell peppers might be tolerable as an ingredient; but straight up, no.
Me too!
Why do you add omelets to your meatloaf?
Because it makes the meatloaf eggcellent! Duh.
There are a few things I like to keep on hand that I have to make a trip to the Asian grocery store to obtain:
Good ramen imported from Korea, much better than the stuff you get at the regular grocery store.
Kimlan brand soy sauce imported from Hong Kong
Oyster sauce
Fish sauce, preferably Red Boat brand
Some of these things you can find at a normal grocery store, but you’ll typically find better selection and quality at an Asian market. And you’d probably need to qualify my list as things other Americans don’t buy. Obviously in other cultures these are probably pretty common purchases.
I bought some graza “drizzle” extra virgin olive oil the other day, and today i did a taste taste between it and “full circle organic extra virgin olive oil”. (The high end of whole foods’ house brand.)
I drizzled both on some fresh tomatoes a friend grew and some fresh mozzarella cheese. Both were good, but i preferred full circle. It was a little punchier. The graza tasted a little richer, though. The graza might be better for dipping bread, or for infusing with spices.
Good to know. It does have a strong “grassy” flavor to it that may not be great for everything. To its credit, though, it’s single source and you’re tasting Spain in every bite. Looking at some online comments, there are some negative reviews for Full Circle, but that could just be personal taste. A lot of people think that bland supermarket stuff is just fine.
I was surprised at how not-bland it was, actually. It is blended, though.
I think the Graza “Drizzle” is okay. I usually buy California Olive Ranch Olive Oil, but only the 100% California variety. Not the one that is a mixture of oils from all over the map.
I should clarify that I wasn’t referring to Full Circle as a ‘bland supermarket brand’(I’ve never tried it), but rather brands like some Bertolli products and the like.
I’ve actually had that, but it’s been years ago.
Maybe I’m naive and unaware of international olive oil shipping practices, but I feel like the trip from California to Texas is short enough to facilitate the product arriving at my local HEB in good condition.
Unopened olive oil will keep up to two years, although the quality will be diminished. Once opened, a few months is about it.
I buy this lemon-infused olive oil to use on fish, popcorn, avocado and some other things.
I’m talking about shipping olive oil from other places in the world. Especially with respect to temperature control. I just like the idea of my olive oil coming from California. Although I have ordered it from Spain and from Greece.
Hey @ThelmaLou how’s your ramen noodle slaw habit these days? Just wondering… I made a batch this weekend and thought of you! (My wife says I turned her into a ramen noodle slaw junkie too. I guess I just have that effect on women.)