Agreed, on all points. Filet mignon tastes vaguely liverish to me, so it’s a no go. When I dine out I like the items I can’t prepare myself. I do a great steak, so I usually pass…unless of course I’m going to Peter Lugers, which is probably not going to happen
That reminds me: I don’t get red wine. I like white wines, but most red wines are too…tannin-y I guess? It might be the “acquired taste” thing, but it’s not a taste I’m willing to acquire. I prefer the fruitier types.
Seconding (or thirding or whatever) crab. All crab. Legs seems to be ice cold by the time I ruin my fork peeling them, and then sticking that thing in warm butter–yeecchh.
My sibs get a big bushel of whole crabs when we’re in MD. or DE. I’ve tried them–too much work too much mess–but they go crazy for them.
Kale, definitely pokey when raw–I’ve posted here that if feels like lots of tiny razor blades cutting the inside of my mouth–there are no abrasions, but that’s the feeling I get. However, I ate a lot of cooked kale in China and liked it–I just can’t seem to replicate it satisfactorily.
Nutella - way too sweet and has a strong “plastic-y” taste to me.
Filet mignon - it lacks the flavor and texture I prefer in beef. Yes, it’s tender, but that’s it.
Cronuts - it’s just a doughnut.
You didn’t run across Huy Fong Sriracha until 2002? That stuff’s been around forever; I remember seeing it at our local Kroger in the early-mid 1980s, although we did have a relatively large Vietnamese community in our area. Every pho joint I’ve ever been in has had it from about 1989 forward (first time I had pho).
Oh, and Silenus, preach it brother! Too many breweries brew low-hanging fruit that really doesn’t require them to be, you know, GOOD at what they do. Just about anyone can brew a passable stout or IPA- they’re loaded with such intensely flavorful ingredients that they camouflage any flaws in technique or anything else. Lagers, especially lighter ones, really require good technique and skill to be good. I’d personally LOVE to see a pre-Prohibition lager commercially made (not Batch 13 from Coors either). I can’t help but think that’s a license to print money- “good” beer for the Bud Light legions.
I wished wine tasted like vinegar to me. Most wines taste at least somewhat moldy to me.
I have to agree Thai food is overrated. Even in Thailand, it varies widely in quality, and much of it is pretty disgusting and would never pass sanitary inspections in the West. Such as the northeastern specialty pla ra, fermented raw fish that is not only disgusting as all get out but is the main source of liver fluke in the Northeast. (No doubt someone will show me a link to some restaurant in the West that does serve it, but I can pretty much guarantee it will be a sanitized version to some degree.)
For a real treat, we go to Western-style restaurants. And there’s no beating a good pizza.
I was gonna say this, but it’s the chipotle flavor, not the chain.
The OP has poisoned the well wth a preemptive attack on perfectly innocent and delicious bacon!
Can I specify New York City pizza and bagels? There are untold numbers of people who will convince themselves that any crummy slice of pepperoni or stale onion bagel they buy in Manhattan is fantastic because it’s from New York. No. Sorry. There’s great stuff out there, yes, but there are also a lot of simply terrible and mediocre pizza and bagels in New York.
Also: home cooked food in general. Now, some of this is just people being polite. If someone invites you over for dinner, a lot of the time you’re going to rave over the food no matter what you’re served - it’s just a nice thing to do. But many people appear to sincerely believe that any home-cooked meal is de facto superior to something you could buy in a restaurant.
Very astute observation!
I’ll go a step further. Anything that’s advertised as a New York City style of pizza I will avoid. It’s just not good. It’s barely pizza. It’s like a soggy saltine with catsup. Yeah, I spelt “ketchup” that way to be even more divisive! 
I’m surprised at the general dislike of IPA’s for banging your taste buds in an unsubtle way. Traditional English IPA is one of the better entry level beer styles to introduce to people who are used to mainstream lagers, much like Sam Adams (might) be in the states.
Macadamia nuts.
Yeah, they’re big; yeah they’re crunchy. Yeah, they got practically no flavor at all. Gimmie an almond or cashew any time.
Totally agree with the IPA haters. Give me a stout or a bock any day.
Cheeseburgers. I don’t understand the pairing, except blue cheese on a burger.
Nachos. That sauce is horrible. Give me refried beans instead, please.
I love escargot and lobster, am scared of oysters, and don’t understand the raves for caviar.
Finally, pizza. “Pizza cheese” is an abomination unto the Lord. Sauce from tinny #10 cans. Canned mushrooms. Discs of pepperoni which curl up at the edges and hold their individual cups of grease. Sausage of unknown provenance. Seriously, how can anyone stand 99% of them? Once, in the 1970s, I had a piece of deep dish pizza I liked. There was also a pizza joint in the city where I attended college which used a blend of whole-milk mozzarella, provolone, and Cheddar cheeses. This was a good pizza if they held half the sauce, and there was nothing but the cheese. Everything else, especially Chicago-style deep dish, is horrible.
Fast food places like McDonald’s, Burger King, Pizza Hut, Nandos and KFC are ubiquitous wherever I travel to and offer bland, unhealthy, uninteresting meals. I appreciate that they aren’t rated highly but that there are so many of them leads me to believe that people rate them highly enough to eat there regularly.
I may be putting words in his mouth, but I don’t think the gripe is with IPAs as a style, but rather that a whole lot of US micro and craft brewers seem to be in some kind of IPA fixated period, where some breweries may brew 3-4 different varieties of IPA, and others seem to be in a hops-centric arms race, producing beers with upwards of 75-80 IBU. If you’re not a hop-head, this isn’t too appealing.
There’s a world of difference between say… Worthington White Shield and Bridgeport’s Hop Czar. Both are IPAs, but the Bridgeport product is very hop-forward and out of style for a traditional British IPA, while the Worthington product is well within the style.
Yeah, that’s my gripe with them (though I haven’t mentioned it in this thread.) I love IPAs, but there’s only so many I need on tap. Some bars I go to have like 85% of their taps devoted to IPAs and it drives me nuts. (And if you count Imperial IPAs, IBUs can easily get to the 90s or more. And some get stupid silly, like 1000+. I’ve never tried anything that high. Highest I’ve tried, I think, is Dogfish Head 120 Minute IPA, which is listed at 120 IBU. Oddly enough, I don’t particularly remember it being that bitter–it’s balanced with a lot of malt and alcohol.)
Sundried tomatoes
Quinoa
Cashews
Many prepared foods from Trader Joes
Earl Grey tea. Can’t stand the taste of bergamot, don’t know why people like it! :mad:
Mmmmm DFH 120!
I attended an event where they tapped four different vintages Dogfish Head 120s. You got four glasses served together. We began taking polite little sips of each and comparing the amazingly different brews, but things quickly got raucous.