What Cooking smells do you find Repulsive?

Cafe Society
41

I can’t say there’s anything I like to eat that I can’t stand the cooking smell of it. If I can’t stand the smell of it in any stage, I can’t eat it. Chitterlings are the first thing that comes to mind. Then liver. Pretty much any organ meat, including bologna. I just can’t do it.

42

The smell of toast in the morning turns my stomach. Funnily enough, I eat toast for breakfast most days - the taste is fine, just the smell is not good.

43

Vanilla and sage.

44

They are just so, so …so overwhelming, I am near to nausea with each pure baked scent.

45

Cabbage
Turnip/rutabaga
Broccoli
Cauliflower
Fried Fish

Oddly, liver and tripe have never bothered me.

46

Beets.
The first time I was ever around when mom was canning beets, the smell really got to me, and it made me vomit. I’ve stayed away from beets ever since.
Oh, and red licorice. The smell of that stuff just turns my stomach. Those are about the only things that I can’t deal with. Other than that, I’m good to go!

47

When I brown steak on a hot pan, there’s always a period of about a minute where when I breathe in around it, it feels like I’ve been kicked in the stomach. It’s not a smell as such, but feels like a chemical reaction.

The other thing I can’t stand the smell of is chau dao fu, but that’s pretty understandable. I thought it was pig’s ass when I first smelled it.

48

Fried eggs. Holy horseshit, I hate that smell. And some of the microwave popcorns smell like popping vomit. And my ex used to love to fry bologna. In lotsa butter. So I divorced him. *

*there may have been a few other issues, too

49

I’ll second the smell of boiling vinegar; I don’t mind vinegar, but once I almost got tear-gassed out of my own house.

My wife has also boiled a turtle (in the shell) and a pig stomach, but I refused to even try a single bite of those dishes. The turtle soup smelled like the reptile house at the zoo.

Stinky tofu is more weird than disgusting to me. Likewise for durian.

50

I feel the same about Pizza Hut.

51

Here is the recipe she started with. She added some sherry, and used about twice the amount of paprika suggested. And we had it served over noodles, not rice. Oh, and we used turkey livers instead of chicken. They are a bit firmer, and milder tasting IMHO.

Chicken Liver Stroganoff

       1 lb chicken livers, cleaned and cut in half
       1/2 lb mushrooms, wiped clean and cut into pieces roughly the same size as the livers
       1 large sweet onions, chopped
       2 tablespoons butter
       1 tablespoon olive oil
       1 1/2 teaspoons paprika
       1/4 teaspoon cayenne
       1 1/4 cups sour cream
       salt and pepper
       cooked rice

Directions

  1. Heat large skillet on medium high heat for a minute, then add the butter and oil.
  2. Saute the onions for 2 minutes, then add the mushrooms and cook, stirring, until the onions become translucent and the mushrooms begin to give off some liquid.
  3. This should take about another 3 minutes.
  4. Remove the vegetables from the pan and set aside while the livers are cooking.
  5. Add the livers to the hot skillet, adding a little more oil/butter if needed.
  6. Saute the livers for about 3 minutes, but do not overcook.
  7. Return the vegetables to the skillet with the livers.
  8. Add the seasonings and stir to combine.
  9. Add the sour cream and stir to combine.