Are you my ex?
Lol a lot of people don’t like onion. It’s ok for flavoring food. I cut mine coarsely and it’s easy to remove before serving.
Mincing if fine works too. It disappears in the sauce.
Mountain Dew? Or crab juice?
I’m a Plain Eater so I don’t like any condiments - I eat sandwiches, burgers and hot dogs plain. There are a lot of other things I’m picky about too. But I wouldn’t consider any of those common things “nasty”. What I find nasty is my husband’s love for pickled herring. Hunks of fish flesh floating around in some kind of wine brine or pickling juice. Now that’s NASTY. 
Squid. Octopus. Mussels and oysters.
[burps] Uh-oh. Uh, you got a men’s room in there?
I love it, but I understand. My mom wouldn’t eat it either, but that’s because when she was a little kid during the depression, her dad once bought a barrel of the stuff, and that’s all the family had to eat for a month.
It’s also why she didn’t eat ice cream for years and years. She soda jerked in high school and was allowed to eat as much as she wanted. Smart boss.
It’s my understanding that onions and garlic get stronger the smaller you cut them. The flavor comes from a sulfuric compound called “allicin” which is released when the cell walls are cut open and exposed to oxygen.
That’s Interesring. I’ve wondered why receipes required coarse, medium, fine, or minced onions.
I didn’t realize it changed the strength of the onion in the dish.
I like onion in sauces. I don’t like biting into a piece of onion. Get that after taste in my mouth and throat.
I came across this video recently which goes into detail about the difference between diced onion and diiiiced onion. He also discussed some of the molecular and cellular stuff going on. Those that don’t care for onion can skip it but I found it very interesting. I don’t cook with fine cut onion much during the summer but look forward to trying this in cooler weather.
I work with many people who eat stuff like that straight from the can. Some of them even manage to open it (the ones without the easy open tops) without any utensils. I guess it’s an improvement over the folks who have multiple cans of energy drinks and candy bars for dinner. This is a working class environment where it’s typical to spend 13-15 hours per day at work and/or commuting and getting ready for work, with 30 minutes to eat a meal. I consider it a miracle that I manage to mostly eat full meals with sufficient nutrients and a minimum of empty calories or extremely time/digestion saving strategies. Sometimes I just have to, though. I may have packed some Chef Boyardee meals in microwavable containers and consumed my co-workers’ cold leftovers a time or 2.
What he didn’t mention, that makes a huge difference to me, is that if you dice an onion very fine and then cook it, also the onion compounds get cooked. Whereas if you have larger dice, there may be some interior parts of the onion that still taste raw.
I don’t care for raw onion flavor, so i like the consistency of a fine dice. But if you like to punctuate your food with a little crunch and raw onion tang, bigger pieces will work better.
I was thinking of this thread last night as I sliced cucumber on to my husband’s salad. I don’t bother to eat cucumber, mainly because it tastes like water to me. It’s not nasty…well, except it is when it goes bad, which is like freakin’ immediately after you buy it! No matter what I wrap it in, it’ll be a pile of green goo before the week is out.
I love cucumbers, but I seem to be throwing away more than I eat. I saw that wrapping them in aluminum foil is supposed to keep them fresh longer. It didn’t. Then I read that they’ll last longer if left on the counter. They didn’t. Now I buy just one English cucumber and work on it all week. I usually still have some left.
Greens. I married into a southern family that prides itself on having at least three types of greens at all holiday meals. (What? You can’t name three types of greens? Shame on you.) They even post pictures of the uncooked greens stacked on the kitchen table prior to cooking them. Believe me, greens cook down A LOT.
Not only can I not tell the difference between the greens, they all taste like somebody boiled grass clippings for a couple hours and then added a piece of fatback. Boiled spinach is tasty and complex compared to greens.
Most of the replies have concerned what I would consider to be normal foods - shrimp, peanuts, broccoli etc. My grandfather used to eat pickled pigs feet and beef tongue. Now, that’s just plain nasty.
Yeah, I had a soul food meal once, and the greens were probably healthy, but not tasty in any way.
Beef tongue is delicious.
Shrimp.
Yes, it is!
Greens are proof that Southern cooking is God’s cooking. Yum!
What is nasty and disgusting is my friends and relatives all eat sushi.