If they’re overcooked, they can have a “sulphur” type smell. If you cook them properly, they don’t stink.
A lot of “yuck” to food could be overcome with a skilled cook or chef. I bet I would even eat tripe if it was “done properly”.
Well, that goes without saying. Reasonable people can debate about whether they’re mainstream, but in NO universe are they food.
Diamond mines aren’t food either; nobody raises an eyebrow when I point that out.
Ya THINK?
Back to the beginning…filet of sole is one of those fishes that masquerade under many other names. In an American restaurant, you might get any sort of flat whitefish sold to you on the dinner plate as sole.
My fish store in Brooklyn sells grey sole, lemon sole, and flounder. Flounder is the cheapest, and is absolutely delicious seasoned, dipped in flour, and pan-fried. Pass the tartar sauce.
Wise ass!
Here, have some oysters.
RTFirefly:. Anchovies are best considered a condiment rather than a main.
Roast a red pepper (or get a jar of pimientos), spread the slices on a plate, set a few anchovies over, and dress with good olive oil. Cut yourself a one inch piece of pepper and a half inch piece of anchovy and consume. Classic Mediterranean antipasto and scrumptious.
I get pimento cheese in a plastic tub at Walmart. So I’m pretty sure nobody’s grandma was involved.
Another vote for Big Mac - don’t like sauce/ketchup/etc on hamburgers but that is about it. Well, organ meats I have tried, but ‘meh’. (This includes haggis)
Everything else in this thread I seem to regularly eat and enjoy, especially seafood/shellfish. Quite a change from my rural NE background where black pepper was an exotic spice.
Having once lived in town overflowing with different Chinese restaurants, there is a lot not mentioned here.
Sea cucumber? Thousand year eggs? Hardly mainstream though.
I could be wrong, but I don’t think I’ve ever had a ‘good’ steak. Meaning a filet mignon or better. When I go to a restaurant I order lower quality cuts that have larger portions, rather than a smaller quantity, higher quality portion.
Never eaten crayfish either. Never had liver. Never had spam (I don’t think). I’m the opposite of a wine connoisseur, I don’t like wine but when I do drink it I like the taste of low cost/low class stuff like arbor mist or boones farm. So I haven’t tried most wines either.
Too bad we can’t do a pot luck. I’ll happily eat everyone elses big macs for them if they want some ramen and mayonnaise.
Are you certain you had sole? Flounder and sole are difficult to tell apart. When I worked in a nice seafood restaurant we had stuffed flounder on the menu as well as filet of sole. Same fish, different prep and plating.
The appearance is light years apart as well. I did a pictorial for a friend on how to make Spam Musubi. The pics of “raw” Spam were revolting. Once cooked and marinated it looked delicious.
Fennel and salmon go well together. I make a fennel and smoked salmon salsa that guests initially shy away from, then try it, then boom it’s gone. People ask for the recipe but I just use whatever I have on hand along with minced fennel and smoked salmon.
Another cool fennel dish is pickled carrots and fennel. Just cut the fennel like you’d cut a potato for French fries, then pickle the fennel and carrots a few days in the refrigerator.
This is a nitpick, but, while I see from Googling that tongue is often referred to as organ meat, the tongue is a skeletal muscle. Its cellular structure is exactly the same as that of any of the more common cuts of beef we’re used to eating. It’s not at all like liver, brain, sweetbreads, etc.
One of the things that surprised me upon moving from the east coast to the Great Lakes region was that there are many people there who don’t like any fish at all. Even freshwater fish.
I’m from NE Ohio, where fried walleye is a big thing, and there are many people who inexplicably to me don’t eat seafood.
I have a couple cousins who don’t eat seafood. There are hundreds of kinds of seafood, with different textures, tastes, what-have-you, but they don’t eat any of it. If it was raised in water, they don’t eat it.
Cheez Whiz.
And hard-boiled eggs. They reek so badly I’ve never been brave enough to try them.
A lot of other foods. I know that admitting on this board that you’re a picky eater will have a lot of posters ostracize you, but I’m autistic and I have issues with trying to eat food I don’t like.
except in being disgusting 
Same here, and I think if those Monster things are considered mainstream food/drink it’s a sure sign of the end of civilization.
“No anchovies? You’ve got the wrong man. I spell my name - DANGER.”
Anyone ever had sardines, not out of a can?
I was in a Moroccan restaurant in the Caribbean and saw “sardines” as an appetizer. I ordered them and was surprised. Two whole (heads on) eight inch long grilled fish that were mild tasting. Identifiable as tasting “like sardines” but other than that, totally unlike what I was used to.
Yes, you can get fresh sardines here.
Jealous!