Aversions

[lorilei]

Let's liven things up a bit here, people http://www.cookinglight.com/bbs/smile.gif

I've been reading an absolutely wonderful book written by Jeffrey Steingarten (food critic for VOGUE) entitled "The Man Who Ate Everything" and it has inspired me to present this new poll http://www.cookinglight.com/bbs/smile.gif

In the book, he talks about his attempts to eliminate all of his food aversions -- in order to be a more objective and appreciative food critic. Some of his adventures are downright hilarious...

Anyhow, it got me to thinking: What is one of your primary food "aversions"? (It could be something as simple as a specific veggie, or as broad as an entire type of food.)
AND, can you see yourself EVER growing to like or appreciate this food?

I'll answer... but I'll let you all think for a moment first http://www.cookinglight.com/bbs/smile.gif

[Nanci]

Good topic -- I'll have to check out the book. My food aversions center around broccoli and cauliflower. Somehow I have convinced myself to eat broccolini (I love asparagus). My boyfriend has an aversion to onions. I can't figure out how he manages to pick the onion out of salsa. I miss the onions in my recipes -- and have been slowly sneaking them back in.

Nanci

[lorilei]

One of the things he mentions in the book that helped him to get over his aversions was to only eat HIGH QUALITY versions of the foods he disliked.

To get over his aversion to clams, for instance, he tried a number of types... the fried variety only increased his aversion. But a delicious clam dish with clam sauce and herbs changed his mind completely. And he learned to like clams...

This is probably very good advice. Fish that is not absolutely fresh can tend to taste "fishy" -- so if your fish aversion has to do with the strong taste, try sampling VERY FRESH fish in small quantities and see if that helps.

[Susan]

My one aversion is to mushrooms. http://www.cookinglight.com/bbs/eek.gif

When I was in elementary school I went to eat with my best friend's family at someone's house. I had to eat a salad that had tons of RAW mushrooms in it and they tasted like dirt to me! I didn't know what else to do but eat them since I didn't want to be rude, but I must have been making some pretty awful faces since the hostess told me that I didn't need to eat all the mushrooms if I didn't care for them.

I would really like to get over this aversion since I find sooo many recipes with mushrooms. My hubby likes them too. Any suggestions of what type mushroom to start with and/or a recipe? I need all the help I can get on this one!

~~Susan~~

[jenniferharris1]

My food aversion was green beans. I'd always pick out the little devils in dishes, because I thought they tasted horrible. Oddly enough, when I was pregnant with my third child, I craved green beans...green bean casserole, etc. Now I cannot get enough of green beans! Beats me. I guess this is proof that food aversions aren't necessarily lifelong.

[Natasha]

Oh no!! Here I was positively GUSHING over the wonders of fresh cilantro in a recent post, and turns out that not everyone shares my passion for it (to say the least)! Thanks for not throwing rotten eggs through your computer screens at me... http://www.cookinglight.com/bbs/wink.gif

I had to think for a while before coming up with anything I can t stand, but here it is - BEETS. Ugh. And fennel also came to mind. Not to hard to avoid these two, fortunately.

Interesting topic, BTW!

[Nicole]

What an interesting book! I'll have to check it out and see if he has any suggestions for overcoming aversions to food textures. Maybe this makes me weird, but I can't stand mushrooms and scallops. It's not their taste or smell, its really a texture thing.....

[BethR]

Mine is eggs -- well, eggs all by themselves or featured prominently in a dish (including quiche). But in small doses mixed up with other food (like French toast or a frittata with lots of other stuff) -- no problem. Like some others have mentioned, my husband also dislikes fresh cilantro. I can deal with it as long as it doesn't overpower a dish, but I usually use dried cilantro since he doesn't mind that. Beth http://www.cookinglight.com/bbs/cool.gif

[This message has been edited by BethR (edited 06-30-2000).]

[Denise]

When I was a kid my mom used to call tapioca pudding "fish eyes and glue". You couldn't pay me enough to eat the stuff! Never! Ever!

[Kathy]

I just remembered how I got over my mango aversion...mango puree, strawberry puree and malibu rum frozen drinks in Bermuda! I guess you are right..use high quality ingredients!!! http://www.cookinglight.com/bbs/biggrin.gif

[LSB]

I am so surprised reading about everyone's aversions! They are - almost - all things that I love! Cilantro, shrimp, fish, green beans, mushrooms!

I have to agree with the "fish eyes in glue" though! Yuk!

My biggest aversion would have to be liver! I was fortunate that my Mom hated it too, so we never had it as kids, but once at a friend's house it was served and, well, let's just say that her cat loved me after that!

Louise

[Beth H]

Definitely beets, lima beans, and rubarb. And liver. One time when I was a kid, my mom actually made beets and liver for dinner! Although my mom is a great cook, that's a meal that stands out as a horror!

[sage]

For me it is celery and bell peppers. For both of these, I find they have no redeeming qualities. I can't stand the texture, taste, smell of them. At Thanksgiving, my mother always has to include celery in the stuffing. My job is to chop it into microscopic bits so that I don't run the risk of chomping down on a big honking piece of celery. With the exception of these two things, I can't think of anything else I won't eat...except for pimiento cheese (but is that orange stuff really considered a food?). Double whammy = celery sticks stuffed with pimiento cheese - bleah. That's it for me.

[bookworm]

http://www.cookinglight.com/bbs/frown.gif Although I love pina coladas I cannot eat coconut. (It's a texture thing) My father was always excited at Halloween because I would give him the Mounds Candy Bars from Trick or Treating.
Also, I know it's not a food but I gag at the smell and taste of root beer.

Raw carrots, liver, fishey tasting fish, brussel sprouts, lima beans, cantaloupe...


grilled fish as long as there is no fishy taste. I also cannot eat raw carrots,

[tammy/MN]

what interesting reading! some surprised me, but mine in to portobello mushrooms. i love mushrooms, canned i will eat them right out of the can, love fresh button ones, but those portobello ones smell like wood & dirt as someone also mentioned.

my grandmother hates mushrooms, all kinds, she is afraid that she will eat one that isn't edible & die!

there are alot of different foods that i stay away from, but only because i don't know how to prepare them...asparagus, kale, & such.

great topic, tammy/MN

[Gail]

Okay folks, the weirdo has arrived. My caveat has always been a little something I appropriated from a client who told me, "I'll eat anything that doesn't move-- and if it does move, I'll hit it first, then eat it." Now, I might flinch at some of the goodies served in "Indiana Jones and the Temple of Doom" but I still would find something to eat. (Bugs, maybe?)

Even though I have aversions, I work with 'em. There are days the sight of chicken totally grosses me out (don't know why-- maybe it's hormonal. Other times it's no big deal.) Runny egg white in poached eggs-- bleah. Cover that up with something quick! Oh, and let's not overlook tomato seeds-- I almost exclusively buy Romas.

Maybe it's because I was an extremely fussy eater as a child, but I've just learned to grit my teeth and get past the "aversions" as best I can. (Your author probably says I'm doing it all wrong...)

[SandyDee]

I have very definite aversions to mushrooms, lima beans and oysters. With that said, let me say that not only are these aversions but they are quite possibly the ONLY foods that I don't like. Therefore, I am content to keep my aversions to them. Let's face it, I HAVE TO be able to say that I don't like SOMETHING!!!! It is rare enough that I get to say that as it is. http://www.cookinglight.com/bbs/wink.gif

[SandyDee]

By the way Lorelei, this was a great topic, I've really gotten a chuckle out of some of the things listed AND the way they were listed. Oh and did I mention Sushi is another aversion and glad to keep it that way !

[Natasha]

Ohhhhh - sushi! SandyDee, I m with you. Forgot about that one! And can I add any macaroni and (fake) cheese that comes in a box?
Like SandyDee, I got a good laugh about some of these comments. BTW, Gail, I know you re right about having an open mind, and I do try, but BEETS...somehow I don t see any hope for me there. http://www.cookinglight.com/bbs/eek.gif



[This message has been edited by Natasha (edited 06-30-2000).]

[CATHIEA]

My only food aversion (with the possible exception of raw egg in beer), is artificially colored green food. When I was a very small child I ate ALL of the lovely green Christmas wreath spritz cookies that my Aunt Astrid has sent us. I was violently ill for what seemed like days. Since then, green cookies, green beer, green cake/icing and the like are absolutely safe around me. Here is a true story of making a food aversion work for you-----I am the Christmas cookie queen. I started baking cookies when I was in college, and began specializing in ethnic cookies. Every year, when I'd make cookies, my mother would say, these are all very good, but NO cookie is as good as your Aunt Astrid's spritz cookies. Well, it took a few years, but I finally got Aunt Astrid's spritz cookie recipe. The recipe was one of those "about" recipes. You know, "about a cup of this" "about a 1/2 pound" of that. I was going along pretty well, until I got to the last line " I always try a batch first at 350 for about 10-12 minutes." I turned the card over and there were no more instructions. Puzzled, I baked the first dozen at 350. Let them cool and ate them all. They were great. Then I thought, would they be better if I cooked them a minute or two longer? So I did a batch at 12 minutes. Ate the dozen. Made the next batch at 325 and baked for 10. Not too bad. Ate the dozen. Suddenly realized it was 11 PM and 1 only had 2 dozen to put on the Christmas tray and my family was coming for Christmas the next day! In desperation, I made a new batch of dough and dyed it green. I then made lovely little Christmas trees. Voila! In no time at all, I had 6 dozen perfect cookies. The next day when my family arrived, I had the cookie plate on the table with 20 kinds of cookies. Square in the middle were the spritz cookies. My Mother looked at the display, turned to me and said, "Catherine, did you eat an entire batch of cookies or something?"
To this day, I make 2 batches of spritz- One plain (for me) and one green for gifts.

CathieA - Almost reformed glutton

[JennyLiz]

CathieA- I'm laughing out loud! That sounds like something I would do. When I read the thread on food aversions, I immediately thought of going through AF Survival School. One of their objectives was to get people over their food aversions (in other words, to eat BUGS!)

I did sample an aray of edible insects (I was VERY hungry) and convinced the instructors that if ever in a situation where I needed to eat bugs to survive, I could do it. (Grasshoppers taste a bit like peanuts.) However, these days, I can't say bugs make very appealing grub. :-)

[RunnerKim]

Susan,

I hated mushrooms as a kid - probably the texture, but I love them now. The first mushrooms I enjoyed eating were those done on shish-kabobs and then on pizza. I'm still not a huge fan of raw mushrooms. So you might try them prepared different ways - sauteed in a little wine is wonderful! The large portabellas are wonderful marinated in some oil and herbs and then BBQed - had a vegetarian friend do some one time and they tasted a lot like steak.

I can't wait for dinner now - I'm trying out the Mushroom and Thyme pizza recipe from 1 or 2 issues ago??

Kim

[Deanna]

Verrry interesting thread!

I must say, I will eat pretty much anything. One of the joys of my childhood was eating beets fresh from the garden, boiled and buttered, with my father.

I love limas, brussels sprouts, cantaloupe, asparagus, cilantro...I could go on and on.

Two things I WILL NOT EAT are liver and runny egg yolks (as in over-easy or poached).

When I was growing up, my mother used to FORCE me to cook liver for dinner...coming from a family with seven kids and three adults in the house, you know we were frying up a ton of liver. Those little white cartons of blood and the slimy texture of the liver used to gag me. It got even worse when flouring the liver in preparation for the pan, my fingertips would be covered with pink paste, a mixture of blood and flour. Needless to say, I didn't eat much when I got to the table; my appetite was definitely gone.

I used to gag watching my sister cut open the "skin" on top of her eggs over-easy and proceed to dip, soak, and wipe her toast in the runny yellow yolk. To this day I think it's disgusting. THEY AREN'T COOKED!!!!!

http://www.fishydance.com/eatup.gif

[BethR]

Originally posted by CATHIEA:
My only food aversion (with the possible exception of raw egg in beer), is artificially colored green food.


CathieA -- I'm LOL that you mention not liking green food and Christmas in the same post! One of my favorite things about Christmas with my husband's family is making what we call "green things!" They're very much like rice krispy treats, except you add a ton of green food coloring, use corn flakes instead of RK's, drop them by spoonfuls onto wax paper, and garnish each one with red cinnamon decors -- so they look like holly. They are delicious, but eating a couple makes your tongue and teeth green!
Beth http://www.cookinglight.com/bbs/cool.gif

[Kelly]

I will try almost everything, but the one thing I have never been able try is liver. I don't think I'll ever be able to either!

Great thread by the way!

[Teresa]

I cannot stomach peas (gag), liver(double gag), and most boiled potatoes (I don't mind the little baby ones). Brussel sprouts don't thrill me nor does okra (too slimy). By the way Cathie, don't ever accept an invitation to a 'green eggs and ham' party (say no more).

[Laura B]

I cannot stand licorice and by extension fennel, anise, or anything else that tastes similar. I also can't tolerate cilantro.
The smell alone of beer makes me want to throw up. I always stayed away from it because I hated the smell and taste. Then at one party in college, after many wine coolers and various other drinks, I decided a beer didn't seem so bad. Well, that was the end of the party for me. Vomited all night and have never so much as sipped a beer again!

As for beets - I never really liked them, didn't try them much, didn't want to. I am in Australia right now, and they put sliced pickled beets on their hamburgers right along with the lettuce and tomato and usually some sauteed onions and shredded carrots (they call this a burger with "salad" and it is the standard way to serve a burger). It took me a few weeks to get up the nerve to try it, but I quite like a beet on a hamburger now. This is not to say that I will necessarily seek out beets again, but on a burger I can handle them!

My husband has some wierd ones - he won't touch mayonnaise or anything with mayo in it, and he won't eat salad dressing! Bless his heart, he sits right down and eats a dry salad. I don't know how he does it. Before he met me, he didn't put milk in his cereal. The first time I saw this, I nearly died. He now uses milk but only because he was so embarrased!

[shortcook]

Liver it is !!!! Especially something like liver and onions. Yuk http://www.cookinglight.com/bbs/eek.gif The first time I tried it was in Cooking Class in High School. Before that I never ate liver except in the form of liverwurst(which I love) which is why I was open to trying it. When I met my husband and shared my first holiday with his family, guess what sat on the table in front of me - that's right Chopped Liver!!!:O And no matter what anyone said, there was no way I was going to try it - and never will.

[lorilei]

I had an aversion to cilantro for the /longest/ time, after attempting to grow it for the first time in my herb garden. It took off like a weed, and I spent a whole day pulling out tufts of cilantro from amidst my basil and tarragon... needless to say, the stuff wreaks! And my hands smelled like cilantro for days. Not pretty.

Last summer I decided to develop a taste for the herb. I started out by eating it sparingly (and trying not to /smell/ it while I did so). I experimented with recipes all year -- and finally! I am cilantro-aversion-free! I can eat real salsa again! Hurrah!

[RunnerKim]

Shrimp - which generalized to all seafood. I got sick as a kid after eating shrimp - classical food aversion. I've been working on reducing it though and now eat and enjoy milder fish. I used to just get sick to the stomach walking by the seafood counter at the market!

That book sounds really interesting! I can say since this last year and half where I've been making a concerted effort to try new foods I really have developed a much greater appreciation for various tastes.

[Kathy]

Very interesting topic! I have to say capers and sundried are at the top of my list. My hubby doesn't like mayo and my brother-in-law won't eat mustard or seafood! No wonder planning family get-togethers can be such a challenge!

[KimKelly]

Ok... I've just got to add my two cents! I just can't stand tomatos! I love salsa, tomato sauce, ketchup... but I just can't tolerate the texture of the actual tomato. When I was a kid I always used to tell my dad that they would rust my braces (luckily? I had braces for about 7 years ... so I was off the hook!)

I've gotten a kick out of reading all your posts! I'm a cilantro adict - goes wonderfully with my salsa!

Kim

[lorilei]

My husband has an anchovy/sardine aversion. It all started when he ate "real" Caesar salad at an Italian restaurant about 2 years ago. He bit into an anchovy filet, thinking it was bacon! And he hasn't been open to trying them again.

This is a shame, as I have many recipes I want to try which call for anchovy paste and the like... I'd feel so mean sneaking it in there...(or would I? *grin*)

[SandyDee]

Hey Natasha how did you get the little purple guy with the eyes. I love him. Am I missing something?

[JeanneW]

For me it's seafood and fish. I find the taste very strong and just plain horrible. I've come to the conclusion that it has something to do with my tastebuds because even fish that's mild tastes strong to me.

I'd like to get over this because fish is so healthy and my husband loves shrimp. What techniques have you all used to get over your aversions?

[Michelle H]

I have to agree with LoriLei. I cannot stand cilantro. I have tried to get over this aversion, but to no avail. I can taste the littlest bit added to entrees at resturants....and then it irks me that they didn't list it in the discription. I did however overcome my tequila aversion...developed that one in college...don't think I need to explain further. Even the smell used to turn my stomach and now I am back to enjoying margaritas.....maybe there is hope for cilantro. http://www.cookinglight.com/bbs/wink.gif

[Kathy]

Lorilei, I would try the paste..I don't like anchovies but I like caesar salad made with the paste..try a little at a time..but NEVER tell him!!! http://www.cookinglight.com/bbs/wink.gifLOL
I love grilled shrimp, Jeanne. Marinade with cilantro, garlic, lime juice, black pepper and a touch of olive oil..very light..I probably lost a lot of people with the cilantro and fish! I actually love it on caesar salad!

[Annette]

LIVER! Most definately LIVER! Ick!! Though I must admit.. when my mom made liver and onions, I just devoured the onions! They would be carmelized and it's been my favorite way to have onions all my life. Carmelized that is.. not cooked with liver.
I've over come so many food aversions in the last couple of years. I add Cilantro and Basil leaves (not together mind you due to the intensity of flavors) to my salad as additional greens!! It's great! To me it's an intoxicating aroma.
I hated Mushrooms until I went to a medievel faire/banquet at the holidays about 14 years ago. I have been a huge fan of mushrooms ever since. I couldn't get enough of them! I use them alot now...matter of fact, one of my favorite recipes is from Food & Wine 'Marsala mushrooms w/ Penne'... calling for a lb. of brown button mushrooms. Decadent.. verymuch so.
Caviar I thought that I would never like and I know that a week before I had some I was saying "Never will I..." Well, you know what they say about Never say never *LOL* I love the stuff. I had alot of it when I was back in Boston last year when I was back for a tradeshow. I never thought in a million years would it be used in Italian cooking.. but there is so much Northern Italian culture there with incredible foods. I had this dish.. talk about divine... homemade raviolies stuffed with Buffalo mozzarella, in a garlic cream sauce with each ravioli.. there were 3 of them, topped with little spoonfulls of black caviar...
Asparagus.. so easy to cook. I cooked it for my sister, completely hating the stuff, but I was throwing her a 'garden party bridal shower' so I HAD to have asparagus. It only made sense for the them to be included. I just simply steamed it and made a sauce for it with mayo and sour cream... low-fat and ff respectively, a dash of curry and dill w/ garlic salt.. and I've been hooked, along with everyone else, ever since!!
I hate anchovies, but LOVE to use anchovie paste.. it's very different. It's something you can 'sneak' in, and noone would know. It gives whatever you're adding it to a richer flavor. Might want to make sure that noones allergic though.. just incase.
Regarding seafood.. it has GOT TO BE FRESH! Never buy seafood on a Monday as the catches are done during the week. Most seafood at the markets on Monday are 3 days old!! FRESH<FRESHER<FRESHEST!

[This message has been edited by Annette (edited 07-01-2000).]

[alisome]

Really enjoyed all your posts.Didn't realize until reading yours that I had so many food aversions. I hate sushi, I mean I'm at a restaurant the whole idea is someone else "cooks" for you! Same with caviar, it's raw fish eggs! YUCK. Also, hate eggs, won't eat them with a mouse, or even in a house, I hate eggs!
I'm gonna post a new topic on books that include food-can't wait to read the "aversion" one.

[Natasha]

CathieA,
What a story! Thanks for sharing it. Your sign-off Almost Reformed Glutton made me think of something ...
Maybe because the French are such food enthusiasts, they have some terms that just have no English equivalent. For example, in English we just have the word glutton, while in French there s the word glouton, plus another word, gourmand. When I asked about this, a French friend explained it as follows: A glouton is someone who eats large quantities of food without necessarily enjoying or appreciating it. A gourmand is someone who may occasionally eat a lot, but really appreciates what he or she is eating.
Since then I ve adopted this word, which English is sorely lacking. I am a gourmande (feminine for gourmand) and proud of it! http://www.cookinglight.com/bbs/wink.gif From your story, I would say that you werent being a glutton at all, but just a gourmande. Didnt you enjoy all those cookies, after all? Nothing to be ashamed of ... Hey, works for me!!! http://www.cookinglight.com/bbs/biggrin.gif


[This message has been edited by Natasha (edited 07-01-2000).]

[Angela]

I can not stand mushrooms, fish (any variety), and apples. I know the mushrooms and fish are a texture thing. Apples...I can eat anything that is made with apples, just can't seem to get myself to eat an actual apple. What a great topic.

[Natasha]

Hey SandyDee,
You mean the little guy with the eyes popping out of his head? I like him too ... but it sort of looks like me when I realize Ive slept in! Just click on Post Reply so you get the screen that you use to post a message. On the left-hand side of that screen, there is a heading called Smilies Legend. Click on that and you will see a list of different types of smilies (smile, wink, embarrassed, etc.). Have fun!

[SandyDee]

Thanks Natasha, Found the smiley legends, Boy the things you can learn around here :P

[Liane]

I got a quite a kick out of everyone's posts...and understood completely the tequila thing. It took quite a long time to get past that and enjoy margaritas. I went to a neighbor's for Christmas last year and she made lamb. I just cannot understand the appeal of it! Luckily she also made some stuffed shells so I escaped. My other non-favorite meat is veal and about a month after Christmas we went to a fancy luncheon -- the two meal choices? Veal or Lamb? Uck! What happened to the standard chicken option?? My neighbor laughed at that one. I'm also jumping on the liver, anchovies and beets bandwagons - no thank you! I have to say though, I've managed to develop a taste for fish by always buying very fresh fish and making marinades and sauces that I like to go with it. I've actually surprised myself by liking it.

[Susann]

OK, hopefully this doesn't freak anyone out, but I have a definite aversion to cows tongue. Yes, you did read that right. I think it may just be a cultural thing, but I grew up with my family thinking it quite the culinary treat. My sister and I quickly developed the theory that we wouldn't taste anything that could taste us back! EEEWWWWWW-just the thought of it is giving me the squirmies.

[Beth]

I go with liver and anchovies, raw or undercooked eggs, although I don't mind something made with anchovie paste, and I do like pate made with liver. And I don't think you'll see me ever buying and preparing organ meats of any kind (tongue, kidneys, liver, heart, brains, sweatbreads). Caviar, lobster and oysters are worth it in my book (I love good shrimp more than lobster), but they aren't aversions. I didn't care for cilantro until I had a salsa that wasn't overpowered by it and then started having it in Thai food. I use mayo, but sparingly. I can't stand the thought of a hamburger cooked and still dripping, put on a bun and slathered with about a cup more of fat in the form of mayo....and regular hot dogs are hard to choke down after reading their fat content. Eggplant is probably the veggie I could most live without, but I've never tried preparing it either.

I couldn't believe how quickly this post racked up such a long list of replies, but isn't it fun to read.

Nanci, try what I do with my two boys...sneak in onion powder where you can't hide the onion pieces.

LauraB, my college lesson was that mixing beer with anything other form of alcohol is a recipe for misery.

Thinking about all the green food (mine was a St. Patrick's Day party where I brought green grapes, guaucamole, etc, and all the other food and the beer were dyed green. Yuk! But has anyone here had a red velvet cake? Supposed to be a Southern tradition, but I could never pour a whole bottle of red food coloring into a cake! Ick!

[Gail]

Originally posted by Beth:
But has anyone here had a red velvet cake? Supposed to be a Southern tradition, but I could never pour a whole bottle of red food coloring into a cake! Ick!

As I matter of fact, a friend brought one over recently. Definitely red. Interesting. And presumably better than eyeball soup. The red color was only half the problem: he'd made a cream cheese frosting he claimed used two POUNDS (!) of sugar. My teeth were going snap, crackle, pop at the mere thought! http://www.cookinglight.com/bbs/eek.gif

[This message has been edited by Gail (edited 07-01-2000).]

[SandyDee]

Now there's something that I didn't even think of because I don't consider it a food but you are right. When I was younger my mom had to make these things for my dad (cow tongue, heart and brains!!!!) The thought still gags me when I even think of the sight of them much less the thought of eating them. They aren't a meal, they are an autopsy! http://www.cookinglight.com/bbs/frown.gif

[Beth]

Gail, that sounds like the recipe I've seen in so many cookbooks. It's kind of like the Texas Sheet Cake in how often it pops up, except one I love, and one I can't bring myself to try. I mean, would the cake really suffer if it wasn't full of dye?

[Heidi]

What a funny thread! interesting to see different peoples' tastes. I personally HATE HATE HATE cantaloupe! I also refuse to eat eggs any other way but scrambled and cooked until completely dry. The other is pumpkin pie--I know most people love it but I just can't bring myself to eat it. I have an aversion to both the texture and the color. Texture is very important to me!

Heidi

[Natasha]

So who is going to tabulate the results of all these fantastic online surveys and submit them to CL? Maybe the magazine could even have a humor column that just reproduces threads like this one (on a no-names basis, of course http://www.cookinglight.com/bbs/wink.gif ) Yes, I m KIDDING! LOL http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Natasha (edited 07-01-2000).]

[Mamasue]

Okay, my turn. Let's see I won't eat any fish that is raw. Never tried okra and have no interest after hearing that it is slimey. My Dad use to love tapioca pudding....reminds me of fish eggs...texture thing. I have never tried organ meats either and don't intend to. Organ meats are very popular in Italy and on just about every menu....EWWWWW. Tripe is a favorite too...but not me. http://www.cookinglight.com/bbs/frown.gif

[karen w]

Now is that aversions before, during or after pregnancy. And with which child! All I can say is that since I have had 3 children in 3 1/2 years (and no, none were twins!), my tastes and aversions have constantly been changing. The only consistencies were with all 3 pregnancies green peppers and radishes made me sick.(Even the thought of them!) Whereas when I was not pregnant I loved them. And pregnant or not, liver and beets are not ever found on our dinner table. Fortunately my husband and I agree on this one! Also, I too used to hate cilantro and a few other herbs like rosemary, but have slowly over the years developed a taste for them by using them more in cooking.

[Marcie]

This is too fun a thread not to join in!

I HATE FRESH TOMATOES! I've decided it must be a genetic thing because my siblings do, too. Cook a tomato in any way and it's great. But precooked, I can't even be polite about a fresh tomato. Sneak some in a burrito, for example, and I'll literally spit out the offender rather than swallow politely. My bro and sis feel the same way.

Other real dislikes (but at least I can swallow politely if I have to) are cilantro, olives, green bell peppers (but I like the reds), cucumbers, shrimp, and bleu cheese.

I used to describe my food aversions as any veggie that's watery (as opposed to broccoli, carrots, etc.) and the pungent cheeses I call "bile cheese". But since reading CL, I have expanded my horizons and found exceptions to the rule - I used to hate all bell peppers but am now fond of the reds, and I used to hate feta but now think it's great.

But still can't do the tomato thing! For a long time, I'd try fresh tomato every year to see if I'd gotten over the aversion. Still can't even swallow.

[Sandy]

Must add my aversions...not because of the taste, though, as I've never even tried them but TRIPE AND TONGUE. I just can't bring myself to even try these two things. I've heard they are pretty good, but just can't bring myself to try them. My husband has an aversion to ox tails. He says that anything that's been hanging around the back of the cow cannot possible be edible. One time I cooked it, cut all the meat off the bones and made a great casserole...yep..he knew what it was on the first bite.

[Grace]

Originally posted by Beth:
But has anyone here had a red velvet cake? Supposed to be a Southern tradition, but I could never pour a whole bottle of red food coloring into a cake! Ick! [/B]


Did you guys know that CL had a recipe for a light Red Velvet Cake a few years ago? Since it seems like an aversion for most people, I don't suppose anyone would want the recipe, but if you do, I have it and would post it if you're interested!!

As far as my own aversions, it's funny reading everyone else's - I must be THE least picky person on the planet. Everything everyone has mentioned is great to me. I even asked for Liver and Onions from my Mom as my 16th birthday dinner (we each got to choose our favorite meal for dinner when it was our birthday when I lived at home). Mmmmmm....

But I wracked my brain and came up with one thing I don't like - head cheese. It's not cheese at all (love all kinds of cheese!!!) - it's a horrible vinegar "jello mold" with all sorts of weird chopped up animal parts suspended inside along with onions and other stuff - really gross. And black licorice candy, although I love fennel and any other anise flavored thing. Weird. There are lots of things I won't eat because they're greasy and unhealthy (LOTS of things!), but don't not eat them because I don't LIKE them.....

Grace

[Susan]

Grace~
I would love for you to post the Red Velvet Cake recipe! This is definitely not an aversion for me! Thanks!

~~Susan~~

[Liz M]

What a FUN thread! But I'm the wierdo here -- along with mayo, fish, eggs, meat (and meat-flavored tofu -- blehhh!), seafood, and cottage cheese, I am completely averse to CHOCOLATE. Yes, you read it right -- it gives me nasty migraines, and the thought of eating it (dark, white, milk, or any other version) makes me sick to my stomach.

I think I'm the only woman in the world whose husband is in BIG trouble if he comes home with chocolate on Valentine's Day!

But I love tofu, lima beans, beets, any kind of fruit...just the chocolate, meat, mayo and seafood thing get me (which, in reality, makes me a picky eater. Maybe that's why my in-laws dislike me so much...)

[CATHIEA]

Green eggs and ham party! Green food Christmas! YIKKKESSSS!!! There's lots of scary stuff out there.
CathieA, who now prefers to think of herself as a gourmande (although, honestly, the second dozen spritz cookies are not nearly as delicious as the first dozen so maybe glutton does apply?).

PS- Reading all the anchovy stories reminds me. My huband LOVES anchovies on pizza. Once, early in our marriage (this will make you wonder how we lasted 27 years), we went out for pizza and beer. Beer came first, second, and third. When pizza finally came, Tom had ordered anchovies. I took a bite and started behaving like an imbicile-coughing, choking and carryin on. I then announced that I was not eating fish in kneesocks and demanded assistance in picking the anchovies off. Since then, I've learned to appreciate anchovy paste, but the kneesock fish come on the side.
C

[Grace]

Here is the Red Velvet Cake Recipe from Cooking Light a few years back - I have never tried it (actually had never heard of it before I saw it in CL - but have heard of it several time since). Let me know if someone makes it -


CookWare(tm) from Cooking Light(r)

Red Velvet Cake

SOURCE: Cooking Light YEAR: March 1998
PAGE: 82

INGREDIENTS FOR 16 SERVINGS:
Cooking spray
1 tablespoon all-purpose flour
1-2/3 cups sugar
5 tablespoons vegetable shortening
1 large egg white
1 large egg
3 tablespoons unsweetened cocoa
1 (1-ounce) bottle red food coloring
2-1/4 cups all-purpose flour
1 teaspoon salt
1 cup low-fat buttermilk
1-1/4 teaspoons vanilla extract
1 tablespoon white vinegar
1 teaspoon baking soda
Cooked Buttercream Frosting

INSTRUCTIONS:
This cake has half the fat of its traditional namesake. Our Test Kitchens
staff was divided on what kind of frosting is best on it. One side had
memories of a Cream Cheese Frosting, while the other insisted that Cooked
Buttercream Frosting makes it a true Red Velvet Cake. What follows is the
buttercream version, but you can substitute the Cream Cheese Frosting (from
our Carrot Cake) if you prefer.

1. Preheat oven to 350 degrees.

2. Coat 2 (9-inch) round cake pans with cooking spray, and dust with 1
tablespoon flour.

3. Beat the sugar and shortening at medium speed of a mixer 5 minutes or until
well-blended. Add egg white and egg; beat well. Combine cocoa and food
coloring in a small bowl; stir well with a whisk. Add to sugar mixture; mix
well.

4. Lightly spoon 2-1/4 cups flour into dry measuring cups; level with a knife.
Combine with salt. Add flour mixture to sugar mixture alternately with
buttermilk, beginning and ending with flour mixture. Add vanilla; mix well.
Combine vinegar and baking soda in a small bowl; add to batter, mixing well.

5. Pour batter into prepared pans. Sharply tap pans once on counter to remove
air bubbles. Bake at 350 degrees for 28 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes; remove from pans.
Cool completely on wire racks.

6. Place 1 cake layer on a plate; spread with 1/3 cup Cooked Buttercream
Frosting, and top with another cake layer. Spread the remaining frosting over
the top and sides of the cake. Store cake loosely covered in refrigerator.
Yield: 16 servings .

NUTRITIONAL INFORMATION:
CALORIES 322 (24% from fat); FAT 8.7g (sat 3.3g, mono 1.4g, poly 0.3g);
PROTEIN 4.9g; CARB 57.9g; FIBER 0.6g; CHOL 30mg; IRON 1.3mg; SODIUM 310mg;
CALC 44mg



[This message has been edited by Grace (edited 07-04-2000).]

[ElinorC]

My husband has an aversion to ox tails. He says that anything that's been hanging around the back of the cow cannot possible be edible. One time I cooked it, cut all the meat off the bones and made a great casserole...yep..he knew what it was on the first bite.[/B][/QUOTE]

My husband says that hanging around the back of the cow is what gives it such a good taste! You can tell he loves them. I haven't laughed so much in a long time as when reading the messages in this thread. You gals are great.

[lindrusso]

I don't know if anyone is still reading this thread (I was on vacation), but...

Besides the more obvious aversions such as liver, any organ meat, etc., I cannot eat YOGURT or COTTAGE CHEESE (except in lasagna). It's a texture thing.

I also side with those that do not like cilantro or fennel (or anything licorice-like).

I used to be turned off by meat and didn't eat it for 9 years. Then, when I was pregnant with my second son, I began to crave meat. I remember being at a picnic and telling my husband that I would scream if I had to eat one more bite of pasta salad - so I had a hamburger. Turns out, I was anemic, so I guess my body craved the meat. I eat meat regularly now (mostly chicken), but I still can't handle stuff like steak or prime rib (no "red juices" for me, thanks!!)

[rissole]

Well, if we're still talking about aversions (I noticed the discussion has branched off a bit), you and I must have similar tastes, Natasha. I don't like beets or fennel either. Actually, I can at least tolerate fresh beets, but *don't* give me the kind in a can--YUCK! I have never understood how anybody could like fennel either. I mean, I can eat it without gagging or anything, but I just don't see why someone would go out of their way to buy the stuff. Usually when I see a recipe that includes fennel, I skip it.

I had a teacher in high school who detested cheese. Now THAT I'll never understand. http://www.cookinglight.com/bbs/smile.gif

[rissole]

Oh, I meant to include this as well. It seems I read in CL several months ago that cilantro is something people either love or hate. Well, I feel neutral about cilantro. I don't dislike it, but I won't go out of my way to buy it either. I have grown it in my garden once, just to see if I could succeed. http://www.cookinglight.com/bbs/smile.gif

[rissole]

Well, if we're still talking about aversions (I noticed the discussion has branched off a bit), you and I must have similar tastes, Natasha. I don't like beets or fennel either. Actually, I can at least tolerate fresh beets, but *don't* give me the kind in a can--YUCK! I have never understood how anybody could like fennel either. I mean, I can eat it without gagging or anything, but I just don't see why someone would go out of their way to buy the stuff. Usually when I see a recipe that includes fennel, I skip it.

I had a teacher in high school who detested cheese. Now THAT I'll never understand. http://www.cookinglight.com/bbs/smile.gif

[Natasha]

I just love this thread. Maybe it'll be the first to hit 100 posts ... http://www.cookinglight.com/bbs/wink.gif Funny how much people who love food can enjoy talking about the foods they DON'T like!

Rissole - good to know that someone out there shares my tastes! I have to admit that I've never tried canned beets, and am not likely to ever try them, either - especially after reading your review!

Lindrusso - welcome back! Hope you had a great vacation.

And about the red velvet cake - what would you guys substitute for the 1 ounce of red food coloring? Would any other fluid, even water, work?

[lorilei]

http://www.cookinglight.com/bbs/smile.gif Natasha - I almost suggested you use BEET JUICE as a nice, natural burgundy dye for the cake ... and then I just about choked laughing http://www.cookinglight.com/bbs/smile.gif I guess you wouldn't be too thrilled about that option.

[jenbasford]

Red Velvet Cake is absolutely delightful! But if you're averse to 'red' then simply eliminate the food coloring - it is there purely for cosmetic reasons. The cake itself is traditionally chocolate of some sort. I've left the red out many times and it tastes exactly the same.

As far as food aversions go, I used to be THE pickiest child ever - I wouldn't eat anything on my plate that touched another food (the whole 'it mixes in your stomach' logic was lost on me). Now I am the ultimate opposite of that child - I eat everything! But I guess the one things I won't touch whatsoever are organ meats (I mean, these things had a PURPOSE in the animal's body!!). But I'm sure a lot of that is socialization - several cultures think these are true delicacies.

I don't go out of my way for green peppers, cilantro, or fennel - but have no problem eating them if they're there.

My one FAVORITE food, however, is sushi! I was saddened to see that so many of you have a strong distaste for it! I could eat that every single day!

[Danielle]

I love this topic, because as a child I was a very picky eater, and while I've learned to love and embrace some of the foods I used to detest (brocolli, tomatoes, fish, etc), I've managed to let my texture issues come between me and certain kinds of food. Take eggs, for instance. They smell rotten when you boil them, and just look slimy and gross when you cook them any other way. I refuse to eat them

I also don't like cold cheese. I'll eat melted cheese (tons on pizza, please), and I'll eat shredded cold cheese in things like taco salad/dip, but you'll never find me slicing off a hunk of colby to pop into my mouth. My husband and I honeymooned in Paris last month, the land of 500 different kinds of cheese, and I did not try a single one. I guess I should be ashamed, considering I grew up and still live in Wisconsin.

Liver...not a big fan. I like grilled chicken liver, but can't stand beef liver. And I don't like items that come in a loaf form (salmon loaf, ham and cheese loaf, pimento loaf). Meat loaf is OK, but only with a tomato-based glaze on top, not brown gravy.

One month into our marriage, and my husband is really starting to learn some of my food "aversions." He was aware of most of them beforehand, but now that he lives with me full-time, I'm allowing him into the inner sanctum of my "food issues" world, and I think perhaps I scare him a bit. http://www.cookinglight.com/bbs/biggrin.gif



[This message has been edited by Danielle (edited 07-11-2000).]

[lorilei]

Wow - I never thought we'd have so much fun talking about our food aversions. http://www.cookinglight.com/bbs/smile.gif

I have to admit, I'm NOT picky about food, and that's why this discussion really attracted my attention. I've developed a few aversions in my life (like my cilantro aversion -- above), but I'm usually able to dispel them with a bit of effort.

Ever since I was a child I've been obsessed with liking anything that other people think is weird...if I didn't like it at first, I'd just eat it until I could taste something good about it. Case in point: my (self-declared) favorite veggie as a kid was lima beans!! How weird is that?!? Not natural, I tell you... and, as you can probably guess, I'm a big sushi fan, and I even like liver if it's made well.

You'll laugh when I tell you what my longest lived food phobia was -- french toast. Didn't eat it for almost 10 years (and I'm not sure why)!

[This message has been edited by lorilei (edited 07-05-2000).]

[BarbaraL]

What a great thread! I have to admit, I'm with Grace -- I'll eat just about anything! I love sushi, mushrooms, cilantro, and lots of the other things people mentioned. There is one thing I can't stand, it's a weird one -- sea cucumber! My very good friend is Chinese; her wedding rehearsal dinner was a Chinese banquet. Her dad urged my to try his favorite, sea cucumber. It was disgusting! No particular taste, but the texture! It was like eating 300-year-old jello. You chewed and chewed and didn't make a dent in it! Yuck! Luckily, it's an easy food to avoid!

[LauraEllen]

This has been a very amusing thread, I must say. I was a picky child about food, but I seem to have overcome most of my childhood aversions. Much to my husband's chagrin I now love raw oysters as well as caviar (he used to get my share). I couldn't bear the idea of sushi until I tried it in Hawaii, straight out of the ocean. Now I'm hooked. The aversions I have kept are for organ meats (I never considered them FOOD) and for raisins. Can't really tolerate those things. I am working up to an occasional currant, so who knows? Maybe raisins are next.

[This message has been edited by LauraEllen (edited 07-05-2000).]

[Susann]

I have made the red velvet cake a while back. It is really good, but a tad dry. I think I probably should have cooked it a few minutes less than what the directions called for. The food coloring turns it a beautiful deep red color. Well, let me qualify that. It would be a beautiful deep red color if it were NATURAL!!! Kidding aside, the color did not bother me. Sugar makes me overlook anything else, basically.

[Jessica]

I am with Laura B's husband. I cannot stand any food with mayonnaise in it and will not eat mayo even to be polite. It is just too awful. And if I cannot get oil and vinegar-type dressing, I will eat a dry salad too !!

[BethH]

What a riot! I've been able to get over most of my aversions just in the past 2 years actually. I just decided that I would like tomatoes and mushrooms (I now tolerate tomatoes and enjoy fresh, summer ones and love mushrooms!)

Used to hate lima beans until last x-mas when I tried a lima bean casserole that was marvelous--now I crave that casserole!

My SO got me to try sushi and I now adore it (but do have a definite aversion to the pickled ginger served with it)! Can only handle a little cilantro in things. Also enjoy raw oysters on occasion!

The only aversions I will never, ever get over are to any organ meat (includes pate and braunschweiger--this horrendous stuff my SO likes in a sandwich with bacon--arteries close just thinking about it!) and to veal. I won't even try them!

I am politically opposed to veal--I won't try it because I don't want to like it. My french teacher in 6th grade called veal "Le Bebe Boeuf" and since then, I can't bring myself to try it! Strange, I know! http://www.cookinglight.com/bbs/redface.gif

[Cory]

I never realized how many people share my food aversions: No fish, no liver, no beets, no eggs (except for scrambled/omlettes - well cooked), no yogurt, no cottage cheese and no mayo.

Add to the list: no sour cream, no cream cheese, no beans (except for edamame), no pork, no meat that isn't well done, no wild game (vension, hare, pigeon, duck, etc.) and no canned vegetables.

My husband's one aversion is garlic. I had to stop eating it myself, because the odor drives him crazy.

[emily]

i am not picky about food at all. everything that people have aversions to i have at least tried. and while i didn't hate it, i probably won't be eating tongue again any time soon.

most recently, i was at a 5 star restaurant here in san francisco and one of the tasting appetizers was a jellied lobster concotion. i love lobster. i couldn't take more than one little bite of this stuff. so i guess that makes me adverse to jellied meats. something i can definately live with out.

another thing i don't like at all - french toast. don't know why. love eggs and love bread. just not soggy bread. eww.

[Beth]

I have enjoyed this thread and reading the new entries out loud to my husband. He thinks the number of entries here sys something about us, but I'm not sure what.

I don't consider myself a picky eater, since I will at least try most things, but I've found a number of things that just don't seem worth the bother, including the red velvet cake. I have plenty of other chocolate cake recipes, so that one has never interested me, but I enjoyed the color alternatives, and started here humming "She wore blue velvet....." Picture that however you will. Thanks for the laughs!

[Natasha]

Thanks Lorilei - I love that suggestion!!! I guess I should have seen that one coming ... Actually, if I use beet juice in an otherwise delicious cake, I might become a real beet fan. Who knows? Worth a try, right? ... and maybe CathieA will decide to substitute green food coloring and make a Green Velvet Cake. http://www.cookinglight.com/bbs/wink.gif

[sally]

I can't believe I'm the only person who despises BRUSSEL SPROUTS. blecchhh. Nasty little things my mom made us eat - my siblings hate them too. Anybody know of a really good recipe for them (not!)lol. Sauerkraut ranks up there too (and I'm of German descent).

This is such a fun thread http://www.cookinglight.com/bbs/smile.gif sally

[karen w]

Ok, while all of you guys are talking about liver, brussel sprouts and organ meats(all of which I also despise), this one will throw you for a loop. I used to hate chocolate!!Don't get into a panic, however.After marriage(my husband corrupted my healthy tastebuds) and three pregnancies(with my second son I craved chocolate pudding and peanut M&M's-until morning sickness hit anyway), I now like the stuff.
I can also add to the list of aversions coconut, most nuts in bakery, stinky cheeses like blue cheese, limburger etc...and clams.

[Gwenniver]

This is a great topic! I wish I could post more often but my home computer is really slow--you know, they slapped it together out of old parts, electrocuted it, and yelled "It's alive!".

I also love everything made out of tomatoes, including salsa, and cannot stand tomatoes in their natural state. ("also" as in someone else mentioned that) I don't understand it--I mean, salsa is just cut up tomatoes with some seasonings and stuff, but somehow it makes all the difference. I also don't like applesauce but will eat literally anything else made out of apples--I even ate the peel left over from cider pressing when I visited a cider press once.


My family thinks I'm bizzare because I don't like lemonade. (I do love lemon flavored stuff, though). Does anybody else experience that a lot, where you love almost every form of a food but there's just one form of it you cannot abide (like plain tomatoes, applesauce, lemonade)?

Ummmmmmm...cherry pie (Ick, the cherries get all shrivelled), mushrooms (unless cut up and rendered invisible), beer (not exactly a food, but I hate it even though I'll drink hard cider), picking crabs (I like my crab meat to look like it wasn't an oceangoing bug), clams, olives, "crack between the sidewalk" salad greens (field greens?), malt vinegar, a category that includes candy corn, eggnog, nougat, and white chocolate (that sort of "sweet, gummy" candy type stuff my husband loves), dill (makes me ill), cilantro (ditto), sushi (will only eat the cooked shrimp kind), coconut (texture, ick!), pineapple, oysters, tequila (it tastes brown, synesthesia city!), and organ meats (uck, kidneys, why would you eat the body's filter?)

I totally agree with the mixing beer and other alcohol thing--baaaaaad idea. I'm glad other people hate tomatoes but love stuff made from them.

The last one is chicken pot pie (or anything else made with that white gravy). This one stems directly from post-migraine sick stomach.

Oh well, I guess I'm not as open-minded as I thought I was. Hey, compared to my childhood and high school tastes, I'm a radical hippie vegetable freak!

[This message has been edited by Gwenniver (edited 07-08-2000).]

[This message has been edited by Gwenniver (edited 07-08-2000).]

[lindrusso]

lorilei-

Yep - maraschino cherries are on the list of aversions!! Although I can tolerate them a bit more than the extract in cookies and such.

[lindrusso]

I just thought of another major aversion - almond extract!!! Can't stand it and leave it out of any and all recipes. I love almonds but can't stand the extract!!

[lorilei]

linda -

I have a cousin with that same almond extract aversion. She absolutely hates maraschino cherries as a result... do you?

[Mary Ann]

I remembered one yesterday, when we were talking about Mexican restaurants. While I don't have any problem with tortilla chips, I don't like corn tortillas. There's something about the smell I just can't stand.

There was a chain restaurant where I used to live that just reeked of corn tortillas, but after a couple margaritas, it didn't seem to bother me anymore http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Mary Ann (edited 07-11-2000).]

[Natasha]

Mary Ann - that reminds me of a friend of mine who hates potatoes in all forms but French fries. I once served a meal with corn tortillas and she hated them, claiming that they tasted potato-ey and that they HAD to have been made with potatoes. (I still fail to understand that - how could corn tortillas taste like potatoes?) Anyway, I couldn t convince her otherwise! That was the first and last time that I made Mexican food for her ... http://www.cookinglight.com/bbs/tongue.gif

[MrsReber]

Wow, Cory, I would die if I couldn't eat garlic! My husband and I are garlic freaks! Okay, here's my list- all seafood, except for minced clams in white clam sauce or fried clams that are very crispy. Mushrooms are yucky. They are fungus and should not be part of any meal. I can taste them even if they are in teeny tiny peices. I amaze my mother with that ability. The smell of mushrooms cooking will send me running out of the kitchen. And yes, there are so many recipes that include mushrooms. I just leave them out.

I am convinced that cilantro is an acquired taste. I used to hate it, but now I can tolerate it in small doses. I also used to hate green peppers and asparagus, but have developed a liking for them now.

My husband (and just about every other man I know) does not like brie cheese at all. That's okay- there's just more for me! Other than that, I have yet to find a food that he absolutely will not eat. And he's thin as anything, of course!

Cool topic.

[TWC]

[QUOTE]Originally posted by Grace:
[B]Here is the Red Velvet Cake Recipe from Cooking Light a few years back - I have never tried it (actually had never heard of it before I saw it in CL - but have heard of it several time since). Let me know if someone makes it -

Thank you, Grace, for posting the recipe for the "light" Red Velvet Cake. Red Velvet is my all time favorite and I request one every year for my birthday! ( My Mom is a wonderful cook and loves to bake!) This year I asked her to please not make me a cake because I had gained a few pounds and was trying to cut back. Now thanks to you, I can have my Red Velvet Cake! ( a little belated but none the less verry much appreciated. Thanks again.

P.S. Anyone that has never tried it, don't worry about the food coloring. You can't taste it and it makes a beautiful Xmas cake!

I'll let you know how the "lite" version compares to "the real thing".

[Grace]

Oh, you're very welcome!! I'm glad you'll now be able to have what you want for your birthday! And yes, please let us know how it compares to the "original" in your opinion!

[lorilei]

Speaking of liver, I'm always amazed at how many people still eat it.

Now, I like liver, but stopped eating it years ago due to its high "yuck" factor -- chemicals, pesticides, carcinogens, you name it.

Am I wrong about this? Or should we still be concerned about ingesting liver?

[bookworm]

On the topic of liver. I just moved to the western part of North Carolina and they have this stuff called "Liver Mush". They actually serve this in restaurants and sell it in grocery stores. It sort of looks like liver pudding but its fried and has a sausage taste (served for breakfast). I about gagged when my boyfriend ordered it but I was brave enough to try a bite. Not bad, but it's still liver.

[nancy f]

I can't believe how long this thread has gone along, and I've enjoyed learning how similar my tastes are to many others. I cannot eat mushrooms, except possibly on pizza (definitely a texture-related problem.)No sushi for me, thank you, or beets or "organ meats" (GROSS!) I used to hate cilantro, but I'm coming around now. I actually enjoy it in Asian-inspired dishes. Does anybody else dislike feta cheese as much as I do? I like other "fragrant" cheeses, like all varieties of blue cheese, but if I see a recipe with feta in it, I just keep on going.

My husband won't eat strawberries--he's allergic to citric acid, which rules out all my other favorite fruits such as pineapple and oranges. When asked how he could possibly live without strawberries, he told me that if they tasted like battery acid to me, like they do to him, I wouldn't like them either! He's also allergic to chocolate (THE HORROR!) and doesn't like pasta, especially not with any tomato-based sauces. Sometimes I wonder how it is we ever got together and how we are going to navigate through our marriage keeping up with each other's culinary needs. Any suggestions of how to keep the peace?