Brussel sprouts have to be the worst tasting thing I have ever tasted. I can't describe it, it's just awful.
Okra. As a native Calfornian who travels to the South and Mid West frequently, I just don't get Okra.
Didn't like it as a kid, and don't like it as an adult.
I'd love to meet the first person who ate Okra and ask them why they got seconds.
I love okra- fried, boiled, in gumbo, just about any way it can be served. It's great for your stomach as an added benefit.
Okra. As a native Calfornian who travels to the South and Mid West frequently, I just don't get Okra.
Didn't like it as a kid, and don't like it as an adult.
I'd love to meet the first person who ate Okra and ask them why they got seconds.
This I appreciate, as my aversion has been challenged many times.
It would seem my brain concludes that any food that effectively coats itself with snot like goo when cooked, must not be edible. Dispite my advancing age, this road block has been totally effective. :lol:
kinda like kim-chee..... holy crap, this cabbage and **** we buried to save for later has fermented/rotted and smells like all hell....**** it, let's eat it anyway.
Omg- whenever I go into the small oriental grocery store that I like, I am amazed that people don't die from eating that crap. :mrgreen:
kinda like kim-chee..... holy crap, this cabbage and **** we buried to save for later has fermented/rotted and smells like all hell....**** it, let's eat it anyway.
That snot-like goo is why it's good for your stomach. :lol:
I suppose I could blame my aversion on my mother. She was always forcing me to blow my nose. Now you want to eat food covered in it. :3oops:
almost everything. my mother was a HORRIBLE cook. I was one of the few guys in basic that actually enjoyed chowhall food because it was so much better than what I was used to.
Like I'm sure many black kids, I had my exposure to "soul food" growing up, some of which traces its history to the times of slavery... Time goes on and I learn why so much so called soul food is made from the worst garbage you can think of: pig intestines, pig feet, pig tails, pig snout, ox tails, neck bones, etc. Its because during slavery when livestock was slaughtered the throw away parts were the only meat slaves were allowed to have and being as resourceful as possible under that condition, they did the best with what they had and turned their dishes into delicacies. Their recipes were passed down through the generations and still prepared today. Sorry, I refuse to eat it with the exception of ox tails and then only occasionally, which doesn't creep me out for some reason and very flavorful despite knowing in the back of my mind what I'm eating was stationed less than inches from where the animals bowel movements were discharged.
Coming from a mixed racial extended family, I was exposed to chitlins and pigs feet etc...and hated em. If I ate at my Black relatives homes and this was served I'd stick to bread and butter and whatever veggies I liked.
I also hated green beans, string beans, beets and sweet potato which my Gramma loved to cook. I loved my Gramma, but I hated that stuff and still do!
lol
No, I like it because it reminds me of going to my grandmother's house when I was a child. Grandpa always had a big garden, and here in the southern hot regions of the country, okra tolerates the hot summers, so you can usually get a pretty good crop of it every summer. My grandmother would fry the heck out of it, and the way she fried it, there was no "goo" that could be detected, but I really do like it just about any way it can be cooked.
:lamo
That's interesting. To me, Brussels sprouts are essentially little baby cabbages. :lol:
That's interesting. To me, Brussels sprouts are essentially little baby cabbages. :lol:
I spent a couple of months in Seoul this spring at Yongsan Army Garrison. they had a freakin "kim-chee" bar in the chowhall. the whole place stunk to high heaven. most of the time I just grabbed a burger and fries in a to-go box from the short order line because I couldn't stand to sit there and eat
Chemical analysis has shown that many fermented foods contain compounds that enhance the flavor of other foods (particularly meat) in much the same way as salt does.
Why do you think cheese is so good on a hamburger?
meh...it still smells like something that oozed out of a dead octupos' ass
I'm not especially picky when it comes to food. I'm sort of sensitive to red sauce, so it's generally not a good idea for me to eat non-stop pizza, chili, or Italian food, but even that tends to be only a mild problem on the whole.
My family pretty much stuck to basics while I was growing up (chicken, beef, gravy, rice, potatoes, green beans, broccoli, pasta, bread, etca) so I was never really exposed to any of the crazier kinds of vegetables that a lot of other people seem to have grown up loathing.
I honestly don't think I've ever even had a brussel sprout or rhubarb, and I didn't get to try my first cabbage or beet until I was well over 18 years old.
I've never understood why anyone would dislike broccoli for the same reason. They always reminded me of miniature trees.
I thought that was cool as Hell when I was a kid. :lol:
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?