Foods you can't stand

[rfisher]

I'll taste most things unless I'm culturally averse. I love seafood, but seldom buy it or order it in restaurants because of the fishing practices. Don't buy farm raised salmon and I'm very select about which brand of tuna I buy. I don't like coffee. I just don't like the taste. I don't see the point of beets, but like most all fruits, vegetables, nuts and grains (I love farro and most of the older grains). I like a good steak, but I can do without meat just fine.

Milk tolerance depends on your genetics. Adults don't need milk and unless your ancestors were herders who developed lactose tolerance, most people in the world cannot digest dairy products.

 

[madm]

I believe many food preferences stem from where you were raised and what your parents ate. If you grew up in a coastal area or on an island like Japan, then you probably ate a lot of fish. If you didn't, you may not like fish. I have an aunt from Indiana who will have nothing to do with eating fish. New Zealanders love lamb because there are 80 million of them grazing the countryside in their country and it's the most common meat available. U.S. Midwesterners generally love beef, pork, lamb, and wild game because it's commonplace where they live. I know it's not fair to generalize, but exposure to foods and tasty food preparation probably have the most to do with what we like. Once someone asked me how we got our kids to like vegetables (they eat them all), and it may be because we had a large vegetable garden and they picked everything while eating samples. Harvesting and helping prepare veggies for dinner or canning them peeked their interest.

Of course if you grew up impoverished and had little food to eat, you'd probably eat anything that remotely looked edible.

 

[IceAlisa]

Milk tolerance depends on your genetics. Adults don't need milk and unless your ancestors were herders who developed lactose tolerance, most people in the world cannot digest dairy products.

And yet dairy industries around the world are doing just fine. European dairy products Swedish filmjolk, other European yogurts, French and Italian cheeses, etc.

 

[gkelly]

And yet dairy industries around the world are doing just fine. European dairy products Swedish filmjolk, other European yogurts, French and Italian cheeses, etc.

Well, it's mainly Europeans who developed lactose tolerance and people from other parts of the world where it's a problem.

I've been vegetarian for ethical reasons for nearly 40 years, but we won't count that.

Foods I just don't like the taste of:

coffee
beer
bell peppers
cashews
salty brined or green olives and most pickled foods
bleu cheese
Swiss cheese
cottage cheese
soft egg yolks
cloves

And I don't like the consistency of hot cereal,
Or cold cereal with milk in it (I drink a glass a milk alongside dry cereal), or crackers in soup

 

[FiveRinger]

This thread is hysterical. I thought I was a picky eater until I read some of the stuff on here!

I won't list everything that I dislike, I have too many conditions. But I have a thing about texture. Anything that has a mushy, foamy, jiggly, or fluffy consistency is a no-go. That would include whipped cream, marshmallows, jello, pudding, meringue, jelly beans or anything like those.

Tea. I refuse to drink iced tea at all. I can't stand the smell. If I'm sick or cold, I will drink some sort of hot, fruit flavored tea. But it's not my preference. And the only way I am drinking milk is if it is in a latte from Starbucks or a milkshake. The last time I drank it I was 6, and I couldn't keep it down then.

The only reason I keep milk and eggs in my refrigerator is to cook with.

Eggs....first of all, they need to be cooked done. See previous statement about texture. Soft or runny yolks can ruin an entire meal. The only way that I will eat them is hard-boiled, chopped up in tuna/chicken salad or in an omelet with enough cheese, meat, and other goodies to make them palatable.

Mushrooms have a great flavor when cooked with, but I won't eat them. I can't get passed the texture.

I hate celery. I tried really hard to like green juice. I wasted a lot of money trying to figure out how to get it down. I've given up. The color alone should have been a clue.

Avocados are just vile. I've tried...and I can't.

I love fish, seafood, and meat. I hate beef liver, although it smelled great when my grandmother smothered it with onions and rice when I was a kid. I just couldn't get it down. Amazingly, though, I like chicken liver. My dog and I used to fight over braunschweiger. Keep the liverwurst, souse, and headcheese, though.

 

[just tuned in]

This thread is hysterical. I thought I was a picky eater until I read some of the stuff on here!

I won't list everything that I dislike, I have too many conditions. But I have a thing about texture. Anything that has a mushy, foamy, jiggly, or fluffy consistency is a no-go. That would include whipped cream, marshmallows, jello, pudding, meringue, jelly beans or anything like those.

Ditto! I gag on fluffy foods.
whipped cream
marshmallows
scrambled eggs

also, white chocolate

also, spicy food. It hurts.

 

[PDilemma]

And I don't like the consistency of hot cereal,
Or cold cereal with milk in it (I drink a glass a milk alongside dry cereal), or crackers in soup

I can't stand hot cereal and I hate milk on my cereal. I also do not like syrup on pancakes/waffles/french toast. Nor do I like gravy on anything.I finally figured out that those things are my mother's fault. When she eats a bowl of cereal it is basically about a 1/4 cup of cereal floating in 2-3 cups of milk. And she drowns pancakes in so much syrup that it sometimes drips off the sides of the plate, likewise waffles or french toast and we won't even talk about her and gravy. I'm guessing this is what I was given when I was little and it was just too much for me so once I got to be in control, I skipped it all completely.

 

[SHARPIE]

The other is eggs. I can sort of deal with them in an omelet or really well scrambled, but only if I absolutely have to. The thought of eating hard boiled or runny makes me want to remove my own stomach with a knife and fork.

This, totally this. I have to leave the room when my husband eats any form of runny egg and the smell makes me gag for hours after. Omelettes or well scrambled I'm just about OK with.

I have never really tried oysters and mussels as they make me think it would be akin to eating a slug, obviously I have never tried snails either.

Pork, unless it's pulled and bbqed.


Liver but am also fine with foie gras as stated up thread or with a well seasoned chicken liver pate.

 

[Artemis@BC]

But I have a thing about texture. Anything that has a mushy, foamy, jiggly, or fluffy consistency is a no-go. That would include whipped cream, marshmallows, jello, pudding, meringue, jelly beans or anything like those.

Are you my long-lost twin? Seriously, I thought I was the only one who hated all those things ...

 

[Simone411]

Black-eyed peas
Turnip Greens
Collard Greens

I do eat at least one teaspoon of Black-eyed Peas on New Years Day. No problem with Cabbage, and I usually have Cornbread with that.

 

[skatesindreams]

I have never really tried oysters and mussels as they make me think it would be akin to eating a slug, obviously I have never tried snails either.

Agree with all of this; and add clams to the list.

 

[SHARPIE]

Agree with all of this; and add clams to the list.

Don't agree with me on anything since you can't do any cheese

 

[made_in_canada]

I can't think of a single food I hate or won't at least try. Most foods I haven't liked have just been poorly prepared. I can't eat quite a few vegetables but I still like them, I just don't like what they do to my body.

 

[SHARPIE]

And headcheese - who eats that stuff, any way? IIRC it is popular in some Eastern European countries.

What the actual f is head cheese?

Scared to google!

 

[Simone411]

What the actual f is head cheese?

Scared to google!

It used to be made with a hog's head. It doesn't necessarily have to be made like that anymore.

Here's a recipe for it:
Hog's Head Cheese

 

[rfisher]

And yet dairy industries around the world are doing just fine. European dairy products Swedish filmjolk, other European yogurts, French and Italian cheeses, etc.

And yet dairy industries around the world are doing just fine. European dairy products Swedish filmjolk, other European yogurts, French and Italian cheeses, etc.

Not around the world. Primarily Europe and those parts of Africa that are herders. Native Americans, for example, are almost always lactose intolerant. I just read a new study on DNA from a 5000 yo body and 2 4000 yo bodies from Ireland. The younger specimens had the lactose tolerant gene and the older did not. Archaeologists use this to track the development of herders. Ironically, some herders didn't use milk and never obtained the mutation. But, nutritionally, adults don't need milk.

 

[Anemone]

Lima Beans. Yuck.
While I have never refused to eat them, I have never been served or tried several vegetables where I actually enjoyed them or found them tasty: peas, asparagus, beets, eggplant, zucchini, avocado, spinach and brussel sprouts.
Avocado I will eat when it is in sushi, but generally otherwise avoid it. Spinach I will occasionally eat in spinach dip, but only if I make it myself and I use baby spinach chopped very fine.
I am generally willing to try anything once, although I avoid dairy (extreme intolerance) and anything very spicy.

I am a bit surprised by how many people don't like eggs - I love them. I clearly should not eat breakfast around several of you, as I love a poached egg on toast.

 

[SHARPIE]

It used to be made with a hog's head. It doesn't necessarily have to be made like that anymore.

Here's a recipe for it:
Hog's Head Cheese

Thank god it's nothing to do with actual cheese! Thank you- reminds me of these sort of nightmares that we have at many times on here.

http://www.buzzfeed.com/ariannarebolini/truly-upsetting-vintage-recipes

 

[Artemis@BC]

Head cheese should not be allowed to be called "cheese." It sullies the name of that glorious food group.

(And white chocolate should not be allowed to be called chocolate ...)

 

[Colleen]

I'm usually open to trying most foods. There are some I'm not keen on and don't make myself but will eat if it's served at someone's house. That includes things like lamb, headcheese (my grandparents made it), liver, duck, goose, and white chocolate.

The one thing that I cannot eat is melon, especially cantaloupe and honeydew. They smell to me like gasoline must taste. If they are a garnish on a plate at a restaurant I take them off before they poison the rest of the food on the plate. And if they are part of a fruit salad I pick them out - unfortunately a lot of the time the fruit salad is 90% melon. I don't pretend it's an allergy - I'm honest and admit I detest them. I think I'd rather eat balut than cantaloupe!

 

[quartz]

I have a kitty that goes nuts when I cut up melon. She loves watermelon, honeydew and cantaloupe. You cannot eat it with her around unless you give her some.






I love milk.

 

[Vagabond]

@quartz, when you come for dinner, you can bring your cat too.

 

[once_upon]

I agree that the part of the world and your food likes/dislikes. But so does smell, texture and previous experiences.
I love salmon, don't have access to freshly caught salmon. My brother can't be in the same table area as someone who is eating salmon. Both of us grew up with canned salmon patties served on Fridays. He is not willing to try fresh salmon.
I loved shrimp until I got deathly ill from it - now I can taste/smell it in soups or anything else and can't put a taste to my lips
Muscle type of foods - like mussels, clams, oysters, Rocky Mountain oysters (google that if you don't know) - slimy and anything they tell me to just slide down...no
I've tried squid, octupus, eel, seaweed, snails, shark, mahi-mahi, alligator, rabitt, squirrel and I think snake once -no thank you, once or twice ok.
Liver, gizzards - not enough catsup to mask flavor, but mom served it at least once a month
Quail, duck and pheasant, free range chicken are too gamey and in case of quail and duck too fatty.
Caviar - once enough.
I grew up eating canned mushy veggies, but given a choice will forgo them and eat fresh

It comes down to taste, texture and I suppose my gut reacting - like shrimp and milk

 

[Kruss]

(And white chocolate should not be allowed to be called chocolate ...)

As I have said many times to my family and friends, white chocolate is an oxymoron, neither white nor chocolate.

So when my friend gets the white mocha lattes at Starbucks, I tell her it's a fake mocha.

 

[skatesindreams]

Don't agree with me on anything since you can't do any cheese

Sorry!

 

[Susan1]

I've only read Page 1, so I don't know if anyone has mentioned macaroni and cheese. My throat is closing up thinking about it. Couldn't even eat it when I was a kid.

I could make a really long list of things I don't like the taste of (never tasted liver and never will either) or that make me gag, but I don't want to think about it.

 

[IceAlisa]

But, nutritionally, adults don't need milk.

Nutritionally, adults don't need chocolate either.

Most Europe has milk, excellent dairy was on hand in Israel, etc. and here in the US, plenty of dairy, however of vastly inferior quality.

What about South America. Argentina, for instance? They eat plenty of beef, I can't imagine they don't use any of the milk.

 

[rfisher]

Nutritionally, adults don't need chocolate either.

Most Europe has milk, excellent dairy was on hand in Israel, etc. and here in the US, plenty of dairy, however of vastly inferior quality.

What about South America. Argentina, for instance? They eat plenty of beef, I can't imagine they don't use any of the milk.

A good majority of Argentines have European ancestory and probably have the gene mutation. Native peoples probably do not. But, beef cattle are not used for commercial milk production and most of those cows would cave in the side of your head if you attempted to milk them. Beef production and dairy production are not usually related.

And, digesting chocolate does not require a gene mutation.

 

[madm]

How about Rocky Mountain oysters (bull balls)? When they're sliced thin, battered and fried, they taste a lot like French fries or calamari. Most people who try them without knowing what they are, think they are OK. Then they gag when they find out what they really are.

 

[IceAlisa]

A good majority of Argentines have European ancestory and probably have the gene mutation. Native peoples probably do not. But, beef cattle are not used for commercial milk production and most of those cows would cave in the side of your head if you attempted to milk them. Beef production and dairy production are not usually related.

So there IS plenty of milk in South America. Good to know! My friends always post pictures of their morning coffee there, with milk. Argentina dairy production annual They make 11.7 M ton and export 303,000 tons leaving them with 11.4M tons for domestic consumption annually.

digesting chocolate does not require a gene mutation.

A lot of people can't safely digest a lot of things. I am sure you've heard of celiac disease, diabetes and food allergies.