@shahnm Reminds me of a joke my mother’s middle-aged female cousin once told us while we were sitting at a table in a restaurant waiting for our food to arrive:
A duck walks into a pharmacy and asks the pharmacist for prophylactics. The pharmacist says, “Here you are. Would you like me to put these on your bill?” To which the duck replies, “I should say not – just what kind of duck do you think I am?!!”
I was young and supposedly innocent, so I tried to hide the fact that I was ROFL inside.
@mike808 I’ve tried it. It smells like dog farts (seriously and literally - my flatulent pit bull was the perfect prep, and it kind of made me homesick), and tastes like diluted dog farts (see above), but the whole screaming and puking thing is a bit much. The video my wife took of me trying it is incredibly boring (“No offense, guys, but this stuff’s kind of nasty”).
Things that are still moving.
I have a simple rule - if it stops moving it’s food. Until then, no. Though to be fair, cooking, hammering, chopping or adding sauce can enhance the desirability of things that are just marginally food.
Oh, and I’m not a big fan of tofu.
@mike808 I had durian once. A nice lady owned a local Asian food shop decided to give me a bunch of samples of stuff. I remember being amazed at the steamed pork buns. She then grabbed the durian and took it outside so I could try it. It was fine. I wouldn’t bother buying it because of the hassle and there’s just so many more nicer fruits out there that don’t smell like rotting flesh.
@mike808@RiotDemon As explained to me, Singaporeans consider durian a “heating fruit” which is supposed to be eaten with mangosteen, a “cooling fruit.” Also, you are not allowed to take durians on public transportation there, due to the stench. On the last night of a trip in Singapore with some friends, our hosts realized that they had forgotten to introduce us to durians. Oh, the shame. The outdoor durian market was closed, and though we thoroughly assured them that we were OK without durians, they felt it a manner of honor that we have some before we leave. They found some, vacuum wrapped, in an upscale grocery store, but no mangosteens. So we sat on the steps of a public building and cracked open the durian package. So as not to offend our hosts, I ate some. It actually was pretty good, but I understood the term “heating fruit.” My friends, not being as concerned about our hosts’ feelings, politely declined to try the durians. So I finished the whole package, and thanked our hosts. They seemed impressed and amused that I had killed the whole package, and all was well. About four hours later I woke up in my hotel room and made a dash to the bathroom to discover the REAL meaning of “heating fruit.” Something like mango and guava with habanero and the atmosphere of a large red giant star mixed in was emitting from every pore, and most importantly from my posterior. My sleep was then interrupted every half hour, as my body expressed its displeasure at the spicy intruder. For the next 24 hours or so, little wafts of durian goodness were being released into the confines of the plane back home. My friends loved me. I told them that I didn’t want them to completely miss out on the durian experience.
I try to keep a policy of there being no dealbreakers. There are a few things I don’t like, but nothing so much that I absolutely won’t eat it, and I don’t have any food allergies to fall back on. (On the list above, the only one I don’t like is cilantro, but I’ll eat it if it’s put in front of me.)
When I was 12, my grandma took me on a trip. There was a buffet at the hotel we were staying at, and I loaded up my plate with what I thought were onion rings. The texture was weird, though, and it turned out to be calamari. Now, what 12-year-old is going to voluntarily try squid for the first time? But I found I loved it. That was a revelation: try everything, 'cause if people eat it, there must be a reason.
Someday I’m going to go somewhere where they eat scorpions or something, and I’m going to regret this policy. But I’ll try to stick to it.
@llangley@shahnm Sounds like the time my (other) grandma called every kid in the neighborhood and told them “Uncle Frankie brought home Santa’s reindeer!” - after his annual hunting trip. I don’t think she was trying to be mean . . . .
@blaineg@dannybeans@llangley I’m having a hard time with this, conceptually. Isn’t piglet supposed to be filled with stuffing the same as Pooh? Rabbit and Owl are made out of meat, but I thought the rest of the characters were all supposed to be stuffed…
@dannybeans@llangley@shahnm My wife is originally from Belgium, and their family used to breed rabbits and chickens for eating. A nice plump bunny was usually “the other dark meat” on special occasions. (I got used to counting drumsticks at special dinners, as bunny and chicken look about the same when they’re cooked. As in "Ooh, yum! Mandarin Chicken! Ohhh - with four drumsticks… That took some years to come to terms with.) The first year we were married, she offered to host Easter dinner at our house. I had to explain to her why rabbit was not a first choice for protein on Easter.
@blaineg supposedly it’s a genetic trait where chemicals in the plant smell like soap to some people and since smell is important to taste, and taste is important to “don’t eat that it might kill you” it makes it revolting to a certain percentage of us.
@blaineg@evbarnstormer People called “super tasters” have a difficult time with cilantro. It doesn’t mean we taste everything stronger but… certain elements are stronger… we have too many taste buds. We generally like a lot of salt but can’t abide bitter herbs. They taste excruciatingly bitter. It doesn’t taste like soap to me but… I can’t really describe how it tastes… it’s awful.
@blaineg@lseeber Definitely like too much salt to the point that I try not to use it in general knowing it will get in there anyways. I like other bitter flavors though like black coffee, really bitter beer, etc.
@blaineg@evbarnstormer Same here on the salt. Even as a kid my dad yelled at me… “why don’t you take the damn cap off and just pour the salt on!”
Certain other bitter flavors or herbs I like also… and even with cilantro… I can handle a little of it all blended in with Indian cooking but not a lot. My daughter had me try the Panera Mediterranean sandwich. I didn’t realize it had a bunch of cilantro on it and I almost spit it out in the middle of the restaurant. It was horrid to me. I want to like it tho.
How is it that hard-boiled egg is not on the poll? A chicken squeezes something out of its butt; it gets boils it until it congeals into a gooey mass. The result is slimy, smells like sulphur, and gets diced up and added to otherwise perfectly good food. WTF?
@dannybeans I’m not throwing shade on eggs, per-se.
I love a good, fluffy omelet.
I make world-class creamy scrambled eggs.
Poached? Fried? In recipes? Bring it!
But boil it into a slimy, gelatinous, stinking glob of protein? In the name of all that is holy… why?
@OnionSoup@zinimusprime A coworker would get a PBJ sandwich at a restaurant when we’d go out to lunch. We thought he was nuts, but he said it was the only way he could get it. His wife hated peanut butter so much she wouldn’t let it in the house.
@OnionSoup Yeah, I’ll eat pretty much any other conventional food in at least one form. Like, I’ll never really enjoy liver & onions, but I like liverwurst. Roasted eggplant isn’t enjoyable, but eggplant Parmesan is fantastic. Outside of licorice, I can’t think of anything else that is completely stomach turning.
If it’s made for me in good faith by someone who would like me to have sustenance, I’ll eat it because I’m a polite adult without allergy issues. If I’m cooking for myself, I usually avoid eggplant because I haven’t figured out how to prepare it in a manner I really like aside from baba ghanouj, which is somewhat limited in culinary scope.
Wow, didn’t realize how non-picky I am! (As a kid I’d get whipped if I didn’t clear my plate) So now I eat just about anything… liver, custards, runny eggs, overly-boiled eggs, rare meats, sushi, ghost pepper (or hotter), raw oyster, squid, all veggies (okra is just barely tolerated but not enjoyed though)… I do draw the line at the off-the-wall who-ever-thought-to-eat-this-stuff type things… like tripe, cow brain, tongue, snout, etc. But I have had them. Of the stuff I’ve never even tried I’d have to say, the king of all nasty foods is: balut (baaaarf)
@jester747 Tripe is actually a lot like squid, in my opinion. I don’t see why people would think it was gross. It’s just cow stomach.
And what’s weird about tongue? I like it, but it doesn’t seem that special. I think it’s a lot like heart…
@Limewater I guess my thing with tripe is how much it stinks while preparing it. Our home would truly smell like a sewer, as the stuff was boiled and boiled to make it suitable to eat. I’d always think, uh, maybe we’re NOT supposed to be eating this particular part of the animal, hmm. After a day of nausea we were expected to be hungry for this exquisite dish. Probably more mental than anything.
With tongue, it’s mainly just a texture/chew thing for me. Off-off flavor. Just nothing at all going for it. I used to love heart, but was once given a heaping serving and I became saturated for life.
@jester747 Huh. I like tripe a lot, but I’ve honestly never been around while it’s been prepared. I’ve only just gotten to enjoy the end result. So, if it stinks a lot during prep, I can see how that would be a turn-off.
I have been around when the stomach of a freshly-killed deer was accidentally cut open, and it had quite a stench, so I guess I shouldn’t be too surprised.