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Caviar. Stop lying it’s gross.
Kalles Kaviar goes on everything.
Best breakfast too
I eat just about anything that comes out of fish. I think it’s fine. Same with salmon roe and stuff. Cod sperm is the one I don’t care for (at least raw), but that’s a texture thing.
I had a sampler of about 8 different roe variants. The salmon roe were the best, like little salty bursts with a mild fishy taste. The flying fish were the worst; texturally like sand.
Alton Brown claims his favorite protein source is caviar.
Idk, I like fish eggs on sushi — but straight caviar on a cracker is horrifying to me.
Doesn’t the cracker normally have some cheese on it? Like one of the white lumpy cheeses, not like cheddar or provolone.
I think you’re thinking of creme fraiche, which is a kind of cream.
Maybe, I thought it was something more like ricotta or cottage cheese, but I haven’t been to a fancy enough party to try the stuff. Just remembered a picture.
I think you could use something like ricotta as well, or some kind of cream cheese. I don’t really like ricotta so I’m not sure I would, but it definitely isn’t unheard of.
Word
A perk of being of Iranian origin is having tasted actual Persian caviar from Caspian sturgeons. And it’s unfortunately very delicious.
Oh so maybe I’ve just had shitty caviar? My dad was an ambassador and we were always served it when we ate together. The one I remember most vividly was my first and it was at a state dinner in Mongolia, perhaps it’s different there. I usually just declined where appropriate after that.
We used to sell caviar at a store I managed and the caviar guy came around to have the staff taste it for sales purposes. We went through like 3 tins of caviar and it was absolutely fantastic. Delicate, slightly briny, slightly sweet, could’ve eaten it all day.
I would like to try some before I can say it’s overrated. But seing the price, it’s probably overrated af.
You can get some pretty cheap, and that’s probably what the poster had. From what I’ve heard, when it’s good it’s really good. The cheap stuff though is pretty plain. More of a texture than flavor. It’s just little sacks of water basically. The more expensive stuff is more salty with fishy flavors, from what I’ve heard.
I don’t even hate it it’s just like little grainy blobs and it’s ok so I just have a small amount to be polite.
Lobster. Without the butter it tastes like almost nothing. With the butter it tastes like butter.
to me, lobster has a flavor and it is awful
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It tastes like slightly lobstery butter with an immensely satisfying texture. It’s good
I’d much rather just have an artichoke with a lemon and garlic and melted butter dip. Or a Lion’s Mane mushroom, cut into slices and pan-fried in butter and salt, then topped with lemon juice. Or, for that matter, a Dutch Baby pancake. All of these strike me as being in the same overall flavor family as lobster, but I find them tastier, and they also avoid the cracking process, which I find messy and unpleasant.
It’s just expensive escargot
Snails>lobster, I’ll fight over it
🐌⚔️🦞
I’d agree but escargot has that bad habit of popping molten hot butter on the people eating it so I don’t anymore
“it brings out the succulence, jerk!”
– Bob’s Burgers extraI knew someone from Maine who’d had lobster ice cream; if what you’re saying is true, that might explain some things.
You are officially banned from /r/pyongyang
It taste like burning to me, but I think I might just be allergic.
People eat it for the texture
Black Licorice.
Now listen here you little shit
You can pry black licorice from my cold dead hands
dead from all the inedible licorice
Here lies Feathercrown, he died eating what he loved
How could they tell the difference?
I will happily have yours
Can you go to the Good n Plenty production line and just divert it away from the civilized world? Thanks.
That shit should just be called “Plenty”.
Gladly
i flicking love it. even the odd kind from europe with ammonia or somesuch in it. or even just chewing on the root sticks.
careful with the blood pressure though.
salmiac
I was about to say this. Liquirice with ammonia taste would be awful.
thank you. ammonium chloride, no?
Yes the name salmiak comes from sal ammonium, salty ammonium which is ammonium chloride
cool! i’ll thanks!
yes, salmiac is the mineral
You insulted my Dutch heritage
I’ll also insult your Dutch heritage. Black licorice is disgusting.
So… you don’t eat the best Haribo stuff?
I love Gustaf’s double salt 🖤 it’s difficult to find in my area in Canada though
I agree but I’m also saying if you had real licorice root, you wouldn’t say this.
We aren’t talking about real licorice root, we’re talking about the candied abomination that is black licorice.
i like it
I like it, but I can’t have it because I’ve got high blood pressure.
More for me! I’m willing to accept I’m the broken one.
Yes. It’s not bad, but it’s definitely overrated.
Raw oysters. They have the texture and salinity of snot
I like oysters. I don’t like snots. Let’s agree to disagree.
I assume you’ve tried at least a few but the difference in oysters around the world is immense. If, for example, you’ve only tried east Asian oysters, give north/south American atlantic/Pacific or European atlantic/mediterranean ones a try.
Using snot as your salinity guide says a lot about you
You’ve never had a runny nose before?
That you use it as a benchmark is weird
pretty good as a benchmark in this case, imo. it’s universal and very evocative
It’s weird
Not weird at all. Completely accurate, and I LOVE raw oysters. The texture is very weird though, like snot.
Starbucks
Kale
I like Kale. Im not even a health nut.
Nobody LIKES kale, it’s just a health trend
It’s quite popular in North German cuisine. As someone from North Germany I can confidently say this counts against kale as a food.
Actually, there are ways to prepare it so it’s a tasty addition, like in a soup. As a salad it’s awful, though.
Can confirm about the soup
I like kale and potato stew, I’d pick it over eggplant or quinoa.
with this one i think a lot of it comes down to if you can taste those test strips from high school biology class. if you can, you’re going to hate kale. if you can’t you’re going to think the people who hate kale are being unnecessarily dramatic.
(bias report: i can taste the strips and i hate kale)
So it’s like a cilantro tasting of soap thing? I’m so very glad I didn’t get any of these, unless there’s one for coffee. Can’t stand the taste of coffee, even in tiramisu.
I hate kale. I can barely tolerate most leafy greens, and then along comes this trend of making every salad a kale one and now I can’t order any fuckin salad unless I feel like paying to mentally fight my gag reflex the entire time I’m eating it
This is plainly untrue. I went through a period of eating lot of salad, and I can think of exactly one with kale.
I suppose it’s been letting up the last few years now that I think of it. Also now that I’m back in a large city, most restaurants have more than 1–2 salad options so the chance of a kale trap is decreased
The garnish?
Alcohol.
If they discovered it today it would deffo be unlawful
There is so much good alcohol though! If all you’re used to is shit lager and bourbon/tequila shots then I definitely understand this take. Give me some good micro-brewed beer, wine from the cellar door, single malt scotch, or well made cocktail and I’m a happy man!
You just want the effect, without too much bad taste.
I’m saying this as a now sober person, after having tasted the best wines in France for a long time (add in konjak, armagnac, Czech beer, pears, and so on) paired with the finest plates. It’s for the effect.
Caviar.
Entirely caviar, it’s a delicacy only because of its rarity.
True, but it does taste good.
Too expensive maybe, but it’s delicious.
I’ve seen a cook using fish leftovers, color and flavoring to make cheap fake caviar that people did not notice as fake.
I find that hard to believe. However, if someone could use some molecular gastronomy to fake the texture, size, shape, color, and taste of caviar, I wouldn’t even be mad, that’s impressive, and probably harder and more expensive than just serving mid caviar.
There is a guy on German TV named Sebastian Lege, who shows how industrial food is made. He is both a chef and a food designer, and he has done a number of crazy things in his show. You really start watching industrial food differently.
Avocados.
Guacamole is so goddamn good though.
It’s also great on a turkey sandwich
Don’t even need the meat. Guacamole, a slice of tomato, a slice of cheese, and a light swipe of spread (butter or mayo are my go-tos, but I’m sure other spread can work). Makes a lovely sandwich. Throw on some baby leaf spinach for greenery and vitamins to help make it more filling.
Its in the categories of “Nice but; overrated, overpriced, and not the star of any show” for me.
There was a post a few months ago comparing the taste of avocados to the taste of clean dick, and now i think about that every time I see one.
Very much untrue. I do not understand for the life of me how something so gross can be compared the the fine taste of dick
Wrote a whole disquisition pretty much exactly on these lines before reading through more comments. Can’t be arsed to find it back again to erase. Anyway yes.
Okay, this is probably a hot take, but fish.
I don’t understand how people like it. I get that taste is subjective and all that, but good Lord, I don’t like anything about fish. The smell, the taste, the texture. I don’t get it.
The smell comes from a base when the fish breaks down. That’s why a spritz of lemon is such a common thing; it helps to bring the pH back down. I’m a big fan of a simple grilled salmon. Wrap it in aluminum foil with garlic salt. Cook, and spritz with lemon when it’s done.
It depends on the fish. Growing up, my mom would buy very cheap white fish and fry it in a ton of oil, so I always assumed I just hated fish. As an adult I have been able to try lots of other fish dishes and enjoyed just about all of them.
I agree for the most part, however, I fucking love sushi.
So it has something to do with cooking it that makes it bad imo
I often try things I didnt like after a few years. Salmon was one of those I gave up on trying. Cooked salmon I found is completely different from sushi salmon and now I can actually enjoy salmon. For me it was less about the fishy taste/smell and all about the texture.
Cooked fish feels like wrong meat in my mouth and it’s a gross feeling.
Salmon is very easy to overcook. It’s almost a trial-and-error experience.
Yes, I fucking love raw salmon. Salmon with avocado and cucumber is prob my favorite roll
They’re one of my favourite rolls. Some places will also let you add cream cheese to any roll for a dollar too which is tasty
I’ve had Philadelphia roll, that has cream cheese, but the ones I’ve had were with smoked salmon. Which was fine, but would have been better with raw probably
Yeah it’s an option you can add to any/most rolls at many places in my area. It’s nice. I also avoid smoked salmon in place of raw salmon
That’s how I am with salmon. Most fish I love cooked, but salmon, you ruined some perfectly good fish by roasting when you could have smoked it
Depends on preparation, like anything else. You could eat an egg raw or burnt to a crisp and it would be a horrible experience, but if you have a recipe where it works well on its own or have experience with seasoning and combining it with other ingredients it works wonderfully as a meal.
Fish is similar, although I agree that some preparations are more appetizing than others to most people. You’ll probably have more people clamoring for sushi or fish 'n chips (deep fried prep) rather than baked in an oven or grilled in a pan.
Also, some fish just are not worth eating, for sure.
What kind of shit quality canteen boiled fish did you only get in your life lol.
There are so many kinds of fish with so many different kind of cooking them, you can’t just not like fish in general.
And I am not an especially big fan or expert of fish myself, I just think this statement can not be correct/accurate.
My dad’s an expert with fish. Fishing is his favorite hobby. He’ll catch them, gut and fillet them in his backyard, and cook them up that same day.
But I’m with OP, fish is nasty. It doesn’t matter how fresh it is or how it’s prepared, I can’t stand the smell/taste/texture as well. Different people have different sensory experiences, it’s just a fact of life.
Same here. I’ve tried fresh fish of many different sorts, and just never liked them. I do have a feeling that I just don’t like things from the ocean, because I don’t like seaweed either. For example, I’ve tried sushi with fish and without, and didn’t like either of them.
I eat fish twice a day It’s incredibly healthy
US government scientists tested fish in 291 streams around the country for mercury contamination. They found mercury in every fish tested, according to the study by the U.S. Department of the Interior. They found mercury even in fish of isolated rural waterways. Twenty-five percent of the fish tested had mercury levels above the safety levels determined by EPA for people who eat the fish regularly.
In 2012 the European Food Safety Authority (EFSA) reported on chemical contaminants they found in the food of over 20 European countries. They established that fish meat and fish products were primarily responsible for methylmercury in the diet of all age classes. Particularly implicated were swordfish, tuna, cod, pike, whiting and hake. The EFSA recommend a tolerable weekly intake for methylmercury of 1.3 μg/kg body weight.
https://en.wikipedia.org/wiki/Mercury_in_fish
It’s probably fine.
Fish is eaten all around the world and has been since the dawn of time, super healthy cholesterol reducing fish.
A great way to earn a few bob too, all you need is a boat and a net, lower your net and you get not fish but money, each one of them is free money, there are trillions of them swimming about just waiting to be caught.
Salmon fillet sections, coated in olive oil, dusted with salt, pepper, smoked paprika and garlic powder, then cooked in an air fryer for 8 minutes. Serve with Spanish rice and oven-roasted asparagus (coated in olive oil, with a bit of S&P, broil in oven on Low for ~10 minutes, or until tips start to brown slightly). Yummy… Kids keep asking for it, but shit’s expensive 😅. I also just leave the skin on. Much easier to handle. Some eat it, I don’t.
Another one is fish tacos with…fishsticks. We call them “Del Taco style”, and they’re a hit in my house. Basic fishsticks, sour cream, halved cherry tomatoes, avocado dressing, shredded cabbage, and fresh lime slices. Served on either lightly-fried corn tortillas, or warmed flour tortillas. Both taco-sized.
Growing up as a lower class white kid in the USA, my main exposure to fish for the first 20 years of my life were cheap, frozen fish sticks.
Turns out good fish doesn’t taste “fishy” like old cheap gross frozen fish bits.
Maybe you’ve tried good, fresh fish and didn’t have my experience, I dunno. But I have had God-tier fish dishes that are in the same category as quality steak is to canned dog food.
I’ve tried a lot of different fish, from fresh to frozen, and never liked any of them. The main one I try every year is salmon, and I just never enjoy it.
It’s probably me being very picky.
I don’t like fishy tasting fish either. To me that means it’s old.
Cooked salmon is actually the fishiest of the restaurant style fishes. It’s always overcooked and the oils in it taste fishy.
Grilled mahi or a tuna steak is delicious.
Or if you can get a whole deep-fried sheepshead or redfish.
Blackened trout filets if you’re in the Appalachians.
None of those taste “fishy”, unless it’s old nasty shit.
Mushy peas. I’m from northern England and therefore should genetically love it, but I just don’t. Maybe it’s because I never went to watch football and rugby games in the rain and cold.
Fresh peas straight from the plant are such a world away from whatever monstrosity processing turns them into. Mushy peas are gross, but I will happily pick every pod in the garden and greedily eat every pea out of them if given the chance.
You may be from the north Jon but you’ll never see winter southerner
I enjoy canned and frozen peas a lot. But when they gave me that little cup of mushy peas with my fish and chips. I gave it a shot. It’s like pea flavored pudding, nope.
How do you cope with curry sauce at the chippy? I’ll pour it over everything, still with salt and vinegar. Similar consistency but less green tasting.
I don’t know what that is. I was just visiting London.
Omg it’s amazing, but a very specific fruity curry sauce (I think) developed in Ireland.
Ahh I didn’t make it to Ireland. Scotland was very nice.
I love a good sauce though, definitely would have tried it. I believe they just gave me tarter sauce in England.
Kale…
You don’t like it when your lettuce tastes like Windex?
Season makes a huge difference. Kale is best when harvested after it’s been hit by a frost. Since it’s become more popular they’ve started growing it in all seasons and harvesting without a frost, which makes it a lot more bitter.
Kale is great when it’s been hit by a frost, softened, baked, salted, covered in cheese & dressing, you get a $1000 for every leaf you eat.
Fuck kale, it should be forever condemned to $ .03 a bushel and only allowed over ice on the Sizzler Salad Bar.
Eggplant.
I think the flavor is fine, but I have texture issues with it. It needs to thread the needle and not be squeaky on my teeth but also not be complete mush.
The flavor can get quite bitter depending on the plant. It combines really well with tomato sauce.
Cut em in half, scoop some of the middle out to make a boat fill the scoop with spiced beef mince mixed with fine diced onion, garlic and pepper of choice, slather in olive oil and slap that in the oven. Shit slaps. Eat with humus and pitta
Eggplant is delicious.
Eggplant tempura is delicious.
I used to feel this way until I spent time in Corsica, it’s practically their official food and they know how to use it.
Eggplant I cook however? Yeah overrated
I had cooked eggplant for the first time a few years ago. I have to say it was a surprising taste, but I liked it.
Shellfish. The smell alone often makes me wretch.
Matcha
I hope the fucking tend ends because I can’t get any proper matcha in Japan.
Ground up tea leaves that haven’t been otherwise processed and bitter as fuck. Nasty shit.
Even better is when you do tea ceremony and they make the extra thick koicha. Basically a green tea slurry that is so thick it won’t even pour.
Even people who had been studying tea ceremony for years found it hard to choke that stuff down.
