Blue cheese.
Totally agree especially with fruit cake
Omg yuck please tell me you didn’t try that
I did indeed it is glorious
I love blue cheese. Not sure about the fruitcake. But I’m intrigued now.
I love how funky it is. who knew moldy cheese could add so much to a dish?
I think most cheese is “moldy”. Like isn’t sharp cheddar aged with the moldy edges cut off?
I’m not a cheese expert but I’m pretty sure most cheese is aged and has some level of “mold”.
I think blue cheese is just special in that the process just results in chunks of pieces that contain the mold from the aging process?
Total speaking out of my ass. Correct me please. This is speculation and a question not an answer.
most cheese is actually curdled (aka spoiled) milk essentially, but doesn’t necessarily contain edible mold.
So good with wings. This place near me makes amazing “boneless” wings that aren’t just chicken breast. I think it’s thighs? It’s non white meat boneless wings and I just love the spicy wings you just dunk and eat in some blue cheese. Can’t get enough.
Pineapple on pizza.
I only understand other people hating it because so many people have said so. So it’s more of an acknowledgement than actually understanding.
Of course, I understand people are different, so there’s that.
Meat, cheese and dairy
Haggis
They’re wrong, but I get it
I always heard “haggis is an acquired taste” and “it’s disgusting because of what’s in it”. But the first time I tried it… holy shit it’s awesome.
Haggis is only hated by those who haven’t tried it.
Goes great with some neeps and tatties ❤️
Dammit, now I want some haggis.
I don’t understand people not liking lentils. I think they do not know how to cook it 🤔
Grilled liver and onions and jarred Gefilte Fish. Both I grew up eating as an Ashkenazi jew with a working mom who didn’t have time to make her own Gefilte Fish haha. I do understand that both are an acquired taste though.
Never ate liver and onions until I was married. My own mother was grossed out when I told her I ate liver. But it is so flavorful! I’m sad I missed out as a kid because my parents thought it was gross. I promised myself I will not do the same to my kids.
Liver is still a fave of mine but there’s next to nowhere that serves it restaurant-wise and no idea where I’d be able to pick it up locally to try cooking it myself. I’m not even sure what seasoning would be good on it as well if I were to get a hold of it.
Bleu cheese. It’s got the funk, and is literally moldy; I can see how that could be off-putting for someone.
Cilantro. Because I know there’s people who have a gene that makes it taste like soap to them.
I’m so sad I have the bad genetics for cilantro. Everyone who loves it seems to love it so much! But alas, soap.
Black licorice.
Salt that bad boy and you got a party going on.
mmmm, I love the black licorice jelly beans.
Salmiakki!
I really like olives, but I totally get how they’re not for everyone. I also love capers and seaweed.
Sushi. Steak tartar.
I like my meat raw if I can eat it without dying.
I like to say that I want it done so that a good veterinarian could bring it back to life.
Liver and Onion, anchovies, chunchullo, whitebait, blood and tongue sausage… generally these fall in two categories:
- Food that has a particularly strong flavor that clashes with what people are used to, and
- Food that is made from the parts of an animal that is not “meat” and therefore has an unfamiliar texture.
They’re wrong on all accounts - taste is acquired, and people should at least try food out of their comfort zone - but considering that it took 20 years for me to even consider trying shrimp (which still isn’t my first choice, but I like it now) I can understand.
Dobradinha: Brazilian caipira stewed beef intestines with beans. Really goes all the way with emphasizing the jelly texture
Chicken hearts: we eat them by the dozen but IME gringos don’t like them much
Chicken feet: love them plain caipira style but dim sum style is even better, especially the more spicy onesI had a friend turn me on to chicken hearts when I was heavy into grilling and love introducing people to them. Super easy to grill too. Season, skewer, throw them on, done. Chicken feet though??? Idk, hard for me to get behind knowing they’ve been treading through dirt their whole lives, or worse.
Marinating the hearts with limes and herbs is super good, too.
Yeah, feet turn a lot of people off because of the dirtiness and how messy they are to eat. Here’s more info: they are basically pure gelatinous skin with some juicy tendons, you eat them with your hands (at least in my family) to really get in there, and they taste however the broth as a whole tastes (I can’t imagine having them roasted)I’ll have to try marinating them, thanks for the info! Same on the feet, didn’t think about broth cooking them, assumed they would be BBQ like wings. Sounds good.
tofu
mmm, I could go for some crispy tofu with hot sauce right about now
I used to eat tofu to be vegan. I didn’t like it much but I put up with it. 1-2 years later and I’ve acquired a taste for it. Now I can eat it cold, fried, baked, etc. It does need some sort of sauce to be genuinely good to me, but it requires a lot less effort than it used to.
My go-to is usually: cubed, marinate briefly in sesame oil and soy sauce (or brine for neutral flavor), then laid out on a pan and baked for 15 or so in the convection oven, which makes it crispy. I use these in various dishes, but theyre also great as-is.
Literally everyone Ive prepared it for likes it, even the ones that “hate tofu.” Because tofu doesnt really taste like anything.
My kids who are most assuredly not vegan like tofu, I think because it was never a substitute anything for them, just an ingredient I use. Ma Po tofu, kimchi jjigae, miso soup, they love it. The youngest even loves the soft silken tofu in miso or seaweed soup, I don’t like that kind.
Yeah I think too many vegans try to pretend it’s chicken or steak. It’s just not. It is its own thing.
I’ve never been vegan but I cook tofu for vegan friends and myself when they come over and I LOVE IT. My first experience with it was super firm, water squished out with heavy weights and a plate, marinated then in soy sauce and sesame oil, and fried in a pan. I overcooked it a little bit but I still thought it was delicious!
Most of my lazy dishes are pretty terrible on paper but are really tasty imo.
For example I sometimes make a fried noodles and tofu that as a sauce has a fuckton of sriracha and nutritional yeast. It’s basically a super spicy ans super umami dish, but you kind of need to let it grow on you.
Ive made nooch, Sriracha and tofu with toast and with rice, I’ll try it with noodles next, thanks for the idea!
Oatmeal. Yes, it’s the texture and temperature of boogers, but I never ate my boogers growing up. What I ate growing up was a lot of oatmeal.
