What foods do you refuse to eat?
fat free salad dressing
lamb, except in gyros ;)
goat, anything gamey actually
most lunch meat
creme filled desserts like cannolli (sp?)
butter creme frosting
re: John E.
nah it wasn't the 'greastest' but it may have been one of the greasiest.
different movie but who can forget from that same era Roscoe Lee Browne shooting guns and yelling from his rolling micro-fridge "Fish! Plankton! Protein from the SEA!"
yeah food-based dystopias. deserves its own thread, no?
re: hill food
"different movie but who can forget from that same era Roscoe Lee Browne shooting guns and yelling from his rolling micro-fridge "Fish! Plankton! Protein from the SEA!""
Box from "Logan's Run!" Watched that the other day too. I saw both of these movies in the theater when they were first released and I still love them to this day. Guess it's a "guy thing."
"yeah food-based dystopias. deserves its own thread, no?"
I remember seeing Logan's Run at the local drive-in theater. When it was on TV the other night I recorded it but have not gone back to watch it. That's one of the movies from my youth that I have never seen since. I wonder why it has never made it to television before now? (At least not that I noticed before now).
Canned mushrooms. Ew.
Maybe 'refuse' is too strong of a word. I would avoid eating canned mushrooms if at all possible, but if it came down to life or death, I wouldn't refuse.
I think tripe is the only thing I will seriously avoid. I won't generally eat foie gras but have eaten it on occasions where it's been an integral part of a dish that I otherwise wanted to try (for instance, on the set menu at a Michelin 3* restaurant, then rated third best in the world).
I certainly eat and enjoy everything on the OP's list. Well, "enjoy" isn't the word I'd use for margarine or white chocolate but I've no problem eating it. FWIW, we eat lamb more than any other meat.
redfish, do you only exclude the superclass Hexapoda (true insects) or all of the phylum Arthropoda. If you only refused to eat Hexapoda that would leave open the possibility of eating spiders, centipedes, etc. But if you drew the line higher up the taxonomic tree you would miss out on subphylum Crustacea and the deliciousness of lobster, shrimp and crab.
[Not really a serious question. Sometimes I just have to exercise my inner taxonomic geek.]
most lunch meat
ditto to the above
Add anything with a pudding, custard or jello consistancy.
Wow, aside from fat free salad dressing and for the most part processed lunch meat, you named my favorite things. Beef hearts, white choc, lamb or mutton and I don't like desserts, but will have a cannoli once in a while
I was first aware of SSC when I was sitting in Solomon's Pier Restaurant. A fellow diner (different table) ordered it and when he picked up the sandwich and the legs fell out the back...I just about lost it. Don't get me wrong. I LOVE all kinds of sea food...filets, shellfish, you name it. But for some reason, I just can't get past the look of it.
I have major texture issues so I won't normally touch anything that's jellied or slimy or appears to be. That means most shellfish are out, as is tripe. I can make an exception for the jelly round the margins of a good pork pie but not if there's too much of it. I also have texture issues with saurkraut and other fermented vegetables.
Frustrating, because my mind says "give it a another go" but my instincts say "nope! nuh-uh" with some things, so if I've tried something once and it's had the wrong texture, I'll gag at the idea of eating it even in other forms or cooked differently.
Pickled beets, I like beets, just not pickled (I don’t like pickled anything) (except pickles, I like pickles)
Fresh water fish (trout, pike, perch, etc)
Black eyed peas
Beef or Pork Liver (although I do like chicken livers)
Old Bay Seasoning
Manhattan Clam Chowder
Jalapenos, stuffed poppers
Milk (whole or low fat)
Anything cooked with or containing wine and/or alcohol
Cajun spiced anything
some things I really enjoy
Beef (bbq beef ribs, steak, prime rib, cheeseburgers)
Chicken (strongly prefer dark meat)
Dates (especially Medjool)
Peas (tiny petite peas, not canned)
Red, Yellow, and Orange bell Peppers
Roasted Beets (just not pickled beets)
T Bone Steak
Romaine, Iceberg, Butter, Red Leaf, Boston, etc. Lettuce
Black Beans (especially refried)
Hot Dogs (w/casing)
Coarse Kosher Salt
Fresh Ground Pepper
Chocolate (prefer dark or white, milk chocolate not so much)
Tangerines (especially Pixies)
Bread Stuffing (just not cornbread)
Squash (acorn, butternut, zucchini, yellow)
Grapes ([prefer red seedless)
chicken liver pate
thx, but I was just responding to the ones who have to comment negatively.
I like a wide variety of foods and cuisines ~~ hard to choose any favorites; but I love to cook for other people. That is my passion. No one favorite recipe; but I treasure the techniques and tips my Sicilian MIL gave me, especially for prepping veggies. I learned so much from her.
Laliz, I may have started that pile-on, and I definitely did not mean to. I tried to say it in a friendly manner, but maybe I should not have said anything at all.
What got me thinking that way was, in part, this:
Fresh water fish (trout, pike, perch, etc)
Anything cooked with or containing wine and/or alcohol
That part alone would seem to prevent you from eating in the South of France. Or India (from your mention of Indian Food) Of course, there is no rule that says you need to. And, personally, I have never been to either place.
I hope that what I had said was not too heavy handed.
Thank you very much, what a nice post.
The wine/alcohol thing is because I am a recovering alcoholic (21 years) but still extremely sensitive to the smell of wine and beer especially.
I have a vegetarian daughter who loves Indian food ~~ and a son who lived in a frat house for two years at Berkeley, where much wine and beer was consumed. I didn't stunt their development with my personal preferences. But neither of them eat Lamb, Fresh water fish (trout, pike, perch, etc), Mussels, Duck, Anchovies. Sardines (although they did eat smelts when they were in their high chair, Sicilian grandmother). I don't know about goat cheese.
"I guess I don't like cold soups"
There is something about cold soups I do not like either. There have been times when I have actually gagged eating gazpacho. Not exactly sure why since I love everything that goes into it. This happens to me with a bloody Mary as well. (I am not a picky eater and eat just about everything including offal...but not insects.) Might be some kind of early childhood thing for me. That's all I can think of.
I think there must have been something wrong with the Durian we tried once....we all agreed that it had little smell and next to no taste. It came to us frozen whole - I wonder if the freezing process did something to it or if maybe it was picked extremely underripe for shipping????
Add tilapia to my list as well. It might be irrational but ever since we watched a show about how tilapia are farm-raised, we refer to them as crap fish. I have had alligator in the past and don't need to try it again.
The Long Island Ice Tea mention made me shudder. A bar in my college town was "famous" for their LITs. The chief ingredient was sour mix, never again. I cannot stand anything with commercial sour mix to this day.
I had alligator once, and it was absolutely succulent, crunchy, and awesome, amd perfectly cooked. But that's the only time I had it and it was for a dinner for the local Chaine de Rotisseurs, which turned out to be short-lived here. But the gator was really, really good. So were the venison and lamb. That was one hell of a dinner, now that I think about it
Tomato Soup [I dont care for tomatos in general, but I will tolerate them as an ingredient, as in guacamole. The thought of taking a bite out of a tomato as one would an apple is gag-inducing. But tomato soup will send me running for the nearest recepticle.]
cooked carrot chunks
sunnyside-up eggs with that grey pad thing underneath the yolk.
goat or mutton
sweet potatoes or yams
pumpkin, outside of pumpkin pie
organ meats, especially brains.
apples (except for the sour green kind)
raw meat, ala. 'tartare'.
Boston baked beans.
Any casserole that has cream of mushroom soup in it.
melons, especially watermelons
and no Chile!!
Cats & dogs & horses - lumped these together because although I might enjoy the meat I refuse to try it.
Those grubs that primitive folks dig from under tree bark. Cooked might be okay …
I'm really having a hard time coming up with anything else. I don't LOVE a lot of the things on some lists, margarine for instance, but if that's what there is I'll consume it. "Eat what's put before you and say nothing," was the rule in our house, and contrary to all the warnings from child psychologists I grew up liking or tolerating almost everything.
Pickles produced in India. Old favorite brands including Steinfeld's Pickles, Mrs. Neusihin’s, and Nalley were moved to India not sure when. Is in very fine print on their jars. Refuse to have all that fuel spent to bring pickles to my table. Makes me mad Dean Foods in Wisconsin bought Steinfeld and Neusihin in 1999 then moved them to India when customers like me didn't notice. Not sure about the Nalley Pickles story. Recently figured it out and not sure when it happened. Feel lied to by trusted manufacturers. Bad quality, pickles often mushy taste bad and are not the same. Toss more jars at a time than used to in recent years wondering what happened buying terrible pickles because of familiar labels. My dollars will vote for local pickles to create local jobs. If unable to find an affordable better tasting option will ramp up production of my own home made pickles to make at least enough for my own annual use.
I don't have a long "refuse" list, & I'll normally try anything & everything once before making a decision. Unless it's something really unusual like insects, etc., etc., I think it's ridiculous to claim to hate something you've never even tried. That said, the items I don't eat that come to mind at the moment:
beef, calves, lamb, or pork liver, brains, or sweetbreads
sea urchin roe
chemicals (if unable to pronounce when read ingredients I shy away)
preservatives (try to minimize, hard to avoid, don't stress the few when do)
testicals (rocky mountain oyster beef or otherwise, tried and do not like the texture)
eel (had several times many ways and do not like)
pickled hard boiled egg (make good ones, simply have eaten my last)
foie gras (fatty goose liver sometimes duck)
Bacardi1, With you on trying something before we are able to form an opinion even when sounds strange. Not sure what you consider undercooked eggs.
Raw eggs can be dangerous so I also avoid. While do very much enjoy raw quail yolk on flying fish roe sushi maki - partially for the looks on the people's face around me when consume bite sized portions. For the unique flavor, I enjoy sunny side up eggs broken runny yolk stirred in my hash (fried potatoes with lots of a good meat - my favorite is a good smoked fish). Often make home made mayo and salad dressings with a yolk from a coddled egg dipped in boiled water for only about a minute (while do this less and less as prefer alternatives). Store bought mayo uses pasteurized eggs. Whipped then flavored cream cheese in moderation is better to me than mayo (Philadelphia has new flavored cooking creams). Also nice is flavored sour creams like with fresh chives and a few drops of liquid smoke. And the combinations possible boggle the mind. When read sour cream ingredients you want to see something like milk with enzymes . Daisy is a good brand. Darigold has a special natural version different than their more popular regular stuff thickened with corn starch. When read the ingredients can find other good sour cream. Guess eating enzymes or cultured ream is something have grown used to.
Do eat raw oysters on occasion. Not so many pacific ones as those picked for me are usually too big. Living in Orlando, FL traveling the south in the late 80s and early 90s ate many raw oysters. Mostly buckets of 60 at a time petite lightly steamed oysters, on a saltines, and with cocktail sauce. My favorite oyster bar ever is CJs South Orlando now closed just out of the International Airport on the main road (also often at the one in Melbourne, FL). Calico Jack's who was like Hooters but better. Hot pink with bright sky blue accent colored short shorts instead of orange. They could fly oysters through rafters to land in someones mouth crossed the room. Slogan was, "ONLY ONE THING TASTES BETTER THAN AN OYSTER ... BUT YOU DON'T EAT IT ON A CRACKER". When sat at a stool with the trough between you and the server could watch the antics and talk to the guys & gals working for tips. Or you could sit at your own more private very solid well made wood indoor picnic table. The servers could shuck a bucket of oysters with a smile while talking to you and have them lined up for you in minutes (faster than have seen nearly anywhere else). Great seafood stew. CJ's juice in a 20oz plastic pink cup tasty punch was $3.50 if recall and always a great deal at that as only needed a couple. Grilled Teriyaki Chicken sandwich to die for that was a one pound whole breast for $6 with a side making it a heck of a meal. Sad to hear no longer there as was once a neighborhood favorite place to eat when lived in Belle Isle, FL where did lots of boating on the lakes.
Looking at this thread, a lot of these items are unappetizing, weird or even gross, but I could probably manage to eat almost all of them, if I was really hungry. But one item I absolutely under-no-circumstances could EVER-EVER consider is-- Balut Egg. Just the thought of crunchy little bones, wet feathers and a tiny skull amidst slimy, proteagenous goop and micro claws has already caused me to lose my appetite for breakfast this morning, and maybe for the rest of the day.
Mint and anything with the least HINT of mint flavor or smell = almost an allergic reaction!
Miracle Whip. It would take a miracle for me touch it with a ten foot spoon!