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"But You'll Like Our..."

I was watching a rerun of Bizarre Foods where Andrew Zimmern was in Chengdu, China and his guide was trying to get him to eat walnut paste. He previously expressed his dislike for walnuts and told the guide a couple of times that he did not like walnuts. She assured him it would not taste like walnuts, which of course it did. While I realize this particular segment was probably scripted, it got me thinking about other instances where someone has been encouraged to eat or drink something they expressed a dislike for.

A few years ago, I read a magazine article where the author was at a small bed and breakfast in New England. When served coffee at breakfast, his hostess encouraged him to put cream in his coffee. He said, "No thank you, I prefer my coffee black." She pressed him again to put cream in his coffee. He again replied, "No thank you, I don't care for cream in my coffee." To which she said, "But you'll like *our* cream." implying that it was somehow better than everyone else's. To be polite he put the cream in his coffee, but, as expected, he did not like it.

I have had similar experiences. When I have mentioned there was a certain food or beverage that I did not care for, I occasionally am told the reason I did not like it was because I didn't have a "properly prepared version," but if I had one that was "done right I would like it just fine." Or similar to the example cited above, I have been told, "But you'll like *our* (insert disliked food here)."

As you might expect, occasionally I found I *did* like the new and improved version, but more often than not, my opinion was unchanged. A good example, for me, is chicken fried steak. No matter how many times I have been told I would "like this version because it was the prepared the way CFS is 'supposed to be made'" I have always been disappointed.

So how about you? What have you said, "No thank you" to, only to be told, "But you like our..." Why were you told you would like it? Because it was prepared by a "real (insert ethnicity here) person"? Or was it because of more "authentic" ingredients? Maybe a "better" or "correct" preparation or cooking method?

Did you relent and try it? What were the results?

Conversely, have you ever thought you liked a particular dish, but after trying a "properly prepared version" that you liked the "unauthentic" version better?

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  1. I experienced this with ice wine, twice.

    Now, I like my wine. I like trying new wines, I like wine with my food and have tried very few alcohol drinks that I couldn't (or didn't want to) finish but I really dislike ice wine.

    We were in a wine region at an expensive restaurant. The waiter was pushing ice wine and would not take no for an answer. I am sure he was trying to upsell but also seemed to not be able to comprehend that I didn't like ice wine even after I ran down the reasons why I don't like it. He insisted on pouring a glass, I took the tiniest of sip and said no, I still don't like it. At least he didn't try to charge me for it.

    Another time we were guests at someone's home and the host ran on and on about a particular ice wine. I knew it was expensive and didn't want him to open it but he insisted even after I told him I didn't care for it. It was one of those "but your haven't had XY or Z this good" situations. I choked down two sips to be polite.

    This type of food pressure annoys the heck out of me.

    2 Replies
    1. re: cleobeach

      If you don't like really sweet wine you certainly won't like ice wine. I'm curious as to whether your dislike is limited to ice wine, or to all sweet wine, or to certain levels of sweetness in wine, to 'anything' sweet, or.................... ??????

      1. re: Midlife

        I dislike all sweet wines but in particular ice wine, it is just too intense. I am also not a dessert person. I prefer savory to sweet.

    2. Liver and Onions! I can't stand them. But, I had some friends that insisted I would like it the way they prepared it (not) so obviously I had never had it prepared right. Still won't eat the stuff!

      1. I always try to keep an open mind when it comes to food (or anything else) because I like to learn. If someone insists I will like x when I know/think I don't like x, I try it. Why not?
        I think the possibility that exists in any new experience is one of the joys of living. OTOH, it seems like the norm for most people is finding ways to avoid having to think differently about anything, food or other. Food yucks seem to leave a serious mark for some, so it's a reflex never to revisit the offending item.

        Probably the only food I really don't like is round green peas that pop when you bite them. I still don't, but I would always try a different or new to me preparation of peas, because you never know. Case in point--I love, LOVE split pea soup, but if I had been hung up on the idea of not liking peas, that would be impossible.

        I think many times people have holdover food hates from childhood or whatever that they've never bothered to re-examine. They hated it as an eight year old and never bothered to retry it as an adult because, duh, they hate it. I confess that if I suspect someone of this I can be one of those "but you'll like these" person, because IME retrying stuff as an adult and with an open mind produces revelations. And it's amazing what a considered, artful presentation can do. Personally I've had this happen with beets. I would have told you I didn't like them, but when I examined that belief I realized it had no real grounds in reality or experience. Turns out I can't find a way I don't love beets. I've seen the same happen with friends and broccoli, salmon, artichokes, avocados and sushi.
        I'll also confess that I find being a close-minded eater a character deficit.

        7 Replies
        1. re: splatgirl

          IME retrying stuff as an adult and with an open mind produces revelations.
          ~~~~~~~~~~~
          indeed! i abhorred coconut, cilantro, ginger, and anything licorice-or anise-flavored when i was young. now i adore all of them.

          BTW, you might want to try a minted pea dip or pea "hummus" as another non-popping way to enjoy those peas :)

          1. re: goodhealthgourmet

            My kid hate was curry. My mom used to make what I presume was a wicked curry chicken, and I found the smell so revolting that I would have to leave the house.
            Now I crave curry like almost nothing else.

            Minted pea anything, bletch. It's funny you mention that--one of the only things I ever cooked that went straight to the trash was some ridiculous Martha Steward pea/mint pasta dish. I still can't imagine what I was thinking by deciding to make that. It gagged both of us. I have had a pea hummus I didn't detest. And I really enjoy the super fresh snow peas I get from my CSA but I have to eat them raw. I also LOVE peapods.

            1. re: goodhealthgourmet

              Limas and Fava beans also make fabbaliss fake hummous. Yummous.

            2. re: splatgirl

              Isn't that funny? I *love* peas but dislike pea soup. Perhaps because of the way it looks.

              1. re: LindaWhit

                oy, but i've made things that looked worse!

                1. re: LindaWhit

                  "Well Linda, you've never seen MY pea soup!" lol

                  1. re: Midknight

                    Still looks like what Linda Blair spewed out in "The Exorcist". ;-)

              2. I have the same issue with cooked onions and wet bread meals. Please, I do not want caramelized onions, I don't care how sweet or tasty it is, I'm not tasting it, I'm not touching it, I don't want it.

                Bread pudding, french toast, french onion soup (dear God!), bread bowls - I don't like wet bread products at all. It truly disgusts me.

                One item I'm dealing with are beans - I've always hated those creepy suckers and nothing is worse than then biting into a bean that's not fully cooked. I think it took me over 10 years (since childhood) before I decided to try beans again. These days, I will only eat certain beans. Black beans that have been cooked to death are fine... regular-sized beans are just a no-no. I only go for midget beans.

                Lentils are okay, but they have to be either beluga lentils, puy lentils, or red lentils. I don't care for the color of the cooked product of other lentils.

                29 Replies
                1. re: nikkib99

                  I have never heard anyone else talk about hating wet bread. I hate it too!! I've come around a bit on really chewy sourdough or italian farm bread for pressed sandwiches (pan bagna). But omg, the nastiness of french toast, PANCAKES (ew), bread pudding, hamburger buns with grease (one of the many reasons I'm vegetarian today). So awful. YUCK!

                  1. re: IndyGirl

                    If you go on a picnic with my BIL, do not make his sandwich ahead of time and wrap it up. The bread will get damp and he will totally lose his appetite, and possibly his cookies. He's not particularly a picky eater, but wet bread just gags him.

                    1. re: jmcarthur8

                      That's the way I am. I never ever buy premade sandwiches. There are some breads that a slightly more forgiving like chewy flatbread - must be chewy - and it could be okay if the moisture were oil-based ONLY. No tomato juices, vinegar, damp lettuce, cucumbers, etc.

                      OMG, nothing irks me off more than wet lettuce leaves. I always make the dry it completely. And no, don't put wet lettuce next to my sandwich - it makes the bread wet.

                      Funny story about Jimmy Johns. They deliver to my home and I had previously had sandwiches delivered where the roll is wrapped separately and all the meats and toppings were wrapped separately as well. That afternoon, I placed my order and got a call back from the manager saying they will not deliver it separated - she said they did not want people 'testing' individual bits of their product.

                      I explained my reason but she said it has to be made because it's corporate policy. I knew it was BS, but no use arguing over a $5 sandwich. Cancelled my order and have never ordered from them again - even when passing by on my way home. :)

                      1. re: nikkib99

                        omg, they discriminate against wet-bread haters! Oh well. :)

                      2. re: jmcarthur8

                        I'm guessing your BIL would not like the muffuletta sandwiches from the Central Grocery in the French Quarter in New Orleans.

                        1. re: John E.

                          You are certainly correct, John.
                          Nor a dipped Italian Beef from Chicago.

                          I'd happily eat either!

                          1. re: jmcarthur8

                            I'm from Chicago and I get gasps when I order Italian beef sandwiches. First off, don't put the beef in the bread. I want it on the side so I can blot it out.

                            And none of that 'let's take the sandwich for a dive!' Disgusting!

                            1. re: nikkib99

                              I must say I'm relieved to no longer feel alone. My oldest friends have made fun of me for this for YEARS and YEARS! hahah!

                              1. re: IndyGirl

                                Haha. It's just so hard to explain how vomit-inducing that is for me. I hate walking by ponds because there's always a jackass with a loaf of bread who thinks ducks should be fed slices of bread.

                                And nothing disgusts me more than dunkers. Why why why. You have teeth - chew! When I see someone who does that, I almost develop an instant dislike for them.

                                1. re: nikkib99

                                  Yess!!!! Dunkers! I know I've said this here before, but someone I live with doesn't eat bread without dunking it.... milk, coffee, chocolate milk... doesn't matter what is on the bread, either. Usually it's Martin's potato bread, untoasted, with peanut butter on it, folded over. Bread into chocolate milk or coffee. For like.... 4 pieces! And if he's not dunking (i.e. not just bread), he takes a bite, and while the food is still in his mouth, takes a huge gulp of whatever liquid he's drinking and chews it all together.....

                                  I can't be in the room if he's eating.

                                  1. re: kubasd

                                    Aaaaaah! I can't even have a glass of water until a good 5 minutes after eating bread just to make sure a crumb is still not in my mouth. Ugh - u just know that sick feeling when u miss a crumb. When some does the bite-and-sip move, I look away and avoid all eye contact. If i can, I leave their presence. That is just foul!

                                    The weird thing is I LOVE bread. Baguettes, focaccia, ciabatta, naan. I just like it bone dry.

                                    And anyone else scared of having a glass of water so close to a piece of bread? What if the glass tips over and it spills on the bread? I went through childhood never doing breakfast dishes. I'd wash dinner or lunch plates, not breakfast.

                                    To this day, I always place a napkin on my plate before placing bread on it. Just in case the plate is wet... even though I double- and triple-check.

                                    1. re: nikkib99

                                      Your body is mostly water. You put the bread in your mouth, it will get soggy. All the way down your GI tract your thoughts will turn to ducks.

                                  2. re: nikkib99

                                    You know, people who dunk bread/cookies/donuts/pastries are no more unlikeable because they dunk than deeming them unworthy of your friendship because of it might be.

                                    1. re: nikkib99

                                      Thank you to all the wet bread haters, you have made my day. I thought I was alone. This portion of the thread has made me laugh.

                                      I can tolerate dunkers (married to one who taught our child the same) but I totally agree about the ducks.

                                      1. re: cleobeach

                                        Indeed, I am also quite entertained by this portion of the discussion! And, I no longer feel like a freak like my friends have always said--at least, not for this reason.

                                        1. re: IndyGirl

                                          I just wanted you to know that while I was dipping big pieces of corn bread into my shrimp bisque at lunch yesterday, I was thinking of all of you. (^-^)

                                          1. re: Fydeaux

                                            ...and I thought of getting a French Dip sandwich (which is not actually French, of course) or an Italian Beef (Chicago style). :-)

                          2. re: IndyGirl

                            Have some REAL french toast, made from ROCK HARD bread. It does NOT get soggy. Can't stand soggy, at all!
                            Pain Perdu was designed for STALE bread, so hard you wanted it softened up a bit by egg and butter.

                            1. re: Chowrin

                              No thanks. I know what exactly pain perdu is. But I know the bread was dipped in an egg/milk mixture and that's enough to make me vomit.

                              I don't even like croutons in my salad. I always order salad with croutons on the side so it does not get soggy from the lettuce or even the dressing. I eat the croutons like chips. :o)

                              1. re: nikkib99

                                I remember reading one of the Boxcar Children books when I was a kid (they were my FAVORITE!!) and they were eating bowls of cream with pieces of bread in them as a treat, and I almost threw up in my mouth...

                                1. re: kubasd

                                  Let me just tell you a quick story. I have a 1.5" very noticeable scar on the back of my foot from an incident when I was about 8 or 9. I was sick and couldn't each much and the maid insisted I needed pieces of bread soaked in a cream/milk mixture. This woman was famous for trying to force-feed us garbage.

                                  I got a look of it and bolted. I ran so fast out of the house, out the yard being chased by this crazy woman with a cup of death.

                                  I slipped, fell and got a nasty cut.

                                  1. re: nikkib99

                                    ahaha taking one for the team, for sure! I think I would have done the same! Grosssssss!

                              2. re: nikkib99

                                I SO agree with you on wet/soggy bread - vile! I watched - once was enough! - hot dog eating contest & they were dunking buns in water or even soda & I could not take it - almost vomited watching.

                                  1. re: AMrunnergirl

                                    I don't hate soggy bread, but that tripped even MY trigger! Bleah.

                                1. Anise flavouring of any kind makes me want to mimic the Tom Hanks character when he tries caviar in the movie Big. Also most smoked foods apart from bacon but particularly smoked fish. Never had a version of either that has made me change my mind, though I do try from time to time, as recently as this weekend in fact on a trip to Portland.

                                  1. Mint. Anything with even the slightest hint of any mint flavor is a BIG NO!

                                    1. Liver and onions from my aunt in law. I retry old nemises I have hated over the years and liver still makes me shudder no matter who says you'll like mine.... truth is, I don't.
                                      Bachelor stew. Canned everythindumped in a pot. No thanks
                                      Tomato bread casserole. Turns out I did like my aunt in laws. Alot
                                      Tuna noodle casserole. Like it in a sold salad but when you add creamed soup and bake it and i am so out.

                                      2 Replies
                                      1. re: suzigirl

                                        I told my then husband that he had to try my meatloaf. He had told me that he hated meatloaf and I didn't make one for the first few years we were married. THEN we ate a dinner at his grandmother's house, you can guess the main dish. Well that was just about the grossest thing I had eaten. It was almost pasty. Shudder. I asked if his mom made it the same way her mother did. Yup. That is when I made it for him and he did like it.

                                        1. re: calliope_nh

                                          That reminds me of the story my mother used tell about how my dad didn't like stuffed peppers until he tried hers. When she told my grandmother she was making stuffed peppers for supper, my grandmother huffed,"Don't make any of them for Tony, he won't eat them." Mom said she just smiled and made them anyways and served them for supper. His mother was shocked when Dad liked my mom's peppers, but couldn't stand hers.

                                      2. I'm guilty of trying to persuade people to eat foods I love but they say they don't like. It's mostly when I've heard how badly X food has been served to them. "I hate Indian food" or "I hate Thai food" or "I hate eggplant" feesl like a challenge, and it has mostly gone well.

                                        No matter how much I wanted to love foods that others have introduced to me, I still can't do most offal (other than scrapple) and beets. I keep trying.

                                        9 Replies
                                        1. re: Terrie H.

                                          spring beets, nice and small. do up with a pinch of salt, they're sweeter than anything. still taste like beets, but DAMN! so good!

                                          1. re: Terrie H.

                                            it's easier when people know why they hate something... i generally dislike eggplant, but baba ghanoush! breathtaking...

                                            1. re: Chowrin

                                              Another great thing about Baba Ganoush is how the name sounds. It's really FUN to say, as well as to eat.

                                              1. re: Tripeler

                                                That's hysterical, Tripeler. I feel the same way about the word, "Moussaka."

                                                1. re: mamachef

                                                  Yeah, Moussaka is a good one. Can you think of any others? Likely that Baba Ganoush is my favorite.

                                                  1. re: Tripeler

                                                    Falafel!!!!! It's as fun to say as it is to eat :-)

                                                    1. re: mamachef

                                                      Tzatziki, tzatsiki, tzatsiki.... ;o)

                                              2. It depends on whether it is something I don't prefer or something that makes me nauseous to contemplate.

                                                If somebody wants me to try the former I will, not the latter.

                                                1. Liver and onions..........I'll eat a few of the onions and push the rest around

                                                  Brussell Sprouts.....nope!.not a recipe that makes them palatable

                                                  Eggs...........in something like cakes or breads, fine.......by them selves or OMG omelettes...pass

                                                  Scotch...........did it in college....got drunk one too many times.....no dark grain drinks ever again

                                                  2 Replies
                                                  1. re: FriedClamFanatic

                                                    I even tried to get myself to like liver. I had butchered some ducks for a duck dinner I was doing, and figured any proper cook would take advantage of the opportunity to make pate with the livers. I found and followed the best pate recipe I could find and I wanted to love that stuff so hard. It seriously turned my stomach, as in I had to spit it out, but my dinner guests loved it, gobbled every last dab and thought me fabulous. Bllllletch.

                                                    1. re: splatgirl

                                                      Rofl!!!!!!!!!!!!!!!!!!......Sometimes, we live to serve others. Tell me about it every time I have to make Egg salad sandwiches for the family

                                                  2. Tomatoes. I was visiting a friend in New Jersey, and her dad offered me a tomato from his garden. I told him I really didn't like tomatoes. Oh, but this is from their garden and New Jersey is famous for its tomatoes. Politeness demanded that I try it. And told him "it's very good ... for a tomato."

                                                    1 Reply
                                                    1. re: Ruth Lafler

                                                      "Its very good... for a tomato." Giggle. :-)

                                                    2. This is why I hate telling people I don't like fish, lobster or sushi.

                                                      10 Replies
                                                      1. re: Jelly71

                                                        +1 on the fish and sushi. I can eat certain cooked sushi but cannot talk my brain into swallowing it raw. And fish in general is ewwww. I do love lobster. Just can't afford it often.

                                                        1. re: suzigirl

                                                          'Cooked' sushi ?? Can you give an example pls?

                                                          1. re: grangie angie

                                                            Eel & egg (tamago) come to mind immediately.

                                                            1. re: Stephanie Wong

                                                              taco?
                                                              soft shell crab
                                                              If we're talking "cooked" in the sense that it does not contain raw fish or shellfish, then California roll=cooked, yes.

                                                            2. re: grangie angie

                                                              Isn't a California roll considered cooked sushi? I do eat those, but I can't take a chance on regular raw sushi due to health concerns. I really love raw sushi though!

                                                              1. re: grangie angie

                                                                Shrimp is very often cooked. So is octopus (tako).

                                                                1. re: grangie angie

                                                                  Tako (octopus) is always cooked.

                                                                  Salmon skin.

                                                                  1. re: grangie angie

                                                                    While we are at it....futomaki, smoked salmon, cucumber, kanpyo, fried tofu (Inari-Age)...

                                                                    1. re: grangie angie

                                                                      sushi is simply a dish that is generally rolled, and includes sushi rice, (literally translation of sushi is the marriage of vinegar and rice). sashimi is a dish of raw meat. the two can be combined, but sushi does not need to include raw meat at all to be sushi.

                                                                      1. re: charles_sills

                                                                        "sushi is simply a dish that is generally rolled..."
                                                                        --------
                                                                        It seems that would be the most common expectation of most folks in the US - i.e., "sushi" makes them think of rolls, or "makimono" or "makizushi". In reality "sushi" encompasses many different formats, but all of which do involve prepared sushi rice. The wiki article is a useful starting point for further explorations: http://en.wikipedia.org/wiki/Sushi In Japan nigirizushi is more usual, with the "American invention" of uramaki (rice on the outside of a makimono roll) being less common [?a "back-introduction"?] I myself would automatically order nigirizushi when I have "sushi" and can't remember that last time I ordered a roll in a restaurant, although I have picked up ho-hum slices of rolls from "Chinese" buffet lines.

                                                                        Korean sushi (including rolls), or "Gimbap", tends to have more cooked items incorporated than Japanese sushi. http://en.wikipedia.org/wiki/Gimbap

                                                                        I tend to think of "American sushi" as basically fancy and "exotic"/weird rolls with all sorts of cooked stuff or raw veggies/fruits and spicy/in-your-face saucing.

                                                                2. Like Terrie H., sometimes when I hear someone say "I don't like....", I feel a challenge. Probably because I've made it a point to freshly prepare the food I serve my family as often as possible. (Okay, okay, there IS a frozen pizza in my freezer and jarred spaghetti sauce in the cupboard, but these are only for "running late" days, and I ALWAYS tweak them up ie: add cheese, garlic, fresh basil, oregano, and freshly gr. blk. pepper, mushrooms, etc etc. No one's perfect!)
                                                                  But sweeping statements like "I don't like Mexican food" usually signals that the person hasn't had any good quality Mexican food; all they're going on is the mediocre Americanized stuff drowned in red sauce and cheap cheese. Perhaps if they had a well-prepared chicken mole with some handmade tortillas and salsa fresca, they would change their minds.

                                                                  The point is that, oftentimes, I find that the people who don't like something, don't like it because they've never had a good, homemade version of whatever it is. Take cookies; I have yet to find a storebought cookie (except Oreos) that was worth anything, but I have to say the homemade ones can be dangerously good.
                                                                  OTOH, there's no way you can get me to like okra, no matter how it's prepared. Ditto ANY blue cheese, no matter how high-quality it is....I just don't like the stuff.
                                                                  As to trying such items as these....depending on my mood, and who is doing the offering, I sometimes will hold steadfast to my tastes (I've even said that I was allergic to okra), or I might sigh and give the food one more chance to change my mind.

                                                                  But I'm not budging on uni. Stay away from me with that.

                                                                  And I'm with grayelf; while I will eat licorice (although I'd rather buy chocolate or caramel), I don't like anything anise or with caraway seeds. I find the flavor too overpowering.

                                                                  8 Replies
                                                                  1. re: Michelly

                                                                    I think you make a good point: there's a difference between saying "I don't like Mexican food" (a generalization so broad that it's likely to be untrue) and "I don't like liver" (which is very specific).

                                                                    I have to admit that I do sometimes push people into trying something they're dubious about that I think they'll like. The last time was a beef noodle soup at a Chinese restaurant that my friend was reluctant to order (I don't much care for beef, he said) that turned out to be his favorite of the dishes we ordered. It's been several years, but after a trip to Italy where he always liked what I'd ordered better than the "safe" dish he'd ordered he's beginning to trust me.

                                                                    1. re: Ruth Lafler

                                                                      Well, I do say "i don't like Indian Food". After trying many times, many dishes in many restaurants, I give up, I don't like it (and it doesn't like me either, I taste it for 3 days :( )

                                                                      1. re: JenJeninCT

                                                                        JenJen - if you ever make it down to DC, pop into either Rasika (both downtown) and park at the bar for a drink and the tiniest app nibble so you're not committed to a full meal. it really is different. some won't even allow it's actually Indian.

                                                                        1. re: hill food

                                                                          There is a good chance I will make it to DC at some point in the reasonable future, and I will most certainly try again. Even if it is just the final nail in the coffin of my opinion of Indian food, that's ok!

                                                                          1. re: JenJeninCT

                                                                            the flaw in that plan though, is that if you do like their Palaak Chaat you'll only encounter disappointment for ever after. yeah, on second thought ignore me.

                                                                            1. re: hill food

                                                                              that's ok, I like DC and have friends there and family near, so it will just give me an excuse to visit more often

                                                                    2. re: Michelly

                                                                      Just curious, have you ever had homemade Indian okra? Here's one of my favorite ways to have it...onions & okra have to be nicely fried. Sauteed whole okra stuffed with spices is another fave.

                                                                      http://divya-dilse.blogspot.com/2010/...

                                                                      Edit: okay, may not be a fair question. Seek it in an Indian restaurant suggested by friends or hounds. Okra has to be fairly dry, unfortunately may use lot of oil in restaurants.

                                                                      1. re: Michelly

                                                                        Michelly, I also hate caraway seeds and often find myself being told but you'll love them in... tried them again in Pdx and still no dice. Don't eat licorice nohow though :-).

                                                                        I used to furl at uni as well and finally relented to try it again at an omakase where I was presented with a whole plate of it (fresh from the urchin, which is key it would appear). There was face to be saved, I was (more or less) a grown up and I tucked in. Well, I finally got what everyone who loves uni had been raving about. This was completely unlike other uni I had tried -- sweet, smooth, light tasting and more-ish. Had it every time we could get it at this restaurant, which alas has since closed. Kimura-san is the only itamae I trust to serve me uni...

                                                                      2. Cheese fries. A waste of good fries and good cheese. (This includes any prep with goo on top of fries: disco fries, truffle oil fries, gravy fries, even poutine.)

                                                                        I like my fries crispy. I don't eat them a lot, and I want them perfect when I do! Why would anyone dump molten substances on and ruin the crunch? I'd have no issue with all those lovely toppings on the side for dipping. :)

                                                                        3 Replies
                                                                            1. re: alliegator

                                                                              I do not use ketchup on my fries....EVER! I HAVE had Mayo with fries in Belgium and Holland and it was good..........but as an alternative "treat"

                                                                              I will do "silly fries" from time to time for the taste......../but if i want FRIES......they are crsipy and unaldulterate4d with anything except salt (OK,OK, once in a while Malt Vinegar)

                                                                        1. I'd begin with "no thank you" - if pursued further, I'd resort to Seussisms "I will not like it with some Spam, I will not like it with grape jam..." until they give up

                                                                          1. I can't stand omelettes. I remember going to an ex-boyfriends mothers house for a late breakfast one day. He knew I didn't like omelettes but insisted his mothers were better. It was still disgusting. I tried a bit, but did not eat the whole thing, or even a quarter of it.

                                                                            Mt mother has tried to turn me onto quiche a couple times as well with no avail. I always try a taste of something, but if I don't like it, I can't force it down.

                                                                            1. Uni is not for me so far. I say so far, because I would love to try it fresh out of the ocean just once. Then I will be satisfied that I really don't like it.

                                                                              2 Replies
                                                                              1. re: pbo2444

                                                                                You might be happy to know there is just no comparison between just Uni and Uni fresh out of the ocean. I had picked up some of the stuff at HMart out of curiosity and didn't care that much for the taste and texture. Then I ate it in Iceland on a boat, a basket was lowered into the water and we got to eat whatever was edible ( cleaned up by the ship's crew right in front of us). The Uni was DELICIOUS!!

                                                                                1. re: RUK

                                                                                  That is exactly what I thought someone would say. I live in Eastern NC and our fresh seafood is simply amazing compared to 'imported' or frozen. Thanks RUK!

                                                                              2. -Deviled Eggs or any dish containing eggs that are separated white & yolk (fried eggs, poached eggs, boiled eggs.

                                                                                -Yogurt. I have tried many kinds (including the overhyped Greek). I like Tzatiki & Raita as condiments but that is it.

                                                                                -Venison

                                                                                3 Replies
                                                                                1. re: Janet from Richmond

                                                                                  And Janet, don't forget (for you) - the dreaded mayo. :-)

                                                                                  1. re: Janet from Richmond

                                                                                    I bet you would like venison the way I prepare it ; )

                                                                                    (There's nothing like a venison backstrap cooked in butter an hour after the deer was harvested).

                                                                                    1. re: John E.

                                                                                      Shhhh...please don't tell anyone about the glory of backstrap venison. The fewer people that like it, the better for the likes of you and me! I *accidentally* converted some friends with a backstrap dinner a few years ago; now we have requests. There's just too little backstrap to go around. Yes, I'm hanging my head in shame over my lack of generosity. But: lines must be drawn! <grin>

                                                                                  2. I do not force people to eat what they don't like. I probably do make an effort to say it's not like... but if they turn it down again their loss.

                                                                                    I have had a few people unknowingly try new things they never thought they would ever enjoy. For instance, I made sausage and butternut squash casserole with fresh sage. Put it with label on the community table with a sheet for comments (was testing a new recipe). Hunger must have got to the best of them because at least four people were shocked they actually liked butternut squash. I think I was more shocked they tried it.

                                                                                    Another similar story was when I made Italian Wedding soup and put kale in it. It was regular blue kale not even the Tuscan kale and they loved it. Another time would be when I brought in leftover Turducken. (Hey had to try and make it at least once!) Turns out people do like duck when they don’t know what it is.

                                                                                    1. I will not say I don't like something unless I've tried it enough times, and enough different ways to know for sure I really don't like it. Even then, I will try it again every few years, just in case. Most of the time I just reconfirm my dislike, but occasionally I learn my tastes have changed. There are very few foods that I dislike so strongly, and have for so long, that I know it isn't going to change (eggs, mayonnaise).

                                                                                      Here's what it really boils down to. I'm an adult. I have a lifetime of experience trying foods. I know what I like, and what I don't like. To insist that I need to try again because I haven't had xyz version is annoying and patronizing. When you say that to another adult, you are basically saying they do not know themselves or their own tastes. I appreciate the offer, and will always be polite and gracious when declining. Food pushers need to show a little respect, and accept that others have the right to not like a food, and shouldn't have to prove it. No means no.

                                                                                      4 Replies
                                                                                      1. re: mpjmph

                                                                                        Amen! Meatloaf and lasagna are the dishes that people around me seem to think I will love if I would only try theirs.

                                                                                        They are all wrong. And they are so often insistent that it becomes necessary to nearly become rude in telling them that I am not interested. I hate when that happens, but it does, and then the frequent response is the passive-agressive, "There's no need to be so close-minded about it!"

                                                                                        Then, if needed, I ask them if they like beef tongue or tripe. When the predictable response comes, I tell them, "Well, you probably have never had it made correctly. You'll LOVE mine!"

                                                                                        More often than not, it ends the conversation.

                                                                                          1. re: mpjmph

                                                                                            I agree with your approach. If you've tried it enough times to know you don't like it. It's your right to say you don't want to ever eat it again. But there are a lot of people out saying they don't like things they've never tried. I've tried to get those types to try what ever it was they didn't like. Sometimes they end up eating it without knowing what they're eating. I remember puff pastries with escargot being gobbled up by people who said they hated snails. But if you've tried it, especially more than once, I won't ask a second time. What do I not like? Tarragon. Can't stand the flavor. Tried to like it because it shows up in French cooking a lot. Bearnaise sauce is the bane of my steak. Keep it away please.

                                                                                            1. re: mpjmph

                                                                                              Agreed! When people find out for the first time that I hate cheese, almost automatically they run through a litany of different types of cheeses that I must not have tried. Oh, really? I usually am good humored about it, but if someone keeps pushing, it can easily become condescending. I am 32 years old and I know my taste buds. My best friend finally gave up when we were in France and I tried "real" Brie. I almost threw up. Shudder.

                                                                                            2. I experience this so frequently with wine. I do not drink wine because for some reason I just don't tolerate is well. I get bad headaches and can even feel sick after one glass, so I completely avoid it. And all I ever get is "oh, you're not drinking good wine, THIS is good wine", etc, etc... I am sick to death of hearing how someone has in their home or some restaurant serves "good wine". I'm sure it's great wine. But I'll just have something else, please. Ugh :/

                                                                                              1. Sushi. I don't like it. Really. No really, I don't.

                                                                                                1. Sprouts!

                                                                                                  I contribute to the "What's for Dinner" thread on the Home Cooking board where I had declared my detestation for Brussel sprouts - an essential accompaniment to the British Christmas Day meal. They are vile tasting farty things.

                                                                                                  So, a couple of other contributors said "Ah, but you'll like them if you cook them our way - roasted in the oven".

                                                                                                  So, I tried it. And, as with anything roasted, the flavour is intensified. So I ended up with them still being vile tasting farty things - but more so.

                                                                                                  1 Reply
                                                                                                  1. re: Harters

                                                                                                    I remember that farty post, Harters. ;-)

                                                                                                  2. I feel that way about my eggplant. I love the way I prepare it and hate everyone else's, but I will try it when pressed upon by a food-forcer and it reminds me not to do that to others.

                                                                                                    I have a list of foods I won't touch, and i"m old enough to know I don't like them. Period. But not long ago, I gave goat cheese another whirl because it is so ubiquitous. Nope. Still tastes like you-don't-want-to-know to me.

                                                                                                    1. I love sushi, but don't like toro or uni, both considered delicacies. It is common for regular customers, and sometimes even new customers, to be offered a complimentary item at a sushi bar. Once, the owner gave me both toro and uni at the same time. I had to take them and eat them, of course. I didn't enjoy them and felt ill afterwards, but that's part of the risk of being a good sushi customer.

                                                                                                      1. Having been a server at a restaurant that has an extensive cocktail list, I used to get a version of this every once in a while. Goes like this

                                                                                                        Customer: Hey, how is Drink X? (made with bourbon - ingredients listed after cocktail name)
                                                                                                        Me: On, it's great, subtle barrel flavor, a little fruitiness and bubbles from the cava.
                                                                                                        Customer: I normally don't like bourbon, but I'll try it.
                                                                                                        Me: What spirits do you like? Let's find one that you will enjoy.
                                                                                                        Customer: I don't like liquor. I like wine. But I hear you have great cocktails so I want a cocktail.
                                                                                                        Me: Well, you can definately taste the bourbon in that one. We've got some great wines here too.
                                                                                                        Customer: Yeah, I'll take Drink X anyway.

                                                                                                        10 minutes later Drink X remains unconsumed and customer says "I really don't like this, It tastes like bourbon. Can i just get a glass of Chardonnay?" And then we'd dump and comp a $12 cocktail.

                                                                                                        Happened more often than you woud think.

                                                                                                        1 Reply
                                                                                                        1. re: mtoo

                                                                                                          I never understand people who expect to have something comped simply because they don't like it. If the conversation had gone the other way -- if you'd insisted they should order the cocktail because you knew they'd love it -- then comping would be appropriate. But why should you pay for their bad choices?

                                                                                                        2. I just don't like the whole idea of someone pushing their food preferences on someone else, whether it's because they have a unique way of preparing something or because they just think someone would be so dense as to not like what they like. It's presumptive and rude. A gentle suggestion? - no problem. But insistence?

                                                                                                          My husband, God love him, is one of those people. Makes me crazy. He may insist that I try whatever it was that he ordered for dinner, whether or not I want to. If I decline, even politely, he takes it as a personal affront, as though in rejecting that food I am also rejecting him. I have seen him put others on the spot as well. "Here, try these raw oysters! They are wonderful." "Uh, no thanks, I'm not really an oyster person." "No, seriously, these are really good. Just give them a try." "Maybe some other time. I 'm just not a fan of oysters." "You don't know what you are missing -- once you try one you will love them." ARRRGGGGG.

                                                                                                          2 Replies
                                                                                                          1. re: PattiCakes

                                                                                                            You got it, Patti!.Why do we need to "change" ppl.especially in food choices? I'd rather be a good host and try and serve something I know they adore and maybe even don't get often.

                                                                                                            By the way, Patti.that hair you have............"you need to try a new style..........here....let me play around with it!" (No...not gay nor a hairstylist!.but it's the same thing!)

                                                                                                            1. re: PattiCakes

                                                                                                              I agree. I never push anyone. I may note that I use different ingredients in a classic dish (cream cheese in lasagna which I prefer to cottage cheese). I'll say, "If you want to give it a try, that's fine. If you don't like it, you don't have to push it around your plate." The boys confirm that I have no problem with anyone giving something a try (or not) and then leaving the extra bites. They were kind of picky when younger but eat almost anything now, so I think that approach worked out.

                                                                                                            2. I was breading some big scallops once for dinner when my dad was visiting. He saw what I was making, and told me he hadn't eaten scallops since WWII, when he got sick on them in the South Pacific. Trooper that he was, he was willing to give mine a go, and loved them. I did not force them on him...that would have been unkind.

                                                                                                              1. Peanut Butter and Jelly. Even if it was the last thing on earth...and I am not kidding.

                                                                                                                Ran across a restaurant that was doing Peanut Butter and Jelly with Hudson Valley Foie Gras, the conversation steered towards the hand ground nut paste with the so and so preserves from local "Farm X" and the careful layering over the HV Foie Gras.

                                                                                                                Not.

                                                                                                                1 Reply
                                                                                                                1. re: unagi1

                                                                                                                  This reminds me off a cocktail app I make called Not PB&J. Take a good think white sandwich bread and spread goose liver mousse on one slice. Then spread another slice with a tart preserve. I like to use currants or rhubarb. Press the two sides together and trim the crusts off. Cut sandwich into 1 inch squares. Looks just like tiny pb&j sandwiches but tastes nothing like it. Each is a savory mouthful. I once made these and my little niece was gobbling them up. Once she found out they were filled with goose liver she turned white. She says she hates liver. Didn't know what to do once she found out that she was eating it and loving it.

                                                                                                                2. As a kid I hated avocados. As an adult I love them, although there's always a bit of hesitation on that first bite.

                                                                                                                  I may not love every food, but I'll give anything a fair shot. The only food I really despise is canteloupe. Even the smell makes me ill. But in general I feel sorry for those who won't try new foods. They ate depriving themselves of one of life's great pleasures.

                                                                                                                  1. What I hate is when people say "Oh, you won't be able to taste X in my dish". That may be the case for people who love X, but for someone who truly hates it, yes I can taste it.

                                                                                                                    Dad used to make beer pancakes when I was growing up. Yes, I could taste the beer. Yes, I can taste broccoli or raw onions in anything. Don't tell me I won't.

                                                                                                                    4 Replies
                                                                                                                    1. re: tracylee

                                                                                                                      Thanks to all who clarified 'cooked' sushi for me.....who knew?

                                                                                                                      1. re: grangie angie

                                                                                                                        What makes sushi sushi is the rice, not fish. Sushi is vinegared seasoned rice with a topping of some sort. The topping can be fish, raw or cooked, vegetables, eggs, tofu, yuba, and so on. Doesn't mean raw fish on rice even though that's what most people in the states think it is.

                                                                                                                      2. re: tracylee

                                                                                                                        Yes, and the variation thereof, you can pick around/scrape it off etc., or its just a tiny bit. Once mayo goes on a piece of bread the sandwich is not touching my lips.

                                                                                                                        1. re: kengk

                                                                                                                          +1. just like pepperoni pizza "you can pick the 'roni off" -- yes, but the grease!

                                                                                                                      3. First thing I thought of was roasted Brussels sprouts. I disliked Brussels sprouts growing up, most definitely because of how they were cooked (not roasted), and even as an adult I didn't like them if they were just steamed/boiled/whatever.

                                                                                                                        But roasted? LOVE them.

                                                                                                                        1. I probably have been guilty of "oh but you'll like it 'this' way"

                                                                                                                          I come from a very unadventurous family, so I try to present things as small sides (very upfront about contents and not spicy) and say "hey if you don't like it I won't be offended, just spit it into your napkin" but if you've never tried it in any form or version, that I find hard to easily accept.

                                                                                                                          1. Kishka or stuffed Derma, and poutine. Just is not gonna happen, no matter how much you tell me I'll love it. Don't come near me with any of that stuff....at 50 y.o, I KNOW my taste preferences very well, and I don't think I"ll change my mind. At least not anytime soon!

                                                                                                                            11 Replies
                                                                                                                            1. re: mamachef

                                                                                                                              no poutine for you? really? what about straight-up cheese fries or fries w/gravy?

                                                                                                                              1. re: goodhealthgourmet

                                                                                                                                We don't have poutine in our area of the West Coast, so when my folks went on a cruise that included Quebec City, I tried to get them to try it. When I explained what it was, Dad said it sounded disgusting. When I asked Mom if they'd tried it, she said it looked disgusting. So much for living vicariously via my parents, LOL.

                                                                                                                                1. re: tracylee

                                                                                                                                  LOL, tracylee. If you don't mind, where on the West Coast are you? You certainly can get poutine here. It's not ubiquitous, but you can certaily find it and have the marvelous experience of living the dream Yourself!! Yay! :)

                                                                                                                                  1. re: mamachef

                                                                                                                                    I'm in Salem, OR. We're getting more great restaurants in town, I'd honestly never heard of the stuff until joining Chowhound and watching food shows. Next time I get to Portland or Seattle, I'll do a search ahead of time and see if I can find it.

                                                                                                                                    1. re: tracylee

                                                                                                                                      When you do come to Portland, you can get poutine at the Potato Champion food cart on Hawthorne. Yum, yum, salty, yum!!

                                                                                                                                2. re: goodhealthgourmet

                                                                                                                                  Now those, you know for a fact I can do. It's the cheese curds. I hate those squeaky, slippery little things.

                                                                                                                                  1. re: mamachef

                                                                                                                                    cheese curds,AKA cottage cheese,I come from a dairy loving family,yet several relatives and I quote "I throw up better" when loose curds are included.

                                                                                                                                    1. re: lcool

                                                                                                                                      Cottage cheese and cheese curds are not really the same in taste or texture, and I've yet to come across poutine that uses the former (thanks be).

                                                                                                                                      1. re: grayelf

                                                                                                                                        I know,but neither is OK with the above mentioned foursome.All eat yogurt,quark, sour cream,ricotta and other cheese with abandon and have never tasted "curds",period.

                                                                                                                                    2. re: mamachef

                                                                                                                                      fair 'nuf. we'll stick with the Jersey diner disco fries with that melty Mozz and gravy :)

                                                                                                                                3. Carne adovada. I'm in New Mexico, and it's a big thing here (pork stewed in red chile). I don't dislike it, but I've only had it at a couple of places where I really enjoyed it. I was explaining this to a work friend once, and specifically told him what it was I liked about the versions I really enjoy (tangy, not as much straight "raw" chile flavor, etc.) and that not many places made it that way. He says, "Oh, then you have to try at so-and-so. You'll love it!" So I go there, figuring I told him what style I liked. It was a little local meat market/carniceria where they made it fresh, along with sausages, etc. The place was pretty crowded, with people having to take numbers and all. I'm sure there are plenty of things I'd like there, but..... their carne adovada was exactly in the style that I'd explained I didn't like. I think my friend figured that it was a good butcher shop, and that he liked their carne adovada, so I would, too. It seemed like he ignored my comments about what I liked, but, to be fair, maybe he just couldn't envision what I was trying to describe. Still, you won't know if you don't try, I guess.

                                                                                                                                  1. I get this every once in a while -usually from family members- trying to get me to eat meat (happened today)

                                                                                                                                    1. I think that people dislike foods for so many reasons, that there's the natural motivation to push someone to try "another version" because aversions to food come from different places. I don't like olives, but living in the Middle East, I'm exposed to all sorts of different olives and very strong olive oil. I now really like strong olive oil, and I occasionally taste an olive here or there to see if that taste has changed. I don't live olives yet, but I'm flexible to trying/tasting on occasion.

                                                                                                                                      However bananas in regards to taste, texture, and smell I loath - and growing up my mom would often try to trick me into eating them. I now have a very keen sense for banana and am never interested in trying any creation where they exist. Ultimately, I think that people dislike food for so many different reasons that a little polite pushing isn't a horrible thing as long as the host knows when to stop.

                                                                                                                                      3 Replies
                                                                                                                                      1. re: cresyd

                                                                                                                                        talking about olives - years ago my family here always served those green, stuffed Olives from a jar. I just didn't like them. Then one year I spent a week in Granada/Spain, had a cup of coffee somewhere with a small plate of local Olives as a little snack. That's what Olives really taste like? Oh my!!! Delicious! I now buy good Olives every so often when the mood strikes me, they can be bought in so many variations!

                                                                                                                                        1. re: cresyd

                                                                                                                                          I, too ,love olive oil, but not olives. I give them a try every once in a while and now I can eat some of the black-skinned varieties ( green are still verboten).

                                                                                                                                          1. re: nofunlatte

                                                                                                                                            I like really strong olive oil and I like capers - so liking olives themselves doesn't seem like it should be a huge leap - but there it is. But growing up, my mom also didn't like olives - so it wasn't something pushed on me at home. Bananas however, are one of my mom's favorites and she always assumed she could convert me - and as a result my tongue is the ultimate banana detector and it's a food I really dislike.

                                                                                                                                            Foods like olives, black pepper, cured/smoked food that I grew up strongly disliking, I've really worked on changing my palate as an adult. But foods that I grew up disliking and are more associated with some kind of childhood scaring - those I'm less interested in.

                                                                                                                                        2. OKRA,I have heard countless why,with you will like.Tried two or three times decades ago.No I DON'T !!!!
                                                                                                                                          Rhubarb,beautiful plant I grow and share with others.I dislike without exception all of the recipes that include strawberries.

                                                                                                                                          6 Replies
                                                                                                                                          1. re: lcool

                                                                                                                                            It's not like strawberry-rhubarb pie is gross or anything, but WHY adulterate the rhubarb? Why? You're just smearing over its tangy deliciousness...

                                                                                                                                            1. re: juster

                                                                                                                                              Something I didn't know first hand until two rears ago.We have younger friends,forty something that are rhubarb lovers.Currently with zero spare time,work and elderly dad 3 hours away.
                                                                                                                                              So instead of getting their plant share I decided to cobble up a preserve as a gift.
                                                                                                                                              milled rhubarb,freeze dried honey,lemon juice and pectin,guess what?I like rhubarb,who knew
                                                                                                                                              the with strawberries seems ubiquitous or universal ....Why?

                                                                                                                                              1. re: lcool

                                                                                                                                                Because some people find just rhubarb to be too tart for their taste, so the strawberries' sweetness helps to temper it a bit.

                                                                                                                                                1. re: lcool

                                                                                                                                                  what linda said, and they're both spring "fruits"

                                                                                                                                                  1. re: Chowrin

                                                                                                                                                    I guess.
                                                                                                                                                    Both make sense in a historical habit kind of way.

                                                                                                                                                    1. re: lcool

                                                                                                                                                      many people eat rhubarb raw with apinch of sugar.
                                                                                                                                                      I never saw any reason to adulter the stuff myself.
                                                                                                                                                      makes a real tasty pie.

                                                                                                                                            2. GAWD.Reformers Fundamentalists and Old Great Martha's!

                                                                                                                                              WHY do ppl feel they have to push something down your throat?.......There are a GAWDZILLION Good things to eat...........I don't need your locust bisque! I don't want your Aubugine Chocolate
                                                                                                                                              Latte, nor your Tuna(or other fish) Surprise! ..Leave it!

                                                                                                                                              The Simple thing is to offer.......and accept a "no thank-you"

                                                                                                                                              Instead, you get one of two responses:

                                                                                                                                              1. The Hauteur Gourmand Superiore Deluxe: " You are missing out on one of the World's greatest Delights" ( that all of 13 ppl worldwide eat!)
                                                                                                                                              2. The Wounded Great Aunt Martha/Grandma look.........so you take some .GAG..and try not to puke all over the table (Knowing where the nearest restroom is ahead of time before getting into this conversation gives you bonus points!)

                                                                                                                                              They say for some folks.....Food is like Religion. Honey..........if your idea of the ultimate spiritual event is running around some tree 3 times naked on February 29th, I'll defend your right to do it......but unless you live in the extreme end of Florida or Australia.....ain't no way I'm gonna try it! And Even then, I better have made MANY (not several!) trips to your bar!

                                                                                                                                              There is some quirk of human nature that we seem to want to impose/please/impress/educate/enlighten/awaken others to the wonders of our life. Again......Offer.....but Accept......and don't push it

                                                                                                                                              This soapbox will be pushed out to sea in 15 mins......if found......well, hang on, it may save your life back to shore

                                                                                                                                              1. GRITS >> blech<< no how no way. Don't care if you try covering up it's nastiness with all the equally nasty Velveeta in the world...

                                                                                                                                                OKRA >> double blech << I would smack you if you even tried to force it on me

                                                                                                                                                but I love pickle sandwiches with mustard so go figure....

                                                                                                                                                9 Replies
                                                                                                                                                1. re: Saiorse

                                                                                                                                                  Blue Cheese grits...OMG so delish!

                                                                                                                                                  Yeah, Okra is pretty runny and nasty...definitely worse than grated Japanese mountain yam (Yama Imo).

                                                                                                                                                  Depends on the acidity of the pickle.

                                                                                                                                                  1. re: unagi1

                                                                                                                                                    pickled okra? deep fried okra? ehh? ehh? can I tempt ya?

                                                                                                                                                    yes stewed by itself it is sort of (ok very) mucus like. I too hate it that way but will use it as a thickener.

                                                                                                                                                    Saiorse - WHO subjected you to velveeta in grits? that IS an abomination. cheese grits are good (if ya like grits) but only a mild cheddar or a jack and some garlic (although someday I may try unagi's sugg.) but VELVEETA??? WTF? what was someone thinking? it's no wonder you hate them.

                                                                                                                                                    how does baked polenta (almost grits just not liquid) rate on your scale?

                                                                                                                                                    1. re: hill food

                                                                                                                                                      I only recently realized that I liked grits, but I absolutely do not think that I would like them with Velveeta - ick.

                                                                                                                                                      Now a little bit of pepper jack, on the other hand...

                                                                                                                                                      1. re: jw615

                                                                                                                                                        yeah, after I posted that I sorta thought pepper jack wouldn't be bad at all. smooth, a nice little kick...

                                                                                                                                                        1. re: jw615

                                                                                                                                                          As a life long Southerner, I have never seen anyone put Velveeta in grits...cheddar, parmesan, jack, etc. of course.

                                                                                                                                                          We use Velveeta for Ro-tel Dip :-)

                                                                                                                                                        2. re: hill food

                                                                                                                                                          NO ! NOT !
                                                                                                                                                          I have tasted OKRA,given it ONE TRY in your above mentioned ways.I don't even want it on my plate.Not even to be polite.PERIOD I was raised to taste EVERYTHING.The only time I haven't was sheep's eyes,Halal,blanched,maybe,maybe not.They were wrapped in a handkerchief and left under the seat of a Paris taxi 50 years ago.Leaving them on the plate was not an option.

                                                                                                                                                          1. re: lcool

                                                                                                                                                            That's another ironclad rule -- I don't eat food that looks back at me...

                                                                                                                                                            1. re: unagi1

                                                                                                                                                              I can still see them.They were so fresh and clean,surreal,I can still see the damn things.I'll eat fish heads,we hunt and raise meat so it wasn't just an anatomy issue.

                                                                                                                                                            2. re: lcool

                                                                                                                                                              hey - you tried okra a few ways. so you get a hall pass.

                                                                                                                                                      2. One of my grandma's was a great baker but a lousy cook. Liver was cooked till there was no moisture left in it. Zuccini was cooked till it was grey. Not grey-green, grey.

                                                                                                                                                        Many years later I was brave and tried liver again. A wonderful preparation. All the things liver should be. I still didn't like it. It has a rancid grainy bitter flavor/texture that simply turns my stomach. I have had some truly marvelous pate. All I can taste is that ubiquitous liver flavor. Nope, save it for those who really appreciate it, don't waste it on me. Pearls before swine.

                                                                                                                                                        A couple of decades ago I had some sautéed vegetables as a side to a very nice piece of fish. When I asked what it was I was astounded to find out it was zucchini. Not only did it look nice, it had a really nice flavor - I mean aside from the garlic butter flavor it was sautéed in. And it wasn't mushy. It had a nice full bodied texture. Not crisp, but not mush.

                                                                                                                                                        So I try things again every few years. I don't see liver ever coming off the banned food list, but maybe there is hope for lima beans or garbanzos. Although I truly and deeply believe that putting garbanzos an lima beans in chili to be an abomination worthy of the firing squad, perhaps there are uses other than hummus. And I do like hummus.

                                                                                                                                                        There was a time i wouldn't eat fish. Any fish. OK, I don't think of shrimp as fish. Crab is borderline, but mix it with seasonings and turn it into a crab cake and I'm the first in line. Asparagus - treated gently (immerse gently in hot water and remove as soon as it turns bright green) is actually enjoyable. Do not bring canned asparagus to my house.

                                                                                                                                                        So yes, usually I will try something if someone insists it's different. But I reserve the right to reject it. So sad, the hostess spent so much time on the polenta. Well, everyone else liked it. . . .

                                                                                                                                                        8 Replies
                                                                                                                                                        1. re: KaimukiMan

                                                                                                                                                          +100 on fish. I've tried, and I mean tried hard to like it. I've tried it everywhere - fresh, frozen, fried, but still - just don't like it. It doesn't matter how you prepare it, what you do to it, where it's from - it just doesn't taste good to me. It's not a mental block - I really WANT to like it, but people keep saying that if I only tried this or that or whatever, and I feel like a jerk continuing to hate it no matter what.

                                                                                                                                                          1. re: NonnieMuss

                                                                                                                                                            Oddly enough I started to like fish by eating sashimi. It sounds counter intuitive, if I don't like fish I'm sure not going to like raw fish. it was one of those occasions where to decline would have been terribly rude, it was a small piece - and fortunately a very nice piece of fish as well. It didn't have a fishy smell, and because it was raw the texture was different.

                                                                                                                                                            Now I'm not going to say it was delicious, wonderful, etc. But swilled down with a generous gulp of chardonnay it was quite palatable. Subsequent experiences (along with more wine or beer) led me to find that I rather liked sashimi. From there it was a small jump to blackened ahi, and the floodgates were opened.

                                                                                                                                                            I'm still not fond of freshwater fish, trout and catfish taste unpleasantly fishy to me. But deepwater ocean fish (especially ahi) I enjoy now. But that doesn't mean you will, do, or even should. Just relating my experience.

                                                                                                                                                            1. re: KaimukiMan

                                                                                                                                                              I like catfish, hate most trout, but salt water fish... bring on the maguro or any sashimi really.

                                                                                                                                                              1. re: KaimukiMan

                                                                                                                                                                Raw is the only way I like fish. But that comes from growing up with my Dad cooking everything to death. I've tried, and I nibble to be polite, but cooked fish is just not my thing.

                                                                                                                                                                1. re: tracylee

                                                                                                                                                                  I eat and enjoy most fish cooked or raw, but I simply cannot abide cooked tuna. Bring me sashimi or negitoro, I'm delighted, but cook it any way and blorg, can't touch it. So weird (and kind of annoying, as tuna is so versatile).

                                                                                                                                                                  1. re: grayelf

                                                                                                                                                                    Agree on the tuna. Dad will buy tuna steaks and invite me down to dinner. His will be cooked completely, Mom's will be seared, and mine will be raw. Just the way we all love it! Of course I have to take down my own wasabi as they never seem to have any on hand.

                                                                                                                                                            2. re: KaimukiMan

                                                                                                                                                              fresh asparagus is a revelation. straight from the garden.

                                                                                                                                                              1. re: Chowrin

                                                                                                                                                                Remember the tune... "It is the dawning of the Age of Asparagus, Age of Asparagus..."

                                                                                                                                                            3. Ugh fish. I can't even bring myself to say the word. And yes I've tried a few different kinds (several times each!) and every so often try again (usually because I want to be polite at someone's house). I've even disliked fish that other fish eating people have determined to be quite good. Everyone tries to make me eat it because as a food-lover how could I possible not love fish?

                                                                                                                                                              1. I don't like being told I will like something because I have had it prepared properly. However, I don't mind being asked if I have had something prepared in a particular way. I like okra, eggplant, asparagus and Brussels sprouts if they are prepared certain ways. However, I found in the wrong hands, I find them disgusting. I didn't know I liked sweet potatoes until I had them tempura style. I don't like candied sweet potatoes. That is the only way I had them before.

                                                                                                                                                                I still don't like red beets, celery or cooked green peppers. I don't like sushi; I don't like the vinegar rice that it's place on. I have had the previously mentioned foods many ways by many different people. I spent 3 weeks in Japan; I have had "authentic" sushi. Please don't tell me I would like these foods. However, I don't mind if you ask if I have had roasted beets (yep, still don't like them) or golden beets (OK, I would seek but much better than red).

                                                                                                                                                                1. Cilantro-can't stand the stuff. It's actually quite disappointing. I want to like it but I don't. I recently read a story about our brain is hardwired for certain likes and dislikes and cilantro was one of the main culprits.
                                                                                                                                                                  Olives-It's not the flavor though, it's the consistancy. EWWW.
                                                                                                                                                                  Peas-I don't like how they explode in your mouth. I do like a small amount of split pea soup though.
                                                                                                                                                                  Meringue-Looks like snot.

                                                                                                                                                                  8 Replies
                                                                                                                                                                  1. re: smithareeny

                                                                                                                                                                    How about cooked meringue, Spanish style? Crunchy consistency, lots of sugar...

                                                                                                                                                                    http://freealfin.blogspot.com/2009/07...

                                                                                                                                                                    1. re: unagi1

                                                                                                                                                                      same with Pavlova.

                                                                                                                                                                      And macarons? Definitely not bodily fluids.

                                                                                                                                                                      1. re: sunshine842

                                                                                                                                                                        I think the mental component on why people don't like food (regardless of taste) is huge. For years, I refused to try a (French) macaron because I associated them with the Jewish Passover coconut macarons and even after someone told me they were different it took me a while before I was mentally able to eat (and like) one.

                                                                                                                                                                        1. re: cresyd

                                                                                                                                                                          I used to work with a woman who would eat a tomato and mozzarella salad, but would pick sliced tomatoes off of her sandwich because she hated tomatoes. I just quit trying to wrap my head around that one.

                                                                                                                                                                          1. re: cresyd

                                                                                                                                                                            That was an interesting comment. Care to expand? I have eaten both, but never associated either of them with anything religious/cultural/moral I am intrigued by what was behind your comment...and if it will set off a flame war, we'll let it pass

                                                                                                                                                                            1. re: FriedClamFanatic

                                                                                                                                                                              a lot of people aren't aware that there's a universe of difference between a coconut macaroOn (two o's) and a French macaron (one o). A macaroon is a giant wad of coconut held together with meringue and baked until golden, while a macaron is a light, sweet, almondy-fruity combination that bears no resemblance to the first other than being based on meringue.

                                                                                                                                                                              If you're not a fan of coconut, I totally get why you'd shy away from something with such a similar name.

                                                                                                                                                                              1. re: FriedClamFanatic

                                                                                                                                                                                First of all thank you for the clarification on the spelling of macaroon/macaron. I associate the coconut ones with Passover having been raised Jewish and basically only seeing them with Passover (a holiday where I like the festive meal, but on the years when my mom would keep kosher for Passover for the entire week, did not like that at all). However, I mostly dislike them for the taste. I don't particularly like coconut, particularly when dried - so I found those cookies really awful.

                                                                                                                                                                                Either way, the association of macaroon/macaron just by the name caused me to shy away from the French ones for ages. Going to the original post there are some items that we really try and just do not enjoy the taste (the initial walnut example), but I think that lots of food dislikes come from places that are centered around other things than strictly taste. I don't like macaroons because of the coconut, but then stayed away from the macaron because I thought it might be similar based on absolutely no knowledge at all.

                                                                                                                                                                            2. re: sunshine842

                                                                                                                                                                              I do like Macarons. I think that since they are cooked and crunchy they lose that snot factor. I have never tried a pavlova or meringue cake but I would I think. It's the soft meringue that gives me the heeves,

                                                                                                                                                                        2. Tofu.

                                                                                                                                                                          I can't count the number of times someone has told me "Oh, but you'll like the way *I* make it. You'd never even know it was tofu!" (which seems like a strange recommendation--that it's a plus to have something so thoroughly disguised you don't recognize it--but that's another issue).

                                                                                                                                                                          I can always tell, and I have never liked theirs, either.

                                                                                                                                                                          11 Replies
                                                                                                                                                                          1. re: MsMaryMc

                                                                                                                                                                            when I was doing Weight Watchers decades ago, they touted tofu as a great substitute, and they would do demos at the weekly meetings.

                                                                                                                                                                            I was called out in front of a room full of people because I'd politely refused a sample, even after numerous prods - it did at least backfire to a degree when I said I'd tried tofu in several WW recipes, for which *I'd bought the cookbook*, and that I figured as a thirty-something adult, I was old enough to give myself permission to not eat something I don't like.

                                                                                                                                                                            (didn't quit; just quit going to that instructor's groups)

                                                                                                                                                                            1. re: MsMaryMc

                                                                                                                                                                              Sorry to hear that.

                                                                                                                                                                              I would greatly miss it if tofu were removed from my diet. Whether straight-up plain with a dipping sauce (think hiyayakko) or cornmeal-dusted-then-deep-fried w/ a soyu sauce (think agedashidofu) or plain deep-fried and eaten w/ chilli sauce (think "jau dou fu") or as a component in various dishes or preparations (too numerous to count, mostly Chinese or E/SE Asian dishes; but never "camouflaged" as is the tendency in Western dishes**) whether as the silken or soft or hard or fried or matured (think "fu yee") or whatever form. :-)

                                                                                                                                                                              ** I always find it interesting that with Western preps there is this need to "hide" it, to pretend it is something else, etc.

                                                                                                                                                                              1. re: huiray

                                                                                                                                                                                I used to be in the "tofu is abhorrent" camp as well, but just like everything there are different varieties as you noted above. I can't believe I'm saying this but there is a marked difference in quality depending on what store you choose to buy it from. It will never be a favorite ingredient, but either the agedashi preparation or plain soft with shoyu, scallion, Ikura (salmon roe), and fresh wasabi are the most palatable to me at this point in time.

                                                                                                                                                                                1. re: unagi1

                                                                                                                                                                                  Oh, I won't spit it out if I get some on my fork. I try to push it aside on my plate, but I'm resigned to eating a little every now and then. And it's not the flavor I object to so much--there really isn't so much of that, generally--it's more the texture, the mouth feel. Soft or firm, pureed, cooked, stirred up with other ingredients, doesn't help--I can always tell there's tofu in there.

                                                                                                                                                                                2. re: huiray

                                                                                                                                                                                  ** I always find it interesting that with Western preps there is this need to "hide" it, to pretend it is something else, etc.

                                                                                                                                                                                  That's the same thing Westerners do with their vegetables, too, huiray.

                                                                                                                                                                                  1. re: jmcarthur8

                                                                                                                                                                                    That's the same thing Westerners do with their vegetables, too,
                                                                                                                                                                                    ~~~~~~~~~

                                                                                                                                                                                    No it's not. Not all Westerners cover veggies with sauces or try and disguise them.

                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                      two grandmothers. one put the vegetables on the stove to start boiling around 4 if dinner was at 6. they just sat in hot water the last hour. I guess i should say, heavily salted hot water. the other believed that vegetables should just be waved near the steam (no dear, thats too close.) Thank goodness we lived nearer the steam waver or I wouldn't like any vegetables at all. grandma #1's vegetables would have benefitted from a sauce or other disguise. as for tofu, so long as it's firm. no mapo tofu for me please.

                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                        No, not *all*Westerners hide their veggies, LindaW. My kids had different vegetables all the time and it never occurred to me or the boys that they should be hidden. But I see ads, books and even threads here on CH about sneaking vegetables into the children's meals.
                                                                                                                                                                                        If it's a global problem, I didn't know about it. I thought it was pretty much an American issue.
                                                                                                                                                                                        Harters, I was thinking much further west than the UK...didn't intend to offend anyone! ;-)

                                                                                                                                                                                        1. re: jmcarthur8

                                                                                                                                                                                          It's not an American issue, either -- getting people to eat ENOUGH vegetables, yes -- but vegetables are NOT hidden in my home, or in any US location I've ever lived.

                                                                                                                                                                                      2. re: jmcarthur8

                                                                                                                                                                                        Um, not at all.

                                                                                                                                                                                        It exists, but there is no shortage of simply-prepared naked (or nearly so) vegetables out there -- in restaurants or in private homes.

                                                                                                                                                                                        1. re: jmcarthur8

                                                                                                                                                                                          An extremely inaccurate observation which appears to make generalisations about "Westerners". My national cuisine certainly doesnt try to hide them or to pretend they are something else. In fact, the simple treatment of seasonal vegetables in our cuisine seems to get it regarded as "bland" by some foreigners visiting the country.

                                                                                                                                                                                    2. After a tequila summer in my youth, that is one of the no-go liquors for me. When a snifter is forced upon me, I take a sip, and then ask if they want the rest or should I toss it down the drain. 5 year, 10 year, worm or agave, not to my taste.

                                                                                                                                                                                      After a 15 plus year search through 3 continents, I did find a tripe recipe that I truly enjoyed in Stasbourgh, France. I still try it in various cuisines, but that potato, tripe and nutmeg stew cooked in Alsatien riesling is still the only one that is lip smacking great.

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: INDIANRIVERFL

                                                                                                                                                                                        I too had that ill-considered tequila moment. I can now smell it and appreciate it but drink straight? not a chance.

                                                                                                                                                                                      2. Some of the most revered places by folks who have traveled far just to try the sausage and potato sandwich from xyz or the hot dog truck from x town....I just can't do it. Greasy, sitting out all day food makes me ill...just the thought of it...I've disappointed many a westcoast pal dying to visit these "throw back" joints (& don't get me wrong I love the hard-working owners)...but I just can't stomach the meal. I usually wind up with a ginger ale just to hang with my buddies while they scarf down.

                                                                                                                                                                                        1. Sweet and bell peppers. I just can't stand them- not raw, sauteed, fried, fire-roasted- any way they occur in a dish. Even if I can pick the individual pieces of bell pepper out, the dish is dominated by the taste of peppers and ruined for me. More importantly, they dislike me even more than I dislike them, and give me almost instant and enduring indigestion (so do cucumbers if I don't peel and seed them, but I adore cukes). I love hot and chilli peppers.

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: JenJeninCT

                                                                                                                                                                                            cukes even peeled and seeded of any type, doesn't matter, Kirby, English, etc. are not my friends.

                                                                                                                                                                                            but pickle them and they're great.

                                                                                                                                                                                          2. This has been an interesting thread, finding out what people detest ("Wet bread'??? Who knew!) I'm pretty broad-minded (broad-palated?), enjoying okra, raw fish, olives, bird livers, and much more. But that's not what the OP asked. Once I have decided that I don't like something (I _hate_ the taste of coconut!) I have never, ever changed my mind. I mean during adulthood. The other part of this thread is the etiquette of offer and refusal. Offering is not rude, but refusing to accept 'No' for answer is.(Although refusing to consume _anything_ can be seen as a refusal of hospitality, which is rude. Surely you can find something to consume, if only a glass of water---unless you believe you are dining with the Borgias.) I will say 'No, thank you' three times, then say nothing at all. And I will not offer explanations, which invite arguments. As other posters have pointed out, there are many reasons for not eating a food, and they are none of the food pushers business: Taste, health, allergies, religion, politics, sheer cussedness!

                                                                                                                                                                                            1. The food I've been promised "but you'll like mine" most often has to be pumpkin pie.

                                                                                                                                                                                              No. I won't. Not unless you've managed to turn it into pizza. Or meat loaf. Or oysters. Or macaroni and cheese. Or just a nice glass of tea. But pumpkin pie that looks and tastes like pumpkin pie? Yeah, right.