What's a food you love, but can completely understand other people hating?
1y 2mon ago by sopuli.xyz/u/Blaze in casualconversation@lemm.ee
Blue cheese.
I love how funky it is. who knew moldy cheese could add so much to a dish?
I think most cheese is "moldy". Like isn't sharp cheddar aged with the moldy edges cut off?
I'm not a cheese expert but I'm pretty sure most cheese is aged and has some level of "mold".
I think blue cheese is just special in that the process just results in chunks of pieces that contain the mold from the aging process?
Total speaking out of my ass. Correct me please.
most cheese is actually curdled (aka spoiled) milk essentially, but doesn't necessarily contain edible mold.
Totally agree especially with fruit cake
Omg yuck please tell me you didn’t try that
I did indeed it is glorious
I love blue cheese. Not sure about the fruitcake. But I’m intrigued now.
So good with wings. This place near me makes amazing "boneless" wings that aren't just chicken breast. I think it's thighs? It's non white meat boneless wings and I just love the spicy wings you just dunk and eat in some blue cheese. Can't get enough.
Haggis
They're wrong, but I get it
I always heard “haggis is an acquired taste” and “it’s disgusting because of what’s in it”. But the first time I tried it… holy shit it’s awesome.
Haggis is only hated by those who haven't tried it.
Goes great with some neeps and tatties ❤️
Dammit, now I want some haggis.
There's no kidney!
It's the heart and lungs with liver.
Kidneys aren't used, but people often think it's basically all the bits of offal
I still appreciate that it's not for everyone, but it's definitely worth trying
Black licorice.
Salt that bad boy and you got a party going on.
mmmm, I love the black licorice jelly beans.
Salmiakki!
I got in a huge argument with someone who actually thought they were preserved for 100 years…
Could you imagine? You’d need to fund a company for 100 years with potentially 0 profit
You can also get liquors that are aged 25+ years here. Again, it’s hugely expensive because of the outlay vs. return ratio.
It's not just that, it's also that alcohol evaporates. I mostly know single malts - where the evaporation is called 'the angel's share'. It's a couple of percent per year of storage (in Scotland). That might not sound like much but after 30 years at 2% you'll have lost about 45% of your initial volume.
about $1.5 for ten
I may have a business idea for the US market
I really like olives, but I totally get how they're not for everyone. I also love capers and seaweed.
they go well in sauces and savory dishes. I'd describe the flavor as a very robust and meaty olive.
They're a little pop of salt and acid, so go really well with, eg, oily fish. I make a warm smoked mackeral salad which would be a bit meh without the capers.
They're great with smoked salmon. Put a little smoked salmon, a squeeze of lemon, a few capers, and maybe a sprinkle of fresh dill on a crostini or cracker. They're also nice in pasta sauce.
Yep, I just eat them straight. If I've bought the really big kind, I sometimes cut them into halves or quarters.
tofu
mmm, I could go for some crispy tofu with hot sauce right about now
I used to eat tofu to be vegan. I didn't like it much but I put up with it. 1-2 years later and I've acquired a taste for it. Now I can eat it cold, fried, baked, etc. It does need some sort of sauce to be genuinely good to me, but it requires a lot less effort than it used to.
My kids who are most assuredly not vegan like tofu, I think because it was never a substitute anything for them, just an ingredient I use. Ma Po tofu, kimchi jjigae, miso soup, they love it. The youngest even loves the soft silken tofu in miso or seaweed soup, I don't like that kind.
Yeah I think too many vegans try to pretend it's chicken or steak. It's just not. It is its own thing.
My go-to is usually: cubed, marinate briefly in sesame oil and soy sauce (or brine for neutral flavor), then laid out on a pan and baked for 15 or so in the convection oven, which makes it crispy. I use these in various dishes, but theyre also great as-is.
Literally everyone Ive prepared it for likes it, even the ones that "hate tofu." Because tofu doesnt really taste like anything.
I’ve never been vegan but I cook tofu for vegan friends and myself when they come over and I LOVE IT. My first experience with it was super firm, water squished out with heavy weights and a plate, marinated then in soy sauce and sesame oil, and fried in a pan. I overcooked it a little bit but I still thought it was delicious!
Liver and Onion, anchovies, chunchullo, whitebait, blood and tongue sausage... generally these fall in two categories:
- Food that has a particularly strong flavor that clashes with what people are used to, and
- Food that is made from the parts of an animal that is not "meat" and therefore has an unfamiliar texture.
They're wrong on all accounts - taste is acquired, and people should at least try food out of their comfort zone - but considering that it took 20 years for me to even consider trying shrimp (which still isn't my first choice, but I like it now) I can understand.
Pineapple on pizza.
I only understand other people hating it because so many people have said so. So it's more of an acknowledgement than actually understanding.
Of course, I understand people are different, so there's that.
Bleu cheese. It's got the funk, and is literally moldy; I can see how that could be off-putting for someone.
Cilantro. Because I know there's people who have a gene that makes it taste like soap to them.
I'm so sad I have the bad genetics for cilantro. Everyone who loves it seems to love it so much! But alas, soap.
Durian. Apparently it's absolutely disgusting for some people.
I love durian stuff... gf refuses to kiss me for 2 days afterwards but its worth it every time
I had heard about it, so of course I had to try it when visiting Malaysia. It was alright. Durian chocolate carries a whiff of fart when you open it, but the taste is OK.
To me it tastes good but I cannot enjoy it because of the smell.
The smell is interesting, I've had it once and it initially smelled like rotting fruit or compost.
Now, it's the other way around. Rotting fruit smells like durian to me.
Uni: 
I've had sea urchin once, at a fishmarket in Tokyo. It's definitely an acquired taste.
I can barely remember what it tasted like, just that my friend and I each had one and immediately concluded that we didn't need another. Very different from most sea creatures at least. I expected a mussel, but it was much softer in texture and much stronger in taste.
We ate them plain, but I kinda want to give them another try with some other stuff to dampen the impact.
Tried it once. Reminds me of sea water flavored Jell-O.
I really want to try uni someday! I've yet to see it on the menu where I live
It tastes like the ocean… feels. It flavors the rest of your meal, it’s wild! It’s best reeeally fresh, so it’s tough to get around here, but some nice restaurants do have fresh stuff. Very spendy.
If you ever fly into Vancouver bc, you are like 10 minutes away from some of the best Asian food in North America(or so I'm told)
Richmond BC(where the airport, pretty much) is where you will find many good sushi places. You can take a train right from the airport and be there in a few minutes.
I'm not crazy about seafood, so i can't personally recommend any particular places, but if you want a really interesting(and expensive!) experience look for omakaze places and make arrangments MONTHS in advance
Cauliflower soup. It tastes amazing to me, but it really does smell like farts
Grilled liver and onions and jarred Gefilte Fish. Both I grew up eating as an Ashkenazi jew with a working mom who didn't have time to make her own Gefilte Fish haha. I do understand that both are an acquired taste though.
Never ate liver and onions until I was married. My own mother was grossed out when I told her I ate liver. But it is so flavorful! I'm sad I missed out as a kid because my parents thought it was gross. I promised myself I will not do the same to my kids.
Liver is still a fave of mine but there's next to nowhere that serves it restaurant-wise and no idea where I'd be able to pick it up locally to try cooking it myself. I'm not even sure what seasoning would be good on it as well if I were to get a hold of it.
Oatmeal. Yes, it's the texture and temperature of boogers, but I never ate my boogers growing up. What I ate growing up was a lot of oatmeal.
I've had all three througout my life and I prefer the rolled oats.
Goat cheese, lamb/mutton, truffle and any kind of mushroom, spicy foods
Once I had this dark chocolate with chile pepper and pop rocks in it, no one else wanted to try it but I really liked it
It’s not about the food but about the time of enjoying the taste of it
I like big dishes in the morning. Like really salty, savoury and messy
I routinely wake up, smell an imaginary scent of a whole dinner (hallucinations) and proceed to eat it as first thing in the morning
Mustard
I can't look at a bottle of mustard anymore without saying MUSTAAAAAAAAARD!
Vegemite on toast
I've never tried vegemite, but I'm very curious to try it
The trick, if you ever do, is to ignore the way Aussies have it. It really is an acquired taste, and Aussies lather it on thick. But when first starting out, the best way to do it is to spread a large amount of butter (or margarine) on toast, and then over the top of that spread a very thin coating of Vegemite.
yeah, I heard you're supposed to put it on thin. I didn't know about the butter, though. thanks for the tip!
I use miso these days. It's a similar salty umami flavour to Vegemite. Miso and butter on toast is tasty.
I’m a fan of Marmite. It is so divisive that it stands in linguistically for divisive tastes: “it’s a bit Marmite.” So I get it.
ooh! I do crafting occasionally! I might look into its uses to see if I could apply it artistically.
Sea Oysters! Back when I lived by the coast, I would tag along for a ride with my fishermen uncle; we would cut some oysters with a knife from the side of the port and snack on them through the day; Just opening them up with a knife, add chopped purple onions, avocado, tomatoes, lemon and hot sauce and slurp em' off the shell!
That sounds like the best ceviche imaginable
Espresso with tabasco.
I have to know more. What ratios are we talking here? Assuming just a few dashes.
3 generous dashes for a shot of double espresso.
my god
ಠ_ಠ
Of everything here this has me laughing. I can't even imagine what you do to the toilets you frequent, holy shit.
Always striving for minimal bloat. Be that on my machines, or my tummy.
You've got me curious! I've always enjoyed eating spicy foods along with coffee, so this sounds like something I'd like.
Spaghetti with sugar.
Absolute heathen.
I was bullied so bad in school when I said I like sugar in my spaghetti 😅
they were trying to protect you. there are places in Italy where you wouldn't make it out alive after saying that out loud
Philippines?
Nah, just black.
If you haven’t had a chance, try to find a Jollybee’s near you.
Can do! 🫡
not too bad. I used to think dipping my ritz crackers in apple juice was the bomb until other kids looked at me funny for it.
Sushi. Steak tartar.
I like my meat raw if I can eat it without dying.
More for me lol.
I like to say that I want it done so that a good veterinarian could bring it back to life.
Boiled Peanuts. I love 'em, but they're salty and sodden and messy, and they can range from a disconcerting pop texture to a disconcerting slimy texture, all in the same batch.
I love them!!! I make my own in the crock pot then I can get them Cajun style.
Meat, cheese and dairy
I like Sushi Bake, but when I posted it in one of the food communities on lemmy, I was surprised that a significant % of people in the comments hated it.
What is Sushi Bake?
Pretty much any of those rolls you would see at Western sushi places with sauces and toppings, usually cooked. Unrolled and made more like a casserole.
Sounds tasty enough.
Yeah it’s basically just a deconstructed sushi, so I don’t know what the problem was. Maybe because I put mozarella as a topping before baking it, I dunno.
Yeah, I'd forego the cheese, but to each their own.
I'm curious, though.... Are you a midwesterner? This sounds very midwesterner.
Most of my lazy dishes are pretty terrible on paper but are really tasty imo.
For example I sometimes make a fried noodles and tofu that as a sauce has a fuckton of sriracha and nutritional yeast. It's basically a super spicy ans super umami dish, but you kind of need to let it grow on you.
Ive made nooch, Sriracha and tofu with toast and with rice, I'll try it with noodles next, thanks for the idea!
Waiting on the balut comment... 🤢🤮
Lamb brain sandwich
Never heard of this but now I'm intrigued? What is the flavor / texture like??
Kind of bone marrow mushroomy.
Button Mushrooms / Cherry Tomatoes - my friend once commented that it felt like chewing eyeballs.
Idk, tomatoes overall I can't get behind. There was ONE time I enjoyed eating a tomato. They were huge, and served as a single slice with salt and bleu cheese. The tomato itself was actually flavorful and sweet. I feel like tomatoes in the south are just gross and flavorless, and when in the context of a burger add nothing but sogginess.
Dobradinha: Brazilian caipira stewed beef intestines with beans. Really goes all the way with emphasizing the jelly texture
Chicken hearts: we eat them by the dozen but IME gringos don't like them much
Chicken feet: love them plain caipira style but dim sum style is even better, especially the more spicy ones
I had a friend turn me on to chicken hearts when I was heavy into grilling and love introducing people to them. Super easy to grill too. Season, skewer, throw them on, done. Chicken feet though??? Idk, hard for me to get behind knowing they've been treading through dirt their whole lives, or worse.
Marinating the hearts with limes and herbs is super good, too.
Yeah, feet turn a lot of people off because of the dirtiness and how messy they are to eat. Here's more info: they are basically pure gelatinous skin with some juicy tendons, you eat them with your hands (at least in my family) to really get in there, and they taste however the broth as a whole tastes (I can't imagine having them roasted)
I'll have to try marinating them, thanks for the info! Same on the feet, didn't think about broth cooking them, assumed they would be BBQ like wings. Sounds good.
Beer. My partner doesn't care for it but I love it. I know tons of people love beer but I totally get the people that don't. It's kinda very different from most drinks!
I mean, even within beer there's a huge variation in flavors.
Fair! I guess I mean traditional old school "beer" when I say it, but even that has some variation too
Fried Blood Sausage.
It looks like actual, coagulated blood.
But it's really tasty (to me).
I don’t understand people not liking lentils. I think they do not know how to cook it 🤔
Black licorice
Anchovies
Cantaloupe
I love each of them, but all have such unique flavors it's easy to imagine not liking them.
Parsnip.
Blue Cheese
Cannibal sandwiches
Bean chili on waffles the look of disgust on people's faces but then they try it.
Sprouts, THEY ARE AMAZING
people are bitches, so I understand 😒
Boiled sprouts is the worst food on the planet. Roasted sprouts is the best food on the planet.