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. This is speculation and a question not an answer.
most cheese is actually curdled (aka spoiled) milk essentially, but doesn’t necessarily contain edible mold.
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.
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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
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Black licorice.
Salt that bad boy and you got a party going on.
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mmmm, I love the black licorice jelly beans.
Salmiakki!
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I got in a huge argument with someone who actually thought they were preserved for 100 years…
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Could you imagine? You’d need to fund a company for 100 years with potentially 0 profit
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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.
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about $1.5 for ten
I may have a business idea for the US market
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I really like olives, but I totally get how they’re not for everyone. I also love capers and seaweed.
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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.
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Yep, I just eat them straight. If I’ve bought the really big kind, I sometimes cut them into halves or quarters.
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they go well in sauces and savory dishes. I’d describe the flavor as a very robust and meaty olive.
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.
tofu
mmm, I could go for some crispy tofu with hot sauce right about now
I used to eat tofu to be vegan. I didn’t like it much but I put up with it. 1-2 years later and I’ve acquired a taste for it. Now I can eat it cold, fried, baked, etc. It does need some sort of sauce to be genuinely good to me, but it requires a lot less effort than it used to.
My go-to is usually: cubed, marinate briefly in sesame oil and soy sauce (or brine for neutral flavor), then laid out on a pan and baked for 15 or so in the convection oven, which makes it crispy. I use these in various dishes, but theyre also great as-is.
Literally everyone Ive prepared it for likes it, even the ones that “hate tofu.” Because tofu doesnt really taste like anything.
My kids who are most assuredly not vegan like tofu, I think because it was never a substitute anything for them, just an ingredient I use. Ma Po tofu, kimchi jjigae, miso soup, they love it. The youngest even loves the soft silken tofu in miso or seaweed soup, I don’t like that kind.
Yeah I think too many vegans try to pretend it’s chicken or steak. It’s just not. It is its own thing.
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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!
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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.
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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.
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I’ve had all three througout my life and I prefer the rolled oats.
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.
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Cauliflower soup. It tastes amazing to me, but it really does smell like farts
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
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
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.
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.
Sushi. Steak tartar.
I like my meat raw if I can eat it without dying.
I like to say that I want it done so that a good veterinarian could bring it back to life.
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More for me lol.
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
