Mine are brussels sprouts, beets, anchovies and livers
Cherry mash
Bagels and lox. Sushi has seemed to steadily grown in popularity here in the states but there’s still plenty of aversion to raw (or cured, brined/smoked) fish. Also capers are like angry little olives on steroids. Definitely not for everyone. I haven’t had any since the only bagel shop around, an Einstein Bros, closed some years ago.
I loved greens as a kid and still do. Stewed spinach, Brussels, broccoli, etc. Seems like it’s usually a visual and/or texture aversion for the folks that don’t like stewed greens (spinach, collared, kale). Does kinda look like a chunk of dark, wet grass left behind a lawnmower.
Dutch licorice. I haven’t been brave enough to try Swedish Bastards but I have to make a conscious effort not to eat a whole bag of Gustaf’s dubbelzout coins. I told the person that introduced me to them that they taste the way a litterbox smells… then they grew on me and I kept eating them.
Fresh hot mustard. A local Chinese restaurant makes theirs fresh and it’s damned potent. It honestly reminds me of nail polish remover. I haven’t found anything that’ll clear my sinuses the way it can.
I never considered cured fish as raw until now
Broccoli, grapefruit, swiss chard
Necco wafers. Tums. Cherry flavored medicine.
I liked Crystal Pepsi. I am the only person I have ever met who did.
The name sounds like a version of Pepsi that’s sold exclusively at strip clubs.
Would have been a better marketing campaign than what it had.
Cilantro, with the soapy gene. It tastes like soap, but eh, I kind of like it.
Umm, how do most people feel about sauerkraut? It goes well with mashed potatoes and pork, or on a hotdog.
Sauerkraut and kimchi are so delicious! Fermented cabbage is so much better than it should be.
It’s really good as an ingredient in chicken soup.
Love it. Goes great with sausage (not sweet Italian sausage; the sweet flavor isn’t complementary).
Fucking dope! Ugh, it is a top tier hot dog topping with spicy mustard.
I recommend trying kimchi hotdogs
Since I was a kid I’ve always liked spinach and Brussels sprouts. Never understood why other kids hated it.
I’m never sure what is popular but all of these have gotten an eew from someone.
Anchovies
Black Licorice
Limburger Cheese
Okra
Not all mixed together. I like every sort of olive, love goat cheese, that Thai green papaya salad, and the weird green mango pickle.
I thought everyone liked brussel sprouts now, they have been bred to be less bitter and the way people commonly prepare them now is better too.
Licorice (plain or salted), very dark chocolate, anchovies, and this is more of a cultural thing but chapulines and escamoles are delicious and white people should eat more insects so they aren’t so hard to find.
There are a lot of vegetables people don’t like because they are often prepared poorly. Brocolli, brussel sprouts, etc - seasoned and roasted, they’re great. Boiled to mush, not so much.
Brussels sprouts have also been bred over the last couple decades to be much less bitter and have generally a better flavour than what we’d have had as kids.
You’re right, they’re much more palatable these days. But even decades ago, roasting them with a liberal amount of salt, and maybe a bit of lemon juice on top, they were still decent. Boiled to mush with a single-digit number of grains of salt tastes bad regardless of the decade.
My theory is that back when most people smoked regularly, adults couldn’t taste anything and were generally not great in the kitchen because of it.
I love anchovies on pizza. I should do an anchovy, onion, and mushroom pizza…
Do it! That is how I used to get leftovers when I made pizza - anchovy, onion, garlic, and hot peppers. One pizza nobody else would touch so that I could secure lunch for me.
Leftovers? Fr though my pizzas are of a size where everyone gets their own. And I make the dough in batches enough to do that. My most recent was mushroom and onion with fresh basil. And the dough is always from scratch
Yes! This is my favey fave! Unfortunately I only get it every once in a while though because my husband SWEARS he can still taste the anchovies even if we only get it half and half.
But, a good compromise is everything else and I order the anchovies on the side so I still throw them on each slice for optimal anchovy to cheese ratio.
The London Broil cut of beef. It’s looked down on as a searing steak for being cheap and tough. But, I think the value/fat/protien ratios are some of the best in boneless cuts of beef. Know what you’re doing and its almost as good a cut as anything, excluding ribeyes. This is especially true if you go to an actual butcher and can ask for inch to inch and a half thick cuts.
I use to eat black olive by the can and sour cream by the spoonful. Also fresh tomatoes are disliked by some but man. My garden fresh tomatoes are amazing.
I’ve had people tell me “you don’t really like them you just want to be weird”
How is this different from those shrimp chips?
