Because writing and cooking are better than a little red sports car
VealLiverThose aren't special ingredients, though. Those are the main ones.
Ground beef (in anything besides a hamburger)LiverRhubarb (sorry)Eggplant (sorry, again)--a picky eater
Now, this is interesting, because I was thinking more like spices... you know, we find things become "trendy". I saw this great-sounding recipe for Tuscan chicken and the first ingredient was fennel seeds - and that's all she wrote.I agree on the liver, ground beef.Anno, you know we agree to disagree on the rhubarb and eggplant. ;-)
Celantro. For some reason, I just can't stand the stuff.
Peanut Butter(I ill thinking about it),celery. I am just getting used to cilantro and Miso.I love pickled brined eggplant, but not to crazy about it it other ways, yet I force myself to eat it occasionaly.
I LOVE cilantro. I can't think of a spice I don't like but I detest water chestnuts, they give me the willies.
ginger and cilantro. I detest them. I can stand ginger in a marinade. that's it. I can stand cilatro in limited amounts in mexican food. But cilantro in Chinese food (and they love cilantro) is downright nasty.
OH, and caraway seeds. They make me puke.
I do love cilantro. It's a huge fave, as is peanut butter. I like miso, too.I'm with you on those water chestnuts, Sassy!
I'm with you on the fennel and the anise. But I have to be sacrilegious and add basil to the list. Not a fan.
I hate bananas. They are worst in banana bread or muffins.
I am not a big fan of fennel either. But have you ever tried very thinly sliced fennel with similarly thinly sliced parmiggiano reggiano, drizzled with extra virgin olive oil? Looks and tastes amazing! Let me know how goes if you decide to give it a try.
I'm not a fan of rosemary.
I'm not crazy about nutmeg, I'll take cinnamon any day!
Oooh! Caraway! I hate caraway, just hate it...
Liver, radishes, rhubarb.
I like it, but the chipotle craze is driving me crazy! It's a great seasoning, but does it have to be in at least one meal from every restaurant I see?
mushrooms, onions, green or red peppers, curry, fennel
I'm not a fan of fennel or anise either. I cannot eat raw onions, unless they are diced so tiny you can hardly see them. I've never been brave enough to try liver either.
This sure sparked a discussion!So, cilantro and caraway seeds seem to be big offenders. And nutmeg, Proud Italian? I love it with spinach and certain cheese things. But just a tiny bit.Jami, I'm not even sure I could cook without basil - yikes!Steenbok, I *might* try it. If it has olive oil and parmigiano reggiano it has a good shot. ;-)Brittany, I love chipotle peppers, but I agree with you on anything overused.Peter, I'm surprised about the radishes on your list because you seem to like such a variety of tastes, but liver and rhubarb seem to be pretty unpopular in general.Wow, Dru... those are my mainstays (except for the fennel!)Sandy, I'm with you on raw onions, unless they are red onions and sliced thin with LOTS of other ingredients.Mae - you and my hubby, both.
mushrooms and tomatoesI know, it does make things difficult
I'm not a huge fan of fennel either, and they think I'm rather crazy here b/c they eat it raw (the bulb) like for fun, especially at Christmas time. I just find it odd. I do love anise and licorice though so there's no real reason I shouldn't like fennel. I guess I just don't see the point, that's all.Oh, also? The smell of curry makes my stomach turn so I haven't gotten close enough to try it yet.
PM - I know others who can't take that combination, but for me, life would stop - sort of. Guess that keeps you, somwhat, from pizza!Michelle, I was wondering about those living in Italy who don't like fennel... It seems almost sacrilege.
Cilantro tastes like soap.
Okay, Amy, I'll keep that in mind. ;-)
alcohol tasts like hairspray. sorry, lol- the soap comment made me think of my hairspry comment.
Why do people insist on ruing good salmon by covering it in dill? ick.
All kinds of alcohol, Sassy? Hmmm... nope, I can't agree with this one, lol.Greg, I love salmon and dill, but I won't hold it against you, if you don't hold it against me.
RhubarbAsparagusMarjoramDon't hate 'em just wouldn't miss 'em if they say one day disappeared off the face of the planet.
Wow, Jenn... so many folks who don't like rhubarb! I used to dislike asparagus, but D converted me. I'm not a fan of marjoram, either. It tastes a bit like anise to me.Karen, my DH would totally agree with you. He doesn't mind the taste, but the texture really bugs him.
Cilantro. It always looks so good that I'll try it, but I never like it. I particularly dislike it in salsa.
Alex, I think cilantro and rhubarb are the big winners (or losers).
I love fennel. But I have an aversion to licorice. Weird. I have a freakish fear of mayonnaise. Can't even pass of the fake stuff on me.
FC, I'm the same way - I like licorice, just not fennel or anise. Mayo is a new one on this list.
Long time ago I read they suspected a gene was involved in the fact that some people think cilantro tastes like soap. I found this citation at wikipedia:http://en.wikipedia.org/wiki/Cilantro#cite_note-4By the way, there's an "i hate cilantro" web site and a shirt at cafepress! Me? Beets. Not big on beets. Kind of hard to avoid as a Tantre member, but we eat a few and I have friends I can give them to. :^)I was "not crazy" about avocados for my entire life, and then a few years ago I decided to give them another try. I quickly learned that I am, in fact, allergic to them! Not quite as trendy as chipotle peppers, but avocado does show up in lots more dishes these days. Luckily, it's pretty easy to avoid.
That's pretty interesting, Jonski! BTW... we'd take your beets anytime. ;-)D is also allergic to avocado, bananas and melons. C seems to have picked up his dad's melon allergy, too.
I am not a big fan of saffron. I will put it in 1 or 2 things but I like it better without, hubby likes it with. And I think I have the anti cilantro gene cause I try to like it but it still tastes like soap. Oregano I can take it or leave it.
Shayne, I'm kinda with you on saffron. I like it in paella and Swedish rolls for Santa Lucia day, but other than that, I probably am not a huge fan. It was great to meet you yesterday!
Hey, Happy Birthday!! I'll see if eBayer will part with his liver shirt.
Thanks so much, Meg! It was a fun day!
To further show my total ignorance - I have know freaking clue what fennel and anise are.I tease my wife about taking a cooking class - maybe I should quit the teasing and actually consider it?
You know, Grimm, I don't think it's one of those things on a *need* to know basis. Like I don't, and never will, know the subtleties and great directors of the horror genre(and I *know* you know that), and some of the spice stuff..., well, that might be for folks that are pretty obsessed with cooking, like moi. ;-) They both kind of taste like licorice.
CHEESE!!!! I don't like it but I would love to like it... makes sense? I can't be near it either, the smell horrifies me :(
Oh, Nuria... that would be so sad for me! I love cheese. My German daughter shares your feelings, though. Except she does like cheese on pizza.
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