«

[Kon-Tiki]

Nope, no war, just had a freezer full of white cabbage (sliced up and put in plastic boxes), that had to be finished before anything else'd be put in there (partially cause it's a waste to toss it away, partially cause there wouldn't be any place in there with all that white cabbage) I don't know why the heck we had that much of it, though. Didn't know back then, still don't know now and's been a bit too long ago to get a decent answer on it from the parents.

[Sebatianos]

I just remembered...

I guess this is a kindda roundabout way of saying it but I HATE SOURCROUT!

In A-a-a-a-ALbaquirqee (as AL Yankovich).

[Doc Adrian]

I hate liver. No matter how its cooked-hate the smell, hate the taste. I just plain hate it.

[DakaSha]

ugh yeah liver.... bleh... ialso dont like anything with a wild taste:

Goat & Goat cheese
Deer
Lamb & Feta


all that wild tasting stuff that tastes like the animal smells..blech

[BeefontheBone]

Kidneys - can't be doing with the texture. Mushrooms to a lesser extent.

[Frodo]

I hate squid.


I was in a restaurant with my parents, and I thought it was onion rings on the plate. I bit into it and it was so rubbery and chewy with a horrible taste.


Then my dad told me what it was and I nearly
:not_ok:

[Tom Henrik]

Originally posted by Sebatianos@Jul 4 2005, 09:05 PM
I just remembered...

I guess this is a kindda roundabout way of saying it but I HATE SOURCROUT!

:blink:

I LOVE sauerkrauth. I think it is awesome with steak and potatoes! Yummy

There isn't Christmas at my place unless I have some sauerkrauth to go with the food (both the original and the red sauerkrauth)

Those Germans know how to make food k:

[Havell]

I quite like squid, i'll agree that it's a surprize when you first bite down on what you think is a nice, tasty onion ring and find it isn't. They are quite morish though, good for you too

I hate liver and really fishy fish (especially the smell of them), I'm a fan of nice fish, like dover sole. Oh, and most cheeses (not things like boursin, which pwns, and chedder, which doesn't really taste of anything unless you put it on toast, in which case, it's great).

EDIT: I'm willing to make an exception to the liver rule for the case of pate, which is nice (usually, I never liked the goose liver ones though).

[lethe]

Peas, ketchup, mayonnaise. That's about it.

[Microprose Veteran]

When I was a kid I had a low tolerance for foul-tasting food. Now that I'm older, there's only one or two things that I still can't eat if it would save my life.

One I already mentioned. The other is: sprouts. Or rather, sprouts according to Dutch traditional cooking. Dutch traditional cooking insists on cooking everything for as long as it takes to turn every ingredient into a mushy pulp. Perhaps it was a survival trait in older days when they had to make sure the food was free of germs.

But it really kills the sprouts (and anything else they prepare the traditional way). Fortunately, more and more Dutch like to learn cooking the Italian or French or whatever way. Anything but Dutch traditional cooking!

When I was in Austria a few years ago, the hotel served sprouts. To my amazement, they tasted quite good. So whatever they say about Austria, they do know how to cook sprouts.