Mine are brussels sprouts, beets, anchovies and livers

  • LuigiMaoFrance@lemmy.ml
    1·
    34 minutes ago

    I love natto, but never met anyone else who liked it. Used to have it every day for breakfast and ferment it myself sometimes. Should get back into that actually.

  • Dejected Warp Core@lemmy.world
    2·
    6 hours ago

    American cheese.

    I say this as someone that much prefers the expensive aged stuff. Once I learned that it’s just cheddar with sodium citrate in it, I saw it for what it was: enhanced for things that normal cheese can’t do. Granted, it’s not top-shelf cheese by any measure; you wouldn’t put this anywhere near a charcuterie board. That said, it works great as a cooking ingredient.

    Also: I’m going to guess that not many would like salty licorice. I once had a bad head cold and took some of those I picked up in Iceland to help with the symptoms. They were just the thing to keep my sinuses clear.

    • Cryowatt@programming.dev
      1·
      6 hours ago

      It probably tastes fine if prepared appropriately and not, for example, opened in a confined space to generate a brainrot content video.

  • Feathercrown@lemmy.worldEnglish
    4·
    9 hours ago

    Black licorice. I don’t understand why it’s an uncommonly liked taste, it’s just a delicious “rooty spice” taste like root beer.

    • Calibree@lemmy.world
      1·
      2 hours ago

      It was one of the most famous candy in the 19th century and made a german company grow into one of the biggest candy manufacturers in europe (haribo). I don’t think it’s uncommon to like it but that it’s rather a generational difference since we now have a bigger variety in sweets you can learn to (dis)like.

    • mobyduck648@lemmy.world
      2·
      8 hours ago

      If you like anchovies, try Colatura di Alici if you can get hold of it. It’s a direct descendant of Roman garum and is like a magic button for improving a lot of dishes.

  • Rcklsabndn@sh.itjust.works
    3·
    14 hours ago

    I really like the taste of cough medicine and pretty much any digestif/amaro/bitters you put in front of me.

    I could sip Malort neat and be happy as a clam, but on the rocks dilutes the sweetness a bit.

    • Captain Aggravated@sh.itjust.worksEnglish
      2·
      6 hours ago

      I recently got into Old Fashioned cocktails, which means I’ve added a dasher of Angostura bitters to my bar cabinet.

      Neat it’s kind of miserable. It’s like, go to your mom’s house, get the five oldest jars out of her spice cabinet, boil the contents in vodka for an hour.

      Diluted with some sugar water and it tastes like understanding your grandparents. It has a clove-forward spice flavor that seemed to follow my ancestors everywhere, I came to associate it with old people who had no idea how to relate to me. But served with some whiskey and a twist of orange, I get it.

    • 9488fcea02a9@sh.itjust.works
      3·
      13 hours ago

      I really like the taste of cough medicine and pretty much any digestif/amaro/bitters you put in front of me.

      Same as you

      i also like the artificial banana taste of that gross antibiotic they give kids (in north america, at least)

  • __hetz@sh.itjust.works
    3·
    17 hours ago

    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.

      • __hetz@sh.itjust.works
        1·
        4 hours ago

        So I’ve heard! Popular Jewish American cuisine. I’ve only been to NY once and it was middle of the night so just about everything was closed. Maybe one day I’ll have a proper trip up there to take in more sights and food. Meanwhile the nearest bagel shops to me are like 20-30 miles away… so none in my immediate future. :(

      • __hetz@sh.itjust.works
        2·
        13 hours ago

        I guess, in a culinary sense, it’s not “raw.” In my head it’s still hard to see it as “cooked” since it’s chemical cooking rather than heat. Same reason I’m inclined to still call ceviche “raw” even when I know the acidic juices are doing whatever with the proteins and the end result is very different from truly raw fish.

        • Dejected Warp Core@lemmy.world
          1·
          5 hours ago

          I’m inclined to still call ceviche “raw”

          IMO, the line is whether or not we rendered the food at all safe, from a bacterial contamination standpoint. I’m not convinced that the volume of acid in a ceviche is enough to sterlize the fish - I love the stuff but I wouldn’t let it sit out overnight.