A food I hate that no one else seems to...

I feel a recipe coming on....don't stop me....Cilanto-garlic pesto, tossed with hashed

Brussels sprouts (feel free to substitute soap and nails, respectively) layered with goat and/or velveeta cheese, baked until crisp, cubed, tossed with cubed organ meats, molded in aspic, and served with a banana-peach compote.

Thank heaven there are no grape leaves in it!

 
It is considered a delicacy in my parents home and in-laws home..

and my husband adores it. Personally - I feel faint just looking at an uncooked tongue.

 
I had aspic as a child at a fancy luncheon my Mom brought me to. Thought I was going to die.

Never again. And that was terrible English. When I was a child, I tasted aspic at a fancy luncheon. There, that's better.

 
I can't believe there are so many olive haters!! ...

When we were kids Mom would get mad because we'd sneak the brine out of the olive jar to sip. Then we'd see how long we could make those jumbo pit-in olives last, packed in our cheeks. We looked diseased. Love any kind of olive to this day. I discovered nicoise olives not long ago. Nirvana. I do, however, hate that brown goat cheese from Norway that begins with a "J" and I don't know how to spell. Jietost??

 
I agree!! It's added to EVERYTHING these days! Drives me nuts to have to ask the waiters at every

restaurant if there is cilantro in a dish, and if so, to please omit it. I thought it was just a passing foodie fad, but it seems to be here to stay, much to my dismay!!

 
Anise, Fennel and licorice-y stuff. Cilantro as mentioned above and lastly creamsicles - YUK!

I have an unnatural aversion to fruit mixed with cream - like dreamsicles and fruit in yogurt or ice cream or fruit flavored cakes, like orange cake. I LOVE fresh fruit though!

 
Norwegian goat cheese (I can't spell it either) is good once you

get accustomed to the slight caramel taste. IMO it's best when put on crispbread that has just a little "smer" of butter. I grew up eating the kind my mother bought at the supermarket (and still prefer that). We had jtetost at a goat farm in a Norwegian fjord and it was ok but not as good as the supermarket stuff. I've never seen it used in a sandwich or salad (and think that would be not too tasty smileys/smile.gif

 
I like it only in small amounts or it overpowers a dish....

Two of my daughers LOVE it and my DH is like me, likes it sparingly. He also says it tastes like soap. I agree on that assessment but in small amounts, in salsa especially, it is good.

 
Lima beans and calves liver – the deadly duo! When I was a little girl…

I simply refused to eat the overcooked and chalky stuff. I waited until I was the last one at the dinner table and when no one was looking, quickly snatched the liver and sat on it. I got up and held it against my butt and sneaked over to the trash bin to dump it. I sat back down and then got up to go to my room when my mother said in her Scottish accent “Sandra! Did you wet your pants”?!

 
Lima beans and calves liver – the deadly duo! When I was a little girl…

I simply refused to eat the overcooked and chalky stuff. I waited until I was the last one at the dinner table and when no one was looking, quickly snatched the liver and sat on it. I got up and held it against my butt and sneaked over to the trash bin to dump it. I sat back down and then got up to go to my room when my mother said in her Scottish accent “Sandra! Did you wet your pants”?!

 
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