Miracle Whip

Milwaukees Best Light said:

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Miracle Whip

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TX AG 88 said:

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Brussel Sprouts would be my nomination to the list.

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not saying this is the case for you, but most people I've come across who say they hate brussel sprouts typically have only had nasty, mushy ones. i hated them too until i tried them roasted. I usually make bacon balsamic roasted sprouts and they are amazing. probably eat them once a week.

AggieOO said:

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TX AG 88 said:

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Brussel Sprouts would be my nomination to the list.

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not saying this is the case for you, but most people I've come across who say they hate brussel sprouts typically have only had nasty, mushy ones. i hated them too until i tried them roasted. I usually make bacon balsamic roasted sprouts and they are amazing. probably eat them once a week.

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Agree. I wouldn't touch brussels until I was probably 35 because of the nasty canned ones of my childhood. Now I eat them all the time.

artichoke
cabbage
menudo

Vernada said:

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Cilantro

I love it and had no idea it was controversial until I ran into some folks who hate it - come to find out, it is pretty polarizing.

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Tastes like eating aluminum foil.

Pickles (or pretty much anything that is pickled, I guess)

hard boiled / deviled eggs

Bat soup

I didn't read all the responses but this has to 100% be anchovies.

Never seems to be any middle ground on them

FIDO*98* said:

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Bell Peppers, especially green.

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Seriously? Not sure I've ever met someone that hated them.

Lt. Joe Bookman said:

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Pickles (or pretty much anything that is pickled, I guess)

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Yep...same here.

Edit: I actually like pickled jalapenos but that's where it ends.

investorAg83 said:

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Lt. Joe Bookman said:

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Pickles (or pretty much anything that is pickled, I guess)

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Yep...same here.

Edit: I actually like pickled jalapenos but that's where it ends.

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Dude, pickled okra is proof that God loves us and wants us to be happy. Or is that beer? That might be beer...

Slicer97 said:

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investorAg83 said:

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Lt. Joe Bookman said:

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Pickles (or pretty much anything that is pickled, I guess)

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Yep...same here.

Edit: I actually like pickled jalapenos but that's where it ends.

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Dude, pickled okra is proof that God loves us and wants us to be happy. Or is that beer? That might be beer...

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I've yet to find an unpleasant preparation of okra. Excusing just terrible cooking of course.

Bruce Almighty said:

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hard boiled / deviled eggs

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Oddly enough, I love deviled eggs, hate hard boiled eggs in every other application.

Canned tuna fish...not a fan, can't get past the smell

I love me some licorice

AggieOO said:

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TX AG 88 said:

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Brussel Sprouts would be my nomination to the list.

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not saying this is the case for you, but most people I've come across who say they hate brussel sprouts typically have only had nasty, mushy ones. i hated them too until i tried them roasted. I usually make bacon balsamic roasted sprouts and they are amazing. probably eat them once a week.

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PM me your recipe please!!!

Or just post it here, what kind of animal doesn't love a brussel sprout?

super easy. You can do this in the oven too, but i prefer the stove top.

dice bacon, I'll typically use 4-5 slices depending on how many brussels i'm cooking. throw that in the skillet and let it cook until you have enough grease in the pan that the brussels won't stick. cut heat, unles you have already cut up the brussels. half or quarter brussels, depending on how big they are. throw those in the pan with the bacon and toss until coats. set timer for 25 minutes, turn on medium-ish heat. stir occasionally. you want the brussels eventually to blackened/crispy, but obviously don't want them to be completely burnt up. Keep an eye on the brussels, as 25 minutes might be too long depending on quantity/size. Hit them with about 1/3 cup of balsamic, salt, and pepper with about two minutes to go.

I like or don't hate everything listed here, except Vienna Sausages, which aren't food.

I ate liver growing up all the time at my great-grandmother's, who had a way to cook it where even the kids liked it. Luby's is okay too (I don't order it, but taste it when someone does).

I've got a list of "don't care fors", like some preparations of salmon (I love smoked and raw, not a fan of grilled), some other oily fish like mackerel.

AggieOO said:

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super easy. You can do this in the oven too, but i prefer the stove top.

dice bacon, I'll typically use 4-5 slices depending on how many brussels i'm cooking. throw that in the skillet and let it cook until you have enough grease in the pan that the brussels won't stick. cut heat, unles you have already cut up the brussels. half or quarter brussels, depending on how big they are. throw those in the pan with the bacon and toss until coats. set timer for 25 minutes, turn on medium-ish heat. stir occasionally. you want the brussels eventually to blackened/crispy, but obviously don't want them to be completely burnt up. Keep an eye on the brussels, as 25 minutes might be too long depending on quantity/size. Hit them with about 1/3 cup of balsamic, salt, and pepper with about two minutes to go.

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I never had brussel sprouts until less than 10 years ago. My mom never served them when I was growing up and my first wife threatened to vomit any time they were mentioned. We tried some on the grill with garlic and I guess I thought they weren't horrible, but I didn't care for them all that much. I might try the above just to give them another shot.


It's funny how your tastes can change. I got over my dislike of everything else, but liver is just that bad.

As a kid, i HATED broccoli. I was raised in one of those "you eat what's on your plate and don't leave the table until you do" houses. When broccoli was served, it was always an ordeal. What I didn't realize was I was making it worse by letting the broccoli get cold. (Plus, mom prepared stems+florets, not just florets.) After college, I had steamed broccoli with lemon wedges one time and thought "WOW! Broccoli is good!" Several years later, I gave liver another shot just in case it was another deal like broccoli. Unfortunately, it wasn't! As I said above, I still hate it.

Another one is olives. I consistently never liked olives of any sort. Then, around 2000 had (green) olive cheese balls at a party and loved them. Since then, I like green olives, but not black. Calamata are good too.

Years ago, I was first Director of QA for a national restaurant chain headquartered in Dallas. One of the Chefs was by far the most creative foodie I'd ever met (still holds true to this day). Anything he ate he loved. Then one day we went to an Asian restaurant and he asked me to try Taro Root. It was absolutely disgusting. He laughed, and then told me it was the only food he could never eat.

Oh look at me. I've been to Uchi/Uchiko. But seriously there sprouts are solid.

aggiederelict said:

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Oh look at me. I've been to Uchi/Uchiko. But seriously there sprouts are solid.

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actually nope, never been to either.

I think I have some weird genetic thing with most bitter things

Grapefruit is my arch enemy. Without exaggeration, it tastes like I have put 5 aspirins in my mouth and chewed them up. Same with tonic water. And some olives do this to me too.

Kimchi

Pickled Herring

Pla Ra

Omaha steaks

I don't like olives. But I love a good dirty martini.

agdaddy04 said:

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FIDO*98* said:

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Bell Peppers, especially green.

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Seriously? Not sure I've ever met someone that hated them.

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My wife hates green ones. Loves red and orange ones.

Of course, she hates onions too - unless it's in salsa, in which case it is game on. Same with tomatoes. Can't figure her out at times.

Most everything here I would say falls firmly in the "love it or hate it" category.

Sauerkraut

I used to not like olives,
But I have been adjusting that weekly over this last year

Cilantro I love -- usually complain that there is not enough in the salsa

HarleySpoon said:

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Sauerkraut

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The nectar of the gods.

agdaddy04 said:

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FIDO*98* said:

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Bell Peppers, especially green.

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Seriously? Not sure I've ever met someone that hated them.

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It's a secret of the culinary industry that bell peppers should be avoided at all costs. They over power the dish and ruin it. Make two batches of fajitas, one with Anaheim or poblanos and the other with bell peppers. You'll never use bell peppers again.