Mine are brussels sprouts, beets, anchovies and livers
Mayonnaise. A lot of people seem to hate it.
I hated (and presumably still do) US commercial mayo, but Japanese mayo is fine for me.
A lot of people seem to balk at canned sardines. Maybe it’s the crunch of biting into the spine that puts people off…
It’s honestly my comfort food. Cook it with chili paste and onion, or mince it and mix it with onion and egg and then fry it, then slap a piece of bread on top.
It’s definitely the crunch for me. Wouldn’t mind the flavor if it wasn’t for that.
I vividly remember my horror when first totally unexpectedly encountering anchovis.
Ordered a pizza during a school trip to Norther Italy.
Read the “anchovis” on the description, but confused it with “artichoke”, which I like.Instantly spit out the fish part, dissected the pizza and confronted the waiter with the fact that there were “dead fish complete with bones” on my pizza.
I guess this is one of the stories the waiter still tells, when asked about the most crazy customers… ;-)
dead fish complete with bones
Well they’re harder to keep on the pizza when they’re alive!
Keep in mind that I still was under shock and just kept repeating, horrified as I was, the first thing that came to my mind: “Da ist ein toter Fisch auf meiner Pizza!” (Southern Tirol is a German speaking part of Italy), which also became a running gag and stayed with me until the end of class :-)
I find canned sardines kind of mushy and pasty, at least the ones I’ve tried. Freshly baked or fried sardines though? Amazing and crunchy.
Tap for food pics
Fruit on pizza.
Not peppers (green/red bell, jalapeño or shishito) or olives? Mushrooms? (Mushroom caps and stems are the fruiting body of a fungus)
You forgot pepperoni and chives.
Pineapple is the exception!
Exceptionally good, yes, I agree!
Kiwi is coming for you.
Most pizzas have tomato on?
Scientific taxonomy =/= cultural classification
Knowledge is knowing that a tomato is a fruit.
Wisdom is knowing not to put it on a fruit salad.
Yes! Hawaiian pizza but add cherries. Cherries look beautiful and go great with the rest of the pizza.
Have you ever tried jam or marmalade on pizza? Hear me out, it’s actually really good.
Mango + habanero sauce/jam. My God…
Yes! Jalapeno popper pizza. Use a garlic cream cheese base, and after it’s baked you top it with grape jelly, which was the condiment that used to be served when jalapeno poppers became a thing.
Eggplant (from an American perspective)
Salted Licorice
Most Americans I know (as an American) eat a lot of eggplant. This might be an even more local thing
That is abnormal imo. Americans do not generally like “squishy” or “slimy” textures, which eggplant tends to have even when cooked properly. I’ve always thought of eggplants as being more popular among East Asians.
I’ve disliked it nearly every way I’ve had it. Not because of the flavor, but anything squeaky on my teeth makes me involuntarily shudder.
If you’re ever being coerced into trying it again, my favorite way is Shish Andaz
I get the squeaky teeth thing though
Brussel sprouts, boiled is fine. I have them every day.
Green olives. I guess some people don’t like them.
I use to not like cranberry sauce, I liked it as I got older, but I don’t eat it anymore, way too much sugar.
I don’t know very well what other people don’t like. I’m surprised by most of the things already listed in the comments, apart from canned fish and liver. I don’t like seafood, except for salmon and crab, so there’s a whole bunch of food other people like that I don’t.
Brussel sprouts, but roasted in a pan with oil
Asparagus, prepared the same way
Raw radishes
Raw celery, sometimes with peanut butter
Raw broccoli
Lemon slices that come with your water at the restaurant
GrapefruitRoom temperature coffee and beer tastes just as good.
Depends on the specific coffee or beer. Extreme temperatures dull our sense of flavour, so a shitty coffee can taste fine if its very hot, or a crappy beer can taste fine if it’s super cold. This is why Coors Light ads are hilarious. They focus on the cold because it’s a requirement to make it drinkable, and there’s nothing else good they could say about it without lying.
Black licorice.
There is such a variety of black licorice though. Some I love and some I hate. Like Icelandic licorice I love, but the one with the brown powder (Finnish?) I hate.
I like black licorice so long as it’s not the salty types.
Dutch style beehives, griotten, and witch sticks. So good.
Can’t have it anymore though unfortunately because it interacts with some of my medications (beta blockers). Real licorice is more like a “herbal medicine” than just a treat.
Fruits with chocolate, like in Pim’s biscuits. I love it and I don’t think I’ve met anyone who does not hate it.
Also I love fruits on pizza (including pineapple) so I guess I’m weird.
Apples are so good on a white pizza!
Interesting… Never thought of that before. You make them yourself?
Yeah! Pizza dough is pretty easy, it’s basically flour, water, yeast, olive oil and time. A pizza pan is <$20. I’ve played with a lot of weird flavors and toppings and a white pizza is fantastic with apple slices, some ham and a drizzle of honey.
Here’s a recipe I found that seems similar to the one I like to make, but I’d skip the arugula
I’ve had people tell me “you don’t really like them you just want to be weird”
How is this different from those shrimp chips?
I don’t see crab in the ingredients… So they aren’t actually crab flavored, right? They are just seasoned with Chesapeake bay seasoning?
Exactly no crab just the old bay seasoning.
FWIW, you can find old bay seasoned peanuts too. I wasn’t expecting to, but I liked these best of all the flavored peanuts I tried.
I love mayonnaise.
foods that a lot of people dislike
mayonnaise
The entire state of Minnesota would like a word with you.
I love anchovies on pizza. I should do an anchovy, onion, and mushroom pizza…
Do it! That is how I used to get leftovers when I made pizza - anchovy, onion, garlic, and hot peppers. One pizza nobody else would touch so that I could secure lunch for me.
Leftovers? Fr though my pizzas are of a size where everyone gets their own. And I make the dough in batches enough to do that. My most recent was mushroom and onion with fresh basil. And the dough is always from scratch
Yes! This is my favey fave! Unfortunately I only get it every once in a while though because my husband SWEARS he can still taste the anchovies even if we only get it half and half.
But, a good compromise is everything else and I order the anchovies on the side so I still throw them on each slice for optimal anchovy to cheese ratio.
I like the taste of orange juice after I brush my teeth
Just unlocked a trauma. Family breakfast on weekends, start with a glass of fresh squeezed orange juice. Then a glass of milk poured into the same un rinsed glass. If we ran out of milk, it was instant powdered milk made in the glass. Gritty, warm, with bits of pulp and slight curdling.
😵💫🤢
Natto. Only had it once in Japan but I found it pretty nice.
Green olives. Love eating them as a snack. Black olives are for weaklings.
Black olives are tasteless, least the ones I’ve tried. Green olives are great
All olives have their place.
- Kalamatas are best for snacking
- greens are a good second
- black olives are great in things like salad, pizza, lasagna where you don’t want it to overwhelm the flavor (but not meatloaf: that must be green)
Same for me, minus the anchovies (but plus “Kieler Sprotten”).
Also, I like the regional tradition of combining sweet with savory dishes, which really raises the eyebrows of people from other regions.
Think e.g. Lentil soup with waffles, Spaghetti Bolognese with sweet canned peaches, Scharles (a regional pie made of potatoes, different kind of meat, some vegetable like leek) with apple compote.
Damn, and now I am hungry!
