Grilled liver and onions and jarred Gefilte Fish. Both I grew up eating as an Ashkenazi jew with a working mom who didn’t have time to make her own Gefilte Fish haha. I do understand that both are an acquired taste though.
Never ate liver and onions until I was married. My own mother was grossed out when I told her I ate liver. But it is so flavorful! I’m sad I missed out as a kid because my parents thought it was gross. I promised myself I will not do the same to my kids.
Liver is still a fave of mine but there’s next to nowhere that serves it restaurant-wise and no idea where I’d be able to pick it up locally to try cooking it myself. I’m not even sure what seasoning would be good on it as well if I were to get a hold of it.
Dobradinha: Brazilian caipira stewed beef intestines with beans. Really goes all the way with emphasizing the jelly texture
Chicken hearts: we eat them by the dozen but IME gringos don’t like them much
Chicken feet: love them plain caipira style but dim sum style is even better, especially the more spicy onesI had a friend turn me on to chicken hearts when I was heavy into grilling and love introducing people to them. Super easy to grill too. Season, skewer, throw them on, done. Chicken feet though??? Idk, hard for me to get behind knowing they’ve been treading through dirt their whole lives, or worse.
Marinating the hearts with limes and herbs is super good, too.
Yeah, feet turn a lot of people off because of the dirtiness and how messy they are to eat. Here’s more info: they are basically pure gelatinous skin with some juicy tendons, you eat them with your hands (at least in my family) to really get in there, and they taste however the broth as a whole tastes (I can’t imagine having them roasted)I’ll have to try marinating them, thanks for the info! Same on the feet, didn’t think about broth cooking them, assumed they would be BBQ like wings. Sounds good.
Oh wow. Wait until I tell you how (proper) sausage is made, what part of the body the casing is generally made of, and what goes through that for animals’ whole lives… 🤣
Meat, cheese and dairy
I don’t understand people not liking lentils. I think they do not know how to cook it 🤔
Fried Blood Sausage.
It looks like actual, coagulated blood.
But it’s really tasty (to me).Beer. My partner doesn’t care for it but I love it. I know tons of people love beer but I totally get the people that don’t. It’s kinda very different from most drinks!
I mean, even within beer there’s a huge variation in flavors.
Fair! I guess I mean traditional old school “beer” when I say it, but even that has some variation too
Blue Cheese
Black licorice
Anchovies
Cantaloupe
I love each of them, but all have such unique flavors it’s easy to imagine not liking them.
Sprouts, THEY ARE AMAZING
people are bitches, so I understand 😒
Boiled sprouts is the worst food on the planet. Roasted sprouts is the best food on the planet.
Blue cheese.
Totally agree especially with fruit cake
Omg yuck please tell me you didn’t try that
I did indeed it is glorious
I love blue cheese. Not sure about the fruitcake. But I’m intrigued now.
I love how funky it is. who knew moldy cheese could add so much to a dish?
I think most cheese is “moldy”. Like isn’t sharp cheddar aged with the moldy edges cut off?
I’m not a cheese expert but I’m pretty sure most cheese is aged and has some level of “mold”.
I think blue cheese is just special in that the process just results in chunks of pieces that contain the mold from the aging process?
Total speaking out of my ass. Correct me please. This is speculation and a question not an answer.
most cheese is actually curdled (aka spoiled) milk essentially, but doesn’t necessarily contain edible mold.
So good with wings. This place near me makes amazing “boneless” wings that aren’t just chicken breast. I think it’s thighs? It’s non white meat boneless wings and I just love the spicy wings you just dunk and eat in some blue cheese. Can’t get enough.
Haggis
They’re wrong, but I get it
I always heard “haggis is an acquired taste” and “it’s disgusting because of what’s in it”. But the first time I tried it… holy shit it’s awesome.
Haggis is only hated by those who haven’t tried it.
Goes great with some neeps and tatties ❤️
The only thing that gets to me in haggis is the presence of kidney. I can’t stand kidney. The rest is fine.
There’s no kidney!
It’s the heart and lungs with liver.
Kidneys aren’t used, but people often think it’s basically all the bits of offal
I still appreciate that it’s not for everyone, but it’s definitely worth trying
Oh, apparently I’ve been misinformed.
If I ever get the opportunity again, then, I’ll give haggis a try. The prospect of kidney just had me not even bother trying because, well, kidney and I don’t get along.
Dammit, now I want some haggis.
皮蛋 a.k.a. “century egg” or, more boringly, “preserved egg”.
I get it. I really do. Everything about these from the colour to the texture to the aroma to the flavour is highly alien to most people’s tastebuds. (It took me ten years to warm up to them myself!) But now that I pushed through it, they’re one of my favourite things.
…edited to add this picture for those who are unfamiliar:
I got in a huge argument with someone who actually thought they were preserved for 100 years…
So with someone who doesn’t understand how reality works. Got it. 🤣
Could you imagine? You’d need to fund a company for 100 years with potentially 0 profit
Sometimes I wonder what people are thinking.
Then I remember most people don’t think.
I mean there’s tea that you can buy that’s aged about 30 years. That stuff is horrifically expensive because the capital outlay with ZERO return on it is massive. (I drank a tea that was actually 99 years old once, back in about 2003. It cost roughly twenty bucks in 2003 money for a thimble-sized teacup’s worth. Yes, it was worth it.)
You can also get liquors that are aged 25+ years here. Again, it’s hugely expensive because of the outlay vs. return ratio.
And both of these only work by also selling younger versions: for the liquors 3 years and for teas anywhere from a year on up.
A hundred years? And yet you sell them for a price of about $1.5 for ten? (First search page on Taobao, randomly selected shop: https://detail.tmall.com/item.htm?id=683692822495)
about $1.5 for ten
I may have a business idea for the US market
Selling pre-rotted eggs? 🤣
You can also get liquors that are aged 25+ years here. Again, it’s hugely expensive because of the outlay vs. return ratio.
It’s not just that, it’s also that alcohol evaporates. I mostly know single malts - where the evaporation is called ‘the angel’s share’. It’s a couple of percent per year of storage (in Scotland). That might not sound like much but after 30 years at 2% you’ll have lost about 45% of your initial volume.
Evaporation when covered in clay is slowed by quite a bit, but yeah, 25+ years will still lose you volume.
Black licorice.
Salt that bad boy and you got a party going on.
If you’re not eating black licorice (made from actual licorice root!) with double-“salt” (it’s not really salt…) are you really living!? Salmiakki forever!
mmmm, I love the black licorice jelly beans.
Salmiakki!
I really like olives, but I totally get how they’re not for everyone. I also love capers and seaweed.
I still have no idea what capers are used for. I see them in delicatessens all the time, but I don’t buy them because I have no idea what I’m supposed to do with them.
They’re a little pop of salt and acid, so go really well with, eg, oily fish. I make a warm smoked mackeral salad which would be a bit meh without the capers.
They’re great with smoked salmon. Put a little smoked salmon, a squeeze of lemon, a few capers, and maybe a sprinkle of fresh dill on a crostini or cracker. They’re also nice in pasta sauce.
OK, so they’re consumed directly, not ground up or smashed into paste or something?
Yep, I just eat them straight. If I’ve bought the really big kind, I sometimes cut them into halves or quarters.
Well thanks! Next time I’m in a position to buy some I will.
they go well in sauces and savory dishes. I’d describe the flavor as a very robust and meaty olive.
Liver and Onion, anchovies, chunchullo, whitebait, blood and tongue sausage… generally these fall in two categories:
- Food that has a particularly strong flavor that clashes with what people are used to, and
- Food that is made from the parts of an animal that is not “meat” and therefore has an unfamiliar texture.
They’re wrong on all accounts - taste is acquired, and people should at least try food out of their comfort zone - but considering that it took 20 years for me to even consider trying shrimp (which still isn’t my first choice, but I like it now) I can understand.
Blood products (including blood sausage/black pudding, duck blood “tofu”, etc.) react very badly with my stomach. I like the taste fine, but I really hate tasting it, along with any other food I’m eating with it, twice (if you get my drift).
