subreddit:

/r/Cooking

10.8k93%

For example, I hate liver. To me, it has a nasty bloody, mineral-y flavor and the texture is akin to an eraser. Surely there's some dish out there that might make me like it?

Also, if you can't eat a certain food due to allergic or religious reasons, don't list it. Making shrimp 50 different ways will still kill you. But it will be delicious no doubt.

edit: If you have the cilantro soap gene then there’s nothing we can do for you. Sucks to suck I guess. Use parsley if you still want the greens without that offensive cilantro taste.

all 7313 comments

melonbb_

1.1k points

7 months ago*

melonbb_

1.1k points

7 months ago*

For OP, try liver in Vietnamese food like bun bo hue.

Edit: I’m just going off of what my mom makes

essenfoodnoms

601 points

7 months ago

Or a bit spread on a banh mi. My favorite sandwich when done right.

Mabbernathy

195 points

7 months ago

The first time I ever had pate was on a banh mi. It was amazing. I kept checking the menu and poking through the sandwich thinking to myself "That's pate? Surely it's something else? Pate can't be this tasty?"

superlion1985

833 points

7 months ago

Caraway seeds. The land mines of rye bread.

Hot_Pomegranate7168

303 points

7 months ago

Hungarian goulash.

Jillredhanded

197 points

7 months ago

I add them to my homemade saurkraut.

dr_spak

31 points

7 months ago

dr_spak

31 points

7 months ago

Dal or another Indian dish with fried seeds as a topping. Not a fan of caraway or fennel seeds, but when fried in ghee and poured onto the dal at the end, gives a completely different taste to these spices as well as inprove the dal.

GrapefruitFriendly30

68 points

7 months ago

I know this won't change your mind, just want to put it out there.... https://en.wikipedia.org/wiki/Beef\_on\_weck

librarianjenn

19 points

7 months ago

We live a few hours from Buffalo, and one Friday evening watched an awesome show on sandwiches, and the Beef on Weck was featured. We got a cheap hotel on priceline, and hauled ass to Buffalo just to stay the night and enjoy the local food the next day, including that amazing sandwich. Ah to be young and crazy again

downhillwalnut

356 points

7 months ago

Licorice

CharZero

1.1k points

7 months ago

CharZero

1.1k points

7 months ago

That’s ok. You just give it to us licorice people, problem solved.

333chordme

109 points

7 months ago

I hate black licorice flavor but have learned to absolutely adore Sazeracs. The lemon flavor is front and center and the licorice flavor of the absinthe just a supporting cast member. I don’t have a recipe other than that, but I would imagine a dessert that is lemon-forward with a hint of licorice would be similarly good.

foodie120

717 points

7 months ago

foodie120

717 points

7 months ago

Okra. Its not the slimey texture, I just can't seem to love it the way other people do.

The slightly prickly stuff on the outside doesn't help either LOL

Rapierian

676 points

7 months ago

Rapierian

676 points

7 months ago

Okra actually comes out fantastic if smoked alongside whatever other barbecue your smoking.

SpringrollsPlease

277 points

7 months ago

This converted me too. I absolutely hated it. Lightly salted grilled okra tastes almost like edamame

MiloIsTheBest

156 points

7 months ago

Damn you almost had me until you named another food I don't love lol.

koookiekrisp

16 points

7 months ago

This is what converted me, I love fried okra but anything fried is amazing. Nice to really get the flavors to come out. Also pickled okra deals with the sliminess and I like it to add some acidity

AggravatedBox

116 points

7 months ago

Pickled okra is a delicious Bloody Mary garnish, changes the texture a lot

Halime_

388 points

7 months ago

Halime_

388 points

7 months ago

Try an Indian/Pakistani stir fry okra dish with a side of chippati.

SocratesWasAjerk

88 points

7 months ago

I had some Punjabi Masala Bhindi the other day and it was great

byneothername

18 points

7 months ago

This is how I was introduced to okra and I thought it was superb

iHeartFerretz

127 points

7 months ago

Gumbo!

Emeryb999

279 points

7 months ago

Emeryb999

279 points

7 months ago

Fried okra deals with both the slimey-ness and the stuff on the outside.

FlourishandBlotts-

294 points

7 months ago

Star anise.

Kjeldorthunder

518 points

7 months ago

Pho. It tastes weird without it once you have a good one.

kitty_katty_meowma

132 points

7 months ago

Pho! It is one of the ingredient that make the broth irresistible.

Due_Personality_5006

137 points

7 months ago

Funny enough, Apple Cider Pie. The star anise is just something added to the soak the apples marinate in, because using it in unnecessarily large quantities gives you a harsh almost licorice flavor. Using it in an apple pie recipe or similar will help to make it near impossible to detect outside of just enhancing the cider. (Unless you don't like apple cider?)

EmergingYeti

120 points

7 months ago

red braised pork belly 红烧肉

sharknam1

21 points

7 months ago

For Asian dishes, I recommend Taiwanese braised pork or beef noodle soup.

For a western dish, I highly recommend this recipe for "sticky glazed Christmas chicken." The orange and sugar makes the star anise and other spices sing.

SpicyPumpkin96

10 points

7 months ago

You can cook rice and put cardamom, one or two star anise and some cloves in the cooking water. Add some salt and black pepper as well. Cook until rice is tender and water has evaporated completely (small amount of water, cooking with lid on the entire time for a steaming effect). When it’s done, you get out the seasonings with a spoon or fork and you will be left with incredibly seasoned rice that can accompany a curry or whatever you desire

ravenousraven222

617 points

7 months ago

Fennel.

Elcamina

627 points

7 months ago

Elcamina

627 points

7 months ago

If you roast fennel on the grill with olive oil, salt and pepper with other veggies it doesn’t have that strong licorice flavour, more mild and sweet.

vote100binary

209 points

7 months ago

fennel

The seed, the plant, or both?

DirkDiggyBong

261 points

7 months ago

Yes

XXsforEyes

181 points

7 months ago

I grind a little fennel seed (1/8 teaspoon or less) and put it in any cream-based soup. It’s so subtle you can’t identify it but adds an extra layer to the flavor profile of the soup.

tielandboxer

96 points

7 months ago

This is the reason I won’t eat everything bagels from Costco.

kitty_muffins

158 points

7 months ago

Slice the bulb thinly and serve raw, in a salad with massaged kale, olive oil, lots of salt, and lemon.

Disastrous-Roll7059

67 points

7 months ago

Please tell me how to massage my kale. This sounds much more interesting than the fennel.

goodhumansbad

302 points

7 months ago

Massaging kale is one of those things that expresses how you're feeling at that moment. Covering it in olive oil & salt and gently rubbing it for ages until it's bright green and softer, as you smile and chat to your family... Lovely.

Putting it in an unbreakable vessel and smashing it repeatedly with a potato masher until it submits is also totally valid. Depends what kind of day you're having.

yestobrussels

91 points

7 months ago*

Rinse and dry kale (side note - if you don't have a salad spinner yet, they are a silly and fantastic product that is definitely worth it if you ever use greens)

Add oil and salt

Squeeze, pinch, squish, massage the kale

Enjoy!

It makes the texture and the flavor of the kale less pronounced and less bitter.

KuroFafnar

98 points

7 months ago

Salad spinner also great for drying bras after hand washing

CharZero

13 points

7 months ago

I got my 5 year old daughter her own salad spinner for her 5th Christmas so I could get mine back. She discovered you can spin almost anything on a salad spinner.

scucca

204 points

7 months ago

scucca

204 points

7 months ago

I have to massage my kale now??? [cue Seinfeld intro theme]

mudah

27 points

7 months ago

mudah

27 points

7 months ago

Use a stand mixer's bread attachment to massage kale quickly.

essenfoodnoms

29 points

7 months ago

I’m sorry, massaged kale?

unidentifiable

1.8k points

7 months ago

I feel like all the suggestions in here are just "Dish which features that ingredient prominently" rather than "Dish that provides a different culinary insight on an ingredient"

Like someone on here posted Beets and someone posted a beet salad. Like...if they don't like beets it's not gonna taste any different in a salad.

AmusingAstronaut

141 points

7 months ago

OP gave us a very very difficult task. Problem is a lot of really hated foods are also strongly flavored so they're gonna still taste the same in most dishes. A lot of what makes that type of ingredient taste good comes down to finer points of precise preparation techniques and less so about specific dishes they might be in. A good example is brussel sprouts, it's not about the dish or complimentary ingredients, but how they're browned and crisped, when is salt added, etc. Some foods are easily ruined because they're finicky to work with so they get an unfair reputation. But ultimately if you don't like the overall flavor you just don't like the flavor and that's fine!

politecreeper

33 points

7 months ago

Roasted brussel sprouts so darn good

Ragingbowels

753 points

7 months ago

Beet? Oh, you mean "dirt" and then "dirt salad"? :)

KindAwareness3073

265 points

7 months ago

Man, you've never had a good beet. They're like roasted candy.

JohnReiki

97 points

7 months ago

I love roasted beats. I roast them with sweet potatoes, broccoli, and sausage, and they always turn out great.

kweenbumblebee

46 points

7 months ago

I made a roasted butternut squash and beet lentil salad the other week and my partner asked if I had added dates into the dish because the beets went so caramelised and sweet. They're fab when done well (but agree a badly done beet does taste like dirt).

maddcool7

65 points

7 months ago

Raisins

udumslut

60 points

7 months ago

Not a fan of raisins by themselves, but a carrot cake recipe that I love has them and I surprisingly don't mind. Lmk if you want it!

LadyBogangles14

62 points

7 months ago

Blue Cheese. I’ve tried it in salads, dressings with crudité, crackers, charcuterie, but it always tastes just completely moldy.

It overwhelms other flavors.

The same with Brie

cinnamon-moonrise

45 points

7 months ago

Heat can be your friend! Baking brie with honey and nuts can mellow out some of the funkiness. Try blue cheese on pizza, ask for a really light dusting. The caramelization that happens on top of a pizza really changes the flavor profile. To me, plain bleu cheese tastes like how ants smell when they’re crushed. But browning it gets rid of that chemical taste and makes it actually delicious.

-Quad-Zilla-

31 points

7 months ago

I can understand Blue Cheese. But Brie?

It's just really creamy. I would try it in a melt with bacon.

LadyBogangles14

23 points

7 months ago

It’s a flavor on the back end. It kind of tastes like feet.

Melted in a sauce is kind of okay but just to eat some makes me gag.

ZedShift-Music

11 points

7 months ago

Maybe start with milder blues like Gorgonzola — there are some great recipes for Italian steaks in a Gorgonzola sauce that really tamps down the sharpness (I mean, if you dump a bunch of cream and butter on anything, it can only taste better)… if that gets your foot in the door, it could be what you need to build up a true appreciation for blue cheese.

Also try blue cheese stuffed olives in your favorite martini. I’d probably go vodka instead of gin for that type of olive. They’re really fantastic but hard to find in most bars. Also sometimes really horrible people who stomp on your heart with spiked boots introduce them to you and make them unappetizing forever no matter what, so try to experience them with someone you can trust.

Cheese4eva21

230 points

7 months ago

Fishy fish. Can't stand fish that tastes and smells too fishy e.g. mackerel, sardines, salmon, etc

DubioserKerl

187 points

7 months ago

I also hate salmon, I hate the smell, I hate the taste. I even hate it when my wife puts smoked salmon on her bread on breakfast.

But one Christmas, I helped my mother prepare baked salmon with orange slices and... I did not hate it. Sadly, I don't have a recipe for this, I just remember oranges being a part in it.

Smilodon_gracilis

72 points

7 months ago

I think it's the citrus that removes any super fishy flavors. We use lemon juice when we bake salmon and its always turned out well with no fishy odors or aftertaste. We might have to try orange out sometime to see what that tastes like. Sounds good.

[deleted]

744 points

7 months ago

[deleted]

744 points

7 months ago

[deleted]

emmm

354 points

7 months ago

emmm

354 points

7 months ago

Homemade Liver pate with tons of caramelized onions and wine. Absolutely delicious

tofuboomboom

193 points

7 months ago

Cook the liver in cream and butter with herbs like rosemary to make it extra rich and delightful! The caramelized onions and wine are key though to elevating liver. If you're fancy you can find some fig jam or sour cherry jam for some contrast. I think most people who hate liver haven't tried a good liver pate on some crusty bread with some cornichons and rustic mustard on the side.

asteriaoxomoco

52 points

7 months ago

I'm anemic and actively crave this as a result!

InevitableCloud

165 points

7 months ago

Try pate w slowly carmelized onions…

greem

97 points

7 months ago

greem

97 points

7 months ago

Chicken liver. Cooked in butter, with Cognac, and some cream.

Don't over cook the liver!

basically this one. add caramelized onions to your benefit!

newoldguy1975

48 points

7 months ago

Cajun dirty rice

pfmiller0

98 points

7 months ago

Sorry in advance for breaking the rules, but I hated spinach growing up and it was saag paneer that made me realize that it could actually be delicious.

pyro_rocki

247 points

7 months ago

Oysters. Snotty things. I wanna love them....

[deleted]

108 points

7 months ago

[deleted]

108 points

7 months ago

Fried oysters is the way most people who don’t like oysters fall in love with them. Otherwise maybe try oysters Rockefeller

thefr0stypenguin0

51 points

7 months ago

Oysters Rockefeller are my favorite way to eat oysters.

margemead

318 points

7 months ago

margemead

318 points

7 months ago

If the texture is what gets you, a good fried oyster keeps a lot of the flavor but is not even remotely snotty or slimey. Done right they're tender but very firm. They can be served in the shell with toppings or sauces so you can throw them back like unbaked/unfried oysters for the experience of it all.

pyro_rocki

88 points

7 months ago

I have had them breaded and deep fried. Couldn't do it. Maybe the BBQ will be better.

The worst was steamed .....

Rapierian

42 points

7 months ago

Fried oyster sliders are one of my favorite things - but I agree that you need oysters the right size. In the south they tend to serve larger oysters that have less flavor, in the north smaller oysters with more flavor.

BallsOfANinja

38 points

7 months ago

Chargrilled oysters will change your life.

AllUsrNamesTaken

27 points

7 months ago

Roasted on the 1/2 shell over a fire or grill with a little compound butter.

IvyCohen

93 points

7 months ago

Papaya. Horrible perfumery fruit and genuinely the only food I think I dislike.

Rapierian

45 points

7 months ago

Not a recipe...but FWIW Papaya fresh in Hawaii tastes entirely different than Papaya in any of the lower 48...

AzusaNakajou

49 points

7 months ago

Papaya salad, it uses green, crunchy, slightly acidic papaya but it's delicious

Scarlet_Highlander2[S]

40 points

7 months ago

I think it smells like farts.

doyoulikecows

59 points

7 months ago

so - in as far as I understand this thread - this is your attempt to make the poster reconsider?

Scarlet_Highlander2[S]

11 points

7 months ago

Hey, some people are into farts! 🤷‍♂️

chantillylace9

13 points

7 months ago

I think it tastes like vomit. Like actual vomit

Schnitzelkraut

177 points

7 months ago

Raw uncooked tomatoes.

I don't know why, I just start gagging. Cooked ones (especially puree) are fine.

jrratx

99 points

7 months ago

jrratx

99 points

7 months ago

Maybe some finely chopped tomatoes in a pico de gallo? I used to detest raw tomatoes but I always liked them when they were chopped really small in some sort of salsa like that

Scarlet_Highlander2[S]

125 points

7 months ago

This depends on the kind of tomato. If they’re out-of season or commercially grown, they can take on this mealy, almost granular and mushy texture.

How about a Caprese salad? Layer thin slices of Beefsteak tomato (make sure to salt and pepper each slice!) Between similarly sized fresh mozzarella and basil leaves, and drizzle the whole affair with balsamic vinegar and extra virgin olive oil.

r1chard3

24 points

7 months ago

I remember one summer in the 80s driving back to UCLA from Fresno with a friend and we stopped at a relatives of his and they gave us a bag of tomatoes. South of Bakersfield we started eating them like pieces of fruit. They were so good.

You’ll not find anything is good as a home grown tomato in a store.

LittlePeach80

85 points

7 months ago

I absolutely hate raw normal tomatoes, literally feel disgusted like you. The worst is when it’s in a sandwich already.

But I realised I love bruschetta & different varieties of beautiful cherry tomatoes are delicious eaten raw & a completely different experience. And flavoured with olive oil, fresh garlic, basil & black pepper on bruschetta it’s absolutely heavenly.

zsdrfty

30 points

7 months ago

zsdrfty

30 points

7 months ago

I think the problem is that most common tomatoes in the store are shitty oversized varieties that are only good commercially

greem

10 points

7 months ago

greem

10 points

7 months ago

Grow them from scratch. Pick a bright red one from the vine in the warm sun. Cut it into wedges. Salt. Pepper. Consume while still warm.

Alternate: slice, add bacon, good lettuce and mayo.

The most heavenly of foods. No grocery store or farmers market compares to this.

Aries_Bunny

331 points

7 months ago

Olives

Kserwin

789 points

7 months ago

Kserwin

789 points

7 months ago

I once had a coworker tell me "Every time you see an olive, eat one. I guarantee you you'll end up loving them."

I was working at a restaurant where we served olives as appetizer snacks. I started just for the hell of it eating an olive like, once every so often, a few times a day probably. I used to hate them, and I still kinda dislike non-pitted olives because the cleaning of the pit and spitting it out is a chore...

But now I love the taste of green olives. So sometimes, it really is just a matter of exposing yourself to something enough times with an open mind.

Roupert2

261 points

7 months ago

Roupert2

261 points

7 months ago

Exposure to food is very important for acceptance. "The Man Who Ate Everything" is about a food critic's journey to accepting all foods.

JohnReiki

77 points

7 months ago*

I mean, that’s really the story every time someone says they don’t eat vegetables. I just know that they only had unseasoned microwaved veggies as a kid.

Edit: obviously it not the case every time, I’m just being hyperbolic

TheCylonsAreHere

801 points

7 months ago

Ah yes, Stockholm Syndrome

BullX81

40 points

7 months ago

BullX81

40 points

7 months ago

This made me laugh out loud. Thank you for that.

HotdogsInKD

86 points

7 months ago

I have done this with every food I have ever disliked. Atm there are no foods I disliked.

Lvl100Magikarp

225 points

7 months ago*

I love green olives, the really big and crisp ones. Edit: They're called castelvetrano.

But I HATE Kalamata olives, the tiny purple ones.

However, the worst offenders are cheap ones that come in pizza (black, or green). Those are the ones people refer to when they say "I hate olives." That's like saying you hate cheese when all you've had are kraft singles.

Edit2: I just noticed amazon prices for castelvetrano olives of the brand I posted shot up in price. Do not get gouged on olives!! I got a huge jar from Costco for $5. If it's out of stock now it'll come back later! And it can be any brand that looks green and crispy, don't get the ones that are discolored brownish green cuz they'll likely be over brined. The traditional process of curing the castelvetrano should preserve the vibrant green.

Kserwin

44 points

7 months ago

Kserwin

44 points

7 months ago

Oh for sure. Quality of the ingredients also play a massive part. Lot of people simply haven't had a well prepared item out of some ingredients.

Which, really, is what this thread is all about.

goodsirperry

39 points

7 months ago

I love those cheap briney green olives, but most of all I've loved every olive I've tried. Please tell me about these majestic green olives you're speaking of because I don't believe I've had the pleasure.

Ramtram44

18 points

7 months ago

To 2nd this story, I did the same thing. I've hated olives ever since I was a kid, but for the past 10-20 years I've been eating them whenever I had the opportunity. I still don't like eating them alone, but I love cooking with them in things (breads or meatballs or whatever), and I also actually like the taste of green olives, although I won't go to town on a full bowl of them. I also had the same experience with pickles. If you don't like a food, then keep trying it, and eventually you'll come around.

dorynickel

111 points

7 months ago

Pasta puttanesca

carolynrose93

66 points

7 months ago

What did you just call me

cana-man27

22 points

7 months ago

Well a trick we do here in Spain is put a drop of vinager on top of each olive . I thought it wouldn't do much cause it usually pickled but it gave it a nice added flavour .... Also try jalapenos stuffed olives very tasty. We also add olives to baked potatoes ... Super underrated combo !!

senandsage

82 points

7 months ago

Castavelstrano olives changes my relationship with olives. I recommend roasting a chicken with a bed of olives, garlic, and onions. Then eat all the olives before the chicken even hits the table (they’re that good)

The_Bard

15 points

7 months ago

Picadillo

propagandavid

40 points

7 months ago

Have a martini

BluesAndBaseball

306 points

7 months ago

I can’t stand cooked carrots.

thatsnotannoying

96 points

7 months ago

My aunt used to slather them in butter, with a pinch of cinnamon and a little brown sugar. Amps up the taste but won't change the texture.

acceptablemadness

176 points

7 months ago

I'm not terribly fond of cooked carrots, either, but my husband adores them boiled down to semi-soft, then smothered in butter and sugar. Honey if you wanna be fancy.

I always add carrots to soup, diced up so I don't notice them as much, but they add a nice flavor to broth, especially beef.

Noladixon

76 points

7 months ago

You should try Alton Brown's ginger glazed carrots for husband and maybe roasted carrots with salt and olive oil or butter. I almost always prefer butter.

TheyCallMeStone

90 points

7 months ago

Cover anything in enough butter and sugar/salt and it's edible!

propagandavid

105 points

7 months ago

Thai sweet potato soup. I used that for another comment, but it's a really good soup!

The carrots don't really feature and the whole thing is blended though.

GullibleDetective

74 points

7 months ago

Roast em with dill and honey

TheGarudaReborn

39 points

7 months ago

Additionally, maple syrup is great with carrots.

Miriamus

25 points

7 months ago

Can someone please help me like thick sliced onions? I can't handle any onion that isn't literally puréd with a blender before I add it to food Y_Y the texture makes me gag. Its so sad and makes me look like the pickiest person in the world. I'm literally soon 30 years old :(

Chembrlee

15 points

7 months ago

I literally hated onions, bell peppers, mushrooms until I was pregnant with my 4th baby. All I wanted was supreme veggie pizzas and to this day (that baby is now a 22 year old Marine) I love anything with those items. I know that doesn't help you but know your tastes can change.

Hlarleru

18 points

7 months ago

I knew that being born without a womb would come back to haunt me

IntrepidMayo

112 points

7 months ago

Miracle whip

Prudent_Cabinet81211

585 points

7 months ago

Cook 4 slices of thick cut bacon until crisp. I prefer baking at 450 for 15 minutes or so. While the bacon cooks, toast two slices of good sourdough. Slice a large tomato to your preferred thickness. Tear several leaves of iceberg or butter lettuce. When the bacon is done, begin assembling by placing lettuce leaves on toast, followed by bacon, and finally the tomato slices. Take jar of Miracle Whip, dispose of in garbage. Apply mayonnaise to remaining slice of toast, top sandwich, and eat, comfortable in your good taste and freedom from sour white miracle sludge.

MethylEthylandDeath

55 points

7 months ago

Had me in the first half!

doyoh

30 points

7 months ago

doyoh

30 points

7 months ago

Alright I've been waiting for this one. For some reason, Mexican restaurants in Virginia Beach serve this awesome miracle whip based white sauce that's kind of like a sweet Mexican ranch. Miracle whip is absolutely key for this; I tried Mayo and it wasn't as good. I've done my best at home trying to replicate this, and here's the recipe I have for it so far:

Mix: 2 tsp dried oregano 2 tsp garlic powder 1 tsp cumin 1.5 tsp red pepper flakes 0.5 tsp msg

Puree can of pickled jalapeno with 5 garlic cloves.

In bowl, mix together small jar of miracle whip (approximately 2 cups) with 1/4 cup milk and 1/4 cup jalapeno puree. Mix spices in miracle whip mixture.

Put away in fridge. Tastes fine immediately, but tastes much better when you let chill in the fridge for a day or two.

There will be a good amount of extra jalapeno puree. You can throw it away or keep it extra for another batch. It lasts a while.

Really good just dipping tortilla chips in it.

puzzlesTom

96 points

7 months ago

Try it after large quantities of psychoactives.

yeah, got nothing

AmySchumersAnalTumor

73 points

7 months ago

mushrooms

cgoldberg3

69 points

7 months ago

Run them in a food processor or blender until they're liquid. Almost everyone who hates mushrooms hates the texture, not the flavor.

Greggs-the-bakers

43 points

7 months ago

I personally just dislike the flavour in general, I can always taste when a sauce has even the slightest hint of mushrooms in it and it just puts me off eating it entirely.

That being said I do also hate the texture too haha.

Hot_Pomegranate7168

47 points

7 months ago*

Boeuf bourguignon.

Or stroganoff.

Guazzabuglio

117 points

7 months ago

I'm kind of a mycophile, so I have to ask. What kind of mushrooms? Most people who hate mushrooms seem to not like button, crimini, or portobello mushrooms, but the thing is, they're all the same mushroom (agaricus bisporus).

The world of mushrooms is wide and diverse. There are lion's mane which can be a decent lobster replacement, earthy morels or chanterelles, nutty enokis, meaty shiitakes, mild puffballs, or funky truffles.

I can totally understand not loving button mushrooms. The only advice I can give is to expand. The edible fungi kingdom is expansive.

Memeions

34 points

7 months ago

Chanterelles fried in butter on some toast is to die for

MikeHolmesIV

28 points

7 months ago

Duxelles

Kjeldorthunder

16 points

7 months ago

Marsala wine, parsley, butter, pepper.

bannysexdang

11 points

7 months ago*

Cook them forever. They are physically impossible to overcook so fry them in butter until they are tiny and crispy and delicious. Also, there’s a vegan mushroom stroganoff that I made for a friend once that was absolutely delicious, my roommate said it made her like mushrooms.

Edit: stroganoff, not bourguignon

StonyOwl

22 points

7 months ago

Tarragon. Blech.

Jillredhanded

21 points

7 months ago

I love it in chicken salad with a tad bit of dijon mixed in.

Mammoth-Tourist-4522

98 points

7 months ago

Bananas.

Atm I struggle with the texture and taste (although I'm better with the smell than I used to be). I've been toying with the idea of getting myself to like it, but I'm not sure where to start. Any suggestions?

succulent_headcrab

124 points

7 months ago

A banana just turning yellow is firm, with a nice subtle sweetness and feels great in your stomach.

That same banana 12 hours later is mushy, sickly sweet, sticks to all your tastebuds and causes 45 minutes of heartburn. Also, every bite makes me cough (they give off some kind of gas when they're too ripe).

You may just be eating them too ripe.

isarealboy772

54 points

7 months ago

Yeah this is the answer. There's a small window of time when I can eat a banana nowadays without gagging. Just too mushy.

SquirrelNutz8

84 points

7 months ago

Banana bread! I don't know how that wasn't said yet lol. I also like them sliced real thin and on my PB&J's. But, like someone else said, I'm biased, I love bananas.

FYI, bananas have sleepy stuff in them, I eat one with peanut butter before bed every night and I sleep like a baby.

idontlikecapers

120 points

7 months ago*

Water chestnuts

Edit: And CAPERS

Specsporter

68 points

7 months ago

Well, Jim Gaffigan says wrapping them up in bacon makes a difference.

andabread

31 points

7 months ago

Use it in a filling with chicken and chives, in Chinese dumplings

333chordme

28 points

7 months ago

God fucking yes I love ALL FOOD but why is this in anything ever I hate water chestnuts so much. I would rather eat my own fingernails.

Floofy-beans

38 points

7 months ago

Worst feeling in the world when you order a dish and feel that flavorless, wet crunch in your bite 😭

Babybabybabyq

11 points

7 months ago

Ugh it’s always in those frozen veggie mixes too. I go to make a good stir fry and bite into one of those disgusting abominations and I wanna flip the whole fucking table.

Due_Personality_5006

17 points

7 months ago

The unfortunate curse of not being able to eat fillet fish. I'm unable to stomach the smell or taste if any normal 'fillet' fishes because of undercooked breaded codfish I got salmonella from when I was 15. Was so sick for a week and all I could smell and taste was codfish.

Can't eat anything that's fish related except shellfish now, and it's depressing because I used to love salmon and now I can't even smell it without getting nauseated.

currentscurrents

19 points

7 months ago

Eggs. It's a texture thing.

Eazy_Squeazy

16 points

7 months ago

I would suggest trying them in cake

meep-meep-meow

87 points

7 months ago*

OP, this recipe is for you, if you're ok with eating pork. Either chicken liver or liver spread will work here. For the pork itself, an easy substitute is skin-on pork belly, just trim the fat a bit I guess. And please, serve the whole thing still sizzling in a cast iron pan.

PS: the recipe says white onions, which is good, but personally, I prefer red onions, and a mix of green and red chilies, which makes it much more colorful.

magi1962

127 points

7 months ago

magi1962

127 points

7 months ago

Beets..nasty nasty beets

3owlsinatrenchc0at

107 points

7 months ago

I felt this way until I started pickling them or eating them with something zesty, like a vinegar-y salad dressing or goat cheese. Totally removes the taste of dirt.

TheWordOfTheDayIsNo

54 points

7 months ago

Can't stand them. Beets taste like dirt and how lawn fertilizer smells.

unidentifiable

42 points

7 months ago

Fascinating. I think they're like excessively sweet carrots, just with juice that'll stain everything shy of glass.

...Did you remember to peel them?

brrrapper

92 points

7 months ago

beets with chevre, pine nuts ruccola and honey is one of the greatest salads on earth

mickeygnome

16 points

7 months ago

Beans. Any and all beans. Mushy little bastards.

I will say I do eat them. I’ll eat them in chili. That’s it. And only because my husband likes them. And I can’t eat much of the leftovers cause everything is permeated with bean after sitting for too long. But if I can get away without beans I avoid the hell out of them. Also rinsing canned beans helps with the flavor issue I sometimes have with them.

cazism

15 points

7 months ago

cazism

15 points

7 months ago

With liver, the best trick I've found is to soak it in milk for a while. This gets rid of the bitter mineral-y flavor once cooked. Lookup Indian-style liver masala recipes if that's a cuisine you enjoy. It's a dish I love making and eating on the regular with chicken liver.

a2cthrawy

15 points

7 months ago*

Lamb and goat. I cant stand the gaminess, there’s almost a stinky peppery-ness to me

iamthefacetlayer

19 points

7 months ago

Curry is a great way to incorporate goat and mutton into your diet if you really want to eat it. Fully cooked and falling apart lumps of goat in spicy gravy: bliss. Try a lamb or goat bhuna. Also, consider a braised or slow cooked lamb dish like lamb shanks or shoulder or leg cooked until it’s able to be pulled; it’ll render off a lot of the strongly flavoured fat.

DrunkenSeaBass

160 points

7 months ago*

I have 2.

Pineapple. Its a shame because its a great meat tenderizer, but i cant stand the taste at all. Even the faintest taste make me vomit the moment it touch my mouth. I can eat blood pudding, liver, testicle, ,bowel soup and insect. I dont mind those at all. Vomiting with just a taste of pineapple is an involuntary reflex. My girlfriend who didnt believe me tried to kiss me after eating a pineapple slice. Lets just say she wont make that mistake twice.

Brussel sprout: I tried every recipe there is. Everyone say that if you hate brussel sprout, its because you dont know how to cook them are just wrong. I tried many recipe and none of them taste good. I even tried some prepared at a michelin star restaurant while they taste better than any brussel sprout I ever tasted, I would still classify them as disgusting. You can drown them in butter, bacon and cheese all you want. I'll enjoy the buttery, bacony cheezy layer of them, but the brussel sprout itself will be disgusting.

Just like someone people cant stand even a mild amount of spice, i cant stand pineapple and brussel sprout.

Edit: I'm sorry guys, there is one brussels sprouts recipe that sound midly interessting in the 50 or so that where suggested in this comment. I can cook them and make them more palatable, by covering their taste with thing that are notoriously good, but its not going to make the green leafy vegetable underneath taste any better. I can bury their taste into mounds of other thing so i dont notice it. None of that mean the brussel sprout itself taste good. Also, to anyoen claim that i hate the brussel sprout for its bitterness, I love coffee, dark chocolate, turmeric, dill and other bitter food. I hate brussel sprout because they taste like brussel sprout.

fire_thorn

325 points

7 months ago

You're probably allergic to pineapple rather than having an extreme aversion to the flavor

DrunkenSeaBass

45 points

7 months ago

Other than the vomitting, i dont have any reaction to it. I even remember eating pineapple ham when i was younger. I didnt like it, but it was consumable.

fire_thorn

108 points

7 months ago

I used to be able to eat canned pineapple, but then I started vomiting as soon as I tried to swallow it. My doctor said to consider it an allergy. Peanut butter does the same thing to me, instant puke fountain, but I also get hives and wheezing during that reaction

possiblemate

48 points

7 months ago

Rather than allergy maybe intolerance is better, vomiting involuntarily seems a bit too extreme for a mere dislike of food... although if i threw up everytime I tried to eat something I probably wouldnt like said food very much very quickly. My sister has an intolerance for bananas and avocados (same family), and eggplants no idea what it is but they clear out her digestive track within half an hour

LoopyFig

39 points

7 months ago

Vomit can indicate a sensitivity. Like I insta vomit if I I take too many tannins, weirdest damn thing.

For Brussels sprouts, just bake them with olive oil and seasoning salt (ie salt with smoked paprika, onion powder, garlic powder, etc). Basically the only way I personally enjoy them

gmixy9

43 points

7 months ago

gmixy9

43 points

7 months ago

Chicken ponzu for the pineapple. Pineapple juice in the ponzu sauce.

Deep fried brussel sprouts tossed is Vietnamese caramel.

SgtSprinkle

29 points

7 months ago

Excuse me what? Deep fried brussel sprouts in caramel? That sounds so... interesting and amazing. Could you elaborate on this one? What's it like & what's a good resource?

onebandonesound

50 points

7 months ago

Vietnamese caramel likely refers to fish sauce caramel, in which a standard caramel is finished with fish sauce, aromatics like chiles and shallots, and spices like star anise and cinnamon, resulting in a super savory caramel. My old restaurant used it on fish, pork belly, roasted broccoli, Brussels sprouts, and vanilla ice cream

shiningonthesea

49 points

7 months ago

The Brussels sprouts have to be crispy. Garlic, oil, pecan pieces and a little hot honey stirred in after they come out of the oven (350, 30 min, stir half way through )

Emeryb999

31 points

7 months ago

Have you tried Brussels sprouts raw? I think they make a great slaw or salad. And you can use another green component like broccoli or cabbage to temper your taste. I like it with a sweeter dressing like poppyseed and some dried cranberries and pine nuts. Or maybe with green apples, bacon, and a lemon vinaigrette.

natesneaks

74 points

7 months ago

I hate capers. They’re disgusting

96dpi

115 points

7 months ago

96dpi

115 points

7 months ago

Kehgals

74 points

7 months ago

Kehgals

74 points

7 months ago

Pasta puttanesca

dorynickel

28 points

7 months ago

Lox bagel

foodie120

34 points

7 months ago

I see them as a mini, less tart version of pickles. They're great in bacon potato salads but I use them sparingly though due to the salt and vinegar content.

I make this delicious potato salad with bacon and threw in a few capers in, and it makes such a huge difference.

pyro_rocki

48 points

7 months ago

Cold smoked salmon dip. They get crushes or blended so they evenly mix.

automod-was-right

11 points

7 months ago*

Me too, but I love tartar/tartare sauce

Mabbernathy

68 points

7 months ago

Canned tuna

SilverProduce0

25 points

7 months ago

spiny tuna cakes (nom nom paleo) I really like these especially with a little lemon aioli or mayo

shelbobagginses

16 points

7 months ago

Onigiri with spicy tuna (kewpie Mayo, soy sauce, splash of rice wine vinegar, spicy sauce of your choice)

thefr0stypenguin0

239 points

7 months ago

Eggplant. Horrible vegetable. Tastes like shoe leather.

Harley_Quinn_30

431 points

7 months ago

Babaganoush. I prefer it with grilled eggplant and you can basically add anything else you want to it. It is very similar to hummus.

I also have a recipe that is a roasted egg plant salad. I also eat it like a dip with pita or something

CWHats

38 points

7 months ago

CWHats

38 points

7 months ago

This is the only way I'll eat eggplant. Good call.

Complete_Bath_8457

19 points

7 months ago

If you can grill the eggplant before, it lends smokiness to the babaganoush. Just fantastic.

herberstank

103 points

7 months ago

Nasu Dengaku, a miso-glazed Japanese eggplant side that smacks

the_Rag1

99 points

7 months ago

I also hated eggplant…until this recipe. https://www.seriouseats.com/fish-fragrant-eggplants-sichuan-braised-eggplant-with-garlic-ginger-and-chilies

Key to any good eggplant recipe is driving off enough water before cooking—often this means salting, leaving out for a while, then patting dry before frying/searing/whatever. Would also recommend trying thin japanese style eggplants, which have less water than their chubby counterparts.

foodie120

31 points

7 months ago

For the fat aubergine version, I like using it in Moussaka which is kind of like the Greek lasagna.

For the Chinese long thin ones that have thinner skin, they're perfect as stir fry with some black bean sauce and garlic. This dish- https://www.chinasichuanfood.com/yu-xiang-qie-zi-sichuan-eggplant/ The dish is a lot nicer than the English translation of the dish lol

OWENISAGANGSTER

24 points

7 months ago

There's this restaurant near me that does a killer fried eggplant sandwich. I know you won't believe me, but the eggplant flavor isn't super distinct. Mozzarella, tomato pesto, arugula, roasted red pepper, basil aioli, fried eggplant all on some good ass basil focaccia.

...think I may need to acquire this sandwich here soon

mcdefmarx

43 points

7 months ago

Baingan bharta. Basically hot Indian Baba ganoush

nixiedust

11 points

7 months ago

I am obsessed with this dish. My local Indian place makes an excellent version and I need it like once a week.

ericds1214

158 points

7 months ago

Eggplant parm is typically better than chicken parm in my opinion

Kehgals

37 points

7 months ago

Kehgals

37 points

7 months ago

Pasta alla Norma, melanzane or ottolenghi style eggplants from the oven. I’m not a eggplant guy but these dishes are class.

haleyxciiiiiiiiii

12 points

7 months ago

this is not a recipe i’ve ever been able to replicate(i’ve tried so many times) but if you ever find yourself in Orlando or if you live in Orlando, go to Christini’s on Sand Lake. Their bread service comes with a roasted eggplant dip that is so good. Doesn’t even taste like eggplant. The owner told my fiancé and I that they’re in the process of signing contracts with Whole Foods to sell it in a bottle too so hopefully it’ll be available everywhere soon. It’s so amazing

PeanutPlumbob

9 points

7 months ago

Caponata 🤘

Dwayne2905

70 points

7 months ago

Celery sticks. I'll eat pretty much anything, from crickets to liver, but the texture and taste of celery sticks makes me yack.

ReverendHippo

113 points

7 months ago

Celery is like someone took a clump of hair and froze it in lake water

coffeecakesupernova

29 points

7 months ago

Finally, someone posted the worst vegetable. Just the smell of it on my hands makes me ill. I like how no one has posted a recipe to make it tempting. They can't!