I Refuse To Eat That...

Twostep said:
My first trip alone to a US grocery store. All these "get me" things on the reach into ice cream isle. Now I know that a lip smacker is an oversized flavored hap stick not an ice cream pop. Have not touched water melon since.
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what's a "hap stick"?
 
Marcy Sheiner said:
I only eat beef well done, burnt even. Can't stand it if it bears any resemblance to once being alive! Once I went to Paris with my mother and I asked for my steak well done and the waitress shook her head with a look that could've buried me if looks could, and said "Non. We cannot do that."
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I used to be the same way! No blood for me, thanks! But my father in law used to bar-b-q some good meat and once I was too embarrassed to ask to cook it more. Guess what: SO MUCH BETTER! Never again.

But more no-thank-you-foods for me: lima beans, organ meats, mayonnaise and canned peas. All others welcome.
 
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gruntlabor said:
Not rot, but fermentation.
Fermentation is a good thing --think yogurt, pickles, sauerkraut, sourdough, wine, vinegar, ...
What would we do without them??
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Well, like one of our esteemed SCOTUS justices, I ain't no biology expert. I figure if stuff is buried in the ground, it's gonna rot. As to the rest of the stuff you mentioned, ah bleeve that there is the introduction of organisms that cause the transformation -- not necessarily burial in the ground.

But I'll cede to your point. Wikipedia calls that process "fermentation" even though the stuff is buried in the ground.

I call it rot, but that's just me.

Short story - when I was stationed at Ft. Devens, Massachusetts, in the late 70s, as a bandsman, we had a clarinet player from Korea who was literally right off the boat. Had a difficult time with English, except for the magic words, "you're released" meaning, it was time to go home.

We'd had a rehearsal in the morning, break for lunch, then come back in the afternoon for more rehearsal. This guy tanked up so much on kimchi during the lunch break, he literally stunk up the entire rehearsal hall with his reeking breath. Maybe that's why I associated kimchi with "rot."
 
Eupher said:
Well, like one of our esteemed SCOTUS justices, I ain't no biology expert. I figure if stuff is buried in the ground, it's gonna rot. As to the rest of the stuff you mentioned, ah bleeve that there is the introduction of organisms that cause the transformation -- not necessarily burial in the ground.

But I'll cede to your point. Wikipedia calls that process "fermentation" even though the stuff is buried in the ground.

I call it rot, but that's just me.

Short story - when I was stationed at Ft. Devens, Massachusetts, in the late 70s, as a bandsman, we had a clarinet player from Korea who was literally right off the boat. Had a difficult time with English, except for the magic words, "you're released" meaning, it was time to go home.

We'd had a rehearsal in the morning, break for lunch, then come back in the afternoon for more rehearsal. This guy tanked up so much on kimchi during the lunch break, he literally stunk up the entire rehearsal hall with his reeking breath. Maybe that's why I associated kimchi with "rot."
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lol, you were smelling the effects of the garlic, not the fermented vegetables, poor fellow.

But seriously, I can't live without the bacteria in my gut, and I bet you can't either.
 
gruntlabor said:
lol, you were smelling the effects of the garlic, not the fermented vegetables, poor fellow.

But seriously, I can't live without the bacteria in my gut, and I bet you can't either.
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Regardless where the stink came from, dear fellow, whether from the rotten cabbage, garlic, ginger or hot peppers, I associate all of that with kimchi. Ergo, I don't eat it. As George Carlin intoned to his mother, "You like it? You eat it." As apparently you do.

There's a funny thing about bacteria -- I can't see them. And neither can you. If I can't see them, no harm, no foul.
 
gruntlabor said:
Just a note of no matter, a small misunderstanding: I was referring to the Korean, not to you.
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Of course you were. I got it from the outset.

I don't show up to a rehearsal with the objective of gassing out my fellow musicians. Now, if an overindulgence of beans on my part leads to a bit of gas emission, shame on me for the overindulgence. Mr. Korean regularly indulged in his consumption of kimchi, with the aforementioned results. With Mr. Korea, his sins weren't a one-off. They were regular.

It's a matter of common courtesy. You like kimchi? Great. Just keep in mind those with whom you interact after your lungs have processed that stuff.

All of that leads me to my inescapable conclusion -- kimchi No. 10.
 
fuzzybuddy said:
I won't eat any thing that's looking back at me, nor if it's moving off the plate. I won't eat anything that needs a special spoon or fork. I won't eat a food that a cat would try to bury. I won't eat anything when someone says "Try it , you'll like it.", or "It's an acquired taste".
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Don't take this the wrong way, @fuzzybuddy , but we are kindred spirits. Maybe even official "Rejecters of All Experimenters of Food."

I eat with my eyes first. If it doesn't look like something that should be in my gut, nope. If it's slimy, or stinks, or otherwise interferes with what I believe to be true and proper, fuggedaboudit. Just ain't interested. But I do like brown mustard instead of French's yellow. That's the best I can do.

As George Carlin (my favorite comedian) intoned, "If I have to ask questions, forget it." And, "That thing crawling at me just don't make me hungry." (paraphrased)
 
hollydolly said:
Eeel..particularly boiled eel or jellied eels is very popular here , especially in the old East end of London, where there's loads of Eel Pie & Mash cafes and restaurants.. *ugh*


Jellied eels
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Years ago, when I was visiting my Greek island, I had a chance to watch the fishermen catch an eel. It was the most disgusting, creepy animal (similar to a snake), and it didn't die right away, thrashing about. Never wanted to eat it after watching that.
 
Capt Lightning said:
It is also on many menus in Vienna , but not so sure about the rest of Austria. They're often available in the larger Morrisons stores here, but they tend to be a tad small and I've never been able to cook them properly.
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I've eaten octopus several times. I liked it most when it was broiled with oil and lemon, and tasted crispy. My mom used to make it with orzo, in a pot, and the smell was nice, and when I ate it, the octopus was soft and chewy.
 
The like or dislike is apparently due to a genetic
Lethe200 said:
Not a big lover of overly sour foods.

One restaurant served me extremely, harshly sour housemade pickles....alongside an Eggs Benedict with an otherwise lovely Hollandaise sauce! I was appalled, and have never returned.
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There have been times I have had that experience and thought: "Whoever made this clearly didn't taste test it when they were done making it!".
 
palides2021 said:
Years ago, when I was visiting my Greek island, I had a chance to watch the fishermen catch an eel. It was the most disgusting, creepy animal (similar to a snake), and it didn't die right away, thrashing about. Never wanted to eat it after watching that.
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I know, those restaurants have them live in Big barrels of water before they're killed to be cooked... in some restaurants they have them in a tank and you can choose the one you want.. *ugh*
 
Refuse to eat:
1). cilantro - smells funny and tastes like soap.
2). eel, snail, oysters - don't like their slimy or rubbery taste
3). innards of animals - intestines, brain, heart, etc. - used in soups in Greece and the intestines were used to make sausages, yikes!
4). rabbits, deer - I'm too fond of them
5). frog's legs, insects
6). sushi, lux - don't like raw fish
7). sourdough bread - sits in my stomach and ferments, lol
 
Eupher said:
I'm not a kimchi expert at all, but from those I know who have been to Korea and enjoy that cuisine, it isn't the cabbage, or the massive doses or garlic, or even the hot peppers that are used in that dish.

It's the burying in the ground for a month or so (in a crock) to allow all that to rot that gives kimchi its special "flavor".

No thanks.
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My neighbor is a Korean woman just at 70 years old. She and I have become neighborly and friends. She teaches me how good some foods native to the Korean diet are, and I teach her how to improve her English, as well as humor American style.

She makes kimchi and she has taught me how it is made today (in a special kimchi refrigerator) as well as about the MANY varieties of kimchi exist.

Kimchi is an economical staple of the Korean diet and it aids in digestion, and as well is healthy food as it is plant based: cabbage.
Cabbage is known to deter colon cancer.

Having said that, I have of course tried several varieties of the kimchi she makes. I like two of the four I've tried.

Kimchi selection is important.

Only difference I can tell between sauerkraut and kimchi is the way the cabbage is prepared, and the spices. Sauerkraut is pickled, kimchi is fermented. Yes, it smells bad while it is being fermented, but when complete...it can be pretty good.

The new kimchi refrigerators/fermenters help keep the smell to zero in her home.
 

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