That thing everybody else loves, but you don't

[Jenise]

I'll bet we all have one in the closet.

For me? It's fingerling potatoes. They're dense, they don't get crisp or even brown especially well, and fully cooked they still feel half raw to me. I don't buy them, but they've become ubiquitous in restaurants and so I get many chances to re-test my aversion. Last Friday, for instance. And much as I truly adore all other species of potato, if the kitchen sends out fingerlings on my plate they'll get them back.

What's yours?

Bananas.
I was told, many years later, that I'd spit them out when I was fed them as a baby.
They contaminate the taste with their airplane-dope smell and taste. I've learned to be polite and pick around them or even eat bits of banana on occasion.
But bananas are anathema to me.

[Robin Garr]

I'm not fond of bananas, which I call "the natural fruit with the artificial flavor," but I'll eat them, and I've had some pretty memorable desserts with them.

But probably the best answer here for me is "apples." The all-American fruit, I know, but I just don't like them. I like pears, I love peaches, but apples just don't ring my chimes and never have. I really dislike them raw, and find them "meh" in most cooked desserts, unless it's something like a tarte tatin, where the pastry is so good, and the apples so well seasoned, that I endure their presence.

Pineapple on baked ham. I like them both, but not together. All it does is make the pineapple taste good, but totally ruins the taste of the ham.

But probably the best answer here for me is "apples."

Just so many different varieties of apples, with so many different textures and tastes.

In the US I've had the red flavourless ones they have in bowls in hotel receptions but I'm sure there ar emany gourmet flavoursome ones available.

Cheese.

It's increadingly hard to find a meal that hasn't had the stuff added to it.

Truffles and caviar. I can eat them, but I've never had them where I thought either added anything special to the meal or appetizer.

[Robin Garr]

... I'm sure there ar emany gourmet flavoursome ones available.

Of course there are. In apple-growing country (much of the nation) you can get all manner of heirloom varieties.

I still don't like them.

Cheese.

It's increadingly hard to find a meal that hasn't had the stuff added to it.

Where are you eating?! Fast food places and the like may sneak in cheese because it's fatty and it tastes good. But most serious places respect the dishes and the cultural traditions (not much cheese in East Asian food!) and only include cheese when necessary.

Foie Gras

I like calves liver, Braunschweiger, pate, chicken livers, terrines, etc.

Didn't like foie gras.

Dunno.

Cheese.

It's increadingly hard to find a meal that hasn't had the stuff added to it.

Where are you eating?! Fast food places and the like may sneak in cheese because it's fatty and it tastes good. But most serious places respect the dishes and the cultural traditions (not much cheese in East Asian food!) and only include cheese when necessary.

If you don't have an issue with cheese then you probably don't notice how prevalent it is.

As for sneaking it in

It used to be that one paid extra to have cheese on your burger, but cheeseburger seems now to be the standard Side/starter salads regularly have grated/sprinkled cheese ...

As for east asian food. For the past few years I have been pre-ordering Asian or Hindu Vegetarian meals on flights after a trans Atlantic flight with America Airlines where every single dish* over two meals had cheese in them. Now Paneer curry seems to keep coming up. Doh!

*
Salad with lots of Feta crumbled all through it
Lasagne
Cheesecake
Cheese & crackers

Hot bagette filled with ham and melted cheese

[Robin Garr]

It's increasingly hard to find a meal that hasn't had the stuff added to it.

Peter, is this an aversion or an allergy? Personally I can hardly imagine life without cheese, but have you considered ordering a vegan meal from the airlines? Vegan, a step beyond vegetarianism that shuns dairy, eggs and any food of animal origin - has become quite the trend, at least on this side of the water, and I'd think US based airlines must offer it as a meal option now.

It used to be that one paid extra to have cheese on your burger, but cheeseburger seems now to be the standard Side/starter salads regularly have grated/sprinkled cheese ...

This is all fast food. And I too have noticed that such places rely on cheese (and dried fruits in salads) to 'amp up' the flavor. But I have not noticed it in the more serious restaurants (not necessarily fancy) that I prefer to patronize. Which is admittedly a biased sample, but it is also a universe that I would think most of the people on this board prefer to patronize.

As for east asian food. For the past few years I have been pre-ordering Asian or Hindu Vegetarian meals on flights after a trans Atlantic flight with America Airlines where every single dish* over two meals had cheese in them. Now Paneer curry seems to keep coming up. Doh!

Do you fly that much that airline food selections is a big deal? I pretty much just write off all their offerings and buy something in the airport. Which is another topic of conversation because in my experience airports have been getting a lot better and more cosmopolitan with their food choices over the past 10 years.

But for east Asian, if you find cheese in your Japanese, Korean, Thai, Vietnamese, Malaysian or Chinese food, then something is really going wrong!

[Jenise]

Foie Gras

I like calves liver, Braunschweiger, pate, chicken livers, terrines, etc.

Didn't like foie gras.

Dunno.

Only tried it once?

Do you fly that much that airline food selections is a big deal? I pretty much just write off all their offerings and buy something in the airport. Which is another topic of conversation because in my experience airports have been getting a lot better and more cosmopolitan with their food choices over the past 10 years.

Yes I do.. When I am in the air for 8, 13 or 24 hours I want something hot that doesn't have cheese.

But for east Asian, if you find cheese in your Japanese, Korean, Thai, Vietnamese, Malaysian or Chinese food, then something is really going wrong!

Maybe, but I've tried Japanese and it's not for me, never had Korean or Viet and no Korean, Malay or Viet in my city, and I'm over Chinese.

Pickles and Olives.

Anything that tastes like licorice including candy or herbs such as fennel and anise; and cilantro.

Foie Gras

I like calves liver, Braunschweiger, pate, chicken livers, terrines, etc.

Didn't like foie gras.

Dunno.

Only tried it once?

Yes, you're right. A long time ago. We, and another foodie couple, made it at home. Seared briefly and served with a cherry sauce. I don't even remember what I didn't like about it. I just remember being somewhat upset that I didn't like it because it is supposed to be such a treat.

[Jenise]

I know you're a good cook, Fred, so I mean nothing by wondering out loud if you'd had it prepared by a chef you greatly admire, would you have been in a different mindset and loved it? Considering that you otherwise enjoy liver, it would seem there's no reason for you to not have fallen for one of the highest forms of liverdom possible. I actually don't otherwise care for fresh liver, but I love foie gras.

I know you're a good cook, Fred, so I mean nothing by wondering out loud if you'd had it prepared by a chef you greatly admire, would you have been in a different mindset and loved it? Considering that you otherwise enjoy liver, it would seem there's no reason for you to not have fallen for one of the highest forms of liverdom possible. I actually don't otherwise care for fresh liver, but I love foie gras.

Thanks, Jenise. I think it may be time to give it another go! I didn't like lobster the first time I had it either. Tasted like dirt to me. I'm glad I tried it the second time!

My entry would be artichokes. Pulling the leaves off and dipping them in whatever is too labor intensive for something that doesn't taste that good. Don't generally like the hearts, either. I've had one preparation that I can remember that I thought was ok (it involved small artichokes that were halved, marinated, and grilled). Even those were just ok, though.

Mine is saffron. I'll tolerate it, but it always makes everything taste and smell vaguely fishy to me.

Geez, I like ALL of the things that have been mentioned, and I can't even think of an answer to that question.

I realize that this is something that is wrong with me.

I have often thought that if there was ONE world cuisine that I didn't think was delicious, I wouldn't have a problem with my weight.

Anyway the new WW plan has me at nearly 50 pounds down from my initial WW weight, and I eat and greatly enjoy just about everything.

Well, I don't think I like balut but neither do most people.

Haggis? Love it. I'm hopeless.

[Jenise]

Geez, I like ALL of the things that have been mentioned, and I can't even think of an answer to that question.
I realize that this is something that is wrong with me.

Not at all! You're the lucky one.