Any kind of sandwich, burger, taco, hotdog, etc. that is too overstuffed to pick up and eat pisses me off. If its open face or whatever and you’re eating it with a fork that’s fine but if its not then I need to actually be able to eat it without food going everywhere when I pick it up. Giant burgers you can’t pick up or fit in your mouth are especially stupid and I hate them.
Or ones with so much condiments, that everything slides around as you handle/bite it.
cheesecake. PLAIN CHEESECAKE ONLY. absolutely no bullshit on or in my cheesecake.
I’m lactose intolerant now too so if I’m gonna eat cheesecake it better be world class lol
I see this from two different perspectives:
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There are some ingredients I just don’t like the taste of. But, in some recipes and if prepared properly, I’m fine with them. Green beans are an example. I don’t like them. But creamy green bean casseroles are fine and vegetable soup with green beans is totally acceptable.
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Then there are things like desserts that I’m picky about because if I’m going to screw up my metabolism and caloric intake for the day, it better damn well be worth it. I’m not going to waste my time on a substandard sugar and/or fat filled treat. I’m going to skip on that dry cake, jello salad, faux ice cream, fake chocolate sludge, etc.
I just don’t like the taste of. But,
Don’t give up yet. Once you find the right butt, you’ll never want to taste anything else.
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Chocolate. I absolutely adore chocolate, but only good chocolate. I’ve sought out and nibbled on hundreds of different bars and blends. Anything under 70% dark just doesn’t do it for me. I’ve melted down chocolate bars and mixed in baking chocolate and reset it so it would be darker.
Whitman’s? Russel Stover? Hershey? Reeses? Miss me with that please.
If you get the chance to try a single origin Ecuadorian dark chocolate it’s amazing, complex, fruity and floral. All of the pretentious stuff people describe about wine is genuinely there in chocolate.
As an American, our chocolate does indeed taste like vomit.
There’s so many great American chocolates though, it’s the cheap stuff that gives it such a bad reputation. Taza, Theo, Lake Champlain, Chocolove and lots of other little chocolatiers just doing their things but they just don’t have the same kind of market presence.
Yeah, I was referring to things like mass produced chocolates.
As a Belgian I applaude this. Good chocolate is religion.
I like dark chocolate too but have a soft spot for chocolate whit a high percentage of cocoa butter.
I never eat chocolate like that but use it in patisserie and desserts.
For many top/Michelin recipes a high percentage of cocoa butter is better.
And some ask for milk chocolate.
All depends on the purpose.
Sushi/nigiri.
I do not screw around with low quality or bad meats, especially fish meat. I had enough fresh fish when I lived in Japan to know what it’s supposed to look and smell like, and if the nigiri I’m served smells any bit off I’m simply not eating it.
If your fish smells like fish, it’s gone bad. Most types of fish if properly preserved should smell somewhat like clean seawater, with some variation by species
Edit: Also, if the rice looks dry or doesn’t adhere properly, I assume the kitchen has no idea what they’re doing and won’t eat it
Tomatoes for me, always trying to buy the more expensive/on the vine tomatoes to get more flavour, the basic ones are just too watery and flavourless for me.
American BBQ. There’re a lot of regional flavors and differences but most of them are bad in my opinion. Memphis dry rubs and Kansas City molasses sauces are my 2 favorites
I’m very picky when it comes to pickles. I don’t like the taste of standard dill pickles, only garlic dill pickles. I have only found two brands that make them the way I like them.
i am also pickle picky
imo pickled cucumbers MUST contain both dill and garlic
Pizza. I came to realize when I first started traveling that being from Connecticut and having easy access to extremely good New Haven, Greek, and New York style pizza is a luxury. It’s my favorite food. Whenever I travel, I make sure to try the area’s so-called “best” pizza for at least one of my meals. It is seriously pathetic what some regions consider good pizza.
Agreed. Truly nailing a specific style of pizza can be tricky, but overall it’s not hard to make really good pizza. It seems like so many places just don’t even try. Dishonorable mention to Texas, who otherwise produces really good food.
You should come to Norway and try Grandiosa!
Coleslaw. Mayonnaise has no business here, vinegar slaw or nothing.
agreed.
I have unreasonable high standards for Mexican foods and their derivatives (TexMex, CaliMex, Burritos de Gringos, Jalisco, etc.)
Bread, I guess.
I don’t like butter on bread.
I don’t like any sort of cheese, other than cream cheese, on bread.
That’s about it, really.
I am a coffee snob, will skip it unless it’s good.
Wine, I don’t like it enough to like bad wine so good wine or nothing, I am fine with just water.
Cheese puffs - I thought I didn’t like them at all until I worked at the health food store, they had these white cheddar cheese puffs made of food, real cheese, corn, salt. Those are so good! I never, ever eat Cheetos they are gross, but those white cheddar puffs are good.
Carbonara.
I’ve been served this dish with peas, with onions and with cream.
I can forgive the bacon if it’s really good bacon, as guanciale/pancetta can be hard to get here, but for gods sake don’t ruin it with anything else.I rarely order it when out because so many places just serve a generic dish with bacon and ham without mentioning it, and I am not being the snob that asks what they use.
ala zozzona is infinitely better IMO.
No more carbonara for me.
Mollusks and crustaceans. I can eat fish, in any dish, that’s perfectly fine.
