What's the worst food you've ever eaten?
-
I was warned off natto.
It's funny, I can think of the worst drink (I dislike Negroni to the point I don't even understand how people like it, so intensely sweet and bitter and nothing else)
and the worst perfume (Im Nebbel, smelled like burning rubber) but food, all I can think of is the time my ex made a spaghetti with a sauce of yellow tomatoes that looked exactly like vomit, and when I was trying to eat it, commented that he thought it was "a little loose" and I just lost it, could not eat it, though it didn't taste awful.
Worst restaurant food was a Mexican place in San Antonio, got a chicken mole and the mole was made with sweetened chocolate chips; an enchilada with American cheese slice was another highlight of that meal, it was comically bad.
Wth negroni is the best drink
-
A good andouillette is fantastic, but I understand how it would sneak up on the unprepared foodie
I love haggis, and that's all horrible bits and pieces cooked in a sheep stomach. No rubbery chunks though. I'll give andouillette another whirl next time I'm in Paris, maybe I got a dud.
-
Soap gene eh?
It's actually a myth in my experience, might taste soapy to some folks at first (my experience) but I love coriander and it tastes good now
-
This post did not contain any content.
Boiled beef tongue, no seasoning. Taste/texture as you'd imagine.
-
Preface: All seafood makes me violently ill. I wish it weren't so, but here we are.
While living in Switzerland we went to an ikea and found what I thought to be spreadable cheese in a toothpaste type tube. For reference lots of stuff over there comes in those types of tubes. Why not cheese?
I was so excited to get home and immediately tore the cap off and squeezed a giant dollop of what my mouth expected to be something like cheez whiz.
NOPE. NOPE FUCKING NOPE. It was some kind of fish paste with roe...
I puked for like 30 minutes straight and couldn't get that taste out of my mouth until we found some kirsch liqueur that I also hate, but whose taste will overpower anything.
Picture related: The culprit
This is a staple food in Norway. The Norwegian variant is made with smoked cod roe.
Think the Swedish variant is some kind of freshwater fish? Can't imagine IKEA will deliver culinary greatness tho'
-
I love haggis, and that's all horrible bits and pieces cooked in a sheep stomach. No rubbery chunks though. I'll give andouillette another whirl next time I'm in Paris, maybe I got a dud.
It's supposed to be from Troyes, in case you happen to be in the vicinity... I've yet to try haggis but I'm optimistic, looks right up my alley
-
This post did not contain any content.wrote on last edited by [email protected]
surströmming, though i would classify it more as a bioweapon than food.
-
Boiled beef tongue, no seasoning. Taste/texture as you'd imagine.
Oh lord. Tongue can be so damn good if prepared well.
I have many UK relatives, and I know the horror of which you speak.
-
Wth negroni is the best drink
I know that people like them but I can't get past the syrupy intense sweetness, it is nauseating to me. Tastes a lot like a migraine feels. I do like lighter bittersweet stuff, Chinotto soda is good. And do like Campari in fruity drinks, it adds a welcome edge and the sweetness is moderated but Negroni tastes horrible to me still.
Can you describe what it tastes like to you?
-
I know that people like them but I can't get past the syrupy intense sweetness, it is nauseating to me. Tastes a lot like a migraine feels. I do like lighter bittersweet stuff, Chinotto soda is good. And do like Campari in fruity drinks, it adds a welcome edge and the sweetness is moderated but Negroni tastes horrible to me still.
Can you describe what it tastes like to you?
My friend must make them less sweet than is standard, it's kind of syrupy but not too bad, maybe a little citrussy and of course that herbal bitterness. I might be an outlier though I've been known to sip straight Mallort.
-
Strange. I've only been able to have it once. I found it to be buttery, with a mild taste, about as fishy as salmon. I really enjoyed it.
Maybe there was a translation issue, but there were a dozen or more of us at the dinner and almost all of us found it unpalatable. A couple asked 'what the last dish we had was' when the next dish came out and were told it was sea urchin.
-
Headcheese?
Do people still buy it? Damn. Only old people did when I worked deli, and that's long enough ago that they're all dead.
-
Maybe there was a translation issue, but there were a dozen or more of us at the dinner and almost all of us found it unpalatable. A couple asked 'what the last dish we had was' when the next dish came out and were told it was sea urchin.
Did some searching, apparently it can be variable in taste due to sea urchin diet, freshness, and preparation. There are commercially prepared pastes that aren't very palatable.
The urchin I had was really expensive and was a special that was rarely available. This sushi place had very good stuff, you could also order freshly grated wasabi from imported Japanese roots (I totally recommend).
Probably similar to canned crab vs fresh crab. Stuff in the can is terrible and I don't know how people eat it.
-
I seem to write better when I'm passionate about something. What gets me is none of it looks* off/shitty visually. Like the coleslaw looks appealing until you eat a mouth full and wish to die from your utter disappointment. If the Demiurge is real, one of his angels runs their kitchen just to fuck with people.
Or Famine, one of the horsemen of the apocalypse. Make food that looks good but doesn't feed anyone, made of sawdust and wax.
-
I've eaten chicken feet, haggis, blood pudding, sisig, century egg, durian, dinuguan, tripe and tongue tacos, frog legs, snails, alligator, whole softshell crab, and probably a few more delights that I ought to remember. The only one I absolutely cannot stomach is the century egg.
The crab poboy sandwich with the legs hanging out of it was as a staple of my childhood, whenever we went to New Orleans I wanted one.
Alligator we can get here but it's unremarkable in flavor.
-
Did some searching, apparently it can be variable in taste due to sea urchin diet, freshness, and preparation. There are commercially prepared pastes that aren't very palatable.
The urchin I had was really expensive and was a special that was rarely available. This sushi place had very good stuff, you could also order freshly grated wasabi from imported Japanese roots (I totally recommend).
Probably similar to canned crab vs fresh crab. Stuff in the can is terrible and I don't know how people eat it.
It's almost always due to freshness and diet. Freshly caught and cracked sea urchin is pretty mild and like any other seafood, starts to get stankier by the second.
-
The fruit is incredibly astringent when unripe.
