Link: Top foods people love or hate:

TommyMac said:

I'm surprised that no one has mentioned liver yet. I love me some liver, especially chicken livers.

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Liver = no, no, no, no, no!!!!!!!!

My Mom loves fried chicken livers over rice with brown gravy. We have one "family style" restaurant here that serves it just to "her likin'". She allows herself a dish twice a year. Yuck!!!

T-Mac: If you like fried chicken livers, you need to try Neighbors Seafood & Chicken on Three Notch Road (off Hwy 90).

BamaLuver said:

Liver = no, no, no, no, no!!!!!!!!

My Mom loves fried chicken livers over rice with brown gravy. We have one "family style" restaurant here that serves it just to "her likin'". She allows herself a dish twice a year. Yuck!!!

T-Mac: If you like fried chicken livers, you need to try Neighbors Seafood & Chicken on Three Notch Road (off Hwy 90).

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I will, how is their seafood?

Same here with boiled okra, also don't like liver of any kind, can't handle most stewed leafy vegatables - i.e, greens, spinich, etc. and "no" to anchovies as well.

I don't eat anything cooked with curry powder nor do I eat licorice. My favorite time of the year is coming up, spring-early summer and all the fresh veggies.

It's On A Slab said:

I always throw away the gizzard bag in store-bought turkeys and other poultry.

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As a young bride, my first Thanksgiving turkey included gizzards .... bag and all!

T-Mac: The crab claws are good!

BamaLuver said:

As a young bride, my first Thanksgiving turkey included gizzards .... bag and all!

T-Mac: The crab claws are good!

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Well, the bags are an acquired taste.

Love raw carrots; despise cooked ones.

Love raw cabbage in a salad; despise steamed or any other cooked kind. (Although, when I was in eastern Europe, I learned to enjoy some Borsche. But I'm not in eastern Europe now... )

Fried okra's ok; in gumbo boiled is good; steamed...I'll pass. Here's a weird way I like it: pop some raw okra into the microwave for just a short time, then take it out & salt a bit. Comes out crunchy, but not like fried.

Liver: negative. As Merle Haggard sang, "Momma Tried"...

Strawberries!!! Oh man, Slab...my very favorite thing. I can eat 'em every meal if they're fresh. HUGE caveat: I do NOT like them after they've been frozen & come out all mushy. But give me some fresh strawberries w/ just a touch of Splenda & I'm a very happy man.

Tomatoes: all day long if fresh. Slice 'em & eat 'em; no additional prep required. Although a 'mater sammich is a Spring/summer treat of mine. White bread, a touch of mustard, & I'm set.

Here's one for the hate list: apparently everybody on the planet except me loves mushrooms. I tried for several years, and have given up. They can't be made good to me. mrs. exiled *loves* them on pizza or on a burger; I'd rather throw some grass clippings & dirt on mine than 'shrooms.

And hold the mayo in any form on anything. I'm a ketchup & mustard guy. No mayo.

OK, I'm off to eat some strawberries now for bkfst.

exiled

exiledNms said:

Here's one for the hate list: apparently everybody on the planet except me loves mushrooms. I tried for several years, and have given up. They can't be made good to me. mrs. exiled *loves* them on pizza or on a burger; I'd rather throw some grass clippings & dirt on mine than 'shrooms.


exiled

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Speaking of mushrooms, my wife and I recently tried a new way of cooking them to eat with our steak and they were TERRIFIC! and very easy.

Minch 2 or 3 cloves of garlic in a pan and add olive oil. Heat to med/med high and then add a sliced onion and sliced portabella mushrooms. Stir constantly and you may need to add a small amount of additional olive oil as the shrooms tend to soak it up. After they have cooked down (about 6-10 min) add season salt to taste. *important* don't add the season salt until right before you remove from heat. These are delicious by themselves and compliment a steak or mushroom/swiss burger very well. Last weekend we made these to go along with a friend's elk steaks and although he professed to HATE mushrooms, after he tried these, he went back for seconds.

G-VilleTider said:

Speaking of mushrooms, my wife and I recently tried a new way of cooking them to eat with our steak and they were TERRIFIC! and very easy.

Minch 2 or 3 cloves of garlic in a pan and add olive oil. Heat to med/med high and then add a sliced onion and sliced portabella mushrooms. Stir constantly and you may need to add a small amount of additional olive oil as the shrooms tend to soak it up. After they have cooked down (about 6-10 min) add season salt to taste. *important* don't add the season salt until right before you remove from heat. These are delicious by themselves and compliment a steak or mushroom/swiss burger very well. Last weekend we made these to go along with a friend's elk steaks and although he professed to HATE mushrooms, after he tried these, he went back for seconds.

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Me too. Onions & mushrooms are one of my favorite side dishes, especially along side a nicely grilled steak.
Brussels sprouts are another of my favorites, boiled, steamed or fried.

Along the HATE line, I can't stand sweet peas, especially when served as a side dish. I can handle them in a soup or stew, just not by themselves. Ditto for asparagus and boiled okra (fried okra is OK).

It's On A Slab said:

Brussell(sp.) sprouts. I've tried them every which way. I don't care for them.

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I hated brussel sprouts until i made them this way.
Wash and clean the sprouts and boil them for like 10 to fifteen minutes then remove them and cool. Cut up a package of bacon into one inch strips and cook until crispy in a skillet. Remove the bacon and then add a little olive oil and brown some thinly sliced onion and garlic. While that is cooking cut the brussel sprouts in half. When the onions and garlic is cooked add the brussel sprouts cut side down to the pan and allow to cook until crisping up on that side. When they start to do that sprinkle with a heavy dose of parmesan cheese. Serve and drizzle with aged balsamic vinegar.

My list of no's:

liver
brussel sprouts
cauliflower
boiled cabbage.
any color olive

I hate celery! Celery is a seasoning not a food! It lends something good to dishes when finely chopped and used sparingly, but raw, YUCK! It's awful!

Shrimp are the root of all evil.

Crab is a close second.

BigCountry said:

I hate celery! Celery is a seasoning not a food! It lends something good to dishes when finely chopped and used sparingly, but raw, YUCK! It's awful!

Shrimp are the root of all evil.

Crab is a close second.

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Celery filled with cajun seafood salad is one of my favorites!

BAMAFAN IN NY said:

Celery filled with cajun seafood salad is one of my favorites!

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What about a recipe for the cajun seafood salad?

How on earth can you hate strawberries!?!?

Anyway, black licorice candy is terrible although I do like anise and fennel as spices.

And there is waaaaaay too much meat on any animal to be eating the guts!!! Liver is the worst thing on this planet!!! It is the one thing that I ask not even be cooked in my house because of the smell!!!

Don't like anchovies by themselves, but love them in some of the Italian sauces.

The rest of the stuff everyone has mentioned sounds pretty good to me, as I'm not real picky and enjoy most everything I eat.

Islander said:

What about a recipe for the cajun seafood salad?

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For Mayo

1 med. garlic clove
1 c. mayonnaise
2 tbsp. fresh Italian parsley leaves
1 tbsp. ketchup
2 tsp. drained capers
2 tsp. hot spicy mustard
2 tsp. drained prepared horseradish
1 1/2 tsp. fresh tarragon leaves or 1/2 tsp. dried, crumbled
1/2 tsp. ground dried oregano
1/4 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
Salt.


For salad:
1 lb. fresh lump crabmeat or frozen, thawed (or shrimp)
1 lg. plum tomato, halved, seeded, and cut into 1/4 inch dice
1/2 c. diced celery
4 green onions, cut into 1/4 inch pieces
1/4 lg. green bell pepper, cut into 1/4 inch dice
2 tbsp. fresh lime juice


For Mayonnaise: Mince garlic in blender or processor. Add remaining ingredients and blend until thoroughly combined and herbs are minced. Adjust seasoning.

For Salad: Combine crabmeat, tomato, celery, green onions, and bell pepper in large bowl (can be prepared 3 hours ahead; cover and refrigerate.) Mix in lime juice and 1/4 cup mayonnaise.

Serve with crackers, celery, and remaing mayo

I'm surprise oysters didn't make that list. I love them, but I've seen people cringe when they think about eating them on the half shell.

2003TIDE said:

I'm surprise oysters didn't make that list. I love them, but I've seen people cringe when they think about eating them on the half shell.

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I've never met an ocean oyster I didn't like. I have one dog that will eat raw oysters with me but the other one runs from them.

I'm surprised sweetbreads didn't make the list. I love well prepared sweetbreads and manage to have them three or four times a year.

There isn't enough drunk in this world for me to eat things like lamb fritters, mountain oysters, brains, or lungs.