For example my bf hates coriander, in my case garlics ruin every plate for me.
What condiments or spices ruin your food?
by Anonymous | reply 168 | June 15, 2020 12:58 AM |
Hating coriander is usually a sign of racism.
by Anonymous | reply 1 | May 26, 2020 9:00 AM |
Dried basil. Love fresh, but dried renders a dish inedible. I don't like oregano very much, but its presence doesn't keep me from eating something. But dried basil, no can do.
by Anonymous | reply 2 | May 26, 2020 9:00 AM |
Oregano, ugh.
by Anonymous | reply 3 | May 26, 2020 9:02 AM |
Garlic gives me tremendous gas. I love the flavor it gives to food, but I blow up like a balloon. You don't want to be in the same room with me.
by Anonymous | reply 4 | May 26, 2020 9:07 AM |
Ditto on the dried basil R2. It's disgusting and so polar opposite from fresh basil leaves - Sweet, Thai, Lemon, etc. are all amazing.
by Anonymous | reply 5 | May 26, 2020 9:08 AM |
If rosemary is added to a dish that's all I can taste.
by Anonymous | reply 6 | May 26, 2020 9:18 AM |
I don't care for raw onion or garlic.
I don't care for dried onion powder or dried garlic powder.
Whenever I think of the latter I immediately think, 'FRAU ALERT!'
by Anonymous | reply 7 | May 26, 2020 9:23 AM |
Virgil doesn't like spices...
by Anonymous | reply 8 | May 26, 2020 9:34 AM |
Coriander smells like cat piss. It just reeks to me.
by Anonymous | reply 9 | May 26, 2020 9:37 AM |
I love fresh garlic and garlic salt but for some reason garlic powder makes me nauseous. Something about the smell.
by Anonymous | reply 10 | May 26, 2020 9:49 AM |
Oregano I like but only in certain dishes. It is used in a lot of things where it detracts rather than adds. Likewise dried basil, which, much as I love basil, shouldn't exist. Sage is an odd one; I like the smell but the flavor is a bit off, and it doesn't see much application beyond Thanksgiving and English pork roasts so it's easily avoided altogether. Mustard is the condiment condiment I dislike; it can be okay as an ingredient in the cooking of something, but I dislike it on its own.
Anise, cardamom, caraway, cayenne, cinnamon, clove, coriander, cumin, dill, fennel, fenugreek, garlic, laurel, mustard seed, ñora, nutmeg, paprika, poppy seed, saffron, sesame seed, turmeric, basil, garlic, mint, onions of any type, parsley, rosemary, tarragon... I love them all.
by Anonymous | reply 11 | May 26, 2020 10:06 AM |
Y'all be crazy.
by Anonymous | reply 12 | May 26, 2020 10:08 AM |
I really dislike black pepper, and don't even have it in the house. I buy the large containers of red pepper.
by Anonymous | reply 13 | May 26, 2020 10:32 AM |
Garlic, coriander, cumin, cilantro (which I think might actually be sprouted coriander).
In restaurants, a lot of garlic sometimes is a cover for inferior ingredients. Some novice cooks add way too much garlic after seeing it used on cooking shows. I think I saw Ina Garten add 24 cloves of garlic to an arrabiata sauce for penne. That’s a sure path towards explosive diarrhea. Yech!
by Anonymous | reply 14 | May 26, 2020 10:35 AM |
[quote]I think I saw Ina Garten add 24 cloves of garlic to an arrabiata sauce for penne.
Pasta is not one of her strong suits. She also adds oil to the pasta water.
by Anonymous | reply 15 | May 26, 2020 10:42 AM |
Being some stubborn picky eater is annoying and childish.
by Anonymous | reply 16 | May 26, 2020 10:47 AM |
Complaining on DL about stubborn, picky eaters is annoying and childish. WGAS what others eat?
by Anonymous | reply 17 | May 26, 2020 10:50 AM |
I agree with the rosemary comment.
by Anonymous | reply 18 | May 26, 2020 10:52 AM |
Mayonaise ruins amything it touches.
by Anonymous | reply 19 | May 26, 2020 10:56 AM |
Yes, Ina is such a Jewess.
by Anonymous | reply 20 | May 26, 2020 10:56 AM |
I don't care if someone is picky about certain spices as long as I am not the one preparing their food.
I don't care a fig what they like or don't like! Prepare your your own meals, please yourself.
by Anonymous | reply 21 | May 26, 2020 11:11 AM |
Unless you are a hermit people don't eat all their meals alone r21. They go to dinner parties and out to restaurants. So yes your demands when it comes to food affect other people.
by Anonymous | reply 22 | May 26, 2020 11:13 AM |
"My" demands?! Hunh?
by Anonymous | reply 23 | May 26, 2020 11:20 AM |
Cumin - Not only does it taste nasty, it overpowers all other flavor and immediately turns everything in my digestive track to liquid.
No wonder it’s used universally to cover up the taste of spoiled food.
by Anonymous | reply 24 | May 26, 2020 11:28 AM |
I hate pepper. But I LOATHE curry.
by Anonymous | reply 25 | May 26, 2020 11:28 AM |
I don't like coriander as a herb but do like it as a spice.
I'm not a big fan of herbs in general actually - popular ones like basil for example, I am not a fan of.
I like pretty much all spices.
by Anonymous | reply 26 | May 26, 2020 11:29 AM |
Cumin smells either like ass or armpits. I use it in chili, but only a little. It does something for meat.
by Anonymous | reply 27 | May 26, 2020 11:31 AM |
Prepared mustard I just can't abide, turned my nose up at it when I was young and my dislike of it hasn't changed. Same for mayo, unless I make it myself(a very rare occurrence) Pickle relish? Get thee hence!!!
I am a fan of strong flavors when it comes to herbs: sage, thyme, tarragon and especially rosemary. I grow all four and use them to boost the enjoyment of the rather bland chicken and pork that seems to be so common anymore.
Very happy with fresh basil, in both cooked and raw dishes. I think I grow it as much for the bees as I do for me. Common sweet basil is fine, but do enjoy the Thai basil as well(I'll bring home a few stems when I eat in an Asian restaurant, plant them outdoors and enjoy it all Summer)
by Anonymous | reply 28 | May 26, 2020 12:10 PM |
I went from HATE cilantro to Crave cilantro. Don't know it happened. I missed the whole fresh basil craze. its just ok to me and I am not a big pesto fan because of this.
by Anonymous | reply 29 | May 26, 2020 12:15 PM |
Caraway seeds and that's about it.
by Anonymous | reply 30 | May 26, 2020 12:15 PM |
Fennel, anise, caraway seeds, celery seed, any form mlm of onion(very allergic), cumin. Sage is meh, reminds me too much of Thanksgiving. Rosemary is a good flavor, but is overused and many people don't know how to cook with it.
I cook with garlic, but again people use way too much of it and there's nothing worse than biting into a piece of garlic.
As for condiments, I hate Miracle Whip. It has a HFCS aftertaste for me. Mayonnaise is ok, but again people put too damn much in dishes and everything gets soupy.
by Anonymous | reply 31 | May 26, 2020 12:24 PM |
Pumpkin spice, except a little cinnamon on its own.
by Anonymous | reply 32 | May 26, 2020 12:25 PM |
Mocha/Coffee.
Cloves.
Raspberry, Cherry, Orange.
by Anonymous | reply 33 | May 26, 2020 12:26 PM |
Cilantro, it tastes dead
by Anonymous | reply 34 | May 26, 2020 12:30 PM |
You folks better never try asafoetida, that's all I can say.
by Anonymous | reply 35 | May 26, 2020 1:00 PM |
Asafoetida is fine it's just the smell when it hits the pan that kills you.
by Anonymous | reply 36 | May 26, 2020 1:02 PM |
Nuoc mam (fish sauce) is another one that smells like raw sewage but is actually delicious in foods.
by Anonymous | reply 37 | May 26, 2020 1:06 PM |
Cilantro! Yuck!!!!
by Anonymous | reply 38 | May 26, 2020 1:09 PM |
I don't really like coriander either. Something about it makes me nauseous. I love garlic, no matter the after-effect. I knew someone who was allergic to garlic, for real.
by Anonymous | reply 39 | May 26, 2020 1:13 PM |
I think cilantro triggers a sense-receptor response in some people that may be genetic. Some of my friends find it inedible, but others, myself included, like the fragrance and taste.
by Anonymous | reply 40 | May 26, 2020 1:16 PM |
I don’t like American yellow mustard like French’s. I like Dijon in cooking but a little goes a long way.
by Anonymous | reply 41 | May 26, 2020 1:27 PM |
Jalapeño or hot spices ruin it for me. How can you enjoy your food if all you can taste is hot? I’m Hispanic and I couldn’t eat anything my mom made when I was growing up.
by Anonymous | reply 42 | May 26, 2020 1:27 PM |
I loathe Indian food.
by Anonymous | reply 43 | May 26, 2020 1:28 PM |
I think more so than rosemary I hate food made with shit like bbq sauce, canned soup, "garlic powder" etc. Things that taste "fake" like Canadian and American style foods.
by Anonymous | reply 44 | May 26, 2020 1:35 PM |
I love ketchup in my well done steak. I like to eat it with my hands! 🤡
by Anonymous | reply 45 | May 26, 2020 1:38 PM |
Cloves.
by Anonymous | reply 46 | May 26, 2020 1:41 PM |
Yes R37. Fish sauce is my secret ingredient for many dishes. But I only use at most 2 drops. So there has to be another sauce or marinade to combine it with to distribute evenly. I even put it in burgers and people just gush. My southern grandmother kept it around, but never spoke of it. I saw it in a recipe and tried it out. I recognized the taste instantly. Apparently it was her little secret as well.
But again, like sesame oil, less is more. Because you can't walk it back.
by Anonymous | reply 47 | May 26, 2020 1:55 PM |
I neither loathe nor love Indian food, but I only eat it in restaurants. The smell of the spice mixture when I cook it at home becomes unappealing the minute I finish eating, and it's still there the next day. Twice now, I have bought $25 worth of Indian spices, only to give them away after using them. I tried. It's just not for me.
by Anonymous | reply 48 | May 26, 2020 2:07 PM |
The more dislikes you have the more neurotic you are.
by Anonymous | reply 49 | May 26, 2020 2:16 PM |
No one gives a rip what spices you like or don't like. Jeeze Louise!
This whole thread is muy stupido!
by Anonymous | reply 50 | May 26, 2020 3:42 PM |
Dill and Rosemary, and the insufferable people who insist on dousing every potato and chicken breast with one or the other because they think its chic.
by Anonymous | reply 51 | May 26, 2020 4:42 PM |
Powdered garlic and or powdered onion. Terrible strong and bitter after taste.
by Anonymous | reply 52 | May 26, 2020 4:56 PM |
Hate the taste of anything mint. Even mint with chocolate. Peppermint gum? No way. Can’t stand most toothpastes because there too tingly. It’s semi-painful. Seriously. And wintergreen! That is really foul. Hot sauce, chili peppers etc. just ruin food for me. Inedible. I don’t feel like I’m a picky bitch but I can see how some might disagree.
On the other hand there are people like my mother in law. She’s a picky bitch. She has three things in her spice cabinet. Salt. Pepper. Vanilla. And if she didn’t make brownies occasionally she wouldn’t even have the vanilla.
by Anonymous | reply 53 | May 26, 2020 5:42 PM |
R43 for some of is it's good and seems tasteless without heat. I hear this all the time but it is a very subjective statement.
by Anonymous | reply 54 | May 26, 2020 5:58 PM |
I love ketchup (80% sugar), and I LOVE cilantro. I don't understand why some people are so violently against cilantro.
HATE HATE HATE licorice.
by Anonymous | reply 55 | May 26, 2020 7:20 PM |
The thought of ketchup makes me want to vomit. So trashy.
by Anonymous | reply 56 | May 26, 2020 7:26 PM |
r6, it could be worse. Try having it with karen everyday!
by Anonymous | reply 57 | May 26, 2020 8:29 PM |
I despise Five Spice Powder in Chinese food. Some restaurants use it a lot.
by Anonymous | reply 58 | May 26, 2020 8:38 PM |
I know it’s neither a spice nor condiment, but I get disgusted and annoyed when people pour alcohol over desserts. There were times when I’ve had a delicious-looking pie or ice cream in front of me, only to bite into it and -UGH. What asshole dumped rum on this? Ruined!
by Anonymous | reply 59 | May 26, 2020 9:05 PM |
Too much sugar in anything. I also don't like it when a sauce is obviously thickened with corn starch.
by Anonymous | reply 60 | May 26, 2020 9:06 PM |
Ketchup has gotten too sweet. Anise--a little goes a long way and it can be too licorice-y. Cumin--aslo overpowering if you use too much. I like the sharpness of dill.
by Anonymous | reply 61 | May 26, 2020 9:40 PM |
What should they use instead, r60?
by Anonymous | reply 62 | May 26, 2020 10:16 PM |
Instead of corn starch? I would say just reduce your sauce (let some water evaporate from it).
by Anonymous | reply 63 | May 26, 2020 10:20 PM |
R44 - I am European and agree...except for the canned chicken noodle Progresso soups...I have low sodium and it hits the spot. The carrots actually taste like carrots.
by Anonymous | reply 64 | May 26, 2020 10:24 PM |
^ I HATE CARROTS
by Anonymous | reply 65 | May 27, 2020 1:57 AM |
I can barely tolerate raw onion. It's not just the flavor, it's also how the flavor takes forever to go away. I think it's even worse than garlic in that regard. Hours after eating something with raw onion, I can still taste it even after I've brushed my teeth.
I'm not a fan of dill but can tolerate it in some things. What I can't stand is a lot of fresh dill in a dish.
I can't stand any amount of tarragon in anything.
by Anonymous | reply 66 | May 27, 2020 2:07 AM |
"Ketchup has gotten too sweet."
Ketchup has always had too much sugar - that's why kids love it
by Anonymous | reply 67 | May 27, 2020 1:55 PM |
R67 Sugar has crept its way into so many things. I found a sugar free ketchup that I used once in a while. Some peanut butter is full of sugars now, and relish sometimes has high-fructose corn syrup listed second among its ingredients.
by Anonymous | reply 68 | June 5, 2020 11:27 AM |
Marjoram is a hard no for me. Thyme I can only take in very small doses.
by Anonymous | reply 69 | June 5, 2020 11:31 AM |
Indian spices.
by Anonymous | reply 70 | June 5, 2020 1:47 PM |
Mint
by Anonymous | reply 71 | June 5, 2020 1:57 PM |
Dill is vile
by Anonymous | reply 72 | June 5, 2020 4:38 PM |
There’s no spice or herb that bothers me. This thread is whack. I’m not a huge fan of ketchup as a meatloaf topper or prepared mustard as a main seasoning, like in meats for marinade or in prepared salads. It’s overwhelming. That’s about it.
by Anonymous | reply 73 | June 5, 2020 5:07 PM |
Caraway seeds
by Anonymous | reply 74 | June 5, 2020 5:09 PM |
Ketchup, tomato frosting ruins everything.
by Anonymous | reply 75 | June 5, 2020 5:14 PM |
[quote]I don't like coriander as a herb but do like it as a spice.
Americans call the herb version of coriander "cilantro." (It's also sometimes called "Chinese parsley.")
"Coriander" in the US is only used to refer to the ground seeds (as a spice.)
by Anonymous | reply 76 | June 5, 2020 5:53 PM |
Fennel. Anise. I do not like ouzo or sambuca.
by Anonymous | reply 77 | June 5, 2020 6:26 PM |
Cumin (as the dominant spice but I like curry), rosemary, thyme and oregano. Just too herby.
by Anonymous | reply 78 | June 5, 2020 10:07 PM |
There is actually a gene that causes some people to taste soap when they eat cilantro.
by Anonymous | reply 79 | June 5, 2020 10:16 PM |
There is a genetic basis for hating cilantro/coriander For people with a certain gene, cilantro tastes like soap.
by Anonymous | reply 80 | June 5, 2020 10:24 PM |
Jesus, r79
by Anonymous | reply 81 | June 5, 2020 10:24 PM |
r15 that's interesting, because she is literally made of pasta.
by Anonymous | reply 82 | June 5, 2020 10:45 PM |
All are fine in small enough doses, but too much cumin (reminds me of body odor) or garlic (overpowering, long-lasting, and just plain crude) is terrible. Other dish ruiners are tiny bits of peppers (as in dried soup mixes, which, yes, I do use sometimes, and fresh in crab cakes). They're disgusting and add a sweet and intense flavor, like sun-dried tomatoes, that I can't stand.
by Anonymous | reply 83 | June 5, 2020 10:55 PM |
I taste cilantro every time I eat soap.
by Anonymous | reply 84 | June 5, 2020 11:13 PM |
JINX! r81
by Anonymous | reply 85 | June 6, 2020 12:36 AM |
All you licorice haters must be part raccoon. Those critters always leave the Good & Plenty candies behind when they raid the glove compartment in my car after I've forgotten to roll the windows up.
by Anonymous | reply 86 | June 6, 2020 1:17 AM |
Curry. Even the smell makes me barf.
by Anonymous | reply 87 | June 6, 2020 1:23 AM |
I ate spiced nuts made with cumin and sugar at a cocktail party once, and nearly had to reassemble my digestive organs the morning after.
by Anonymous | reply 88 | June 6, 2020 2:19 PM |
Sage, rosemary, sorrel, cumin. Smells horrible, tastes even worse. Anise/licorice. Awful in the extreme. I can't be in the same room with people slamming ouzo/arak.
by Anonymous | reply 89 | June 6, 2020 2:29 PM |
"Sugar has crept its way into so many things"
That started during the low-fat craze of the 1980s - they replaced the fat with more and more sugar.
by Anonymous | reply 90 | June 6, 2020 4:34 PM |
Sage, rosemary and thyme (a 75% nod to Simon & Garfunkel) ruin any dish.
by Anonymous | reply 91 | June 6, 2020 4:50 PM |
FREEDOM FRIES! Made with AMERCIA!
by Anonymous | reply 92 | June 6, 2020 4:53 PM |
Ketchup
by Anonymous | reply 93 | June 6, 2020 5:02 PM |
This thread is giving me bad memories of my father's "fennel" phase. It's still uncertain as to why, but years and years ago my father for a good 6 months my father put fennel into practically everything he cooked!
by Anonymous | reply 94 | June 6, 2020 5:08 PM |
The pizzeria next door has a fennel sausage topping that's basically so foul-tasting as to be inedible to me. It was a surprise, I tend to like most herb seasoning and expected fennel to be the same, but no bueno.
I hate mayonnaise in general, and want the least amount possible used in tuna or chicken salad. The ONLY time I'll willingly use it as a condiment is once every few years when I have a craving for a pickle & pimento loaf sandwich. The [insert trendy flavor here] aioli craze running through sandwich shops and fast casual places does not meet with my approval.
Vinegar can ruin most things it comes into contact with flavor-wise; other than the balsamic kind I think of it as a household cleaner rather than a condiment.
by Anonymous | reply 95 | June 6, 2020 5:34 PM |
Onions, I just can't, even the oil is sickening and it ruins salads that they're not even in if the same knife was used.
by Anonymous | reply 96 | June 6, 2020 5:39 PM |
Cumin - smells and tastes rotten to me
Nước chấm (fish sauce) or nước chấm (dipping sauce) - awful rancid fish odor
by Anonymous | reply 97 | June 6, 2020 5:51 PM |
I dislike cardamom, but that's really about it. It's not just medicinal, but aggressively so. Otherwise, I tend to enjoy most spices and condiments (and I grew up with Cincinnati chili, so you as well unload your vitriol now
by Anonymous | reply 98 | June 6, 2020 8:23 PM |
I hate cumin, even the smell makes me dry heave.
by Anonymous | reply 99 | June 6, 2020 8:53 PM |
I agree with the comment about cilantro being variable. Sometimes I like it but it often smells and tastes like soap; bad soap.
by Anonymous | reply 100 | June 6, 2020 9:03 PM |
Add me to the list of people who hate onions in any form and (like r96) anything raw onions touch. I also hate mayonnaise unless it’s an ingredient in a sauce or dressing.
by Anonymous | reply 101 | June 6, 2020 9:13 PM |
R100, dried rosemary tastes like soap.
by Anonymous | reply 102 | June 7, 2020 4:27 PM |
hope you both die in a grease fire, OP
by Anonymous | reply 103 | June 7, 2020 4:30 PM |
I love black pepper, but white pepper smell like shit to me, literally. I also hate mint mix with other flavors. The only good mix is with dark chocolate.
by Anonymous | reply 104 | June 7, 2020 4:51 PM |
Ina Garten would be rollin' around in her saffron-infused casket if she knew you bitches were dissin' rosemary like that.....
by Anonymous | reply 105 | June 7, 2020 4:55 PM |
I will NEVER understand why anyone likes any kind of PEPPER.
by Anonymous | reply 107 | June 7, 2020 6:16 PM |
Anise. Any licorice-like flavor. I can't stand Italian Sausage because of it.
by Anonymous | reply 108 | June 7, 2020 6:20 PM |
I just have no Thyme for picky eaters like you.
by Anonymous | reply 109 | June 7, 2020 6:20 PM |
I love nutmeg but who are the fucking MORONS that put it in Fettuccini Alfredo?!? Totally fucking ruins it.
by Anonymous | reply 110 | June 7, 2020 6:20 PM |
R110, it's supposed to make you say "Hmmmm?" not "fucking MORONS".
by Anonymous | reply 111 | June 7, 2020 7:22 PM |
R106, I know ....but it seemed like the right thing to say at the time.....
by Anonymous | reply 112 | June 7, 2020 7:23 PM |
Eldergays, which spices did you specifically encounter on the spice route through Asia and the middle east in the 1100's? Was Mrs. Dash hard to find back then?
by Anonymous | reply 113 | June 7, 2020 7:27 PM |
R113 Do you know how much spices went for in the 12th century? Like any of these shop bottoms would have been able to afford cubeb and galingale at those rates.
by Anonymous | reply 114 | June 7, 2020 8:01 PM |
Almond extract is gross. I always use vanilla instead.
Baking soda in anything. Gives everything a metallic after taste.
by Anonymous | reply 115 | June 7, 2020 8:37 PM |
I know one ingredient that really improves my eggs!
But it has to be freshly cut, like the basil someone mentioned.
by Anonymous | reply 116 | June 7, 2020 8:50 PM |
I hate fresh coriander and love dried coriander. Fresh coriander tastes like soap.
The opposite is true for basil. Fresh basil is amazing, the dried version ruins every dish.
by Anonymous | reply 117 | June 7, 2020 9:02 PM |
GARLIC, fucking hate it
by Anonymous | reply 118 | June 7, 2020 9:19 PM |
Hickory, I hate it. I make my own barbecue sauce.
by Anonymous | reply 119 | June 7, 2020 9:22 PM |
Hickory, I hate it. I make my own barbecue sauce.
by Anonymous | reply 120 | June 7, 2020 9:22 PM |
R35 R36 Asafoetida is also called "the devil's dung". I figure the name sounds enough like "fetid ass". Anyway, I actually like the way it smells in its dry form, but I've never actually cooked with it. I've probably had it in Indian food, though.
A strong taste of licorice revolts me, but a just a hint can be alright.
Caraway is another repellant. Rye bread without caraway seeds can be good, but it seems a rarity.
by Anonymous | reply 121 | June 7, 2020 9:44 PM |
R86 No way, not part raccoon, just a normal human being. People who love licorice are demon-possessed, and those who give children Good & Plenty on Halloween should be thrown into a volcano.
by Anonymous | reply 122 | June 7, 2020 9:51 PM |
Brown mustard is positively disgusting. Only yellow for me.
by Anonymous | reply 123 | June 7, 2020 10:06 PM |
I hate cinnamon, specifically when it is mixed with apples in a pie.
Most UK apple desserts are not laced with it thankfully.
by Anonymous | reply 124 | June 7, 2020 10:08 PM |
r115 Almond extract IS quite strong, you don't want it so pronounced that you can taste it, more like a boost to help other flavors unite.. Sometimes just a few drops is all you need.
If you can taste the metallic tang of baking soda(this can also happen with baking powder), then again, too much is being used. There are non-aluminum baking powders on the market, which might help that problem. I don't know what can be done about baking soda. Baking soda can also react with aluminum cooking utensils, giving an off taste.
r121 I'm a caraway fan, and I find the opposite situation. Most delis that I've purchased sandwiches from only handle seedless rye. I'm sure some people really don't care for the flavor, it may also be that the seeds can very easily get under dentures(that was my grandmother's complaint), or, for folks who have diverticulitis, seeds are a no-no. If you like the flavor of caraway, but resent the seeds, here's 2 solutions: Fry some caraway seeds in butter for a minute or two, strain out the seeds, then use the flavored butter to brush or spread on your bread. If you bake your own rye bread, add some caraway oil to the dough(the oil is very strong, start off with just a small amount)
by Anonymous | reply 125 | June 7, 2020 10:27 PM |
Agree with R121, licorice, anise, caraway, ouzo. Whatever food their in will smell like ammonia. All variations of the same repellant taste and smell that we're supposed to think is tasty.
by Anonymous | reply 126 | June 8, 2020 2:02 AM |
Curry
by Anonymous | reply 127 | June 8, 2020 2:09 AM |
[quote]Eldergays, which spices did you specifically encounter on the spice route through Asia and the middle east in the 1100's? Was Mrs. Dash hard to find back then?
Mrs. Dash was a huge slut. She turned tricks for a few dirhams in the back alleys of Baghdad.
by Anonymous | reply 128 | June 8, 2020 2:35 AM |
Almond Extract is probably my favorite flavoring. Amaretto ice-cream, in cakes, in cookies.... I go through a bottle every year.
by Anonymous | reply 129 | June 8, 2020 2:46 AM |
R127, you realize that 'curry' isn't one thing, right? There are literally hundreds of kinds and flavors, and each is a mix of different spices.
by Anonymous | reply 130 | June 8, 2020 2:47 AM |
I always thought I hated Rye Bread, until I had a rye bread without caraway seeds. That's when I realized I loved Rye Bread, I just hated -- HATED!!! -- caraway seeds. Ugh.
by Anonymous | reply 131 | June 8, 2020 2:48 AM |
R124 is nuts. My first ex was a French foreign exchange student who said the same thing... and he was definitely nuts (kind of a narcissistic sociopath). How the hell do you hate apples & cinnamon? It's a classic combination, absolutely delicious.
An apple tart or pie without cinnamon? I mean, why bother?
by Anonymous | reply 132 | June 8, 2020 2:50 AM |
#1 for me absolutely is caraway seeds. The smell is so vile and I’ve always been grossed out by rye bread for that reason. I guess that makes me a bad Jew.
Mustard unless it’s mixed with something (the French make a great creamy mustard sauce, which Is traditionally served with rabbit which I’ve learned to like). Guilty of being a huge mayo (and butter lover). No doubt my health would be better if my tastes were reversed.
I pretty much hate any dried herb or spice (if you can’t afford the real thing, don’t do it at all — McCormick Is the fucking worst) I absolutely LOVE dill; no kind of salmon is complete without it.
Love fennel but hate licorice; I love curry if it’s on the sweeter side but I don’t like hot/spicy foods — my taste lies somewhere between Indian and old age home.
But it’s not just that Indian food is too hot, but it tends to be so mushy in texture — it kind of looks like glop. I do love some cheesy Nan bread, though.
And I’m pro-cilantro.
by Anonymous | reply 133 | June 8, 2020 7:44 AM |
Cilantro is from the devil!
by Anonymous | reply 134 | June 8, 2020 8:24 AM |
Cloves. I mean WTF is up with that?
by Anonymous | reply 135 | June 8, 2020 9:24 AM |
Taste is a personal thing, how can anyone get angry about what people like or dislike the taste of? I mean if they are trying to control your diet, then I could understand. That being said, I grew up with a Sicilian mother and we ate everything. We had both Chinese and Japanese neighbors, and I would frequently eat at their houses also, so was never terribly picky and really enjoy mostly everything, although I'm not a sweets or chocolate lover. That being said, the only spices I think absolutely obliterate any dish are nutmeg, mace, cloves.... anesthetic and medicinal in taste - a mere femtogram in anything renders the dish absolutely revolting in my opinion. Also, although I love onions and garlic, they do not love me back. As one said here, even if you use the same knife on salad greens you used on an onion, I will be able to smell it when it's 10 feet away from the table.
by Anonymous | reply 136 | June 8, 2020 12:18 PM |
R132 The cinnamon in apple pie/tart/cake is pretty much a Germanic thing, most other European countries don't traditionally add it. If you aren't used to it the flavour is strange.
Costco in the UK used to sell pies with it in or without.
by Anonymous | reply 137 | June 8, 2020 1:25 PM |
I like sriracha sauce, but some people put it in everything!
by Anonymous | reply 138 | June 8, 2020 1:52 PM |
saffron
really overwhelming, the only dishes I found ok are Spanish rice ones like Paella, but it already has tons of strong spices, adding saffron won't enhance much.
by Anonymous | reply 139 | June 8, 2020 1:56 PM |
An apple pie without cinnamon would be... lame, limp, flaccid, boring, and bland.
by Anonymous | reply 140 | June 8, 2020 1:59 PM |
R127 / R130 Curry is a dish! Curry POWDER is the spice. Curry POWDER is made up of many, many different spices and can vary by region, family recipe, etc. Curry is not a singular stand-alone spice.
by Anonymous | reply 141 | June 8, 2020 3:15 PM |
Kari is the Tamil word for Gravy, the dish regarded as Curry in the West is largely a British invention.
by Anonymous | reply 142 | June 8, 2020 3:22 PM |
What's the difference between curry and garam masala?
by Anonymous | reply 143 | June 8, 2020 3:48 PM |
R143 one is spelled c-u-r-r-y, the other... Honestly, I do not know.
by Anonymous | reply 144 | June 8, 2020 4:20 PM |
Not a spice - but I'm so thankful the sun-dried tomatoes craze is finally over. They threw that shit into everything for awhile - why the fuck would I want a dried tomato?
Bitter, chewy and nasty. "Sun-dried" means it didn't fare well on the vine - who wants fucked up produce?
by Anonymous | reply 145 | June 8, 2020 4:42 PM |
I detest raw tomatoes, but I love sun-dried.
by Anonymous | reply 147 | June 8, 2020 4:47 PM |
I have a major aversion to mayonnaise. I cannot eat anything made with it, makes me gag.
by Anonymous | reply 148 | June 8, 2020 4:59 PM |
r141 Just to add a little monkey wrench thrown in by Mother Nature, there are a few plants(one is related to the fuzzy, grey foliage annual called Dusty Miller), commonly called Curry Plant, that smell quite close to the mixture you'd find in commercially available curry powders/garam masala. The plants themselves are not edible, used more for fragrance or decoration.
by Anonymous | reply 149 | June 8, 2020 8:00 PM |
R149 then there's this:
"The curry tree or curry leaf tree is a tropical to sub-tropical tree in the family Rutaceae, and is native to India. Its leaves are used in many dishes in the Indian subcontinent."
by Anonymous | reply 150 | June 8, 2020 8:08 PM |
R145 ahhh yum I love them (good ones aren’t bitter), I wish they were as popular as they used to be. Pesto too. And pasta salad. The 80s had some good food trends.
Oh not really a spice but truffle oil can go die. I guess on some occasions it makes a dish better but it’s overuse usually makes things take rancid (truffle fries, Mac, sometimes on salads). And it’s so 2000 and yet people won’t give it up.
by Anonymous | reply 151 | June 8, 2020 9:32 PM |
I love a curry.
by Anonymous | reply 152 | June 8, 2020 9:56 PM |
Calm down, R141. You just get out of prison?! Thank you for correcting my curry POWDER.
by Anonymous | reply 153 | June 8, 2020 10:00 PM |
[quote] Eldergays, which spices did you specifically encounter on the spice route through Asia and the middle east in the 1100's? Was Mrs. Dash hard to find back then?
Mrs. Dash could not be found. However, Lawry's Seasoned Salt was encountered and smuggled away.
by Anonymous | reply 154 | June 8, 2020 10:11 PM |
I worked with a woman who could duplicate any recipe by taste. Fraus would bring in a secret family recipe during the holidays and she would bring in her version the next day and tell everyone all of the ingredients including the secret ones. She cracked me up.
by Anonymous | reply 155 | June 8, 2020 10:21 PM |
Oh god, yes, Truffles and Truffle oil destroy anything they touch. BLECH.
And I fucking LOVE Mayo. I dip my fries on it. A sandwich without mayo is too dry to bother with. Mayo makes so many things better.
by Anonymous | reply 156 | June 8, 2020 11:43 PM |
As far as "curry" is concerned, don't forget about currying favor (i.e., pandering) and currying a horse (i.e., grooming).
by Anonymous | reply 157 | June 9, 2020 12:49 AM |
Fennel
by Anonymous | reply 158 | June 9, 2020 12:59 AM |
R145 Sun-dried tomatoes are meant to be placed in jars of olive oil after drying.
The fad of not doing that is why they aren't as popular as they were, the horrible dried things that started to pop up in the 1990's are inedible.
by Anonymous | reply 159 | June 9, 2020 1:01 AM |
I love mayo but not heated like a tuna melt. Blech!
by Anonymous | reply 160 | June 9, 2020 5:22 PM |
R160 Oh lord, I can handle a light spreading of mayo on a sandwich, but the mere thought of eating anything slathered in mayo such as: tuna salad, chicken salad, potato salad... I can't stomach the idea. 🤢
by Anonymous | reply 161 | June 10, 2020 1:09 AM |
Rex Harrison.
by Anonymous | reply 162 | June 10, 2020 1:15 AM |
R161, I like mayonnaise but recently found something else that worked just as well in egg salad. Tzatziki is a Greek sauce made by combining grated cucumbers, dill seed, minced garlic, lemon juice, and drained or Greek yogurt -- increasing the yogurt and reducing the lemon juice makes it thicker. Try using that in egg salad instead of mayonnaise to bind the ingredients. It would probably work in potato salad too -- and tuna salad, except that I think canned salmon would taste better than tuna with the cucumber and dill.
by Anonymous | reply 163 | June 10, 2020 1:58 AM |
R163 a lot of people would probably like that but I think it would be too tangy for me. I’m a total mayonnaise whore and I’m probably the only person under 60 who loves egg salad — and the creamier then better. I also love baked salmon and baked whitefish salad — which sound kind of healthy but have a good amount of mayonnaise in it too.
I’m very thin but I shudder to think what my cholesterol is right now, especially post quarantine. I consume entirely too much butter and mayonnaise laden foods.
Also, back to the person who commented on my truffle oil post — I actually love truffles , but truffle oil is a bullshit Chemical laden thing that’s just an excuse to jack the price up of something (fries, a salad) that tasted much better without it.
A spice that I happen to love actually (not sure if it has been mentioned) is paprika. Especially mixed in a creamy sauce with veal and spatzle.
by Anonymous | reply 164 | June 10, 2020 7:28 AM |
R164, have you tried smoked paprika? Great stuff!
by Anonymous | reply 165 | June 10, 2020 12:53 PM |
Fennel, anise unless it's Chinese food in which star anise may be used and it won't offend me.
by Anonymous | reply 166 | June 10, 2020 1:18 PM |
The fastest way to ruin a pizza or a hamburger is to put mushrooms on it.
by Anonymous | reply 167 | June 15, 2020 12:00 AM |
I've been attending an outpatient therapy group recently where I was served both egg salad and tuna salad (both on white bread!) and I found myself enjoying both. It was shocking. An inmate from NYC critiqued the grilled cheese sandwiches (quite correctly) and explained how to prepare a Croque Monsieur or Croque Madame. I had to squeeze down my involuntary chubby.
Anyway, I get the objection to cloves, but I like just the tiniest amount added to Pfefferneuse.
by Anonymous | reply 168 | June 15, 2020 12:58 AM |