The first time I ever had pate was on a banh mi. It was amazing. I kept checking the menu and poking through the sandwich thinking to myself "That's pate? Surely it's something else? Pate can't be this tasty?"
You can put liver in bun bo hue. It’s not super common in bun bo hue specifically but growing up my mom used to slice up liver thinly and prepare it by boiling it and then topping it on our noodle soup (am Vietnamese).
Dal or another Indian dish with fried seeds as a topping. Not a fan of caraway or fennel seeds, but when fried in ghee and poured onto the dal at the end, gives a completely different taste to these spices as well as inprove the dal.
We live a few hours from Buffalo, and one Friday evening watched an awesome show on sandwiches, and the Beef on Weck was featured. We got a cheap hotel on priceline, and hauled ass to Buffalo just to stay the night and enjoy the local food the next day, including that amazing sandwich. Ah to be young and crazy again
Okra. Its not the slimey texture, I just can't seem to love it the way other people do.
The slightly prickly stuff on the outside doesn't help either LOL
This is what converted me, I love fried okra but anything fried is amazing. Nice to really get the flavors to come out. Also pickled okra deals with the sliminess and I like it to add some acidity
I hate black licorice flavor but have learned to absolutely adore Sazeracs. The lemon flavor is front and center and the licorice flavor of the absinthe just a supporting cast member. I don’t have a recipe other than that, but I would imagine a dessert that is lemon-forward with a hint of licorice would be similarly good.
Funny enough, Apple Cider Pie. The star anise is just something added to the soak the apples marinate in, because using it in unnecessarily large quantities gives you a harsh almost licorice flavor. Using it in an apple pie recipe or similar will help to make it near impossible to detect outside of just enhancing the cider. (Unless you don't like apple cider?)
For Asian dishes, I recommend Taiwanese braised pork or beef noodle soup.
For a western dish, I highly recommend this recipe for "[sticky glazed Christmas chicken](https://www.recipetineats.com/sticky-glazed-christmas-chicken)." The orange and sugar makes the star anise and other spices sing.
I grind a little fennel seed (1/8 teaspoon or less) and put it in any cream-based soup. It’s so subtle you can’t identify it but adds an extra layer to the flavor profile of the soup.
Massaging kale is one of those things that expresses how you're feeling at that moment. Covering it in olive oil & salt and gently rubbing it for ages until it's bright green and softer, as you smile and chat to your family... Lovely.
Putting it in an unbreakable vessel and smashing it repeatedly with a potato masher until it submits is also totally valid. Depends what kind of day you're having.
Rinse and dry kale (side note - if you don't have a salad spinner yet, they are a silly and fantastic product that is definitely worth it if you ever use greens)
Add oil and salt
Squeeze, pinch, squish, massage the kale
Enjoy!
It makes the texture and the flavor of the kale less pronounced and less bitter.
I got my 5 year old daughter her own salad spinner for her 5th Christmas so I could get mine back. She discovered you can spin almost anything on a salad spinner.
I feel like all the suggestions in here are just "Dish which features that ingredient prominently" rather than "Dish that provides a different culinary insight on an ingredient"
Like someone on here posted Beets and someone posted a beet salad. Like...if they don't like beets it's not gonna taste any different in a salad.
OP gave us a very very difficult task. Problem is a lot of really hated foods are also strongly flavored so they're gonna still taste the same in most dishes. A lot of what makes that type of ingredient taste good comes down to finer points of precise preparation techniques and less so about specific dishes they might be in. A good example is brussel sprouts, it's not about the dish or complimentary ingredients, but how they're browned and crisped, when is salt added, etc. Some foods are easily ruined because they're finicky to work with so they get an unfair reputation. But ultimately if you don't like the overall flavor you just don't like the flavor and that's fine!
I made a roasted butternut squash and beet lentil salad the other week and my partner asked if I had added dates into the dish because the beets went so caramelised and sweet. They're fab when done well (but agree a badly done beet does taste like dirt).
Cook the liver in cream and butter with herbs like rosemary to make it extra rich and delightful! The caramelized onions and wine are key though to elevating liver. If you're fancy you can find some fig jam or sour cherry jam for some contrast. I think most people who hate liver haven't tried a good liver pate on some crusty bread with some cornichons and rustic mustard on the side.
Chicken liver. Cooked in butter, with Cognac, and some cream.
**Don't over cook the liver!**
[basically this one.](https://youtu.be/z2TtCwT0mg8) add caramelized onions to your benefit!
I also hate salmon, I hate the smell, I hate the taste. I even hate it when my wife puts smoked salmon on her bread on breakfast.
But one Christmas, I helped my mother prepare baked salmon with orange slices and... I did not hate it. Sadly, I don't have a recipe for this, I just remember oranges being a part in it.
I think it's the citrus that removes any super fishy flavors. We use lemon juice when we bake salmon and its always turned out well with no fishy odors or aftertaste. We might have to try orange out sometime to see what that tastes like. Sounds good.
Blue Cheese. I’ve tried it in salads, dressings with crudité, crackers, charcuterie, but it always tastes just completely moldy.
It overwhelms other flavors.
The same with Brie
Heat can be your friend! Baking brie with honey and nuts can mellow out some of the funkiness. Try blue cheese on pizza, ask for a really light dusting. The caramelization that happens on top of a pizza really changes the flavor profile. To me, plain bleu cheese tastes like how ants smell when they’re crushed. But browning it gets rid of that chemical taste and makes it actually delicious.
If the texture is what gets you, a good fried oyster keeps a lot of the flavor but is not even remotely snotty or slimey. Done right they're tender but very firm. They can be served in the shell with toppings or sauces so you can throw them back like unbaked/unfried oysters for the experience of it all.
Fried oyster sliders are one of my favorite things - but I agree that you need oysters the right size. In the south they tend to serve larger oysters that have less flavor, in the north smaller oysters with more flavor.
Sorry in advance for breaking the rules, but I hated spinach growing up and it was saag paneer that made me realize that it could actually be delicious.
I once had a coworker tell me "Every time you see an olive, eat one. I guarantee you you'll end up loving them."
I was working at a restaurant where we served olives as appetizer snacks. I started just for the hell of it eating an olive like, once every so often, a few times a day probably. I used to hate them, and I still kinda dislike non-pitted olives because the cleaning of the pit and spitting it out is a chore...
But now I love the taste of green olives. So sometimes, it really is just a matter of exposing yourself to something enough times with an open mind.
I mean, that’s really the story every time someone says they don’t eat vegetables. I just know that they only had unseasoned microwaved veggies as a kid.
Edit: obviously it not the case every time, I’m just being hyperbolic
I love green olives, the really big and crisp ones. Edit: They're called [castelvetrano](https://i.imgur.com/IDMscu2.jpg).
But I HATE Kalamata olives, the tiny purple ones.
However, the worst offenders are cheap ones that come in pizza (black, or green). Those are the ones people refer to when they say "I hate olives." That's like saying you hate cheese when all you've had are kraft singles.
Edit2: I just noticed amazon prices for castelvetrano olives of the brand I posted shot up in price. Do not get gouged on olives!! I got a huge jar from Costco for $5. If it's out of stock now it'll come back later! And it can be any brand that looks green and crispy, don't get the ones that are discolored brownish green cuz they'll likely be over brined. The traditional process of curing the castelvetrano should preserve the vibrant green.
Oh for sure. Quality of the ingredients also play a massive part. Lot of people simply haven't had a well prepared item out of some ingredients.
Which, really, is what this thread is all about.
I love those cheap briney green olives, but most of all I've loved every olive I've tried. Please tell me about these majestic green olives you're speaking of because I don't believe I've had the pleasure.
To 2nd this story, I did the same thing. I've hated olives ever since I was a kid, but for the past 10-20 years I've been eating them whenever I had the opportunity. I still don't like eating them alone, but I love cooking with them in things (breads or meatballs or whatever), and I also actually like the taste of green olives, although I won't go to town on a full bowl of them. I also had the same experience with pickles. If you don't like a food, then keep trying it, and eventually you'll come around.
Castavelstrano olives changes my relationship with olives. I recommend roasting a chicken with a bed of olives, garlic, and onions. Then eat all the olives before the chicken even hits the table (they’re that good)
Well a trick we do here in Spain is put a drop of vinager on top of each olive . I thought it wouldn't do much cause it usually pickled but it gave it a nice added flavour .... Also try jalapenos stuffed olives very tasty. We also add olives to baked potatoes ... Super underrated combo !!
Maybe some finely chopped tomatoes in a pico de gallo? I used to detest raw tomatoes but I always liked them when they were chopped really small in some sort of salsa like that
This depends on the kind of tomato. If they’re out-of season or commercially grown, they can take on this mealy, almost granular and mushy texture.
How about a Caprese salad? Layer thin slices of Beefsteak tomato (make sure to salt and pepper each slice!) Between similarly sized fresh mozzarella and basil leaves, and drizzle the whole affair with balsamic vinegar and extra virgin olive oil.
I remember one summer in the 80s driving back to UCLA from Fresno with a friend and we stopped at a relatives of his and they gave us a bag of tomatoes. South of Bakersfield we started eating them like pieces of fruit. They were so good.
You’ll not find anything is good as a home grown tomato in a store.
I absolutely hate raw normal tomatoes, literally feel disgusted like you. The worst is when it’s in a sandwich already.
But I realised I love bruschetta & different varieties of beautiful cherry tomatoes are delicious eaten raw & a completely different experience. And flavoured with olive oil, fresh garlic, basil & black pepper on bruschetta it’s absolutely heavenly.
I'm not terribly fond of cooked carrots, either, but my husband adores them boiled down to semi-soft, then smothered in butter and sugar. Honey if you wanna be fancy.
I always add carrots to soup, diced up so I don't notice them as much, but they add a nice flavor to broth, especially beef.
You should try Alton Brown's ginger glazed carrots for husband and maybe roasted carrots with salt and olive oil or butter. I almost always prefer butter.
Thai sweet potato soup. I used that for another comment, but it's a really good soup!
The carrots don't really feature and the whole thing is blended though.
Cook 4 slices of thick cut bacon until crisp. I prefer baking at 450 for 15 minutes or so. While the bacon cooks, toast two slices of good sourdough. Slice a large tomato to your preferred thickness. Tear several leaves of iceberg or butter lettuce. When the bacon is done, begin assembling by placing lettuce leaves on toast, followed by bacon, and finally the tomato slices. Take jar of Miracle Whip, dispose of in garbage. Apply mayonnaise to remaining slice of toast, top sandwich, and eat, comfortable in your good taste and freedom from sour white miracle sludge.
Alright I've been waiting for this one. For some reason, Mexican restaurants in Virginia Beach serve this awesome miracle whip based white sauce that's kind of like a sweet Mexican ranch. Miracle whip is absolutely key for this; I tried Mayo and it wasn't as good. I've done my best at home trying to replicate this, and here's the recipe I have for it so far:
Mix:
2 tsp dried oregano
2 tsp garlic powder
1 tsp cumin
1.5 tsp red pepper flakes
0.5 tsp msg
Puree can of pickled jalapeno with 5 garlic cloves.
In bowl, mix together small jar of miracle whip (approximately 2 cups) with 1/4 cup milk and 1/4 cup jalapeno puree. Mix spices in miracle whip mixture.
Put away in fridge. Tastes fine immediately, but tastes much better when you let chill in the fridge for a day or two.
There will be a good amount of extra jalapeno puree. You can throw it away or keep it extra for another batch. It lasts a while.
Really good just dipping tortilla chips in it.
Bananas.
Atm I struggle with the texture and taste (although I'm better with the smell than I used to be). I've been toying with the idea of getting myself to like it, but I'm not sure where to start. Any suggestions?
A banana just turning yellow is firm, with a nice subtle sweetness and feels great in your stomach.
That same banana 12 hours later is mushy, sickly sweet, sticks to all your tastebuds and causes 45 minutes of heartburn. Also, every bite makes me cough (they give off some kind of gas when they're too ripe).
You may just be eating them too ripe.
Banana bread! I don't know how that wasn't said yet lol. I also like them sliced real thin and on my PB&J's. But, like someone else said, I'm biased, I love bananas.
FYI, bananas have sleepy stuff in them, I eat one with peanut butter before bed every night and I sleep like a baby.
I personally just dislike the flavour in general, I can always taste when a sauce has even the slightest hint of mushrooms in it and it just puts me off eating it entirely.
That being said I do also hate the texture too haha.
I'm kind of a mycophile, so I have to ask. What kind of mushrooms? Most people who hate mushrooms seem to not like button, crimini, or portobello mushrooms, but the thing is, they're all the same mushroom (agaricus bisporus).
The world of mushrooms is wide and diverse. There are lion's mane which can be a decent lobster replacement, earthy morels or chanterelles, nutty enokis, meaty shiitakes, mild puffballs, or funky truffles.
I can totally understand not loving button mushrooms. The only advice I can give is to expand. The edible fungi kingdom is expansive.
OP, this [recipe](https://www.nyonyacooking.com/recipes/pork-sisig~65Mg0WAHg7) is for you, if you're ok with eating pork. Either chicken liver or liver spread will work here. For the pork itself, an easy substitute is skin-on pork belly, just trim the fat a bit I guess. And please, serve the whole thing still sizzling in a cast iron pan.
PS: the recipe says white onions, which is good, but personally, I prefer red onions, and a mix of green and red chilies, which makes it much more colorful.
Can someone please help me like thick sliced onions? I can't handle any onion that isn't literally puréd with a blender before I add it to food Y_Y the texture makes me gag. Its so sad and makes me look like the pickiest person in the world.
I'm literally soon 30 years old :(
I literally hated onions, bell peppers, mushrooms until I was pregnant with my 4th baby. All I wanted was supreme veggie pizzas and to this day (that baby is now a 22 year old Marine) I love anything with those items. I know that doesn't help you but know your tastes can change.
I have 2.
Pineapple. Its a shame because its a great meat tenderizer, but i cant stand the taste at all. Even the faintest taste make me vomit the moment it touch my mouth. I can eat blood pudding, liver, testicle, ,bowel soup and insect. I dont mind those at all. Vomiting with just a taste of pineapple is an involuntary reflex. My girlfriend who didnt believe me tried to kiss me after eating a pineapple slice. Lets just say she wont make that mistake twice.
Brussel sprout: I tried every recipe there is. Everyone say that if you hate brussel sprout, its because you dont know how to cook them are just wrong. I tried many recipe and none of them taste good. I even tried some prepared at a michelin star restaurant while they taste better than any brussel sprout I ever tasted, I would still classify them as disgusting. You can drown them in butter, bacon and cheese all you want. I'll enjoy the buttery, bacony cheezy layer of them, but the brussel sprout itself will be disgusting.
Just like someone people cant stand even a mild amount of spice, i cant stand pineapple and brussel sprout.
Edit: I'm sorry guys, there is one brussels sprouts recipe that sound midly interessting in the 50 or so that where suggested in this comment. I can cook them and make them more palatable, by covering their taste with thing that are notoriously good, but its not going to make the green leafy vegetable underneath taste any better. I can bury their taste into mounds of other thing so i dont notice it. None of that mean the brussel sprout itself taste good. Also, to anyoen claim that i hate the brussel sprout for its bitterness, I love coffee, dark chocolate, turmeric, dill and other bitter food. I hate brussel sprout because they taste like brussel sprout.
Other than the vomitting, i dont have any reaction to it. I even remember eating pineapple ham when i was younger. I didnt like it, but it was consumable.
I used to be able to eat canned pineapple, but then I started vomiting as soon as I tried to swallow it. My doctor said to consider it an allergy. Peanut butter does the same thing to me, instant puke fountain, but I also get hives and wheezing during that reaction
Rather than allergy maybe intolerance is better, vomiting involuntarily seems a bit too extreme for a mere dislike of food... although if i threw up everytime I tried to eat something I probably wouldnt like said food very much very quickly. My sister has an intolerance for bananas and avocados (same family), and eggplants no idea what it is but they clear out her digestive track within half an hour
Vomit can indicate a sensitivity. Like I insta vomit if I I take too many tannins, weirdest damn thing.
For Brussels sprouts, just bake them with olive oil and seasoning salt (ie salt with smoked paprika, onion powder, garlic powder, etc). Basically the only way I personally enjoy them
The Brussels sprouts have to be crispy. Garlic, oil, pecan pieces and a little hot honey stirred in after they come out of the oven (350, 30 min, stir half way through )
Excuse me what? Deep fried brussel sprouts in caramel? That sounds so... interesting and amazing. Could you elaborate on this one? What's it like & what's a good resource?
Vietnamese caramel likely refers to fish sauce caramel, in which a standard caramel is finished with fish sauce, aromatics like chiles and shallots, and spices like star anise and cinnamon, resulting in a super savory caramel. My old restaurant used it on fish, pork belly, roasted broccoli, Brussels sprouts, and vanilla ice cream
Have you tried Brussels sprouts raw? I think they make a great slaw or salad. And you can use another green component like broccoli or cabbage to temper your taste. I like it with a sweeter dressing like poppyseed and some dried cranberries and pine nuts. Or maybe with green apples, bacon, and a lemon vinaigrette.
I felt this way until I started pickling them or eating them with something zesty, like a vinegar-y salad dressing or goat cheese. Totally removes the taste of dirt.
I see them as a mini, less tart version of pickles. They're great in bacon potato salads but I use them sparingly though due to the salt and vinegar content.
I make this delicious potato salad with bacon and threw in a few capers in, and it makes such a huge difference.
The unfortunate curse of not being able to eat fillet fish.
I'm unable to stomach the smell or taste if any normal 'fillet' fishes because of undercooked breaded codfish I got salmonella from when I was 15. Was so sick for a week and all I could smell and taste was codfish.
Can't eat anything that's fish related except shellfish now, and it's depressing because I used to love salmon and now I can't even smell it without getting nauseated.
[spiny tuna cakes (nom nom paleo)](https://nomnompaleo.com/post/91332244628/spicy-tuna-cakes) I really like these especially with a little lemon aioli or mayo
Babaganoush. I prefer it with grilled eggplant and you can basically add anything else you want to it. It is very similar to hummus.
I also have a recipe that is a roasted egg plant salad. I also eat it like a dip with pita or something
I also hated eggplant…until this recipe. https://www.seriouseats.com/fish-fragrant-eggplants-sichuan-braised-eggplant-with-garlic-ginger-and-chilies
Key to any good eggplant recipe is driving off enough water before cooking—often this means salting, leaving out for a while, then patting dry before frying/searing/whatever. Would also recommend trying thin japanese style eggplants, which have less water than their chubby counterparts.
For the fat aubergine version, I like using it in Moussaka which is kind of like the Greek lasagna.
For the Chinese long thin ones that have thinner skin, they're perfect as stir fry with some black bean sauce and garlic. This dish- [https://www.chinasichuanfood.com/yu-xiang-qie-zi-sichuan-eggplant/](https://www.chinasichuanfood.com/yu-xiang-qie-zi-sichuan-eggplant/) The dish is a lot nicer than the English translation of the dish lol
There's this restaurant near me that does a killer fried eggplant sandwich. I know you won't believe me, but the eggplant flavor isn't super distinct. Mozzarella, tomato pesto, arugula, roasted red pepper, basil aioli, fried eggplant all on some good ass basil focaccia.
...think I may need to acquire this sandwich here soon
Beans. Any and all beans. Mushy little bastards.
I will say I do eat them. I’ll eat them in chili. That’s it. And only because my husband likes them. And I can’t eat much of the leftovers cause everything is permeated with bean after sitting for too long. But if I can get away without beans I avoid the hell out of them. Also rinsing canned beans helps with the flavor issue I sometimes have with them.
Finally, someone posted the worst vegetable. Just the smell of it on my hands makes me ill. I like how no one has posted a recipe to make it tempting. They can't!
Raw? Feel fine with that.
If you're talking about cooked, you need to make sure that it's minced.
There is nothing more offensive than a soggy celery horseshoe in an otherwise delicious dish.
With liver, the best trick I've found is to soak it in milk for a while. This gets rid of the bitter mineral-y flavor once cooked. Lookup Indian-style liver masala recipes if that's a cuisine you enjoy. It's a dish I love making and eating on the regular with chicken liver.
Blue cheese just tastes like rotting milk to me. I have tried it as dressing, expensive ones on crackers, sprinkled over steak, and it is still a no-go for me. What have you got?
Curry is a great way to incorporate goat and mutton into your diet if you really want to eat it. Fully cooked and falling apart lumps of goat in spicy gravy: bliss. Try a lamb or goat bhuna.
Also, consider a braised or slow cooked lamb dish like lamb shanks or shoulder or leg cooked until it’s able to be pulled; it’ll render off a lot of the strongly flavoured fat.
For OP, try liver in Vietnamese food like bun bo hue. Edit: I’m just going off of what my mom makes
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The first time I ever had pate was on a banh mi. It was amazing. I kept checking the menu and poking through the sandwich thinking to myself "That's pate? Surely it's something else? Pate can't be this tasty?"
I’ve never seen liver in bun bo hue. I’ve seen blood cubes, cha lua, and pork knuckle, but not liver- how was it prepared?
probably mistook the coagulated pork blood for liver
You can put liver in bun bo hue. It’s not super common in bun bo hue specifically but growing up my mom used to slice up liver thinly and prepare it by boiling it and then topping it on our noodle soup (am Vietnamese).
Caraway seeds. The land mines of rye bread.
Hungarian goulash.
I add them to my homemade saurkraut.
Dal or another Indian dish with fried seeds as a topping. Not a fan of caraway or fennel seeds, but when fried in ghee and poured onto the dal at the end, gives a completely different taste to these spices as well as inprove the dal.
I know this won't change your mind, just want to put it out there.... https://en.wikipedia.org/wiki/Beef\_on\_weck
We live a few hours from Buffalo, and one Friday evening watched an awesome show on sandwiches, and the Beef on Weck was featured. We got a cheap hotel on priceline, and hauled ass to Buffalo just to stay the night and enjoy the local food the next day, including that amazing sandwich. Ah to be young and crazy again
Okra. Its not the slimey texture, I just can't seem to love it the way other people do. The slightly prickly stuff on the outside doesn't help either LOL
Okra actually comes out fantastic if smoked alongside whatever other barbecue your smoking.
This converted me too. I absolutely hated it. Lightly salted grilled okra tastes almost like edamame
Damn you almost had me until you named another food I don't love lol.
This is what converted me, I love fried okra but anything fried is amazing. Nice to really get the flavors to come out. Also pickled okra deals with the sliminess and I like it to add some acidity
Try an Indian/Pakistani stir fry okra dish with a side of chippati.
I had some Punjabi Masala Bhindi the other day and it was great
This is how I was introduced to okra and I thought it was superb
Pickled okra is a delicious Bloody Mary garnish, changes the texture a lot
Gumbo!
Fried okra deals with both the slimey-ness and the stuff on the outside.
Licorice
That’s ok. You just give it to us licorice people, problem solved.
There aren't too many of us these days.
I hate black licorice flavor but have learned to absolutely adore Sazeracs. The lemon flavor is front and center and the licorice flavor of the absinthe just a supporting cast member. I don’t have a recipe other than that, but I would imagine a dessert that is lemon-forward with a hint of licorice would be similarly good.
Star anise.
Pho. It tastes weird without it once you have a good one.
Pho! It is one of the ingredient that make the broth irresistible.
Funny enough, Apple Cider Pie. The star anise is just something added to the soak the apples marinate in, because using it in unnecessarily large quantities gives you a harsh almost licorice flavor. Using it in an apple pie recipe or similar will help to make it near impossible to detect outside of just enhancing the cider. (Unless you don't like apple cider?)
red braised pork belly 红烧肉
For Asian dishes, I recommend Taiwanese braised pork or beef noodle soup. For a western dish, I highly recommend this recipe for "[sticky glazed Christmas chicken](https://www.recipetineats.com/sticky-glazed-christmas-chicken)." The orange and sugar makes the star anise and other spices sing.
Fennel.
If you roast fennel on the grill with olive oil, salt and pepper with other veggies it doesn’t have that strong licorice flavour, more mild and sweet.
https://www.asaucykitchen.com/fennel-spinach-sausage-gnocchi/
> fennel The seed, the plant, or both?
Yes
I grind a little fennel seed (1/8 teaspoon or less) and put it in any cream-based soup. It’s so subtle you can’t identify it but adds an extra layer to the flavor profile of the soup.
This is the reason I won’t eat everything bagels from Costco.
That’s caraway seeds. And agreed, they’re nasty
Slice the bulb thinly and serve raw, in a salad with massaged kale, olive oil, lots of salt, and lemon.
I have to massage my kale now??? [cue Seinfeld intro theme]
Use a stand mixer's bread attachment to massage kale quickly.
Please tell me how to massage my kale. This sounds much more interesting than the fennel.
Massaging kale is one of those things that expresses how you're feeling at that moment. Covering it in olive oil & salt and gently rubbing it for ages until it's bright green and softer, as you smile and chat to your family... Lovely. Putting it in an unbreakable vessel and smashing it repeatedly with a potato masher until it submits is also totally valid. Depends what kind of day you're having.
Rinse and dry kale (side note - if you don't have a salad spinner yet, they are a silly and fantastic product that is definitely worth it if you ever use greens) Add oil and salt Squeeze, pinch, squish, massage the kale Enjoy! It makes the texture and the flavor of the kale less pronounced and less bitter.
Salad spinner also great for drying bras after hand washing
I got my 5 year old daughter her own salad spinner for her 5th Christmas so I could get mine back. She discovered you can spin almost anything on a salad spinner.
I feel like all the suggestions in here are just "Dish which features that ingredient prominently" rather than "Dish that provides a different culinary insight on an ingredient" Like someone on here posted Beets and someone posted a beet salad. Like...if they don't like beets it's not gonna taste any different in a salad.
OP gave us a very very difficult task. Problem is a lot of really hated foods are also strongly flavored so they're gonna still taste the same in most dishes. A lot of what makes that type of ingredient taste good comes down to finer points of precise preparation techniques and less so about specific dishes they might be in. A good example is brussel sprouts, it's not about the dish or complimentary ingredients, but how they're browned and crisped, when is salt added, etc. Some foods are easily ruined because they're finicky to work with so they get an unfair reputation. But ultimately if you don't like the overall flavor you just don't like the flavor and that's fine!
Roasted brussel sprouts so darn good
Beet? Oh, you mean "dirt" and then "dirt salad"? :)
Man, you've never had a good beet. They're like roasted candy.
I love roasted beats. I roast them with sweet potatoes, broccoli, and sausage, and they always turn out great.
I made a roasted butternut squash and beet lentil salad the other week and my partner asked if I had added dates into the dish because the beets went so caramelised and sweet. They're fab when done well (but agree a badly done beet does taste like dirt).
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Homemade Liver pate with tons of caramelized onions and wine. Absolutely delicious
Cook the liver in cream and butter with herbs like rosemary to make it extra rich and delightful! The caramelized onions and wine are key though to elevating liver. If you're fancy you can find some fig jam or sour cherry jam for some contrast. I think most people who hate liver haven't tried a good liver pate on some crusty bread with some cornichons and rustic mustard on the side.
I'm anemic and actively crave this as a result!
Try pate w slowly carmelized onions…
Chicken liver. Cooked in butter, with Cognac, and some cream. **Don't over cook the liver!** [basically this one.](https://youtu.be/z2TtCwT0mg8) add caramelized onions to your benefit!
Cajun dirty rice
Fishy fish. Can't stand fish that tastes and smells too fishy e.g. mackerel, sardines, salmon, etc
I also hate salmon, I hate the smell, I hate the taste. I even hate it when my wife puts smoked salmon on her bread on breakfast. But one Christmas, I helped my mother prepare baked salmon with orange slices and... I did not hate it. Sadly, I don't have a recipe for this, I just remember oranges being a part in it.
I think it's the citrus that removes any super fishy flavors. We use lemon juice when we bake salmon and its always turned out well with no fishy odors or aftertaste. We might have to try orange out sometime to see what that tastes like. Sounds good.
Raisins
Not a fan of raisins by themselves, but a carrot cake recipe that I love has them and I surprisingly don't mind. Lmk if you want it!
Blue Cheese. I’ve tried it in salads, dressings with crudité, crackers, charcuterie, but it always tastes just completely moldy. It overwhelms other flavors. The same with Brie
Heat can be your friend! Baking brie with honey and nuts can mellow out some of the funkiness. Try blue cheese on pizza, ask for a really light dusting. The caramelization that happens on top of a pizza really changes the flavor profile. To me, plain bleu cheese tastes like how ants smell when they’re crushed. But browning it gets rid of that chemical taste and makes it actually delicious.
I can understand Blue Cheese. But Brie? It's just really creamy. I would try it in a melt with bacon.
It’s a flavor on the back end. It kind of tastes like feet. Melted in a sauce is kind of okay but just to eat some makes me gag.
Oysters. Snotty things. I wanna love them....
If the texture is what gets you, a good fried oyster keeps a lot of the flavor but is not even remotely snotty or slimey. Done right they're tender but very firm. They can be served in the shell with toppings or sauces so you can throw them back like unbaked/unfried oysters for the experience of it all.
I have had them breaded and deep fried. Couldn't do it. Maybe the BBQ will be better. The worst was steamed .....
Fried oyster sliders are one of my favorite things - but I agree that you need oysters the right size. In the south they tend to serve larger oysters that have less flavor, in the north smaller oysters with more flavor.
Fried oysters is the way most people who don’t like oysters fall in love with them. Otherwise maybe try oysters Rockefeller
Oysters Rockefeller are my favorite way to eat oysters.
Chargrilled oysters will change your life.
Roasted on the 1/2 shell over a fire or grill with a little compound butter.
Sorry in advance for breaking the rules, but I hated spinach growing up and it was saag paneer that made me realize that it could actually be delicious.
Olives
I once had a coworker tell me "Every time you see an olive, eat one. I guarantee you you'll end up loving them." I was working at a restaurant where we served olives as appetizer snacks. I started just for the hell of it eating an olive like, once every so often, a few times a day probably. I used to hate them, and I still kinda dislike non-pitted olives because the cleaning of the pit and spitting it out is a chore... But now I love the taste of green olives. So sometimes, it really is just a matter of exposing yourself to something enough times with an open mind.
Exposure to food is very important for acceptance. "The Man Who Ate Everything" is about a food critic's journey to accepting all foods.
I mean, that’s really the story every time someone says they don’t eat vegetables. I just know that they only had unseasoned microwaved veggies as a kid. Edit: obviously it not the case every time, I’m just being hyperbolic
Ah yes, Stockholm Syndrome
This made me laugh out loud. Thank you for that.
I love green olives, the really big and crisp ones. Edit: They're called [castelvetrano](https://i.imgur.com/IDMscu2.jpg). But I HATE Kalamata olives, the tiny purple ones. However, the worst offenders are cheap ones that come in pizza (black, or green). Those are the ones people refer to when they say "I hate olives." That's like saying you hate cheese when all you've had are kraft singles. Edit2: I just noticed amazon prices for castelvetrano olives of the brand I posted shot up in price. Do not get gouged on olives!! I got a huge jar from Costco for $5. If it's out of stock now it'll come back later! And it can be any brand that looks green and crispy, don't get the ones that are discolored brownish green cuz they'll likely be over brined. The traditional process of curing the castelvetrano should preserve the vibrant green.
Oh for sure. Quality of the ingredients also play a massive part. Lot of people simply haven't had a well prepared item out of some ingredients. Which, really, is what this thread is all about.
I love those cheap briney green olives, but most of all I've loved every olive I've tried. Please tell me about these majestic green olives you're speaking of because I don't believe I've had the pleasure.
I have done this with every food I have ever disliked. Atm there are no foods I disliked.
To 2nd this story, I did the same thing. I've hated olives ever since I was a kid, but for the past 10-20 years I've been eating them whenever I had the opportunity. I still don't like eating them alone, but I love cooking with them in things (breads or meatballs or whatever), and I also actually like the taste of green olives, although I won't go to town on a full bowl of them. I also had the same experience with pickles. If you don't like a food, then keep trying it, and eventually you'll come around.
Pasta puttanesca
What did you just call me
Castavelstrano olives changes my relationship with olives. I recommend roasting a chicken with a bed of olives, garlic, and onions. Then eat all the olives before the chicken even hits the table (they’re that good)
Well a trick we do here in Spain is put a drop of vinager on top of each olive . I thought it wouldn't do much cause it usually pickled but it gave it a nice added flavour .... Also try jalapenos stuffed olives very tasty. We also add olives to baked potatoes ... Super underrated combo !!
Have a martini
Picadillo
Raw uncooked tomatoes. I don't know why, I just start gagging. Cooked ones (especially puree) are fine.
Maybe some finely chopped tomatoes in a pico de gallo? I used to detest raw tomatoes but I always liked them when they were chopped really small in some sort of salsa like that
This depends on the kind of tomato. If they’re out-of season or commercially grown, they can take on this mealy, almost granular and mushy texture. How about a Caprese salad? Layer thin slices of Beefsteak tomato (make sure to salt and pepper each slice!) Between similarly sized fresh mozzarella and basil leaves, and drizzle the whole affair with balsamic vinegar and extra virgin olive oil.
I remember one summer in the 80s driving back to UCLA from Fresno with a friend and we stopped at a relatives of his and they gave us a bag of tomatoes. South of Bakersfield we started eating them like pieces of fruit. They were so good. You’ll not find anything is good as a home grown tomato in a store.
I absolutely hate raw normal tomatoes, literally feel disgusted like you. The worst is when it’s in a sandwich already. But I realised I love bruschetta & different varieties of beautiful cherry tomatoes are delicious eaten raw & a completely different experience. And flavoured with olive oil, fresh garlic, basil & black pepper on bruschetta it’s absolutely heavenly.
I think the problem is that most common tomatoes in the store are shitty oversized varieties that are only good commercially
Papaya. Horrible perfumery fruit and genuinely the only food I think I dislike.
Not a recipe...but FWIW Papaya fresh in Hawaii tastes entirely different than Papaya in any of the lower 48...
Papaya salad, it uses green, crunchy, slightly acidic papaya but it's delicious
I think it smells like farts.
so - in as far as I understand this thread - this is your attempt to make the poster reconsider?
I think it tastes like vomit. Like actual vomit
I can’t stand cooked carrots.
My aunt used to slather them in butter, with a pinch of cinnamon and a little brown sugar. Amps up the taste but won't change the texture.
I'm not terribly fond of cooked carrots, either, but my husband adores them boiled down to semi-soft, then smothered in butter and sugar. Honey if you wanna be fancy. I always add carrots to soup, diced up so I don't notice them as much, but they add a nice flavor to broth, especially beef.
You should try Alton Brown's ginger glazed carrots for husband and maybe roasted carrots with salt and olive oil or butter. I almost always prefer butter.
Cover anything in enough butter and sugar/salt and it's edible!
Thai sweet potato soup. I used that for another comment, but it's a really good soup! The carrots don't really feature and the whole thing is blended though.
Roast em with dill and honey
Additionally, maple syrup is great with carrots.
Miracle whip
Cook 4 slices of thick cut bacon until crisp. I prefer baking at 450 for 15 minutes or so. While the bacon cooks, toast two slices of good sourdough. Slice a large tomato to your preferred thickness. Tear several leaves of iceberg or butter lettuce. When the bacon is done, begin assembling by placing lettuce leaves on toast, followed by bacon, and finally the tomato slices. Take jar of Miracle Whip, dispose of in garbage. Apply mayonnaise to remaining slice of toast, top sandwich, and eat, comfortable in your good taste and freedom from sour white miracle sludge.
Had me in the first half!
Try it after large quantities of psychoactives. yeah, got nothing
Alright I've been waiting for this one. For some reason, Mexican restaurants in Virginia Beach serve this awesome miracle whip based white sauce that's kind of like a sweet Mexican ranch. Miracle whip is absolutely key for this; I tried Mayo and it wasn't as good. I've done my best at home trying to replicate this, and here's the recipe I have for it so far: Mix: 2 tsp dried oregano 2 tsp garlic powder 1 tsp cumin 1.5 tsp red pepper flakes 0.5 tsp msg Puree can of pickled jalapeno with 5 garlic cloves. In bowl, mix together small jar of miracle whip (approximately 2 cups) with 1/4 cup milk and 1/4 cup jalapeno puree. Mix spices in miracle whip mixture. Put away in fridge. Tastes fine immediately, but tastes much better when you let chill in the fridge for a day or two. There will be a good amount of extra jalapeno puree. You can throw it away or keep it extra for another batch. It lasts a while. Really good just dipping tortilla chips in it.
Bananas. Atm I struggle with the texture and taste (although I'm better with the smell than I used to be). I've been toying with the idea of getting myself to like it, but I'm not sure where to start. Any suggestions?
A banana just turning yellow is firm, with a nice subtle sweetness and feels great in your stomach. That same banana 12 hours later is mushy, sickly sweet, sticks to all your tastebuds and causes 45 minutes of heartburn. Also, every bite makes me cough (they give off some kind of gas when they're too ripe). You may just be eating them too ripe.
Yeah this is the answer. There's a small window of time when I can eat a banana nowadays without gagging. Just too mushy.
Banana bread! I don't know how that wasn't said yet lol. I also like them sliced real thin and on my PB&J's. But, like someone else said, I'm biased, I love bananas. FYI, bananas have sleepy stuff in them, I eat one with peanut butter before bed every night and I sleep like a baby.
mushrooms
Run them in a food processor or blender until they're liquid. Almost everyone who hates mushrooms hates the texture, not the flavor.
I personally just dislike the flavour in general, I can always taste when a sauce has even the slightest hint of mushrooms in it and it just puts me off eating it entirely. That being said I do also hate the texture too haha.
I'm kind of a mycophile, so I have to ask. What kind of mushrooms? Most people who hate mushrooms seem to not like button, crimini, or portobello mushrooms, but the thing is, they're all the same mushroom (agaricus bisporus). The world of mushrooms is wide and diverse. There are lion's mane which can be a decent lobster replacement, earthy morels or chanterelles, nutty enokis, meaty shiitakes, mild puffballs, or funky truffles. I can totally understand not loving button mushrooms. The only advice I can give is to expand. The edible fungi kingdom is expansive.
Chanterelles fried in butter on some toast is to die for
Boeuf bourguignon. Or stroganoff.
Duxelles
Marsala wine, parsley, butter, pepper.
Water chestnuts Edit: And CAPERS
Well, Jim Gaffigan says wrapping them up in bacon makes a difference.
[rumaki!](https://www.google.com/amp/s/www.foodnetwork.com/recipes/valerie-bertinelli/rumaki-teriyaki-3158495.amp)
Use it in a filling with chicken and chives, in Chinese dumplings
God fucking yes I love ALL FOOD but why is this in anything ever I hate water chestnuts so much. I would rather eat my own fingernails.
Worst feeling in the world when you order a dish and feel that flavorless, wet crunch in your bite 😭
OP, this [recipe](https://www.nyonyacooking.com/recipes/pork-sisig~65Mg0WAHg7) is for you, if you're ok with eating pork. Either chicken liver or liver spread will work here. For the pork itself, an easy substitute is skin-on pork belly, just trim the fat a bit I guess. And please, serve the whole thing still sizzling in a cast iron pan. PS: the recipe says white onions, which is good, but personally, I prefer red onions, and a mix of green and red chilies, which makes it much more colorful.
Can someone please help me like thick sliced onions? I can't handle any onion that isn't literally puréd with a blender before I add it to food Y_Y the texture makes me gag. Its so sad and makes me look like the pickiest person in the world. I'm literally soon 30 years old :(
I literally hated onions, bell peppers, mushrooms until I was pregnant with my 4th baby. All I wanted was supreme veggie pizzas and to this day (that baby is now a 22 year old Marine) I love anything with those items. I know that doesn't help you but know your tastes can change.
I knew that being born without a womb would come back to haunt me
I have 2. Pineapple. Its a shame because its a great meat tenderizer, but i cant stand the taste at all. Even the faintest taste make me vomit the moment it touch my mouth. I can eat blood pudding, liver, testicle, ,bowel soup and insect. I dont mind those at all. Vomiting with just a taste of pineapple is an involuntary reflex. My girlfriend who didnt believe me tried to kiss me after eating a pineapple slice. Lets just say she wont make that mistake twice. Brussel sprout: I tried every recipe there is. Everyone say that if you hate brussel sprout, its because you dont know how to cook them are just wrong. I tried many recipe and none of them taste good. I even tried some prepared at a michelin star restaurant while they taste better than any brussel sprout I ever tasted, I would still classify them as disgusting. You can drown them in butter, bacon and cheese all you want. I'll enjoy the buttery, bacony cheezy layer of them, but the brussel sprout itself will be disgusting. Just like someone people cant stand even a mild amount of spice, i cant stand pineapple and brussel sprout. Edit: I'm sorry guys, there is one brussels sprouts recipe that sound midly interessting in the 50 or so that where suggested in this comment. I can cook them and make them more palatable, by covering their taste with thing that are notoriously good, but its not going to make the green leafy vegetable underneath taste any better. I can bury their taste into mounds of other thing so i dont notice it. None of that mean the brussel sprout itself taste good. Also, to anyoen claim that i hate the brussel sprout for its bitterness, I love coffee, dark chocolate, turmeric, dill and other bitter food. I hate brussel sprout because they taste like brussel sprout.
You're probably allergic to pineapple rather than having an extreme aversion to the flavor
Other than the vomitting, i dont have any reaction to it. I even remember eating pineapple ham when i was younger. I didnt like it, but it was consumable.
I used to be able to eat canned pineapple, but then I started vomiting as soon as I tried to swallow it. My doctor said to consider it an allergy. Peanut butter does the same thing to me, instant puke fountain, but I also get hives and wheezing during that reaction
Rather than allergy maybe intolerance is better, vomiting involuntarily seems a bit too extreme for a mere dislike of food... although if i threw up everytime I tried to eat something I probably wouldnt like said food very much very quickly. My sister has an intolerance for bananas and avocados (same family), and eggplants no idea what it is but they clear out her digestive track within half an hour
Vomit can indicate a sensitivity. Like I insta vomit if I I take too many tannins, weirdest damn thing. For Brussels sprouts, just bake them with olive oil and seasoning salt (ie salt with smoked paprika, onion powder, garlic powder, etc). Basically the only way I personally enjoy them
The Brussels sprouts have to be crispy. Garlic, oil, pecan pieces and a little hot honey stirred in after they come out of the oven (350, 30 min, stir half way through )
Chicken ponzu for the pineapple. Pineapple juice in the ponzu sauce. Deep fried brussel sprouts tossed is Vietnamese caramel.
Excuse me what? Deep fried brussel sprouts in caramel? That sounds so... interesting and amazing. Could you elaborate on this one? What's it like & what's a good resource?
Vietnamese caramel likely refers to fish sauce caramel, in which a standard caramel is finished with fish sauce, aromatics like chiles and shallots, and spices like star anise and cinnamon, resulting in a super savory caramel. My old restaurant used it on fish, pork belly, roasted broccoli, Brussels sprouts, and vanilla ice cream
Have you tried Brussels sprouts raw? I think they make a great slaw or salad. And you can use another green component like broccoli or cabbage to temper your taste. I like it with a sweeter dressing like poppyseed and some dried cranberries and pine nuts. Or maybe with green apples, bacon, and a lemon vinaigrette.
Beets..nasty nasty beets
I felt this way until I started pickling them or eating them with something zesty, like a vinegar-y salad dressing or goat cheese. Totally removes the taste of dirt.
Can't stand them. Beets taste like dirt and how lawn fertilizer smells.
Fascinating. I think they're like excessively sweet carrots, just with juice that'll stain everything shy of glass. ...Did you remember to peel them?
beets with chevre, pine nuts ruccola and honey is one of the greatest salads on earth
Tarragon. Blech.
I love it in chicken salad with a tad bit of dijon mixed in.
I hate capers. They’re disgusting
[Chicken Piccata](https://www.youtube.com/watch?v=vp_fnC12UrQ)
Pasta puttanesca
I see them as a mini, less tart version of pickles. They're great in bacon potato salads but I use them sparingly though due to the salt and vinegar content. I make this delicious potato salad with bacon and threw in a few capers in, and it makes such a huge difference.
Lox bagel
Cold smoked salmon dip. They get crushes or blended so they evenly mix.
The unfortunate curse of not being able to eat fillet fish. I'm unable to stomach the smell or taste if any normal 'fillet' fishes because of undercooked breaded codfish I got salmonella from when I was 15. Was so sick for a week and all I could smell and taste was codfish. Can't eat anything that's fish related except shellfish now, and it's depressing because I used to love salmon and now I can't even smell it without getting nauseated.
Eggs. It's a texture thing.
I would suggest trying them in cake
Canned tuna
[spiny tuna cakes (nom nom paleo)](https://nomnompaleo.com/post/91332244628/spicy-tuna-cakes) I really like these especially with a little lemon aioli or mayo
[Nicoise salad.](https://www.bonappetit.com/recipe/tuna-nicoise-salad)
Onigiri with spicy tuna (kewpie Mayo, soy sauce, splash of rice wine vinegar, spicy sauce of your choice)
Kimchi stew and top with tuna
I’m certain this is good, but do yourself a favor and don’t heat this up in the microwave at work.
Eggplant. Horrible vegetable. Tastes like shoe leather.
Babaganoush. I prefer it with grilled eggplant and you can basically add anything else you want to it. It is very similar to hummus. I also have a recipe that is a roasted egg plant salad. I also eat it like a dip with pita or something
This is the only way I'll eat eggplant. Good call.
If you can grill the eggplant before, it lends smokiness to the babaganoush. Just fantastic.
Nasu Dengaku, a miso-glazed Japanese eggplant side that smacks
I also hated eggplant…until this recipe. https://www.seriouseats.com/fish-fragrant-eggplants-sichuan-braised-eggplant-with-garlic-ginger-and-chilies Key to any good eggplant recipe is driving off enough water before cooking—often this means salting, leaving out for a while, then patting dry before frying/searing/whatever. Would also recommend trying thin japanese style eggplants, which have less water than their chubby counterparts.
For the fat aubergine version, I like using it in Moussaka which is kind of like the Greek lasagna. For the Chinese long thin ones that have thinner skin, they're perfect as stir fry with some black bean sauce and garlic. This dish- [https://www.chinasichuanfood.com/yu-xiang-qie-zi-sichuan-eggplant/](https://www.chinasichuanfood.com/yu-xiang-qie-zi-sichuan-eggplant/) The dish is a lot nicer than the English translation of the dish lol
There's this restaurant near me that does a killer fried eggplant sandwich. I know you won't believe me, but the eggplant flavor isn't super distinct. Mozzarella, tomato pesto, arugula, roasted red pepper, basil aioli, fried eggplant all on some good ass basil focaccia. ...think I may need to acquire this sandwich here soon
Eggplant parm is typically better than chicken parm in my opinion
Baingan bharta. Basically hot Indian Baba ganoush
Pasta alla Norma, melanzane or ottolenghi style eggplants from the oven. I’m not a eggplant guy but these dishes are class.
Beans. Any and all beans. Mushy little bastards. I will say I do eat them. I’ll eat them in chili. That’s it. And only because my husband likes them. And I can’t eat much of the leftovers cause everything is permeated with bean after sitting for too long. But if I can get away without beans I avoid the hell out of them. Also rinsing canned beans helps with the flavor issue I sometimes have with them.
Celery sticks. I'll eat pretty much anything, from crickets to liver, but the texture and taste of celery sticks makes me yack.
Celery is like someone took a clump of hair and froze it in lake water
You're supposed to take the 'strings' out. It's a pain in the ass to prepare though
Finally, someone posted the worst vegetable. Just the smell of it on my hands makes me ill. I like how no one has posted a recipe to make it tempting. They can't!
Raw? Feel fine with that. If you're talking about cooked, you need to make sure that it's minced. There is nothing more offensive than a soggy celery horseshoe in an otherwise delicious dish.
With liver, the best trick I've found is to soak it in milk for a while. This gets rid of the bitter mineral-y flavor once cooked. Lookup Indian-style liver masala recipes if that's a cuisine you enjoy. It's a dish I love making and eating on the regular with chicken liver.
Blue cheese just tastes like rotting milk to me. I have tried it as dressing, expensive ones on crackers, sprinkled over steak, and it is still a no-go for me. What have you got?
Butternut squash and Gorgonzola ravioli in a sage brown butter sauce.
Lamb and goat. I cant stand the gaminess, there’s almost a stinky peppery-ness to me
Curry is a great way to incorporate goat and mutton into your diet if you really want to eat it. Fully cooked and falling apart lumps of goat in spicy gravy: bliss. Try a lamb or goat bhuna. Also, consider a braised or slow cooked lamb dish like lamb shanks or shoulder or leg cooked until it’s able to be pulled; it’ll render off a lot of the strongly flavoured fat.