Umm, no thanks ... what you don't want to see on a plate

Liver. I know, I know, I eat foie gras, pate, liverwurst, but do NOT give me a big old honkin' plate o' liver and onions. Sweetbreads? Thank you very much. Oysters? Yes, please. Snout, tail, foot? OK. Menudo? Well, what else should be consumed on Saturday morning? Even uni is not verboten. But NO STINKIN' liver!

You?

 

Ha! I'll go with tripe.

 

I will try pretty much anything at least once. I had tripe in Florence. I didn't adore it and I don't need to try it again

Like Ken, I adore foie gras or a pate de campagne but don't enjoy a slab of calf liver & onions on my plate. I actually don't love beef, so I'm not going to love any organ or other internal bits from a cow. (yeah, sweetbreads, I'm looking at you:Þ)

I really dislike carrots that have been cooked to mush. I can handle cooked carrots in a stir fry if they still are crisp, but the mush - no. Made me throw up as a kid and I haven't recovered. I can't really eat steamed spinach either - and I LOVE raw spinach, it's just the texture I can't deal with.

But roe? Throw it at me!!! From flying fish roe on top of a sushi roll to salmon roe to really good expensive caviar (and no, I haven't had REALLY GOOD, REALLY EXPENSIVE caviar - but I would certainly love to!)

 

I say no to Haggis.

 

That's what I was going to say. Anyone ever seen the Faces of Death movies? Remember the one with the monkey? Ick.

 

Same here Ken, also Kiwi and okra.

 

No pickle, no cucumber, no avocado, and no zucchini.


Not a big fan of kiwi or okra either but I'd eat it at least. The others? I do not even want to smell it.

 

Here you go, Mongo:

 

Of course a Kiwi down here is a small flightless bird (and what we New Zealander's call ourselves).

It is a protected bird so you can't eat it (would be like you eating Golden Eagle !) - I imagine it tastes awful in any case.

Kiwifruit (Kiwi to you) we grow a lot of - and I don't like it either.

We can do mussels to die for, great seafood, world famous lamb, top class wines etc...as Ken has already experienced

 

Ah, come on, Col, nothing's quite as tasty as roasted kiwi and an L&P on ice!

 

Lima beans or hominy.

I do love me some cow/calf liver with onions and bacon though.

 

Just got off the phone with my 87 year old mom, whom I make dinner for every Friday, and what does she want tomorrow? Liver and onions! Really! Way to put the stink on me Ken.

 

Any organ meats - no way. Nothing against their taste, just don't believe in them as something to be ingested.
Sad thing is I know I'm dead wrong about this premise.

 

Have you got a picture of the big L&P bottle they have on the way into the town of Paeroa ??? Would go with your Kiwi 360 one !

BTW you have a good memory

 

My list is too long. I end up skipping out on a lot of higher end restaurants because so many of the preparations have elements I don't want to try.

 

Liver, bacon and onions with a gravy made in the pan oit was cooked is fantastic.

Haggis is ok - as long as you've had a few drams first....

oxtail and tounge - again ok but I'd pick alternatives..


Steak and kidney pudding... one of the best foods EVER.....

 

One vote for okra. Green, slightly hairy outside, seeds that stick together with some kind of gelatinous substance resembling a B horror movie. No thank you.

Another no vote for organ meat, I ordered the Mixed Grill at an Argentinian restaurant on Long Island. Sausage, pretty excellent. Steak, very good. Blood Sausage, probably an acquired taste. Sweetbreads and calves kidneys, no thanks. I will try just about anything once, twice if it tastes good.

I finally tried Oysters on the half shell three years ago and I've been making up for lost time since then.

 

One or more hairs. . . .

 

I'm a pretty adventurous eater, but I say no thank you to:

Vegetable: Okra - snot pods
Grain: Couscous - I tried, but texturally, it's a turn off
Fruit: Strawberries - cannot get past the razor stubble on the outside
Meat: Any game meat (venison, bear, elk, deer, etc)
Fish: Catfish - gelatinous and too many bones
Fowl: Duck - skin seems human