Food Abominations

Stilton (in fact blue cheese in general)

Mushrooms

Pineapple

Cottage Cheese

Cottage Cheese is rank. Mrs TB likes it with Wheat Crunchies. Still not sure why we are married.

Wot csider and strutted said.

 

What kind of oaf doesn’t like mushrooms or Stilton?

That was to Strutter and csider.  Obviously TB is going on the list of sane Rofers.

Andouillette is monstrously vile.

Tuxford & Tebbutt is outstanding among stiltons and cheese generally. Mushrooms are fine as are pineapples.  Cottage cheese is rank.

Nearly had a horrible moment at hotel this weekend when forgot to say no beans on coked breakfast.  Fortunately they came in a little ramekin and could be jettisoned without contamination - would recommend place for that reason alone 

I agree on the cheese. What other food do people eat that they have deliberately allowed to rot until it turns blue. It's disgusting.

 

Other items that are equally abhorrent: Kidneys, stomach linings, feet, and gizzards.

Rather liking the idea of a coked breakfast.

Columbian marching powder a bit of a step up from a cappuccino 

Blue cheese has amazing tangy umami brilliance. Mixed into a white sauce, it can elevate a dish. 
 

The smell of mushrooms cooking in butter, blitzed into a sauce, they can add so much to a dish. Even if you can’t eat them whole, they can add to a meal. 
 

Have you tried caramelised pineapple with chilli and mint? Pure heaven. 
 

Cottage cheese is peculiar though. 

You get much more umami (mono sodium glutamate) in parmesan than you do in stilton.

SummerSails01 Sep 21 10:23

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That was to Strutter and csider.  Obviously TB is going on the list of sane Rofers.

 

That's very kind, but I like a stilton stuffed mushroom.

"Rather liking the idea of a coked breakfast"

the Frosties tasted strange too

+1 for andouillette

There's not much that makes me want to vom but - apart from the usual no-go list like chicken feet and pig snout - on the list are:

tete de veau sauce gribiche

horseradish

beetroot

Horseradish is lush and beetroot on a burger is possibly Australia's best contribution to the world of food.

TB now noted as doubly wrong.

Love horseradish 

massive craving for cold rare roast beef sandwich with loads of horseradish now 

Cheap white bread

tasteless pap which turns to sticky pulp in the mouth. Even toasting it just briefly delays the process of turning it to ready-prepared sick.

Wee bit of blue cheese on the cheeseboard to provide a contrast to the blander cheeses - lovely

Cheap white bread is so good especially for sausage or fish finger sandwiches.

Mushrooms are fungi; all fungi are vile with the occasional exception of truffles.

Mould in a blue cheese is perfectly acceptable; see also penicillin.

 

Blue cheese isn't just cheese that has been allowed to rot until it turns blue. They specifically inject an edible blue fungus (a member of the penicillin family, penicillium roqueforte). 

A Russian dish, called Kholodets, is the vilest thing I have ever eaten. Served as a New Year's 'treat', it typically bits of fish in cold aspic. It is a shivering jelly without flavour, a tasteless abomination.     

You might as well wrap your sausages/fish fingers in blotting paper, Sailo

I once had a cold chicken noodle soup thing in North Korea which consisted of cold brown liquid with the WHOLE chicken laid across the bowl. Was a delicacy and highly prized. The chicken looked like it had fallen in the soup and drowned. It was not great.

Agree on cottage cheese.

blue cheese is lovely.

most sausages are vile.

Where is Biggie to post a picture of a nice large delicious plate of cottage cheese when that food item needs defending?

The Longley farm full fat cottage cheese is amazing

I was listening to a really interesting History Extra podcast about food history and it was saying how utterly bland modern food is cf how it was spiced and flavoured in the past. 

Added flavouring and spices were used to disguise how manky stuff was, no?

Pineapple as a meat tenderiser works very well 

have shared this tip before but, chop one up (take leafs off but keep skin), chuck it in a blender and make it into a soup

pour into bowl and dump your meat (probably only worth it with steak) in it for no more than 40-45 mins, rinse, pat dry, cook

Yeah. It’s the enzymes in it. Same ones that make your tongue itch when you eat pineapple. It’s eating you back! Nomnomnom. 

You have successfully made pineapple even wronger than it was to start with.

Andouillette - I had to Google it the last time it came up. Why are we still talking about this particular abomination? It makes me want to vomit just thinking about it. 

Sea urchin

Offal.

 

You get much more umami (mono sodium glutamate) in parmesan than you do in stilton

MSG is not the same thing as umami. Classic food myth. Msg does occur naturally in most cheese though and enhances umami flavour.

 

Stilton (in fact blue cheese in general)

Mushrooms

Pineapple

Cottage Cheese

mmm, I love all of these things. 

Cannot stand goat's cheese or parsnips. 

Used to hate goats cheese now love it - don’t know what changed tbh

Goats cheese I love but you have to avoid the rind which is just bitter.

I don't mind a bit of feta in a greek salad but otherwise goats cheese smells like a rank public toilet.   

The OP is the single wrongest thing ever posted on ROF. Nurses called.

Wouldn’t call it an abomination, but I had abalone last week for the first time I can remember, and how the fook is that considered a delicacy srsly. It has the consistency of calmari but tastes really squishy. What’s the point 

sorry, really fishy

although it’s also squishy 

only special goat feta is goat anyway

Remarkably, nobody has yet managed to name a food I have actually tried that I dislike.

Ive no idea what andouillette is.

Things I don’t especially like although they don’t disgust me:

- thick crust pie pastry, congratulations you have encased your nice beef stew in cardboard, well done. NB DOES NOT APPLY TO COLD PORK PIES.

- things that combine bread or pastry with chocolate

- aubergine unless fried until it’s soggy as fook and heavily spiced. particularly aubergine in large pieces

Kudeyarov01 Sep 21 11:56

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A Russian dish, called Kholodets, is the vilest thing I have ever eaten. Served as a New Year's 'treat', it typically bits of fish in cold aspic. It is a shivering jelly without flavour, a tasteless abomination.     

 

I had something similar in China.  Jellyfish encased in jelly.  No flavour.  Jellyfish surprisingly tough.  A plate of stinking, aged tofu on the side.  I'm not a fussy eater at all, but I could see no redeeming features to this dish.

I'm glad I like all the things that Laz doesn't like.  Chocolate and pastry is one of best combinations in history.

Things I have never thought: mmm, a Danish.

weird thread

literally all foodstuffs can be tasty if prepared/cooked the right way

To be fair that's sugar and fruit with pastry which is not as good as a pain au chocolat with just two sticks of dark chocolate in a croissant.

I'm afraid to say I'm an andouillette lover. Sadly unavailable where I am. 

I do not like berries combined with chocolate though. In particular, chocolate coated strawberries need to go.