QUESTION: What’s one food you’ll never eat, no matter what?
© Copyright 2007 – 2025 Claycord News & Talk
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QUESTION: What’s one food you’ll never eat, no matter what?
Subscribe to our newsletter!
© Copyright 2007 – 2025 Claycord News & Talk
Escargot….🤢🤮
I have two, cauliflower and Brussels sprouts…..YUCK!!!!
I’m surprised that you don’t like them. I love both, my dad grew both. A favorite was pork chops served with, leeks, cauliflower and baby carrots, coated with butter and fresh dill. I like brussel sprouts served with lemon butter and fresh parsley, and perhaps paired with carrots or small golden potatoes.
I love both. My dad grew both. A favorite recipe was pork chops served with cauliflower, leeks and baby carrots, coated with butter and fresh dill. I like Brussels sprouts steamed served with lemon butter and fresh parsley, sometimes paired with carrots or small golden potatoes.
Escargot. Just knowing what it is keeps me from eating it.
Actually 2 …. mutton & cauliflower .. maybe 3- organ meats
Raw oysters, snails, gooey duck clam, tripe. “everything else that resembles a mouth full of snot”……..just because we can doesn’t mean we have to eat every possible thing that moves on this planet.
Like Okra? That’s pretty snotty!
I won’t eat that… I also would never eat Balut, tho to be fair I must admit I’ve never tried it or even been given an opportunity to…. but yuck!
didn’t even know what Balut was “had to look it up”….I think that would be a hard pass. That seems like one of those things that two people in the world like so they call it a delicacy.
Only One?, …. but there are a few. For sure it would be Cashews.
I remember the days I was able to enjoy them…now they can kill me.
Hives inside and out, itchy and can’t breathe.
Oysrers and scallops have both made me throw up. Never again for either one. Clams, on the other hand, are fine and have never given me a problem.
Have you tried BBQ’s oysters & scallops? …. Qued correctly they’re good – overdone they’re tough & chewy, underdone they’re kind of yucky slimy – imo
Brussels Sprouts, and it doesn’t matter how you fix them.
I like them with lemon butter and fresh parsley. Or cooked with olive oil and add parmesan cheese. I know it won’t change your mind, but might give someone else an idea.
No matter what? Starving…I’d eat Red Wigglers…raw.
Given any choice? I’d eat the Red Wigglers before I’d try to eat Okra again.
Sweet onions. My parents loved them, they were grown locally and world famous. My parents would buy a big bag a year. They would make sweet onion sandwiches (yuck). My mother would put them in potato salad and make me a dish without the onions. I’ve never found a potato salad anywhere else with sweet onions in it. They just don’t fit. But green onions in potato salad? No problem!
Sweetbread and Mountain Oysters.
CPT Obvious,
.
I prefer calf oysters, but don’t much care for bull oysters. Testosterone changes them.
I am extremely surprised about Domo and Dawg up there in the comments suggesting cauliflower is inedible. My whole family digs it.
Anyway, I would never eat sea urchin (sushi), based on the texture, with which I’m familiar, because I tried it once in 1988, in San Rafael. The worst eating experience of my life, and it’s not close. I might just need to hurl now…. excuse me.
I’m with you. I also like cauliflower raw. In Denmark steamed cauliflower served with shrimp on top is a favorite. It would include some kind of sauce, probably hollandaise sauce, and add fresh dill.
Liver and canned peas (fresh or froze are fine)
Haggis.
Must get answer out quick – aaaacccckkkk – COTTAGE CHEESE – and ANY – aaaaaccckkkl! fermented dairy milk, like Kefir. There was something in Germany called Sauermilch – oh, my lord. No offense to those who love these foods – but -oooops…….gotta go eat jelly beans – QUICK.
California Toad,
.
President Richard Nixon’s favorite food was cottage cheese and ketchup.
Is Saucermilch like buttermilk? Buttermilk was very popular in Denmark when I was growing. We would make a buttermilk soup. Add one egg yolk per one cup of buttermilk, then sugar to taste and slices of fresh lemons. If you wanted to make it really fancy you make a meringue out of the egg whites and add that on top.
I just realize that Saucermilch is probably sour milk. My parents use to eat that. You would skim the fat off whole milk, those days we got the milk directly from the farm. Let it sit out and it turn thick and sour. Then my mother would take all kind of stale bread, rye bread, white bread, crumble it then cook it with butter and brown sugar until it was crisp and top it on the sourmilk. I never cared for it. However, some years later you could buy sour milk in the grocery store, and the topping as well, and I liked that.
In a survival situation, everything and everyone is fair game. I kid you not.
In a civilized setting…. liver. Gack!