I agree about the taste!
1 Like
That was on my grandmothers table every Easter
That and the “cranberry salad” made with strawberry jello, ground cranberries, and ground walnuts.
I miss my grandmother dearly, but it took us about 3 seconds to agree that those salads didn’t need to be a legacy.
1 Like
Yeah, I think it was a holiday thing. I haven’t carried it forward. 
1 Like
One that most people revile is still a summer staple to me, tomato* aspic and cottage cheese (Nancy’s or Good Culture, please.)
*. I actually make it with tomato or V-8, beef broth, and lemon.
2 Likes
Aspic isnt my favorite but I dont mind it.
My dairy issues keep me from eating cottage cheese, but I honestly don’t miss it…didnt like it much as a child, either.
I am fascinated, though, with the beautiful clear aspics that are carefully layered and look like works of art.
1 Like
Cheese and butter.
Separately, of course, and certainly never together.
Cottage cheese has the mouthfeel of somebody else’s bolus.
Laughing too much thinking your wife thought you smelled like tasty bbq. US mid atlantic, my brother and his friends used to joke they should make Old Bay perfume because they would be pied pepper running. My old bay brings all the boys to the yard… (ice cream song rap reference).
2 Likes
The cilantro issue can actually be how you process taste- it tastes like soap to some people. Had a chef I learned with that would get annoyed with head chef and she used cilantro or cinnamon(he hated) in things as a subtle telling off.
Oh yes, and it’s genetic.
I suspect I have the gene, but apparently I’ve acquired a taste for it.
Never tried it…
Milkshake song…just because I think it makes more sense that way. 
Kelis also launched a sauce line and wrote a cookbook!
I can’t remember if I’ve tasted Miracle Whip, but most Indian “mayos” are eggless, and all I can taste is SWEET. I guess the palate gets used to it.
1 Like
I have noticed tuna salad at kosher delis is often sweet, too. also, the baba ganoush, which is often bound with mayo rather than tahini at kosher restos and gourmet shops in Toronto.
I can eat those kinds of things to be polite, but I like my Hellman’s at home.
1 Like
I will ask for a handful (for health!) of cilantro if I order a burrito bowl at a quick/tex/mex restaurant. Vitamin K is just one of the goodies in cilantro. Especially nice with a squeeze of lime. I’ve never had a distaste for it.
3 Likes
It is funny how much cilantro, lime, and radishes can do to kick already great Mexican cuisine up another notch.
6 Likes
And shredded cabbage instead of iceberg
3 Likes
One aversion that I’m slowly overcoming is to dill. I can finally tolerate and appreciate the flavour in small amounts, but it has taken years of trying, and then trying again.
Caraway is another that I can only take in small amounts. A bit in rye bread is ok, but anything really infused with it is usually a very difficult thing to eat.
1 Like
I can’t stand licorice or fennel.
3 Likes
