Social Circle: What foods do you hate?
For the seventh straight year, October is Dining Month on OnMilwaukee.com, presented by the restaurants of Potawatomi. All month, we're stuffed with restaurant reviews, delectable features, chef profiles and unique articles on everything food, as well as the winners of our "Best of Dining 2013."
This week, OnMilwaukee.com asked the Social Circle what their least favorite foods were and man, did the responses pour in.
Many of the foods found offensive were typical, like liver and lima beans, but other people's despised eats were more of a surprise.
What foods are on your "no thank you" list?
Michael Barry: "Liver. Olives. Tongue."
Bryan Beard: "Salmon and tuna, or any other foods that smell like a dumpster in the sun on a hot day."
Sarah Berg: "Peas. I'll even pick them out of my fried rice."
Keith Brammer: "Sour cream. And oysters, which I've never tried because, ick."
Rachel Cartwright: "I am a pastry chef who hates white chocolate."
Denise Cawley: "I hate chipotle on everything."
Patrick Davies: "I know this could get me kicked out of Wisconsin, but I can't deal with sauerkraut on any level."
Lisa Desmond: "People are seriously listing only one or two foods? What? I have a long list. It would be obnoxious to list them all."
Alissa Gonyea: "Tex Mex."
Bob Gregory: "Coconut."
Kathleen Hamilton: "Anchovies and liver. Oh and stinky cheese."
James Howard: "Grilled cheese made with mayo. It's just plain wrong on many levels."
Damien Jaques: "Lima beans!"
Larry Johnson: "Liver."
Brian Jones: "Cauliflower."
Ethan Keller: "Celery."
Erin Shea Linnane: "Yellow cheese, sauerkraut, anchovies, olives. I have tried oysters every which way in many states – they are all just big boogers. Even bacon couldn't make them better."
Lisa Malmarowski: "Orange marmalade. Tastes like bile."
Amanda Rose: "Mushrooms. Ahh! Eating fungus is just wrong. They're grown in poop, people. This is not food."
Carole Kramer Ross: "Root beer and black licorice. Yuck!"
Margaret Rozga: "There's a kind of curry that gives me a headache, but otherwise, no, I like everything."
Corinne Ruby: "Pickles. I know, I know. I'm the only person in the world."
Stephanie Sherman: "Liver, beets."
Anna Spankowski: "Raw tomato. Eggs. I can stand them in things, but by themselves. Yuck."
Toni Spott: "Lima beans."
Andy Tarnoff: "Tomatoes, unless they're cooked and sufficiently destroyed. Shrimp, no exceptions. I'm scared of those tiny aliens."
Ed Werstein: "Cantaloupe."
Jessica Ulstad: "Raisins."
Sarah Zubarik: "Pickled herring. My parents buy it all the time – yick, yuck, bleck!"
Looking at this list of food people will not eat is very disapointing. With so many starving or going w/o food these people should be critized. Everything listed i eat--even like very much, including pickled herring--in cream sauce is the best, anchovies are one of my favorite foods, sauerkraut in a slow cooker with ribs is fantastic, I buy tomatoes weekly at the farmer's market and eat one large tomatoe a day but store tomatoes are poor--rippened in gas when green so never buy those, shrimp is fantastic--arrived home from New orleans yesterday--seems like all cooking has shrimp in it, if possible, yummy oysters, too, all mushrooms are good, especially the darker types and great in sauted dishes, grew up on liver which i truly like--so good for one's health, too And i eat, virtually, everything if properly cooked. Tongue is ok--we butered our own beef when growing up on a farm so, yes we ate tongue. I believe the real problem is parents do not insist their children eat everything on their plate and can not leave the table untill all is eaten. At least that is how i grew up so learned to eat everything. Now days, too many adults are far too picky in what they eat. Too many will eat junk food sold at fast food places such as salt and greese filled hambergers and french fries which no one should be eating, unless rarely. So we have far too many over weight children and adults due to eating twice as much as needed and not eating salads and other healthy food. I always buy 95% lean hamberger, for example. At least i am not paying for fat that fries off and is thrown awayTop grade hamberger is more costly but has no waste. Why pay for fat that cooks off and is thrown away? I avoid as much salt and rarely add salt to my cooking. Add spices for taste. Jerry Johnson in Milwaukee Thank-you for reading my comments.
Liver...growing up my mom (over-cooked) liver at least 2 times a month....it was a cheap "meat" and if you pour enough ketchup on it...you could gag it down. Think of what the function of a liver is...and we still eat it. eeewwwwww.....
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