Foods and Drinks You Like That No One Else Does

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Oh man I have what most americans would consider a bizarre palate. I like normal food too but I also like a lot of unpopular things

authentic Sichuan chinese food, I really like those really intense dishes with the weird cuts like beef tripe and such.

I like black licorice, specifically salty black licorice from the Scandinavian countries.

I also like anchovies on pizza, but it has to be a subtle amount or else it gets too salty.
 
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Anasûrimbor Kellhus said:
Sichuan chinese food, I really like those really intense dishes with the weird cuts like beef tripe and such.
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Yeeees, I love Sichuan food. Tripe/tendon gimme that shit. Mapo tofu is my favorite though, and I love Pickled fish soup.

Anasûrimbor Kellhus said:
I also like anchovies on pizza, but it has to be a subtle amount or else it gets too salty.
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Delicious ummami salt bombs on my tongue. If your pallet is similar to mine you might like furikake on a plain cheese slice. It's really good and helps save on toppings, lmao.

Anasûrimbor Kellhus said:
I like black licorice, specifically salty black licorice from the Scandinavian countries.
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Know any good brands I could get online, been looking for one.
 
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CallmeCicada said:
Delicious ummami salt bombs on my tongue. If your pallet is similar to mine you might like furikake on a plain cheese slice. It's really good and helps save on topping, lmao.
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sounds interesting I'll have to pick some up next time I'm at an asian mart. I love cheese and crackers so I'll give it a shot to switch things up.
 
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Beef tongue. I love the taste of it when grilled and the texture really isn't as bad as you'd think. It's honestly one of the beefiest tasting part of the cow. I'm the only one who will touch it in my family. Shame it's kinda hard to find where I live, I'd like to cook with it more.

I'm also partial to organ meat, particularly hearts. Beef and chicken heart are damn good. Hearts are honestly easier to find around here, oddly enough.
 
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Could you smoke a beef tongue, or is that a meat best used for quicker methods of cooking?
 
Señora Airi said:
Could you smoke a beef tongue, or is that a meat best used for quicker methods of cooking?
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Did some research, and it seems that smoking it is fairly common. A lot of recipes seem to recommend boiling it first to make the outer skin easy to remove. A little more intensive than the normal smoker meat, but the results look pretty appetizing.
 
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I eat plain kefir everyday for breakfast: it has great macros and sets well in my stomach. Once my family member came over and poured some into her coffee- she said, "Oh my god, oh my god, your milk's REALLY gone bad." (It's a fermented yogurt drink that's naturally a bit carbonated.)

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I also really like these rosemary, olive, and sea salt shortbread cookies sold at a specialty grocery store. Savory shortbread is a thing I swear, and this combination is a thing*, but obviously not really popular. I brought some to my friends when we were all hanging out. To my surprise, the only person who liked them besides me was someone's 9 year old son.
*https://cooking.nytimes.com/recipes/1023679-savory-shortbread-cookies-with-olives-and-rosemary
 
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Just eating Liver pâté out of the package. As long it's not one of the budget ones (they taste weird), I can eat the whole package with no issues.

I have heard you can get too much iron or vitamin A from doing it. No idea if it's true, so I don't do this.
 
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bliblblblbbllb said:
I eat plain kefir everyday for breakfast: it has great macros and sets well in my stomach. Once my family member came over and poured some into her coffee- she said, "Oh my god, oh my god, your milk's REALLY gone bad." (It's a fermented yogurt drink that's naturally a bit carbonated.)

View attachment 6663303

I also really like these rosemary, olive, and sea salt shortbread cookies sold at a specialty grocery store. Savory shortbread is a thing I swear, and this combination is a thing*, but obviously not really popular. I brought some to my friends when we were all hanging out. To my surprise, the only person who liked them besides me was someone's 9 year old son.
*https://cooking.nytimes.com/recipes/1023679-savory-shortbread-cookies-with-olives-and-rosemary
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Blue cheese with fig jam is an amazing savory and sweet combination for shortbread cookies.

I mean, if you're not turned off by blue cheese, at least. Saint Agur is the brand I usually get for it, but gorgonzola dolce is good, too. As long as it's a soft and creamy one rather than crumbly and hard, you should be good.

Cheddar and caramelized onions might work if you can't do blue cheese. One person on another site replaced the blue cheese with asiago.
 
Super Guido said:
Blue cheese with fig jam is an amazing savory and sweet combination for shortbread cookies.

I mean, if you're not turned off by blue cheese, at least. Saint Agur is the brand I usually get for it, but gorgonzola dolce is good, too. As long as it's a soft and creamy one rather than crumbly and hard, you should be good.

Cheddar and caramelized onions might work if you can't do blue cheese. One person on another site replaced the blue cheese with asiago.
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I don't like blue cheese, but I since I was young (like 6 years old), I was raised to cut a quarter off a wheel of brie cheese, nuke it in the microwave, and eat it with ritz or saltine crackers, and jam. This was the "mom is working late and won't be home" meal for me when I was elementary school age. Only when I got a little older and mentioned in it passing did I realize that it's kinda a weird "cook yourself dinner" meal for kids, and that many people have only vaguely heard of brie cheese and have never had a baked brie.

"You just microwaved a wheel of cheese for dinner?"
"Well, yeah, but it's good, it's a thing."
"Uh huh."

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bliblblblbbllb said:
I don't like blue cheese, but I since I was young (like 6 years old), I was raised to cut a quarter off a wheel of brie cheese, nuke it in the microwave, and eat it with ritz or saltine crackers, and jam. This was the "mom is working late and won't be home" meal for me when I was elementary school age. Only when I got a little older and mentioned in it passing did I realize that it's kinda a weird "cook yourself dinner" meal for kids, and that many people have only vaguely heard of brie cheese and have never had a baked brie.

"You just microwaved a wheel of cheese for dinner?"
"Well, yeah, but it's good, it's a thing."
"Uh huh."

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Hey, you do what you have to do.

I sometimes think if I should try to make a cilantro lime shortbread. I generally don't like cilantro because it doesn't taste like it belongs in food. However, I like raisins in savory dishes but not sweet, so maybe there's a chance it will be ok?

Probably optimistic...
ENDTOPII said:
Just eating Liver pâté out of the package. As long it's not one of the budget ones (they taste weird), I can eat the whole package with no issues.

I have heard you can get too much iron or vitamin A from doing it. No idea if it's true, so I don't do this.
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Yes, that happens with fat soluble vitamins such as Vitamin A, D, and E. Iron as well.
 
I've alluded to this before but I like eating ants some ants have different tastes than others and it's like nothing I have ever had before. Too bad it's winter so there no outside ants or house ants for me to munch on when I'm bored.
 
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I actually like the extremely salty taste of anchovies but I don't remember anyone else who does.
 
bliblblblbbllb said:
I eat plain kefir everyday for breakfast: it has great macros and sets well in my stomach. Once my family member came over and poured some into her coffee- she said, "Oh my god, oh my god, your milk's REALLY gone bad." (It's a fermented yogurt drink that's naturally a bit carbonated.)
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MEGA BASED, just started making my own and goddamn is it wonderful. I'll have a banana some biscuits and date spread and it is immaculate. My family thinks im insane though, as kefir can get a little chunky if you ferment it too long, I do not care though, any fermented food is a gift from god as I am concerned
 
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