Sometimes there is way to much lime . I really dislike when the ceviche is drowned in lime . Pucker up .
Garlic.
Raw onions I wonât even touch.
Everything else is a matter of degrees.
Cilantro, cumin and horseradish.
Red peppers in hot food.
Roasted red pepper, period.
Green peppers, in anything.
Caraway, fennel seed
Chilis due to an allergy
Green peppers. Olives. Tilapia/catfish. Fruit.
I completely agree . Though I added a small amount of pickled watermelon , and cantaloupe to my tuna crudo . It added a very slight sweetness . As far as adding big ass pieces raw to a dish , forget it . I could deal with it if you cooked the crap out of them in a braise . Maybe . And when they put that slice of orange on your breakfast plate . It makes me shudder .
green or red bell peppers in almost anything take over the flavor to me. however, i do love roasted red peppers on their own. and i like stuffed bell peppers. if the dish is supposed to be about the pepper, iâm all in. if itâs in there as an aside, it clouds everything else.
I find the soap thing with too much rosemary.
Truffle oil.
And lavender.
I really hate green peppers, but LOVE red ones. Like orange and yellow just fine. Not a fan of jalapenos, but other hot peppers donât bother me.
Sorry to be a ray of sunshine in this rainy parade, but I like everything.
Iâm well known for my intense dislike of cilantro.
Dill can be overpowering, so I tend not to make or order anything with it in.
I avoid green peppers (they disagree with my belly a LOT) but I use red bell peppers all the time.
And I donât like overly spicy-hot things where you canât taste anything but the heat.
Iâm a wimp so anything with hot chilis is out for me, i try spicy foods on a regular basis but generally they just make me cry and be miserable.
Keep the mint out of my savory dishes too.
No green bell peppers (love the sweet ones)
No bananas
And i recently discovered that although i like oregano, oil of oregano is a very different story. No.
No sweet pickles or bread and butter ones, dill pickles only. I do love pickled veggies and oshinko
Sorry to be boring, but I have few aversions. I just want the ingredients to be used in the right way. I do not mind being surprised, but I do not like when the kitchen overplays its handâŠ
So much food is too sweet, which is a health issue as well as a taste one. It makes us more accustomed to sugar, and using more of it.
All fruit?
Even being in a restaurant where someone nearby is eating it is highly disagreeable.
I dislike raw oysters; no problem with raw fish or ceviche. I like cilantro, dill, caraway and a modicum of cumin. Iâm fond of cumin but too much of it makes dishes bitter.
I will accept a lemon with seafood, a lime in my g&t or a pineapple spear in a mai tai, thatâs about it.
This, 1000x this. Even dishes that are supposed to have a hint of sweetness to balance other flavors are generally WAY too sweet in this country.
Aside from that, I agree with Harters - there are a handful of things I donât care for, but I just donât order dishes that contain them. I despise beets but I wouldnât say that beets ruin an otherwise perfect salad - I just donât order beet salad!
I definitely agree on both accounts and I also just donât order stuff with ingredients I donât like. This question was actually prompted by the surprise of an ingredient I didnât expect. I bought a blue cheese dressing, read the ingredients as is my general habit with everything, ok, all seem fine for my dietary preferences, tasted itâŠwhy is there dill in blue cheese dressing? Perhaps thatâs a thing elsewhere but Iâve never been served or made a blue cheese dressing with such a strong presence of dill.