I once asked the waitress at a Mexican restaurant to make sure the egg atop my huevos rancheros had the whites cooked, since the last two times the whites were downright raw, so she said “Okay, over medium- got it” and the egg was perfectly cooked, but that was the first time I’d heard over easy being raw on top.
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Having acrylic on my own nails, it didn’t freak me out nearly as much as it did DH.
But then, it wasn’t in my mouth!
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Dill is one of the very few herbs that I can’t stand either, except in cucumber pickles.
Also epazote- I can’t believe anybody would consider adding it to any dish.
I could graze my way through a field of cilantro.
As a kid, I hated tarragon. My mom went through a phase where she added it to almost every green salad she made, and since we had a “clean plate policy”, I gagged my way through it. She knew how much I hated it, but continued until she finished the little bottle, because she was cheap. That was over 35 years ago, and I don’t know if I still hate tarragon - I haven’t had any since I was a young teen.
I do know, though, that I still can’t stand parsley. Never have. At a Brazilian BBQ once, I took a fairly large spoonful of chimichurri, which for some reason I thought was a cilantro-based salsa (obviously I was not thinking clearly!). I have never made THAT mistake again!
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I had to try not to hurl just reading that.
Also, "clean plate policy " makes me hurl.
I think/thought very few things make me hurl.
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I cannot eat chunks of soft boiled fat.
Like, I know it’s basically Jell-O in highly caloric form, but my brain just won’t let me accept it going down my throat.
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This is a scary discussion! I now have instantly developed more food aversions than ever before.
My real aversions:
Raw eel
Raw fish
Tripe
But I love:
Raw meat (beef and pork), even though I don’t indulge anymore
Liver, kidneys, hearts, gizzards
Since covid 2 years ago, I am violently allergic to milk products.
I really like the flavor of epazote. I wish it was easier to find in grocery stores.
Different strokes for different folks.
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I used to he able to find it years ago, at one grocery, but then bought it from Penzy’s, and bought enough to last a lifetime.
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I’ve only eaten fresh epazote. I didn’t know that it comes dried.
I tried growing it but ‘something’ got to it before I did, so I went the dried route.
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Don’t know where you live, but back in the day I bought an epazote plant. Decided it was awful, but the plant self-sowed all over the place for three or four years. It’s pretty hardy, could you grow it where you live?
I live in Los Angeles, CA so yes, I could grow epazote.
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Epazote is interesting. I think it’s used because it’s so plentiful (free) in Mexico and does have great digestive properties. Definitely an acquired taste.
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I love fresh dill. I don’t like dried dill.
I don’t like most tartar sauces. I don’t use them when they come with fish, and I prefer Filet O’fFish without tartar sauce.
Sour cream with lime juice and cilantro, or mayonnaise with fresh dill and fresh lemon on fish. Or Hollandaise with fresh dill added.
A lot of Swedish, German and Greek foods call for fresh dill. To use dried dill in those preps changes everything, and not in a good way.
I used to dislike caraway and cilantro. I started liking cilantro in my early 20s. I stopped disliking caraway in my thirties.
The main herb I currently do not like is dried basil.
I love fresh basil, and grow 3 or 4 varieties from May until September.
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Even though I’m not a dill guy (and I still despise caraway) gotta agree on the basil. It’s like dried cilantro or parsley. You just don’t get any flavor out of it. Fresh cilantro, though, I love. Basil is so easy to grow, and there are so many kinds. Must have from my garden.
“Also, ‘clean plate policy’ makes me hurl.”
Yeah, I always suspected it was a result of the fact both my parents grew up poor so they ate whatever was served and ate it ALL, because there was no telling what or how much the next meal might be. I think it’s one of the main reasons I have an unhealthy relationship with food - I eat way too much, and I sometimes still feel guilty if I don’t clean my plate. We broke that cycle with our kids. They had to try everything, but didn’t have to finish anything unless they wanted to.
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