And I LOVE mayo in more foods I can count, but specifically with fries, having grown up near the Dutch/Belgian border 
(Don’t know how to quote, so copied and pasted)
I am Dutch…
Not easy not liking mayonaise and cheese
But luckily I do like herring, drop, bitterballen & Heineken
My post is very confusing (reading it back now), but can’t edit (anymore)
Lemme try again
[Quote] And I LOVE mayo in more foods I can count, but specifically with fries, having grown up near the Dutch/Belgian border [unquote]
My remark:
I am Dutch…
Not easy not liking mayonaise and cheese
But luckily I do like herring, drop, bitterballen & Heineken
No worries. I got it the first time! I love herring, don’t know drop, bitterballen are just OK for me (but I will eat young or aged gouda by the pound), and I prefer jenever over Heineken 
Something for everyone! 
How do you feel about snert?
Love it, esp after ice skating (speed skates obviously)
My dad used to make big pots of it.
And I even make it here in the tropics whenever I can find celery
I’m aging some young gouda I made!
What do you think about aging in a vacuum sealed bag?
Oh wait…we are talking about things we don’t like. 
Thread drift happens
I have no idea about aging cheese, but yours looks faboski!
My wife calls me “The Ultimate Consumer” (and some less savory things I won’t share here). There’s no food item I don’t like. I like them all. I also don’t have any “favorites”, which always frustrated my kids because they’d ask me about it, and expect that everyone should have a favorite.
That’s not to say I don’t like some things better than others, but there’s no food properly prepared (and I’m pretty forgiving on this) that I haven’t liked.
As a child I thought I hated liver and onions. That’s because my mother was a horrible cook, not because there was anything intrinsically wrong with liver and onions. Once I got a chance to try it in other-than-shoe-leather-fashion, I thought it was great. Ditto her lima beans, salmon patties, and many other foods. (Sorry, Ma - RIP). As a kid living in Podunk Village, USA, I had very limited exposure to foods other than just meat/taters (didn’t we have a thread on people who grew up thinking “La Choy” was Chinese cookery?). Once I joined the Army the food world kind of exploded for me and I never looked back.
Skimming through some of the replies here, and particularly those about aversions to strong flavored (to some people) veggies, I’ll add that I cannot taste phenylthiocarbamide at all. Apparently I don’t have the gene for it. I wonder if people who find veggies objectionable on a taste basis (as opposed to texture) are more likely to be capable of tasting phenylthiocarbamide?
That’s funny. Dick should have told have told her “But dear, the real name for asparagus is Spargel”.
Mom always told me it was “sparrow grass,”
What does it taste like?
LoL, I dunno! But people with the right (or perhaps, “wrong”) genes say it’s a very bitter tasting substance.
I was hoping you’d tell us which veg contain said substance, as it’s both too early in the morn for me AND I’m too lazy to peruse google
I’m already googling something else so took a quick detour to find that this compound does not show up in foods, but that people who can taste it[1] are also more able to detect bitter compounds in foods. And brassica family foods do have a number of compounds that people find bitter[2].
https://learn.genetics.utah.edu/content/basics/ptc
[1] Also apparently this is not a binary “yes can taste” v. “nope can’t taste” but rather that those who can taste the compound range from finding it extremely bitter to only somewhat bitter.
[2] Wondering now - I’ve always thought that I rather liked a bitter edge in many foods, and wondered why so many others found it off-putting. Maybe it’s just because to me the bitterness is blunted by weak detection.
I had to look myself. Apparently cabbage, broccoli, pepper and wine are included so I am not sensitive to that compound.
I am, however, sensitive to aldehydes–the compound that makes cilantro taste like soap to folks like me.
ETA: Not I “had to look” to verify the response from @CCE I happened to search before seeing his post.
I’m one of the lucky few who overcame the cilantro aversion.
Hi Kim - note the “studybuff” article appears to be wrong - university and NIH studies I skimmed all seem to agree that this compound (phenylthiocarbamide) does not naturally occur in foods. Then there’s the real goof where studybuff calls PTC a protein, when actually it’s a tiny compound (compared to proteins) and contains no amino acids.
I saw that phrase with "foods like cabbage… " reposted in several places and should have called it out above, but I got sidetracked trying to source the error. It looks like a bad machine translation from Portuguese of a small study done in Brazil where they were trying to link PTC sensitivity, normal weight, obesity, and dislike of red wine… then the aggregator-type websites somehow picked up this obscure study’s translation and started repeating it as one source for their PTC-info pages.
Going to cilantro - I can just barely perceive that kind of soapy flavor (or maybe it’s a sensation of slipperiness for me). One of our 4 kids is extremely averse to cilantro. When she was younger I wasn’t very aware of the genetic link, and powderized some dried cilantro thinking she wouldn’t notice if she couldn’t see it. Didn’t work - she noticed it right away. She’s fine with plain parsley though, so I just sub that if she’s eating the meal.
In our house it was “sparrow’s guts”. We were classy like that.
I can taste it, for sure.
And love it.
That’s why I will literally crave broccoli if I don’t have it for a couple of days.
It’s an addiction, unfortunately.
European here, went to Rabbit Hill Inn once on holidays touring New England a decade or so ago! Wonderful experience.
