The yolk thing I get. I generally am ok with them runny, but, every now and then they taste aggressively raw. Without any particular explanation, I have begun to chalk that up to maybe the eggs are now too old for a runny yolk prep, but probably still ok for fried over hard, scrambled, boiled, or baked good. Nothing stays at the peak of freshness forever.
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You can’t believe someone like that would speak French, do you?
This person bragged about a 300 day streak on Duolingo and I never heard a single word of Italian escape their lips in two weeks (not even a grazie or per favore, believe it or not)
I only mentioned this person’s faith because it was brought up multiple times a day…along with the gnashing of teeth that there was pork on every menu… (in Italy…whodathunkit?)
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Two thoughts:
-She was “on” Duolingo . . . I can log on to any site and then ignore it.
-If those Italians would have just stopped forcing her to eat the pork dishes offered, I’m sure she would have been fine.
Oh, and a third thought . . .
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Duolingo keeps track of how many days you’ve actually completed a lesson, so a streak means that many lessons had been completed.
I used it in the run up for that trips and was pleasantly surprised at how well I did. Not fluent by any stretch, but I could manage pleasantries, ordering off the menu, directions, etc.
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In other words, she could try to speak some Italian, but she expects everyone to speak English.
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I actually dont think I specified a gender…
There were many things that were expected but not delivered. 
Seems theres always one in every travel group
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
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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
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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! 
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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
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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. 
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Thread drift happens
I have no idea about aging cheese, but yours looks faboski!
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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?
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That’s funny. Dick should have told have told her “But dear, the real name for asparagus is Spargel”.
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Mom always told me it was “sparrow grass,”
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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.
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