I mentioned on another thread that my most abhorred kitchen task is peeling and deveining shrimp. Hate everything about it.
Made me wonder what that least favorite / most hated job in the kitchen is for everyone else.
In general, cleaning/butchering proteins.
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the ONE thing I’m most likely to ask my wife or one of my daughters to help with is shrimp deshelving.
Probably waiting for something to thaw. Consequently I make 2-3 trips to the market a week.
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Not the biggest fan of deveining shrimps neither, but I think a lot has to do with the volume. I do not mind to devein a few, but after 20-30 shrimps… it get annoying.
The thing I dislike the most is washing dishes… Not fun.
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Having to cater to a guest of when are we going to eat . I’m super slow . One time thanksgiving happened the next day .
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Doing the dishes is often an occasion to finish what remains of the wine enjoyed with guests. As Mom would say after suppers when the serving vessels were not empty: “Finish it. I don’t want to put it away.”
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Nothing wrong. 
Thanksgiving is about family (and awkward conversations). Foods are excuses for the weird conversations. Ha.
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Deveining shrimp. Performing lipo on whole ducks or geese. Something about that yellow fat makes me nauseous. Picking over fresh herbs, although that depends entirely on my mindset. Sometimes, I find it relaxing, other times incredibly tedious. Thyme may just be one of the worst offenders.
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I hate gutting fish. It smells awful. And I find peeling pearl onions to be so tedious that I often go with frozen, if I can get away with it.
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Prepping fresh caught fish. Pain in the arse. Northern are super slimy, so you have to deslime them.
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I don’t like opening pomegranates. Many of them wither away before I get around to opening them.
Shelling peas and shelling and skinning favas.
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Oh yah! How could I forget peeling very fresh garlic. Drives me insane.
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Find a tall plastic container with a lid, throw the cloves in it, cover and shake like a cocktail. Peeled and beautiful.
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Cleaning vent hood and grids, open shelving, things on open shelving, and the backs of the fridge and wine fridge., i.e., deep cleaning day.
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If you cut along the equator just through the skin, you can pull the halves apart easily. If staining is your concern, you can do it in a sink (and/or wear protective gear).
This method, combined with gently loosening them at the edges, then smacking the living shit out of them into a bowl with a wooden cooking spoon has made having pomegranate at the ready a reality. I always have a big jar in the fridge during pom season.
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That works when you need a bunch, which I rarely do, and not so reliable with very young, very fresh cloves I found.
This method has almost never worked for me.
Yikes. I had not anticipated my own (gag) reactions to reading these 
(I think I might go without fish rather than have to prep fresh-caught tbh!)
You need a pretty firm container… I use one of my Oxo Herb Keepers without the inside basket. You gotta shake long and hard (about 30 seconds with a really firm cocktail type shake - really abrupt change in direction). I do this often with as little as 3 cloves.
