Friday, April 07, 2006

What Not To Eat

At first I thought this list would be lo-o-o-o-o-o-ong. I'd have to list brand names, additives, etc.

Then I realized this'd be not-what-the-purpose-of-the-list-was.

Here are foods I refuse to eat.

* Bell peppers
* Olives (unless diced so small they are unrecognizable as such, in which case their appalling flavor contribution is likely minimal)
* Liver
* Whole anchovies ("It's lahk eatin' an ah-brow.")

There lots of other things I'm not CRAZY about, but which I can tolerate for a one-shot deal.


Posted by Joke at 5:04 PM


  • Blogger perceptive reader posted at 5:24 PM, April 07, 2006  
    No bell peppers or olives yet you eat things probably less than one percent of mankind has ever tasted. Strange!
  • Blogger julia posted at 5:35 PM, April 07, 2006  
    No anchovies? What about if they're cooked? And no olives? That's just weird, man. I'm with you on the liver, though. It's just wrong. Bad and wrong.
  • Blogger daysgoby posted at 6:41 PM, April 07, 2006  
    1. Egg salad
    2. okra - phish ook eep blech
    3. salt cod
    4. papaya

    I like the eyebrow comment. But olives? Really?
  • Blogger Joke posted at 7:02 PM, April 07, 2006  
    Bell peppers have a bitter + vegetal taste. Hell wi'dem.

    Anchovies cannot be WHOLE. If they dissolve in something, that's fine. Just not whole.

    Olives are bitter + briny. Cannot cope with that. If they are small enough to get lost, then I can tolerate them. But I wisely married a girl who'd cheerfully eat olives by the barrel.


    P.S. I will, however, try pretty much anything once.
  • Blogger Badger posted at 9:57 PM, April 07, 2006  
    But dude! Haven't you ever had roasted bell peppers w/o the skin? Or peppers slowly simmered in a pooload of olive oil so that the oil gets all infused and the peppers get all drippy and sweet and then you slather them all over some grilled sausages and whatnot? Because that is one of life's joys.

    And this probably goes without saying, but olives are a major staple of my diet.

    I like anchovies, too.

    Dislike: organ meats, oysters, lima beans and beets. Everything else is fair game, pretty much.
  • Blogger --erica posted at 10:34 PM, April 07, 2006  
    nope. never raw. only sometimes cooked, if I can see them or tell if I'm chewing them.
  • Blogger --erica posted at 10:35 PM, April 07, 2006  
    that should read
    "if I CAN'T see them" lol

    I'm with ya on the pepper, anchovies and liver. Love olives though, especially on my fingers. kidding.
  • Blogger Poppy Buxom posted at 11:29 PM, April 07, 2006  
    I'll eat green bell peppers raw, but not cooked. Once they're ripe they're fine either way.

    Love liver, anchovies, and olives, as long as they are black and not too Euro. Greek olives are from Hell.
  • Blogger MsCellania posted at 1:16 AM, April 08, 2006  
    Could you soak them, like capers (which must be soaked to be the perfect additional to yummy dishes, like puttenesca)?

    And thanks for the link to your beverage post.
  • Blogger Joke posted at 6:35 AM, April 08, 2006  
    As far as my palate is concerned, bell peppers are beyond redemption. In fact, I routinely replace them with Poblanos (which have far less of that "vegetal" thing and some heat to compensate for sait vegetal-ness) wherever bell peppers are required.

    No amount of work will save olives, either. I just fish 'em out and plop them on my wife's plate.

    With anchovies, I'll cook 'em to melting.

    Mind you, I'll cook all of these and, by all indications, do a fair job with them. But I'll be damned if I eat any of these.


    P.S. My WVW is "dormix" which strikes me as a female dormouse wearing leather anc carrying a cat o' nine tails.
  • Blogger BabelBabe posted at 6:52 AM, April 08, 2006  
    This comment has been removed by a blog administrator.
  • Blogger BabelBabe posted at 6:54 AM, April 08, 2006  
    I should perhaps read other people's comments *before* posting my incredulity that Joke the gourmand does not eat bell peppers or olives. Or liver. I LOVE chicken livers, sauteed with some chopped onion, Calvados, and butter, then put thru the food processor and scooped up on crustybread. Mmmmmm.
  • Blogger Joke posted at 7:29 AM, April 08, 2006  
    liver = beef/calf liver
  • Blogger MsCellania posted at 11:07 AM, April 08, 2006  
    You know, I need to amend my recorded Dis-Gust of all things liver. I happen to love me some goose liver pate. But I suspect it's the butter part that has me smacking my chops.
    And by cracky, you are right about the Poblanos v. bell thing. I buy them all the time and use them instead of bells of any color.
  • Blogger Suse posted at 10:39 AM, April 09, 2006  
    Well I have to add to the chorus of disbelief re the peppers.

    And speaking of lists, did I miss the post re the required reading? I thought you were going to post it on 31 March, and we had to too? (I'm working on mine, despite it being past 31/3).
  • Blogger Joke posted at 11:05 AM, April 09, 2006  

    Um. Yeah. You may have missed it. Next up is Required Viewing (Films).


    P.S. My WVW is "stkfuc." Make up your own jokes.
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