Question Of The Day #4

What is a food that you’ve tried multiple times to appreciate and you just can’t get there? What would it take to get you to try it again?

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Ben_78731

Love the question Michael! For me it's easy - foie gras. I've tried a few different preparations and I just don't care for it and have a hard time understanding why people make such a big deal over it. I've only had them twice but I'd add truffles to this list as well. I wouldn't care for them even at affordable price points. I'm not adverse to trying either of them again because I try to take the position of saying 'I haven't had a preparation of xxx that worked for me' instead of 'I don't like xxx.' Anything involving olives for me is dicey.

michaelnatkin

I'm going to go with fermented (aka stinky) tofu. I've only tried it once, but man the smelly feet aroma was overpowering. I like most fermented stuff, but this was a bridge too far. That said, I know there are many varieties and also many ways to cook it, so I need to let a true afficionado show me how it is really done. Maybe I'll corral Andrea Nguyen next time she's in town.

michaelnatkin

An evocative image of Stinky Tofu courtesy of Clove Garden (http://www.clovegarden.com/ingred/bp_tofufz.html)

Matthew_Snyder_68770

Natto. I worked at a Japanese company for 5 1/2 years, and no matter how hard they tried they were unable to convert me. I think it's just gross.

I've had balut and liked it, and I actually liked durian as well. But I am NOT on the natto train.

Johan_Edstrom_5586

Surstromming (Swedish fermented herring), Stinky tofu.

For surstromming - World peace.

Jess_Voelker_90708

I try to live by the idea that I can learn to like any food and if I don't yet, it's probably because I haven't encountered a preparation I enjoy it in. And it's proven to be mostly true. But the one food I've never been able to get behind is okra. I can't stand the flavor of it. The waxy texture of pig's ears is pretty unsettling, but I'd rather eat waxy ear than okra.

Andrea_Nguyen_112527

Ha! We'll have to find a Taiwanese joint for stinky tofu. Taiwan is a stinky tofu hot spot, srot to speak. I visited a premier tofu factory in Taipei and discovered that the tofu is not fermented, but rather soaked for 8 hours in a brine made with about 13 kinds of herbs and aromatics. It's suppose to have many health benefits, though much of the stink tofu treats I saw were deep-fried. Here's stinky tofu street food -- fried, grilled and served with "satay" sauce and tangy pickled vegetables. I can eat a small portion and that's about it. My Taiwanese friends love it and have favorite spots in Taipei. You can smell stinky tofu being deep-fried from 50 yards away.

Brendan_Lee_56950

Catfish/tilapia for me. I can't get past the dirty flavor it is the only thing that stands out to me no matter how it's prepared

Andrea_Nguyen_112527

Limburger cheese. My husband's late aunts loved open-faced sandwiches of Limburger cheese with raw onion. I'm a sandwich fanatic and not averse to stinky foods, but I just couldn't get my head/mouth around that one for more than a couple of bites.

Andrea_Nguyen_112527

That's fermented tofu. It may have a compelling smell but it's not true stinky tofu (chou do fu in Mandarin). I can make you like this stuff in many of its incarnations. It's a secret umami bomb, Michael. Seriously.

tshewman

Studied Aikido for 15 years with a number of trips to Japan and never could get past the odor of Natto to even try to make it. My hat is off to you for attempting it.

michaelnatkin

That's one I can handle... I actually sorta dig the slimy texture.

michaelnatkin

Oh, interesting, I didn't realize there is a difference between stinky tofu and fermented tofu. I need to go back and re-read that your part of your book!

ejf12009

Right now I'm really struggling with super meaty things. My goal is to like every food. First it was almost extract and derivatives, but a few years of the odd bearclaw has about cured me of that dislike. Now things like beef heart, leftover lamb straight from the fridge, etc...just a bit too much for me.

A_L_Esterling_35269

Good to know, Jess. I love fried okra and pickled okra.

patrick_spriggs_34409

i eat anything, but the one thing that stands out for me is eggplant.. not sure why but i just wouldn't really care if there was a worldwide shortage of it..

Jack_Mayer_85396

Patrick, have you tried it lightly dusted with some rice flour and then fried and dusted with parmesan and a spritz of lemon ...

michaelnatkin

Me too, Lorraine -- I like okra even when it is slimy.

Tim_Sutherland_52834

Pig uterus is about the only thing I have struggled with lately. Brains, kidneys, liver, feet, head, stinky cheese, tofu, durian and a few other things I can get my wife to eat without too much complaining, but pig uterus I am yet to find a way for me to even try a third bite.

Tim_Sutherland_52834

Good farmed catfish will not have the mud taste as they are fed from the surface and so don't bottom feed. Whole Food farmed catfish I find good. I have never found good tilapia.

Justin_7319

Farm raised catfish is the way to go. It's got a clean, almost bright flavor when lightly fried. I like making ceviche with it. Takes on flavors well and maintains a good, tartare-like texture.

cammarata.nick

Mayo, just can't get myself to enjoy it

Brendan_Lee_56950

The flavor is so linked in my mind now it's hard to even get myself to spend money on it when there are so many other options available. Maybe someday.

Nick_14981

I like to say I'll try anything twice, so I'm pretty open to new things, textures can get me, for what ever reason. Quail egg give me the willies, I don't know why, I like eggs, but there's something about quail eggs that freak me out, though I use raw egg in my tar tar.

Coconut I just don't like, again more of a texture issue, flavor wise I can somewhat tolerate it, then again toss it in some curry and I'm out.

I wish I liked fennel and anise, I can tolerate it to a point on a similar tip, Black licorice/ouzo is probably the most hated thing for me to eat, I'd eat it on a dare or something worth while, but I wouldn't like it.

Jess_Voelker_90708

I tried fried okra for the first time in New Orleans after making some friends at a restaurant who told me it would fix me. I love deep-fried most things so I figured they were right. But something about it...maybe association between the flavor and the slimy texture that I couldn't separate? Weird. I want to love it!

Matthew_Snyder_68770

There's a Cajun restaurant here in L.A. that keeps pickled okra on the tables for diners to nosh on pre-meal. Fantastic stuff.

Matthew_Snyder_68770

I'm detecting a theme with your replies......!

Mike_Minh_Truong_54120

Apple sauce (å la carte) and jack fruit. Ewwww.

patrick_spriggs_34409

No. I will give it a try.. cheers. The one way I found it edible was thinly sliced and cooked on a griddle then marinated w herbs and gaŕlic. That wasnt bad but I wouldnt cross the street to eat it...

Seth_Ratner_91225

Yup. Considering how many things use it, I'd rather enjoy it if I could. But I cannot.

Albert_Jung_12107

Shittake mushrooms. I hate the smell, taste, texture. If it is in a dish, I won't immediately spit it out or stop eating it however. It just won't be something I ever crave to eat again no matter how many times I've tried it or the various preparations with it I have experienced.

Chris_Allen_2672

Oysters. I love the clean, ocean smell of a freshly popped oyster. Can't get down with the texture

merridith

Late the the game here but finally, I've got it! Kimchi. The stuff just stinks and gives people gas. I have no use for it and don't want to even look at it. And the smell of it on someone else's breath is just disgusting. I have been to Korea several times that the stuff is served with everything, along side of bowls of whole garlic cloves which they eat like popped corn. I guess when you are bottle fed the stuff your body can tolerate it. But for me it is just noxious. (Apologies to my dear Korean friends and all the great Korean chefs out there.)