I am agreeing with you. Iodized salt does not exist in my kitchen. I was refering to your bringing kosher and/or gray sea salt over to peoples homes to cover the taste of the use of iodized salt? Does it work? Just a ???

It works enough that the food doesn't taste like chlorine anymore.

It works enough that the food doesn't taste like chlorine anymore.

That gave me quite a chuckle, truly. I thought you said you took it over to "friends" homes. How about a holiday gift of beautiful types of salts, other than iodized salt? Just a suggestion. Maybe. That is how I got my baby (43 year old) sister off iodized salt. At least it's kosher now. better. not great but better. and no chlorine taste in your mouth.

is the anti-clumping agent, rather than the iodine. Iodine is a necessary dietary ingredient, silicate anti-clumping agents like Pirosil are not. The sense of taste in different people is, well, different. I have seen many a TV chef saying that it doesn't matter if you peel carrots or not, but to me it really does. Don't peel the carrots, and to me, the dish is bitter.

I'm glad I can't taste the chlorine flavor you two apparently do; that would ruin many a common dish for me. Fast-food french-fries would suck, for instance. I only eat them about once a month, but when I do, I thoroughly enjoy them. :)

I don't like eating olives or liver either! Not a big fan of beets or okra either. While I love eating shrimp, probably my least favorite ingredient to work with is raw shrimp. This is because it is so tedious and nasty to de-vein those little buggers!

I can't get myself to like the flavour or texture of mushrooms. It saddens me because many people truly love them, and they seem to be an integral part of the dishes they're found in (except pizza).

This is a great thread by the way. It's really interesting to see what kinds of food "foodies" don't really care for. It's quite varied, I guess just like our tastes!

Morels. I do not like either the taste or texture of mushrooms either. Raw they are simply vile and cooked slimy. JMO. But I do make a seared scallop dish with clarified butter and morels. It is really yummy and the morels work, at least for my palate. It may give you a way to ease into mushrooms.

Julie, thank you for the suggestion re: morels. I'll definitely give them a try. I see Rouxbe has a pork recipe with a morel based sauce, maybe I'll give that a shot.

Dawn's recipe for sauteed mushrooms. They are delicious and far from slimy. I have never had slimy mushrooms unless they have come from a can. Canned mushrooms taste like rubber to me. If people say they don't like mushrooms because they have only eaten the canned ones, than I certainly would understand why they don't like them. If you saute fresh mushrooms long enough, the moisture will evaporate. I tend to saute my mushrooms more than most people as I like them really brown - just my preference but you may like them that way if you don't like that "slimy" feel.

Um, maybe you don't know people with an aversion to a certain food. Like someone to mussels or oysters, or me to mushrooms. I generally do not use any vegetable from a can. That would just be too nasty to use in any recipe and would ruin it. No, I'm referring to fresh mushrooms cooked from the get go, purchased at a proper market carrying interesting food for people who LIKE TO COOK. Real people who don't believe dinner comes from the frozen food section or ordering in from the local restaurant.

That was uncanny. I have an aversion to mussels and oysters so you really nailed it:) I was quite certain you wouldn't use canned veggies (nor I except for chick peas sometimes )but some people do and would certainly explain their aversion without knowing how they should really taste. Bon appetit!

It is very limiting, but I can't stand vinegar or anything with vinegar in it, including most salad dressings, ketchup, etc. Also, black olives.

how do you make certain dishes, that require a vinegar to balance off other ingredients in the recipe? Just a question, not a criticism. Even certain baked goods call for vinegar; how do you do it?

Can't do the liquorish taste, body can't handle it. Other than that...24yrs Military Svc, 3 Combat zones, I've eaten most everything that walks, crawls, swims,or fly's. Most of it cooked, to some degree, liked most of it. Don't like Finnel. John I.

I ABSOLUTELY DISLIKE/HATE CHOCOLATE...........

I already see everyone cringing from my very personal and Honest words.

I will sacrifice baking with chocolate because my "audience" will always love "The Brown/White" Boo Boo!!!!!!!!
Also, I have yet to learn to "smell" chocolate and not be taken back to a "nightmare" from my childhood.

Let Me Share: I, for many years, lived and went to school down the street from a LARGE chocolate factory.
Every early morning, afternoon and weekends.......... I was subjected to CHOCOLATE..!!!!!

I like so many things, but I just can't stand cilantro.

My father always said " better to be a good liver than have one" cant stand it.. but its an ingredient i DONT have to use... ever..

That's 3 but to my sensitive nose they all smell and taste as rancid as each other.

Even being Italian, I seriously dislike Truffle Oil, truffles in general, any mushroom except morels and we will not discuss tripe. period. Go Glenn.

...Whatever it is that I need but don't have. There's always something that I'm missing. Sometimes I can sub, sometimes not. I have made some amazing dishes as a result, but some real dogs as well. :-p

Absolutely disgusting flavour.
reminds me of rotting socks stuffed with prawn heads.
Totally foul!!
8-))

Even though it's such a popular ingredient, I really can't stand taste or smell of it.

I really dislike capers. They taste like turpentine to me. I seriously hate them as an accompaniment to salmon or whole in pasta dishes. They taste like little chemical bombs.... lol I donno if ive only had cheep ones or not but...yuck.

I can't stand to be around either of them.