Acquired tastes you still haven't acquired yet

[danny la rouge]

Be sensible and stay that way. Bleurgh!!!

I've read about them, but never seen them in a shop: this is Stirling, not Hampstead.

 

[ViolentPanda]

I've read about them, but never seen them in a shop: this is Stirling, not Hampstead.

Pfft, I tried one in rural Norfolk, not Hampstead (which is north of the Thames, and therefore unclean and not worthy of my presence).

 

[EastEnder]

I've read about them, but never seen them in a shop: this is Stirling, not Hampstead.

Surely they must be available deep fried?

 

[Johnny Canuck3]

Coriander is fucking vile. It's not an acquired taste because it's poison. If it's an acquired taste, then so is uranium 235.

We call it cilantro. I love it - we put it in all sorts of things. Never tried it till I was an adult, but liked it the first time. Not sure if that fits the definition of an 'acquired taste'.

 

[danny la rouge]

Surely they must be available deep fried?

No. Bananas are, though.

 

[Cid]

You sound great. Don't let us down.

I bought some and ate it raw. Can confirm it's at best fucking weird. Not sure I have the full aversion as I can handle it in small amounts as a blended ingredient. God forbid a leaf touch my tongue again though.

 

[maomao]

Pfft, I tried one in rural Norfolk, not Hampstead (which is north of the Thames, and therefore unclean and not worthy of my presence).

Rural Norfolk is also North of the Thames. Stay on your side please.

Kumquats are a bit hit and miss. Best when fresh but even then you get the odd sour one. Eating a citrus skin takes getting used to though. I think they may count as a genuinely acquired taste on account of strong flavour and the trouble it takes to eat them (spitting big pips out).

Don't know what the fuss about lychees is either. Just like an extra sweet grape with a big pop and a hard skin. Again best fresh but hardly an acquired taste. I've never had tinned ones though.

 

[Ms T]

Marmite. Vile stuff.

 

[DotCommunist]

Marmite. Vile stuff.

using it lightly is the key imo. Almost as much on the toast as you would smear say a hot english mustard on a ham sarnie. You see poeple slathering it on, thats not right

 

[dessiato]

... You see poeple slathering it on, thats not right

I disagree. The more the merrier. I don't eat it by the spoonful now because it is difficult to find in Spain.

 

[existentialist]

Ales.

IPA, stout, mild, all that old crap.

A nice, cold pint of lager please, if I want to taste something I'll get a curry thanks.

And then there's all the nonsense that goes with the ales, the poncing around with tasters, the facial hair, the announcing loudly that The Old Bishop's Todge is a "fine drop"...

Lager, lager, lager!

Proper ale:

 

[Sea Star]

I think I'm going backwards on some things. Beer didn't taste at good as it used to. I used to enjoy Marmite but now I don't. Also black olives that I used to guzzle down now just taste uneccesarily bitter.

 

[existentialist]

I think I'm going backwards on some things. Beer didn't taste at good as it used to. I used to enjoy Marmite but now I don't. Also black olives that I used to guzzle down now just taste uneccesarily bitter.

I think I know what you mean. I seem to have unacquired the taste for Brie de Meaux and other very stinky soft cheeses.

 

[StoneRoad]

Work.
That is definitely an acquired taste that I can't get accustomed to, despite many years of (un-)welcome practise.

 

[Bahnhof Strasse]

Proper ale:
View attachment 98167

I'm just a lager lout, can't help the way I was made.

 

[existentialist]

I'm just a lager lout, can't help the way I was made.

My interest in the consumption and production of quality ales is in no way affected by your taste for a different kind of product. And, but for the fact that it takes a great deal more skill as a brewer to produce decent lagers rather than ales, I'd happily brew lagers that would make your taste buds explode.

 

[Bahnhof Strasse]

My interest in the consumption and production of quality ales is in no way affected by your taste for a different kind of product. And, but for the fact that it takes a great deal more skill as a brewer to produce decent lagers rather than ales, I'd happily brew lagers that would make your taste buds explode.

I went on a day trip to a brewery near Brussels Midi station, Cantillon, does all sorts of special brews, but all lager at the end of the day. But I'm happy with a pint of krone...

 

[Magnus McGinty]

I'm wondering if now is the right time to give blue cheese a whirl again. After the pub initially. I'm starting to think about it though.

 

[Mogden]

I can count on one hand foods that I have eaten that I really don't care to repeat eating and coriander is one of those. I'll just about tolerate it stirred through a curry cos the temperature heat, as opposed to spicy heat, from the sauce cooks it slightly and takes the edge off. But I do agree that it's got a petrochemical waste product flavour about it. The smell of petrol makes me heave so I don't know if the two are related.

I still try now and again with tofu but the texture still unnerves me and makes me gag

 

[Cheesypoof]

i eat almost everything, but pates im squeamish with, and game birds, i cannot abode.

 

[Magnus McGinty]

I can count on one hand foods that I have eaten that I really don't care to repeat eating and coriander is one of those. I'll just about tolerate it stirred through a curry cos the temperature heat, as opposed to spicy heat, from the sauce cooks it slightly and takes the edge off. But I do agree that it's got a petrochemical waste product flavour about it. The smell of petrol makes me heave so I don't know if the two are related.

I still try now and again with tofu but the texture still unnerves me and makes me gag

Petrol smells delicious and nothing like any herb I've ever eaten.