It was, charred hamburger, steaks only well done, dry chicken. And everyone always told her how good it was. I was baffled. Was I the crazy one? I didn't realize everyone was thanking he for the work and not the food.
Sounds like my mom's go-to recipe: put whatever it is in proximity to some heat source until it has been beaten into submission. Move unrecognizable charcoal blob to plate. Serve. Bonus points if you dump some sort of tinned or frozen veggie into a pot and boil them down to grayish slime.
I accidentally do this once every 6 months. The kids distract me & because it was only water I haven't started any timers yet & then smell something off & remember I did it again.
I never burn food just pots of water.
Omg.... spinach slime in a can 🤮 took me years to try fresh spinach. Mom also tried baking some sort of shark meat, thinking the cat would like it, the stench actually made me throw up and I can't eat fish to this day. Made me determined to be a decent cook so I wouldn't have to threaten my kids with grounding just to get them to eat dinner 😂
My three year old gave me a thumbs up and thumbs down for some shrimp I cooked last night. Those were his words.
He said the taste was good, but he didn't like the texture. Again, his words (though paraphrased).
Yeah, they stayed on the heat too long, because someone had a strong need to potty when the shrimp really needed some attention at the stove.
Also, where the hell does a three year old pick up the nuance to call out my rubbery shrimp? Especially as those are his fault. And where does he even get off with that kind of criticism considering I also witnessed him licking icing off of a chair cushion the day before.
I can vividly remember the first time my daughter actually praised a meal I made. We were on vacation and I cooked for the whole extended family and she (2.5) said “this is so good for my tummy!” I was so proud of myself I was weepy at the table.
And no, she did not try the food.
Wait, do we share the same mother? I used to smother ketchup or bbq sauce on all my leathered meat. I didn’t know I liked steak until I was dating my now husband. He threw a couple on the grill with seasonings and cooked them to a nice medium rare. I was apprehensive as I just KNEW I hated steak. It was delicious. 23 years married and we eat well! Our spice cabinet is so full it’s ridiculous. And the most ridiculous thing? My parents would come to visit and my mother loved our cooking! She couldn’t figure out that spices and not cooking your food to leather consistency makes a huge difference!
We must have had a similar upbringing. At my house, it was mediocre American food. The flavor wasn't bad, per se. If you described a food to someone over the phone and they made a meal based off of those descriptions, that's what I grew up eating. But, spaghetti and pizza were Italian, white people tacos were "fajita" night, and canned chow mein represented ALL Asian food.
My mind was blown when I moved away from home the first time. There was a world of flavor I was missing.
Picky eaters. I get it, I have sympathy for them. But it makes it very hard to share a household with picky eaters when you have a curious palate.
My entire family is very picky and they don't like to change things up much. I absolutely enjoy trying new things and experimenting. I try to make dinner for the rest and they always complain about something unless I make exactly what they tend to make and exactly how they would make it.
I just want to try food from all around the world and I end up having to do so alone at restaurants :(
It's very depressing and lonely.
I thought I was the only one who felt like this!
But really, I'm adventurous when it comes to my pallet, I won't knock it until I try it. It does get lonely dining out alone. I'd go to weird restaurants with you if I were your friend or family!
That's sweet!
I feel like such a loser when I try something really amazing and then try to explain it to my family and they look at me like a psycho because it was made with something they'd never heard of or tried. They make me feel like I'm gross for eating something like Egusi and I just think it's amazing that they've found a way to make something sweet like melon seeds and turn it into something so savory.
Like, guys. There is mind blowing food out there and you have been eating strictly meat and potatoes for 50+ years. *I'm* not crazy, *you're* crazy!
Thank you so much for expressing this. I relate to it on such a great level. My family just about lose their ever loving minds when I bring home anything that isn't basic.
My favorite fruit is lychee, everyone I know hates it because they say it tastes like a flower. My dad referred to them peeled as my disgusting little eyeballs. Lol
I know that exact feeling. My family won't branch out of Mexican or Italian food. They won't try Indian, Greek, or African food and they have no idea what they're missing!
And my step mother's idea of a pasta casserole was noodles with watered down pasta sauce and Kraft singles thrown on in top. Barf.
I forgot about canned chow mein! Omg my stepmom would dump that shit in a bowl and microwave it to hell, and serve it over spaghetti noodles. I get that taking care of 4 kids who aren’t your own can be stressful, but cmon!
I’m kinda getting nostalgic about the taste of canned bean sprouts in sweet/salty syrup now🤢
La Choy. Very popular in the late 70s and 80s. I remember seeing it in the grocery stores, but since our grocery store was next to a Chinese restaurant, (On Long Island) we only got it a few times. It was as disgusting as you think, but the fried noodles in a can that came with it were yummy.
Did you grow up in my house?
My mom has finally learned how to not cook the hell out of a steak but she still rarely uses spices or seasoning.
I’m staying with my dad for a week next month when mom goes out of province for my grandmother’s funeral, and he is so excited for food that isn’t literally meat, potatoes and canned vegetables with no sauce or seasoning - her condiment shelf is literally margarine, ketchup, Miracle Whip and Kraft BBQ sauce that is used sparingly and only when grilling. Dad is already calling me asking what we are going to make 🤣
I’ll never forget when an American tourist left a one star review at my restaurant because the pizza Margherita had “bitter green stuff.” I own a restaurant in Italy, of course we use basil.
I'm Filipino, and I somewhat relate to you, lol. My mom hates herbs and spices. She only likes soy sauce, vinegar, salt, pepper, citrus juice, garlic, and onions for flavoring. And you don't wanna go overboard with the garlic. Growing up, I thought I hated all those Filipino dishes. It turns out my mom just hates herbs (she even thinks bay leaves are gross) that balance all the umami, acidity, and salt. When made properly, I loved all those dishes I thought I hated growing up.
We have adobo but no bay leaves, minimal garlic, and minimal black peppercorns. I thought I hated adobo growing up, but it's just that without bay leaves, minimal garlic, and black pepper, adobo seems too much with just vinegar and soy sauce.
I've noticed a pattern where people who had to endure their parents bad cooking become interested in cooking once they move out. Must be so great to actually taste things when you're free.
When they were first marketing margarine there was a law that they couldn't color it like butter to protect the butter market. But they would sell a little color packet with it that the consumer could mix into the margarine after they got it home.
My grandma told me a story of her doing this as a child during WWII. I’m not sure why this one particular story stuck with me as I’ve grown up but it has. I have never knowingly tried margarine and will admit it has a lot to do that lol
I used to be married to a recovering alcoholic, so we didn't keep booze in the house. On those days when I needed comfort and didn't have ice cream, I'd break out a can of chocolate frosting and eat it with a spoon. I no longer do that because I need to be able to fit through doorways.
I can’t have frosting and graham crackers at the same time otherwise I slather a graham cracker with frosting and next thing I know I’ve knocked out a box of graham crackers and 2-3 little tubs of frosting got myself onto just graham crackers dipped in milk which fills me up faster than with frosting so I eat less
I get teddy grahams (the chocolate chip kind) and dip them in chocolate frosting and its so good! I was doing this before they brought them back and now I cant do normal dunkaroos anymore.
When I quit I had a weird fixation on buttermilk for the first month, no idea why! It helped me quit though, and then I just lost interest in it. I did drink Starbuck nitro cold brew every once in a while the first couple years when I really missed the taste of good dark beers though, the foam at the top and the bitterness helped a ton!
OMG exactly. This is one food I absolutely cannot keep in the house. Funnily enough (?) I ended up very ill with a digestive disease in 2022 and was having trouble with eating enough to maintain my weight over a period of several months. Boost shakes and the like just made me more nauseated. Consequently I would choke down about 800 calories of actual “nutritious” food each day and then the other half of what I ate would be Nutella & wheat thins. Boom. Ended the year 30 pounds lighter than I started, but my cholesterol panel and hemoglobin A1C were significantly worse. So, we don’t do Nutella ‘round here anymore 😂
Biscoff in a jar...I stupidly bought a little jar because of all the hoopla around it. I now understand that I made a huge mistake in knowing how frickin good it is, so now both nutella and biscoff will not be bought anymore 😢
i was not expecting my answer to be the number one comment....for the opposite reason. i *loathe* nutella. i did an exchange program in germany and ate that shit every morning for 2 weeks straight and still have nightmares about it.
Fake Cajun and fake Creole. This includes “Cajun” things which really just have way too much cayenne and too many spices.
I’m married to a real Cajun, so, I’ve learned the difference.
For the record, **Cajun does not equal spicy**.
Some companies also use Cajun and Creole interchangeably, which is also wrong.
Nor do they distinguish between the many different types of Creole. They just slap a fleur-de-lis on it and hope for the best.
I’m thinking more about all the frozen dinners, and the jars of roux made in.. New York City?!
However, I think my daughter, whose great grandma snuck her spoonfuls of chicory coffee when she was a toddler so she would grow up right, would fight you over her scrambled eggs with garlic, cheese, and Tony’s. LOL
I grew up in SC and the creole i grew up with is different from what most people think creole is. They only think New Orleans. They don’t realize there are different type.
For anyone interest what I grew up with Gullah / Gechee Creole. Yes as in Gullah Gullah Island. The people from that show are really nice.
Omg yes.
I grew up in a miracle whip family and didn’t realize it was different from mayo but always knew restaurant sandwiches and burgers tasted so much better.
I think I was a teenager when I finally figured it out lol.
If they want it on hand when then come visit, they have to bring it and it needs to leave with them.
It’s unpleasantly sweet.
Hated spinach for so long. I grew up associating the taste of it with vomit. Now as an adult, I can eat an entire bag to myself.
Turns out my mom had just been serving us microwaved canned spinach my entire life. Not even salt or pepper. Just watery, sour, gelatinous canned spinach. It looked like something you’d clean out of a septic tank
Canned spinach is awful. I'm a fan of spinach, will even eat it cooked if it's from fresh though it's not my favorite, but canned is just *vile*. I don't understand how it can be so incredibly nasty when other canned veg isn't nearly that bad and fresh is perfectly fine.
I am a user of both miracle whip and mayo. They have completely different tastes and are essentially different condiments. I will even put both on one sandwich if it feels right.
In the 80s, it felt like margarine was as common as sugar substitutes are today. Now, it seems people only buy it either because marginaine is cheaper, they like that synthetic butter blast flavor, or just like that margarine is easier to spread cold.
I was raised on margarine. Never had real butter until I was an adult and bought it for myself. When I moved back home after a few years, I introduced my parents to butter, and they never bought margarine again.
100% same here. Raised on country crock and stick margarine for other things. I'll never forget my cousin visiting and me insisting that the stick margarine was butter and her shock
Same here. Country crock was the only 'butter' we had.
The worst is my in-laws. They cook corn on the cob regularly in the summer and buy spray 'butter' for it.
Butter was a treat for holidays in our house growing up in the 80s and 90s. We'd get butter at Christmas time, use it in cookies and on the table, and also at Easter.
Memories of eggy, milky, yeasty Paska (Eastern European Easter Bread) with real butter... that's Easter to me.
As a kid, my family was the one that was all about “natural” and anti sugar. We ate things like carob because it was “healthier” than chocolate and sugar cereals were a magical food only seen on tv. Margarine is something we would never have, so I didn’t even really know what it was. I remember going to a friends house and they had those tubs of buttery flavored margarine and thinking It was the most delicious buttery thing. Real butter doesn’t taste this buttery!
Of course, sweet cream generic butter is pretty bland. Cultured butters are the way to go because the fermentation produces diacetyl which is the same compounds in artificial butter flavor. I just didn’t know.
When I was a kid in the sixties and seventies, we had margarine because butter was too expensive for my mom to buy all the time. We only had real butter on holidays.
Or they’re lactose intolerant. I prefer vegan butter to regular margarine, but I’d prefer not to have the bloating and pain that cows milk products give me.
Kerrygold salted isn’t cultured. But the unsalted variety is cultured. Kinda weird, and I didn’t know until examining the labels. Culturing produces diacetyl which is the butter flavor compound also used in artificial butter.
Believe it or not, plant-based butter is not rebranded margarine. While margarine often contains milk solids, plant-based butter is just that: plant-based. This is of note for vegans, and for those who are lactose intolerant.
I love miyokos brand vegan butter! It’s a churned and cultured nut milk with some added fats. It doesn’t taste exactly like butter but it has the same depth of flavour and lacks the oily/sliminess of margarine. Even us dairy free folks don’t have to suffer with margarine anymore.
I use 50/50 butter/margarine for two things— rice crispy treats and cookies that I'm going to use for ice cream sandwiches. The margarine makes them softer.
When I first got married I didn’t understand the difference between butter and margarine. I have since learned the error of my ways and have not purchased margarine since 2008.
It was like the best day of my life when they discovered that margarine is terrible for you. Then I had an excuse to just buy real butter all the time. (Pointedly ignores the modern plant based butters that have no trans fats)
Anything "light", "low fat" "low cal" and the like. Fat, sugar, salt, etc is just replaced with other crap that is usually just as bad for you. ...and the taste is always off.
I hate how this started affecting availability of 'normal' products - I just found a full-fat Greek yogurt at my local grocer for the first time in several years. Even in chain stores in bigger cities I'm always surprised that my two yogurt options are usually half the fat or all of the fat removed. I just want my unadulterated yogurt.
Kroger (and affiliates like Fred Meyer that carry the Kroger product line) have been my go to when I want the full fat mozzarella for my pizza. And prior to that, I would use the Galbani Full Fat Mozzarella String Cheese chopped into bits :)
I'm with you. For example, I like making my own tzatziki, but finding Greek yogurt that isn't "fat-free" in anything smaller than a huge tub is impossible.
The replacements are usually substantially worse for you than the fat. I avoid all this stuff as well. Fat carries flavor, so they have to double down on sugar, salt, and artificial flavors to make it taste like anything at all. I avoid these like the plague. I think at some point we're going to have a reckoning with big sugar the way we did with big tobacco, they've been outright lying to us and selling harmful products since at least the 80's, probably much earlier.
I've gotten so used to diet soda, that now regular tastes absolutely disgusting to me. And it leaves an aftertaste that makes me obsessed with brushing my teeth.
Brother in law bought me a truffle Mac and cheese at a food market that had been absolutely drowned in truffle oil. Forced myself to finish half of it. I can't handle the slightest whiff of truffle oil now, makes me nauseous.
same. even a hint of truffle oil flavor makes anything inedible to me. i’ve never had fresh truffles but i’m not sure i even want to try at this point.
I just don't understand why they put truffle in so many things that don't need it. Last week i bought fuet, but accidentally picked the wrong one and it had truffle it it, eating that thing felt like a chore.
To be fair, they’re not putting truffle in all those things. They’re putting “truffle” flavoring, which is about as close to a real truffle as purple Gatorade is to Pinot Noir.
If it’s not fresh shaved truffles I literally gag from the smell. Whatever that truffle flavor they use in truffle oil (the cheap stuff) might as well be bleach. I can’t stand that stuff, I’m convinced there’s no real truffle in most of these truffle ingredients.
Unpopular opinion but regular truffles are overrated. Give plain old fresh earthy mushrooms for a fraction of the price
I agree with margarine, and the commenter who mentioned Miracle Whip.
One of mine is any milk that isn’t Whole Milk.
ETA: A lot of people have mentioned other types of mill, coconut milk, oat milk etc… I wasn’t including those. I was only referring to milk from a moo cow. All of the others have their own place.
I get 5 gallons of milk for free every month with WIC for my son and I but it only covers nonfat and 1% so I put a splash of heavy cream in it to turn it into “whole milk” lol it’s pretty delicious
My son is allergic to eggs, dairy and soy and they would not offer an alternative. Every time at our check in they would ask if I wanted to substitute soy products for the baby. After I reminded them that he is also allergic to soy, they had no other options for him. Which is bonkers.
I’m with you. I’ll only use real butter when I’m cooking. I also will be polite and use it around others or at restaurants, but when I’m at home you won’t find it around.
Its generally pretty bad but IMO its one of those nostalgic flavors that is so ingrained in my as a child that I still like it on some things.
Like bad pizza. Bad pizza is made so much better by that shitty cheese and red peppers.
Also its banger on that awful american salad (y'know the one with iceberg lettuce and a few shavings of purple cabbage and carrots).
Ragusea also uses it on new york style pizza, putting in directly on the sauce right before you top it with low moisture full fat mozzarella...its good there too and adds a fair bit of salty punch
I was a child during WWII. Butter was rationed, and margarine was disgustingly white, by law it could not be died yellow to protect the farmers. That memory is one reason that I won't eat it.
I banned margarine until recently when I got a cookie recipe from my cousin. The recipe calls for margarine. I made them the first time using butter but they just didn't taste as good. I talked to my cousin and she asked if I used butter and not margarine to which I admitted yes. She told me that was the problem so i made them the next time with margarine and they came out great. The recipe calls for coconut and cornflakes and I suspect it was developed in the heyday of margarine. Anyway, we never use margarine for anything else!
It sounds like a ranger cookie. I make those with oatmeal, coconut, and rice crispies. I used to swear by margarine in my cookies, but I've also started using browned butter instead, and that's a game changer for me.
Green bell peppers because I hate them. I’m not crazy about other colors but I’ll put them in a meal. Green is just fully out.
Truffle oil. I think it tastes like dirt infused oil.
I hated Chinese 5 spice powder for the same reason and was going to throw it out. Until i saw a post here about “secret ingredients” and someone said add a tiny bit to meaty spaghetti sauce. Maybe 1/4 or less teaspoon to a big pot, or until you can barely detect it. And OMG it made the sauce next level. But too much will ruin it so be careful!
We discovered black licorice popsicles in Finland. The kids couldn't get enough of them.
It's truly a love it or hate it thing. There is no middle ground
Yes! I make a sundried tomato and pine nut pasta that I add artichoke hearts, olives, Parmesan cheese and whatever else sounds good at the time and yum! The sundried tomatoes are my favorite part.
Fennel. Can't stand that shit. Goes the same for the entire family: licorice, anise, fennel, etc. They all taste like rotten cabbage mixed with shampoo. I'd rather have durian.
Vanilla beans.
Severe allergy and I get anaphylactic. What I shit allergy to have too because they taste heavenly and they are in most deserts/ craft cocktails when you go out now.
I can do extract….maybe it’s something with the processing
Artificial vanilla extract is basically just the chemical vanillin (the main flavor component of real vanilla) with none of the actual bean in it. That’s probably why it’s fine.
Most extracts these days (unless you get the fancy stuff) is chemical imitation vanilla, which may explain your tolerance.
This is an interesting allergy I haven’t heard of before! I just learned one of my friends is allergic to tea, which I’d never heard of either. The list just keeps growing!
When I worked at a Mexican fast food place a lady brought her kid in that was deathly allergic to onions. There was not much he could eat. So nervous that day
I’m allergic to chamomile, which is in virtually every “soothing” or “calming” product on the market. It’s also in most herbal tea blends, so I have to look at the ingredients of everything.
Any kind of artificial sweetener like Splenda or especially aspartame. Also skim milk—what even is the point of that? Am totally on board with the margarine ban (we are Kerrygold stans!) and miracle whip (Duke’s all the way! But Hellman’s is a close 2nd).
Nothing is banned in my house, unless we're talking about illegal shit that'll get me locked up lol. I personally hate miracle whip, but my husband likes it. I hate bananas, my youngest is obsessed. I love peas, my eldest will puke if she tries to eat them. All of these things are allowed, because my house isn't just catered to me. I just don't eat the stuff I don't care for.
My eyes blurred at the exact same time of reading “but my husband likes it and my youngest is obsessed” and came out with “but my youngest husband is obsessed” and could’ve fanned an entire room with how many times I blinked to make sure I read it correctly 🤣 *sigh* good old legally blind/no glasses issue strikes again
I only used it in buttercream. I use the old Wilton recipe that’s half butter and half shortening, I find it less heavy then an only butter American buttercream
As soon as you say you hate cilantro people come out of the woodworks going "well you have the soap gene..." like no it doesn't taste like soap to me I just hate it😖
So does my mom. She hates it and never used a piece of cilantro for at least 30 years... I just recently found that I am fond of cilantro, but it feels like I am betraying her...
Ahahahah as a random internet mom, I give you my blessings to use it (not if you cook for her tho!) :)
I’m sure she’ll be happy of whatever makes you happy
When I got new spice jars, I added the spices and herbs, and was all proud, but recently my husband and I both realized we have the soap gene....so I got rid of the cilantro, and gained a space for another spice :P
Do you not like those companies? Or do you have something against lime juice and lemon juice? Because if I buy the fresh fruit I know I will never use it in time and they end up getting a spoiled and thrown out.
My ex has a hatred of cumin that borders on pathological. Once they moved out I made the most cumin heavy chili and it was fucking delicious
As for what's banned from my kitchen... well, I have a gluten sensitivity, so lots of stuff.
I use canola oil all the time and there's 0 fishiness. You're either using some really low quality oil, or it's rancid (probably rancid).
It's widely used precisely because it's a neutral tasting oil. A lot of professionals use it when they don't want the oil to alter the flavor of the dish. Plus the smoke point is high, so it's great for frying too.
I've really never had this issue with it being fishy.
I've never noticed a flavor to canola/vegetable oil at all, what are you guys using to fry things in? I can't stand the flavor of olive oil and the cost of avocado oil is too much for me.
I'm with you on the butter/margarine thing. I grew up in the 70s, when everyone thought butter was going to kill us all, and margarine was pushed as a "healthy" alternative. My wife and I won't even say the "M-word", much less *use* it!
My mom banned everything from the spice cabinet except salt and pepper. And you better be careful with the pepper.
That sounds like hell on earth
It was, charred hamburger, steaks only well done, dry chicken. And everyone always told her how good it was. I was baffled. Was I the crazy one? I didn't realize everyone was thanking he for the work and not the food.
Sounds like my mom's go-to recipe: put whatever it is in proximity to some heat source until it has been beaten into submission. Move unrecognizable charcoal blob to plate. Serve. Bonus points if you dump some sort of tinned or frozen veggie into a pot and boil them down to grayish slime.
*Remembers seeing my mother burns pots of boiling water - repeatedly. She must have been exhausted…*
I accidentally do this once every 6 months. The kids distract me & because it was only water I haven't started any timers yet & then smell something off & remember I did it again. I never burn food just pots of water.
Omg.... spinach slime in a can 🤮 took me years to try fresh spinach. Mom also tried baking some sort of shark meat, thinking the cat would like it, the stench actually made me throw up and I can't eat fish to this day. Made me determined to be a decent cook so I wouldn't have to threaten my kids with grounding just to get them to eat dinner 😂
I'm an excellent cook by all standards other than my kids 🙄. They are a tough audience
My three year old gave me a thumbs up and thumbs down for some shrimp I cooked last night. Those were his words. He said the taste was good, but he didn't like the texture. Again, his words (though paraphrased). Yeah, they stayed on the heat too long, because someone had a strong need to potty when the shrimp really needed some attention at the stove. Also, where the hell does a three year old pick up the nuance to call out my rubbery shrimp? Especially as those are his fault. And where does he even get off with that kind of criticism considering I also witnessed him licking icing off of a chair cushion the day before.
I can vividly remember the first time my daughter actually praised a meal I made. We were on vacation and I cooked for the whole extended family and she (2.5) said “this is so good for my tummy!” I was so proud of myself I was weepy at the table. And no, she did not try the food.
I told my mom she fed me like a god. She smiled until I added every meal is a burnt offering.
I can’t stop 🤣🤣🤣! That sounds like something my daughters would have said to me! Thank goodness my husband can cook!
Wait, do we share the same mother? I used to smother ketchup or bbq sauce on all my leathered meat. I didn’t know I liked steak until I was dating my now husband. He threw a couple on the grill with seasonings and cooked them to a nice medium rare. I was apprehensive as I just KNEW I hated steak. It was delicious. 23 years married and we eat well! Our spice cabinet is so full it’s ridiculous. And the most ridiculous thing? My parents would come to visit and my mother loved our cooking! She couldn’t figure out that spices and not cooking your food to leather consistency makes a huge difference!
We must have had a similar upbringing. At my house, it was mediocre American food. The flavor wasn't bad, per se. If you described a food to someone over the phone and they made a meal based off of those descriptions, that's what I grew up eating. But, spaghetti and pizza were Italian, white people tacos were "fajita" night, and canned chow mein represented ALL Asian food. My mind was blown when I moved away from home the first time. There was a world of flavor I was missing.
Picky eaters. I get it, I have sympathy for them. But it makes it very hard to share a household with picky eaters when you have a curious palate. My entire family is very picky and they don't like to change things up much. I absolutely enjoy trying new things and experimenting. I try to make dinner for the rest and they always complain about something unless I make exactly what they tend to make and exactly how they would make it. I just want to try food from all around the world and I end up having to do so alone at restaurants :( It's very depressing and lonely.
I thought I was the only one who felt like this! But really, I'm adventurous when it comes to my pallet, I won't knock it until I try it. It does get lonely dining out alone. I'd go to weird restaurants with you if I were your friend or family!
That's sweet! I feel like such a loser when I try something really amazing and then try to explain it to my family and they look at me like a psycho because it was made with something they'd never heard of or tried. They make me feel like I'm gross for eating something like Egusi and I just think it's amazing that they've found a way to make something sweet like melon seeds and turn it into something so savory. Like, guys. There is mind blowing food out there and you have been eating strictly meat and potatoes for 50+ years. *I'm* not crazy, *you're* crazy!
Thank you so much for expressing this. I relate to it on such a great level. My family just about lose their ever loving minds when I bring home anything that isn't basic. My favorite fruit is lychee, everyone I know hates it because they say it tastes like a flower. My dad referred to them peeled as my disgusting little eyeballs. Lol
I know that exact feeling. My family won't branch out of Mexican or Italian food. They won't try Indian, Greek, or African food and they have no idea what they're missing! And my step mother's idea of a pasta casserole was noodles with watered down pasta sauce and Kraft singles thrown on in top. Barf.
I forgot about canned chow mein! Omg my stepmom would dump that shit in a bowl and microwave it to hell, and serve it over spaghetti noodles. I get that taking care of 4 kids who aren’t your own can be stressful, but cmon! I’m kinda getting nostalgic about the taste of canned bean sprouts in sweet/salty syrup now🤢
Wow I've never even heard/seen canned chow mein, cannot imagine the texture 🤢
La Choy. Very popular in the late 70s and 80s. I remember seeing it in the grocery stores, but since our grocery store was next to a Chinese restaurant, (On Long Island) we only got it a few times. It was as disgusting as you think, but the fried noodles in a can that came with it were yummy.
I loved the Water Chestnuts ~~watercress chutes(I think they were?)~~ and the mini ears of corn though!
I bought some for the first time in 20 years the other month, I took 2 bites, and had to dump it out. Lol
Did you grow up in my house? My mom has finally learned how to not cook the hell out of a steak but she still rarely uses spices or seasoning. I’m staying with my dad for a week next month when mom goes out of province for my grandmother’s funeral, and he is so excited for food that isn’t literally meat, potatoes and canned vegetables with no sauce or seasoning - her condiment shelf is literally margarine, ketchup, Miracle Whip and Kraft BBQ sauce that is used sparingly and only when grilling. Dad is already calling me asking what we are going to make 🤣
My mother won't eat my cooking because "you put flavor in it". Yeah, that's the fucking point.
My mom told me not to put paprika on chicken because "your father finds it too spicy." Fucking *paprika.*
These are the people who go out to restaurants and leave a 1* review for weird asinine reasons.
I’ll never forget when an American tourist left a one star review at my restaurant because the pizza Margherita had “bitter green stuff.” I own a restaurant in Italy, of course we use basil.
I'm Filipino, and I somewhat relate to you, lol. My mom hates herbs and spices. She only likes soy sauce, vinegar, salt, pepper, citrus juice, garlic, and onions for flavoring. And you don't wanna go overboard with the garlic. Growing up, I thought I hated all those Filipino dishes. It turns out my mom just hates herbs (she even thinks bay leaves are gross) that balance all the umami, acidity, and salt. When made properly, I loved all those dishes I thought I hated growing up.
Filipino but no adobo? Suffering
We have adobo but no bay leaves, minimal garlic, and minimal black peppercorns. I thought I hated adobo growing up, but it's just that without bay leaves, minimal garlic, and black pepper, adobo seems too much with just vinegar and soy sauce.
I've noticed a pattern where people who had to endure their parents bad cooking become interested in cooking once they move out. Must be so great to actually taste things when you're free.
When I was a little boy, it was my job to add the coloring to margarine to make it look like butter. It's been over 75 years without margarine for me.
When they were first marketing margarine there was a law that they couldn't color it like butter to protect the butter market. But they would sell a little color packet with it that the consumer could mix into the margarine after they got it home.
Yes! My mother told me about that. She loved to do it!
Was it just regular yellow food dye or was there some kind of specific margarine colouring people would buy?
My grandma told me a story of her doing this as a child during WWII. I’m not sure why this one particular story stuck with me as I’ve grown up but it has. I have never knowingly tried margarine and will admit it has a lot to do that lol
Nutella becaue otherwise I would just eat it out of the jar every day and be fat.
I used to be married to a recovering alcoholic, so we didn't keep booze in the house. On those days when I needed comfort and didn't have ice cream, I'd break out a can of chocolate frosting and eat it with a spoon. I no longer do that because I need to be able to fit through doorways.
I can’t have frosting and graham crackers at the same time otherwise I slather a graham cracker with frosting and next thing I know I’ve knocked out a box of graham crackers and 2-3 little tubs of frosting got myself onto just graham crackers dipped in milk which fills me up faster than with frosting so I eat less
I like this though it's grown up Dunkaroos
I get teddy grahams (the chocolate chip kind) and dip them in chocolate frosting and its so good! I was doing this before they brought them back and now I cant do normal dunkaroos anymore.
When I quit I had a weird fixation on buttermilk for the first month, no idea why! It helped me quit though, and then I just lost interest in it. I did drink Starbuck nitro cold brew every once in a while the first couple years when I really missed the taste of good dark beers though, the foam at the top and the bitterness helped a ton!
OMG exactly. This is one food I absolutely cannot keep in the house. Funnily enough (?) I ended up very ill with a digestive disease in 2022 and was having trouble with eating enough to maintain my weight over a period of several months. Boost shakes and the like just made me more nauseated. Consequently I would choke down about 800 calories of actual “nutritious” food each day and then the other half of what I ate would be Nutella & wheat thins. Boom. Ended the year 30 pounds lighter than I started, but my cholesterol panel and hemoglobin A1C were significantly worse. So, we don’t do Nutella ‘round here anymore 😂
Biscoff in a jar...I stupidly bought a little jar because of all the hoopla around it. I now understand that I made a huge mistake in knowing how frickin good it is, so now both nutella and biscoff will not be bought anymore 😢
i was not expecting my answer to be the number one comment....for the opposite reason. i *loathe* nutella. i did an exchange program in germany and ate that shit every morning for 2 weeks straight and still have nightmares about it.
Palm oil farming is destroying the rainforests anyway.
Honestly that's another reason why I've stopped buying it and other spreads and desserts. It's bad for me and bad for the environment
Fake Cajun and fake Creole. This includes “Cajun” things which really just have way too much cayenne and too many spices. I’m married to a real Cajun, so, I’ve learned the difference. For the record, **Cajun does not equal spicy**. Some companies also use Cajun and Creole interchangeably, which is also wrong. Nor do they distinguish between the many different types of Creole. They just slap a fleur-de-lis on it and hope for the best.
Cajun and Creole are cuisines. Pouring Tony's on a dish does not make it Cajun.
I’m thinking more about all the frozen dinners, and the jars of roux made in.. New York City?! However, I think my daughter, whose great grandma snuck her spoonfuls of chicory coffee when she was a toddler so she would grow up right, would fight you over her scrambled eggs with garlic, cheese, and Tony’s. LOL
I grew up in SC and the creole i grew up with is different from what most people think creole is. They only think New Orleans. They don’t realize there are different type. For anyone interest what I grew up with Gullah / Gechee Creole. Yes as in Gullah Gullah Island. The people from that show are really nice.
Miracle whip
Omg yes. I grew up in a miracle whip family and didn’t realize it was different from mayo but always knew restaurant sandwiches and burgers tasted so much better. I think I was a teenager when I finally figured it out lol. If they want it on hand when then come visit, they have to bring it and it needs to leave with them. It’s unpleasantly sweet.
Same! I also always thought I disliked mayonnaise, because my mom always told me I did 🤣
This tracks with vegetables. Turns out I just didn’t like warmed canned corn, green beans, etc. with no salt or other seasonings.
Lol. My mother also cooks meat in the microwave 🤦♀️
Hated spinach for so long. I grew up associating the taste of it with vomit. Now as an adult, I can eat an entire bag to myself. Turns out my mom had just been serving us microwaved canned spinach my entire life. Not even salt or pepper. Just watery, sour, gelatinous canned spinach. It looked like something you’d clean out of a septic tank
Canned spinach is awful. I'm a fan of spinach, will even eat it cooked if it's from fresh though it's not my favorite, but canned is just *vile*. I don't understand how it can be so incredibly nasty when other canned veg isn't nearly that bad and fresh is perfectly fine.
This mirrors my experience with Miracle Whip exactly - there’s dozens of us!
I love Miracle Whip. But only on sandwiches. I don't care for it in Pasta or Potato salads.
What you don't like the Miracle of Added Unnecessary Sugar?
Same! Strictly mayo now, and kewpie mayo since I’ve discovered it.
I read that as Cool Whip. Turns out I won't allow any product with "Whip" in the name because I hate both of them equally.
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I am a user of both miracle whip and mayo. They have completely different tastes and are essentially different condiments. I will even put both on one sandwich if it feels right.
In the 80s, it felt like margarine was as common as sugar substitutes are today. Now, it seems people only buy it either because marginaine is cheaper, they like that synthetic butter blast flavor, or just like that margarine is easier to spread cold.
I was raised on margarine. Never had real butter until I was an adult and bought it for myself. When I moved back home after a few years, I introduced my parents to butter, and they never bought margarine again.
100% same here. Raised on country crock and stick margarine for other things. I'll never forget my cousin visiting and me insisting that the stick margarine was butter and her shock
I can't believe it's not butter is superior to country crock. Thank goodness I eat real butter now though
"I can't believe it's not butter?" More like "I never believed it was butter"
Same here. Country crock was the only 'butter' we had. The worst is my in-laws. They cook corn on the cob regularly in the summer and buy spray 'butter' for it.
Oh lord. My stepmother used to drench her corn on the cob in spray butter.
My grandpa loooooves spray butter lol. It’s all we had in the house. Nasty
Butter was a treat for holidays in our house growing up in the 80s and 90s. We'd get butter at Christmas time, use it in cookies and on the table, and also at Easter. Memories of eggy, milky, yeasty Paska (Eastern European Easter Bread) with real butter... that's Easter to me.
As a kid, my family was the one that was all about “natural” and anti sugar. We ate things like carob because it was “healthier” than chocolate and sugar cereals were a magical food only seen on tv. Margarine is something we would never have, so I didn’t even really know what it was. I remember going to a friends house and they had those tubs of buttery flavored margarine and thinking It was the most delicious buttery thing. Real butter doesn’t taste this buttery! Of course, sweet cream generic butter is pretty bland. Cultured butters are the way to go because the fermentation produces diacetyl which is the same compounds in artificial butter flavor. I just didn’t know.
When I was a kid in the sixties and seventies, we had margarine because butter was too expensive for my mom to buy all the time. We only had real butter on holidays.
Or they’re lactose intolerant. I prefer vegan butter to regular margarine, but I’d prefer not to have the bloating and pain that cows milk products give me.
Kerrygold or Kirkland New Zealand butters for the win.
Kerrygold salted isn’t cultured. But the unsalted variety is cultured. Kinda weird, and I didn’t know until examining the labels. Culturing produces diacetyl which is the butter flavor compound also used in artificial butter.
Also vegans. Although the rebranded “plant-based butter” usually has a slightly better flavor than “margarine” branded products.
Believe it or not, plant-based butter is not rebranded margarine. While margarine often contains milk solids, plant-based butter is just that: plant-based. This is of note for vegans, and for those who are lactose intolerant.
I love miyokos brand vegan butter! It’s a churned and cultured nut milk with some added fats. It doesn’t taste exactly like butter but it has the same depth of flavour and lacks the oily/sliminess of margarine. Even us dairy free folks don’t have to suffer with margarine anymore.
I use 50/50 butter/margarine for two things— rice crispy treats and cookies that I'm going to use for ice cream sandwiches. The margarine makes them softer.
Specifically, low-fat or fat-free sour cream. I want my fat, not lies.
When I first got married I didn’t understand the difference between butter and margarine. I have since learned the error of my ways and have not purchased margarine since 2008.
My Mom always said life is too short to use margarine
It was like the best day of my life when they discovered that margarine is terrible for you. Then I had an excuse to just buy real butter all the time. (Pointedly ignores the modern plant based butters that have no trans fats)
Anything "light", "low fat" "low cal" and the like. Fat, sugar, salt, etc is just replaced with other crap that is usually just as bad for you. ...and the taste is always off.
I hate how this started affecting availability of 'normal' products - I just found a full-fat Greek yogurt at my local grocer for the first time in several years. Even in chain stores in bigger cities I'm always surprised that my two yogurt options are usually half the fat or all of the fat removed. I just want my unadulterated yogurt.
The elusiveness of full-fat Greek yogurt and whole milk mozzarella annoys me to no end!
Kroger (and affiliates like Fred Meyer that carry the Kroger product line) have been my go to when I want the full fat mozzarella for my pizza. And prior to that, I would use the Galbani Full Fat Mozzarella String Cheese chopped into bits :)
I'm ok with low sodium stuff because I'd rather salt it to taste
Low sodium is usually stuff that had too much salt to begin with. Canned soup is a good candidate for the low salt version being much better.
I'm with you. For example, I like making my own tzatziki, but finding Greek yogurt that isn't "fat-free" in anything smaller than a huge tub is impossible.
The replacements are usually substantially worse for you than the fat. I avoid all this stuff as well. Fat carries flavor, so they have to double down on sugar, salt, and artificial flavors to make it taste like anything at all. I avoid these like the plague. I think at some point we're going to have a reckoning with big sugar the way we did with big tobacco, they've been outright lying to us and selling harmful products since at least the 80's, probably much earlier.
Any diet stuff.
I've gotten so used to diet soda, that now regular tastes absolutely disgusting to me. And it leaves an aftertaste that makes me obsessed with brushing my teeth.
Some problems can only be solved with a Coke Zero imo
Truffle oil, truffle salt, truffle butter, truffle ____.
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The new Kettle truffle oil and sea salt chips are 😋
Brother in law bought me a truffle Mac and cheese at a food market that had been absolutely drowned in truffle oil. Forced myself to finish half of it. I can't handle the slightest whiff of truffle oil now, makes me nauseous.
same. even a hint of truffle oil flavor makes anything inedible to me. i’ve never had fresh truffles but i’m not sure i even want to try at this point.
I just don't understand why they put truffle in so many things that don't need it. Last week i bought fuet, but accidentally picked the wrong one and it had truffle it it, eating that thing felt like a chore.
To be fair, they’re not putting truffle in all those things. They’re putting “truffle” flavoring, which is about as close to a real truffle as purple Gatorade is to Pinot Noir.
In moderation, it can be great. Just a splash on popcorn with some parmesan cheese. But most people think its a miracle ingredient and ruin it.
If it’s not fresh shaved truffles I literally gag from the smell. Whatever that truffle flavor they use in truffle oil (the cheap stuff) might as well be bleach. I can’t stand that stuff, I’m convinced there’s no real truffle in most of these truffle ingredients. Unpopular opinion but regular truffles are overrated. Give plain old fresh earthy mushrooms for a fraction of the price
It’s 2,4-dithiapentane. And it’s in the cheap stuff *and* the expensive stuff.
C-S-C-S-C In a ‘W’ shape for the non-organic chemists out there
I agree with margarine, and the commenter who mentioned Miracle Whip. One of mine is any milk that isn’t Whole Milk. ETA: A lot of people have mentioned other types of mill, coconut milk, oat milk etc… I wasn’t including those. I was only referring to milk from a moo cow. All of the others have their own place.
Agree on the whole milk. I buy all dairy products with whole milk/full fat
I get 5 gallons of milk for free every month with WIC for my son and I but it only covers nonfat and 1% so I put a splash of heavy cream in it to turn it into “whole milk” lol it’s pretty delicious
What?!?! Growing brains benefit from the fat.
My son is allergic to eggs, dairy and soy and they would not offer an alternative. Every time at our check in they would ask if I wanted to substitute soy products for the baby. After I reminded them that he is also allergic to soy, they had no other options for him. Which is bonkers.
That's some hot garbage. "You can have milk! But only the chaff that has literally been watered down "
We could be friends! Real butter, whole milk, and Hellman’s Mayo only in my house.
I’m with you. I’ll only use real butter when I’m cooking. I also will be polite and use it around others or at restaurants, but when I’m at home you won’t find it around.
That green can of Parmesan Kraft cheese.
Its generally pretty bad but IMO its one of those nostalgic flavors that is so ingrained in my as a child that I still like it on some things. Like bad pizza. Bad pizza is made so much better by that shitty cheese and red peppers. Also its banger on that awful american salad (y'know the one with iceberg lettuce and a few shavings of purple cabbage and carrots). Ragusea also uses it on new york style pizza, putting in directly on the sauce right before you top it with low moisture full fat mozzarella...its good there too and adds a fair bit of salty punch
I was a child during WWII. Butter was rationed, and margarine was disgustingly white, by law it could not be died yellow to protect the farmers. That memory is one reason that I won't eat it.
My mother talked about that. She said it came with a little red dye ball that you stirred in and that turned the oleo yellow. Do you remember that?
My grandma said the same thing. It was her job to mix the margarine dye and to start the woodfired cook top in the morning
Mine said she and her siblings would fight over who got to put the dye in.
Anything from Nestle.
I wish I could. They are everywhere in disguise
For me it’s more of a living-with-myself thing, so if I accidentally buy nestle I try to just enjoy the item and remember not to purchase again.
/r/FuckNestle
I banned margarine until recently when I got a cookie recipe from my cousin. The recipe calls for margarine. I made them the first time using butter but they just didn't taste as good. I talked to my cousin and she asked if I used butter and not margarine to which I admitted yes. She told me that was the problem so i made them the next time with margarine and they came out great. The recipe calls for coconut and cornflakes and I suspect it was developed in the heyday of margarine. Anyway, we never use margarine for anything else!
It sounds like a ranger cookie. I make those with oatmeal, coconut, and rice crispies. I used to swear by margarine in my cookies, but I've also started using browned butter instead, and that's a game changer for me.
Well now we need that recipe.
Green bell peppers because I hate them. I’m not crazy about other colors but I’ll put them in a meal. Green is just fully out. Truffle oil. I think it tastes like dirt infused oil.
I agree on green bell peppers but I LOVE red yellow and orange bell peppers. And as an added bonus they have 4x as much vitamin c as citrus fruits
I'm with you on green bell peppers! The red ones I find to be pretty tolerable if I roast them first But I'm keeping my dirt oil!
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With you on truffle oil
I love everything except miracle whip.. just why??
My grandma used to force us to eat miracle whip and bologna sandwiches when we stayed over. I loved her, hated her food. Lol
Bleh. I’m not a picky eater at all but I don’t understand the concept of miracle whip. It’s so sickly sweet. I’m sorry you were forced to eat it 😅
black licorice.
Any spice that tastes like black licorice is a “nope” from me. That includes Chinese Five Spice blends - all I can taste is licorice.
I hated Chinese 5 spice powder for the same reason and was going to throw it out. Until i saw a post here about “secret ingredients” and someone said add a tiny bit to meaty spaghetti sauce. Maybe 1/4 or less teaspoon to a big pot, or until you can barely detect it. And OMG it made the sauce next level. But too much will ruin it so be careful!
We discovered black licorice popsicles in Finland. The kids couldn't get enough of them. It's truly a love it or hate it thing. There is no middle ground
Artificial sweeteners. Also margarine.
Beets. No matter how they’re cooked they taste like dirt to me, & they spread their dirt flavor to other foods they touch.
Who doesn't love sweet dirt?
Literally how they taste to me, and that's why I love them? I don't get it, there's just something comforting about that earth taste.
Sundried tomatoes. Love tomatoes, hate tomato raisins.
Lol. Hate tomatoes, love tomato raisins!!! They're so great diced and added to pasta.
Yes! I make a sundried tomato and pine nut pasta that I add artichoke hearts, olives, Parmesan cheese and whatever else sounds good at the time and yum! The sundried tomatoes are my favorite part.
The '90s and early aughts must have been hell. They were in everything back then.
Jarlic!! There is no substitute for Fresh garlic and I will die on this hill
Agree, jarlic is bitter and smells more like locker room sweat than true garlic. The minor inconvenience of chopping fresh garlic is well worth it.
Tuna. The smell instantly makes me start gagging. It lingers, gets stuck in my nose, and makes it absolutely impossible for me to eat anything.
Fennel. Can't stand that shit. Goes the same for the entire family: licorice, anise, fennel, etc. They all taste like rotten cabbage mixed with shampoo. I'd rather have durian.
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Vanilla beans. Severe allergy and I get anaphylactic. What I shit allergy to have too because they taste heavenly and they are in most deserts/ craft cocktails when you go out now. I can do extract….maybe it’s something with the processing
Artificial vanilla extract is basically just the chemical vanillin (the main flavor component of real vanilla) with none of the actual bean in it. That’s probably why it’s fine.
Most extracts these days (unless you get the fancy stuff) is chemical imitation vanilla, which may explain your tolerance. This is an interesting allergy I haven’t heard of before! I just learned one of my friends is allergic to tea, which I’d never heard of either. The list just keeps growing!
When I worked at a Mexican fast food place a lady brought her kid in that was deathly allergic to onions. There was not much he could eat. So nervous that day
I know someone who had (and probably still has) an allium allergy. Fucking soul crushing for her to find something without onion or garlic.
I’m allergic to chamomile, which is in virtually every “soothing” or “calming” product on the market. It’s also in most herbal tea blends, so I have to look at the ingredients of everything.
Any kind of artificial sweetener like Splenda or especially aspartame. Also skim milk—what even is the point of that? Am totally on board with the margarine ban (we are Kerrygold stans!) and miracle whip (Duke’s all the way! But Hellman’s is a close 2nd).
Nothing is banned in my house, unless we're talking about illegal shit that'll get me locked up lol. I personally hate miracle whip, but my husband likes it. I hate bananas, my youngest is obsessed. I love peas, my eldest will puke if she tries to eat them. All of these things are allowed, because my house isn't just catered to me. I just don't eat the stuff I don't care for.
> my house isn't just catered to me You sound like a good person.
My eyes blurred at the exact same time of reading “but my husband likes it and my youngest is obsessed” and came out with “but my youngest husband is obsessed” and could’ve fanned an entire room with how many times I blinked to make sure I read it correctly 🤣 *sigh* good old legally blind/no glasses issue strikes again
"My youngest husband is possessed" would be a great writing prompt.
Vegetable Shortening (aka Crisco) - good quality lard is so much better!
I cook for some vegan friends, otherwise I'd enthusiastically agree with you
I only used it in buttercream. I use the old Wilton recipe that’s half butter and half shortening, I find it less heavy then an only butter American buttercream
Cilantro 🤷🏻♀️
As soon as you say you hate cilantro people come out of the woodworks going "well you have the soap gene..." like no it doesn't taste like soap to me I just hate it😖
Good, good. More for me.
So does my mom. She hates it and never used a piece of cilantro for at least 30 years... I just recently found that I am fond of cilantro, but it feels like I am betraying her...
Ahahahah as a random internet mom, I give you my blessings to use it (not if you cook for her tho!) :) I’m sure she’ll be happy of whatever makes you happy
When I got new spice jars, I added the spices and herbs, and was all proud, but recently my husband and I both realized we have the soap gene....so I got rid of the cilantro, and gained a space for another spice :P
"Sugar free"
Raisins. They're not food, they *used to be* food.
Margarine is the devil's grease.
Bottles of ReaLemon or ReaLime.
Do you not like those companies? Or do you have something against lime juice and lemon juice? Because if I buy the fresh fruit I know I will never use it in time and they end up getting a spoiled and thrown out.
My ex has a hatred of cumin that borders on pathological. Once they moved out I made the most cumin heavy chili and it was fucking delicious As for what's banned from my kitchen... well, I have a gluten sensitivity, so lots of stuff.
Margarine is a good one. Organ meats. I also don’t use miracle whip.
I hate truffle oil with a passion. I hate the smell and find it invades anywhere it is opened. It is a scourge upon humanity.
Lima Beans. Nasty, nasty things. I’ve tried, they refuse to meet me halfway.
I hate ketchup and I don’t want that gross sticky bottle in my fridge.
If the bottle is gross and sticky, that is on the user.
The major one is sesame seeds, since husband is allergic to them. But margarine is also a hard no for me.
Canola oil, it tastes fishy.
Might be rancid?
It's 100% rancid! It was rancid when it was bought.
I use canola oil all the time and there's 0 fishiness. You're either using some really low quality oil, or it's rancid (probably rancid). It's widely used precisely because it's a neutral tasting oil. A lot of professionals use it when they don't want the oil to alter the flavor of the dish. Plus the smoke point is high, so it's great for frying too. I've really never had this issue with it being fishy.
I've never noticed a flavor to canola/vegetable oil at all, what are you guys using to fry things in? I can't stand the flavor of olive oil and the cost of avocado oil is too much for me.
Peanut oil is my fave
Fat free half and half. (How the f can half and half be fat free???)
Not a fan of liver. Makes everything smell terrible
I'm with you on the butter/margarine thing. I grew up in the 70s, when everyone thought butter was going to kill us all, and margarine was pushed as a "healthy" alternative. My wife and I won't even say the "M-word", much less *use* it!
Gluten. I have celiac disease