What?
Tablet - a scottish sweet. Sort of like crystalized fudge condensed milk and sugar IIRC. Very very sweet
Lamb, spam, corned beef (unless in a pie),
re-formed ham, blue cheese, mass produced 'chorleywood process' bread, skate wings, mass produced sausages (more rusk, filler and fat than meat), eggs except for poached to consistency of squash ball, overcooked steak - anything beyond medium rare, creme eggs, most chocolate as it's full of stuff a chocolatier wouldn't recognise, any packaged food where you don't what many of the ingredients are, jacket potatoes.
Thanks TJ, every day is a school day. I lived near Edinburgh for 3 years in the 90s and sampled many local cuisine, 'experiences' but I never came across 'tablet'.
Did you have a macaroni pie? Thats a weird local delicacy. Yes a pie full of macaroni cheese
I*’m not a curry fan at all because I do not like chilli at all. Hot food just burns my mouth and I can taste nothing. My guess is I am just sensitive to chilli and that includes good home made curries
As above, not all curry has loads of chilli in it, some has none/hardly any.
Saying you don't like curry because of chilli, is like saying you don't like rock music because you listened to a death metal band once.
Unfortunatly, most 'standard' uk curry houses tend to go hard on the salt and chilli, or the other extreme, a gopping korma full of raisins!
Chilli is often used to overcompensate for a bland dish, or equally it can overpower a perfectly good dish if used to excess... it's a 'seasoning' like any other and should be used to compliment rather than dominate.
https://minimalistbaker.com/30-minute-coconut-curry/
Blokeuptheroad / blokedowntheroad.
Try macaroon. A wee bit of tattie, mixed with icing sugar then coated in chocolate and dusted with toasted coconut.
Spuds and chocolate? With coconut! I'm out....
Horseradish.
I throw up within seconds. I order a roast beef sandwich with nothing on it and occasionally the serving staff bring it and say 'they just put a bit of horseradish on' and I suggest they take it back and replace it - NOT scrape the horseradish off- or I'll eat it and puke everything all over the table and THEN get my unsullied beef.
My biggest single problem with pub food. Grr.
Four pages and no-one has mentioned mayonnaise, aka Devil Jizz. The ruination of an otherwise perfectly good sandwich, and snuck in undercover so the unsuspecting Ransos is unaware until he's taken a bite and his mouth is coated with this vile slime.
Unbelievable - just popped back to have a look at the progress and ransos has voiced almost my exact views on Satan's spunk even down to one of the "so called" abusive things I call it. Still compiling my list.
Aww man... Mayo mixed with a bit of chilli sauce is better then sex!
Our Indian friends used to have loads of parties where they cooked lots of authentic Indian food. I've tried in excess of 30 different curries. I didn't like any of them therefore I don't like "curry". Actually, there was very little of the Indian foods I would eat which is a shame as it smelt really nice.
I don't know what about the combination of spices in Indian foods that I don't like but for whatever reason it is I just can't stand it.
A lot of the Turkish and North African food though are really nice.
I think with me it would be easier to include what I will eat, and basically discard everything else.
.
Meats- though no fowl on the bone, and veg like potatoes, onion and garlic. Pasta, breads.pulses in soups, cereals.
Everything else can do one.
Mighjt find me enjoying a glass of orange juice, but no bananas apples(Unless its an alcoholic cider) or dried fruit
Champagne. Like fizzy battery acid I imagine.
Any fruit in a savoury dish. Keep that apricot away from that pork.
Avocado
Asparagus
Aubergine
And coriander in anything beyond tiny anounts
Avocado
<br />
Asparagus<br />
Aubergine
What about
Zucchini
Zander
Zebra?
Any fruit in a savoury dish. Keep that apricot away from that pork.
Now see this is a very complex issue. Raisins in a curry? Pineapple on pizza? No. But you can involve all sorts of fruits in savoury dishes. One of the best curries I've had involved Guava, I think. Pomegranate seeds in salads, and the juice is used in salad dressing in Turkish food. Duck a l'Orange, of course. Prosciutto and melon? Devils on horseback! Who knew??<br /><br /><br />
This should turn a few peoples noses up...
Sauce from a jar - check!
Lots of Fruit - check!
Lots of Corriander - check!
It's not bad actualy, athough it is very fruity...too sweet for a daily driver, it allegedly has chilli in it but you can't taste it over the sugar content!
Blokeuptheroad pinge your address and I'll fire a mid range bar of each down. You can then review here.
That's very kind but it would be wasted on me and I wouldn't do it justice. I just don't have much of a sweet tooth.
Coffee and beer. Yes I'm a super taster.
Custard, wrong
Custard - is either fabulous or yuck.
Fabulous = make your own and use vanilla pods.
Yuck = buy in tin or pack; notable exception is Ambrosia Deluxe - either hot or cold.
