Your most hated ingredient?

My reaction to this thread:

"I see. Well, of course, this is just the sort of blinkered
philistine pig-ignorance I've come to expect from you non-creative
garbage. You sit there on your loathsome spotty behinds squeezing
blackheads, not caring a tinker's cuss for the struggling artist.
You excrement, you whining hypocritical toadies with your colour TV
sets and your Tony Jacklin golf clubs and your bleeding masonic
secret handshakes. You wouldn't let me join, would you, you
blackballing bastards. Well I wouldn't become a Freemason now if
you went down on your lousy stinking knees and begged me."
 
bsman said:
My reaction to this thread:

"I see. Well, of course, this is just the sort of blinkered
philistine pig-ignorance I've come to expect from you non-creative
garbage. You sit there on your loathsome spotty behinds squeezing
blackheads, not caring a tinker's cuss for the struggling artist.
You excrement, you whining hypocritical toadies with your colour TV
sets and your Tony Jacklin golf clubs and your bleeding masonic
secret handshakes. You wouldn't let me join, would you, you
blackballing bastards. Well I wouldn't become a Freemason now if
you went down on your lousy stinking knees and begged me."
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Did you just get back from a Giants game?

:rimshot:
 
Fish sauce is great for dipping egg rolls, shrimp paste, meats, etc. But cooking with it is tricky if you’re not Asian. And if it’s smelly, something is wrong.
 
When people put too much lemon or other citrus in savory dishes. Great, this just tastes like a buncha lemon now.
 
Tomato. Raw tomatoes tear up my stomach ever since I had an ulcer in the early 70s. Even tomato sauce is rough on me; I use it sparingly. If I ever order spaghetti at a restaurant I ask for sauce on the side as most places drown the pasta in sauce.
 
jbj said:
We've been doing a lot of Asian cooking during lockdown and it's all delicious but fuck me if fish sauce isn't the most disgusting smelling thing ever.

I made a dipping sauce about an hour ago and I still feel like wretching. Mrs JBJ made something with it last week and it stunk the place out all day.

It's an expensive bottle so she won't let me throw it out but I've told her once it's done no more will be coming in.
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Being of Indonesian descent, I use Terasi Udang in most Indonesian dishes as is traditional, which is fermented shrimp paste. It smells similar to fish sauce, but a hundred times stronger.

Added to food, it adds a really subtle umami richness to recipes, and the smell dissipates.

Not the most favourite ingredients for anyone else in the house. One former flatmate threw it in the bin, she thought it was rotten :lol:

Terasi_Udang_Juwana_Super_Oleh_2_Khas_Semarang_Sambal_Trasi_.jpg
 
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wok said:
Being of Indonesian descent, I use Terasi Udang in most Indonesian dishes as is traditional, which is fermented shrimp paste. It smells similar to fish sauce, but a hundred times stronger.

Added to food, it adds a really subtle umami richness to recipes, and the smell dissipates.

Not the most favourite ingredients for anyone else in the house. One former flatmate threw it in the bin, she thought it was rotten :lol:

Terasi_Udang_Juwana_Super_Oleh_2_Khas_Semarang_Sambal_Trasi_.jpg
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That looks like hash ;o
 
Ketchup is only to eat food you otherwise cannot eat (like liver)

Coconut is only to ruin a perfectly good dessert
 
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