Mine are brussels sprouts, beets, anchovies and livers
Raisins.
I also like anchovies on a pizza, but only when done right. Right being basically 1 fish per slice; not completely covered.
I love anchovies on pizza. I should do an anchovy, onion, and mushroom pizza…
Do it! That is how I used to get leftovers when I made pizza - anchovy, onion, garlic, and hot peppers. One pizza nobody else would touch so that I could secure lunch for me.
Yes! This is my favey fave! Unfortunately I only get it every once in a while though because my husband SWEARS he can still taste the anchovies even if we only get it half and half.
But, a good compromise is everything else and I order the anchovies on the side so I still throw them on each slice for optimal anchovy to cheese ratio.
Leftovers? Fr though my pizzas are of a size where everyone gets their own. And I make the dough in batches enough to do that. My most recent was mushroom and onion with fresh basil. And the dough is always from scratch
A lot of people seem to balk at canned sardines. Maybe it’s the crunch of biting into the spine that puts people off…
It’s honestly my comfort food. Cook it with chili paste and onion, or mince it and mix it with onion and egg and then fry it, then slap a piece of bread on top.
It’s definitely the crunch for me. Wouldn’t mind the flavor if it wasn’t for that.
I find canned sardines kind of mushy and pasty, at least the ones I’ve tried. Freshly baked or fried sardines though? Amazing and crunchy.
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I vividly remember my horror when first totally unexpectedly encountering anchovis.
Ordered a pizza during a school trip to Norther Italy.
Read the “anchovis” on the description, but confused it with “artichoke”, which I like.Instantly spit out the fish part, dissected the pizza and confronted the waiter with the fact that there were “dead fish complete with bones” on my pizza.
I guess this is one of the stories the waiter still tells, when asked about the most crazy customers… ;-)
dead fish complete with bones
Well they’re harder to keep on the pizza when they’re alive!
Keep in mind that I still was under shock and just kept repeating, horrified as I was, the first thing that came to my mind: “Da ist ein toter Fisch auf meiner Pizza!” (Southern Tirol is a German speaking part of Italy), which also became a running gag and stayed with me until the end of class :-)
Same for me, minus the anchovies (but plus “Kieler Sprotten”).
Also, I like the regional tradition of combining sweet with savory dishes, which really raises the eyebrows of people from other regions.
Think e.g. Lentil soup with waffles, Spaghetti Bolognese with sweet canned peaches, Scharles (a regional pie made of potatoes, different kind of meat, some vegetable like leek) with apple compote.
Damn, and now I am hungry!
Brussel sprouts, but roasted in a pan with oil
Asparagus, prepared the same way
Raw radishes
Raw celery, sometimes with peanut butter
Raw broccoli
Lemon slices that come with your water at the restaurant
GrapefruitDurian. I don’t even think it smells bad. Smells okay and tastes good to me
came here expecting to see this at the top.
Durian is alright
Cabbage, Bovril spread on toast, haggis, black pudding.
I’ve had people tell me “you don’t really like them you just want to be weird”
I don’t see crab in the ingredients… So they aren’t actually crab flavored, right? They are just seasoned with Chesapeake bay seasoning?
Exactly no crab just the old bay seasoning.
FWIW, you can find old bay seasoned peanuts too. I wasn’t expecting to, but I liked these best of all the flavored peanuts I tried.
How is this different from those shrimp chips?
black liquorice
The only true licorice.
black licorice jelly beeeeeans 🤤
Same. But I’m from Northern Europe, so black liquorice haters are a minority here.
Unseasoned / plain food; no salt, sugar, sauce, or herbs at all. I just like the flavour of good ingredients prepared well. I find that herbs make things taste “grassy” and that salt is overpowering.
Apparently it’s very dark beers. I can’t find any grocery store regularly selling them but I can find a million IPA’s. I don’t mind an IPA but I like to mix it up and also cooking with dark beers is amazing.
Guinness is legit delicious.
Just dont chug 4 of them.
Guinness is only a dark beer in colour though. It taste basically like creamy water. Imperial Stouts is where it’s at when it comes to black beers.
Porter used to make some great stuff (probably still does). Pretty sure they made my favoritiest dark beer, the Russian Imperial Stout. Phenomenal.
Okra.
American cheese.
I say this as someone that much prefers the expensive aged stuff. Once I learned that it’s just cheddar with sodium citrate in it, I saw it for what it was: enhanced for things that normal cheese can’t do. Granted, it’s not top-shelf cheese by any measure; you wouldn’t put this anywhere near a charcuterie board. That said, it works great as a cooking ingredient.
Also: I’m going to guess that not many would like salty licorice. I once had a bad head cold and took some of those I picked up in Iceland to help with the symptoms. They were just the thing to keep my sinuses clear.
Source: Wikipedia https://share.google/DA9tIY94hDxSl66vJ
Braunschweiger Mettwurst is a smoked, soft and spreadable sausage usually made from raw minced pork
Ouf. I eat raw meat at least once a year in my culture, but spreadable raw pork is somehow scary. How does it taste?
It’s pretty nice. But you can’t just use any raw minced pork
Germany has very very strict laws regarding what can be labeled Mett. The whole process from butchering to final product is far stricter compared to regular minced pork
So when you go to a butcher, you can be assured to eat someone safe if you get “Mett”
eat someone safe
Uuh
Mayonnaise. A lot of people seem to hate it.
I hated (and presumably still do) US commercial mayo, but Japanese mayo is fine for me.
