Introduction
As someone who has explored a variety of cuisines and ingredients, there are a few things that simply strike me as less-than-appealing. This article delves into my personal experiences with certain foods and ingredients that often turn me off, providing insights into my unique dietary preferences and taste aversions.
Unfortunate Experiences with Rabbit and Horse Jerky
When it comes to my least favorite foods, a toss-up between rabbit and horse tops the charts. Initially, I tried raising rabbits for food, but they were just too disgusting for my palate. Unfortunately, the horse experience left an even more unpleasant memory. Due to ethical reasons, I had to shoot three of my dear old equine friends in the wintertime. The gruesome task was not a pleasant one, and the surplus meat had to be utilized. Consequently, I attempted to make jerky from the horse meat – an endeavor that resulted in a truly awful product. I will never willingly consume horse again.
Dietary Preferences and Intolerances
My food preferences are not entirely rigid, but there are a few items that I absolutely cannot stomach. For instance, while I am not a particularly picky eater, my aversion to shrimp is almost phobic. The mere sight or smell of shrimp can trigger an aversion response. This sentiment extends to imitation crab, American cheese, Swiss cheese, blue cheese, liver, dates, and coconut. Corned beef, walnuts, and spaghetti squash are less offensive, but they are not on my list of favorites either. On the other hand, I can handle walnuts in certain contexts, such as combined with something savory.
More Unfavorable Food Experiences
My personal taste preferences also extend to some distinctly British dishes. I am not a fan of Sunday Roast dinners or lamb. During my time in the UK, I remember spurning Sunday Roast dinners and expressing an equally strong dislike for anything resembling custard, a dessert I particularly abhor. Furthermore, there's a certain dish known as "Spooted Dick" that has no appeal for me. It is a British dish consisting of braised and spiced rhubarb with a custard or jam topping, and it holds no charm for me whatsoever.
Lessons from Malaysian Cuisine
My dietary journey has also included various Malaysian dishes, some of which have been disappointing. Bubble tea, though once a popular novelty, has lost its charm for me. The initial hype around its debut in Kuala Lumpur in the 1980s has worn off, and now it seems like nothing more than a bland concoction of palm sugar and an overly sweet, creamy liquid. For me, a traditional Earl Grey or Jasmine tea would always be a better choice.
Another Malaysian dish that has lost its luster for me is instant noodles or ramen. Though I once enjoyed experimenting with the broth and toppings to create slurpy, delicious noodles, the pre-cooked nature of these dishes and their reliance on MSG have made them unappealing. Meat lovers might appreciate the flavor, but for me, it's just too artificial.
The same can be said of Mee Goreng Mamak. Once a beloved dish, it has become an oily mess due to excessive lard and MSG. The dish, packed with greasy flavors, has become overengineered to the point where it's barely bearable, even with the addition of calamansi. The street snack is a far cry from the original, authentic taste.
My fondness for Hainanese Chicken Chop has also diminished over time. While it was once a beloved dish that offered a flavorful and juicy experience, modern interpretations have gone too far in terms of battering and deep-frying, leading to a dish that is more pain than pleasure. The sauce has also become too starchy and lacking in depth.
Lastly, Malaysian-style fruit rojak, a mixed fruit salad, is not my cup of tea. The shrimp fritter in the salad, dressed in a fermented shrimp paste, is a strong deterrent. I would rather opt for a fresh fruit salad, free from the umami overtones of the sauce.
Conclusion
In summary, while exploring different cuisines and ingredients can be enlightening, there are undoubtedly a few items that I will always shy away from. From detestable shrimp to disappointing versions of beloved dishes, my personal dietary journey continues to be shaped by my unique taste experiences.