I really like olives, but I totally get how they're not for everyone. I also love capers and seaweed.
this post was submitted on 13 Apr 2025
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I still have no idea what capers are used for. I see them in delicatessens all the time, but I don't buy them because I have no idea what I'm supposed to do with them.
They're great with smoked salmon. Put a little smoked salmon, a squeeze of lemon, a few capers, and maybe a sprinkle of fresh dill on a crostini or cracker. They're also nice in pasta sauce.
OK, so they're consumed directly, not ground up or smashed into paste or something?
Yep, I just eat them straight. If I've bought the really big kind, I sometimes cut them into halves or quarters.
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Sea Oysters! Back when I lived by the coast, I would tag along for a ride with my fishermen uncle; we would cut some oysters with a knife from the side of the port and snack on them through the day; Just opening them up with a knife, add chopped purple onions, avocado, tomatoes, lemon and hot sauce and slurp em' off the shell!
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Espresso with tabasco.
I have to know more. What ratios are we talking here? Assuming just a few dashes.
3 generous dashes for a shot of double espresso.
my god
ಠ_ಠ
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Sushi. Steak tartar.
I like my meat raw if I can eat it without dying.
I like to say that I want it done so that a good veterinarian could bring it back to life.
I'm the polar opposite. Steak tartar makes me gag and the highest quality sushi I ever ate barely reached "meh". (Normal sushi falls into the "let's just slide this in the garbage bin when nobody is looking" camp.)
More for me lol.
Marmite
Mochi
Olives
Pickled ginger
Haggis
They're wrong, but I get it
I always heard “haggis is an acquired taste” and “it’s disgusting because of what’s in it”. But the first time I tried it… holy shit it’s awesome.
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Boiled Peanuts. I love 'em, but they're salty and sodden and messy, and they can range from a disconcerting pop texture to a disconcerting slimy texture, all in the same batch.
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Waiting on the balut comment... 🤢🤮
皮蛋 a.k.a. "century egg" or, more boringly, "preserved egg".
I get it. I really do. Everything about these from the colour to the texture to the aroma to the flavour is highly alien to most people's tastebuds. (It took me ten years to warm up to them myself!) But now that I pushed through it, they're one of my favourite things.
...edited to add this picture for those who are unfamiliar:
I got in a huge argument with someone who actually thought they were preserved for 100 years…
So with someone who doesn't understand how reality works. Got it. 🤣
Could you imagine? You’d need to fund a company for 100 years with potentially 0 profit
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Liver and Onion, anchovies, chunchullo, whitebait, blood and tongue sausage... generally these fall in two categories:
- Food that has a particularly strong flavor that clashes with what people are used to, and
- Food that is made from the parts of an animal that is not "meat" and therefore has an unfamiliar texture.
They're wrong on all accounts - taste is acquired, and people should at least try food out of their comfort zone - but considering that it took 20 years for me to even consider trying shrimp (which still isn't my first choice, but I like it now) I can understand.
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Parsnip.
tofu
I used to eat tofu to be vegan. I didn't like it much but I put up with it. 1-2 years later and I've acquired a taste for it. Now I can eat it cold, fried, baked, etc. It does need some sort of sauce to be genuinely good to me, but it requires a lot less effort than it used to.
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mmm, I could go for some crispy tofu with hot sauce right about now
Uni: 
I've had sea urchin once, at a fishmarket in Tokyo. It's definitely an acquired taste.
I can barely remember what it tasted like, just that my friend and I each had one and immediately concluded that we didn't need another. Very different from most sea creatures at least. I expected a mussel, but it was much softer in texture and much stronger in taste.
We ate them plain, but I kinda want to give them another try with some other stuff to dampen the impact.
Tried it once. Reminds me of sea water flavored Jell-O.
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Goat cheese, lamb/mutton, truffle and any kind of mushroom, spicy foods
Once I had this dark chocolate with chile pepper and pop rocks in it, no one else wanted to try it but I really liked it
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Cauliflower soup. It tastes amazing to me, but it really does smell like farts
Oatmeal. Yes, it's the texture and temperature of boogers, but I never ate my boogers growing up. What I ate growing up was a lot of oatmeal.
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