Mine is fennel. I know I should love it and I've tried it, even roasted it with coppa pork steaks - still a no go. There may or may not have been an incident with Ouzo back in the late 80's that has forever clouded my opinion of the black licorice taste! :)
Lord, thank you for validating my opinion. I don’t like Balsamic vinegar either. I must be a grumpy old man, but the worst for me is going to a restaurant and getting a Caprese salad with a balsamic glaze. Mediocre tomatoes, crappy cheese, but SO many people love that. I'd rather have a side of meatballs with a mixed green salad with tomato, red onion, cucumber, imported red wine vinegar, extra virgin olive oil, and Parmigiano Reggiano cheese.
Apr 28, 2022·edited Apr 28, 2022Liked by Andrew Zimmern
Saying you don’t like balsamic vinegar because of all the bad ones out there is the same as saying you don’t like maple syrup because Mrs. Butterworth’s is so bad. I admit, the real stuff is rare and expensive. But it’s good; probably the best derivation of vinegar there is.
Interesting. I have a bottle of the good stuff…simply love the the “dirt” taste. And it’s amazing as you said on fruits & deserts. But I can’t bring myself to use it in salad dressings…so for that I’ve found some balsamic/fig products that make killer salad dressings. Can’t wait to see the yuck items called out… for me, I don’t hate it but rarely use garlic. I’d rather use onions, shallots, scallions anything from that family or heck a little of each. And I often get grief for this, but not a hazelnut fan, and can’t stand Nutella.
I'm with you, Andrew....I don't like balsamic vinegar and gave it up years ago. Glad you've highlighted these other options. My nickname is "Mela" so I'll have to try the Condimela! And two things I can't get behind are dill and ocra!
Low-hanging fruit (sorry) but those bullshit plastic limes and lemons full of "juice," sold next to the preserved "chopped and roasted" garlic. American shelf-stable commerce at it's worst. Also, Mexican ketchup (catsup) is a disaster. I'd add lemon pepper, but home-made lemon pepper is pretty delicious.
Powdered chicken base (or those awful foil wrapped cubes)! I just hate it! Its grainy and salty and artificial. Then it sits in your pantry and it clumps up (that could be my fault for keeping to to long or even buying it in the first place). I would rather use Minors Chicken Base in the plastic container that is stored in the fridge.
Speaking as a pariah, I hate, despise, and loathe avocados. Lord knows I've tried: lots of different recipes of guacamole, on toast along with other toppings, even "disguised" in a smoothie. Nope. In my mouth it tastes like pure soap. It's so much of a problem that I'm reduced to telling waiters, "no avocados", because I'm allergic. THAT, people understand.
Mine is fennel. I know I should love it and I've tried it, even roasted it with coppa pork steaks - still a no go. There may or may not have been an incident with Ouzo back in the late 80's that has forever clouded my opinion of the black licorice taste! :)
Green bell peppers. let them ripen for gosh sake.
Lord, thank you for validating my opinion. I don’t like Balsamic vinegar either. I must be a grumpy old man, but the worst for me is going to a restaurant and getting a Caprese salad with a balsamic glaze. Mediocre tomatoes, crappy cheese, but SO many people love that. I'd rather have a side of meatballs with a mixed green salad with tomato, red onion, cucumber, imported red wine vinegar, extra virgin olive oil, and Parmigiano Reggiano cheese.
Saying you don’t like balsamic vinegar because of all the bad ones out there is the same as saying you don’t like maple syrup because Mrs. Butterworth’s is so bad. I admit, the real stuff is rare and expensive. But it’s good; probably the best derivation of vinegar there is.
Hazelnut for me. Love good balsamic just use sparingly
I know this is foody treason but other than sushi Japanese food always let's me down
Cookies from Italy or Greece disappoint me almost every time.
Interesting. I have a bottle of the good stuff…simply love the the “dirt” taste. And it’s amazing as you said on fruits & deserts. But I can’t bring myself to use it in salad dressings…so for that I’ve found some balsamic/fig products that make killer salad dressings. Can’t wait to see the yuck items called out… for me, I don’t hate it but rarely use garlic. I’d rather use onions, shallots, scallions anything from that family or heck a little of each. And I often get grief for this, but not a hazelnut fan, and can’t stand Nutella.
I'm with you, Andrew....I don't like balsamic vinegar and gave it up years ago. Glad you've highlighted these other options. My nickname is "Mela" so I'll have to try the Condimela! And two things I can't get behind are dill and ocra!
Low-hanging fruit (sorry) but those bullshit plastic limes and lemons full of "juice," sold next to the preserved "chopped and roasted" garlic. American shelf-stable commerce at it's worst. Also, Mexican ketchup (catsup) is a disaster. I'd add lemon pepper, but home-made lemon pepper is pretty delicious.
Nutmeg...yuck!
Powdered chicken base (or those awful foil wrapped cubes)! I just hate it! Its grainy and salty and artificial. Then it sits in your pantry and it clumps up (that could be my fault for keeping to to long or even buying it in the first place). I would rather use Minors Chicken Base in the plastic container that is stored in the fridge.
Speaking as a pariah, I hate, despise, and loathe avocados. Lord knows I've tried: lots of different recipes of guacamole, on toast along with other toppings, even "disguised" in a smoothie. Nope. In my mouth it tastes like pure soap. It's so much of a problem that I'm reduced to telling waiters, "no avocados", because I'm allergic. THAT, people understand.
Very informative. Thank you. I'm not keen on porcini mushrooms. They can tend to overpower a dish. And I use saffron sparingly for the same reason.
Ditto!!!!!!
I like pineapple vinegar from Hawaii. It has mother.