What foods do you HATE?

[DavidMn]

Originally Posted by chiliD

Raw sliced or quartered tomatoes (chopped, stewed, pureed are ok)

Certain types of mushrooms (I like most of them, just a couple of varieties I don't like...but, I don't recall their names.."psyllocibin" is on the "ok" list. )

Some of the more "daring"/"exotic" sushi bar items (Uni, abalone, etc)

Anything still alive

Bell pepper pieces larger than a quarter.

Hot radishes (sweet radishes are ok)

Kim-chee

Some dim sum items (but not all, by far)

extremely spicy items...I can take "hot" to a point...but, when it could possibly sting/burn on "the other end"...that's where I draw the line.

Veal
Lamb
Rodents (rabbit, squirrel, opposum, etc)

Beaks, feet, snouts, tongues, eyes, genitalia, livers, kidneys, gullets, tripe

runny egg whites

undercooked bacon

I hear ya on Bacon. I only like mine real crispy.

[CreepingDeath]

Seafood -I'm allergic to the wankers anyway.
Mushrooms
Tofu
Liver
Hot dogs
Bologna
Spam
Eggs
Radishes
Brussel sprouts
Watermelon
Pork chops
Dark meat chicken
White chocolate
Marshmellows
Water chestnuts
Cooked carrots
Iceberg lettuce

[Brwn_eyes0511]

Seafood!

[sara1998]

Brussel Sprouts
Water Chestnuts
Spinach
ham and beans
mahi mahi
green beans
tofu
celery

[BTFLCHLD]

Posted on Tue, Feb. 21, 2006
Groups protest carbon monoxide use in meat
JIM ABRAMSAssociated Press
WASHINGTON - Shoppers who judge the freshness of meat by its pink color may be deceived by a relatively new industry practice of treating meat with carbon monoxide, critics say.
The meat industry defends the use of carbon monoxide to help meat retain its pink hue, saying large sums of money are wasted when sellers throw away meat that is still safe to eat but is not as attractive because it is slightly brown.
"Color is the number one indicator that's used" in selecting meat, said Don Berdahl, vice president of Kalsec Inc., a maker of natural food extracts in Kalamazoo, Mich. Last November Kalsec filed a petition with the Food and Drug Administration seeking a ban on the use of carbon monoxide in meat packaging.
Berdahl said Tuesday that carbon monoxide-treated meat could be left on the kitchen counter for five days and would still look bright red and fresh. Carbon monoxide "also suppresses bad odors and the presence of slime, other telltale signs that meat is spoiled," Kalsec's petition said.
The petition said treated meat could hide the growth of pathogens such as Clostridium botulinum, Salmonella and E. coli.
Berdahl acknowledged that his company has a business interest in protesting the practice. But consumer groups, while agreeing that carbon monoxide in itself is not a health risk, are concerned that meat buyers will focus on the color and ignore expiration dates and other signs that meat is no longer edible.
"Carbon monoxide masks the natural coloration of meat by reacting with myoglobin in the meat and producing a bright red color," the Consumer Federation of America and the group Safe Tables Our Priority wrote last month in asking the FDA to reverse its acceptance of the practice. The artificial color, they said, "has been found to last 'beyond the time of spoilage,' thus masking the true color and freshness of meat packaged with carbon monoxide."
The Kalsec petition also argued that the FDA does not have the legal authority to permit the use of carbon monoxide in fresh meat packaging because it is an unapproved and prohibited color additive.
Carbon monoxide is used in some "case-ready" meats, products put in leak-proof, tamperproof, hermetically sealed packages before being shipped to the local butcher or supermarket. Up to 60 percent of meat sold is now case-ready, according to industry estimates, but a relatively small amount of that is carbon monoxide-treated, said Dr. Randall Huffman, vice president for scientific affairs at the American Meat Institute.
In most cases, he said, case-ready meat is treated with a high level of oxygen, which causes the meat to turn red but also leads to deterioration of color, quality and flavor. The carbon monoxide technology eliminates the oxygen, preventing degradations in quality, he said.
"It eliminates so much waste in the system," Huffman said. "It's an excellent way to reduce costs and keep meat prices competitive for consumers."
Since 2002, the FDA has given the go-ahead to three meat producing or packaging firms to use carbon monoxide under a process known as "generally recognized as safe," or GRAS.
Under GRAS notifications, the FDA conducts no research on its own, instead relying on the notifier's documents confirming the safety of the product.
Dr. Laura Tarentino, director of the FDA office of food additive safety, said in a telephone interview that the FDA had reviewed the evidence submitted by companies seeking to use the procedure and "did not disagree" with conclusions that it was safe.
She said the agency would be concerned "if we had evidence that consumers would be misled into buying meat that was spoiled." But so far, she said, there was "no evidence that that is the case."
Critics of carbon monoxide usage also pointed to the 2003 decision by the European Union to ban the practice in meat and tuna. Canada, Japan and Singapore don't allow carbon monoxide treatment for tuna.

[Enchanted_Stevi]

Originally Posted by BTFLCHLD

Posted on Tue, Feb. 21, 2006
Groups protest carbon monoxide use in meat
JIM ABRAMSAssociated Press
WASHINGTON - Shoppers who judge the freshness of meat by its pink color may be deceived by a relatively new industry practice of treating meat with carbon monoxide, critics say.
The meat industry defends the use of carbon monoxide to help meat retain its pink hue, saying large sums of money are wasted when sellers throw away meat that is still safe to eat but is not as attractive because it is slightly brown.
"Color is the number one indicator that's used" in selecting meat, said Don Berdahl, vice president of Kalsec Inc., a maker of natural food extracts in Kalamazoo, Mich. Last November Kalsec filed a petition with the Food and Drug Administration seeking a ban on the use of carbon monoxide in meat packaging.
Berdahl said Tuesday that carbon monoxide-treated meat could be left on the kitchen counter for five days and would still look bright red and fresh. Carbon monoxide "also suppresses bad odors and the presence of slime, other telltale signs that meat is spoiled," Kalsec's petition said.
The petition said treated meat could hide the growth of pathogens such as Clostridium botulinum, Salmonella and E. coli.
Berdahl acknowledged that his company has a business interest in protesting the practice. But consumer groups, while agreeing that carbon monoxide in itself is not a health risk, are concerned that meat buyers will focus on the color and ignore expiration dates and other signs that meat is no longer edible.
"Carbon monoxide masks the natural coloration of meat by reacting with myoglobin in the meat and producing a bright red color," the Consumer Federation of America and the group Safe Tables Our Priority wrote last month in asking the FDA to reverse its acceptance of the practice. The artificial color, they said, "has been found to last 'beyond the time of spoilage,' thus masking the true color and freshness of meat packaged with carbon monoxide."
The Kalsec petition also argued that the FDA does not have the legal authority to permit the use of carbon monoxide in fresh meat packaging because it is an unapproved and prohibited color additive.
Carbon monoxide is used in some "case-ready" meats, products put in leak-proof, tamperproof, hermetically sealed packages before being shipped to the local butcher or supermarket. Up to 60 percent of meat sold is now case-ready, according to industry estimates, but a relatively small amount of that is carbon monoxide-treated, said Dr. Randall Huffman, vice president for scientific affairs at the American Meat Institute.
In most cases, he said, case-ready meat is treated with a high level of oxygen, which causes the meat to turn red but also leads to deterioration of color, quality and flavor. The carbon monoxide technology eliminates the oxygen, preventing degradations in quality, he said.
"It eliminates so much waste in the system," Huffman said. "It's an excellent way to reduce costs and keep meat prices competitive for consumers."
Since 2002, the FDA has given the go-ahead to three meat producing or packaging firms to use carbon monoxide under a process known as "generally recognized as safe," or GRAS.
Under GRAS notifications, the FDA conducts no research on its own, instead relying on the notifier's documents confirming the safety of the product.
Dr. Laura Tarentino, director of the FDA office of food additive safety, said in a telephone interview that the FDA had reviewed the evidence submitted by companies seeking to use the procedure and "did not disagree" with conclusions that it was safe.
She said the agency would be concerned "if we had evidence that consumers would be misled into buying meat that was spoiled." But so far, she said, there was "no evidence that that is the case."
Critics of carbon monoxide usage also pointed to the 2003 decision by the European Union to ban the practice in meat and tuna. Canada, Japan and Singapore don't allow carbon monoxide treatment for tuna.

OMG have enough Stuff!!! lol...dont forget soap in ur glass along w/ ur milk....lol

[BTFLCHLD]

Originally Posted by Enchanted_Stevi

OMG have enough Stuff!!! lol...dont forget soap in ur glass along w/ ur milk....lol

silly! that was an honest mistake!
could happen to anyone!
including burnt bread!
now shush up!

[wondergirl9847]

I hate tons of stuff...it would be better to ask what foods do I like. LOL

I hate:

mayonnaise
white bread
tomatoes
bologna
99.9% of seafood (I do like fish, but only certain kinds, like whitefish. Hate catfish)
apples
eggs
dark meat chicken
pork chops
steak
..the list goes on...

and...anything that I consider to look weird or freakish. I always inspect food I get from restaurants. I've gotten raw chicken served to me before.

Don't even TRY to get me to try stuff like mushrooms, liver or anything like that. Gross.

I'm VERY picky about beef and sauces too. I don't like big chunks of meat in my food. When I eat chili, I try to only dip out the sauce. I put VERY little sauce on my spaghetti too. My friends say I eat colored noodles, not spaghetti. LOL

My bacon must be crispy too.

I'm the pickiest eater in the world, I think.

[Richard B]

Originally Posted by wondergirl9847

I'm the pickiest eater in the world, I think.

No offense to you, but when I'm on a dinner date, I will be 100% turned off and ready to bolt when I discover my date is a super picky eater. It would never work for me.

[DavidMn]

Originally Posted by Brwn_eyes0511

Seafood!

WHats wrong with you boy?!?!?! Oh well, more Lobster for me!!

[cliffdweller]

Originally Posted by Richard B

No offense to you, but when I'm on a dinner date, I will be 100% turned off and ready to bolt when I discover my date is a super picky eater. It would never work for me.

Maybe you are a super picky dater!

[Richard B]

Originally Posted by cliffdweller

Maybe you are a super picky dater!

Hahaha. Good one. Actually I am. I don't want to spend the rest of my life with someone I settled for. Leave that to the unhappy masses and divorce court.

It's just that I love food (with the small exceptions I listed earlier). So I want someone who can get down with it without much hassle.
(I always prefer the low maintenance types).

[DavidMn]

Originally Posted by Richard B

Hahaha. Good one. Actually I am. I don't want to spend the rest of my life with someone I settled for. Leave that to the unhappy masses and divorce court.

It's just that I love food (with the small exceptions I listed earlier). So I want someone who can get down with it without much hassle.
(I always prefer the low maintenance types).

Ok mr foodie, so then would you be happy "settling" for a Porterhouse instead of a Filet Mignon?

[cliffdweller]

Originally Posted by Richard B

Hahaha. Good one. Actually I am. I don't want to spend the rest of my life with someone I settled for. Leave that to the unhappy masses and divorce court.

It's just that I love food (with the small exceptions I listed earlier). So I want someone who can get down with it without much hassle.
(I always prefer the low maintenance types).

You crack me up, "get down with" that's rich. And who's asking you to settle? It's just that I don't see "picky eater" as problematic when choosing a mate, I mean, I've heard of a lot of turn-offs and that's the first time that one has come up. Sorry, it tickled me, I'm easily tickled, what can I say?

[BTFLCHLD]

Originally Posted by Richard B

So I want someone who can get down with it without much hassle

i think its damn sexy you like to mess with food
id love to get down with you...yummmy!!
imagining you all laid out...id go to town!!