What food can you not stand, that ruins the whole dish?

[SperaT]

My worst thing is tarragon. It ruins everything on the plate for me.

Bananas
porridge
sweetcorn

Hate getting a burger with white raw onion usually thickly sliced. Prefer my onions cooked well.

I'd sooner not have onion in any form on anything.

Ditto Brussels sprouts (often served in my village as the only greens with a meal). My sister once said all she can taste with those things is the dirt they grew in, and I've come to agree.

Onions

I hate anything that has potential to go stringy. The worst are runner or green beans. That woody, stringy bit down the edge makes me want to gag. Joining them in the inedible corner are: mange tout, cress, thin frilly lettuce, orange pith, stringy bits on bananas, coriander and parsley.

I also don't like anything remotely aniseed flavoured.

Forgot to add that monstrosity that is celery. Tastes vile AND is stringy. 🤢

Rocket. Awful stuff.

On a roll now. the woody bit in the middle of tomatoes and pea shoots

Agree. Too woody (stringy adjacent)

Goat's cheese. Why do restaurants assume that if you're a vegetarian,you must ADORE goat's cheese?

Artificial smoked flavour. The kind you get in barbecue sauce and rubs.

Coriander. I hate it with passion. If I taste it in a meal, that’s it for me.

Kidney beans

I love lots of the things listed here 😀
I love onions, celery, coriander, peppers, olives, tarragon, beetroot etc

I don't like lamb but that's not usually a stealth addition to a dish & v easily avoided. Same with offal - I won't eat liver, or kidneys etc

I'm OK with small quantities of goats cheese but I don't love it & don't v often order things that it might be in so it's not really a problem.

Actually the thing I hate to get when ordering in a cafe / lunch place is a sandwich that has the ends of tomatoes. It's just hard skin. I will actually pick them out. If I'm at home I always throw that but away - the first & last slice. Also I'm fussy about the direction the tomato is cut in.

If you can picture this, I put the tomato 🍅 on its side & slice off what would have been the bottom as it is in the emoji. Them slice like that. The last slice is the 'top' stalk which I don't use.

Dh just slices it as it is in the emoji & there's always that woody stalky bit in some of the slices & he doesn't take it out.

My method is clearly superior!

@Tarkan the grapefruit thing is quite fascinating, it messes with one of my meds too (affects the rate of absorption in the intestines).

You'd be amazed at how many ppl pretend to have coeliac disease - DH has a cafe & ppl will kick off about their dish being adjusted for gluten then look you dead in the eye & order a cream tea or Victoria sponge for afters 🤦🏼‍♀️. Internally you're like 'I just strip cleaned a section of the kitchen, opened new ingredients to guarantee your safety AND NOW YOU WANT CAKE!'

In my kitchen at my place I do nail ppl down on the extent of the allergy - I've a friend who's son is deathly allergic to dairy, you don't mess with this stuff. But I totally respect preferences & will adapt & change wherever I can, every time.

Weirdly, I use a lot of fresh coriander & mint referring to it as 'fresh herbs' & no one ever complains, which given how many appear to loathe it really surprises me.

Raisins etc in savory dishes.
Parsley.

Coriander 🤮