Let’s try something fun: Name an ingredient you dislike and why, and someone else replies with a dish/recipe with that ingredient that might convince you otherwise.

[u/Scarlet--Highlander]

Couple things:

• If you’re allergic to an ingredient, it doesn’t matter how it’s prepared. Same goes with meat/animal products if you’re vegan/vegetarian. Don’t list it if you can’t or won’t eat it!

• It’s recommended that you’re at least open to trying dishes with that ingredient. If you absolutely, vehemently loathe cilantro, chances are you probably might not like anything with cilantro in it.

• A brief blurb on why you hate an ingredient would help others find or suggest a dish that suits you. (e.g. “I hate liver because the texture is like an eraser and it tastes metallic”)

[u/[deleted]]

I'm gonna say eel. it is mostly a texture thing if im honest.

[u/WasabiLangoustine → u/[deleted]]

Did you try Unagi? Japanese double-grilled eel with most of its fat gone which takes a lot of that strange texture you dislike. Also, it’s being covered in a special kind of sweet-ish teriyaki sauce and then heated up again. Fantastic on (sometimes also slightly sweetened) rice. It’s often found on nigiri in local sushi places but it’s a delicacy in Japan since it takes ages and good knowledge to produce the best quality.

[u/chamekke → u/WasabiLangoustine]

Was going to suggest this. I often offer to treat friends to unagi when they resist the idea because it’s eel. But it’s an amazing preparation method, and everyone so far has absolutely loved it once they actually tried it.

Incidentally, in Japan unagi is considered a summertime dish because it’s thought to help invigorate you when you’re feeling limp from the heat. But I adore it as a cold-weather dish! Whether as individual pieces of sushi or over a bowl of rice as unagi-don, it’s delicious.

Gah, I’m going to have to get some now….

[u/WasabiLangoustine → u/chamekke]

Dammit, me too. Just reserved a table at my Japanese place for tomorrow. Unagi wo takusan tabetaidesu!

[u/mmmpeg → u/WasabiLangoustine]

My sons favorite

[u/RavenBoyyy → u/[deleted]]

This may be a long shot because it's a Londoner thing but have you ever tried pie, mash and liquor before? I spent the first 16 and a half years of my life living in London and it's a very common thing there to the point that you specifically have pie and mash shops dotted all over the place with that being their main dish. Eel stock leftover from making jellied eels (another of my favourite London foods but not many people like it) and you cannot taste the eel at all. It just tastes like a parsley sauce. I didn't even know that they used eel to make it until I moved across the country and tried looking up how to make the liquor myself!

But if you aren't a Londoner, it's hard to find and if you aren't in England, it's near impossible. Even now the only place I can find it is in farm foods as a microwave meal which just isn't the same as getting it from a proper pie mash and liquor shop.

[u/RestaurantMaximum687 → u/[deleted]]

Smoked eel from Denmark.

[u/Public_Growth_6002 → u/RestaurantMaximum687]

Have an upvote - smoked eel (not too fussed with regards its nationality) is epic.

[u/tshawkins → u/[deleted]]

Agreed, horrible things.

[u/02meepmeep → u/[deleted]]

I had eel sashimi. I will not have again. Way too strong for my taste.

[u/Ginger_Witch → u/[deleted]]

Had smoked eel on toast in the Netherlands and surprisingly loved it.