INTENSITY²
Start here => Games => Topic started by: "couldbecousin" on March 05, 2016, 06:00:57 PM
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Asparagus. :sick:
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Blue anything that isn't blue corn or blueberries! (emo)
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"Cheese" from a can, especially an aerosol can. :thumbdn:
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Double-Stuf Oreos.TM Too much cream, it upsets the balance of flavors. >:(
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Egg yolks, raw in a protein shake, enjoy your salmonella! :happypuke:
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Fritos ... too salty, and I usually love salt. :dunno:
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Gristle of any kind. I know it's not food, but it ends up in some of my frozen dinners nonetheless. :zombiefuck:
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Honey. I just can't like it. No disrespect to the bees. :-\
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Iced tea. Pointless, just give me real water. :thumbdn:
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Jellied corned beef. :sick:
(http://static.caloriecount.about.com/images/medium/beef-cured-luncheon-meat-163845.jpg)
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Kidney beans. They spoil three-bean salad. :M
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Lima beans, except in my friend's homemade soup. :orly:
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Maple "flavored" syrup. Only the real deal will do! :toporly:
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Nuts, just about any kind, in just about anything. :soapbox:
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Oatmeal. The texture just gags me! :puke:
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Pork, about 95% of the time, because it's so often tough as leather. :thumbdn:
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Quince. I think it's sour. I have a bad feeling about it. :hide:
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Raspberry jam with seeds in it. Gotta be seedless! :hitler:
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Shrimp. Fishy, rubbery, what's all the fuss about? PPK calls them sea bugs. :rofl:
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Tomatoes, especially grape or cherry tomatoes that burst in the mouth. :GA:
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Unpeeled fruit of any kind. :apple: Peel ruins the experience. :thumbdn:
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Vanillin, the artificial flavoring used in cheap pancake syrup. It's evil.
It teaches people to accept third-rate syrup on their pancakes! Only real maple is permitted! :MLA:
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WeetabixTM. Or Weeta-bricks, as I think my father called them. :laugh:
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Yellow American cheese or Cheddar. Everyone knows it's supposed to be orange. :M
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Xanthan gum. Additives are evil. :angel:
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Zucchini, unless it's baked into bread. :thumbdn: So damn watery, what's the point?
Yes, I put Y before X. Let's see you come up with a whole alphabet's worth of disgusting foods. You can't. :oranna:
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Apple pie with bits of core in it! :zombiefuck:
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Braaaaaaaaaaaiiiiiiiiiins. :zombie:
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Chestnuts...a lot of work for a nut that doesn't even taste good.
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Chestnuts aren't meant to be eaten raw. Roasted and salted.
As for your honey/oatmeal couldbe, I LOVE that combination, porridge made with butter melted in whilst cooking and served with a lake of melted honey on it, or failing that, either more butter or golden syrup.
Most on that list is pretty nasty though. I'm not a pork fan either, although I do like salty bacon and sausages. And I love kidney beans in chilli con carne. Although its annoying my old man doesn't use the right spices. I must confess last time he made a chilli, I snuck a good spoonful of my premade steak spice, and some extra fly agaric in the pot when he left the kitchen. I do not recall him complaining however:D
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Dried fruits. The juice is the whole point. Although raisins and "craisins" are good in recipes. :orly:
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Edamame. Just on general principle. :sick:
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Dried mango strips are lovely and chewy.
One thing I have a tolerateokishnecessary-hate relationship with is onions. On the one hand you NEED them in chilli con carne, other meat mince dishes but I have to chop them up fine enough they melt more or less when cooked, or else pick them out after. Because the texture is..oh my god, its vile.
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Fried squid! Cthulhu disapproves! :cthulhu:
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Baby fried squid are not only delicious, but look like tiny stars. Yummy.
Autumnal spices - cinnamon, cloves, nutmeg.
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Baby fried squid are not only delicious, but look like tiny stars. Yummy.
Autumnal spices - cinnamon, cloves, nutmeg.
Autumnal spices turn up in a lot of unexpected places! :orly:
Gum. Not technically a food, but I'm putting it here because it's disgusting. :sick:
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Ham, unless it's low-sodium. :M
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Incaberries. Just looked 'em up. :hide:
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Jackalope
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Lamb
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Meat (Any)
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Nopalitos. (which see, if you do not speak any Spanish)
Sorry, Except for certain flowers and fruits, I just can not get into eating cactus (now I have had exceptional pastries made from prickly pear fruit). Surviving by using them is another story, but I would question my desire to survive if it all came down to eating cactus.
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Ham, unless it's low-sodium. :M
SO you would object to a slow cured Virginia ham, using salt and sugar as the curing?
I actually love them, but they are better after "de-brining" them over night in purified water, draining it several times and replacing it with fresh purified water each time.
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OH!!
Hell no!
I can not be a part of this thread any longer.
I generally love all food. I got lucky to post my distaste for cactus.
I am trying to think of a food that I think of as disgusting that starts with "O" and having no luck. I love oysters, oats, olives, olive oil, oranges, oregano, onions, okra, octopus, etc. but unless we could come up with a land living bug or slug starting with "O" I may not be able to play anymore.
(I do know that I am eating arthropod types of food when I enjoy crabs, shrimp and lobster, but hey ... they are not dirty like their cousins tarantulas, which I will draw a line at eating.)
:laugh:
Most things I think of as disgusting, I do not consider as food.
You guys are on your own from here on.
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oolang tea cakes
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Peas. The way they pop in the mouth - does my head in. Ew.
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Quince - too bitter
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Many of the foods on this list are not good if not prepared properly.
like dirtdawg, i can eat almost anything. can't have gluten but have eaten it before being diagnosed. have never had quince, but can't eat okra unless fried. like eating mucus otherwise. i will try almost any food once just to see. that is how i discovered things like bibimbap and sushi. people like to challenge my disgust tolerance. no one has won.
by the way, without xanthan gum, most GF foods would be impossible to make.
i put nopalitos in my tacos and burritos.
Shrimp that is rubbery is overcooked and possibly stale or made with old shrimp. send it back. the same with pork, which is easy to overcook since it's often pink when done. many people will see this and cook it until it's grey, which means you will be eating cardboard for dinner. go to outback steakhouse and have the pork roast. they do it right. they are fair with the ribs.
a- unless you get fresh apples you may be purchasing apples up to a year old - they will have a mealy texture and less flavor. They will also go bad quickly compared with fresh apples. truly disgusting. my mother cooks her avocado. that's disgusting
b/c - where was lestat for b - brie or c - camembert?
d- dragonfruit are tasteless
e- nothing for e (edamame i like, but then, i like peas and beans), unless you think eggnog is disgusting. actually, canadian eggnog is. half cooked eggplant is disgusting too.
f- fenugreek? smells awful to me but have eaten it.
g- we'll go back to lestat for goat cheese, gruyere and others for garlic
h- really surprised no one mentioned haggis for h.
i - incaberries could qualify as g for ground cherry or p for physallis. i know people who don't like them. like passionfruit they are full of seeds and they have a hard skin.
j - have never eaten jicama which looks like a potato but is supposed to be savory and sweet at the same time. umami, maybe?
k - try kima curry. i cannot stand to be in the house when it's cooking. it doesn't taste bad, just smells awful. the same with chitterlings (pork guts).
l - lots of people don't like liverwurst but i love it. i think lucky charms is disgusting but most children's cereals are. i do like the marshmallows, though.
m - definitely monosodium glutamate. if you can taste it. milk with all the fat removed. seriously disgusting.
n - if you want really nasty for n, try natto. it's a japanese delicacy that requires an acquired taste. i am still working on it. it is fermented, sticky, slimy soy beans.
o - will have to go with raw oyster guts, i like the outside much better
p - will have to be abuses of pumpkin - coffee, pasta sauce and the like
q - will have to go with quail eggs - whole, pickled eggs. can't bring myself to taste them.
r - ratatouille. because of the variation of cooking times the eggplant usually is underdone, and if it's done properly, the rest of the vegetables are overcooked.
s - sausages, canadian style. not disgusting, but not very tasty.
t - try tendon stew. another acquired taste. i love it but hard to get tendons around here.
u - can't bring myself to try urchins either
v - canned vienna sausages. truly disgusting
w - whale fat. worms, fried. not brave enough yet.
x - by the way, yeast and xanthan gum both are additives necessary for different kinds of bread. had to look this one up - xanthia. no tolerance for alcohol and don't like the flavor. it likely would kill me.
y - yoghurt with all the fat removed. as disgusting as skim milk. alternately, fat removed yoghurt with yuck included to make it as creamy as normal yoghurt.
z - zucchini bread made by people who think leaving large chunks of zuchini and other things like corn and hot peppers makes it more sophisticated. i like steamed zucchini and summer squash together. ziti's not disgusting unless made improperly with the wrong sauce.
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All of the zucchini bread I've tried has been sweet rather than savory with vegetables. Not too fond of sweet because it's fairly tasteless.
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@ Wollf: Sone years ago, I started leaving the eggplant out of my Ratouille. It was a faff to prepare, and I 've never really liked it anyway, just tolerated it on the assumption that other people liked it. Which assumption turned out to be incorrect :D
I don't know what to call the call the resultant dish, especially not now that I have to leave the oil out too, but it's much nicer than proper Ratatouille. Sorted :)
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Radishes. They're hard as rocks and I almost choked on one when I was 6. :mad:
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Sugar in coffee. I can't drink sweet coffee, though I eat sugar by the truckload elsewhere. :-[
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Tea. I have to run to the sink and swoosh my my mouth out, wheneverever i sip somebody's tea in mistake my coffee. Can't imagine how anone enjoys that revolting stuff. And yes, I really am English
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Peas. The way they pop in the mouth - does my head in. Ew.
I'm with you there. Can't stand raspberries, blackcurrants etc. either, same reason, though I love the juice. And processed peas are just fine too. I think my disgust stems from when i was small, and we lived in a street lined with rowan trees. When the berries dropped and you couldn't walk on the pavement without squashing them, the sight of those berry guts smeared all over the pavement made me feel really nauseous. I think peas etc probably remind of those berries unconsciously.
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Tea. I have to run to the sink and swoosh my my mouth out, wheneverever i sip somebody's tea in mistake my coffee. Can't imagine how anone enjoys that revolting stuff. And yes, I really am English
I find tea a bit pleasant at times, but maybe it is a mood thing.
I generally make fairly strong sun tea in a glass gallon jug then refrigerate it. It is only good for a day. I drink it unsweetened and just cold.
Hot tea? ... maybe if I am sick and need to take medicine, with honey, some herbs. I used to add brandy to hot tea things, but no more. I no longer use any alcohol, even spoonfuls.
Many herbs make palatable hot teas. I do enjoy monarda (which I grow, some call bee balm), manzanilla (which I grow, some call chamomille or little apple) and cinnamon (which I have to buy) when I need a tincture.
I think tea has its place.
:cbc:
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Radishes. They're hard as rocks and I almost choked on one when I was 6. :mad:
I am going to challenge this. (Obviously, the only way I can enter this thread after my previous post)
There are many different kinds of radishes, some are HOT!! and some are quite mild and most are very soft when young.
Even if you choked on a hard one as a child, try using them as sprouts; just soak the seeds and wrap them in cloth, place them in the 'fridge for a day or two. The baby sprouts are almost like bean sprouts, but with a tiny kick of flavor.
Or maybe, just use them as greens ( a week or so older than sprouts) to ramp up the flavor of a salad.
Never dis' radishes in my view or I might post recipes!
:yikes:
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Dried fruits. The juice is the whole point. Although raisins and "craisins" are good in recipes. :orly:
A couple of weeks ago, I was wanting some of those dried fruits to carry to work as a snack. My wife came home with a variety of stuff. She did fine, but she also brought home some dried dates.
Kind of amazing, but too sweet for me to eat on the run.
So, I made oatmeal cookies, but instead of adding raisins, I put those damn triple sweet dates in the mix with extra ginger to offset the sweetness. Not bad at all and the kids ate them as if some Vader or other was controlling their thoughts.
Thing about the whole fruit, regarding the juices is that once ones system decides to (think aging'slowing metabolism) "not do the right thing with juices" options are limited.
I can eat four or so dried apples gaining all the benefits of the fiber and a few of the benefits of natural sugars, but even half of one REAL ONE will make me walk quickly like a prairie dog several times per day as I try to make it to the toilet.
I call it prairie doggin'
My grandfather called it the apple quick step. Pretty much the same thing.
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Edamame. Just on general principle. :sick:
Is that not pig food?
Or something that is used to make bio-diesel?
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Dried mango strips are lovely and chewy.
One thing I have a tolerateokishnecessary-hate relationship with is onions. On the one hand you NEED them in chilli con carne, other meat mince dishes but I have to chop them up fine enough they melt more or less when cooked, or else pick them out after. Because the texture is..oh my god, its vile.
Pre-cook them separately in a different dish before adding them to your main dish, ONLY after being cooked to your idea of perfection or non threatening tolerance.
... or just do not bother. Shred the bastards in a blender and add only the juiced product as a flavouring. Use carefully - very strong result.
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Sorry for not following the rules, but I feel some intervention is in order.
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"U"
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The only thing I can think of that starts with "U" is ugli fruit and to me they taste a bit like a Seville Orange, something that you would use to make a marmalade.
:clap:
I might have to google to solve this letter, but I will leave it to the "Vs" to carry on.
I might tell you what you are doing wrong again, though and promote universal freedom in palate usage.
:hide:
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Sorry for not following the rules, but I feel some intervention is in order.
Quit breakings stuff, DirtDawg. :zoinks:
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Violet Candies
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Dried mango strips are lovely and chewy.
One thing I have a tolerateokishnecessary-hate relationship with is onions. On the one hand you NEED them in chilli con carne, other meat mince dishes but I have to chop them up fine enough they melt more or less when cooked, or else pick them out after. Because the texture is..oh my god, its vile.
Pre-cook them separately in a different dish before adding them to your main dish, ONLY after being cooked to your idea of perfection or non threatening tolerance.
... or just do not bother. Shred the bastards in a blender and add only the juiced product as a flavouring. Use carefully - very strong result.
used to eat whole onions raw but i have matured from my "dare you" days.
i will eat them raw on sandwiches.
py likes them too so our dishes tend to have more than what's called for by the recipe. and i still fry them up and eat them with nothing more than salt.
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When kids had a cold I would place half an onion next to their bed. A lot of times there would be only brown onion peels left in the morning.
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Violet Candies
possible winner for the most disgusting. for most other things it is texture. i cannot fathom how anyone could eat anything that tastes like that candy.
Watercress - why would anyone eat it, much less put it in a sandwich?
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Violet Candies
possible winner for the most disgusting. for most other things it is texture. i cannot fathom how anyone could eat anything that tastes like that candy.
I absolutely love violet -flavoured sweets, but I can't find any that love me back these days. Might have to resort to attempting to make my own.
I refuse to call them violet candies because
A) that's not proper English, that's American :hitler:
B) Three or four times over , I've misread that as "violet candles" . The first time , I did a bit of a double-take, since I was reading it on "recent posts" where it it immediately follows "cool whip", "friskies" "play station" and "virgin records" :LOL: (in "describe your sex life with a brand name" ) Ofc, my immediate thought was "Hey! Violet candles isn't a brand name.. is it?", otherwise I wouldn't have blinked at it . :LOL:
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Dried mango strips are lovely and chewy.
One thing I have a tolerateokishnecessary-hate relationship with is onions. On the one hand you NEED them in chilli con carne, other meat mince dishes but I have to chop them up fine enough they melt more or less when cooked, or else pick them out after. Because the texture is..oh my god, its vile.
Pre-cook them separately in a different dish before adding them to your main dish, ONLY after being cooked to your idea of perfection or non threatening tolerance.
... or just do not bother. Shred the bastards in a blender and add only the juiced product as a flavouring. Use carefully - very strong result.
used to eat whole onions raw but i have matured from my "dare you" days.
i will eat them raw on sandwiches.
py likes them too so our dishes tend to have more than what's called for by the recipe. and i still fry them up and eat them with nothing more than salt.
I pretty much still eat a whole onion raw every day, sometimes only half, depending upon the size. While some prefer the sweet varieties (I think they just do not like onions) I mmost enjoy the large white southern raised ones - very flavorful. Fortunately, when you can find them here in Indiana, they are the cheapest.
:dunno:
I just had a Braunschweiger (we have a fabulous deli store a few miles away and I often splurge on the fancy smoked, meats. His are actually made right here and smoked in his own smokehouse and include more liver - for us demanding Americans - than the imported varieties) and hot mustard sandwich with a whole tennisball-sized onion (very modest, but absolutely fabulous, again) and (it just came out this way) three pickled jalapenos (from my own garden from earlier in the year).
I think onions are a great food and no matter how you eat them, just eat them. They are GOOD for you! Adding a little butter while they are cooking adds another dimension to the salt.
I kind of like fresh watercress. Impossible to find in central Indiana.
I can not think of a singlle food that is not a made up thing or a foreign language usage that starts with an "X" right now, so I will defer to the more experienced culinary palates to continue this thread.
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When kids had a cold I would place half an onion next to their bed. A lot of times there would be only brown onion peels left in the morning.
Explain, please.
I have heard of using slices of onion in sport shoes to help control athletees foot, but fevers?
... or what ever? TELL US MORE.
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xanthia (a cocktail)
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When kids had a cold I would place half an onion next to their bed. A lot of times there would be only brown onion peels left in the morning.
Explain, please.
I have heard of using slices of onion in sport shoes to help control athletees foot, but fevers?
... or what ever? TELL US MORE.
The sulpher containing ingredients in the onion will help unblocking the nose, by the way the mucus membrane reacts on it. So sleeping is easier.
It's a really old home remedy in the Netherlands.
Teary eyes soften the membrane too, like a saline nasal spray.
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Great solution if you like waking up smelling like hell's own anal sphincter.
I'd sooner go with locally-acting decongestant nose drops any day than stick my head into the vegetable equivalent of the bowels of satan. I've got way more of that stuff than I need and keep getting given more, since I use xylometazoline drops to counteract the nasal congestion due to taking clonidine and the muscle relaxer I use for the issues coming from the nerve damage in my leg.
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Yellow squash, bleurgh. I had to eat it as a kid. Never again.
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Zucchini, except in baked goods. By itself it's all water. Waste of butter. :thumbdn:
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Anchovies.
Courgettes taste good! And they make wicked low carb spaghetti.
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Brazil nuts. Eurgh.
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Celery
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Dried onions, until they re-hydrate. When they're still dry, they have the consistency of eggshells. :sick: