gross tastes u luv

[Mythic Al]

Brussel sprouts

I absolutely love Brussel Sprouts! Used to cut them in half to get a nice char on the cut face of the sprout (this, however, resulted in undesired burns often). Recently, however, started grilling them whole, and the texture is way more enjoyable! Plus, burning them isn't a big deal, because you can just peel the one burnt leaf off.

 

[Sponsor]

I too am a massive fan on cilantro/corriandre. My entire family HATES it lol. Apparently it's a genetic thing. I must've been adopted...

 

[Donor]

someone was once tryna make an argument
that tastes partly develop based on inter-familial competition for food

 

[ohti]

someone was once tryna make an argument
that tastes partly develop based on inter-familial competition for food

The cilantro gene is real, I have it too.

 

[Tom Ganks]

Bridgeford Pickled Sasuages

 

[Yayo]

Malort

 

[Counsel]

Sour beers are pretty rad.

I've got a few bottles of some 2012 stuff in the cellar that I'm halfway considering trying.

 

[Donor]

Malort

 

[Tayrom]

Good information, really

 

[Daltert Moropi]

Mix these three food together and eat for yummy delight

smarties
Cheese-its
Apple-sauce

Very delicious in elementary school... not so much now.

 

[the great gringo]

cat food, preferably whiskas

 

[Kaxle]

Malort

So they do exist!

 

[melabeari]

 

[Funnystrike]

METTBRÖTCHEN!

Raw minced pork bun

 

[zazzyfraz]

METTBRÖTCHEN!
View attachment 15523

Raw minced pork bun

Seems dangerous to eat

 

[toskosa]

brussel sprouts are life, roommates hate when I make them even though they smell so good.
That and onions, onions are also amazing.

 

[Donor]

onions are also amazing.

therapy root

 

[Kirise]

2-year aged sharp cheddar. I mean the smells-like-old-gym-shoes, burns-in-your-mouth super aged cheddar. I hate mold, but daggone, I love cheese.

How anybody likes anything anise/licorice/wtf is beyond me, but you do you. I remember an anise liquor that got me sick in high school. Still haunts me.

I thought I'd like vegemite, but no way. Natto, on the other hand, was a win.

Everything's better with Cilantro.

 

[Counsel]

2-year aged sharp cheddar. I mean the smells-like-old-gym-shoes, burns-in-your-mouth super aged cheddar. I hate mold, but daggone, I love cheese.

I opened a tin of Cougar Gold last month, a two year cheddar I had been aging. Magnificent stuff, would recommend.

One of my favorites from my travels abroad was a raw milk semi-soft washed rind from southern France called Saint-Nectaire. Super creamy and aromatic. Earthy flavors of hazelnuts, hay and mushroom.

 

[Asylum]

One of my favorites from my travels abroad was a raw milk semi-soft washed rind from southern France called Saint-Nectaire. Super creamy and aromatic. Earthy flavors of hazelnuts, hay and mushroom.

if you get a chance, try cabricharme.