Fidget
Trying
Bacon and marmalade on fried bread 
Strange Food Habits
- Thread starter billw
- Start date
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I've never seen any point in Wensleydale - it seems a bit to me like Cheshire only worse.
billw
The Tattooed One
Bacon and marmalade on fried bread
I'm going to have to experiment with this!
rafezetter
Troll Hunter
Love liver pate, even the Ardenne chunky stuff - actual liver is abhorrent.
Celery is abhorrent, it just is.
Like aniseed flavor - cannot stand Fennel
Celery is still abhorrent, it just is.
Not massively enamoured of Gherkins and will generally pick them out, but really like Picallilli, tartar sauce, and a bunch of other things I know have Gherkins in and I don't pick them out even when I can see them.
I really don't like Celery.
Don't like Swede - but I like "Potch" (swede and carrot mashed together).
Same here for Marmite and twiglets (hate the former, love the second)
Ohhh century eggs - yummy - my Cantonese friend at boarding school got me onto those, ok they were not quite century eggs, but had still been steeped in really good Soy sauce for some time, incredibly salty though.
Celery is abhorrent, it just is.
Like aniseed flavor - cannot stand Fennel
Celery is still abhorrent, it just is.
Not massively enamoured of Gherkins and will generally pick them out, but really like Picallilli, tartar sauce, and a bunch of other things I know have Gherkins in and I don't pick them out even when I can see them.
I really don't like Celery.
Don't like Swede - but I like "Potch" (swede and carrot mashed together).
Same here for Marmite and twiglets (hate the former, love the second)
Ohhh century eggs - yummy - my Cantonese friend at boarding school got me onto those, ok they were not quite century eggs, but had still been steeped in really good Soy sauce for some time, incredibly salty though.
Last edited:
Nigel Burden
Established Member
It's strange how your tastes can change over the years. I used to like celery, but I'm not so keen now.
As a child I liked eggs, now they turn my stomach, especially as my daughter eats them, almost coddled with the whites still runny.
Nigel.
As a child I liked eggs, now they turn my stomach, especially as my daughter eats them, almost coddled with the whites still runny.
Nigel.
Benchwayze
Established Member
Don't forget. If it's Cadbury's then it's now American chocolate, which always did seem 'gŕeasy' to me. Ughhh!
John
John
Benchwayze
Established Member
Not a fan of celery or liver
But love the pate in my Beef Wellington and like a stick of celery with a ham Sarney.
John
NikNak
Established Member
Sausage and marmalade samich 
saw a young lad on jim'll fix it donkeys years ago (yeah i know 
... i must've been 15-16 at the time), they 'fixed it' for him to order sausage and lime marmalade sandwich at the Dorchester (or some other swanky eatery) i liked the look/sound of it, tried it, omg deeelish. Everyone says "bleurrgghhh...." but when i ask 'do you like Chinese sweet and sour.? same thing just in a handy bread package 
Like all beans except broad beans
Mint sauce on everything
Dark chocolate has to just melt in the mouth, dont crunch it euwww....
saw a young lad on jim'll fix it donkeys years ago (yeah i know ... i must've been 15-16 at the time), they 'fixed it' for him to order sausage and lime marmalade sandwich at the Dorchester (or some other swanky eatery) i liked the look/sound of it, tried it, omg deeelish. Everyone says "bleurrgghhh...." but when i ask 'do you like Chinese sweet and sour.? same thing just in a handy bread package Like all beans except broad beans
Mint sauce on everything
Dark chocolate has to just melt in the mouth, dont crunch it euwww....
treeturner123
Established Member
Love Cheese but why add all these odd things to it:-
Cheese with Cranberries or sage or figs or onions or any fruit: it's just WRONG. Chives, just about OK
Beetroot ; Roast it and serve with roast beef, lovely, it's probably the horseradish sauce that helps.
Phil
Cheese with Cranberries or sage or figs or onions or any fruit: it's just WRONG. Chives, just about OK
Beetroot ; Roast it and serve with roast beef, lovely, it's probably the horseradish sauce that helps.
Phil
billw
The Tattooed One
Might be American owned but the recipes haven’t changed. Try a Hershey’s bar and you’ll soon see the difference!
JandK
Established Member
Love any lamb dish but not with mint. Prefer my meat fatty and the less cooked vegetables with it the better, salad is much nicer
Crispy bacon in half an avocado.
Proper South African made biltong.
Crispy bacon in half an avocado.
Proper South African made biltong.
Raw beetroot sliced finely served alongside kippers, toast and poached eggs. No vinegar necessary.
Here talks a man of taste.
Part boiled sliced beetroot fried in garlic butter. Used to cook the center rib of spinach leafs this way at the end of the season when they were getting a bit woody dropped in a slice of part cooked beet by accident been cooking it like that for 40 years now.
Benchwayze
Established Member
Taste. For which there is no accounting. That's the trouble with taste. It's in the hands of too many people.
Lol!
John
Take a bowl and put in it yoghurt, sour cherries out of a glass and oat flakes.
Yum.
Yum.
Benchwayze
Established Member
Fattening! Too much starch!
Lol!
John
Lol!
John
Benchwayze
Established Member
And with cauliflower!
picsnbits
Member
Cheese and marmalade sandwiches or cheese and raspberry jam but cheese and strawberry doesn’t seem to work.
