Am I the only person in the world who doesn't like seafood? I love fish, but if it comes out of the sea it's got to have a backbone if I'm going to eat it. The windy miller is the same. I wish I did like seafood, because so many other people seem to enjoy it so much.
[pen] My reaction to mussels is a reboot of the digestive system from both ends. Fish that looks like fish is fine, and prawns and shrimps are ok, but I'm wary of anything else from the sea. I wonder what these are like to eat?
(pen, Raak) With you on that. I'd rather eat Co-op Fish Fingers, let alone the real thing, than fancy stuff you have to pick at. What other people like doesn't bother me; I'm not a social eater, or a particularly elegant one.
[Raak & penelope & Software] I have tried eating (or swallowing) oysters but, regrettably, have yet to manage ingesting one. The same applies to asparagus. I suspect that it's something to do with the smell of them but have no solid evidence to support the hypothesis. [Rosie] Whilst I do like fish meals, at least the ones I cook myself, I find they become cold long before I've managed to scoff the lot. When it comes to fine-boned fish I tend to your approach as it really is, unless one is starving, not worth the effort. [All] Don't get me started on calamari. Maybe it is my aging teeth or the manner in which the samples to which I have been subjected have been cooked, but I'd rather try to eat a standard primary school 'rubber'.
[Duj] Ditto calamari. It's just fried rubber bands, innit? And Aspragus... anything that makes your wee smell so bad can't be good for you, can it? Sadly, the Dutch here go a bundle over it, and I have to eat it to be polite. What's worse, they like the fat, white ones that have lived in the dark (like forced rhubarb), which are bigger than the small green shoots you get in Engeland. Rhubarb, on the other hand, treated the proper way (plenty of sugar, and paired with either ginger or strawberries) is yummy. Fooled, crumbled or just stewed.
[pen] Asparagus does have that strange effect but it is delicious. But I am with you all the way with rhubarb as long as there is cream, ice cream (the Belgian/Dutch way) or custard.
I have eaten plenty of asparagus, but I don't sniff my wee, so I've never noticed the oft-claimed effect. Calamari (or squid, if we're not going to be all precious about it) is blummin' gorgeous in my opinion. Deep fried in a light batter (50/50 self-rasing and cornflour), it should be light and lovely. If it's rubbery it has been over-cooked. I've had oysters, but I'm not as impressed as I thought I ought to be. Sweetbreads though are another contentious foodstuff that I love.
I'm with Phil on this. Asparagus - delicious when fresh and in season (and the after-odour isn't that unpleasant or strong IMO). Calamari - rubbery = overcooked, properly cooked and fresh they almost melt and taste lovely. Oysters - nice - taste of the sea - but too expensive for what they are. In fact I like most molluscs and crustacea (though it's hard to do much with whelks). We need to take some lessons from the chinese - Sour is as good a flavour as sweet and slimy is as good a mouth sensation as crunchy - just different.
(Phil) How does that differ in principle from eradicating the "butter shouldn't be rancid" conditioning from your head? Sour beer tastes awful, like vinegar, which is what it is, at least partly.
[Rosie] Start with something like Hoegarden which is a wheat beer and has a slightly sour note. It's made with a sort of wheat porridge that gives it a great cloudy appearance and the orange and cardamon notes give it a spicy aroma. Once you have developed a taste for that the leap to things like the Lambics is not so great.
[Phil et al] I am rather partial to Franziskaner on a warm day. This is a wheat beer with an interesting smoky flavour. In fact around Munich there are many microbreweries that offer similar smoky beers.