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Okra is not typically prescribed to people with the following conditions in higher amounts: anemic individuals, athletes, women with irregular menses, and infertile men receiving treatment. Okra may interfere with metformin. Therefore, consult your physician if you are on metformin medication before supplementing with okra extract. In addition, it is rich in oxalates that may bind kidney stones or gallstones and worsen the condition. Therefore, consume it in minimal quantities.
Okra contains high levels of fructans, a carbohydrate associated with bloating, cramping, and diarrhea.
Individuals with bowel conditions such as irritable bowel syndrome IBS and other GI complications may experience abdominal discomfort when they eat okra foods and products. Foods rich in fructans usually worsen bowel complications. BTW, Here's how you make celery soda. Those tiny little gritty pieces of crap Like gently-steamed fingernail parings doused in mid-nineties body spray.
I think any fruit, including papayas, apples, even watermelon, can develop a kind of pukey flavor if they get overripe and a bit fermentation starts to kick in. For me, it's mangoes that always seem to have a rotten-y flavor, although it's highly likely I've never had a 'good' one. Genuinely curious, has anyone ever thought apples or other more typically Western-associated fruits taste like vomit?
Or is it just the fruits from more tropical regions that get this kind of vivid association? No on apples and also no on every other fruit from tropical regions.
Just papaya, and I assure you there is no latent racism in the association as you are implying. Sometimes people just don't like things that taste like vomit. I know it's a lot to ask, but can we talk about our likes and dislikes while trying not to yuck other people's yum? I see it in Chinese and Vietnamese grocery stores -- it looks like extra tall, extra skinny, slightly paler American celery. It usually needs a good wash, because sandy dirt gets stuck at the base, but my mother makes a great, just-us-family-eating-dinner-together stir-fry that's nothing but celery and maybe the meat from favorite dishes is basically that stir-fried with some boneless chicken and carrots and a touch of soy sauce.
Oh my god, my comment is a disaster, but it's what I get for trying to leave a comment using one hand, while eating Cheetos with the other hand which, for the record, are on my mother's shortlist for Foulest Thing Ever, because she hates the smell of processed cheese. Pickled okra is so damn good that I think it's an insult to okra that "pickles" just refer to pickled cucumbers. Over 90 comments, and this southerner is a bit astounded that with all this talk of okra, no one's mentioned that if you don't like it slimy, just cook it with something acidic.
Tomatoes are the traditional method. Voila, issue solved. If you're not vegetarian, here's my mother's southern okra stew: Chopped fresh okra, stewed tomatoes, crumbled bacon, and a white onion diced and browned in the bacon grease.
Toss them all into a pot one of the the old school cornflower printed white Corningware casserole dishes for maximum family tradition , stew up a bit and salt to taste, then serve. Wet, yes because of all those tomatoes, but not remotely slimy. It is delicious, BTW. I was kind of a celery skeptic for a while and tried omitting it from a mirepoix once and its absence was very noticeable and made for a definite downgrade.
I've come around on it in all sorts of contexts since. I love cruciferous veggies and eat an unhealthy amount of all of them, but yes every single one smells like a straight-up fart. To me at least, it seems like a pretty innocuous thing to get worked up about. Sauteed it adds a nice subtle flavor to food, but raw it doesn't amount to anything more than crunch water I'm amazed we made it this far without talking about stuffed artichokes which are of course the correct and proper way to eat an artichoke.
See also: cantaloupe posted by thivaia at AM on September 19, [ 6 favorites ]. I was neutral on okra, I wasn't a huge fan but I didn't dislike it and I'd sometimes order fried okra when it was available. Then I worked one summer harvesting the stuff and I've never been able to stomach it since. It was so godawful sticky with all those hairs and I smelled like okra for weeks. If you like okra don't get a job harvesting it. Oh yes. Cruciferous veggies are pretty much my favorite food.
I one time had a meal consisting of pretty much nothing but cabbage in various phases: kapusta braised cabbage and sauerkraut and slaw combination cabbage and broccoli on the side. But nothing makes me clear out my fridge faster than broccoli stir fried, roasted, steamed, raw, doesn't matter that's not in an air tight container.
Same with brussel sprouts that are just a smidge too old. Into garbage can and then immediately taken outside. We can either never eat together or always eat together, Sprat Family style. If I could only eat these foods plus bread for the rest of my life, I'd be okay. Harvesting anything will make you hate it. I did research involving carrots this year and dealing with thousands of any food item puts me off them. That went double when I worked in a plant pathology lab that studied harvest rot so there were mouldering samples that you have to count and measure and classify for months.
I also think oatmeal raisin cookies are better than chocolate chip and am baffled by the pepper person. Bell peppers and onions that haven't been cooked down are right out though. These have been My Opinions. See also: cantaloupe YES. We had a bad peach in our fruit bowl last week and the vomity pong was right there. Or something is full of dates and honey and labeled as 'sugar free'. No added sugar! Well except for all the sugar we added.
Or when there is a recipe for chocolate cake using an unusual ingredient that's supposed to make it healthy. Avocado chocolate cake, tomato soup chocolate cake, cauliflower chocolate cake, bean chocolate cake, etc. Well yeah chocolate is one of the most overpowering tastes out there. You could make a chocolate cake with most food items and it would come out pretty much the same.
It's still cake, just cake with something extra in it. I always see these beautiful bell peppers in commercials and in recipes, and they're so pretty and I loathe the taste of them. I can't even pick them out because their acrid taste seems to stick to everything in the dish even if they just brushed past each other. Every time a recipe is lauded for being colorful, it always means "heavy on the bell peppers" and I shudder inside.
Why are you referencing Guy Fieri here? Growing up in the South, I strongly disliked okra from a very early age and avoided it thereafter. I don't know if I just had a bad experience and wrote it off, but I happened to try some a few years ago and liked it fine It's worth noting that I don't have a great relationship to food in general.
I have a nearly non-existent sense of smell, with the concomitant loss of ability to taste much. I think any kind of overexposure to something that you don't love and even then there's probably a limit will do this. The strongest negative reactions I've had to food are cooked carrots and pine nuts.
Cooked carrots because growing up we had it too often. And the pine nuts were the result of a trip to Syria and they wound up being in everything we ate. It was nice, at first, but by the time I got back home I couldn't even think about eating them for a few years.
I can have some cooked carrots now. But the stuff out of a steamer back still make me gag. I know being skeptical of British food is an overdone trope, but this listicle isn't exactly working against it. This is basically a list of chefs whose restaurants you should avoid, except for the few who were really just complaining about having to do nitpicky or quasi-dangerous things at kitchen scale turmeric, garlic capers, crayfish.
My sister can't stand bell pepper. She claims she can tell if something just had a pepper waved over it while it was cooking. Oh man - artichokes! We planted an Italian variety - Violetta - that is spike-less, and way more tender when young, so much so that you can eat nearly the whole dang thing. The heart of the Violetta includes the stem and is so delicious, with nutty overtones, it's making my mouth water just thinking about it.
Count me in as another that tastes papaya as vomit. I've gone out of my way to test this by asking friends and family to taste it before me.
My mom has picked out, carved up, and vetted the flavor, only for me to have a completely different taste in my mouth compared to her. I've given up on it and chalk it up to some chemical compound I'm sensitive to as it ripens. The only other fruit I've eaten that tastes like vomit is cantaloupe. Now green papaya? It doesn't taste like vomit to me at all. I can eat papaya salads all day! Oh yes, bell peppers. I hate them so much I forgot they even existed. Although, once I had them in a pasta dish at a very fancy restaurant, where the peppers, onions, celery, garlic and bacon where all cut into little 0.
It was delicious, and I make that now and then and also use bell peppers for flavor in some other dishes rarely. Like I've almost gotten used to bell peppers. I still hate it when they are used as a garnish and ruin the whole dish or sandwich or whatever with their horrible stench.
It's funny, I'd actually thought of writing an ask about papaya, because at our local waste-not store, you can get a huge restaurant-scale can of papaya for the equivalent of 4 dollars. I don't think it tastes like vomit at all, but I am also not an enthusiast, so I was looking for interesting recipes. Now I'll just let it go.
I've eaten at Baratxuri and the food was awesome. If their chef has better taste than me about when and how black pepper should be used as a seasoning, or not, that's fine with me. I'm completely willing to let her make food that is superior to anything I can make. And I'm certainly not going to avoid any of the other restaurants either.
Bacon fixes many sins. I have the cilantro gene. Stuff that's been chopped up and mixed in whatever for a while has much less soapiness to it to me at least.
So I kept exposing myself to it with cilantro rice. Now I can have it in fresh salsa unless I've literally made it that second. Granted, when I make salsa I still use way less than my cilantro loving husband would prefer, but at least I'm indifferent to it now. The ingredient on my personal NOPE list is lamb. I like to eat it if someone else prepares it - lamb gyros are delicious, I went to Iceland and had Icelandic lamb stew multiple times, loved it, then decided to make it myself at home.
So now I only order lamb at restaurants. I've never associated cantaloupe with vomit per se, but its flavor and smell is just not for me; it's not gut-wrenchingly bad but I just don't like it at all.
I make sure to re-try a piece every couple years just to be sure. But what I hate most about cantaloupe is how its scent and flavor permeates all it touches. Fruit salad? Oh wait, there's cantaloupe in it. Now all the strawberries will taste of cantaloupe. I've returned packaged cut fruit at the grocery store because I can taste that the produce worker obviously cut these right after cutting up cantaloupe and didn't totally clean the knife. Honeydew is also on notice for being too similar.
This has been an enlightening thread for me. Of course I know some people don't like some foods, but I had no idea how emphatically some people hate certain things that I've always thought were relatively harmless - fruit tasting like vomit is a new one to me! The article is hilarious, letting professionals be crabby food opinionated humans is great! Lets me know who I'm dealing with. In this thread, so many people are utterly confounded that something they like is hated, or vice versa.
I am completely happy to spend the rest of my life finding the perfect okra and papaya recipe if you'd like to fund me? There are no bad ingredients, only bad cooks. Served with a fresh, crusty baguette right out of the oven which you could also dip into the lemon butter.
Put a big empty bowl in the middle of the table, and get to a peeling and eatin. Not fruits in my case, but I do think butter and parmesan cheese neither of which I consider exotic, and both of which I like! I don't know if papaya does too, but I'm putting that out there to point out that these associations aren't necessarily pure products of acculturation.
It's in most of my cooking. However, I found my limits when I tried baking a big batch of shortbread at home and oh god that smell posted by aws at PM on September 19, [ 6 favorites ]. When I worked on storage diseases of onion, I thought I'd never eat an onion again because rotten onions smell so bad.
But nothing compares to rotten cantaloupes in the field; they smell like corpses, and since the fruit look like skulls, it's like working in the fields of Hell. Early wild garlic season is lovely, picking the flowers and leaves, which are quite easy to cook with, but once the flower has gone you get the [caper-like] seedpods coming, 10 or 20 to each stem, and we have to process about 30 kilos to last us until next year.
Picking off the pods takes days, your hands start turning brown and everything stinks of garlic. It gets everywhere: stuck to knives, hands, chopping boards. Meriel Armitage, chef-owner, Club Mexicana, London.
I hate this new-fangled foraging hype. Some meadowsweet parfait. The only thing anyone should be foraging is wild mushrooms. The rest? Go to a farmer. Tom Brown, chef-owner, Cornerstone, London. I love them in Jewish chicken soup and in Filipino food. But I cannot be having cracked black pepper.
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