I've got a few of those places as well. Ignorance is bliss.

Solid advice on circling around. I've seen newer restaurants fence off and even enclose these areas completely.

Don't like warm salsa. Should be chilled. Not a huge fan of roasted salsas but if it is, it should then be refrigerated.

Hate olives except in a martini. And then I only like gin, not vodka, and no lemon twist. And otherwise when it comes to booze... I'm very not picky.

FtBendTxAg said:

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I won't eat a kolache unless it has sausage in it.

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Oh no you didn't!

FIDO*98* said:

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Vegetables are a big one for me. I like just about every vegetable if it's well prepared, but they are absolutely disgusting if over-cooked

I don't believe in food alchemy. If it's not good on it's own, chances are if you cook with it I'm not going to like it. Common examples are cream of mushroom, Lipton onion soup mix, rotel, cheap pasta sauce, packets, boxes, canned veggies. Basically center isle short cuts.

Salad dressing. I make it homemade nearly every time, especially ranch or blue cheese

I've gotten really picky about burgers. I want them loosely formed with fresh ground beef and pressed or smashed into a griddle. 5.5-6oz is the sweet spot regardless if it's as single or split in two. Most common way I make them at home is twin 3oz. I use a scale. I won't eat a burger from frozen beef anymore.

Eating out I avoid most fast food and fast casual chains as much as possible.

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I'm with you here. Except for Rotel. In my experience, canned tomato isn't much better than fresh, and tomatoes take a lot of work. Except for my other comment below.

FincAg said:

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I can't eat raw tomatoes. Only sometimes thinly sliced on a sandwich or burger, but with plenty of lettuce and onion so in order to not taste or feel the tomato.

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Caprese salad is a go to at my house.

But, I absolutely loathe cauliflower. People have preferences, and that's cool.

I love canned Tomatoes. I use them all the time. Next time you make something that calls for RoTel try a can of Muir Glen diced tomatoes and a separate can of roasted diced green chiles. Rotel is ass my dude

FincAg said:

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I can't eat raw tomatoes. Only sometimes thinly sliced on a sandwich or burger, but with plenty of lettuce and onion so in order to not taste or feel the tomato.

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My 1 year old sons favorite food are tomatoes: cherry tomatoes, grape tomatoes, Roma, doesn't matter. Grab a roma tomatoe from the fridge and start slicing it into wedges and he gets so excited. My wife and I also love tomatoes. But still find it odd lol

htxag09 said:

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FincAg said:

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I can't eat raw tomatoes. Only sometimes thinly sliced on a sandwich or burger, but with plenty of lettuce and onion so in order to not taste or feel the tomato.

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My 1 year old sons favorite food are tomatoes: cherry tomatoes, grape tomatoes, Roma, doesn't matter. Grab a roma tomatoe from the fridge and start slicing it into wedges and he gets so excited. My wife and I also love tomatoes. But still find it odd lol

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My entire family is like that. It's just the juiciness I can't stand.

FIDO*98* said:

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Vegetables are a big one for me. I like just about every vegetable if it's well prepared, but they are absolutely disgusting if over-cooked

I don't believe in food alchemy. If it's not good on it's own, chances are if you cook with it I'm not going to like it. Common examples are cream of mushroom, Lipton onion soup mix, rotel, cheap pasta sauce, packets, boxes, canned veggies. Basically center isle short cuts.

Salad dressing. I make it homemade nearly every time, especially ranch or blue cheese

I've gotten really picky about burgers. I want them loosely formed with fresh ground beef and pressed or smashed into a griddle. 5.5-6oz is the sweet spot regardless if it's as single or split in two. Most common way I make them at home is twin 3oz. I use a scale. I won't eat a burger from frozen beef anymore.

Eating out I avoid most fast food and fast casual chains as much as possible.

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Care to share your ranch dressing recipe?

Tomatoes in the fridge

I can't do raw celery, miracle whip, or "cream of" soups. For beer I'll drink Lone Star or High Life over Bud, Miller, or Coors if that's the option. I've also gotten to where I can't handle most domestic wines that have additives to make them consistent. I end up feeling terrible the next day after only a couple of glasses.

Miracle Whip is a good one. I wouldn't eat mayo for years because I thought all mayo tasted like Miracle Whip as that was all my parents bought.

Chipotlemonger said:

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Tomatoes in the fridge

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My teething 1 year old would strongly disagree with you

Pretty basic. I just kind of eyeball everything depending on volume

50/50 Mayo and Buttermilk. (Sour cream + milk if I don't have buttermilk). Add a little more buttermilk to thin it out depending on how you like it
Lemon juice. Just a touch. Maybe a teaspoon per cup
Garlic clove grated on a micro plane. Maybe 1/4tsp per cup
Chives, not to be confused with green onion as often dine. I basically keep these growing year round. Windowsill in the winter and planters in the summer. The younger and smaller the better
Fresh dill or dried during the winter
Salt, pepper

There are three things I won't eat: olives, thick-ass mushrooms, and pickles.

What do you have against pickles?

To me it seems like the flavor overpowers everything.

I've always been reserve and quiet at my wife's family events but about 5 years ago an uncle cooked a brisket that was overdone, dry and bland. Later that night a cousins asked how I liked the brisket and I told him I wouldn't have served that to my worst enemy. I didn't realize I was so picky about my barbecue but I am.

Beets
Liver
Gizzards
Filet mignon
Navy, lima or butter beans

The only beer I drink is lone star. I just love it and if it's good enough for the urban cowboy, it's good enough for me.

Lone star is the best beer. After all, it is the national beer of Texas.

I will eat pretty much anything.

I prefer not to eat coconut though. Texture is gross to me.

And I will eat a Marachino cherry but if there is one on a dessert I will probably take it off because I dont prefer them.

thats about it.

I've always disliked legumes. Truly wish I liked them, because I've seen people go to great lengths to cook beans and I WANT to like them, but it's a texture thing. Same goes for bananas. I thought I was the only one, but see that I've got some like-minded folks on this thread.

Other than that, I'll eat pretty much anything, although definitely agree that fresh is better than prepared/canned.

I rather pride myself on being extremely open minded about food.

I have found in my journeys that there are incredibly few things I find truly bad tasting. May not be good, mind you, but not bad tasting either. That being said, **** olives.

As far as being picky about quality, the only thing that I can think of right now is American slice cheese. Kraft or nothing. Even I can't stomach the processed gubment cheese.

Mint and chocolate. All the nopes. Andes mints, nope. York peppermint patties, nope. Girl Scout thin mints, nope.

The only things I've ever found repulsive are olives and organ dishes (liver, heart, gizzards, etc.). I simply won't eat that.

Area I'm most picky in though is eating out. I have gotten where I refuse to eat at chains. I would rather eat a locally owned diner than a corporate 5* steakhouse. I also don't order steaks when eating out.

I love everything made out of cooked tomatoes. Even like some bruschetta. But I hate most raw tomatoes.

Salsa. I'm not a big tomato or onion person, so any chunky salsa is passed over. I like it about the same consistency as a semi melted slush, and warm.

Ketchup, can't stand it.

I don't eat Kale or Turnips

aTm2004 said:

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Salsa. I'm not a big tomato or onion person, so any chunky salsa is passed over. I like it about the same consistency as a semi melted slush, and warm.

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Roasted tomatillo salsa is the ticket. Tomato based gives me heartburn, but not tomatillo salsa

I love my fried eggs (medium), bacon, toast, grits, and black coffee. If all three are present for my breakfast it's going to be a great day. I also love the smell of all the above - it just inspires me the old school way. PS. I know it's slightly off topic, but I am picky because if the eggs aren't just right or the grits, I'm like meh...