Cauliflower

Cauliflower
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Keto dieters may shed a tear to hear someone dislikes their beloved cauliflower, but Jennifer Booker, celebrity chef and cookbook author, just won’t eat it.

“I do not like cauliflower,” she says. “It’s supposed to be a vegetable, and vegetables are supposed to have big, bold, beautiful colours. Cauliflower does not. It actually looks like it’s been drained of colour, which turns my appetite off completely. But I have tried it and it tastes like it looks – drained of any flavour.”

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Sweetened desiccated coconut

Sweetened desiccated coconut
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“Yuck, yuck, yuck. It’s so sad to me that this amazing, beautiful and delicious drupe is degraded to a cloying and strangely textured attempt at food,” says Jennifer Scism, chef and co-founder of Good To-Go. “Growing up in the 1960s and 1970s, it seemed that every Tom, Dick, and Harry making cookies or sweets added this God-awful concoction to their confections. To this day I can taste it in an instant. One bite and that cookie is in the trash. Don’t get me wrong – I’ve tried, I’ve made German Chocolate Cake that I can, kind of, choke down. But why, when coconut can be shredded and dried to perfection, is it ruined with the addition of sugar?” Find out the 35 things food manufacturers won’t tell you.

Ranch dressing

Ranch dressing
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Ranch dressing has vigorous fans, who aren’t afraid to put it on everything from pizza and salads to steak. It’s a salad dressing turned condiment turned all-purpose sauce, but some chefs aren’t having it. “Mankind discovered the world in pursuit of spices,” says Stuart Reb Donald, a chef, author, and co-host of “Sip & Chew with Mike and Stu” in Mobile, Alabama. “And now all people eat is ranch. It’s mayonnaise and buttermilk, folks. It doesn’t go with anything.” Discover the 10 foods you should never reheat in a microwave.

Natto

Natto
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Natto is fermented Japanese soybeans. Many eat it as a breakfast food, but it can be used in salads and sides, too. However, they’d have to get past the smell and taste. “I just can’t do natto,” says Chef Brian Howard at Sparrow+Wolf in Las Vegas. “For someone who loves everything fermented and a lover of all foods, the snot-like texture is off-putting for me. I just can’t do it.”

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Source: RD.com

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