I just imagined a scenario where everyone is trying to get in the bathroom and someone is locked in shitting its soul out, while everyone is shitting on the hallways and someone is is shitting in the sink, the cat’s sandbox, a total mess
I was a Halloween party years ago where someone made a bunch of chocolate Rice Krispie buns with Exlax. You know the way most parties run out of toilet roll pretty quick? Yeah.
The horror... The horror...
Raisins are dirty cheap imposters that have crept in and infested our favorite foods...tarnishing our cherished cookies, salads, pastas, and trail mixes. Where will they strike next?
Random digression here but does anyone know how that gene ever possibly conferred an evolutionary advantage and ended up being naturally selected? Or is it just a little accident of nature that came along?
So I just did some (albeit brief) research and it doesn't look like there's any specific studies. That said, I was able to find that it comes down to the gene affecting how strong the smell of adelhydes in cilantro are. Adelhydes are found in soaps, candles, a few other things of that nature.
If you take a small amount of your blood, say from a cut, and rub it on your skin and smell you'll get that distinctive "iron" smell we associate with blood. [That smell is actually the adelhydes and ketones, not from the iron compounds in your blood](https://vtx.vt.edu/articles/2006/11/2006-611.html)
So, while I can't say for sure, my guess would be that it has to do with smelling blood while being a hunter/gatherer species and associating it with injured or dead animals and potential food or danger especially in a pursuit hunt where they may have wounded the animal already. Would definitely be interesting to see an actual study on it.
It could also just be incidental. Maybe certain people produce a version of a protein that somewhere in the vast and complex metabolism of our bodies provides increased resistance against some disease or disorder. Just like some people are more resistant to malaria or are more susceptible to respiratory maladies or whatever.
And that protein also increases or decreases the ability to detect that specific aldehyde for no good or bad reason at all.
Not everything has to have a “reason”. Because evolution doesn’t really have reasons at all. :)
That's definitely true. Since there was a gene specific to it and it's affected by one of the components of the blood smell I did make some assumptions about how and why it developed. Hell it may have even been toxic to some populations where it wasn't native at some point which caused it. It could have nothing to do with anything like you said. Evolution is fun
Like the way you're thinking and yes, totally agree that evolution is fun. Always enjoyed it. Now I want to dig out my Dawkins books, been years and I'm clearly rusty on the topic.
Yes, I was wondering whether it might be a byproduct of something else (like with natural resistance to malaria - in sickle cell anaemia if I remember correctly- as you describe. Or even if it neighbours something incredibly useful and ends up being inherited alongside it. Well said about the reason thing, its why my wording sounded convoluted when I spoke of conferring an evolutionary advantage or not. But you say it better (no reason needed). But yeah basically as humans we're just the end result of a bunch of random mutations that didn't kill our ancestors.
Everyone talks about natural selection and how traits that increase fitness allow individuals to breed, thereby passing on those traits.
But that's not how evolution works. There is no goal or agenda to evolution, and natural selection just highlights a trend that useful mutations increase survivability. If a trait doesn't affect survivability, or only hampers it slightly, there's no reason why it won't get passed on.
[Supertasters, who generally can’t stand cilantro, may have some protection against Covid-19.](https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2780134) It might have some effect on immunity to respiratory viruses.
As far as I can tell, it’s a real paper in a real medical journal. Whether their claim will hold up to further investigation, I couldn’t say.
I do know that resistance to pathogens is one of the big reasons why genetic diversity is important. That’s why you don’t want to eliminate all the random genetic quirks- one of them might end up protecting against a new disease or parasite. This is one of the problems with monocultures.
I know it may sound crazy to the people who have grown up with the soap gene, but no, people generally don’t like the taste of soap, so that would be a no-go ingredient in any recipe. But since cilantro tastes like cilantro to most people, kind of fresh and spicy/citrusy, it is a welcome herb in a lot of cooking. I can appreciate that some people hate it because it tastes like soap to them, but it seems a little presumptuous to me that anyone might believe that the multitudes of people who eat cilantro are enjoying a disgusting soap taste.
I’m convinced that cilantro taste like soap to everyone, it’s just one of those things that you have to grow up eating to find a liking to. Tacos in Mexico are always eaten with cilantro and onions, not to mention green salsa which also has it, yet I’ve never heard anyone over there complain.
I never had cilantro until I was in my late teens like 17 or 18. Loved it ever since. I dont think it tastes like soap but it is quite bitter and earthy.
Olives. It’s bad enough they taste terrible but their taste also transfers to anything they touch so even if you pick them out there’s still olive flavor left behind.
Feta cheese if used in the wrong dish. It completely takes over the flavor of the dish and doesn't leave. Same goes for other strong cheeses and some butters.
There's a pizza place where I live that puts feta on nearly every pizza they serve. I like some of their pizzas, but biting in and only tasting feta when there's so much else on the pizza to taste is utterly disappointing.
Anchovies. The smallest amount can contaminate an entire dish. Tastes like someone scraped the gunk off the bottom of a pier and picked it from under their fingernails.
Adding on to this, I *really* don't like their texture. Biting into an anchovy on pizza or in pasta, and it feels like I just shoved a fist full of dirt (or a tablespoon of cinnamon) into my mouth.
Warm lettuce. A Mexican restaurant in my hometown serves a hot fajita plate and it’s delicious but they always put the lettuce and the sour cream on top of one another on the plate so the lettuce gets hot and limp and the warm sour cream doesn’t make it any better. I get it, I just wish they would serve it on a side plate
Bell peppers. They always seem to be a cheap filler ingredient that rarely contribute anything positive to the dish (notable exception is any Mexican dish).
Green bell peppers are my food kryptonite.
I do like red/orange/yellow bell peppers and virtually all chili peppers though.
Green pepper ruins everything it touches.
Too spicy. As I tell my kids and husband, " y'all can add as much hot sauce as you want. It is not possible to remove it once it's there. I'm the cook and I do not do spicy!"
Made noodles that were a tad bit more complicated than instant noodles once, added to much garlic powder. Also no matter what Guy Fieri says Mac and cheese does not belong on a burger
They didn’t grow that way. Actually quite firm. Someone in your life is boiling the crap out of them, when they should actually be fried or baked/roasted crispy
Lol I laughed out loud at this.
You... eat them? You aren't suppose to or I'm guessing wherever you had them they put wayyy to much in. This is the first time I've heard someone dislike bay leaves and I've cooked for years.
Too funny.
Okay just checking haha knew a guy once that crushed them up and put them in mashed potatoes until I told him how dangerous and messed up that is.
Also people tend to overuse them. I use like 3 leaves in a 20L stock/sauce/soup.
I do not like the flavor they add, I do not eat them, they taste so bad.
I would not eat them on a sock, I will not stick them on a rock.
I do not like them in my soup, I do not like them, they taste like poop.
When I was getting into making my own bitters, I got a bunch of jars and grain alcohol and various herbs and spices and fruits and made a whole giant variety of single ingredient infusions… kind of a scientific approach. I did one with bay leaves and when I opened it to test, it smelled like old man cologne. Because I accidentally basically just made bay rum cologne haha. Never used it in any drinks!
Raw onions. I'm not a picky eater by any means. In fact I'll even eat Raw onions, but for some reason where I live people have a fascination with COVERING everything in Raw onions.
Baked fish? Entire slice of Raw onion on top.
Fucking savages.
The only thing I won't eat unconditionally is Worcestershire sauce.
I had a kid and a grand that will only eat cooked carrots if I make them. I have 2 different recipes and the grand will *ask* for either one when they visit me.
You ever have avocado cheese cake? I know people who hate avocado but like it as a cheese cake. It's not avocado flavor but use avocado in the cream cheese. Comes out quite nice. For example, a nice key lime pie cheese cake made with avocado.
But that's a lot of effort to use an over priced plant testicle
Also depending what brand and where.. I've had SHIT tomatoes that are flavorless and very good ones.
For tomatoes I do believe the more expensive the better and that's rare.
Mushrooms.
"You can't even taste them."
1. Then why the fuck are they there?
And
2: But I can still *feel* them... That slimy texture violating my mouth, it's terrible.
I don't like mushrooms on pizza, but they don't ruin the pizza because you can take them off and they don't leave flavor behind.
Green peppers, on the other hand, ruin the entire pizza.
Too much salt.
Also not enough salt!
Indeed. You can add until you reach the perfect amount. Can't take back though.
You can add more food.
Anise
Watch your language.
Anise on its own is too much. anise with honey is amazing
Star anise. Fuck that.
Ive made a boozy apple cider with 2 star anise in them. It was amazing.
Cilantro, sadly i got the soap gene.
Stupid soap weed.
Burn that green demon hair to the ground.
i bought burgers one time and the patty had spinach baked into it
Beat up the chef
should've
I expect that would make about 5% difference in taste
My mouth did that thing where it curls involuntarily in disgust. Gross.
Exlax
I just imagined a scenario where everyone is trying to get in the bathroom and someone is locked in shitting its soul out, while everyone is shitting on the hallways and someone is is shitting in the sink, the cat’s sandbox, a total mess
I was a Halloween party years ago where someone made a bunch of chocolate Rice Krispie buns with Exlax. You know the way most parties run out of toilet roll pretty quick? Yeah. The horror... The horror...
I knew someone who did that and got sued for the costs of biohazard clean up (there was runny shit on pretty much every surface). Lost as well.
Too much sugar
Raisins. Sick and tired of that bullshit being thrown into chicken salad, regular salads, and trail mix being dominated by them. Raisins suck.
A Wiseman once said Trailmix is just MnMs with obstacles.
Ha I fully agree with this statement
You’ve never heard of trail mix without candy?
They're nice on their own.
I like them with chocolate on them 🙂
Can't stand them. They also look way too similar to chocolate chips and bitting into raisin when you were expecting chocolate chip cookies just sucks.
Raisins are dirty cheap imposters that have crept in and infested our favorite foods...tarnishing our cherished cookies, salads, pastas, and trail mixes. Where will they strike next?
Have you tried them with rice? It is a staple Brazilian party food (and everybody hates hehe)
I actually like raisins, but only on their own as a snack sometimes. They do not, however, belong in any other food whatsoever. It’s so wrong.
Ketchup
Lemme guess you like tomato?
Avec, it completely ruins French cuisine for me
Avec with what?
With with what?
That's what I said.
Quirmian cuisine, surely?
Finally, a reader
Too subtle
Cilantro. I have that recessive European gene that makes cilantro taste like soap. And I love Mexican food - right until they add the cilantro.
Random digression here but does anyone know how that gene ever possibly conferred an evolutionary advantage and ended up being naturally selected? Or is it just a little accident of nature that came along?
So I just did some (albeit brief) research and it doesn't look like there's any specific studies. That said, I was able to find that it comes down to the gene affecting how strong the smell of adelhydes in cilantro are. Adelhydes are found in soaps, candles, a few other things of that nature. If you take a small amount of your blood, say from a cut, and rub it on your skin and smell you'll get that distinctive "iron" smell we associate with blood. [That smell is actually the adelhydes and ketones, not from the iron compounds in your blood](https://vtx.vt.edu/articles/2006/11/2006-611.html) So, while I can't say for sure, my guess would be that it has to do with smelling blood while being a hunter/gatherer species and associating it with injured or dead animals and potential food or danger especially in a pursuit hunt where they may have wounded the animal already. Would definitely be interesting to see an actual study on it.
It could also just be incidental. Maybe certain people produce a version of a protein that somewhere in the vast and complex metabolism of our bodies provides increased resistance against some disease or disorder. Just like some people are more resistant to malaria or are more susceptible to respiratory maladies or whatever. And that protein also increases or decreases the ability to detect that specific aldehyde for no good or bad reason at all. Not everything has to have a “reason”. Because evolution doesn’t really have reasons at all. :)
That's definitely true. Since there was a gene specific to it and it's affected by one of the components of the blood smell I did make some assumptions about how and why it developed. Hell it may have even been toxic to some populations where it wasn't native at some point which caused it. It could have nothing to do with anything like you said. Evolution is fun
Like the way you're thinking and yes, totally agree that evolution is fun. Always enjoyed it. Now I want to dig out my Dawkins books, been years and I'm clearly rusty on the topic.
Yes, I was wondering whether it might be a byproduct of something else (like with natural resistance to malaria - in sickle cell anaemia if I remember correctly- as you describe. Or even if it neighbours something incredibly useful and ends up being inherited alongside it. Well said about the reason thing, its why my wording sounded convoluted when I spoke of conferring an evolutionary advantage or not. But you say it better (no reason needed). But yeah basically as humans we're just the end result of a bunch of random mutations that didn't kill our ancestors.
Everyone talks about natural selection and how traits that increase fitness allow individuals to breed, thereby passing on those traits. But that's not how evolution works. There is no goal or agenda to evolution, and natural selection just highlights a trend that useful mutations increase survivability. If a trait doesn't affect survivability, or only hampers it slightly, there's no reason why it won't get passed on.
[Supertasters, who generally can’t stand cilantro, may have some protection against Covid-19.](https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2780134) It might have some effect on immunity to respiratory viruses.
Seriously?! Or am I being naive here? Fascinating if that's the case
As far as I can tell, it’s a real paper in a real medical journal. Whether their claim will hold up to further investigation, I couldn’t say. I do know that resistance to pathogens is one of the big reasons why genetic diversity is important. That’s why you don’t want to eliminate all the random genetic quirks- one of them might end up protecting against a new disease or parasite. This is one of the problems with monocultures.
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no it tastes so good to me! very refreshing flavor
Tastes like orange peel to me
Nope! I load up on the cilantro (and onions) when it comes to my tacos.
I know it may sound crazy to the people who have grown up with the soap gene, but no, people generally don’t like the taste of soap, so that would be a no-go ingredient in any recipe. But since cilantro tastes like cilantro to most people, kind of fresh and spicy/citrusy, it is a welcome herb in a lot of cooking. I can appreciate that some people hate it because it tastes like soap to them, but it seems a little presumptuous to me that anyone might believe that the multitudes of people who eat cilantro are enjoying a disgusting soap taste.
You’re generalizing
I’m convinced that cilantro taste like soap to everyone, it’s just one of those things that you have to grow up eating to find a liking to. Tacos in Mexico are always eaten with cilantro and onions, not to mention green salsa which also has it, yet I’ve never heard anyone over there complain.
I never had cilantro until I was in my late teens like 17 or 18. Loved it ever since. I dont think it tastes like soap but it is quite bitter and earthy.
Rosemary. Mmmmmm, I just love a metric fuck-ton of dried pine needles on my lamb...
Agree, even in small amounts it overpowers whatever dish it’s in.
Polonium
Celery
Celery gene person checking in. Its so terrible and so strong! Overpowers absolutely everything its in, even if its just a little bit.
Absolutely agree. I can handle a small amount in soups but my ex-FIL used to put celery in all his pasta sauces. That man is going to hell.
Fennel
Was stuck between star anise and fennel, and fennel wins.
coriander
100% this
Whaat! Can’t get enough of fresh coriander
Cilantro.
Spit and hair
That's two ingredients
Whole fennel seeds
Any fennel seeds
Cinnamon.
Agree. I like cinnamon. But anything that is not a desert, just the tiniest amount of cinnamon and it over powers the whole thing.
So glad to see that someone else detests cinnamon
Cilantro
Cloves
Olives. It’s bad enough they taste terrible but their taste also transfers to anything they touch so even if you pick them out there’s still olive flavor left behind.
Strangely I love olive oil, I use it in everything. Can't stand olives though.
olive oil is the only good part of the plant. i prefer butter as my fat of choice.
Feta cheese if used in the wrong dish. It completely takes over the flavor of the dish and doesn't leave. Same goes for other strong cheeses and some butters. There's a pizza place where I live that puts feta on nearly every pizza they serve. I like some of their pizzas, but biting in and only tasting feta when there's so much else on the pizza to taste is utterly disappointing.
Cilantro hands down.
Coconut
Totally.
Currants, raisins, sultanas. I KNOW IT'S 3. IM HAVING 3!
Fennel/ caraway seeds
Ginger
Cilantro.
Olives
Sugar
Raisins
Water chestnuts
Bad company
Oi josuke
WTF!!
Vinegar
When I was a child I would douse my Greenbeans in vinegar. Like a violent amount. I repent for my sins.
cardamom seeds
Dill. I've never liked it
Peanuts, the flavor is too overpowering to be enjoyed in many dishes
Rosemary. Have no clue why but if that's in a dish I'm out
Raisins. Raisins ruin anything they touch.
Too much spice I like spice but there a point where it’s too much and then the mean gets ruined
Anchovies. The smallest amount can contaminate an entire dish. Tastes like someone scraped the gunk off the bottom of a pier and picked it from under their fingernails.
Adding on to this, I *really* don't like their texture. Biting into an anchovy on pizza or in pasta, and it feels like I just shoved a fist full of dirt (or a tablespoon of cinnamon) into my mouth.
Fish dirt. This is what they should call it.
Warm lettuce. A Mexican restaurant in my hometown serves a hot fajita plate and it’s delicious but they always put the lettuce and the sour cream on top of one another on the plate so the lettuce gets hot and limp and the warm sour cream doesn’t make it any better. I get it, I just wish they would serve it on a side plate
Can’t you just ask?!
Onions
Truffle oil
Paprika sprinkled over the top like it’s a garnish, rather than cooked through the dish.
Onions.
Onions bro, those damn onions 😖
Onions?? What food can you even eat then
Any food... as long as they don't put the devil's haemeroids in it.
lool
Eating alone
Sad times
Bell peppers. They always seem to be a cheap filler ingredient that rarely contribute anything positive to the dish (notable exception is any Mexican dish).
Specifically green bell peppers. Just walking past a dish with a green pepper means the entire thing will taste of green pepper and nothing else.
Green bell peppers are my food kryptonite. I do like red/orange/yellow bell peppers and virtually all chili peppers though. Green pepper ruins everything it touches.
oregano
A shard of glass
Cilantro
Melted string cheese sticks on scrambled eggs.
Blood
Spite.
Cilantro, blech.
Raw onions.
Too spicy. As I tell my kids and husband, " y'all can add as much hot sauce as you want. It is not possible to remove it once it's there. I'm the cook and I do not do spicy!"
Cardemom pods that haven't been taken out before serving, biting into one ruins everything.
Garlic, it's very easy to use Way too much.
Water chesnuts
Made noodles that were a tad bit more complicated than instant noodles once, added to much garlic powder. Also no matter what Guy Fieri says Mac and cheese does not belong on a burger
Salt
Super mushy veggies like brussel sprouts.
They didn’t grow that way. Actually quite firm. Someone in your life is boiling the crap out of them, when they should actually be fried or baked/roasted crispy
Mushrooms, unless they are shitake
Family….
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Cum
Onions
Onions. Fucking onions. Doesn't matter how they're cooked or cut, they are gross.
Onion.
Hot sauce
Tofu
Mayo
Pineapple.
Onions ruin everything for me
Bay leaf
Lol I laughed out loud at this. You... eat them? You aren't suppose to or I'm guessing wherever you had them they put wayyy to much in. This is the first time I've heard someone dislike bay leaves and I've cooked for years. Too funny.
I do not like the flavor they add, I do not eat them, you're not supposed to.
Okay just checking haha knew a guy once that crushed them up and put them in mashed potatoes until I told him how dangerous and messed up that is. Also people tend to overuse them. I use like 3 leaves in a 20L stock/sauce/soup.
I do not like the flavor they add, I do not eat them, they taste so bad. I would not eat them on a sock, I will not stick them on a rock. I do not like them in my soup, I do not like them, they taste like poop.
When I was getting into making my own bitters, I got a bunch of jars and grain alcohol and various herbs and spices and fruits and made a whole giant variety of single ingredient infusions… kind of a scientific approach. I did one with bay leaves and when I opened it to test, it smelled like old man cologne. Because I accidentally basically just made bay rum cologne haha. Never used it in any drinks!
Raw onions. I'm not a picky eater by any means. In fact I'll even eat Raw onions, but for some reason where I live people have a fascination with COVERING everything in Raw onions. Baked fish? Entire slice of Raw onion on top. Fucking savages. The only thing I won't eat unconditionally is Worcestershire sauce.
Im sorry for any rabbit out there but i have to say....cooked carrots.raw are ok but cooked are HORRIBLE
I had a kid and a grand that will only eat cooked carrots if I make them. I have 2 different recipes and the grand will *ask* for either one when they visit me.
Avocado, you can't disguise it no matter how hard you try.
You ever have avocado cheese cake? I know people who hate avocado but like it as a cheese cake. It's not avocado flavor but use avocado in the cream cheese. Comes out quite nice. For example, a nice key lime pie cheese cake made with avocado. But that's a lot of effort to use an over priced plant testicle
Maybe you’ve never had good guac before?
shitake mushrooms. sorry but they dont pair well with anything and they taste horribel raw.
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Ok
Tomatoes, they basically have no taste and just make the food wet
idk what tomatoes you eat
Chernobyl lost alot of tomatoes yesterday
Every single tomato is like that, even if they have a slight taste it's still shit
dude your tastebuds 🥴
Also depending what brand and where.. I've had SHIT tomatoes that are flavorless and very good ones. For tomatoes I do believe the more expensive the better and that's rare.
Might wanna get tested for COVID if your tomatoes don’t taste sour…
Mushrooms. "You can't even taste them." 1. Then why the fuck are they there? And 2: But I can still *feel* them... That slimy texture violating my mouth, it's terrible.
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I don't like mushrooms on pizza, but they don't ruin the pizza because you can take them off and they don't leave flavor behind. Green peppers, on the other hand, ruin the entire pizza.
Green peppers ruin a lot of dishes when cooked. Raw, I'll eat them all day.
Red onion.. it has no place in food. Sweet onions are fine but red... no.
Bad company
The company
olive oil
Olive oil adds a lot of flavor if it's used correctly.
that’s nice, it ruins the meal either way
garlic
Hey, I finally found someone who agrees with me on this. Garlic makes you, your house and your breath smell like a dead possum all day.
Damn right!!
sour cream
Tomato
Cyanide... yeah
tears
Tears.
Rocket. It's has such a bitter aftertaste
Pickles or mustard. Absolutely can't stand either of my them.
Sperm. Wear your mask next time jerk!!
Curry.
Jew dust. Trust me it's disgusting. Or it come from my grandma.