Basically the post title. If you are going to say you do not like something because it contains some ingredient you don’t like, without trying it, you probably would benefit by having a more open mind about food and you’re doing life wrong.
Obviously, valid exceptions would be if you’re allergic/sensitive to an ingredient. And there may be some other valid exceptions outside of that, but in general, I think this is true.
What’s an example of what I mean? I HATE eggs generally, I almost always strongly dislike their texture as a dish unto themselves. They smell like sulphur, they’re often oozing liquid or they are are plasticky/spongey. What’s that you say? I just haven’t had them made the right way? Au contraire, because therein lies my point. I have had eggs made the right way. Or rather, not the eggs themselves, but the structural or textural qualities they add to a dish. I normally don’t like omelets because of this egg aversion, but if an omelet is well made by my standards, the egg is just the wrapper. A thin, barely noticeable container in which to stuff other delicious ingredients. I absolutely do not care that omelets contain eggs, I care that they taste good, and don’t make me notice the qualities I hate about eggs. I also of course enjoy around a bazillion other breads and desserts made using eggs.
I recently posted here about my hate for crunchy vegetables and heard that my opinion is garbage from many users. Ya know what though? I’m not an extremist. If you tell me “oh sorry you wouldn’t like this, it has crunchy vegetables in it”, you’re jumping the gun. Because if I try it (and I likely would), and the crunchy texture does not outweigh the good qualities of the dish, I’m probably not going to dislike it.
I have known plenty of people who literally judge food constantly by what’s in it. “Oh falafel is made of chickpeas? BARF I wouldn’t like it and I won’t try it!!” It doesn’t matter to them that they literally may have never guessed that chickpeas are in there if I hadn’t mentioned it, now they know and their minds’ made up. “But I don’t like mushrooms, so I won’t try that pizza :(” … this idea makes me sad. I’m both a slightly picky and very non-picky eater in different ways but I can promise you one thing: if I based my food preferences primarily on the ingredient list, I’d be picky as hell and much less into food. I’d probably be borderline malnourished because I’d have never matured beyond 10 year old me, thinking most foods are “yucky”. And that would be sad (and unhealthy).
I’m guessing a lot of users won’t admit they judge food by what’s in it, but I’m confident that if people were honest about what people actually do, they’d consider this opinion unpopular af. Think about it: I bet a large percentage of you don’t like eggplant (or some other specific vegetable) and would refuse to try some new dish because it contains eggplant.
This is exactly what I’m saying normally shouldn’t happen. Unless it’s the most dominant thing in the dish. For me, a good dish usually has many ingredients. One that I wouldn’t like on its own is not a good reason to count the whole thing out, typically.
See, the ingredients that I don’t like are very often an extremely prominent part of the dish. e.g. I don’t like the taste or texture of broccoli, asparagus and similar vegetables, and so far when I’ve encountered a dish where that’s a prominent-enough ingredient to list it e.g. on a menu or when someone says “I’m making <meat> with <starch source> and <vegetable>”, it usually includes these in very large quantities and in big pieces. I wouldn’t care if it’s included in an imperceptible way, but that’s generally not how these vegetables are treated IME. I might still try a bite from someone else’s dish that includes some small amount of it, but I’m certainly not going to order a dish that lists broccoli, and when you’re visiting someone it kind of sucks to refuse the food, especially if it’s made in such a way that you can’t just leave it out (e.g. soup, something baked au gratin). Often there’s no other option, but it’s also pretty common to get asked beforehand if there are any ingredients you won’t eat.
Then you find my opinion bad. Because that’s a pretty perfect example of what I mean. I don’t like broccoli on its own or most ways I’ve had it, and yet I find it just fine in dishes that use it well, even if it’s pretty noticeable. I just don’t want to taste mostly broccoli, basically. Spices are my friend.
My issue isn’t that I’m categorically against trying new dishes, but that I’m opposed to gambling with big meals that aren’t easily swapped out …
I suppose it also depends on your reaction to food you don’t like. If you can still eat it fine that’s one thing, but for me there’s a nonzero chance that I’ll throw up or at least look like I’m going to, which many people consider very rude.
If you’re from the US, I used to hate the flavor and texture of broccoli and asparagus too. What I found is, the reason why I hate it is because most people here boil the living piss out of their broccoli and asparagus until it’s mushy and bland, then slap a bunch of salt and butter on it for “flavor.”
I started broiling or roasting my broccoli and asparagus in the oven. If I’m feeling fancy, I’ll lightly brush on some butter or oil and sprinkle some garlic or garlic salt. Very light butter/oil, just enough to make the seasoning stick.
The result is crunchy veggies, crispy edges, and a balanced flavor. If you haven’t tried them prepared that way before, I’d recommend trying it for a low-risk snack on a day you have a backup ready to go.