I must add banana bread. I hate overripe bananas with a blinding purple passion, and people will ruin perfectly good pound cake by including them. Why not just throw them out?
LMSAO at the 'surprise pickles'. Whenever I order a hamburger, I often forget to ask them to leave off the dill pickle slices...and then have to fish them out. Great waste of a cucumber. One of my chef-instructors makes fantastic dill pickles, though. Now I only like his.
Thirding and fourthing hazelnuts. I don't get the European love affair with them. They just taste burnt and rancid to me. I like Nutella, though. I'm weird.
Belgian chocolate. It has a weird aftertaste to me. Then Hershey's chocolate, because they substitute plant oils for real cocoa butter (a saturated [solid] fat), and I CAN TASTE IT. Cheap bastards. Every country on earth makes better cheapo chocolate than the US...</rant>
Artificial fruit flavors, with grape flavor topping my list of worst offenders. Until recently I wondered what grape it was supposed to be imitating. It's trying to mimic the Concord grape, but real Concord grapes taste divine. Not soapy.
Most licorice-flavored liquors. No ouzo or arak for me, thanks.
Another hand for ultra-sweet cake frosting. I'm usually the one scraping frosting off my slice of cake at parties.
All melons except for watermelons. They make me gag. I don't know why. Every once in a while, I give foods I hated in the past another chance to win me over. I've since conquered cashews; I can now tolerate olives in very, very small amounts, but melons are hopeless.
Ketchup. One exception: Trader Joe's ketchup. I don't know who makes it, but it tastes almost like a tomato chutney. It's GOOD.
Most American-style lager beers. Y'know...if I want water, I'll drink water.
Artificial sweeteners. They taste medicinal. All of them. And yes, I CAN tell the difference.
@chowsearch: Miss the point much? The subject of this article AGREES with you.
I prepared these according to the recipe (except for using whole wheat flour, which is all I had on hand when I made these), and they came out absolutely delicious -- thick and fluffy. To those whose pancakes came out really thin or dense: either your baking powder is old, or you didn't give it enough time to work. :( The batter should be kind of thick and bubbly even before you pour it in the pan. My pancakes were almost a half inch thick.
I agree with Denay on this one; this will NOT work with finer grades of salt.