Quote: Hercules Grytpype Thynne @ 25th June 2015, 4:10 PM BSTProbably going to be in a minority of one here, but I cannot stand Italian pasta of any description. Slimy with that tart tomato sauce - UGH!
You don't have to have tomato sauce.
There's a world of pasta out there.
Or are you thinking of the hoops.
Quote: Lazzard @ 25th June 2015, 4:27 PM BSTYou don't have to have tomato sauce.
There's a world of pasta out there.Or are you thinking of the hoops.
Not many without it - is there any non slimy pasta?
Quote: Hercules Grytpype Thynne @ 25th June 2015, 4:10 PM BSTProbably going to be in a minority of one here, but I cannot stand Italian pasta of any description.
How about some Chinese pasta?
Had some jellied eels once........... nearly vommed as you crazy kids say.
Hated olives as a boy - love em now.
Quote: Chappers @ 25th June 2015, 5:59 PM BSTHow about some Chinese pasta?
Avoid it by only having Chop Suey of some sort or Sweet and Sour, but have had them and still not keen.
Cucumber - vomit
Celery - double vomit
Marzipan not only tastes foul, but often has a weird unnatural texture; it's a bit like eating styrofoam, but nastier.
Beetroot
Celery doesn't even taste like a food. It's like some kind of poisonous, toxic prehistoric plant.
I love beetroot.
CousCous
That and Granola
Not in the like section
It's all about the texture
Couscous is like gritty sand.
Gritty sand?
Quote: Steve Sunshine @ 25th June 2015, 7:58 PM BSTCousCous
That and GrandadNot in the like section
It's all about the texture
Grandad's textured?
And did I mention that tinned Tuna smells like Satan's armpit so even blind people can hate it!
Quote: playfull @ 25th June 2015, 9:59 PM BSTGrandad's textured?
And did I mention that tinned Tuna smells like Satan's armpit so even blind people can hate it!
Have you actually smelt Satan's armpit? *waves garlic as a precaution.
As for pasta, I can never see the point of it. It seems to depend entirely on whatever sauce you use and is tasteless on its own. Give me a good old potato any time.
I love pasta. But I never learn that it looks way less before you cook it than it does after. I do too much every bloody time. 
Quote: keewik @ 25th June 2015, 10:54 PM BSTAs for pasta, I can never see the point of it. It seems to depend entirely on whatever sauce you use and is tasteless on its own. Give me a good old potato any time.
With you 100% there - boiled, mashed, chipped etc., can't beat 'em.