Nasty flavors- was Re: [Sca-cooks] period mashed turnips

[Philippa Alderton]

While writiung to Stefan, I got to thinking about a
private conversation that Adamantius and I had had on
what it is about certain flavors I can't abide, and it
occurred to me that there might be similar chemicals
to the one in cruciferous veggies, which I
particularly don't like.

I hate bell peppers- cooked or raw, they make me want
to get sick, although raw are less obnoxious, but I
absolutely love the hot peppers, even when I taste a
bit of that same flavor in them.

And, licorice flavors. Adamantius and I had a long
talk on this, when he was trying to figure out what it
was about it that I hate. I can't stand either fennel
or anise, but certain other flavors which other folk
claim taste like licorice are fine- basil, for
example, and Galliano (the liqueur) taste like
licorice to some, although not to me. Ouzo is OK, but
not very well liked by me- I don't avoid it, but I
don't go out of my way to try it either.

The licorice aversion is so strong, that despite
having helped Adamantius find his fennel for the
feast, when the well-fenneled cabbage came out, I left
the table- when I came back, it was still on the table
right in front of my place, and after making sure
nobody else wanted any, I ran them back to the kitchen
to get them away from me- it took me quite a while to
regain my appetite.

Anybody know what substances it might be in these
foods that I find so horribly objectionable?

Phlip, who is usually willing to eat anything that
doesn't move fast enough, as long as it's reasonably
properly prepared......


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