I am not the weird fusion and peanut butter and jelly person, but I wouldn't say I like peanut butter—I never did. I think it has to do with growing up in Europe and never eating it.
It's just a matter of getting used to and liking the foods you ate as a child.

I love Nutella and similar spreads.

I love panang curry, and I add peanut butter to it. It is not the same without the peanut butter.
I love so many fusion dishes, and Asian restaurants are my favorite.
I love Korean fried chicken, too and yes, it is savory and sweet. I also like sweet and sour sauces.
A food thing I have is that I prefer going to restaurants that serve the dishes I can't cook.
I see no point in going to a restaurant to eat sausage and potatoes; I can make those at home and probably better.

Anonymous wrote:I really, really hate sweet flavors in my savory foods. I swear I can taste even a little bit of sugar in tomato sauce and it makes it totally unappetizing.

I won’t eat fruit and meat combinations, Asian dishes with sweet as part of the flavor profile, sweet sauces like BBQ sauce or honey mustard, glazed ham, or so on. This can actually be somewhat limiting, but I try not to make a big deal of it in public.

Do not ever visit Korea. I dont mind sweet with savory at all but Koreans put sugar in EVERY western dish. So you will constantly be shocked by the cloying sweetness in spaghetti, lasagna, a bag of sour cream and onion chips, pizza, etc. And I dont mean a subtle amount of sweetness. It is bizarrely inedible and I'm not a picky eater.

Actual korean food is good but for some reason the western stuff always has massive amounts of sugar added

There is no drink that has "chunky" stuff in it—no smoothies, no boba, no shakes, nada. There is no yogurt with chunks, and there is no milk that has a film on it. It is gross and horrible.

Anonymous wrote:

Anonymous wrote:I look down on the whole restaurant scene here. Yes, there are exceptions, esp among the very expensive and ethnic hole-in-the-wall places, but as a whole it is so painfully mediocre. It really bugs me that there's no mid-range restaurants that would offer creative, great food. Why can't they do it? California can do it, New York can do it, friggin Philly can do it, not to mention countless cities in Europe, Asia, Australia, South America (haven't been to Africa, so no personal experience there)... But in DC it's all: 'Baaaa! It's humanly impossible to produce an interesting plate of food of any kind for under $40.'

Agreed. All the white tablecloth restaurants downtown only serve the purpose of being spots for lobbyists to impress. And just about every area, whether it’s downtown Gaithersburg, navy yard, shirlington, Reston station, south waterfront or friendship heights, has the same slew of restraints owned by the same restaurant groups. Take your pick between matchbox, guapos, uncle Julio’s, founding farmers, Ted’s bulletin, Carlyle/coastal flats/mikes America, etc. it’s all so generic.

Did you try the Asian burrito? I went years without knowing about it, and it is now my favorite place to get food. It's a literal hole, in a gas station!

It is unbearable when my good friend sends me Instagram links to the horrible quack Bobby Parish videos.

Anonymous wrote:I really, really hate sweet flavors in my savory foods. I swear I can taste even a little bit of sugar in tomato sauce and it makes it totally unappetizing.

I won’t eat fruit and meat combinations, Asian dishes with sweet as part of the flavor profile, sweet sauces like BBQ sauce or honey mustard, glazed ham, or so on. This can actually be somewhat limiting, but I try not to make a big deal of it in public.

Here is an example of non food issues but makes a fuss person, food narc.

Cilantro, raw onions, roasted or raw peppers, hate them.