Pro Chefs Cook and Eat Food They Don't Like | Test Kitchen Talks | Bon Appétit

yeah, what are we doing today in Test Kitchen? We're here talking about the ones we like the least, our Vs, since most people don't like the Mo's, oh, that's the radical ingredient that we don't like, we're talking about ingredients that we don't like, ingredients that we don't like, Yeah. I'm talking about goat cheese I don't like whole bananas with peanut butter I'm not a fan of raw carrots I don't like kidneys Mayonnaise-based salads Brittany can't be alone I'm not a big fan of liver, think about your body , TRUE? the liver filters out all this stuff which is terrible for your body or you can think of it as if everything has gone through it you know it's gotten in that's what gives it character filtering out all that alcohol oh that whiskey those cheeks I'm going to do something to you and you're probably not going to like it I guess it will release there will be liver in it okay let's do it we have the Smuckers soft white bread and then some onion it's not weird it's not weird don't do it Worry about everything let's go so I have a cast iron very hot here.

Yes, I want it to brown well. I'm going to brown it in a little clarified butter. Well, I want that high smoke point. I want to get a good color, but. I want it to still be half

cook

ed for me, so here are our livers nice and warm so we can get a nice color on the outside, doesn't that liver smell bad, oh no, oh look at that color, come on Ali, beautiful, here you come. This is going to be amazing. Livers are so good for you and you're killing the bird anyway. Sometimes I eat them.

Are

they

that good for you? They are loaded with iron. I sure don't know what else if you learn to love liver. It's such a cheap and quick dinner when I think of liver, I think of a deli, you know how to be like Oh, like a gray mass in a terrible state in a deli-type glass case, yeah, oh, so, when I think about the liver, just Think about my liver and I think that's not what anyone should think about your liver much, uh, yeah, are you and the drinks editor in this red? It's such a cherry coffee, so I'm going to deglaze with that coffee.

There are these. carries here will add some sweetness and acidity and a bitterness will help with that mentality liver taste okay, okay and now we're going to mix this. I usually love it. I have never seen this anxiety because I am comfortable, so excited, okay, that it doesn't taste like liver until I swallow it and that my tongue pushes against the roof of my mouth and I feel that the leftover chocolate is good. I don't prefer spicy lamb. I don't like grass fed lamb I don't like grass fed lamb I don't like good lamb just the bad ones yeah yeah so what kind of lamb are we?

We mean some grass-fed lamb chops go into the diet, garlic, rosemary, parsley, olive oil. a little bit of red wine vinegar that will soften but also give it a shine and maybe you'd also like to reduce a little bit of that funky grease yeah, yeah, I don't like it, I use everyone's cheap one. I was in 4 hours, I was on a farm. Would go. visit him once a week and take care of him yes, very in your face, this is lamb, I'm like I'm eating my baby, that's why I don't eat weird, but I also feel like rabbits and cats are like half of it.

The steps for you to get a dachshund are like rabbits Dogs Whitney yeah, like a dachshund when I look at tuna like composition yeah, his body I'm like you're a rabbit okay Siri what does it mean to go deep toe? Fingers, I bet you burned your fingers, but what is burning your finger? You eat them right when

they

come off, the girl eats with her hands anyway, so you burn your fingers on the hot ribs. Okay, if you were stranded on an island, would you eat? Well tuna, what is a monster that would eat your children?

No, but that's different, it's not, you won't want solid, a little sex, thanks for

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ing for me, oh my god, that looks delicious to me, okay, you successfully masked the game mm-hmm, what if ? that was the goal here, welcome. I think the goal is to get you to a place where you can enjoy the exposure rather than fear it and then, over time, maybe you can nibble on some of the fat and eat it with it. meat and then, you know, in ten years, that's how long it took me with Del. I'm definitely committed to liking lamb because I know I'm enjoying it right now mm-hmm, especially when you're cooking for me hmm What girl, so the best way to overcome

food

aversion is gentle, constant pressure.

These rules apply to anything you are avoiding. There is one ingredient that I have definitely never liked, both raw and cooked, and that is the green bell. peppers hello, it's me, I hate green peppers. I'll make you eat green peppers and I'll love you for speeding up. Hold me, no. I'm going to try to recreate a kind of green pepper paste, soy sauce, we'll see. I never did it, it just came out of my son, okay you're my guinea pig, these peppers were roasted in the oven, he will opine that we are ready in a cast iron and the same with the garlic.

I'm going to throw everything in the Cuisinart I'm going to add the garlic at the beginning and continue with just a jalapeño, oh well a minor Foley, we all have a good amount of soul for a little pepper because you know, peppers and peppers go . together a little cilantro I wanted to read a little on Moodle Shanna pesto but I wanted you to see those pieces of my things there's a little lemon juice Nobody jalapeno why not I think I'm fine Look wants everything it's just for the entrance and then a little more of pepper Wow, your nickname will be Amalia soon, so yeah, I don't use that, so I make it just for you.

At home sometimes I don't even use soap, oh that's ridiculous. I put salt in everything, why is she stuck in the car smoking, hey, nice delivery, her salt in our cereal, no, yes, well, citation of course, when I got over the atar, the world knows because you know that You couldn't have high blood pressure, your cereal. How would you describe it? It's an eagle gun. What would you put in the pasta? Is it smoked? I mean, I want to try it. You can have a little more about me. Hey, I asked. I just have a lot of garlic.

It was that with a close six. but I'll add the garlic a little more okay six grow something I don't have a date garlic is good for you I don't have a ring on this finger but I'll let you drive first okay I'm going to go with the cucumber okay oopsie he ordered lines here in a juice. I'm going to make a problem. I love the sticks it has. I will send you. I saw some. Can you tell it again? Pepper oh yeah, it's green pepper ahead, if anything, it still has the kind of long lasting, lingering vegetal flavor that I still don't entirely care for.

I mean, I don't hate him, that's for sure. I knew he was going to say: what don't you like? I don't like Sichuan peppercorns? It's a strange personal thing. I wish I liked them. I like the taste, but I feel like they are taking away a part of my sensory experience. So I'll make you Mapo tofu. We'll try to convince you to maybe reconsider a Szechuan Peppercorns, okay these are Szechuan peppercorns, they look like a smaller black peppercorn that's kind of open. What I like about Mapo tofu is that you don't really need that much meat, the kind of flavor that tofu likes, so there's that. half a pound of ground pork.

I'm just breaking it up a little. I want to give it a little color. That's our scallion, our garlic, fresh green chili and ginger. Mapo tofu often uses a cornstarch mixture to thicken, so a tablespoon of double-strength tomato paste putting on top of our ground Szechuan peppercorn just looking for that moment where the paste darkens a little oh gosh, I love that, we're going to put in our low sodium chicken broth and then this is black bean sauce, honestly, like black beans. magic sauce tell me about your peanut butter steak you put peanut butter on it oh it's like peanut butter steak that sounds horrible okay silken tofu putting it at the end because I don't want to break it I'm just going to write turn it on and leave it, come back in a few minutes hmm you nailed it, there is also a decent amount of fresh green chili and that changes it for me, makes it much more vegetal and fresh and provides another dimension to I will definitely give the Szechuan pepper another chance because I want do this.

Yes, you should know where to find the recipe. Peanut butter is still dead on me, but yeah, it's great, this is great for you, you're not a big fan. Eggs of the century Unfortunately, I am NOT okay. I'm going to make you eat eggs of the century. I had the feeling that I love that these century eggs that we unfortunately didn't make ourselves come in this little box but also individually wrapped as it feels. They seem dangerous. The shell is very pretty. Why don't you do the honors? You want to break it. This is the part that I find so amazing that an egg can get that gelatinous texture.

Aren't you intrigued and excited by this? I mean, maybe if I really wanted to, the first time I had one I was beyond intrigued and excited, but now I know what it tastes like, I think it gets buried in clay ash, like pushing rice husks around and that causes a reaction. chemistry that turns the outside gelatinous the inside is so you smell it smells a lot like ammonia thank you for this sturdy knife okay that's it it's amazing so I'm going to put some chili oil it smells so good on the sesame seeds chives as we are talking now let's do like yes, yes, that's enough, it's like three pieces, what you should do is take a bite that has chives, cilantro, sesame and chili with the century egg just to taste. all the components together because maybe on its own it is too much, but combined with other things it is delicious.

I understand. I have a pretty good experience there, like they lost the ammonia. The stud is really helping because the flavors are cow. so strong, you know, it's like the mild starch that I feel and the spiciness of the chives, a little bit of the chili. I feel like they're like a lot of different types of flavors. I feel like I also like the nutty flavor of the sesame seeds work with the egg, you know, I think the century egg goes well with other flavors, like Irby bright, Irby toast family, yeah, thanks Pam, all the

food

s that I don't like, I'm like I'm just I think I don't like to think about it because I don't like it.

I'm just looking for a way to eat it that makes me say yes, is there a point where you give up? No, no, I will never give it. up so I like oops we're food writers yeah this is our job you were about to say the F word I think we're foodies so my beef with peanut butter peanut butter alone , it's like eating like fermented black bean sauce alone it's like what you don't like fermented black bean sauce alone no, of course not, it's like a howitzer of flavor means friends