/ck/ - Food & Cooking

It's true. I hate onions and I'm genetically a faggot

Picky eating is largely a learned behavior.
Or rather, the picky eater hasn't learned he is an adult yet. He still has the palate of a child.

>>13366008
I do find the behavior fascinating. Your theory makes some kind of sense. Why else would they presume to think anybody around them cares? It also clears up a lot pf these reddit opinions about Hawaiian pizza and chicken & waffles. It's just strange to be so invested in what other people enjoy.

>>13365994
being white

>>13366014
Children are self-centered and have difficulty recognizing the agency of others; people are grouped into "like me" and "not like me", and "not like me" must be shouted at and bullied to reinforce the "like me" group.

>>13365994
I didn't like them when I was a kid but I really like them now at age 30. It's been a gradual thing and the hardest thing for me to get over was the texture.

>>13365994
I think there are many people who dislike this, that or the other. But onions are one of the most widely eaten foods world over and the basis of a huge number of dishes, so for them it's torture.

I'll say this though, not all food aversion is simply picky eating. My partner has Crohn's and just plain can't eat onions or garlic without severe discomfort. Which sucks for her because she does love them as much as me but I still eat a lot.

However, apples for example are another triggering food for her that we found out through testing was also bad. With those she'd never really liked them. She was a super picky eater growing up as well. So sometimes picky eating is more than just being a wuss.

Mostly it is though I think.

>>13365994
I have only ever seen the word “whinge” used instead of “whine” in low quality posts.

>>13366036
I was the same way with cheese. I think some people get stuck on what they didn't like as kids and never try it again.

>>13366208
Try reading a book instead of whinging about it.

>>13366208
>whinging about "whinge"
Found the whinger

>>13365994
Learning how to mince them, and slice them thin helps

The consumption of onions, and other spices, herbs, and other strongly flavored foods is a cultural adaptation, not something inherent to a person's standard food taste. Picky eaters are just those who haven't adjusted their sense of taste to enjoy these alien flavors. Consider the following:

>Why do we use spices in our foods? In thinking about this question keep in mind that (1) other animals don’t spice their foods, (2) most spices contribute little or no nutrition to our diets, and (3) the active ingredients in many spices are actually aversive chemicals, which evolved to keep insects, fungi, bacteria, mammals and other unwanted critters away from the plants that produce them.

>Several lines of evidence indicate that spicing may represent a class of cultural adaptations to the problem of food-borne pathogens. Many spices are antimicrobials that can kill pathogens in foods. Globally, common spices are onions, pepper, garlic, cilantro, chili peppers (capsicum) and bay leaves. Here’s the idea: the use of many spices represents a cultural adaptation to the problem of pathogens in food, especially in meat. This challenge would have been most important before refrigerators came on the scene. To examine this, two biologists, Jennifer Billing and Paul Sherman, collected 4578 recipes from traditional cookbooks from populations around the world. They found three distinct patterns.

>>13366341
>1. Spices are, in fact, antimicrobial. The most common spices in the world are also the most effective against bacteria. Some spices are also fungicides. Combinations of spices have synergistic effects, which may explain why ingredients like “chili power” (a mix of red pepper, onion, paprika, garlic, cumin and oregano) are so important. And, ingredients like lemon and lime, which are not on their own potent anti-microbials, appear to catalyze the bacteria killing effects of other spices.

>2. People in hotter climates use more spices, and more of the most effective bacteria killers. In India and Indonesia, for example, most recipes used many anti-microbial spices, including onions, garlic, capsicum and coriander. Meanwhile, in Norway, recipes use some black pepper and occasionally a bit of parsley or lemon, but that’s about it.

>3. Recipes appear to use spices in ways that increase their effectiveness. Some spices, like onions and garlic, whose killing power is resistant to heating, are deployed in the cooking process. Other spices like cilantro, whose antimicrobial properties might be damaged by heating, are added fresh in recipes.

> Thus, many recipes and preferences appear to be cultural adaptations adapted to local environments that operate in subtle and nuanced ways not understood by those of us who love spicy foods. Billing and Sherman speculate that these evolved culturally, as healthier, more fertile and more successful families were preferentially imitated by less successful ones. This is quite plausible given what we know about our species’ evolved psychology for cultural learning, including specifically cultural learning about foods and plants.

>>13366343
>Among spices, chili peppers are an ideal case. Chili peppers were the primary spice of New World cuisines, prior to the arrival of Europeans, and are now routinely consumed by about a quarter of all adults, globally. Chili peppers have evolved chemical defenses, based on capsaicin, that make them aversive to mammals and rodents but desirable to birds. In mammals, capsicum directly activates a pain channel (TrpV1), which creates a burning sensation in response to various specific stimuli, including acid, high temperatures and allyl isothiocyanate (which is found in mustard or wasabi). These chemical weapons aid chili pepper plants in their survival and reproduction, as birds provide a better dispersal system for the plants’ seeds than other options (like mammals). Consequently, chilies are innately aversive to non-human primates, babies and many human adults. Capsaicin is so innately aversive that nursing mothers are advised to avoid chili peppers, lest their infants reject their breast (milk), and some societies even put capsicum on mom’s breasts to initiate weaning. Yet, adults who live in hot climates regularly incorporate chilies into their recipes. And, those who grow up among people who enjoy eating chili peppers not only eat chilies but love eating them. How do we come to like the experience of burning and sweating—the activation of pain channel TrpV1?

>>13366208
That's because it's only used by shitpost countries

>>13366349
>Research by psychologist Paul Rozin shows that people come to enjoy the experience of eating chili peppers mostly by re-interpreting the pain signals caused by capsicum as pleasure or excitement. Based on work in the highlands of Mexico, children acquire this gradually without being pressured or compelled. They want to learn to like chili peppers, to be like those they admire. This fits with what we’ve already seen: children readily acquire food preferences from older peers. In Chapter 14, we further examine how cultural learning can alter our bodies’ physiological response to pain, and specifically to electric shocks. The bottom line is that culture can overpower our innate mammalian aversions, when necessary and without us knowing it.

>>13366001
Also, I'm OP don't know if that matters

>>13366374
Not a fan of onions huh?

>>13366217
Oh man, I can't imagine not liking cheese. What are your favourite types now?

>>13366025
>>13366014
>>13365994
>eating foods you don't enjoy makes you an adult
>everyone has to like the same foods no one can be different
>this retarded

>>13367915
I like some of the fancy ones, but the one I like most is actually just a sharp white cheddar.

>>13366043
Nope. She's just being a wuss
>hurr food make me feel bad so me run away
What a retarded bitch. You can't get over your food sensitivity unless you expose yourself. Chrohns arguably doesn't even exist. Just another welfare trick

>>13368010
You are correct, presuming "this" = you. Good job conveniently ignoring the fact that you bitch about not liking onions at every opportunity. That is actually consistent with the type of behavior I'd expect from people who hate onions.

>>13368033
That's not a fact because it's not true. I loathe onions but I never bring it up because it doesn't really matter. I could say something just as stupid and inflammatory, like the fact that onion eaters literally have to tell EVERYONE EVERY SINGLE DAY that they love onions and masturbate furiously with them every night.

>>13368048
When is the last time you tried and onion, anon?

>>13368075
Few months ago at a hibachi place. There was onions in the veggies. Didn't care for them at all. Why can't you accept that it's normal for different people to like different things?

>>13365994
how can you like onions? they smell and taste horrid. they're overwhelmingly sharp and bitter tasting which overpowers all other flavors. i'd say you have a genetic defect if you actually prefer to eat them!

>>13368092
Based
>>13365994
Cringe

>>13365994
Most people who say they don't like onions haven't had them prepared properly, I think.

Thick slices of raw onion will burn your mouth from a chemical reaction that the onion has as a defense mechanism, and I think this is what most people don't like, but when you slice thinner or mince finely the reaction takes place before it gets to your mouth so it's milder. I've gotten people who say they don't like raw onion to start eating it because it was just sliced thinner.

>>13365994
>whinge

Ah, you're a bong. Anybody from a culture that eats garbage like jellied eels and fish head pie doesn't get to bitch about anyone else's tastes. Go fuck yourself.

>>13368010
nobody said eating foods you don't like makes you an adult, try harder

>>13368092
cringe
>>13365994
based

>>13368092
>tfw i get allergic reactions when eating onion, but still eat them anyway

>>13365994
whinge isn't a word

>>13368111
trips of truth
my husband doesn't like onions unless i make them

>>13368220
It's objectively what you implied

>>13368290
retard

>>13368259
it is

>>13368294
Epic rebuttal

>>13368326
nope

>>13368333
more epic than crying about adulthood

>>13368259
only in America is it not a word

>>13368366
>everyone I don't like is American!
holy shit, obsessed
try again

>>13368372
How did you squeeze through the door mutt, it's 58" wide?

>>13368336
>NO NO PLEASE DON'T SAY YOU DON'T LOVE AND APPRECIATE THE EXACT SAME FOODS AS ME!!!!! I CAN'T HANDLE ANYONE BEING DIFFERENT OR NOT LIKING WHAT I LIKE!!! PLEASE MOMMY MAKE HIM LIKE ONIONS PLZ PLZ

And you say I'm crying lmao

>>13368541
not the guy you were arguing with i just popped in to call you a fucking retard because you can't read worth a damn

>>13368485
your english is just as fucking awful
how you call anyone else a mutt is beyond me tbch

>>13368092
sautee them dumbo

>>13365994
Disliking onions is a sign of being a huge fucking queer baby. I have more respect for a man who takes a dick in his ass and dresses like a girl than I do for a "man" who hates onions.

Yard onions are the best ones because they're free

>>13366043
>shacking up with a Jew

What is the best onion and why is it the humble shallot?

>>13368010
You don't need to eat food you don't like, but only a child refuses food with anything other than a polite No Thanks

>>13368088
Onions are good for the flavor that they add to food. Are you telling me you dont even add onion powder to anything?

I hated onions my entire life until i became an adult and actually have come to love them... but not raw or by themselves. Onions taste like shit alone - even onion rings, anyone who disagrees with me is a liar - but the flavor that they add to food is amazing and you’re a shitty cook if you don’t notice it.

Try making any quality stew without onions. It’ll be utterly disgusting.

>>13369109
Underrated

>>13368021
Good taste

>>13365994
>hate onions
>shallots exist
????

>>13366008