Pickled beets. They’re good until you forget you ate them
I love beets. And the ensuing staring into a toilet wondering if I should go see a doctor
Write “you ate beets” to a post-it and stick it on the mirror
Ah yes, that brief moment of cold panic where you sincerely contemplate being deathly ill but still able to do something about it… right before your memory kicks in.
Every one is an s tier food. I fucking love olives and pickles.
Umeboshi
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Who? No idea who that is. I’m just a simple journalist. Check out my Substack. KentaKuraaku.substack.co.jp
Marinated sun-dried tomatoes & garlic. I could eat that forever.
You just made a list of many of the things I truly hate, food wise, lol. I guess sun-dried tomatoes are okay? 😅
I’m the exact opposite. Sun-dried tomatoes taste stale and plasticky to me. Everything else on the list is fantastico. Where would we be without capers in tartare sauce, or black olives on pizza?
Where would we be without black olives on pizza
We’d have pizza people actually wanted to eat!
Don’t get me wrong, if you want to keep more pizza for yourself, then olives are a great deterrent and that’s a legit strategy.
If you want to do a real case study, get only two pizzas and put olives on one, pineapple on the other, and just watch.
Have you ever had homegrown sundried cherry tomatoes? I think there’s a huge difference in flavor between good and bad tomatoes
Homegrown tomatoes of any type will beat the hell out of anything purchased at a store.
I feel like I could save this picture and show it to people next time they ask what foods I can’t stand.
I like all of these except capers. I eat olives and pickles regularly.
I like big-ass garlic stuffed green olives.
A nice artichoke heart in oil hits a spot nothing else does, but the versatility of the black olive is hard to beat.
Sundrieds can also be really good, but you have to know how to use them.
Jarred red peppers are underrated as a replacement for basically any other place you’d put a red pepper.
Dry, salty, black olives. Best paired with a light beer and a blazing-hot summer day.
Pickled jalapenos are just fantastic. Hot, sour, flavorful, and just versatile at ‘waking up’ all kinds of food.
Capers are great on all kinds of savory dishes where you want a little salt and sourness, but other pickles would just be overkill.
Canned black olives belong on pizza, and the occasional loaded nacho plate. They’re kind of awful in other applications.
As for the classic dill pickle, ever had one in Dr. Pepper?
Olives with beer taste just like toast! Fosters is the best for testing this theory.
Canned black olives are the only olives I really enjoy, but I haven’t had a green olive since I was a kid and now I am not sure if the olive was gross or if it was just the pimento I hated.
But dill pickles (gherkins) are a top tier snack and condiment.
The pimento doesn’t really have all that much flavor, espec next to the olive. You should definitely try some green olives again, it is one of this things that it’s not uncommon to dislike as a child and later acquire a taste for.
2, 6 and 8 is fine.
Olives and capers can fuck right off!
Can’t forget the pickled okra!
I make my own kimchi, sauerkraut, and various Chinese fermented vegetables.
I make what I call a “dirty margarita.” Jalapeño stuffed olives are a must.
In a salad, kalamata or dried black olives.
Green olives. Preferably stuffed with garlic.
Everything on this list is my favorite, basically
