I guess I don’t? I don’t remember not liking the food in France, but thats probably because I stuck to tartar and foie gras? Obviously another trip for research purposes is required!
(To be fair and way too specific, I don’t object to carrot so long as its not over cooked! There is a sweet spot where carrot level = fine, delicious even, but one microgram over that and all is ruined and its time for McDonalds!)
Capers good, olives bad.
Bad
BAD
Capers, pickles, olives, nasturtium, all good and delicious!
Especially with a nice sharp cheddar!
Olives good, good good good yum yum yum!!!
SUPER YUM!!!
yum yum yum
About the only flavor that I have a hard time with is that super strong black licorice taste. I enjoy anise type things, such as cookies. I enjoy fennel. I like fennel seeds, such as in Italian sausage. I even drink Absinthe, which has an herbal/licorice taste! But that candy black licorice flavor to me is yuckville. YUCK YUCK YUCK. I like Pastis, Pernod, Absinthe. I do not like Sambuca or Ouzo. There is a fine line between just right and way tooooo much black licorice flavor, and in the presence of sugar, that line gets moved way up and I can’t handle it.
Oh and chicken feet. They taste like the barnyard to me. Like the chicken has walked around in its shit all day and now I’m supposed to think it’s a delicacy. Blech!
Incorrect.
Bouillabaise is lovely stuff- I’m a fan. I’ve never had Cioppino, but now I want to try it.
Manhattan clam chowder is an abomination.
I am from Boston. I may be biased.
I am biased.
I am unrepentant in my bias.
What can I say, I like tomatoes 
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-GREEN YUMMY OLIVES
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we finally got a couple days of rain here, so this weekend i’m heading into the mountains to hunt mushrooms. ron swanson style. (i.e. tramp around nature with bacon snacks)
Bacon snacks recipes or at least amazon affiliate links or it didn’t happen.
ETA - M-My l-likes are g-gone 
and I s-so w-want to l-like your m-mushroom picture 
I gave you a proxy like
