Worst cuisines?

[Flamingo]

'Zat you, Skippy?

I was a specialist at the time, but no. It took me a minute to get the reference!

[Matt O]

On a side note, I know China is huge and I'd suspect there's large variations in cuisines there as well.

The variety of food in China is pretty astonishing with massive regional differences in cuisine.

I don't think I've ever encountered a culture whose food I actively disliked. I always had the mindset that I'd try anything at least once, which extended from silk worms to balut and roast dog.

I would say, very broadly speaking, the most uninspiring but nonetheless still enjoyable cuisines I've ever had would be British/Australian (decent, but bland with a few exceptions), central Asian varieties (I love lamb and lord do I love polo/palau, but fuck me there's not a whole lotta variety here), the Philippines (pretty "meh" across the board) and Cambodian (like Thai food, just not as good).

[JAD]

There is good and bad food to be had in all of the >50 countries I’ve visited. Except the Philippines.

[UNM1136]

I'll try anything twice. Viet and Thai foods always stike me as better ideas, with consistently poor execution. Maybe NM ain't the right place to give it a whirl.
Not a huge fan of curry, but I make a pot of Alton Brown's Chicken Tikka every couple of years and wonder why I don't do it more often.

The wife and kids are super picky eaters, so I don't get adventurous very often.

One thing that I have tried to like at high end restauants, low end restaurants, and even tried making in cooking school was molé. It beats starving to death, but not by much. I like all of the ingredients, but the combination is a loser.

pat

[Yung]

The second worst is Army Chow. When I was in the Air Force, my brother was in the Army. I ate with him at the Army chowhall and was amazed at how thoroughly unappetizing they could make food. It is possible the ingredients they used wasn't food to begin with. At least they offered two varieties- Dinty Moore brown and grey

When were you guys in? That hasn't been the case for a while now since the 9/11 era.

[Wondering Beard]

One thing that I have tried to like at high end restauants, low end restaurants, and even tried making in cooking school was molé. It beats starving to death, but not by much. I like all of the ingredients, but the combination is a loser.

pat

I can't do mole poblano because it's too spicy for my insides, but the only place where you get it done right is Oaxaca.

[rob_s]

This foodie obsession with eating guts and dicks and shit has got to go.

I recall asking my former MIL who grew up in WWII eastern Germany “what did you people do with the meat from these animals? Why do you keep trying to serve me the garbage?”

Now bearded morons on the intent brag about eating dicks and marrow and spleens and shit.

[Clusterfrack]

Hate list:

Bland midwestern food. Meatloaf. Boiled dinner franks. Canned tuna casserole. Liver.

Vegan food with slimy pumpkin seeds, quinoa, kale, and a ton of raw garlic.

Indian lunch buffet that's probably days old.

Food in government facilities in China, including "quick fried bull's prick".

Fermented mare's milk in a plastic bag, served by nomadic horsemen with big swords.

[RoyGBiv]

This foodie obsession with eating guts and dicks and shit has got to go.

I recall asking my former MIL who grew up in WWII eastern Germany “what did you people do with the meat from these animals? Why do you keep trying to serve me the garbage?”

Now bearded morons on the intent brag about eating dicks and marrow and spleens and shit.

Offal, hooves and "lesser cuts" have always been the sustenance of the poor folks. Forever.
Some folks made the best of it and created some awesome food from it. Soul, Cajun, Caribbean, Redneck, Chinese/Asian.....
Nobody paid for brisket until someone invented a way to make it edible. Now it's expensive.

You can keep the dicks, however. I'm not a big fan of organ meat, but I've had some outstanding pig ears and stomachs in China. And grandma made a fantastic fricassee out of chicken hearts and stomachs. I'll pass on the livers, TYVM.

[Joe in PNG]

I grew up eating tripe, so I harbor a special love for it, either with salt and pepper, or pickled, or in meneudo.