And then there's Brassica oleracea, where it's not even a family, but one single species that brings us a heap of classic veggies including cabbage, broccoli, cauliflower, kale, Brussels sprouts, and gai lan. If you expand to its family you can add turnip, bok choy, radish, wasabi, as well as the majority of source vegetables in the eponymous "vegetable oil".
I once had a coworker who just took a bite out of a raw onion right in front of me. They were completely unfazed, like it was an apple or something. I'm still a little emotionally scarred.
I had a surly paternal grandmother who seemed to revel in making the lives of children miserable.
When I was about four years old, I asked for a snack, and she gave me a raw onion.
I sat at the kitchen table and ate the entire fucking thing like it was the sweetest piece of fruit known to history, staring her in the eye the whole time.
If I had been just a little bit older and thought of it, I would've asked her for another one.
She died when I was seven. My reaction to this, as she lived in Washington State, was, "Does that mean we get to see Mount Saint Helens?" as the volcano had gone off just a couple weeks prior.
There are actually onions that you can do that with. I think the soil where those are grown is low on sulfer or something so the onion cant make the chemical responsible for making your eyes water.
I'll usually eat a could wee chunks of an onion after I dice it up, and the other day I was surprised by how palatable the onion was that I was eating. Normally I enjoy eating a couple tiny pieces raw, but this was an onion I could see myself taking a big ol bite out of
It's hard. I still eat garlic on occasion, even though it makes me sick. Luckily, I've always had a bad reaction with an onion, so my body rejects the flavor too
The first time I got covid it really messed with my smell and taste. Any kind of onions just smelled and tasted completely rotten, even onion powder. Ruined all my favorite foods, even if it was just a small part of the meal. I had just made some pickled red onions and I couldn't eat them for like 6-8 months. Worst part of covid for me by far.
Me too. Gives you the farts and they taste like copper. My mum used to put it in everything and i always disliked it. Since cook at home i never use them in and never will.
Not allergic, but the very thought of onions (and garlic) in pregnancy made me feel sick. Smelling them or seeing them cooked (with their translucent little stripes) would have me heaving. All the foods I love have onions and garlic in. It was awful.
Cooked onions, I suppose I’d agree. They’re just kinda mushy.
Raw onions on the other hand have a great crunchy texture to me.
Thick sliced raw onion rings on burgers fluffs the whole thing up a bit and adds some airy crunch.
They add a nice crunchy texture to Greek salad as well.
Cut into lengthwise strips, they’re similarly fun in stir-fry if you don’t cook them too long.
Diced on top of a tostada or taco or bagel with cream cheese and lox, they add a little crunchy something but admittedly this could be also be achieved with pretty much anything not-squishy.
i hate onions because of their texture in the food. i want food that has the added taste of onions without the onions, or just have them be very small.
I like onions, but the texture can be a big problem for me, depending on the day. Doesn't matter how it's prepared: raw, sauteed, cooked, cooked within an inch of its life, does not make a difference
Or they are a super taster. I love spices, curry, cumin, hot peppers (even Carolina reaper), and have been to twenty five countries but onion is fucking disgusting and I never ever want to eat one.
I know it’s stupid, but I just can’t give up good food. My stomach will hurt so bad it feels like I have back problems or something and I’m still not eating spaghetti without my garlic bread.
I don’t eat the good stuff constantly, most of my meals are bland. When I get a chance though I don’t pass on it.
How sensitive are you? I've found I struggle with them a bit if I eat lots suddenly after not eating them for a while, but if I continue, it tends to be fine. My guess is that the reason it is inconsistent for me is related to fluctuations in gut bacteria partially due to what I am eating...
I know actual IBS is no joke, but I think it would be interesting to determine your threshold and see if you can change it at all. For example, eat a pea-sized piece of onion and wait a couple days. No effect, start eating a pea-sized piece of onion every day and wait for cumulative effects (a week or two?). Still no effect, add another piece for one day, go back to regular dose for a couple days, etc. When you reach the point where it starts to cause discomfort, back off a bit and try to push it again in a week or two.
I've never really tried to change it, I adapted as best as I could.
I'm intolerant to most fodmap (lactose, mannitol, fructans, gos and fructose). I also noticed that gluten can wreck me if I eat too much of it, fatty food can trigger me as well as alcohol.
It was hard to get used to it but now it's a question of self regulation. I skip most of the things that trigger me and indulge sometimes, often a bit too much and I have to face the consequences for up to a week or so. Lactose is the easiest to deal with because of lactase, the rest not so much...
I guess at least I'm not celiac or suffering of Crohn's, so that's that I guess.
Thank you for the kind words! I didn't know I could maybe have these again at some point in the future. Did you just try them every now and again to see how you reacted?
Do you still need to watch out?
For those with allium intolerance, what part of it makes you intolerant? Is it the sulphur content? The "spicyness" and pungency when consumed raw? Or another group of compounds all together.
I found it weird because garlic and onion can be prepared in a million different ways that can completely alter the taste and many compounds (see black garlic, confit, pickled, caramelized). There should be at least one version that's tolerable but that doesn't seem to be the case based on the comments.
Think similar to lactose intolerance. It destroys my stomach. I can have small amounts of onion powder and garlic powder. Garlic I will get only a bit of tummy upset, if it's cooked to high hell, but all onion makes me sick