Anon has never drank anything less than 50% pure sugar.
And probably started with an IPA.
Could be genetic. I don’t drink alcohol because it all tastes the same to me. There’s a big pronounced flavour that’s a little bit like soap, but in general absolutely vile, and then there’s other sub flavours.
All alcohol tastes like it too. Vodka, beer, cider, wine, whiskey, schnapps, mead.
Vodka and whiskey have pleasant burning sensations, but the flavour is still so vile I can’t drink much without puking.
Have you ever tried non-alcoholic beers (Athletic Brewing Company puts out some great ones)? I’m wondering if it still has that flavor for you?
I’ve tried ones that have had alcohol removed, but still retain a small amount of it. Tastes the same. I don’t know if it is alcohol itself I taste, or some byproduct of fermentation, but it’s revolting.
A couple of years back I was dead set on finding something I enjoyed, so I bought all sorts of things. Sweet ciders, dry wines, sweeter wines, different kinds of beer, mead, you name it.
Mead has a medicinal quality to it, in addition to the almost cooling sensation of the honey. Then there’s that flavour. I was super interested in this sweet gooseberry cider, because I love gooseberries, it tasted just like beer to me. Beer tastes like the smell that yeast makes when you proof it ahead of baking bread. It’s a nice smell, but then there’s that woeful flavour dominating on top of everything.
I even tried making a piña colada, figuring the sweet fruit and all that would make it a certain hit. It was not.
At this point I’ve sort of given up. I use wine, Marsala generally, when cooking every so often. I’d like to try my hand at vodka pasta, I’ve seen that make the rounds, and it looks nice. But I don’t think drinking alcohol is for me.
Interesting. It must be something other than the alcohol content itself that causes that if alcohol removed drinks still taste that way, yeah. Non-alcoholic beverages have about the same alcohol content as many every day food, such as grape juice or hamburger buns, after the alcohol is removed.
There’s a huge growing non-alcoholic beverage industry that includes things that were never fermented. In case you’re still looking for that adult beverage experience without the taste you don’t enjoy. Companies like Boisson sell all sorts of interesting things you could try.
I think so too. I’ve a friend who knows a decent amount about various types of alcohol, and I asked him about it. He mentioned something about this one company changing their alcohol removal process and encouraged me to give that a go. I never got around to it though.
It’s just really unfortunate because I feel like I’m missing a whole big side of the culinary world. It hits extra hard because I’m lacto-ovo vegetarian - by birth, not by choice - and so I am already missing out on a lot, having to make substitutions and such. Like further down in this thread someone shared a recipe. It looks really interesting, especially having looked up green alder pepper, but I’ll have to swap out the veal stock, and assuming it provides a “gamey” flavour, I don’t think I can recreate that exact thing. As far as I’m aware there’s no “gamey” substitute. I don’t even know what “gamey” tastes like.
Interesting.
Quick question, does the bad taste persist when cooking the wine?
The cooking should remove all the alcohol contents and you mention cooking with it on occasion, so I would guess it’s fine?
I’m about to cook for someone who may or may not have the same taste buds.I only ever use very small amounts so I either don’t taste it, or the taste goes away. I figure it might be genetic because I’m one of those who think cilantro tastes like soap.
They’re not quite the same flavour either. I can stomach cilantro, it just tastes a bit like someone washed it with dish soap and then didn’t rinse enough.
Thanks,
Here’s the sauce recipe for your troubles wandering my questions:- 100g mushrooms, finely sliced
- 2 shallots, finely chopped
- 40g butter
- 125ml dry white wite
- 150ml veal stock
- 1 tbs parsley, tarragon, scissored
- Salt, pepper (or green alder pepper if you have it, for a bit of a boreal taste)
Bitter
Yes anon, high fructose corn syrup is not a normal taste
Yes, alcohol generally tastes bad until your brain gets re-wired to associate that taste with the ensuing addictive feedback. Anyone who says they think booze tastes gross simply has not consumed enough of it to create those neural pathways.
It’s the same reason people crave the way smoking burns your throat and lungs a tiny bit. The first time you do it, it’s disgusting and painful. The thousandth time you do it, the exact same mild discomfort is actually extremely cathartic and even comforting.
Who orders beer online wtf
It’s 2023. Everything is sold online.
Yea, alcohol tastes kinda disgusting, it always has some weird aftertaste that reminds me of when i accidentally get some shampoo in my mouth. Like non-alcoholic versions of the same drink doesnt have that soapy aftertaste.
Beer is kinda bad even without alcohol though, I have only tried one Latvian cherry beer that I liked. Wine also has that soapy aftertaste except for the wine that people just brew at home in Georgia, I loved that wine but that’s not really something I can get from a store.
I stopped drinking 8 or so years ago. I was quite the heavy weekend drinker. The longer i didn’t drink the more i realised just how disgusting it actually is. Pretty sure that’s why people who never drank until they are 25 or older necer bother even starting. I started drinking when i was like 14, like most of my friends and we got used to it.
Nah. I had my first drink at 25. In my case, I learned I hated the taste of vodka, but love the taste of whiskey… which was too strong at first.
I liked Jack&Cokes from first try, and moved on to neat whiskey not just getting used to the taste, but as my palette was able to adjust to the harshness of it.
Well, what kind did they get?
Don’t drink IPA then!
