Love-It or Hate-It Foods: Oysters, Beets, and Other Polarizing Eats

While most of us have a list of foods that we'd prefer not to eat, there are some foods that we cannot (we're looking at you, beets). Why is cilantro's flavor bright and fresh to some while soapy to others? It's all a matter of taste, apparently. We took an informal Facebook poll to find out what you think about some of these foods. Find out what you hated, or...loved, most!

Texture: Leafy, fibrous

Fans say: Those who love it say this sprightly garnish for tacos and many other Latin American and Asian dishes is "fresh" and "herbal," with a "citrus air" about it.

Skeptics say: "It tastes like detergent," say respondents to our informal poll. And they may be on to something: A New York Times article reports that some of the same aldehydes found in soaps are also found in cilantro. Vindication! Cilantro detesters even have a place in cyberspace to congregate at ihatecilantro.com.

Like cilantro or willing to give it another shot? Try Grilled Coriander-Cumin Chicken with Cilantro-Yogurt Dipping Sauce

Texture: Gelatinous, "slimy," slick, smooth

Fans say: "HEAVENLY!" This well-known aphrodisiac is enjoyed raw topped with lemon, hot sauce, or mignonette; paired with champagne; or fried. Lovers cite the smooth texture, saline smell, and briny taste among oysters' positive attributes.

Skeptics say: "Nasty, slimy critters." Never mind that oysters are an excellent source of iron, zinc, and vitamin B12. Apparently, some folks can't get past the slippery texture. Maybe skeptics would prefer to get their B12 from liver? (More on that later…)

Ready for some shuckin'? Try this recipe for Scalloped Oysters.

Texture: Solid and smooth

Fans say: There's lots of love among you for these "sadly misunderstood" vitamin-packed gems, which most agree are better pickled, roasted, or prepared fresh versus canned. A healthy addition to salad or served on their own, your overwhelming sentiment is "yummy!"

Skeptics say: "NO THANK YOU. I can't even choke them down!" With descriptions ranging from "tastes like dirt" to "tastes like sweet dirt," many of you confess that you'll never acquire a taste for beets — and you're okay with that.

In the "yummy" camp? Try one of these fabulous ideas for serving beets: 14+ Beet Recipes

Texture: Cheesy, creamy, crumbly

Fans say: Like a finely aged cheese! Lovers of this salty, creamy cultured cheese, including Gorgonzola, Stilton, and Roquefort, find its "smell" part of the appeal. That blue cheese pairs beautifully with wine and fruit doesn't hurt.

Skeptics say: Some folks just can't get past its "stinky feet" odor, no matter how lovely a grilled cheese sandwich or salad it makes.

Like a little stinky cheese on your salad? Us, too! Try this salad recipe: Chicken Salad with Walnuts and Roquefort Dressing

Texture: Crunchy, with a fibrous similarity to celery

Fans say: "Awesome!" according to many fennel (and anise and black licorice) lovers. One fan said, "Look what Alice Waters does with fennel, fresh mushrooms, good olive oil, and lemon." Others point out that it pairs perfectly with salmon.

Skeptics say: From "ewwwww" to "belch" to "poohie." Some folks just can't stomach it.

If you like fennel, you'll love this salad that combines it with orange and olives: Fennel, Orange, and Olive Salad

Texture: Smooth, slick, thick

Fans say: It's a necessary part of a turkey sandwich, a tuna salad, egg-salad, and so much more. This handy combination of oil, egg yolk, and either vinegar or lemon juice is practically woven into the fabric of our summertime eating habits, and yet...

Skeptics say: To the offended, it's mostly a texture thing: "slimy," "greasy," and "gag-inducing," haters say. Some say even a drop of mayo could ruin their sandwich.

The nice thing about mayo is that it is totally optional on sandwiches. Enjoy some of our favorite combos, with or without the mayo: Brown Bag Sandwich Ideas

Texture: Smooth, smooshy, or spongy

Fans say: "Fragrant" and "earthy." Lovers enjoy the firm, meatlike portabello as a vegetarian burger substitute, as well as a sophisticated accompaniment to risotto.

Skeptics say: "Fried, boiled, sauteed, whatever! They're disgusting," was the resounding anti sentiment. For some, the earthy flavor is a con, while it's the texture that others can't get past.

Try one of our favorite hearty, meatless burgers: Poblano-and-Cheddar-Stuffed Portobello Mushrooms

Texture: Smooth, grainy

Fans say: The taste is like nothing else — in a good way. Lovers like it in its "finer" forms, like paté, as well as the more traditional liver and onions.

Skeptics say: "Indigestible." "Beyond gross." For most, the hatred of liver started in childhood. For others, it's the very idea: "It's meant to capture toxins...and someone wants me to EAT this???"

Want to give it a try? Start with a classy recipe: Chicken Livers with Caramelized Onions and Madeira