this post was submitted on 06 Jul 2025
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Presuming you mean meat I consistently dislike no matter if it's well prepared or in good condition: None. I would say beef and chicken but those were isolated instances and you removed them as options too.
Then... I don't know, every time I tried something else it turned out to be good. Once I had a codfish that wasn't well prepared. It was tough like a shoe sole and full of bones. But it didn't taste terrible, so I'm not sure if it's a suitable option.
Alright well what's some of the more exotic meats you've had?
Not many, I've had crickets, ants, mealworms, venison, kangaroo, I think that's it for unusual. Not sure if things like duck and eel make it to the exotic list for you. I've had kangaroo more times than I've had eel though, probably just because of location.
Haven't had ants, mealworms or kangaroo but I do keep hearing kangaroo is pretty good. How were the ants and mealworms made?
My thoughts on kangaroo are, kind of unsurprisingly, that it tastes exactly like it evolved on a different continent than any other meat you've ever eaten.
It's still definitely in the red meat family, but it's different and it's hard to explain how. I'd say it's maybe more like venison or maybe lamb than beef, but it's definitely its own thing.
There's a lot of cases where depending on how you prepared and seasoned it, I don't know if I could necessarily tell you with 100% confidence if I was eating venison or beef, and maybe even a couple things you could probably pull that with lamb or goat vs beef. I'm pretty sure I could reliably pick out a kangaroo dish from a lineup 100% of the time.
It was good though, I would absolutely eat kangaroo again if it was more readily available around me. It's kind of a stronger flavor that some people might have an issue with.
The roo is good and I would have it more often if not for the price tag.
The ants and mealworms were pan fried, sauteed I guess. They were good. Ants were like a zesty citrus crumb and mealworms were sort of like popcorn.