And so the onslaught continues:

BEETROOT

Many a good vegie burger has been ruined by the presence of this nefarious manifestation of root vegetableness. I have a lot of bad memories that involve picking bits of beetroot out of otherwise fine cuisine long before I started school. And it wouldn’t be half as bad if beetroot slivers were self-contained, but NO — beetroot’s vile maroon juice seeps into everything, imbuing other innocent foods with its maleficent gall! Remove beetroot from dishes before it’s too late.

DAIKON

If you enjoy food that makes your tongue sting with a bitter aftertaste, then by all means eat daikon. But don’t say I didn’t warn you. (Salads will never be safe again).

CORIANDER

The first time I ate coriander I experienced a thoroughly strange sensation in my nose and sinuses. I have since (accidentally) partaken of this horrid ingredient without the same reaction, leading me to believe it probably had more to do with being in Queensland than the coriander. Still, I can’t stand this herb in all its ghastly forms, and as far as I’m concerned it should be avoided as much as inhumanly possible.

N.B. [None of these images are mine --open them in a new window to find their original source]