Not me, but my sister...and I caused it. As kids we had a cat that I fed canned mushrooms to. Up until then my sister tolerated them. She was astounded that the cat ate them. I told her it was because they tasted like mice (it was really the salt in the water). To this day my sister will not touch a mushroom.
An Acquired Taste
- Thread starter DoctorShavegood
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Sweet potatoes. Now I microwave them and eat skin and all without butter or even salt. I feel kind of lucky because they are easy, quick, cheap, filling, and nutritious (and don't forget the fiber!).
I never liked bleu cheese until a waitress brought some (dressing) with my Buffalo wings. I thought it was a mistake. But to my surprise it went well with the wings. Now I can tolerate it on other things. Some things in life just require a proper introduction.
I never liked bleu cheese until a waitress brought some (dressing) with my Buffalo wings. I thought it was a mistake. But to my surprise it went well with the wings. Now I can tolerate it on other things. Some things in life just require a proper introduction.
as a child I would put pitted black olives on each of my fingertips and eat them off.
But first I pretended to be a tree frog.
but of course!
Or an alien. We also would squinch our eyes around to hold them in place for great effect.
Of course!
Creamed beef, didn't care for it until I was in the Corps. Once in a while we got hot chow brought out, usually breakfast. Scrambled eggs (cold) potatoes ( warm) creamed beef (hot) . I'd mix it all together hit it with some Tabasco .
Every now and then I still get in the mood for it.
Every now and then I still get in the mood for it.
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- #50
Beef stroganoff. I did not like my Mom's recipe as a kid, now...Meh.
Tripe, I hated it as a kid. Now I love it and no-one else seems to. I cannot cook it for the life of me. My mother cooks it really well but hates it. She would cook it for me if I asked though.
I love tripe and have managed to cook it well. About the only way to get any these days for me. Needs to be rinsed repeatedly and then cooked for a long time.
Never had it as a kid.
Never had it as a kid.
Grateful Dead
I have eaten lots of random stuff growing up so have I would not consider myself too picky. But I have noticed that over time I have become a bit pickier. For example growing up I loved to eat liver breaded with lemon and saute onions. About 20 years ago a neighbor was slaughtering some cows and I made the mistake of asking about the liver. He said nobody wanted to organ meat so he wasn't too sure what to do with it. I mentioned I like liver and later that evening he brought me some (a 5 gallon bucket full). First we made a zillion dog cookies, breaded liver, fried liver, and about a dozen other ways of cooking liver. But I was never able to like store bought liver ever again - it didn't taste right. As I get older I get picky about sourcing... I roast my coffee, I collect my own eggs, I go to a local market for most of my veggies (that I don't grow).
In terms of non-standard (in American eyes) stuff... I have eaten insects, crocodile, limpets (raw), sea cucumber, prawns (live), kangaroo, and reindeer, bear, various game animals, a large variety of fish, and a variety of interesting fruits and veggies. I am not sure of anything I would not try again (other than a durian).
Ruckin.
In terms of non-standard (in American eyes) stuff... I have eaten insects, crocodile, limpets (raw), sea cucumber, prawns (live), kangaroo, and reindeer, bear, various game animals, a large variety of fish, and a variety of interesting fruits and veggies. I am not sure of anything I would not try again (other than a durian).
Ruckin.
I think I am unusual in that I ate a lot of what most Americans would consider unusual stuff growing up. I truly liked a lot of it. Liver not so much when I was a kid, if liver is actually unusual.
Regarding your example above, I think freshness makes a huge difference with liver. I am guessing pasture raised would, too.
Same thing for coffee one roasts oneself, fresh eggs, local fresh produce. The fresher and less handled it is, the better it is. I did not appreciate all of the exquisitely fresh, straight from the garden vegetables we ate. Or, for that matter, the things my Mother canned. I sure would now. I can taste all of that stuff in my mind's eye, so to speak. So corny to say, but it tastes a lot like love!
Regarding your example above, I think freshness makes a huge difference with liver. I am guessing pasture raised would, too.
Same thing for coffee one roasts oneself, fresh eggs, local fresh produce. The fresher and less handled it is, the better it is. I did not appreciate all of the exquisitely fresh, straight from the garden vegetables we ate. Or, for that matter, the things my Mother canned. I sure would now. I can taste all of that stuff in my mind's eye, so to speak. So corny to say, but it tastes a lot like love!
NEVER acquired that taste
One thing I didn't have a taste for as a young-youngster was runny yolks on eggs. Now it's my favorite, poached, over easy, soft boiled, you name it. Scrambled still needs to be firm for me.
For me, pineapple.
I avoided it like the plague as a kid, it ruined ham, cake (pineapple upside down cake) and anything else. Of course, as a kid, I was only introduced to the canned variety.
About 6 months ago fresh pineapples were on sale, so I bought one knowing the lady likes pineapple. I cut it up for her and I think I ate about half that dang pineapple! So good and juicy!
I avoided it like the plague as a kid, it ruined ham, cake (pineapple upside down cake) and anything else. Of course, as a kid, I was only introduced to the canned variety.
About 6 months ago fresh pineapples were on sale, so I bought one knowing the lady likes pineapple. I cut it up for her and I think I ate about half that dang pineapple! So good and juicy!
Brussels Sprouts use to hate them
now 1 of my favorite
now 1 of my favorite
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- #60
Fruitcake
