I’ve grown to like mustard but in low quantities.
Liver, tuna casserole, sardines. Getting old is weird man.
Beans
Sweets in general.
As an alcoholic, when I was drinking I never cared for sweets. Now that I’ve been sober for some time, I crave candy and ice cream and sweet cereals.
Probably has something to do with the way I process alcohol / sugar.
Welcome to the club!
Lots of energy in alcohol, still better to eat candy and desserts!
Spinach. Maybe it’s availability but growing up we only got it canned and my mom cooked the hell out of it. I hated the black slimy bitter salty …. Just not even a food . But now that I’m an adult and fresh spinach is available year round, I love a nice spinach salad and even slightly wilted spinach in a pasta
School food ruined so many things for me. I used to hate rice and gyros but they are really tasty if prepared well
I’d say avocados, I still wouldn’t eat a slice of avocado but a little guacamole on a taco or something is OK.
I did not like many vegetables at all as a kid.
Tomato and onion are two of my favorites
Broccoli and brussel sprouts for me
I’m pretty sure most of my vegetable phobia is being forced to eat them anyway as a kid. I love trying new foods, including vegetables, and new ways of preparing things from anywhere in the world, but vegetables, the way they’re always prepared here are just gross.
I don’t know if tomatoes are a good example but I have an immediate reaction to want to spit them out if I accidentally get some. Yet I love a good salsa, pico, marinara, etc
Broccoli is something i don’t even like touching
I only ever had steamed or boiled vegetables as a kid and it was bland and mushy and unpleasant. Roasting vegetables changed everything for me.
Yeah, I’ll second that. In general I strongly prefer uncooked vegetable to cooked (except of course obvious ones like potatoes), but I’ll eat roasted. I’ve even chosen to roast vegetables myself
Two standout ingredients: avocados and horseradish.
I used to wonder how anyone could even enjoy horseradish until I tried it with salmon and was like “Ohhhhhhhhh, so that’s why”
Brussels sprouts.
No one in the 80s-90s knew how to cook them and always overcooked them. Now they’re made roasted and absolutely delicious.
Oh! It’s not just that we got better at cooking them! Brussel sprouts were actually bred to taste better around the 1990s/2000s.
https://www.mashed.com/300870/brussels-sprouts-used-to-taste-a-lot-different-heres-why/
Oh super interesting! I love that we’ve bred all kinds of vegetables and fruits to be more palatable over the eons.
Life never gave us lemons, we made them ourselves.
I keep hearing this, have to bite the bullet and try sometime.
No wait! I read something about this! Those were totally different brussel sprouts! I guess they came up with a new species that didn’t such so bad and that’s why brussel sprouts suddenly got tolerable.
Now I have to go see how much of this is true.
Edit: What do you know? All of it! https://www.npr.org/sections/thesalt/2019/10/30/773457637/from-culinary-dud-to-stud-how-dutch-plant-breeders-built-our-brussels-sprouts-bo
Seconded. Oven roasted or air fried, they’re little balls of joy.
I always got boiled ones in the old days, same with spinach 🤮
Airfrying…thank you, good tip!
I always fry them in butter, small onion, garlic and little bacon, then add a very small amount of stock and steam them lid on till the stock has evaporated.
I use more onion and bacon when I am preparing them for Dutch Stamppot.
Soooo goooood… My go-to now for a really good really “bad” meal are Memphis style ribs with roasted brussel sprouts with butter and garlic.
…why can’t you be on sale now ribs lol
Olives. A greek salad with some big ol’ kalamata olives sounds really good right now.
Pickled everything.
Korean food changed my perspective on pickling and fermentation, and my digestive system!
I always liked sauerkraut but I was weirdly against the idea of kimchi as a kid. I think the first time I heard of it, it was described by someone who didn’t like it because it sounded super gross, and I had zero spice tolerance. These days, I put it on practically everything or eat it by itself as a side.
A few years ago, I was working at a restaurant when it went under, so as sous-chef they let me take a few bits home with me. I took 5kg of kimchi home. I used to, like, come home drunk and eat a handful of it out the fridge, haha.
Oh man, that’s the dream. I buy it from a local guy who started making his mom’s recipe for friends during the pandemic and now sells at farmers markets and stuff, and I go through about a gallon every month or two. I need him to start selling me buckets of it.
I LOVE home-made kimchi. Store bought kimchi is just… meh.
Onions, like slices of onion on burgers or in a dish.
At some point it just didn’t matter anymore and they are kinda nice.
I was the same. The cellular looks of onions, especially when cooked made me want to retch. Now I put onions in nearly everything I cook.
Pickles because of spirolactone, but not as much anymore, don’t got the balls for it anymore.
I’ve slowly become obsessed with olives.
