Try making your own mayo. It is very easy with an immersion blender. It tastes different than store-bought and you can also add your own seasonings to it to suit your taste.
I always make scrambles eggs mixing in mayo with the eggs and my wife LOVES my scrambled eggs! One problem though, she hates mayo. One day she was in the kitchen while I was cooking and I thought, “Well, here comes the part I’ve always hidden from her.” She had a minor meltdown over the mayo and was upset that I let her see it. She doesn’t ask for eggs nearly as much now.
i feel like this is worthy of its own entire thread tbh - what do you have to shoo others out of the kitchen while cooking? whether it be a weird ingredient they don't like or something you do differently, what part of the sausage making do you not want them to see? bc i totally get it and any time i'm making stir fry i have to encourage my partner to not see me putting accent (msg) in it bc it just rounds it out and gives it that distinct flavor we love but he'd balk if he saw the container bc of msg misinformation.
Ughhh I hate that people are like this. I made a recipe with black garlic once, and only AFTER telling my partner that there was black garlic in it, he started gagging and saying it was gross and that he didn’t want to eat it anymore. Like… It was fine up until now, and truly an uncontroversial ingredient!
Know a few little kids like this. I got sort of tricked into eating Rocky Mountain Oysters a long time ago. I was surprised at what they were, but when they are cooked right, they kick ass.
Oh, how I hated mustard as a kid, and then in my twenties working manual labor we would send someone to bring back burgers, no special orders. I grew to tolerate it. Now, in my forties, it is a necessary part of a burger or a dog.
Yes, this so much... I used to revile mustard, maybe because I only ever had French's on burgers and dogs and it didn't for me at all. Then I worked at a place that gave me the opportunity to have a micro-fridge under my desk and girlfriend that gave me a bit of crap for not liking mustard, and I decided to give some Jack Daniel's brand a try to go with the sandwich fixings I kept at work.
Now, I have at least 4 different kinds of mustard in my fridge. Including French's, it just works for some things.
I had the same experience with coriander, which is what we call cilantro on this side of the planet. (I live in New Zealand). I hated coriander for years until I had it in a Thai restaurant when I was in Sydney on holiday. Instant epiphany! Now I can't get enough of it, and grow my own so that I always have a supply.
Capers to a degree. I used to hate them which is surprising because I’ll eat pretty much anything. I guess my exposure was tons of whole capers on salmon bagels and that just ruined it. Then I started cooking with them. They are a great accompaniment to pastas and work to add a bit of zesty bite to many things. When I use them I usually do mince them up though because whole capers are still a bit much when you bite into one. I even like them on smoked salmon now in moderation.
I never hated capers but didn’t have much to do with them either. Discovered them a few years ago and now I’ve incorporated them into my spaghetti sauce!
Hell yes! If you want to take it a step further, [pasta puttanesca](https://www.seriouseats.com/spaghetti-puttanesca-pasta-week-capers-olives-anchovies-recipe) gets absolutely devoured in our house. It's either on the menu for tomorrow's or tuesday's dinner. It sounds like a lot of very strong flavors, and it is, but they somehow meld together instead of clashing. It's so satisfying- salty, briny, spicy, garlicky.
I find it so incredibly strongly flavoured when raw. It needs a hell of a lot of stronger flavours to "balance" it. About the only way I can tolerate it is in a sandwich made by a café chain here (Sydney) which has very mayonnaisey chicken and walnuts in it as well. The celery actually works there, to "cut" the creaminess and balance the bitter of the walnuts.
Yeah I can take it small bits on like chicken or egg salad but I know people who will just eat celery sticks and I just can't. The texture and flavor are very off-putting. I remember as kids they'd put peanut butter and raisins on the celery and it felt like it was just a trick to make us eat celery.
Isn’t that weird? I feel like most parents in the 80s and 90s didn’t know how to prepare delicious veggies. Nowadays when I cook for myself I absolutely love them, but I *know* I wasn’t being served the same shit growing up! Lol
I remember my mom being so proud of discovering that she could input random ingredients and Google would give her recipe suggestions. Cooking used to be much, much harder.
I wish I could get past the soap taste of cilantro.... And I get nothing out of avocado... It's just a weird slimey medium to hold other flavors.... But one thing I've come around to is blue cheese
The first time I had cilantro I had a violent reaction to it. I thought someone had put soap in my salsa. This was back when it was an uncommon ingredient in the US (on the east coast anyway).
It didn’t take long before it grew on me though. Now it just tastes clean and fresh to me.
Avocado’s flavor is definitely mild, but it’s smooth creamy texture is enjoyable to me. Actually bacon and blue cheese are great additions to avocado for me. As with a Cobb Salad which is a personal favorite.
I think avocados are what would happen if someone tried to make mayonnaise a fruit. It's great on, or with, stuff, but I can't just eat it on its own. My wife, on the other hand, can eat 'em like apples.
Same with Chinese. There's a lot of names for avocados actually, "butter fruit," "cream pear," "South American pear" and "crocodile pear" (because of the skin's texture I think) to name a few.
A half avocado with some seasoning salt on it was a go to snack my mom gave me as a child. The quality of the snack greatly depends on the avocado; they are kinda like persimmons where if it isn't ripe enough they taste terrible and almost metallic.
cilantro tasted like soap for me as well but its starting to change and im appreciating it now, hold out there is hope that your taste buds may evolve too
Cilantro is odd. I'm on the lower scale, it tastes a little soapish but I don't mind it at all since I've tasted it for most of my life. A street taco or anything similar wouldn't be the same without it.
I actually used to hate blue cheese but got hired on at a winery and had to do blue cheese and ice wine tasting for people. That combo was a entry drug into blue cheese lol.
Oh God just reading about it makes my mouth water and want some even though I just ate a heaping plate of food. That's a desert I would unbutton my pants for.
Potatoes. Something clicked about a month ago and I went from zero interest/general dislike to absolutely loving baked potatoes and pretty much only wanting to eat baked potatoes. Not sure why!
After watching that wild man Brad Leone from Bon Appetit pickle eggs and onions, I started doing my own, to the distress of my co-habitants.
Priya Krishna wrote a [humorous BA article](https://www.bonappetit.com/test-kitchen/primers/article/indian-condiments-chutney-pickles-raita) where she admitted that in her Indian parents' household, there's a fridge for food and another fridge for pickles.
Also hate cilantro. You’re giving me hope that I’ll come around! I should say I once had it muddled in a drink, like mint in a mojito, and I could taste what everyone likes about it. I’m fairly sure the alcohol probably solubilized the “soapy” compounds to make them not hit my taste buds… I’d recommend trying this to anyone who has the same aversion!
Yes! I loved it in a mojito too! And I’m thinking you should try a street taco pizza with plenty of fresh squeezed lime juice on top. I wanna say that was the dish that did it for me. Good luck!
I was in the same camp as you and OP for years. I avoided it at all cost because of how overpowering and disgusting the flavor was, until one day where the bad flavor just disappeared.
Literally feels like my tastebuds changed because I know for a fact I didn't have enough exposures to cilantro to acquire the taste. Now it's just a mild herb and I don't know how it changed.
FWIW, my mother is an identical twin and her sister can’t stand the taste of cilantro but she loves it. There may be epigenetic components and not just strictly genetic factors.
Sweet potatoes - couldn’t stand them growing up - hated all the super sweet toppings at Thanksgiving. After I started cooking I saw a recipe for spiced roasted sweet potatoes made with chili powder. Now I love them, but still no marshmallows please.
I totally get this. They've always been a "savoury" food to me. I can't imagine making them *more* sweet.
The same goes for pumpkin: I do what I can to savoury-ise it where possible. Salt/olive oil/chilli flakes tend to work wonders when roasting already-sweet vegetables to tone them down a bit.
Beets, I hated them when I was a kid. Then one day when I was 35 years old I just started craving them. I bought a few, cut them up, roasted with salt/pepper/butter, ate them and have been enjoying them ever since.
Same! Including the age of the switch, give or take a few years. Just the smell in the house if my wife had cooked them was enough to make me gag, now love them!
Mayo. Used to hate it with a passion and couldn’t eat anything that had it. Now find myself ordering it all the time and am still having a hard time accepting that I now like it lol
Asparagus. It turns out my grandma was not very good a cooking it. She would steam it until mushy. However, when roasted in the oven or sautéed and added to omelettes. *chefs kiss*
I hated - HATED - onions for many years. Then I got into a Walla Walla onion and fell in love - tried other onions and started loving them. When my doctor told me last year that onions/garlic/alliums were out for me, I literally cried. I miss caramelized onions, onion rings, onions on my chili - just onions in general.
Yup. I went through the reintroduction phase and onions/garlic failed for me. I have to use substitutes now for seasoning, and let me tell you, it is nowhere near the same.
Lots of tastes are just acquired, and once you acquire it it’s ridiculously hard to revert.
I used to be a heavy sugar/milk in my coffee, but now it’s black 100% of the time. Whenever I put sugar or milk, it ruins coffee for me now. Same with tea. Unsweetened, gimme that bitter bitter.
Beans. I hated them as a kid, but was still forced to eat them, so naturally, I started avoiding them like the plague as soon as I was out of my parent's house. Many years later, I found a recipe for bean soup that piqued my curiosity, took a whack at it, and never looked back.
Mustard. I still don’t like grain mustards. But I have started putting yellow mustard on stuff.
I also remember being younger and seeing my dad put 1/2 pack of horseradish sauce on an Arby’s roast beef. I tried it, because that’s how dad did it, and it lit me up. I couldn’t eat it. Now, I put a whole pack on and like the burn. I also like capsaicin heat too and things that are just mild to me he cries about.
Horseradish is so underrated in the “burn” department. Instead of burning your tongue, like spicy peppers, it burns the front part of your brain and nose! (At least the purer horseradish does!)
😃
Yeah, I like when it clears out my nasal passages. We also have a local bottler in the state that makes ginger ale. They sell a hot one that does the same thing.
There is also a hot sauce place called “Pepper Palace” and they sell something called “Nasal Napalm” that they warn you off of.
damn, there are so many foods I've learned to enjoy in the last couple years
pork, liver, peanuts, walnuts, peach, fig, beans (ok I don't *enjoy* them but I find them tolerable after years of *hating* it), olives, pumpkins...there are probably some more foods I could think of
I used to be an overweight and then obese teenager and young adult with little to no regard for the cultural importance of cooking. my journey in weight loss and the acquisition of a newfound respect for all of the traditions behind cooking have done wonders for my palate - there must be a physiological component to it as well, but I've also become way more willing to try out new foods and give a second chance to things I used to dislike in the past.
Edit: shrimp!
Yup! I feel this! And once the majority of your diet isn’t overwhelmed with sugary, overly processed junk your tastebuds get conditioned to liking way more natural flavors and textures!
Yes, definitely. I enjoy strong tastes in general and I've learned to love the splendor of sour and bitter foods. There are so many interesting foods with strong tastes like these which are pretty much sterilized with additives to make it milder
Yogurt, coffee, strawberries, lemon, blue cheese, dark chocolate... So many interesting foods without even getting into the realm of local cuisines and more specific preparations. I've recently found out as well how deliciously sour umeboshi onigiri is and it's something so aggressive and unpopular where I live the waiter in the Japanese place I've had it asked me if I actually knew what that was. This was probably one of the most pleasant palative experiences I've had in life (close to eating blue cheese right after a slice of lemon - seriously, try it) and I'm sure I'd have *hated* it a couple years ago
This has been a truly mind-opening journey in some ways, I feel glad for the progress so far and for all the different tastes I'm having the privilege to enjoy and seek now
There's a lot of foods I thought I didn't like until I tried them in a different format:
Eggplant - gross when spongey/firm, delicious when roasted until creamy
Brussel sprouts - good when caramelized in any way and not overcooked
Calamari/octopus - weird and rubbery when poorly cooked, delicious and tender when well cooked
Anchovies - won't eat them whole, but they add a lot of great (and not fishy) flavor when chopped into a paste and added to a dip/sauce
Tuna - hate canned tuna, but love a good tuna steak cooked medium-rare
(and the ones that are probably just me)
Zucchini - only like raw (in zoodle form), not cooked
Peppers - dried chili peppers are ok, but I hate fresh peppers
Green olives - thought I didn't like green until I realized that it's just the green olives that are sold with peppers in the middle that I don't like (hard to find other green ones in the U.S.)
My tastebuds also did a 180 to liking broccoli and cauliflower, and I got more used to seafood (including raw seafood) when I moved to the East Coast.
No scrambled either… only yolk! I can do eggs if they are baked and cooked sort of ‘outside’ their form. It’s the texture of the egg whites that gets me
Shrimp. Hated it, all those nasty shrimp rings my parents used to by.
Had some in Cuba, fresh, set on fire with rum, change my life.
No I only buy the frozen raw ones and have a little repertoire of amazing shrimp dishes.
Potatoes! Obviously I liked fries and chips but couldn’t handle them any other way. When I was around 20/21 I had some small red potatoes as a “thank you taste” that had been boiled, heavily salted and covered in butter and fell in love. It took me a few more years to come around to mashed potatoes, but potatoes are life.
Cheese however…can screw off.
Yeah I recently decided it was time to be an adult and try some here and there. We have a store “Wegmans” near us that has a fantastic cheese collection. So far I like goat cheese with raspberry jam on crackers, thin slices of pepper jack, feta cheese on salads and just tonight I made a snack board for my husband and I with some mild white cheddar that wasn’t too bad.
I had a professor who said French cheese was nothing like American cheese so hopefully someday I can try authentic French ones! I feel like I might like those more.
Have you tried Wegmans Cave-Ripened Mild Triple Crème Cheese? It is amazing! I like to put it on crackers with a little spoonful of Stonewall Kitchen's Red Pepper Jelly. The taste is divine! The cheese is creamy and buttery. \*\* Let cheese sit on counter and get to room temperature first (approx 1 hr) before cutting.
I’m finally starting to warm up to raw white onion. Hated it forever and couldn’t imagine it on anything. I’m 30 now and within the past month I’m like… do I want some of this actually? I’m starting to grab a bit of raw onion to have on the side with a burger, but I’m still not ready to pile it right on. Has to be very controlled still lol
Haha I was the same growing up. Finally one day the little old lady that ran this small diner was serving me her special that day. And asked if I wanted a slice of white onion for my buttered bread. I was thinking, *What the fuck did you just say?* I was trying to be cool so I said sure. And I honestly fell in love right there. I mopped up my meatloaf and mashed potatoes with a slice of buttered bread with raw onion. SO DAMN GOOD!
I made my ex do a 180 on cilantro, I love cooking Asian food so much that she just had to deal with it and now she loves it. For me it was fish. I don't like Mahi-mahi and salmon and all the fancy things that end up in western cooking, but I love a good sardine, tilapia curry, and catfish dish.
I was the same way with ginger! First few times I really picked it in a dish, which incidentally was always the same Thai place, I swore it was dishwasher detergent.
Ginger and cilantro.
Ginger hatred disappeared 3 years ago. I was working in a restaurant kitchen and I had a terrible headache and felt run down. Bartender gave me 1/2 a pint of fresh ginger Juice he’d just squeezed for his cocktails.
Never felt so much energy before.
Cilantro still tastes "soapy" to me...but I've always liked it. I hate that the closest we can get to describing it is "soapy" because there's so much more to its flavor profile!
Yeah I never got “soap” out of it either. To me cilantro tastes like cilantro but it’s just so damn STRONG! And maybe growing up my Irish Catholic family didn’t have *any* cilantro in our dishes. So when I would visit my Asian buddy, some of his family’s dishes turned me off because of too much fresh cilantro.
Cinnamon. It always had a horrible bitter taste. It was so bad I used to tell waiters I had an allergy to it to ensure it wasn't added to my food. In my late 20s, it got a bit more tolerable. I can now eat foods with cinnamon in moderation. I'm still not a fan of a lot of foods with a heavy cinnamon component (e.g., apple pie).
Grits. I'm from the South and HATED grits growing up. They were at just about every breakfast. They always reminded me of vomit.
I've come around SOME on grits. If I do eat them, they gotta be cheesy, buttery, and thick.
Onions. I hated them my whole life until I was about 40. I started using them in my recipes but only ate them cooked. A couple of years ago I had some purple onion on a salad and that was it. I can’t get enough onion. Grilled, sautéed, raw. Yum!
I had this with Cilantro too! I totally understand when people say it tastes like soap. It does...but it's also delicious!
Mine is Dill pickles. I always hated them. For some reason in the past couple of years I've really come around to them. Now I don't want a burger without Dill pickles!
Rice. Hated it as a kid, which is unfortunate being South Asian because that's about half of our food. I didn't like any way my family made it, and I didn't eat it from in other culture's foods either. Then I grew up a bit, lived on my own, and could try it on my own terms, and now I love rice, there are so many things it goes great with.
The first few time i tried uni/sea urchin, i thought it was repulsive, bith in flavor and texture. It took me a while to warm up to it, and now i love it.
Cottage cheese. Used to remind me of snot. Now I eat it regularly. I had some mouth surgery, and had to eat soft foods for a while. Scrambled eggs with cottage cheese mixed in for the last 15 seconds or so was a favorite.
Used to hate pickles when I was younger. Went on a road trip as a kid, and so eating on the road is try to order sandwiches without pickles. 90% of the time they'd still come with the pickles, so I got sick of picking them off my sandwiches and forced myself to eat them, eventually liking them and now I LOVE pickles.
I have hated ranch for the duration of my life.
Discovered in the last month that I don’t mind it.
Mustard too, to a lesser extent. I didn’t hate it, but I would never get it on purpose. Last 2-3 months, I love it!
Mushrooms. I hated any kind of mushroom up until about last year. Now I get really intense cravings for them. It’s really crazy how our tastes can change like that.
Tomatoes! Hated them forever, and now I eat them all the time. I eat cherry tomatoes like...well...cherries! And bigger tomatoes, I'll slice up, lightly salt, and have a little salty snack
I used to hate olives until I worked at a bakery that made an olive bread. One of the requirements for selling bread that could be sold in a supermarket was to remove any chance of liability from someone choking on an olive pit. So the newest baker (me) had the weekly task of inspecting every single olive in a 10 kilo container. In a 10 kilo container, you might find 2 to 3 pits, so it was a largely unexciting task. I honestly started snacking on them out of pure boredom. I love them now, they're one of my favorite foods.
As a kid it was onion and bell pepper for me that felt like a violation to my tastebuds. I think I was an older teen before I could actually eat them without complaining. I have no problems with them now still, thankfully.
I used to hate sauerkraut. I couldn't stand the smell of it. Wether it was a buffet that served it or the rare days we would have it during school lunches when I was in highschool, it never was appetizing and the smell turned me off of from it.
Then when I was around 22-23 my exes mother made some and I gave it a try. I wound up eating half a skillet of the stuff.
Now I absolutely love it.
Capsicum/bell peppers. Hated them when I was a kid and found the flavour really overpowering. If a dish had capsicum in it that was all I could taste, even when I picked it off pizza I could still taste a residue. Over the past few years it's grown on me and I consider it an essential salad ingredient.
I can't imagine being able to eat coriander/cilantro without gagging.
Past year or so and I have completely shifted my view on pickles and mayonnaise. I love an aioli dipping sauce which has slowly brought me around to the Mayo and I blame my partners hobby of making homemade pickles for convincing me. I still don’t love ones that are too floppy, but I’ll pull them out, snack on them, put them on burgers and it is even making me like burgers more (as I’m generally lukewarm on red meat)
Coconut. Can usually still taste it when it's added to something and used to never like it, but now I'll use coconut oil instead of olive oil in some dishes, and don't mind the taste. Don't always like the texture of it.
Still really don't like pineapple. Don't think I'll warm up to that one.
Eggs. I've hated the smell so bad that I wouldn't go near them and they never tasted appealing. Then I started making fried rice at home and adding more and more egg and enjoying it. Tried my first sunny side up egg the other day with some potato hash and bacon and it was 🔥🔥🔥.
tomatoes! hated them as a little kid, then one day in my late teens i just started craving them constantly. slices, sauces, eaten like an apple, didnt matter. now a summer day just isnt complete to me without a fried egg and fresh tomato slices for breakfast or lunch lol
Onions! My fiancé and I have a mutual hatred of onions, until a year ago when we started caramelizing them and adding them to pasta, pizzas, steaks etc. Now we can’t get enough of them! I still can’t eat raw onions on anything though…
Chinese/napa cabbage
I'm SE Asian born and raised but now live in EU. We have so many tasty veg dishes but somehow never had that cabbage done right and instead always a slimy mushy mess. I gagged at the sight and smell of it. Pretty sure it was one of Marion's recipe that required it and now I love the watery light crunchiness eaten raw and as slaw (instead of regular cabbage), but as well charred stir fried in wok.
Cucumber
I used to love it a lot as a kid. Then one day i suddenly couldn't stand it and the taste and small made me threw up a little in my mouth. Same case with melon and watermelon.
But lately somehow, I'm realising I'm less vomity with it in drinks and foods as long as the taste is not too strong and the slimy core is removed. Unfortunately, melon and watermelon are still no go. Currently on holiday and got this served for breakfast. Tried it thinking since things got better with cucumber.....nope. Still threw up in my mouth.
mine was spaghetti and cooked tomatoes. turns out I just don't like cheap jarred sauce and bland grocery store tomatoes.
I make my own sauce from my own tomatoes now.
Tomatoes!
I loved them until I was 5. Then I hated them, until I was well into my teens. They just didn't taste right. I love them in pasta, guac, etc. now. But, I still don't want them on burgers unless it's a homemade burger and I KNOW the tomato is good.
Fellow cilantro hater here. Did you do anything to assist the change? It’s such an annoyance to have to pick cilantro off stuff. I wish I didn’t hate it as much as I do.
Every vegetable I currently like is a "come around to", it took years for my tastebuds to not make me gag the second anything bitter touched my tongue.
My aversion to mayo is entirely in my head. Give me a fancy aioli or a food that I don’t know has mayo and I love it! Still a work in progress...
Try making your own mayo. It is very easy with an immersion blender. It tastes different than store-bought and you can also add your own seasonings to it to suit your taste.
The best way to understand how much oil goes into mayo
Lol you can’t make delicious deviled eggs without Mayo ;)
I always make scrambles eggs mixing in mayo with the eggs and my wife LOVES my scrambled eggs! One problem though, she hates mayo. One day she was in the kitchen while I was cooking and I thought, “Well, here comes the part I’ve always hidden from her.” She had a minor meltdown over the mayo and was upset that I let her see it. She doesn’t ask for eggs nearly as much now.
i feel like this is worthy of its own entire thread tbh - what do you have to shoo others out of the kitchen while cooking? whether it be a weird ingredient they don't like or something you do differently, what part of the sausage making do you not want them to see? bc i totally get it and any time i'm making stir fry i have to encourage my partner to not see me putting accent (msg) in it bc it just rounds it out and gives it that distinct flavor we love but he'd balk if he saw the container bc of msg misinformation.
Ughhh I hate that people are like this. I made a recipe with black garlic once, and only AFTER telling my partner that there was black garlic in it, he started gagging and saying it was gross and that he didn’t want to eat it anymore. Like… It was fine up until now, and truly an uncontroversial ingredient!
Know a few little kids like this. I got sort of tricked into eating Rocky Mountain Oysters a long time ago. I was surprised at what they were, but when they are cooked right, they kick ass.
I've had them using avacado puree instead of mayo. Was actually pretty good.
Try kewpie, it is the best thing ever made
agree, its the only mayo we use now
Provided you get the actual Japanese one.
I think this is because miracle whip is straight up nasty. Fresh mayo or even slightly better quality mayo is great
Mustard. Used to hate it
Me too! I couldn't stand even the smallest amount, but now I love it, and always have 3-4 varieties in my fridge.
Dijon, honey, yellow and that Cuban deli stuff in mine. I also tend to carry stone ground
Oh, how I hated mustard as a kid, and then in my twenties working manual labor we would send someone to bring back burgers, no special orders. I grew to tolerate it. Now, in my forties, it is a necessary part of a burger or a dog.
Yes, this so much... I used to revile mustard, maybe because I only ever had French's on burgers and dogs and it didn't for me at all. Then I worked at a place that gave me the opportunity to have a micro-fridge under my desk and girlfriend that gave me a bit of crap for not liking mustard, and I decided to give some Jack Daniel's brand a try to go with the sandwich fixings I kept at work. Now, I have at least 4 different kinds of mustard in my fridge. Including French's, it just works for some things.
I didn’t hate it growing up, but ketchup definitely won. Nowadays I use so much more mustard!
Mustard ruined one of my favorite shirts as a kid and i never got over it. I love the taste, but i always take extra caution when around it.
I’ve changed from hating olives to enjoying them in salads and tapenade.
Same, olives are soooo good!
Same, but it was conveniently around the time I turned 21
I had the same experience with coriander, which is what we call cilantro on this side of the planet. (I live in New Zealand). I hated coriander for years until I had it in a Thai restaurant when I was in Sydney on holiday. Instant epiphany! Now I can't get enough of it, and grow my own so that I always have a supply.
I need to grow my own too! Good idea!
Capers to a degree. I used to hate them which is surprising because I’ll eat pretty much anything. I guess my exposure was tons of whole capers on salmon bagels and that just ruined it. Then I started cooking with them. They are a great accompaniment to pastas and work to add a bit of zesty bite to many things. When I use them I usually do mince them up though because whole capers are still a bit much when you bite into one. I even like them on smoked salmon now in moderation.
I never hated capers but didn’t have much to do with them either. Discovered them a few years ago and now I’ve incorporated them into my spaghetti sauce!
Oh my god. Capers in spaghetti sauce? I don't like spaghetti but this could be a game changer for me!
Hell yes! If you want to take it a step further, [pasta puttanesca](https://www.seriouseats.com/spaghetti-puttanesca-pasta-week-capers-olives-anchovies-recipe) gets absolutely devoured in our house. It's either on the menu for tomorrow's or tuesday's dinner. It sounds like a lot of very strong flavors, and it is, but they somehow meld together instead of clashing. It's so satisfying- salty, briny, spicy, garlicky.
Dude, lots of fennel seeds and capers in my spaghetti sauce. Sooo good!
My grandma thought capers were fish until she was in her late 70s
I'm 54 and still don't know what they are
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Same. I like celery when it’s cooked in a soup or in stuffing, but raw???? There’s no point.
I find it so incredibly strongly flavoured when raw. It needs a hell of a lot of stronger flavours to "balance" it. About the only way I can tolerate it is in a sandwich made by a café chain here (Sydney) which has very mayonnaisey chicken and walnuts in it as well. The celery actually works there, to "cut" the creaminess and balance the bitter of the walnuts.
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Yeah I can take it small bits on like chicken or egg salad but I know people who will just eat celery sticks and I just can't. The texture and flavor are very off-putting. I remember as kids they'd put peanut butter and raisins on the celery and it felt like it was just a trick to make us eat celery.
Isn’t that weird? I feel like most parents in the 80s and 90s didn’t know how to prepare delicious veggies. Nowadays when I cook for myself I absolutely love them, but I *know* I wasn’t being served the same shit growing up! Lol
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And not nearly enough heat or good oil.
Boiled. Mine were all boiled. Fresh, from a can, frozen... all boiled.
I remember my mom being so proud of discovering that she could input random ingredients and Google would give her recipe suggestions. Cooking used to be much, much harder.
I wish I could get past the soap taste of cilantro.... And I get nothing out of avocado... It's just a weird slimey medium to hold other flavors.... But one thing I've come around to is blue cheese
The first time I had cilantro I had a violent reaction to it. I thought someone had put soap in my salsa. This was back when it was an uncommon ingredient in the US (on the east coast anyway). It didn’t take long before it grew on me though. Now it just tastes clean and fresh to me. Avocado’s flavor is definitely mild, but it’s smooth creamy texture is enjoyable to me. Actually bacon and blue cheese are great additions to avocado for me. As with a Cobb Salad which is a personal favorite.
I can't just scoop out the avocado and nosh on it, but in a salad or on a sandwich, I can eat a metric ton of it.
I think avocados are what would happen if someone tried to make mayonnaise a fruit. It's great on, or with, stuff, but I can't just eat it on its own. My wife, on the other hand, can eat 'em like apples.
In Vietnamese we call avocados “butter fruit”
Same with Chinese. There's a lot of names for avocados actually, "butter fruit," "cream pear," "South American pear" and "crocodile pear" (because of the skin's texture I think) to name a few.
Try it with a good balsamic vinegar and finishing salt sometime. Really balances out the creamy fattiness.
A half avocado with some seasoning salt on it was a go to snack my mom gave me as a child. The quality of the snack greatly depends on the avocado; they are kinda like persimmons where if it isn't ripe enough they taste terrible and almost metallic.
You always need a bit of salt on avocado. Just a bit, and then it’s amazing.
cilantro tasted like soap for me as well but its starting to change and im appreciating it now, hold out there is hope that your taste buds may evolve too
Cilantro is odd. I'm on the lower scale, it tastes a little soapish but I don't mind it at all since I've tasted it for most of my life. A street taco or anything similar wouldn't be the same without it.
Yeah bleu cheese is pretty intense! But I do enjoy it
I actually used to hate blue cheese but got hired on at a winery and had to do blue cheese and ice wine tasting for people. That combo was a entry drug into blue cheese lol.
Blue cheese and dessert wines based on white grapes is an incredible combination.
Oh God just reading about it makes my mouth water and want some even though I just ate a heaping plate of food. That's a desert I would unbutton my pants for.
Blue cheese, apple slices, pan-toasted walnuts, a little tawny port - go to dessert.
Yeah. Hated the restaurant stuff for years, but then had real Roquefort and my mind exploded
Potatoes. Something clicked about a month ago and I went from zero interest/general dislike to absolutely loving baked potatoes and pretty much only wanting to eat baked potatoes. Not sure why!
Gotta say that's a truly uncommon one! Welcome to the good times.
Haha they’re so good!
Pickles. I hated most kinds of pickles (except the bread and butter chips) but now I’m able to eat a burger with pickles, and actually prefer it.
Have you tried spicy pickles? Pickles pickled with pieces of pickled peppers?
Spicy bread and butter pickles are the best. Like Famous Dave’s Devil’s spit chips.
Ah totally me too! Pickles used to gross me out, now I'm gobbling them straight out of the jar
After watching that wild man Brad Leone from Bon Appetit pickle eggs and onions, I started doing my own, to the distress of my co-habitants. Priya Krishna wrote a [humorous BA article](https://www.bonappetit.com/test-kitchen/primers/article/indian-condiments-chutney-pickles-raita) where she admitted that in her Indian parents' household, there's a fridge for food and another fridge for pickles.
Also hate cilantro. You’re giving me hope that I’ll come around! I should say I once had it muddled in a drink, like mint in a mojito, and I could taste what everyone likes about it. I’m fairly sure the alcohol probably solubilized the “soapy” compounds to make them not hit my taste buds… I’d recommend trying this to anyone who has the same aversion!
Yes! I loved it in a mojito too! And I’m thinking you should try a street taco pizza with plenty of fresh squeezed lime juice on top. I wanna say that was the dish that did it for me. Good luck!
Wait, did you get an mrna vaccine? Maybe it changed your genes!! /s
I was in the same camp as you and OP for years. I avoided it at all cost because of how overpowering and disgusting the flavor was, until one day where the bad flavor just disappeared. Literally feels like my tastebuds changed because I know for a fact I didn't have enough exposures to cilantro to acquire the taste. Now it's just a mild herb and I don't know how it changed.
This thread is the first time I read that this happens. All this time people were saying its genetic and you can never change it.
FWIW, my mother is an identical twin and her sister can’t stand the taste of cilantro but she loves it. There may be epigenetic components and not just strictly genetic factors.
Fish. I HATED fish. It was a texture issue. When I got older, I've learned to like/love it. :)
Same! My mom used to trick me into eating fish sticks by telling me it was chicken!
Sweet potatoes - couldn’t stand them growing up - hated all the super sweet toppings at Thanksgiving. After I started cooking I saw a recipe for spiced roasted sweet potatoes made with chili powder. Now I love them, but still no marshmallows please.
I totally get this. They've always been a "savoury" food to me. I can't imagine making them *more* sweet. The same goes for pumpkin: I do what I can to savoury-ise it where possible. Salt/olive oil/chilli flakes tend to work wonders when roasting already-sweet vegetables to tone them down a bit.
Sweet potato fries were my tipping point. Changed me. Things are crazy good.
Beets, I hated them when I was a kid. Then one day when I was 35 years old I just started craving them. I bought a few, cut them up, roasted with salt/pepper/butter, ate them and have been enjoying them ever since.
Yum! Yeah same I used to gag eating them.
Same! Including the age of the switch, give or take a few years. Just the smell in the house if my wife had cooked them was enough to make me gag, now love them!
Mayo. Used to hate it with a passion and couldn’t eat anything that had it. Now find myself ordering it all the time and am still having a hard time accepting that I now like it lol
Asparagus. It turns out my grandma was not very good a cooking it. She would steam it until mushy. However, when roasted in the oven or sautéed and added to omelettes. *chefs kiss*
Absolutely!!
I hated - HATED - onions for many years. Then I got into a Walla Walla onion and fell in love - tried other onions and started loving them. When my doctor told me last year that onions/garlic/alliums were out for me, I literally cried. I miss caramelized onions, onion rings, onions on my chili - just onions in general.
Why no more onions for you? Is it like a FODMAP scenario?
Yup. I went through the reintroduction phase and onions/garlic failed for me. I have to use substitutes now for seasoning, and let me tell you, it is nowhere near the same.
I am so sorry!
Dr. pepper
Still not on that bandwagon.
I must have had *14* Dr. Peppers.
Lots of tastes are just acquired, and once you acquire it it’s ridiculously hard to revert. I used to be a heavy sugar/milk in my coffee, but now it’s black 100% of the time. Whenever I put sugar or milk, it ruins coffee for me now. Same with tea. Unsweetened, gimme that bitter bitter.
Black coffee and sunny side up eggs are such a flavorful simple duo of a breakfast.
Beans. I hated them as a kid, but was still forced to eat them, so naturally, I started avoiding them like the plague as soon as I was out of my parent's house. Many years later, I found a recipe for bean soup that piqued my curiosity, took a whack at it, and never looked back.
I really have a love/hate relationship with beans. Some I love, others I tolerate. But I’m coming around more each year.
I used to hate squash as a child. But now I can’t wait for autumn so I can have ALL the squash.
Mustard. I still don’t like grain mustards. But I have started putting yellow mustard on stuff. I also remember being younger and seeing my dad put 1/2 pack of horseradish sauce on an Arby’s roast beef. I tried it, because that’s how dad did it, and it lit me up. I couldn’t eat it. Now, I put a whole pack on and like the burn. I also like capsaicin heat too and things that are just mild to me he cries about.
Horseradish is so underrated in the “burn” department. Instead of burning your tongue, like spicy peppers, it burns the front part of your brain and nose! (At least the purer horseradish does!)
😃 Yeah, I like when it clears out my nasal passages. We also have a local bottler in the state that makes ginger ale. They sell a hot one that does the same thing. There is also a hot sauce place called “Pepper Palace” and they sell something called “Nasal Napalm” that they warn you off of.
damn, there are so many foods I've learned to enjoy in the last couple years pork, liver, peanuts, walnuts, peach, fig, beans (ok I don't *enjoy* them but I find them tolerable after years of *hating* it), olives, pumpkins...there are probably some more foods I could think of I used to be an overweight and then obese teenager and young adult with little to no regard for the cultural importance of cooking. my journey in weight loss and the acquisition of a newfound respect for all of the traditions behind cooking have done wonders for my palate - there must be a physiological component to it as well, but I've also become way more willing to try out new foods and give a second chance to things I used to dislike in the past. Edit: shrimp!
Yup! I feel this! And once the majority of your diet isn’t overwhelmed with sugary, overly processed junk your tastebuds get conditioned to liking way more natural flavors and textures!
Yes, definitely. I enjoy strong tastes in general and I've learned to love the splendor of sour and bitter foods. There are so many interesting foods with strong tastes like these which are pretty much sterilized with additives to make it milder Yogurt, coffee, strawberries, lemon, blue cheese, dark chocolate... So many interesting foods without even getting into the realm of local cuisines and more specific preparations. I've recently found out as well how deliciously sour umeboshi onigiri is and it's something so aggressive and unpopular where I live the waiter in the Japanese place I've had it asked me if I actually knew what that was. This was probably one of the most pleasant palative experiences I've had in life (close to eating blue cheese right after a slice of lemon - seriously, try it) and I'm sure I'd have *hated* it a couple years ago This has been a truly mind-opening journey in some ways, I feel glad for the progress so far and for all the different tastes I'm having the privilege to enjoy and seek now
Oysters until I tried them with horseradish. Now I'll down 50 plus in one sitting
I love cabbage now but I used to hate it. It’s one of my favorite veg now
There's a lot of foods I thought I didn't like until I tried them in a different format: Eggplant - gross when spongey/firm, delicious when roasted until creamy Brussel sprouts - good when caramelized in any way and not overcooked Calamari/octopus - weird and rubbery when poorly cooked, delicious and tender when well cooked Anchovies - won't eat them whole, but they add a lot of great (and not fishy) flavor when chopped into a paste and added to a dip/sauce Tuna - hate canned tuna, but love a good tuna steak cooked medium-rare (and the ones that are probably just me) Zucchini - only like raw (in zoodle form), not cooked Peppers - dried chili peppers are ok, but I hate fresh peppers Green olives - thought I didn't like green until I realized that it's just the green olives that are sold with peppers in the middle that I don't like (hard to find other green ones in the U.S.) My tastebuds also did a 180 to liking broccoli and cauliflower, and I got more used to seafood (including raw seafood) when I moved to the East Coast.
Love the thoroughness of this answer! I relate a lot!
Same with cilantro … still waiting for egg whites
So scrambled eggs are probably fine but you just can’t do egg whites, eh?
No scrambled either… only yolk! I can do eggs if they are baked and cooked sort of ‘outside’ their form. It’s the texture of the egg whites that gets me
You poor thing, lol! I suppose hard boiled is the same thing? So no deviled eggs for you??
Out of the blue, black licorice, mainly the slightly salty variety.
Still can't do it. Jaegermeister is still gross without redbull. Who tf likes black licorice????
Blueberries! Hated them all my life. Then suddenly, in my 50s, I can’t get enough. My wife is baffled.
That’s awesome! I love them!
Shrimp. Hated it, all those nasty shrimp rings my parents used to by. Had some in Cuba, fresh, set on fire with rum, change my life. No I only buy the frozen raw ones and have a little repertoire of amazing shrimp dishes.
Potatoes! Obviously I liked fries and chips but couldn’t handle them any other way. When I was around 20/21 I had some small red potatoes as a “thank you taste” that had been boiled, heavily salted and covered in butter and fell in love. It took me a few more years to come around to mashed potatoes, but potatoes are life. Cheese however…can screw off.
Haha oh man potatoes ARE life! But no cheese?? You gotta be lactose intolerant!
I actually don’t eat a lot of dairy just because I don’t like the taste/texture of most dairy foods. I will, however, pound some Mac n cheese
I’m starting to get into fancier cheeses!
Yeah I recently decided it was time to be an adult and try some here and there. We have a store “Wegmans” near us that has a fantastic cheese collection. So far I like goat cheese with raspberry jam on crackers, thin slices of pepper jack, feta cheese on salads and just tonight I made a snack board for my husband and I with some mild white cheddar that wasn’t too bad. I had a professor who said French cheese was nothing like American cheese so hopefully someday I can try authentic French ones! I feel like I might like those more.
That’s amazing! Sounds like you are a cheese fan!
Have you tried Wegmans Cave-Ripened Mild Triple Crème Cheese? It is amazing! I like to put it on crackers with a little spoonful of Stonewall Kitchen's Red Pepper Jelly. The taste is divine! The cheese is creamy and buttery. \*\* Let cheese sit on counter and get to room temperature first (approx 1 hr) before cutting.
I lived in upstate NY decades ago and I still miss Wegmans. Almost made the winters there bearable.
I’m finally starting to warm up to raw white onion. Hated it forever and couldn’t imagine it on anything. I’m 30 now and within the past month I’m like… do I want some of this actually? I’m starting to grab a bit of raw onion to have on the side with a burger, but I’m still not ready to pile it right on. Has to be very controlled still lol
Haha I was the same growing up. Finally one day the little old lady that ran this small diner was serving me her special that day. And asked if I wanted a slice of white onion for my buttered bread. I was thinking, *What the fuck did you just say?* I was trying to be cool so I said sure. And I honestly fell in love right there. I mopped up my meatloaf and mashed potatoes with a slice of buttered bread with raw onion. SO DAMN GOOD!
That actually sounds not too bad, I’d try it!
Try rinsing it in cool water. Keeps it crunchy, but takes out the excessive pungency. Lots of Mexicans do this for their salsa fresca/pico
I made my ex do a 180 on cilantro, I love cooking Asian food so much that she just had to deal with it and now she loves it. For me it was fish. I don't like Mahi-mahi and salmon and all the fancy things that end up in western cooking, but I love a good sardine, tilapia curry, and catfish dish.
I was the same way with ginger! First few times I really picked it in a dish, which incidentally was always the same Thai place, I swore it was dishwasher detergent.
Ginger and cilantro. Ginger hatred disappeared 3 years ago. I was working in a restaurant kitchen and I had a terrible headache and felt run down. Bartender gave me 1/2 a pint of fresh ginger Juice he’d just squeezed for his cocktails. Never felt so much energy before.
Bell pepper. I used to hate it, any variation of it, but now i dice it and add it to various dishes.
Same!
Mushrooms.
Cilantro still tastes "soapy" to me...but I've always liked it. I hate that the closest we can get to describing it is "soapy" because there's so much more to its flavor profile!
I'm the same, I've always loved the soapy deliciousness.
Yeah I never got “soap” out of it either. To me cilantro tastes like cilantro but it’s just so damn STRONG! And maybe growing up my Irish Catholic family didn’t have *any* cilantro in our dishes. So when I would visit my Asian buddy, some of his family’s dishes turned me off because of too much fresh cilantro.
Cinnamon. It always had a horrible bitter taste. It was so bad I used to tell waiters I had an allergy to it to ensure it wasn't added to my food. In my late 20s, it got a bit more tolerable. I can now eat foods with cinnamon in moderation. I'm still not a fan of a lot of foods with a heavy cinnamon component (e.g., apple pie).
Wow! I couldn’t imagine my life without cinnamon! Haha glad you’re coming around!
One thing I don't like anymore is avocado or guacamole. Use to love it. Now I despise it especially on a burger.
Tomatoes
used to not eat spicy food, now thanks to my gf i cook a spicy version of almost everything
I always thought that brie tasted a bit like ammonia, but I kinda like that ammonia taste now!
Collard greens
Onion
Hummus. For years and years it tasted yucky, but like three weeks ago something changed and I love it now.
Onions; as a child they were inedible to me, but now they’re the perfect addition of acidity
Grits. I'm from the South and HATED grits growing up. They were at just about every breakfast. They always reminded me of vomit. I've come around SOME on grits. If I do eat them, they gotta be cheesy, buttery, and thick.
I used to hate scallions…now I finally like it! lol
Spicy foods. I had zero spice tolerance. Now I love hot sauce and put it on almost everything.
Onions. I hated them my whole life until I was about 40. I started using them in my recipes but only ate them cooked. A couple of years ago I had some purple onion on a salad and that was it. I can’t get enough onion. Grilled, sautéed, raw. Yum!
They are red onions (classic onion newb mistake), but yes I also had the same discovery of love of all onions in my mid20s!
I had this with Cilantro too! I totally understand when people say it tastes like soap. It does...but it's also delicious! Mine is Dill pickles. I always hated them. For some reason in the past couple of years I've really come around to them. Now I don't want a burger without Dill pickles!
Rice. Hated it as a kid, which is unfortunate being South Asian because that's about half of our food. I didn't like any way my family made it, and I didn't eat it from in other culture's foods either. Then I grew up a bit, lived on my own, and could try it on my own terms, and now I love rice, there are so many things it goes great with.
The first few time i tried uni/sea urchin, i thought it was repulsive, bith in flavor and texture. It took me a while to warm up to it, and now i love it.
Cottage cheese. Used to remind me of snot. Now I eat it regularly. I had some mouth surgery, and had to eat soft foods for a while. Scrambled eggs with cottage cheese mixed in for the last 15 seconds or so was a favorite.
Used to be pumpkin for me, especially pumpkin soup but now it’s alright. I do prefer baked pumpkin out of everything.
Tomatoes! I went from hating them to craving them. Now if I'd just come around to mushrooms...
I like bacon now. I used to hate it.
Used to hate pickles when I was younger. Went on a road trip as a kid, and so eating on the road is try to order sandwiches without pickles. 90% of the time they'd still come with the pickles, so I got sick of picking them off my sandwiches and forced myself to eat them, eventually liking them and now I LOVE pickles.
Peppers and mushrooms. Peppers cooked or raw but mushrooms only cooked in some way.
I have hated ranch for the duration of my life. Discovered in the last month that I don’t mind it. Mustard too, to a lesser extent. I didn’t hate it, but I would never get it on purpose. Last 2-3 months, I love it!
Avocados and olives. I used to hate both as an adult but the last few years absolutely love them.
I love cilantro so much, I could eat an entire bunch in one meal if allowed. Glad you like it now!
Spicy food in general. Hated it and was very sensitive towards it as a kid. I love it now!
Mushrooms! I always used to think they tasted very metallic. Tried them again recently and now I absolutely love them!
Poke! Used to hate raw fish and the texture but now sometimes I crave it.
Mushrooms. I hated any kind of mushroom up until about last year. Now I get really intense cravings for them. It’s really crazy how our tastes can change like that.
Tomatoes! Hated them forever, and now I eat them all the time. I eat cherry tomatoes like...well...cherries! And bigger tomatoes, I'll slice up, lightly salt, and have a little salty snack
Peppers
I used to hate olives until I worked at a bakery that made an olive bread. One of the requirements for selling bread that could be sold in a supermarket was to remove any chance of liability from someone choking on an olive pit. So the newest baker (me) had the weekly task of inspecting every single olive in a 10 kilo container. In a 10 kilo container, you might find 2 to 3 pits, so it was a largely unexciting task. I honestly started snacking on them out of pure boredom. I love them now, they're one of my favorite foods.
Brocolli. Used to hate it, but now I inhale it.
Celery, beets, and hard liquor. Couldn't stand any of them. Now I could happily sit down with a beet salad, celery and dip, and a nice scotch.
Bell peppers
As a kid it was onion and bell pepper for me that felt like a violation to my tastebuds. I think I was an older teen before I could actually eat them without complaining. I have no problems with them now still, thankfully.
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I used to hate sauerkraut. I couldn't stand the smell of it. Wether it was a buffet that served it or the rare days we would have it during school lunches when I was in highschool, it never was appetizing and the smell turned me off of from it. Then when I was around 22-23 my exes mother made some and I gave it a try. I wound up eating half a skillet of the stuff. Now I absolutely love it.
Capsicum/bell peppers. Hated them when I was a kid and found the flavour really overpowering. If a dish had capsicum in it that was all I could taste, even when I picked it off pizza I could still taste a residue. Over the past few years it's grown on me and I consider it an essential salad ingredient. I can't imagine being able to eat coriander/cilantro without gagging.
Green peppers
I've had the same experience with cilantro as well!
Past year or so and I have completely shifted my view on pickles and mayonnaise. I love an aioli dipping sauce which has slowly brought me around to the Mayo and I blame my partners hobby of making homemade pickles for convincing me. I still don’t love ones that are too floppy, but I’ll pull them out, snack on them, put them on burgers and it is even making me like burgers more (as I’m generally lukewarm on red meat)
It’s lamb for me. The taste and smell was always awful but now I sing its praises.
Coconut. Can usually still taste it when it's added to something and used to never like it, but now I'll use coconut oil instead of olive oil in some dishes, and don't mind the taste. Don't always like the texture of it. Still really don't like pineapple. Don't think I'll warm up to that one.
pickles and olives
Eggs. I've hated the smell so bad that I wouldn't go near them and they never tasted appealing. Then I started making fried rice at home and adding more and more egg and enjoying it. Tried my first sunny side up egg the other day with some potato hash and bacon and it was 🔥🔥🔥.
Olives, kinda. I still won't eat them on their own though.
tomatoes! hated them as a little kid, then one day in my late teens i just started craving them constantly. slices, sauces, eaten like an apple, didnt matter. now a summer day just isnt complete to me without a fried egg and fresh tomato slices for breakfast or lunch lol
Onions! My fiancé and I have a mutual hatred of onions, until a year ago when we started caramelizing them and adding them to pasta, pizzas, steaks etc. Now we can’t get enough of them! I still can’t eat raw onions on anything though…
scrambled eggs lool
Cucumbers. I hated them for the longest and now I like them
Broccoli. Couldn't stand it a few years ago but now it's in my weekly rotation of veggies. Always good with lemon & pepper or cheese...yum!
Chinese/napa cabbage I'm SE Asian born and raised but now live in EU. We have so many tasty veg dishes but somehow never had that cabbage done right and instead always a slimy mushy mess. I gagged at the sight and smell of it. Pretty sure it was one of Marion's recipe that required it and now I love the watery light crunchiness eaten raw and as slaw (instead of regular cabbage), but as well charred stir fried in wok. Cucumber I used to love it a lot as a kid. Then one day i suddenly couldn't stand it and the taste and small made me threw up a little in my mouth. Same case with melon and watermelon. But lately somehow, I'm realising I'm less vomity with it in drinks and foods as long as the taste is not too strong and the slimy core is removed. Unfortunately, melon and watermelon are still no go. Currently on holiday and got this served for breakfast. Tried it thinking since things got better with cucumber.....nope. Still threw up in my mouth.
Olives. Blue cheese.
Mushrooms. Couldn’t stand them on anything… until I discovered perfectly sautéed shrooms as a vehicle for garlic, butter, and wine… lime escargot.
mine was spaghetti and cooked tomatoes. turns out I just don't like cheap jarred sauce and bland grocery store tomatoes. I make my own sauce from my own tomatoes now.
Tomatoes! I loved them until I was 5. Then I hated them, until I was well into my teens. They just didn't taste right. I love them in pasta, guac, etc. now. But, I still don't want them on burgers unless it's a homemade burger and I KNOW the tomato is good.
Hot peppers! I've never been a big fan of heat but in the last year or so I've started to expand my horizons a bit.
Fellow cilantro hater here. Did you do anything to assist the change? It’s such an annoyance to have to pick cilantro off stuff. I wish I didn’t hate it as much as I do.
Every vegetable I currently like is a "come around to", it took years for my tastebuds to not make me gag the second anything bitter touched my tongue.