Tomatoes. I disliked them for a long time but a few years ago I tried them again. I don’t remember how I made that decision - it may have been from forgetting to ask for no tomatoes on a burger but I ended up trying them more and came to like them. I don’t like all tomatoes and not in everything, but I do enjoy them in sandwiches, burgers, and a few other things.
It makes sandwiches a little too ‘wet’ for me, but I’ll drag 'em onto the side and eat them separately so they don’t ruin it.
Broccoli is awesome.
I’ve slowly become obsessed with olives.
Cilantro. I’m still not convinced that I’m not one of the people to whom it tastes like soap, but over the years I started to tolerate, then enjoy it.
You’d definitely know it if you were one the people who have that trait. It’s like liking a bar of ivory soap.
Hummus
Avocado, young me thought it was a Kiwi so it might just have been the surprise of how different it was.
Cheese.
Sadly, most cheese does not enjoy me.
Same. Turns out I do like cheese, just not the cheap rubbery crap they sell in the supermarket.
Same same… but I suffer. very worf
Mushrooms - I once puked them up on the table when my mom made me eat them…canned mushrooms FTW! I now, of course, can not get enough of them - sautéed, baked, sliced/raw on a salad…gimme some fungus already!!
I get so jealous when people post pictures of their locally owned supermarket selling chanterelles and morels… I’m just sitting here like a chump eating button mushrooms which are apparently the only mushrooms that exist according to all the store owners in my city. ;-;
I used to hate coconut anything, but now I like it.
Olives. A greek salad with some big ol’ kalamata olives sounds really good right now.
Sauerkraut! Used to be toilet cheese, now it’s a delicacy that’s earned its place on my sandwiches.
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.
I used to dislike anything battered, but now I absolutely love it! Battered fries/chips are honestly such a step up that I’ll only eat normal ones if I don’t have a choice
Ranch.
What actually is “ranch”? I mean, what is the flavour? It’s not a thing in the UK.
It’s more than just a flavor, it’s a way of life. 😉 You can put on salad, French fries, pizza (!!!). Doritos and Corn Nuts come in a ranch. It is a popular meme and Halloween costume. And so much more!
Ingredients
1/2 cup mayonnaise ▢ 1/2 cup sour cream ▢ 1/2 cup buttermilk or regular milk ▢ ¾ – 1 teaspoon dried dill weed ▢ 1/2 teaspoon dried parsley ▢ 1/2 teaspoon dried chives ▢ 1/4 teaspoon onion powder ▢ 1/2 teaspoon garlic powder ▢ 1/4 teaspoon fine sea salt ▢ 1/8 teaspoon finely cracked pepper ▢ freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste
I’ve grown to hate ranch, as it expands to everywhere and there are too many cheap “ranch” flavorings that just taste like chemicals
I moved to the suburbs and suddenly I liked it. Seriously.
Maybe that’s the problem. I moved from suburbs to a more urban area and ranch is now so vile and overdone 🤪
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.
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
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.
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
