As a kid I hated veggies but as I got older I really enjoy some veggies, especially broccoli, roasted in a drizzle of olive oil and a little seasoning.

As an American, I also used to abhor vegemite when I tried it until I learned how to properly spread it on toast during my visit over there and I’m obsessed now!

What did you hate, but gave a second chance to? I’d love to try some new stuff!

  • sylver_dragon@lemmy.world
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    12 days ago

    Brussel Sprouts. Absolutely hated them as a kid, which I blame my mother for. She “steamed” them in the microwave in a dish with water. Turned them into a slimy, horrible mush. My wife sautes them in a pan, with bacon. It’s one of my absolute favorite dishes now.

  • Rhynoplaz@lemmy.world
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    12 days ago

    As a kid, I thought I hated steak, but it turns out, my mom was just really bad at cooking steak.

    • WindyRebel@lemmy.worldOP
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      12 days ago

      Yes. I think that was my problem too. It’s also the cuts that matter.

      On another note, I still cannot get behind pork chops.

      • macarthur_park@lemmy.world
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        12 days ago

        That’s a shame. If I might ask, have you ever had a properly cooked pork chop?

        I only ask because pork used to need to reach 165 degrees Fahrenheit to be safe, which makes for tough, dry pork. Fortunately the parasite that required this heat was eliminated from the US, and about 15 years ago the USDA lowered the safe temp to 145. The result is so much better.

        • WindyRebel@lemmy.worldOP
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          12 days ago

          Probably not. I never watched them, but I’m guessing that my parents probably just got a cheap pork chop and covered in shake n bake, then put it in the oven for a certain amount of time.

          Maybe I’ll give one a try some time.

          • RBWells@lemmy.world
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            12 days ago

            I find it (pork chop) difficult to cook, it’s like undercooked, undercooked, undercooked, then suddenly overcooked without seeming to pass cooked.

            Steak we have to get two because the penultimate child and I like that quite rare but youngest and the husband like it much more cooked. So to please anyone we just buy two, and pull one off when seared, let the other one sit in the pan until hotter inside.

    • karashta@lemm.ee
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      12 days ago

      Highly recommend a pinch of salt in any good black coffee.

      Really opens the flavors in it.

      Which is why you don’t do it to bad coffee. It will open up the bouquet of garbage haha

      • residentmarchant@lemmy.world
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        12 days ago

        I’ve tried this before in my shots of espresso, but I haven’t noticed a difference. Are you getting more of the chocolatey notes or the nutty or the fruity ones?

        • karashta@lemm.ee
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          12 days ago

          I generally notice the fruity flavors more but that might just be my palette. I’m not sure how well it works with espresso. Never tried that but now I’m curious

  • BluuTato@sh.itjust.works
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    12 days ago

    Tomatoes or mushrooms. Both were a texture thing. I made some diet changes as an adult, so I’m not sure if that helped in changing my opinion, but now I’m fine with mushrooms and grow tomatoes in my garden every year!

  • TheAlbatross
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    12 days ago

    Asparagus.

    Used to hate it, had it once in season in Germany, it was so fresh and delicious, I learned how to enjoy it there.

        • TheAlbatross
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          12 days ago

          This is how I usually cook em. (Optionally blanch for like 30 seconds if they’re big or you find em bitter til they’re emerald green) Toss em in some olive oil with a bit of white pepper and garlic, grill or roast to desired doneness, squeeze of lemon. Delicious with a steak or alongside mushrooms.

      • UpperBroccoli
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        11 days ago

        Another one that I love roasted

        Just don’t try that with white asparagus, that really needs to be cooked IMHO.

  • TheBananaKing@lemmy.world
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    12 days ago

    Eggplant. I tried cooking it until just tender, like zucchini - and it was nasty as hell; I never got it and never wanted to.

    Then I encountered some actually properly cooked stuff in a pasta dish when eating out and ohmygod.

    • WindyRebel@lemmy.worldOP
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      12 days ago

      Yes! My wife recently got a huge eggplant, but it into slices and then turned them into eggplant pizzas with a little sauce and cheese melted on in the oven.

  • Dr_Box@lemmy.world
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    12 days ago

    Same with vegetables, but also steak and bacon. I hated steak and bacon as a kid idk what was wrong with me

    • WindyRebel@lemmy.worldOP
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      12 days ago

      Lmao! Lima beans are definitely not the best. Although, in a vegetable soup where they are masked then it’s not so bad.

    • Vandals_handle@lemmy.world
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      12 days ago

      I’ve always despised Lima beans. One exception, Lima bean humus at Le Deauville in Lexington KY. Possibly the change in texture along with spices, it was delicious. Thought my taste had changed and tried other Lima bean dishes, nope, still despise 'em.

  • Appoxo@lemmy.dbzer0.com
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    11 days ago

    I heard that stuff like green vegetables are unpalatable to children because they taste more bitter to them.
    As you grow up you become more insensitive to those flavors and start tasting the other compounds that you actually like.

  • BigBenis@lemmy.world
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    12 days ago

    Sweet potatoes. Something about them made me gag. Every Thanksgiving a heaping pile of them would wind up on my plate and I’d have to power though or else face the wrath of my grandmother.

    Nowadays I love them. Dunno when the switch happened.

  • Admiral Patrick@dubvee.org
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    12 days ago

    Both chili and vegetable soup.

    Never cared for either growing up, but now they’re both comfort food, especially on cold days.

  • Coskii
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    12 days ago

    Fish in general. As a kid I absolutely disliked the strong taste and oily texture.

    I’m very open with my foods and like to retry everything I disliked in the past, things I still don’t like are Olives (weird metallic taste I don’t like), Tomatoes (slimy texture at normal size, cherry tomats are fine), unaltered boiled egg yolks (so dry, so so dry), Oatmeal (texture issue), and a couple others I can’t think of at the moment. I enjoy most of the texture based ones as soon as the texture is altered.

    • WindyRebel@lemmy.worldOP
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      12 days ago

      A lot of fish types grown on me. I still love a salmon with a slight glaze and some veggies.

      I’m with you on tomatoes. I only eat them if it comes sliced on a burger or else I just do not like them.

  • snooggums@lemmy.world
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    12 days ago

    Sauerkraut was just too overwhelming as a kid, but I love it now. Some other foods were the same, but that is the one I remember.

    I liked black olives as a kid, then hated them in my teen years through early 30s and find them tolerable now.

    A lot of people hated vegetables as a kid if they were made bland by boiling, and like them a lot more when they have them roasted or just with some seasoning. I remember having bland steamed brussel sprouts at home which are just awful but one of my friends roasted them and they were awesome. My dad cooked up some awesome seasoned steaks and that friends parent bought the wrong cut and cooked it well done so it opened my eyes to how much of a difference preparation makes.

    • Nastybutler@lemmy.world
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      12 days ago

      I hated sauerkraut until a waiter at a German restaurant talked me into trying their house made stuff on a bratwurst. It was amazing. Now I like certain brands, but the cheap brands are still gross

    • WindyRebel@lemmy.worldOP
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      12 days ago

      I am a quarter German and sauerkraut was always gross to me, but dammit if it isn’t amazing now! Especially when it’s cooked the entire time with some meat and soaks up the juices.

      Black olives are tolerable, agreed there. I think new for me are green olives and stuffed olives. Never would’ve touched that when I was younger.

      • snooggums@lemmy.world
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        12 days ago

        I really enjoy green olives in a gin martini, especially the ones stuffed with blue cheese.

        Can’t stand green olives in any other format that I can think of.

        • WindyRebel@lemmy.worldOP
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          12 days ago

          I’ve only ever really drank dressed up martinis (flavored). I might have to give this a try though!