My mom just never made em good. Cook em up right (don’t overcook so they go all sulfury) and add some good seasoning (and onions), and you’ve got something really tasty!
Also depending on when and where in the world you grew up, the Brussels sprouts of today's may be a very different variety than the ones your mom served you as a kid, they're a lot sweeter and less bitter now.
I hate caraway seed, and all of the rye where I grew up had caraway in it. I now live in Germany where caraway is much more generally prevalent, but it’s not automatically included in all rye bread, and it turns out that rye is a really nice grain for sturdier bread that keeps way longer than wheat. Dinkel/spelt/farro is also great.
Pretty much every vegetable that my parents cooked into slime, instead of semi-crisp. Brocolli, beets and brussel sprouts especially. Plus, apparently, steak doesn't need to be the texture of shoe leather. Whoda thunk.
We have an ethnic dish that's basically mushrooms and chicken meat simmered in a thick white sauce, with optional sour cream.
As a child, I gagged and retched every time my grandma was cooking it. The smell was indescribably awful to me, like if she were cooking rotting garbage. I could barely bring myself to taste it.
Now it's one of my favorite meals. I make it with any variety of Agaricus bisporus. Maybe it's because my grandma used different species of mushrooms? Who knows what was sold at farmer's markets in Eastern Europe in the 90s...
Raw tomatoes. I was eating them in kindergarten when I overheard a teacher describe the explosive diarrhea a kid had that day in graphic detail. Took me 20 years to shake that mental association out of my head.
Tuna fish casserole. Made me gag. None of my friends ever heard of it back then and not many now. I think it's like an old Betty Crocker type recipe. Today, I love it, but only my mom's.
19 Comments
QuirkyRaccoon1156@lemmy.world · 14 pts · 203d
Brussel sprouts
b34k@lemmy.world · 7 pts · 203d
My mom just never made em good. Cook em up right (don’t overcook so they go all sulfury) and add some good seasoning (and onions), and you’ve got something really tasty!
Fondots@lemmy.world · 7 pts · 203d
Also depending on when and where in the world you grew up, the Brussels sprouts of today's may be a very different variety than the ones your mom served you as a kid, they're a lot sweeter and less bitter now.
iamericandre@lemmy.world · 1 pts · 202d
I still don’t really enjoy them
Marshezezz@lemmy.blahaj.zone · 9 pts · 203d
JayGray91@piefed.social · 2 pts · 203d
Same. It's like nature's custard.
Marshezezz@lemmy.blahaj.zone · 2 pts · 202d
idiomaddict@lemmy.world · 9 pts · 203d
Rye bread.
I hate caraway seed, and all of the rye where I grew up had caraway in it. I now live in Germany where caraway is much more generally prevalent, but it’s not automatically included in all rye bread, and it turns out that rye is a really nice grain for sturdier bread that keeps way longer than wheat. Dinkel/spelt/farro is also great.
Bluegrass_Addict@lemmy.ca · 6 pts · 203d
asparagus
ButteryMonkey@piefed.social · 5 pts · 203d
Fish. But I hated it because it was shit preparation, and it took me a very very very long time to learn that.
victorz@lemmy.world · 3 pts · 203d
All the veggies.
Onion. Garlic. All the bitter foods.
Still hate coffee though. And I never could like beer. Both too bitter.
starlinguk@lemmy.world · 1 pts · 202d
But onion and garlic aren't bitter.
Don't get me started on grapefruit, though.
victorz@lemmy.world · 1 pts · 202d
I know, I meant onion, garlic, and all the bitter foods.
fr on grapefruit though, I never understood that either.
Lushed_Lungfish@lemmy.ca · 2 pts · 202d
Alcohol.
Also pickled tea leaves salad.
And finally sardines.
SlurryBravo@infosec.pub · 2 pts · 203d
Avocado
ikidd@lemmy.world · 2 pts · 201d
Pretty much every vegetable that my parents cooked into slime, instead of semi-crisp. Brocolli, beets and brussel sprouts especially. Plus, apparently, steak doesn't need to be the texture of shoe leather. Whoda thunk.
stelelor@lemmy.ca · 2 pts · 202d
We have an ethnic dish that's basically mushrooms and chicken meat simmered in a thick white sauce, with optional sour cream.
As a child, I gagged and retched every time my grandma was cooking it. The smell was indescribably awful to me, like if she were cooking rotting garbage. I could barely bring myself to taste it.
Now it's one of my favorite meals. I make it with any variety of Agaricus bisporus. Maybe it's because my grandma used different species of mushrooms? Who knows what was sold at farmer's markets in Eastern Europe in the 90s...
froh42@lemmy.world · 3 pts · 202d
Mmmh tasty Cesium 137.
sober_monk@lemmy.world · 2 pts · 202d
Raw tomatoes. I was eating them in kindergarten when I overheard a teacher describe the explosive diarrhea a kid had that day in graphic detail. Took me 20 years to shake that mental association out of my head.
Grantrasero@piefed.ca · 1 pts · 202d
Beets
henchman2019@lemmy.world · 1 pts · 202d
Tuna fish casserole. Made me gag. None of my friends ever heard of it back then and not many now. I think it's like an old Betty Crocker type recipe. Today, I love it, but only my mom's.