I used to be a picky eater, then as an adult i realized its not the ingredients themselves but a mix of all kinds of sensory input.
There are a lot of tastes that are nice in small amounts but i cant have em full on.
Onions went from hated to favorite after i learned this.
If you have foods you never liked, give em a chance in a completely different format and amount
I’m not a super picky eater, but there are some foods I won’t touch.
Pickles, kimchi, and beets taste awful. Cottage cheese is a sensory nightmare. I don’t think I’ll ever attempt oysters again.
I hate how prevalent pickles are in American restaurants. Seems like I have to ask for no pickles in every new place, and half the time they’ll have pickles anyway, or they’ll include pickles in dishes that have no business including pickles and I wouldn’t think to ask for them to be excluded. If I pick them off I can still taste the pickle juices, and it ruins the food. The sandwich and burger places think they’re so fancy for including a pickle spear in the plating, and it’s a crapshoot whether they keep it isolated off to the side or drape it across the food where it can contaminate everything. Miserable.
Pickled jalapeños, lettuce, and mustard are on thin ice.
I don’t like ranch dressing or ketchup, but I’ll only grumble a bit if I find them in my food.
I’ll try anything once, and I do go back to foods I hate every now and then to see if my tastes change. I used to have a hard aversion to seltzer water, sour cream, and hoppy beers like IPAs, but I’ve come around on them. I have a much better appreciation now for bitter and sour flavors than I did as a kid.
Still. Fuck pickles.
I’ve had to tell a few restaurants that I’m allergic to cucumbers just so they’ll stop putting pickles on everything. They’ve got those nasty ass vinegar sticks on frickin pizza now!
Omg you are right i forgot about pickles.
Fuck pickles. No portion sizes or alternative cut will fix that shit.
It took me a long time to appreciate eggs growing up, too. Used to only be able to eat them scrambled. Fried eggs and boiled eggs would make me nauseous. I hated the taste and texture of a runny yolk.
It wasn’t until my mid 20s that someone finally made me eggs over easy and taught me that you’re not supposed to just eat the yolk straight, but treat it as a sauce to complement the flavor of the other food on your plate. It was a revelation.
I still don’t like sunny side up or boiled eggs, and I still don’t like the texture of runny yolk on its own, but I love me some over-easy or over-medium eggs on a burger or over bacon, sausage, hash browns, waffles, or pancakes. Let that shit spread everywhere to mask the texture and maximize the flavor.
Never would have thought of that on my own. I wouldn’t mix foods growing up, and I still don’t when left to my own devices.
I hated a runny yolk growing up and I only tolerate them now, but I’ve always loved solidly cooked eggs. Fried, hard boiled, scrambled. I know a lot of TV and internet chefs say the best scrambled eggs straddle the line between runny and gently cooked, but I’d rather have them overcooked and chewy. I don’t currently have an obvious favourite format, but as a child I loved hard boiled eggs so much my parents would use it as a treat. If I was misbehaving they’d threaten to withhold my daily egg, and it would always work.