It’s more of a perpetual 180, with the subject being mayonnaise.
In East Asia, I don’t want to ever be reminded that mayo exists. That region places it on a pedestal, as well as in random sandwiches, atop fruit, onigiri, even a drink (yeah yeah I tried that one), in potato chip flavors…it’s commonplace. Come to think of it, mayo is popular in Russia, too.
Kewpie, stay away from my food.
Yet back in the U.S., because it doesn’t drown other ingredients – in my experience – it’s back to being approachable. For me, along with a hot sauce, it’s the bee’s knees on a BLT.
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BarneyGrubble
(Fan of Beethoven and Latina singers)
22
I like neither blue cheese nor port on their own, but together, they’re a match made in Heaven!
Korean perilla leaves are a different variety and I haven’t tried them. I may or may not like them, but I’m not sure either of the varieties will be all that commonly included on menus here in Las Vegas for it to be a problem.
Things I disliked when I was younger that I like now:
Fried eggs
Cilantro
Pepperoni pizza
Assorted subs/ heros with assorted meats
Ham and Cheese sandwiches
Blue cheese
Camembert
Asparagus
Things I liked a lot when I was younger that I don’t seek out now:
Pad Thai
Penne alla vodka
Tahiti Treat soda
Things I didn’t mind when I was younger that I don’t use now / don’t like very much now:
Ketchup
Prepared Mustard
This will probably sound sanctimonious, and I wish it didn’t, but most of the things I used to like but can’t abide now are ultraprocessed things, like boxed mac+cheese, velveeta, all breakfast cereal, the regular white “bread”-in-a-bag that I grew up on. Any frozen prepared food whatsoever. All fast food.
I’m trying hard to think of things I used to dislike that I really like now. Oh, maybe hog maw, which used to freak me out (to the point I would be angry) when my mother made it, but I make it myself now.
When we were kids, my sister and I were allowed one food for which we got a free pass and didnt have to eat. Everything else we had to have a few bites of, even if we didnt finish it. (But my folks were never militant about it)
Her was mushrooms…ironically, she had learned to like them in her 30s…then married a man who is allergic to them!
Mine was beets…i despised them. Hated them. Then was served roasted beets at a luncheon and had to eat them for etiquette’s sake. And found that I love roasted fresh beets. I like chioggi and golden better than red, but I’ll still eat them
But I still wont touch pimiento cheese spread. Choked it down as a kid but wont touch the stuff with a 10 foot pole.
I use dry ground mustard seed and whole mustard seeds in my cooking.
Prepared mustards are any of the spreadable or squeezable mustards in a jar or tube, including Dijon, yellow mustard, hot dog mustard, honey mustard, etc .
I keep Dijon and French’s on hand for my dining companions, and for some recipes. Sometimes a German mustard is also in the fridge.
I don’t really use mustard as a condiment anymore. I receive gifts of mustard, too. We currently have a Saskatoon berry mustard and a mustard from France that isn’t Dijon.
When I use dry mustard, it’s either a small amount, like half a tsp going into mac + cheese, or a tsp of dry seeds going into a curry with half a dozen other spices.
Aubergines and tomatoes. Used to really hate them as a kid. My aubergine conversion happened in Istanbul, where Turkish preparations really opened my eyes to the fact that this vegetable can be prepared in ways that are delicious and without a yucky texture. Funnily enough, yesterday’s restaurant review by Grace Dent in the Guardian featured an aubergine dish with the texture of ‘a bloated sanitary towel’ - it’s that sort of thing that had initially put me off. And my tomato conversion was courtesy Rome, where I came across tomatoes so high in quality I could even happily eat them raw. Italians know their tomatoes. Now I am happy to cook with canned tomatoes and will eat nice tomatoes raw.
@medgirl I love the Guardian’s restaurant reviews but I hadn’t read this one yet. The quality of writing is wonderful — there is a sophisticated drollness that I find lacking in US reviews.
“Lord God Yotam Ottolenghi” cracked me up—I have privately thought this many times and now I feel validated.
I love cilantro and shiso equally- could graze my way through a mixed field of them. I keep trying to grow shiso and dream of having a huge crop of it some day. Likewise cilantro, but at least it’'s ubiquitous in the groceries here
