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What food do you love now that you though you would hate? Me? Escargots. I have a fear of snails. :rolleyes: But then I tried some, out of the shell, drenched in garlic butter sauce.... The rest is history. BUT if I see a land snail with it's shell, I FREAK OUT! Also I used to hate octopus. Then I had it "Greek" style. Way better. Although the tentacle still creep me out big time. What food did you fear, until you had some, and now you can't live without? Oh yeah, when I was about 12, my mom and my older sis were into sushi/sashimi. I asked what they were eating, and I tried a piece before they told me. I said it was good. Then they told me, It's raw fish. I thought about it for a second. Hmmm, that's GROSS, but it tasted GOOD. So, yes I loved sushi from then on. |
Sushi. I never thought I would eat it, but now I stop several times a month to pick up a double order of philly rolls on my way to work. Still don't like california rolls... |
Rainbow (swiss) chard. |
I hated spinach as a child, but now retasted and it is not as yucky as I remembered. :) |
spinach...peas...lima beans.. nothing exotic :D |
I am not sure. . . My Dad is 100% Italian. And they eat everything . . . . So ever since we were little kids there was all kind of things on the table . . . escargot, tripe, even Capozelle. . . . That is lambs head for English speakers;) we were always taught try it . I always give something two chances. You never know if something wasn't made right the first time. I have eaten Emu, alligator, sushi they are very yummy |
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I'm proud to be involved in both of those food choices :D :D :D All shellfish was a major fear for me. I started eating and loving it about 10 years ago. Fast forward to Sunday when DS and I polished off 4 dozen raw oysters and a dozen crawfish :sidesplt: |
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I can barely choke it down, I've only found one exotic variety I can get past my tongue! Although I do enjoy it snuck into fruit smoothies at out co-op. |
Really try it. My friends kids love it and they do not even eat any greens How to Make Kale Chips Ingredients 1 large bunch of kale (I used the curly kind) 1 tablespoon olive oil sea salt Instructions Preheat oven to 400 degrees F. Wash kale, remove the inner rib or stem, and tear into chip-size pieces. Make the pieces a little larger than you want the chips because they will shrink. The kale must be thoroughly dried. I ran it through a salad spinner, laid it out on paper towels for 5 minutes, and then ran it through the spinner once more. Put the kale pieces in a gallon plastic baggie and add the olive oil. “Massage” the kale to ensure that each piece has a coating of oil. Arrange the kale in a single layer on a large baking sheet lined with parchment paper (or you can place them right on the sheet). You may need a to use more than one sheet or bake in batches. Sprinkle with sea salt. Use a bit less than you think you need because the kale shrinks and the salt intensifies. Bake for about 8 to 12 minutes, until the kale is crisp and slightly browned. Enjoy! Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days. |
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Hmmm lots if dip to mask flavor...okay sold! I live this site follow their fb page religiously and I'm known as the kale snob by other members lol...go figure YT might change that! Rawforbeauty.com Or raw for beauty on Fb |
Honestly, there's nothing I can think of. The rule when I was growing up was if it was on your plate, you ate it or you went hungry. Period. We ate pretty much anything and everything. Now, on the other hand, I detest cooked green peas with a passion. I can't stand the texture, smell, taste, or anything else. I will eat a FEW lightly steamed in some pasta dishes, but usually just pick them out. Drives my mom crazy to this day, because she swears that I just loved pea soup as a kid.:tongue4: |
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Now if I could only get you to try fish eggs..... :thinking: You'll never know until you try it! TWICE! :cool: Quote:
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Now I know no one is gonna answer this here, but who in the heck likes bitter melon and sea cucumber?! YUCK!!! TO THE 10TH POWER! My mom says bitter melon back in China isn't so bitter, oh really? Then why are a bunch of Chinese people in America buying it up here then? They must like the taste. Oh man it is so gross and bitter. And sea cucumber! Some of you may have heard my rants about it before, but if not, google it. It's not a plant. Don't tell me I didn't warn you. I also see this in Chinese markets. I just run into the case there they are sometimes, and they ALWAYS scare the crap out of me. Never fails. |
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