By in Food

Have Your Tastes Changed as You've "Matured"?

Lima beans? Yuck! Squash? Double-yuck!

When I was a kid, I ate what was put in front of me. True, I ate a large variety of foods, but I didn't always like what I was served.

I positively hated fish, liver, spinach, and scallops. There were other foods that I had a strong distaste for, but I'm so much older, I forget what they were... we won't go there...

But some foods I could eat, but didn't much care for, during my young adulthood included bread, Brussel's sprouts, and cabbage.

Yet now I love Brussel's sprouts (small, buttery, and not bitter), I crave liver, and I make soups with cabbage as a foundation vegetable. I positively adore creamed spinach, but can eat it plain, and I'll gobble up a dish of scallops, and consume ocean fish voraciously!

So tastes do change. I like the deeper, richer flavors. Some will say it is because as we age, our taste buds die off. Balderdash! We grow up. We mature. We're like fine wine aged on the dregs (read that: quivering on wobbly legs).

And speaking of wine, I've grown to enjoy the grossest wine of all -- Port wine! (sorry if I've offended you...).

What foods did you hate and now either tolerate or love?


Image Credit » Pixabay https://pixabay.com/en/glasses-port-wine-drink-food-386819/

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Comments

MegL wrote on August 27, 2018, 8:28 AM

There have seldom been many foods I refused to eat. Broad beans were one (they may also be known as Haricot beans, I think). I still can't stand them, the smell is revolting! Yet my husband and some of my children like them. So I think it must be genetic. I loved liver as a child but never have it now but that's because my husband does not care for it. Certainly I have grown to enjoy more flavorful cooking. I will eat stronger curries now, whereas I only liked mild ones when younger.

VinceSummers wrote on August 27, 2018, 8:35 AM

I've never (knowingly) eaten a Curry. I'm not a spicy guy, though I do enjoy a few of the spices, including sage, marjoram, thyme, rosemary, so forth and so on. I hit red cayenne occasionally, but not in excess. I enjoy the spices such as ginger and cinnamon in moderate amounts, used in sweets, only. I almost wish someone invited me over to enjoy a curry so I could see what it's like.

MegL wrote on August 27, 2018, 8:46 AM

I wouldn't call sage, marjoram, thyme or rosemary spices. To me they are herbs. I use those in omelettes and Italian tomato dishes, like bolognese. The spices I use are whole black peppercorns, coriander seeds, cumin seeds, fresh (or powdered) ginger, cinnamon (quills or powdered) and turmeric (preferably fresh but can also get powdered). I have a medium curry recipe using these which I will post. For most curries, if you find it too hot, add plain yogurt or coconut milk. This will tone down the spiciness and provide a tasty sauce which is good with pasta or rice.

VinceSummers wrote on August 27, 2018, 9:03 AM

I'll look forward to it, but not on Facebook. Since closing my account, they don't let me see any posts. At least I haven't seen any on the pages I've tried out. This may be something new. So if you post, this would be a great forum (not my article, but PP itself, as a new article).