Swiss cheese

Wine

Have always had a pretty broad palate but swiss cheese I couldn't like until I was older, and could taste its flavor relationship to good Parmesan, the nuttiness.

Wine I made a conscious effort this year, that wasn't a maturity thing, it was a project but have found several I actively enjoy rather than just barely tolerate.

Oh, and turnips - I didn't like them, then I enjoyed them raw with dips, now I do like them raw or cooked.

i used to hate peanut butter. idk why

Gumbo. My mom made it a few times and I always hated it. Turns out she wasn’t making it correctly until I had my extended family make it the way our family did from Louisiana and now I can’t get enough of the stuff.

My family goes all out on gumbo, making a pot that will cost around $400 (pre-pandemic pricing, not sure how much it went up since) but have every little thing everyone wants from shrimp and sausage to chicken and all the little fixings in it.

I fucking love Cauliflower, I thought I didn't like it because I grew up poor and didn't really get fancy veggies

Guldens Spicy Brown Mustard. Dad was from Brooklyn and loved it, as I kid I just wanted the neon yellow stuff all my friends had. Now, many years later, I always have it in my fridge.

Onions

• Brussel Sprouts: I tried them in a salad and fell in love with them instantly. Now they're included in every roast. They have to be fresh, because the frozen ones can just be mushy. And those little, crispy, flavorful leaves that fall off are just 🤌🏾
• Tomatoes: I won't just bite into one, but I've been making them more prominent in my dishes. I mostly stick to the sundried variety, haven't been able to eat them raw.
• Mushrooms: I love them so much I don't understand why I hated them.
• Some Cheese: I general, I still would say I don't like cheese, but I've become more forgiving of mozerella, which was unheard of when I was a child. It's the only cheese that broke through.

Still don't like bacon though 🤷🏿‍♀️

I used to be a picky eater, but years ago I decided that I wanted to like more food - - that life would be better if I actually enjoyed foods that I would otherwise have to suffer/avoid.

I started by putting small amounts of different ingredients in my dishes (when it made sense) and I quickly developed a taste for all of them.

(Only found out later that this was a great way to do it as your microbiom directly impacts your cravings).

Onions, mushrooms, tomatoes, olives, pickles, brussel sprouts, oysters, mustard are all things I now genuinely enjoy.

Most fish. I always liked salmon, but didn't like most other fish; now I like all fish I'm aware of.

Blue cheese
Brussel sprouts
Cauliflower soup
Green peas
Brocoli
Olives

Bananas, pickles, onions, mustard. Now it’s like, “Whatever, just shove it down my throat.”

Italian cured ham, I used to hate the taste and texture, but now, it's great!

Asparagus! I hated that shit when I was 12. And now I can't wait for asparagus season.

Kale. I hated it as a kid, but that's because my parents never removed the stems, and then boiled it down into mush, neither of which is the correct way to cook kale. Now that I cook my own, I love it and eat it regularly.

Ranch dressing. I hated it for years, but I moved to the suburbs and suddenly it tasted good (seriously). 🤷

grits. the way my mother made them when I was a kid was plain and kind of unpleasant. I add sausage and cheese to mine.

Corn! Wait, no, still hate it.