I thought I hated capsicum most of my life but lately (past my mid 30s) I’ve come to actually really like it raw. As in salads or sandwiches. I’m enjoying that. As a child my parents would add it frequently to meals but it would always be cooked and I was never a fan.
Or mushrooms for example. I love them almost any way except preserved. If they came from inside a tin or jar with long shelf life the taste is just horrendous.
Similar for artichokes, they must be fresh.
I love sesame seeds, but I absolutely hate sesame seed oil and I can’t understand why. The taste is so different.
Curious about yours. Any similar examples?
Broccoli, cauliflower, asparagus, and brussel sprouts.
I’ve heard “you just haven’t had them done the right way” so many times, from so many people, who then make them their preferred way and they still taste like straight up dookie.
No amount of butter, or cheese, or time spent cooking under any kind of application of heat makes these things taste palatable.
Plus they all stink like farts when cooked, which just makes it worse.
I’ve got that gene that converts asparagus into, uh, interesting smelling piss. Weird thing is that it hits within an hour of eating it.
I can only guess that you forgot and left out cabbage?
Nah, cabbage is okay. Tastes like crunchier lettuce. I don’t know why brussel sprouts taste different; they’re basically little cabbages 🤷🏻♂️