People Share What Dishes They Couldn’t Stand Until They Learned They Were Eating Them Prepared Incorrectly
While experts warn that eating habits play a crucial role in children and adolescents' physical and mental development and the impacts might last until adulthood, many people still struggle with maintaining a healthy relationship with food regardless of their age.
Think of a food you really can’t stand. For me it’s beetroots, their weirdly sweet taste is still something I genuinely struggle to enjoy, to say the least. And since I have no recollection of where this food aversion is coming from, the chances are it’s rooted in my childhood.
But what if it would be possible to make beetroots, or any other ingredient you genuinely cannot stand, tasty again? Well, people on this illuminating thread from the Cooking subreddit are sharing the moment that made them start to like a food they detested for years. Turns out, sometimes it’s all about learning to prepare it properly and being open-minded to new things.
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Dam near everything. Parents struggled raising us, so didn’t get much variety and what we did get, was generally bland. Was always told to clean our plate and don’t get something if you’re not going to like it. So I never got to try new things because of the fear of not liking it and being punished severely. My now wife, changed that for me. I used to eat maybe at most a dozen different foods. It all started to change when I took her out for a date at Olive Garden and I was going to order a pizza because of how I was raised. She asked why and after much hesitation, I told her why. So she asked what I wanted to try; I said chicken Alfredo. She said to order it and if I don’t like it, she’ll eat it so it doesn’t go to waste, which satisfied my minds training that my parents put on me growing up. So when I tried it, it was the most dam delicious thing I had ever eaten and I demolished it. Soon after, she started inviting me over to her house where I found out she’s an excellent cook who makes almost everything from scratch. She started making me all sorts of foods to try and asking what I thought about them and what she could change to make it better. She changed me from eating a plain hotdog on a piece of white bread, to eating fajitas with Spanish rice and churros for dessert. She has filled 4 recipe boxes with recipes we both love, over our decade and half together. When we started having kids, I expressed that I didn’t want them to be limited and punished like I was as a kid, she of course had the same view and our kids eat almost all of the same things we do. I love her so much.
“All kids have different preferences, and pickiness can be very common as children grow from infants to toddlers,” the pediatric dietitian and feeding expert Rachel Rothman, MS, RD, CLEC, who is also the owner of Nutrition in Bloom, told Bored Panda. In fact, it's developmentally a good sign, she argues, because “children are showing they have their own likes, autonomy, and independence.”
Having said that, Rothman confirmed that it can be very frustrating for parents. “Although preferences can vary, a common complaint I hear is children not wanting to eat vegetables or protein foods,” she said.
I never hated broccoli, but I never loved it. Finally roasted it one day and was blown away by the amount of nutty flavor achieved with only salt, pepper, and olive oil. Will never eat steamed broccoli again.
Broccoli, cauliflower, brussels sprouts - they all get so flavourful in roasting with herbs. Add parmesan for a lavish finish
Brussel sprouts. When I was a kid the only time I ever saw them knocking about was at Christmas, and my aunties all steam them. I couldn't get my head around why anyone would want to eat one of these disgusting little balls of condensed fart.
Then I tried them again at a restaurant in Boston when I was 29, roasted with a side of malt vinegar aioli. It was one of those truly transformative moments in my life, they're now my favourite vegetable and I eat them more or less on a daily basis.
To be fair, modern brussels sprouts are measurably different from those 20y ago. They've been bred to exclude the sulphur compounds that make them go 'bad' if you overcook them --- probably people still haven't learned how to cook them, there's just not much consequences to overcooking anymore.
Literally all Indian food. We had one Indian restaurant in the city I grew up in. It was buffet style and it was horrible. Every dish I tried was gross to me. Like “I can’t eat this” gross. Based on that I mistakenly believed all Indian food was bad. The first trip I went on when dating my wife, she took me to an Indian place. My heart sank but I put on a happy face and steeled my nerve because I knew I was going to have to fake enjoying a terrible meal. The things we do for love. I just copied her order because I had no clue what to get. Once I tasted it I was blown away, not only was it not horrible it was actually some of the most delicious food I had ever eaten. She started laughing at me because she said my face lit up when I tasted it. Now Indian food is one of the food loves of my life. I cook the dal makhani and chicken tikka masala for my one true love now, and we’ve been married over ten years. Thank goodness I didn’t let a negative attitude from a bad experience close my mind and poison all the wonderful future opportunities.
Korean for me... but I wasn't a child (20ish). Went with my (now) wife and we thought all kimchi tasted like actual garbage and the rest of the food was gross. Tried it somewhere else after over 20 years (thanks to Korean Englishman) and it is now our favorite cuisine - we even make several dishes at home and always have kimchi and gochujang in the fridge... I believe in trying things several times, but the first time was so bad I missed out for decades!
Rothman explained that it can be related to texture, smell, flavor, or even a child just learning to express "no" to a parent or caregiver's request. “I find this is more common with vegetables because the taste can be somewhat unfamiliar (typically bitter where fruit is sweet) and the texture (especially of cooked vegetables) can feel mushy, or different than a food that's very smooth or crunchy,” the dietitian commented.
Asparagus. All I’d had as a kid was the canned mushy weird-tasting kind and when I finally tried it grilled, it was an entirely different experience.
Cooked cabbage. The idea sounded terrible...until I starting experimenting with searing and roasting it, adding it to stir fries and soups. It's life-changing! Such a cheap and delicious vegetable!
I loved it as a kid but all grown up, I could fart the brown-spangled banner if I ate even a little of it.
Zucchini. My mother (who was a splendid cook in almost every other way) always cooked them to death and into an indistinguishable mash.
Zucchini fried in some oil for a short time are so tasty.
When a child doesn't "like" a new food, Rothman invites parents and caregivers to think about this in a few different ways. She happily shared some tips: “Remember that it often takes several exposures to a new food before a child will eat it. Just by offering new foods (without pressure to eat or try the food) the caregiver is exposing the child to a food, which can be extremely helpful.”
Moreover, Rothman reminds parents that it can take several steps before a child will eat a new food. “For example, a child may need to tolerate a new food on the plate, then smell or lick that food before they eat it.”
Salmon and tuna. When I was a kid (SE Georgia US, 70s and 80s,) both were always from a can. And then I visited relatives in the Pacific Northwest, and ate fresh salmon. It was a revelation.
Tofu. If you do it right, it's the most delightful little flavor sponge. If not, it's a mushy and joyless mess.
I prepare it cubed and air-fried with a little sesame oil or baked with some garlic and chili oil!
Mustard. I hate American yellow mustard, it’s just gross to me. But one time my German step-grandfather let me try real stone-ground German mustard and I loved it.
I love all mustard. Even the American yellow. We went on the riverboat in Cincy and got the cheese snack. They served it with a spicy honey mustard and now I can't eat cheese and crackers without mustard. I currently have 4 different mustards in my pantry.
ITT: "It turns out that green vegetables are very good if you don't boil them into oblivion and if you cook them with a bit of fat."
It’s also very important to note that putting pressure on a child to eat a new food can often backfire, Rothman argues. “Instead, parents and caregivers can enjoy their food (and talk about their experience with the food) to help a child become more familiar. For example: ‘This broccoli tickles my tongue!’"
Last but not least, Rothman’s advice is to think about offering food in a different form. “Have a child that loves crunchy food but doesn't eat fruit? Try freeze-dried fruit.”
Hamburgers! I grew up during the low fat craze and my mom would always buy the leanest cuts of meats. I had no idea why anyone liked hamburgers since the ones we had at home were so dry and dense. Later on I had some made with fattier meat and finally understood how delicious a good burger is.
Tomatoes. I absolutely hated tomatoes until I ha had an actually ripe tomato from a garden instead of the s**t from the grocery store or a lot of restaurants.
I didn't realize for decades that tomatoes are usually sold and served before they are ready to be eaten.
Seafood, generally. So much of America, even on the coasts, our idea of “seafood” is just bland slivers of nameless whitefish, often breaded and deep fried. I live in freaking Maryland, and the amount of people I know from here that gag at the thought of eating seafood. And I mean, I would expect to gag too if I thought I was going to have eat some “fishy” tasting piece or not fresh fish.
But when you get introduced to truly FRESH seafood, and just how clean it taste? The sweetness. For me, the best seafood is as fresh as possible and cooked simply.
Similarly, trying new foods outside of mealtimes, when children (and adults) feel less pressure, can also be a game changer. “In this post, I talk about some ways to do that. That might mean getting kids in the kitchen or creating a food play activity,” Rothman said.
In her practice, Rothman emphasizes the importance of helping children develop a healthy relationship with food, and how this relationship carries into our adulthood.
Scallops. I thought all scallops had the texture of rubber bands until I worked in fine dining and had the pleasure of tasting the menu. I tried the prosciutto wrapped scallop with a lemon caper beurre blanc and my life was changed FOREVER
This isn’t “prepared” per se, but I really didn’t like raw tomatoes until I went to Italy. My mom ordered this amazing looking caprese salad and the tomatoes looked so good I had to try it. That’s when I learned what real fresh tomatoes are supposed to taste like.
Scrambled eggs! All my life I never knew I've been eating them overcooked as hell. Met an aspiring chef in uni and he cooked me scrambled eggs on toast the right way, I've never looked back.
This was the first thing my Mom taught me how to cook. My wife still asks me to make them for her because she doesn't understand why mine are so better. Trick is to cook until about 90% and put the pile on the plate and the residual heat will cook it to perfection. A lil S&P and down the hatch
For me it was salad. As a kid, all the salads I was exposed to were iceberg lettuce with a wheel of watery cucumber, and a mealy wedge of tomato. The dressings were either industrially made or non-emulsified vinaigrettes that tasted like straight oil. It was a revelation the first time I had a quality salad! Now they’re almost all I eat. Eating brussels sprouts roasted was a similar experience
“I have spoken to so many adults (myself included) where their relationship with food became negative, whether that was from getting told to diet at a young age, being forced to finish their plate before they could leave the table, or feeling shame around foods they were or weren't eating,” the dietitian explained.
This is why Rothman believes that a child's relationship with food is so important, and how we as parents and caregivers can shape this. “We have the power to help a child form a positive relationship with food, and that means not pressuring a child to eat, and keeping food positive and fun,” Rothman concluded.
Beets. The first time I had roasted beets, it blew my mind. I also fell in love with pickled beets shortly afterwards.
Raw beets. Grate them with carrots and apple, add olive oil, vinegar and salt and it's one of the tastiest salads ever!
Eggplant. I can’t stand it moist and chunky but when you slice it thin and dehydrate it with salt and grill it. Mein gott. So good.
Green beans. Canned green beans don’t even taste like food.
Soups. All soups.
Growing up I only ever had Campbells and whatever it is that public school cafeterias get. Thought I hated soup. Then I got a cold and decided I'd make some chicken noodle from scratch, that's when everything changed.
In fact, I just made some Oxtail soup for the first time and its amazing!
Edit: For those curious I posted a text version of the recipe I used, which I copied from a 1986 cookbook titled "French Family Cooking" written by Francois Bernard. For some reason it wont let me paste in the recipe on this parent comment. As suggested by another user Ill post the full recipe alongside a glamour shot next time I heat up a bowl (lunch) in r/soup
Definitely porkchops. My parents always brutally overcooked them cause they thought you'd get sick if you didn't. Tasted like hard pieces of ash. Then one time I attended a local pork producer benefit, with plenty of pork to go around.
The chops were actually amazing, and it completely changed my outlook on them. Juicy and full of flavor. I'd honestly take a good porkchop over steak any day now.
That’s because when your patents cooked them, trichinosis was probably a real issue.
Chicken. My mum never marinated it or put any seasonings so it was always very dry . I messed around with some marinades and have grilled chicken usually 2 times a week now
Jajaja! I am the opposite. I hated poultry in my youth because it was gross and juicy. I cook it that way now, but slice off some for myself and throw it back in the oven. I guess it's a texture thing. Even though I like everything else tender and juicy, something about poultry...
Sushi.
I never experienced any of this growing up (the 90s, more rural area in Canada) until around 16 on a class trip in the city.
Had some s****y sushi and within a few hours I was sweating and vomiting. I couldn't even think about eating it ever again.
Until I was taken to a place on a date and I didn't want to be rude...so I tried it again. Whoa! I couldn't believe how fresh and delicious everything was.
I'll be downvoted into helI for this but I've finally got to admit it. I absolutely hate sushi. There, I said it and I will die (alone) on this hill! 😖
All legumes. Turns out beans don't HAVE to be a semi-crunchy, mealy nugget of death in otherwise delicious things. I'm still wary of the bigger varieties, but I have an ongoing love affair with lentils, chickpeas and cannelini beans now.
LITERALLY a nugget of death! Beans that are not properly cooked contain a toxin!
Not quite prepared, but I have a friend who is a farmer and has explained so much to me about how temperature, growing season, and variety affects the flavor of radishes. Once I was able to try some from him that he guaranteed would be delicious and not inedibly spicy, I couldn’t believe I had been missing out all these years!!
Guacamole.
Absolutely hated it. But now that I'm in my 50's, I have it a couple times a week.
Meat in general. My parents never ate a steak, pork chop or chicken breast that wasn't cooked to about 200°. I can still see the panic in my mother's face when she bit into a hamburger that was the vaguest shade of pink in the very center.
I just assumed meats were always dry and tough, but you had to suffer through it for your protein.
Pork, steak and hamburger can safely be eaten with pink in the middle. Chicken absolutely not! Best way to keep chicken breasts juicy is to put some chicken stock in a pot, poke a few small holes in the breast and boil them for just a bit. Then take them out, cover them in bread crumbs or even plain and roast them. Juicy every time! If you’re cooking a whole chicken when it’s done cooking, take it out of the oven, flip it breast side down, cover with foil and let it rest for 10 minutes. The juices will redistribute to the breasts.
Note: this post originally had 56 images. It’s been shortened to the top 30 images based on user votes.
I hated steak, only reason was my mom would overcook everything, fry in butter then in the oven till shoe leather, same with my ex had to be well done. My husband made me a steak medium rare over oak fire... OMG I LOVE steak
As a kid I thought spaghetti came in cans, was neon orange and you could practice spelling. First time I tried „real“ spaghetti I did not recognize it as food. Thankfully that is yard ago and now I am called: „The Pasta Masta!“
My husbands family would put ketchup on pasta. Blech!
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I hated steak, only reason was my mom would overcook everything, fry in butter then in the oven till shoe leather, same with my ex had to be well done. My husband made me a steak medium rare over oak fire... OMG I LOVE steak
As a kid I thought spaghetti came in cans, was neon orange and you could practice spelling. First time I tried „real“ spaghetti I did not recognize it as food. Thankfully that is yard ago and now I am called: „The Pasta Masta!“
My husbands family would put ketchup on pasta. Blech!
Load More Replies...