30 Meals People Have Finally Learned To Enjoy As Adults After Discovering Their Parents Were Making It Wrong Throughout Their Childhood

Oh god not fried steaks!

Yikes. Tried them several times. Still hate them.

GirlFriday

GirlFriday

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Learning how to roast vegetables was a game changer for me. I hated veggies growing up (mostly home-canned and boiled), but when I learned to roast fresh veggies, my world got a lot bigger.

My mother was a vegetarian. She was also a bad cook, even of vegetarian meals, but she cooked meat dishes for us but had a limited repertoire. She used to boil sausages-she would peel the sausage casing off leaving the sausage meat crumbling to pieces, and boil it in water to cook the fat out. We ended up with a sort of grey soup with crumbled pork mince. Roast beef was always roasted/broiled until it was completely grey-no hint of pink to be seen. Then she's complain about the price of a roasting joint and about how it had shrunk down to absolutely nothing. Liver and onions we had once a week (for the iron). She would chop onions into chunks, then balance slabs of liver on top, pour over water and put it in the oven to bake-it was like eating carpet underlay. We started cooking for ourselves aged 10-12. I dread to think of the amount of money she had wasted until then because she refused to look at a cook book despite everything she made being virtually inedible.

Blanch spinach, toss with light seasoning and olive oil, and bake/fry/mix with pretty much anything.

Thanks for the laugh.

There is a separate corner of hell for people over-boiling vegetables

Properly prepared, this is a divine winter dinner...

Miracle Whip: too sweet for savory dishes, not sweet enough for desserts.

My folks would over-steam asparagus so it would be mushy (still liked it, that's just how all veggies were cooked). Home Ec in high school and learning about 'crisp-tender' veggies changed my family's meals drastically.

I adore leftover cold meatloaf sandwiches with a sharp Cheddar and whole grain mustard.

I think Stouffer's lasagna slaps

GirlFriday

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When I was about 14 years old, I volunteered to bring mashed potatoes to Thanksgiving, and my mother thought I was crazy. I had eaten mashed potatoes at a friend's house and they were amazing. I asked her mom to teach me how she made them. Mrs. McCune used butter and cream. AMAZING. I guess because of growing up poor, milk, butter, and cream were tings too dear to be wasted in a dish like potatoes. The mashed potatoes were a hit and I was asked to make them every year after that. I have tweaked my recipe over the years, and I still asked to bring them to every single family gathering.

Pasta of any kind is great , but should never be over cooked.

I don't like them "runny," but they should be dry and congealed like that photo. Soft, still moist curds is the way.

Bland food is like a monotone hum in the background, you can live with it, even ignore it, but it still makes life less than. Over spiced food is a loud horrible noise, so overwhelming you can't appreciate anything through it. Poorly spiced food you can hear the music but one or more discordant orover loud/soft notes ruin the experience. Properly spiced food can be anything from the softest mild music, each note supporting and bringing out the shy flavors that otherwise would be bland, to a spicy rock band to any music you can dream of, satisfying and fulfilling.

Were you in the Midwest? My mother and many others did the same thing. What a difference when I moved to the East Coast.😊

I only prepared home made macaroni and cheese for my son. He tried Kraft boxed at a friend's and preferred it! Devastated, I prepared mine for a chef friend who stated it was delicious. My son, now a fantastic cook, told me he liked boxed because it was a novelty!🤣

it sounds like what your mom made wasn't risotto, just boring fried rice....

The type of tomato makes a big difference. Tomatoes from a grocery store (at least in my area) taste like if La Croix made tomatoes. Fresh from a garden is best, whatever type you get.

Same with broccoli. Boiled it's just passable, but roasted it's a delight

I don't think I've ever had fresh peas, only frozen. The frozen ones are pretty tasty but now I'm wondering what fresh peas are like.

Uhm, how?

Homemade cranberry sauce is delicious. I make it with pulpy OJ and it's almost like a chutney and so good.

I didn't start to appreciate mustard until I started tasting all the varieties that weren't the yellow mustard you'd put on a hot dog. I've since leaned to like yellow mustard as well in the right context.

I can't get past that liver flavor. Ugh. My dad loves it so occasionally my mother would get fresh from the butcher calves liver, but it's still got that liver flavor. No thanks.

Still nope.

Try with a bit of red wine it's called fegato alla veneziana in Italy

As it drained on a paper towel, my brother would slice off thin strips of it and down it raw

Must use calves liver. Older liver is yuck. Cook it tender and season it properly and even the pickiest eater will love it.

never salt liver pre cooking/frying/whatever! if you salt raw liver you get the hockey puck for sure

Amy Broderick

Amy Broderick

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I have never had liver because apparently my grandmother also cooked it to a hockey puck and my mother hated it with a passion. It's not something you see on menus and I wouldn't know how to cook it myself.

Love liver. Calves and chicken.

Low heat and chicken broth after very brief light sear. Heaps of sliced onions, covered pan.

Nope

I loved this as a kid. Mom would make them for Dad and me but hated them because she hated liver and onions. In fact she hated the base for practically all Spanish cooking, which is onions, garlic and tomatos. The irony being she was Spanish herself.

"She screw up an already contentious dish too?" Yup. Basically raw onions on top of a hunk of leather liver. Everyone wanting to adjust to this meal, it is an acquired taste and you may never get it, BUT, here's some tips: Soak your liver overnight first. I use whole milk, you can use any sort of gentle marinade. Yes, you can marinate liver. Cook the onions first. They are supposed to be soft in this dish. Now, if you love hard/raw onions cool. Quick fry the liver. In the butter and right back out. It should be fully seasoned before going in. Cumin works on cow liver really well. Add a tablespoon of wheat flour to the fry oil real quick after the liver is out and resting then add the onions to it to make a nice fast sauce. Acquired, but quite good once you've gotten it down.

I'm the only one in my family that doesn't like it. Can't even stand the smell of it. As a teenager I found out I have high iron levels. Can't even take vitamins with iron in them. Liver (most organ meat) is extremely high in iron. Guess my body didn't want to throw up !

I have been craving lambsfry all day

Growing up my grandmother fried liver until it was black and as tough as leather. Didn't know liver can be fried to a golden brown and be juicy and delicious until I was in my late teens /early 20s. Bless her soul.

Nop... I still hate liver in all its forms... it literally makes me want to throw up... I can't stand liver...

Here's my mum's. Simple and delicious. Place liver in a bowl and cover with water. Leave for a few hours and drain. Fry bacon if you want it, onions and set aside. Remove thick veins and slice very thinly (paper thin). Roll in seasoned (to your taste) flour and fry slices very quickly. You will notice the flour on the uncooked side start to turn red which indicates it is done on that side. Flip it over for no more than 15-20 seconds and remove. Place on kitchen paper and make gravy. When gravy cooked, add onions, bacon and liver. Heat through. Serve with whatever you want... mash, eggs or on toast. The trick is slicing liver very thinly and cooking quickly. Cooking longer renders liver tough.

I never liked it until I had lambs liver, cooked on a barbecue grill, in a Greek restaurant. Hated it before that.

I hate salad dressings. I like my salad nekkid.

Up vote for brioche - never a bad choice!

When I was in high school, a friend of my mother's introduced us to mushrooms floured and sauteed in generous amounts of butter until brown and crisp. So delicious.

No that's an Ohio thing

It killed the plants, oh my damn !

Yesss! Fried mandioca ftw! Super easy to do, you have to boil/steam it until slightly cooked. Drain it/ pat it dry, let it cool down and then fry. Yum!