The "try to like" diet

[christophedumas]

This is not a diet at all really, but rather a project. I got the idea from Bert a couple years ago, when he was telling me that he's constantly trying to learn to like, one thing at a time, those things he always didn't like eating when growing up

Comments

Left one off

[christophedumas]

Brussel Sprouts. Never been a fan, to the point where I'm not even interested in trying them anymore. Perhaps I should. Lobster with a side of Brussel sprouts and a pot of melted butter...

My dislike

[cbossie]

I also had to overcome a dislike of mushrooms. Another thing that I used to hate but am ok with now are beets, which can actually be pretty good. One thing I have an extremely hard time liking: olives. Green are horribly gross, but the black olives still turn my stomach. I can suffer through a small amount in a dish so that I'm not a pain to the host, but ... yeeechh!

Re: My dislike

[christophedumas]

See, I've never had a problem with olives. Going back to the Pat's Pizza anecdote, more often than not these days it's black olives, and not pepperoni, that accompanies my mushrooms on their pizza.

I am curious though: has your exposure to olives been limited to canned or jarred varities? Ever eaten fresh, pitted ones? For instance, ever munched on manzanilla, kalamata, or luganos?

Also, I'm pretty sure that bruschetta I made that night, and which you ate, featured black olives in the brushcetta sauce. Maybe you were just being polite.

[mister_happy]

Fiddleheads. I never got into those. I don't like brussel sprouts either. I did gradually start liking asparagus, but the first time I had it I hated it.

I like Lobster, but I think Maine Crab is better, both in flavor and texture. I feel like Lobster is the caviar of seafood, in that it is highly sought after, but not deserving of its reputation. More in the case of caviar than Lobster.

[christophedumas]

I'm sort of indifferent about fiddleheads. They're...just OK, not worth seeking out and paying for during the couple of weeks in the spring when they're available.

Ah, Caviar. I've actully had the chance to try caviar several times now, thanks to Browne Trading sampling some at some of their tastings (they bring the caviar out during the November and December tastings). You know what? I don't hate it. It's not bad. And I can actually discern a difference as the price goes up, it becomes less briney, creamier, longer "finish", etc. But it's no freaking way worth $70/oz and up!

A platter of blinis topped with Creme Fraiche and caviar does look pretty badass, and it's probably the sort of edible bling I'd serve at my parties if I were insanely rich, but the taste remains merely OK. I think the bling factor is most of the appeal anyway.

Now Foie Gras? OK, now THAT stuff is worth every penny! And I usually have some at my birthday party every year, as I'm sure you're aware :)