Cauliflower (steamed, with cheese)
Lima beans
Broccoli
Oysters (breaded)
I spent 50 years of my life hating radishes, but then I woke up one day and loved the damn things. How does that happen?
I went to a party once where they served both rattlesnake and alligator. Both were pretty good, but nothing I’d go out of my way to get again. Big advantage - no line at those stations.
I also like the aforementioned tongue, and Brussels sprouts, and also ostrich and emu. Those I would go out of my way to get.
Sardines. I love bacon and sardine sandwiches.
I had haggis once; I’d describe it more in flavor and texture as a really rich stuffing / dressing. I actually rather liked it.
I had black pudding several times while visiting Ireland; if you can get past the mental hurdle of it containing blood, and you like sausage, it’s good.
I got turned onto Marmite by an Irish friend – really tasty on buttered toast.
I grew up on deviled ham sandwiches, and still love the stuff.
Obviously you’re a pod person. Was there a huge discarded vegetable husk next to your bed on that morning?
You came to your senses.
Gradually.
I didn’t grow up on it myself, but every once in awhile I get a craving. And every time, I wonder why I’m paying the equivalent of $8/lb for this stuff but, hey, when you got an itch, you gotta scratch it.
Okra. I love pickled okra, okra in jambalaya, and my favorite way to eat okra- fried-NOT BREADED-in bacon grease with minced onion and crumbled bacon.
I am quite fond of frozen fishcakes, though can’t say I eat them often enough.
Liver with onions and bacon. Steak and kidney pie.
I just had some bone marrow served with bread and wine sauce. Huesos tuetanos. Unbelievably good.
My contribution is canned spray cheese. Sharp cheddar only, the rest do suck. With a sleeve of Ritz for sandwiching that stuff is crack.
This is me exactly - even the number of years - but substitute radishes with olives.
One day, entirely randomly and with no olive within 100 yards, it occurred to me that I like them. So I bought some that day, and I was right.
This after cursing their very existence for half a century.
mmm
Having lived in Southwest Louisiana, it is hard for me to imagine okra having a bad reputation. Plus the company my wife worked for canned it.
To be fair, everything’s better fried in bacon grease with minced onion.
I don’t have a problem with the actual okra (though I can’t think of any particular reason to eat it). I have a huge problem with that snot sauce it generates when improperly cooked!
Yeah. I told my southern cook buddy I didnt like grits. So he took some grit, fried them in bacon grease, added crumbled bacon and a large handful of shredded sheese. And yes, that was DAMN tasty. But I pointed out to him that pretty much anything, fried in bacon grease and topped with bacon & cheese will be tasty.
Asparagus are way better than I expected. Maybe should not have believed my older brother when he told me they are elephant blackheads
I love okra, fried or pickled. We grow it in our garden every year. For some reason I have developed an allergy to it. I can’t handle it raw, I break out in hives. I do cook it for my husband if he washes and cuts it up. I am kind of afraid to eat it now, too.
I’m stewing some monkey heads.