I liked liver when I was a kid. My sister wouldn’t eat it without a lot of catsup to cover the taste.
I still like liver, but SWMBO won’t let me cook it in the house.
I cant even stand the smell.
Oh well, different tastes…
I am not a fan of liver but, as a kid, I liked that Oscar Meyer liverwurst (or whatever) with the yellow paper ring around each slice. I also love liver pate today (and foie gras but I avoid that cuz it seems evil to make). But liver by itself…not so much.
That said, liver and onions being cooked smells awesome.
Love that! I haven’t seen it in decades.
Randall Munroe explains the surprising reason so many of us realized we actually like Brussels sprouts:
Heheh, my old manager is the queen of this, I think. We had a co-worker who hated avocado. At a work outing she ordered an appetizer that included deep-fried avocado, and had him try it. He agreed that it was really good, and was kinda pissed when she revealed it was avocado. I advised him “Hey, you thought you didn’t like avocado until now. She only demonstrated that you just need it prepared properly.” He seemed to agree with that.
Similarly, when I said I didn’t like baby corn but she knew I loved chicken 65, she fed me something that looked and smelled a lot like chicken 65, but obviously wasn’t. I admitted it was delicious, and asked what it was. You guessed it, it was baby corn fried in a batter and bathed in chicken 65 spices. What could I do other than admit that I hadn’t had baby corn prepared to my tastes?
And on the same note, I hated, hated black eyed peas and pinto beans when I was young. My lovely wife showed me that I did, provided you cooked them with jalapenos and onions and other spices. Similarly, she taught me that I love enchiladas, but my mom’s enchilada casserole was an affront to the idea of dinner.
My takeaway from this is deep frying anything makes it yummy. 
More broadly I agree. My GF despises mayonnaise. She will not touch anything with mayonnaise in it.
At some point we went to a summer party at a friend of her’s house. I made a macaroni salad. Everyone loved it, the woman’s son at the house said it was, bar none, the best he ever had (it is pretty great if I do say-so myself). So, my GF decided to have a bite. She said it was actually really good and she liked it. But, that one bite was it. She just can’t get past hating mayo like it is carved into her soul.
Never heard of it.
Hey, seven years or so ago, I would have been right there with you. But I’ve had so many Indo-Pak dishes through my current job that I almost find them boring, until someone orders something else I haven’t had. Now I search for chicken 65 on any Indo-Pak menu. If it’s there, I’m ordering it. It varies from chicken in a spicy batter that is still soft when cooked to chicken in a crispy batter with a wet spicy sauce applied to it. I like them both, and have thought about making it at home (my former boss says to just buy the mix). There are several varieties, I’ve also seen chicken 75, 85. 90, 95. They’re all variations on the same theme, and the higher number doesn’t necessarily mean they’re any spicier.
I’d like to come up with a contrary argument, but I can’t find any. Have we tried deep fried vulcanized tires yet?
Liver and onions cooked correctly is delicious! But it’s too easy to overcook the liver and then it’s dreadful
A good friend and I go out to lunch now and then, and she loathes liver and onions, so I don’t order it, to spare her the aroma.
All my life I thought I didn’t like pork chops because mi abuela was afraid of “worms” and so fried them so hard the only part I could eat was the very center that popped up because it wasn’t totally fried into a rock. Then I got married and early on my husband requested I make pork chops because I never do. Then he admonished me as I was cooking, “Don’t fry them too hard! They’ll be terrible!”
Don’t know why he didn’t cook it himself and show me the error of my grandmother’s way.
Also too many to mention: All the mushy, nasty, bitter, tasteless vegetables I hated all my life. Roast any veggie and it will be lovely and delicious.
Hehehe, my wife was the same way about pork chops until she had some of my grilled ones. She also didn’t think she liked steak until we served her a good medium rare one.
Oh absolutely. There are some vegetables that will still not be my favorite, but it’s going to be better roasted or sauteed than boiled to death. I thought I hated green beans until I had them sauteed in a little olive oil, with garlic, salt and pepper. Now, I’ll make them for myself.
A touch of maple syrup and you can hook any kid on brussel sprouts.
Sauteed crispy with bacon and garlic sold me.
I thought I hated tea because then-wife only drank Lipton. Then I found out Lipton isn’t really tea, it’s kind of its own thing. Every tea in existence is better than Lipton. Now I like tea. Ceylon usually.
I thought I didn’t like olives, because I’d only had canned black olives. Ick. Then I discovered every olive in the universe is actually pretty good when fresh (OK, brined), and black canned olives suck. Now I like olives.
I’m still not that fond of Brussel sprouts, but I’ll eat one or two. I make a hella great pork chop after years of getting it just right.
I was mega-anti-Brussels-sprouts until I was trapped at my (ex) in-laws’ house for a holiday. The featured vegetable was Brussels sprouts. I steeled myself, took a bite and… loved it!
The game-changing recipe is so simple:
Halve each sprout. Cook to crisp-crisp-tender in salted water. Drain thoroughly. Finish with a quick saute in browned butter and dill. Oh. My. Dog!! Delicious!
I also now love them roasted and finished with a marinade of olive oil, lemon juice, minced garlic and red pepper flakes. Blend the marinade while the sprouts are roasting. Coat and toss as soon as they’re out of the oven. Fabulous!
Hated asparagus until I realized it can be eaten either raw or very lightly cooked. If I cook it now, I just stand up the stalks (8-12) in a measuring cup with an inch of water in the bottom and nuke it for one minute. One minute only. Exactly how I like it. 
Same here. I used to hate asparagus. Now I love it if it is done as you described (or similar).
Asparagus has that thing making your pee smell so it is not a daily choice but that is different from tasting good.
Since I live alone, I rarely care how my pee smells. But I do know what you mean.
I have never understood why people cook asparagus until it turns dull green and separates into that stringy, mushy mess it becomes. I can’t gag that horror show down, not even for my best friend, who finally worked out that every time she made it for dinner at her house, I quietly suffered. I think it was my involuntary-and-then-embarrassed heave at the dinner table that clued her in.
Now she roasts it and I’m fine with that!
Roast them quartered with bacon bits or pralined pecans.