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For me there's a lot of seafood that grew on me. Guess beans too, used to avoid them in chili.

Then there's the flip side of things you liked young but not now. Didn't mind raw tomato as a kid, but only like cooked now, excluding salsa. I also brought too much tuna on a 40 plus mile backpacking trip, and can't do it anymore.

For me there's a lot of seafood that grew on me. Guess beans too, used to avoid them in chili. Then there's the flip side of things you liked young but not now. Didn't mind raw tomato as a kid, but only like cooked now, excluding salsa. I also brought too much tuna on a 40 plus mile backpacking trip, and can't do it anymore.

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[–] • 0 pt

I grew up on frugal New England Yankee cooking ... they went really light on the spices. Bland compared to most of the rest of the world. Chicken livers were disgusting, in my opinion. We tried beef heart, tongue, liver, tripe, hogs head cheese ... for oddball shit. Beef heart and hogs head cheese wasn't bad, but I hated the rest, still do ... even if it were spiced up and cooked right. Reminiscent gag factor his thinking about it.

[–] • 0 pt

I'm a Pennsylvanian. Wonder how different it is from farther north. Certainly lots of pa dutch influenced stuff here.

[–] • 0 pt

My 96 year old neighbor and her daughter are from the Scranton area, shared a few dishes from the region with me. Lots of corn dishes and potatoes. I can't remember what they called them but it wasn't something I cared much for and it was very bland. I didn't go back for seconds. I had an Aunt near Titusville but she grew up in northern Maine so her meals were a mix of PA and New England cooking (bland). I love spicy foods after seeing the world. It's hard to find much really good, authentic ethnic in my area except Italian food. It seems like everything is "americanized". Best new england meals here are things like seafood chowder, lobster, deep sea scallop dishes, haddock, clams, mussels. I love the fresh seafood here. Good stuff.

[–] • 1 pt

Only been to Maine once. Agree. Depends on the traditional pa food, but some can be bland. I grew up next to my Italian uncle so we definitely go more that way. Feel like I cook in more French and Italian styles, plus part Hungarian so I like paprika. We always had a thing for spicy too, so some Mexican stuff.