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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

Interesting. I don't like the texture of mushrooms, but I like the flavor they add to a dish

[–] • 0 pt

Hated liver, still hate liver. Most of my likes/dislikes stayed about the same.

[–] • 0 pt

Never had much liver. As said the fried chicken liver in Mississippi wasn't bad, but southern cooking is awesome

[–] • 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.