Acquired taste foods

That's not an acquired taste, that's universal. If someone don't like any of that, something wrong with him.

"Nothin' like a fat cup
Fill it up
Sweet tea and ice
Coolin' on a porch
On a summer night
Makes memories nice"

Now for an acquired taste - deep, dark chocolate. 65% cocoa content, minimum. I can go up to 95% but 85% is the highest that is really enjoyable.

I love greens, but that was not acquired, I was born with it.

Well as an Australian i must say Vegemite.. But since i have had it since i was a babe i don't remember the process of acquire the taste..

Yuk, vegemite

Even though I haven't tasted it, I would say caviar. Yuk I couldn't imagine anything worse. Maybe vegemite, no I'd say caviar

Good day Miss Ruby, you are the one I thought of when I made that post. I am still curious about the taste of Vegemite.
blessings

Vegamite may be the Australian version of the UK bread spread called Marmite.. I do not know this one either.

I know caviar is salty, haven't had expensive caviar, just a little black caviar from some kind of non sturgeon fish. Supposedly we can harvest fish eggs in the spring and preserve our own, ( if desperate?)
As far as vegemite and marmite, I have been warned, I will be careful of anything ending in "mite", dyna"mite" as well. ha!
blessings

I get the message.

A blast from my past. Pork liver and lites (lungs) smothered in onions and a little fatback.

A little background. Most people who grew up in the south during the forties and early fifties can remember the first cold snap of the fall or winter. It was also known as hog killing time. The liver and lites spoil quickly and they don't preserve well, so my grandmother would cook them for dinner, along with a large baker (baking pan 12"x24") of biscuits. Hog killing days are all but gone, along with many old southern delights.

Now liver... I don't know if that's an acquired taste or just a personal preference thing, but I like liver and some people I know loathe it.

If it is an acquired taste, I don't know when I acquired it. I just always liked it. Mostly pan-fried chicken livers (not that deep-fried chewy junk.) My mother can also make a really good beef liver, gravy and onions. Extra gravy, please.

Beef liver is easy to preserve, and is really great smother fried in gravy and onions. Beef was a rare commodity in southern households during the thirties and forties.

That deep fried chewy junk is probably gizzards, better known as the chicken's stomach.

No, gizzards are a different kind of chewy. My mother used to boil them until they were deader than dead to make them edible.

What I mean about chewy is when you deep-fry chicken livers they get chewy and nasty. Blech! The only way to properly fry a chicken liver is lightly breaded and pan-fried. A properly pan-fried chicken liver is succulent and flavorful.

Fried chicken livers and gizzards are still a popular dish here. You can usually find them in local supermarket delis.

Another local dish is pickled pigs feet.

There's also Hogs Head Cheese (also known as souse). I'll leave the ingredients to your imagination. Cheese is not one of them.

umm...Onions & mustard.


It could have been the texture of McDonalds happy meal burgers as a child with their diced onions that felt terrible in my mouth and throat I am not sure.

Eventually though I tried onions again and in particular red onions I like a LOT now. I only occasionally eat them by themselves and that's only if I cut off one too many for a sandwich or burger.


I also acquired the taste of adding relish to canned tuna (which was one of my favorite meals at 3 years old). It took until I was about 24 or so when I was in the mountains with my aunt and grandmother. She asked if I wanted tuna. I said sure. She proceeds to make it with pepper and relish, I said I didn't want it like that. She said she was making it like that because that's how she likes it, if I didn't want any I could pass lol. Or maybe she made me some regular (with mayo) and then I tried some, idr now.

Either way, I found it aided the flavor of tuna and have since added it into my repertoire.

I also now put pepper on some things and it used to be a no across the board.




Come to think of it, fried eggs. They used to taste gross...but eventually I just wanted to try them, still found them gross but kept eating them. Perhaps it was because I was tired of scrambled...now they're great with some toast. My brother still thinks they are gross lol.

hub and I hear you, B&L, as this was both of our parents inherited choices, but it eventually became apparent
to the both of us that we somehow didn't have a natural 'taste for those things', as pork chops-hams-bacon-ETC... -
in our past, 'lard' was kept on the stove 24-7, and everything cooked was cooked in it',...=
(clogged-arteries-HIGH cholesterol-etc...) HELLO to us 'dumbed-down-ones, who NEVER LISTEN!!!

guess what??? God has made a way for us way long ago in the Scriptures - may we all READ and LEARN...