An aquired taste, do you have any?

[Vinnie]

My sister in law made a curried sweet potato soup that I just loved so much I got the recipe. It was mild and the flavor was not overpowering at all. Sweet potato and pumpkin have a very similar taste.   There are different types of curry that I know of and some are much more pungent than others.  

 

One food I might have to try again but my first impressions -  a very long time ago  were negative   -  plantain. It's looks similar to banana but even cooked I found it very dry and somewhat on the bitter side.

 

My mother used to can beets when I was  growing up and the smell turned me off so much, it  reminded me of ketchup that was like 100x stronger than normal.  I'm just starting to like beets again after some 30 years.

 

cake? did someone say cake? lol.

 

[Thesauron]

I actually like fermented herring.

 

And I would love a pumpin soup.

[kejedo]

My grandfather from Purcell's Cove, Nova Scotia, use to cook finnan haddy. Since Nova Scotia meant New Scot (land). I believe this was originally a Scottish recipe. I think creamed finnan haddy was his fave-go-to dish. I don't think I ever acquired a taste for it. I occasionally do like some Creamy fish dish like Clam Chowder. (Boston version - I'm a Chowdah Head.)

Edited January 27, 2019 by kejedo

[kejedo]

One time I was visiting a relative and they put out a batch of Godiva's chocolate covered coffee beans for me. Tried the first one and couldn't decide if I liked it or not. Repeated previous step a few times, still couldn't decide about the taste. Then lightning strike of a Java jolt 

Hit me. Never tried them again. 

 

[Naturale]

2 minutes ago, kejedo said:

One time I was visiting a relative and they put out a batch of Godiva's chocolate covered coffee beans for me. Tried the first one and couldn't decide if I liked it or not. Repeated previous step a few times, still couldn't decide about the taste. Then lightning strike of a Java jolt 

Hit me. Never tried them again. 

 

Oooh I would have like those.  I like anything dark and bitter

[Bek]

Pumpkin dishes are great. I like pumpkin soups too. The flavour depends mainly on the type of the pumpkin. I don't like long pumpkins because soups from them come out tart and sometimes even a bit bitter. So I go for the round ones that look like giant daisies. 

 

We also use pumpkins as filling for steamed dumplings and tandoori samosas. They are one of our top local dishes in the region.    

 

Many years ago I tried Vegemite and did not like it at all. Then I tried it a few times more and now I really love it. Unfortunately, it is not sold in my region. So I eat it only when I can get hold of it from abroad.  

 

The same goes for sushi. I first tried it in the early 2000s and was disgusted with its specific odour. But now I really like eating all kinds of sushi once in a while. 

 

We have a fermented wheat drink called Maksym. It is one of my favourite Kyrgyz drinks and I have had it since a young age. I have offered it to some of my foreign friends and most did not like it. But locally it is liked by almost everyone regardless of ethnicity. So I believe it is also an acquired taste. 

 

Quote

I actually like fermented herring.

 

And I would love a pumpin soup.

@Thesauron, I have seen some videos of that stinky fish, Surstromming, you eat in your country. Some people eat it as a challenge in our parts and by the look of it all, it is only for those who have a strong stomach. I would still like to try it though.  

 

  

Edited March 19, 2019 by Bek

[Old]

For may beer is an aquired taste. At one time my landlord, a brother came by for tacos. I served home brew. He was most discusted with the aroma and flavor. He came back several  times for tacos. Later he invited us to his house for tacos and insisted we bring some home brew as he had come to like it. By todays standards it was rather bad home brew as all we had for yeast was bread yeast. Later on I improved my beer a great deal and finally desisted from making homebrew as everyone wanted some. Anyone for a Lytleheiser? 

Edited March 19, 2019 by Old

[CHecker]

I never have liked pumpkin, I can't even grow it.

I don't eat fruit mixed with anything ie;, cottage cheese with pears or peaches (ugh!) carrot salad with raisins (gag) waldorf salad (eeew) to me fruit is to be eaten by itself (in my defense my nutritionist said that according to good eating optimally fruit is to be eaten 15 minutes before any meal and not with it because of fermentation problems in the gut) ok, so I felt validated.

Because of being very poor as a child our 'sweet' was applesauce raisin (raisin!) cake, gag me. Now as an adult I can almost be close to cinnamon, almost. 

I do not like cooked spinach or lettuces but raw is just fine. 

As a child I didn't like spaghetti sauce, now as an adult I know I'm very allergic to tomato so that explains that.

 

[kejedo]

20 minutes ago, bagwell1987 said:

As a child I didn't like spaghetti sauce, now as an adult I know I'm very allergic to tomato so that explains that.

 

I have developed more food insensitivities as I and my health have both grown older. I have been working with  a nutritionist for more than a year (having worked as a nutritional specialist myself), and we don't always agree on the food she 'prescribes'. My insurance helps me pay for it, so I try my best. My recent exam showed diverticular disease which I did not have on my last (very recent b/c of my chronic persistent anemia) test. Our beautiful earth and its bounty have been victimized by this system of things.

 

So, to get back on topic and as a seque (correct spelling, check it) from my godiva experience: For many years I did not drink coffee. Then a guest brought a bag of coffee beans called Stumptown Roasters that his family (part Witness owned)produces, and is served exclusively at some coffee houses in NYC, and available online.  It really was indescribably delicious and put me back in the habit of one cuppa per day, even though the taste is not the same. So, I imagine that may count as a re-acquired taste.

 

I already have my bacon prepared for early morning before service. Perhaps a story for another thread.  

                                                                                                          Y (sizzlin')S

[CHecker]

8 minutes ago, kejedo said:

I have developed more food insensitivities as I and my health have both grown older. I have been working with  a nutritionist for more than a year (having worked as a nutritional specialist myself), and we don't always agree on the food she 'prescribes'. My insurance helps me pay for it, so I try my best. My recent exam showed diverticular disease which I did not have on my last (very recent b/c of my chronic persistent anemia) test. Our beautiful earth and its bounty have been victimized by this system of things.

 

So, to get back on topic and as a seque (correct spelling, check it) from my godiva experience: For many years I did not drink coffee. Then a guest brought a bag of coffee beans called Stumptown Roasters that his family (part Witness owned)produces, and is served exclusively at some coffee houses in NYC, and available online.  It really was indescribably delicious and put me back in the habit of one cuppa per day, even though the taste is not the same. So, I imagine that may count as a re-acquired taste.

 

I already have my bacon prepared for early morning before service. Perhaps a story for another thread.  

                                                                                                          Y (sizzlin')S

We have much we agree on. I have only about 8 veg and 4 fruit I can eat along with meats that I can only have 4oz of at a time. This earth is so polluted I agree.

 

I'd like to try that coffee, decaf is one thing I am able to enjoy. 

 

I just got done setting aside my bacon for breakfast too!! I make Lew bacon/apple peanut butter on a tortilla fried in bacon fat for his lunch. He loves it.

 

OK, sorry back on topic...... 

[kejedo]

Sequel to previous post: Segue IS correct spelling (keyboarding error previously known as typo.) 

[DarinS]

so im not the biggest fan of regular Pumpkin

 

 

but i really like Pumpkin soup or pieces of pumpkin in a soup.......and pumpkin bread

 

here in the southeast it can be served cold but most often hot and usually a bit creamy and sweet

 

i have had a few with varying spices and that can change the taste tremendously....i like mine more plain and creamy and either salty or sweet

[Loje]

Japanese Umeboshi  Pickled Plums.

 

Not for the faint hearted but, I crave them.  Japanese sour plums packed in salt and dried in the sun.  If you like extreme saltiness combined with extreme sourness, look no further.

 

I don't use them in any particular recipe, I eat them plain, while others look on in horror. 

 

I mix the paste in butter sometimes and use where I would use plain butter.

 

 

 

 

[hatcheckgirl]

Lori, I've tried them too, and I know what you mean.  They are sensational to the palate with that double zing of saltiness and sourness.  I've eaten them when I was in Japan, but don't go out of my way to buy them now - I don't love them as much as you do 🤣

 

But I have developed a taste for fermented milk drink - milky lemony and healthy for you - called Calpis (yes, I always laugh at the name too).  It is also made as a soda .  And now you can also buy it mixed with some alcohol.  Acquired nice taste.

https://www.tsunagujapan.com/9-interesting-facts-you-didnt-know-about-calpis-or-calpico/

   

 

The plums are part of this dinner course:

 

 

 

 

[➕👇 ꓤꓱꓷꓠꓵ🎵Tone]

One cold winter in Austria I took to "Beuschel". I didn't know what it was made of, but fortunately I developed a liking for it to overcome any prejudice later on.

Austrian "Beuschel" is a traditional offal dish, sort of ragout containing veal lungs and heart served with bread dumplings ...

http://www.tourmycountry.com/austria/vienna-pic-beuschel.htm

Quote from link:
"In this day and age, heart and lung of calves usually go to dog′s or cat food and only the red meat makes it to the human top of the food chain."

Now they tell me!

Just Older

[daydream]

Here in the East, we love to eat cow's lungs. I don't know if it's from calves. Only the Malays are the ones cooking it and I like to buy it. When raw it looks dreadful but tastes so good. Except that I have high cholesterol so I have to curb these offal/organ meats. I understand these kinds of stuff has lots of toxins.

 

[daydream]

@Loje   Thanks for reminding me to take Umeboshi plums. I didn't know one can eat it on its own. I used to buy the expensive Ume Japanese plum balls in a bottle

. 

Umeboshi plums are considered the king of alkaline foods, highly respected in Japan for their remarkable medicinal properties in balancing the body and helping with indigestion. Even sucking on an umeboshi plum pit can settle a queasy stomach. 

Because they are high in citric acid, which has a powerful, paradoxical alkalinizing effect on the body, umeboshi plums are the  Far Eastern equivalent of both aspirin and apple,  a potent hangover remedy and one of the best preventive medicines available. An umeboshi a day keeps the doctor away.

A 1000-year-old Japanese medical text discussed the use of umeboshi to prevent fatigue, purify water, rid the body of toxins and cure specific diseases such as dysentery, typhoid and food poisoning.

During the samurai period in Japan, which lasted through most of the Middle Ages, this fermented plum was the soldier’s most important field ration. It was used to flavor foods such as rice and vegetables. Its high acidity made it an excellent water and food purifier as well as an effective antidote for battle fatigue. 

In China the dried plums are use medicinally to reduce fevers, treat nausea and control coughs.  

The Standard American Diet (SAD) is high in refined sugars and red meat, both of which severely acidify the body, producing inflammation – the gateway to many serious ailments. An overly acidic diet is at the core of many symptoms such as fatigue, digestive imbalances, emotional imbalances and anxiety. Adding foods to our daily diet that alkalinize the blood, urine and saliva can help restore balance and health again.

Umeboshi plums, paste and vinegar are such superfoods. They have been consumed in Japan, China and Korea for centuries for this medicinal purpose.

Umeboshi foods are created via a lactic fermentation process using only Japanese plums, shiso leaves and sea salt. Shiso leaves have many medicinal health benefits themselves that contribute to the antimicrobial and infection-fighting components of umeboshi.

 

[Loje]

8 hours ago, M'Awan said:

@Loje   Thanks for reminding me to take Umeboshi plums. I didn't know one can eat it on its own. I used to buy the expensive Ume Japanese plum balls in a bottle

After all this talk about Umeboshi plums, I got a fierce craving but, didn't have any on hand.  Most grocery stores don't carry them - you have to go to Whole Foods, a specialty store or Amazon.  Anyway, the craving was so intense and I did have Ume vinegar.  I drank Ume vinegar from a spoon!  <--- Not for the fainthearted.

 

Aahhhhhhh.

[CHecker]

1 hour ago, Loje said:

After all this talk about Umeboshi plums, I got a fierce craving but, didn't have any on hand.  Most grocery stores don't carry them - you have to go to Whole Foods, a specialty store or Amazon.  Anyway, the craving was so intense and I did have Ume vinegar.  I drank Ume vinegar from a spoon!  <--- Not for the fainthearted.

 

Aahhhhhhh.

Ok, going to Amazon to order it, gotta find out about this stuff. I'm game to try anything like this.

[Loje]

51 minutes ago, bagwell1987 said:

Ok, going to Amazon to order it, gotta find out about this stuff. I'm game to try anything like this.

Cheryl, we're so much alike!  I'd be doing the same.  You can get either the paste or whole plums.  Both are good but, the paste is more practical.  I hope you like sour/salt... because it's different taste for sure.  Let us know what you think, and start with the tiniest amount on your finger.

[CHecker]

16 minutes ago, Loje said:

Cheryl, we're so much alike!  I'd be doing the same.  You can get either the paste or whole plums.  Both are good but, the paste is more practical.  I hope you like sour/salt... because it's different taste for sure.  Let us know what you think, and start with the tiniest amount on your finger.

I love sour/salt, sweet is sooo not me. Looking forward to this...let you know, and ok will start with a teeny bit. (But I'm sure I'll like it)

[daydream]

I didn't know Calpis was from Japan. I thought it was another of those sugary yogurt drinks and I never bothered to try it. Must go and buy a small bottle. I usually go for tairu (Indian sour milk).

<CALPIS® is a non-carbonated soft drink made from milk and lactobacilli. It is available in both personal and home-use types.

CALPIS®Fiber

CALPIS®Fiber contains polydextrose,which is bifidogenic that helps increase intestinal bifidobacteria and helps maintain a good intestinal microflora>

I must do something for my friendly gut bacteria. I just had 2 old elders suffering from intestinal cancer. One died from it recently. Both in their 80"s.

 

[daydream]

https://www.tsunagujapan.com/9-interesting-facts-you-didnt-know-about-calpis

"Cal" is taken from calcium, and "Pis" is taken from the Sanskrit word "Salpis," which is one of the five tastes described in Buddhism. However, Calpis is called Calpico in English speaking regions, because Calpis sounds a little like "cow p**s".

 

The milk is skimmed, with yeast and lactic acid bacterium added. It is then left to ferment. Once it has fermented to a certain level, sugar is added. The mixture is again left to ferment further, and finally becomes Calpis

 

...you would use the yogurt to make your meat tender.

The fried chicken I make every year is soaked in milk, but I tried to substitute it with "Carpis". It has a subtle sweetness and a refreshing flavor. 
I had a delicious chicken that I could put out in the shop.

 

[Omoyeme]

On 1/25/2019 at 7:08 PM, Dalbyj said:

I make my pumpkin soup every year with pumpkins from my friends garden, I dice up and roast about half a pumpkin, peel it and blend with a homemade chicken broth, then season as necessary. I like it thick like a chowder, and served with lots of hot buttered toast. It's a very simple but warming and comforting lunch for the winter months.

 

Thank you, I make my own hot buttered biscuits so I will definitely pair them with this soup when the cold weather comes!

 

[Loje]

On 6/2/2019 at 8:08 PM, Loje said:

Cheryl, we're so much alike!  I'd be doing the same.  You can get either the paste or whole plums.  Both are good but, the paste is more practical.  I hope you like sour/salt... because it's different taste for sure.  Let us know what you think, and start with the tiniest amount on your finger.

On the subject of Umebosi plums, I just accidentally stumbled across this old Awake article with a recipe for Umbosi!  The Indian pickles sound good.

 

*** g82 6/8 pp. 26-27 Pickles to Please Your Palate ***
Preparing Pickles
The history of pickles can be traced to the Persians. So, let’s see how the modern-day Iranians prepare pickles. To make these yourself, you will need six white turnips, two small beets, two and a half cups (.7 L) of water, one and a half cups (.4 L) of white vinegar, two and a half teaspoons (12 ml) of salt and four cloves of garlic. Cut each turnip in finger-length strips or slice, and soak in water overnight. Rinse and drain. Place in a glass jar with the beets and the remaining ingredients and cover. Let stand at room temperature for three days. Serve chilled. (In place of the turnips, you may use cauliflower, celery, carrots or eggplant that is blanched, peeled and sliced.) You can see that these pickles would be not only delicious to eat, but pretty to look at, as the beets will dye the turnips pink. Using the same recipe, you may make Indian-style pickles by adding one teaspoon (5 ml) of crushed mustard seed, one tablespoon (15 ml) of curry powder, one or two teaspoons (5 or 10 ml) of chili powder, a pinch of powdered ginger and one half cup (.1 L) of brown sugar.

Perhaps the most well known of all of Japan’s pickles is the umeboshi, or pickled plum. Pickled plums are served for breakfast with hot rice and miso soup.
Would you like to make such a pickle? Then take four kg (nine lbs.) of green plums with no imperfections, and 800 gm (28 ozs.) of salt and 400 gm (14 ozs.) of ripened red beefsteak mushroom or fungus plant leaves. In Japan, we start making umeboshi in June. Start by soaking the plums overnight in water. Strain off the water and add the salt. Put the plums into an earthenware or a glass crock, cover with a lid and put on a fairly light weight. The juice will gradually come up to the lid. In July, the beefsteak plant leaves are ready. Rub salt into them with your hands to remove the first juice from the leaves. Next, put the leaves into the juice with the plums and squeeze. Let the leaves remain on top of the plums about one month, or until the red color from the leaves penetrates to the middle of the plum. Next, take out the plums and leaves and dry them in the sun for three days. Each night, return the plums to the juice. The purpose of sun drying is to improve the color of the pickles. After three days, put the plums back into the juice for 10 more days, after which you can remove most of the juice. The leftover juice may be used to pickle turnips, radishes or ginger, if you like.