12 Foods That We At Shared Hated As Kids, But Can’t Get Enough Of Now

A lot of things change from when we were kids. Physically, emotionally, everything changes. But a lot of other things change that aren’t quite quantifiable like, the music we listen to, the type of books we like, the sports we play, the people we hang out with, and of course, the food that we eat.  

The food that we enjoy on a personal level never stops evolving. Sure, some people are picky to a fault, but most people are willing to try new foods, and even give food that they used to hate a second chance.

I decided to find out what foods my coworkers hated as children, but have since pulled an abrupt turn on, and love now that they are adults. There are some foods you would expect on the list, but there are several that surprised me when I was getting responses back from people in the office.

I asked them all a simple question: Give me one food that you hated as kids, but you can’t get enough of now that you are adults. The answers came back in a flurry, with some striking similarities, but others that just blew me away.

I can understand not liking this as a child, if for nothing else than an aesthetics reason. Sure, it will make your pee smell a little funny, but add a little butter, salt and pepper, and you are off to the races. I’m glad they added this food to their repertoire.

Allrecipes

This blew me away, but not as much as the story that came with it. Apparently when her mom gave her perogies for the first time, she decided that she would make a sign with a crossed out perogie, and protest the food in her front yard for everyone to see.

Canadian Living

I have personally never tried a parsnip, so I can’t really say whether this is a big change in someone’s diet or not. They look pretty good, but I guess as a kid, you might find them unappetizing to look at?

Taste

This was one of the fist answers I got back, and the only thing that surprised me about it, is that several people actually started to enjoy eating these miniature little cabbages. I give props to anyone who has found a way to enjoy these, but I still haven’t found the magic recipe.

Food52

Everybody loves olive oil, but actually eating these little ovals can be difficult. When I asked them what changed their mind on these, “I tried my first martini.”

The Daring Gourmet

Eggs are fantastic, and they are a staple to any weekend morning meal. I was told by the person who brought back this answer that eggs used to make them gag, but now they eat them several times a week, and they don’t care how they are cooked.

Wikipedia

How are we doing so far? Do you agree with the answers that came back to my simple question?

You Have Got to Try This Triple Chocolate Beef Been Chili!

If you’re a chocolate lover then you are going to love this Triple Chocolate Beef Bean Chili! I had to do a double take myself when I looked over this recipe, but after I tried it, I fell in love instantly! Give it a try today…you’ll be glad you did!

  • 1⁄2 lb. dried pinto beans, soaked overnight and drained
  • 1 bay leaf
  • 2 chipotle chiles
  • 1 dried ancho chile
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoon dried oregano
  • 2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1⁄2 teaspoon ground cinnamon
  • 1 lb. boneless beef chuck, trimmed and cut into 1″ cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄4 cup olive oil
  • 4 cloves garlic, chopped
  • 2 large white onions, chopped
  • 1 (6-oz.) can tomato paste
  • 1 (15-oz.) can crushed tomatoes
  • 1 (12-oz.) chocolate stout beer (use guinness)
  • 1 1⁄2 tablespoon brown sugar
  • 2 1⁄2 cups chicken stock
  • 2 oz. semisweet chocolate, finely chopped
  • 2 tablespoon lime juice
  • Sour cream and roughly chopped cilantro, to garnish
  1. Put beans and bay leaf into a large pot and cover with 3″ water; bring to a boil. Reduce heat to medium-low; cook, covered, and stirring occasionally, until beans are tender, 60-90 minutes. Drain beans, discarding bay leaf; set aside.
  2. Heat a 6-qt. pot over medium-high heat. Add chiles, and cook, turning once, until toasted, about 5 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 20 minutes. Drain chiles, reserving ½ cup soaking liquid; transfer chiles and liquid to a blender with cocoa, oregano, cumin, paprika, and cinnamon and puree until smooth. Set sauce aside.
  3. Add oil to pan and return to medium-high heat. Season beef with salt and pepper and, working in batches, add beef to pan; cook, stirring occasionally, until browned on all sides, 4–6 minutes. Using a slotted spoon, transfer beef to a bowl. Add garlic and onions to pan; cook, stirring occasionally, until golden, about 4 minutes. Add tomato paste; cook, stirring until slightly caramelized, about 2 minutes. Add reserved sauce, cook until slightly reduced, about 3 minutes. Return beef to pot, plus tomatoes, beer, sugar, and stock; bring to a boil. Reduce heat to medium-low; cook until beef is very tender, 1-1 ½ hours. Stir in reserved beans, along with chocolate, juice, salt, and pepper. Serve ladle into bowls with sour cream and cilantro.