Thursday, June 18, 2009

Grown-up foods

Posted by Owen Morris on Thu, Jun 18, 2009 at 10:45 AM

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When you're a child, it's not uncommon to sometimes think of your parents as weird. Especially some of the foods they eat. Say, vegetables or shell fish or hamburgers cooked medium-rare.

Sometimes tastes don't evolve -- hence the reason Mexican restaurants feature chicken fingers on adult menus. But more often than not, the foods that seemed so foreign to us as children become some of our favorites.

Author Accidental Hedonist describes the change that happened with oysters.

When I was younger, oysters were slimy things, often bought from the tin, and often smoked ... Now as I've aged (and have moved to a region of the country where oysters are plentiful), I find myself migrating to dishes that contain the mollusk, regardless of whether it's raw, cooked, or deep fried.

But it's not just oysters. Other foods that I have once disdained I've recently rediscovered. The ultimate test, I suppose, if anyone could make liver an interesting treat.

Why and how do our tastes evolve? It's mostly a mystery. Of the five tastes (sweet, sour, salty, bitter and umami), children seemed programmed to react positively to sweetness and adversely to bitterness. As people reach adolescence, saltiness starts playing a more important role and sweetness takes a back seat. (People remain divided on bitter.) It stays relatively the same for adults, though our sense of smell decreases with age, causing older people seek out stronger foods.

Whatever the reason, just be thankful kids don't like foods like oysters since it saves that much more for us adults.

(Image via Flickr: Daniel James)

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I've said it a million times (okay, maybe just a few dozen) - it's all in the preparation! So many people don't like something because it's just not prepared correctly... mushy peas, slimy spinach, squishy brussel sprouts, bland tofu... gross. But really, how can you turn down roasted baby brussel sprouts tossed in a lemon caper butter? Or a fresh spinach salad with sliced strawberries, toasted hazelnuts, and a light poppyseed or balsamic dressing? mmmmm! It's definitely worth trying something prepared a few different ways before making a decision.

I'll take your oysters, though, Realist. :)

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Posted by Amy on 06/19/2009 at 8:56 PM

The people most responsible for expanding my food horizons were Wendy and Martin Rudderforth of the late and much lamented Pangea Cafe & Market. I can't even tell you how many times I thought, "Gee, I didn't think I liked (whatever)" after enjoying one of their dishes.

They even got my wife to eat (and enjoy) Brussels sprouts, which she'd hated since childhood.

I finally came to the conclusion that it wasn't so much that I disliked (whatever) as that I'd never had it prepared properly before.

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Posted by Realist on 06/18/2009 at 2:31 PM

I always tell my kid how I now like stuff that I used to hate (no oysters though) so I never make her eat things that she thinks are disgusting

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Posted by meesha.v on 06/18/2009 at 11:40 AM

Personally, I've never been able to get past the appearance and actually eat a raw oyster. Looks too much like a mouthful of snot to me.

Yeah, I know - all the more for you. And welcome to them.

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Posted by Realist on 06/18/2009 at 11:12 AM
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