My mom just never made em good. Cook em up right (don’t overcook so they go all sulfury) and add some good seasoning (and onions), and you’ve got something really tasty!

All the veggies.

Onion. Garlic. All the bitter foods.

Still hate coffee though. And I never could like beer. Both too bitter.

Also depending on when and where in the world you grew up, the Brussels sprouts of today’s may be a very different variety than the ones your mom served you as a kid, they’re a lot sweeter and less bitter now.

Rye bread.

I hate caraway seed, and all of the rye where I grew up had caraway in it. I now live in Germany where caraway is much more generally prevalent, but it’s not automatically included in all rye bread, and it turns out that rye is a really nice grain for sturdier bread that keeps way longer than wheat. Dinkel/spelt/farro is also great.

Same. It’s like nature’s custard.

We have an ethnic dish that’s basically mushrooms and chicken meat simmered in a thick white sauce, with optional sour cream.

As a child, I gagged and retched every time my grandma was cooking it. The smell was indescribably awful to me, like if she were cooking rotting garbage. I could barely bring myself to taste it.

Now it’s one of my favorite meals. I make it with any variety of Agaricus bisporus. Maybe it’s because my grandma used different species of mushrooms? Who knows what was sold at farmer’s markets in Eastern Europe in the 90s…

Yeah I tried it again later in life cos I always heard everyone loving it and was like “wtf have I been doing with my life?” I cannot get enough of it now, so versatile and delicious

But onion and garlic aren’t bitter.

Don’t get me started on grapefruit, though.

Alcohol.

Also pickled tea leaves salad.

And finally sardines.

Mmmh tasty Cesium 137.