For all of you with adventuresome tastes, you do have a wide culinary world to enjoy – or at least explore. As more people stay at home (providing they can also get groceries), many appear to be trying new dishes and recipes. Several of my friends consider me to be a picky eater, although that can be a relative term. I grew up in a “standard” small, Southern town in the time of traditional fare, but indeed did not eat cooked greens nor yellow squash. A wide range of seasonings were not available, although for those who never had vegetables cooked with bacon grease, you are missing a treat. There were no Chinese, Italian, etc; restaurants, and when a pizza place did finally open, we of course didn’t cross the threshold since they also sold beer. (That was one of numerous Baptist prohibitions I violated in my college years).
Anyway, my culinary experience did greatly expand as I left home for both foreign countries and other states. I do admit, I hadn’t the faintest notion of what a frappe was the first time I visited Maine and unless one is vegetarian, how can one not appreciate a Philly cheese steak? My point is, I do have a long list of “common” items I don’t eat, possible led off by eggs, bananas, and mushrooms. I am occasionally trapped into eating quiche due to social politeness, and yes, I apparently ate both eggs and bananas as a small child until somewhere along the way, I was able to express my dislike. (Mushrooms were not part of our diet so I was spared that.) Hubby, on the other hand, loves them and for a while was convinced if I just tried a different type/way of preparation, I would change my mind. He has given up and simply enjoys eating my share. I’m okay with the flavor; not the texture, so we cook with them all the time and I pass mine to him.
My point is, as long as we picky eaters achieve balanced nutrition, (which most of us do) don’t worry about us.