A blind buy without a forethought about taste...
Offhand, I can think of only one other time I acquired the taste of something otherwise deemed repulsive to me.
Pickled eggs—hard-boiled eggs cured in vinegar. A-a-h, a taste from the good ‘ol days, plucked from my teaching career in the predominantly French-Canadian village of Manville when a bunch of us gathered in comradery at Foley’s Tavern. A time when social-distancing was unheard of, a number of us rubbed elbows, sitting around two tables jammed together.
From Eva’s Byte #18 - Raising the Bar:
At Foley’s, the only other edible besides goldfish crackers, was pickled eggs. Crammed alongside the bottles of hard stuff on shelves behind the bar, stood a couple of mammoth jars filled with green embryos one might find in a little shop of horrors. The first time I bit into one of those rubbery hard-boileds my eyes watered, my lips puckered, and the inside of my mouth felt sucked dry from the aftertaste of vinegar. This interlude proved a false lull of disgust as I soon acquired a taste for pickled, fermented Faberges and bought them regularly at the supermarket.
Catapulting to the present, where the COVID-19 pandemic looms like a large mushroom cloud, our best defense mechanisms are self-isolation, sheltering in place, and social-distancing. As the increase in the number of infected surges each day in my neck of the woods, I’m not venturing to the supermarket as often for perishables. So, during my online survival shopping, I cyber-walked on the wild side and made a blind buy in bulk without a forethought about taste.
Hemp milk—eight 32 oz. cartons!
The health benefits alone are priceless. Rich in high-quality plant protein, healthy fats and minerals, drinking hemp milk may promote healthy skin and protect against heart disease.
Hemp, hemp hurray!
Of creamy consistency, with a purported mild, nutty taste, which I find more akin to “putty” with a tang—I’ve made my peace and have actually acquired a taste for hemp milk. It remains to be seen if I’ll go back to drinking cow’s milk ever again.
As we slowly pick up the pieces during and in the aftermath of the pandemic, many old habits are destined to die hard.
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Hemp milk? Will have to try it. Tried almond milk and couldn't acquire a taste for it. Can't believe that they crush almonds to make it. What a waste of good nuts! I guess there's an oversupply in drought stricken California, drawing down the aquifers to grow more almonds. Another very wasteful practice. Stay away from almond milk! Oat milk? Haven't tried it. May be quite good.
As a child, I always loved veggies like spinach and olives, but hated rutabaga. Disliked beer. But I believe my taste buds have tempered a bit. Still cannot tolerate jalapeno or some popular condiments like ketchup on French fries. Mayo on hamburgers.
My partner got some wine that had been thrown out by a local liquor store. So I've been trying them out. The first one, a 2014 Chardonnay, had turned to vinegar. But I still drank a glass of it. And then, I tried a burgundy. I don't much like red wines because of their musky taste. But in this case, I'm acquiring a taste for it… Usually after a few sips, because it is free and will make my wine supply last until I get back to my regular white Rhine wine. I don't think I will ever acquire a taste for raw oysters or fish (cunningly called Shishi).
Ron
Stay safe and stay well.
Mark