Bourbon/scotch, but a bigger problem is that most is made poorly
this post was submitted on 25 Dec 2025
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I find that a lot of 'acquired' tastes have a lot to do with one of two time based things:
Time itself, ages your palate and allows you to enjoy more nuanced tastes as it ages and changes.
As well as
Your palate being able to take food over time and the human brain numbs that which offends so you can enjoy what's left.
And presence of the super taster gene
Campari
That's a good one. The Italian butter is most definitely an acquired taste for me as well. I think you can toss many alcohols in general here, but this one for sure stands out.
Over the past year I used less sugar in my coffee until I could just drink it black.
Coffee and beer, my two favorite drinks
I liked coffee, beer and spicy food right from the first time I tried them.
Anchovies were a personal challenge that I undertook - putanesca pasta was fine but the first time I tried them on pizza I thought they were unbearable. Over the decades I might get one anchovie pizza a year and each time I found them more palatable, but it was a bit of an exercise in willpower. Recently, it has paid off and I've found that I love them. Many pizzeria's don't offer them because they are so unpopular but if I get the chance I'll eat them; has displaced peperoni as my favourite topping.
I tried to prepare brussels sprouts in different ways but it just tastes like ass.
the key to brussels is to get them as fresh as possible. if you can grow them, that’s the best. the are sweet and not bitter.
I admit I mostly tried with frozen ones. Thanks!
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I couldn't stomach the taste of whiskey for years but I had friends who were really into craft stuff and I felt like I was missing out so I found something that was basically vanilla extract and learned how to enjoy other whiskeys from there. Now I'm a big fan
My wife has been trying to convince me that broccoli tastes great for years now... My mind hasn't changed. Maybe the best tasting things have to be had in moderation and the blandest, most insipid things can be consumed basically whenever for a reason? I'd rather accept that than being gaslit, as if my tongue didn't know better! 😅
Broccoli tastes great and smells kinda weird
How do you guys prepare it? If broccoli is a side, I roast with evoo salt and pepper. In a pasta dish it gets blanched and just kinda takes on the flavor of the dish. I'll steam it if we're making Chinese food, and then toss it in the fish soy myrin concoction.
Some people grew up forced to eat the stalks or that frozen bullshit.
Fresh broccoli only, and only the crowns. Lots of butter.
You may still hate it, I have no idea.
Honestly, different strokes for different folks, but I always want to know if people tried broccoli roasted with oil, salt, pepper, paprika and garlic powder before solidifying this opinion.
Blanched/boiled broccoli is meh at best, and I've met folks who have never had it prepared any other way. And raw definitely isn't for everyone (I like it but could see how others wouldn't).
Yes, with just about everything I eat and now I'm ok with most everything.
As a kid, I thought nearly everything tasted bad: cucumbers, mustard, relish, mushrooms, onions, peppers, different types of cheese, stewed tomatoes, roasted carrots, roasted potatoes, etc etc etc.
As a young adult, I tried some things for the first time and hated them at first brush (for instance, avocado, which was so rich tasting to me at first that it almost triggered my gag reflex). I kept going and got over it.
Nowadays, everything I order I do so without having the chef hold a damned thing.
I've learned that in isolation, many things taste pretty overpowering, but with proper preparation and seasoning most things can be part of a delicious dish.
Olives. I've really learned to like the ones at the local Portuguese restaurant that they cure themselves, and serve with crusty bread that you dip in olive oil and vinegar. My friend also marinated olives herself with this insanely good olive oil and herb mix.
Yes, those squishy store bought olives in oil are not nice. It's a bad taste bomb for me. But I loooove the firm and salty olives in Spain and Greece.