Eating fresh, made-to-order street food removes the canned and frozen veggies from your diet and all of a sudden your food tastes more alive. Hit the road though, and it’s a lot further between those American chains. You see, America has a food problem-we’ve mostly grown accustomed to the dulled flavors of processed foods, blindly accepting fast food chains and three month old “ripening” fruits traveling 4,000 miles to reach our table. I found the “repetitive sampling” trick has worked wonders to re-train my taste buds over the past nearly three years of travel. Come back to this seemingly distasteful food and you just might like it, or at least hate it a whole lot less. Then at the end of 30 days, give yourself a weeklong break. You can learn to like a new food in 30 days according to foodies if you sample a tiny bit each and every day.
Turns out, that’s pretty a pretty accurate theory.
And if you continue forcing yourself to sample, one day you might actually grow to like it. So I sampled more, branched out, and formed an un-researched theory (hey, the internet was still in it’s infancy back then)-if you try a food you hate often enough, just a tiny bit regularly, you grow accustomed to the flavor. My dad’s home-grown tomatoes from the garden. Over the course of several years of occasionally sampling juicy red tomatoes, I also discovered “hey, this flavor really explodes over your senses!” And at some point, it just wasn’t that bad anymore. And I ate it, especially if someone else had just cooked it for me.
Then, at the ripe age of 14, I announced to my family I was becoming a vegetarian and I would now subsist on boxed macaroni and cheese, Caesar salad, and canned green beans.Īnd for some odd reason, they mostly let me.įast forward to my college years, and suddenly the “veggie option” when dinning with friends was a huge seasoned mushroom plopped onto my plate like the limp slab of fungus it was. Olives? Raw broccoli? Asparagus, spinach, apples, peaches, almonds, lettuce, or cucumber? Tomatoes? Nope, not unless they came mashed to smithereens, jarred, and with a Prego label slapped on the side. Sun-dried chili peppers, my dad’s favorite way to flavor bland food! The mushrooms were just the beginning though-I added to that a long litany of other fresh fruits and vegetables that found a home on my “does-not-pass-my-lips” list. And calling them fungi didn’t help much! The texture was odd, they come in funny colors, and they’re relatively tasteless.
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