I’ve slowly become obsessed with olives.
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Pickled everything.
Korean food changed my perspective on pickling and fermentation, and my digestive system!
I always liked sauerkraut but I was weirdly against the idea of kimchi as a kid. I think the first time I heard of it, it was described by someone who didn’t like it because it sounded super gross, and I had zero spice tolerance. These days, I put it on practically everything or eat it by itself as a side.
Brussels sprouts.
No one in the 80s-90s knew how to cook them and always overcooked them. Now they’re made roasted and absolutely delicious.
No wait! I read something about this! Those were totally different brussel sprouts! I guess they came up with a new species that didn’t such so bad and that’s why brussel sprouts suddenly got tolerable.
Now I have to go see how much of this is true.
Edit: What do you know? All of it! https://www.npr.org/sections/thesalt/2019/10/30/773457637/from-culinary-dud-to-stud-how-dutch-plant-breeders-built-our-brussels-sprouts-bo
Sweets in general.
As an alcoholic, when I was drinking I never cared for sweets. Now that I’ve been sober for some time, I crave candy and ice cream and sweet cereals.
Probably has something to do with the way I process alcohol / sugar.
Welcome to the club!
Lots of energy in alcohol, still better to eat candy and desserts!
