EllenCooks suggested this topic (deserving the credit for its conception) on another thread (What one ingredient makes you...).
My first taste of cilantro was, like many on here have iterated, shocking. It did taste like dish soap had gotten into the soup. Over time, and forced exposure (living in Latin America, you're not going to avoid it so easily), I've learned to absolutely love the stuff. I grow it all over the place and use it frequently.
What were some of your turn offs that have developed into foods you appreciate?
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