Growing up in a family of 5 children you get used to any number of food dislikes and for catering for different tastes; Sunday morning breakfast was often a cooked breakfast of eggs, bacon, fried slice, mushrooms and tomatoes.
Sounds easy? One sibling did not like the yolk of the egg, one didn’t like the white, one didn’t like fresh tomatoes and another didn’t like tinned tomatoes (makes the fried slice soggy), the one who didn’t like the yolk (or was it the one who didn’t like the white?) originally loved mushrooms, but managed to eat so many of them on one occasion that she no longer liked them! How my mother kept her patience with us I know not, but she did!
I then married a man who didn’t like mayonnaise or vinegar. However the list did not and does not stop there. It includes anything that might have vinegar in, or look like mayonnaise, salad cream, mustard, olives, capers, anchovies, seafood, fruit with meat, the taste of sweet and sour combinations, goats cheese, Philadelphia cream cheese, blue cheese, sour cream, oxtail, liver, kidney, lamb (too fatty?) anything with a bone in or skin on, no chicken drumsticks, all visible fat to be removed (I know!). I have managed to introduce mushrooms, chicken thighs, cooked feta, celeriac and lamb – yes it can be cooked and not be greasy. He still prefers carrots cooked in a stew but at least he will eat them.
You might think this would mean that we had a fairly bland diet, but no what it actually meant was that I found new ways of cooking favourite meals. Dislike is the mother of invention as far as my cooking was concerned.