Saturday Nostalgia: Foods you turned you nose up at as a kid 9

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Ahhhh…the tastes of childhood.  Even a smell can transport you back to being a kid and wondering what was for dinner.

Food memories of when you were a kid can often take you back to the local fair with your parents – fairy floss, lollies – or even a special birthday dinner, but what about those foods you used to hate?

They might be peas, which you’d flick at your brother, or perhaps it was something less obvious, but whatever it was, you hated it!

For Saturday Nostalgia we thought we’d have some fun and take a look back at the foods you would turn your nose up at. We asked a group of people to give us some of the dishes that they dreaded to see come to the kitchen table.

Tell us, would you eat them now?

Creamed corn

Cream-Corn-25

Fish fingers

finger_1940341i

Spam

spam_can_open

Lamb brains 

lambs-brains-with-bacon-recipe-ingredients1

Pickles

Pickles-in-Glass-Jars

Tripe

Veal-tripe-002

Fondue

fondue-savoyarde

Porridge

1111111211

Raisins

Raisins

Sardines on bread

sardines-sandwich

Corned beef

corned-beef

Meatloaf

Down-Home-Meat-Loaf-OR

Canned asparagus

canned_asparagus

 

Which of these foods did you hate? What other foods did you spit out? Tell us below.

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. OFFAL !!! My parents loved this foul stuff … brains, tripe, kidney, etc. 60 years later I can still
    smell these vile ‘meals’ cooking and then being thrust down my throat. I absolutely adored my
    parents but can never forgive them for having made me endure the torture of OFFAL !!!

    1 REPLY
    • Me as well what makes parents think that their kids will like the same awful offal as they liked. Brains, tripe, kidneys etc that I was forced to eat and add oysters to the list as well. Even all these years later I cannot bear the thought let alone the smell.

      1 REPLY
      • My Grandmother taught me the ‘correct way’ to eat Oysters’, when I was 12, & I’ve loved them, & all seafood, ever since!

  2. Aah, but there are some lovely memories too …. jam rolly polly, Mum’s ‘special’ lemon meringue pie, her chocolate cakes made with Cadbury’s energy chocolate (to die for),
    beefy dripping sandwiches, Cremota porridge … and the taste of my very first hamburger in
    1951 from Mac’s Cafe in Warrnambool.

  3. I still eat everything there except brains and tripe. Wouldn’t eat ’em as a kid, won’t eat ’em now. Lamb’s fry or kidney, now that’s a different story.

  4. Brains &tripe my great aunt used to make it along with pigs trotters & Braun, always tried to visit between meals🐮

  5. Creamed corn
    As a kid: No
    Now: Yes

    Fish fingers
    As a kid: Yes
    Now: No

    Spam
    As a kid: No
    Now: No

    Lamb brains
    As a kid: Yes
    Now: Yes
    Always well prepared, crumbed, fried

    Pickles
    As a kid: Yes
    Now: Yes

    Tripe
    As a kid: No
    Now: No

    Fondue
    As a kid: Never had it
    Now: Yes

    Porridge
    As a kid: Yes
    Now: Yes

    Raisins
    As a kid: Yes
    Now: Yes

    Sardines on bread
    As a kid: Yes – Mum removed gut and backbone
    Now: Yes – I remove gut and backbone

    Corned beef
    As a kid: Yes
    Now: Yes

    Meatloaf
    As a kid: Yes – Homemade – I trusted Mum
    Now: Yes – Homemade – if I make it myself

    Canned asparagus
    As a kid: No
    Now: Yes – but only if Australian – hard to get now!

  6. I loved everything my mother made, including kidneys, liver and spam. The only thing I couldn’t stomach for some reason was kedgeree. I think it was the texture more than anything. Does anyone here (from the UK ) remember Kunzle cakes ? They were to die for!

    1 REPLY
    • Sheila, my Mum cooked ‘Salmon Kedgeree’ for me, & I have cooked it for years’.
      Love it!

      Has pre-cooked White Rice, Red Salmon, tinned, bones’ removed, Champignon Pieces & Stems, finely diced Onion, Parsley & Celery, grated Carrot, fish stock(if needed).
      If feeling ‘adventurous’, I add Sultanas’, too

      Sometimes I replace rice with mashed spud, both in mixture, & atop, ensuring its ‘golden brown’!

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