I was talking to E the other day, my foodie partner in crime and we were discussing an article he had read talking about the most hated foods. Among the selections were cilantro (love it) and coconut (hate it). Now E loves them both, but I for one am a coconut hater. It's something about it's texture that causes me to recoil. It doesn't help that my Mother is good for ordering coconut shrimp where ever available whenever we dine out. Now to coconut's defense, I will eat Thai curries and soups with coconut milk but the other spices minimize the coconut flavor and there is no texture issue either. It also took a while for me to embrace cilantro, which I told E was definitely an acquired taste, though he claims he emerged from the womb with a love for it. Now, I even cook with it and when I am really desperate I use the dried form tucked in among my spices, though truthfully I don't think it has any real flavor. E says the article said that the wiring in our brains is responsible for our love or hate of such flavors. I say culture and genetics plays a role too. And who knows, maybe in time, I will be able to choke down some coconut shrimp.
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