Wayne Boatwright wrote:
> On Sun 29 Jun 2008 06:15:39p, Julia Altshuler told us...
>
>> Wayne Boatwright wrote:
>>> I can certainly understand that since it was, for whatever reason, an
>>> issue from early childhood. I don't know what causes it, but we all
>>> seem to have some food averesions since birth. Even though I have
>>> always liked mayonnaise, I do remember not liking larger amounts of it
>>> when I was a child, though I liked the flavor.
>>
>> One of my food aversions, one I never grew out of, was to mayonnaise. I
>> suppose I've grown out of it a little as I can now stand small amounts
>> of it if it's on something in a restaurant, but I never buy it or use it
>> myself.
>>
>>
>> It occurs to me that most food aversions are to things that are unusual
>> to young eater, slimy, strongly flavored or green. Mayonnaise doesn't
>> go into any of those categories. I wonder why mayonnaise is a common
>> food aversion then. It's common in North America and Europe, the same
>> texture as a milk shake, mild, and white.
>
> Aversions can be strange. I have an aversion to drinking milk in the
> entire range of skim to whole milk, yet I enjoy whole milk eaten on cereal,
> and I certainly use it in cooking an baking. Having said that, I actually
> prefer cream on cereal over milk.
>
> OTOH, I absolutely love buttermilk for drinking as well as in recipes.
>
When I was a small child I had an aversion to both ketchup and
mayonnaise. My dad would mix the two together and call it "Russian
Dressing" and that I liked. Still do, but I put a little sweet pickle
relish and a drop of lemon juice in it now.

I love fresh tomato. I love cooked tomato. I like ketchup on my burgers
and mixed with horseradish for cold shrimp. I love tomato sauce. I
cannot abide tomato juice. That's really, really weird, dontcha think?

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life