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Will You Give Certain Ingredients a Second Chance?


Today over on the Atlantic's food blog, there's an interesting article about giving anchovies a second chance. In it, Ari Weinzweig points out that "so many people's first experience with these little fish was by being offered outstandingly bad versions of them that they form their entire opinion from that understandably negative impression." I agree with his point of view and feel that certain polarizing ingredients should be given a second chance. For example, my father hates asparagus, but I'm certain it's because when he was younger he was served a gross preparation of asparagus. I've been begging him to give it another try, but he won't budge. How about you?

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