I’m sure I was like any kid and was given foods that were probably good for me but were too gross to consume. Some were the bane of every child, like liver. A strangely dark meat resembling shoe leather, tasting like congealed blood and smothered in onions left an indelible print on my memories. But it wasn’t the only organ meat that my mother tried to make us consume.
Tongue was fairly common and I imagine cheap enough for a family with four kids and not a lot of money. Boiled in a pot, my mother would then make soup of the stock and slap that giant cow tongue on a plate, looking like a…giant tongue. She would peel back the outer layer of taste buds and then slice the tongue into little roundels. It had a texture unlike any other meat I’ve ever tasted. Light, sort of airy, long fibers like muscle but different. It wasn’t too bad, actually, but it grossed me out. I got so that I would only have the soup that had macaroni shells and veggies in it.
Organ meats were firmly marked in my book as disgusting: tripe, heart, kidney, haggis, tongue, brain, prairie oysters, pope’s nose (turkey bums), blood sausage, all of those meats still rank number one on my grossometer. My mother did try heart once but somehow, accidentally…we let it burn. Saved from the brutal tortures of organ meats.
And on the top of veggies, there were a few gross ones there too. Not the turnip that most kids sneer at. That might have been refreshing. And we didn’t have Brussels sprouts too often, which one of my boyfriends used to call budgie heads. No, the absolutely most disgusting vegetables known to my youth were…frozen vegetables! Yes, those bags of little sliced up peas and carrots with an errant green (but really sorta gray) bean. These were boiled to a texture resembling pudding and heaped on the plate every night. I would gag over these repulsive, maggoty soft things. In fact to this day I don’t like soft textures in food and I think I just realized why. I guess I’m lucky we never had canned vegetables.
Of course I lived in a landlocked area that had real winter and in those days, fresh vegetables in the winter consisted of potatoes, carrots, celery and a few root vegetables. My mother was big on making things from scratch but not when it came to veggies. I would take those disgusting peas and carrots (the corn mix was pretty rare) and try to hide them in the husk of a hollowed out baked potato. Sometimes that didn’t work. One night I took a piece of bread, buttered it, slapped those degenerate suckers onto the bread and poured gravy over them, and ate it all like a sloppy joe. And guess what? My mother got mad at me. I still don’t know why but I should have been congratulated for my ingenuity.
Not all foods fell into the realm of nasty meats and slimy vegetables though. I also disliked malted balls, you know those balls covered in chocolate. I have no idea why but there was something in the taste that I didn’t like. I seemed to grow out of that around twelve though. I also never liked milk and would add the choco powder to try to get it down. And milk on cereal: there was that extremely mushy slimy texture again. The only two cereals I could stand were puffed wheat because it didn’t get too soft, and shredded wheat (the big ones) if I ate them quickly.
I feel pretty much the same about organ meats and half-dead veggies to this day and prefer my vegetables fresh and crunchy. I’m sure other childhood foods may come to the surface like a skin on steamed milk, but for now, that’s enough to dampen any appetite.