is it possible to stop being a picky eater at the age of 27? my mother never learned to cook and fed us boiled unseasoned chicken and potatoes, or bread with peanutbutter and would always act mental if it wasn't right. i particularly don't get most vegetables down unless its simply added to some meat or other and have no idea how to cook with vegetables. i think i haven't eaten 80% of what most people eat even once.

my culture (the netherlands) genuinely looks down on eating and thinks the blander and harder to gulp down something the healthier it is.
i wouldnt feed this "cuisine" to a dog.

do you have any suggestions for easy recipes to introduce various things?

>>21417587 (OP)
Boiled chicken and potatoes is delicious and you are an ungrateful faggot.

>>21417592
right..

>>21417587 (OP)
Only way around being a picky eater is by exposure therapy sadly. Just eat something until you find something you like in it. Start small, and only have it as a side until you can build yourself up to having it as a meal.
>>21417592
You are the ultimate nigger

>my mother never learned to cook
Well there's your problem.
Not to say dutch cuisine isn't grim, but you have additional issues on top.
You'd prolly do ok by brute forcing it like >>21417612 suggests

>>21417596
cmon man, there's at least some brown water we call gravy.

>>21417587 (OP)
I can probably think of a few things
I was very picky as a child so my mom would usually hide stuff. For example, she would make cheese soup and puree the veggies in it so I wouldn't notice them
As for how I got out of my pickiness (when I was 21), I started cooking. I realized knowing what was in the food and the process of making it made me more comfortable

>>21417592
seriously fuck this bitch ass nigga. your mom didn’t make you a picky eater you’re just a piece of shit human being

>>21417587 (OP)
Pressure cooker and greens are your friend.
Pressure Cooker Collards/Mustard Greens/Chard/whatever thick leafy veg here:
>2lb or units of greens
>1pkg bacon (smokier the better)
>2tbsp of butter, lard, coconut oil, or bacon grease
>Louisiana Style hot sauce, start at 2tsp
>1tsp salt
>2 cup chicken bone broth
>1/4 cup Apple Cider Vinegar
>1 head garlic
>Dark Meat chicken or pork cut of your choosing (I suggest something skinless as the skin wont get crispy)
>Spices of your choice
Pressure cook on "chicken" setting for 60 min.

>>21417661
this sounds good but i have no pressure cooker and not much space for one, i will look into it though.

just learn to cook indonesian food all the ingredients are findable in the appie

>>21417688
I'd use an electric one that you can plug in anywhere. I have one and it's pretty compact. I think it's a 6qt (IDK what that is in liters).

>>21417700
are these multicooker/ricecookers basically the same thing? i'm a bit confused about pressure, slowcooker, or multicooker. i assume the multicookers are the same thing.

start drinking and smoking

>>21417661
god bless

>>21417699
what is an appie?
is that a brit word?

>>21417771
the albert heijn the grocery store typical to the netherlands

>>21417772
ah, Ive been in those, but didnt hear them alled that

>>21417592
This has to be bait, there's no way a real person can willingly go to a dedicated "food and cooking" page while truly holding this opinion. A literal pig would lose enthusiasm for boiled chicken and potato very fucking quickly. Anyway, here's your (You) guy

>>21417587 (OP)
anything other than fish you boil in a good broth with proper oil/fat acidics like vinegar or wine proper sodium ratio and flavors like garlic tomato paste onions or some vegeta natur, it will all taste pretty good as a soup or slop. and if you eat one big meal every day it becomes even tastier cause of the time passed. immersion blender would be a king for bypassing veg texture etc turning it all into the broth itself. add bits of salt and taste till its perfect. have fun whippin some shit up that you want to eat thats healthy fast easy and cheap

>>21417991
so basically using pots with broths, spices and meat is good for this? how do i look for recipes? just searching for pressure/multicooker recipes?

>>21417587 (OP)
Try steaming vegetables you are used to having boiled. The difference in taste will blow your mind and hopefully encourage you to branch out a little bit more.

Indian food also has a lot of healthy stuff in tasty slop form, you can start with something mild like palak paneer (which looks about as appetizing as your pic but is pretty tasty!).

>>21417587 (OP)
It is possible but you have to understand that most picky eaters have some kind of mental block that's going to be different for everyone. I'm a former picky eater and for me it was a mix of realizing "oh it's all just beef/chicken" and control issues.
You could also just age out of it. I started craving salads like a week or two ago. Never once actively wanted a salad before in my life and suddenly it just happened.

>>21417997
regular pot on the stove, lid off, salt fat acid at proper ratios, any meat and veg you want or got, some filtered water, then boil and stir 30s-1min lower it down to low boil or simmer cook as much water off as you want till soup broth or slop sauce viscosity is up to your liking. recipe totally up to you and whatever you want that also meets whatever you need for daily nutrient mineral protein requirements. use iaskai to scrape 30 sites at once and compare all macros of everything you need and want or are thinking about souping against eachother. guess and check. add sheet of organic seaweed or do kelp ripped up if you arent getting iodine anywhere else. cheers

>>21417587 (OP)
Roast root vegetables are a good way to eat vegetables but doesn't taste as vegetabley.
Chop a large potato and 2 carrots into roughly 3/4" pieces, put in mixing bowl.
Add about 2 tablespoons of cooking oil of choice.
Sprinkle salt, pepper.
Optionally, sprinkle Italian seasoning or Herbs de Provence, and/or paprika.
Toss until all is evenly covered.
Spread out on a cookie sheet, bake at 425F for about 40-45 minutes.
Hint: first line cookie sheet with parchment paper; it helps them get crisper on the outside.

or do kelp pills*

>>21417688
>>21417661
i make collards on the stovetop in about as long using very similar ingredients, basically take the same ingredients sans the final piece of meat
>brown bacon and onions
>wilt greens (any winter greens or cabbage work)in fat
>add hotsauce, worcestershire and vinegar
>cook til sticky
>dump in stock
>cook for 15 mins with the lid on and the remaining 15-20 mins to reduce the sauce
if you wanted to make the same recipe with the piece of meat, id recommend boiling the pork shank before hand to make a broth and then adding it all to the greens in place of the chicken stock to finish, chicken cooks more quickly without becoming tough so you could throw a chicken quarter in to finish around the 15 minute mark, but for collards, i'd rather have braised or roasted meat with the greens as a side.

experiment with frozen vegetables

>>21417587 (OP)
I started being less picky and learned to like a lot of new food at around 28

>>21417587 (OP)
I was very picky when I was younger, but now I'll eat almost anything put in front of me. Something switched in my brain where I realised it's all just food and I'll either like it or not.

I don't care for boring arse shit like >>21417596 though, looks a lot like an oldie australian dinner, except change the chicken for silverside. Give me baked veggies any day.

>>21417587 (OP)
I used to think I was a picky eater when I was younger being raised by Anglo-Irish farmers as someone who was Franco-Belgian because lol adoption but it turns out that anglo prarie slop is basically just the same slop the Dutch and Bongs eat. The solution? Learning actual French, Italian,German, and Italian cooking. I'm not actually picky, I'm just anti-bad food.

>>21417596
That is peak health. Almost everything else you can add to this is bad for you.

>>21418887
I bet you fuck men

>>21418104
>instead of boiling them, try cooking them with boiling water
>the difference will blow your mind

>>21417587 (OP)
For me what worked was to try food from different countries and not to cook them myself at first, try restaurants. Canada has no food culture so when I was young the food was basically "british" which is one the worst in the world, lacking any flavor or spices.

A friend of mine brought me by force to a lebanese shop one day to solve this issue and had me try a shishtaouk wrap with garlic sauce and pickled turnips, onions, salad and tomato. All food I thought absolutely hated. Ended up on the verge of tears because it was so good.

This single experience opened my mind and I was a lot more willing to try new stuff. Excellent sushi was next and again I was blown away, I thought I hated every kind of fish.

There is still stuff from my childhood that I hate but I no longer consider myself a picky eater ( especially after having an Asperger ex-gf )

>>21420658
There is a taste/texture difference between boiled and steamed you dingaling reeeeeeeeee

>>21417587 (OP)
Watching cooking videos helps. If you know a dish you like thats a bit exotic knowing what goes into it and then what else those ingredients go into makes it feel more normal.

I was fairly picky at first until very early on my mother made it clear that it was either eat it or literally starve. Father was in on it too, so I learned to suck it up and shovel grainy liver and unsalted rice into my mouth. Luckily she got much better at cooking but to this day I'm willing to eat anything and everything, and I generally don't get bored of anything, even the most tasteless slop.

>>21417587 (OP)
>is it possible to stop being a picky eater at the age of 27?
no, I've been one going on 58 years. I've only recently been able to eat things that disgusted me 30 years ago.

you most likely have a highly developed sense of taste and smell. this is good and bad. the good is that you avoid eating disgusting food that normies hork down. the bad is that you get harassed for not liking the disgusting foods normies hork down.

>>21417661
disgusting

>>21421799
>you most likely have a highly developed sense of taste and smell
this is cope, good cooks have highly developed senses and are not picky eaters
taste is 100% learned