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Based on Elliot's question about Brussels Sprouts, this thread is for anyone who hates certain ingredients but would like suggestions or recipes from others on ways those ingredients may be made palatable.

Since Elliot already has his thread for Brussels Sprouts, I'll not step upon his thread, but I'll open up this thread for anyone to inquire about hated ingredients.

I'll get things started with a few things I have tried several times, over the years, still don't like, but would like to give another chance:

Have you all seen this? 

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-w...

This site is awesome anyway, highly recommend it. This article is wild. on iTunes, there is a podcast i think gardenfork or something like that where the guy did it and tested the results. It's legit.

Had no interest in springing 500+ for a sous vide supreme, but this could work! 

I made my maiden voyage into Risoto tonight and was very pleased with the results.....it came out beautifly andente and creamy.  I now understand why Chef Jacob calls Risoto a "Labor of Love," but one that's worth the effort. 

Tonight's menu was 7 bone roast braised to perfection, served over risoto and finished with a pan reduction sauce, and aldente green beans blanched and sauteed with garlic and almonds.  My family almost licked their plates. :-)  Sorry for patting myself on the back, just wanted to share my sucsess with fellow foodies.

I made my second batch of polenta tonight and this time I wanted to get a little more creative with it since I have the basic concept (I thought).  I started with sauted onion and garlic and I used a 4:1 ratio with chicken stock and added some dried basil early on with salt and ground pepper.  When it was done I finished with a metric crap ton of butter and a touch of heavy cream.  It came out beautifully and tasted great.  However, about half way through dinner as it cooled it started to gelatinize and got rubbery.  Where did I go wrong?