Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

I usually don't have to fight too much with my kids to eat. I don't let them snack, so by the time dinner rolls around, they're pretty hungry. That hunger makes them much more likely to try things, too. As some have said, "hunger is the best seasoning" ;-)

My wife and I have different approaches to our kids eating and I’ve found most agree with her.  She takes the approach that if they get hungry enough and are offered no other options they will eventually eat what is in front of them.  That is how she was raised.
I make them try at least one bite of what they claim not to like fully knowing they will still say they don’t like it without really giving it a chance.  But after trying the bite I will allow them to eat something they do like (chicken nuggets, mac and cheese, ramen noodles, whatever).  I don’t make them eat what we are eating if they don’t want it.  My mom allowed me and my sister to do that and we just eventually grew out of not liking stuff and now basically eat anything.
I guess I expect my kids will do the same although I guess they could end up like the guy I described in my original post.  But I can tell you my approach is not popular with old school southern West Virginians who were raised in poverty.

Perhaps the dirt farmer is looking in the dirt, instead of the butcher shop?

You know now that I think about it, it's not really pickles, it's all forms of cucumber that I don't like.  I don't like them fresh, and I don't like them pickled.  I will not eat them in a car, I will not eat them from a jar.  

But it's not the pickling process/flavor itself, because I like pickled jalapenos, pickled carrots, pickled onions...

Interesting.

Maybe my weirdness is not digging eggs.  They're fine, but the world seems to be in love with them.  I don't dislike them, but there's about 900 other foods I'd rather have first.

The wife is French, are you kidding?

Not sure I ever saw an omelette whilst living in France.  Maybe it was a dinner option and I was usually doing seafood or boeuf bourguignon and such?  I certainly didn't see it at breakfast which is pretty typically Continental.

Ate plenty of fried eggs on top of a croque madame though, that's a tasty sammich.

Dry aged porterhouse is also fortunate find on a menu

I don't get T-bone / porterhouse. 

Filet is one of the least-flavorful beef steaks. It's tender, but I'd rather have flavor than tenderness.
Strip is flavorful, but tougher. Still, it's not nearly the most flavorful cut of beef you can get in a steak. 
And it's hard to cook properly, because being an inconsistent shape and with the big bone in the middle you have to do a lot of work to get a good sear and have to time it perfectly to make sure the filet and the strip are at the same level of doneness.
Why not just get a ribeye? More tender than strip and more flavorful than either.
I swear the only reason for a t-bone is this primal need to see a bone on your plate. And the only reason for a porterhouse is that it's big.