Yep, you’re right. Please excuse me, I’m foreign. 
No problem, I figured it was regional vocabulary. Just wanted to make sure I correctly understood what you were saying.
Cute dog in the avatar.
Worst I’ve experienced (fortunately) is a crunch of a stray shell in scrambled eggs. Unnerving, but not dangerous.
Back in December I broke off a capped tooth on a hard piece of pizza crust that I had microwaved. There wasn’t enough tooth left underneath to repair it. The “teeth” around it are implants and the dentist said doing a bridge wasn’t feasible. Now I have a plate and am going to get an implant in a few months.
Grrr! There goes another couple of grand! And my insurance doesn’t pay much on implants. Grr!
Speaking of shells, I got a sea shell in a plate of scallops once. That was a wtf moment - I didn’t bite down on it, fortunately. I think I still have it around somewhere.
I’d call that a bottle of cherries.
I sometimes get bottles like that, imported from Europe, in my grocery store.
That word makes sense to me, too, since I’m not 100% on the boundary between a jar and a bottle.
According to several sites found by Google, the difference is in the mouth of the vessel. A “jar” has a wide mouth, about the same width as the jar itself, and generally contains liquid or solid stuff. A “bottle” has a neck and narrow orifice, and contains liquid stuff. A pill bottle seems to be the exception to this nomenclature.
I was eating something my ex’s Mom made with haam ha (Chinese shrimp paste), where it normal to have a little crunch because of bits of shell, but one time I found the intact shell of a snail. When I showed to to her Mom, she said “You’re lucky!” and laughed!
Meanwhile for me it is almost always dental. Last Sunday I had my 4th root canal failure (out of 5 root canals I’ve had done over the years) - this has happened 10-15 years after the fact for all of them but one. I have a consult with the oral surgeon scheduled, but honestly, I know what happens from here.
(My dentist and I have now twice, after the last two of these, had the conversation that I may just not be a good candidate for root canals - they don’t seem to be a long term solution for me, it seems. Despite the fact that I’m diligent in my dental hygiene and obnoxious about regular dental care.)
The title of this thread made me wince.
mmm
I’m from the USA, and I was in the UK on business. I was in a rural area near the center of England, and a few of us went to dinner. I ordered a game bird (partridge maybe). The local with us mentioned that game birds are usually obtained by shooting them with shot (small pellets), and some of the metal pellets may still be in the bird. I’m thankful that he told me. I chewed very carefully and successfully found the 6 or 8 pellets without breaking a tooth.
Speaking of “wince”, I was wincing by this point - being English, I knew where this was heading. Well done keeping the teeth intact, BTW.
j
I’m lucky, I guess: mine have always failed much more quickly than 10-15 years… one basically failed immediately, the other one was settle down, then flare up again, off and on for several years. The dentist tried arguing with me to see the endodontist again. Having, at that point, had basically 2 RCs on the same damn tooth, I threw a tantrum and refused.
As far as unexpected CRUNCH: nothing too memorable, fortunately. The odd olive pit here or there. I have had crowns come loose while eating something, and bitten down on them - luckily in both cases, I realized it and stopped chewing it right away, and salvaged it.
One of my favorite cold,dreary day dishes is White bean and Ham hock soup(with cornbread). I discovered a while ago that 1/2 inch sliced ham hocks give better flavor to the soup in my normal soup-cooking-time.
I also discovered that Pig’s feet when cut into 1/2 in slices, end up with a fair number of odd-ends of bone and cartilage that fall out out from the 1/2 inch slices of Ham Hock when the collegian is melted down, in my normal soup-cooking-time.
However, the pieces of bone and cartilage that fall out of the 1/2 inch slices of Ham Hock, are only distinguishable from white beans, by the act of biting down on one unawares.
Maybe fifteen years ago, a brewery announced that its tap beers were now “sub-zero,” where by some miracle of technology, would now be served at below 0C (32F) temps in pubs and bars. I thought I’d try one at the local sports bar.
My first sip, I heard a “pop” in my head, and felt it too, and then felt a solid in my mouth. That was the piece of my front tooth that broke off when the super-cold beer hit my body-temperature tooth, and the tooth broke.
The dentist could take care of it, and it was covered by my dental insurance, so all it inconvenienced me was a couple of trips to the dentist. But I have stayed away from super-cold beer ever since.
BLEH!!! I think the cartilage would be worse than the bone, texture-wise - that kind of texture would literally make me gag. One way around the problem would be to cook the ham hock separately, then use that broth to cook the beans - or bundle the ham hock in a sachet of cheesecloth and throw it in with the beans.
Pasta. Even al dente, it shouldn’t be crunchy. Last time I ate at Romano’s.
Ha, I had a girlfriend many years ago who was terrible at cooking. One time she made me a home-cooked meal consisting of red sauce out of a jar on spaghetti noodles. Which would have been perfectly fine, I ain’t too fancy, except that the pasta was barely cooked.
Me: crunch, crunch, crunch (painful swallow)
Girlfriend: how is it?
Me: Really good! Um, had a big lunch though, not super hungry…