The other day I bought a new brand of Herb Roasted Turkey for sandwiches. It tasted really good. Very smokey and herby but it was slimy to the touch and very spongy so even though I liked the way it tasted I don’t think I will get it again.
Food texture and mouth feel are important to me. Food that tastes good but feels gross or wrong just doesn’t work for me. Even the memory of something that felt “wrong” to eat somehow can turn my stomach even if it tasted okay. Anyone else like this? Or does just the taste matter and everything else can be over looked?
Yeah, texture matters. It’s why I can’t eat fat; it makes me gag. Last night we went to a new restaurant that our neighbor opened. On a lark, we ordered marrow, which neither of us had ever had. Nope, sorry, ain’t gonna happen. Just looking at it made me queasy.
I’m the same way with almost all deli meat. I love sliced turkey, ham and roast beef, but they’re so much better when they have a texture that is like … meat :eek:
Texture is a big thing for me. Eating fat lumps is next to impossible because of the slimy, spongy nature of it. Juices cannot have any pulp or bits in them. Ice cream cannot have any fruit bits. Yogurt cannot have any fruit bits. Tea leaves can’t go into my mouth along with the tea.
Basically anything that’s slimy and uniformly squishy is just a big no-go, as well as fibers in drinks. I want my smooth textures to be smooth. For instance though, I have no problem with lumpy mashed potatoes because the lumps are not slimy pieces of a different food type.
No. Texture doesn’t matter in the least to me and I don’t quite grasp why it should matter to people. I’ve heard people complain about texture before and I don’t get it.
Definitely more about taste than texture to me. There’s only two foods that really bother me texture wise- anything sweet potato or butternut squash pureed (baby food-nasty) and cottage cheese and ricotta cheese. I don’t like the taste of any of those things so maybe it really is about the taste but the mouth feel of it is noticeable. Otherwise- I love a rib-eye with chunks of fat. I’m the one gnawing the pork chop bone and yes, I’ll have some osso buco with some lovely marrow please. Fibrous veggies, slightly mushy (unless squash) veggies, oysters, etc…as long as some care is taken into preparation, I’ll eat almost anything else.
Yes, although I find that stuff which is too mushy also often tastes differently from the same thing less cooked. My mother’s “make sure they’re dead” vegetables vs my brother’s “I’m reasonably sure they’re disinfected” ones, for example; his actually taste all different, hers have an unfortunate tendency to all taste like… mush.
Texture’s much more important to me than flavor. There aren’t textures I can’t eat and I can’t remember a time when I was grossed out by a texture, so it doesn’t make me a picky eater. But when I’m deciding what I want, I picture a texture and temperature and pick something that fits with that.
I suspect that it’s because I had pretty bad allergies as a kid and couldn’t taste anything for months at a time.
Texture isn’t always a deal breaker for me, but some are a problem. Green beans cooked to a mush? Yuck. I grew up thinking I didn’t like green beans because that’s the way my Mom cooked them. Fat? Forget it, unless it’s bacon. You know how chicken and turkey get kind of slimy after a couple of days in the refrigerator? I can eat it, but it bugs me. My wife, on the other hand, can’t stand the texture of coconut. I love it.
Selectively, certain textures in certain contexts bother me. A slimy piece of turkey as mentioned in the OP would make me ick pretty quick. However, I can eat raw oysters by the bushel. So really I guess it’s not the texture that gets me squeamish but the connotative implications of that texture within the context of the food I’m eating. If it’s “supposed” to be there, I’m good with it. If it’s incongruent, I’ll pass.
I was a pretty picky eater when I was young, and I got over much/most of it starting when I was in college (had a lot more latitude to cook for myself, try ethnic food we didn’t have in the rural area where I grew up, and generally just desired to eat like an adult)… but texture is absolutely the only thing that can still set me off. If there’s a taste I don’t like, I can pretty easily swallow, say “yuck!”, and go on with my meal. Some textures, though, are still straight gag-reflex, try-not-to-vomit reactions. Especially slimy/spongy.
Texture is incredibly important to me. For instance, I like the taste of onions but I can’t stand the semi-squishy semi-crunchy texture of cooked onions. They have to be FINELY minced for me to tolerate it at all.
Texture is pretty important to me. If it wasn’t, I’d eat a whole lot less cheese and fried foods (or fried cheese… mmmmmm). I’m just a sucker for creamy or crunchy textures.
I don’t know whether I’d say either texture or flavor is more important. It would be best to say that I like a food based on the sum of the two factors.
Yep, it is important to me. I assume all folks have foods that they just don’t like the texture of - e.g., cooked eggplant, raw oysters, avocados, etc. I get folks offering those examples whenever this comes up (avocado?! It is wonderful to me, but a lot of folks squick out).
I even came up with a phrase:
**Tapiocaphobia **= Fear of Unknown Food Textures
(sorry, Tapioca Dextrin, but Tap is another food that gets mentioned very regularly by folks when this topic comes up…)