I just overheard a coworker saying “Oh, I would never try that in my life!”, in a discussion of food. (This was about consuming a steak cooked less than medium well). It made me wonder what life is like for those who refuse to try new food, especially those who refuse to try mundane things like fried shrimp.
Why limit yourself? It seems like such a closed-minded way to view food. Help me understand?
I think of myself as an adventurous eater and my tastes and grown less picky over the years. But the few last idiosyncrasies I have are just about texture and sweeteners which can ruin the experience of eating for me.
Sweeteners I won’t know about until the food is in my mouth but if I can see something has the consistency of creamed corn, there just isn’t going to be a flavor or aroma that saves it for me.
So no risotto? I just got a discount bag of saffron and have been making risotto alla Milanese like once a week since. Try it sometime, it’s definitely better than creamed corn(which I agree with you about, what even is that shit?)
Risotto was a hard one but I’ve got better with it because it’s usually part of more solid dish (conch noodles, but not so much lasagne). As I child though, for sure I was like “get that goop away!”
Dude I don’t get it! People friggin love eating goops and slurries. I’m going to struggle when I’m too old to eat other things
I’m big on yogurt, sometimes will get down on grits if made by the right person, love me some mashed potatoes, but I can’t think of any other goop I like. Would you consider spaghetti goop?
Many pasta are pushing it but they win me over with the quality of ingredients. It’s usually the sauce that gets me because a lot of people like to use sugar in marinara.
What’s your opinion on Greek yogurt? And would you stir it?
Love Greek yogurt, and the thought of not stirring it is making my eye twitch.
Lol. That’s what people tell me a lot. I’ll probably pay for my yogurt crimes in this life or the next