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Joined 2 years ago
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Cake day: April 30th, 2024

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  • I’m sorry for anyone who doesn’t like Tomatoes. A good tomato is so so scrumptious. It’s sweet yet somehow also a touch savory. I don’t know how to explain it. But not all tomatoes are created equal for sure. Heirloom tomatoes are definitely likelier to be more flavorful than some pale watery tomato you’d get on a burger from some fast food place.

    I get it though, sort of, I can’t do mushrooms unless they are disguised to not feel like mushrooms. I’ll eat them for the most part if it is in a dish i can’t pick out or something, to but I won’t really enjoy it. Definitely a texture thing which fortunately seems to only really be an issue for a small amount of foods.

    I used to think picky eaters were just being obstinate and difficult because they are stubborn. But for some reason when I had covid and couldn’t taste anything, like at all, I became much more conscious about the texture of foods rather than flavor. It sort of clicked for me how a person could have a strong aversion to foods based on texture from that point on.

    Anyway, this comment is a lot longer than I intended to post, and now I think I’m just rambling, but to wrap it up, I wish there was a way to raise better awareness on this topic for people like me who didn’t understand. Sorry that it has played such a traumatic role in your upbringing and I hope you can find contentment with wherever your palate leads you (or doesn’t lead you).