I don't necessarily mind trying something once or twice, but the part where I get really picky that there are certain foods that I just can't do the texture of. Tomatoes are probably the biggest one, something about the wet squishy crunch; I just can't (plus the acid tends not to sit so well with my stomach). Lettuce is the other, similar wet crunch to tomatoes, but with the added bonus that chewing/ swallowing a wad of wet plant mass sets off a gag reflex. Plus, it's my belief that lettuce as a vegetable is kind of pointless, I'd much rather sub in any other greens that pack more flavor/ nutrients, like spinach or arugula (still can't take a massive bite of just leaf, but decently proportioned it's fine).

Legitimately it really sucks because most people just think it’s closed minded immaturity or something. It’s not a choice

Then there's mushrooms, that smell like dirt when they cook and have the texture of rubber. The only way I can tolerate them is if they're finely chopped into tiny pieces and surrounded by other, better foods (like in a spring roll.) Chunks of mushroom are an absolute no-go, and I will pick them out if I am served them. It makes me feel bad, because I hate wasting food. On the flip side, local restaurants sometimes remember me by how I add "no mushroom" and "no egg" to all my orders.

Mushrooms as well, I hate them with a burning passion.

Mushrooms were completely disgusting to me until I realized it was white buttons and baby bellas that I hated. I discovered that what I really liked are enokis, shiitakes, and especially oysters. There's a world of difference in flavor and texture, and I still have to use them in the right meals.

If I could recommend one thing, the next time you make a sauce (I've found marinara sauce on pasta works well):

• Take fresh oyster mushrooms (not referring to king oyster, but might work?).
• Remove the cap (don't use the stem).
• Finely shred it by hand.
• Then put it in the sauce and cook.

When you tear it by hand and add it to sauce, the flavor is incredibly savory, and you don't feel the texture at all because it tears so finely.

That said, I used to be similar, having a rotation of a few select meals; I'd get "hooked" on a specific food for an unreasonably long time. But nowadays, I get the benefits of both.

I make whatever at home because I know exactly what's going into it and roughly how it'll taste, and I'm naturally limited to a few vegan options at restaurants so I can live the dream of having one or two favorites I get every time. It's a win–win.

Anyway, there's other stuff that I wont eat, not because I think I wont like it, but because I have no interest in trying it. And add to that those people who just will not let go, "come on, try it! You'll like it!" fuck you, I don't care, leave me alone lol. The more someone pushes things on me, the more I will not try them.

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.

I mean, they might be concerned about health risks. Cooking is part of our process for making a lot of food safe to eat.

I mean, I wouldn't worry about a medium steak, but I wouldn't eat steak tartare. It isn't because I'm worried about the taste or texture, but because I don't want to pick up parasites or similar.

Having spent time with several picky eaters it's generally because they have through trial and error found out that they for some reason (texture being as common as flavour) don't like most foods and are quite good at predicting what they will like.

In case of flavour being the reason it's usually because they find some hint of a taste that you and I can detect if we think about it but it becomes front and center of the experience for them.

“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).

This is a more specific and understandable case. He's probably afraid of disease, it being too hard to chew, or simply having an upset stomach from eating it.

Textures & temperatures are problematic. I stay with what I know so minimise the chance of freaking out.

I have no problem trying new things. I just often immediately hate the new things. However, I will try it again after enough time had passed. Sometimes, it will be prepared differently enough to be appetizing. Other times, I will start to like a flavor that I once hated. I have never had my texture preferences change.

Which texture do I hate? I call it the "wrong kind of mushy." It's hard to explain, because I do like some mushy foods. Mashed, baked, or boiled potatoes? Almost always gag inducing. Oatmeal? Wonderful. Hiding small amount of wrong mushy foods among foods with a better texture sometimes helps, but only if I like the flavor despite the mush.

Edit to add: I hate onions with a burning passion. Every way except powdered. Onions induce the strongest gag reflex, and many people think I'm weird for hating onions. I've come to hate the flavor of (anything but powdered) onion by association, so I often can't eat foods that once had onion in them even after being completely removed.

I especially prefer most of my food without any sauces. A burger or döner is so much better without any goopy sauce because then you can actually taste all the different yummy ingredients.

But I do like pineapple on pizza. Especially because uncooked pineapple likes to digest my mouth.