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Başvurunu YapPicky eaters of Lemmy: Why?
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Autistic and the total opposite here for home cooking. The (allegedly greater) magnitude of those flavors and textures makes trying new things so enjoyable that it's worth the risk.
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.
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https://ophthalmologybreakingnews.com/ocular-toxoplasmosis--causes-treatment-and-prevention
Once you have it, exposure that your body would fight off can cause a reactivation or immune overreaction that causes problems.
I think I originally caught it as a child in the sand pit (cat poo). Reactivated it from a rare burger maybe as an adult that caused problems.
Oh dang! Sorry to hear about that.
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I'll eat my own cum but won't touch ranch dressing. Do with that what you will.
So you don’t spit, eh?
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“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.
No. His response to anything that is from Asia is “disgusting!”, or something kind of racist.
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I'm genuinely scared of eating eggs, don't know why I've always been like that even as a baby. The texture, the smell of plain eggs are just unbearable and if I eat a food that tastes eggy I might have a slight panic attack. Mushrooms as well, I hate them with a burning passion. Can't explain why.
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.
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I'm genuinely scared of eating eggs, don't know why I've always been like that even as a baby. The texture, the smell of plain eggs are just unbearable and if I eat a food that tastes eggy I might have a slight panic attack. Mushrooms as well, I hate them with a burning passion. Can't explain why.
High five, same here! Ever since I was a kid, if my family was making eggs, I'd hide in my room with the door closed to keep the smell from coming in. It's nasty and overwhelming.
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.
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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?
For me it’s autism, I hate that I’m a picky eater, but I also know that I will visibly wretch from so many textures. I can’t control it and have tried very hard to overcome it.
Legitimately it really sucks because most people just think it’s closed minded immaturity or something. It’s not a choice
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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?
Twofold answer, if I learned one thing in my high school culinary classes it's that you're more likely to get food poisoning from the produce on your plate than the protein. Generally it's pretty easy to tell if your burger is cold in the center, but it's much harder to know that the lettuce and tomatoes have been washed and stored properly. (I may also be slightly traumatized from the assignment where we had to pull the heath inspection records for local restaurants).
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).
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I'll eat my own cum but won't touch ranch dressing. Do with that what you will.
I… okie dokie.
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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?
Because things I don't like I have tried before and guess what? I didn't like it.
Wine tastes like rotten fruit regardless of the smell and origin.
Mayonnaise based products taste like acid,and not the fun kind of acid.
Sparkling water taste like sea water.
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