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?
Autism.
Textures & temperatures are problematic. I stay with what I know so minimise the chance of freaking out.
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.
On the spectrum myself and I am a foodie with an insatiable apetite for new and interesting. My general rule is if it was good enough for them, it’s good enough for me. I don’t always like everything, but I’ll try anything.
I agree Autism too and I always stick with the things I know. Cannot be dealing with unfamiliar textures.
Agree, I’m not a picky eater (but somewhat autistic) and eat basically anything, but there is some texture I can’t, like avocado or liver, I can literally puke.