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?
Wow, I don’t often come across other folks with both similar limitations and curiosity! (Except a reversal on the potato vs oatmeal textures)
Especially the onion thing, it’s crazy the gag reflex can be so strong, or that we can tell so easily that onion has once touched something. I find shallots particularly unbearable! (Though I do get sad because while I can’t stand onions, I can also taste the notes I assume most people can, and can tell how good they would be in certain contexts, like a perfect burger or as a bbq side. I want to know what that experience is like 😰)
We do sound similar. I love onion powder and add it to most things when I cook. I can tell why people like onions, I just hate them. I do kinda wish I could stand regular onions as well. But yeah, something about them lingers in food and just taints it.
Also, I only like oatmeal when I make it. Most other oatmeal is gross. I use the rolled oats, and I don’t cook it particularly long. Raw oats are edible, actually, so you don’t have to worry about undercooking. Might be worth a try if you want to like oatmeal. Cheers.