"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-22-2012, 08:51 PM   #31
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,030
Quote:
Originally Posted by Claire View Post
I haven't read the rest of this line, which I will eventually. But since it is an opinion, yes, I think texture is very important, even to people who think it isn't. For example, the many forms of pasta that are made with the same ingredients. I happen to like mine fine and small (in other words, angel hair beats thick spaghetti; a small elbow macaroni beats a huge stuffed shell). That's just me. I don't hate the others, just not my favorites. I've actually tried, really tried, to like raw oysters and clams (I come from a New England family who think they're great), but will eat raw tuna and some others in a heartbeat and enjoy it.

This is all about texture.
And I will eat raw clams and oysters but not raw fish. Scallops, crab and lobsters have to be cooked though.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-22-2012, 08:59 PM   #32
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,283
Texture always was important to me, no over cooked rice and pasta, oatmeal, al dente please. Then I lost all my teeth...there are things I love but can no longer eat, I've had to relearn to cook pasta just past al dente. It's terrible not being able to eat some things because I cannot get past the texture of what I can chew. Shrek will not wear his teeth, he needs most things pureed.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 02-22-2012, 09:18 PM   #33
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,094
That sucks, PF.

Bananas gross me out. I like the flavor, not the texture, though I can eat them mixed in stuff. I love raw oysters, which have a similar texture. Never could stand macaroni noodles. I prefer angel hair pasta to anything thicker.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 02-22-2012, 09:24 PM   #34
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,919
I guess I'm the "odd man out" when it comes to spaghetti! I prefer the regular thickness. Somehow the flavor changes when angel hair pasta or thin spaghetti is used.
__________________
Barbara L is offline   Reply With Quote
Old 02-22-2012, 09:25 PM   #35
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,030
When I lived in Texas, someone served me boiled okra. When I picked up that first piece and saw the 'snot' running from it, I barfed right there at the table before I could even cover my mouth or get up and run. Yet a couple of years later, someone offered me a small piece fried. I likened it to fried zucchini. Another veggie I can live without. No matter what the texture is.

I can no longer digest raw crispy veggies. And I miss them. Everything I eat has to be cooked at least to the point that if I can break them down with just my gums, then I can eat it. If I am out in a restaurant and have my teeth in, then I can tolerate a bit more texture than I usually have at home. But I do miss real texture in my food. Cooked celery turns me off completely, but I will add big chunks in stews so that I can pick it out later. I love the flavor of celery. I love OJ juice with extra pulp. To me it is like eating a juicy orange. I also found out that it is the pulp that keeps the OJ from doing its job faster when I need it for a sugar crash. Plain OJ is the order of the day. Therefor, I keep a small pint on hand at all times.

I love liver. I think it is the texture along with the taste that I love. Have eaten it since childhood. Also love liverwurst. I like my rice plain cooked with a small amount of soup base for flavor. It must have some bite. Pasta cooked just a smidgen beyond al dente is fine for me. But don't smother it in sauce. No wonder Italian grandmothers love me. I love a bite of hard cheese, but not grated. No wonder Italian grandmothers hate me.

I like my beef cooked rare, but my pork products cooked slowly til well done. And I want gravy on it. But not my beef. I like my fish cooked til just done, but no rawness should be in it.

As a child, my idea of the perfect meal was to go to the garden and pick veggies and eat them right there and on to the next one. Around three o;clock each day this would happen. Of course that ruined my supper. I was already full. (So how come I ended up with rickets?) I think I enjoyed the texture more than the taste.

I want my veggies cooked enough so that I can at least stick my fork into it. I want color on my plate. Serve my gravy on the side. I will make the decision on where I want it. Don't make my plate so fancy, that I don't want to spoil the picture. Make it pretty enough so it will look appetizing and I will want to eat it.

Don't cook my fruit pies till the filling is mush. Let me identify the fruit. And please have some color on the crust. Just give me diner food and I will be happy.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-22-2012, 09:26 PM   #36
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Quote:
Originally Posted by Andy M. View Post
I'd rank the three: Taste, texture, ................................................pr esentation.

(That's a distant third)

Let me qualify that. If it's a dish I'm familiar with, either because I make it or order it regularly, presentation is not so important as I already know and love the taste and texture. If it's a new food to me, then presentation becomes less distant.

I think in most cases, texture is something you expect to be a certain way and may be put off if it isn't. e.g. Muscle meat generally has an expected texture. Organ meat does too, but it's different from muscle meat (as your son discovered).

Of course, if it doesn't taste good, none of the rest matters. Even if it tastes great, an unexpected texture can diminish your enjoyment.
+1

I wish I could have said it so well, but this is exactly how I feel.

Oh and Dawgluver, bananas ick me out too. I keep trying, but not succeeding with them.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 02-22-2012, 09:42 PM   #37
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Texture is a big deal for me.

I hate anything mushy or slimy. When I met my partner he liked all his vegetables cooked to mush, I have retrained him to like them with a little bite to them. His mother cooks everything to death.

I don't like the taste or texture of fish. I don't like "chunky" tomato sauce, the mushy tomatoes are a turn off, if I am served chunky sauce, I will often mush up the chunks with my fork, and then I'm OK. I make my tomato sauce with crushed tomatoes. My mom would sometimes buy strawberry preserves, and the whole mushy slimy strawberries in the jar would gross me out, so I would take some out and mush them up before spreading on my toast so it looked more like jam.

I don't mind the taste of mushrooms, but dislike the texture. I don't care for okra, zucchini, summer squash etc.. I don't care for cooked celery, but like the flavor, so like Addie, when making soup I'll put in big chunks to take out later.
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 02-22-2012, 10:35 PM   #38
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,030
Quote:
Originally Posted by Alix View Post
+1

I wish I could have said it so well, but this is exactly how I feel.

Oh and Dawgluver, bananas ick me out too. I keep trying, but not succeeding with them.

I love bananas. Eat one every day. It and a chunk of cheese are the only foods that keep my GI problems under control. Plus I need the potassium.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-22-2012, 10:36 PM   #39
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Bananas keep your BP lower too. I just can't do it. I keep trying but they are not on my list of fave foods.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 02-22-2012, 11:26 PM   #40
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,030
Quote:
Originally Posted by PrincessFiona60 View Post
Texture always was important to me, no over cooked rice and pasta, oatmeal, al dente please. Then I lost all my teeth...there are things I love but can no longer eat, I've had to relearn to cook pasta just past al dente. It's terrible not being able to eat some things because I cannot get past the texture of what I can chew. Shrek will not wear his teeth, he needs most things pureed.
I only wear my teeth when I go out. I don't have a lower plate. My mouth is too small. I simply cannot close my mouth completely when I tried to put in a small plate without the teeth. I have a child size mouth. (Do I hear dissention?) I asked my dentist to put that in writing for me. but my dentist ook a pic of my teeth before removing them. He then made my plate to look exactly like my own teeth did. Even with the two front ones slightly turning in. A lot of folks do not realize that they are not my natural teeth.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:21 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.