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?
EDIT:
I wasn’t going to do this, but I’m tired of replying to people and will post this at the top.
The person that prompted this question is a close-minded piece of crap. He has no sensory issues, just a shitty mindset, with ignorance and prejudice on display with no shame. I have the pleasure of hearing his annoying shit every night.
The knee-jerk reactions I have received from people in this post have had me examine my own knee-jerk reactions, attributing malice to that which may be misunderstanding rather than bigotry or hatred. This is what I am taking away from this post. That even I should take a chill pill every now and again; it’s not all a tragedy.
I will not delete it, because there are some very thoughtful replies that explain different viewpoints, that people took time to type out. It would be disrespectful to them to do that.
Call me what you like. Don’t care. I will not be replying to any other replies.
I’m a picky eater, but I will try things and do like a lot of different foods, but once I try something and don’t like it, it gets added to the “nah” list, and there’s a bunch on that list and some is “normal” stuff. For example, fuck green bell peppers, red bell gang all day.
How do you tell the difference between green and red? I certainly cant if I was blindfolded
They taste entirely different, so much so that the assertion that they don’t is flat out crazy.
Green are picked before they’re ripe, they’re bitter, grassy, and overpower every food they’re in.
Red otoh (and yellow and orange) all taste pretty similar to each other, and by letting the pepper actually ripen it gets sort of sweet, the grassyness fades away, and it becomes a good addition to whatever they’re in.
I have yet to try all the strange varieties I can’t find in the store however, I have no reference for the flavor of purple, brown, or black bell peppers.
Agreed, this would be like someone getting surprised I can tell the difference between broccoli and cauliflower. They look similar, but the taste is entirely different. Red all the way.