Ever stumbled upon a dish that left your taste buds perplexed by its texture? Thanks to a lively discussion on an internet forum, we're delving into the world of tragic textures, to explore the foods that, for a lot of foodies, prove to be a textural challenge. From slippery to grainy, these culinary encounters can be a real mouthful.
Red Delicious Apples
Red Delicious apples, while visually appealing, are often criticized for their texture. Some people find them mealy and lacking the crispness and juiciness that is expected from a fresh apple. Biting into a mealy Red Delicious apple can be a real texture disappointment for fruit enthusiasts.
Coconut
Coconut, even when prepared properly, can have a gritty or chewy texture that some individuals do not enjoy. Biting into pieces of coconut with an undesirable texture can be an off-putting experience, especially when compared to the creamy and smooth texture of well-prepared coconut-based dishes.
Overripe Fruit
"They are sickly sweet because the sugars are overdeveloped by that point," declares the first contributor. "To add to that, the texture is gritty and wet. It falls apart like wet sand." That old piece of lime sitting lost on the fridge shelf agrees. I'm unsure what is worse; biting into overripe fruit or handling it.
Cartilage
"Cartilage," states someone who doesn't enjoy sinewy protein matter. "Like chewing a bouncy ball." While the boiled version looks revolting, I have tried deep-fried pig's ears in Spain, which are delicious. But yeah, even the word sounds unappealing. "Can I interest you in some cartilage?" says no person ever.
Fatty Meat
It seems younger eaters don't appreciate the flavor and health benefits animal fats bring. "I used to freak out as a kid when I found fat on my meat," says one commenter. I concede that uncooked fat on any meat is disgusting, so this argument also depends on culinary arts.
Balut
Balut is much loved in Eastern Asia. This popular snack is a fertilized bird embryo still in its egg. Here is one observer's grim description: "Yes, you feel the hair, the soft bones, and beak," explains a balut aficionado. "Honestly, (it) doesn't taste bad, but the texture? That takes some desensitization to get used to."
Boiled Cauliflower
Cauliflower is one of those vegetables with a high-offense risk; treated without care, this crumbly, white root vegetable will repel even the most open-minded first-time sampler. In my native England, it somehow gatecrashes most pub roast dinner plates; boiled, unseasoned, rock-hard: disgusting. However, cooked the right way, such as baked in cheese sauce or deep fried and tossed in Buffalo sauce, cauliflower hits high notes.
Vacuum-Packed Boiled Ham
"North American sliced ham in vacuum packs," suggests our next commenter. "Why is it always wet? What's the jelly stuff? The mouthfeel and texture is an instant gag." Ah, cheap cuts of sandwich ham sitting in a slimy brine liquid? What's not to like — except everything! In Spain, air-dried Serrano ham is the norm; not a gunky sealant in sight.
Celery
I will agree with this person even though I am more against celery's pungent taste, permeating any dish with its peculiar earthiness. A more tolerant cook adds some balance. "I don't mind the flavor but absolutely hate the texture," she explains. "If a recipe calls for celery, I chop it down to almost paste."
Tongue
Some countries swear by this organ, which usually comes from a cow. Strangely, some people don't think twice about eating offal: kidneys, liver, or heart. Put a tongue near them; they run a mile. "I had a lengua (Spanish for tongue) taco, and it was giving me big square eraser vibes." Now, that kind of bite would rub me the wrong way.
Fermented Soy Beans
In Japan, a favorite delicacy is "natto," a fermented soybean concoction. "It smells like rotten beans, the beans themselves are covered in slime, and many people like to crack a raw egg into them," explains the Japanese food fan. The Japanese are a brave bunch, especially regarding unique foods like poison puffer fish, natural fish fertilizer (yes, it is what you think it is), and natto.
Bubble Tea
Korean teenagers look away now! This commenter has a disdain for Asia's go-to refreshment. "I despise Bubble Tea," begins the tea cynic. "Its makers were probably thinking, 'Hey, here's a tasty beverage! Also, we've engineered it so that it'll shoot snot rockets inside your mouth as you drink it.' Enjoy!" I am just the messenger — though I am not a fan of those bubbles either.
Source: Reddit.
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