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.

  • shartgargle@lemmy.zip
    1·
    2 days ago

    Brussels sprouts. “If you cook them ri” shut the fuck up right now. I’ve tried every single persons “right way” and they’re fucking disgusting. I’m never trying them again. Dog shit wrapped in bacon and dipped in bbq sauce is more likely to enter my mouth than another Brussels sprout ever again.

    Also asparagus… But that’s for a different reason. When I was a kid my stepdad at the time told me of a dream he had where he saw an asparagus growing out of his thigh so he flicked it and rubbed it around and started pulling on it and it kept going and going. Never touched the stuff since.

        • funkajunk 🇨🇦@lemmy.world
          0·
          2 days ago

          Plant breeders have identified varieties that naturally produce lower levels of the compounds responsible for that strong bitter taste.

          So today’s Brussels sprouts tend to be:

          • noticeably less bitter
          • somewhat sweeter and nuttier
          • much easier to make delicious by roasting/browning
          • shartgargle@lemmy.zip
            1·
            2 days ago

            That’s cool, but like an ex with issues, I’m happy they’re in a better place now, but I am better off with them out of my life.