Food Texture

I’ve taken a lot of ribbing from my family for many years about my ideas on the texture of foods. There are many foods I’ve tried, on my travels and in cooking school, and some I do not like for their texture alone.

For example, a perfectly cooked fried squid is delicious, rings only, no tentacles. I did try octopus in Greece and found the texture unpalatable.

I won’t eat tofu mainly because, what’s the point? No cottage cheese (lumps) or dried coconut flakes (shards).

I’ve no desire to eat brains or pig rectum on a dare, but have eaten veal kidneys and sweetbreads and just choose not to make them on a regular basis.

So, my secret is out. I’m a texture-phobe. Oh, a good friend who now lives abroad used to meet me for bubble tea with tapioca “pearls.” I’ve never tried it and it was even painful watching her sip it through a straw.

Cheers, have fun with your textured foods! Dee