Question of the day.

   What’s a food you hate not because of its taste but its texture? 

   My answer: 

   Usually, if I hate a food because of its texture, its taste isn’t too good either. But some things I can think of are some kinds of jelly candies, I’m not sure if they have any specific name in English or anywhere in the ANglosphere of if they’re even a thing but I mean chocolate-covered jellies. Not all kinds that I’ve had have terrible texture, but some definitely do, while still tasting decent. Then there are potatoes, which, well, it’s hard to avoid potatoes in my bit of the world because literally if you’re not on keto like my Mum is or something else like that then everyone here eats potatoes, so I generally just deal with it and if I have to eat them, I will, but I definitely can’t say I like them and it’s precisely because of the texture. They can taste pretty good when they’re made well, but the texture is just meh. And mashed potatoes are yuck, I can’t comprehend how some people like it even more pulpy and add butter or milk to it like our Olek does, ewwww! The only potato-based things I truly like are chips/fries, crisps/chips, Silesian dumplings and potato pancakes, which now that I think of it  I can’t recall ever seeing any Anglophone people mentioning them so maybe this is not a thing anywhere else, so in case you don’t know what this is it’s basically just shallow-fried pancakes made of potatoes with eggs, flour and salt. The potatoes are actually grated, but usually I don’t think the texture is felt as much as in many other dishes including potatoes, especially that they’re supposed to be eaten right after frying so they’re  crispy. You can either have them sweet, with cream and sugar, which is how my family ate them most often when I was a kid, or spicy/salty, with all sorts of things like champignon sauce, sour cream with hot spices like chilli/kalonji etc. I don’t really eat either Silesian dumplings or potato pancakes in “unverified” places though, because sometimes some people do make them so that they feel very mushy on the inside, whereas others do not, so I no longer feel like taking the risk. Fries can sometimes have a yucky texture as well, especially in some fast food places, but it’s a lot more common with Silesian dumplings and when you eat out it’s really difficult to find ones that have the texture they actually should have, I seriously know only two food places which have delightful Silesian dumplings and loads which have them super crappy or even serve them sweet by default which I think is sacrilegious. Perhaps that’s just because I’ve never  tried them in Silesia where more people should know what they really should be like in terms of both texture and taste. Oh yeah, and most cooked vegetables, especially stuff like zucchini. It can taste not too bad but the texture is awful. Some cooked vegetables, like cauliflower for example, are really cool both in terms of taste and texture if they’re al dente, but most vegetables are far better raw in terms of texture in my opinion. 

   You? 🙂 


27 thoughts on “Question of the day.”

  1. I’m on the onion band wagon, but the texture (unless they’re over cooked, then slime city IMO) usually doesn’t bother. It’s the whole IDEA of onions. 🤢 A lot of ‘stewed’ vegetables have a horrible texture (IMO), tomatos, celery, peppers, almost any vegetable you can name is fairly nasty if it’s over cooked.

    Liked by 1 person

    1. Which is why I prefer raw vegetables about eighty-ninety percent of the time.

      Can relate when it comes to peppers [capsicum].

      Turnip; parsnip; yam; pumpkin; shallots…

      [okay, I’ll stop naming vegetable over-cooked disasters now…]

      Liked by 1 person

      1. Oh, interesting to know that you have potato pancakes in Australia as well! I’ve never heard of anyone eating them with either tomato sauce, mayonnaise or soy sauce over here so all these feel rather original. And ours are very flimsy actually.
        I don’t mind couscous in texture but it feels super bland taste-wise to me, no matter with what you eat it it just isn’t an overly exciting food imo.
        Good point about the dissonance between the chocolate and the jelly, I think that’s what the problem is exactly for me as well. Totally agree! I think pumpkin is especially gross out of these, but I don’t really like it in any form.


      2. Pumpkin!

        I do like it in soup…

        [very often with a cream involved].

        Otherwise – it is mostly the smell which puts me out of pumpkin content[ion].

        And then there was squash.

        I was a small girl and there were big smells or strong smells.

        Cabbage can be devastating when over-cooked!

        Especially when it comes to its partnership in a corned beef meal…

        Sprouts – they just have a way of turning BROWN when not buttered or salted.

        Thus it can be easy to tell when they are being over-cooked.

        One leaf at a time when it comes to those vegetables – and treat the water with respect…

        And I will mention broccoli as well.

        Liked by 1 person

    2. Yeah, I’m totally with you regarding stewed vegetables. I’m not a fan of stews in general. ANd I guess anything that is over-cooked instantly becomes awful because of the texture, even if the taste is the best in the world.

      Liked by 1 person

      1. Yes!

        Now the funny thing is that I LOVE stews.

        It does depend on whether the meat and the vegetables are packed together.

        The two main problems are – volume and [pro]portion…

        So you get a lot of tastes together that you would not do normally?!?!?!?


  2. Texture issues? I have extreme issues with bananas! And also onions. I love onions that have been grated and dried, and come in a shake jar with the spices in the grocery store. But I hate onions that are fresh. They’re just slimy. And cooked carrots. I can eat carrots (with some reluctance, as I find them boring), but they have to be raw, like you’re saying abotu veggies, for sure! I don’t mind sauted zucchini, but I don’t eat it very often! Potatoes are a weird issue, for sure. I can’t eat a baked potato. I can eat just about any other kind of potato: sauted (yum), fried (heck, yeah), boiled even. But baked potato isn’t my thing. I’ve been sauteing diced sweet potato and lean ground meat, and it’s as healthy as a baked sweet potato (I assume) because I’ve quit using oil and am instead using some low-cal salad dressing (like a vinaigrette) in the nonstick skillet.

    Hmm… oh yeah, applesauce! NOT happening. And pudding! Yuck. I’d be in dire straits if I had a mouth injury or whatever and had to get by on liquid or soft foods, but I guess I could make some fruit smoothies. Those are okay. Oh my gosh, I just remembered something. Picture it: I’d had my wisdom teeth removed, and I wasn’t supposed to chew on anything. My sister brought home some fries. I begged her for the fries, because I’d been deprived of real food for days. She said, “You’re not supposed to eat fries!” And I said I’d be fine. So she gave them to me and I ate them, even though chewing them really freakin’ hurt! Gotta have my fries!! 😀

    Liked by 1 person

    1. Yes – the texture of baked potato can be undercooked and unpredictable, Meg.

      [and yet I ADORE the stuff – mostly because of what is in them].

      I do enjoy boiled potatoes like you.

      That does sound like a good mixture – the sweet potato.

      Fruit smoothies – some – can play havoc with injuries and abrasions of some sorts.

      Liked by 2 people

    2. Bananas are vile, but for me the taste is just as yucky as texture, I hate anything banana-flavoured as well. And cooked carrots, yeah, I totally feel ya. I can kinda sorta understand people eating cooked carrots alongside stuff like some meat and potatoes, but it’s even more gross in soups. My Mum always makes chicken soup with carrot, and as much as I love chickenn soup, and especially my Mum’s chicken soup, I hate the carrot in it, I think it totally doesn’t go along with soups. Raw is absolutely fine though.
      Yeah, I’d perish on a liquid diet I think. I’d only be able to eat things that are either properly liquid, or creamy, rather than mashy or mushy, and that narrows down the possibilities quite a lot I guess because I’ve always had an impression that people on liquid diets eat lots of mushy things.
      Lol I don’t think I’d be able to resist fries in this situation either, the pain would have to be horrific or I’d have to be at high risk for complications or something. 😀

      Liked by 1 person

      1. HA HA HA HA! Yeah, for sure, on all points!!

        (Oh, hey, Mr. Kitty’s here to say hello!)

        Yeah, and the problem with the carrots in America (I don’t know if this applies in Europe) is that every single premade canned soup in the stores has cooked carrots. It’s near impossible to find one that doesn’t!! AAUGH! I’d like soup otherwise!!

        And yeah, for sure, if we were stuck on liquid diets… it would be hilariously disastrous! 😀

        Liked by 1 person

      2. Hi Mr Kitty! [and Misha and Meg and Emilia and everyone on this thread]:

        When it comes to liquid diets I take my cue from the antienterics.

        Carrot has a way of showing up when you don’t want it to.

        For example I was a devoted drinker of carrot juice – until I noticed its effect as a diuretic.

        And raw carrot these days – qua carrot – is rather too chunky. So with the knife I go – or else the grater.

        As nice as fries can be – I’d make myself puree them.

        There is this additive that somehow makes banana drinks enviable. Again this is through Big M – and I thought they also did strawberry; caramel; coffee; pineapple as well as the plainer milks.

        THAT was definitely a peer-driven or peer-facilitated tasting option.

        Wonder if you got the impression from mushy peas and/or the preparations made for crawlers and walkers and infants? Or indeed senior citizens?

        What a pity that the carrot gets in the way of the soup!

        For me it may well be tomato skins and again the textures of celery and kale souped up.

        [again in the case of the celery soup – too bitsy and granular!]

        [and kale may well be too rough if I have not said that before…]

        Liked by 2 people

      3. Hi, Adelaide! You make a lot of great points about foods!! All very true!! Aww, thanks for saying hi to little Mr. Kitty!! He’s such a sweetheart!! Love for kittens!!

        Hi, Emilia! Ooooh, I’m coming soup-shopping in Poland!! 😀 YAY! And didn’t you get me hooked on some sort of cookies once? Oh my goodness those were GOOD.

        Liked by 1 person

    3. Aw, hello Mr. Kitty! 🙂 I can hear Misha whispering hello from the wardrobe as well.
      Ugh, luckily I don’t have too much experience with pre-made soups, but I believe the carrot may not be as ever-present in them over here.

      Liked by 1 person

    4. Oh yeah, these cookies are yummy. Well at least in the orange flavour that I sent you, other flavours are pretty yucky in my opinion. But they’re not really Polish cookies, except I only learned that after sending the MIMRAs. 😀 They’re called Jaffa Cakes in Anglosphere (or at least Britain/Ireland for sure) and after finding that out I’m kind of surprised that they don’t seem to be a thing in America, they definitely need to be ’cause people are missing out on a good thing.

      Liked by 1 person

      1. Everything about it. It’s not a potato, and not cheese, a completely different texture. The only tofu I can manage is silken and only if it is mixed in lasagna. Then again, I am sure I have eaten tofu in dishes never knowing its there. So it isn’t the taste.

        Liked by 1 person

  3. There are such things as potato-pancakes in the Anglosphere.

    [especially in Australian fish and chip shops! They have lots of wraps and wrinkles.

    Scallops are part of that spectrum – fish and chip shop potato cakes are often hard and unyielding in texture].

    A significant other of mine LOVED them with soy sauce – tomato sauce was the more usual condiment among many of my peers – or even mayonnaise sauce.

    They would be among his favourites at the refectory/canteen.

    Grain things like quinoa and couscous.

    and some green leaf-ish things like herbs and spices – specifically mint and parsley.

    Anything that cannot be easily moved and manipulated on my tongue and into my cheeks and palates.

    And some stewed meats like Melanie Cee has said.

    [I felt the pain over celery and other stringed vegetables in particular

    Some minces – again their textures can be hard to get right.

    [again covered by spices and sauces].

    And the textures of toast can be very rough.

    Bread crumbs are very chokable.

    [this is if I have a scratchy mouth/palate in the first place].

    I do know something about the chocolate covered jellies – something about the sharpness of the chocolate and the invisibility of the jellies. It makes a dissonance in my mouth; throat and brain.

    Liked by 1 person

    1. Oh, interesting to know that you have potato pancakes in Australia as well! I’ve never heard of anyone eating them with either tomato sauce, mayonnaise or soy sauce over here so all these feel rather original. And ours are very flimsy actually.
      I don’t mind couscous in texture but it feels super bland taste-wise to me, no matter with what you eat it it just isn’t an overly exciting food imo.
      Good point about the dissonance between the chocolate and the jelly, I think that’s what the problem is exactly for me as well.


      1. The flimsiness would be a big thing for me to try Polish potato-cake.

        Trying to pick it up with an implement and/or with fingers would be the best way to go.

        Couscous does have a blandness involved when it comes to the crumby type – the pearl versions of that grain usually have more taste and preparation [most frequently a fruit spread like orange or lemon or another kind of jus].

        Was inspired to try it from a librarian.

        No – that was HUMMUS that I was inspired to try.

        Hummus is still not a part of my regular diet.

        And then I think of all the dips which are good like tzatziki [cucumber dip] and beetroot dip and pumpkin dip. I wonder if you chip and dip often [or your relatives do – perhaps on their own or in a gathering]? Also the relishes – corn relish and the chickpea universe.

        [again we think of jams and jellies – which are so, again, individual].

        I suppose this is an opportunity to tell you that the mustard in France is beginning to run out – there is a key ingredient out – they are grown in Ukraine and Russia.

        So if anyone likes mustard – Dijon in particular – now is not the time to get the run on it.

        [four kinds of mustard I seem to know: English mustard; German mustard; Dijon mustard and at least one other kind – the AMERICAN variety which is hot dogs and frankfurters and wursts of every variety.

        And a Polish perspective on American mustard should not be too hard to acquire. Perhaps in another Question of the Day?]

        I like my mustard to BE mustard and have the SEEDS ground or shown. Something like sesame seeds which I have a love-hate relationship with depending on whether they’re black or white.

        One other thing that is very similar to Australian potatocakes/scallops in the European context would be the LATKE.

        And everyone has tried everything on the latke – up to and including horseradish and sriracha.

        Always good to help someone out in the matters of taste and the senses.

        Especially if the jelly were to be more “plastic” in nature. That would contrast even MORE with the chocolate especially if it were coffee-like.


        Goose fat covering texture – on a slice of rye bread.

        That is a very different texture to which I could not be indifferent.

        Liked by 1 person

    2. Hahaha yeah, it can indeed get quite messy when you eat Polish potato pancakes with something like cream and sugar with your fingers.
      Hummus is yum!
      I love a good dip! Tzatziki is cool. What my Mum often serves for some small gatherings or stuff like that is cellery sticks with a very spicey home-made dip, I really like that and so does Sofi. A fellow blogger Morgueticia also introduced me to cellery sticks with peanut butter which are delicious. But we don’t often chip and dip with actual chips, I really like to do it but I’m most used to eating chips just on their own so it just rarely happens with a dip, and my family do that even less often perhaps except for Sofi, I guess generally people here in Poland chip and dip either rarely or not at all, and some do it only with nachos.
      I like chickpeas in various dishes, as I do lentils and most legumes really.
      That’s interesting to know about French mustard, and quite a pity. I’m not a huge mustard connoisseur, again because most mustards have a yucky texture imo, but French mustard is one of the two kinds that I actually like with some dishes. The other one is Russian, which is delightfully hot and has larger grains so doesn’t feel quite so mashy as most mustards. I’ve never tried the American one I think, or if I did I didn’t know it, but I’ll sure share my perspective if I ever will knowingly try it.
      Oh yeah, I’ve heard that latke is something similar to potato pancakes indeed.


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