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Mar 9, 2009 01:06 PM

It's a texture thing...

Hello all. What foods out there do you find texturally disgusting? For me, it has to be the common culprit: Oysters. So me the shivers. What about everyone else?

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  1. Liver. Oh - and lima beans. Liver and lima beans are probably my two ickiest foods I've ever tasted - although I'm sure there are ickier out there! LOL

    6 Replies
    1. re: LindaWhit

      I'm with you on the liver Linda - UGHHHH no I can't to it (though I eat fois gras and liver pate)
      but I seriously LOVE lima beans!!!

      Based on textue alone though, I can't say anything bothers me - I like 'em all!

      I met a woman once who had no sense of taste or smell, so for her ALL of the enjoyment of eating was based on texture.

      1. re: NellyNel

        We should get together, NellyNel. I LOVE liver and can't stand lima beans b/c of the texture thing. "And so betwixt them both, you see ..."

      2. re: LindaWhit

        Linda, I'm with you on BOTH--good (bad!) call. And at this point, I can't even vouch for the *texture* of the liver anymore, the memory of the smell alone is enough to make me want to vomit. Limas feel as though the beans are encased in wax pods--doesn't get much grosser than that!

        OTOH, I unknowingly ate octopus head at a sushi bar and actually liked it!

        1. re: kattyeyes

          The smell of liver is what gets me as well, katty!

        2. re: LindaWhit

          What about foie gras? (will the name make it texturally acceptable? ;P) And can you do liver mousse or pate?

          1. re: kobetobiko

            I think I've had pate and/or fois gras once - and I don't recall if I liked it or not (based on the love for fois on CH, I think I'd remember if I really liked it!).

          1. No discussion of texture would be complete without mentioning natto:


            And though I do find the texture pretty disgusting, I still crave it sometimes.

            8 Replies
            1. re: huaqiao

              thanks for the link ..I never had natto - but I'd bet I'd like it!!

              1. re: NellyNel

                Careful what you bet on - I thought the same until actually tried natto. The texture is kind of gooey/slimy, but I didn't really mind that, it was the taste that really put me off it. Fermented, kind of vomitous, and I couldn't get that aftertaste out of my mouth until I got home and brushed my teeth.

                1. re: BobB

                  Ditto. I felt all cool for ordering it once 10 years ago or so and then felt like a boob as I choked down 1 bite and haven't given it another shot since.

                  Always worth returning to "Steve, Don't Eat It" at The Sneeze for that one...Natto's Volume 6...A quote, not even the best one: "I remembered hearing about this stuff on Iron Chef one time when it was the secret ingredient. The judges in the show were commenting on what a great job the chefs had done to 'supress the smell' of the natto. I'm no Iron Chef, but I've got a clever way to supress the smell. Don't put it in your fucking food."


                    1. re: alkapal

                      That one's probably my fave. That and the one in which he makes prison wine.

              2. re: huaqiao

                I'll see your natto (which I've admittedly never tried) and raise you pulque (which I wish I hadn't).

                1. re: alanbarnes

                  Pulque is bearable when mixed with Kool-Aid. But otherwise it's a waste of agave (that could've been used for tequila).

                  1. re: ipsedixit

                    despite living in texas, i have never heard of pulque before!
                    wikipedia makes it sound downright palatable (they show a rather inviting six pack).

                1. re: Dan G

                  I am with you on the bananas. I don't mind the taste, but a bite is all I can handle before I'm ready to gag.

                  1. re: Dan G

                    I've never been crazy about the texture of bananas either. If I'm eating them fresh I usually can only eat them when the peel is still slightly green. Otherwise they end up in muffins and cakes or ice cream.

                    1. re: bayoucook

                      I can do tapioca, but not tapioca pudding. Ditto on rice pudding. So gross.

                      1. re: akq

                        Exactly. I do not want my nice creamy pudding sullied with little slimy pellets. Ew.

                        1. re: akq

                          Rice pudding! Yuck yuck yuck! My dad loves the stuff and it's always grossed me out.