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Textural aversions

tinnywatty May 13, 2011 12:27 PM

I've never been able to enjoy macaroni and cheese (homemade or box), pasta with cheesy/alfredo sauce, anything that's too creamy (very high fat ice cream, whipped cream, cream cheese) unless it's in very small quantities or spread thinly on something with a rougher texture.
If I make a quesadilla, it either has a very thin layer of cheese, or I let it cool until the cheese is no longer stringy/squishy- same with pizza. I don't like anything with a mucousy texture either (hot and sour soup).
I'm convinced it's a texture thing, since I enjoy the flavors of all but the boxed mac and cheese, and if they're baked to be crispier, especially in the case of homemade macaroni and cheese, I like them fine.
Does anyone else have a similar aversion to an entire texture? Not liking mac and cheese made me an odd kid!

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  1. mucho gordo RE: tinnywatty May 13, 2011 01:00 PM

    I'm just the opposite; I can't handle anything crunchy or crispy.

    3 Replies
    1. re: mucho gordo
      tatamagouche RE: mucho gordo May 14, 2011 02:21 PM

      Really? Why? I think of that as the one texture most cultures can agree on in one form or another.

      1. re: tatamagouche
        mucho gordo RE: tatamagouche May 16, 2011 10:36 AM

        Crispy / crunchy does nothing to enhance or add to the taste. All it does is scratch my palate and gums while making noise. Crunching sounds emanating from someone's mouth are unappetizing to me.

        1. re: mucho gordo
          tatamagouche RE: mucho gordo May 16, 2011 12:06 PM

          Fair enough. Not the case with me, but fair enough!

    2. m
      maxie RE: tinnywatty May 13, 2011 01:41 PM

      I can not eat creamy things with soft but chunky bits in them, like rice pudding or tapioca pudding.

      2 Replies
      1. re: maxie
        ferret RE: maxie May 13, 2011 01:56 PM

        Great, now you got me thinking about rice pudding -- yum. And I'm nowhere near Rice to Riches.

        1. re: ferret
          maxie RE: ferret May 13, 2011 07:53 PM


      2. arktos RE: tinnywatty May 13, 2011 02:11 PM

        I don't like slimy, mucous-like things, such as: over-cooked okra and eggplant, purslane or natto. Just makes me want to gag. I can't even chew the stuff, just swallow it like a pill.

        9 Replies
        1. re: arktos
          mucho gordo RE: arktos May 13, 2011 02:21 PM

          Judging by your description, I'll bet you wouldn't be a fan of raw oysters, right?

          1. re: mucho gordo
            arktos RE: mucho gordo May 13, 2011 02:37 PM

            No, I actually like oysters, they seem more 'intact' than slimy; it's mainly the vegetables I object to.

            1. re: arktos
              mucho gordo RE: arktos May 13, 2011 02:49 PM

              I lost that bet. I was sure you'd be eschewing raw oysters.

              1. re: mucho gordo
                ferret RE: mucho gordo May 13, 2011 02:57 PM

                You don't eschew oysters, you esswallow them.

                1. re: ferret
                  CynAmyn RE: ferret May 13, 2011 03:05 PM

                  OK that got me

                  1. re: CynAmyn
                    tinnywatty RE: CynAmyn May 13, 2011 10:15 PM

                    I swallow oysters as fast as possible.. I can't stand biting into a slippery fleshy thing. I love the flavor though!

                    1. re: tinnywatty
                      scubadoo97 RE: tinnywatty May 14, 2011 02:00 PM

                      What flavor? The sea flavor of the brine? If you are sucking them down whole you are not tasting the oysters but the brine.

                  2. re: ferret
                    mariacarmen RE: ferret May 15, 2011 10:59 PM


                    1. re: ferret
                      mucho gordo RE: ferret May 16, 2011 10:38 AM

                      <chuckle>. You do have a way with words, ferret.

            2. Vetter RE: tinnywatty May 13, 2011 07:00 PM

              I cannot abide water chestnuts and bamboo shoots. That wierd, wet crunch. ugggghhhhhhh

              6 Replies
              1. re: Vetter
                mariacarmen RE: Vetter May 15, 2011 11:00 PM

                i am with you on BOTH! wow, can't believe someone else feels exactly the same about something so specific.

                1. re: mariacarmen
                  italia84 RE: mariacarmen May 18, 2011 06:10 AM

                  I loathe and despise water chestnuts, but don't mind bamboo shoots. But waterchestnuts, ugggh. Probably my least favorite food on earth.

                  1. re: italia84
                    buttertart RE: italia84 May 18, 2011 06:13 AM

                    The fresh ones of each are totally different from the canned. I never liked either one until I had the fresh.

                    1. re: buttertart
                      EWSflash RE: buttertart Jun 5, 2011 09:44 AM

                      I didn't mind either until I had them fresh, I adore fresh water chestnuts- so sweet and crunchy- and can't stand bamboo shoot. I bought a fresh one once and when I got home I spent fifteen minutes looking for an electrical fire in the kitchen before I figured out it was the bamboo shoot that smelled like that. They both have a great texture, though

                2. re: Vetter
                  linguafood RE: Vetter May 18, 2011 06:20 AM

                  Used to hate them both for flavor and texture, tho water chestnuts don't have much of a flavor. But the bamboo shoots.... crunchy and stringy at the same time. Ick.

                  I like the water chestnuts now and again for the texture, actually. But that's because they are so subtle in flavor. And I do like crunchy. And crispy!

                  1. re: Vetter
                    Manybears RE: Vetter May 18, 2011 11:27 AM

                    That's funny-- I think that water chestnuts are my very favourite texture!

                  2. s
                    sueatmo RE: tinnywatty May 13, 2011 07:03 PM

                    I never liked the texture of canned pineapple, which was often on the menu at my house when I was a kid. I like fresh pineapple though. I'm still not a fan of canned pineapple.

                    2 Replies
                    1. re: sueatmo
                      goodhealthgourmet RE: sueatmo May 13, 2011 08:47 PM

                      canned fruit has a texture all its own...and it's not a pleasant one. i'm suddenly having school cafeteria flashbacks to canned fruit cocktail...mealy, mushy...blech.

                      1. re: sueatmo
                        EWSflash RE: sueatmo Jun 5, 2011 09:45 AM

                        I actually like them both. A good fresh one is my favorite, though. I even like chewing on the core.

                      2. Michelly RE: tinnywatty May 13, 2011 08:23 PM

                        Raw mushrooms...spongy and little, if any taste. Sauteed in butter, they're wonderful.
                        And don't get me started on uni (raw sea urchin, for non-sushi diners).

                        1. goodhealthgourmet RE: tinnywatty May 13, 2011 08:49 PM

                          you might be interested in this thread:

                          and on a more positive note, the other side of the coin:

                          1 Reply
                          1. re: goodhealthgourmet
                            tinnywatty RE: goodhealthgourmet May 13, 2011 10:17 PM

                            Oh, thanks!

                          2. ipsedixit RE: tinnywatty May 13, 2011 09:19 PM

                            Cold, congealed fat.

                            Whatever texture that is, that's my aversion.

                            26 Replies
                            1. re: ipsedixit
                              LauraGrace RE: ipsedixit May 15, 2011 11:49 AM

                              Even butter?

                              1. re: LauraGrace
                                ipsedixit RE: LauraGrace May 15, 2011 11:52 AM

                                Never been a big fan of butter, esp. for cooking.

                                My choice of fat is either lard or oil.

                                I don't even use butter for things like grilled cheese sandwiches.

                                I will use butter if I have to for baking, but that's about it.

                                1. re: ipsedixit
                                  LauraGrace RE: ipsedixit May 15, 2011 01:37 PM

                                  I don't use butter for grilled cheese sandwiches either -- mayo works way better!

                                  1. re: LauraGrace
                                    mucho gordo RE: LauraGrace May 16, 2011 10:41 AM

                                    HUH??? You put mayo in the frying pan instead of butter? I didn't know you could do that.

                                    1. re: mucho gordo
                                      mariacarmen RE: mucho gordo May 16, 2011 10:44 AM

                                      i think she means "buttering" the bread slices with mayo before grilling. i've done that too, with fried baloney sandwiches!

                                      1. re: mariacarmen
                                        mucho gordo RE: mariacarmen May 16, 2011 10:55 AM

                                        AHA! That makes sense to me.

                                        1. re: mucho gordo
                                          LauraGrace RE: mucho gordo May 16, 2011 12:15 PM

                                          Yup. You can use more and it's much easier to spread, so the bread gets super crisp without being as greasy as if you used a bunch of soft butter.

                                          1. re: LauraGrace
                                            mucho gordo RE: LauraGrace May 16, 2011 01:13 PM

                                            Waitjustaminutehere! The bread gets super crispy? It sounds like you're putting the mayo on the outside, correct?

                                            1. re: mucho gordo
                                              LauraGrace RE: mucho gordo May 16, 2011 04:00 PM

                                              Yep. I don't remember where I saw this tip, but it changed my life, grilled-cheese-sandwich-wise. So crispy and delicious and *evenly* browned. Mmmmmmm...

                                              1. re: LauraGrace
                                                mucho gordo RE: LauraGrace May 16, 2011 04:47 PM

                                                Sounds great to me. I'll probably be trying it next week. You still melt some butter first, don't you?

                                                1. re: mucho gordo
                                                  LauraGrace RE: mucho gordo May 16, 2011 05:47 PM

                                                  No need.

                                                  1. re: mucho gordo
                                                    mariacarmen RE: mucho gordo May 17, 2011 08:52 PM

                                                    nope, if you put enough mayo on the side that's going down in the pan it will brown very nicely. it's only with butter, if your butter is semi-hard or hard, that you need to add additional butter to the pan, because it doesn't always cover the whole side of the bread. mayo's much more spreadable, it fills iin all the nooks in the bread easier than even soft butter does.

                                                2. re: mucho gordo
                                                  mariacarmen RE: mucho gordo May 16, 2011 04:05 PM

                                                  i put it on both inside and out. outside to grill the bread golden brown. inside because i love mayo.

                                                  1. re: mucho gordo
                                                    linguafood RE: mucho gordo May 18, 2011 06:28 AM

                                                    wait a minute....i thought you said further upthread you HATE super crispy and crunchy?? why on earth would you want to make this, then?

                                                    1. re: linguafood
                                                      mucho gordo RE: linguafood May 18, 2011 09:15 AM

                                                      I can't imagine it would come out as crispy or crunchy as something battered and deep fried. It sounds as if it would be more like a piece of toast, which I have no problem with. If I'm wrong, please tell me.

                                                      1. re: mucho gordo
                                                        linguafood RE: mucho gordo May 18, 2011 09:25 AM

                                                        well, as someone who loves crunchy & crispy textures, i guess i just don't understand.

                                                        batter gives way more than a piece of toast, and i can't count the times a toast has scratched the roof of my mouth. that doesn't happen to me with, say, fried fish, or chicken wings, or french fries....

                                                        that's all.

                                                        1. re: linguafood
                                                          mucho gordo RE: linguafood May 18, 2011 09:58 AM

                                                          For me, toast is relatively soft as compared to, say, tortilla / potato chips or deep fried batter crusts. Even cookies have to be soft and chewy for me.

                                        2. re: ipsedixit
                                          mariacarmen RE: ipsedixit May 15, 2011 11:12 PM

                                          sooooo strange to me, Ipsedixit. not judging you, just so foreign to me! i could eat butter from a spoon.
                                          and i use lard and oil too.
                                          and i love biting into a big fat piece of steak fat, hot or cold.

                                          sorry, not trying to invalidate anything you say/feel. it just puzzles me about you!

                                          1. re: mariacarmen
                                            ipsedixit RE: mariacarmen May 16, 2011 10:00 AM

                                            No worries. I'm strange that way.

                                            The though of taking a big chunk of chicken or steak fat (or whatever fat) and downing it like it was an oyster makes my esophagus shudder.

                                            1. re: ipsedixit
                                              mariacarmen RE: ipsedixit May 16, 2011 10:46 AM

                                              as a kid, my mom would cut the big pieces of fat off their steaks, the fat with the big purple stamp? and leave them in the pan, along with the congealed, cooked blood, and i would go back to the pan and eat the fat chunks by themselves, scraping up the blood with them. so good. (sorry about your esophagus.)

                                              1. re: mariacarmen
                                                ipsedixit RE: mariacarmen May 16, 2011 10:47 AM

                                                Cooked blood ... now, that stuff I love!

                                                1. re: mariacarmen
                                                  linguafood RE: mariacarmen May 18, 2011 06:30 AM

                                                  omg, you totally lost me here. cold meat fat is one of the few things i hate, texturewise. it has to be either hot (still attached to its rib-eye) and almost melting, or i won't eat it. shudder. my dad used to eat all the fat we cut off of our steaks as kids.

                                                  you woulda LOVED living with me, cause you woulda always gotten all of our fat.

                                                2. re: ipsedixit
                                                  tinnywatty RE: ipsedixit May 16, 2011 04:37 PM

                                                  Me too.. I don't eat meat but when I did the fatty parts disgusted me.
                                                  I can handle butter but only if spread thinly or melted (i.e. on warm bread). I love the smell of cold butter though!

                                                  1. re: tinnywatty
                                                    ipsedixit RE: tinnywatty May 16, 2011 04:43 PM

                                                    What does cold butter smell like?

                                                    1. re: ipsedixit
                                                      linguafood RE: ipsedixit May 18, 2011 09:26 AM

                                                      kinda buttery.

                                                      1. re: ipsedixit
                                                        tinnywatty RE: ipsedixit May 18, 2011 09:00 PM

                                                        Sweet and creamy.

                                          2. b
                                            BelovedofIsis RE: tinnywatty May 14, 2011 05:20 PM

                                            Yep, I do not like raw oysters mostly because of the texture, same with rice pudding and flan. Oh and fat, I hate that chewy never can get it to break down fat pieces on meat. gagalicious. I will cook the meat with the fat on it but as soon as it hits my plate it gets cut off, I can't eat prime rib due to the fat deposits.

                                            1. g
                                              gilintx RE: tinnywatty May 14, 2011 05:34 PM

                                              My wife will happily help me prep tripe for menudo, but can't deal with the texture to eat it. It's not that she has any problem with the product, it just feels wrong in her mouth. Oddly, she eats the squid at dim sum just fine.

                                              8 Replies
                                              1. re: gilintx
                                                amyzan RE: gilintx May 15, 2011 11:30 PM

                                                I can't deal with tripe and other organs, either. But, I love squid, uni, okra, yama imo, cooked mushrooms, raw egg yolk. I can't quite figure it out. I'm not sure if it's the way it smells before it's cleaned or if it's the texture, or both, but it makes me gag. I also have a similar aversion to any kind of unprocessed liver. It's weird, because I love the flavor, but unless it's made into an utterly smooth puree, I cannot gag it down. Foie gras is out, as is ankimo, but give me a pate, and I'm all up on it. Now, if I could figure out how to puree tripe into something tasty...I guess I can't deal with a firm texture coupled with organ meat flavor? I like steak and kidney pie, though. Hmmm

                                                1. re: amyzan
                                                  mucho gordo RE: amyzan May 16, 2011 10:44 AM

                                                  Is there a difference in texture between foie gras and pate?

                                                  1. re: mucho gordo
                                                    tatamagouche RE: mucho gordo May 16, 2011 11:58 AM

                                                    Between fresh seared lobes of foie gras and a paté? Absolutely.


                                                    1. re: tatamagouche
                                                      mucho gordo RE: tatamagouche May 16, 2011 12:19 PM

                                                      Interesting. I always thought (pate de)foie gras was just a fancier name or a different type of pate

                                                      1. re: mucho gordo
                                                        mariacarmen RE: mucho gordo May 16, 2011 04:06 PM

                                                        foie gras is the liver itself. pate is what you make with the liver, adding butter and other things (sometimes a liquor, sometimes cream, herbs, spices.) and all pates aren't made with foie gras - foie gras is the liver of a goose or duck that's been force fed to enlarge the liver. pate can be, and often is, made with regular chicken livers.

                                                        1. re: mariacarmen
                                                          mucho gordo RE: mariacarmen May 16, 2011 04:51 PM

                                                          AHA! Thanks for clearing that up for me, mc.

                                                      2. re: tatamagouche
                                                        amyzan RE: tatamagouche May 17, 2011 06:50 PM

                                                        What mg said. To be clear, I have the same aversion to unprocessed chicken livers, ankimo, foie gras, but any of them made into a pate is fine by me. Just not country style, you know, with chunks. ;) It's weird, I know. How I adore steak and kidney pie I just haven't figured out. Maybe it's that the kidneys are pretty tender after baking so long?

                                                        1. re: amyzan
                                                          mariacarmen RE: amyzan May 17, 2011 08:50 PM

                                                          i have to say, seared foie gras is pretty darn tender! I've never had a steak and kidney pie, i'll have to try that sometime...

                                                2. g
                                                  gordeaux RE: tinnywatty May 15, 2011 12:13 PM

                                                  Cooked fruit.
                                                  I love everything about a cooked fruit pie except the bits of fruit. Cooked cherries and apples especially.

                                                  1. b
                                                    Breezychow RE: tinnywatty May 15, 2011 02:07 PM

                                                    Outside of okra, which for some reason I don't have a problem with, anything remotely viscous is gag central for me. Eggs have to be cooked to hockey-puck consistency, & while I adore oysters thoroughly cooked, raw ones are definitely no no.

                                                    1. scubadoo97 RE: tinnywatty May 16, 2011 11:23 AM

                                                      While eating some BBQ chicken last night I had a textural aversion when hitting a piece of cartilage. This is one texture I really don't like.

                                                      8 Replies
                                                      1. re: scubadoo97
                                                        buttertart RE: scubadoo97 May 16, 2011 12:17 PM

                                                        Cartilage is one of the few that oogs me out (technical term) too.
                                                        My boss can't stand any baked goods with things in them of different texture to the whole - particularly raisins.

                                                        1. re: buttertart
                                                          tatamagouche RE: buttertart May 16, 2011 12:27 PM

                                                          Wow, that's specific. And also rules out a heck of a lot of pastries.

                                                          1. re: tatamagouche
                                                            buttertart RE: tatamagouche May 16, 2011 12:45 PM

                                                            Doesn't it? He will eat brownies with nuts in them. There are hints of a dark and highly unpleasant experience in his past.

                                                          2. re: buttertart
                                                            linguafood RE: buttertart May 18, 2011 06:33 AM

                                                            Yep. Cardilage does it for me. I really squicks me out. Cold meat fat - as mentioned further upthread.

                                                            Don't like runny egg yolks, too spermy (cue thew's next pornographic reference), tho I have no issues with oysters, brains, sweetbreads or other rather soft and runny things. Might be more of a visual issue, perhaps.

                                                            1. re: linguafood
                                                              buttertart RE: linguafood May 18, 2011 09:31 AM

                                                              I don't like the hardish bit on the bottom of a fried egg, the runny part is A-OK with me. That bit always got fed to our dog when I was a kid.

                                                              1. re: buttertart
                                                                arktos RE: buttertart May 18, 2011 10:32 AM

                                                                I agree!

                                                                I called them 'pads', those greyish monstrosities-from-hell. Not even good enough for dogs, more like Guantanemo Bay/San Quentin material. To this day, I can't eat sunny-side-up eggs with the runny yellow viscous goo oozing out... grody to the max!!!!!

                                                                And as for brains, I remember some poor wag on the TV show 'Fear Factor' complaining about cartilage residues in brains... no sesos tacos for me after that.

                                                                1. re: arktos
                                                                  buttertart RE: arktos May 18, 2011 10:37 AM

                                                                  That would really do me in. Brians, ok, no on the cartilage. Why would they have cartilage? Isn't that a between-joints thing?

                                                              2. re: linguafood
                                                                scubadoo97 RE: linguafood May 18, 2011 11:18 AM

                                                                TMI : -)

                                                          3. c
                                                            CanadaGirl RE: tinnywatty May 16, 2011 12:04 PM

                                                            I can't handle shepherd's pie; the combination of smooth potato and whatever texture ground beef has just doesn't do it for me.

                                                            Othe than that I'm pretty flexible, but food has to have the RIGHT texture. If it is supposed to be crunchy it had to be crunchy, etc.

                                                            1. invinotheresverde RE: tinnywatty May 16, 2011 04:06 PM

                                                              Portobello mushrooms have that meat-like texture that really, really gosses me out. Same with chewy eggplant. Gag central.

                                                              1. j
                                                                jlhinwa RE: tinnywatty May 16, 2011 04:59 PM

                                                                Avocados and bananas...too slimy. Love banana flavored anything but I cannot eat an actual banana. Mushrooms, especially if sauteed. Tapioca pudding...gosh, there are a lot of things that are revolting to me texturally. I hate that fact and will periodically try something again to see if I have changed. Sadly, that has not happened often. I am about to try raw oysters again (textural aversion) because my 10-year-old daughter puts me to shame in her ability to slime them right on down.

                                                                1 Reply
                                                                1. re: jlhinwa
                                                                  arktos RE: jlhinwa May 18, 2011 10:34 AM

                                                                  I was just about to eat a banana for breakfast, now YOU ruined that for me.

                                                                2. c
                                                                  CarmenR RE: tinnywatty May 17, 2011 07:01 PM

                                                                  I don't like what I call "squishy-grainy." It started with my dislike for baked potatoes or potato wedges... the flavor is fine, its the texture I dont like. Same thing with beans without sauces...like if someone put strained red beans on top of a salad or something that would be squishy-grainy. But if they're in rice or have sauce or are pureed into hummus or something, thats ok. There are other examples of this but I can't put my finger on them... but most of the time if I get immediately turned off by a food its a squishy-grainy issue.

                                                                  1 Reply
                                                                  1. re: CarmenR
                                                                    silleehillee RE: CarmenR May 19, 2011 11:09 PM

                                                                    I totally get it! I don't like mealy foods, either. I don't like beans, but am fine with hummus (maybe because of the fat in tahini). And it took me years before I could like fresh corn. When I was a kid, fresh corn tended to be on the mealy side by the time we ate it. But I loved canned corn!

                                                                    And I don't like sour food either. I mean, that's what stuff tastes like when it goes bad (not that I know or anything, as I also live in a glass house). ;)

                                                                  2. EWSflash RE: tinnywatty May 17, 2011 07:39 PM

                                                                    I have very few textural aversions, I think- but I don't like soft meat or fish. Some is too delicate- I don't like steaks that are "so tender you can cut it with a fork", which is usually a tender but flavorless filet. I like mariscos and carnes with at least a little resistance to the bite, the weird exception would be the tripe in menudo. can't say I actually like the soft texture, but I do love the whole package.

                                                                    1. s
                                                                      S_K RE: tinnywatty May 17, 2011 09:51 PM

                                                                      I don't like okra as I've tasted the versions prepared so far in my life. If someone highly skilled at preparing it offered some to me, I would probably still try it at least a few times first just in case it was good. I used to dislike injeera for the texture reason and now I love it, for some reason the third time was the charm!

                                                                      2 Replies
                                                                      1. re: S_K
                                                                        Breezychow RE: S_K May 18, 2011 05:57 PM

                                                                        I used to dislike okra as well unless crispy fried. Then for some bizarre reason I grew it in my garden & tossed it sliced fresh into stirfries, soups, stews - you name it. It was WONDERFUL. Tender, flavorful, & not slimy at all.

                                                                        I encourage any & all okra haters with a garden to try growing a few plants & trying it fresh. I've even grown it in deck containers, as the hibiscus-like flowers, along with the pods, are very ornamental.

                                                                        1. re: Breezychow
                                                                          amyzan RE: Breezychow May 19, 2011 06:09 PM

                                                                          We have a neighbor who grows red okra along the side of his garage in the summer. He does this because it's attractive and functional and doesn't shade the rest of the garden. It grows really well in our hot summers, and the red variety seems less spiny, too.

                                                                      2. t
                                                                        tidbitt RE: tinnywatty May 18, 2011 09:28 AM

                                                                        Spongy meat like canned ham, breaded nugget things, processed cooked chicken, also those small gobs of fat in certain sausages make me lose my appetite.

                                                                        Prime rib is another thing I have a problem with. Years ago my husband and I would go out to dinner with a couple who ordered prime rib rare and ate every bit of it...fat, gristle and all. Uggh.

                                                                        1. m
                                                                          montrealeater RE: tinnywatty Jun 5, 2011 11:31 AM

                                                                          Bouncy. Cartilage or gristle in meat will make me want to gag. Even writing this has my throat tingling, and not in a good way. BLARGH.

                                                                          1 Reply
                                                                          1. re: montrealeater
                                                                            buttertart RE: montrealeater Jun 5, 2011 05:37 PM

                                                                            That's me too. Not a fan.

                                                                          2. s
                                                                            SomeRandomIdiot RE: tinnywatty Jun 5, 2011 06:17 PM

                                                                            I must be weird, haven't seen a texture listed yet that I dislike.

                                                                            1 Reply
                                                                            1. re: SomeRandomIdiot
                                                                              NellyNel RE: SomeRandomIdiot Jun 6, 2011 06:59 AM

                                                                              me either - I actually love all textures in my mouth - it's a strong part of eating pleasure for me

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