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Textural aversions

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

    3 Replies
    1. re: mucho gordo

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

      1. re: tatamagouche

        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

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

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

      2 Replies
      1. re: maxie

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

      2. 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

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

          1. re: mucho gordo

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

            1. re: arktos

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

              1. re: mucho gordo

                You don't eschew oysters, you esswallow them.

                  1. re: CynAmyn

                    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

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

                    1. re: ferret

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

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

              6 Replies
              1. re: Vetter

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

                1. re: mariacarmen

                  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

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

                    1. re: buttertart

                      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

                  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

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

                  2. 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

                      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

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

                      2. 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. you might be interested in this thread:

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

                          1 Reply
                          1. Cold, congealed fat.

                            Whatever texture that is, that's my aversion.

                            26 Replies
                              1. re: LauraGrace

                                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

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

                                  1. re: LauraGrace

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

                                    1. re: mucho gordo

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

                                        1. re: mucho gordo

                                          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

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

                                            1. re: mucho gordo

                                              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

                                                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

                                                    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.

                                                1. re: mucho gordo

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

                                                  1. re: mucho gordo

                                                    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

                                                      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

                                                        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

                                                          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

                                          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

                                            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

                                              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

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

                                                1. re: mariacarmen

                                                  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

                                                  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!

                                          2. 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. 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

                                                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

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

                                                  1. re: mucho gordo

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


                                                    1. re: tatamagouche

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

                                                      1. re: mucho gordo

                                                        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

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

                                                      2. re: tatamagouche

                                                        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

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

                                                  1. 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. 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

                                                        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

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

                                                          1. re: tatamagouche

                                                            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

                                                            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

                                                              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

                                                                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

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

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

                                                              1. 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

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

                                                                2. 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

                                                                    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. 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. 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

                                                                        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

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

                                                                            1 Reply
                                                                            1. re: SomeRandomIdiot

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