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Jun. 5th, 2012 12:45 pmA couple experiences lately have made me wonder whether I perceive taste in a different way than most people do.
Much as discussions with Danae and Lisa have made me think in new analytical ways about other subjective perception, I'm wondering about food as well. I was talking to someone a while ago about how I didn't understand the difference between red and green peppers. I was told that the taste is significantly different. I've never really noticed a difference, though I also haven't eaten such things until pretty recently.
Lisa made a salad with fresh, uncooked carrot slices in it. I did eat a couple, but stopped because of the texture. They're too snappy and crunchy and it weirds me out. As far as flavor, they don't bother me because I don't really taste a flavor. That's always confused me about soups too, I suppose. I never got why people put things like carrots or celery in soup because they don't really have a flavor; they're just another texture. But Lisa tells me that carrots have a pretty strong flavor to her, and that celery adds flavor to a soup too.
I wonder if broccoli has flavor that I don't really detect when I eat it. I'm managing to eat florets here and there, like in a stir fry, but they don't taste like anything I could distinguish as broccoli. They're just a weird vegetable fiber texture.
Today, I bought a fresh-grilled Italian sausage at Parkside. The cook asked if I wanted red and green peppers on it. I asked for just red, and he explained that they were both mixed up together, so I figured I'd try them anyway. A part of me thought that the red pepper was less scary because it was red; I'm not quite sure why. Anyway, so I ate my brat on a bun with red and green pepper bits all over it, and it was tasty. But I only really tasted the meat and the dijon mustard I put on it. The peppers were just moist, slightly firm, very slightly snappy (the bigger pieces) texture. I don't feel like they tasted like much of anything, and it has always puzzled me why people want to put them on their food.
I feel good about being able to eat things like peppers. I know that I need to eat more vegetables to be healthier, and it's personally satisfying to be able to eat them. But I don't enjoy them for their flavor in and of themselves because I don't think I really taste them. I am starting to actually appreciate the unfamiliar textures they have, which is something I suppose.
I already know that I like things much, much spicier than most people do, but that has other motivators behind it too. Having that very intense sensation of burning is a very enjoyable one for me.
Much as discussions with Danae and Lisa have made me think in new analytical ways about other subjective perception, I'm wondering about food as well. I was talking to someone a while ago about how I didn't understand the difference between red and green peppers. I was told that the taste is significantly different. I've never really noticed a difference, though I also haven't eaten such things until pretty recently.
Lisa made a salad with fresh, uncooked carrot slices in it. I did eat a couple, but stopped because of the texture. They're too snappy and crunchy and it weirds me out. As far as flavor, they don't bother me because I don't really taste a flavor. That's always confused me about soups too, I suppose. I never got why people put things like carrots or celery in soup because they don't really have a flavor; they're just another texture. But Lisa tells me that carrots have a pretty strong flavor to her, and that celery adds flavor to a soup too.
I wonder if broccoli has flavor that I don't really detect when I eat it. I'm managing to eat florets here and there, like in a stir fry, but they don't taste like anything I could distinguish as broccoli. They're just a weird vegetable fiber texture.
Today, I bought a fresh-grilled Italian sausage at Parkside. The cook asked if I wanted red and green peppers on it. I asked for just red, and he explained that they were both mixed up together, so I figured I'd try them anyway. A part of me thought that the red pepper was less scary because it was red; I'm not quite sure why. Anyway, so I ate my brat on a bun with red and green pepper bits all over it, and it was tasty. But I only really tasted the meat and the dijon mustard I put on it. The peppers were just moist, slightly firm, very slightly snappy (the bigger pieces) texture. I don't feel like they tasted like much of anything, and it has always puzzled me why people want to put them on their food.
I feel good about being able to eat things like peppers. I know that I need to eat more vegetables to be healthier, and it's personally satisfying to be able to eat them. But I don't enjoy them for their flavor in and of themselves because I don't think I really taste them. I am starting to actually appreciate the unfamiliar textures they have, which is something I suppose.
I already know that I like things much, much spicier than most people do, but that has other motivators behind it too. Having that very intense sensation of burning is a very enjoyable one for me.
