wibblylever: (SHBBC: UN POISSON)
[personal profile] wibblylever
How the hell do picky people with texture issues eat healthy?

I just tried to eat a piece of cooked broccoli and gagged.

D:

Date: 2011-03-15 05:23 am (UTC)
ext_8476: (Default)
From: [identity profile] riotlounge.livejournal.com
You could eat shredded raw broccoli salads tossed with some light olive oil, spices and vinegar! :D

Date: 2011-03-15 06:32 pm (UTC)
moony: (Default)
From: [personal profile] moony

I have never tried that! Perhaps I will! Oho!

Date: 2011-03-15 06:38 pm (UTC)
ext_8476: (Default)
From: [identity profile] riotlounge.livejournal.com
Yeah, they sell shredded raw brocc in bags in the salad department.

Date: 2011-03-15 05:30 am (UTC)
From: [identity profile] likebunnies.livejournal.com
I love cooked broccoli but the texture of sushi (especially the rice part) makes me want to gag. The taste is fine. The texture. Oh, so gross. So I guess it's to each their own!

Date: 2011-03-15 06:33 pm (UTC)
moony: (Default)
From: [personal profile] moony

See, I can't deal with sushi because IT IS BAIT. :)

Date: 2011-03-15 05:39 am (UTC)
From: [identity profile] lemonflav-lopfe.livejournal.com
Cooked broccoli is disgusting. And potato! I can't eat potato! Or yoghurt with lumpy bits of fruit in it. Or sandwiches with tomato. Or cooked peas. Or cooked beans. Actually, most of the vegetables are much nicer raw. Apart from pumpkin. Pumpkin has a nice texture when cooked.

Yeah... textural eater over here, too.

And, oh, God, moist chicken is horrid! Can you eat it or is it just me?

Date: 2011-03-15 06:33 pm (UTC)
moony: (Default)
From: [personal profile] moony

*high-five* You seem to have the same aversions I do, save the potato (I eat potatoes like an Irishman).

I *LOVE* chicken. But I can't deal with fish.

Date: 2011-03-15 06:54 pm (UTC)
From: [identity profile] lemonflav-lopfe.livejournal.com
Oh, I like chicken, too, but it has to be quite dry. When it's all tender and moist and gooey it sets off my gag reflex like no ones business. Potato needs to be mashed and creamed to within an inch of its life with butter and salt and anything else before I can actually enjoy it. Fish... well, shark (lemonfish) is the only one I'll really eat.

Us textural eaters can be really frustrating to buy dinner for. ^_^

Date: 2011-03-15 07:34 am (UTC)
From: [identity profile] mark356.livejournal.com
I'm a very picky eater with texture issues, and I'm pretty sure I'm doing OK.

I agree with riotlounge: you eat raw broccoli salads. I like to cut them into small florets, then toss them with garlic and cumin and pepper flakes fried in olive oil plus a little lemon juice or vinegar. It's all spicy crunchy and no icky stringy. This is definitely my favorite way to have broccoli.

If you're going to cook them, there's two ways around the gag-inducing strings. One is to just be sure to cook them very briefly, for only a few minutes, until the broccoli is still bright green, so the broccoli still has some crunch to it. (Then you slather it in lemon juice and olive oil or butter, or something. Plain cooked broccoli is pretty unappealing.) The other way is to peel them: after you cut them into florets, you peel pretty much as much from the stem as you can. If you do this you can roast them with olive oil and spices, or you can cook them in a soup or blanch them and put them in a casserole and cook them until they're quite mushy, or as done as you want them to be, and you still won't gag on the strings because there aren't any anymore. :D

Date: 2011-03-15 10:43 am (UTC)
From: [identity profile] dracutgrl.livejournal.com
Cooked broccoli is Of Satan - but raw broccoli? Yummy. And I second the shredded broccoli with live olive oil, etc. In my world, Balsamic vinegar makes everything taste better.

Date: 2011-03-15 11:00 am (UTC)
From: [identity profile] pinkfinity.livejournal.com
Chop it up tiny or puree it and mix it with eggs or tomato sauce or into corn muffins?

Date: 2011-03-15 12:43 pm (UTC)
From: [identity profile] hannahrorlove.livejournal.com
How was it cooked? Did you boil it into submission or lightly blanch it until bright green and them submerge it into ice water to stop the cooking process?

Smoothies seem to be a decent work-around.

Or you find other vegetables that you like and eat lots of those and avoid the ones that make you gag. You're an adult. You don't have to eat broccoli if you don't want to.

Date: 2011-03-15 01:37 pm (UTC)
From: [identity profile] jazzonia.livejournal.com
I recently started eating vegan, so I've had to confront quite a few texture problems. Uncooked tofu still makes me shivery, but I've slowly gotten used to textures like avocado, seaweed and raw mushrooms. I just started small, introducing them into other foods like stir-fry and salads.

Someone above me mentioned smoothies -- yes! You can throw spinach or broccoli or other leafy greens into a smoothie/juice and not even notice. Truefax.

Date: 2011-03-15 02:47 pm (UTC)
From: [identity profile] lemmesay.livejournal.com
Wow that's interesting. What are texture issues?

Date: 2011-03-15 06:32 pm (UTC)
moony: (Default)
From: [personal profile] moony

It's when you have an aversion to the texture of a certain food. Like, for example, I like crunchy things but squishy things can make me gag. If they're SUPPOSED to be squishy, like mash potato, that's fine, but a cooked carrot would be disgusting. I also don't like the way onions feel when I chew them.

I'm a touch weird. :)

Date: 2011-03-15 02:56 pm (UTC)
morganmuffle: (Default)
From: [personal profile] morganmuffle
I hide it in my mash potato mostly. Also I've discvered having a blitzed vegetable soup for lunch gets me some of my five a day without worrying about texture (but it has to be blitzed and smooth for me)

I sympathise though!

Date: 2011-03-16 06:30 am (UTC)
From: [identity profile] mawaridi.livejournal.com
I guess it depends on what kind of texture issue. For me the worst texture stuff is big chunks of fat on meat so I guess that's a win in terms of healthy eating? :D

I adore broccolli. Could chopping it up into little pieces and stirring it through a pasta sauce or something help? I had a delicious creamy honey mustard pasta with chicken and broccolli the other day. Om nom nom.

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