It smells really nasty, but it flavors homemade Thai food quite well.

Fish sauce is the bomb, but thai green curry paste has a very strong vinegar component that completely overwhelms the kitchen when it's heated up. It's not a bad smell, it's just REALLY strong.

I like raw tomatoes in most sandwiches and on bruchetta. Otherwise, no. Oh, wait, salsa too. (I do love the smell of a really ripe tomato, though.)

So I think it's something about the starch that helps. For instance, one of my favorite sandwiches is basil/fresh mozzarella/tomato, but I dislike the same combination in salad.

I've found that the less that a tomato looks like a whole tomato, the more I tend to like it.

I always have suspected myself of being a subtaster. Someone told me a few years ago that pastas have different flavors that don't come from the sauce. It was news to me; I always though of pasta as a nice texture that served as carrier for yummy sauces. Pasta has a flavor of its own? What a concept.

Gyllenhaal, Sarsgaard: Engaged, Expecting

This headline had me going, "How's that again?"

Then I remembered he has a sister.

I have no idea if I'm a supertaster. I'm just very sensitive to certain tastes and smells. Might just be picky. Wish I weren't. I just came back from my massage therapist's house. She had clearly cooked fish recently and it was definitely gagging me.

Hahahahaha: [link]

Man, I just spent forever sleeping in my car to get rid of all of a nasty migraine. Wandering the aisles of Costco was driving me insane because everything smelled bad. And really bad. Or, more accurately, everything smelled, and that was really bad.

the point of the sandwich is clearly to pick ingredients by their high cost

If your assertion is "clearly," then you're some proof short of a point, I think. I don't think it's clear at all, and in fact contradicts the article, as noted. If it's less clear and more an opinion, then that's different to me.

Nowadays, the supertaster gene appears to affect people's wellbeing in other ways. Take flavonoids for example. These are the healthy antioxidant chemicals found in fruit and vegetables. Flavonoids taste unpleasantly bitter to supertasters, so they often avoid foods which contain high levels of them. On the other hand, they tend to have a lower risk of heart disease, because they also shy away from very fatty, salty and sugary foods.

This, from here sounds precisely like me. Perversely, I suppose, I'll eat brussel sprouts despite them tasting terribly metallic. I just never buy or cook them, and couldn't tell you the last time someone served them to me. I can handle broccoli, but there's a strong sense of duty there.

There's food I will sometimes work past, like brussel sprouts or G&T, for reasons I don't understand. There's food like coffee that I can handle a small teensy subset of. And then there's grapefruit, which I just can't get my tongue around unless it's highly abstracted like Ting.

eta:

Pasta has a flavor of its own? What a concept.

Depends on the pasta. Some's just a medium, some has a flavour.

Hahahahaha: [link]

In that picture he looks like he's going to cry.

Depends on the pasta. Some's just a medium, some has a flavour.

If I leave it stored in the box, it will taste like cardboard. Ew. Which reminds me, I need to empty the current crop into ziploc.