Xander ,'Empty Places'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Ah, even better, I have the power to have them not taste gross!
You, my friend, are the true supertaster. Use your power responsibly, and please don't eat bell peppers near me.
Evil people who use their powers evilly: bars in this city who think people who don't like gin are lesser drinkers who don't deserve good drinks.
I love salty things and mildly vinegary things. Supertasters are supposed to be skinner because we're picky, but that overlooks the fact that the pigs among us gorge on the things we do like.
And, yes, supertasters sounds like we should be drifting on clouds of orgasmic taste sensations, and so far, nuh uh.
Evil people who use their powers evilly
Those who think every dish needs "a little heat" and dump peppers in everything! Damn it, my lasagna is a cheese and meat and slightly sweet tomatoey and pasta thing, leave it be! Not everything needs to have dots of flamethrower action to be good.
Wikipedia gave me the following
Other foods may also show altered patterns of preference and consumption, but only indirect evidence exists:
Much of 1 I can't do, liberally avoid 2, and 3, use 4 as medicine or drink the actual nice stuff from the Blue Mountains, 5 is unpalatable unless you dress it up as Ting, 6 is goddamned tasty, 7 is horrible, 8 was an acquired taste but is now delish, and much of the soy craze puzzles the fuck out of me.
Tonic water is another thing I don't get how people consume, and my position on olives is very well established even today.
Aside from "slimy," I have no mouthfeel issues at all, and I like just about everything everyone's listed except for non-ruby-red grapefruit and peas and fresh, uncooked carrots. Frankly, my taste buds are kinda slutty.
Tonic water is another thing I don't get how people consume
It goes well with vodka and gin. Other than that, yeah.
I have mouthfeel issues with shitake mushrooms and overcooked squid -- basically if it feels like I'm chewing on a rubber band, I don't want to eat it.
Other than that I'll eat just about anything. (I have insect-squick issues with head-on shrimp and lobster, but I'll happily eat any crustacean if someone else deconstructs it for me.)
Oh, and I'm paranoid about fish bones, due to a choking incident as a child.
Both olives and tonic water are best consumed in the presence of vodka.
I just took a BBC test on supertasterism which was interesting because it doesn't ask about how you perceive the flavour of any foods. Anyway, I test as super for them, and I'm going to go ahead and call Jesse (and maybe JZ) non-tasters. Big old hos, that's what your tongues are.
I remember reading that taste buds don't regrow, and you can kill them by burning. Which made me sad, since I burn my mouth on food people consider a fine temperature to eat (it took me way too long to just give up the semblance of propriety or normalcy and just put a couple ice cubes in my tea once it was done brewing). But if it could possibly mean I'm less of a supertaster than I used to be, I'm all for it.
I wonder what sort of tasters top chefs are...are they normal or non tasters who don't taste a cacophony where others taste food? Or supertasters that can ferret out a flavour at fifty feet?
Or maybe it doesn't matter.
I like tonic water. As a kid, I couldn't do chile. Still not too fond of lots of red chile, but not because of the bite. It's too earthy or something. Now the green stuff, pile it on!
I do have bitterness issues, but it is oddly specific.
Spinach leaves a weird feeling on my teeth sometimes, but that's about it.