How odd the displacement issue should come up just now.

3 minutes ago, I finished watching a documentary about Father Damien, the Catholic priest who worked in the leprosy settlement on Molokai. Moving stuff.

Robin Williams narrated...in very grave tones...and used words such as banishment, displacement, abandonment, segregation and ejection to describe the rounding up and dumping of afflicted Hawaiians.

I like apple in tuna salad. It gives a little crunch.

Hmm. Apple I might try, but ITA on the celery. Raw celery is only for peanut butter jars and bloody marys.

Tuna should not crunch, damn it, I wish the lunchmakers of the world would stop putting big hunks of celery in it.

Omigod, I love it that way. I love crunch.

A summer staple is chicken salad: finely chopped chicken, granny smith apples and chopped toffee or honey almonds. And mayo, to glue it together.

See, now I'm so confused by the supertasting! Tonic water does taste funny/bad, but sometimes I like it. Coffee is only good with cream and sweetener, but then I like it a lot. Olives are good, especially black ones. Mushrooms are gross. Green bell peppers are awful. Green tea is incredibly undrinkable.

Apple is good in tuna/chicken salad because it gives crunch without possibly making stringy bits, like celery.

Displacement should work. Thanks!

Huh. Test says I am a supertaster but I don't see how that's possible. I like cabbage. And coffee. And olives. And most things, really, as long as it isn't the fruit of a nightshade or a melon. I want to try the experiment, now...

Celery is fine, but bloody marys are best with pickled green beans. Apple in tuna does not sound good to me, but I might like it if I tried it. I don't know if I will, though. Apple in chicken salad, now, I can get behind, since apple-chicken sausage is yummy.

I like apples. I don't mind the crunch of apples because they're sweet and their flavor goes well with foods that are slightly bland (which I like, mostly).

I've developed a taste for some things I initially disliked, but they still taste bitter and sharp. It's weird. Like soy, or spinach. They don't taste any better, I'm just more accepting of their unique flavor. (As I pry open my protesting jaws, which are certain we're eating poison.)

Well, peering at my tongue in a pocket mirror without the benefit of dye or a reinforcement ring leads me to believe I'm a normal-to-nontaster. I think I only came up supertaster on the quiz because I like to try little bits of everything and try to analyze the flavors, but that's just because I'm interested.

All that taster poking around led me to sign up for that maternal DNA test from National Geographic. Don't ask. I have click proliferation issues.