Do kids just have more sensitive taste buds? It seems like many kids don't really like flavors- hence the too spicy.
Slay-er? Chosen One. She who hangs out a lot in cemeteries? You're kidding. Ask around. Look it up: Slayer comma The.
Buffy ,'Showtime'
Natter 73: Chuck Norris only wishes he could Natter
Off-topic discussion. Wanna talk about corsets, duct tape, butt kicking, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Sophia Brooks - Jan 20, 2015 4:43:37 am PST #16256 of 30000
Cats to become a rabbit should gather immediately now here
Jessica - Jan 20, 2015 4:45:32 am PST #16257 of 30000
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
Do kids just have more sensitive taste buds? It seems like many kids don't really like flavors- hence the too spicy.
Yes - kids have more tastebuds than adults (we lose them as we age), so to some extent they are all tiny little supertasters.
Sophia Brooks - Jan 20, 2015 4:54:15 am PST #16258 of 30000
Cats to become a rabbit should gather immediately now here
Interesting. So our tastes literally change as we age.
Kiba Rika - Jan 20, 2015 5:10:54 am PST #16259 of 30000
I may have to seize the cat.
Just checking in. Probably not around much today because work.
I should have stuck to digital art, where it can be reproduced a zillion times and I never have to feel like I've lost anything.
There are people who find ways to reproduce paintings in this fashion. I wonder if you would feel better with a hi-res scan or photo of your painting always available to you.
Matt the Bruins fan - Jan 20, 2015 5:19:32 am PST #16260 of 30000
Oh honey, the mentally unwell people have been in the fanbase since Game Changers was Stucky fanfiction on the internet. The calls have been coming from inside the house the whole time!
Having a good quality scan always soothed me after I gave away one of my better pastel paintings to a crazy guy I dated.
I've always loved fresh summer tomatoes and roasting corn, but proselytizing about them would mean less for me. Good coffee is wasted on me though, I'm just as happy to drink something that's been burning in a pot all day, or even instant.
Trudy Booth - Jan 20, 2015 5:31:42 am PST #16261 of 30000
Greece's financial crisis threatens to take down all of Western civilization - a civilization they themselves founded. A rather tragic irony - which is something they also invented. - Jon Stewart
Interesting. So our tastes literally change as we age.
Yes. And kids tend to dig this notion. So explaining that their mouth changes just like everything else in their bodies is, in my experience, generally successful in getting them to try a bite.
DavidS - Jan 20, 2015 5:37:05 am PST #16262 of 30000
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
Interesting. So our tastes literally change as we age.
That is correct. Vegetables in particular are much more bitter to young kids.
Calli - Jan 20, 2015 5:50:08 am PST #16263 of 30000
I must obey the inscrutable exhortations of my soul—Calvin and Hobbs
Beets are great pickled!
I ate a fair bit of venison growing up. Mom made venison mincemeat pies for Thanksgiving, Christmas, and my dad's birthday. The pie doesn't taste meaty per se, but it does add a certain richness to the apples and other fruit.
-t - Jan 20, 2015 5:54:27 am PST #16264 of 30000
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
Mmm, that sounds good. I like a flavorful meat paired with fruit.
Steph L. - Jan 20, 2015 5:58:23 am PST #16265 of 30000
this mess was yours / now your mess is mine
Interesting. So our tastes literally change as we age.
That is correct. Vegetables in particular are much more bitter to young kids.
That was always my problem (plus the ick of canned vegetables cooked until they are mush). And I still can't handle some bitter foods/beverages (suck it, IPAs), but now that I'm an adult I've found ways to cook some of them to balance out the bitterness (like, why is balsamic vinegar so good on collard/turnip/etc. greens? MAGIC!).