Texture...

[osodecanela]

Odd the things one recognizes and thinks about.

I take a couple of gummy vitamins each night- a senior multivitamin, D
& fiber. Last thing I do prior to brushing my teeth. And every night the recognition how much I focus on not how much I enjoy the flavor of these gummies, but their texture. If feels good.

It dawns on me just how important the 'mouthfeel' of a foodstuff is to me. Chocolate for example; properly tempered chocolate gives this fabulous unctuous mouthfeel, a sensation you don't get from Hershey's, get inklings of from Dove, & luxuriate in Dagoba, Scharfenburger & Lindt.

Now I've heard others remark about disliking something because of its texture, such as mushrooms, tomatos or okra.

Enough naval grazing.

Comments

[furr-a-bruin.livejournal.com]

Mouthfeel is one of the main reasons I don't eat meat or a number of vegetables - in addition to aversions to taste and smell. (I've never understood how anyone can eat something that smells as awful as cooked broccoli, but that's me.)