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conulyThis was great. I like salmon just fine, but...
You know, it's almost a stereotype that autistics avoid strongly flavored foods and only like bland, safe tastes and textures. This is probably because the kid who subsists on mashed potatoes and sauceless pasta worries his parents more than the grown-up (or kid!) who eats just about anything.
However, differences in sensory processing go in all directions, and I have the opposite set-up. I love and crave strong flavors!
So to me, I love lox (eaten with lots of onions!), but plain salmon is... well, it's a mild fish. And it tastes all right, but mostly what I taste is just that it's very rich. I can only take so much of that!
The nieces LOVE salmon. At $10 a pound, they damn well better! I don't buy it very often at that price! A pound of salmon is just not as much as you might think, and they could polish that off easily between the two of them.
They didn't like the horseradish topping very much, but it was easy for them to scrape off. I think, in fact, I may have found the perfect salmon dish for us - a strong topping for me, and mild salmon for them! Except that it's going to be a while before I make it again at that price. What am I going to do to use up the rest of the jar of horseradish?
You know, it's almost a stereotype that autistics avoid strongly flavored foods and only like bland, safe tastes and textures. This is probably because the kid who subsists on mashed potatoes and sauceless pasta worries his parents more than the grown-up (or kid!) who eats just about anything.
However, differences in sensory processing go in all directions, and I have the opposite set-up. I love and crave strong flavors!
So to me, I love lox (eaten with lots of onions!), but plain salmon is... well, it's a mild fish. And it tastes all right, but mostly what I taste is just that it's very rich. I can only take so much of that!
The nieces LOVE salmon. At $10 a pound, they damn well better! I don't buy it very often at that price! A pound of salmon is just not as much as you might think, and they could polish that off easily between the two of them.
They didn't like the horseradish topping very much, but it was easy for them to scrape off. I think, in fact, I may have found the perfect salmon dish for us - a strong topping for me, and mild salmon for them! Except that it's going to be a while before I make it again at that price. What am I going to do to use up the rest of the jar of horseradish?
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Date: 2012-01-19 01:49 am (UTC)But i also love olives and the occasional hot sauce or mustard. I LOVE pumpkin pie, but it needs some ginger and nutmeg bite to it or it's just no good. I also love oysters, but they're so rich i only want a few every year or two. If i go to Arby's, i like to combine their sauces, adding in a little bit of horseradish.
I hate onions mostly because they're specifically onions - the taste is nasty (even in subtle amounts - it really has to be thoroughly unrecognizable), and the texture is vile.
I like parsley in small amounts, but i get overwhelmed by it easily. Cilantro is evil - it's like a bad combination of parsley and onion.
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Date: 2012-01-19 02:06 am (UTC)But I suppose we can agree on our shared love of flavorful pumpkin pie. Mmm!
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Date: 2012-01-19 03:11 am (UTC)no subject
Date: 2012-01-19 02:08 am (UTC)I like sharp cheeses, but some seem to have a bitter component in the back of my throat (Brie especially). Pumpkin pie without spices is no damn good--it's all about the cinnamon, nutmeg and ginger. I don't like bland sweets either--some tart to set off the sweet, or something. (Dark chocolate, not milk, etc.)
I'm funny about texture--I like some kinds of crunch, but not others.
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Date: 2012-01-19 02:48 am (UTC)no subject
Date: 2012-01-19 02:54 am (UTC)no subject
Date: 2012-01-19 02:53 am (UTC)Onions and celery have a wet-crispy-crunchy EWW factor, but cabbage is similar in texture and i LOVE the stuff. I love my sister-in-law's deviled eggs, and i have to remind myself that the icky-crunchy-textured bits are relish that gives it a bit of necessary flavor.
I like the milder cheeses. I go hogwild over mozzarella and Monterey Jack. My favorite though is a certain mildly spicy white cheese that's served at my favorite Mexican restaurant - and they have the only salsa i really like - it's pureed and no cilantro (i like salsa in general sometimes, but it MUST NOT have cilantro, and somehow small onions are tolerable).