Do you ever eat for color and/or texture?

[TickTockMan]

For whatever reason I tend too. I don’t usually eat tacos because I want them. I eat them because I want something crunchy. I also think it is why I like Chinese food so much. There is a plethora of colors and textures that I can choose from, while at the same time with tastes I can handle.


Do you ever do this or am I weird?

 

[pat grimshaw]

I know I should eat for the colours—white, orange and green.
But greens are too much hassle.

 

[LayshK]

I will usually target green colored foods, due to it being my favorite color.

 

[quasar]

There are times when I want something dry and crunchy, and others when it has to be soft and sublime. I also don't eat because of texture. I love the flavour of raspberries - but can't stand the texture of the fruit itself!

 

[frankfrank]

I don't eat for color...nor do I avoid foods because of color.

But texture? Oh, yes! Something feels great about having crispy-fried edges on chicken, or the feel of a milk shake, or chocolate/cream pie. Unfortunately many of the foods with a really great texture are "bad" for you...

Some foods I do NOT like because of texture include oysters ("OY!" - because I said it, does that make me an oy-ster?), chitterlings/tripe (the latter in menudo), blueberries...and I don't really like the texture of bananas, but I have one almost every day.

A pleasant texture doesn't guarantee I'll like a food, either - cheesecake, for example, is one I will not eat.

 

[TickTockMan]

I don't eat for color...nor do I avoid foods because of color.

But texture? Oh, yes! Something feels great about having crispy-fried edges on chicken, or the feel of a milk shake, or chocolate/cream pie. Unfortunately many of the foods with a really great texture are "bad" for you...

I enjoy all of those too. I find pudding great for texture as well.

Some foods I do NOT like because of texture include oysters ("OY!" - because I said it, does that make me an oy-ster?), chitterlings/tripe (the latter in menudo), blueberries...and I don't really like the texture of bananas, but I have one almost every day.

Damn you. I had to look up chitterlings and tripe. They seem nasty in general. And although I agree about texture when it comes to oysters, I do have to admit I love them.

A pleasant texture doesn't guarantee I'll like a food, either - cheesecake, for example, is one I will not eat.

What don't you like about cheesecake?

 

[frankfrank]

^ I don't like cheese, in general. Exceptions to that rule, for me, are almost unknown...but I like Cheetos. Why???

And you're right about the pudding texture...I almost mentioned that as well, but cream pie (which is at least a sibling of pudding) was close enough...

 

[greyhorse]

Yes I guess so but maily because you need a good balanced diet and so need all the colours. I do choose for texture occasionally because I like a bit of crunch eg chicken and cashews, or celery and carrot. A certain solidness seems to convey freshness as well. Hmm happy eating all

 

[freefall]

I tend to go crazy on green foods, partially because I love green, and partially because I like veggies. But what I really appreciate are dishes with complete bright colours. It enhances my appetite.

As for texture, I usually aim for firmness (for vegetables and fruits) and jelly-like consistency when I feel like to. I especially hate things that are too flaky or soft or squashy when they're supposed to be firm. That's why I hate people who cook vegetables too long that they turn soggy and soft.

 

[freefall]

^COLOURS.

We can't spell them without you.

 

[jackoroe]

Sometimes, I eat simply to feed. I'd eat slop out of a bucket if I'm hungry enough. Just a practical consideration, that's all.

But there are many times when I'm up for a meal. I enjoy the colors of certain foods, like steamed broccoli has the most vivid green. Or I like making cross hatched grill marks on my steaks, I think that looks really cool.

Eating is sometimes more about the visuals, and yes the texture of what your eating.

 

[barnbuddy]

when I'm entertaining, I think about color and texture

but not day to day fare

 

[OBakeBaki]

I tend to dye stuff that I bake blue, just because I like to eat blue things. For example, last week I baked a couple batches of cinnamon cupcakes with kahlua buttermilk frosting. The cinnamon cupcakes were blue inside (Outside still goes brown when baked), and the frosting was also blue =D

And I think the whole idea behind "Pearl Milk Tea" or "Bubble Milk Tea" is textural, who really wants to eat balls of tapioca?

Actually... I love the stuff =P

 

[GameOver]

I tend to dye stuff that I bake blue, just because I like to eat blue things.

 

[Harke the Boeotarch]

And I think the whole idea behind "Pearl Milk Tea" or "Bubble Milk Tea" is textural, who really wants to eat balls of tapioca?

Actually... I love the stuff =P

I was horrified!

 

[Zappan]

Color and texture are really important to me. The way something feels and looks often determine whether I'll eat something or enjoy it. I don't like slimy feeling foods and like foods on a plate separate from one another. When I was a kid, I used to drive my parents batty because I'd eat very few things.

 

[LilBit]

I try to eat different-colored veggies just to make sure that I'm getting a variety of nutrients.

Every now and then I get a craving for something crunchy. The one texture that I tend to avoid is the texture of runny eggs. Something about it makes my stomach turn.

 

[zoltanspawn]

Food that doesn't pay attention to texture is rarely appealing to me. Pureed soups for instance often disappoint me; with few exceptions, I think they would be improved by something like a crouton or a crispy fried vegetable.

In fact, I think texture may be as important to eating as flavor itself. A good dish should harmonize textures....effervescent, exploding, sappy, melting, ribbony, squeaky, so on and so forth.

My favorite example of textural perfection is pho. I love the just-barely firm gelatin feel of tendon. It's not chewy but with a wonderful resistance. Paired with the vegetal crunch of tripe, and the sinews of beef and sheets of tender fat, the bounce of the meatballs...not to mention the juicy snap of the bean sprouts, the pliance of the sawtooth and the noodles themselves. It offers such a great study in complementary sensations.

Color is important to me, but as a way of making the food look beautiful or appealing. I don't eat food for its particular hue, but if the hues make the food look good.

 

[mbamike]

No, I normally eat for taste and because I am hungry.

 

[godson112]

I eat cherry tomatoes because I like how they pop in my mouth. But I also just fucking love the taste of tomatoes.