#texture eater

[Related to some stuff going on on tumblrs I follow but it would be silly and derailing of me to reblog and add]

I've never heard of the term "texture eater" but it makes a lot of sense.  I would never go so far as to say that's what I am or amn't but I've always been incredibly picky and certain things I could not/cannot eat because of the texture or similar issues.

Example:  Last night I went to a Brazilian steakhouse (where they bring kebabs and hunks of meat to your table and you eat them, it's awesome) and one of the options offered was a chicken heart.  I tried it, it was tasty (like sausage kinda?) but my boyfriend and I agreed, we can't get over the psychological aspect of eating a heart.  

Another thing, I was so picky back in the day that I had never had tacos.  But, I went over to a friend's house and he asked me to stay for dinner and his mom made tacos, and I would never (!) be a little dick and not try someone's food that they made for me, and so I had tacos and they were delicious and now I love tacos because I'm a human being and seriously tacos are amazing.

When we lived in Hong Kong, my parents had to eat "hundred year old" egg and similar delicacies that were... less than palatable for us white folk.  My dad was a diplomat and his family had to reflect those values and I think I carried them with me, despite my pickiness. 

Certain things I've gotten over.  Scallops is the big one--I've always (since I started getting on the seafood train) loved the taste, but for a long, long time I couldn't eat them without feeling nauseous because of the texture.  But I worked through it and now, gimme all your scallops 5ever.  Certainly the texture still bothers me but not so much that it's not worth eating them.

I do NOT like:

mushrooms

avacados

spinach

berries of any kind

pomagranate 

grapefruit

lima beans & quite a few other kinds of beans

sweet potatoes

I also can't eat anything that has sugar or white grains in it. I am having difficulty finding new things to make for variety.