I do not like foods with creamy mouth-feels. I want to start liking them
January 28, 2016 3:49 PM Subscribe
I tend to dislike foods that feel creamy: Cream sauces, mayonnaise, ice cream, butter or butter sauces, risottos, quiches, frittatas, milkshakes, casseroles, whipped cream, cheese, eggs that are not baked into a cake, etc. I feel like this is a preference I could actually overcome (unlike, say, my hatred of cilantro). Please provide me with either A) Some understanding of what is pleasant or appreciable about these textures, B) Some tips for coming to enjoy these more or C) Recipes that can ease me into these foods.
So I think this is mainly a texture issue, and I think it's also mainly a familiarity issue. I dislike unfamiliar things. I'm the person who always orders the same thing at every restaurant she goes to. The strength of my dislike here varies from: I never ever would order that (cream sauce, eggs) to if I were very hungry I would eat that (milkshake), to I would eat that to be polite if it were served to me, but I wouldn't order it or crave it (ice cream). I do tend to like the less creamy feeling versions of a lot of these (e.g. I love sno-cones and slushies, though not ice cream, and gelato and sherbet both feel like ice cream to me -- still too creamy feeling; I like cheese on pizza; skim milk is fine; non-risotto rice is good etc.)
I feel like this really limits my eating options. It basically knocks half many restaurant menus out of consideration.
So I've started drinking homo milk instead of skim and I've bought some baby-bell cheeses and I'm eating a couple of times a day. The cheese brings me to question
A).
A) I know a lot of people really like cheese. I'm tolerating it ok, I guess, but while I'm eating it I just keep thinking "What do people like about this?" I mean it's not crunchy, it's not salty, it's not sweet, what exactly is the pleasure in eating cheese? I don't know if it's a thing that can be explained, but if it is, please explain. And though it's cheese that got me thinking about this, if you can explain the point/please of creamy feeling foods in general, all the better.
B) How can I get myself to enjoy these more. As mentioned, I've started trying to eat somethings that I tolerate ok. What are some gateway foods here? Things that are kind of a little creamy (like cheese and homo milk) that aren't going to set off my unfamiliar-food alarms too badly. Or maybe ways I can add small amounts of creaminess to foods. Obviously building familiarity is going to be the key to getting past this.
C) Recipes for creamy-ish gateway foods. Particularly eggs, which seems versatile and thus likely to open up my eating options greatly. How can I eat these foods in a way that preserves their creamy-mouth feels but either limits it or distracts me with some other mouth-feel at the same time so I can get used to it without being overwhelmed by it.
Possibly relevant: I have pretty much no acquired tastes. If it's an acquired taste, you can assume I don't eat it.
So I think this is mainly a texture issue, and I think it's also mainly a familiarity issue. I dislike unfamiliar things. I'm the person who always orders the same thing at every restaurant she goes to. The strength of my dislike here varies from: I never ever would order that (cream sauce, eggs) to if I were very hungry I would eat that (milkshake), to I would eat that to be polite if it were served to me, but I wouldn't order it or crave it (ice cream). I do tend to like the less creamy feeling versions of a lot of these (e.g. I love sno-cones and slushies, though not ice cream, and gelato and sherbet both feel like ice cream to me -- still too creamy feeling; I like cheese on pizza; skim milk is fine; non-risotto rice is good etc.)
I feel like this really limits my eating options. It basically knocks half many restaurant menus out of consideration.
So I've started drinking homo milk instead of skim and I've bought some baby-bell cheeses and I'm eating a couple of times a day. The cheese brings me to question
A).
A) I know a lot of people really like cheese. I'm tolerating it ok, I guess, but while I'm eating it I just keep thinking "What do people like about this?" I mean it's not crunchy, it's not salty, it's not sweet, what exactly is the pleasure in eating cheese? I don't know if it's a thing that can be explained, but if it is, please explain. And though it's cheese that got me thinking about this, if you can explain the point/please of creamy feeling foods in general, all the better.
B) How can I get myself to enjoy these more. As mentioned, I've started trying to eat somethings that I tolerate ok. What are some gateway foods here? Things that are kind of a little creamy (like cheese and homo milk) that aren't going to set off my unfamiliar-food alarms too badly. Or maybe ways I can add small amounts of creaminess to foods. Obviously building familiarity is going to be the key to getting past this.
C) Recipes for creamy-ish gateway foods. Particularly eggs, which seems versatile and thus likely to open up my eating options greatly. How can I eat these foods in a way that preserves their creamy-mouth feels but either limits it or distracts me with some other mouth-feel at the same time so I can get used to it without being overwhelmed by it.
Possibly relevant: I have pretty much no acquired tastes. If it's an acquired taste, you can assume I don't eat it.
Response by poster: Creme brulee is something I frequently eat to be polite. The chef at a restaurant I frequent often gives me one on the house (next week's ask me: what's the polite way to tell a chef that if they're going to give you something for free, you really like appetizer X) and I feel bad not touching it. I eat a couple of bits and then try to mess up the rest to it looks more eaten then it actually is.
posted by If only I had a penguin... at 3:56 PM on January 28, 2016
posted by If only I had a penguin... at 3:56 PM on January 28, 2016
what exactly is the pleasure in eating cheese?
Well, for a lot of people it's the flavor. There are many different types of cheese.
I've found that some people out there aren't into flavors in foods at all though! Some people are just into texture and don't care what things taste like.
Maybe you are one of them?
Also, if you want crunchy cheese, take some high quality cheddar and a hot non-stick frying pan. Throw some thin (1/8") slices in and fry them up. Crunch!
posted by yohko at 3:57 PM on January 28, 2016 [3 favorites]
Well, for a lot of people it's the flavor. There are many different types of cheese.
I've found that some people out there aren't into flavors in foods at all though! Some people are just into texture and don't care what things taste like.
Maybe you are one of them?
Also, if you want crunchy cheese, take some high quality cheddar and a hot non-stick frying pan. Throw some thin (1/8") slices in and fry them up. Crunch!
posted by yohko at 3:57 PM on January 28, 2016 [3 favorites]
Best answer: Personally, I love pretty much all the creamy things. I find ice cream and milkshakes and stuff amazing as is, but for most things, it's really a blend of textures that makes things amazing. I like Babybels alone; I love them with garlic Triscuits. Pudding is fine; creme brulee is fantastic. Plain old mac and cheese, so-so; add crispy bread crumbs or fried onions, and it's superb. The list goes on and on.
posted by ktkt at 3:57 PM on January 28, 2016
posted by ktkt at 3:57 PM on January 28, 2016
Response by poster: I will eat the whole creme brulee from now on. (I just remembered, I'm trying to find foods I tolerate enough to eat, not argue with people trying to help me!) /threadsitting.
posted by If only I had a penguin... at 3:58 PM on January 28, 2016 [1 favorite]
posted by If only I had a penguin... at 3:58 PM on January 28, 2016 [1 favorite]
I don't know if it's a thing that can be explained, but if it is, please explain
Cheese is savoury chocolate. Hope this helps!
Are there any foods with strong flavours you like? Stronger, aged cheeses like aged cheddar have a real bite and depth of flavour to them, and they are not as creamy as softer cheeses. Perhaps try a slice of sweet, tart apple with a slice of aged cheddar.
posted by Jon Mitchell at 4:02 PM on January 28, 2016 [4 favorites]
Cheese is savoury chocolate. Hope this helps!
Are there any foods with strong flavours you like? Stronger, aged cheeses like aged cheddar have a real bite and depth of flavour to them, and they are not as creamy as softer cheeses. Perhaps try a slice of sweet, tart apple with a slice of aged cheddar.
posted by Jon Mitchell at 4:02 PM on January 28, 2016 [4 favorites]
I taught myself to like cheese so I identify with you there. Now when I eat cheese I have to purposefully reject my brain's immediate knee-jerk reaction of THIS IS NOT FOOD and instead think "This is what I'm tasting right now. Is this pleasant? Do I like this?" And focus on that sensation for what it is. If the answer is no, I don't enjoy this, that's fine, I can eat something else. But if the answer is yes, then I focus on that feeling and not on some stupid rule my brain set up when it was only 3 years old.
posted by bleep at 4:03 PM on January 28, 2016 [3 favorites]
posted by bleep at 4:03 PM on January 28, 2016 [3 favorites]
(next week's ask me: what's the polite way to tell a chef that if they're going to give you something for free, you really like appetizer X)
As a chef, there kinda sorta isn't one. I mean, you're being given a gift, it's a bit on the rude side to go "well thanks for the lacrosse helmet, Grandma, but I'd really prefer a puppy." Plus, creme brulee is cheap to make, so it's likely not costing the restaurant much, where your preferred appetizer would. Plus plus, are you sure it's coming directly from the chef? It may well be FOH doing this as a Thing for regulars.
posted by feckless fecal fear mongering at 4:05 PM on January 28, 2016 [5 favorites]
As a chef, there kinda sorta isn't one. I mean, you're being given a gift, it's a bit on the rude side to go "well thanks for the lacrosse helmet, Grandma, but I'd really prefer a puppy." Plus, creme brulee is cheap to make, so it's likely not costing the restaurant much, where your preferred appetizer would. Plus plus, are you sure it's coming directly from the chef? It may well be FOH doing this as a Thing for regulars.
posted by feckless fecal fear mongering at 4:05 PM on January 28, 2016 [5 favorites]
Best answer: Also, creamy foods are appealing largely because they tend to indicate the presence of fat, which we're pretty wired to like.
How do you feel about jellied things? The feeling of Jello melting on my tongue is very similar to ice cream or a milkshake melting, and just as pleasurable.
posted by feckless fecal fear mongering at 4:09 PM on January 28, 2016
How do you feel about jellied things? The feeling of Jello melting on my tongue is very similar to ice cream or a milkshake melting, and just as pleasurable.
posted by feckless fecal fear mongering at 4:09 PM on January 28, 2016
for cheese, i'd try aged cheddars that have those crystallized bits in them to help cut the single-texture creamy feel (also just eat cheese with crackers or bread in general to help ease yourself into it).
i used to have a really hard time with eggs (still kinda do) but crispy fried eggs have really helped me warm up to them - smitten kitchen has a nice primer on how to make them. i'm still not at the point where i could eat an egg just on its own, so i always have to eat em with toast or on top of rice or something, but the crispy egg in general is far superior to your basic fried egg.
posted by burgerrr at 4:11 PM on January 28, 2016 [1 favorite]
i used to have a really hard time with eggs (still kinda do) but crispy fried eggs have really helped me warm up to them - smitten kitchen has a nice primer on how to make them. i'm still not at the point where i could eat an egg just on its own, so i always have to eat em with toast or on top of rice or something, but the crispy egg in general is far superior to your basic fried egg.
posted by burgerrr at 4:11 PM on January 28, 2016 [1 favorite]
I know a lot of people really like cheese. I'm tolerating it ok, I guess, but while I'm eating it I just keep thinking "What do people like about this?" I mean it's not crunchy, it's not salty, it's not sweet
Is it possible you're eating boring cheese, like...supermarket Monterey Jack, or something? Because cheese can be crunchy (some aged cheeses, like aged Gouda, can have little salt crystals), salty (most hard cheese), or sweet (have you ever had Gjetost?). Plus, aged cheeses can have a really intense umami flavor. I guess people who like cheese, good cheese, eat it because it can have complex and strong flavors.
posted by the_blizz at 4:11 PM on January 28, 2016 [9 favorites]
Is it possible you're eating boring cheese, like...supermarket Monterey Jack, or something? Because cheese can be crunchy (some aged cheeses, like aged Gouda, can have little salt crystals), salty (most hard cheese), or sweet (have you ever had Gjetost?). Plus, aged cheeses can have a really intense umami flavor. I guess people who like cheese, good cheese, eat it because it can have complex and strong flavors.
posted by the_blizz at 4:11 PM on January 28, 2016 [9 favorites]
Try a hot steaming bowl of this greek egg lemon soup with crusty bread.
Give fondue a try, you can dip your salty or sweet or crunchy thing in the hot cheese, and cozy up to it.
posted by vrakatar at 4:14 PM on January 28, 2016 [1 favorite]
Give fondue a try, you can dip your salty or sweet or crunchy thing in the hot cheese, and cozy up to it.
posted by vrakatar at 4:14 PM on January 28, 2016 [1 favorite]
One thing to consider as you're trying to like creamy flavors: those are usually the fattiest foods! So if you're trying to lose weight, maybe it would be good not to start.
posted by Borborygmus at 4:18 PM on January 28, 2016 [2 favorites]
posted by Borborygmus at 4:18 PM on January 28, 2016 [2 favorites]
Your list of "creamy" foods is pretty diverse and includes a wide variety of textures that, to me, are not that much alike. Mayonnaise, ice cream, and scrambled eggs are all very different from each other. Maybe you should divide that list into subcategories, pick the subcategory you dislike least, and start with foods in that group.
How do you like cheesecake? It's creamy, but not quite in the same way as any of the other things on your list. Its texture is so wonderful to me that it's hard to imagine anyone disliking it. If it's too creamy for you, maybe you'd prefer something like a brownie with swirls of cream cheese or a cheese danish as a first step. How about candy with creamy centers? You could start with something like Mounds bars or Reese's peanut butter cups and gradually move toward creamier options.
posted by Redstart at 4:20 PM on January 28, 2016 [4 favorites]
How do you like cheesecake? It's creamy, but not quite in the same way as any of the other things on your list. Its texture is so wonderful to me that it's hard to imagine anyone disliking it. If it's too creamy for you, maybe you'd prefer something like a brownie with swirls of cream cheese or a cheese danish as a first step. How about candy with creamy centers? You could start with something like Mounds bars or Reese's peanut butter cups and gradually move toward creamier options.
posted by Redstart at 4:20 PM on January 28, 2016 [4 favorites]
I'm not sure you can teach yourself to enjoy a texture you don't like. Tolerate, maybe. Cheese is not so delicious in it's cold state (although I do like it then too). The flavor is enhanced when it's melted (exactly like chocolate). Why not try nachoes? Melted cheese on chips. Good nachoes have other creamy textures you can experience too, like sour cream (which offsets the spice and crunch of the rest of the dish), guacamole (which does the same) and refried beans. I love nachoes. Most people do. Maybe learning to enjoy creamy foods with crunchy foods will help?
posted by AppleTurnover at 4:37 PM on January 28, 2016 [2 favorites]
posted by AppleTurnover at 4:37 PM on January 28, 2016 [2 favorites]
Best answer: I make a microwave risotto recipe (from the cookbook The Microwave Gourmet) and I know from impatiently cooking it that I can make it much more al dente and less mushy just from stopping before it is fully done and eating it without further ado. So if you want to cook your own risotto at home, you can stop cooking when the rice is quite firm. Gradually you could cook it a bit more.
I didn't like mushy foods or slippery foods much as a kid. I know that for some things, like carrots and peas, being cook to mush not only produced what I thought was a gross texture, but it also amplified the parts of the flavor that I didn't like.
Creamy food kind of coats the tongue. This is great (for many people) if the flavor is great, and less good otherwise.
What about hummus? It's soft and wet and has oil in it, but also has some substance from the ground up fiber in the garbanzo beans?
posted by puddledork at 4:41 PM on January 28, 2016 [1 favorite]
I didn't like mushy foods or slippery foods much as a kid. I know that for some things, like carrots and peas, being cook to mush not only produced what I thought was a gross texture, but it also amplified the parts of the flavor that I didn't like.
Creamy food kind of coats the tongue. This is great (for many people) if the flavor is great, and less good otherwise.
What about hummus? It's soft and wet and has oil in it, but also has some substance from the ground up fiber in the garbanzo beans?
posted by puddledork at 4:41 PM on January 28, 2016 [1 favorite]
I don't know that I could describe why I love cheese, because for me it's really fucking primal. I mean, cheeeeeese. I love eating cheese the way I love drinking water on a hot day. There are so many different tastes of cheese, but they're all amazing. Yet to meet a cheese I didn't like. I even love writing it. Cheese. Fucking cheese.
(Sorry, unhelpful - except to say that maybe it is something really hardwired ).
In terms of gateway foods - how about cheese on toast? You've got the crunch of the toast as well as the cheese. And if you use grated cheese you can start with just a sprinkling and increase it over time.
One of the great pleasures for me is the contrast of different textures, so a runny brie on a coarse, crunchy oatcake. Observe and appreciate the contrast.
Also, foods with interesting flavours that will give you something else to think about than just the texture might help - so a beautifully-made curry, rather than scrambled egg.
posted by penguin pie at 4:42 PM on January 28, 2016 [6 favorites]
(Sorry, unhelpful - except to say that maybe it is something really hardwired ).
In terms of gateway foods - how about cheese on toast? You've got the crunch of the toast as well as the cheese. And if you use grated cheese you can start with just a sprinkling and increase it over time.
One of the great pleasures for me is the contrast of different textures, so a runny brie on a coarse, crunchy oatcake. Observe and appreciate the contrast.
Also, foods with interesting flavours that will give you something else to think about than just the texture might help - so a beautifully-made curry, rather than scrambled egg.
posted by penguin pie at 4:42 PM on January 28, 2016 [6 favorites]
I like creamy stuff because other foods just seem way too dry without them. The pleasantness of a creamy food item (to me) is the sensation of lubrication. I could choke on a carrot stick, but a carrot stick with dip is easier for me to eat, because there is lubrication there. A plain cracker is a dry, nasty thing. A cracker with cheese is going to go down much better. Add a (creamy) mustard to that and it's practically a meal.
Ask the deli person at your supermarket to cut you some very small samples of some upper level cheeses, you will find there are many different flavors and mouth-feels.
posted by Grlnxtdr at 4:43 PM on January 28, 2016 [2 favorites]
Ask the deli person at your supermarket to cut you some very small samples of some upper level cheeses, you will find there are many different flavors and mouth-feels.
posted by Grlnxtdr at 4:43 PM on January 28, 2016 [2 favorites]
I have always liked creamy things, and what I like about that texture is the smoothness without sliminess. (I would therefore disagree with you about risotto being creamy, as one reason I usually dislike it is that I perceive it as slimy.) There's also an ability to appreciate whatever taste(s) are in the smooth food without being distracted by crunchiness or other textures.
But, in general creamy food is also fatty food, as other commenters have noted. Also, many creamy foods are quite processed, including classic ones like cheese. So I think continuing to steer clear may be a smart dietary choice.
If you are really, really interested in overcoming this dislike of yours, and also developing a more diverse palate, I'd suggest starting with dishes that have cream based sauces. Sauces are things of enormous complexity and deep in taste, and so trying them is a good way to expand your sensory food world. Also, sauces shouldn't drown food, so this way you can sample creaminess without being overwhelmed by it.
Re cheese -- I like the stuff, and I've tried a huge variety of cheeses in my life -- but it is salty stuff, whether or not you are picking that up when you try it. And so I'd go easy on how deep you dive into the world of cheese. And I think you can skip the junky cheeses like American (which is downright oily) or Velveeta without any danger that you've really missed out on a life necessity.
posted by bearwife at 4:56 PM on January 28, 2016
But, in general creamy food is also fatty food, as other commenters have noted. Also, many creamy foods are quite processed, including classic ones like cheese. So I think continuing to steer clear may be a smart dietary choice.
If you are really, really interested in overcoming this dislike of yours, and also developing a more diverse palate, I'd suggest starting with dishes that have cream based sauces. Sauces are things of enormous complexity and deep in taste, and so trying them is a good way to expand your sensory food world. Also, sauces shouldn't drown food, so this way you can sample creaminess without being overwhelmed by it.
Re cheese -- I like the stuff, and I've tried a huge variety of cheeses in my life -- but it is salty stuff, whether or not you are picking that up when you try it. And so I'd go easy on how deep you dive into the world of cheese. And I think you can skip the junky cheeses like American (which is downright oily) or Velveeta without any danger that you've really missed out on a life necessity.
posted by bearwife at 4:56 PM on January 28, 2016
It's worth mentioning that as charming as the Baby Bel packaging is, it is low-quality, kind of boring cheese (which doesn't mean I wouldn't eat it given no other alternatives.) Also, heating cheese often vastly improves and deepens the flavor. (It usually makes it melty, which might not be worth it for your texture issues, but may be worth a try.)
posted by restless_nomad at 5:03 PM on January 28, 2016 [6 favorites]
posted by restless_nomad at 5:03 PM on January 28, 2016 [6 favorites]
In re. "Some understanding of what is pleasant or appreciable about these textures" -- fat is a big thing that makes food taste good. Most of what is on your list is high-fat stuff. I don't usually enjoy a big glog of heavy cream straight from the container, but, many people think coffee is incomplete without cream (and sometimes sugar, another thing that makes food taste good; see also salt, MSG). Do you like coffee...? Try it with a splash of what is here called table cream -- 18% fat.
Perhaps a soufflé that is more oriented towards the highlighted ingredient rather than the eggs that make it a soufflé? If you're in the US, Stouffer's makes spinach and corn soufflés -- they're not all eggy like this, but more a spinach dish that happens to have eggs in it, like so. The corn one is I think so inoffensive that a toddler prone to balking at anything new would still have reasonable odds of digging in.
(It might be helpful if you gave us a list of your absolute favourite foods as this feels like shots in the dark; if you hate spinach, corn, and coffee I've been no help at all.)
posted by kmennie at 5:03 PM on January 28, 2016
Perhaps a soufflé that is more oriented towards the highlighted ingredient rather than the eggs that make it a soufflé? If you're in the US, Stouffer's makes spinach and corn soufflés -- they're not all eggy like this, but more a spinach dish that happens to have eggs in it, like so. The corn one is I think so inoffensive that a toddler prone to balking at anything new would still have reasonable odds of digging in.
(It might be helpful if you gave us a list of your absolute favourite foods as this feels like shots in the dark; if you hate spinach, corn, and coffee I've been no help at all.)
posted by kmennie at 5:03 PM on January 28, 2016
>I mean it's not crunchy, it's not salty, it's not sweet
It's so funny you say this, because I don't care for crunchy foods, so I'd say the same about a plate of pretzel rods and carrot sticks. Boring. Soft unctuous foods just feel like my mouth is taking a lovely and tasty bath. Crunch is like it's fighting for survival.
That said, I did go through a phase of strongly disliking those soft eggy textures when I was pregnant, which was awkward because I'm vegetarian and those textures are a lot of my protein sources. Peanut butter bridged the gap for me; I imagine that you could put some on crispy toast and enjoy the contrasts. If you don't mind eggs in things like bread and cake you could take a standard cornbread recipe and add a few extra eggs which might get you more accustomed to the flavor with a lesser change in texture. If it's the fattiness you don't like, maybe some vegetable purees would be a good starting point, adding a little butter or cream if you start to like them.
posted by tchemgrrl at 5:39 PM on January 28, 2016
It's so funny you say this, because I don't care for crunchy foods, so I'd say the same about a plate of pretzel rods and carrot sticks. Boring. Soft unctuous foods just feel like my mouth is taking a lovely and tasty bath. Crunch is like it's fighting for survival.
That said, I did go through a phase of strongly disliking those soft eggy textures when I was pregnant, which was awkward because I'm vegetarian and those textures are a lot of my protein sources. Peanut butter bridged the gap for me; I imagine that you could put some on crispy toast and enjoy the contrasts. If you don't mind eggs in things like bread and cake you could take a standard cornbread recipe and add a few extra eggs which might get you more accustomed to the flavor with a lesser change in texture. If it's the fattiness you don't like, maybe some vegetable purees would be a good starting point, adding a little butter or cream if you start to like them.
posted by tchemgrrl at 5:39 PM on January 28, 2016
Have you tried haloumi as a gateway cheese? It's salty and rubbery (in a good way) and squeaks when you eat it (also in a good way).
posted by The corpse in the library at 5:39 PM on January 28, 2016 [2 favorites]
posted by The corpse in the library at 5:39 PM on January 28, 2016 [2 favorites]
Maybe for stuff without actual cream, there's greek yogurt, mushy ripe bananas, dips (baba ganoush, hummos, spinach dips, feta dips) or thick tomato soup?
posted by captaincrouton at 5:43 PM on January 28, 2016
posted by captaincrouton at 5:43 PM on January 28, 2016
I like creamy because of the salt and fat content. But it is the most fantastic when it is a topping for a crunch. Maybe try adding a bit of creamy on top of a crunch that you really like. That combination, to me, is so much better than creamy alone.
posted by Vaike at 6:00 PM on January 28, 2016
posted by Vaike at 6:00 PM on January 28, 2016
Babybel is really not the best gateway drug to cheeses. I mean, I'm a hardcore cheese fiend, but I find the texture of Babybels to be cloying and almost a little nauseating. Having to sink your teeth into it . . . ugh. Do you have a nice upscale cheese shop nearby? Because I think if you want to convince yourself to like cheese, you should start at the whole other end of the quality spectrum. Expose yourself to really good (and more expensive) cheese, and once you fall in love with that, then you'll be able to tolerate cheaper cheeses. I wonder if you might like a nice French sheepsmilk feta, for instance. It's salty, and it's creamy but not cloying. There are a million ways to go, that's just one thought--but I do think you should aim a lot higher than Babybel (not snobbery, I do buy those for traveling because they're mighty convenient).
posted by HotToddy at 6:15 PM on January 28, 2016 [8 favorites]
posted by HotToddy at 6:15 PM on January 28, 2016 [8 favorites]
This is a pretty interesting article on why we love and hate certain foods.
I am the opposite of you. I love creamy foods. I mean I love them. I am a person who would enjoy a big glog of heavy cream straight from the carton. November and December are always kind of torturous because literally the only thing I want to eat 24/7 is eggnog. Creme brulee, panna cotta, cheesecake, anything cheesy, the richer the better, I love it all.
I love creamy things because of the mouthfeel of the fat and the smooth, soothing feeling of the cream (as opposed to the very sharp taste, of, say, vinegar - which I also love). When I was really little, I couldn't really describe the fullness of flavor of things like whole milk, so I would say it was "vapory", which I can't really describe now, but it made perfect sense to me then.
Cheese I love because of the fat but also because of the umami. A sharp cheddar is very different from a mild mozzarella. I prefer sharp cheeses. When I was a kid, I used to cut off chunks of cheddar and suck on them for awhile before chewing and swallowing. Part of that may be because I also loved the salt.
To ease yourself into it, I'll give the same kind of advice of the kinds things I do myself to combat my cravings for creamy, fatty things without resorting to eating a whole cheesecake with a side of ice cream. Do you like hot cereals like oatmeal or cream of wheat? I always used to make those with milk and I now usually make them with water but add a splash of milk before I eat it. If you eat these things and use water, maybe use half water half milk for awhile to see if you like it. If you like dry cereal, use fattier milk on it or maybe even add a little half and half.
Do you like soups? Butternut squash isn't fatty but has a natural creamy mouthfeel. It's a super easy soup to make. Lots of people add cream but you can make it without to ease yourself into a creamy flavor (without the associated fat or excessive sweetness).
I'm not sure if you would like them, but if you're interested in trying, there's a pretty amazing world of Thai and Indian curries/sauces that use cream and coconut cream as bases.
If you like spaghetti or other pastas with red sauces, adding a little glob of either goats cheese or sour cream on top of it is SUPER good and will give you that touch of creaminess in a normally non-creamy thing in a way you can control.
If you like scones or other similar baked goods, you can add clotted cream and jam to them and it's amazing. Clotted cream sounds gross but it's just very thick, spoonable cream. You could just start with a tiny bit to offset the sweetness/sharpness of the jam, it's a really nice combo. You can get a similar effect by using bagels, cream cheese and jam.
I'll try to think of some more. This is making me hungry and I just had dinner. :)
posted by triggerfinger at 6:16 PM on January 28, 2016 [3 favorites]
I am the opposite of you. I love creamy foods. I mean I love them. I am a person who would enjoy a big glog of heavy cream straight from the carton. November and December are always kind of torturous because literally the only thing I want to eat 24/7 is eggnog. Creme brulee, panna cotta, cheesecake, anything cheesy, the richer the better, I love it all.
I love creamy things because of the mouthfeel of the fat and the smooth, soothing feeling of the cream (as opposed to the very sharp taste, of, say, vinegar - which I also love). When I was really little, I couldn't really describe the fullness of flavor of things like whole milk, so I would say it was "vapory", which I can't really describe now, but it made perfect sense to me then.
Cheese I love because of the fat but also because of the umami. A sharp cheddar is very different from a mild mozzarella. I prefer sharp cheeses. When I was a kid, I used to cut off chunks of cheddar and suck on them for awhile before chewing and swallowing. Part of that may be because I also loved the salt.
To ease yourself into it, I'll give the same kind of advice of the kinds things I do myself to combat my cravings for creamy, fatty things without resorting to eating a whole cheesecake with a side of ice cream. Do you like hot cereals like oatmeal or cream of wheat? I always used to make those with milk and I now usually make them with water but add a splash of milk before I eat it. If you eat these things and use water, maybe use half water half milk for awhile to see if you like it. If you like dry cereal, use fattier milk on it or maybe even add a little half and half.
Do you like soups? Butternut squash isn't fatty but has a natural creamy mouthfeel. It's a super easy soup to make. Lots of people add cream but you can make it without to ease yourself into a creamy flavor (without the associated fat or excessive sweetness).
I'm not sure if you would like them, but if you're interested in trying, there's a pretty amazing world of Thai and Indian curries/sauces that use cream and coconut cream as bases.
If you like spaghetti or other pastas with red sauces, adding a little glob of either goats cheese or sour cream on top of it is SUPER good and will give you that touch of creaminess in a normally non-creamy thing in a way you can control.
If you like scones or other similar baked goods, you can add clotted cream and jam to them and it's amazing. Clotted cream sounds gross but it's just very thick, spoonable cream. You could just start with a tiny bit to offset the sweetness/sharpness of the jam, it's a really nice combo. You can get a similar effect by using bagels, cream cheese and jam.
I'll try to think of some more. This is making me hungry and I just had dinner. :)
posted by triggerfinger at 6:16 PM on January 28, 2016 [3 favorites]
Best answer: Avocado might be a good start. It's creamy without being cream-based, and it's easy to incorporate small amounts into lighter, crunchier fare: on salads, in sandwiches, in sushi, as guacamole.
Personally, I love dairy products of all stripes, and can't stand eggs or overly eggy dishes. Cheese, ice cream, and butter all have a milky, melty quality; eggs have kind of a congealed wobbliness to them that I dislike. There is some overlap between the two, and there are tons of recipes that use both, like quiches. However, if you divide your "creamy" umbrella category into "milky" and "eggy," it might be easier for you to tackle each in turn. Maybe you'll discover that you like eggs but not butter or cheese, or vice versa.
Another thought: these foods are rich, heavy, and difficult to digest, and most people can only handle a little of them at a time. Even though your dislike of all creamy textures limits your palate, it's a extension of a very common preference. There are tons of people who love crème brûlée but can only manage a few bites.
posted by Metroid Baby at 6:16 PM on January 28, 2016 [4 favorites]
Personally, I love dairy products of all stripes, and can't stand eggs or overly eggy dishes. Cheese, ice cream, and butter all have a milky, melty quality; eggs have kind of a congealed wobbliness to them that I dislike. There is some overlap between the two, and there are tons of recipes that use both, like quiches. However, if you divide your "creamy" umbrella category into "milky" and "eggy," it might be easier for you to tackle each in turn. Maybe you'll discover that you like eggs but not butter or cheese, or vice versa.
Another thought: these foods are rich, heavy, and difficult to digest, and most people can only handle a little of them at a time. Even though your dislike of all creamy textures limits your palate, it's a extension of a very common preference. There are tons of people who love crème brûlée but can only manage a few bites.
posted by Metroid Baby at 6:16 PM on January 28, 2016 [4 favorites]
Also might be worth considering if you actually digest dairy well - many people don't, and you may have an association with feeling nauseous/unwell with that mouthfeel that is actually because you're lactose-intolerant.
posted by restless_nomad at 7:03 PM on January 28, 2016 [17 favorites]
posted by restless_nomad at 7:03 PM on January 28, 2016 [17 favorites]
Do you prefer salty or sweet flavors? I personally dislike foods that are comparable to vanilla pudding, but like foods that are either salty (Indian yogurt with cucumbers) or have some bitterness (chocolate mousse).
In your shoes, I might start with buttered toast. Butter on toast is a little bit salty, and you can control the quantity. Fancy restaurants will offer you flavored mayonnaise (often labeled "aioli") as a dip for French fries. Try that, too; you can start with a tiny quantity, and add more if you like it.
Also, how do you feel about hard-boiled eggs? Those are very different in texture-- is there still some ineffable egginess that bothers you?
posted by yarntheory at 7:56 PM on January 28, 2016 [1 favorite]
In your shoes, I might start with buttered toast. Butter on toast is a little bit salty, and you can control the quantity. Fancy restaurants will offer you flavored mayonnaise (often labeled "aioli") as a dip for French fries. Try that, too; you can start with a tiny quantity, and add more if you like it.
Also, how do you feel about hard-boiled eggs? Those are very different in texture-- is there still some ineffable egginess that bothers you?
posted by yarntheory at 7:56 PM on January 28, 2016 [1 favorite]
If you like pizza, another thing to try is hot sandwiches with some melted cheese. Panini? Fancy grilled cheese with meat in it? Fancy grilled cheese on its own, if you like cheese pizza?
posted by yarntheory at 8:06 PM on January 28, 2016
posted by yarntheory at 8:06 PM on January 28, 2016
Agreeing very much with Metroid Baby on this:
Another thought: these foods are rich, heavy, and difficult to digest, and most people can only handle a little of them at a time. Even though your dislike of all creamy textures limits your palate, it's a extension of a very common preference. There are tons of people who love crème brûlée but can only manage a few bites. I also agree with AppleTurnover about this: Maybe learning to enjoy creamy foods with crunchy foods will help?
This is very much me. I like some creamy things, but because they are often very rich, I can only handle small quantities and usually eat them with something contrasting. I'm not a fan of full fat milk. I would not be able to eat a whole creme brulee for dessert at a restaurant (I usually split stuff like that with my husband, and he eats the majority of it, or I eat a bit, profess fullness, and ask to take home the rest).
So, here are some examples of how I eat creamy things:
If I am eating avocado, I prefer it as guacamole, prefer that on the chunky side, and want to eat it with something like corn chips for crunch and contrast, and will not eat big quantities. I like a good scrambled egg, but like that with only a little butter in the pan, and I scramble the egg to be fairly dry. I also eat scrambled eggs with a good grainy toast, to serve as a contrast to the egg. A cheese like brie is very creamy and rich, so I would not eat much of it, and would spread just a bit of it on a cracker and eat it that way. I may spread mayo on bread or use it in tuna salad, but I tend to use a lot less mayo than a lot of other people do, and I would eat the tuna as a sandwich, on nice crusty bread with lettuce and cucumber for contrast, I would not just eat a pile of stuff mixed with mayo on a plate. I like ice cream, but small quantities are best, and I like eating it in a cone (which provides a crunchy and not so sweet contrast) over just having some ice cream in a bowl.
As for cheese, I agree that Baby Bel is probably not the gateway cheese you want to encourage cheese eating. Do you have a cheese specialty store near you, or an upscale grocery? Our upscale grocery regularly has bits of all kinds of cheese out for tasting in very small quantities, which would be a way to try different things and see what you might like. You also might look for something labelled a sharp cheddar or an extra sharp cheddar, and eat some bits on crackers (trying various combos of cheese and crackers).
posted by gudrun at 8:06 PM on January 28, 2016
Another thought: these foods are rich, heavy, and difficult to digest, and most people can only handle a little of them at a time. Even though your dislike of all creamy textures limits your palate, it's a extension of a very common preference. There are tons of people who love crème brûlée but can only manage a few bites. I also agree with AppleTurnover about this: Maybe learning to enjoy creamy foods with crunchy foods will help?
This is very much me. I like some creamy things, but because they are often very rich, I can only handle small quantities and usually eat them with something contrasting. I'm not a fan of full fat milk. I would not be able to eat a whole creme brulee for dessert at a restaurant (I usually split stuff like that with my husband, and he eats the majority of it, or I eat a bit, profess fullness, and ask to take home the rest).
So, here are some examples of how I eat creamy things:
If I am eating avocado, I prefer it as guacamole, prefer that on the chunky side, and want to eat it with something like corn chips for crunch and contrast, and will not eat big quantities. I like a good scrambled egg, but like that with only a little butter in the pan, and I scramble the egg to be fairly dry. I also eat scrambled eggs with a good grainy toast, to serve as a contrast to the egg. A cheese like brie is very creamy and rich, so I would not eat much of it, and would spread just a bit of it on a cracker and eat it that way. I may spread mayo on bread or use it in tuna salad, but I tend to use a lot less mayo than a lot of other people do, and I would eat the tuna as a sandwich, on nice crusty bread with lettuce and cucumber for contrast, I would not just eat a pile of stuff mixed with mayo on a plate. I like ice cream, but small quantities are best, and I like eating it in a cone (which provides a crunchy and not so sweet contrast) over just having some ice cream in a bowl.
As for cheese, I agree that Baby Bel is probably not the gateway cheese you want to encourage cheese eating. Do you have a cheese specialty store near you, or an upscale grocery? Our upscale grocery regularly has bits of all kinds of cheese out for tasting in very small quantities, which would be a way to try different things and see what you might like. You also might look for something labelled a sharp cheddar or an extra sharp cheddar, and eat some bits on crackers (trying various combos of cheese and crackers).
posted by gudrun at 8:06 PM on January 28, 2016
I used to hate creamy foods when I was a kid, and I still can't really handle peanut butter, bananas, most yogurts, or mild flavoured cheese. But I found I do enjoy some of these when I find a version with a really strong flavour, or can make it more strongly flavoured. For example, I started enjoying bananas after I tried some of the less common varieties when I was on a tropical holiday, and I love them when they are fried with butter and sugar. I gag on plain un-aged cheddar, but love blue cheese, goats cheese, or well aged hard cheeses, and they are also great when melted and browned on top of a cooked dish.
I think after a while my brain even came to associate the creamy textures of some of these things with the flavours I was enjoying, so that the creaminess became a signal for deliciousness by itself too, and so I am much better with more generic creamy foods than I was as a kid, because I can think to myself that it's I've X or y food that I know I like.
posted by lollusc at 8:28 PM on January 28, 2016
I think after a while my brain even came to associate the creamy textures of some of these things with the flavours I was enjoying, so that the creaminess became a signal for deliciousness by itself too, and so I am much better with more generic creamy foods than I was as a kid, because I can think to myself that it's I've X or y food that I know I like.
posted by lollusc at 8:28 PM on January 28, 2016
Response by poster: Thanks, everyone. So I tried to experiments with dinner tonight, one pretty successful and one terribly unsuccessful.
Successful (surprisingly) was my attempt at this egg recipe. I say attempt because I was unable to roll, and I had no bacon. So it ended up just folded like a regular old omelet, but then when I ate it, I couldn't even really taste or feel the egg. I mean obviously I could feel the egg because the substance was 90% egg, but somehow it didn't feel eggy and gross. It also didn't TASTE eggy until it started to get cold. So yay. And I used mozzerella not swiss cause I had that.
The second experiment was an attempt to take everyone's cheese advice. So I originally bought babybell because I figured it was probably utterly inoffensive so I could eat a cheesy feeling thing without having to get used to a new taste, also. But based on what everyone said, when I was out looking for bacon I also picked up some presumably nicer cheese. I got "Danish Blue Cheese." I tasted a tiny bit when I got home. It tasted like salty vomit. When I say "vomit" I don't mean that as a generic "it tasted really bad just like vomit tastes bad" I mean that after I ate it I was left with a taste in my mouth and I thought "this tastes awful and familiar...oh...it's the taste of vomit."
So this has left me a little gun-shy about fancier cheeses. Are they all going to have a similar underlying strong cheese taste (like beer, wine, hard ciders and miso all have that same unpleasant fermented taste?)? Is that just the taste of cheese? If not, what cheeses won't taste like that?
Comments on suggestions so far:
I like jello. I will eat some and note its mouthfeel and try to associate it.
Cheese as savoury chocolate: Yeah, chocolate is kind of creamy. Not much of a fan, unless it's in the form of a McCain Deep'n'Delicious chocolate cake (yes, I have the palette of a 5 year old, sorry if that wasn't clear yet)
I don't think I've ever tried hard boiled eggs. They smell eggy and I think I assumed they taste eggy, but now having tried these eggs that smelled eggy but didn't taste eggy until they were getting cold, maybe I will try a hard boiled egg.
Mac and Cheese. I eat it it, but I make it without the milk or butter. Basically I drain the macaroni and don't give it time to dry and throw the powder in (what? 5 year old. Seriously) while the macaroni is still a little wet and skip the milk and butter. I could start adding the milk and see how it goes before I go nuts and add butter, too.
I don't drink coffee. I dislike the *taste* of warm milk, so any sort of hot milk-based beverage is probably a non-starter.
I like peanut butter and reese peanut butter cups, but I prefer the crunchy to the smooth and best of all reese peanut butter stix. I never made the association til now between that preference and the creaminess of the peanut butter cups.
That article on liking new foods was really useful. I mean I knew it was all about familiarizing myseld with things, but it made the great point that you have to A) Mix it with something you already like and B) do it in such a way that you can still taste the new food. I will adopt this strategy.
Anyway, keep the ideas coming. This is helpful. And to those pointing out that cream foods aren't the healthiest, yeah I know, but the idea isn't that I would want to be able to eat a giant plate of pasta with cream sauce, but more that it would be nice to be able to go to a restaurant and not rule out half the menu because of one or two ingredients that aren't even the primary thing in the dish (e.g. shredded cheese in a salad or some cream mixed in with the tomato sauce on a pasta, or a salad that has a cream-based dressing...I'm having trouble coming up with more examples, but I just feel like this happens a lot and it limits me) or it would be nice to have dinner at someone's house and not eat half the dishes just to be polite and turn down the other half because they're a cream-too-far.
posted by If only I had a penguin... at 9:00 PM on January 28, 2016 [2 favorites]
Successful (surprisingly) was my attempt at this egg recipe. I say attempt because I was unable to roll, and I had no bacon. So it ended up just folded like a regular old omelet, but then when I ate it, I couldn't even really taste or feel the egg. I mean obviously I could feel the egg because the substance was 90% egg, but somehow it didn't feel eggy and gross. It also didn't TASTE eggy until it started to get cold. So yay. And I used mozzerella not swiss cause I had that.
The second experiment was an attempt to take everyone's cheese advice. So I originally bought babybell because I figured it was probably utterly inoffensive so I could eat a cheesy feeling thing without having to get used to a new taste, also. But based on what everyone said, when I was out looking for bacon I also picked up some presumably nicer cheese. I got "Danish Blue Cheese." I tasted a tiny bit when I got home. It tasted like salty vomit. When I say "vomit" I don't mean that as a generic "it tasted really bad just like vomit tastes bad" I mean that after I ate it I was left with a taste in my mouth and I thought "this tastes awful and familiar...oh...it's the taste of vomit."
So this has left me a little gun-shy about fancier cheeses. Are they all going to have a similar underlying strong cheese taste (like beer, wine, hard ciders and miso all have that same unpleasant fermented taste?)? Is that just the taste of cheese? If not, what cheeses won't taste like that?
Comments on suggestions so far:
I like jello. I will eat some and note its mouthfeel and try to associate it.
Cheese as savoury chocolate: Yeah, chocolate is kind of creamy. Not much of a fan, unless it's in the form of a McCain Deep'n'Delicious chocolate cake (yes, I have the palette of a 5 year old, sorry if that wasn't clear yet)
I don't think I've ever tried hard boiled eggs. They smell eggy and I think I assumed they taste eggy, but now having tried these eggs that smelled eggy but didn't taste eggy until they were getting cold, maybe I will try a hard boiled egg.
Mac and Cheese. I eat it it, but I make it without the milk or butter. Basically I drain the macaroni and don't give it time to dry and throw the powder in (what? 5 year old. Seriously) while the macaroni is still a little wet and skip the milk and butter. I could start adding the milk and see how it goes before I go nuts and add butter, too.
I don't drink coffee. I dislike the *taste* of warm milk, so any sort of hot milk-based beverage is probably a non-starter.
I like peanut butter and reese peanut butter cups, but I prefer the crunchy to the smooth and best of all reese peanut butter stix. I never made the association til now between that preference and the creaminess of the peanut butter cups.
That article on liking new foods was really useful. I mean I knew it was all about familiarizing myseld with things, but it made the great point that you have to A) Mix it with something you already like and B) do it in such a way that you can still taste the new food. I will adopt this strategy.
Anyway, keep the ideas coming. This is helpful. And to those pointing out that cream foods aren't the healthiest, yeah I know, but the idea isn't that I would want to be able to eat a giant plate of pasta with cream sauce, but more that it would be nice to be able to go to a restaurant and not rule out half the menu because of one or two ingredients that aren't even the primary thing in the dish (e.g. shredded cheese in a salad or some cream mixed in with the tomato sauce on a pasta, or a salad that has a cream-based dressing...I'm having trouble coming up with more examples, but I just feel like this happens a lot and it limits me) or it would be nice to have dinner at someone's house and not eat half the dishes just to be polite and turn down the other half because they're a cream-too-far.
posted by If only I had a penguin... at 9:00 PM on January 28, 2016 [2 favorites]
That's just tragic; blue cheese is like black belt level extreme nasty cheese. Go to Starbucks and get one of those fruit and cheese plates. It comes with a tasty Brie and you eat it with an apple slice.
posted by bleep at 9:09 PM on January 28, 2016 [8 favorites]
posted by bleep at 9:09 PM on January 28, 2016 [8 favorites]
I got "Danish Blue Cheese."
Ugh, no, you skipped straight to graduate-level cheese. I live in Wisconsin and was just having a conversation about how hard it is to find people who really actually like the moldy cheeses. Is there a farmers' market you can go to? Cheese vendors have little samples you can try before buying, and they'd be happy to point you toward interesting-but-not-overwhelming options.
posted by teremala at 9:10 PM on January 28, 2016 [5 favorites]
Ugh, no, you skipped straight to graduate-level cheese. I live in Wisconsin and was just having a conversation about how hard it is to find people who really actually like the moldy cheeses. Is there a farmers' market you can go to? Cheese vendors have little samples you can try before buying, and they'd be happy to point you toward interesting-but-not-overwhelming options.
posted by teremala at 9:10 PM on January 28, 2016 [5 favorites]
Yeah, blue cheese was an unfortunate choice. Try sharp cheddar, cold and thinly sliced. Probably you'd like it better on a cracker than plain. You could stack a thin slice of hard sausage or some other meat on the cracker along with the cheese to make the whole thing a little less creamy.
posted by Redstart at 9:17 PM on January 28, 2016 [1 favorite]
posted by Redstart at 9:17 PM on January 28, 2016 [1 favorite]
Oh, no no no, I agree with the others that you don't start with a blue cheese. Any cheese with visible mold is going to be pretty funky-tasting and you need to work up to it. Where do you live? Maybe someone local to you can recommend a good cheesemonger who can hook you up with cheeses that actually might appeal to you. Even the cheese counter at Whole Foods is better than nothing.
posted by town of cats at 9:18 PM on January 28, 2016 [1 favorite]
posted by town of cats at 9:18 PM on January 28, 2016 [1 favorite]
Response by poster: Well that's actually comforting to hear. I'll stop by starbucks tomorrow. And don't worry, I don't know cheese, but I know enough to go Kensington Market or St. Lawrence Market if I want someone more knowledgeable than the starbucks barista.
posted by If only I had a penguin... at 9:21 PM on January 28, 2016 [1 favorite]
posted by If only I had a penguin... at 9:21 PM on January 28, 2016 [1 favorite]
Yes, the smelly cheeses are definitely an acquired taste. Other milder cheeses you might like (other than cheddar) are gouda, manchego and goats cheese. I also love Red Leicester, if you can find it.
posted by triggerfinger at 9:45 PM on January 28, 2016
posted by triggerfinger at 9:45 PM on January 28, 2016
Also, if you already like jello, you could maybe try it with a little whipped cream on top to try to associate it with something you already like.
posted by triggerfinger at 9:49 PM on January 28, 2016
posted by triggerfinger at 9:49 PM on January 28, 2016
I got "Danish Blue Cheese."
Oh gosh, no. If you are new to cheese do NOT start with blue cheese. Blue cheese has a very strong taste. Also, avoid goat cheese too. Yo, you need to get yourself some white Vermont cheddar, which is delicious and popular. Colby cheese is also pretty popular. If you want something softer, gouda might be good. I personally love brie, which is very creamy and soft, but you might want to work your way up to that. Brie goes great with sweet things though - like I get this sandwich where I live that has brie, apple butter and bacon and it's hella good. But like, not all cheese tastes the same. Cheese is not just cheese. Do some research, or just stick with mainstream cheese.
I still think nachoes are the way to go. Find a Mexico restaurant and go get yourself some chips with queso and gaucamole. Bonus: You get to drink margaritas.
posted by AppleTurnover at 10:41 PM on January 28, 2016 [2 favorites]
Oh gosh, no. If you are new to cheese do NOT start with blue cheese. Blue cheese has a very strong taste. Also, avoid goat cheese too. Yo, you need to get yourself some white Vermont cheddar, which is delicious and popular. Colby cheese is also pretty popular. If you want something softer, gouda might be good. I personally love brie, which is very creamy and soft, but you might want to work your way up to that. Brie goes great with sweet things though - like I get this sandwich where I live that has brie, apple butter and bacon and it's hella good. But like, not all cheese tastes the same. Cheese is not just cheese. Do some research, or just stick with mainstream cheese.
I still think nachoes are the way to go. Find a Mexico restaurant and go get yourself some chips with queso and gaucamole. Bonus: You get to drink margaritas.
posted by AppleTurnover at 10:41 PM on January 28, 2016 [2 favorites]
Oh no, we should have warned you off blue cheese! Sorry! It's just that there are SO many kinds of cheese--if you could find a fancy little cheese shop and have the proprietor give you tastes of the milder kinds, so that you have someone knowledgeable choosing, who understands what you're trying to do, that would be best. That way you're not buying a whole block of cheese every time that you may or may not even be able to eat.
I really admire your determination. Very cool.
posted by HotToddy at 11:22 PM on January 28, 2016
I really admire your determination. Very cool.
posted by HotToddy at 11:22 PM on January 28, 2016
I am quite an adventurous eater, but actually the only things on your list that I like are cheese and risotto. I don't like creamy cheeses and I am not that keen on wet risottos.
I can never get over the eggy smell, and it's also a textural thing for me. I also loathe cheesecake, mousse and whipped cream.
I responded by widening my eating habits in other directions. I love Indian food, most Italian food, Spanish food, Thai food, most Japanese food, a lot of Korean food, a lot of South American food.
I absolutely applaud your wish to broaden your food preferences, but if you struggle, sometimes it's worth focusing on areas that are less objectionable to you (and then stop going to French-type restaurants because they're a nightmare).
posted by kadia_a at 11:35 PM on January 28, 2016 [1 favorite]
I can never get over the eggy smell, and it's also a textural thing for me. I also loathe cheesecake, mousse and whipped cream.
I responded by widening my eating habits in other directions. I love Indian food, most Italian food, Spanish food, Thai food, most Japanese food, a lot of Korean food, a lot of South American food.
I absolutely applaud your wish to broaden your food preferences, but if you struggle, sometimes it's worth focusing on areas that are less objectionable to you (and then stop going to French-type restaurants because they're a nightmare).
posted by kadia_a at 11:35 PM on January 28, 2016 [1 favorite]
So, I'm going to take the opposite tack, and say that 's OK to never get used to cheese, and to never enjoy it. Because I'm one of those people.
To me, cheese tastes like rancid sour bubblegum that's completely overpowering in taste, and I last about 2 seconds before I spit it out and want to scrub out my whole mouth. This includes the really 'mild' cheeses which should be inoffensive. The only way I can get cheese down? Is to have it paired with something else that's equally strong tasting, but pleasant - like pepperoni pizza. But when it comes to plain cheese? I'm 46. I've tried cheeses of all kinds and of all types, and I'm not going to get beyond the 'tolerating it on pizza' stage of cheese enjoyment. I live a culinary life that's very happily cheese free. This is on top of the fact that dairy transforms me from a lovely human into a gaseous weapon that could violate the Geneva Protocol.
So, I admire you and your cheese adventures - but if, at the end of it all you decide that cheese is just not for you, that is OK as well.
posted by spinifex23 at 11:43 PM on January 28, 2016
To me, cheese tastes like rancid sour bubblegum that's completely overpowering in taste, and I last about 2 seconds before I spit it out and want to scrub out my whole mouth. This includes the really 'mild' cheeses which should be inoffensive. The only way I can get cheese down? Is to have it paired with something else that's equally strong tasting, but pleasant - like pepperoni pizza. But when it comes to plain cheese? I'm 46. I've tried cheeses of all kinds and of all types, and I'm not going to get beyond the 'tolerating it on pizza' stage of cheese enjoyment. I live a culinary life that's very happily cheese free. This is on top of the fact that dairy transforms me from a lovely human into a gaseous weapon that could violate the Geneva Protocol.
So, I admire you and your cheese adventures - but if, at the end of it all you decide that cheese is just not for you, that is OK as well.
posted by spinifex23 at 11:43 PM on January 28, 2016
Best answer: Oh lordy you went from babybell to blue cheese? It's unfortunate you went and picked like, the ONE cheese that is from Advanced Cheese Eating. I am surprised you still have the fortitude to keep going.
Dxperiment with the following (maybe not all at once)
- Wensleydale, especially if it has a bit of cranberry or apricot. Very sweet and crumbly.
- Havarti, lovely creamy soft perfect for sandwiches
- Sharp cheddar, salty, "cheddar-y"
- Do you like spicy things? If you can find some sort of jalepeno cheddar, that's awesome. Melt it over nachos!
- Manchego, hard spanish cheese, one of my faves
- Gouda is pretty easy cheese to get into
- Warmed up camembert with onion chutney and a bit of french bread.
- Maybe pass on brie for now, unless you find yourself really liking the camembert. I looooove brie but I think it's also a slightly aquired taste.
Also, how are you eating the cheese? Are you literally just eating a block with a fork and knife or something? What you need is to plate these up, get some nice cheese crackers, some apple slices and grapes, and a lovely glass of wine.
I love creamy textures but I don't necessarily like all creamy things, so don't feel like something is wrong with you because you can't get yourself to like it all. I veer more towards savory, so I love creamy/cheesy pastas, soups (ie a dollop of sour cream in a bowl of tomato soup), creamy sauces on top of my pork chops and chicken. But I am not fussed about creamy desserts because I don't have much of a sweet tooth. (Which is why I generally go for the cheese as a post-dinner course)
posted by like_neon at 1:33 AM on January 29, 2016 [2 favorites]
Dxperiment with the following (maybe not all at once)
- Wensleydale, especially if it has a bit of cranberry or apricot. Very sweet and crumbly.
- Havarti, lovely creamy soft perfect for sandwiches
- Sharp cheddar, salty, "cheddar-y"
- Do you like spicy things? If you can find some sort of jalepeno cheddar, that's awesome. Melt it over nachos!
- Manchego, hard spanish cheese, one of my faves
- Gouda is pretty easy cheese to get into
- Warmed up camembert with onion chutney and a bit of french bread.
- Maybe pass on brie for now, unless you find yourself really liking the camembert. I looooove brie but I think it's also a slightly aquired taste.
Also, how are you eating the cheese? Are you literally just eating a block with a fork and knife or something? What you need is to plate these up, get some nice cheese crackers, some apple slices and grapes, and a lovely glass of wine.
I love creamy textures but I don't necessarily like all creamy things, so don't feel like something is wrong with you because you can't get yourself to like it all. I veer more towards savory, so I love creamy/cheesy pastas, soups (ie a dollop of sour cream in a bowl of tomato soup), creamy sauces on top of my pork chops and chicken. But I am not fussed about creamy desserts because I don't have much of a sweet tooth. (Which is why I generally go for the cheese as a post-dinner course)
posted by like_neon at 1:33 AM on January 29, 2016 [2 favorites]
In line with the chips and guac suggestion above: I'd try migas for eggs. Crispy corn tortilla strips (or chips) mixed in eggs -- the eggs are typically cooked well and so aren't slimy and you can get a mouth of spicy crunch with each bite. (I haven't tried the linked recipe -- I make it by eye and feel -- but I associate migas with Austin, so I figured this recipe is probably OK.)
posted by flourpot at 3:15 AM on January 29, 2016
posted by flourpot at 3:15 AM on January 29, 2016
Seconding gjetost mentioned above. A cheesemonger recommended it to me at Halloween once as "caramel apple cheese" and suggested eating it with slices of Apple. It is caramelized and a lovely tan color. There is also something about it that kinda reminds me a bit of boxed mac and cheese, which you eat. Maybe the strong umami flavor. See if you can find it at whole foods or similar. With a tart apple.
posted by bookworm4125 at 3:36 AM on January 29, 2016
posted by bookworm4125 at 3:36 AM on January 29, 2016
Do you like wine? I mean, I don't even like wine. But I love creamy foods, and nevertheless sometimes the creamy is too much. But a little sip of wine cuts through the creaminess, like a minor chord, and that's so pleasant and such a relief. So my advice is little sips of wine. Or more, if wine's a thing you really like.
posted by Acheman at 4:19 AM on January 29, 2016 [1 favorite]
posted by Acheman at 4:19 AM on January 29, 2016 [1 favorite]
How do you feel about grating cheeses like Parmesan Reggiano or Pecorino Romano? They are definitely not creamy (since most of the moisture has been evaporated). They also salty which I take you enjoy. Really good Parmesan will be nutty and a little sweet. Cheaper American versions will still be good and a bit sweeter. Pecorino is saltier. These are good on their own or really good grated over vegetables and other dishes.
A serving suggestion for Parmesan: Cracker + a small ribbon of cheese + fresh black pepper + a dab of honey.
Another hint, at better grocery stores with good cheese shops they will often have a section of odds and ends of pieces of cheese for relatively small amount of money. That makes for cheaper experimentation. Also if you go to a really nice cheese shop they will let you try things before buying.
posted by mmascolino at 7:12 AM on January 29, 2016 [3 favorites]
A serving suggestion for Parmesan: Cracker + a small ribbon of cheese + fresh black pepper + a dab of honey.
Another hint, at better grocery stores with good cheese shops they will often have a section of odds and ends of pieces of cheese for relatively small amount of money. That makes for cheaper experimentation. Also if you go to a really nice cheese shop they will let you try things before buying.
posted by mmascolino at 7:12 AM on January 29, 2016 [3 favorites]
How do you feel about tofu? I feel like tofu is creamy in the same way as some of your foods, but is easily "gussied up" to be just about anything. Maybe some ma po tofu or something would be a good start? Or crispy tofu where it is nice and crunchy on the outside but creamy in the middle.
I also might start with baby steps, like ok, you like smoothies (say), but don't like milkshakes? Start adding some more ice cream to your smoothies until it is more ice cream than fruit ... work your way towards a texture. I liked the idea to make crispy cheese upthread, and am wondering if you put cheese in situations where the texture was tolerable while you started to enjoy the taste of it, maybe you would start to like cheese more, or at least know when cheese was going to be tolerable in a menu item.
I'm not big on textures (I don't like what I consider slimy, so we have a few things in common like eggs) and just spent a year on feeding therapy for my texture-averse 2 year old, so if you want more ideas for working your way towards a texture, memail me.
posted by freezer cake at 10:22 AM on January 29, 2016
I also might start with baby steps, like ok, you like smoothies (say), but don't like milkshakes? Start adding some more ice cream to your smoothies until it is more ice cream than fruit ... work your way towards a texture. I liked the idea to make crispy cheese upthread, and am wondering if you put cheese in situations where the texture was tolerable while you started to enjoy the taste of it, maybe you would start to like cheese more, or at least know when cheese was going to be tolerable in a menu item.
I'm not big on textures (I don't like what I consider slimy, so we have a few things in common like eggs) and just spent a year on feeding therapy for my texture-averse 2 year old, so if you want more ideas for working your way towards a texture, memail me.
posted by freezer cake at 10:22 AM on January 29, 2016
Best answer: Joining in to talk about cheese (and some other stuff). Indeed, it's ok to not like certain things, and also cheeses, but:
Babybel cheese is creamy for no good reason, so there's little to like about it for anyone, really (I mean, yes, technically it's cheese, but that's about it); Danish blue is either for the self-defying connoisseur or, if cheap, for the trash can...
The rationale for avoiding cheeses that are too
* bland
* soft and or runny
* stinky
* blue
*white fuzzy with a goo-y interior,
Is to look for medium-aged hard cheeses. A medium-aged Gouda; a Gruyere that's not too fancy/smelly; as someone said, Manchego; a country Pecorino (which is a cutting cheese, not a grating cheese like Pecorino Romano); that kind of choices.
A good cheese of that kind needs to be firm but not dry, salty to a degree to be enjoyable if you eat a chunk, and all in all: not too adventurous in taste, but not silly and bland either.
So if you really want to get used to creamier cheese textures, start with kinds that are not creamy and very slowly walk your way into the softer cheeses.
Now eggs. Creaminess in eggs has gotten a reputation of being "better" in culinary terms. Just forget about all that. There's nothing wrong with the sturdy and quick-cooked version of scrambled eggs, with curdles that are somewhat resilient to the bite, and that just contains eggs, some butter for cooking, salt and pepper. Don't fry your eggs to smithereens, is all.
The question of how to make creamy textures more enjoyable in the long run falls apart into
1) the basic approach outlined above: start with the least creamy variety of a given thing and go slowly from there, and
2) to focus on taste more than texture, if ever possible. Some things just taste good, and there's a large middle ground where food is actually quite okay. If ever possible, concentrate on its taste, not on its degree of creaminess.
posted by Namlit at 1:50 PM on January 29, 2016
Babybel cheese is creamy for no good reason, so there's little to like about it for anyone, really (I mean, yes, technically it's cheese, but that's about it); Danish blue is either for the self-defying connoisseur or, if cheap, for the trash can...
The rationale for avoiding cheeses that are too
* bland
* soft and or runny
* stinky
* blue
*white fuzzy with a goo-y interior,
Is to look for medium-aged hard cheeses. A medium-aged Gouda; a Gruyere that's not too fancy/smelly; as someone said, Manchego; a country Pecorino (which is a cutting cheese, not a grating cheese like Pecorino Romano); that kind of choices.
A good cheese of that kind needs to be firm but not dry, salty to a degree to be enjoyable if you eat a chunk, and all in all: not too adventurous in taste, but not silly and bland either.
So if you really want to get used to creamier cheese textures, start with kinds that are not creamy and very slowly walk your way into the softer cheeses.
Now eggs. Creaminess in eggs has gotten a reputation of being "better" in culinary terms. Just forget about all that. There's nothing wrong with the sturdy and quick-cooked version of scrambled eggs, with curdles that are somewhat resilient to the bite, and that just contains eggs, some butter for cooking, salt and pepper. Don't fry your eggs to smithereens, is all.
The question of how to make creamy textures more enjoyable in the long run falls apart into
1) the basic approach outlined above: start with the least creamy variety of a given thing and go slowly from there, and
2) to focus on taste more than texture, if ever possible. Some things just taste good, and there's a large middle ground where food is actually quite okay. If ever possible, concentrate on its taste, not on its degree of creaminess.
posted by Namlit at 1:50 PM on January 29, 2016
How do you feel about soy milk and other plant milks?
posted by aniola at 8:00 PM on January 29, 2016
posted by aniola at 8:00 PM on January 29, 2016
Best answer: I'd suggest mixing up your creamy/"challenge" foods with other safe/familiar textures, like crackers with cheese, a cookie dipped in a milkshake, etc. My son has had vast feeding therapy experience for being a sensory eater, and the main takeaway from that is that our preferences can be altered but not totally changed. In working towards acclimating to those challenge foods, use "helper" foods to make things less overwhelming, both in a cognitive sense as well as for your palette. Mixing textures may be the key for you. Best of luck.
posted by sealee at 11:45 PM on January 29, 2016 [1 favorite]
posted by sealee at 11:45 PM on January 29, 2016 [1 favorite]
I LOVE cheese. I hate bleu cheese. I've tried and tried. Skip it.
posted by kamikazegopher at 3:39 PM on January 30, 2016
posted by kamikazegopher at 3:39 PM on January 30, 2016
Best food thread, thanks I struggle with some smooth textures. I'm a serious cheese eater but I think it's even more complected that this discussion suggests. Within specific cheese types there can be vast (yet subtle) variations from brand or maker or I suspect batch. For example I love mozzarella and there's one brand that I'll inhale but I got another the other day that may go in the trash; a quality brand but it just does not do it for me.
Some cheeses are salty, a feta can be very salty. But again try to buy tiny portions if you can't taste as there are some that just will not work. (funny the cheapest at a local market is my current favorite (Market Basket).)
I love a tiny taste of a french bleu but danish is perhaps the hardest to get to like.
Thinking about this now there seems to be an inter-relatedness between smoothness and flavor, I don't think I'll ever be ok with mashed potatoes and when I make an omelette there is no flavor of actual egg (beating in a drop of the sriracha with other spices and finely grated cheese). Adding "crunch" with toast/croutons/crackers is sometime a functional approach.
I've thought a behavioral therapy sort of approach might be viable but it does seem like a lot of work or perhaps a phobia desensitizing plan might be worth trying. It's tough to start something like that when it's not life or death but more of a eww just don't bother with that weird food.
posted by sammyo at 1:10 PM on February 6, 2016
Some cheeses are salty, a feta can be very salty. But again try to buy tiny portions if you can't taste as there are some that just will not work. (funny the cheapest at a local market is my current favorite (Market Basket).)
I love a tiny taste of a french bleu but danish is perhaps the hardest to get to like.
Thinking about this now there seems to be an inter-relatedness between smoothness and flavor, I don't think I'll ever be ok with mashed potatoes and when I make an omelette there is no flavor of actual egg (beating in a drop of the sriracha with other spices and finely grated cheese). Adding "crunch" with toast/croutons/crackers is sometime a functional approach.
I've thought a behavioral therapy sort of approach might be viable but it does seem like a lot of work or perhaps a phobia desensitizing plan might be worth trying. It's tough to start something like that when it's not life or death but more of a eww just don't bother with that weird food.
posted by sammyo at 1:10 PM on February 6, 2016
This thread is closed to new comments.
posted by feckless fecal fear mongering at 3:54 PM on January 28, 2016 [1 favorite]