What food has the same texture as oil pastels?

bunglin jones — Sat, 03 Apr 2021 11:13:26 -0800

Someone I know has told me that the texture of high quality oil pastels (unctuous, creamy(?)) sparks something of a desire to EAT them. They are quite rational and sensible and don't want to *actually* eat their oil pastels, but want to know if there's any genuine foodstuff that has a similar texture and (potential) mouth-feel. I can't think of a single thing. Can anyone help?

I do not like foods with creamy mouth-feels. I want to start liking them

If only I had a penguin... — Thu, 28 Jan 2016 15:49:03 -0800

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.

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What food has the same texture as oil pastels?

I do not like foods with creamy mouth-feels. I want to start liking them