Quote:
Originally Posted by Phil Masters
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I chickened out from trying it, to my regret now, but I get the impression that it's analogous or even similar to a very strong blue cheese. Pretty much everybody detects it as being pungent as all hell, but people who like it, think that pungency is great. There's no genetic element involved that I've heard of.
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Andrew Zimmern, from Bizarre Foods, said the texture was like mushy onions. That was what kept him from swallowing and he has eaten things that would make the rest of us gag.
We tend to say that something tastes horrible when it's really just the texture that throws us of. Probably how we smash taste and smell into a single sense when we don't with other senses. Lab mice combine sound and smell though.
I know my life mate has the gene making her hypersensitive to the bitter components in many green vegetables while I barely detect them.
That is a horrible gene making people avoid healthy foods.