Taste versus texture

[haverfordwest]

Hi, feeling fed up today, not just the dismal weather but also I had my first take away last night, and although everyone else enjoyed it I was very disappointed. Because I have no taste or smell since head injury, I had not realised how much I have adjusted my cooking to introduce texture. Last nights curry to me was chewy lumps in runny liquid. Back to home made food for me!!!

[cat3]

I used to have a Chinese or Indian takeaway every Sunday which never failed to please. But since my Bi I've found any Chinese or Indian food virtually inedible, even my own versions.

As you've said Haverfordwest, we start tailoring our diet for the differences in our smell & taste after our olfactory system has been either wiped out or distorted.

I loved nothing better than lamb with mint sauce/fillet steak with French mustard...…….. and so much more. Now, all red meat tastes disgusting, as does fruit, so I stick to chicken, fish, vegetables and pulses with my own taste in seasoning.

I found the corruption of flavours really depressing for the first couple of years but now (apart from missing my takeaways) I've got the hang of enjoying food again.

So commiserations m'love ; hope you're otherwise ok...

Cat x

[sospan in reply to cat3]

My wife still can't eat red or any processed meat since her crash in December. Surprisingly fish not a problem !

What is quite amusing is that for years after my injury I would eat a cheese sandwich for lunch everyday for 7 years. Now, she has her injury, she isn't eating cheese sandwiches - small baked cheese with cranberry or lingonberry sauce!

[haverfordwest in reply to sospan]

As long as it has texture I'll eat it, I've eaten bacon (which I detest) but as no taste, to me it is just an added texture. My latest favourite is porridge oats mixed with yogurt and various fruit. Celery, apples, crackers,crusts of fresh bread, biscuits, anything crunchy nothing mushy.

[Nackapan]

Much nicer!

[Hidden]

When was your Injury? Mine was 20/12/19 and I still have no smell or taste. Doesn’t sound like a big deal but v sad for me Tried cooking a few new recipes last week and ended up almost in tears as I had no sense of whether they were turning out ok. Will stick to familiar recipes from now on as at least I know how they should look and remember how they taste!

[AndrewT]

Dear Haverfordwest,

Even with a 'sense of taste' your description.... was Priceless, it is often so true😀😁. I also, much prefer, my own cooking- and so does, the man, along the corridor from me.

Can I ask you... Do you come from Wales, just your name 'Haverfordwest'- I'm sure that's there. Good luck with your Cooking, your own, is always better anyway.

AndrewT

[haverfordwest in reply to AndrewT]

Hi Andrew yes I am from Pembrokeshire, which is lovely and sunny at the moment, hope all is well with you.

[AndrewT in reply to haverfordwest]

Dear Haverfordwest,

I, along with my Mother and two other friends, stayed in Porthgain (I think that is the Correct spelling). We were in the property, that Overlooked the bay, a Beautiful Spot for sure. A lovely Holiday, which we all enjoyed.

AndrewT

[haverfordwest]

Yes Porthgain is beautiful, with a very popular pub, which at the moment like the rest of Wales is "shut"!!

[Bards in reply to haverfordwest]

The Sloop (Cerys Matthews’ former family local?) is in my Top 3 pubs. Landlord’s always on form, ‘Bach’

[haverfordwest in reply to Bards]

Hopefully. soon, as long as people are not stupid we will be back visiting all our favourite places.

[sospan]

I think part of the problem is that all the takeaways and restaurants certainly in West Wales have lost the art of traditional indian and chinese cooking.

Before I used to be able to get beautiful fragrant rice from Indian restaurants that was so good you could eat it by itself, now most restaurants serve rice with a brown gloop like gravy browning. Similarly, you used to be able to differentiate between the dishes, now they are all the same but with different amounts of colouring to differentiate.

It is the same with Chinese food, so much is now bought in and just reheated very little is made "in-house". Even things like "chinese" chips are so different to what they used to be many years ago. And of course "wind dried duck" not the rubbish crispy duck you get these days .....

[haverfordwest in reply to sospan]

I dream of one day sitting down and eating a beautiful, flavoursome, plate of .....anything.

[Futurecut]

2.5 years on its only the last 3 or 4 months I've been enjoying food again. I liken it to being a child and developing adult tastes again. neuroplasticity i reckon.

[haverfordwest]

That's good news for you, I hope it stays with you. I'm 20 months so very short time compared to many.