I suspect, although I haven’t tested the hypothesis, that I am a supertaster. Dark green veggies are delicious cooked. I love the smell but hate the taste of coffee. I don’t like grapefruit by itself, although I’ve consumed sweetened grapefruit juice that was okay. And the single most repulsive taste experience I have ever had involved a rum-soaked tiramisu crust. I haven’t tasted any alcohol since—I’ll use wine to cook once in a while, but I make sure that the alcohol all boils off. I can’t get myself to bring anything that smells like alcohol to my lips.
I tried eating some raw Swiss chard—it was tolerable, and the texture of the stalks is like celery but better, but I definitely prefer the taste cooked. Someone with less tolerance for bitter would probably have hated it.
I suspect, although I haven’t tested the hypothesis, that I am a supertaster. Dark green veggies are delicious cooked. I love the smell but hate the taste of coffee. I don’t like grapefruit by itself, although I’ve consumed sweetened grapefruit juice that was okay. And the single most repulsive taste experience I have ever had involved a rum-soaked tiramisu crust. I haven’t tasted any alcohol since—I’ll use wine to cook once in a while, but I make sure that the alcohol all boils off. I can’t get myself to bring anything that smells like alcohol to my lips.
I tried eating some raw Swiss chard—it was tolerable, and the texture of the stalks is like celery but better, but I definitely prefer the taste cooked. Someone with less tolerance for bitter would probably have hated it.