“Falsehood flies, and truth comes limping after it, so that when men come to be undeceived, it is too late; the jest is over, and the tale hath had its effect: […] like a physician, who hath found out an infallible medicine, after the patient is dead.” —Jonathan Swift

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Cake day: July 25th, 2024

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  • Canned black olives are the single ingredient I can think of that totally ruins a pizza for me flavor-wise. I’ve discovered I even kind of like mushrooms on pizza – and that it’s maybe the one context where I’m fine with baby bella. Shit, I’m even kind of okay with green olives on pizza.

    Canned black olives are one of the three Hell foods to me along with chicken liver (odor) and cottage cheese (texture).







  • Mushrooms as well, I hate them with a burning passion.

    Mushrooms were completely disgusting to me until I realized it was white buttons and baby bellas that I hated. I discovered that what I really liked are enokis, shiitakes, and especially oysters. There’s a world of difference in flavor and texture, and I still have to use them in the right meals.

    If I could recommend one thing, the next time you make a sauce (I’ve found marinara sauce on pasta works well):

    • Take fresh oyster mushrooms (not referring to king oyster, but might work?).
    • Remove the cap (don’t use the stem).
    • Finely shred it by hand.
    • Then put it in the sauce and cook.

    When you tear it by hand and add it to sauce, the flavor is incredibly savory, and you don’t feel the texture at all because it tears so finely.


  • Autistic and the total opposite here for home cooking. The (allegedly greater) magnitude of those flavors and textures makes trying new things so enjoyable that it’s worth the risk.

    That said, I used to be similar, having a rotation of a few select meals; I’d get “hooked” on a specific food for an unreasonably long time. But nowadays, I get the benefits of both.

    I make whatever at home because I know exactly what’s going into it and roughly how it’ll taste, and I’m naturally limited to a few vegan options at restaurants so I can live the dream of having one or two favorites I get every time. It’s a win–win.