February 17, 2025 • 27 mins
KCPR 91.3's newest podcast "Chatterbox" is recorded LIVE on Dexter Lawn in the center of Cal Poly's campus. Our hosts Grace and Sebastien set up a table and interview whoever walks by –– students, professors, or the random San Luis Obispo residents walking to the town's only bowling alley.
On today's episode Grace and Sebastian ask our Cal Poly community if taste or texture matters more when it comes to food.
To listen to the other KCPR Podcasts, check out kcpr.org/podcasts! Other podcasts produced by KCPR include SLO-Fi, CP101, Different Matters, The Roundup, and The Gallop.
Chatterbox is produced by a team of journalism majors at Cal Poly SLO in San Luis Obispo, CA.
Chatterbox Team:
Grace Bennett –– Host
Sebastien Tallet –– Host
Lauren Jones –– Producer
Lana Jarvis –– Audio Editor
Ben Shane –– Podcast Director
On today's episode Grace and Sebastian ask our Cal Poly community if taste or texture matters more when it comes to food.
To listen to the other KCPR Podcasts, check out kcpr.org/podcasts! Other podcasts produced by KCPR include SLO-Fi, CP101, Different Matters, The Roundup, and The Gallop.
Chatterbox is produced by a team of journalism majors at Cal Poly SLO in San Luis Obispo, CA.
Chatterbox Team:
Grace Bennett –– Host
Sebastien Tallet –– Host
Lauren Jones –– Producer
Lana Jarvis –– Audio Editor
Ben Shane –– Podcast Director
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome to Chatterbox. I'm Grace, I'm fashion and we are
at a full that table on Dexter laun right now
with nothing but some mics, some cameras and a sign
that's asking a question.
Speaker 2 (00:11):
And the question is what's more important in food? Texture
or flavor?
Speaker 3 (00:16):
So let's hear what people of caw pol have to say.
Speaker 4 (00:19):
Yeah, personally, I will choose taste over over texture.
Speaker 1 (00:24):
Do your food science professors ever, Like, in my mind,
it would be really funny if all the food science
professors they straight away from saying what foods they liked
and didn't like, kind of like a political science professor
can't say, like what their political preferences.
Speaker 3 (00:38):
Yeah, is it kind of the same in food science.
Speaker 4 (00:41):
No, I don't think so. I mean, we honestly don't
really talk about like our food preferences too much. But
I think it's it's not as controversial about like political science,
Like that could be a pretty that would be kind
of bad if you were skewed in one direction. I
think food is like everybody loves food, everybody enjoys eating,
so might as well talk about your your favorite meals
(01:03):
and foods.
Speaker 2 (01:04):
Yeah, that's a good way of explaining it though, like
texture actually harms the way flavor.
Speaker 5 (01:10):
Can come out. Yeah, definitely.
Speaker 2 (01:12):
I just thought of it as like texture flavor instead
of how they affect the other.
Speaker 3 (01:18):
Yeah.
Speaker 1 (01:19):
For you, what is like the one food that's just
the epitome of like the best texture and.
Speaker 3 (01:24):
The best flavor um or it could be two.
Speaker 4 (01:31):
I mean, honestly, like a good thin New York style
pizza because you get the crunchiness of the crust and
then it's also kind of soft and wet from the
cheese and the toppings. Yes, and that's a pretty good
combo of good flavor along with good mixture of textures.
Speaker 3 (01:51):
You're so correct. That's so right.
Speaker 1 (01:54):
Man, oh man, Well, do you have any more questions?
Speaker 2 (01:59):
I kind of forgot all about them. I was thinking
of the pizza that you just described. It sounds really nice.
I haven't eaten anything today.
Speaker 3 (02:06):
Yeah, me neither.
Speaker 5 (02:08):
It sounds really nice.
Speaker 4 (02:10):
I would love to eat a slice right now.
Speaker 2 (02:11):
But you've got rid of Musting Station. I think that's crazy.
Speaker 6 (02:14):
I know.
Speaker 4 (02:14):
And it used to be the cheapest meal on campus,
so god, it was awesome. So they got that, which
wasn't great.
Speaker 2 (02:20):
I'm a big pede lovers guy personally, pizza wise.
Speaker 5 (02:22):
Yeah, I get that.
Speaker 4 (02:24):
I'm a good I like combo pizzas. I'm sad that
Costco never brought back their veggie pizza after COVID.
Speaker 5 (02:30):
That was pretty good. Yeah, I enjoyed it.
Speaker 2 (02:33):
As long as the hot dog still stands.
Speaker 4 (02:35):
Yeah.
Speaker 5 (02:35):
True. You hear about that story by the way.
Speaker 4 (02:40):
That they were going to raise the prices potentially or
they were going to get.
Speaker 5 (02:43):
Rid of it.
Speaker 2 (02:43):
So the one of the co founders of Costco, like
is I believe still on the board of directors or whatever,
and one of them had suggests stay. According to the story,
one of them had suggested raising the price of the
hot dog. And the guy stands up, walks over to
the guy and goes, if you raise the price of
the hot dog, I will kill you with my bare hands.
Speaker 4 (03:05):
Oh wow, that's intense. I know that one guy that's
like all over social media where he has is like
Rotistrie chicken shirt and he's like, you can't change the
price of this Rotistrie chicken. And he's pretty obsessed with
Costco prices staying the same for those certain meals.
Speaker 5 (03:24):
Yeah.
Speaker 3 (03:24):
Yeah, like it's the one constant it is.
Speaker 2 (03:27):
Yeah, what does Costco food Excela texture taste.
Speaker 4 (03:32):
I feel like a lot of their foods aren't on
the softer side, so I think they have good taste.
I mean, I don't really like the chicken bake. I
know that's kind of a hot topic.
Speaker 5 (03:44):
I haven't tried it.
Speaker 4 (03:47):
But that's actually the times that I have tried it,
they do have good crunch on it and then it's
like the soft inside.
Speaker 3 (03:54):
But yeah, well, lots of insight today. Thank you.
Speaker 4 (04:00):
I know I'm really hungry now I've been hungry.
Speaker 3 (04:05):
Well, thank you so much. Be of course, pleasu're talking
to you.
Speaker 4 (04:07):
Thank you for having me.
Speaker 3 (04:12):
Check check.
Speaker 1 (04:12):
We're welcoming our second guest. What hello, and this one's
a very special special audio audio editor Alana's not only
talking on the mic, but she's also coding the audio. So, Lana,
do you have any thoughts texture versus flavor.
Speaker 6 (04:36):
I'm a big foodie. I mean I like everything. I'm
not really a picky eater, but when it comes down
to taste or texture, I think taste is way more important.
Speaker 5 (04:47):
You could have something that, like.
Speaker 6 (04:49):
The texture is bumpy or scrapy, but if it's seasoned
well enough and if it's all sauced up, I'll eat
it anyway.
Speaker 5 (05:00):
Yeah, thoughts on that.
Speaker 1 (05:04):
Yeah, when you said like crunchy, scratchy with good flavor,
I thought of the tostitos.
Speaker 3 (05:10):
Hint of lime tortilla chips.
Speaker 6 (05:14):
I love those.
Speaker 3 (05:14):
It's so yummy.
Speaker 1 (05:15):
The taste is so good, the texture is great, but
they're always too big, so when you put them in
your mouth, it gets like the seasoning gets on the
sides of your mouth. Yeah, and that's when it's like, man,
I wish I had less flavor because now my mouth
is burning.
Speaker 3 (05:31):
But they're still so good. But they're still so good.
Speaker 6 (05:33):
Try to think of an example because a lot of
my friends, A lot of my friends are picky eaters,
and it's not necessarily like the taste of the food,
but it's a texture that they hate.
Speaker 2 (05:46):
Talking with so one of my art classmates and to them,
texture was a big deal and like they wouldn't I
described like one of the worst case scenarios for texture,
and they literally just shake their heads so hard the
glasses flew off.
Speaker 5 (05:58):
Was pretty funny.
Speaker 3 (05:59):
What is the worst sceneotex?
Speaker 2 (06:02):
So in practicing like talking about this topic, I thought, like,
what's a horrible texture?
Speaker 5 (06:07):
And I think it's like you know.
Speaker 2 (06:11):
How mud gets during like heavy rain, and then after
there's like, you know, a few stones embedded inside the mud.
So like imagine having that in your mouth. It's like
a kind of viscous type of deal, but it's like
also really watery, and there's these weird crunchy bits just
randomly spread throughout. It's, you know, like just the worst
of all all worlds. I think that would like pretty
(06:34):
much ruin any any flavorful type of thing.
Speaker 3 (06:37):
Yeah. Yeah.
Speaker 6 (06:39):
Another example would be like fish or seafood, especially sushi.
I personally love sushi, but my friends hate it just
because it's so slimy. But to me, I'm like the
taste and the texture is so good. Like when a
sashimi like melts on your tongue.
Speaker 1 (06:56):
It's the best thing.
Speaker 2 (06:57):
Like you guys ever have toro or Yeah that was
crazy really expensive, only had it once, but like it
just melted in my mouth.
Speaker 5 (07:07):
That was really nice.
Speaker 1 (07:08):
Yeah, I find that when I eat I also like sushi,
but I can't think about it when I eat it.
If I just eat it, I'm like, oh, you get
me food, And I don't think that it's fish. It's
not big on fish, I guess not like I'd like
the idea of it.
Speaker 3 (07:22):
It's fine.
Speaker 6 (07:23):
Yeah, that's the case for a couple of people. Yeah,
and also very controversial food. I'd say it's like tomatoes,
Like I think it's fifty to fifty. Some people hate them,
some people love them. Yeah, And I don't know if
it's the taste or the texture. I mean, I personally
love them, like sprinkle some salt and pepper. The tastes
so good.
Speaker 2 (07:40):
Well, I'm a pretty big tomato hater. Actually, I say
that tomatoes are only good in the context of like
being some sort of a sauce honestly, like you know, like.
Speaker 5 (07:54):
Spaghetti with the red sauce.
Speaker 2 (07:55):
That's pretty okay, not my go to, but like I
would rather eating that, but like just eating like you know,
the little baby tomatoes or whatever, kind of hate that.
Speaker 6 (08:05):
Yeah, it's fifty to fifty.
Speaker 2 (08:06):
But I think it's kind of just the like based
tomato is kind of horrible because I'm not super big
on the taste of the tomato honestly, or like just
the raw tomato, and then after when I bite into it,
it's kind of like the inerts.
Speaker 5 (08:20):
Have this horrible text.
Speaker 2 (08:21):
Inerts, Like I don't know I always thought of it
like when I was a kid, as like I, yes,
the tomatoes is booger. Yes, it's horrible. It's kind of
like slimy, it's mushy. Yeah, and just like horrible, taste
doesn't make up for it at all.
Speaker 3 (08:36):
Well, it's been so thank you for your input, Lana.
Speaker 5 (08:39):
You're welcome.
Speaker 1 (08:45):
Wow, we have guests after guest. What attracted you to
this question when you walked by taste or texture?
Speaker 7 (08:55):
I think I have a very unique perspective on this.
I was a picky eater like all my life. My
mom would say like since the age I was too
she stopped like cutting my food, and from that on
I just didn't eat anything mainly because of the texture.
So I think texture is more important because that's what
made me a pickie eater. Now I'm much better. I
(09:16):
kind of forced myself to get used to things right
and after you try things over and over. But yeah,
the texture thing was huge growing up.
Speaker 1 (09:25):
What specific texture thing like through you?
Speaker 7 (09:28):
Yeah, yeah, it was almost everything. Because listeners don't hate me,
I don't know who's listening. I hate three things growing
up until I was about twelve, So PEB and J
sandwich obviously hot dogs, but couldn't be with the button.
You had to like cut it up.
Speaker 5 (09:47):
Okay, So just sausage, just.
Speaker 7 (09:50):
The sausage and chicken nuggets, and that was it forever.
And I don't know what it was. It's like I
couldn't get used to slimy textures. So like pasta originally
wasn't good because of the whatever sauces. Same with fish.
Whish is still like a weird texture. So you know,
(10:12):
you try to focus more on the taste, because that's
the good part. If you focus too much on the texture,
it gets.
Speaker 2 (10:18):
What about like other things like let's say steak, for example.
Speaker 7 (10:22):
Steak I low, I kind of like that chewy texture,
and I honestly am not super picky on like how
chewy or soft it is that I focus more on taste.
I guess I'm both.
Speaker 2 (10:34):
Maybe I think most people are, but I guess it's
like I think it's like a spectrum.
Speaker 5 (10:40):
Which way do you lean more to?
Speaker 2 (10:42):
Yeah, yeah, exactly, And it, at least from what you've said,
it sounds like you lean more towards techxture.
Speaker 3 (10:47):
Absolutely When you.
Speaker 1 (10:49):
Were twelve and everything changed and you started eating more food. What,
First of all, why do you think the change happened.
And second of all, what was like the first food
that you try outside of Pep and J's hot dogs
and chicken nuggets?
Speaker 7 (11:02):
Yeah, yeah, yeah. The biggest thing for me was probably
like my parents didn't want to accommodate me anymore. Like
if we would go to restaurants, we couldn't pick the
restaurant that just had like chicken nuggets on the menu anymore.
Like we had to go to other places. So at
a certain point they just said, you're kind of on
your own, which is you know, tough love. But it
(11:24):
helped me out because then you start eating more things.
So you know, it turned from chicken nuggets into just
chicken or it turned and then that would turn into steak,
and then that went to like burgers, and then that
went to something else sandwiches. Then it you know, you
went from Pep and J to like a turkey sandwich,
(11:44):
and then you go to I know, you start putting
all the ingredients on it, and that's how it kind
of started. It was just like building up on the
food like that I already knew just trying things and.
Speaker 5 (11:56):
So like just a base and then you build That's
how it was.
Speaker 3 (11:59):
Yeah, fascinating.
Speaker 2 (12:01):
It's your like current favorite things, your favorite thing.
Speaker 7 (12:06):
I mean, I just came back from a quarter abroad
this quarter and I was in Italy, so I was
eating a lot of pasta, probably every day or twice
a day, and they had I was near Florence, so
they had Florentine sandwiches. Delicious.
Speaker 3 (12:21):
What's in a Florentine sandwich?
Speaker 7 (12:23):
Whenever you want on it? Usually it's super simple. It's
just like a meat, cheese and a vegetable, and that's
kind of it. But it's super simple and everything's fresh,
so it just like the taste is it sticks out more?
Speaker 3 (12:37):
Yeah?
Speaker 7 (12:38):
Delicious?
Speaker 1 (12:40):
Man, man, especially, I made the horrible mistake of starting
this episode have having not eaten anything.
Speaker 3 (12:46):
Yeah, everything sounds to me. Well, thank you so much, thank.
Speaker 5 (12:50):
You very much, thank you. You've been waiting a while,
thank you. I know I finally showed up.
Speaker 3 (12:59):
Welcome a podcast.
Speaker 1 (13:00):
Ruby Raby's been waiting for hours to hop on this
money and the Hot, Hot Hot Sun.
Speaker 3 (13:08):
Yeah. Ruby knows me and I Ruby Becauseby and I are.
Speaker 1 (13:11):
Roommates and lovers too, but this is Ruby. I'm very
familiar with Ruby's texture mainly texture preferences. Can we play
a little guessing game. Will you tell me if I'm correct?
Speaker 3 (13:27):
Yes, absolutely.
Speaker 1 (13:29):
Ruby likes squitchy textures, but not like soggy squitchy.
Speaker 3 (13:33):
Like kind of gummy squitchy.
Speaker 8 (13:35):
Yeah, like like the little bouncy yeah, like mochi kind
of texture is great.
Speaker 3 (13:41):
Ruby also doesn't like well, Ruby likes meat sticks, and
Ruby likes.
Speaker 1 (13:52):
Uh mab likes tea and maybe likes flowers.
Speaker 5 (13:58):
Really a texture, Okay, I think I think it is.
Speaker 8 (14:01):
I think liquid is a texture because there are certain
things like I'm I'm coming around, but I'm kind of
a soup hater because I think salty is a taste
that doesn't mix well with the texture of liquid, okay,
because I just like, I feel like it's like like sweat,
you know, like sweat is a salty liquid, and like
soup is a salty liquid and salt great taste, but
(14:24):
when you combine it with the texture of liquid, it's.
Speaker 5 (14:26):
Like, this is wrong. Interesting.
Speaker 8 (14:29):
But I've also like had pea dumped on me by
a child, and so a little bit too him like, well,
like salty liquid that's also pee, and so I guess
there's some trauma.
Speaker 3 (14:38):
There's some trauma.
Speaker 1 (14:39):
Yeah to me, I also love scuitchy Mochi ball, but
I don't like meat stick. And to me, they're pretty
similar textures. What yeah, how are they different?
Speaker 5 (14:53):
To eat?
Speaker 8 (14:53):
Stick is hard? You sick is hard, like entirely. Mochi's
like fluffy full of air soft and meat sticks like
you know, like it's a muscle, Like it's okay, nows flesh.
Speaker 2 (15:06):
Meat is muscle and it's delicious.
Speaker 5 (15:09):
Yeah, well, because.
Speaker 8 (15:10):
It's like like the difference is like meat is like hey,
and this is kind of crazy, but like meat is fibers,
you know, so it's like when you textually bite something
that's meat, it like rips in a really different way,
like you have to tear it, but like mochi just
kind of like you tear it, but it comes apart
way easier. And that's like obviously, you know, texturally it's
(15:31):
really different.
Speaker 2 (15:31):
Trys a little harder to stay together, you know, there's
just pull kind of like uh, I guess a good
example is like you know, when you have a really
nice grilled cheese and you kind of like just pull
it slowly apart.
Speaker 5 (15:42):
She stays together a little bit.
Speaker 8 (15:44):
Yeah, Like if you think of it in terms of
a polymer meat has more crosslinking, okay, and then Mochi
has less cross linking, so it's easier to separate.
Speaker 3 (15:54):
What do you mean by cross linking?
Speaker 7 (15:55):
Uh?
Speaker 8 (15:56):
But okay, So there's polymers and then there's monomers, and
monomers are what polymers.
Speaker 3 (16:00):
Are made out of.
Speaker 8 (16:01):
And then I think it's, oh my god, what's the
it's like die polymers or whatever is like cross linked
polymers make up the like die polymers or whatever. And
that's like the harder, harder to separate and more cross
linking it is, the less you can pull something apart.
Speaker 3 (16:18):
So textures a little bit.
Speaker 8 (16:20):
I mean, texture does have to do with like science
of food, but that's boring.
Speaker 2 (16:29):
But like, uh, I don't know which way do you
lean flavor wise or texture wise?
Speaker 5 (16:33):
You know, like what do you think is better?
Speaker 8 (16:36):
I think that there's a lot of things that taste
Like you can taste something that's kind of bad and
fix it, but if you put a bad texture in
your mouth, that meal is ruined.
Speaker 7 (16:47):
Yeah. I remember one time.
Speaker 8 (16:48):
I was at the Nautical Bean near Megan's like they
won year High Street, and I had what I referred
to as eggshow burrito taste. Like flavor wise really good,
but I got like one pive eggshell and the entire
meal was like.
Speaker 5 (17:03):
Gag, I don't want to eat it.
Speaker 3 (17:04):
Yeah, like it was I was.
Speaker 8 (17:05):
I didn't. I couldn't trust it.
Speaker 5 (17:07):
You know, taste.
Speaker 8 (17:09):
It's like you can get burned a couple of times.
You're like, but you know, like taste can be fixed,
but if you get burned by like this thing is
texturally bad, it's hard to trust again.
Speaker 3 (17:17):
Yeah, yeah, you lose your trust. That's so true.
Speaker 1 (17:20):
I kind of have that with top Ramen Noodle's chicken flavor,
but it's it's not the same thing. I had it
once and then I was sick and I threw up,
and I can never eat it again because the taste
coming back up.
Speaker 8 (17:36):
I had a friend like that. She like she used
to love hot dogs, Like she was obsessed with hot dogs,
and we were like children, and like one time she
ate just so many hot dogs and then it got
to the point where she had eaten hot dog before
she threw up, and so she threw up and it
was like kind of like hot dog and she just
for years, I think it was at least like almost
(17:57):
a decade, she just wouldn't eat hot dogs except if
it was a corn dog because the hot dog was hidden.
I had a similar experience, but it didn't stop me
from like eating the food, and it was mainly because
the tech, Like, I ate, this is kind of gross,
but I was a kid, and I was like watching
(18:17):
some sort of movie or something in my grandparent's house,
just alone, and it was we're like a family that
we don't always sit down for like a group meal,
so you kind of can just take whatever you want
and go.
Speaker 5 (18:24):
Do what you're gonna do.
Speaker 8 (18:26):
And our meal had some sort of ground beef in it,
but I was only interested in eating the ground beef.
Speaker 3 (18:31):
So I had like a.
Speaker 8 (18:32):
Small, like palm sized plastic bowl that I was just
eating ground beef of and I would empty it and
then I would go back to the kitchen. I would
fill it up. And it was like I watched an
entire movie, and throughout that entire movie, I probably went
and got ground beef at least four times, if not more.
And so it got to like near the end of
the movie and I was like, oh man, my stomach hurts,
and I threw up just like basically pure ground beef.
Speaker 7 (18:55):
But the thing is.
Speaker 8 (18:56):
It was like not as gross because I was like,
this is basically the same textures when and I ate
it anyway, So I'm not going to be grossed out
when I eat this in the future because it was.
Speaker 2 (19:05):
Too Also, if that were me, i'd go, well, that's
on me, I ate too much exactly, that's not on
the meat.
Speaker 8 (19:12):
I can't blame ground beef because I was gluttonous.
Speaker 1 (19:16):
You engage in one of the sins, so it's your fault.
Speaker 8 (19:20):
Yeah, my favorite haven't deadly sin when I eat too
much ground beef.
Speaker 5 (19:24):
I do you like?
Speaker 2 (19:25):
I like what you said about like you can never
trust a food again after the texture is bad.
Speaker 5 (19:29):
Though I didn't think of that because.
Speaker 8 (19:32):
I think like, even when you cook something, like you
can mess up a flavor, but then there's things that
you can do to like fix it pretty quickly. But
if you're cooking and you mess up like the texture
of food, it's a lot harder, Like you kind of
have to start over most of the time. Yeah, because
I do think, like, God, this is nerdy. But going
back to like the science is like when you mess
up the texture of something, you're usually like changing the
(19:52):
chemistry of it in a way that you can't really undo.
And so it's like you've created a new substance like
done steak.
Speaker 5 (20:00):
You can't undo that it's too late.
Speaker 2 (20:02):
Yeah, like I can't handle well done steak. I think
it's horrible.
Speaker 8 (20:06):
But it's like it's like chewing on a shoe.
Speaker 2 (20:09):
Yeah, there's like no flavor to like really back it up.
So you could say, like, oh, texture, flavor is more
important in either of those cases. But honestly, like the
chewiness is kind of what's ruining it, right.
Speaker 5 (20:23):
So that would fall into texture.
Speaker 3 (20:25):
I think I'm discovering that I really like being lied
to in terms of food.
Speaker 5 (20:28):
Okay, so if something is meating it.
Speaker 1 (20:32):
Don't tell me if if it's sushi and there's fish
on it, don't tell me if there's if there's ribbons
of fat in this wig us steak and it's really
expensive and good and there's ribbons of bat and don't
tell me about the fat.
Speaker 3 (20:48):
Just let me eat it.
Speaker 8 (20:49):
I think that people don't like to know what eating
is like. I think people get grossed out by the
idea of eating. So I think something that's chewy you
have to spend more time thinking about that you're eating,
and it does make it more gross and you're like,
oh man, this is how I have to nutrients.
Speaker 2 (21:06):
Yeah, Grace, would are you the kind of person who
would rather be given like an army ration of just
like a brick of nutrition that just horrible supposedly has
horrible taste, but you know, you don't know really what's
in it.
Speaker 1 (21:19):
Honestly, Yeah, if somebody, if somebody gave me like a
brick of something, m wrap or whatever, it's something and
they and it's like a solid brick, like there's no
like differentiation in texture, but they're like it has protein
in it from beef.
Speaker 3 (21:32):
I would question it.
Speaker 5 (21:33):
Neat it.
Speaker 8 (21:34):
So what I'm hearing is that we should get a
blender and put in a bunch of stuff into the
blender and then you'll just drink it.
Speaker 2 (21:42):
You should of steak in a blender. I think like
textually it's gone, it's ruined.
Speaker 8 (21:46):
That's enough water in there, then it'll become a liquid.
Speaker 3 (21:48):
Oh yeah, yeah, I'll be down for steak water my god.
Speaker 8 (21:51):
I actually, if you ever got your jaw wired shut,
you would drive.
Speaker 2 (21:55):
Yeah, man, smoothie is the furthestie.
Speaker 5 (21:57):
I would go for that.
Speaker 2 (21:58):
Honestly, Grace is a step above as usual or below
kinds how you take it.
Speaker 8 (22:05):
When you have you gotten your like wisdom teeth out,
Yeah you haven't. Okay, well, when you did, you have
to like kind of like a liquid like soft diet.
Speaker 2 (22:16):
Yeah, And it was pretty easy because I'm pretty big
on smoothies that just like I like them, you know,
it works for me. So it wasn't that big of
an issue. But it wasn't that different to what I
usually did around the time.
Speaker 5 (22:30):
Smoothies were like.
Speaker 2 (22:31):
A really big part of my diet at the time,
so I was like, oh, I guess I'm just focusing
on this one instead. I didn't get to have like
some of the like harder things that I used to enjoy, Like,
you know, I couldn't have like staken some like chips,
you know, like as a nice dinner, nice and simple
that I made myself and I can feel proud like
(22:52):
I'm not a useless adult. I couldn't have that for
a while. That kind of sucked.
Speaker 8 (22:57):
Yeah, yeah, but something about a smoothe also like make it.
You're like, man, I'm so smart because I save so
much time.
Speaker 2 (23:04):
Oh flavor related, I hate bananas and smoothies.
Speaker 5 (23:09):
I think it ruins any smoothie.
Speaker 2 (23:11):
I just if you want to have a banana smoothie,
Just have a banana smoothie. But like, if I want
to go to like Jamva Juice, they always put like
bananas inside your chocolate shake, and it's like, now it's
just a banana smoothie, but it's brown.
Speaker 8 (23:23):
Do you dislike banana outside of smoothie?
Speaker 5 (23:25):
No?
Speaker 2 (23:26):
I actually, like I haven't eaten like a banana on
its own in years, but like it's just not at
the top of my list of things to eat. But
I didn't have any problem with like bananas. Like when
I was a kid. A big thing is like I
would have my mom cut up like a banana into
like smaller slices and there'd be like a little bit
of neutella on the top of each one. So like,
(23:48):
no problem with banana. It's just banana has a really
strong taste and it tends to overwhelm anything else it's
put with.
Speaker 8 (23:54):
Do you think that's also I mean that kind of
like going back to texture, when banana's in it's like
banana form when it's a berry, right, I suppose, h
it's it's it's kind of like the flavors trapped a
little bit in the texture of it. But when you
take that away, then it becomes much more powerful. Like
I feel like that's why, like I hate banana candy,
(24:16):
like the artificial taste of banana.
Speaker 5 (24:17):
It's not real banana either, but.
Speaker 8 (24:20):
But it's also a party like the little like.
Speaker 3 (24:25):
Guys, you're not protected.
Speaker 1 (24:27):
Yeah, banana has a strange phenomenon where if you eat it,
you're gonna sound gross. Bana sounds gross in your mouth.
Have you you have you ever fed a toddler banana?
And it's just the most like, the wettest, nastiest.
Speaker 2 (24:45):
Is that not just on the toddler and how toddlers
tend to eat things, Now it's banana in particular.
Speaker 8 (24:49):
Toddlers are nasty when they eat things. But there is
something about a banana that just brings out the grossest
form of eating. And like everyone, it's because it goes
from like like not like it goes from like kind
of hard and slimy too as soon as you touch
it and get it wet.
Speaker 2 (25:02):
It's just like, you know, honestly, banana pretty okay taste.
I wouldn't rate it at the highest, but really just
overall shitty fruits. You know, did you not that bananas
like produce a chemical what's it called ethylene or whatever,
and it just rots everything in the vicinity really quickly.
(25:23):
So bananas mature really fast, but they die really fast.
But the thing is they released the chemical into the
air that also affects the other fruits that are near it,
So like if you leave other fruits out with banana,
they go worse faster.
Speaker 8 (25:38):
I was gonna say, this explains why we have mold bowl. Yeah,
we have like a wooden bowl at our house because
where Grace and I live in Love and we put
all of our fruit in it, and usually with bananas
because banas are like easy breakfast food and just occasionally
be like, oh that's crazy, there's so much.
Speaker 5 (25:55):
Mold at the bottom of this thing. You clean it.
Speaker 3 (25:59):
Yeah, we clean it where it's.
Speaker 8 (26:00):
Not like always immediately, because sometimes.
Speaker 1 (26:03):
You just go all get to this later. And we
recently discovered that our me and Ruby and Arthur Dremmat
we all have ADHD and it's all an interesting adventure
where we leave food in the fridge all the time,
me particularly, and we have interesting eating habits.
Speaker 8 (26:21):
Grace scaring a mold colony in the back of our
fridge should work on that.
Speaker 5 (26:25):
Thank you.
Speaker 3 (26:26):
Thank you.
Speaker 1 (26:28):
Yeah, but you were saying kind of the the consensus
of this episode is that there's no there's no straight answer.
Speaker 3 (26:36):
They go hand in hand.
Speaker 2 (26:36):
Well, yeah, I think everything goes hand in hand. I think,
but like you know, it's it's what's preference. You know,
texture sounds like preference. You don't even want to see anything,
So I'm not really sure where that.
Speaker 5 (26:49):
Falls into denial.
Speaker 2 (26:51):
But like I don't know, flavor, texture, you don't seem
to mind that much. You just don't want to see
it because if you see it, it ruins all of
the aspects somehow.
Speaker 1 (27:03):
Well, Ruby, it's been a pleasure. Thank you for your
ground beef story. Of course I was waiting for that one.
Thank you for your insight and commerce. Well that's all
the time we have for kcpr's Chatterbox episode.
Speaker 5 (27:18):
I think we got some opinions.
Speaker 2 (27:20):
I don't think it's a full The question is not
fully answered. I think we'll need some more data points,
but I think we're getting somewhere.
Speaker 3 (27:26):
We're getting somewhere, and I think that's really important.
Speaker 1 (27:29):
If you liked us, check out our other episodes on
Spotify and tune into k CPR for some more awesome content.
Speaker 5 (27:37):
Yeah, sounds about right.
Speaker 3 (27:39):
We'll see you next time.
Welcome to Chatterbox. I'm Grace, I'm fashion and we are
at a full that table on Dexter laun right now
with nothing but some mics, some cameras and a sign
that's asking a question.
Speaker 2 (00:11):
And the question is what's more important in food? Texture
or flavor?
Speaker 3 (00:16):
So let's hear what people of caw pol have to say.
Speaker 4 (00:19):
Yeah, personally, I will choose taste over over texture.
Speaker 1 (00:24):
Do your food science professors ever, Like, in my mind,
it would be really funny if all the food science
professors they straight away from saying what foods they liked
and didn't like, kind of like a political science professor
can't say, like what their political preferences.
Speaker 3 (00:38):
Yeah, is it kind of the same in food science.
Speaker 4 (00:41):
No, I don't think so. I mean, we honestly don't
really talk about like our food preferences too much. But
I think it's it's not as controversial about like political science,
Like that could be a pretty that would be kind
of bad if you were skewed in one direction. I
think food is like everybody loves food, everybody enjoys eating,
so might as well talk about your your favorite meals
(01:03):
and foods.
Speaker 2 (01:04):
Yeah, that's a good way of explaining it though, like
texture actually harms the way flavor.
Speaker 5 (01:10):
Can come out. Yeah, definitely.
Speaker 2 (01:12):
I just thought of it as like texture flavor instead
of how they affect the other.
Speaker 3 (01:18):
Yeah.
Speaker 1 (01:19):
For you, what is like the one food that's just
the epitome of like the best texture and.
Speaker 3 (01:24):
The best flavor um or it could be two.
Speaker 4 (01:31):
I mean, honestly, like a good thin New York style
pizza because you get the crunchiness of the crust and
then it's also kind of soft and wet from the
cheese and the toppings. Yes, and that's a pretty good
combo of good flavor along with good mixture of textures.
Speaker 3 (01:51):
You're so correct. That's so right.
Speaker 1 (01:54):
Man, oh man, Well, do you have any more questions?
Speaker 2 (01:59):
I kind of forgot all about them. I was thinking
of the pizza that you just described. It sounds really nice.
I haven't eaten anything today.
Speaker 3 (02:06):
Yeah, me neither.
Speaker 5 (02:08):
It sounds really nice.
Speaker 4 (02:10):
I would love to eat a slice right now.
Speaker 2 (02:11):
But you've got rid of Musting Station. I think that's crazy.
Speaker 6 (02:14):
I know.
Speaker 4 (02:14):
And it used to be the cheapest meal on campus,
so god, it was awesome. So they got that, which
wasn't great.
Speaker 2 (02:20):
I'm a big pede lovers guy personally, pizza wise.
Speaker 5 (02:22):
Yeah, I get that.
Speaker 4 (02:24):
I'm a good I like combo pizzas. I'm sad that
Costco never brought back their veggie pizza after COVID.
Speaker 5 (02:30):
That was pretty good. Yeah, I enjoyed it.
Speaker 2 (02:33):
As long as the hot dog still stands.
Speaker 4 (02:35):
Yeah.
Speaker 5 (02:35):
True. You hear about that story by the way.
Speaker 4 (02:40):
That they were going to raise the prices potentially or
they were going to get.
Speaker 5 (02:43):
Rid of it.
Speaker 2 (02:43):
So the one of the co founders of Costco, like
is I believe still on the board of directors or whatever,
and one of them had suggests stay. According to the story,
one of them had suggested raising the price of the
hot dog. And the guy stands up, walks over to
the guy and goes, if you raise the price of
the hot dog, I will kill you with my bare hands.
Speaker 4 (03:05):
Oh wow, that's intense. I know that one guy that's
like all over social media where he has is like
Rotistrie chicken shirt and he's like, you can't change the
price of this Rotistrie chicken. And he's pretty obsessed with
Costco prices staying the same for those certain meals.
Speaker 5 (03:24):
Yeah.
Speaker 3 (03:24):
Yeah, like it's the one constant it is.
Speaker 2 (03:27):
Yeah, what does Costco food Excela texture taste.
Speaker 4 (03:32):
I feel like a lot of their foods aren't on
the softer side, so I think they have good taste.
I mean, I don't really like the chicken bake. I
know that's kind of a hot topic.
Speaker 5 (03:44):
I haven't tried it.
Speaker 4 (03:47):
But that's actually the times that I have tried it,
they do have good crunch on it and then it's
like the soft inside.
Speaker 3 (03:54):
But yeah, well, lots of insight today. Thank you.
Speaker 4 (04:00):
I know I'm really hungry now I've been hungry.
Speaker 3 (04:05):
Well, thank you so much. Be of course, pleasu're talking
to you.
Speaker 4 (04:07):
Thank you for having me.
Speaker 3 (04:12):
Check check.
Speaker 1 (04:12):
We're welcoming our second guest. What hello, and this one's
a very special special audio audio editor Alana's not only
talking on the mic, but she's also coding the audio. So, Lana,
do you have any thoughts texture versus flavor.
Speaker 6 (04:36):
I'm a big foodie. I mean I like everything. I'm
not really a picky eater, but when it comes down
to taste or texture, I think taste is way more important.
Speaker 5 (04:47):
You could have something that, like.
Speaker 6 (04:49):
The texture is bumpy or scrapy, but if it's seasoned
well enough and if it's all sauced up, I'll eat
it anyway.
Speaker 5 (05:00):
Yeah, thoughts on that.
Speaker 1 (05:04):
Yeah, when you said like crunchy, scratchy with good flavor,
I thought of the tostitos.
Speaker 3 (05:10):
Hint of lime tortilla chips.
Speaker 6 (05:14):
I love those.
Speaker 3 (05:14):
It's so yummy.
Speaker 1 (05:15):
The taste is so good, the texture is great, but
they're always too big, so when you put them in
your mouth, it gets like the seasoning gets on the
sides of your mouth. Yeah, and that's when it's like, man,
I wish I had less flavor because now my mouth
is burning.
Speaker 3 (05:31):
But they're still so good. But they're still so good.
Speaker 6 (05:33):
Try to think of an example because a lot of
my friends, A lot of my friends are picky eaters,
and it's not necessarily like the taste of the food,
but it's a texture that they hate.
Speaker 2 (05:46):
Talking with so one of my art classmates and to them,
texture was a big deal and like they wouldn't I
described like one of the worst case scenarios for texture,
and they literally just shake their heads so hard the
glasses flew off.
Speaker 5 (05:58):
Was pretty funny.
Speaker 3 (05:59):
What is the worst sceneotex?
Speaker 2 (06:02):
So in practicing like talking about this topic, I thought, like,
what's a horrible texture?
Speaker 5 (06:07):
And I think it's like you know.
Speaker 2 (06:11):
How mud gets during like heavy rain, and then after
there's like, you know, a few stones embedded inside the mud.
So like imagine having that in your mouth. It's like
a kind of viscous type of deal, but it's like
also really watery, and there's these weird crunchy bits just
randomly spread throughout. It's, you know, like just the worst
of all all worlds. I think that would like pretty
(06:34):
much ruin any any flavorful type of thing.
Speaker 3 (06:37):
Yeah. Yeah.
Speaker 6 (06:39):
Another example would be like fish or seafood, especially sushi.
I personally love sushi, but my friends hate it just
because it's so slimy. But to me, I'm like the
taste and the texture is so good. Like when a
sashimi like melts on your tongue.
Speaker 1 (06:56):
It's the best thing.
Speaker 2 (06:57):
Like you guys ever have toro or Yeah that was
crazy really expensive, only had it once, but like it
just melted in my mouth.
Speaker 5 (07:07):
That was really nice.
Speaker 1 (07:08):
Yeah, I find that when I eat I also like sushi,
but I can't think about it when I eat it.
If I just eat it, I'm like, oh, you get
me food, And I don't think that it's fish. It's
not big on fish, I guess not like I'd like
the idea of it.
Speaker 3 (07:22):
It's fine.
Speaker 6 (07:23):
Yeah, that's the case for a couple of people. Yeah,
and also very controversial food. I'd say it's like tomatoes,
Like I think it's fifty to fifty. Some people hate them,
some people love them. Yeah, And I don't know if
it's the taste or the texture. I mean, I personally
love them, like sprinkle some salt and pepper. The tastes
so good.
Speaker 2 (07:40):
Well, I'm a pretty big tomato hater. Actually, I say
that tomatoes are only good in the context of like
being some sort of a sauce honestly, like you know, like.
Speaker 5 (07:54):
Spaghetti with the red sauce.
Speaker 2 (07:55):
That's pretty okay, not my go to, but like I
would rather eating that, but like just eating like you know,
the little baby tomatoes or whatever, kind of hate that.
Speaker 6 (08:05):
Yeah, it's fifty to fifty.
Speaker 2 (08:06):
But I think it's kind of just the like based
tomato is kind of horrible because I'm not super big
on the taste of the tomato honestly, or like just
the raw tomato, and then after when I bite into it,
it's kind of like the inerts.
Speaker 5 (08:20):
Have this horrible text.
Speaker 2 (08:21):
Inerts, Like I don't know I always thought of it
like when I was a kid, as like I, yes,
the tomatoes is booger. Yes, it's horrible. It's kind of
like slimy, it's mushy. Yeah, and just like horrible, taste
doesn't make up for it at all.
Speaker 3 (08:36):
Well, it's been so thank you for your input, Lana.
Speaker 5 (08:39):
You're welcome.
Speaker 1 (08:45):
Wow, we have guests after guest. What attracted you to
this question when you walked by taste or texture?
Speaker 7 (08:55):
I think I have a very unique perspective on this.
I was a picky eater like all my life. My
mom would say like since the age I was too
she stopped like cutting my food, and from that on
I just didn't eat anything mainly because of the texture.
So I think texture is more important because that's what
made me a pickie eater. Now I'm much better. I
(09:16):
kind of forced myself to get used to things right
and after you try things over and over. But yeah,
the texture thing was huge growing up.
Speaker 1 (09:25):
What specific texture thing like through you?
Speaker 7 (09:28):
Yeah, yeah, it was almost everything. Because listeners don't hate me,
I don't know who's listening. I hate three things growing
up until I was about twelve, So PEB and J
sandwich obviously hot dogs, but couldn't be with the button.
You had to like cut it up.
Speaker 5 (09:47):
Okay, So just sausage, just.
Speaker 7 (09:50):
The sausage and chicken nuggets, and that was it forever.
And I don't know what it was. It's like I
couldn't get used to slimy textures. So like pasta originally
wasn't good because of the whatever sauces. Same with fish.
Whish is still like a weird texture. So you know,
(10:12):
you try to focus more on the taste, because that's
the good part. If you focus too much on the texture,
it gets.
Speaker 2 (10:18):
What about like other things like let's say steak, for example.
Speaker 7 (10:22):
Steak I low, I kind of like that chewy texture,
and I honestly am not super picky on like how
chewy or soft it is that I focus more on taste.
I guess I'm both.
Speaker 2 (10:34):
Maybe I think most people are, but I guess it's
like I think it's like a spectrum.
Speaker 5 (10:40):
Which way do you lean more to?
Speaker 2 (10:42):
Yeah, yeah, exactly, And it, at least from what you've said,
it sounds like you lean more towards techxture.
Speaker 3 (10:47):
Absolutely When you.
Speaker 1 (10:49):
Were twelve and everything changed and you started eating more food. What,
First of all, why do you think the change happened.
And second of all, what was like the first food
that you try outside of Pep and J's hot dogs
and chicken nuggets?
Speaker 7 (11:02):
Yeah, yeah, yeah. The biggest thing for me was probably
like my parents didn't want to accommodate me anymore. Like
if we would go to restaurants, we couldn't pick the
restaurant that just had like chicken nuggets on the menu anymore.
Like we had to go to other places. So at
a certain point they just said, you're kind of on
your own, which is you know, tough love. But it
(11:24):
helped me out because then you start eating more things.
So you know, it turned from chicken nuggets into just
chicken or it turned and then that would turn into steak,
and then that went to like burgers, and then that
went to something else sandwiches. Then it you know, you
went from Pep and J to like a turkey sandwich,
(11:44):
and then you go to I know, you start putting
all the ingredients on it, and that's how it kind
of started. It was just like building up on the
food like that I already knew just trying things and.
Speaker 5 (11:56):
So like just a base and then you build That's
how it was.
Speaker 3 (11:59):
Yeah, fascinating.
Speaker 2 (12:01):
It's your like current favorite things, your favorite thing.
Speaker 7 (12:06):
I mean, I just came back from a quarter abroad
this quarter and I was in Italy, so I was
eating a lot of pasta, probably every day or twice
a day, and they had I was near Florence, so
they had Florentine sandwiches. Delicious.
Speaker 3 (12:21):
What's in a Florentine sandwich?
Speaker 7 (12:23):
Whenever you want on it? Usually it's super simple. It's
just like a meat, cheese and a vegetable, and that's
kind of it. But it's super simple and everything's fresh,
so it just like the taste is it sticks out more?
Speaker 3 (12:37):
Yeah?
Speaker 7 (12:38):
Delicious?
Speaker 1 (12:40):
Man, man, especially, I made the horrible mistake of starting
this episode have having not eaten anything.
Speaker 3 (12:46):
Yeah, everything sounds to me. Well, thank you so much, thank.
Speaker 5 (12:50):
You very much, thank you. You've been waiting a while,
thank you. I know I finally showed up.
Speaker 3 (12:59):
Welcome a podcast.
Speaker 1 (13:00):
Ruby Raby's been waiting for hours to hop on this
money and the Hot, Hot Hot Sun.
Speaker 3 (13:08):
Yeah. Ruby knows me and I Ruby Becauseby and I are.
Speaker 1 (13:11):
Roommates and lovers too, but this is Ruby. I'm very
familiar with Ruby's texture mainly texture preferences. Can we play
a little guessing game. Will you tell me if I'm correct?
Speaker 3 (13:27):
Yes, absolutely.
Speaker 1 (13:29):
Ruby likes squitchy textures, but not like soggy squitchy.
Speaker 3 (13:33):
Like kind of gummy squitchy.
Speaker 8 (13:35):
Yeah, like like the little bouncy yeah, like mochi kind
of texture is great.
Speaker 3 (13:41):
Ruby also doesn't like well, Ruby likes meat sticks, and
Ruby likes.
Speaker 1 (13:52):
Uh mab likes tea and maybe likes flowers.
Speaker 5 (13:58):
Really a texture, Okay, I think I think it is.
Speaker 8 (14:01):
I think liquid is a texture because there are certain
things like I'm I'm coming around, but I'm kind of
a soup hater because I think salty is a taste
that doesn't mix well with the texture of liquid, okay,
because I just like, I feel like it's like like sweat,
you know, like sweat is a salty liquid, and like
soup is a salty liquid and salt great taste, but
(14:24):
when you combine it with the texture of liquid, it's.
Speaker 5 (14:26):
Like, this is wrong. Interesting.
Speaker 8 (14:29):
But I've also like had pea dumped on me by
a child, and so a little bit too him like, well,
like salty liquid that's also pee, and so I guess
there's some trauma.
Speaker 3 (14:38):
There's some trauma.
Speaker 1 (14:39):
Yeah to me, I also love scuitchy Mochi ball, but
I don't like meat stick. And to me, they're pretty
similar textures. What yeah, how are they different?
Speaker 5 (14:53):
To eat?
Speaker 8 (14:53):
Stick is hard? You sick is hard, like entirely. Mochi's
like fluffy full of air soft and meat sticks like
you know, like it's a muscle, Like it's okay, nows flesh.
Speaker 2 (15:06):
Meat is muscle and it's delicious.
Speaker 5 (15:09):
Yeah, well, because.
Speaker 8 (15:10):
It's like like the difference is like meat is like hey,
and this is kind of crazy, but like meat is fibers,
you know, so it's like when you textually bite something
that's meat, it like rips in a really different way,
like you have to tear it, but like mochi just
kind of like you tear it, but it comes apart
way easier. And that's like obviously, you know, texturally it's
(15:31):
really different.
Speaker 2 (15:31):
Trys a little harder to stay together, you know, there's
just pull kind of like uh, I guess a good
example is like you know, when you have a really
nice grilled cheese and you kind of like just pull
it slowly apart.
Speaker 5 (15:42):
She stays together a little bit.
Speaker 8 (15:44):
Yeah, Like if you think of it in terms of
a polymer meat has more crosslinking, okay, and then Mochi
has less cross linking, so it's easier to separate.
Speaker 3 (15:54):
What do you mean by cross linking?
Speaker 7 (15:55):
Uh?
Speaker 8 (15:56):
But okay, So there's polymers and then there's monomers, and
monomers are what polymers.
Speaker 3 (16:00):
Are made out of.
Speaker 8 (16:01):
And then I think it's, oh my god, what's the
it's like die polymers or whatever is like cross linked
polymers make up the like die polymers or whatever. And
that's like the harder, harder to separate and more cross
linking it is, the less you can pull something apart.
Speaker 3 (16:18):
So textures a little bit.
Speaker 8 (16:20):
I mean, texture does have to do with like science
of food, but that's boring.
Speaker 2 (16:29):
But like, uh, I don't know which way do you
lean flavor wise or texture wise?
Speaker 5 (16:33):
You know, like what do you think is better?
Speaker 8 (16:36):
I think that there's a lot of things that taste
Like you can taste something that's kind of bad and
fix it, but if you put a bad texture in
your mouth, that meal is ruined.
Speaker 7 (16:47):
Yeah. I remember one time.
Speaker 8 (16:48):
I was at the Nautical Bean near Megan's like they
won year High Street, and I had what I referred
to as eggshow burrito taste. Like flavor wise really good,
but I got like one pive eggshell and the entire
meal was like.
Speaker 5 (17:03):
Gag, I don't want to eat it.
Speaker 3 (17:04):
Yeah, like it was I was.
Speaker 8 (17:05):
I didn't. I couldn't trust it.
Speaker 5 (17:07):
You know, taste.
Speaker 8 (17:09):
It's like you can get burned a couple of times.
You're like, but you know, like taste can be fixed,
but if you get burned by like this thing is
texturally bad, it's hard to trust again.
Speaker 3 (17:17):
Yeah, yeah, you lose your trust. That's so true.
Speaker 1 (17:20):
I kind of have that with top Ramen Noodle's chicken flavor,
but it's it's not the same thing. I had it
once and then I was sick and I threw up,
and I can never eat it again because the taste
coming back up.
Speaker 8 (17:36):
I had a friend like that. She like she used
to love hot dogs, Like she was obsessed with hot dogs,
and we were like children, and like one time she
ate just so many hot dogs and then it got
to the point where she had eaten hot dog before
she threw up, and so she threw up and it
was like kind of like hot dog and she just
for years, I think it was at least like almost
(17:57):
a decade, she just wouldn't eat hot dogs except if
it was a corn dog because the hot dog was hidden.
I had a similar experience, but it didn't stop me
from like eating the food, and it was mainly because
the tech, Like, I ate, this is kind of gross,
but I was a kid, and I was like watching
(18:17):
some sort of movie or something in my grandparent's house,
just alone, and it was we're like a family that
we don't always sit down for like a group meal,
so you kind of can just take whatever you want
and go.
Speaker 5 (18:24):
Do what you're gonna do.
Speaker 8 (18:26):
And our meal had some sort of ground beef in it,
but I was only interested in eating the ground beef.
Speaker 3 (18:31):
So I had like a.
Speaker 8 (18:32):
Small, like palm sized plastic bowl that I was just
eating ground beef of and I would empty it and
then I would go back to the kitchen. I would
fill it up. And it was like I watched an
entire movie, and throughout that entire movie, I probably went
and got ground beef at least four times, if not more.
And so it got to like near the end of
the movie and I was like, oh man, my stomach hurts,
and I threw up just like basically pure ground beef.
Speaker 7 (18:55):
But the thing is.
Speaker 8 (18:56):
It was like not as gross because I was like,
this is basically the same textures when and I ate
it anyway, So I'm not going to be grossed out
when I eat this in the future because it was.
Speaker 2 (19:05):
Too Also, if that were me, i'd go, well, that's
on me, I ate too much exactly, that's not on
the meat.
Speaker 8 (19:12):
I can't blame ground beef because I was gluttonous.
Speaker 1 (19:16):
You engage in one of the sins, so it's your fault.
Speaker 8 (19:20):
Yeah, my favorite haven't deadly sin when I eat too
much ground beef.
Speaker 5 (19:24):
I do you like?
Speaker 2 (19:25):
I like what you said about like you can never
trust a food again after the texture is bad.
Speaker 5 (19:29):
Though I didn't think of that because.
Speaker 8 (19:32):
I think like, even when you cook something, like you
can mess up a flavor, but then there's things that
you can do to like fix it pretty quickly. But
if you're cooking and you mess up like the texture
of food, it's a lot harder, Like you kind of
have to start over most of the time. Yeah, because
I do think, like, God, this is nerdy. But going
back to like the science is like when you mess
up the texture of something, you're usually like changing the
(19:52):
chemistry of it in a way that you can't really undo.
And so it's like you've created a new substance like
done steak.
Speaker 5 (20:00):
You can't undo that it's too late.
Speaker 2 (20:02):
Yeah, like I can't handle well done steak. I think
it's horrible.
Speaker 8 (20:06):
But it's like it's like chewing on a shoe.
Speaker 2 (20:09):
Yeah, there's like no flavor to like really back it up.
So you could say, like, oh, texture, flavor is more
important in either of those cases. But honestly, like the
chewiness is kind of what's ruining it, right.
Speaker 5 (20:23):
So that would fall into texture.
Speaker 3 (20:25):
I think I'm discovering that I really like being lied
to in terms of food.
Speaker 5 (20:28):
Okay, so if something is meating it.
Speaker 1 (20:32):
Don't tell me if if it's sushi and there's fish
on it, don't tell me if there's if there's ribbons
of fat in this wig us steak and it's really
expensive and good and there's ribbons of bat and don't
tell me about the fat.
Speaker 3 (20:48):
Just let me eat it.
Speaker 8 (20:49):
I think that people don't like to know what eating
is like. I think people get grossed out by the
idea of eating. So I think something that's chewy you
have to spend more time thinking about that you're eating,
and it does make it more gross and you're like,
oh man, this is how I have to nutrients.
Speaker 2 (21:06):
Yeah, Grace, would are you the kind of person who
would rather be given like an army ration of just
like a brick of nutrition that just horrible supposedly has
horrible taste, but you know, you don't know really what's
in it.
Speaker 1 (21:19):
Honestly, Yeah, if somebody, if somebody gave me like a
brick of something, m wrap or whatever, it's something and
they and it's like a solid brick, like there's no
like differentiation in texture, but they're like it has protein
in it from beef.
Speaker 3 (21:32):
I would question it.
Speaker 5 (21:33):
Neat it.
Speaker 8 (21:34):
So what I'm hearing is that we should get a
blender and put in a bunch of stuff into the
blender and then you'll just drink it.
Speaker 2 (21:42):
You should of steak in a blender. I think like
textually it's gone, it's ruined.
Speaker 8 (21:46):
That's enough water in there, then it'll become a liquid.
Speaker 3 (21:48):
Oh yeah, yeah, I'll be down for steak water my god.
Speaker 8 (21:51):
I actually, if you ever got your jaw wired shut,
you would drive.
Speaker 2 (21:55):
Yeah, man, smoothie is the furthestie.
Speaker 5 (21:57):
I would go for that.
Speaker 2 (21:58):
Honestly, Grace is a step above as usual or below
kinds how you take it.
Speaker 8 (22:05):
When you have you gotten your like wisdom teeth out,
Yeah you haven't. Okay, well, when you did, you have
to like kind of like a liquid like soft diet.
Speaker 2 (22:16):
Yeah, And it was pretty easy because I'm pretty big
on smoothies that just like I like them, you know,
it works for me. So it wasn't that big of
an issue. But it wasn't that different to what I
usually did around the time.
Speaker 5 (22:30):
Smoothies were like.
Speaker 2 (22:31):
A really big part of my diet at the time,
so I was like, oh, I guess I'm just focusing
on this one instead. I didn't get to have like
some of the like harder things that I used to enjoy, Like,
you know, I couldn't have like staken some like chips,
you know, like as a nice dinner, nice and simple
that I made myself and I can feel proud like
(22:52):
I'm not a useless adult. I couldn't have that for
a while. That kind of sucked.
Speaker 8 (22:57):
Yeah, yeah, but something about a smoothe also like make it.
You're like, man, I'm so smart because I save so
much time.
Speaker 2 (23:04):
Oh flavor related, I hate bananas and smoothies.
Speaker 5 (23:09):
I think it ruins any smoothie.
Speaker 2 (23:11):
I just if you want to have a banana smoothie,
Just have a banana smoothie. But like, if I want
to go to like Jamva Juice, they always put like
bananas inside your chocolate shake, and it's like, now it's
just a banana smoothie, but it's brown.
Speaker 8 (23:23):
Do you dislike banana outside of smoothie?
Speaker 5 (23:25):
No?
Speaker 2 (23:26):
I actually, like I haven't eaten like a banana on
its own in years, but like it's just not at
the top of my list of things to eat. But
I didn't have any problem with like bananas. Like when
I was a kid. A big thing is like I
would have my mom cut up like a banana into
like smaller slices and there'd be like a little bit
of neutella on the top of each one. So like,
(23:48):
no problem with banana. It's just banana has a really
strong taste and it tends to overwhelm anything else it's
put with.
Speaker 8 (23:54):
Do you think that's also I mean that kind of
like going back to texture, when banana's in it's like
banana form when it's a berry, right, I suppose, h
it's it's it's kind of like the flavors trapped a
little bit in the texture of it. But when you
take that away, then it becomes much more powerful. Like
I feel like that's why, like I hate banana candy,
(24:16):
like the artificial taste of banana.
Speaker 5 (24:17):
It's not real banana either, but.
Speaker 8 (24:20):
But it's also a party like the little like.
Speaker 3 (24:25):
Guys, you're not protected.
Speaker 1 (24:27):
Yeah, banana has a strange phenomenon where if you eat it,
you're gonna sound gross. Bana sounds gross in your mouth.
Have you you have you ever fed a toddler banana?
And it's just the most like, the wettest, nastiest.
Speaker 2 (24:45):
Is that not just on the toddler and how toddlers
tend to eat things, Now it's banana in particular.
Speaker 8 (24:49):
Toddlers are nasty when they eat things. But there is
something about a banana that just brings out the grossest
form of eating. And like everyone, it's because it goes
from like like not like it goes from like kind
of hard and slimy too as soon as you touch
it and get it wet.
Speaker 2 (25:02):
It's just like, you know, honestly, banana pretty okay taste.
I wouldn't rate it at the highest, but really just
overall shitty fruits. You know, did you not that bananas
like produce a chemical what's it called ethylene or whatever,
and it just rots everything in the vicinity really quickly.
(25:23):
So bananas mature really fast, but they die really fast.
But the thing is they released the chemical into the
air that also affects the other fruits that are near it,
So like if you leave other fruits out with banana,
they go worse faster.
Speaker 8 (25:38):
I was gonna say, this explains why we have mold bowl. Yeah,
we have like a wooden bowl at our house because
where Grace and I live in Love and we put
all of our fruit in it, and usually with bananas
because banas are like easy breakfast food and just occasionally
be like, oh that's crazy, there's so much.
Speaker 5 (25:55):
Mold at the bottom of this thing. You clean it.
Speaker 3 (25:59):
Yeah, we clean it where it's.
Speaker 8 (26:00):
Not like always immediately, because sometimes.
Speaker 1 (26:03):
You just go all get to this later. And we
recently discovered that our me and Ruby and Arthur Dremmat
we all have ADHD and it's all an interesting adventure
where we leave food in the fridge all the time,
me particularly, and we have interesting eating habits.
Speaker 8 (26:21):
Grace scaring a mold colony in the back of our
fridge should work on that.
Speaker 5 (26:25):
Thank you.
Speaker 3 (26:26):
Thank you.
Speaker 1 (26:28):
Yeah, but you were saying kind of the the consensus
of this episode is that there's no there's no straight answer.
Speaker 3 (26:36):
They go hand in hand.
Speaker 2 (26:36):
Well, yeah, I think everything goes hand in hand. I think,
but like you know, it's it's what's preference. You know,
texture sounds like preference. You don't even want to see anything,
So I'm not really sure where that.
Speaker 5 (26:49):
Falls into denial.
Speaker 2 (26:51):
But like I don't know, flavor, texture, you don't seem
to mind that much. You just don't want to see
it because if you see it, it ruins all of
the aspects somehow.
Speaker 1 (27:03):
Well, Ruby, it's been a pleasure. Thank you for your
ground beef story. Of course I was waiting for that one.
Thank you for your insight and commerce. Well that's all
the time we have for kcpr's Chatterbox episode.
Speaker 5 (27:18):
I think we got some opinions.
Speaker 2 (27:20):
I don't think it's a full The question is not
fully answered. I think we'll need some more data points,
but I think we're getting somewhere.
Speaker 3 (27:26):
We're getting somewhere, and I think that's really important.
Speaker 1 (27:29):
If you liked us, check out our other episodes on
Spotify and tune into k CPR for some more awesome content.
Speaker 5 (27:37):
Yeah, sounds about right.
Speaker 3 (27:39):
We'll see you next time.
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