For example:
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When you open a fresh jar of peanut butter do you only work through one side until it is completely empty then start on the other side?
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Or when you get those shallow tubs of hummus does it have to make it back home undisturbed? Then one of the baggers at the grocery store shoves it sideways into the bag completely ruining the symmetry.
My last bite should be of my favorite part of the meal. Finish my least favorite part first.
The greatest compliment I can pay a meal is that I couldn’t choose which part to make my last bite.
I used to do this too, but then realized it was a big factor in my over eating. If there’s too much food on the plate then I don’t get to enjoy all of my favorite element unless I stuff myself.
I do this too. It took a while for my wife to fully understand that if she wanted to try something on my plate, she better not wait til the last few bites
Yes!
I also save the last bit of candy or other snacks, sometimes for days, until I really want it (most recently, I left the last 2 pieces in a box of Buncha Crunch for over a week. Yeah, it’s weird. I know).
My partner used to finish things I’d leave, which upset me. Then he’d finish it but replace it with an unopened packet, which I appreciated but it still bugged me.
He doesn’t understand it at all, but he’s learned that saving the last bit for “the right time” is important to me. Seeing him leave my little crazy treats around for days at a time makes me feel so loved.
I used to do this but I have noticed one slight downside to this. My food goes cold by my last bite so the last bite does not have the optimal flavor.
My new thing is I try to eat my favorite part when I feel like the food is starting to go cold so I can still hit that peak.
I suppose that is one of the few upsides of being a fast eater.
A bite is not good unless it has a little of each thing on my plate. The flavors must all be in every bite.
I respect your opinion, but I am completely the other way.
A meal wants to be a journey through your flavors.
Each getting a small time to shine, before coming together in the end for that one last perfect bite.You know what’s beautiful? I say one thing and do the other. I am a total hypocrite. (At home, I will literally put all of the entree I spend HOURS in the kitchen into a bowl, mix it up, and eat it in front of the TV like a toddler. )
I don’t want salad in my steak bite, but stir fry clearly shows mixing food is good.
You ever just take an entire plate’s worth of food and put it in the blender to see if there’s another level to this?
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I like my food to stay neat, so I scoop peanut butter evenly to keep the surface smooth. Hummus must stay untouched until I open it, and I get annoyed if someone tilts the tub and ruins the perfect top. When ever I want to try some spicy I try this source.
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People who cook steaks welldone deserve the stockades. But only mushrooms can be thrown at them.
Woof!
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I always eat fries in pairs, making sure they match in size, and I never take the first slice of bread from a loaf. Also, when I open a fresh jar of peanut butter, I smooth out the top after every use to keep it looking neat. As for hummus, I get annoyed if it gets messed up before I even open it! And don’t get me started on mixing foods, if my sauce touches something it shouldn’t, I feel like a sonic chicken trying to escape a messy plate!
A green salad should never contain anything sweet.
This probably doesn’t count, but I am also firmly of the opinion that water chestnuts are not food.
Agreed. Green salads should be savory.
I dunno, candied nuts are pretty amazing paired with Gorgonzola in a salad (I’d throw some sliced pears and strawberries in there too).
That said, I used to hate fruit in a green salad, my taste just changed over time.
Candied walnuts, dried cranberries, and carrot slivers are sooo good in a salad. Especially with a sweet balsamic dressing. It’s pure summer on a plate.
I like to eat green beans like french fries. I’ll even dip them and catch up and/or barbecue sauce.
Nothing on my plate can touch, especially if they are different textures. Textures are almost as important as flavor. This is the main reason why I don’t eat zucchini.
When I really like something I want it the same way every time. Don’t try to dress it up with new stuff, it was perfect before, I want it the same way.
If you don’t eat that chicken wing clean, we can’t be friends.
You get one pass and that’s if you only take 1 wing.
I mean I get it but at the same time many of us do not like eating cartilage.
It’s why I don’t like wings, or most bone-in chicken.
Absolutely no digging in to the tub of butter, and no other food bits (usually bread crumbs) must be left inside.
If dug in to, it must be smoothed out before putting back in to the fridge. As for the crumbs, take them out and put them back on to the bread they came from. Now the butter can be put back in to the fridge.
We get cream cheese by the 40 ounce tub because it’s insanely cheaper and we cook with it relatively often.
My dad puts crumbs in it all the time.
How hard is it not to do that?
I’m not sure. My partner isn’t as pedantic as I am, so I end up scooping his day old crumbs on to my toast the next day.
I love that you buy in bulk because you’re right - it definitely is cheaper buying more if you can eat it all before it spoils. What kind of foods do you make with cream cheese? Genuinely curious. I love cream cheese but I can’t finish it fast enough.
Yes, may I sign up to be a butter acolyte?
Absolutely. Butter acolytes unite!
My rule is that if you intend to touch the butter/spread/sticky stuff with a utensil, that utensil cannot touch the bread. You just drop the portion on the bread from a height until you think there’s enough to cover it, and then you can spread it with that utensil, but if you need to revisit the jar, you need another fresh utensil.
You can’t get crumbs in there if there’s no cross contamination from the equipment to begin with!
You get better at estimating over time, but having one extra piece of cutlery to wash occasionally is less infuriating than unexpected stale crumbs and food that spoils more quickly from the contaminating yeasts and other organisms.
I only like yellow onions in cooked things, I’ll tolerate cooked white ones but I won’t buy them myself. No raw onions ever. Red onions are only acceptable when pickled, but they can fuck right off otherwise.
Once you grate a carrot, it’s no longer food.
It makes a great cake though.
Lets agree to disagree.
Coleslaw?
Coleslaw gets a pass because it’s grated everything and I can pretend there’s no carrot.
Sides should ideally be eaten before the main - unless it annoys whoever I am eating with
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Holy shit, this would kill me. I’m a mess when it comes to food. One day almost nothing, the other day storm of sugars, next one mostly vegetables, etc. I’ve never counted any calories and it honestly scares me, because I know I’d be fucked.
Measuring in grams to the tenth won’t get you kcals to the hundredth. More importantly, kcals per gram isn’t even close to that precision in labeling. I hear you though. I measure to the tenth but I recognize the precision for what it is and move on. I realize you’re dealing with tough struggles though. Sorry about that. I’m just talking precision.
What did you learn (in ED treatment)?
That sounds tough to deal with.
Sort by color, then eat in order of worse to best. Only really applies to things like M&Ms and Skittles. It’s basically edging for the blue ones.
