Manipulating texture to identify foods

My family loves experimenting with different masalas and meats, usually chicken. One dinner, it looked like two pieces of meat on my plate with different masalas (different colors). I figured it was chicken.

When I tried both, I really thought it was chicken, just with different masalas on them (I could tell one was less spicy than the other). Imagine my shock when I was told that no, one was chicken and one was fish! I felt sick. I never knew that meats tasted differently — as an anosmic, they all tasted the same to me.

Since then, I've been trying to avoid eating two foods cooked the same way at the same meal. The chicken and fish were both grilled and although they had different masalas which I could distinguish (though not identify), I couldn't name which meat was which. If I ever have two different meats on the same plate, I make sure they're made two different ways.

The general consensus among the anosmia community is to add color and texture to your food to add enjoyment. I disagree. I don't enjoy food more when I eat something crunchy in the outside and soft on the inside, or when the foods in my plates are different colors. It might look different and feel as though you're doing something new, but for me, those changes don't make up for the ultimate monotony in flavor.

Texture and color does, however, take your attention off the flavor. This is not a solution but a coping mechanism, and I'm reluctant to use it as the end-all solution in finding enjoyment in food.

What are your thoughts?


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