As far as vegetables go, there are some specific ones that bother me then some more general textural annoyances. One of the specific examples that comes up a lot are non-processed tomatoes. Fine with sauces and ketchup and stuff like that, but actual tomatoes smell weird, they ooze, they’ve got seeds, they’re squishy, etc. This has been kind of a big problem because sooooo many sandwiches and things feature tomato as a major part of the flavor of the dish. I could ask them for no tomato, but then usually all that’s left is like lettuce and some other lower flavor ingredients. At that point I might as well just get something else. Just in general if I have to get rid of some ingredients from something I don’t know enough about what to replace them with to still end up with something that’s supposed to taste good together.

More generally, textures that make the food harder to eat, like there being tough/rigid bits, especially if they’ve got long shapes can be a problem. We get this spring mix for salads, and I kinda tolerate it, but the stems on some of the leaves can be really annoying. Green beans, snap peas, etc also have a similar problem, especially when they have those stringy bits. Then there are things that are just unpleasantly squishy. Then there’s some stuff I can kind of tolerate in some dishes, like bell peppers in a fajita, but I’d pick around them if they were in something I had to more actively select bites of like a stir fry.

It can be a bit tough to explain all the little ins and outs of it all. I kinda want to be able to find new varied/healthy things to eat and actually enjoy, but it’s been tough searching for things that don’t run into some random problem like these.