Janet Bostwick wrote:
> On Sun, 10 Jul 2011 17:14:39 -0700 (PDT), John Kuthe
> snip
>
>> Bryan, I was thinking about your "tastes" as I made and enjoyed
>> another batch of my curried chicken, which I know you'd hate. I always
>> say that I've never had anything gross that you've prepared and that
>> is true. But I've also never had anything exceptionally or creatively
>> spiced or flavored that you have made either! Like my curried chicken.
>> Your "tastes" are very simple and pedestrian, not that there is
>> anything wrong with that, but there is also not anything exceptionally
>> right with it either. Good food is inherently delicious with the most
>> basic of preparation methods, and this is what you excel at because of
>> your hypersensitive senses of smell and flavor.
>>
>> I finally get it!
>>
>> John Kuthe...
>
> Regarding hypersensitive smell, it's real. I suffered such for a
> period of months and it is awful You pick up notes in foods that no
> one else knows is there or you'll pick up on something so exaggerated
> as to be impossible to tolerate. After living through that, I am now
> very tolerant of other people's likes and dislikes. I believe that
> everyone is operating with different tuning on their senses.
> Janet US

Speaking of such... I was just eating a nectarine--or I started
to eat one, and then started thinking its flesh tasted like
pesticides. I have never thought that about anything before, so
it was kind-of odd. But then it makes sense, doesn't it? I guess
the nectarine will just have to try to follow its biological destiny.

--
Jean B.