I have afrid and dur to its nature its pretty arbitrary i.e. hevaily textural. Id say if he has a palette expansion goal work with him heavily on that. Idk if there are resources for cooking in that manner but trying new foods in a psudeo comfortable situation is ideal.

Risky gamble you’ll either get fluffy divinity or textural nightmare and I’ll take that risk everytime

it's the ratio man. that giant fuck off slab or raw onion will overpower everything and be a textural nightmare

They taste like sand and sugar and are a textural nightmare but people pretend they’re good so

meatplushie sounds like a nice textural sensation

Here is a diagram of what legally can happen, if there is a signed or merely a pre-textural unsigned treaty between state A (US) and State B (Iran), to State C (Isr**l) and State D (Lebanon and/or Gaza). Note: if D requests help from B, B can legally act.

have you had meringue cookies? straight up sugar chalk. its an interesting textural experience

i hate it why would you want that textural nightmare

With the Mayo and Dressing it IS dripping grease, if you’re not eating it for taste or health what are you eating it for? I also think caramelizing the onions would be bar I prefer raw onions I just think that soft bread adds for a textural nightmare and it would be better

I can barely stomach them at the best of times, textural minefield

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Question: I was planning to get a 2026 Cup patch put on my old CCM jersey since it already had the 2006 one, but to put it nicely, that thing is a textural nightmare and I will NEVER wear it. Ever. I *did* just receive a 25th anniversary jersey on Saturday… do I do it? 👀

I am comprehending it and it looks like a textural nightmare

This dude thought Aaron Sorkin is the authority on textural criticism. Go read Romans 1 in the Greek and get back to me bro.

A commendably well curated repast, exhibiting an admirable confluence of visual vibrancy, textural contrast, and gastronomic restraint. Modest in composition, yet surprisingly eloquent in execution. Deduction (0.5): The conspicuous absence of curd leaves the meal bereft of its customary cooling counterpoint Rating: 9.5/10

For me the big difference is that a big slice of buttered country loaf will be a little chewy and tough (giving textural contrast to the crunchy onion and the crumbly cheese) while a dinner roll in plastic wrap is going to feel slimy. Subtle but important distinction...

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thats also my thing huge slabs of both is a textural nightmare