For those of us who have some inkling what it is like to starve, we will gladly eat anything that's not spoilt beyond safe consumption that is served to us, as part of our obligation to all humanity.
I could eat green pea paste if it was served to me... though I wouldn't like it very much.
Seriously, green peas hardly taste like anything. There's no good reason not to like them for flavor, and their texture isn't all that unusual, either. I can ALMOST understand bell peppers, which have a more notable flavor, and a somewhat more bitter one, but peas are one of those things little kids assume they'll hate, and say they hate forever because they're resentful of being told to eat them by their parents. It's like saying you don't like the taste of rice or bread, because you were raised somewhere that mostly ate the other one, and don't want to try foreign foods.
There are many different flavours between ordinary peas, garden peas and mushy peas, not to mention all the varieties of peas: peas are as varied as beans.
However, despite coming from a wheat-based culture, that's not the reason I mislike rice; it's because it is as dull as ditchwater and it gives me hiccups.
There are many different flavours between ordinary peas, garden peas and mushy peas, not to mention all the varieties of peas: peas are as varied as beans.
However, despite coming from a wheat-based culture, that's not the reason I mislike rice; it's because it is as dull as ditchwater and it gives me hiccups.
It's too bad, though. White rice itself has a very wide variety, some more... starchy than others. The high gluten variants have a sweeter taste while being noticeably stickier as well, such as the Japonica rice or Jasmine rice. The cheap, starchy kind of plain white rice (almost always sold un-enriched, therefore also lacking essential vitamims) is no good when eaten with anything that isn't curry-based or soup-based since it's really dry and flavorless. They're OK if you're making stir fry rice dishes, since they soak up flavor really well because of their spongy structure.
Did I mention its texture is something similar to dry cardboard, even when properly cooked? The reason being it has very low moisture content. That's why it won't go mushy when you use them in a stir fry.
