Fun fact, I was born without a sense of smell. Texture is a huge part of my enjoyment of food -- probably obviously -- and what caused the OP revulsion are things I enjoy, as another first-hand anecdote.

To pile on.

Ben & Jerry's ice cream has large chunks of toppings because Ben Cohen had a reduced ability to smell. He charactized quality heavily towards texture of the ice cream resulting in what Ben & Jerry's is know for today.

https://en.m.wikipedia.org/wiki/Ben_Cohen_(businessman)

There’s a good story in the Ben & Jerry’s cookbook about how Ben and Jerry argued about which size chunks of Heath bar to use in their ice cream.

They ended up with the perfect mix of little shards and big chunks by freezing a case of Heath bars and throwing it onto the concrete floor from the top of a ladder.

It was my favorite ice cream...wish somebody else sold something similar...

Making your own isn’t hard at all if you have the kitchen space to store a machine. The cheaper ($50-70) ones where you pre-freeze an ice pack are plenty to get started. It really isn’t much more than stirring and then waiting.

• https://www.cuisinart.com/shopping/appliances/ice_cream/ice-...

• https://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp...

My favorite thing is to get in-season Hood strawberries and mix those into a real vanilla base. So good!

You can also just use a regular kitchen-aid mixer, and some liquid nitrogen.

I went to visit the factory, the have a flavor “graveyard” with gravestones with all the discontinued flavors.

I became a little disappointed watching them wear Ppe masks and pour guar gum into the icecream liquid..They said it smooths the texture...

That's crazy and I admittedly didn't know that's possible. Sorry to hear that. :(

I have an issue where I have these crazy, unusual "allergic" reactions (doctors I've gone to actually say it's "hypersensitivity" rather than a normal "allergy"), and one of the weird "symptoms" is that if I'm out and about while reacting to something I ate, my sense of smell gets severely heightened. I'll smell food cooking at restaurants and feel more disgusted than not, even for stuff I'd generally enjoy all the time.

Pretty crazy how human biology works.

> That's crazy and I admittedly didn't know that's possible. Sorry to hear that. :(

Eh, it's okay, but thank you. :) If you have to lose a sense smell is the one. It's a genetic abnormality that you'll find in some Appalachian families so I'm not even particularly unusual among my kin.

> I have an issue where I have these crazy, unusual "allergic" reactions (doctors I've gone to actually say it's "hypersensitivity" rather than a normal "allergy"), and one of the weird "symptoms" is that if I'm out and about while reacting to something I ate, my sense of smell gets severely heightened. I'll smell food cooking at restaurants and feel more disgusted than not, even for stuff I'd generally enjoy all the time.

> Pretty crazy how human biology works.

Wow, now that's wild and I'm sorry to hear it. I'd say being disgusted by stuff you normally enjoy is a rougher burden than just being short a sense!

I assume it was more the abrupt change in the taste, rather than anything inherent in the texture. It was the culinary equivalent of not realizing you're stepping off a curb, and flailing for balance.