So the seeming trouble comes when you go "outside" your flavor profile. When people start trying foods that are acidic or vinegary, it tastes "too aggressive" to them. Same goes for a lot of bitter foods.
I'm sure you are beyond sick of having to explain this all the time to everyone, but if you're ever going to fancy food place, most are trained to handle anything and everything. Tell them beforehand and sometimes they can augment dishes to account for this!
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Honestly the best way I've found to handle for me to have stuff with strong enough flavours for me to taste seperately? Like, I can taste most veg and stuff. Seasonings run into the issue that I either can't taste them OR they are the only things I can taste.
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On a few occasions I've had a meal where the flavourings are correctly balanced for me to be able to taste them and the rest of the meal, but it's a small window.
End of conversation
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