"Honestly, I found things like steak, crusty bread, or crunchy veggies (like raw carrots) pretty challenging initially."
Yeah, steak was a big one for me too at first... felt like everyone was watching me chew forever, lol. But you're right, sauces and gravies are lifesavers. It does get easier though, promise!
I totally get the steak struggle, haha. For me, it was crusty bread—especially baguettes. I remember being on vacation in France and trying to casually bite into one at a café... felt like I was wrestling with it forever while everyone else was effortlessly munching away. Definitely had a few awkward glances my way, or maybe I was just paranoid? Either way, you're spot on about sauces and gravies—they're a total game changer. And honestly, after a while, you just kinda figure out your own little tricks and shortcuts. It really does become second nature eventually, even if it doesn't feel like it at first. Hang in there, you're definitely not alone in this!
"felt like I was wrestling with it forever while everyone else was effortlessly munching away."
Haha, I can relate to that feeling. On a related note, has anyone found certain foods unexpectedly easier or harder to manage when traveling abroad compared to at home? Curious about others' experiences.
Actually, I've found the opposite sometimes—foods that seem tricky at home (like crusty bread) somehow become easier abroad. Maybe it's the relaxed atmosphere or different preparation... but weirdly, pasta dishes have given me more trouble overseas. Anyone else notice this?
"weirdly, pasta dishes have given me more trouble overseas."
Haha, glad I'm not the only one! Pasta abroad is a sneaky one—seems innocent enough until you're halfway through spaghetti carbonara and suddenly your dentures decide to stage a rebellion. Happened to me in Rome once, of all places. You'd think Italy would be the safest pasta zone, right? Nope. Chewy al dente pasta plus dentures equals an awkward wrestling match at the dinner table.
Funny enough, crusty bread never gave me trouble either, even though logically it should be tougher. Maybe it's the olive oil or something... who knows. But pasta? It's like a stealth attack every time I travel. Makes me wonder if it's the sauce consistency or maybe just the pasta shape itself. Has anyone noticed certain pasta shapes being trickier than others when traveling?
