On Mon, 16 May 2011 21:06:33 -0500, Omelet >
wrote:

>Only if cooked improperly. It's taken me awhile but I can generally get
>poultry white meat edible. I do, however, understand where you are
>coming from. ;-)
<snip>
>It is also easy to overcook fish as it cooks so very quickly! I suspect
>your problem is quite common due to that.

I'm a very good cook. My screw-ups are seldom and usually seasoning
related than cooking method.

It's only certain types of foods. Like the fish. It's only Salmon. No
other type of fish seems dry to me. I mean I can cut a piece of Salmon
and *see* the moisture in it, but as soon as I put a bite of it in my
mouth, it's like a sawdust sandwich. It jut keeps getting larger and
larger until I get rid of it.

Turkey white meat or chicken white meat, roasted pork and some beef
cuts are also that way to me. They can be cooked as juicy as can be,
but still seem dry when I'm chewing a bite of it.

Unless it's covered in gravy or sauce of some kind.

I love almost everything, if it's cooked in a manner I like, but those
types of foods HAVE to have something on them to make them palatable
to me.