Jeez, food is a hot topic, yes?

I have a complete texture rating system, since I seem to have more of an issue with texture than flavor.

Class I: can't even put it in your mouth

Class II: it tastes good, but still is routinely passed by because the texture is just WRONG

Class III: it tastes good and the texture is not the best, but not so bad that you can't eat it.

Class IV: good texture and flavor

Typically I only refer to classes I and II and supplement the descriptions, calling them "Class I (or Class II) texture violation". Examples for me are Class I: whole (itty bitty) octopus; and Class II: raisins (yes, I'm with V on this one). For me, chicken is a class III.

This system was formulated on a long bird watching trip where we didn't get much sleep, drank a lot, and didn't shower for 5 days.