My mother always insisted on peeling peaches because she didn't like the feel in her mouth. Looks like haptodysphoria was the most benign of her issues.

I am going to have to try the brining as they said the bean itself doesn't seem to absorb the salt. Salt is so interesting in its mechanisms. I was taught to never salt raw beef, especially ground beef, because it would draw the juices out of the meat and you'd end up with a dry burger or steak. And corning beef does lend a dry-ish quality. And koshering chicken is supposed to draw out the juices considered impure and give a better taste. I never heard of it drying out the chicken. Although I don't brine turkey because I don't like the flavor it gives, people swear it makes the bird juicier. The wonders of salt chemistry.