Texture seems to be more important to me as a I age. Presentation per se doesn't matter to me, but it is an indication that the cook or chef took care with what they are doing rather than just slopping it on a plate.
If you think texture doesn't matter, than you don't care whether your steak is prepared rare, med/rare, med, well done of however you like it.
I do care how my steak is done. rare. But beyond that I could care less the texture as in noodles. Or the presentation or shape.
Taste governs that, more than rare doesn't have the same taste IMHO.
Tastes good it goes down. Its after all food, nothing to waste time over really, eat and get on with life.
