I love anything squishy like a marshmallow, chalky like musk pencils, or really gummy chewy like Haribo gummy bears.
Waterchestnuts.
Ice cream. Flavors good, but more about the texture and temperature for me.
Jellyfish. Also tripe, especially in pho or a taco.
Ooh never tried either of these. I imagine they have a q texture? https://en.wikipedia.org/wiki/Q_texture
I think tripas used in tacos is typically from small intestine whereas the tripe in pho is from the stomach. That said, when done right the texture of both are quite unique and pretty damn awesome. Undercooked or overcooked tripas though… yikes!
Cheeses that have almost a sandy texture
Rock candy. I love how the crystals separate along flat planes as you chew. Don’t get me wrong, the sugar is nice too, but mostly it’s the texture experience for me.
My favourite sweet it Edinburgh Castle Rock. It’s a bit different and has a chalky texture, but that’s why I love it!
I got a whole bunch of strawberry rock candy leftover from grab bags at a baby shower Like a whole box lol. Stuff is 🔥. Love the way it crumbles.
Wood ear mushrooms. They don’t have much flavor – a little olive oil can give them flavor – but they’re crunchy.
Agreed! I know them as black ear and think the same.
Any cereals that crunch. Also, fish roe. And watermelon. Honey roasted nuts. The list is very long but those are the first ones that come to mind.
Fish roe for me too! I love the pop.
I’ve been buying these “Coco rolls” snacks recently. They’re a crunchy flaky slightly sweet snack and I just can’t get enough of the texture of them. They taste good too, but it’s the texture that I crave.
Those are really great broken up over some yogurt.
I like them too for the texture!
Baked tofu. It’s the blandest substance in the known universe, but it’s cripsy and chewy and dense, and your brain is just like fuckyeah, protein.
Yes you can season the outside of it, but that’s true for literally any substance. Hey, if you put barbecue sauce on carpet, it becomes barbecue flavour. No kidding.
Hmmmm interesting, I’ll have to try!
A couple of things to know:
You need the ‘extra firm’ or ‘hard’ tofu - it should be as firm as a cooked chicken breast. The softer ones are just nasty for this.
Cut in smallish cubes - 1cm is perfect - toss first with salt and a little olive oil, then a spoonful of cornflour.
Spread out on parchment, then bake in a hot oven until they get some colour - around 20 min depending on a bunch of factors.
A little chilli and garlic power in there makes them amazing, but now we’re getting into actual flavour :D
Twizzlers. I like that it has a good chew. A lot of people recommend me different kinds of licorice or say that twizzlers aren’t real licorice, but it’s not the flavor that I like. I don’t really care for the flavor of twizzler to be honest. I just like the consistency when I’m chewing on it.
Me too
Wu Gok, it’s a like a fried donut made of taro, you get it at dim sum.
Chicharron bulaklak. It’s deep fried intestinal fat or something like that. Ok it doesn’t sound too appetizing but when it’s fresh it’s so nice and crispy and melts in your mouth. Dip it in the vinegar to balance the oiliness and the texture+flavor combination is just amazing. Your arteries will hate you, but that’s ok every now and then.
Also makes me thing of droewors, which I absolutely love. I’ll have to give it a go!
Anything with a tater-tot kind of structure- loose grains that get crispy on the outside but keep it softer on the inside.
Oh yeah!
Mochi!
I also like their flavour. Especially matcha and red bean. But the texture is really what I like them for.
Mmm yes!
Munching on crushed ice.
