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.
this post was submitted on 15 Jun 2023
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Munching on crushed ice.
Potato chips, cheetos puffs, gushers fruit snacks, twizzlers and kitkats are my go to food when I want textures more than flavor.
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.
Wu Gok, it's a like a fried donut made of taro, you get it at dim sum.
Mmmmm sounds awesome!
Wood ear mushrooms. They don't have much flavor -- a little olive oil can give them flavor -- but they're crunchy.
Mochi!
I also like their flavour. Especially matcha and red bean. But the texture is really what I like them for.
Anything with a tater-tot kind of structure- loose grains that get crispy on the outside but keep it softer on the inside.
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
Waterchestnuts.
Ice cream. Flavors good, but more about the texture and temperature for me.
Jellyfish. Also tripe, especially in pho or a taco.
Comunion wafers
Deep fried mushrooms. Crunchy exterior, and an interior that explodes with juicy goodness.
Mochi. The filling adds some taste but the outside doesn't really taste of anything but the squishy soft texture is easily the best thing about it
π Bread
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!
Anything creamy and "fluffy": cheesecake, tiramisu, pastry cream, even pudding with whipped cream folded in (like in ambrosia salad). Cream puffs are especially nice, having that soft filling inside a pastry, mmm...
I love the way a popcorn kernel thatβs only partially popped crunches.
Dragee stuff. Like sweets with a hard coating and a softer inside (dragee eggs). When you break the coating the whole thing starts to melt in your mouth.
One thing I love and simply haven't found a replacement yet: "Obstgarten" yogurt which is very fluffy quark with a bit of fruit jam underneath. I don't want the fruit jam, but I do love the quark part. If you buy other quark products they simply don't have the same texture (which is probably created with nitrogen in an industrial process and can't easily be replicated at home).
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