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Heavenly textures

I guess this one is the anti-"things that make you go gag" thread

I haven't met too many food textures that I haven't liked, and some are just downright blissful.

Taste aside, I had some avocado on a salad this evening, and the silken texture of a just right avocado is to die for. I'm sure it's the fat content but still.

Same goes for smoked salmon and sashimi. Divine.

I thoroughly enjoy the "pop" my quinoa or caviar makes between my teeth.

and who can dispute the feel of a really good milk chocolate or liquid caramel on the tongue.

and brie and other soft cheeses !!! oh dear.

I even tried, and liked, a parmesan foam...a texture i was certain I was not going to enjoy.

ok, warning, not sooooo glam entries ahead:
-peanut butter and bananas on white bread, or a fluffer nutter....simply full of squishy wonderfulness
-and mashed potatoes, mashed potatoes, mashed potatoes..........mmmmmm

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  1. YUM. I love avocado, smoked salmon and sashimi textures. I'd also add:
    - scallops (smoked or seared)
    - gummy candies (I know...) and "finger" jello
    - chewy noodles
    - melted cheese (in quesadillas, especially)
    - figs
    - grilled (or toasted) bread soaked in butter (grilled cheese sandwiches, toast, etc.)

    1. Gnocchi for me...velvety, potatoey, cheesy goodness. Maybe w/ a little gorgonzola, parm and heavy cream. Seconded by fried things (Chicken, hushpuppies, egg-rolls...) Oooh, getting hungry now...

      1. A properly made stiff custard (like a creme brulee, creme caramel or "dun dan") are magic on the tongue. Also, I just love the texture of e-fu noodles and cooked fresh pasta, (as strange as it sounds) I love having a mouthful of al dente thick noodles.

        1. I looooove the texture of avocado and brie. Soooo creamy and smoothe.

          1. -Sashimi - love the slightly salty and cold fresh moisture in it, it's like the ocean
            -Sesame seeds (toasted)
            - Figs (dry and fresh, those seeds!)
            - Melted cheese (gooey!)
            - Buffalo Mozarella ( Wonderful texture )
            - String Cheese (and the nigella seeds too)
            - Pears (those little tiny balls in the flesh, not sure what its' called)
            - Turkish delight (louqum)
            - Lebnah and a good olive oil (it's amazing, the oil becomes so flavourful)
            - Creme Caramel!!!!!!!!!!!!

            4 Replies
            1. re: BamiaWruz

              Nigella seeds? My ears just perked right up. We know them as Charnushka seeds, or black cumin. Don't you love them? At my bakery (well, not mine but I spend 60+ hours a week there) they are baked into corn rye bread. Love, love, love them - such an unusual taste. I find it's mainly our Ukrainian and Polish customers who crave these seeds.

              1. re: Catskillgirl

                I'm trying to remember the Russian name, chornsomethingor other. My childhood breakfast was corn rye, with butter and sugar. I can remember wetting the end of my finger to pick up and eat the seeds that fell on the plate. We bring back huge loaves when we visit my mom.

                1. re: Passadumkeg

                  I spelled it wrong, of course. Chernushka is the Russian name, along with many, many other names. Trying to buy some recently was a real challenge, since NOBODY had ever heard of black seeds other than poppy. Which aren't black, they're blue. *G*

                  Other names are: black cumin, fennel flower, nutmeg flower, Roman coriander, black caraway, and black sesame, but these are all misleading. Whatever they're called, I love them! And they're being hailed now as a great source of antioxidants, apparently they are wonderfully healthy. The Egyptians ate a lot of them, and they were found in some tombs.

                  Aren't I just a fount of useless information? LOL!

                  1. re: Catskillgirl

                    I buy them at our local health food store as black sesame. I used to a Stanel Waterford wood burning kitchen stove when the kids were liffle and used to bake sooo much. Miss it.