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
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)
- grilled (or toasted) bread soaked in butter (grilled cheese sandwiches, toast, etc.)
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...
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.
-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!!!!!!!!!!!!
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.
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!