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Foods You Like Primarily Because of the Texture

Fried plantains--the flavor is nothing special really, but I love the firm, slightly chewy texture. That texture alone is worth their being on my plate.

You got anything like that?

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            1. re: fldhkybnva

              I prefer bamboo shoots. But then, I also like their flavor.

              1. re: Perilagu Khan

                I have an Asian dumpling recipe that calls for bamboo shoots but I sub with water chestnuts cause I also like the crunch.

          1. Cotton Candy. It's not that I love it so much, but there's no other reason anyone would eat a cup of colored sugar.

            6 Replies
            1. re: NonnieMuss

              I was at Kenka (a restaurant in Manhattan), and at the end of the meal servers handed my friend and I a single serving of some powder with an edible (but mostly tasteless) stick of some sort. We had no idea what to do with this, and thought it was just some unusual dessert.

              Apparently, we were supposed to bring it to the cotton candy apparatus and make do. A bit embarrassing, but also...embarrassing.


              1. re: BuildingMyBento

                I wouldn't expect "Take this to the cotton candy apparatus" to be a given in a dining situation. Like, if you give me a bowl of fruit and a stack of skewers, I might be able to figure out that I should head on over to the chocolate fountain, but seems like your server could have explained things a little better. I would have thought it was Lik'Em'Aid.

                1. re: NonnieMuss

                  My thoughts exactly. I was also thinking Lik'Em'Aid fun dip

                  1. re: suzigirl

                    Lik-M-Aid was my favorite candy of all time. My parents found a place to buy extra sticks which was my favorite part.

              2. re: NonnieMuss

                Tofu (particularly 風に吹かれて, but generally any of the silken varieties), jicama (with condiments), gari and beni shōga, (when it was around) Rainforest Crunch Bars, Lawson (Japanese convenience store) Caramel Nut Tart, ras malai, kue lapis, panekuk, and cucur, for starters.


                1. re: NonnieMuss

                  sounds quite familiar, do you know the Chinese name?

                2. Tofu in all its guises: silken, dried, pressed, fried, smoked, shredded, wrap.

                    1. Macadamia nuts. But I like the flavor also. Same for tuna sashimi. And barbecue burnt ends. And chicharron. And salmon roe with quail egg. And ripe mango. And raw oysters.

                      2 Replies
                      1. re: Veggo

                        I'm curious. Tuna but not other sashimi?

                        1. re: c oliver

                          Especially tuna, because it is like scarlet gelatin that magically melts in your mouth. On the other end of the spectrum, I like the first bite, almost crunchy texture of giant clam.

                        1. Konnyaku. Taste and nutrients hover as near to *zero* as possible, but the "bounciness" of it is very appealing to me.

                          1 Reply
                          1. re: cayjohan

                            There is a shitty restaurant in Carbondale, CO named Konnyaku.

                            1. re: bagelman01

                              followed by a double dose of cholesterol med.

                              1. re: mucho gordo

                                wouldn't know.....pushing 60, BP 114/60,cholesterol and triglycerides are perfect.

                                I eat a lot, but is perfectly balanced.

                                As for gribines, just a bite or two is enough to satisfy the texture/flavor/nostalgia needs.

                              2. re: bagelman01

                                I love that crunchy, fatty texture and can't resist whenever I run into such foods - the crispy bits left in the pan from fried potatoes, roast chicken skin, croutons fried in butter, bacon, etc.

                                1. re: tcamp

                                  I love crunch......
                                  Give me crisp poultry skin, well done toast, the outside brownies from the pan, the heel of a rye bread....................

                                  1. Uni? Konnyaku? Gribenes? Mochi?

                                    I take it these things cannot be got at TGIFriday's!

                                    15 Replies
                                    1. re: Perilagu Khan

                                      I didn't realize that this was limited to TGIFridays.

                                      1. re: c oliver

                                        PK in West Texas has somewhat limited options within a 500 mile radius.

                                        1. re: Veggo

                                          Ah, so we have to limit it to West Texas. I'm out.

                                        2. re: c oliver

                                          Huh? I'd say you need to take your irony meter to Radio Shack for a recalibration.

                                          1. re: Perilagu Khan

                                            I would say my feeble attempt at humor was just that...feeble :)

                                        3. re: Perilagu Khan

                                          Gribenes is a Jewish delicacy used to clog arteries.

                                          1. re: mucho gordo

                                            I had to look it up. Sounds fabulous!

                                            1. re: c oliver

                                              Me too. And i could eat the hell out of that.

                                              1. re: suzigirl

                                                And, hey, I'm old so already on cholesterol med :)

                                                1. re: c oliver

                                                  I have fried chicken skin til crispy and eaten it but the idea of fried onions in the mix, delicious sounding. I feel cholesterol meds in my future now. :-)

                                          2. re: Perilagu Khan

                                            What at TGI Fridays do you find so subtle that you order it for it's texture?

                                            1. re: Googs

                                              Never actually been in a TGIF. Used it as an ironic catch-all for the generic, safe (but not thereby bad) food served by many large, American interstate chains.

                                              1. re: Perilagu Khan

                                                Friday is my favor day. You should make fun of Ruby Tuesday.

                                            2. Well, I love the flavors, too, but: perfectly cooked artichoke heart; and Halvah

                                              1. Hmm. I like *parts* of some foods. Like...
                                                The crispy skin of a roasted Thanksgiving turkey.
                                                The salt pork that dots crocks of baked beans....little savory melty pats of porkiness.
                                                The velvety tongue-coating warmth of an over-easy egg.
                                                In terms of foods proper, I dig
                                                Crispy thick cut bacon
                                                Snappy kosher dills
                                                Any frico

                                                        1. re: LordForceOne

                                                          I can take or leave snap and crackle, I am all about pop. However, I am partial to red heads. In that case I will take snap.

                                                      1. re: firecooked

                                                        What's your opinion of cotton candy?

                                                        1. re: Veggo

                                                          Too sweet and not enough substance. But it's fun to have it once in a while to remember that.

                                                          1. re: firecooked

                                                            Used to love cotton candy, but unfortunately, after eating a load you become a confection unto yourself.

                                                      2. Steak, chicken, pork any meaty type of meat. I enjoy the chewiness I enjoy the process of chewing to break it down, I love the flavors of the juices as it breaks down. I am carnivore hear me roar.

                                                        1. Dove Promises. Stick 'em in the roof of your mouth, and let 'em melt to nothing.

                                                          Granola. I love the different textures and crunches of oats and nuts and dried fruit.

                                                          1 Reply
                                                              1. re: Jeri L

                                                                What is so great about starfruit?
                                                                I am allergic to it, so never tried it.

                                                                1. re: LordForceOne

                                                                  Never had 'em, but I wonder if they have a texture like barley, which I love for the texture alone.

                                                                2. Creamy buttery mashed potatoes

                                                                  1. Silken tofu, pudding, jicama, jello, phyllo, peanut butter, gnocchi, Asian pears, kettle chips, mochi, cornichons, udon, nuts, Greek yogurt, matzo ball.

                                                                    2 Replies
                                                                    1. re: emptybelly

                                                                      Good call on the jicama. The taste is almost nonexistent to me, but the texture is nice.

                                                                      1. re: Perilagu Khan

                                                                        Jicama with little bowls of chili powder, salt and lime wedges is a wonderful snack.

                                                                          1. When Topp's grocery stores were in my area, I used to buy a Portuguese Bread they made there in the store. It was the perfect bread for toast in the mornings, had a great chewiness and toothiness, and could hold up to chunky peanut butter without going flat or ripping apart when spreading it on. It was super crunchy when toasted, but not too dense or heavy at all.

                                                                            1. The chewy edge of the Lasagna noodle. Gotta fight for those suckers in my family.

                                                                              2 Replies
                                                                              1. re: Jerseygirl111

                                                                                Ooh the crispy edges, yes please. I'll take them on the Mac and cheese too.

                                                                                1. Short Ribs
                                                                                  Asian Pears
                                                                                  Fried Calamari
                                                                                  Half sour pickles
                                                                                  Krinkle cut sweet potato chips

                                                                                  2 Replies
                                                                                  1. Roasted kabocha squash with kosher salt. A creamy mushroom risotto. Fresh fried crispy-on-the-outside french fries.

                                                                                    3 Replies
                                                                                    1. re: ahuva

                                                                                      Oh, yes, risotto. A lot of its appeal for me is the texture.

                                                                                      1. re: ahuva

                                                                                        " Fresh fried crispy-on-the-outside french fries."

                                                                                        Me too. This extends to crispy shredded hash browns as well

                                                                                        1. re: laliz

                                                                                          Very true, although I think I like them for more than just the texture but if not in baked form only crispy potatoes are worth eating and even then crispy skin is a must.

                                                                                      2. I roast or grill super ripe plantains and until they're very soft. With some toasted pecans and cajeta, they're a luscious dessert.

                                                                                          1. The hard crust of a rustic bread.

                                                                                            1. Plain croutons



                                                                                              Sharks fin

                                                                                              1. I love the core of pineapple, stale cotton candy, stale marshmallows,, super dark chocolate, and stale cheese puffs.

                                                                                                3 Replies
                                                                                                1. re: mariars


                                                                                                  How is the texture of super dark chocolate so significantly different from just regular dark, or even milk, chocolate that you eat it just for its texture?

                                                                                                  1. re: ipsedixit

                                                                                                    I think I asked something like that upthread. Differentiating between what we like and what we like for its texture. Thanks.

                                                                                                    1. re: ipsedixit

                                                                                                      To me, the darker the chocolate, the better the bite . It's more firm. I love the flavor and texture.

                                                                                                  2. Texture is a big thing for me, and I like a lot of textures that aren't very popular-- including the aforementioned tapioca pudding. I also love...
                                                                                                    ...the texture of nuts or raisins in baked goods
                                                                                                    ...rice pilaf with pine nuts or slivered almond in it
                                                                                                    ...the coconut-pecan icing that goes on German Chocolate cake
                                                                                                    ...peas, especially when mixed with other things (e.g., peas stirred into mashed potatoes, pasta, rice)
                                                                                                    ...baked beans
                                                                                                    ...water chestnuts

                                                                                                    1. a loaf of good 'artisan' bread with a thick crisp chewy crust.

                                                                                                      1. For me it's short ribs, pork belly, duck breast, 'mountain oysters', whole belly clams and oysters, tripas, cabeza, bouche, etc.

                                                                                                        1. Nothing that I will actually eat. I love the texture of tuna sushi, but I have only eaten it once because I really dislike the taste.

                                                                                                          6 Replies
                                                                                                          1. re: DatatheAndroid

                                                                                                            I will eat your portion. :)

                                                                                                            I love coconut--not just the flavor, but the texture, too. I don't understand how someone can claim to like coconut BUT NOT THE TEXTURE OF IT. It's not supposed to be something you drink or merely a flavor. It has texture. Like a macaroon. Or a Mounds bar. If you don't like it, just leave it for the rest of us to enjoy, please. Not you personally, Data. This is my coconut-haters rant, not directed at you specifically. ;)

                                                                                                            1. re: kattyeyes

                                                                                                              One of my favorite snacks at German fairs is fresh coconut. They cut it up in slices, and it tastes absolutely fab. Choking hazard, tho, due to the texture. Just like raw carrots.

                                                                                                              1. re: linguafood

                                                                                                                I have never choked on coconut, so if it should happen in the future, I am TOTALLY BLAMING YOU! ;P

                                                                                                                1. re: kattyeyes

                                                                                                                  It's something to do with the texture (how 'bout staying on OT, huh?). When you bite into a raw carrot or a piece of fresh coconut, some shards (seriously) can fly into your wind pipe. Or maybe I'm as klutzy an eater as I am in general '-)

                                                                                                              2. re: kattyeyes

                                                                                                                Katty, you need to spend more time in climates where coconuts actually grow on trees....:)

                                                                                                                1. re: Veggo

                                                                                                                  That would be absolutely all right with me! ;)

                                                                                                            2. Live octopus(san nakji in korean)
                                                                                                              Jelly fish
                                                                                                              Gummy candies and Jelly beans
                                                                                                              Pig's ear
                                                                                                              Rice cake

                                                                                                              10 Replies
                                                                                                                1. re: jrvedivici

                                                                                                                  Yes, very common in Asian cooking.

                                                                                                                  1. re: Monica

                                                                                                                    Really? I would like to say cool, but instead I have to say ewwwwwww.

                                                                                                                      1. re: Monica

                                                                                                                        This thread is about foods you like because of the texture, so I would imagine since you mentioned jelly fish it must have a "cool" or interesting texture right?

                                                                                                                        512window mentions it is crunchy? How the heck is that possible? Chewy I completely understand but crunchy?

                                                                                                                        1. re: jrvedivici

                                                                                                                          I imagine it's the jellyfish tendons that are crunchy. ;)

                                                                                                                          1. re: jrvedivici

                                                                                                                            "Traditional processing methods, carried out by a Jellyfish Master, involve a 20- to 40-day multi-phase procedure in which after removing the gonads and mucous membranes, the umbrella and oral arms are treated with a mixture of table salt and alum, and compressed. Processing reduces liquefaction, odor, the growth of spoilage organisms, and makes the jellyfish drier and more acidic, producing a "crunchy and crispy texture." Jellyfish prepared this way retain 7–10% of their original weight, and the processed product contains approximately 94% water and 6% protein. Freshly processed jellyfish has a white, creamy color and turns yellow or brown during prolonged storage.
                                                                                                                            In China, processed jellyfish are desalted by soaking in water overnight and eaten cooked or raw. The dish is often served shredded with a dressing of oil, soy sauce, vinegar and sugar, or as a salad with vegetables. In Japan, cured jellyfish are rinsed, cut into strips and served with vinegar as an appetizer.[59][60] Desalted, ready-to-eat products are also available.[59]"


                                                                                                                            1. re: seamunky

                                                                                                                              Wow......hmmmm interesting. I can honestly say I now know more about jelly fish than I ever anticipated. Thank you for the time in finding and posting this information. It has done nothing though for my desire to try them.

                                                                                                                          2. re: jrvedivici

                                                                                                                            Jelly fish is delicious! And it has a unique crunchy chewy texture. I've usually had it as a cold dish.

                                                                                                                    1. Pop Rocks! C'mon who is with me??? Do they still make them?

                                                                                                                      23 Replies
                                                                                                                      1. re: jrvedivici

                                                                                                                        I was just thinking that it was odd no one had mentioned them yet. Love 'em!

                                                                                                                        1. re: suzigirl

                                                                                                                          I haven't seen them in decades, and it's not from lack of looking. They were great. So were Zots, which I think are still made.

                                                                                                                          1. re: Perilagu Khan

                                                                                                                            Oh god I LOVE zots. I found them in a bulk bin candy store and got a bunch of them and was willing to pay whatever the rediculous price per pound it was. She rang them at 69¢ each. Holy cow! Never again, but the memories were wonderful. And Big Lots always has the three pack of pop rocks by the cash register for a dollar I think. At least near me

                                                                                                                            1. re: suzigirl

                                                                                                                              Yeah, and I've noticed there are a few places online where you can get Pop Rocks and ZotZ. May have to splurge here purdy soon.

                                                                                                                              1. re: suzigirl

                                                                                                                                I had to google ZotZ as I had no idea what they were. Now that I googled them I still have no idea, I don't think I have ever encountered them before, do they pop in your mouth like pop rocks? Do tell !

                                                                                                                                1. re: jrvedivici

                                                                                                                                  They are a pillow shaped candy with a powder filling that fizzes like alka seltzer when it hits your tounge. It is weirdly addictive

                                                                                                                                  1. re: suzigirl

                                                                                                                                    Are all the ZotZ folks from west of the Mississippi? I can't recall ever seeing them in NE. It could be because I need to get out more.

                                                                                                                                    1. re: pinehurst

                                                                                                                                      I am as SE as you can get. Florida

                                                                                                                                        1. re: pinehurst

                                                                                                                                          Oh I'm pretty much out all the time, although I've traded hanging in candy stores for bars, but I still haven't ever seen them.

                                                                                                                                          1. re: jrvedivici

                                                                                                                                            They come in a small rectangular wrapper and are sold in ropes. Each one is individually wrapped and they are in perforated "rope". Apple, grape etc. I know this is a bad description.

                                                                                                                                      1. re: pinehurst

                                                                                                                                        Only time I actually ever encountered ZotZ was when my dad bought 'em for me in Lubbock, Texas in the early-to-mid semdies.

                                                                                                                                        1. re: pinehurst

                                                                                                                                          Maybe there's a Dylan's Candy Bar near you?
                                                                                                                                          They usually have Zotz and Pop Rocks too.

                                                                                                                                          Dylan's --> http://www.dylanscandybar.com/store-l...

                                                                                                                                          1. re: pinehurst

                                                                                                                                            Maybe Fizz was east of the Mississippi and ZotZ was west? :) Third grade was a LONG time ago for this kat.

                                                                                                                                          2. re: suzigirl

                                                                                                                                            Ohhh. Wait, those were also sold under another name, which escapes me presently. Gawd, those were fun...was it called Fizz? I don't remember ZotZ...but I do remember exactly what you guys are describing. Circa third grade in my lifetime. :)

                                                                                                                                            1. re: kattyeyes

                                                                                                                                              Looks like they were kissin' cousins. Even the same packaging

                                                                                                                                              1. re: suzigirl

                                                                                                                                                I also distinctly remember going to see "The Bermuda Triangle" at the movies with my friend and her little brother...and he threw his Pop Rocks down the water fountain. You could hear them sizzling away...so funny!

                                                                                                                                                1. re: kattyeyes

                                                                                                                                                  We must be close in age. But I would never have tossed my much loved pop rocks anywhere but in my mouth. But if it was his then it would be fun to watch.

                                                                                                                                  2. re: jrvedivici

                                                                                                                                    I'm hoping for time-release Pop Rocks and how they could give me a boost. I have always been the least able farter in the family.

                                                                                                                                    1. re: jrvedivici

                                                                                                                                      Love them too.... Along with Star Dust & fizzy cola bottles

                                                                                                                                    2. Tapioca pudding
                                                                                                                                      Bavarian cream
                                                                                                                                      Pork rinds

                                                                                                                                      1. perfectly cooked scrambled eggs..just on the edge of being too creamy (and yes that is possible)

                                                                                                                                        1. Filet mignon, gummies, Crunch bars, gnocchi and the puff up on a slice of pizza – I don’t know what that’s called.

                                                                                                                                          5 Replies
                                                                                                                                            1. re: ohmyyum

                                                                                                                                              Yes! The puff/ bubble. There must be an official name for it.

                                                                                                                                              1. re: NanaMoussecurry

                                                                                                                                                Not the crust puffs, though they are delicious. The puffs that pop up on the pie sometimes betwen the cheese and sauce

                                                                                                                                              2. Sago/Tapioca Pearls in a bubble tea.

                                                                                                                                                1. Sashimi (especially toro/otoro), foie gras, all forms of pork fat.

                                                                                                                                                  1. Maybe stone-ground grits?


                                                                                                                                                    1. I just thought of another one - squid

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        And I just thought of another one - cantaloupe. The flavor is not all that special, but the texture is pretty luscious.

                                                                                                                                                        1. re: Gastronomos

                                                                                                                                                          LOVE head cheese. Keep meaning to make it.

                                                                                                                                                          1. re: c oliver

                                                                                                                                                            I feel likewise on the headcheese. Love the stuff, but as much for the flavor as for the texture. I know some prefer a tenderer gelatin, but finding a good sturdy, bouncy head cheese is really a textural treat.

                                                                                                                                                            My farm-wife grandmother made spectacular head cheese. I need to have a go at it sometime again.

                                                                                                                                                            1. re: cayjohan

                                                                                                                                                              So poetic ... 'bouncy head cheese'.

                                                                                                                                                            1. re: nigelx

                                                                                                                                                              I remember dunkin donuts used to have a French cruller that was awesome. Haven't been in years so I'm not sure they still make 'em, but they were indeed texturally pleasing!

                                                                                                                                                              That just reminded me of Krispy Kreme original glazed donuts. Way too sweet but I love the pillowy meltinyourmouthiness.

                                                                                                                                                            2. Oh my gosh, the whole of Chinese cuisine!

                                                                                                                                                              Kidneys (that particular hard-crunch)
                                                                                                                                                              Intestine (with chew)
                                                                                                                                                              Windpipe (delicately tender like a noodle)

                                                                                                                                                              And then oh my God, noodles...

                                                                                                                                                              The perfect wrapper on a Din Tai Fung XLB...
                                                                                                                                                              Bamboo noodles gritty-grainy sandiness and elasticity

                                                                                                                                                              Oh, and that strange winter melon dessert coated with a hard shell of sugar.

                                                                                                                                                              Wife cakes!

                                                                                                                                                              Pastries made with lard!

                                                                                                                                                              And then there's French food, or more specifically...

                                                                                                                                                              Parisian baguettes, so many varieties, so wonderful, the magical crunch-chew.

                                                                                                                                                              And...apples! I eat apples for texture.


                                                                                                                                                              Braised meats.

                                                                                                                                                              Donuts, cake donuts, the way they crumble and fall apart.

                                                                                                                                                              (I could be here for days...)

                                                                                                                                                              1. A block of crumbly, aged, extra-sharp Cheddar
                                                                                                                                                                A fresh loaf of crusty bread
                                                                                                                                                                Fried Okra
                                                                                                                                                                Jellyfish (Sesame Jellyfish w/Chili sauce is one of my favorites)
                                                                                                                                                                Fresh Uni

                                                                                                                                                                16 Replies
                                                                                                                                                                1. re: deet13

                                                                                                                                                                  Fried okra--extra crispy, please--has a great texture, unlike the boiled variety, which is odious.

                                                                                                                                                                  Another texture I love is cottage cheese. Not a great deal of flavor, but that texture plus a healthy dose of black pepper makes for a mean snack.

                                                                                                                                                                  1. re: Perilagu Khan

                                                                                                                                                                    I love cottage cheese, especially friendship brand pot style, which is large curd.

                                                                                                                                                                    1. re: Perilagu Khan

                                                                                                                                                                      I love my okra so much that I grow it in the back yard.

                                                                                                                                                                      The crunchy/slightly slimy mix of a plate of fried okra can be a bit off putting for some, but I grew up eating okra with (or in) almost everything.

                                                                                                                                                                      Pickled okra has an interesting texture also. Pickled pigs feet and fried gizzards do also.

                                                                                                                                                                      1. re: deet13

                                                                                                                                                                        I've always considered boiled okra to be the raw oyster of the vegetable world. ;)

                                                                                                                                                                        1. re: Perilagu Khan

                                                                                                                                                                          'Twas a brave man who boiled the first okra.

                                                                                                                                                                          1. re: Veggo

                                                                                                                                                                            Aye. And the first man who ate an egg.

                                                                                                                                                                            There was a standup comic--may have been John Caponera--who pointed this out. He said, or words to the effect, "Hey, Zog! See that white thing comin' outta da' chicken's ass? I'm gonna eat it!"

                                                                                                                                                                          2. re: Perilagu Khan

                                                                                                                                                                            I love it! Now the question is, is that a good or bad thing?

                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                              I dunno. I've heard people praise raw oysters to the heavens, but I've never heard anybody praise their texture.

                                                                                                                                                                              1. re: Perilagu Khan

                                                                                                                                                                                Tap tap tap of spoon on water glass, the gathered crowd of drinkers and diners immediately silences for a toast.
                                                                                                                                                                                "Hear, hear, to the celebration of the texture of oysters!"
                                                                                                                                                                                Chablis glasses are raised in approval, with a chorus of oyster praise and a request to bring on more of them.
                                                                                                                                                                                OK. PK, it's in the books now.

                                                                                                                                                                                1. re: Veggo

                                                                                                                                                                                  Am I the ONLY one who enjoys the texture of raw oysters and clams so much so that I chew them and savor the texture and flavor as much as I can? Surely I cannot be the ONLY one!


                                                                                                                                                                            2. re: Perilagu Khan

                                                                                                                                                                              Heh, my grandfather used to call "bold okry" boiled snot.

                                                                                                                                                                              Obviously Gramps hated okra.

                                                                                                                                                                        2. re: deet13

                                                                                                                                                                          If it's just about the texture, does it matter that the cheddar is extra-sharp?

                                                                                                                                                                          I haven't been able to answer this thread, because -- as much as I love the texture of, say, crispy chicken skin or a crusty bread -- it just wouldn't be the same without their flavor.

                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                            That is why I went with tobiko. Its the pop but the flavor is really just salt.

                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                              I was wondering if deet13 was referring to those crystal-ly pieces of cheese. That, I love, too!

                                                                                                                                                                              1. re: kattyeyes

                                                                                                                                                                                Bingo, I love the contrast those crunchy little crystals add to a crumbly old block of cheddar.

                                                                                                                                                                                Just add on a bottle of red or a mug of brew, and I'll be a happy camper.

                                                                                                                                                                          2. When you say "Fried plantains", I'm assuming you mean "tostones" (green plantain) and not "maduros" (sweet plantain). Right?

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: Gastronomos

                                                                                                                                                                              I assume so as well. None of the plantains I've eaten were remotely sweet.

                                                                                                                                                                            2. fresh baguette
                                                                                                                                                                              chewy chocolate chip cookies
                                                                                                                                                                              pandan angel food cake
                                                                                                                                                                              bubble tea
                                                                                                                                                                              instant noodles
                                                                                                                                                                              korean dduk
                                                                                                                                                                              peanut butter

                                                                                                                                                                              1. There's a Chinese appetizer that's basically just small cubes of ice-cold tofu marinated in sesame oil and a touch of salt. I love tofu in pretty much all forms, but that may be my favorite.

                                                                                                                                                                                1. Muesli and plain yogurt mixed together and left to sit overnight in the refrigerator. The texture is something I can't explain...once the muesli rehydrates with the yogurt it takes on a phenomenal (IMO) texture. Kind of like a hot oatmeal texture but better.

                                                                                                                                                                                  This is essentially the most basic form of Bircher Muesli. There are many "overnight oats" recipes out there, though most are watered down with fruit juices and liquids. I just like muesli + yogurt with an option for fresh fruit (handful of blueberries, raspberries, etc.). That's it. I am anal w/my kitchen scale from back when I was losing a few pounds and calorie counting. My sweet spot is 1 cup (227g) of low fat plain yogurt (not Greek style) and 50 grams of muesli (Bob's Red Mill is my current fav).

                                                                                                                                                                                  1. Whipped cream (the best I ever had was in Paris)
                                                                                                                                                                                    Plain cake donuts
                                                                                                                                                                                    Pie Crust

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                                                                                                                                                                                    1. Korean rice cakes - I'm totally hooked on the chewy texture!

                                                                                                                                                                                          1. Almost anything deep-fried. Crisp/crunchy is my favorite flavor. The apotheosis of this is the almighty Fritos Scoop, before which I am so helpless that I only allow myself near them in very controlled circumstances.

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                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                              Might I hook you on Munchos? I'm like the snack/crack dealer round these parts. I hook EVERYONE who comes to the house. :) They are light as air and so snackably delicious!

                                                                                                                                                                                              1. re: kattyeyes

                                                                                                                                                                                                And the shiney red package pulls you in. Fits right in to the thread though. Styrofoam and salt. I can detect potato in there somewhere but it takes a backseat. But, I ate the hell out of them in my twenties... okay, thirties.

                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                  I ate the hell out of them earlier this evening. ;) And now you know my 20s and 30s are way back there in the dust by now. HA HA!

                                                                                                                                                                                              2. re: buttertart

                                                                                                                                                                                                I'm with you on the deep fried bit. Once the texture is off, I am turned off regardless of the flavour.

                                                                                                                                                                                              3. Lumpy Cream of Wheat
                                                                                                                                                                                                The skin on cooked pudding
                                                                                                                                                                                                Bread pudding
                                                                                                                                                                                                Mushy cereal
                                                                                                                                                                                                Crispy ends of French fries
                                                                                                                                                                                                Crispy edges of fried eggs
                                                                                                                                                                                                Edamame in the pod (not sure this really counts, but the peas themselves are pretty tasteless. It's all about the salt and the pod!)

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                                                                                                                                                                                                1. re: jbsiegel

                                                                                                                                                                                                  Definitely something about lumpy Cream of Wheat! And second bread pudding. NOM!

                                                                                                                                                                                                  1. re: jbsiegel

                                                                                                                                                                                                    I also love lumpy cream of wheat and lumpy grits! I'm not sure how to achieve it though because mine usually come out pretty smooth.

                                                                                                                                                                                                    1. re: ohmyyum

                                                                                                                                                                                                      For lumpy, just don't stir as much as they tell you to. Works great!

                                                                                                                                                                                                    2. re: jbsiegel

                                                                                                                                                                                                      I totally forgot about bread pudding until I saw your post. But I totally agree!

                                                                                                                                                                                                    3. Künefe and water chestnuts should also be added to my list. Oh and watermelon.

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                                                                                                                                                                                                      1. re: BuildingMyBento

                                                                                                                                                                                                        Watermelon has quite a distinct flavour...

                                                                                                                                                                                                      2. Shirataki, which are noodles made from "konnyaku" (jelly of devil's tongue) which are popular in Japan for hot pot dishes or sauteed with sake and soy sauce. They have NO calories.

                                                                                                                                                                                                        1. filet mignon , burnt ends, cheese curds (squeaky cheese)

                                                                                                                                                                                                          1. Wood Ear Mushrooms top my list - or whatever people want to call the little black slivers of fungus that you find in Mu Shu anything. Its really the only reason I order the stuff.

                                                                                                                                                                                                            After that in no particular order

                                                                                                                                                                                                            the core of pineapples

                                                                                                                                                                                                            the tapioca bubbles in bubble tea

                                                                                                                                                                                                            really thin and crisp chocolate chip cookies like the ones Otterbein's bakery makes and are sold regionally. I actually like those so much I wouldn't care if there weren't any chocolate chips in them - heresy I know.

                                                                                                                                                                                                            water chestnuts, jicama and asian pears for the same reason

                                                                                                                                                                                                            Runny Egg Yolks... When I first heard Anthony B.'s famous utterance "I'm a total egg slut" it was like bells went off in my head - YES, YES - THAT!

                                                                                                                                                                                                            Stale Marshmallow Peeps, or should I say "Properly Aged"

                                                                                                                                                                                                            Grits, stone ground preferred but realistically any so long as they take at least 20+ minutes to cook and are not quick or instant (bleah).

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                                                                                                                                                                                                            1. re: Ariadanz

                                                                                                                                                                                                              I absolutely agree on the wood ears. They were the number one reason I set out to learn to make my own mu shu as a young person, so I could load up the dish with as much wood ear as I wanted. Fantastic texture.

                                                                                                                                                                                                            2. I don't think I actually love anything because of the texture. There are however many things I hate just because of the texture that have nothing to do with taste.

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                                                                                                                                                                                                              1. re: Firegoat

                                                                                                                                                                                                                Mushrooms and avocado come immediately to mind!

                                                                                                                                                                                                              2. Oatmeal, the heartiness of it for some reason is comforting to me, and it's weird because I grew up as a cereal loving girl. Also chips, because of the crunch factor. It's very satisfying to bite into a chip or other crunchy food item.

                                                                                                                                                                                                                1. Tapioca
                                                                                                                                                                                                                  Over-toasted bagels with cream cheese on top
                                                                                                                                                                                                                  Kit-Kat bars

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                                                                                                                                                                                                                  1. re: anakalia

                                                                                                                                                                                                                    Ah, yes, the Kit-Kat. One of the truly great textures. And the taste is not too bad either.

                                                                                                                                                                                                                  2. Don't worry, there are companies out there that want to examine and pander to your texture needs!


                                                                                                                                                                                                                    1. Yes to black fungus, bamboo shoots (both these in hot and sour soup make me a hot and sour soup slut)
                                                                                                                                                                                                                      Also yes to chips, stale cheesies, celery
                                                                                                                                                                                                                      Cottage cheese and lumpy cream of wheat
                                                                                                                                                                                                                      Deep fried tofu - had a perfect dish of this the other day crunchy chewy outside soft silky inside
                                                                                                                                                                                                                      Tofu sticks