I love anything squishy like a marshmallow, chalky like musk pencils, or really gummy chewy like Haribo gummy bears.
Munching on crushed ice.
Anything with a tater-tot kind of structure- loose grains that get crispy on the outside but keep it softer on the inside.
Potato chips, cheetos puffs, gushers fruit snacks, twizzlers and kitkats are my go to food when I want textures more than flavor.
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.
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.
Waterchestnuts.
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.
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.
Ice cream. Flavors good, but more about the texture and temperature for me.
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…
Cheeses that have almost a sandy texture
🍞 Bread
Comunion wafers
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
