Chewy, Sticky, Crunchy and Slimy

People talk about texture in food like they’re talking about the Seven Dwarfs – Chewy, Sticky, Crunchy, Fatty, Lumpy, Creamy, Slimy, Crispy, Toughy … oh wait that’s nine.

And they talk about it as if we’re supposed to enjoy all of them. I don’t think that’s right. I especially can’t stand Toughy or Slimy. One of my earliest memories is of being “unwell” on the classroom floor, because I couldn’t chew the skin of the sausage I was given for lunch. I’ve never been able to stand fat or gristle either. In my house they call them squiggly bits. I wasn’t a bad or ungrateful child. I just couldn’t handle those textures. And still can’t.

So, that’s why I veer toward a more expensive cut – or fish! – because I can’t eat it UNLESS it’s been broken down over a high heat, or a long, slow cook. Thankfully, I’ve a lot of long, slow cook recipes to help with the $$$. Because INFLATION. It’s tough.

But back to Crunchy. Fair to say we both like him best. And I just discovered the reason is because of the way our brain and senses work together (https://www.epicurious.com/expert-advice/why-loud-food-tastes-better-texture-matters-article). It’s why a lot of snack foods are crunchy, and holy moly who doesn’t mind a good snack? Wild!!