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Textures in your preparation

post #1 of 6
11/10/07 at 5:12pm
Thread Starter 
There are many things that make a dish great, and to me texture is a subtle one, but it can make or break a dish.

I love a combination of fragrant herb tomato sauce with a pasta that holds its ground (such as cresta de galli), and a cheese that makes itself known. I also love curry and rice. The textures and tastes of escargot and bread sticks with herbs is yum to me. Cous cous with vegetables and lamb are also tops!! to me.

What are your favorite texture combinations?
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post #2 of 6
11/11/07 at 7:05am
I enjoy the control of the texture of a crisp cookie when dipped in milk for a short time (crisp) or longer in the milk for (soggy) Depends how I feel.
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post #3 of 6
11/11/07 at 7:45am
I completely agree with the cookies, it happens as well with cereals, sometimes you just want them soggy
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post #4 of 6
11/11/07 at 7:30pm
Let's see...croutons in cream of pumpkin soup...crispy pizza base under soft tomato and cheese topping...very fresh baguettes with real creamy butter... quesadillas - crispy outside, cheesy soft inside.

Potatoes au gratin, crispy roast potatoes, greek salad with crunchy greens and soft feta cheese. The crunch of a ripe cherry tomato then the sweet juice. The crunch of a good stir fry with steamed rice or noodles.

Rhubarb crumble - crunchy inside then smooth rubarb underneath - same with creme brulee.

Scrambled eggs on toast. Icecream with choc drops over the top.

The contrasts between smooth and crunch make it a good dish for me. (That much should be obvious from the above :) )
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post #5 of 6
11/11/07 at 9:14pm
Thread Starter 
:DYum you guys are making me hungry

A masala dosa, thin rice pancake with a crispy crust and a soft inside made of potatoes and spices . . .
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post #6 of 6
11/11/07 at 9:47pm
I just hate it when you leave the biscuit/cookie dunked in the coffee too long and it drops into it :( Then you loose that bit and the end of the coffee tastes....funky
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