This looks so good! Also I totally agree with you that a lot of Americans don't give texture the attention it deserves. I loved this recent article about the limited range of appreciation for textures in the US, and how eaters in other cultures appreciate textures that a lot of Americans find "gross," like gooey okra or natto, crunchy cartilage, etc. https://www.nytimes.com/2023/05/08/t-magazine/food-texture-eating.html
That's a great point you make about texture. It seems most of us are all about flavor, flavor, flavor all the time. But sometimes you just crave something crispy/crunchy, whether savory or sweet. I'm definitely trying this recipe; I even have all the ingredients in my pantry, so I'm psyched! Thanks, Charlotte.
This looks so good! Also I totally agree with you that a lot of Americans don't give texture the attention it deserves. I loved this recent article about the limited range of appreciation for textures in the US, and how eaters in other cultures appreciate textures that a lot of Americans find "gross," like gooey okra or natto, crunchy cartilage, etc. https://www.nytimes.com/2023/05/08/t-magazine/food-texture-eating.html
How delicious!!
That's a great point you make about texture. It seems most of us are all about flavor, flavor, flavor all the time. But sometimes you just crave something crispy/crunchy, whether savory or sweet. I'm definitely trying this recipe; I even have all the ingredients in my pantry, so I'm psyched! Thanks, Charlotte.