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.
PJ, it's made me think about what a cookbook that's devoted to texture could be like. Seems like that maybe hasn't been done or if it has, maybe it has been a while?
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
Thanks for sharing that article Anjali! I hadn't seen it yet, so I'm especially grateful to read it now. I'm very keen to explore this subject more.
How delicious!!
It is rather delightful!
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.
PJ, it's made me think about what a cookbook that's devoted to texture could be like. Seems like that maybe hasn't been done or if it has, maybe it has been a while?