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Restaurants & Bars 39

Let's talk TEXTURE

orythedog | Aug 10, 2009 02:24 PM

Some dishes are great as a result of their TEXTURE. Take the apple tart I had this weekend at Amandine. Three words: OH, MY, GOD!!! First of all, it wasn't even shaped like the typical apple tart. It was tall, over three inches & cylindrical. The apple and cinnamon filling was sublime. It was the TEXTURE that really got me. The top had a hard, crunchy, course sugar topping. The sides of the cylinder were flaky like the best pastry you have ever had. Finally, the apple filling was smooth but not over pureed so that the apples still were the standout. Chowhound that I am, I took a big bite so that I could get equal portions of the top and sides. WOW! My question to fellow hounds is: Name a dish that you love because of it's incredible texture.

UPDATED: I thought this would be obvious but I mean: name a dish, that I can order in Los Angeles, that you love because of it's incredible texture. The chowhound team is on the ball today...

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