Chicharron bulaklak. It’s deep fried intestinal fat or something like that. Ok it doesn’t sound too appetizing but when it’s fresh it’s so nice and crispy and melts in your mouth. Dip it in the vinegar to balance the oiliness and the texture+flavor combination is just amazing. Your arteries will hate you, but that’s ok every now and then.

Munching on crushed ice.

Potato chips, cheetos puffs, gushers fruit snacks, twizzlers and kitkats are my go to food when I want textures more than flavor.

Wood ear mushrooms. They don’t have much flavor – a little olive oil can give them flavor – but they’re crunchy.

https://en.wikipedia.org/wiki/Wood_ear

Anything with a tater-tot kind of structure- loose grains that get crispy on the outside but keep it softer on the inside.

Mochi!

I also like their flavour. Especially matcha and red bean. But the texture is really what I like them for.

Jellyfish. Also tripe, especially in pho or a taco.

Waterchestnuts.

Any cereals that crunch. Also, fish roe. And watermelon. Honey roasted nuts. The list is very long but those are the first ones that come to mind.

Ice cream. Flavors good, but more about the texture and temperature for me.

🍞 Bread

Rock candy. I love how the crystals separate along flat planes as you chew. Don’t get me wrong, the sugar is nice too, but mostly it’s the texture experience for me.

I love the way a popcorn kernel that’s only partially popped crunches.

Anything creamy and “fluffy”: cheesecake, tiramisu, pastry cream, even pudding with whipped cream folded in (like in ambrosia salad). Cream puffs are especially nice, having that soft filling inside a pastry, mmm…

Comunion wafers