Filet mignon with a nice sear. Pretty sure I would enjoy it even if I could not taste it.

The man wants to know about your best MOUTH FEEL, what's the confusion?

What?

MOUTH






















FEEL

Pulled pork. The creaminess and the stringiness.

Big, fat bar of milk chocolate with whole almonds. I always have a couple of these in the house:



10/10 would kill for it again.

YU
MM
MM
MM
!!

Gonna have to go with a gin martini here, but the second sip, not the first.

THE
YORK PEPPERMINT PATTY
AINT GOT NUTHIN' ON THIS
AARDVARK

GIMME THE BEST

MOUTH

F E
E
EL

RealNC wrote: Thu Apr 02, 2020 1:27 pmRIP thread.

No, I think there's more to be said here. My vote for best "mouth feel" is this: Airheads Taffy. The reason is after you bite it and start to chew, it breaks down into these satisfyingly flavorful bits and doesn't even stick to your teeth. This compared to "salt water taffy" or other brands that stick to your teeth and make you use your tongue to get it off them. It's just a really enjoyable experience from a flavor and success of chewing standpoint.

RIP thread.

Your BEST, Paul. Best, singular. Why aren't you getting anything right anymore?

Pepperoni on pizza produces that same sort of "waxy mouth feel" I mentioned about cheapened chocolate. There's probably something different about the grease.

I've had sausage pizza (or with sausage and double cheese), overflowing with thick cheese, where the sausage is so greasy you can see the orange stains left behind, and it's delicious.

But I can never say that about pepperoni.

A&W Root Beer vs. Everything else. There is a distinct taste and a smooth creaminess that A&W has that no other root beer does. Birch beer is close (and tastes different) but nobody does what A&W does.

Good quality chocolate. Doesn't have to be expensive but when they've cheapened the product by stretching (diluting) the cocoa with shortening, you can taste the difference. This is when you notice there's a "waxy" film on the roof of your mouth.

When not done as blatantly in an attempt to cut quality to save money, but as a legitimate change in recipe it can be useful. One time I was in a Southern California Ralph's Grocery, and I was talking to the bakery manager. The stores bake their own cookies for the bulk, self-service cookie jars. I mentioned that I like the oatmeal raisin, it's softer than the chocolate chip. I mentioned that Chips Ahoy chocolate chip cookies are soft.

He explained the difference is shortening vs. flour. To get softer cookies, you add more flour to the dough. To get crisper cookies, you add more shortening. It's customer interest. Customers expect oatmeal raisin to be soft (and oatmeal flour is naturally softer), and they prefer crispy chocolate chip over chewy, so the stores make them that way.

I never did ask if they ate any leftover cookie dough.

All right, you saw this you're IT. Give us your best MOUTH FEEL.