Peas.

Another satisfactory squish.

In garden season, we make pickles from the cucumbers and my Mama would be very concerned with just exactly the right maturity and size, and how to soak them just so in ice brine to preserve what she called their brickle character. I don't know that I have heard anyone other than she or my family use that term, but it sure describes what you are talking about.

She won't eat a pickle unless it's brickle. LOL. It must snap when you bite into it. The flesh must be crisp and the pickle shouldn't bend or be flaccid, or mushy. Your taste buds won't know the difference but it's necessary for the complete pickle experience. LOL.

I look at eating ice cream as an experience because I don't eat it regularly anymore. For it to be perfect,it has to melt in your mouth just the right amount to slide down your throat but yet be a a liquid. It takes practice to get it just right.

The pop and release of the sweet flavorful juices when you are eating sweet corn. One of our favorites is the crust on a freshly baked loaf of graham bread that we substitute about a quarter cup of barley flour for the graham flour. Wonderful crisp crunchy crust fresh and even better toasted. The mouth filling flavor and sweet softness of a vine ripened muskmelon still warm from the garden or even the crunch of a raw potato when you just have to cut a slice and sample when you are peeling them. Hearing an apple pop and feeling the release of it's sweet and tangy juices when you bite it, even a bowl of popcorn, well buttered and salted that crunch for some reason is one of the most nostalgic and satisfying sensations probably because we had a popper of our own home grown popcorn about every other winter evening. Granddad insisted the variety had to be Japanese hulless white corn and if I can find it today it still seems the best to me.

A Hersheys Kiss placed on the tongue, in just the right spot and then smooshed up to the roof of your mouth for a perfect melting sensation.
I cant eat a cherry tomatoe because the popping/bursts of bits freaks me out....reminds me of Squirt gum.

I always thought textural sensations were an integral part of the food, following only taste and aroma in importance.

To me, cherry tomatoes aren't particularly notable for a wonderfully sudden sensation of flavor and texture. I prefer the first bite of ice-cold melon on a hot day; the tang of lemon pie; a thick green pepper right off the plant; grapes, especially those huge tart-sweet red ones or a Concord fresh from the vine. Looking at that list, it appears that sweet-sour is most impressive; but no... how about the smooth richness of a dark chocolate truffle; the bite of a garlicky cream sauce; even a spoonful of clover honey seems to me to have more notability than the cherry tomato.

Meldy...try to find a Sungold cherry tomato sometime.

I finally can eat cherry tomatoes again after an unpleasant experience in a dark restaurant as a child -it was a bad tomato, ick!

Yes to the Sungolds. Yes to chocolte melting.

Okra, definitely a physical experience. Most people don't like the effect but I like them raw right off the plant. Cook them and they're too mucilaginous.

I always liked the way popcorn shrivels when it hits your tongue and I also like the 'old maids' that are almost popped -the ones you can crunch and they don't hurt your teeth.

Japanese seaweed salad has a snap and a slip that is a great combination but I can't eat pickles because they make my teeth squeak!

Ripe persimmons are perfection (I seem to like slippery food) but to experience a truely physical effect taste an unripe one. You will feel your whole mouth go bone dry.

ok here's one for you. I abhor beets,especially the way they feel in my mouth. But....I can't describe that feeling even though it's unlike anything else I've ever eaten. Make me sick just thinking about it.

Gandie, I thought I was the only one to enjoy a slice of raw potato, but then I really like raw veggies...the tender bits of asparagus and broccoli and baby squash go into my humongous salads.

I love the taste and smell of citrus and I usually eat the peelings too... I bought one of those razor sharp zesters and I can't use it without snitching a pinch or two. My salad dressing is just lemon juice and lots of zest and a bit of oil...noone else lkes it as tart.

Not too fond of chocolate or sweets...for a snack I'd rather have fruit and cheese with Matzo crackers...or a handful of nuts. josh

I just finished an oyster sandwich for lunch...fresh oysters sauteed in a little olive oil, placed on a nice fresh piece of ciabatta read, topped with shredded lettuce.

A plumped up fresh oyster is like putting a tiny savory pillow in your mouth and then when you bite down it's as though a little, sweet and juicy, tidal wave has washed over your taste buds.

Beets. ugh. It's one of about three things I'll never eat. My friend (who also eats just about anything) and I were trying to describe it a couple of days ago. Gritty, dirt flavored chalk, am I getting close yet?

I just love when a steak is cooked so excellently that it really does melt. Eating anything sour, makes your cheeks unwillfully pucker. Sweet, juicy fresh fruit that you chew the juice and it drips down your fingers and chin.

I like food that is crispy or crunchy. I like cookies that are really crisp on the edges and I don't like soft ones. I like pie better than cake because it has a crispy crust. I like raw veggies at least as much as not more than cooked ones, especially cauliflower or broccoli, because they are crunchy. I like my bread well-toasted, my bacon really crisp, and any kind of nuts.
That said, I also love chocolate, ice cream, and scrambled eggs. But chocolate on a cruncy pretzel dipped in ice cream and the eggs with toast and bacon are even better,

I'm with Pidge on the crispy and chrunchy track - love dark chocolate and certain flavors ice-cream. Currently I am on a Clover-Stonetta "Expresso&Cream" ice-cream kick, it also contains dark chocoate chips and the contrast is delicious.
I like contrasts: Hot and cold, sweet and sour and the sneaky heat of Thai cuisine.

Another cote for Sungold cherry tomatoes. I eat them like grapes just off the vine.

And I always loves a crunchy raw potato. I remember stealing wedges of them out of a pot of water before my mom could put them on the cook top.

Around here we don't have a lot of sulphur in our soil, so the vegetables are very, very sweet. We grow Noonday onions that are the absolute best in the world & leave Vidalias in the dust as far as sweetness. I've got a standing list of people out of state that I send them too as soon as they hit the farmers' stands in late April.

But probably my favorite are our locally grown peaches. Biting into one - so sweet & juicy with the juice running down my chin. That's my idea of heaven.

The best thing about french fries is that they have both squish and crunch. I honestly think that's the whole appeal of potatoes in general.

I also love the squeakiness of a green bean as you chew it.

another good squish and crunch are those hard,filled Christmas candies..especially those that are raspberry..you know,the little reddish ones with bumps. If you suck on them until the hard part is just the right thickness,it will crunch right down into the soft part with little effort. Wish I had one right now.

Marda, Don't talk about candy. I gave it up for Lent.