One of my favorite things to order at dim sum is wu gok, or fried taro dumplings. You can also get them at Chinese bakeries, but they get soggy and greasy. It's essential to eat these fresh to get the crisp crunch contrasting with the soft, creamy texture of the dumpling before the porky flavor of the filling hits the tongue.
I realize that all foods are time-sensitive, but I'm really asking about food that needs to be eaten just after cooking.
This isn't really relevant, but I remember my friend Peter once made some flapjacks and brought them along to a big gathering we were at, except they were kind of burnt. Almost nobody ate them except me and this other girl - we found the slightly burnt taste made the oddly hooking.
Remember when you were a kid and there were certain foods you just wanted to eat all the time? For me there were 3 standouts: Pizza, spaghetti O's with meatballs and chocolate pudding. I'm not talking the little pre-made cups, but the kind mom used to make. Now as an adult I will often get myself pizza or even can's of spaghetti O's because, well.... I can. But I rarely make the pudding. I think it's time I do. Thanks.
Oh god spaghetti-os. They were like the reverse of time-sensitive food. I loved that shit. I remember I used to eat them in college cold, out of the can, and still rated them quite highly on my "favored cuisine" list. I haven't had them in years, last time I did I noticed they seemed to taste more metally than I remembered. Not sure if it was my tastes changing or an actual change in the product. I do confess I care a lot more about whether my food is "processed" nowadays and as a result, Spaghetti-Os are straight out.
Not as time sensitive but I do really love cheese curds and I have always been told that the reason they don't exist outside the midwest is because of how quickly they degrade in quality.
Mmmmm. Minnesota State Fair cheese curds fresh out of the fryer. I normally get the first batch of the day when I go to the fair. I get up super early and get there at like 5am to be there for "golden hour" photography while the sun is rising. Then wander over to the cheese curd stand about 10 minutes before it opens, grab a coffee, and wait for the most delicious and unhealthy breakfast I'll eat all year. Also, cheese ships just fine and doesn't spoil easily. I think it's more that states outside of the Midwest and East Coast just don't know how to make an appealing cheese curd. I've had cheese curds in other places, hell they were quite popular in the Czech Republic even, but the batter was entirely different from the "good ones" we have here in the midwest that I've had. Now I can't wait for the MN State Fair. :(
I hate you. Now I so badly cheese curds. The MN State Fair is the only place where it is acceptable to have deep fried cheese curds and a coke for breakfast. Oh god so unhealthy. So good.
Don't exist outside of the midwest? Please, you see these all over the place in New York state! But yeah, they are delicious.
Really? I never saw them in Ohio or in DC (where I am now). And most people I know have never heard of them unless they lived in Wisconsin or Minnesota.
Pretty much every city in Upstate New York has Cheese Curds. But we're a big dairy state. Milk, cheese, and yogurt and big products here.
degrade by turning into cheese that does not squeak?