mouthfeel

just a quick post to sing the praises of gregoire's crispy potato puffs (and to continue the fried spud love). the aioli that comes with the puffs is good but on my most recent visit, i realized that it has distracted me all of these years from the best part about the puffs -- the crispy, smooth mouthfeel.





taken from wiki: Mouthfeel is a product’s physical and chemical interaction in the mouth. It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It is evaluated from initial perception on the palate, to first bite, through mastication to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Some people, however, still use the traditional term, "texture".
Mouthfeel is often related to a product's water activity, hard or crisp products having lower water activities and soft products having intermediate to high water activities.

'naddamean?