I love QQ food. I love Q food too.
Q is not a question. Q is a texture. Or as expressed much more succinctly and beautifully by Zoe Tribur in the Spring 2006 issue of Gastronomica
QQ is a unique oral sensation that
cannot be mistaken for any other. When you put something
in your mouth—cold or warm, salty or sweet, dry or wet,
it doesn’t matter—if the substance first pushes back as you
seize it with your teeth, then firms up for just a moment
before yielding magnanimously to part, with surprising ease
and goodwill, from the cleaving corners of your mandibles—
that is Q.
Many people do not like Q food. It is somewhat alien to the palate of the eater exposed solely to the foodways of the middle-class United States.
That’s okay. More for me. 🙂
I’ve found a recipe for a Q food served at the Winter Solstice way over on the other side of the world. Tang Yuen. It looks delicious. Yay, tang yuen!
It is a few days past the Winter Solstice, but better late than never. Perhaps this will be the start of a new tradition – our own post-Christmas Tang Yuen party!
Note: The article in Gastronomica on Q is downloadable as a PDF file. It is titled ‘Taste’ by Zoe Tribur and is definitely worth reading, for any gastro of any astral sphere.
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