My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy.
It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.
I like the taste of grass-fed meat. It is chewier, I'll own that... The Argentines make excellent beef that's grass-fed. They've learned how to age it, and they've gotten good at it.
Montreal bagels are much better than U.S. bagels, because there's a sweetness to the dough, and there's a pull. New York bagels are basically bread in the shape of a bagel.
Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.
The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.
Good barbecue has to fall off the bone when you grab it, and, to me, it's not pull-hard chewy.
Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable in bread, but not tender cake.
It would be a very short pint. It would be gummy bears and matzah, and be called Chewy Jewy.
