Q

In Taiwan, there’s a word for a bouncy, chewy kind of texture, and it’s Q. It’s popular here. For instance, you’ve got bubble tea tapioca, mochi, glutinous rice generally, etc. It extends to meat: the cut of beef used in the popular beef noodle soup is a shank that’s half meat half tendon. I was at a Japanese tappenyaki spot in Taipei and they did beef two ways: one was a sirloin and the other was half meat half tendon. I read some thing written online by a goofy white person who talked about the Q of tai chi and extended Q to a theory of everything. I thought to myself, man, what a goofy white person. But a second ago on TV, I saw an ad for a body wash in the fashion of Bod and Axe, where lots of lucious babes fawned over a dude, and it turns out the dude was using Man-Q body wash. I was like whoaz, I want that guy’s bouncy swag. So I might be wrong.