is also used to describe sauce
s, or other foods that smell, taste, or feel odd
Sweet pink gak is a fluorescent pink, excruciatingly sweet, gelatinous
sauce served in not-so-good Chinese restaurants with such things as chicken balls. Once
cooled, it solidifies into a semi-transluscent blob which
cannot be restored to a smooth consistency through reheating, even with a
Brown gak is an apt description for tasteless brown gravies with an
unappetizing hue and a consistency that makes one wonder if they were
perhaps thickened with powdered chalk. I have found these most readily
available from inexperienced vegetarians who are puzzling out the relationship between whole wheat flour and Tamari sauce, but many restaurants
also have a predilection for them.
Cheese gak is a tasteless cheese sauce made from a roux and processed
cheese, somewhat thicker than, but reminiscent of, LePage's school glue mixed
with melted orange crayons.
Icing gak is found in and on cakes and pastries, usually in alarmingly
bright colours. Some forms of icing gak will not dissolve in extremely hot water.
Donut gak Is the "cream" filling found in yeast doughnuts, in a range of flourescent colours, composed of a whipped Crisco-like substance sometimes called "Heavenly White" mixed with food colouring and artificial flavours.
Bean gak is best made by blending overcooked red beans, creating a pinkish-brown paste that sticks to the roof of your mouth.
Gak foods tend to be very hard on the digestive system and are best eaten in moderation or, better yet, not at all.
Note: This write-up will be updated with new and wondrous forms of gak as I encounter them.