We don't talk a lot about percussion having a flavor.
|
|
Judging from this kitchen's preparation, it is also pretty tasty, having a flavor and texture close to black sea bass.
|
|
Young burnet leaves are used as an ingredient in both summer drinks, salads, dressings, and sauces having a flavor described as "mildly cucumber, a bit tart, a little hot" and is considered interchangeable with mint leaves in some recipes, depending on the intended effect. Typically, the youngest leaves are used, as they tend to become bitter as they age.
|
|
Beyond the Jet Pilot, other aviation themed tiki cocktails include the similarly named Ace Pilot, Don Beach's Q.B. Cooler, and Trader Vic's PB2Y (named after the Navy's Coronado plane). A tiki bar named Test Pilot operates in Santa Barbara, California that serves a Test Pilot cocktail, described as having a flavor profile of "house rum blend, clove, citrus, bitters, [and] absinthe foam".
|
|
In composing poems of mystic content, they imbued every word and image with mystical undertones, causing mysticism and lyricism to converge into a single tradition. As a result, no fourteenth-century Persian poet could write a lyrical poem without having a flavor of mysticism forced on it by the poetic vocabulary itself.Thackston, Wheeler: A Millennium of Classical Persian Poetry, Ibex Publishers Inc. 1994, p.
|
|
Liquid coffee concentrates are sometimes used in large institutional situations where coffee needs to be produced for thousands of people at the same time. It is described as having a flavor about as good as low-grade robusta coffee, and costs about 10¢ a cup to produce. The machines can process up to 500 cups an hour, or 1,000 if the water is preheated.
|
|
Smoked Gouda Various sources suggest that the term Gouda refers more to a general style of cheesemaking rather than to a specific kind of cheese, pointing to its taste, which varies with age. Young (and factory- produced) Gouda has been described as having a flavor that is "lightly fudgy with nuts, but very, very, very mild", while the same source describes a more mature farmhouse Gouda as having a "lovely fruity tang" with a "sweet finish", that may take on "an almost butterscotch flavor" if aged over two years. After cultured milk is curdled, some of the whey is then drained and water is added. This is called "washing the curd", and creates a sweeter cheese, as the washing removes some of the lactose, resulting in a reduction of lactic acid produced.
|
|