The mild tanginess that reminded me of Chobani or 2 Percent Fage.
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Herrine: The acidity, the tanginess, it's like, wham, bam, in your face.
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I put pineapple on my sauerkraut and mashed potatoes so there's an added tanginess.
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Still, we Nigerians are fiercely proud of our jollof, and the fiery tanginess that greets your palate.
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It was thick and very mayonnaise-like and didn't have the tanginess of sour cream-based dip.
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If it seems too mild, let it sit out for another couple of hours to increase the tanginess.
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The mustard, onion, and paprika flavors work to add a slight tanginess to the dish that is unprecedented.
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Melting salts—chemical name: sodium citrate—add silkiness and tanginess, while good old Parmesan and Cheddar make it, well, cheese.
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As for the flavor, its subtle tanginess suggested some sort of plant or vegetable—doubtless willow or birch leaf buds—subjected to fermentation.
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Under the icing, there was a thin layer of apricot jam which provided a very welcome subtle tanginess to contrast with the rich chocolate.
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While it may seem like an odd match with ratatouille, it has an inherent tanginess that works well with the richness of the vegetables.
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Its spicy black pepper is softened by the sweet and light bun, and the two are joined by the tanginess of the extra flavorful mayonnaise.
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"For me, minerality exists as both flavor and texture, sometimes contributing a cool sleekness, or a saline/umami impression, or even a palpable tanginess/sharpness," he wrote.
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The eggs were fluffy and moist, without being watered down, and the addition of sour cream and nacho cheese sauce gave the burrito a hint of tanginess.
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I'm not usually a big fan of sour cream, but at Café Pushkin it tasted fresh and homemade, and the tanginess seemed essential to go along with the dumplings.
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In the pot, there's the citrus juice and wine to add tanginess, spiked with loads of grated zest and garlic, all of which cuts the perceived heaviness of the meat.
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We liked the tanginess of the roasted Brussels sprouts, which were dressed with pomegranate and a cider vinaigrette, but the flavors didn't mesh as well with the rest of the meal.
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Mozzarella is usually the cheese of choice for baked pastas, but I use Cheddar here for its tanginess, which is better able to hold its own against the cumin-scented onions and zippy tomato sauce.
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A jammy red would compliment the saltiness of the cheese, while a crisp, dry white could heighten Castelrosso's tanginess, and a malty beer would provide a roasty toastiness that would certainly get along well with the earthy flavors.
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There's molecular data that describes the food and ingredients, spectral imaging for the food and ingredients, and then an array of data collected by the company's in-house taste testers for things like palate, texture, aftertaste, tanginess, and acidity.
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Some days, they will do a smoked turkey banh mi, which I can say firsthand is just as good as it sounds, the charcoal accents of the turkey providing a counterweight to the tanginess of the banh mi's traditional fixings.
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Since ketchup is so much more likely than nan ru to live in the cupboard of an American home cook, and since it adds the right color, tanginess and sweetness to the dish (but no jarring tomato flavor), I choose to use it.
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There are few finer gastronomical constructs than The Wedge, when you consider the crunch of the lettuce, the salty chewiness of the bacon, the sweetness of the tomato, and the sharp tanginess and Play-Doh-like texture of the blue cheese crumbles and its first cousin dressing.
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I also added a few slivers of garlic to be toasted with the shallots; a whole tin of anchovies for meatiness, saltiness and thematic consistency; a bit of red pepper for spiciness and an entire tube of tomato paste that caramelized in the oil for sweetness and tanginess.
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The seasoning sauce is added according to each preference and recipe. Some might add slices of red hot chili pepper for spicy tanginess, while fresh or dried shrimp might be added for flavour. Other recipes might add diced tofu.
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The tomatoes give a tangy taste to the dish. Recently, restaurants serving this dish have started using tomato puree and ketchups that are readily available in the market. Freshly chopped coriander leaves are used to garnish this dish. Traditionally, tamarind was used to impart tanginess to the dish.
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Khow suey (from ), is a noodle soup made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments. A squeeze of lemon also adds tanginess to khow suey.Burmese Khow Suey recipe at About.com The dish is similar to the Burmese noodle dish ohn no khauk swe, literally 'coconut milk noodles'.
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It is most commonly garnished with prawns, fish cake, pork ribs, squid, spring onions or chives. Traditionally, small cubes of fried lard are added, but this is now less common and have been substituted with chicken lard due to health concerns. Certified Halal Hokkien mee uses chicken and consists of no pork or pork lard, allowing it to be enjoyed by the Muslim community. Sambal chilli and lime are also standard toppings for this dish, giving it an extra zing and tanginess.
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Picking green grapes for making verjuice; Tacuinum Sanitatis, 1474 Surviving medieval recipes frequently call for flavoring with a number of sour, tart liquids. Wine, verjuice (the juice of unripe grapes or fruits) vinegar and the juices of various fruits, especially those with tart flavors, were almost universal and a hallmark of late medieval cooking. In combination with sweeteners and spices, it produced a distinctive "pungeant, fruity" flavor. Equally common, and used to complement the tanginess of these ingredients, were (sweet) almonds.
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Cooper, Robert and Yong Lui Jin "Cultures of the World: Bhutan" Its high protein content and tanginess make it an excellent treat for dogs, which explains its high demand in global markets as a dog chew. Hard chhurpi's growth in the dog treat market continues to expand as companies find new uses and alternative variations of this classic dog treat. Himalayan Dog Chew, Yeti Dog Chew, Everest Dog Chew, Churpi Bites, Churpi Puffs and even Churpi bars have been developed by various companies in the United States.
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It is also frequently used as the cheese in a Philadelphia-style cheesesteak. It is marketed in Canada, Mexico, the Philippines, the United States, and Venezuela. Cheez Whiz is one of a number of "processed cheese foods", a category including some types of individually wrapped cheese slices. These products contain regular cheese that has been reprocessed along with additional ingredients such as emulsifiers and stabilizing agents, such as xanthan gum or carrageenan, and derive their tanginess and flavor from additional ingredients, such as citric acid and flavoring compounds.
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