Word: aromas
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...Since medieval times, many have believed just that.) Nevertheless, Wu maintains a modicum of pride about the 40 to 50 tons of truffles that his team of 20,000 gatherers harvests for him each year. "They taste just as good as the French ones, with maybe a little less aroma," he contends--although he concedes that he's never actually tasted a Périgord truffle...
...smoky tastes it is known for. Pub Nights should offer a non-mass produced stout that is nonetheless smooth and accessible to the casual beer drinker. Samuel Smith’s Oatmeal Stout stands out here. In contrast to Guinness, this oatmeal stout attacks your senses. Its rich chocolaty aroma gives way to strong roasted coffee and barley malt tastes. The velvety texture of the beer comes from the oats used in brewing it, making this beer smoother, richer and tastier than most other bottled stouts...
...Since medieval times, many have believed just that.) Nevertheless, Wu does maintain a modicum of pride about the 40-50 tons of truffles that his team of 20,000 gatherers harvests for him each year. "They taste just as good as the French ones, with maybe a little less aroma," he contends?although he concedes that he's never actually tasted a P?rigord truffle...
...walkers have freeze-dried kangaroo korma and bolognese, fresh snow peas, peanut butter and macadamia nuts. Whenever he gets a chance, Wyn Jones - an expert naturalist and a raconteur known to burst into snatches of song as he ploughs tirelessly through the bush - fires up his coffee maker, the aroma of caffeine mingling with the heady sweet scent of pink boronia flowers...
...Northwest have led to a profusion of the fungus, with prices falling as low as $14 per lb. Chefs nationwide are reveling in the bounty. At Arterra in San Diego, the mushrooms are paired with salmon or Dungeness crab, while Le Paradou in Washington is featuring matsutake ravioli. "Their aroma perfectly represents the change from summer to fall," says Josh DeChellis, who is offering a matsutake-tasting menu at Sumile in New York City. "They're just beautiful." But get them fast because the season ends in November. --By Lisa McLaughlin