Word: flavorfully
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Dates: during 2000-2009
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...said that foregoing trans fats improves taste and lowers costs, as restaurants do not need to buy frying oils. Grafton Street’s executive chef Matthew Richey said he also believes meals without trans fats offer an improved dining experience. “Personally, I really dislike the flavor of trans fats. They leave a residue in the mouth.” But Richey was still ambivalent about whether the state should impose a ban. “Even though I don’t use trans fats myself, I am still uncomfortable with the government legislating what...
...cream would be ample compensation. “I’ve always liked J.P. Licks,” said Kenneth G. Saathoff ’09. “The ice cream is really creamy.” The Harvard senior listed Oreo cake batter as his favorite flavor at the 27-year-old company, but he said that he wanted to try the apple crisp. Even though he said he preferred Toscanini’s—which occupied the storefront next door before the entire building was renovated last year—Saathoff added...
...Jarreau is guilty of a degree of aloofness himself. He enjoys either silence or classical-music stations. He grumbles about the "flavor-of-the-month mentality" among music fans. And he shows his age - endearingly - by refusing to own an iPod. His strange argument, contradicted every time he draws up a set list comprising songs from different phases of his career, is that you must listen to songs in the context of the album they appear on. "Just to take bits and pieces of this and that I think is not as enriching an experience," he says. Jarreau is also...
...anything organic and fermentable, from potatoes to grain to beets. And although these artisan vodkas are best drunk neat and chilled, some connoisseurs suggest sampling the spirit in a wine glass at room temperature. This allows the vodka to aerate and, when it hits your tongue, reveal its true flavor. If you feel a burning or tingling in your mouth, then you're drinking the cheap stuff. A good vodka will create a warming sensation that gradually spreads through your body. So put away the soda water and tomato juice - these vodkas deserve the glass to themselves...
...reason some regions have trouble building up their wine cred is that Europeans, and now Californians, contend that the specific soil their vineyards sit on makes their wine good, that the flinty rock or dusty earth imparts a distinctive flavor. But Fred Franzia, maker of the popular $2-a-bottle Charles Shaw, told me that terroir--a French term embracing all things regional, from soil to climate to topography--is a concept winemakers use to overcharge. "Anything will grow with sun and water. We can grow on asphalt," he said. "Terroir don't mean...