Word: flavorfully
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...talk show host is asked to fulfill the difficult function of flavor enhancer: he (or she) must make even the most dreadfully boring of guests look good, keeping the interview funny without taking over the spotlight. What brings the job to a complexity far beyond that of daytime interviewers is that the result is expected to be consistently hilarious, not just mildly amusing to a few hundred thousand viewers who haven’t had their coffee yet. This balancing act requires no less than a profound bond with the audience: the host must be eminently likeable...
...novels. Ironically, the short story is the most organic American literary form, largely developed by authors such as Edgar Allan Poe and Nathaniel Hawthorne. Aside from the historical roots of the story, there seems to be a valid argument that the short story is better suited to capture the flavor of American life...
...wrong. "I love ramps," says chef David Myers of Sona and Comme Ça in Los Angeles. "They taste wild to me, like an intense, pungent onion flavor mixed with the forest." "Ramps are a spring treat that have a quick season and are much better-tasting than cultivated leeks, scallions or chives," says Mark Fuller of Seattle's Spring Hill, one of Food and Wine's best new chefs last year. "Our guests also get excited for ramps." But does he think the humble ramp warrants this much hoopla? "Overvalued? Not to me," he says...
What makes ramps ramps is not their flavor, you see, but their cultural value. David Kamp, the author of The Food Snob's Dictionary, offers this explanation to TIME: "The ramp is not a salad green, but it is a green vegetable, and it is the first legitimately green thing that appears from the ground in April, a month that, in terms of farm yield, is otherwise an extension of winter. For food snobs, therefore, ramps are overcelebrated and overly scrutinized, like the first ballgame played in April, even with 161 more games ahead." (See how gourmet food is making...
...responses the paper got to its survey about changing tastes. The owner of a Boston gastropub takes note of its guests' "increasingly open desire for more stimulation, either in challenging menu items, more obscure wines and varietals, and old-school cocktails with a less sweet, more bitter and herbal flavor profile." The owner adds, "We are selling more offal than ever...