Word: flavors
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...Beard Award for Best Chef in the Northeast, created Hell Night on a dare, when customers taunted him that his food “wasn’t really that hot.” Over the years it’s evolved into a three-day orgy of inimitable flavor...
Cilantro’s full-grown feathery, flat green leaves give a kick to Asian, Indian, Caribbean and Latin American cuisine. Most people either love or hate cilantro for its distinct flavor. The taste is sort of bright, sharp, almost citrus-y, and a good bite of it hits the roof of one’s mouth. It is the green garnish on top of many Indian and Thai dishes as well as the herb that flavors pico de gallo (chopped tomatoes and onions often served as a Mexican or Tex-Mex condiment). Detractors might call it soapy or grassy...
...meat is free of synthetic ingredients, artificial flavor and artificial color and has been minimally processed. This designation may make you feel good, but unless you were expecting Naugahyde, it's not saying much...
...After all, its interior design is a study in eclecticism. A Chinese landscape painting shares a wall with an aging beer ad. A stuffed fish capers among vines of plastic grapes. The proprietress, gliding soundlessly over the warped wooden floor, serves me a refreshing bowl of o-mi (five-flavor) tea?sweet, sour, bitter, pungent, salty. Not unlike lemonade, I decide, as I drain the curious concoction of tea, tangerine slices, pine nuts, jubjubes and chunks...
Before serving the main courses, Beuscher offered culinary advice and philosophizing. The immense skate came with a tutorial on how to cut sideways to avoid severing ligaments. Topped with tomato and parsley garnish, the gently flavored fish flaked easily but was definitely upstaged by the meat. The skirt steak ($20), served with potatoes, carrots and a chunk of marrow-filled bone, came with another lesson. While diners used to suck marrow out of the bone, hence the term “sucking the marrow out of life,” these days the bone comes sliced in half...