Word: moistly
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...when Topor herself intoned “there’s no such thing as ‘Italian cuisine’” and completely disappeared with the first bite of the cassata siciliana. This sponge cake soaked in Strega and dotted with chocolate chips was perfectly moist and not-too-sweet. I was sold: the North End, authentic or not, was delicious. The tour continued through a wine store and a green grocer before returning to the shops I visited with Giovanna Tognetti the week before—La Salumeria Italiana, Sulmona Meat Market, and Polcari?...
...gardener’s shed, her hand quivering lightly upon the latch. If she opened the door, if she dared to set even one foot across the threshold, the decision would be made, she would do it. She was suddenly aware of the fragrant air, astonishingly heavy and moist for the summer. She heard, as if from a piano, note by melodious note, the birds that nested in the lone apple tree that leaned over the shed; saw as if through a magnifying glass the leaves of grass which were still the pale green of newborn shoots. She inhaled quickly...
...reveal what kind of apocalypse the beast in Cloverfield brings, whether it leaves behind a charred, crispy earth or a moist green one or whether it just?no fair!?succumbs to old-fashioned human military might. But there's a part of each of us that is rooting for the monster and that would be glad to see us go. Because we know there's a little beast...
...with shoe leather. Thanks to anti-BSE measures and rising feed prices, most cattle are slaughtered at less than 30 months; they're too young and too crowded in feedlots to develop profound beef flavor. Too many consumers have been led to believe that bright red, moist, plastic-wrapped meat will yield a succulent steak. The lives of cattle and humans alike would improve if people applied the golden rule of intelligent consumption to beef: less but better...
This brings us to another supermarket paradox: moist raw meat means dry, tasteless steak. Fresh is certainly not best. Beef has to be hung to lose excess water, develop complex flavor, and break down tough fibers, but for how long? Experts disagree, sometimes violently. With all due respect to Zaldúa, two weeks is not enough for full-on flavor. Nor does youth yield tenderness. After encountering a steak at Etxebarri in Axpe from an old retired dairy cow as tender as a veal calf and infinitely more flavorful, I was also ready to challenge the received wisdom that...