106 Quotes About Flavors

Savor the fragrance." He gently squeezed the lacquer rim of the bowl to loosen the cover. I did the same and a savory jet stream of duck, citron, and toasted mochi rushed up from the bowl. I sipped the limpid broth. It had a delicate gamy flavor underscored with soy, minerals, and cured fish. The duck tasted juicy and tender. The carrot had a treacly crunch, while the gooey mochi draped with soft spinach had a smoky sweetness.

From the salty bite of gizzard shad to the supple sweetness of horse mackerel to the crunch and brine of ark shell clam, Sawada guides you through the full spectrum of ocean taste and texture. A giant prawn split into two pieces delivers dessert levels of sweetness. Saltwater eel is equal parts crunchy skin and tender flesh. Smoked bonito, in all its concentrated, fire-kissed intensity, will keep you awake at night.

The flavors settle across my tongue in shapes and colors. Sweetness pools, smug and tarry, like pitch seeping from a sun-warmed beam. Quicksilver balls of sourness skitter for a moment, then freeze into shards and fall like icicles brushed from a window sill. Tiny pricks of vinegar mark out the footprints of the wasp. I let it all dissolve into golden light.

Bestseller so far?""Chocolate-vanilla, easily.""So you have those every day, as a staple. Write it down. Worst seller?"She thought. "Not sure... maybe forest fruits, or apple-cinnamon; I definitely had a few of both left over.""So you only do those once in a while. Go on, write it down.

The German chocolate cake was easy. So was the vanilla buttercream. But the strawberry shortcake gave me fits. Turns out, the final fix came when I baked a fresh strawberry in the middle of a vanilla sour-cream batter instead of strawberry batter with chunks of strawberries.

I might be young, but cooking has always come easily to me," I said, hoping my voice didn't waver. I raised my eyes again, but not my head. "I have always had an intense palate. When flavors blend well, it is like harmony in the mouth. I think about how the components can come together to make each dish sing.

The crab cakes are golden brown, each topped with a little salad of sliced avocado, green onion, and grapefruit supremes. I fix myself a bite with all of the dish's components. The sweet crabmeat, the crisp, buttery breading, the citrus and avocado salad, splashed with a fruity vinaigrette- together it's a perfect combination of flavors.

They agreed on four flavors of cake- vanilla, maple, orange, and coconut- to alternate, almost randomly, in twenty-one slim layers throughout the seven tiers beneath the one to be saved, the crown of coconut. A syrup infused with ginger would be brushed on the sponge beneath the icing.

When everyone arrived at the formal garden, lunch had been laid out on the terrace by unseen hands. Bowls of strawberries and frosty buckets of champagne waited beside iced platters of salmon and dill, sliced cold flank steak and a salad composed of all the kitchen garden's earth-bound magic. A tiered cake stand held scores of macarons- pistachio, chocolate, raspberry and more exotic lavender and vanilla, thyme and honey, rose and tea, each topped with the corresponding herb or flower.