The IQ also has a "Flavor Chamber" that can hold dry herb.
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I think of Soave, which often has a flavor reminiscent of almonds.
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And it has a flavor to match its appearance—for example, bad.
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Wordplay FRIDAY PUZZLE — Wait, SHAKE 'N BAKE has a flavor called Crispy Buffalo?
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Not only is the gum glittery, it also has a flavor that's much more unique than just mint.
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Each neighborhood has a flavor, and exploring the various pockets, gritty, glam and everything in between, is the main event.
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It has a flavor that in your commercial chicken, pork and beef seems to have been largely bred right out.
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Davis' new peated whiskey, Abomination, has a flavor profile with no known natural relatives, like one made by a team of Disney engineers.
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The end result is a glorious and distinctive lacey-black crust, and it has a flavor you won't get from any other pizzeria.
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"Anything that has a flavor is potentially irritating and anything with a flavor in it will make you lick your lips," she said.
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Humito, a racy new silver tequila with a wood grill aroma, has a flavor that smolders as you sip: Maestro Dobel Humito, $39.99 at Wells Discount Liquors, wellswine.
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"Undocumented is the term preferred by many immigrants and their advocates, but it has a flavor of euphemism and should be used with caution outside quotation," the guide states.
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The smartest thing Altered Carbon does is blend all of these sources into a stew that draws heavily from its individual inspirations but also has a flavor all its own.
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The large, sturdy tortilla, and the lemons and red salsa—which is very spicy but has a flavor that is almost as distinctive as the taco itself—really complete this taco.
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While Nutella is made with cocoa powder (which is dark and bitter), it is also mixed with a fair amount of sugar and milk, so it really has a flavor profile closer to milk chocolate.
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This is why, before we say exactly what is on our minds, we run it past ourselves, to see if it makes sense, is true, is fair, has a flavor of kindness, and won't hurt someone or make someone's difficult life more difficult.
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It is usually used as a condiment for seafoods, especially various recipes of ikan bakar (grilled fish). Dabu-dabu has a flavor similar to Mexican salsa. It is sometimes described as Manado's raw sambal.
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Red and white cultivars are often used differently, with red cultivars being primarily medicinal, and white cultivars primarily as a spice. The red fruit is used in traditional Chinese medicine and has a flavor similar to cardamom.
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Nephelium xerospermoides, the hairless rambutan, is a species closely related to the rambutan. The drupe fruit has a flavor similar to rambutan.Nephelium xerospermoides info The fruit does not have any hair-like spines, hence its common name. They can be eaten freshly picked from the tree.
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The Florida variety is more yellowish with some crimson blush. The fiber-less flesh is yellow, soft, and has a flavor that is rich, spicy, and sweet. It contains a monoembryonic seed. It is a late- ripening mango, harvested typically around May (July/August in Florida).
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The Prodigal Judge is a novel written by American novelist Vaughan Kester and published in 1911.(2 April 1911). "The Prodigal Judge": Mr. Vaughn Kester's Much-Heralded Novel Has a Flavor of All Its Own, The New York Times(12 March 1911). A Tale of Early Days, Salt Lake Tribune, p.
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Fynbo is a semi-hard Danish cheese named after the island of Fyn. Fynbo cheese has a flavor of buckwheat and is processed with a combination of mesophilic and thermophilic bacterial cultures. Experiments with secondary proteolysis of Fynbo have helped to identify an important peptide produced during cheese ripening, αs1-casein (f1-23).
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The liqueur is red in color and has a flavor that is both sweet and tart. It is 17 percent alcohol by volume. PAMA is promoted as a mixable liqueur, suitable for martinis, mojitos, mimosas, cosmopolitans, margaritas, and other similar cocktails. PAMA received a four-star rating in the June 1, 2006 issue of Spirit Journal.
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2-Methylundecanal is an organic compound that is found naturally in kumquat peel oil. This compound smells herbaceous, orange, and ambergris-like.Molecule of the Month: Chanel No 5 and 2-methylundecanal At high dilution it has a flavor similar to honey and nuts. It is a colorless or pale yellow liquid that is soluble in organic solvents such as ether and ethanol.
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The petal color varies from white to purple or red- brown. The fruit of the common pawpaw is a large edible berry, long and broad, weighing from , with numerous seeds; it is green when unripe, maturing to yellow or brown. It has a flavor somewhat similar to both banana and mango, varying significantly by cultivar, and has more protein than most fruits.
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Using a beer that is spiced, or has a flavor added, will make a bread with a similar flavor, but less intense than the beer. Any number of additional flavorings may be used to enhance the flavor of beer bread. They include cheddar and dill, sun-dried tomato and herb, garlic and feta, etc., added to the mix of dry ingredients.
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As of 2020, two varieties of the vodka are for sale. The original formula, which comes in a colorless bottle, is made from Canadian “Peaches and Cream” sweet corn. The second formula, known as Aurora, is made from English wheat and has a flavor described as drier and spicier than the original. The Aurora bottle has an opalescent finish that is meant to evoke the aurora borealis.
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Shangjuan forms a shrub or small tree, which is commonly thorny. Leaves are notable for a large petiole, resembling those of the related Kaffir lime and Ichang papeda, and are fragrant. The large fruit has a flavor resembling a mixture of lemon and grapefruit, and is occasionally used as a substitute for those fruits. Like other citrus fruit with C. cavaleriei ancestry, the shangjuan is relatively cold-tolerant.
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Virgin prune kernel oil is a recently developed vegetable oil, pressed from the seeds, or stones, of the d'Agen prune plum. The seeds were found to have an oil content of 35% by weight, consisting of 70% oleic acid and 20% linoleic acid. The oil has a flavor reminiscent of bitter almond, and has been aggressively marketed as a gourmet cooking oil. It is also used in the cosmetic industry for its emollient properties.
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Brown jasmine rice retains the light tan outer layer on the rice grain. It has greater health benefits than white jasmine rice because it still has the bran. Brown jasmine rice has a flavor like oats and contains gamma oryzanol which can decrease cholesterol in blood vessels. Brown jasmine rice has vitamins such as vitamin A, vitamin B, and beta-carotene and it contains antioxidants which support the working of the nervous system.
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A part of Edy's Fun Flavors line (Dreyer's west of the Rocky Mountains and outside the United States). The product is vanilla ice cream with a peanut butter swirl and bits of the Butterfinger candy bar in it. Grocery store Kroger has a flavor in their "Jammed" line called Peanut Butter Candy Crunch that is a peanut flavored frozen dairy dessert with Butterfinger chunks and a peanut butter swirl whose taste resembles that of the Butterfinger candy bar.
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Made from floor malted barley and rye. The whiskey is fermented to a lower terminal specific gravity to preserve delicate grain flavors and then distilled twice through the Double Diamond potstill in the manner of Scotch whisky. The resulting spirit is then aged first in recently decanted red wine barrels and then finished in very small medium toast American white oak barrels. The resulting whiskey is light gold in color and has a flavor profile that bears some similarity to better Irish Whiskey.
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Limnophila aromatica has a flavor and aroma reminiscent of both lemon and cumin. It is used most often in Vietnamese cuisine, where it is called ngò om. It is an ingredient in canh chua, a sweet and sour seafood soup which also includes tamarind, not to be confused with ngò gai which is also added as an accompaniment to the noodle soup called phở. In Thai cuisine it is known as phak khaeyng (ผักแขยง) and is also used to make om.
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Over the five following centuries Amiran- Darejaniani was also versified several times. Beyond this, the reflections of Amiran-Darejaniani are also noticeable in Shota Rustaveli’s work. Yet, Amiran- Darejaniani has a flavor somewhat different from that of Visramiani and Vep’khis-tqaosani. Its narrative is less elaborate and adorned, but rather pure and simple – an account of endless battles and joustings, with a strong fairy-tale elements such as dragons, evil spirits, mythic monsters devi, magic men of copper, miraculous elixirs, and other supernatural phenomena.
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When dolphin meat is eaten in Japan, it is often cut into thin strips and eaten raw as sashimi, garnished with onion and either horseradish or grated garlic, much as with sashimi of whale or horse meat (basashi). When cooked, dolphin meat is cut into bite-size cubes and then batter-fried or simmered in a miso sauce with vegetables. Cooked dolphin meat has a flavor very similar to beef liver. Dolphin meat is high in mercury, and may pose a health danger to humans when consumed.
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Fat is located in a layer of blubber between the meat and the skin. When dolphin meat is eaten in Japan, it is often cut into thin strips and eaten raw as sashimi, garnished with onion and either horseradish or grated garlic, much as with sashimi of whale or horse meat (basashi). When cooked, dolphin meat is cut into bite-size cubes and then batter-fried or simmered in a miso sauce with vegetables. Cooked dolphin meat has a flavor very similar to beef liver.
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Anethole (also known as anise camphor) is an organic compound that is widely used as a flavoring substance. It is a derivative of phenylpropene, a type of aromatic compound that occurs widely in nature, in essential oils. It contributes a large component of the odor and flavor of anise and fennel (both in the botanical family Apiaceae), anise myrtle (Myrtaceae), liquorice (Fabaceae), camphor, magnolia blossoms, and star anise (Illiciaceae). Closely related to anethole is its isomer estragole, abundant in tarragon (Asteraceae) and basil (Lamiaceae), that has a flavor reminiscent of anise.
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Related terms that describe actions are not similarly discouraged by these campaigns. For example, Associated Press continues to use the term "illegal immigration" to describe the action of entering or residing in a country illegally. In contrast, in some contexts the term "illegal immigrants" is shortened, often pejoratively, to "illegals". On the other hand, the term undocumented has been cited by The New York Times, as a "term preferred by many immigrants and their advocates, but it has a flavor of euphemism and should be used with caution outside quotation".
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There are two primary styles of Arrack that are very different from one another: Batavia Arrack is often clear in color but has a flavor profile more similar to dark rum, with a distinctive "funk" or "hogo" imparted to it from fermented red rice. Ceylon Arrack, by contrast, is a more refined and subtle spirit. It has hints of Cognac and rum character and a wealth of delicate floral notes. Both styles are also made "in house" by local citizenry and can be more akin to moonshine in their presentation.
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Garcinia prainiana, known as the button mangosteen or cherapu is a species of Garcinia. It has a flavor similar to, but distinct from, its cousin, the purple mangosteen, with an interesting taste some have compared to a tangerine, but unlike its cousin, it has a tissue-thin skin rather than a hard rind, making it much easier to eat out-of-hand. Also unlike the purple mangosteen, it can be grown in a container. The fruit is cultivated in Southeast Asia, by a few backyard growers in South Florida, and at the Whitman Tropical Fruit Pavilion at Florida's Fairchild Tropical Botanic Garden.
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Ghee has always been a common frying medium in India, where many avoid other animal fats for cultural or religious reasons. Butter fills several roles in baking, where it is used in a similar manner as other solid fats like lard, suet, or shortening, but has a flavor that may better complement sweet baked goods. Many cookie doughs and some cake batters are leavened, at least in part, by creaming butter and sugar together, which introduces air bubbles into the butter. The tiny bubbles locked within the butter expand in the heat of baking and aerate the cookie or cake.
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