She had to make sure everybody has a taste of it.
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Now that he has a taste of adulation, he is more than willing to go negative.
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"It has a taste of eroticism rather than psychology," Agnes Godard, Denis's longtime cinematographer, told me.
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Mr. Manafort, 69, already has a taste of what could await him if he is convicted.
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Damon Gulczynski's puzzle today has a taste of everything, like a good Saturday puzzle should — unfair to call it a HODGEPODGE, more of a delectable mélange of entries.
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Saint Paulin spends three weeks in a ripening chamber. It is a subtle cheese, with a hint of sweetness, this tasty cheese has a taste of slightly acidulated fresh milk.
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The third movement rondo's theme has a taste of Spain, with the clacking of castanets each time the theme appears. Apart from the solo violin, the concerto is scored for moderate-sized orchestra including two flutes, two oboes, two clarinets, two bassoons, two horns, two trumpets, snare drum, bass drum, castanets, cymbals, triangle, and strings.
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Cailletier cultivar near Contes, Alpes-Maritimes, with an olive harvest net on the ground The Cailletier is a dual use cultivar, used both for the extraction of oil and as a table olive. In spite of the fact that the stone is relatively large, it gives a yield of oil (20-25%). The oil has a sweet delicate quality, and is appreciated by novice olive oil consumers. It has a taste of fresh almond and hazelnut.
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Its name is derived from the hot stones that were put into the mashing tubs to achieve the required temperature for production. Due to the contact of the glowing, hot stones--often heated directly in the fire--with the malt, the resulting beer has a taste of caramel and soot. This was a traditional brewing process; top-fermenting yeasts and a taste of fruity ester were usual and there was no emphasis on long term storability. Steinbier was usually not filtered.
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Until the 2006 revision the law referred to this category as , sometimes abbreviated to "kōshu" (甲焼). Kōrui (Class A) in the classification of shōchū simply means classification and does not mean that the quality is superior to that of Otsurui (Class B). It is generally distilled from a fermented liquid similar to molasses. Repeated distillation forms ethyl alcohol of high purity which is typically odorless and has a taste of little distinction. Water is then added, and the precise nature of this water has subtle effects on the taste and palatability of the shōchū.
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