So one afternoon in May, in a room with a skylight at the Pine Street Clinic, I lay back on a bed with a red comforter, put a sharp-tasting tablet under my tongue, and pulled on black eyeshades.
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It used simple ingredients, such as chili pepper, shallot, garlic, asam jawa (tamarind) and coconut oil. People of Surabaya often called it Njaluk Sambal, as they eat it with fragrant steamed white rice. Sambal oelek ;Sambal ulek (oelek): Raw chili paste (bright red, thin and sharp tasting). Can be used as the base for making other sambals or as an ingredient for other cuisines.
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Cheddar cheese is a relatively hard, off-white (or orange if colourings such as annatto are added), sometimes sharp-tasting, natural cheese. Originating in the English village of Cheddar in Somerset, cheeses of this style are now produced beyond the region and in several countries around the world. Cheddar is the most popular type of cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market. It is the second-most popular cheese in the US (behind mozzarella), with an average annual consumption of per capita.
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The pungency of the condiment mustard results when ground mustard seeds are mixed with water, vinegar, or other liquid (or even when chewed). Under these conditions, a chemical reaction between the enzyme myrosinase and a glucosinolate known as sinigrin from the seeds of black mustard (Brassica nigra) or brown Indian mustard (Brassica juncea) produces allyl isothiocyanate. By distillation one can produce a very sharp-tasting essential oil, sometimes called volatile oil of mustard, containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the TRPA1 ion channel in sensory neurons.
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Among the Northern delicacies that have achieved Protected Geographical Status are traditional Cumberland sausage, traditional Grimsby smoked fish, Swaledale cheese, Yorkshire forced rhubarb and Yorkshire Wensleydale. The North is known for its often crumbly cheeses, of which Cheshire cheese is the earliest example. Unlike Southern cheeses like Cheddar, Northern cheeses typically use uncooked milk and a pre-salted curd pressed under enormous weights, resulting in a moist, sharp-tasting cheese. Wensleydale, another crumbly cheese, is unusual in that it is often served as a side to sweet cakes, which are themselves well represented in Northern England.
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She writes that the duck meat is tender and delicately salted but remains low in fat because the fat is removed when the water is drained from the pan. Freeman suggests that this water, which forms a stock, can be saved and used as a base for a lentil soup, while the duck is eaten either with a Laverbread Sauce or cold with a salad, either a Green Salad or an Orange and Watercress Salad.Freeman, Traditional Food From Wales, page 131 Yates comments that slices of cold Welsh Salt Duck were often served with a sharp-tasting fruit sauce made from damson, plum or bilberry.Yates, Welsh Traditional Recipes, page 61 When Freeman arranged for the re- publication of Llanover's book, in 1991, she asked Taruschio if he could base a restaurant menu around the recipes in the book.
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