This can make some of the fresh water slightly salty, or brackish.
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For the chicken, I used queso fresco, firm-textured and slightly salty.
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Crema is thinner than sour cream, a little more tangy, slightly salty.
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The hash browns had a slightly salty flavor but didn't feel overly heavy or soggy.
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I stuck with tea or the fine mango lassi, a little tart and very slightly salty.
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Dessert would be a big bowl of warm, buttery, slightly salty caramel corn, made with coconut palm sugar.
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It's umami, slightly sweet, slightly salty, creamy but not cloying, and—oh sod it—I'd say he's achieved his aim.
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Slightly salty, not too thick, a bit of citrus, a kick of spice, and that magic that is hair of the dog.
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These are made by melting Rollos on pretzels, which results in a gooey, crunchy, and slightly salty mess — a delicious mess, mind you.
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If you care to try the bloomy rind (not everyone does), you'll discover that it provides a slightly salty tang on the finish.
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The ink is said to add a slightly salty, briny taste to dishes, and may reduce blood pressure or have other positive benefits.
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No matter how much cardamom and cloves you've added to your curry, all you can taste is wet rice with a slightly salty sauce.
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This produces ruby-red, slightly salty flakes that keep well in the freezer thanks to the oil and are distinctively Syrian, Ms. Matar wrote.
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Waving me onto a stool, they immediately poured me a bowl of slightly salty milk tea and urged me to snack on the milk sweets.
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In an interview with Vanity Fair, Garner was ever-so-slightly salty about her ex-husband's post-marriage tattoo, a phoenix rising from the ashes.
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The squid ink adds a slightly salty flavour, but you also get a hit like when you eat oysters or clams—that slightly iode [metallic] flavour.
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Green or black tea is sipped through a cap of cream cheese blended with cream or condensed milk, which can be either sweet or slightly salty.
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Despite its sweetness, the pea also has a slightly salty taste, which Mr. Alija attributes to the sea winds that sweep across the coastal farmland of the Basque Country.
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You end up with something that's a little more like a dessert and less strictly candyish, with a divine textural contrast from the crumbly, buttery, ever-so-slightly salty cookie crust.
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It's bittersweet, with top notes of elementary-school classroom carpeting, dusty books, and a modern-day voting booth, and a slightly salty dry-down of tears and — wait for it — Sugar Cookie Lip Smacker.
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Not the kind you'll find in a hive, but the candy kind you made as a kid with baking soda, sugar, and maple syrup—lending the final product a rich, caramelized, and slightly salty complexity.
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But I'm even more surprised later on when I taste the remarkably delicious product of that slow-to-ripen Maine fruit, Oyster River's flagship 'Chaos'—a richly-textured champagne style sparkler, with bracing acidity, notes of red apples and toast, and a slightly salty finish.
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The Pseudoscaphirhynchus hermanni is recorded to live in freshwater or slightly salty environments within a demersal depth range. This species lives in a temperate climate.
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Eremophila subangustifolia grows in slightly salty soils near the edges of winter-wet flats and lakes near Eneabba in the Kalbarri and Eneabba in the Geraldton Sandplains biogeographic region.
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Mahón-Menorca old cheese Mahón has some characteristics specific to it, despite aging. In general the cheese is buttery sharp, slightly salty and lightly aromatic (sweet and nutty aromas) in taste. Mahón's sweet and fruity but at times slightly salty taste is due in part to the sea salt content in the grasses the cows eat. The rind is generally an orange color due to the rind being rubbed with butter, or oil, and paprika.
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Zhili (Chinese) aristocrat cuisine (直隶官府菜) originated in Baoding in Ming dynasty, matured in Qing dynasty, with a history of approximately six-hundred years. The flavor of dishes of Zhili (Chinese) aristocrat cuisine is generally slightly salty.
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Tybo is a Danish cow's milk cheese, similar to a mild Samsø. It is loaf- shaped, with a cream-colored, an interior dotted with holes and a yellow rind. It has a slightly salty, smooth, and lactic flavor. Sometimes it is flavored with caraway seeds.
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The Platanichthys platana is recorded to be found in a freshwater environment within a pelagic depth range. Although it is recorded to live in a freshwater environment, it lives in brackish water, which is defined as slightly salty water. This species is native to a subtropical climate.
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Bad Salzig is a small town in Rhineland-Palatinate, Germany, on the west bank of the Rhine. It is part of the municipality of Boppard. It is near the city of Koblenz and the Lorelei. It is a spa town, with a spring which dispenses slightly salty water.
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Rakfisk served with lefse, onion and sour cream. Rakfisk () is a Norwegian fish dish made from trout or char, salted and fermented for two to three months, or even up to a year. Rakfisk is then eaten without cooking and has a mild and slightly salty flavor and strong smell.
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Gruyère (, , ; ) is a hard yellow Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères. In 2001, Gruyère gained the appellation d'origine contrôlée (AOC, now AOP). Gruyère is sweet but slightly salty, with a flavor that varies widely with age.
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Pasuiquin biscocho is named after the town of Pasuquin in Ilocos Norte from where it originates. Pasuiquin biscocho is shaped like small rolls. It comes in soft and crunchy versions. It does not use butter or sugar, instead it is flavored with anise or anise liqueur, giving it a tangy and slightly salty taste.
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This is a cheese with a strong flavour, it has a lacteal base, slightly salty and a little peppery. It is buttery to the palate from the high level of fat it contains. The flavour may vary a little depending on the time of year it was made. The fresh cheese is a little sweeter and more milky.
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Treatment may include a specific diet, medications, or surgery. The diet may include slightly salty and slightly sweet liquids, vitamin and mineral supplements, small frequent meals, and the avoidance of high fat food. Occasionally nutrients need to be given through an intravenous line, known as parenteral nutrition. Medications used may include antibiotics, antacids, loperamide, teduglutide, and growth hormone.
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Torta del Casar is a cheese made from sheep's milk in the Extremadura region of Spain. It is named after Casar de Cáceres, its city of origin. The milk is curdled using a coagulant found in the pistils of the cardoon, a wild thistle. This ingredient lends a subtle bitterness to the otherwise rich and slightly salty tasting cheese.
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AussieMite 175g Jar AussieMite is an Australian savoury food spread made from vegetable protein and yeast extract with various vitamins and minerals such as B vitamins and Iron. It was founded by Roger Ramsey in 2001. The taste of the product is slightly salty and is used for toast, sandwiches, crumpets and cracker biscuits, as well as a filling for pastry products.
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This makes nipa palm vinegar slightly sweeter and less sharp than coconut vinegar. It is also slightly salty due to sodium content of the sap from the habitat of nipa palms. The vinegar when newly made is typically cloudy white. Due to the high iron content of the sap, the vinegar tends to turn orange to dark red as it ages.
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The covering is a seal of paraffin wax. Tomme des Pyrenees is sold in various sizes of cylindrical shape with rounded edges. The small tomme is between 450 g and 1.5 kg (corresponding to the old 1 to 3 livres (pounds) measures) up to 5.5 kg (12 lb). The texture is supple and the taste is creamy and only slightly salty.
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The Picholine is most notable for its use as a cocktail olive. For this purpose they are lye cured, then fermented in brine for up to a year, giving them a slightly salty taste. It is also used for extraction of oil, but gives only a medium yield. Normally 20-22% can be extracted, but plants under irrigation sometimes produce as little as 15-18%.
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Edammer cheese with crackers Most "young" Edam cheese sold in stores has a very mild flavour, slightly salty or nutty, and almost no smell when compared to other cheeses. As the cheese ages, its flavour sharpens, and it becomes firmer. Edam may have as little as 28% fat in dry matter. Modern Edam is softer than other cheeses, such as Cheddar, due to its low fat content.
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It tastes slightly salty. It is used where there is "dysmenorrhea, amenorrhea, distension in the chest and diaphragm, distension and pain at loins and abdomen due to the stagnation of qi and blood".Long Zhixian, Li Qingye, Liu Zhanwen. "Formulas of Traditional Chinese Medicine" (方剂学 fāngjì xué), Academy Press (学苑出版社 xuéyuàn chūbǎnshè), Beijing University of Traditional Medicine. 2005. .
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Tibok-tibok, usually anglicized as carabao milk pudding, is a Filipino dessert pudding made primarily from carabao milk and ground soaked glutinous rice (galapong). It originates from the province of Pampanga and is popular in Cagayan. It has a soft jelly-like texture and is topped with latik (coconut curds) before serving. It is characteristically creamy white in color and has a delicate sweet and slightly salty flavor.
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In mainland China and Taiwan, suanmeitang (; "sour plum juice") is made from smoked plums, called wumei (). The plum juice is extracted by boiling smoked plums in water and sweetened with sugar to make suanmeitang. It ranges from light pinkish-orange to purplish black in colour and often has a smoky and slightly salty taste. It is traditionally flavoured with sweet osmanthus flowers, and is enjoyed chilled, usually in summer.
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The red-finned blue-eye (Scaturiginichthys vermeilipinnis) is a tiny, critically endangered species of fish in the Pseudomugilidae family and the only species in its genus. The species was first recorded in 1990. It is endemic to Central Queensland in Australia, where restricted to springs in Bush Heritage's Edgbaston Reserve. Here they live in shallow, slightly salty water that can vary from near freezing in the winter to in the summer.
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Examples of commercially available oral rehydration salts (Nepal on left, Peru on right). The World Health Organization (WHO) recommends rehydrating a severely undernourished child who has diarrhea relatively slowly. The preferred method is with fluids by mouth using a drink called oral rehydration solution (ORS). The oral rehydration solution is both slightly sweet and slightly salty and the one recommended in those with severe undernutrition should have half the usual sodium and greater potassium.
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David Arora compares its taste to that of the closely related Agaricus bitorquis, "but a little chewier and sometimes with a slightly salty or briny taste." Agaricus bernardii mushrooms produce a dark brown spore print. The spores are smooth, broadly elliptical, and have dimensions of 6–7.5 by 5–6 μm. The basidia (spore-bearing cells) are four- spored and club-shaped, measuring 14–25 by 4–7 μm; the sterigmata are 4–5 μm.
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Key ingredients are yogurt blended with mint leaves (mentha), mustard seeds and black rock salt (Kala Namak). Ground roasted cumin, ground white pepper, green chili pepper paste and sugar are often added. Lassi is a yogurt-based beverage that is usually slightly salty or sweet, and may be commercially flavored with rosewater, mango or other fruit juice. Salty lassi is usually flavored with ground, roasted cumin and red chilies, may be made with buttermilk.
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137 The houses of the village were constructed of mud bricks, and there was a mosque and a school; the latter opened in 1945 with an enrollment of 60 students. The mosque, school, and a number of small shops constituted al-Muharraqa's nucleus. Water for household use was primarily obtained from a slightly salty well, but was supplemented with rainwater which collected in some shallow domestic wells. Agriculture was the main source of income, especially the village's chief crop, barley.
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Suanmeitang or sour prune drink is a traditional Chinese beverage made from smoked plums, rock sugar, and other ingredients such as sweet osmanthus. Due to the sour plums used in its production, suanmeitang is slightly salty in addition to being sweet and rather sour. Suanmeitang is commercially available in China and other parts of the world with Chinese communities. It is often drunk chilled during the summertime, as relief from the heat, and is one of the most common summer drinks in China.
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Each pizza pie is handmade by DeMarco, so the pizzeria is closed when he is not available. Three of his seven children work in the back area of the restaurant. He makes 100 to 150 pies a day. DeMarco uses imported ingredients – flour, extra-virgin olive oil, San Marzano tomatoes, buffalo mozzarella cheese from Casapulla, freshly grated grana padano (a slightly salty hard cow's milk cheese), three types of mozzarella cheese, and hand-grated Parmigiano Reggiano cheese are all from Italy, and the basil and oregano are from Israel.
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After processing the fish fillets vary from cream to beige in colour, with a characteristic combination of dry textured, slightly salty, and smokey flavour dependent on the type of wood used in the smoking process. Variations in wood quality, smoke time and temperature control the end flavour. The smoking process is controlled by experienced cold smokers trained in the traditional Grimsby method. Keith Graham Fish Curers, Suppliers of "Traditional Grimsby Smoked Fish" In 2009, Traditional Grimsby smoked fish was awarded Protected Geographical Indication (PGI) status by the European Commission.
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S. soda is harvested in bunches when small, or cropped regularly to encourage new growth when mature. It is most commonly boiled and eaten as a leafy vegetable; the recommendation is to cook it in boiling water until the leaves soften, and to serve while some bite (crunch) remains (much like samphire). It can also be eaten raw; it is said to taste "grassy and slightly salty with a pleasant, crunchy texture". Salsola soda is sometimes confused with a plant known in Japan as okahijiki (land seaweed), which is actually the species S. komarovii.
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The consistency of the mixture ranges from large grains the size of cracked bulgur wheat or couscous down to a table-salt-sized powder. Most farofas have a very smoky and slightly salty taste, by and large used to accentuate the taste of meat, particularly barbecued meat and hearty stews. In Brazil, where farofa is particularly popular, typical recipes call for raw cassava flour to be toasted with abundant butter, vegetable oil or olive oil, salt, bacon, onions, garlic, sausage, olives, hard-boiled eggs until golden brown. It is sometimes served as an accompaniment to Brazilian feijoada and Brazilian barbecue.
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A batch of tea eggs with shells still on, soaking in a brew of spices and tea When the shell is peeled off, the egg should have regions of light and dark brown, with a mid-brownish tone along the cracks of the shell. The yolk should be yellow all the way through, though overcooked eggs will have a thin, harmless greyish layer while the core is the usual yellow. The flavor depends on the tea (type and strength) and variety of spices used. Five-spice powder adds a savory, slightly salty tone to the egg white, and the tea should bring out the yolk's flavor.
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