We're talking about the joyful smokiness of Scotch and mezcal.
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These grilled cukes add a little smokiness to the mix.
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Its smokiness means it is not burning the fuel completely.
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All achieve smokiness in different ways, and all with excellent results.
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The cinnamon and fruity undertones complement the smokiness of the bourbon.
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John: There's smokiness, there's honey … Rennie: (totally joking now) Cloves … John: Yeah!
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The smokiness of the reindeer paired well with the bread's slight sweetness.
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The Rodenbach really stood up to smokiness and relative sweetness of the Vida.
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The onions and relish cut through the smokiness of the hot dog very nicely.
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I think it adds a lot of, like, kind of smokiness to the flavor.
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Ours had no discernible grill marks, which helped to explain the lack of smokiness.
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So the smokiness now inherent to the oysters, that tweaked the recipe for SeaQuench.
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To pay homage her family roots, she combined olibanum's smokiness with amber and orris.
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This recipe, with its smokiness and chile spicing, calls for narrowing the options slightly.
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It added smokiness, porky richness, and extra layer of spice with only one ingredient.
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The heart and soul that connects the two is the smokiness and the leather.
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This recipe will help you trade that aluminum undernote for a subtle smokiness, Kita says.
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"The smokiness of the chipotle compliments the turkey and potatoes way better though," he says.
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The sauce is house-made, with a hint of smokiness; the cheese is blistered perfectly.
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The smokiness from the barrels should make this wine a good partner for grilled steak.
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The lemon juice adds a warm, subtle smokiness to chimichurri, the all-purpose Argentine green sauce.
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We are partial to the sharp smokiness their juice adds to a Vietnamese-style dipping sauce.
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The moment you come in here, the smokiness already hits you from, like, a block away.
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No. 2 was Teacher's Highland Cream, which had a pleasant smokiness and an attractive oily texture.
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In the past I had come to think of smokiness as the defining feature of mezcal.
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The hot dog has a nice smokiness that wouldn't be out of place at a family barbecue.
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One of those is the compound guaiacol, which lends itself to the smokiness associated with some whiskeys.
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What stood out in these single malts made anywhere but Scotland was their general lack of smokiness.
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The grill, or a broiler, gives the tomatoes a little smokiness but doesn't cook them too much.
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The sweetbreads tasted like the sauce they were in, with a hint of smokiness at the back.
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We want a little of the smokiness we love, and we want to crank up the leather.
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It cloaks the shredded cabbage lightly and counteracts the smokiness while at the same time elevating it.
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It was a communal dish cooked by laborers over open fire, which gave it a distinct smokiness.
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The tamarind cuts through the red chili and there's a faint smokiness—from the cashew feni, I suspect.
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The stew's dense smokiness benefits from some of the restaurant's hot sauce, a recipe from Mr. Cárdenas's mother.
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Winter allows us to breathe in resins and smokiness at a trickle, which has a beautiful haunting quality.
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Front Burner A new Patrón tequila uses older, traditional methods to imbue the spirit with a distinctive smokiness.
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It's fairly easy to agree on chocolate tastes to avoid: moldiness, smokiness, chemical flavors, excessive astringency and bitterness.
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Mezcal lends a pleasant smokiness to this cocktail, which always feels appropriate when attempting to drink yourself a sweater.
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Some of the finest are from Spain, where it's called pimentón and comes in degrees of heat and smokiness.
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Add that extra burst of smokiness to your food when you throw some whiskey wood chips on the grill.
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The taste was sensational: a salty fresh sensation of the sea fused with an earthy smokiness from the sauce.
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Her voice is capable of flashes of granitic coldness but gained an appealing smokiness and heat as the evening progressed.
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If the fat has rendered, have a little taste to see the degree of smokiness; it should be slightly smoky.
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He made it with a luxardo cherry, which added an extra tart sweetness that helped mask the smokiness of the bourbon.
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And even the darkest eye shadows have little fallout, so your cheeks won't end up with an inadvertent dusting of smokiness.
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Smokiness casts a shadow above the reflecting pool at the base of the Washington Monument in Liberty or Death, Sons of Africa.
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Don't get me wrong — the hot dog once again captures the smokiness well, and the chili adds a nice touch of sweetness.
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At the restaurant, I also use a custom-made wood-burning Josper oven to cook my paellas that lends a nice smokiness.
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Smokiness casts a shadow above the reflecting pool at the base of the Washington Monument in Liberty or Death, Sons of Africa.
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A relatively small amount of peat is mined to burn as fuel, to improve backyard gardens or to add smokiness to Scotch.
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In this case, the salty-sweet lick of bacon and the smokiness of sausage pushed cured pork ahead of its fresh counterpart.
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In this tasting, smokiness, which comes from roasting the agaves in rock-lined pits before fermentation, was just one of many components.
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In Lima, you might see chickens seasoned more simply, with just a sprinkling of salt, to round out the smokiness of the grill.
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Watch the Queen Bee as she floats down the corridors she rules now, emitting an unassailable air of mystery, of smokiness, of worldly knowledge.
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Scientists find that whiskey's smokiness, the smell of beets and lily of the valley perfume can be utterly different depending on your genetic wiring.
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At the first bite of the patty, I was hit with a delightful, vibrant smokiness that gave it the illusion of a "real" hamburger.
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The sweetness of the sugar and soda used here is balanced out by the acid in the vinegar and smokiness of the chipotle chili. 10.
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But making sure you get nice dark grill marks on the cukes is what adds a nice smokiness to this otherwise fresh and herby salad.
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Overall score: 7 Hilary: I do appreciate the balance of smokiness, sweetness, acidity, and creaminess here, but they've just never been terribly exciting to me.
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Sometimes, I'll take the same brow pencil and put just a little at the outside corners of my eyes just to create a little smokiness.
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Ideally the vegetables are cooked over hot coals, which adds a welcome smokiness, but I charred mine on a stovetop grill for a similar effect.
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Whichever I use, I often simmer it in water for a minute or two, which tones down the smokiness a bit and renders some fat.
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It&aposs, like, tangy, and you can feel the smokiness of just the meat itself because it&aposs been in that oven for so long.
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As a final touch, if you have a kitchen torch available, char the edges of the banana leaves, so a little smokiness suffuses the delicate cake.
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The free focaccia is baked throughout the day, and most of the entrees get a turn in a wood-burning oven, infusing them with a gentle smokiness.
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Between the crunchiness and smokiness of the pepperonis, the meltiness of the cheese, and the garlicky flavor coursing through every bite, Magnífico pizza quickly won me over.
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A mezcal that's light on the smokiness is preferred for this not-too-sweet cocktail that's named for the patron saint of medicinal herbs—and venereal diseases.
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Beyond that, the Guímaro had a sort of smokiness to it, which could be mistaken for barrel aging, except that none of these wines spent time in wood.
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I dress it with Mexican crema to create a hot slaw of incredible sweet-smokiness, the perfect accompaniment to almost anything you'd think to cook on the grill.
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As far as other seasonings go, a hit of salt coupled with the smokiness of the grill can be enough for mild fish: trout, dorade, branzino or anything else you like.
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Now a regular in the brewery's portfolio, the 100 percent organic amber-hued beer has its signature farm-y funk, quenching citrus acidity, and an earthy smokiness courtesy of Scottish peat whisky malt.
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In the case of Salazar, a new Northern Mexican restaurant in Frogtown with a huge outdoor space, instead of focusing on the Mexican food elements of smokiness and simplicity, I built on them.
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Smoked beer — Rauchbier in German —traditionally acquires its particular flavor from heating malted barley over an open fire, though craft brewers these days are finding many ways of imparting a smokiness in their brews.
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The Blood and Sand is also a corrective for anyone who thinks Scotch whisky doesn't play well in a mixed drink: Without that deep, vital smokiness, it would be a much less exciting proposition.
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This method works amazingly for upside down cakes such as this Skillet Pineapple Upside Down Cake , because it keeps the fruit perfectly moist as it caramelizes, while infusing the whole cake with a wonderful, subtle smokiness.
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They were surprised to find that a single genetic mutation was linked to differences in perception of the lily of the valley scent, beet's earthiness, the intensity of whiskey's smokiness along with dozens of other scents.
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It'd be even better to take a recipe for broiled pork chops with peanuts and gochujang, and turn it upside down, using the grill to sear the meat and give it some smokiness, a little char.
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She amplifies the smokiness of creamy charred Japanese eggplant with a lapsang souchong broth; her dal is made with coconut milk, mustard seeds, fried curry leaves and the care a good Indian cook would put into it.
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So was the stack of lightly battered Spanish mackerel delivered under a smoke-filled cloche, like the sturgeon at Eleven Madison Park; the smokiness of the fish was underscored by a smoked soy sauce, appealingly sweet and sticky.
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In combination with a ton of chiles, a faint pork-smokiness and a whisper of allium, they are a near-perfect example and explanation of the concept of umami, a fifth taste beyond sweet, sour, salty and bitter.
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If there were any questions about his voice's power and flexibility at the age of 47, they were resoundingly answered on Wednesday as he delivered Otello's opening victory cry, the ringing "Esultate," with both grandeur and haunted smokiness.
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Though each part of the large state has its own way of cooking meat, Texas as a whole would probably argue that Memphis, Carolina, or Kansas City-style simply can't compare to the dry-rub smokiness of Texas barbecue.
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The rugelach has chipotle peppers along with the cherries, for smokiness and a rustic touch; Ms. Gerson said her grandmother, who still lives in Mexico City, disapproved of this addition, arguing that the pastry was perfect the way it was.
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Bachan's Japanese Barbecue Sauce Price: $22.493 With the richness found in the best teriyaki sauces and the smokiness of American BBQ classics, Bachan's will quickly become the go-to staple for marinades and adding a little extra flavor to your food.
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It's a love letter to his favorite pastrami from LA's Langer's, has the heavy rub that is characteristic of what you'll find at New York City's Katz's, made with brisket like in Montreal's smoked meat, and has the intense smokiness of Texas barbecue.
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Hooks are what make the record go 'round, synthetic bells and fizzle and pitched percussion and gleaming keyboards, pink fluffy puffy bouncy explosive squealing sugary syrupy cotton candy slick streamlined crafted softcore erotica, keyed to the contrast between the lightness of her sound and the smokiness of her voice.
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The signature bun with barbecued pork, the restaurant's claim to fame, is baked with a rich, buttery pineapple-shaped crust that complements the savory smokiness of the meat and has a pleasing croissant-like texture—"So it doesn't stick to your tongue," the chef likes to tell his patrons.
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In between the two Spots was the distinctive Connemara peated single malt, the rare Irish whiskey in which the grain is dried over a peat fire as is traditional with so many single malt Scotches, giving it an almost Islay-like smokiness, although its gently floral undertones identify it as an Irish whiskey.
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I filed this column while I was on assignment in Hobart, Tasmania, where an Australian bartender at a restaurant in the harbor (at which the Americano was the house special) counseled me passionately against flaming an orange peel in a Negroni — an unquestionably theatrical presentation, he admitted, but adding an unnecessary smokiness to the taste.
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The cooking works as well on a gas grill as on a charcoal one, which is to say pretty well, and if the results are more flatbread-y than with traditional oven-baked pies, they come with a delightful char on them and, in the case of a charcoal fire, a delicious smokiness that heralds the coming long summer of cooking outside.
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Its problems were exacerbated by the excessive smokiness of her engines which increased her visibility.
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The album has received generally positive reviews from music critics. Thom Jurek from Allmusic gave the album 3 and a half stars out of 5, commenting that "there is a wonderfully intimate smokiness in Fink's approach to his songs".Jurek, Thom. Allmusic review, 2006. Retrieved June 5, 2011.
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Grodziskie is brewed from wheat malt that has been dried by circulating oak smoke through the grains. The smokiness of the grain and the mineral profile of the water used to brew the beverage gives the style its characteristic flavor. Polish breweries historically used locally grown hops and one or two strains of brewer's yeast in its production. Before packaging, the beer is filtered to produce a bright, clear appearance.
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The ship's cook, Bartholomew Barry, complained that the galley's two fireplaces were in constant operation but they had no external vents, leading to a "smokiness which in truth is so great that no man living can stand it."Correspondence, Captain Thomas Baillie to Admiralty Board, 1757. Cited in McLeod 2010, p. 118 There were no stoves, and all cooking had to be done in kettles suspended from cables over the fires.
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Chorizo (, from Spanish ) or chouriço (from Portuguese ) is a type of pork sausage. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried, smoked, red peppers (pimentón/pimentão).
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The action of the fire, combined with the causticity of the ash, ensured that the stove would eventually disintegrate or crack over time. Thus a steady supply of stoves was needed. The maintenance of stoves, needing to be blacked, their smokiness, and the need to split wood meant that oil or electric heat found favour. The airtight stove, originally made of steel, allowed greater control of combustion, being more tightly fitted than other stoves of the day.
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Will Goldfarb of the website Serious Eats reviewed Baconnaise, stating, "[it] works fairly well as a sandwich condiment, but the assertive smokiness can overpower mild ingredients." Goldfarb recommended it as a sandwich condiment, but cautioned against using it in dips, salad dressings, and fish dishes. The "Baconnaise Lite" was met with a positive review from "Hungry Girl", though the reviewer noted its name was "a bit of an oxymoron". Baconnaise, while being both vegetarian and kosher-friendly, does not taste like mayonnaise.
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In contrast to this, Giotto's fabric folds are more realistic, and instead of lines he used light, shadow, and color to create the appearance of fabric. Contours of the body underneath these fabric folds are also visible, specifically in the Virgin's knees and also around her breasts. Giotto used a value scale, a distinct range of light and darks, to create a sense of volume in his figures, giving them the slight smokiness that is usually characteristic of Leonardo da Vinci and later Renaissance artists.
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Lebanon bologna Lebanon bologna is a type of cured, smoked and fermented semidry sausage. Made of beef, it is similar in appearance and texture to salami, though somewhat darker in color. Typically served as a cold cut or appetizer, Lebanon bologna has a distinct tangy flavor, moreso than other generally similar fermented meat products such as summer sausage. Hardwood smoking imparts a strong smokiness to the traditionally prepared versions of the product; increasingly, liquid smoke is used as a substitute for this costly time- and labor-intensive process.
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Following Robert Mondavi's lead in renaming Californian Sauvignon Blanc Fumé Blanc (partially in reference to Pouilly Fumé, but also to denote the smokiness of the wine produced from flinty soil and oak barrel ageing), there was a trend for oaked Sauvignon Blanc in New Zealand during the late 1980s. Strong oaky overtones dropped out of fashion through the 1990s but have since made a come-back, with several makers now offering oak-aged Sauvignon Blanc (Greywacke, Dog Point, te Pa Sauvignon Blanc 'Oke', Sacred Hill “Sauvage”, Jackson Estate "Grey Ghost", and Saint Clair “Barrique”).
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Another widespread practice was the storage of amphoras in a smoke chamber called a fumarium to add smokiness to a wine's flavor. Passum, or wine made from dried grapes or raisins, was also particularly popular and was produced in the eastern Mediterranean. It was widely used in ritual contexts and also found popularity in the kitchen and medicinal spheres. The term "wine" spanned a broad spectrum of wine-based beverages, the quality of which depended on the amount of pure grape juice used and how diluted the wine was when served.
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The slower the process and the more filters used, the more impurities will be collected, but at increasing cost. Because this process is believed to sometimes affect the taste of the whisky, for example, by removing peat particles that contribute to the smokiness of the flavor, some distilleries pride themselves on not using this process. Non-chill- filtered whisky is often advertised as being more "natural", "authentic", or "old-fashioned". For example, the Aberlour Distillery's distinctively flavored A'bunadh whisky, Laphroaig's Quarter Cask bottles, and all of Springbank distillery's whiskies are not chill-filtered and are advertised as such.
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The taste of bacon martinis is similar to that of vodka martinis, but with a spicier and saltier bacon flavor and a tangy "heat". According to a saloon owner, the pork fat reacts with vodka to give the drink its unique taste. Reviews of the beverage have been varied, with one drinker comparing it to Castrol motor oil, and a bacon enthusiast saying it was a satisfying and delicious beverage on many levels. A club in San Francisco was selling bacon martinis with bourbon instead of vodka (which is actually a Mitch Morgan), arguing that vodka absorbs too much of the charcoal smokiness flavor.
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An unoaked Chardonnay from the Russian River Due to the "malleability" of Chardonnay in winemaking and its ability to reflect its terroir, there is not one distinct universal "style" or set of constants that could be applied to Chardonnay made across the globe. According to Jancis Robinson, a sense of "smokiness" is one clue that could be picked up in a blind tasting of Chardonnay but there are many styles that do not have any "smokey" notes. Compared to other white wine grapes like Sauvignon blanc, Gewürztraminer and Viognier-Chardonnay has a more subtle and muted nose with no overwhelming aromatics that jump out of the wine glass. The identifying styles of Chardonnay are regionally based.
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Chefs who trained with Barbara went on to illustrious careers with chefs like Wolfgang Puck. Staff alumni from the restaurant include the Vietnamese-American filmmaker Paul Kwan and the opera singer Julie Queen and sous chef and later restaurant owner Richard Katz. Chef Nance Tourigny worked with Tropp in the early 1990s and went on to establish her successful personal chef business in Seattle working for prominent clients like Craig McCaw. Tropp's enthusiasm for wok cooking was almost mystical -- chefs were instructed from day one on creating a proper, a column of smoke summoned from the center of the wok with clanging wok tools, where seared vegetables and meats were tossed about and gained a delicious smokiness that is the true hallmark of wok flavor.
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This process would not be possible in the type of kilns that were more common in the past, that burned coal or coke as fuel because the soot in the smoke would cause the grain to become discolored and contribute undesirable harsh flavors. The exact degree of smokiness that resulted from the oak kilning in historical times is not known. The smoke from the malting process also adds chemical components to the finished product that help preserve it, giving it a long shelf life despite its low alcohol content. One story is told of a box of Grodziskie being found in the 1950s, buried in the sands of North Africa, that was left behind by German soldiers during World War II. The beer was opened and found to be as fresh as the day it was made.
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