Definitely thought it was going to be a strong flavor.
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Gorgonzola has a very strong flavor, but I didn't taste a thing.
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The garlic salt balances out against the strong flavor of the meat.
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The meat has a strong flavor since it's very young and tender.
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Meanwhile, sesame oil has a particularly strong flavor often used in Asian dishes.
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I let it steep for five minutes, which produces strong flavor and dark color without bitterness.
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"The proteolytic pattern of the mold is unique, giving the cheese its particular strong flavor," she says.
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It has a strong flavor of Britishness, with pubs named "The Gibraltar Arms"' and "The Angry Friar".
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It looked and acted like actual ground beef, and added a strong flavor foundation to the sauce.
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Exporting pig offal to China has been a money-maker because consumers there enjoy its strong flavor.
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It gives a strong flavor, and after that the fresh pomegranate gives a delicious shiver on your tongue.
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The sea salt helps bring out the strong flavor of the dark chocolate, and makes them so addicting.
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RICHARDS: That strong flavor profile we have — the spice, the smoke, the heat — those didn't come from any English settlers.
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World famous tea These tea plantations are the starting point for the world famous Assam tea, known for its strong flavor and aroma.
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It has a 3-layer filtration system that's designed to trap even the smallest coffee grounds to produce a full-bodied (extra strong) flavor.
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The milk alternative is rich and creamy, sure, but it has such a strong flavor that it may not lend itself to being as multifunctional as almond milk.
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It had a consistency like bresaola, and a strong flavor that was at once meaty and cheesy, and also something else entirely, which might generously have been characterized as umami.
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However, preserved animal corpses are a strong flavor in any home-décor scheme; you should feel grateful that Mike has even a small taste for it, and respect his limits.
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I feel like if you throw a cocktail like a Manhattan in there, it may not be completely blowing out your palate while eating, but it is a very strong flavor nonetheless.
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"Americans were not used to the strong flavor of Italian espresso, so Lino would keep saying, 'more latte'," Craig Becker, who owned the cafe before its closure, told the Daily Californian in 26.
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Poitras co-launched that platform's The Intercept too, so the documentary has a strong flavor of the Oscar-winning documentary maker to it (she won in 2015 for the Edward Snowden portrait Citizenfour).
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And yet for all its formidable power, Ashley's version at Prune has achieved a harmony among the cardamom, cilantro, garlic and serranos — a difficult-to-achieve union given the strong flavor of each ingredient.
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I don't make a lot of cocktails with vodka, because it doesn't have a particularly strong flavor; I tend to use it where I don't want to overwhelm the subtle flavors of other ingredients.
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Because it's a meat that doesn't have a strong flavor, you can add seasoning to it to make it shine, so I added a cured egg yolk, black garlic mayonnaise, and salt-and-vinegar chips.
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"Truffles have a strong flavor, so it's important that they come into contact with the egg yolks early on," explains Emmanuel Bréant, the manager of a nearby hotel, who agrees to give us some tips for a successful omelette.
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It's a question that former Costco employee Alex Barrett answered on Quora:"The Costco hot dog has a rather strong flavor, as far as hot dogs go, which can be redoubled with copious portions of complimentary condimentary onions," he wrote.
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This light, faintly tangy "sissel" rye (sissel is the Yiddish word for caraway) spread across the United States with Jewish delis; as in Scandinavian smorrebrod, the strong flavor of rye is perfect with rich and salty fillings, like pastrami, kosher salami and chopped liver.
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In 1908, the unusual and strong flavor of kelp dashi was identified by Kikunae Ikeda as umami, the "fifth flavor", attributed to human taste receptors responding to glutamic acid.
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Xtabentún may have its origin in balché, a ceremonial liquor produced by the Maya.Grupo AMSA (Spanish) The strong flavor did not appeal to the Spanish conquistadores, so they introduced anise and took away the tree bark and corn.
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The PDO cheeses of Apulia are the aged caciocavallo Silano, canestrato Pugliese and fresh mozzarella di bufala Campana. Other cheeses include caciocavallo podolico, cacioricotta Pugliese, pallone di Gravina and several varieties of ricotta, of which ricotta forte has an especially strong flavor.
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The result was a cigarette which had both a strong flavor and a distinctive aroma. Gitanes Blondes are available, filtered, in Light and Regular. The Gitanes Brunes are available in 70mm versions, filtered and unfiltered. In 2010, the size and content of the regular Gitanes were reduced.
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The whey is further curdled at and separated. The whey-condensate is called Ziger and is pressed into cones for 6 to 8 days. The cones are then dried for 2 to 6 months. The resulting cheese is hard, green with a strong flavor and aroma.
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This powdered tuna is packed nowadays in small plastic packets, already pounded or crushed. Maldive fish is used in a number of Sri Lankan dishes, sometimes retaining its strong flavor as the main ingredient, like in Sini Sambal, which keeps indefinitely stored in an airtight jar.
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Sweet, strong flavor. ;Lisa: almost smooth ;Local Serena ;Lope Concha ;Madeira: Bulky fruit usually with thick green peel. It has a heart shape, having a skin with some small protuberances. Its pulp is white, sweet, creamy, juicy, having a slightly acid and delicate, with a pronounced fragrance.
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Much of this production is certified organic. Saffron from the region is PDO protected due to its particularly high quality colour and strong flavor; no other region of Greece produces Red Saffron. Greek Red Saffron, as provided by the Kozani Cooperative, has a guaranteed coloring strength of 230.
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The tayberry fruit are cone shaped and are a reddish-purple color when ripe. They can be up to long. Similar to the blackberry, the receptacle (the "core") remains in the berry when it is picked. The tayberry is less acidic than the loganberry, with a strong flavor.
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Compared to other nut oils, pistachio oil has a particularly strong flavor. Like other nut oils, it tastes similar to the nut from which it is extracted. Pistachio oil is high in Vitamin E, containing 19mg/100g. It contains 12.7% saturated fats, 53.8% monounsaturated fats, 32.7% linoleic acid, and 0.8% omega-3 fatty acid.
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The consumption of mole is strongly associated with celebrations. In Mexico, to say "to go to a mole" () means to go to a wedding. Mole has a strong flavor, especially the dark ones and is considered to be an acquired taste for most. This has spawned another saying, "(estar) en su mero mole", which means something like "one's cup of tea".
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Instant noodles before boiling. ;Instant noodle : Invented by Momofuku Ando, a Taiwanese-Japanese inventor, in 1958."Meet Momofuku Ando, inventor of Ramen Noodles" ;Monosodium glutamate : Invented and patented by Kikunae Ikeda.History of Property Rights - Ikeda, Kikunae ;Umami : Umami as a separate taste was first identified in 1908 by Kikunae Ikeda of the Tokyo Imperial University while researching the strong flavor in seaweed broth.
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The main flavor components of ghee are carbonyls, free fatty acids, lactones, and alcohols. Along with the flavor of milk fat, the ripening of the butter and temperature at which it is clarified also affect the flavor. For example, ghee produced by the clarification of butter at 100 °C or less results in a mild flavor, whereas batches produced at 120 °C produce a strong flavor.
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Nattō topped with karashi mustard and long onion is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Nattō is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture.
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Beer is one of several common alcoholic beverages consumed in Haiti, often drunk at festivals, parties, and occasionally downed with a meal. The most consumed brand of beer in Haiti is Prestige, a mild lager with a light and crisp yet mildly sweet taste with a vague yet strong flavor reminiscent of several American-style beers. Prestige is brewed by Brasserie Nationale d'Haiti (owned by Heineken).
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Bridging the gap between cigars and cigarettes More was the first successful 120 mm cigarette. It had a strong flavor and when introduced was higher in tar and nicotine than most filter cigarettes on the market. It is sold in both the full flavor and menthol flavors. It is currently considered a niche brand by R.J. Reynolds, still sold, but not promoted by advertising.
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This had earned the title as Palli Kabi (the rural poet). The structure and content of his poetry bears a strong flavor of Bengal folklore. His Nakshi Kanthar Math (Field of the Embroidered Quilt) is considered a masterpiece and has been translated into many different languages. Jasimuddin was introduced with Abbas Uddin by poet Golam Mostofa in a musical program held in Kolkata in 1931.
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Clemole or tlemole is a traditional dish in Mexican cuisine. It is a soup where meat, vegetables and strong flavor elements are combined. When beef or poultry meat is fried and boiled in a stock pot, then green beans, corn chunks and pumpkin pieces are added. Chili peppers are roasted, soaked in hot water and ground on a metate with a little garlic, cloves and black pepper.
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Thymol (also known as 2-isopropyl-5-methylphenol, IPMP) is a natural monoterpenoid phenol derivative of cymene, C10H14O, isomeric with carvacrol, found in oil of thyme, and extracted from Thymus vulgaris (common thyme), Ajwain and various other kinds of plants as a white crystalline substance of a pleasant aromatic odor and strong antiseptic properties. Thymol also provides the distinctive, strong flavor of the culinary herb thyme, also produced from T. vulgaris.
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Because of the strong flavor of anchovies, they are also an ingredient in several sauces, including Worcestershire sauce, remoulade and many fish sauces, and in some versions of Café de Paris butter. Anchovies are a popular pizza topping in some places. In Roman times, anchovies were the base for the fermented fish sauce garum. Garum had a sufficiently long shelf life for long-distance commerce, and was produced in industrial quantities.
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Some cooks make a single cut or a cross in the center of the stem to aid the penetration of heat. The cross cut may, however, be ineffective. Overcooking renders the buds gray and soft, and they then develop a strong flavor and odor that some dislike for its garlic- or onion-odor properties. The odor is associated with the glucosinolate sinigrin, a sulfur compound having characteristic pungency.
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Garum had a sufficiently long shelf life for long- distance commerce, and was produced in industrial quantities. Anchovies were also eaten raw as an aphrodisiac. Today, they are used in small quantities to flavor many dishes. Because of the strong flavor, they are also an ingredient in several sauces and condiments, including Worcestershire sauce, Caesar salad dressing, remoulade, Gentleman's Relish, many fish sauces, and in some versions of Café de Paris butter.
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It plays an important role in Bulgarian cuisine, providing a strong flavor to a variety of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, red sweet pepper,and summer savory. When these are mixed it is called sharena sol ( 'colorful salt'). Summer savory, known as cimbru, is used in Romanian cuisine, especially in sarmale (stuffed cabbage or grape leaf rolls) and in mititei (grilled ground meat rolls).
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Raw mashua tuber is bitter due to glucosinolates, but the bitterness diminishes after cooking, freezing, or pounding.10 perennial veggies to grow, San Francisco Gate The tubers comprise as much as 75 percent of the mature plants by dry weight (40 percent is typical for cereals). Up to 75 percent of dry matter reaches the tubercle.Peace Diaries Workspace Popularization of mashua may be limited by its strong flavor, and its reputation as an anaphrodisiac.
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Bangladeshi spices include a variety of spices that are grown across South and Southeast Asia. Many of the spices are native to the region of Bangladesh, while the others were imported from similar climates and have since been cultivated locally for centuries. Spices are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first.
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At this point the starter vegetables are discarded and pickling vegetables are buried in the bed for as little as a few hours to as long as several months for very strong flavor. Some sources recommend a maximum pickling time of one month. Others suggest that pickles can be left for years in a well-kept nuka-bed. Unpleasant smells such as a "sour" or "stinky" aroma may indicate a problem with the nuka-bed.
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Still Life with Anchovies, 1972, Antonio Sicurezza A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to cure, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turning a deep grey. Pickled in vinegar, as with Spanish boquerones, anchovies are milder and the flesh retains a white color. In Roman times, anchovies were the base for the fermented fish sauce garum.
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It is a significant source of some B-complex vitamins and contains trace amounts of several other vitamins and minerals. Sometimes nutritional yeast is fortified with vitamin B12. Nutritional yeast has a strong flavor that is described as nutty or cheesy, which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of cheese; for example, in mashed and fried potatoes, in scrambled tofu, or as a topping for popcorn.
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Lingonberries are common throughout Finland Arctic wild berries are distinctively featured in Finnish cuisine with their strong flavor and high nutrient content. Traditionally, they were eaten fresh in summer and dried at other times of year. It is still quite common to go picking berries straight from the forests. Wild raspberries, bilberries and lingonberries (cowberries) are found in almost every part of Finland, while cloudberries, cranberries, arctic brambles and sea buckthorns grow in more limited areas.
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Hall et al (2003), p. 147. > To make a meal from most mushrooms, you probably hope to find at least a > half dozen to a dozen, depending on the size. The large Calvatia species are > special, because one or two at the most will probably be sufficient for a > dinner for two. While this puffball does not have a strong flavor of its > own, it is still quite good, and its ability to absorb flavors makes it a > rewarding find.
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Raw piure in Valparaíso The meat, which has a strong flavor, can be eaten raw or cooked. Its taste has been described as like that of iodine or "something like a sea urchin though less delicate in flavor" and a "slightly bitter, soapy taste". It is usually cut into small pieces, and flavored with chopped onion, cilantro, and lemon. Minced and boiled, it serves as an element of many dishes, particularly arroz con piure picado, or "rice with minced piure".
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They range from to in adult length, and the body shape is variable, with slenderer fish in northern populations. A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in the characteristic strong flavor associated with anchovies, and their flesh turns deep grey. Anchovies pickled in vinegar, as with Spanish boquerones en vinagre, are milder, and the flesh retains a white color.
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It was the first time Miles Davis had recorded with a big band for over 20 years. Aura, however, is not a conventional big band jazz album. The music is perhaps best categorized as fusion jazz with a strong flavor of modern classical music, as many of the orchestral passages reveal Mikkelborg's inspiration from composers like Olivier Messiaen and Charles Ives.The 10-note opening theme is played freely against a dissonant background chord in a manner reminiscent of Ives' "The Unanswered Question".
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Bosley Crowther of The New York Times panned the film, writing that Seaton had "borrowed and invented a series of episodes that are quaintly sentimental and romantic but they have the strong flavor of myth. Furthermore, they are strung together in such a loose and senseless way and are played with such calculated cuteness that the monotony of them palls." Variety called it "a heart-warming comedy, engagingly acted, slickly produced and directed." "A pleasant, heart- warming comedy-drama," agreed Harrison's Reports.
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Foods that have a strong flavor-calorie relationship (such as fast food or donuts) raise the set point, whereas bland foods which are slowly digested (like extra light olive oil or fructose mixed with water) lower the set point. Roberts states that the diet is based upon connecting two unconnected fields: weight control and associative learning. Because of this, the research behind the diet is from multiple fields, ranging from Pavlovian psychology to physiology to rat psychology.Science behind the diet on SethRoberts.
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Prahok wrapped in banana leaves and grilled and served with fresh green vegetables and steamed rice. Prahok (ប្រហុក) is a crushed, salted and fermented fish paste (usually of mudfish) that is used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the months when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, such as soups and sauces.
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Zest is popular in cooking because it contains oils and has a strong flavor similar to that of the orange pulp. The white part of the rind, including the pith, is a source of pectin and has nearly the same amount of vitamin C as the flesh and other nutrients. Although not as juicy or tasty as the flesh, orange peel is edible and has significant contents of vitamin C, dietary fiber, total polyphenols, carotenoids, limonene and dietary minerals, such as potassium and magnesium.
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Horror is something that is a really strong flavor, so just little drops of it is the best recipe." The series is a commentary on "youth culture and college culture", with characters like Dean Munsch and Wes Gardner providing the adult commentary. "He's connected in a way that it's harder for him to be objective about, because his daughter, Grace, is there. Then you have the dean, and she lives having seen this culture develop over the course of her years as an educator, and she's reacting to it.
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There are a number of recipes that use giblets. If a bird is to be stuffed, the giblets are traditionally chopped and added to the stuffing; however, the USDA recommends cooking giblets separately from the rest of the bird.USDA Cooking and Food Handling (Cooking Frozen Foods) If not, they can be used for other purposes, such as giblet pie or, a Southern U.S. favorite, giblet gravy. With the exception of giblet gravy, the liver is not usually included in these recipes, as its strong flavor tends to overpower other ingredients.
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Pure cherry juice has a strong flavor and can have high acidity, so when produced commercially as a beverage product it is sometimes diluted with water to make it more palatable. Sugar syrup or dry sugar is sometimes added to the product when produced as a beverage. Mixtures of both hot-pressed and cold-pressed juices are sometimes used in the production of cherry juice beverages, which allows for a product that has a desirable coloration and flavor for consumers. Cherry juice is also produced as a carbonated beverage product.
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In Yunnan, China, several ethnic minority groups produce Rushan and Rubing from cow's milk. Cheese consumption may be increasing in China, with annual sales doubling from 1996 to 2003 (to a still small 30 million U.S. dollars a year). Certain kinds of Chinese preserved bean curd are sometimes misleadingly referred to in English as "Chinese cheese" because of their texture and strong flavor. Strict followers of the dietary laws of Islam and Judaism must avoid cheeses made with rennet from animals not slaughtered in a manner adhering to halal or kosher laws.
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Boat noodles or kuaitiao ruea (, ) is a Thai style noodle dish, which has a strong flavor. It contains both pork and beef, as well as dark soy sauce, pickled bean curd, and some other spices, and is normally served with meatballs and pig's liver. The soup also contains lueat mu sot or lueat nuea sot (), which is pig or cow blood mixed with salt and spices, to season the soup. The color of the soup is similar to beef noodle soup () but considerably thicker due to the blood added.
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Etter became known for his insistence on the value of using unimproved parent material, often taken from wild strains, and he frequently made 'wide' crosses between widely divergent genetic types. In his work with strawberries, he showed other breeders the value of the beach strawberry (Fragaria chiloensis) as a source of germplasm conveying vigor, productivity, flavor, and disease resistance. He also worked in a more minor way with F. virginiana species. By 1910, Ettersburg 121 had become the leading variety in the Willamette Valley, Oregon, because its firm flesh, high color, and strong flavor meant that it canned well.
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Early in the 20th century, the Bush Terminal Company commissioned architects Kirby, Petit & Green to design its headquarters building in Manhattan's Financial District at 100 Broad Street, near the intersection with Pearl and Bridge Streets. The relatively small yet notable five-story office building was located on the site of Manhattan's first church, built in 1633, and one book described the structure as having a "Gothic design with a strong flavor of Dutch."Stern, Robert A. M, Gregory Gilmartin, and John Montague Massengale (1983). New York 1900: Metropolitan Architecture and Urbanism, 1890–1915 New York: Rizzoli, 1983, p.
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They hurriedly packed up the beans, and did not open the straw bags until a few days later, by which time the beans had fermented. The soldiers ate it anyway, and liked the taste, so they offered some to Yoshiie, who also liked the taste. Prince Shotoku Another saying about the origin of nattō was based on Prince Shotoku, who wrapped the oddments of boiling soybeans in straw bags for his horse. As people happened to eat these fermented beans and found them delicious, this type of fermented stringy beans soon gained popularity in Japan because of its unique taste and strong flavor.
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In the summer, the species' diet consists of vegetation, such as shoots, roots, and berries, while in the winter it primarily eats bivalve molluscs, which it uses its sense of touch to catch, and algae. Unlike other goose species, its diet mostly consists of animals, causing its flesh to have a strong flavor. When living near water, it eats at the edge of water bodies, which has given it the name "Beach Goose". If the species feels threatened, it goes into a body of water and swims away until the threat is a safe distance from it.
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Historical rights were > invoked to serve the need of finding a refuge. Sternhell argued that after the Six-Day War in 1967, the threat to the Jews had disappeared, which changed the moral basis for retaining conquests: > No leader was capable of saying that the conquest of the West Bank lacked > the moral basis of the first half of the twentieth century, namely the > circumstances of distress on which Israel was founded. A much-persecuted > people needed and deserved not only a shelter, but also a state of its own. > [...] Whereas the conquests of 1949 were an essential condition for the > founding of Israel, the attempt to retain the conquests of 1967 had a strong > flavor of imperial expansion.
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In North America a variety of ducks and geese are hunted, the most common being mallards, Canada geese, snow geese, canvasback, redhead, northern pintail, gadwall, ruddy duck, harlequin duck, common, hooded and red-breasted merganser (often avoided because of its reputation as a poor-eating bird with a strong flavor). Also hunted are black duck, wood duck, blue-winged teal, green-winged teal, bufflehead, northern shoveler, American wigeon, and goldeneye. Sea ducks include oldsquaw (long tailed duck), eider duck, and scoter. Swans are hunted in only a few states in the United States, and in the UK (where they are historically considered a royal prerogative), but are hunted along with other wildfowl in many other countries.
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In Iceland, horse meat is both eaten minced and as steak, also used in stews and fondue, prized for its strong flavor. It has a particular role in the culture and history of the island. The people of Iceland supposedly were reluctant to embrace Christianity for some time largely over the issue of giving up horse meat after Pope Gregory III banned horse meat consumption in 732 AD, as it was a major part of many pagan rites and sacrifice in Northern Europe. Horse meat consumption was banned when the pagan Norse Icelanders eventually adopted Christianity in 1000 AD. The ban became so ingrained that most people would not handle horse meat, let alone consume it.
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The broth for the dish can be either a mixture of two broths, made from beef gopchang and brisket, respectively, or gomtang, a thin soup with a rich flavor made by simmering beef bones for a long time. If choosing the first type, the beef gopchang and brisket have to be boiled separately because beef gopchang has strong flavor that can affect the brisket broth and the meat. To make the beef gopchang broth, cleaned beef gopchang, onions, scallions, garlic, and ginger are placed in a large pot with a large amount of water and boiled until thoroughly cooked. Likewise, the brisket broth is prepared using the same method, using the same secondary ingredients to remove any bad odors that might persist.
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Kyopolou (Кьопоолу), a relish from the Balkans made from red bell peppers, eggplant and garlic Relish generally consists of discernible vegetable or fruit pieces in a sauce, although the sauce is subordinate in character to the vegetable or fruit pieces. Herbs may also be used, and some relishes, such as chermoula, are prepared entirely using herbs and spices. Relish can consist of a single type or a combination of vegetables and fruit, which may be coarsely or finely chopped; its texture will vary depending on the slicing style used for these solid ingredients, but generally a relish is not as smooth as a sauce-type condiment such as ketchup. Relish typically has a strong flavor that complements or adds to the primary food item with which it is served.
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Century eggs (), also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, millennium egg, skin egg and black egg, are a Chinese preserved food product and delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing. Through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12, during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds.
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The terms "pungent" () and "pungency" are rarely used in colloquial speech but are preferred by scientists as they eliminate the potential ambiguity arising from use of the words "hot" and "spicy", which can also refer to temperature and the presence of spices, respectively. For instance, a pumpkin pie can be both hot (out of the oven) and spicy (due to the common inclusion of spices such as cinnamon, nutmeg, allspice, mace, and cloves), but it is not pungent. (A food critic may nevertheless use the word "piquant" to describe such a pie, especially if it is exceptionally well-seasoned.) Conversely, pure capsaicin is pungent, yet it is not naturally accompanied by a hot temperature or spices. As the Oxford, Collins, and Merriam-Webster dictionaries explain, the term "piquancy" refers to mild pungency and flavors and spices that are much less strong than chilli peppers, including, for example, the strong flavor of some tomatoes.
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