The meat loses up to 40% of its original weight during aging. In Valtellina, a similar process is applied to smaller pieces of meat. This produces a more strongly flavoured product, slinzega. Traditionally, horse meat was used for slinzega, but now other meats, such as venison and pork, are used as well.
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The leaves are strongly flavoured and used for stuffings of meat and poultry, beef, lamb and game. The herb is used as a substitute for oregano to mask the strong odors and flavors of fish, mutton, and goat. Fresh leaves are used to scent laundry and hair. It is also grown as an ornamental plant.
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The nectar is extracted traditionally by washing in coolamons of water which is subsequently consumed as a beverage. The scented flower also produces a light to dark amber honey depending on the district. It is strongly flavoured and candies readily and is not regarded as a high quality honey, but nevertheless is popular.Cribb, A.B. & J.W., Useful Wild Plants in Australia, Collins 1982, p.
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Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook up rice, pepperpot is one of Guyana's national dishes. Pepperpot is a stewed meat dish, strongly flavoured with cinnamon, cassareep (a special sauce made from the cassava root) and other basic ingredients, including Caribbean hot peppers.
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Allahabadi Surkha are a variety of guava having deep pink color inside instead of the typical white color and an apple red exterior skin. This fruit is sweet, and strongly flavoured with few seeds and is slightly depressed at both ends. The plants are vigorous, dome shaped and compact.Psidium guajava These guavas are cultivated across the Allahabad, Uttar Pradesh region in the northern belt of India.
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Tyrolean grey cheese (Graukäse) is a strongly flavoured, rennet-free cows-milk acid-curd cheese made in the Tyrolean Alp valleys, Austria. It owes its name to the grey mold that usually grows on its rind. It is extremely low in fat (around 0.5%) and it has a powerful penetrating smell. The cheese is registered as protected designation of origin under the official name Tiroler Graukäse g.
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Hare is traditionally cooked by jugging: a whole hare is cut into pieces, marinated and cooked slowly with red wine and juniper berries in a tall jug that stands in a pan of water. It is traditionally served with (or briefly cooked with) the hare's blood and port wine. Hare can also be cooked in a casserole. The meat is darker and more strongly flavoured than that of rabbits.
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Golden ginger ale; which is dark colored and more strongly flavoured; and dry ginger ale, which is more common today. Dry ginger ale was developed during prohibition when ginger ale was used as a mixer for alcoholic beverages which made the stronger flavour of the golden variety undesirable. Dry ginger ale quickly became more popular than golden, and today golden ginger ales like Sussex are an uncommon and usually a regional drink.
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They are best when combined with other strongly flavoured foods such as garlic, chili peppers, dried shrimp or shrimp paste, as in sambal petai. When young, the pods are flat because the seeds have not yet developed, and they hang like a bunch of slightly twisted ribbons, pale green, almost translucent. At this stage they may be eaten raw, fried or pickled. Young tender pods with undeveloped beans can be used whole in stir-fried dishes.
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Australian herbs and spices were used by Aboriginal peoples to flavour food in ground ovens. The term "spice" is applied generally to the non-leafy range of strongly flavoured dried Australian bushfoods. They mainly consist of aromatic fruits and seed products although Australian wild peppers also have spicy leaves. There are also a small number of aromatic leaves but unlike culinary herbs from other cultures which often come from small soft-stemmed forbs, the Australian herb species are generally trees from rainforests, open forests and woodlands.
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Tilsit can be eaten cubed in salads, melted in sauces, on potatoes, in flans, or on burgers. Using the reimported recipe, Tilsiter has been manufactured in Switzerland since 1893 and in Germany since 1920, where it is known as the protected brand Holsteiner Tilsiter. Swiss Tilsiter is mainly produced in three varieties. A mild version (green label) is made from pasteurised milk, a more strongly flavoured one from fresh, unpasteurized milk (red label), and the yellow-labeled "Rahm- Tilsiter" is produced from pasteurized milk with added cream.
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The cultivars 'Ben Connan', 'Ben Lomond' and 'Ben Sarek' have gained the Royal Horticultural Society's Award of Garden Merit. and new varieties are being developed continually to improve frost tolerance, disease resistance, machine harvesting, fruit quality, nutritional content and fruit flavour. Varieties producing green fruit, less strongly-flavoured and sweeter than typical blackcurrants, are cultivated in Finland, where they are called "greencurrants" (viherherukka). In Poland, the Research Institute of Horticulture has done work on improving the blackcurrant with regard to disease and pest resistance, fruit quality, adaptations to local conditions and mechanical harvesting.
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The use of fresh vegetables and lentils made using minimum spices but cooked delicately to keep the flavour of the food intact was devised. They omitted the use of pungent flavours, that of onion and garlic, which emitted a strong odour and required a longer cooking duration. They also avoided the use of these strongly flavoured ingredients because food prepared was first offered to the gods – an act which the Bhatias call Bhog Dharanu. Use of onion or garlic rendered the food tamasic ("impure"), hence these were not used.
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Herdwicks are a dual-purpose breed, producing strongly flavoured lamb and mutton and a coarse, grey wool. The slowly maturing breed is one of the most hardy of all the British hill sheep breeds, withstanding the cold and relentless rain of the Lake District at heights upwards of 3,000 feet (about 1,000 metres). Most Herdwicks spend winter on the fells, from approximately December to April. They are normally left to graze freely on the hillsides (without any additional feed), but each ewe tends to stay in her heaf (the local term for heft), the same small area of fell.
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Alberta Premium (produced by Alberta Distillers Ltd, of Calgary, Alberta, Canada) is one of the few remaining 100% rye grain rye whiskies produced in North America. The brand is owned by Beam Suntory HighBeam Alberta Premium won "Canadian Whisky of the Year" in Jim Murray's 2006, 2007, 2008 and 2009 Whisky Bibles.Whisky Bible The whisky is quite strongly flavoured for a Canadian whisky, and could be considered less approachable (analogously to the Islay malts in the Scotch whisky domain). There is a distinctively firm, somewhat acid note from the rye grain, which distinguishes Alberta Premium to any taster in a blind lineup of Canadian Whiskies.
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Javier Dronda Martínez, Con Cristo o contra Cristo. Religión y movilización antirrepublicana en navarra (1931-1936), Tafalla 2013, , 9788415313311, p. 53 Some were strongly flavoured by Carlism, like the annual pilgrimage to Javier,in terms of attendance in the 1960s the Javieradas were eclipsed by another Carlist annual gatherings, namely the Montejurra aplecs, which were also launched by Baleztena, namely Ignacio's sister Dolores, see Francisco Javier Caspistegui Gorasurreta, Navarra y el carlismo durante el régimen de Franco: la utopía de la identidad unitaria, [in:] Investigaciones históricas: Época moderna y contemporánea, 17 (1997), p. 309. In 1970s Montejurra dramatically lost popularity and attracts few hundreds now, see Jeremy MacClancy, The Decline of Carlism, Reno 2000, , p.
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In 1930 Oscar Benson and Colonel 'Bertie' Dickson purchased a small confectionery business at 164 Church street in Kensington, London, with the chocolates made in a tiny basement below the shop. They used the first syllable of each of their surnames to come up with the name Bendicks. A box of Bittermints In 1931 Benson's sister-in-law, Lucia Benson, came up with a dark chocolate so bitter that it was virtually inedible on its own, and combined it with a mint fondant that was so strongly flavoured with mint oil that it was also difficult to eat on its own. When the two parts were combined they produced a very palatable chocolate that they named Bendicks Bittermints. The chocolate coating contains 95% cocoa solids.
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This led to the realisation that many strongly flavoured native food plants have spice-like qualities. Following popular TV programs on "bush tucker", a surge in interest in the late 1980s saw the publication of books like Bushfood: Aboriginal Food and Herbal Medicine by Jennifer Isaacs, The Bushfood Handbook and Uniquely Australian by Vic Cherikoff, and Wild Food Plants of Australia by Tim Low. An advantage of growing the native foods is that they are well adapted to Australia’s environment, in particular at the extreme ends, they are ecologically sound. Bush tucker ingredients were initially harvested from the wild, but cultivated sources have become increasingly important to provide sustainable supplies for a growing market, with some Aboriginal communities also involved in the supply chain.
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In Australia, Arnott's Biscuits manufactures four different regional varieties of ginger nut to suit the tastes of people in different states. In Canada and the United States, the usual term is ginger snaps, and they are generally round drop cookies, usually between thick, with prominent cracks in the top surface. Scandinavian ginger nuts, also called ginger bread or "brunkage" in Danish (literally meaning "brown biscuits"), pepparkakor in Swedish, piparkakut in Finnish, piparkūkas in Latvian, piparkoogid in Estonian and pepperkaker in Norwegian (literally, pepper cookies), are rolled quite thin (often under thick), and cut into shapes; they are smooth and are usually much thinner and hence crisper (and in some cases, more strongly flavoured) than most global varieties. Cloves, cinnamon and cardamom are important ingredients of these, and the actual ginger taste is not prominent.
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Although the recital of the difficulties of travel and of finding accommodation perhaps becomes a little repetitive, Browne writes with a graphic turn of phrase and gives a spirited idea of the problems of travelling off the beaten track in the 1860s. Food was often a problem, as, for instance, in the small town of Die, in the Dauphiné, where the ravenous Browne, after rejecting various other offerings, faced up to the cold mutton, not withstanding the footprints of mice in the cold gravy, only to find that it was so strongly flavoured with garlic that he could not eat it. It must not be thought that he was squeamish. He was evidently a well-seasoned traveller, and some of the hardships, such as wearing wet clothes for days on end, are mentioned almost as a matter of course.
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