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Made with boysenberries, often simmered into a softer sweeter "preserve"-type gel, most frequently with a second covering crust, either lattice or with only a few cutouts. [citation needed] Bridie: United Kingdom Savory A small, savory pie filled with minced steak, butter, and beef suet seasoned with salt and pepper. Sometimes with an addition ...
Taste, along with the sense of smell and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. [2] [3] The gustatory cortex is responsible for the ...
A clue or a hint is a piece of information bringing someone closer to a conclusion [1] or which points to the right direction towards the solution. [2] It is revealed either because it is discovered by someone who needs it or because it is shared (given) by someone else.
Liquorice (Commonwealth English) or licorice (American English; see spelling differences; IPA: / ˈ l ɪ k ər ɪ ʃ,-ɪ s / LIK-ər-ish, -iss) [1] is a confection usually flavoured and coloured black with the extract of the roots of the liquorice plant Glycyrrhiza glabra. A variety of liquorice sweets are produced around the world.
Brown sauce is a condiment commonly served with food in the United Kingdom and Ireland.It is normally dark brown in colour. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce.
Aftertaste: the taste left on the palate after wine has been swallowed. "Finish" is a synonym. [4] Alcoholic: a wine that has an unbalanced presence of too much alcohol. [4] Aroma: the smell of a wine. The term is generally applied to younger wines, while bouquet is reserved for more aged wines. [5]
Retort for continuous steam distillation dating from around 1960. Distillation is an ancient practice that can be traced back to the first century AD. [5] The distillation of alcohol may have been carried out reliably by al-Kindī (c. 801–873 CE), al-Fārābī (c. 872–950), and al-Zahrāwī (Latin: Abulcasis, 936–1013), [6] as well as by the School of Salerno in the 12th century.
The French word tarte can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. [1] While many tarts are also tart, in the sense of sour in taste, this appears to be a coincidence; the etymologies of the two senses of the word are quite separate.