Word: flavorings
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...Flavor of Love...
While there’s an argument to be made for appreciating coffee’s natural flavor, as a utilitarian drinker, I don’t find it too compelling. I know, I know, there’s Jamaican Blue Mountain, there’s Tanzanian peaberry—there are plenty of obscure beans to delight the connoisseur. After all, coffee is an acquired taste. But so is anything, I would imagine, if you work hard enough at acquiring...
...started the meal with fried oysters and remoulade (tartar sauce’s more interesting cousin, an aioli-based condiment usually flavored with pickles, chili, a touch of curry powder, and other ingredients particular to each chef). Fried oysters are classic Cajun fare, using a mollusk loved by the French but, at the time of the dish’s creation, inexpensive and largely overlooked in the United States. Tossed in a thin, crunchy batter and deep-fried, the juicy oysters, drenched in tangy remoulade, burst with flavor and steam heavily when they split open. Tupelo’s were...
...roux, a classic French soup base which is used as one of the soup’s two main thickeners. It’s formed by nothing other than flour and butter, burnt together in a large stockpot until it bubbles golden and then rich dark brown, its flavor maturing into a sweet, nutty richness neither of the ingredients alone suggests. Nearly all gumbos have tomatoes, chicken, rice, sausage, and red pepper flakes, and are thickened by okra. Okra is a small, green squash-like vegetable whose sappy secretion transforms gumbo from a thick stew to something halfway towards gelatinous...
...promise much in the way of dynamic variety or musical progression, Luisi did what he could with a compositionally-constrained piece. Honegger, one of six composers loosely identified as leaders of the musical avant-garde movement in the 1920s, employed languid horns and murmuring strings to capture the flavor of first light in a pastoral setting...