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Taste disorders Taste disorders
Dysgeusia Definition Dysgeusia is a disorder of the sense of taste. Description Any condition that affects the ability to taste is referred to as dysgeusia. While dysgeusia is often used to describe any change in the sense of taste, more specific terms include ageusia (complete loss of the... Read more
linseed oil linseed oil
linseed oil amber-colored, fatty oil extracted from the cotyledons and inner coats of the linseed. The raw oil extracted from the seeds by hydraulic pressure is pale in color and practically without taste or odor. When boiled or extracted by application of heat and pressure, it is darker and has a... Read more
loquat loquat
loquat , small ornamental evergreen tree ( Eriobotrya japonica ) and its fruit. It belongs to the family Rosaceae ( rose family) and is probably indigenous to China. It has been grown from antiquity in Japan and N India and is cultivated also in Indochina, the Mediterranean region, and to some... Read more
taste bud taste bud
taste bud A small sense organ in most vertebrates, specialized for the detection of taste. In terrestrial animals taste buds are concentrated on the upper surface of the tongue. They contain gustatory receptors, which are sensitive to four types of taste: sweet, salt, bitter, or sour. The taste bud... Read more
tartar emetic tartar emetic
tartar emetic poisonous, odorless, transparent rhombic crystals or white powder with a metallic, sweetish taste. Chemically, it is potassium antimony tartrate, KSbC 4 H 4 O 7 · 1/2 H 2 O. It is used as a mordant in dyeing. Medically, it was formerly used as an emetic and expectorant, to... Read more
acids and bases acids and bases
acids and bases two related classes of chemicals; the members of each class have a number of common properties when dissolved in a solvent, usually water. Properties Acids in water solutions exhibit the following common properties: they taste sour; turn litmus paper red; and react with certain... Read more
taste taste
taste response to chemical stimulation that enables an organism to detect flavors. In humans and most vertebrate animals, taste is produced by the stimulation by various substances of the taste buds on the mucous membrane of the tongue . A taste bud consists of about 20 long, slender cells; a tiny... Read more
Taste and Smell Taste and Smell
TASTE AND SMELL The sense of taste influences food preferences and food choices. When people describe how food tastes, they are actually talking about food flavor, and not just the basic tastes of sweet, sour, salty and bitter. The range of flavor experiences also includes aroma, texture, and mouth... Read more
Sauces Sauces
SAUCES SAUCES. Sauces are food preparations with a fluid consistency, often with nutritional richness and a relatively pronounced taste, that are used to complement other foods. Although they typically stand out as a special development of cookery, their social and historical importance tends to... Read more
George Puttenham George Puttenham
George Puttenham , d. 1590, English author. The Arte of English Poesie (1589), generally considered the best treatise on English versification of its time, has been attributed to him. The book, which shows discriminating taste and wide classical knowledge, has also been ascribed to his brother ... Read more

Related newspaper, magazine, and trade journal articles from HighBeam Research

DINING OUT
Newspaper article from: The Boston Globe (Boston, MA) ...consistency and a rich taste. The fried calamari ($8.99), served with tartar and marinara sauces, is billed as one of the restaurant's "Titanic Appetizers." It was...was too bland for his taste. However, an excellent...raisingly hot wasabi ...

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