Which Joe gave his name to ‘sloppy joes’? We look at five interesting sandwiches and their lexical origins.
The physical sensations in the mouth produced by a particular food.‘this Cabernet has a dense, tightly woven mouthfeel, with complex, chewy, and velvety tannins’
- ‘The fineness of a cocoa powder affects both the flavor development and the mouthfeel of the finished product.’
- ‘It's aged in Pedro Ximenez casks, and the color of the spirit is very deep mahogany, with a very smooth and viscous mouthfeel and texture and a very long finish.’
- ‘Currently, the trend of using de-fatted cocoa powders in ice cream applications is fading and ice cream processors are beginning to re-introduce medium or higher-fat cocoa powders to realize a smoother mouthfeel.’
- ‘As a group, these fish are generally darker than pollock, and the proteins do not set into a gel with the same strength and chewy mouthfeel as do pollock proteins.’
- ‘Its purpose is to establish a vocabulary for describing the sensations of astringency and mouthfeel in red wines.’
- ‘Each product was judged double-blind by a panel of American Tasting Institute professional chefs on a variety of criteria including taste, aroma, freshness, mouthfeel and overall impression.’
- ‘But to satisfy those who crave the texture and mouthfeel of a good steak, you need to develop something that mimics the texture of real meat.’
- ‘After distillation, the spirit undergoes micro-oxygenation, a technique frequently used to impart better mouthfeel to wines and, now, vodka.’
- ‘We Americans don't care how the cheese tastes so much as long as it gives us a good mouthfeel.’
- ‘Spending extra on a bottle and nipples in order to get the correct mouthfeel and traces of rubber would be out of the question.’
- ‘Compositions and methods for manufacturing a skim or lowfat milk product with increased creaminess, color, mouthfeel, and taste sensations similar to milk with a higher fat content’
- ‘A mouthful of nineteen botanicals (more than any other brand) gives it a complex flavor of fruit and spice and a generous mouthfeel.’
- ‘This wine has a round mouthfeel but carries all this fruit and flowers on a firm backbone of acid.’
- ‘It was not nearly as good as a carrot that had really been simmered in broth and butter, but it was much more carroty than the plain carrot, with a certain brothy flavor and, again, a slightly rich mouthfeel.’
- ‘Milk protein has a smooth mouthfeel and high nutritive and biological values.’
- ‘Its mouthfeel is soft, filled with citrus notes on the sweet side, but not overly so.’
- ‘The fat substitute olestra lends many low-cal snacks flavor and mouthfeel.’
- ‘Fructose was added to eliminate aspartame aftertaste and to increase the creamy mouthfeel of the product.’
- ‘The moist mouthfeel contributed by ground nuts is due less to liquid than it is to the fact that all nuts have a lot of oil in them, mostly about 50%, with macadamia nuts topping the list at around 74%.’
- ‘There used to be just sweet and salty snacks, now they want sweet and salty crispy and smooth, different mouthfeels.’
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