Sentence examples for a faintly bitter from inspiring English sources

Though Chinese truffles have a fungal flavor, they are not as strong as the famed French species and have a faintly bitter edge.

Garlic, as used by Clark, Lump and America's Test Kitchen is always a pleasure, though I'm less keen on Lump's pureed celery, which adds a faintly bitter undertone.

It is actually quite insipid, with a faintly bitter aftertaste, unappealing to most Western palates but much beloved in the Middle East, India and Latin America, where children, the elderly and sick people, in particular, find the juice refreshing.

Between the Schubert and the Dvorak, the Vermeer gave an emotionally pointed performance of Britten's Quartet No. 3, an autumnal work in which urgency and an unusually lyrical use of atonal spikiness counter a faintly bitter undercurrent.

The calcium and magnesium salts confer a faintly bitter overtone, and they make unrefined sea salt hygroscopic (i.e., it gradually absorbs moisture from air if stored uncovered).

A dish of unassuming greens turns out be fiddlehead ferns dusted with bonito flakes, a smoky, faintly bitter treat.

The roasted rack of Colorado lamb, a special, was delicious, its flavor echoed in bits of merguez (lamb sausage), but its sides stole the show: a disk of crisp polenta and a portion of faintly bitter broccoli rabe.

This bird is marinated with fresh herbs and balsamic vinegar, then cooked to the color of aged bronze and served over sautéed, faintly bitter greens and a garlicky purée of white beans.

Almost everything I tried was tasty, beginning with the faintly bitter marinated potato strips, a variation on traditional pickled vegetables, that are served along with the menus.

I liked other appetizers as well: a dandelion salad with red onion and hard-boiled egg, the greens faintly bitter and so fresh they called to mind kite flying against a brilliant blue spring sky; gently sauteed calamari with sweet chunks of onions and green peas in a mild white wine sauce; and another of shrimp cooked with butter and Sambuca over garlic toast.

Sweet and musky grilled breast of duck, the ubiquitous not-chicken dish on every upscale menu, was paired with glistening beluga lentils and tiny dice of foie gras, then braced with faintly bitter braised escarole and balanced with a sauce of red currants.