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I began to suck slowly, wanting to make the flavour last for ever.
The drear and dreich 1960s landscape so powerfully rendered therein was slowly being expunged in the wake of the city's 1990s renaissance, but enough estates and high rises remained on the outskirts of the city to make the flavour unmistakeable.
You can leave out the nuts from this and no harm will come to the end result, though you may want to add a little dried fruit to the mix, and some finely grated orange or lemon zest, to make the flavour more interesting.
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I'm surprised how little difference it makes: the flavour comes through on Vongerichten's meat almost as clearly as the Saveur version.
You may not even realize it, but if you're making something that's just tasting, well...flat, try squeezing a little lemon in and you'll see how it really just makes the flavour pop...sauces, stews, soups are all great places to start.
"What we did in order to make the maple syrup flavour," he recalls, "was we fried up some fenugreek seeds in butter, added it to milk and got milk that tastes of maple syrup".
You just want enough to cover the fruit as too much syrup will make the fruits lose flavour.
It was amusing to begin with, playing along, all the passion required to make it, the flavour combinations and contrasts, the sharpness of this cutting through the sweetness of that, crispy on the outside soft in the middle, palates and calling cards, cooking doesn't get tougher than this, etc.
Though we think of these as cinnamon cookies, it's the vanilla in the background that makes the cinnamon flavour so seductive.
I often use them in simple combination with cumin - its pungent, almost floral aroma makes the perfect flavour companion for coriander.
Aussie artists like Will Sparks, Tommy Trash, Emoh Instead and Touch Sensitive were the focus of much attention from fellow delegates and media as the question of what makes the local flavour so unique and sought-after was endlessly considered and debated.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com