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They do so for several reasons, depending on the weather and what might be tasty: The thermal battery effect emanating from heavy metal parts attracts them.
It's tasty (frying generally has that effect on food, I find), but although it doesn't quite go as "soggy and oily" as predicted by rice expert Sri Owen, author of the indispensable Rice Book, it also doesn't quite come together in the way I expect.
Weil says it's a tasty mushroom with remarkable tonic effects, especially on the immune system.
The gritty inside can give you the same culinary hair-shirt effect as chia seeds, but oh so much tastier.
What's worse (or, if you're feeling wild, another reason to try this tasty sashimi dish), there is no known cure for the effects of the poison.
Lowering the energy density and/or adding fibers to a food typically have a strong effect on the structure, flavor, and texture, resulting in a less tasty food.
(Very tasty).
Quite tasty.
Tasty steak.
Mmm, tasty.
It's tasty.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com