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I recall a darker crust whose flavor was more subtle.
Crisp blood sausage with octopus is unexpected and magnificent in both flavor and texture, but the dish that really put me over the edge is a kind of risotto (which it's not, really) whose flavor was mysterious beyond belief.
Fritto misto of lamb, rabbit and vegetables employed three frying techniques, one resembling tempura (used for the vegetables), one with bread crumbs (the lamb, whose flavor was exceptional) and one that used a heavier batter (for the mild rabbit), all to good effect.
Similar(52)
She'll steer you toward anything with holy basil, whose flavor is sharp, less like licorice than cloves.
Bouillabaisse can be muddy soup interrupted by tough pieces of fish whose flavor is crushed beneath a thousand garlic cloves.
You can buy a precored pineapple if you like, but I would not buy precut chunks, whose flavor is inferior no matter how recently the store produced them.
Why would you begin with supermarket ground beef — whose quality is highly questionable and whose flavor is usually disappointing, if not depressing — and then cook it without much seasoning beyond a few crystals of salt?
The liquid in which most canned chickpeas are packed is not the light, flavorful broth that results from simmering the legumes at home, but instead is a heavy substance whose flavor is mysterious at best.
In its twenty-two year history, that plump, beige creation — honeydew-like in weight and circumference, filled with a cylindrical core of wild-rice stuffing whose flavor is not significantly different from its chewy, tofu-and-gluten shell — has become a requisite part of vegetarian-friendly Thanksgiving tables from San Francisco to Kalamazoo.
Atera could stand to serve a few more dishes whose flavors are thrilling enough to stand on their own once the novelty is gone.
In sum, the offerings at Papabubble are nothing like Grandma's sourballs, whose flavors were so insipid that we would simply call them by their colors.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com