brininess การใช้

• The cool tomato and mint offsets any brininess.
• Conch has an amazingly sweet brininess; it's the sweetest shellfish of all.
• The paprika butter gave the dish a kind of richness and underlined the brininess in the clams.
• The rich, deep flavor of the meat provides the ideal counterpart to the shellfish's brininess.
• It is large and plump, with a potent brininess and a metallic flavor that grabs your attention.
• The final sensation should be a slight brininess, tinged with the sort of coppery nuance of a Belon oyster.
• One cookbook gives as a typical assortment in a caldeirada conger eel, angel shark, brininess of the shellfish already adds salt.
• Taste her super-plump oysters poached in Pernod, which retain all their brininess, heightened rather than masked by the anise flavor.
• Just a few in a pasta sauce or a vinaigrette can add an intense shot of complex brininess, more like Parmesan than canned tuna.
• The scallops'clean sweet taste and silky texture made them cauliflower-friendly, but their hint of brininess was a tease that left you wanting more.
• When you have the sweetness of the corn, the earthiness of the chanterelles and the touch of brininess from the seafood, the dish has wonderful balance.
• The pasta is dressed when it is blazingly hot, which helps it to drink in all the fruitiness of the oil, the brininess of the clams and the herby freshness of the parsley.
• Then he puts them back in their shells with their liquor and added a sprinkling of fleur de sel and a little lemon juice, " almost like a vinaigrette " against the brininess.
• "I like a combination of sweetness and brininess that's clean, not too strong or metallic, " he continued, as he tasted some modest bluepoints from Long Island and Winter Points and Dam Rivers from Maine.
• The aggressive brininess of uni is unmistakable, and the rich, smoky flavor of an oily mackerel slice would be hard to miss, but with a blindfold on, only an expert would be likely to distinguish between milder-flavored fish like sea bass or bream.
• Club ( " They have great flavor and unsurpassed freshness . " ); Rick Moonen of Oceana ( " I love the combination of brininess and nuttiness . " ), and Mario Maccioni of Le Cirque ( " Everything else is a novelty; this is THE Northeast oyster . " ).
• A most distinctive flavor comes from a late addition to the mixture of black olives . ( You can use any kind but canned, Lynch says . ) They lend their typical sharp brininess and _ along with a simple garnish of parsley ( this dish needs no cheese ) _ bring freshness and color relief to the plate.
• Until recently, there were four major species of oysters seen in the United States : the familiar Atlantic ( Crassostrea virginica ), known for its brininess and grown along the East and Gulf coasts; the European ( Ostrea edulis ), a round, metallic-tasting, flat-shelled oyster grown in the Northwest and in a few spots in Maine; the Olympia ( Ostrea lurida ), the half-dollar-size oyster indigenous to the Northwest and grown only there, and the Pacific ( Crassostrea gigas ), known for its wildly scalloped shell and fruity flavors.