Quotes About Tang

The principal spice of the Middle Ages was certainly pepper. It had the merit of being light for its value, and easily packed in camel bags and seagoing vessels – an ideal stuff to smuggle, well known to those Luccese merchants. It always found a ready market, since as well as adding a tang to otherwise bland food, it offset the salt which was so widely used to preserve foodstuffs. It had been imported from India to the west for 4,000 years.

but it also had an odd metallic tang to it that I instantly recognized from when I was Buddy and had a bad taste in my mouth that I couldn't get rid of. The bald man probably had the same taste in his mouth, because it was on his breath.

I love sushi. A well made roll with just enough vinegar tang has always been a lifesaving post-bourbon remedy for me.

There is something about gin, the tang in it of the deep wildwood, perhaps, that always makes me think of twilight and mists and dead maidens. Tonight it tinkled in my mouth like secret laughter.

Family quarrels have a total bitterness unmatched by others. Yet it sometimes happens that they also have a kind of tang, a pleasantness beneath the unpleasantness, based on the tacit understanding that this is not for keeps; that any limb you climb out on will still be there later for you to climb back

Mr. Geard was one of those men whose physical phlegm is so thick and deep that it requires a series of material shocks to rouse the full awareness in them of the taste and tang of life.

Learning about new hot sauces is the least expensive way to improve my quality of life.

GORGONZOLA & CANNELLINI DIP WITH A TRICOLORE FLOURISH I LOVE THIS COMBINATION OF BLUE CHEESE AND WHITE BEANS, but I have to say its gorgeousness is due in no small part to the mascarpone and Marsala that add creaminess of texture and smoky depth of tone respectively. I like this dip to have real tang: I need to feel that burning, blue-cheese buzz.