Quotes About Aromatics

Singaporeans are food people, period. My first memories, let alone of food, were of sitting on the floor of the kitchen with my mother, watching her pound aromatics to make sambal and later on, learning to stuff wonton pastry.

Just drop some onion and garlic in olive oil, and your day improves exponentially.

The grease from the awful lunch buffet took to the air, becoming more a skin coating than a smell. Who ate that stuff? she wondered. Buffalo wings dating back to the Carter administration. Hot dogs that sit in water until, well, until they were gone. French fries so oily it makes picking them up a near impossibility. Fat men circled the dishes and piled their Styrofoam plates to dizzying heights. Olivia could almost see their arteries hardening in the dim light. Some

Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.

This left refiners with two major choices: either reformulate gasolines with increased shares of hydrocarbons that prevent knocking (known as the BTEX complex) or turn to ethanol. Initially, the BTEX complex became the leading substitute: this mixture of hydrocarbons—benzene, toluene, ethyl benzene, and xylene—present in liquid fuels is separated by refining and added to gasoline (which contains a limited volume of these aromatics) to boost its antiknocking capacity.

The woman who has the best perfume is she who has none.

GOOD TO KNOW Cod and other lean, firm-fleshed fish are good choices for steaming, since they stay moist after cooking. To steam in the oven, combine fillets in a baking dish with rice vinegar (or another flavorful liquid, such as lemon juice or wine), oil, and aromatics, then cover the dish tightly to trap in moisture as the fish cooks.

Here are the indications I look for in Sweet Leaf. The stems should be somewhat flexible and soft, as Gilmore remarks. One should be able to feel the volatile oils on the stalk, leaves, and flowers. The taste should be sweet, pungent, peppery, hot, and (most important) "buttery." There need to be enough volatile oils to cause this "buttery" sensation in the mouth.