It tastes like a very dry and rather acid orange, and the peel makes an excellent bitter in sherry.
"A Visit to Java" by W. Basil Worsfold
In this fermentation, the acidity begins to be evident to the taste when it reaches about 0.3 per cent., calculated as lactic acid.
"Outlines of Dairy Bacteriology, 8th edition" by H. L. Russell
When soft, strain and mix it with a little currant jelly, to give it a pleasant, acid taste.
"The American Housewife" by Anonymous
The taste, when raw, is slightly but pleasantly acid.
"The Mushroom, Edible and Otherwise" by M. E. Hard
I've a taste in my mouth as if I had swallowed saltpetre and sulphur, with a dash of prussic acid.
"Blackwood's Edinburgh Magazine -- Volume 57, No. 351, January 1845" by Various
The flavor is usually sharply acid but free from foxiness or any disagreeable wild taste.
"Manual of American Grape-Growing" by U. P. Hedrick
Sourness, taste of, caused by acids, 353, 354-355.
"Common Science" by Carleton W. Washburne
The fruit acids attack these metals and so give a bad color and metallic taste to the products.
"Canned Fruit, Preserves, and Jellies: Household Methods of Preparation" by Maria Parloa
Albumen is without color, taste, or smell, and it coagulates by heat, acids, and alcohol.
"A Treatise on Anatomy, Physiology, and Hygiene (Revised Edition)" by Calvin Cutter
The sour taste is aroused by most acids, but not by all, and also by some substances that are not chemically acids.
"Psychology" by Robert S. Woodworth
I bet this tastes like clouds and mermaids on acid.
Using the meaty-tasting mushrooms as a topping for salmon creates a dish loaded with heart-protective omega-3 fatty acids, B vitamins and protein.
Wines that are lean and light, with good acidity and some earthy tannins, like the Etna rossos in the tasting, are among the most versatile.
"Acid Test," Lynne Kaufman's 90-minute trip back to the '60s, is a tantalizing tale for anyone who lived through the era and an enticing taste of history for those who didn't.
A study published in the Journal of Food Science shows that partially replacing canola oil with fish oil in nutrition bars may provide the health benefits of omega-3 fatty acids without affecting the taste.
Sadly, the creaminess was marred by an acid taste that detracted from the richness.
Made from fermented apple juice, cider vinegar has a sweet-tart taste that's comparatively mellow and has less of an acidic bite than other vinegars .