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Artificial flavored why are artificial flavored fruit snacks taste so rubbery. why cant they taste like the regular fruit snacks.

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What fruit looks like an orange but taste like lemon and lime.


There are some varieties of orange that are VERY sour and taste closer to a lemon. My dad has an orange tree that is Very sour, but has an orange flavor. You are probably looking for just a particular variety of sour Orange.

Jun 22, 2017 | Cooking

3 Answers

Which flavored ice cream is best to serve guest in day time?


Vanilla is a very common and still in used, every age people love this flavor. It can be served simply during daytime or with topping on night time. It is also not too heavy for eating and good for desert.
http://mental.net.in/
One can also add some fruits like strawberry, blueberry etc., to make it extra rich in flavor.

flavored-ice-cream-best-serve-guest-in-2u4uo2gdaj0z24eravzuzply-2-0.jpg

Dec 17, 2015 | Ice Cream Makers

1 Answer

Does it contain antifreeze?


Here is a little info on t how at:
Avoid pet food with potentially toxic ingredients www.feedingfidoandfluffy.com/pet-food-is-no-place-for-cancer-causing-to...Jul 18, 2013 - Artificial preservatives, colors and flavorings do not belong in pet food. ... Manypet treats sold in grocery stores, discount stores and major pet stores contain ... Several well-known pet foods contain propylene glycol. ... Milk-Bone Soft & Chewy Chicken Recipe®, and Pup-Peroni Original Beef Recipe®Treats.

Apr 01, 2015 | Canine Carry Outs 25 oz. Bacon-Flavored...

1 Answer

Is propylene Glycol really antifreeze and can cause seizures and *****?


Yes, propylene Glycol or antifreeze is very dangerous for dogs. It tastes kind of sweet and they may drink it. According to PetMD: " less than three ounces (or 88 ml) of antifreeze is sufficient to poison a medium-sized dog. Antifreeze poisoning affects the brain, liver, and kidneys." This is why it can also cause seizures.

Mar 31, 2015 | Canine Carry Outs 25 oz. Bacon-Flavored...

1 Answer

What does not go well with cheese


A broad question. Please send more info if you'd like - glad to help. I am posting regardless:

(from website:)
http://www.thekitchn.com/what-not-to-pair-cheese-pairin-148014)

What Not To Pair: Cheese Pairings to Avoid


(We) talk a lot about what makes a great pairing when it comes to cheese, wine, and food. And since cheese is so rarely-- really, too rarely, in our opinion-- enjoyed just entirely on its own, it's especially important to know what foods will heighten your experience of the cheeses you serve.

Equally vital is knowing what not to do. (Oranges and carrots, for example, are just a preview of two things that just won't make your cheese sing.) Here, some don'ts to keep in mind when putting together a cheese plate.

When pairing foods with cheese, your goal should be to highlight both elements equally. Ideally, go for flavors that will accentuate rather than overpower the cheese itself. Similarly, cheeses shouldn't overwhelm what you choose as accompaniments.
The exceptions to the rules below may be fresh cheeses, which act as excellent foils to stronger flavors. But generally speaking, the following things are examples of what to stay away from when constructing a cheese plate with a variety of different styles, ages, and flavors:

Spicy things: There may not be a worse way to kill the flavors of your cheese. While a searingly spicy hot pepper jelly is actually great with a cooling, sprightly puck of goat cheese (see above disclaimer regarding the fresh cheese exception), it wouldn't do anything for the subtle flavors of a semi-soft, natural rinded sheep milk cheese, for example. Veer from olive mixes speckled with dried red pepper flakes, really spicy pickled items, spicy meats, hot jellies, mustards, or chutneys, and even crackers with black peppercorns. While delicious, these accompaniments will linger on your palate and hinder your experience of the cheese in its natural state. Lightly spiced things can be great with cheese, liked sweet, spiced nuts and herbaceous olives. But beware of things that taste more of what was used for flavoring than of the food itself!

Garlic- or Onion-flavored Crackers and Bread: Unless you want to be left tasting the bits of dehydrated onion or garlic that so often sully the surface of breads and crackers, save these items for other moments. And beware of the "Everything" flavor, too, which may have lots of onion and garlic lurking within. Some cheeses, like stronger mountain cheeses and some funky natural rinded wheels, actually have subtle notes of spring garlic or onion. Breads and crackers infused with onion-y flavors can mar these compelling undertones, so beware.

Vegetables: Clearly this is a category that may be a bit too large to generalize, so to be more specific, stick with vegetables that have relatively mild flavors, like sliced fennel and endive spears. Slightly peppery greens like arugula or radicchio can be great compliments to cheese if you're thinking of making a cheese-laced salad. But on a cheese platter, stay away from the most vegetal of vegetables, like broccoli, carrots, green beans, celery, and cauliflower. While these all may make great additions to a crudite platter (and broccoli and cheddar soup is undeniably delicious), they seem straight-up strange to pair raw with nice cheeses.

Citrus or high-acid fruits: Orange segments, grapefruit, kiwi, and pineapple have their place, but not on a cheese plate. While so many different kinds of fruits go seamlessly with cheese-- like apples, pears, grapes, and figs, not to mention all of the dried fruit that compliments cheese so well-- those fruits that are higher in acid tend to turn cheese acrid. My mouth nearly cringes with the thought of the curdling effect these fruits would have on cheese!

Tannic Red Wines are similar to citrus in their ability to turn cheeses bitter. The lingering effect of tannin on cheese can be so negative, you may walk away with an inaccurate opinion of what you're tasting. You'll ruin not only your impression of the cheese, but of the wine, too!

- - - -

On a final note:
What do you call cheese that 'isn't yours'?

Give up?
"NACHO cheese"
:)


Jul 11, 2014 | Games

1 Answer

What is artificial flavor


Artificial flavor tastes like something real, for example the butter flavor in movie theater popcorn

Mar 05, 2013 | Fish

1 Answer

What are flavored ice cubes?


Flavored ice cubes are a great way of jazzing up a drink and cooling it down without watering down the flavor in the way that regular ice cubes would. You can make fruit cubes or vanilla cubes and really add another dimension to your drinks.

Feb 18, 2013 | Home

1 Answer

Does 7Up come in other flavors besides the regular and the Diet 7Up?


Absolutely! 7Up comes in another 7 different flavors:

Cherry 7UP Antioxidant

Diet Cherry 7UP Antioxidant

7UP PLUS Cherry

7UP PLUS Island Fruit

7UP PLUS Mixed Berry

Pomegranate 7UP Antioxidant (during the holidays)

Diet Pomegranate 7UP Antioxidant (during the holidays)

Feb 04, 2013 | Wine & Spirits

1 Answer

What is the least nutrient type of dog food?


The leastnutrient type of dog food is definitely the semi-moist food. This type of dogfood contains many artificial flavors and coloring. I only give it to my dog asa snack once in a while.

Jul 18, 2012 | Dogs

3 Answers

What is the best recipe for making iced tea?


you put 8 tea bags to gallon small bags. 1 cup suger.depends on how sweet u want it.

Mar 09, 2011 | Mr. Coffee Iced Tea Maker TM1S

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