Esquire One is that these fats shouldn't be confused with flavoring agents ; they are the flavors of their respective animals. Muscle tissue has no real taste to speak of; it's an inert ingredient, culinarily speaking. In that sense, the fat is the meat, and ...
Orlando Weekly Between the crisp, astringent aromatics of gin and the anti-malarial and muscle-relaxing properties of quinine (the bitter flavoring agent of fizzy tonic water), this is a drink engineered to soothe the fevered brow of an overheated drinker. In other ...
