Definitions
Century Dictionary and Cyclopedia
- n. The state of being smoky.
Wiktionary
- n. The state or quality of being smoky.
GNU Webster's 1913
- n. The quality or state of being smoky.
Examples
“It looked spectacular and the smokiness from the grill added to the flavor.”
“It really wasn’t a pretty meal, what with the rather sallow green complexion the soup ends up with and all, but it was hot, fragrant and comforting, with a deep smokiness from the ham and a lingering sweetness from the peas, carrots and parsnips.”
“Listen to yourself," she said in a voice which had begun to fade into a kind of smokiness, an opacity.”
The Satanic Verses
“The vocals: In prepping the world for this album, Tony Banks made a comment that Ray Wilson, in terms of vocal style, reminded him a bit of Peter Gabriel, and I do admit that I can hear it a bit in that Ray has a bit of the same hoarse "smokiness" that Peter did.”
Latest reviews @ Progarchives.com, the ultimate progressive rock music website
“The soundtrack is just clutch, any way you slice it; a jaunty Parisian number with a little bit of jazz smokiness, as we try and understand why these two men are hitchhiking.”
“Success was achieved by arranging the sequence in which the different ingredients register their flavors: "We got the cranberry right and the chipotle right, so that first you get the sweetness of the cranberry, then the smokiness of the chili.”
The Wall Street Journal: The Reigning Whiz of Artisanal Cheese
“Just dial up the herbs and maybe throw in some smoked paprika or chipotles for smokiness.”
“It was my favourite room as it took on a slightly Vegas feel for the occasions my parents held dinner parties; a time when perfumes, smokiness and laughter would swirl out from behind the frosted glass door.”
“The salsa verde, with its bright acids balanced and rounded the richness of the marrow, and the baguette, scored with black grill marks, and which was slavered with olive oil and rubbed down with garlic, lent a spicy smokiness to the dish as well.”
“The bouillabaisse is clarified and turned into a consommé, with kombu adding a natural gelatin and shaved bonito bringing smokiness.”
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