sulfury

The main church was a sulfury subterranean vault filled with icons and gold.

The Holy Mountain 2003

The main church was a sulfury subterranean vault filled with icons and gold.

The Holy Mountain 2003

The white contributes the main sulfury note, the yolk a sweet, buttery quality.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

If you end up with a carton of very fresh eggs and need to cook them right away, you can add a half teaspoon of baking soda to a quart of water to make the cooking water alkaline though this intensifies the sulfury flavor.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Flavors from Cooking Low-temperature pasteurization (p. 22) slightly modifies milk flavor by driving off some of the more delicate aromas, but stabilizes it by inactivating enzymes and bacteria, and adds slightly sulfury and green-leaf notes (dimethyl sulfide, hexanal).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The longer the albumen spends at these temperatures, the stronger the sulfury aroma.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The yeast slowly produced carbon dioxide, which helped purge the beer of sulfury off-odors.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

It consists of both lower stem and taproot, can have a number of different shapes and colors, and has the sulfury aroma typical of the family p.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Darkness minimizes the penetration of high-energy light into sparkling and other white wines, where it can cause a sulfury off-aroma similar to that found in light-struck beer and milk pp.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Dried, the red seaweeds tend to develop a deeper sulfury aroma from hydrogen sulfide and methanethiol, as well as flowery, black-tea-like notes from breakdown of their carotene pigments.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004