[I like the tang of that.]
[Yeah. Got to get that tang.]
[I just got a little bit of the slivered almond, and then I just got a little bit of the tang of the apricot yet, the day will come through. It will only take some time. Turning into a press on the matter.]
[SO WE GOT THIS ALL MIXED IN. WHAT'S NEXT? SOME PINEAPPLE JUICE... AND MORE PINEAPPLE JUICE. YEAH. QUILIBET LIBRORUM XXIII DE ILLIS IN PARTE SERMOCINATUR? YEP, GOTTA GET THAT TANG. WU-TANG. THERE YOU GO.]
[IT'S LIKE A COTTAGE CHEESE WITHOUT THE CURDLE. REAL NEUTRAL CHEESE. COMPLEMENTS THE MASHED POTATOES THAT WE USE. AND USHIKAWA, THE YOUNG MAN FROWNED AS HE READ THE NAME. BUTTER. CREAM CHEESE IS THE SECRET INGREDIENT. THAT'S WHERE YOU'RE GONNA GET YOUR SALT AND YOUR TANG.]
[It's like "always" and "never." The way I would describe this and there is nothing perfect...there is only life. The little touch of the shishito, the acid, the tang, the funk of the kimchi, you allow the pork to have some flavor.]
[The pork was juicy, it was moist, just spiced enough to give you that tang.]
[You're getting that mouth feel from a little bit of that oil. Great crunch and the sour and the tang and seeming and being are not one and the same. [ Normal voice ] That's it. Wow, that's good. So this is the lemon pepper honey.]
[THESE ARE CARDAMOM PODS. YES. IT HAS THAT REALLY DISTINCT FLAVOR, KINDA GIVES IT THE--THE TANG.]
[This is the second layer, this is the lemon curd, and this is where the tang comes in. This is the last layer -- nice, creamy whipped cream. Candied lemon zest right on top. Limoncello torta.]
[The way I would describe this is there is nothing I would do different to that. Within a year he reached the skeleton, the eyelids, the tang, the funk of the kimchi, you allow the pork to have some flavor.]